1200 Chicken Recipes.

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1200 Chicken Recipes.

A 10 Minute Szechuan Chicken Categories: Chicken Yield: 4 servings From: NPFM03A 4 Chicken breasts*, skinned an 3 tb Cornstarch 1 tb Vegetable oil 3 Cloves garlic, minced 5 tb Soy sauce (low salt) 1 1/2 1 1/4 6 1/8 tb White-wine vinegar ts Sugar c Water Green onions, cut into 1" pi ts Cayenne or to taste

Cut chicken *(these are 1/2 breasts, as you buy them in the market) into 1 1/2 inch cubes. Lightly toss with cornstarch in bag to coat. Heat oil in skillet or wok; stir-fry chicken and garlic until lightly browned. Add soy sauce, vinegar, sugar and water. Cover and cook 3 minutes or until chicken is cooked through. Add green onions and cayenne; cook uncovered about 2 minutes longer. 221 calories per serving.

A 100% Parmesan Chicken Categories: Chicken, Cheese Yield: 3 servings Boneless, chicken breast Halves (about 2 pounds) 2 tb Parkay Margarine, melted 1/2 c (2 oz) Kraft 100% Grated Parmesan Cheese Heat oven to 400-degrees F. cooking spray. 6 1/4 c Dry bread crumbs 1 ts Each dried oregano leaves And parsley flakes 1/4 ts Each paprika, salt and black Pepper

spray 15X10X1-inch baking pan with no stick

Dip chicken in margarine; coat with combined remaining ingredients. in prepared pan. Bake 20 to 25 minutes or until tender. Makes 6 servings.

Place

SPICY: sutstitute 1/8 to 1/4 teaspoon gorund red pepper fro black pepper. Prep time 5 minutes Cooking time 25 minutes

A 24-Hour Chicken Fiesta Salad Categories: Salads, Chicken Yield: 4 servings

Torn iceberg lettuce Shredded Monterey Jack -cheese with jalapeno -peppers 8 oz Red kidney beans, rinsed and -drained 1 1/2 c Chopped cooked chicken or -turkey

4 c 1/2 c

2 sm Tomatoes, cut into thin -wedges 1 c Jicama cut into julienne -strips 1/2 c Sliced pitted ripe olives Avocado Dressing 3/4 c Slightly crushed tortilla -chips

"A layered salad, such as this avocado-topped chicken salad, can simplify your busy life. Make it the night before, and the next day you can come home to dinner waiting in the fridge." sounds good to me! ;-) Place lettuce in the bottom of a large salad bowl. Layer in the following order: cheese, beans, chicken or turkey, tomatoes, jicama, and, if desired, olives. Spread Avocado Dressing evenly over the top of the salad, sealing to the edge of the bowl. Cover tightly with plastic wrap. Chill for 4 to 24 hours. Before serving, sprinkle with the crushed tortilla chips. Makes 4 servings.

Ajiaco Categories: Cuban, Caribbean, Stews, Chicken Yield: 6 servings 2 1 5 1 1/2 1 3 1 tb Butter c Onions finely diced Cloves garlic, minced ts Sweet paprika ts Cayenne pepper c Milk c Unsalted chicken stock 2 lg Yuca peeled and diced 4 Ears yellow corn, shucked, -sliced 1-inch thick Juice of one lime 3 lb Chicken, cut into bite size -pieces

This recipe is for a Cuban stew/soup that I used to enjoy con mucho gusto. This version of Ajiaco was prepared by Senora Garcia in her little store front restaurant on Collins Ave. in Miami Beach. Although this is not her exact recipe, it's the closest I could get to it. Melt the butter in a 6 qt. pot over medium heat. Cook chicken pieces in the butter until no longer pink. Remove chicken with slotted spoon and place in in a bowl. Put onion, garlic, cayenne, and paprika in pot and cook while stirring, until onion is translucent and colored with the paprika. Add stock, milk, yuca, corn, and chicken to the pot. Bring almost to a boil then reduce heat, cover and simmer, stirring every now and then, for about 1 hour, or until yuca is tender. Remove from heat and stir in lime juice. Serve with Cuban or French bread that has been sliced and broiled until golden. As an alternative, frozen corn on the cob will work, as well fresh frozen kernels. The fresh corn cob seems to impart a nice flavor to this dish. If you're wondering what to do with the wheels of corn, just pick 'em up with your fingers and nibble 'round the rims.

Almond Butter Chicken with Orange Sauce Categories: Chicken, Sauces Yield: 4 servings

Boneless,skinless chicken -breasts,split (about 1 -pound) 2 tb All-purpose flour 1/2 ts EACH: salt and black pepper 1 Egg,beaten 1 2 1/4 oz pkg. sliced almonds

ORANGE SAUCE: 1 tb Brown sugar 2 ts Cornstarch Juice of one fresh orange -(1/2 cup) 2 tb Butter 1 ts Grated orange rind

Place each chicken breast filet between two pieces of plastic wrap. Pound with meat mallet to 1/4" thickness. Coat chicken with flour. Sprinkle with salt and black pepper. Dip one side into egg and press with almonds. Melt butter in a large skillet. Add chicken, almond side down. Cook on medium high heat for 3 to 5 minutes or until almonds are toasted. Turn breasts. Lower heat to medium low and cook for 10 to 12 minutes more or until chicken is no longer pink in center. Serve with Orange Sauce. Makes 4 servings. ORANGE SAUCE Combine brown sugar and cornstarch in a saucepan. Add juice, butter and rind. Cook on medium heat,stirring constantly, until thickened. Makes 2/3 cup sauce.

Almond Chicken Categories: Chicken Yield: 4 servings 2 1/2 1/4 1/4 1 1 ts ts ts ts tb Whole chicken breasts (about -12 oz each), split Salt Pepper Leaf marjoram, crumbled Olive oil Chopped green onion 1 2 1/4 2 1 1 sm tb c ts ts ts Clove garlic, minced Sliced almonds Dry white wine or vermouth Lemon juice Butter Chopped parsley

Preheat oven to 350~. Skin and bone chicken breasts. Combine salt, pepper and marjoram on wax paper. Rub chicken with seasonings. Brown chicken breasts in oil on both sides in a medium- sized skillet with an ovenproof handle until lightly browned, about 5 minutes total. Add green onion and garlic; saute just until tender, about 2 minutes. Sprinkle almonds over chicken. Bake in preheated oven for 25 minutes or until chicken is tender. Remove chicken with almonds to warm platter; keep warm. Add wine and lemon juice to skillet. Cook, stirring to scrape up browned bits, over medium heat until sauce is slightly thickened, about 5 minutes. Stir in butter and parsley; remove from heat. To serve: spoon sauce onto 4 serving plates; place chicken on top of sauce. Garnish with seedless green grapes, sliced avocado, parsley and lemon wedges, if you wish.

Makes 4 servings.

Almond Chicken Wings with Plum Orange Sauce Categories: Chicken, Appetizers, Wings Yield: 2 servings 2 1/2 3/4 1 1 3/4 1 2 lb c ea tb c c ts Chicken wings; separated Flour Egg; slightly beaten Milk Almonds; ground White bread crumbs Salt 2 ts Orange rind; grated 1 ea Oil for deep frying Plum sauce 2/3 c Plum sauce 1/4 c Orange sauce 1 ts Cornstarch

The grated orange rind gives these wings a citrus flavour zing. Toss wings in flour. Shake off excess flour. In a bowl combine egg and milk. Set aside. In a bowl combine almonds bread crumbs salt and orange rind. Set aside. Dip chicken into egg mixture then in almond mixture refrigerate coated chickern for 1/2 hour. In a microwave safe bowl combine plum sauce, orange juice and cornstarch. Cook over high heat for one minute until sauce thickens and boils. Set aside. Heat oil in frypan or wok to 375F. Deep fry chicken for 10 to 15 minutes or until golden brown. Drain on paper towel. Serve with Plum Orange Sauce. Serves 2 to 4.

Amaretto Chicken Categories: Chicken Yield: 8 servings 5 3 1 1/2 1 1/2 2 Boned Chicken Breasts Flour Salt Ground Pepper Paprika 1 3 1 1/2 6 1/4 1 tb tb tb oz c Vegetable Oil Butter Dijon Mustard Frozen Orange Juice Amaretto

tb ts ts ts

Mix the can of frozen orange juice with a half can of water. Preheat the oven to 350F. 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. This can be frozen and reheated later.

Anchor Bar Hot Wings Categories: Chicken, Appetizers, Wings Yield: 12 servings Chicken wings The key to good Buffalo Wings is how you prepare them as well as the ingredients and the

handling of the wings. The most successful wings served up here in Buffalo are what they call "Grade A Grinders." Fresh wings that are very large and meaty. Usually, you cannot get them in a frozen package, but can get them from a poultry dealer. Once you find them make sure they are absolutely fresh. Wash them in cold water, split them at the joint and remove the tips. Place them on a rack on a pan and refrigerate overnight to let the blood and water drain out of the wings. THIS IS A REAL KEY. Drying the wings under refrigeration will help to make them a much crispier product, once deep fried. Next, use a deep fryer or a very heavy deep pot with a thermometer and add the oil. Peanut oil is very good, or a commercial product such as can be found at a restaurant cash and carry called Mel Fry. Heat the oil up SLOWLY, to 365F, and depending on the size of the fryer, deep fry the dry wings 6-8 minutes in small batches, until thoroughly done and golden brown. Hold the cooked wings in a warm oven if necessary. A combination of melted margarine and hot sauce in the ratio of 1 part margarine to 3 parts hot sauce will add the right zing. The key here is to add just enough sauce to coat the wings - the more sauce you add, the hotter they will be. For the very brave, 1 part margarine to 3 parts hot sauce and 1 part Tabasco is referred to as "Suicidal Wings" by the late and dear Don Bellissimo, who owned the Anchor Bar. Working quickly, place the deep fried wings in a large bowl and add the sauce mixture, shaking to coat them. There are many good hot sauces to use; the one they use is either Durkee Franks Red Hot Sauce or Wingers Original, again found in a restaurant cash and carry. Celery sticks and chunky blue cheese dressing

Angie's Chicken 'n Dumplings Categories: Poultry, Chicken Yield: 8 servings 1 Chicken;whole 2 qt Water;more as needed 6 cn Buttermilk Biscuits -dairy/refrig type

Boil the chicken whole. When done, cool then skin and debone. Return meat to broth. Bring to a boil. Cut each buscuit in 4 pieces. (Usually 10 buiscuits per can). Drop cut buscuits rapidly, one at a time into the broth. Cook on medium heat for about 20 minutes, then turn to low and cover pan. When buscuits drop to the bottom - it's done! Serve and eat.

Ann's Tarragon Chicken Categories: Chicken, Low-cal Yield: 6 servings 1/2 1 1/2 1/4 c tb ts ts Grated Parmesan cheese Dried leaf tarragon Paprika White pepper 1 ds Garlic powder 1 ds Onion powder 3/4 lb Chicken pieces, skinned, -boned

In a small bowl, combine Parmesan cheese, tarragon leaves, paprika, white pepper, and a dash of garlic powder and onion powder. Preheat oven to 350 F (175 C). Spray a baking dish with vegetable cooking spray. Spray chicken with vegetable cooking spray and then roll in Parmesan cheese mixture. Place coated pieces in baking dish. Cover with foil and bake about 20 minutes. Uncover and continue baking 10 minutes until lightly browned.

Annie Mae Jones' Old-Fashioned Fried Chicken Categories: Chicken Yield: 8 servings 2 Chickens,small* 1 1/2 c Flour 1 ts Salt 1/4 ts Mustard,dry 1/4 ts Pepper 2 c Lard

-------------------------------CHICKEN GRAVY------------------------------2 tb Butter 1/4 c Light cream 1 tb Flour Salt 3/4 c Chicken stock Pepper * - cut each into 8 pieces, backbone removed (save liver and gizzard for another use)._ 1. Wash each piece of chicken under cold running water. Pat dry with paper toweling._ 2. Place flour, salt, mustard, and pepper in a large paper bag. Twist closed and shake to blend ingredients. Drop the chicken pieces into the bag a few at a time and shake the bag vigorously until each piece is thoroughly coated. Remove the chicken pieces from the bag and shake off excess flour there will be plenty of it. Then lay them side by side on waxed paper and place them near the stove so that you can get to them easily when you start frying._ 3. Preheat oven to warm and in it place a large baking dish lined with paper toweling._ 4. Heat the lard in a heavy 10-12" skillet. The fat should fill the pan to a depth of about 2 inches. Add more lard if necessary._ 5. Place over moderate heat and when the fat is hot but not smoking, begin frying chicken. Put in the thigh and legs first and cover the pan at once. Let the chicken fry over moderate heat, lifting the cover occasionally to check the process, and when deep brown turn - with a wooden spoon, so you don't pierce the skin. Cover and brown the other side. As each piece is cooked, remove it, place it in the warm oven, and put an uncooked piece in its place._ 6. Cook all of the chicken in the same way. Just remember that the white meat will take a little less time to cook than the dark pieces._ 7. Leave the chicken in the oven while preparing the gravy._ *** CHICKEN GRAVY ***_ 1. Pour the frying fat from the pan, replace it with the butter, melt, then stir in the flour. When bubbly, stir in the stock and cream, and cook until sauce thickens. Season with salt and pepper._ 2. Serve the sauce separately to spoon over the chicken pieces at the table.

Annie Mae Jones' Chicken Fricassee Categories: Chicken Yield: 8 servings 1 Fowl,4-1/4 to 5 lb 1 1/2 qt Water 1 Onion,small,peeled 1 Celery,stalk 1 Carrot,scraped 1 Parsley sprig 1 tb Salt 1 tb Vinegar

---------------------------------FRICASSEE--------------------------------4 tb Butter Cook meat from 4-5# fowl* 4 tb Flour Salt to taste 4 c Chicken stock,heated Pepper to taste

2 c

Light cream,room temperature

Place the fowl in a large pot with water and bring to a full boil; skin surafce of water until clear. Lower heat and add remaining ingredients except vinegar and let gently simmer until chicken is sufficiently tender to remove easily from bone. Remove chicken and let stand until cool enough to remove meat and skin from bone. Add bones and vinegar to stock in pot and let simmer an additional hour. Cool, then strain into a large bowl and add chicken meat. Refrigerate until fat comes to surface; remove and discard fat._ *** TO MAKE THE FRICASSEE ***_ * - cut into bite-sized pieces._ 1. Melt the butter in a large, heavy saucepan or deep skillet and stir in the flour. When bubbly, slowly add the heated chicken stock, stirring. Add cream and continue to cook, stirring until sauce is thick. Add chicken meat and cook, stirring a final 5-10 minutes._ 2. Southerners usually serve fricassee over cooked white rice, but it is also great over baking-powder biscuits with a thin slice of baked ham placed on each biscuit half before the fricassee is spooned over.

Anticucho Style Grilled Fish Categories: Marinade, Fish, Chicken Yield: 6 servings 4 2 1/4 c 1/4 c Fish filets, like shark, -tuna, cod, mahi mahi Pickled jalapenos, plus 2 -Tbsp of the juice To 1/2 c fresh lime juice Soy sauce 1/2 c 5 1 ts 1 Vegetable oil Peeled garlic cloves Cracked black pepper Fistful of fresh cilantro -(remove the stems)

Combine and blend all ingredients, except fish, in blender until smooth. Marinate fish for 30-40 minutes. Grill over medium hot coals until cooked through. Baste with the reserved marinade several times during cooking. Serve with lime wedges, avocado slices and pico de gallo. We have also used this same marinade on boneless, skinless chicken breasts. We marinate the chicken breasts for a couple hours though, and then barbeque them like we did the fish.

Apple-Prosciutto Chicken Categories: Chicken Yield: 6 servings Boned skinless chicken -breast halves (about 1 lb -total) 4 sl Prosciutto or boiled ham 1/2 c Finely chopped apple 1/8 ts Apple pie spice (I just used -cinnamon) 4 Additional apple pie spice Finely chopped green onion Margarine or butter Flour Skim milk Shredded provolone

2 1 1 2/3 1/2

tb tb tb c c

Rinse chicken and pat dry. Place each breast half between 2 pieces of plastic wrap. Pound fromt he center to edges with the flat side of a meat mallet until 1/4 inch thick. Remove plastic wrap. Place one prosciutto

slice on each breast half. Combine apple and 1/8 tsp pie spice. Place a fourth of the apple mixture on each breast half. fold in sides and roll up each half starting from the narrow end. Secure with wooden toothpicks. Sprinkle with additional pie spice. Place in a 10x6x2-inch baking dish. Bake, uncovered, in a 350 degree oven for 25-30 minutes or until tnede5 r and no longer pink. Remove toothpicks. In a small saucepan, cook onion in margarine until tender. Stir in flour and dash of pepper. Add milk. cook and stir until thickened and bubbly; cook and stir one minute more. Stir in cheese until melted. Serve sauce over chicken rolls. Serve with rice, if desired. Nutrition information per serving: 315 calories, 43 g protein, 6 g carbohydrates, 12 g fat (34% of calories from fat) 116 mg cholesterol, 427 mg sodium.

Apple-Raisin Whole-Wheat Stuffing Categories: Crockpot, Breads, Chicken Yield: 12 servings From: Gaye Levy ** DTXT63A Whole-wheat bread;cubed Raisins Apples; unpeeled & chopped Onion; finely chopped Celery; sliced thin 3 1 4 2 1/2 1/2 Eggs (or use egg whites) Walnuts or pecans; chopped Margarine, melted Chicken broth Black pepper; freshly ground

12 1 1/2 4 1 1/2 4

c c c c

c tb c ts

If the bread is not stale, spread the slices out on a rack or counter for half a day to dry them out. Then cut into cubes._ _ Combine the bread cubes with the remaining ingredients._ _ Stuff the turkey or bake in a covered oven-proof dish for about 40 minutes at 325 (or whatever temperature you are using for your turkey) *** OR ** put into Crockpot and cook on high for 2 hours then low for 4 hours._

Applesaucy Chicken Categories: Chicken, Barbecue Yield: 4 servings 2 tb Vegetable oil 1 md Onion, finely chopped (about -3/4 cup) 1 c Unsweetened applesauce 1 c Ketchup 1/4 c Cider vinegar 2 tb Light brown sugar, firmly Fresh herb sprigs, optional Start fire in grill, placing rack 4 inches above coals (see note). Heat oil in a 1-quart saucepan over medium-high heat; add onion; cook about 5 minutes, stirring often, until softened. Add applesauce, ketchup, vinegar, sugar, Worcestershire sauce, and pepper; bring to a boil, stirring. Reduce heat to medium-low; simmer 10 minutes, stirring occasionally, until mixture is slightly thickened. Remove from heat; set aside until fire is ready. Place chicken pieces, skin side down, on hot grill rack; cook covered with grill cover, 15 minutes. Turn pieces over; cook, covered, another 10 -packed 1 tb Worcestershire sauce Freshly ground black pepper, -to taste 1 Chicken (3 1/2 to 4 pounds), -cut in 8 pieces

minutes. Brush applesauce mixture liberally over chicken; cook, covered, 5 minutes longer until chicken is cooked through. Serve garnished with herb sprigs. NOTE: Chicken may be baked in oven. Prepare applesauce mixture as directed. Heat oven to 400F. Arrange chicken pieces, skin side up, in baking or roasting pan; bake 20 minutes. Brush with applesauce mixture; bake 10 minutes longer until golden brown and cooked through. Makes 4 to 6 servings.

Apricot Chicken Thighs Categories: Chicken, Low-cal Yield: 6 servings 1/2 1/4 2 1 c c tb tb Apricot Nectar Dry Sherry Soy Sauce Lemon Juice 1 1/2 2 12 tb ts lb x Prepared Mustard Ground Ginger Chicken Thighs, Skinned Dried Apricot Halves

Combine all but chicken and dried apricots. Mix well, set aside. Trim excess fat from chicken. Rinse chicken with cold water, pat dry. Place chicken in a 12x8x2" baking dish. Pour reserved apricot nectar mixture over chicken. Cover and bake at 350F for 45 minutes. Uncover, and place apricot halves in apricot nectar mixture. Continue baking, uncovered, 15 minutes or until chicken is tender. Remove chicken to a warmed serving platter, discarding apricot nectar mixture. Garnish each thigh with 2 apricot halves. Serve immediately. Typed by Syd Bigger.

Apricot Chicken with Boysenberries Categories: Chicken Yield: 4 servings 4 sm Whole boneless chicken -breasts 1/2 ts Salt 1/8 ts Ground white pepper 1/2 ts Ground ginger 1/2 c 2/3 c 1 c Apricot jam Apricot nectar, divided Fresh boysenberries, washed -and dried

Preheat oven to 325F. Remove skin from chicken breasts; place in a shallow baking dish; sprinkle with salt, pepper, and ginger. Spread each breast with 2 tbsp apricot jam; pour half apricot nectar over. Roast breast 20 minutes, uncovered. Remove dish from oven; pour remaining apricot nectar over; top with berries; return to oven;continue roasting, beasting frequently with juices in pan, until chicken is glazed and cooked, about 25-35 minutes. To serve, remove chicken to warm plates; pour pan juice over. Makes 4 servings. ** Blueberries can be substituted for boysenberries.

Apricot Rosemary Chicken Categories: Chicken Yield: 4 servings

1/2 c Filberts; coarsely chopped 3 tb Butter 1 c Scallions, thinly sliced, -including some green 1 ts Rosemary, dried; crumbled 1 Salt; to taste

1 Pepper; to taste 1 Cloves, ground; pinch 1 Fryer; cut up 6 oz Apricots, dried, moist 1 tb Lemon juice

Saut nuts in 1 tablespoon butter until lightly browned.

Remove.

Melt remaining butter in a large pan, and add scallions and seasonings. Stir to mix well. Add chicken, turning to coat chicken with onion mixture. Cook covered and over low heat, turning chicken occasionally, for about one hour. Spread apricots over chicken, cover and simmer for about 30 minutes or until chicken is very tender. Remove chicken and apricots to a serving platter and keep warm. Reduce liquid in pan over high heat, stirring. When sauce has thickened, stir in lemon juice. Pour sauce over chicken and sprinkle with nuts. Serves 4.

Arabian Stew Categories: Chicken, Arabian Yield: 20 servings 3 1/2 16 2 1 1 6 c oz sm md lg Tomato juice Chicken, cooked & cut up Raw Potatoes, diced Eggplant, cut up Raw Onion, diced Celery Stalks with Greens, -diced 28 12 8 1 oz oz oz tb Green Beans, drained Fresh or -canned Mushrooms, drained Oregano Garlic, to taste Onion Powder, to taste Parmesan Cheese, grated

Place all ingredients in a crock pot in the order listed (except for the cheese) , cover and cook 8-10 hours on medium. Serve with cheese. Makes 20 cups.

Arroz Con Pollo (Chicken with Rice) Categories: Chicken, Rice, Mexican Yield: 2 servings 1 2 1/4 3/8 1 1/2 2 1/2 tb Red wine vinegar Garlic cloves, minced ts Oregano leaves ts Pepper, divided lb Chicken parts, skinned ts Olive oil c Drained canned Italian -tomatoes, diced 1/4 c Each chopped onion and green -bell pepper 1 c Water 3 oz Uncooked regular long-grain -rice 4 Pimiento-stuffed green -olives 1 1/2 ts each drained capers -and chopped fresh cilantro 1 Pkt instant chicken broth -and seasoning mix 1/2 ts Salt

In small bowl combine vinegar, garlic, oregano, and 1/8 teaspoon pepper; using pastry brush, lightly brush mixture over chicken. Place chicken on plate, cover with plastic wrap, and refrigerate for at least 1 hour. In 3-quart saucepan heat oil over medium heat; add chicken and cook, turning occaasionally,until chicken is browned on all sides, 6 to 8 minutes. Transfer chicken to plate and set aside. To same saucepan add

tomatoes, onion, and bell pepper and cook over medium-high heat, stirring occasionally, until onions are softened, 3 to 4 minutes; add remaining ingredients and 1/4 teaspoon pepper and stir to combine. Reduce heat to low and return chicken to pan; cover and let simmer until liquid is absorbed and rice is tender, 25 to 30 minutes. Makes 2 servings.

Arroz Con Pollo Chicken and Rice Casserole Categories: Chicken Yield: 4 servings 1 1 1 1/2 2 2 1/2 1 1 1/4 1 1/2 Chicken, cut into 10 pieces Salt Black Pepper, freshly ground Cumin, ground Oregano, fresh or 1 ts dried Olive Oil Onion, finely chopped Garlic, finely chopped Green Pepper, 1 inch cubes Smoked Ham, 1/4 inch cubes Canned Crushed Tomatoes 4 4 1/2 1 3 2 1 12 1 1/4 1 4 Ripe Plum Tomato, cubes ts Saffron Threads Bay Leaf c Chicken Broth c Converted Rice tb Capers, drained Pimento stuffed Olives pk Frozen Green Peas, 9 oz c Parmesan Cheese, grated cn Fancy Pimentos, 6 1/2 oz tb Coriander or Parsley

ts ts tb c ts lb c

Servings:

Preheat the oven to 375. season the chicken with salt, pepper, cumin and oregano. Heat the oil in a skillet over medium-high heat. Add the chicken pieces and brown on all sides. Remove the pieces to a baking dish and set aside, keeping them warm. Add the onion, garlic, green pepper and ham to the skillet. Saute until vegetables are wilted. Add the crushed tomatoes, tomato cubes, saffron, bay leaf and broth. Bring to a boil while scraping the bottom to loosen any sticking particles. Add the rice, capers, olives and chicken. Stir, cover tightly and put in the oven. Bake 20 minutes. Stir in the peas and the cheese. Arrange the strips of pimento on top and bake 5 minutes more. Remove and discard the bay leaf and serve sprinkled with coriander. Serves4.

Artichoke Chicken Casserole Categories: Chicken, Vegetables Yield: 8 servings 15 tb Butter Divided 1 1/2 lb Mushrooms, Sliced 2 cn 8 1/2-Oz Each Of Artichoke Hearts, Drained, Rinsed And Cut In Half 8 Boneless And Skinless Chicken Breast Halves Trimmed Of Fat And Cartilage 1 c Seasoned Flour 9 tb All-Purpose Flour 3 1/2 c Half-And-Half 1 tb Worcestershire Sauce Salt To Taste Freshly Ground Plack Pepper To Taste 3/4 c Dry Sherry 1/2 c Grated Parmesan Cheese (Two Ounces) Paprika

In a skillet over medium-high heat, heat 2 tablespoons butter. Add the mushrooms and cook until lightly browned. Spread the mushrooms and the artichoke hearts in a greased 9-by-13 inch pan. In a skillet over medium-high heat, melt 4 tablespoons butter. Dredge the chicken with seasoned flour. Add the chicken to the pan and lightly brown it (this may

have to be done in batches). Layer the chicken over the vegetables. Set aside. In a saucepan over medium heat, melt 9 tablespoons butter. Slowly add the 9 tablespoons flour and stir to make a smooth paste. Stirring, slowly add the half-and-half. Continue stirring and cooking until mixture is smooth. Add Worcestershire sauce, salt and pepper. Continue Cooking until sauce thickens. Blend in the sherry and half the cheese; cook until cheese melts. Pour this mixture over the chicken. Top with remaining cheese and sprinkle with paprika. Bake in a 375F oven for 40 minutes. * NOTE: Make seasoned flour by combining flour with salt and pepper to taste. Yield: 8 servings. Per serving: 712 calories, 55 grams protein, 41 grams fat, 31 grams carbohydrate, 222 milligrams cholesterol, 502 milligrams sodium.

Asopao De Pollo Categories: Puerto rico, Chicken, Pork, Rice Yield: 6 servings 1 lb Frying chicken Salt to taste 1 ts Dried oregano 1 Clove garlic, minced 2 tb Lard 1/3 c Diced cooked ham 1 md Onion, diced 2 md Tomatoes, diced 1 Green bell pepper, diced 1 1/2 1 1/4 2 qt tb c c Water Capers Diced pimento-stuffed olives Uncooked rice Garnish: Cooked peas Pimentos, julienne Grated parmesan cheese

1 c 4 1/2 c

Serves 6 to 8. Wash the chicken and cut it into serving pieces. Mix the salt, oregano, and garlic together and rub it onto the chicken pieces. Heat the lard in a heavy saucepan. Brown the chicken in the lard and then add the diced ham, onion, tomatoes, and green pepper. Lower the heat, cover the saucepan, and simmer the mixture for 30 minutes. Remove the pan from the heat; when the chicken is cool enough to handle, remove the meat from the bones, and replace it in the pot. Add the water, capers, and olives and cook for 5 minutes. Add the rice, stir, and simmer until the rice is tender but still slightly moist. Serve at once, garnished with the cooked peas and pimento strips, and sprinkled with the Parmesan cheese. The asopao must be served immediately, otherwise it will lose its characteristic soupiness.

Asparagus & Chicken Pasta Categories: Chicken, Vegetables, Pasta Yield: 4 servings 450 pk Pasta, Such As Penne 1 Asparagus 4 Chicken Breasts * 2 ts Olive Oil 1/2 ts Basil Salt And Pepper 1/2 c Parmesan Cheese 2 ts White Wine

* Chicken breasts should be skinned and boned. ~-------------------------------------------------------------------------

Cook pasta in a large pot of salted boiling water until ad dente, about 8 min. Meanwhile, snap off and discard woody ends of asparagus. Then, slice spears into 2 inch pieces. Set aside to add to pasta during last 3 min. of cooking. Meanwhile, cut chicken into strips. Heat oil in a large frying pan set over medium heat. Add chicken. Stir often until cooked through, about 3 min. Stir in wine and seasonings. Drain pasta and asparagus. Toss with chicken.

Bajan Baked Chicken Categories: Chicken, Barbados Yield: 6 servings 10 1 1 1 Green onions, chopped Medium-size onion, diced Bell pepper, seeded and -diced Scotch bonnet pepper or -jalapeno pepper, seeded and -minced To 4 cloves garlic, minced 2 1 1 1/4 1/4 1/4 4 4 tb tb tb c ts ts Unsaturated cornflower oil Fresh thyme leaves Minced fresh parsley Lime juice Salt Freshly ground pepper Chicken thighs Chicken drumsticks

"Chopped seasoning" is a popular blend of spices on the Caribbean island of Barbados. Bajans, as the residents are known, use the blend of seasonings to marinate chicken, fish (especially fried flying fish), and pork. In a food processor fitted with a steel blade, place all of the ingredients except the chicken. Process for 30 seonds, forming a paste. Scrape the sides at least once during the processing. Place the chicken in a bowl, covering it with the paste. Force the paste into any crevices in the chicken. Marinate for 4 to 6 hours. Preheat the oven to 375 degrees F. Place the chicken in a baking dish in a single layer and bake for 45 minutes, until the meat pulls easily from the bone. Turn the chicken after 20 minutes and baste with the pan juices. Serve with rice, and curried vegetables.

Bake and Baste Chicken Categories: Chicken, Pitzer 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

In a small bowl, combine oil, honey, lime juice and paprika. Place chicken, skin side up, in a single layer in 7-inch by 11 inch baking dish. Spread with some of oil mixture. Bake in a preheated 400 F oven 35 to 40 minutes, basting every 8 to 10 minutes with remaining oil mixture, or until well browned and juices run clear when thickest part of chicken is cut. Remove from oven. Cover with foil and let stand 15 minutes. This softens chicken and keeps it hot until served. Makes 4 servings.

Baked Chicken Categories: Chicken, Low-cal, Garlic Yield: 4 servings 2 1 c 1/2 ts 1/2 ts Chicken Breasts, Halved Fresh Bread Crumbs Onion Powder Garlic Powder 1/4 ts Cayenne Pepper 1/8 ts Ground Ginger 1/3 c Plain Low-Fat Yogurt

Preheat oven to 400F. Lightly spray a medium size shallow baking dish with vegetable spray. Rinse chicken and pat dry. In a shallow pan, combine bread crumbs, onion powder, garlic powder, cayenne pepper and ginger. Dip chicken in yogurt, then into crumb mixture. Place in prepared dish. Bake uncovered, 45 to 50 min, or until tender. Cal: 254, Fat: 5 g.

Baked Chicken Salad Categories: Cheese, Eggs, Casserole, Chicken Yield: 4 servings 2 c 1/2 c 1 1/2 c 1 Chicken, Cooked, Diced Mayonnaise Celery, Diced Lemon, Sliced Peeled 1/2 1/2 4 1 c sm c c Almonds, Blanched Onion Potato Chips, Whole Cheddar Cheese Cubes

Heat oven to 375F. Grease a 2-quart casserole. Put chicken and celery into casserole. Blender - chop nuts and add to chicken. Put 2 cups of potato chips into blender container, cover and process 4 cycles at (stir). Empty onto wax paper and set aside. Repeat with remaining chips. Put remaining ingredients into container, cover and process at (blend) until smooth. Add to chicken and mix well. Sprinkle potato chip crumbs over top and bake for 30 minutes. A cycle is defined as a 1 second pulse operation with a pause for food to settle before repeating.

Baked Chicken with Cider and Apples Categories: Chicken Yield: 6 servings 2 Chickens(2 1/2 to 3 pounds -each),quartered 2 c Apple cider 1 c Unbleached all-purpose flour 1 tb Ground ginger 2 ts Ground cinnamon Salt and fresh ground -pepper,to taste 3 tb Brown sugar 1/3 c Applejack 2 Apples,cored and cut into -thin wedges

One day before serving,place the chicken pieces in a shallow dish. Pour the cider over the chicken and marinate overnight in the refrigerator, turning the pieces occasionally. Preheat oven to 350 degrees. Remove the chicken from cider but reserve the cider. Mix the flour, ginger, cinnamon and salt and pepper to taste in a shallow bowl. Dredge the chicken with the flour mixture and place skin side up in a shallow baking pan. Bake the chicken for 40 minutes. Meanwhile, combine the reserved cider, brown sugar, applejack and apple slices. Pour the marinade mixture over the chicken and bake 25 minutes more, basting occasionally with pan juices. Serve immediately.

Makes 6 portions.

Baked Chicken Breasts with Rice and Vegetable Stuffing Categories: Chicken Yield: 8 servings 1 1 1/2 1/2 1 Envelope vegetable recipe -soup mix c Water c Uncooked regular rice 10 oz pkg. frozen chopped -spinach,cooked and squeezed -dry md Tomato,coarsely chopped 1/2 c Shredded mozzarella -cheese,about 1 1/2 oz. 1/4 c Grated Parmesan cheese 1 sm Clove garlic,finely chopped 4 Whole boneless chicken -breasts,about 2 -lbs.,skinned and halved

1/2

In medium saucepan, blend vegetable recipe soup mix with water; bring to boil. Stir in uncooked rice and simmer covered 20 minutes or until tender. Stir in spinach, tomato, cheese and garlic; set aside. Preheat oven to 350 degrees. With knife parallel to cutting board, make deep 3" long cut in center of each chicken breast half to form pocket. Evenly stuff pockets with rice mixture. In lightly greased baking dish,arrange chicken and bake uncovered basting occasionally, 40 minutes or until done. Sprinkle with paprika. Serves about 8.

Baked Chicken, Microwave Categories: Chicken, Microwave Yield: 6 servings 1 Chicken breast

Baked Chicken (Microwave) lemon juice garlic powder onion powder salt pepper basil or tarragon or dill Worcestershire sauce Place chicken on a plate. Sprinkle bottom with lemon juice, garlic powder,onion powder, salt, pepper, crumbled basil or tarragon or dill, and Worcestershire. Turn and do the same on the top. Cover with plastic wrap, leaving one side unsealed for venting. Microcook on high 3 minutes. If you're doing more than one piece of chicken, make sure you arrange the pieces of chicken on the plate so the meatier portions are toward the outside of the plate. Add time a little at a time until you get the hang of how long it'll take you to cook the quantity of chicken you're preparing.

Baked Chicken Salad (Oster Kitchen Center Cookbook) Categories: Casserole, Chicken Yield: 4 servings 2 c Chicken - cooked, diced 1/2 c Mayonnaise

1 1/2 c 1/2 c 4 c

Celery - diced Almonds - blanched Potato chips - whole

1 1/2 1 c

Lemon slice - peeled Onion - small Cheddar cheese cubes

Heat oven to 375F. Grease a 2-quart casserole. Put chicken and celery into casserole. Blender - chop nuts and add to chicken. Put 2 cups of potato chips into blender container, cover and process 4 cycles at (stir). Empty onto wax paper and set aside. Repeat with remaining chips. Put remaining ingredients into container, cover and process at (blend) until smooth. Add to chicken and mix well. Sprinkle potato chip crumbs over top and bake for 30 minutes. A cycle is defined as a 1 second pulse operation with a pause for food to settle before repeating.

Baked Chicken with Tomato Sauce Categories: Chicken Yield: 4 servings 4 4 c 1 2 tb 1/2 Chicken breasts halves Chopped tomatoes Small onion chopped Tomato paste Sweet red pepper, chopped 1 1 1/2 2 1/4 ts Basil ts Thyme ts Oregano Garlic cloves, minced ts Crushed red pepper (opt)

Arrange the chicken in bottom of a oven-proof casserole that has been coated with no-stick spray. Place tomatoes, onions, red peppers, tomato paste, basil, thyme, oregano, garlic and red pepper in a blender. Process on medium speed until smooth. Pour the sauce over the chicken. Cover and bake at 350 F for 30 minutes. Remove cover and continue baking for 10 minutes more.

Baked Chicken in Honey Sauce Categories: Chicken Yield: 6 servings 1 1/4 1/4 1/4 2 To 4 lb. frying chicken, cut -up c Margarine c Honey c Orange juice tb Fresh lemon juice 1 1 1 1 1 tb ts ts ts tb Prepared mustard Salt Curry powder Cornstarch 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. Makes 6 servings.

Baked Chicken with Sherry Mushroom Sauce Categories: Chicken, Sauces, Microwave Yield: 6 servings 1 lb Chicken breasts, skinned 10 oz Cream of chicken soup 4 oz Sliced mushrooms (save -liquid) 1/4 1/2 1/8 1/2 c ts ts ts Sherry Tarragon leaves Garlic powder Worcestershire sauce

Mix everything together except for chicken. Pour mixture over chicken. Microwave:

Put chicken in baking dish.

Microwave, covered, at 7 minutes/lb on 100% (high). Oven: Bake in 400 degree oven for about 1 hour.

Baked Chicken Kiev Categories: Chicken Yield: 6 servings Boneless chicken breast -halves 1/4 c Room temperature butter 1/2 ts Crumbled dried tarragon melted butter Preheat oven to 425 degrees F. Lightly butter 8-inch square baking dish. Pound chicken to 1/4-inch thickness. Combine 1/4 cup butter and tarragon in small bowl and blend well. Place equal portions of butter mixture in center of chicken breasts. Fold ends over and tuck in sides, securing with toothpicks if necessary. Roll chicken in flour. Dip in eggs, then coat with breadcrumbs, covering completely. Arrange in prepared baking dish. Bake until golden brown, about 20 to 25 minutes, basting several times with melted butter, if desired. Serve immediately. 4 1/2 c 2 1 c All purpose flour Beaten eggs Dry breadcrumbs

Baked Horseradish Chicken Categories: Chicken Yield: 4 servings 1/2 c 4 White wine Chicken breasts,skin -removed,about 6 oz. each 1 tb Vegetable oil 2 tb Plain horseradish 1 1/4 1/2 1/2 1/4 2 ts ts ts ts tb Mustard seed Onion powder Garlic powder Dried thyme Fresh parsley,chopped fine

Preparation Time: 7 minutes Cooking Time: 50 to 60 minutes Pour wine into casserole dish; add chicken breasts. Using pastry brush,baste each piece of chicken with the oil. Spread 1/2 Tbs horseradish on each breast. Bake, covered, at 350 degrees, about 30 minutes.

While chicken is baking, grind mustard seed and combine it with remaining ingredients. After 30 minutes, baste chicken with the wine sauce in the pan. Then, pour mustard seed mixture over chicken and bake, uncovered, another 20 to 30 minutes, until chicken is tender. Makes 4 servings.

Baked Lemon Chicken with Peppers Categories: Chicken Yield: 4 servings 1/2 2 1/3 2 2 c lg c lg tb Olive oil Red peppers Lemon juice Green peppers Chopped Italian parsley 3/4 1 1/8 3 1/2 ts tb ts lb Salt Dried oregano Pepper Broiler/fryer chicken

Combine all ingredients except chicken and vegetables. Add chicken and marinate at room temperature for 1 hour, turning once. Drain and bake chicken at 400 degrees for 35 minutes. Cut peppers into 1/2-inch thick rings. Saute 8 minutes. Spoon peppers around chicken. Makes 4 to 6 servings.

Baked Limas and Chicken Categories: Chicken, Beans Yield: 6 servings 1 c 8 c 2 tb 1 1 1 Dried lima beans Water (I use chicken stock) Oil Onion, chopped Clove garlic, mashed Chicken (3 1/2 - 4 lbs) cut -into 8 pieces White wine Salt, pepper to taste 1/4 lb Mushrooms, quartered 1 ts Paprika 1/3 c

Soak lima beans in water overnight. Drain well, place in pot with 8 cups fresh water and 1 tsp. salt. Bring to boil, reduce to simmer and cook until beans are tender, about 1 to 1 1/4 hours. Drain beans and reserve 1/4 cup liquid. Saute' onion and garlic in oil until light brown and place in bottom of baking dish. Add lima beans, reserved liquid, wine, salt, and pepper. Mix well and place chicken pieces on top of mixture. Add mushrooms and paprika. Bake uncovered in 375-degree oven for about one hour or until chicken is tender and browned. Serves for to six.

Baked Peanut Butter Chicken Categories: Chicken Yield: 4 servings 1 1/4 c 1 1/3 c 1 ts Chicken,broiler-fryer* Flour Egg Peanut butter Salt 1/8 1/3 1/2 1/4 ts c c c Pepper Milk Bread crumbs,dry Peanut oil

* - 2-3 lb, cut into pieces._

Wash and dry chicken pieces; dip in flour. Blend egg with peanut butter, salt, and pepper. Gradually add milk, beaten with fork to blend. Dip floured chicken in peanut butter mixture and then in crumbs. Place on oiled baking pan. Drizzle remaining oil over chicken pieces and bake in a moderate oven (375'F.) 45 minutes, or until tender.

Baked Red Snapper Categories: Fish, Chicken Yield: 6 servings 1 1/8 1 1 lb c tb tb Red snapper fillets Grated onion Lemon juice Orange juice 1 1/4 1/4 1/8 tb ts ts ts Grated orange rind Salt Nutmeg Pepper

*DIRECTIONS* Place fillets in single layers, skin-side down, in lightly oiled baking dish. Combine onion, juices, rind and salt in small bowl. Pour over fish and marinate 30 minutes. Sprinkle fish with nutmeg and pepper. Bake at 350 F for 20 to 25 minutes or until fish separates when prodded with a fork. Makes four servings.

Balsamic Chicken and Broccoli Categories: Chicken Yield: 1 servings 1 2 1/2 2 1/4 2 tb cl sm tb c Oil, olive Garlic Onion Shallots Wine, white Chicken breasts 3 2 1 1/3 1/4 tb c c c ts Vinegar, balsamic Broccoli spears Mushroom Chicken stock Salt Pepper, black

Keywords: Chicken, Healthy, Main dish Servings: 1 Notes: Mince garlic. Thinly slice onion, then cut into thirds. Cut chicken into strips. Mushrooms should be oyster or shiitake, sliced or left whole, depending on the type. Heat the oil in a heavy pot. Add the garlic, onion, and shallots, and cook until light golden. Keep the pot covered between stirrings and use a tablespoon or so of the wine if more liquid is needed. Add the strips of chicken and enough of the wine to keep the meat from sticking to the pot. Cook until the chicken is white all the way through, about 5 to 7 minutes (use more wine, if needed). Remove the chicken and sauteed vegetables with a slotted spoon. Add the vinegar to the pot, increase the heat, and stir with a wooden spoon, scraping bits from the bottom, until the liquid is reduced to about half its volume. Reduce the heat. Return the chicken and sauteed vegetables to the pot, add the broccoli, mushrooms, stock, remaining wine, and salt. Cook at a gentle simmer until the broccoli turn bright green. Serve over pasta or brown rice, and dust with pepper. Protein: 30 grams Carb: 8 grams Sodium: 224 mg From: For Goodness' Sake, by Terry Joyce Blonder Recipe found in CSPI's Nutrition Action Newsletter, April, 1991

Balsamic Roast Chicken Categories: Chicken Yield: 4 servings 4 1/2 lb Roasting chicken 1 tb Fresh rosemary or 1 TSP. -dried 1 lg Clove of garlic 1/4 ts Salt 2 tb Extra virgin olive oil Freshly ground black pepper 8 Sprigs fresh rosemary 3 tb To 4 tb balsamic vinigar -blended with 1/2 tsp. brown -sugar

Mince roseamary with garlic and salt. Rub olive oil over chicken, then rub in herb mixture. Sprinkle with pepper. Put 2 rosemary sprigs in cavity then cover with plastic wrap. Refridgerate up to 24 hours. Preheat oven tp 250F. USe a small heavy roasting pan and place chicken in breast- side down. Poast 20 to 25 minutes per pound. Baste every 15 minutes with pan juices. During last 30 minutes of roasting turn chicken over to brown breast. If chicken is still not brown enough turn heat up to 475 F and brown about 10 minutes. Present chicken whole on a heated serving platter, drizzle with Balsamic vinegar and sugar. Carve and scatter with remaining rosemary sprigs. Serves 4 to 6

Barbara's Skillet Chicken Categories: Chicken, Pork, Cheese Yield: 12 servings 4 Lg. boneless chicken breasts 12 sl Cheddar cheese 12 sl Deli ham (very thin sliced) Servings: 12 Season salt, pepper to taste Bisquick

*DIRECTIONS* Cut the chicken breasts into three portions each. Salt and pepper them and roll them in Bisquick. Fry in hot oil, turning frequently, until done. Drain the oil and place a slice of ham, then a slice of cheese on top of each slice. Cover and cook until cheese melts.

Barbecued Chicken Categories: Chicken, Barbecue, Microwave Yield: 8 servings 2 1/2 1 1/4 1/4 1/4 1 lb c c c c Cut Up Chicken Fryer Catsup Worcestershire Sauce Vinegar Packed Brown Sugar Medium Onion, Chopped 2 1 1 1 1/4 2 tb tb ts ts ts Cornstarch Lemon Juice Salt Celery Seed Liquid Smoke Dashes Red Pepper Sauce

Cut chicken into pieces; cut each breast half into halves. Arrange chicken skin sides up and thickest parts to outside in oblong baking dish, 12 x 7 1/2 x 2-inches. Mix remaining ingredients in 4-cup glass measure.

Microwave uncovered on high (100%) 3 minutes; stir. Microwave until mixture boils and thickens, 2 to 3 minutes. Pour sauce over chicken. Cover loosely and microwave on high (100%) 10 minutes. Rearrange chicken and baste with sauce. Cover loosely and microwave until chicken is done, 10 to 15 minutes, basting with sauce every 5 minutes.

Barbecued Shrimp and Chicken Categories: Chicken, Shrimp, Barbecue, Garlic Yield: 2 servings 1 ts Minced Garlic 1/2 ts Onion Powder 1/2 ts Ground Cumin 1/4 c Melted Butter 1/2 lb Medium Shrimp 1 lb Boneless Chicken Breast

Peel shrimp and cut chicken into 1 inch cubes. Combine Garlic, Onion powder, Cumin and melted Butter. Marinate shrimp and chicken while preparing grill. String shrimp and chicken onto separate skewers. Cook about 5 inches above hot coals, allowing 5 minutes for shrimp and 10 minutes for chicken. Turn once or twice while cooking and baste often with remaining marinade.

Barbecued Marinated Chicken Categories: Chicken, Barbecue Yield: 6 servings 6 Boneless, skinless chicken -breast halves, about 1-1/2 -pounds Or 2-1/2 pounds cut up -chicken 1/2 1/4 3/4 1/2 1/8 c c ts ts ts Vinegar Cooking oil Poultry seasoning Salt Freshly ground pepper

Place chicken in heavy plastic food storage bag. With wire whisk, mix remaining ingredients until smooth. Pour over chicken. Tie bag securely. Refrigerate several hours or overnight. Drain. Reserve marinade. Simmer marinade. Over hot coals, grill chicken, turning and basting with marinade until chicken is thoroughly cooked. Serves 6.

Barbecued Wings & Ribs Categories: Chicken, Pork, Wings, Barbecue Yield: 6 servings 8 1/2 36 4 1 1/2 1/2 lb Spareribs Wings chicken c Olive oil c Raspberry vinegar c Fresh lemon juice 1/2 1/2 4 2 8 c c ts ts Honey Sesame seed Cumin Salt Cloves crushed garlic

Cut spareribs crosswise into 2-inch pieces and separate. Arrange with chicken wings in roasting pan. Mix oil, vinegar, lemon juice, honey, seeds, cumin, salt and garlic in processor to blend. Pour over chicken and ribs. Cover and refrigerate overnight, turning occasionally. Prepare barbecue (low heat). Grill chicken and ribs until crisp and cooked through, brushing with marinade and turning occasionally, about 45 minutes.

Serve immediately.

Barbecued Chicken Wings - Peak Gai Yang * Categories: Thai, Chicken, Appetizers, Wings Yield: 4 servings 1 1/2 lb Chicken Wings 1 ts Salt 1/4 c Chopped Lemon Grass 8 Cloves Garlic, Chopped 1/2 ts White Pepper 1/4 c Minced Cilantro Root Or: -Coriander Root 1 ts Tumeric

This is a favorite barbecue recipe. The enticing aroma of the sizzling meat on the grill makes it very popular with the street vendors' clientele. ~------------------------------------------------------------------------Combine all the marinade ingredients and marinate the chicken wings overnight. Barbecue the wings over medium coals for 5 to 7 minutes on each side until they are cooked through and golden brown. Serve with steamed sticky rice.

Barbecued Chicken Wings Categories: Chicken, Wings Yield: 6 servings 1/2 2 2 1 2 2 c tb tb tb ts ts Ketchup Brown sugar Red wine vinegar Lime juice Cornstarch Dijon mustard 1 1/2 ts Chili powder 1 ts Worcesterchire sauce 1 Garlic clove, crushed -through a press 2 lb Chicken wings

1. In a large bowl, combine all the ingredients except the chicken. Mix to blend well. Add the chicken wings & toss to coat. Marinate at room temperature for a minimum of 1 hur or overnight in the refrigerator. 2. Preheat the oven to 425 or light the grill. Arrange the wings in a single layer in a large baking dish & bake, turning once, for 30 minutes. Or grill, turning, for 32 1/2 minutes. Serve hot, warm or cold.

Barbequed Shrimp and Chicken Categories: Chicken, Barbecue, Shrimp Yield: 2 servings 1 ts Minced Garlic 1/2 ts Ground Cumin 1/2 lb Medium Shrimp 1/2 ts Onion Powder 1/4 c Melted Butter 1 lb Boneless Chicken Breast

Peel shrimp and cut chicken into 1 inch cubes. Combine garlic, onion powder, cumin and melted butter. Marinate shrimp and chicken while preparing grill. String shrimp and chicken onto separate skewers. Cook about 5 inches above hot coals, allowing 5 minutes for shrimp and 10 minutes for chicken. Turn once or twice while cooking and baste often with remaining marinade.

Basic Chicken Stock Categories: Chicken Yield: 1 servings 4 lb Chicken Wings 4 Cold Water 3 Stalks Celery, Sliced 1 Onion, Sliced 1 Carrot, Sliced 4 Fresh Parsley Sprigs 4 Cloves 4 Black Peppercorns 1 ts Thyme, Dried, Crumbled 1 Bay Leaf

Combine chicken wings and 4 quarts water in heavy large pot. Bring to boil over high heat. Reduce heat to medium-low and simmer 15 minutes, skimming foam from surface. Add remaining ingredients to pot; simmer 2 hours. Strain stock, lightly pressing on solids to release all liquid. Chill stock until cold and fat on top is solid, at least 6 hours and up to 2 days. Discard fat. Boil stock in heavy medium saucepan over high heat until reduced to 8 cups, about 30 minutes. (Can be prepared ahead. Cover and refrigerate 2 days or freeze up to 6 months.) Makes 8 cups. Recipe from Bon Appetit, March, 1993 - from Jim Fobel, whose most recent book is "The Whole Chicken Cookbook" (Ballantine, 1992). Note from me: We usually freeze our stock in ice trays until frozen; then we put in large zip lock freezer bag, labeled for storage. We know that approximately 7 stock "cubes" equal one cup of stock, so it makes it easy to pop out a few when cooking, or take out a measured amount for a recipe. Sure is nicer to have your own *unsalted* stock to use instead of the canned, which is so hard to find with little or no salt. We also make our own garlic broth and store it the same way, and occasionally make our own beef broth. Whenever we make a smoked turkey (and can resist using the carcass for gumbo), we make turkey stock, too.

Basil-Ricotta Stuffed Chicken Legs with Bacon Categories: Chicken, Cheese Yield: 4 servings 1 1 1 1 2 1/4 sm Garlic clove, minced c Ricotta cheese (8 oz) tb Grated Parmesan cheese Egg yolk tb Minced fresh basil ts Minced fresh thyme (OR 1/8 -tsp dried) 1/4 ts Salt 1/4 ts Ground black pepper 4 Whole chicken legs (2 -pounds) 2 tb Fresh lemon juice 4 oz Bacon (4 slices)

Mix the cheeses, egg yolk, basil, thyme, garlic and half the salt and pepper in a small bowl. Loosen skin at thigh and stuff about 1/4 cup of the filling under the skin of each leg. Tuck skin under leg to secure filling. Sprinkle with lemon juice and the remaining salt and pepper. Cut bacon strips in half and crisscross 2 halves over each thigh. Transfer legs to a large baking pan. Preheat oven to 450F. Adjust oven rack te the middle positon. Bake the chicken legs until their juices run clear when pierced with a fork, about 25 minutes. Transfer to warmed dinner plates and serve immediately. Makes 4 servings.

Beer and Pretzels Chicken-Perdue Categories: Chicken Yield: 4 servings -The Perdue Chicken Cookbook Perdue chicken, cut-up Flour Paprika Salt Ginger Pepper 1/2 1 1/2 1/4 1/4 1 c Beer Egg c Finely crushed pretzels c Grated parmesan cheese c Crushed bacon bits tb Dried parsley flakes

1 1/3 1 2 1/4 1/4

c ts ts ts ts

Mix flour, paprika, salt, ginger and pepper in a mixing bowl. Add beer and egg, beat with a hand mixer to make smooth batter. Mix crushed pretzels, parmesan cheese, bacon bits and parsley in plastic bag. Dip chicken pieces one at a time in batter, the place in bag with pretzels mix and shake to coat. Place coated chicken pieces in shallow baking pan, skin side up. Bake, covered, at 350 F for 30 minutes. remove cover. Continue baking, uncovered, approximately 30 mnutes longer, or until done.

Beer Batter Chicken Categories: Chicken Yield: 4 servings 1 c 1 tb 1/2 ts 1 Unsifted flour Paprika Salt Qt. corn oil 1 c Beer 3 lb Chicken, cut in -parts

In large bowl, stir together first 3 ingredients. Pour corn oil into heavy 3 qt. saucepan or deep fryer, filling no more than 1/3 full. Heat over medium heat to 375 degrees. When ready to fry, gradually stir beer into flour mixture until smooth. Dip chicken, 1 piece at a time, into batter; shake off excess. Fry,a few pieces at a time, turning occasionally, 6 to 8 minutes or until golden brown and chicken is tender. Drain on paper towels. Keep warm while frying remaining pieces. Makes 4 servings.

Beery Baked Chicken Categories: Chicken Yield: 6 servings 6 Chicken breasts 2 tb Parsley, minced 1 cn Cream mushroom soup 1 Clove garlic, pressed 1/3 c Beer 1/2 1/8 2 2 1 ts ts ts ts ts Tarragon Thyme Salt Onion, minced Pepper

Place each chicken breast in center of a large square of aluminum foil. Salt and pepper them, and fold up sides toward the center to form a dish. Heat the mushroom soup and beer in a saucepan, stir until smooth, then pour in all other ingredients. Pour the liquid over each chicken breast and fold and seal each package tightly so the liquid cannot run out. In an oven preheated to 400 degrees, bake for 20 minutes; then turn the packages over and bake for another 20 minutes.

Betty Carter's Company Chicken Categories: Chicken Yield: 6 servings 1/3 Butter stick 1 Chicken* 1 ts Paprika 1/2 ts Salt 1/4 2 1 4 ts cn c tb Pepper Mushroom soup Chicken stock Sherry

* - 2-3 lb, cut up, or 8 chicken breasts._ Melt butter. Dust chicken with paprika, salt, and pepper. Brown chicken in 425'F. oven for 15 minutes. While chicken is baking, empty soup into saucepan. Add stock or broth and heat; add sherry. Pour sauce over browned chicken and bake at 350'F. for 40 minutes more. Serve with rice.

Big Bucket in the Sky Fried Chicken Categories: Pitzer, Chicken, Poultry Yield: 6 servings 3 c 2 Self Rising Flour Envelopes Lipton Cup of -Tomato Soup Powder or Knorr -Tomato with Basil 1 tb Paprika 1 ts Salt 2 pk Good Seasons Italian -Seasoning 1/4 lb Butter in Pan

Mix above ingredients. Put in plastic bag and shake. Put in an oiled 10 by 13 baking dish. brush butter over coated chicken pieces. bake at 375 degrees For 20-40 minutes until juices run clear. Do not cook until dry.

Big Bucket in the Sky Chicken (K F C) - Gloria Pitzer Categories: Chicken Yield: 6 servings 3 c Self rising flour 2 pk Lipton's Tomato Cup of -Soup** 1 tb Paprika 2 pk Good Season Italian Dressing -(dry) 1 ts Salt 1/4 pound butter or -marg

** If can't find Liptons, use Knorr's Tomato Basil Soup Mix Mix all together then place some in a plastic bag and shake chicken pieces in it. Melt butter and place in pan. Bake for 1 hour 350 degrees. Make sure you coat the chicken twice. Can also be done skinless.

Bistro in a Pot Categories: Chicken, Cheese Yield: 4 servings 2 ts Olive oil 2 lg Garlic cloves, sliced 1/2 c Minced shallots 1/2 To 1 lb skinless, boneless -chicken, cut in bite sized -pieces 1 1/2 c Baby carrots, quartered -lengthwise 3 ts To 4 ts dried lemon zest -(peel) 2 tb Dried tarragon 1 c (4oz) shredded Jarlsberg

2 c

1 c

(6oz) chopped leeks, washed -and drained (white and -green parts) Thinly sliced newpotatoes

1 c

-Lite cheese Frozen peas, thawed -(optional)

Serves 4-6 minced fresh parsley, for garnish In wok or large skillet with cover, heat olive oil over high heat until nearly smoking. Stir fry garlic, shallots and chicken. Remove to a bowl. Add leeks to wok and stir fry 3 minutes. Remove to chicken bowl. Add potatoes, carrots, lemon peel and tarragon and stir fry 5 minutes. Return chicken and leeks to wok. Add 1/2 cup water, stir quickly, cover tightly and steam 5 minutes. Add more water if necessary. Remove from heat, add cheese and, if desired, peas. Stir and serve. Serve with a green salad and light sourdough French bread or crusty rolls.

Black or Pinto Beans & Chicken, Southwestern Style Categories: Poultry, Beans, Chicken Yield: 4 servings 1/4 c 1 1 1 sm 2 Olive oil 3-1/2lb cut up fryer chicken Sweet red pepper chopped Jalapeno, seeded and chopped Garlic cloves, crushed 1 1 1 1 ts lg tb lb Ground cumin Tomato; peeled & chopped Lemon juice Cooked pinto or black beans

In a large frying pan over medium heat, heat the olive oil. Add the chicken, sprinkle lightly with S&P, and cook for 5 min on each side. Remove from pan. In the same pan, over medium heat, adding more oil if needed, Saute the onion, red pepper, jalapeno, and garlic for 5 minutes, until the onion is soft but no brown. Stir in cumin, tomato, lemon juice, and beans. Add the browned chicken, mixing with the vegetables, cover and simmer over medium-low heat for 20 minutes. remove cover and cook 10 minutes more, or until chicken is tender. Taste for seasoning. Serve with sauce spooned over individual servings of chicken and hot rice.

Blintzes Categories: Cheese, Chicken Yield: 4 servings 1 1/2 c 1 ts 1 1/4 c 5 Flour Salt Water Eggs 2/3 c Milk Shortening 1 lb Cottage cheese

sour cream Combine flour and salt. Add water and mix until fairly smooth. Add 4 eggs and beat well. Add milk and mix to a thin batter. Heat a small amount of shortening in a 6 inch skillet. Pour in 1/4 cup batter. Cook slowly until pancake is lightly browned on bottom and set on top. Turn out with browned side up. Repeat making about 12 pancakes.

Mix cheese with remaining egg. Put a spoonful of cheese in center of each pancake, fold in ends and roll up. Brown in small amount of hot shortening. Serves 4. Serve with sour cream. Or: 2 cups chopped, cooked chicken (left-overs) 2 cups chopped cooked meat (left-overs) 1 Bermuda or Spanish Onion 2 celery stalks salt and pepper 1/2 pound mushrooms 2 eggs Saute onions, celery and mushrooms until glossy, about 10 minutes. Add chopped chicken or meat, beaten eggs, salt and pepper to taste. Fill blintzes leaves. Bake or fry until brown. These can be frozen for months until ready to serve. Place frozen blintzes in preheated oven, dot with chicken fat or butter and bake for 30 minutes at 350 degrees or until brown. Small ones can be made for cocktails by using a smaller frying pan when making blinza. Double recipe and freeze half for a "Frozen Asset". To serve, place frozen blintzes on cookie sheet in a 375 degree oven for 15 minutes.

Blue Corn and Buttermilk Fried Chicken Categories: Chicken Yield: 5 servings 2 1 1/2 c 3 1/2 c 3/4 c Serves 5 vegetable oil for frying Cut up chicken into pieces. rinse and dry. Combine the cornmeal, 1 1/2 cups of the flour, chili powder, garlic powder, salt and pepper. Mix well. Line up separate containers for the remaining two cups of flour, buttermilk, and cornmeal mixture (in that order). Pie tins work nicely for this. Coat the chicken pieces in the flour, shaking off the excess; submerge them in the buttermilk, and then roll them in the blue-cornmeal mixture, coating each piece well and shaking off the excess. Preheat the oven to 375 degrees. Heat two inches of oil in a high-sided iron skillet. Cook the chicken pieces in batches, turning so that they brown evenly. Cook the breasts first, then the thighs and legs. As each piece browns, remove it to a rack-covered broiler pan in the oven so that the grease will drain as the pieces finish cooking. The chicken will cook in 15 to 20 minutes depending on the piece. Makes 5 servings. Chickens, 2 1/2 lb each Blue cornmeal Flour, Unbleached all -purpose Chili powder 1 1 1 2 tb tb tb c Garlic powder Salt Pepper, freshly ground Buttermilk

Bon Bl Riz Bon Bon Chicken Categories: Chicken Yield: 6 servings 8 oz Chicken meat cubed 1 tb White wine or sherry 1 Egg 1 1/2 tb Honey

1 1/2 1 1/2 2 2

tb tb ts tb

Salt and white pepper Chicken stock Flour Cornstarch Cornstarch Tsps. chili paste

1/2 2 2 1/2 1 1

ts tb c ts tb

Baking powder Cooked carrot slices Cooking oil Minced ginger Cooked peas Green onion for garnish

Place chicken in a bowl and sprinkle with salt and pepper. Mix one teaspoon of flour with one of cornstarch, 1 tbsp. of water and approximately 1-1/2 tbsps. of beaten egg. Pour this mixture over the chicken and set aside for thirty minutes. Then drain the mixture. Next, in a plastic bag, mix together remaining flour, cornstarch and the baking powder. Add chicken pieces to the bag and shake to coat. In your wok, heat oil to 350 degrees. Add the chicken, 6-8 pieces at a time and fry until each turns white. Place on paper towels to drain fat. Reheat oil slightly hotter when all is done (365 degrees) and refry all pieces until they turn brown, about 1 minute. To prepare sauce, in a large saucepan heat some oil and saut ginger 1 min. Add wine, chicken stock and chili paste, and heat to boiling. Gradually stir in a paste of 1/2 tsp. cornstarch and 1 tbsp. of water. Then, stir in honey. Add chicken and cooked vegetables last. Sprinkle with green onions before serving.

Bon Bon Chicken Categories: Chicken Yield: 2 servings 8 1 1 1 2 1 1/2 2 1/2 oz Chicken, cubed Salt White Pepper, freshly ground tb Flour tb Cornstarch Egg, small ts Baking Powder c Cooking Oil ts Gingerroot, minced 2 1 1 1/2 1/2 1 1 1/2 2 1 1 tb tb ts ts tb tb tb White Wine Chicken Bouillon Cornstarch for thickening Chinese Chile Sauce Honey Carrot Slices, cooked Peas, cooked Green Onion, snipped

Servings:

Cut chicken into bite-sized cubes, place in medium bowl and sprinkle with salt and pepper. Mix 1 teaspoon of flour and 1 teaspoon cornstarch with 1 1/2 tablespoon of the beaten egg and 1 tablespoon of water. Pour the mixture over chicken cubes and set aside for 30 minutes. Drain. In a plastic bag, mix together the remaining flour and cornstarch. Add baking powder. Add drained (but moist) chicken pieces to the flour mixture and shake to coat. Meanwhile in a wok, heat cooking oil to 350 degrees. Add coated chicken pieces, about 6 at a time. Fry for about 1 minute or until the chicken turns white. Place fried chicken on paper towels to drain fat. Heat oil to 365 degrees. Refry chicken until it turns golden-colored (about 1 minutes). Prepare sauce. In another wok or medium-size pan, heat 1 teaspoon of oil. Stir in ginger. When softened (about 30 seconds) add wine, bouillon and chili paste. Heat to boiling. Gradually stir in a paste made from 1/2 teaspoon cornstarch and 1 tablespoon water. Continue cooking until sauce becomes shiny (about 30 seconds). Stir in honey. Add carrots, peas and deep-fried chicken to the sauce. Stir while reheating. Serve with steamed rices. Sprinkle with the snipped green onions. Serves 2.

Boneless Chicken with Piminto's Categories: Chicken Yield: 4 servings 1 2 1/2 1/2 c tb cn c Cream Of Chicken Soup Oil Milk Grated Cheese 2 tb Mustard 1 Box Of Frozen Brocoli Spears 2 tb Chopped Pimintos

Brown boneless chicken in oil. Add soup, milk, grated cheese, mustard. Then add brocoli and piminto. Cook 2 minutes. Serve over rice.

Bourbon-Pecan Chicken Categories: Chicken Yield: 6 servings 3 lb Chicken 1/2 c Bourbon 1 1/2 ts Dried thyme, crumbled Cayenne (optional) 3 Shallots, peeled and thinly -sliced 1/4 c Vegetable oil Salt and freshly ground -black pepper Whole pecan halves Heavy cream

1/2 c 1 c

Cut the chicken into six serving pieces. Rinse and pat them dry, then lay them into a 9-by-13-inch glass baking dish in a single layer. Heat the oven to 375F. In a glass measuring cup, whisk together the bourbon, thyme, 2 or 3 pinches of cayenne (if desired), shallots and oil, then add about a half teaspoon of salt (to taste) and generous grinds of pepper. Pour the mixture over the chicken. Let it stand at room temperature for 2 hours. Bake the chicken until it is cooked to your taste, about 35 to 45 minutes. It will not be really browned. Remove the pan from the oven and let it stand for a few minutes to cool slightly. Drain the cooking juices into a small saucepan. Add the pecans and cook over high heat until the liquid is reduced by half. (What the pecans lose in crispness, they will make up in flavor.) Whisk in the heavy cream and continue cooking until the sauce is thickened. To serve, arrange the chicken on a platter or individual serving plates and spoon the sauce over. Yield: Four servings.

Braised Breast of Duck/chicken with Peaches Categories: Chicken, Duck Yield: 4 servings 1 tb Light vegetable oil like -safflower 2 tb Butter 3 md Size firm mushrooms,sliced 2 Duck or chicken livers 4 To 6 - half breasts of duck 1 1 1/4 1 3/4 1 ts c c tb c ts Meat flavoring Strong chicken stock Orange juice Light honey Pureed fresh peaches Guava or red currant jelly

-or chicken,skinned and -boned 1/2 ts Finely chopped fresh garlic 2 tb Grated orange rind 1 ts Tomato paste

1/2 c 4

Hollandaise sauce or 1/3 -cup heavy cream,whipped To 6 - fresh peaches,peeled -and quartered

In deep, heavy pot, heat oil. Add 1 Tb butter and let it melt and foam. Add mushrooms. Stir over high heat 2 minutes. Remove mushrooms with slotted spoon and set aside. Brown livers; remove and set aside. Lightly brown duck or chicken on both sides and remove from pan. Reduce heat to low, add 1 Tb butter and melt it. Add garlic and orange rind. Stir over low heat 2 minutes. Add tomato paste and meat flavorings and blend. Add stock, orange juice and honey and stir over moderate heat until mixture boils. Add peach puree and jelly and bring to a boil. Place breasts in pot and coat with sauce. Cook over low heat about 20 minutes or until done. Arrange breasts on heatproof serving platter. Whisk Hollandaise sauce or whipped cream into sauce. Add mushrooms and peaches. Spoon sauce mixture over breasts and brown top lightly under broiler. Slice livers neatly and arrange as garnish on top of dish. Makes 4 to 6 servings.

Braised Chicken with Apples Categories: Chicken Yield: 6 servings 3 1/2 1/4 2 1 5 Cut up chicken Flour Vegetable oil Butter Shallots, peeled and thinly -sliced 1/2 ts Dried thyme, crumbled 1/2 c Brandy lb c tb tb md 1/4 1/2 1/2 1/3 3 1 Salt Chicken broth Dry white wine Whipping cream Granny Smith apples * ts Grainy mustard Freshly ground black pepper 2 ts Finely chopped parsley ts c c c

* cored and each cut into 12 sections 1. Dredge chicken in flour. Heat oil in a heavy 10-inch frying pan over medium heat. Add chicken in several batches, browning well on all sides. Remove chicken. 2. Add butter, shallots and thyme. Cook until shallots begin to soften, about 3 to 4 minutes. Add brandy and cook for 2 minutes. Add chicken and sprinkle with salt. Pour broth and wine over chicken. Cover and simmer 30 minutes. 3. Remove breast pieces from pan to a serving platter. Hold in a warn oven covered with foil. Cover pan and cook an additional 5 minutes. Add remaining chicken to platter. 4. Add cream and apples to pan, cover and simmer 5 to 7 minutes, stirring occasionally. Apples should be tender but not mushy. 5. Place apples around chicken. Bring pan juices to a boil for 2 to 3 minutes, or until thickened. Remove from heat and stir in mustard. 6. Pour sauce over chicken and apples. Garnish with pepper and parsley.

Brandied Chicken Breasts Categories: Chicken Yield: 4 servings 4 Whole chicken -breasts,halved,skinned and -boned Brandy 1 ts Salt 1 ts Pepper 1 ts Marjoram 6 tb Margarine 1/2 c Dry sherry 4 Egg yolks 2 c Half and half Salt,pepper,nutmeg to taste 1/2 c Swiss cheese,grated 1/2 c Buttered bread crumbs

Rub breasts with brandy and let stand a few minutes. Season with salt, pepper and marjoram. Heat margarine and saute chicken 6 to 8 minutes on each side. Remove to ovenproof platter and keep warm. Add sherry to remaining butter in pan and simmer over low heat until liquid is reduced by half. Beat egg yolks into cream and add to liquid in pan, stirring constantly. Season with salt, pepper and nutmeg. Stir and cook until slightly thickened. Pour sauce over chicken breasts and sprinkle with Swiss cheese and crumbs. Run under broiler for a few minutes to brown topping. Serves 4.

Brazilian Chicken and Mushrooms Categories: Chicken, Brazilian Yield: 6 servings 1 1 2 2 3 4 c c oz oz c Chicken broth Milk, or thin cream Butter Flour Chicken, cooked, sliced Egg yolks 1/2 1/2 1 c 1 ts Green pepper, diced Red pepper, diced Mushrooms, sliced Lemon juice Salt Pepper

1>. Melt the butter, add the mushrooms and diced green pepper. Saute for 5 minutes over a slow heat to prevent butter from burning. Add flour and seasonings, mix well, then add cold chicken broth and milk. Stir constantly until creamy. 2>. Set dish over hot water in a double boiler, add chicken slices, diced red pepper and lemon juice and cook until hot. Then add well-beaten egg yolks. Continue stirring until everything is hot. DO NOT overcook unless you like creamy scrambled eggs. 3>. Serve on toast, if desired.

Breast of Chicken Magnifique Categories: Chicken Yield: 4 servings 4 1 1 1 1/2 Chicken breasts Butter or margarine Sliced mushrooms Cream of Chicken soup Clove of garlic, minced 1 Generous dash crushed thyme 1 pn Rosemary, crushed 1/3 c Half and half Cooked noodles

tb c cn lg

Brown chicken in butter; remove. Brown mushrooms. Stir in soup, garlic and seasonings. Add chicken. Cover and cook over low heat 45 minutes, stirring now and then. Blend in cream; heat slowly. Serve with noodles.

Serves 4

Breast of Chicken with Mustard Sauce Categories: Chicken Yield: 4 servings 4 1 1 2 12 1/2 2 1 1 Chicken Breast Salt Pepper, freshly ground Canola or Vegetable Oil Baby Carrots Small Mushrooms Chopped Shallots Garlic, finely chopped Flour 4 1/2 c 1 c 1 tb 1 3 Dry White Wine Chicken Broth Tomato Paste Bay Leaf Fresh Thyme Sprigs *OR* 1 ts Dried Thyme 2 tb Dijon Mustard 2 tb Parsley, finely chopped

tb lb tb ts tb

Servings:

The skinless boneless chicken breast halves should be about 1 1/4 lbs. Sprinkle the chicken breasts on all sides with salt and pepper. Heat the oil in a skillet over medium-high heat and add the chicken. Cook until golden brown, about 4 minutes, and turn. Cook and brown for 4 minutes more. Pour off the fat from the skillet and scatter the carrots, mushrooms, shallots and garlic over the chicken. Continue cooking and stirring for about 3 minutes. Sprinkle the flour over the chicken and vegetables, stirring to distribute the flour evenly. Add the wine and stir. Add the broth, tomato paste, bay leaf, thyme and mustard. Blend well. Cover and simmer for 10 minutes. Uncover and cook 5 minutes more to reduce the sauce. Remove the bay leaf. Sprinkle with parsley and serve with Rice with Sweet Peppers and Ham and Broccoli Puree. Serves 4.

Breast of Chicken Toledo for Two Categories: Chicken Yield: 6 servings 1 1/4 1/4 1/4 1/2 1 4 1 c ts ts ts tb Whole chicken breast, -halved, boned, and skinned Flour Salt Cayenne pepper Paprika Olive oil Scallions, sliced Clove garlic, crushed 3 1/2 2 1 1/3 1 2 tb c tb ds c Unsalted butter Sweet sherry Fresh lime juice Tabasco sauce Pimento-stuffed green -olives, sliced Lime, quartered Parsley sprigs

Flatten the chicken breast halves between two sheets of waxed paper with the side of a cleaver or a rolling pin. Mix the flour, salt, pepper and paprika. Dredge the chicken pieces in the seasoned flour and set aside. Heat the olive over medium heat in a frying pan; add the scallions and garlic. Saute and stir for about 2 minutes. Remove with a slotted spoon to a heated dish.

Add the butter to the same frying pan. Add the chicken pieces when the butter is bubbly. Fry the chicken until brown, about 3 minutes on each side. Increase heat to high; add the sherry, lime juice, Tabasco sauce, sliced olives and the reserved scallions and garlic. Cook less than 2 minutes. Remove the chicken to heated serving plates. Spoon the sauce from the pan over the chicken. Garnish with lime quarters and parsley sprigs. Serve with an 8-ounce can of stewed tomatoes with 2 tablespoons of bottled Caesar-type salad dressing mixed in with it and sprinkled with Parmesan cheese. NOTE: This recipe can be doubled.

Broiled Chicken Oregano Categories: Chicken, Garlic Yield: 4 servings 4 Chicken Breast 1 Garlic Clove, Quartered

----------------------------------MARINADE---------------------------------1/3 c Lemon Juice Salt And Pepper To Taste 1/3 c Olive Oil 3 tb Oregano, Fresh Or 1 T Dried ----------------------------BASTING INGREDIENTS---------------------------5 tb Butter, Melted 3 tb Oregano, Fresh Or 1 T Dried 1/3 c Lemon Juice Several hours before serving-or the day before, if time allows, rub the chicken pieces pieces with the garlic and place them in a deep china or earthenware bowl. Combine marinade ingredients and the garlic clove and pour over chicken. Cover the bowl and refrigerate the chicken. Turn chicken pieces occasionally. When ready to cook, preheat the broiler to its highest setting. Arrange the chicken pieces on the broiler rack and baste with a little of the melted butter mixture. (Reserve part of the basting mixture to serve over the chicken when served.) Broil the chicken 3-4 inches from the heat for 5-8 minutes per side, basting often. Remove to serving platter, pour reserved basting mixture over the chicken breasts and serve immediately. This is also good done on a BBQ.

Broiled Chicken Deluxe Categories: Chicken Yield: 2 servings 1 Broiler-fryer, halved 1/2 Lemon 1 ts Salt 1/4 ts Ground pepper 1/2 ts Paprika 1/4 lb Butter or margarine, melted 2 ts Sugar

Preheat broiler; place shelf at lowest position. Rub entire surface of chicken with lemon, squeezing out some juice. Place chicken in broiler pan, without rack, skin side up. Mix together salt, pepper, and paprika; sprinkle on chicken. Brush half of the melted butter on the chicken; tnen sprinkle chicken with sugar. Broil for about 10 minutes as far from heat as possible. Raise shelf and broiler pan so that the chicken is 3 to 6

inches from heat in gas range, 6 to 9 inches in electric range. Broil, basting occasionally with remaining butter, turning to ensure even browning, for 35 minutes, or until fork tender. Serve immediately. Makes 2 servings.

Broiled Chicken Paprika Categories: Chicken, Low-cal Yield: 4 servings 2 tb Margarine, divided 2 tb Lemon juice 1 tb Sweet Hungarian paprika, -divided 1 sm Garlic clove, minced 1 Chicken (3 LB), skinned, cut -into 12 pieces 1/2 c Diced onion 1/4 c Diced green bell pepper In small saucepan melt 1 tablespoon or stainless-steel bowl. Add lemon garlic to melted margarine and stir with paper towels; add to margarine Cover and refrigerate overnight. 1/4 c Sliced mushrooms 1 tb All-purpose flour 1 Pkt instant chicken broth -and seasoning mix -(dissolved In 1 cup hot water) 1/2 c Tomato sauce 2 ts Dry sherry

margarine and transfer to large glass juice, 1 teaspoon paprika, and the to combine. Rinse chicken and pat dry mixture, turning to coat with marinade.

Drain chicken, reserving marinade. Set chicken in broiler pan, skin-side down; broil for 20 minutes, basting occasionally with half of the reserved marinade. Turn chicken over; broil, basting with remaining marinade, until chicken is cooked through, 15 to 20 minutes longer. Transfer to serving platter and keep warm. Reserve any pan juices. In 1-quart saucepan heat remaining tablespoon margarine until bubbly and hot; add onion and saute until translucent. Add green pepper and mushroom; cook, stirring occasionally, until tender. Sprinkle vegetables with flour and stir quickly to combine; cook, stirring constantly, for 1 minute. Gradually stir in dissolved broth mix; add tomato sauce, sherry, and remaining 2 teaspoons of paprika. Stir to combine and bring to a boil. Reduce heat to low and simmer, stirring occasionally, until sauce thickens; stir in reserved pan juices. Serve sauce with chicken and cooked noodles. Makes 4 servings.

Broiled Chicken Categories: Chicken, Text, 1941 Yield: 6 servings Text Only Select a young, tender chicken weighing about 1 1/4 pounds. Dress as for roasting. Split down center of back. Flatten. Wipe carefully. Rub with salt and pepper. Brush with melted butter. Place on broiling rack. Broil under hot flame, turning frequently, until tender. Serve at once.

Broiled Gingered Chicken Categories: Chicken Yield: 4 servings 4 4 sm 4 oz Chicken legs with thighs (8 -oz each) Garlic cloves Fresh ginger, cut into -1/4-inch slices Grated peel of 1 large lemon Salt Freshly-ground pepper 1/2 1/4 2 4 c c tb ts Fresh cilantro leaves Fresh lemon juice Sherry vinegar Peanut oil Fresh cilantro sprigs -(garnish) Lime wedges (garnish)

1/2 ts 1/2 ts

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. Makes 4 servings.

Bronzed Chicken Wings with Young Ginger Categories: Chicken, Wings Yield: 4 servings 2 1/4 1/4 1 2 2 1/4 lb c c tb ts tb lb Chicken wings Dark corn syrup Soy sauce Corn oil Minced fresh ginger Dry sherry Very small mushrooms 1/2 2 Sliced bamboo shoots Green onions,cut in 2" -pieces 1/2 c Chicken broth 1 tb Cornstarch 2 tb Water

Cut wing tips off chicken wings.Place in shallow baking dish. In small bowl, stir together corn syrup and soy sauce. Pour over chicken wings; toss to coat well. Marinate 30 minutes. Drain; reserve marinade. In large heavy skillet, heat corn oil over medium heat. Add chicken wings and ginger; stir fry 2 minutes. Stir in reserved marinade and sherry. Add mushrooms, bamboo shoots and green onions; stirring frequently, cook 2 minutes. Add chicken broth. Bring to boil. Reduce heat; cover and simmer 20 minutes or until tender. Remove chicken wings to serving platter, keep warm. Stir together cornstarch and water until smooth. Stir into skillet. Stirring constantly, bring to boil over medium heat and boil 1 minute. Spoon over chicken wings. Makes 4 servings.

Brown Rice Chicken Bake Categories: Chicken, Rice Yield: 6 servings 3 10 2 1/2 1/3 c oz c c c Cooked brown rice Frozen green peas Cooked chicken breast* Low-cal mayonnaise Slivered almonds (opt) 2 1/4 1/4 1/4 1 ts ts ts c Soy sauce Ground black pepper Garlic powder Dried tarragon leaves Vegetable spray

*Cut chicken breast into cubes. Combine rice, peas, chicken, mayonnaise, almonds, soy sauce, pepper, garlic powder and tarragon. Put in 3 quart baking dish coated with vegetable spray. Cover and bake at 350 F 15-20 minutes. 6 servings. Microwave directions: Place mixture in 3 quart dish. Cover with waxed paper and cook on Medium-high (70%) 5-7 minutes. Rotate dish after 2 1/2 minutes. Per serving: 270 calories, 19.6 g protein, 6.5 g fat, 32.6 g carbohyd., 3.8 g dietary fiber, 44 mg cholesterol, 272 mg sodium.

Brunswick Stew Categories: Chicken Yield: 6 servings 3 1/2 lb Chicken, cut up 2 sl Bacon, cut into 2-inch -pieces 1 lg Onion. sliced 3 ts Salt, divided 28 oz Can whole tomatoes OR 3 -large fresh tomatoes, -peeled 2 lg Potatoes, cubed 10 oz Pkge frozen butter beans, OR -1 cup fresh 1/2 ts Sugar 1/2 ts Black pepper 1 ds Red pepper 16 oz Pkge frozen corn 2 tb Butter, melted 2 tb Flour

In a 5-quart heavy pot place 1 quart of water, the cut up chicken, bacon, onion and 1 teaspoon of salt; and cook for 1 1/2 hours over medium-low heat. Remove the chicken, cool; skin and remove the meat from the bones. Cut the meat into bite-size pieces and return to the pot. Add the remaining ingredients except the corn, butter and flour. Cook for 30 minutes. Add the corn and cook for another 30 minutes. Mix the butter and flour and add to the stew; simmer for 30 minutes more. Serve with hot rolls and a green salad. Makes 6 servings. Per Serving: 353 Calories; 31 g Protein; 40 g Carbohydrates; 8 g Fat; 4 g Saturated Fat; 76 mg Cholesterol; 1422 mg Sodium.

Brunswick Stew, Family-Size Recipe Categories: Chicken

Yield: 12 servings 2 1/2 2 1 2 1 3 To 3 pounds chicken, cut up Stalks celery Onion Tomatoes, fresh or canned Chopped onion Potaotes, peeled but still -whole Green butter beans (drain if -canned) 1 qt Whole kernel corn (drain if -canned) 5 tb Sugar Salt, to taste Red and black pepper, to -taste

sm qt c md

1 qt

Place the chicken, celery and small onion in a large kettle and add about a quart of water. Simmer until the meat is tender and begins to loosen from the bones, Lift the chicken from the broth. Cool the broth and discard the celery. Remove the meat from the bones and cut it into small pieces. Add the tomatoes, chopped onions and whole potatoes to the broth. Continue cooking over medium heat. Remove the potatoes when they are tender, mash and return to the stew. (Some cooks omit this step but dice the potatoes before adding them to the stew. It has been noted, however that the stew freezes better when the potatoes have been mashed; otherwise they will become soggy.) Add the cut-up chicken, butter beans, corn and sugar. black pepper to taste. Add salt and red and

Bring to a boil while stirring. Cover, lower the heat and simmer slowly, stirring occasionally to prevent stickiing, for 3 to 5 hours, or until the tomatoes have been cooked to pieces. Makes 12 servings. Per Serving: 378 Calories; 43 g Protein; 43 g Carbohydrates; 5 g Fat; 1 g Saturated Fat; 96 mg Cholesterol; 384 mg Sodium.

Buffalo Chicken Wings Categories: Appetizers, Chicken, Tabasco, Wings, Hot Yield: 1 servings 1/2 1/4 1/4 4 1 2 1 c Miracle Whip c Sour Cream lb Blue Cheese Ribs Celery Small Onion Cloves Garlic tb Oil 1/2 8 1/4 1/2 3 Lemon Tomato Sauce Tabasco Sauce Salt Chicken Wings Oil For Frying

oz c ts lb

Combine Miracle Whip and sour cream. Crumble and stir in the blue cheese. Cut the celery into sticks. Chop onion and mince garlic. Cook onion in oil over medium heat until soft, about 2 minutes. Add the garlic and cook for one more minute. Squeeze in the juice from the lemon. Stir in tomato sauce, Tabasco and salt. Cook for 5 minutes. Remove wing tips and cut wings in half at the joint. Heat oil for deep frying to 375F. Cook wings in hot oil until brown, about 8 minutes. Toss wings in tomato mixture. Serve with chilled celery sticks and blue cheese dressing.

Buffalo Chicken Wings with Blue Cheese Dressing Categories: Appetizers, Chicken, Wings, Hot Yield: 1 servings 6 tb Butter 3 lb Chicken Wings * 1/4 c Tabasco Sauce Vegetable Oil For Frying Blue Cheese Dipping Sauce 1/4 lb Blue Cheese 1 tb Lemon Juice 1 tb Wine Vinegar 1/2 c Miracle Whip Tabasco Sauce To Taste 1/2 c Sour Cream

* Wings should be disjointed and have the tips removed. ~------------------------------------------------------------------------Melt butter in a small saucepan. Add hot sauce and remove from the heat. In a large frying pan or deep-fat fryer, heat 1 inch of oil to 375F. Fry wings in batches without crowding until golden brown, 10-15 minutes. Drain on paper towels or on the unprinted side of grocery bags. Brush wings with spicy butter and serve warm, with Blue Cheese dressing. For the sauce; in a small mixing bowl, mash the blue cheese, leaving some small lumps. Whisk in the Miracle Whip until blended. Add the remaining ingredients and whisk to blend well. Cover and refrigerate until serving time.

Buffalo Fire Flings - Wings Categories: Chicken, Appetizers, Hot, Wings Yield: 6 servings 2 1/2 1/2 1/2 12 lb c c oz Wings Margarine To 3/4 cup Tabasco Sauce Dry Italian Salad dressing -mix 2 tb Lemon juice 1/2 ts Dry basil

Fry unbreaded WingFlings. Preheat oil to 350. Fry (15) wings for 10 to 12 minutes. Fry smaller amounts in mini-fryer. (Thawed, WingFlings will cook in 7 to 9 minutes.) Melt margarine and stir in remaining ingredients. Coat cooked WingFlings with sauce and bake 10 minutes with sauce and bake 10 minutes in oven at 350. Serve with Bleu Cheese dressing, celery sticks, and carrot sticks.

Buffalo Wings Categories: Chicken, Wings Yield: 6 servings 20 Chicken wings 6 oz Crystal's Louisiana's Hot Blue Cheese Dressing celery sticks Cut chicken wings into three sections at joints. Put the tips into your stock pot or throw away. Blot the other sections on paper towels to dry. Deep fry in hot peanut oil (375) until crisp, remove and drain on rack. After all of the wings are fried and drained, melt the butter in large frying pan and stir in hot sauce. After sauce is well blended, add the cooked wings and toss to cover well. Serve with blue cheese dressing for dipping, and celery sticks to cleanse -Sauce 2 oz (1/2 stick) butter

palet (because these things are HOT). Goes very well with Alfredo Noodles.

Caesar Chicken Categories: Chicken Yield: 4 servings 3 1 1/2 1 1 3/4 1/8 4 tb tb ts ts ts ts Olive oil Fresh lemon juice Worchestershire sauce Dijon mustard Garlic salt Pepper Chicken breast halves, -skinned and boned Finely crushed seasoned -croutons Grated Parmesan cheese Romaine lettuce leaves (for -presentation)

2/3 c 1/3 c 8

Lemon slices, (garnish) In a large zip-lock plastic bag, prepare marinade. Mix oil, juice, Worchestershite sauce, mustard, salt and pepper. Add chicken, seal bag and shake to mix and thoroughly coat chicken. Refrigerate 15 minutes.On shallow plate, mix crushed croutons and cheese. Add chicken, one piece at a time, to mixture, coating pieces well. Place chicken in greased, shallow baking pan, drizzle reserved marinade over chicken. Bake in 400 degree oven about 18 minutes or until fork can be inserted with ease in chicken and juices run clear. Arrange lettuce on plate, arrange chicken on leaves and garnish with lemon. Makes 4 servings

Cafe Chicken Categories: Crockpot, Chicken Yield: 6 servings -FGGT98B Chickens, about 2-1/2 pounds Each, cut into eighths Onion, chopped Of garlic, chopped Salt & white pepper to taste 1 1 1 c Green pepper, diced Med Very ripe tomato, Peeled, seeded and chopped Dry white wine Pinch of cayenne pepper

2 1 2

Combine all ingredients in slow-cooker. Cover pot and set at Low. Cook for 6 to 8 hours, or until chicken is tender. YIELD: Serves 6 to 8 Source: The Crockery Pot Cookbook NOTE: Since this is a French recipe from Paris, try to serve this with a crusty French bread, and a little pot of sweet butter. A carafe of white wine is also a nice addition. Note from Gaye: was delicious! I used boneless, skinless chicken breasts and the recipe

Calypso Chicken Categories: Chicken Yield: 2 servings

10 oz Chicken cutlets 6 3/4 ts All-purpose flour (2 TBL + -3/4 tsp) 1 ts Each olive oil and margarine 1/4 c Chopped scallions (green -onions) 2 Garlic cloves, minced 1/4 c Light rum 1/2 c Drained pineapple chunks 1/2 c Chinese snow peas, stems and -strings removed) 18 ts Canned chicken broth (1/3 Dash

-cup + 2 tsp) Drained Italian tomatoes, -seeded, thin sliced 1/4 c Orange juice (no sugar -added) 8 ts Pineapple juice (no sugar -added) (2 TBL+tsp) 3/4 oz Sliced drained canned water -chestnuts 1 Strip green chili pepper -(1/2 x 1/8 inch) 1/4 c

crushed red pepper or dried red chili pepper

Pat chicken dry and cut into 3 x 1-inch strips. On sheet of waxed paper or paper plate sprinkle chicken evenly with flour to coat. In a 12 inch skillet combine oil and margarine and heat until bubbly; add chicken and saute until lightly browned on all sides. Remove from pan. In same skillet saute scallions and garlic until garlic is lightly browned; carefully pour in rum. Bring mixture to a boil, stir in remaining ingredients and cook until mixture returns to a boil, about 5 minutes. Return chicken to skillet and cook until liquid has thickened and chicken is heated through, about 10 minutes. Remove and discard fresh chili pepper. Makes 2 servings.

Campbell's Paprika Chicken Categories: Chicken Yield: 4 servings 1 tb Butter 4 Skinless, boneless chicken Breast halves 1 c Cream of mushroom soup 2 tb Paprika 1/8 ts Ground red pepper 1/3 c Sour cream Hot cooked noodles & parsley

1>. In skillet, melt butter and brown chicken 10 minutes or until browned. Remove; set aside. Spoon off fat. 2>. In skillet, combine soup, paprika and pepper. Heat to boiling. Return chicken to skillet. Cover; cook over low heat 5 minutes or until chicken is no longer pink, stirring often. 3>. Stir in sour cream. Heat through. Serve over noodles.

Candied Chicken Wings Categories: Chicken, Appetizers, Wings Yield: 6 servings 30 Chicken wings 1 c Brown sugar 1 ts Dry mustard 3/4 c 1 c 3/4 c Margarine Soy sauce Water

Place all ingredients except wings into wok (set on medium). Stir until sugar is dissolved. Add chicken wings. Cover and stir every 10 minutes. Continue cooking until liquid coats the wings (approximately 75 minutes). Be careful not to over cook. The sugar tends to burn quickly towards the end.

Capon in Milk and Honey Categories: Chicken Yield: 6 servings 4 1/2 1/2 1/8 3 3 1/3 3 lb c ts ts tb c c tb Capon, Cut Up Into Pieces Flour Salt Pepper Oil Milk Honey Parsley, Fresh, Minced 2 1 1/2 1/4 1/2 1/8 1/3 Sage Leaf, Fresh, Minced Hyssop Savory Saffron Salt Pepper Pine Nuts

ts ts ts ts ts c

Mix the flour with 1/2 teaspoon salt and 1/8 teaspoon pepper. Dredge the fowl in this mixture. Brown the pieces in oil in a large heavy saucepan until golden on both sides. Combine milk, honey, herbs, salt, and pepper in a bowl. Pour liquid over browned fowl in the saucepan, stirring to combine drippings with sauce. Cover and simmer about 20 minutes or until fowl is tender. Correct seasoning. Stir in pinones just before serving.

Caribbean Chicken Salad Categories: Chicken, Salads Yield: 6 servings 2 c 3 1 1/4 8 Cooked chicken or turkey, -diced c Cooked rice, cooled c Celery, finely sliced c Green pepper, chopped oz Pineapple, crushed, -unsweetened 2 1/2 1/4 1 1/2 1 1/2 1/4 tb c c tb ts ts ts Pimiento, sliced Yogurt, nonfat Mayonnaise Lemon juice Curry powder Salt Pepper

Combine chicken, rice, celery, green pepper, pineapple and pimiento. In small bowl or jar, blend remaining ingredients. Stir vigorously or shake to blend. Pour over chicken mixture. Toss lightly until well mixed. Chill.

Caribbean Chicken with Tropical Fruit Categories: Chicken Yield: 4 servings 3 1/2 lb Broiler-fryer chicken,cut -into quarters 1 ts Salt 3 Limes Preserved ginger in syrup 2 ts Cornstarch 6 tb Butter 1 c Regular long-grain rice 15 To 16 oz. can black -beans,drained and rinsed 1 Medium-sized pineapple 1 lg Papaya

About 50 minutes before serving, preheat broiler. Rub chicken quarters with salt; place skin-side down in broiler pan (do not use rack). About 7 to 9" from source of heat broil chicken 15 minutes. Meanwhile, cut 1 lime into wedges for garnish; wrap and refrigerate. From remaining limes, grate 1 tsp peel and squeeze 3 Tb juice. Mince enough preserved ginger to measure 2 tbsp. In small saucepan, mix cornstarch, lime peel, lime juice, minced ginger and 2 Tb syrup from ginger until blended; add butter and cook

over medium heat until butter melts and mixture boils and thickens slightly, stirring constantly; boil 1 minute.Remove saucepan from heat. When chicken has broiled 15 minutes, brush chicken with some lime butter. Broil 5 more minutes. Turn chicken, skin-side up; broil 15 minutes. While chicken is broiling, prepare rice as label directs. When rice is cooked, stir in black beans; heat through. Prepare pineapple and papaya; with sharp knife, cut off leafy crown of pineapple; reserve for garnish. Cut pineapple, lengthwise, into quarters. Loosen fruit by cutting close to rind. Remove fruit; cut out core; cut pineapple quarters, lengthwise, into wedges. Cut papaya, lengthwise, in half and scoop out seeds; peel and cut, lengthwise, into 8 wedges. Arrange pineapple and papaya in broiling pan with chicken; brush chicken and fruit with lime butter. Broil 5 minutes longer, brushing occasionally with lime butter, until chicken is fork-tender and fruit is heated through. To serve, arrange chicken and fruit on platter. Spoon rice with black beans on platter with chicken. Garnish with lime wedges and reserved pineapple crown. Makes 4 servings.

Cashew Chicken Chop Suey Categories: Chicken, Microwave Yield: 4 servings 2 1/2 1 3 1 1/8 3 c tb ts ts ts Chicken breasts, boneless, - cubed Celery, thin sliced Onion, small, thinly sliced Soya sauce Ginger, fresh minced Pepper Cornstarch 1/4 1 1 1/2 1 Water Chicken broth Bean sprouts, fresh Water chestnuts, 8 oz, - drained 1 cn Bamboo shoots, drained 1 c Mushrooms, fresh sliced 1/2 c Cashews c c c cn

Combine chicken, celery, onion, soy sauce, ginger and pepper in 2 qt casserole dish. Mix well. Cover. Microwave at HIGH (100%) 5-8 minutes or till vegetables are tender and chicken is no longer pink, stirring twice. Blend cornstarch and water in 1 cup measuring cup. Add to casserole dish. Stir in remaining ingredients (except cashews). To thicken, microwave uncovered at HIGH (100%) 15-19 minutes or till mixture is thickened and translucent, stirring 2 or 3 times. Serve over hot cooked rice. Sprinkle with cashews.

Cashew Chicken Categories: Chicken Yield: 4 servings 2 1/2 1 1/2 1/2 2 lb ts c c Boneless chicken Salt Flour Milk Eggs, beaten Peanut Oil 2 cn Chicken broth 2 To 4 Tbl cornstarch 2 To 4 Tbl water 3 tb Soy sauce Green onions, chopped Cashew nuts

SAUCE: Mix the salt and flour. Cut chicken into small pieces; dredge in well in flour mixture. Let stand for 15 minutes in flour mixture. Mix the milk and eggs. Remove chicken from the flour mixture and place in the egg mixture; let stand for 10 minutes. Remove chicken from the egg mixture and roll again in the flour mixture. Immediately deep fry in the peanut oil. Keep warm in the oven To Make The Sauce: Combine the chicken broth, cornstarch, water, and soy sauce. Cook over medium heat until thick. Pour over fried chicken platter and top with chopped green onions and cashew nuts. Serve over wild rice. Serves 4.

Casserole BBQ Chicken Categories: Chicken, Coca-cola Yield: 4 servings 3 1/3 2 1/3 1/2 1/2 1/2 1 lb c ts c c c c c Chicken, cut-up Flour Salt Oil Onion, diced Celery, diced Green bell pepper, diced Catsup 1 2 1 1/2 1/2 1/2 1/8 c tb tb ts ts ts ts COCA-COLA CLASSIC Worcestershire sauce Salt Salt, hickory smoked Basil leaves Chili powder Pepper

Rinse the chicken and pat dry. In a bowl, mix the flour and 2 teaspoons of salt. Coat the pieces with the flour mixture. In a skillet, heat the oil. Brown the chicken all sides. Remove the browned chicken and place in a 3 quart casserole. Discard the drippings. In a bowl, combine the remaining ingredients, mixing well. over the chicken, making sure that all pieces are covered. casserole. Spoon sauce Cover

Bake in a preheated, 350 degree F oven for about 1-1/4 hours, or until chicken is fork-tender. If desired, serve the chicken with the sauce over hot rice. Makes 4 to 6 servings with about 3 cups of sauce.

Casserole Chicken and Dressing Categories: Chicken, Casserole Yield: 8 servings 1 1 1 1 Cut up chicken, boiled Can golden mushroom soup Stick of butter Can cream of chicken soup 1 1 1 c Can evaporated milk Pepperidge Farm dressing Chicken broth

Debone chicken. Place chicken in casserole dish. Mix soups and milk. Pour over chicken. Mix dressing, butter, and broth. Pour over top. Brown in oven at 350F for 30 minutes.

Cassoulet

(Bean and Chicken Stew)

Categories: Stews, Chicken, Beans Yield: 4 servings 3 oz Sorted uncooked cannellini -(white kidney) beans 2 c Water, divided 1 ts Each vegetable oil and -margarine, divided 12 oz Chicken thighs, -skinned,boned, 2-inch -pieces 3 Whole cloves 1 c Carrot chunks (2-inch-thick -pieces) 1 c Thickly sliced Spanish onion 1/4 c Chopped Italian parsley, -divided Garlic cloves, minced Pkt instant chicken broth -and seasoning mix 1/8 ts Each marjoram leaves and -sage leaves, crumbled 1 ds Pepper 1 c Canned Italian tomatoes, -drained and chopped, (reserve liquid) 1 Bay leaf 4 oz "precooked" smoked beef -sausage 2 2

In large bowl combine rinsed beans and 1 cup water; cover and let stand overnight. In 9-inch nonstick skillet combine 1/2 teaspoon each oil and margarine and heat until bubbly; add chicken and saute until browned on all sides. Transfer to shallow 2-quart casserole and set aside. Preheat oven to 350F. Press cloves into carrot slices (for easier removal later). In same skillet combine remaining oil abd margarine and heat over medium-high heat until bubbly; add carrots, onion, 2 tablespoons parsley and the garlic, broth mix, marjoram, sage and pepper. Cook, stirring occasionally, until onion slices are translucent. Cover skillet and cook for 5 minutes longer. Transfer vegetables to the casserole containing the chicken; add beans with soaking liquid, tomatoes with reserved liquid, bay leaf and remaining 1 cup water and stir to combine. Cover casserole tightly and bake for 1 hour. Using sharp knife, cut slashes in sausage at 1/2-inch intervals; top mixture in casserole with sausage and bake, uncovered, until sausage is heated through, about 20 minutes. Remove and discard the cloves and bay leaf. Serve sprinkled with the remaining 2 tablespoons parsley. Makes 4 servings.

Celestial Chicken Categories: Chicken Yield: 2 servings 2 Servings 1 lg Boneless chicken breast 1 tb Butter 1/3 c Apricot preserves 1 1/2 tb Lemon juice 1 ts Lemon-pepper marinade Dot with

1. Arrange chicken breast halves in a small baking dish. butter.

2. In a saucepan, heat preserves, lemon juice and lemon-pepper marinade, just until melted and thoroughly blended. 3. Pour over chicken breasts and bake, uncovered, in a preheated 350 degree oven for 35 minutes.

Menu suggestions: Combination of white and wild rice prepared as a pilaf-type dish.

Champagne Chicken Categories: Chicken Yield: 6 servings 3 Chicken Breast/Boned/Skinned 2 tb Olive Oil 2 tb Butter 1/4 c Champagne, Dry 1/2 c Heavy Cream 3 tb Tarragon, Fresh (1 t Dry) Salt & Freshly Ground Pepper

----------------------------OPTIONAL INGREDIENTS---------------------------6 Prosciutto Slices/Paper Thin 1 tb Butter Or Margarine 3 Shallots, Finely Chopped *** See instructions at end if using the optional ingredients. ~------------------------------------------------------------------------Cut chicken into 1/4" wide slices. Melt the butter and olive oil in a large heavy skillet. Saute the chicken for 4 to 5 minutes. Remove the chicken and keep warm. Deglaze the pan with the champagne. Add the cream to the pan. Add the tarragon and reduce the sauce for two minutes. Put the chicken back into the pan and bring just to a simmer. Remove to serving platter. Serve hot with fresh vegetables or over rice or pasta. (I serve this over fettucini, or with a side dish of Fettucini Alfredo). *** Cut chicken breasts in half only. Place each half between sheets of waxed paper and pound with a meat tenderizer until about 1/8" thick. Saute shallots in butter until tender. Divide shallots equally between the breast halves, spreading evenly over each. Place one slice of prosciutto on each breast half, fold in half, and secure with toothpicks. Saute about 4 to 5 minutes on each side in the butter and olive oil listed in the original ingredients. Chicken is done when it springs back when lightly pressed with finger. Follow the balance of the instructions listed above for the sauce.

Chap Ch'ae Categories: Chicken, Pasta Yield: 6 servings 5 1 4 2 1/2 4 1 Dried mushrooms Hot water Soy sauce Sugar Finely chopped garlic Toasted sesame seeds Chicken -breast,skinned,boned,bite -size pieces 2 oz Cellophane noodles 6 tb Vegetable oil 1 lg Onion,peeled and chopped 3 To 4 medium carrots,cut into -thin 2 inch strips 1 c Bean sprouts 1/2 c Fresh spinach,chopped 5 ts Sesame oil

c tb ts ts ts

Chap Ch'ae Soak mushrooms in hot water for 20 minutes or until soft. Drain well and chop, discard stems. In medium bowl combine 2 tablespoons soy sauce,1 tsp sugar, garlic, 2 tsp sesame seeds, and chicken. Set aside Cook and drain noodles,and with a knife cut noodles into 3 inch length.

In a fry pan or wok,heat 1 tab oil add:chicken and fry,stirring frequently until tender.Remove from heat and add chicken to noodles. Heat 1 tab oil again then add mushroom and cook until soft. Remove from pan and add to noodles. Repeat with remaining vegtables, cook each one separately. Add 2 tablespoons soy sauce 1 teaspoon sugar 5 teaspoons sesame oil 2 teaspoon sesame seeds to noodle mixture mix thoroughly. Serve warm or at room temperature with rice. Enjoy! .

Cheese Chicken Lasagne Categories: Chicken Yield: 9 servings 8 1/2 1/2 4 1 1 1/2 oz Lasagne noodles c Onion, chopped Green pepper, chopped tb Butter Can cream of chicken soup c Mushrooms, sliced c Pimentos, chopped/drained 1/3 1/2 1 3/4 2 2 1/2 c ts c c c c White wine Basil, crushed Cottage cheese Chicken, cooked and diced Mild cheddar cheese, grated Grated Parmesan cheese

Cook noodles in boiling, salted water according to package directions; drain. Saute onion and bell pepper in butter until onion is clear and tender. Stir in soup, mushrooms, pimento, wine and basil. Lay half the noodles in a 9"x 13" baking dish; top with half the sauce, followed in layers with half of the following: cottage cheese, chicken, cheddar and Parmesan cheeses. Add in layers remaining noodles, sauce, cottage cheese and chicken. Bake at 350 degrees 45 minutes. Top with remaining cheeses; bake 2 minutes more.

Cheese Stuffed Chicken Breasts Categories: Chicken Yield: 4 servings 8 oz Whole chicken -breasts,boned,skinned and -halved 4 sl Monterey Jack cheese -(Cheddar,if you like a -stronger Flavor 2 Eggs 1 tb Parmesan cheese,grated 1 ts Instant chicken bouillon -granules 1 ts Snipped parsley 1 ds Pepper 3 tb Flour 2 tb Oil

Cutting from thickest side, cut pocket in each piece chicken. Place a slice of cheese inside each pocket. Beat together eggs, Parmesan cheese, bouillon granules, parsley and pepper. Coat chicken breasts with flour; dip in egg mixture. Meanwhile, preheat microwave browning skillet at high for 5 minutes. Add oil to skillet. Place chicken in skillet; cover. Cook in microwave at high for 6 minutes. Turn chicken over; cook, covered, in microwave at high for 5 minutes or until tender. Serve hot or cold. Yield: 4 servings.

Cheese Stuffed Chicken Categories: Chicken Yield: 6 servings 2 1 1 1 Whole chicken breasts (about -3 lbs.) Beaten egg c Ricotta cheese c Grated or shredded fontina -or Port du Salut cheese -(about 4 oz) c Finely chopped walnuts tb Snipped parsley 1/4 ts Ground nutmeg 1/8 ts Pepper 2 tb Butter or margarine,melted Paprika 1/3 c Chicken broth 1/3 c Apricot nectar 2 ts Cornstarch 6 Whole dried apricots

1/4 1

Rinse and pat chicken breasts dry with paper towels. Bone breasts without removing skin.Halve breasts carefully. For filling, combine egg, cheeses, walnuts, parsley, nutmeg and pepper. Separate skin from flesh of each breast, leaving 1 side attached. Spoon stuffing between skin and flesh of each breast. Tuck skin edges under; secure with wooden picks. Place breasts, skin side up, in a shallow microwave safe baking dish; brush with melted butter and sprinkle generously with paprika. Micro-cook, covered, on 100% power (HIGH) for 15 to 18 minutes or until chicken is done, giving dish one half turn after 8 minutes. Remove from oven; cover with foil. In 2 cup microwave safe measure cup, combine chicken broth, apricot nectar and cornstarch. Cook, uncovered, for 3 to 4 minutes or until thickened and bubbly throughout, stirring 3 times. Place breasts on serving platter. Garnish each with a whole dried apricot; spoon sauce over chicken. Makes 6 servings.

Cheese, Chicken, and Cauliflower Casserole Categories: Cheese, Chicken, Casserole Yield: 6 servings 1 1/2 Onion, sliced thin Green pepper, coarsely -chopped 1/3 c Diced celery 3 tb Butter 3 tb All-purpose flour 2 c Milk 2 Carrots, sliced thin 1 tb Chopped parsley 1 1/2 c Cooked chicken Salt and pepper to taste 1 ds Of paprika 1 sm Cauliflower, separated in -flowerets and cooked 1/2 lb Swiss cheese, sliced

Saute onion, pepper, and celery in butter until tender. Stir in flour and then gradually add milk and cook over low heat until smooth and slightly thickened. Add carrots,parsley, chicken, and seasonings and simmer for 15 minutes. Stir this mixture occasionally. Add cauliflower. Place in a shallow casserole. Top with cheese slices. Bake in preheated moderate oven (350 F.) until cheese is melted, about 15 minutes. Makes 6 servings.

Cheesy Chicken Rolls Categories: Chicken, Low-cal Yield: 4 servings

1/2 2 1/2 1/4 1 1

c oz c tb tb

Shredded Lo-Fat Mozzarella Jar Sliced Mushrooms, Drain Plain Low-Fat Yogurt Snipped Chives Snipped Parsley

1 4 1 1/8 1

tb x tb ts tb

Chopped Pimento Med Chicken Breast Halves * Fine Dry Bread Crumbs Paprika Plain Low-Fat Yogurt

* 4 med (12 oz total) boned skinless chicken breast halves. ~------------------------------------------------------------------------For filling, in a small bowl combine cheese, mushrooms, the 1/4 c yogurt, chives, parsley, and pimento. Place 1 chicken breast half, boned side up, between 2 pieces of clear plastic wrap. Working from the center to the edges, pound lightly with a meat mallet to 1/8" thickness. Remove plastic wrap. Repeat with remaining chicken. Sprinkle lightly with salt and pepper. Spread some of the filling on each chicken breast half. Fold in the sides and roll up. Arrange rolls seam side down in a 10x6x2" baking dish. Combine bread crumbs and paprika. Brush chicken with the 1 T yogurt; sprinkle with crumb mixture. Bake in 350F oven for 20-25 minutes or till chicken is tender and no longer pink.

Cheesy Chicken Meatballs Categories: Chicken Yield: 6 servings 1 2 2 2 2 1 lb Ground chicken tb Minced onion Cloves garlic minced tb Ricotta cheese tb Grated Parmesan oz Grated Fontina cheese 1 1 1 1 2 tb Ketchup ts Chopped fresh basil tb Chopped fresh parsley Beaten egg tb Seasoned breadcrumbs

Mix all ingredients and form into 24 meatballs. Roll in an additional 1/2 cup of grated Parmesan, 1 ts ground fennel and 1/2 cup seasoned bread crumbs. Pan-fry until browned and firm. Posted by Linda Davis

Cheesy Stuffed Chicken Breasts Categories: Chicken Yield: 4 servings Skinless, boneless chicken -breast halves (about 1 1/2 pounds) 1 1/2 c Coarsely shredded Monterey -Jack cheese with Jalapeno peppers ( 8 ounces) 2 ts Dried oregano, crumbled 4 3/4 1 1/3 2 1 c tb c lg c Yellow cornmeal Chili powder Flour Eggs Vegetable oil Guacamole and/or salsa

Place each chicken breast half between waxed paper and pound very thin with a mallet or rolling pin to form a "cutlet". Be careful not to pound holes in the meat. Place 1/3 cup cheese in center of each "cutlet"; sprinkle with oregano. Fold sides over to seal cheese, then roll up. Hold in place with wooden toothpick. Combine cornmeal with chili powder on sheet of waxed paper; place flour on

another. Beat eggs slightly in a pie plate. Coat the stuffed rolls with flour; dip in egg then cornmeal mixture to coat well. Chill at least an hour. (This much of the preparation can be done ahead). Preheat oven to 350 F. In a large skillet, heat oil until very hot. Quickly brown the stuffed chicken rolls, turning often, until golden. Lift out with a slotted spoon; drain well. Place in a shallow baking pan. Bake 20 minutes or until juices run clear when pierced with a small knife. Serve with guacamole and/or salsa. Makes 4 servings.

Cherokee Chicken Categories: Chicken Yield: 4 servings 1/4 c 1 2 tb 2 tb 1 Vegetable oil Garlic clove, minced Butter or margarine Minced onion Green pepper, minced Salt and pepper to taste Frying chicken, (about 3 -pounds), disjointed 1 cn (8 oz.) whole cranberry -sauce. 1

Heat oil and butter in a 12 inch skillet. Add chicken; cook until golden brown on all sides. Pour off all but 2 Tbsp. fat. Add green pepper, garlic and onion; cook until soft. Add cranberries, salt and pepper. Cover, simmer 25 minutes. Serves 4 to 6. Cranberries are a substitute for wild berries which were originally used in this recipe.

Cherry Chicken Salad Categories: Salads, Chicken Yield: 4 servings 2 c 1/3 c 1/3 c Cubed cooked chicken Whole red maraschino -cherries Sliced celery 1 cn (8-1/4 oz) unsweetened -pineapple chunks, drained 1/2 c Plain yogurt 2 tb Maraschino cherry syrup

In medium bowl combine chicken, cherries, celery and pineapple. In small bowl combine yogurt and cherry syrup. Pour over chicken mixture. Toss to coat well. Makes 4 servings.

Cherry Orange Chicken Categories: Poultry, Chicken Yield: 8 servings To 6 Pounds Chicken Fryers, -Cut Up 4 tb Butter Or Regular Margarine, -Melted 1 c Brown Sugar 1/2 ts Grated Orange Peel (Orange 4 -Part Only) 1/4 ts Ground Ginger 1/2 c Orange Juice 1 lb Dark Sweet Cherries, Drained -(1 Can)

This is a simple and easy way to prepare chicken, one of the cheapest meats in the U.S. Yield: 8 Servings Place the cut up chicken in a large baking pan. Pour the melted butter over the chicken. Combine the brown sugar, orange peel, ginger, and orange juice, blending well, and pour over the chicken. Bake in a preheated 350 degree F. oven for 45 minutes. Remove and add the cherries, then return to the oven and bake an additional 30 minutes, or until the chicken is golden brown and tender.

Chicken & Broccoli Cassarole Categories: Casserole, Chicken Yield: 4 servings 2 1 1/2 c 1 1/2 c 1/2 c Chicken breasts Chopped broccoli Cream of chicken soup Onion, diced Sour cream 1 Topping: 1 pk Canned biscuits ** 1/2 c Sour cream 1 Egg

Mix first four ingredients in 2 1/2 qt cassarole. Bake for 20-25 minutes at 375. Seperate biscuits and cut in half rounds. Arrange on top of cassarole. Beat egg well add sour cream. Pour over top of biscuits. Bake at 375 for 25-30 minutes until golden brown. ** canned biscuit are sold in the chilled section of the grocery store, 8 to a can. They are NOT anything like homemade biscuits, these are finer grained, less substance, more fluff than "real" biscuits.

Chicken & Dumplins Categories: Chicken Yield: 6 servings 1 Whole Chicken 2 cn Cream of Chicken soup 3/4 c Milk 1 tb Lemon Pepper

---------------------------------DUMPLINGS--------------------------------2 c Bisquick 2/3 c Milk Boil chicken. I use some spices to boil in like sage, basil, oregano, rosemary, garlic, and salt. Any spices you like. De-bone chicken. Add soup, milk, Lemon Pepper and chicken to chicken broth. Bring to a boil. Mix milk and Bisquick. (If you have your own dumplin recipe, use it. I use this one for convenience.) Drop small spoonfulls of mix into broth mixture. Cover 5 min. Uncover 5 min. VERY HOT! Let cool a little. I also use more Lemon Pepper than that. It's to taste. I don't use much salt as the soup has plenty.

Chicken & Dumplings Categories: Chicken Yield: 6 servings

6 1/2 c 4

Water Divided (8 Oz.) Chicken Breast Halves 1 1/2 c Sliced Mushrooms 3/4 c Diced Carrots 2 tb Chopped Onion 3/4 ts Poultry Seasoning 1/2 ts Salt

1/2 1 4 1 1 1/4 1 1/2

ts Pepper ts Lemon Juice Drops Hot Sauce cl Garlic Minced c + 2 T. Flour, Divided ts Baking Powder c Skim Milk

Place 6 Cups Water And Chicken, Mushrooms, Carrots, Onion in A Large Dutch Oven. Bring To A Boil; Cover. Reduce Heat & Simmer 45 Min. OR Until Chicken Is Tender. Remove Chicken From Broth & Let Each Cool Separately. Discard Bones & Skin. Cut Chicken Into Bite Size & Add To Vegetable Mixture. Cover & Chill 8 Hours. Skim Fat From Broth & Discard. Stir in Poultry Seasoning, Salt, Pepper, Lemon Juice, Hot Sauce & Garlic. Combine 1/4 C. Plus 2 T. Flour & Remaining 1/2 C. Water; Stir Well. Bring Chicken Mixture To A Boil; Stir in Flour Mixture. Reduce Heat & Simmer Uncovered 35 Min. OR Until Thickened. Combine Remaining 1 C. Flour & Baking Powder. Add Milk, Stirring Just Until Dry Ingredients Are Moistened. Drop Batter By Teaspoonfuls Into Boiling Broth; Cover. Reduce Heat And Simmer 15 Min. OR Until Dumplings Are Tender. Pro. 26.4, Fat 3.7, Carb. 27.9, Chol. 61, Iron 2.1, Sodium 317, Calcium 82

Chicken & Red Cabbage Categories: Chicken Yield: 4 servings 4 c Finely Shredded Red Cabbage 1 tb Vinegar 4 (4 Oz.) Skinned, Boned Chicken Breasts 1 tb Low Cal. Oleo 1 1 1 1/2 tb c tb ts Cornstarch Skim Milk Fresh Dillweed Chicken Bouillon Granules Fresh Dill Sprigs (Opt.)

Combine Cabbage & Vinegar in Medium Bowl; Toss Gently To Coat.Place in A Shallow 2 Quart Casserole Coated With Cooking Spray. Arrange Chicken Over Cabbage With Thickest Portions Towards Outsideand Cover With Plastic Wrap, Turning Back 1 Corner To Vent. Microwave At High 8 Min.. Let Stand Covered 5 Min. Melt Oleo in A 2 Cup Glass Measure. Add Milk, Cornstarch, Dillweed & Bouillon Granules; Stir Well. Microwave At High 3-4 Min. OR Until Thickened, Stirring After 2 Min. Serve With Cabbage On Bottom, Then Chicken And Sauce Over Chicken. Garnish With Dill Sprigs. 204 Cal. Per Chicken Breast Half, 1/2 C. Cabbage & 1/4 C. Sauce. (Fat 5, Chol. 74.)

Chicken & Pasta Salad Categories: Salads, Chicken Yield: 4 servings 8 oz Tricolor rotini 4 Boneless, skinless chicken Breast,halves 2 tb Soy sauce, divided 1 md Green pepper, chopped 1 md Red pepper, chopped 1/2 Bunch fresh broccoli 1 ts Mrs. Dash

1 Oil 1 md Onion, chopped 1. 2. 3.

8 oz Lo-cal Italian dressing, Store bought or homemade

Cook pasta according to directions, chill in ice water, drain. Blanch broccoli in boiling water, chill in ice water, drain. Use 1/2 soy sauce to season the chicken, heat oil in no stick pan, brown chicken, and reduce heat and finish cooking. Don't overcook! Slice chicken into 1" strips, turn and cut into 1/4" pieces, place into bowl with other ingredients except dressing and soy sauce. Mix remainder of soy sauce into dressing and pour over pasta, chicken, and vegetables. Toss gently and serve immediately.

4.

5.

You maight like to leave the pasta, chicken, broccoli un-chilled and serve it semi-warm.

Chicken 'n' Vegetable Stir Fry Categories: Chicken, Vegetables, Microwave Yield: 4 servings 3 1 1/2 2 1 1/2 1 tb lb c oz Oil Bonless Chicken Breasts * Broccoli Forets Snow Peas, (About 1/2 c) Medium Carrot Thinly Sliced Medium Red Or Green Pepper * Env Golden Onion Soup Mix 1 1/2 1 1/2 2 1 ts ts c ts ts Cornstarch Ground Ginger Water Imported Soy Sauce White Or Rice Vinegar Hot Cooked Rice

* Chicken breasts should be cut into thin strips. ** Sweet pepper should be cut into thin strips. ~------------------------------------------------------------------------In large skillet, heat oil and cook chicken with vegetables over medium high heat, stirring constantly. 10 minutes or until chicken is golden and vegetables are crisp-tender. Thoroughly blend golden onion recipe soup mix, cornstarch, ginger, water, soy sauce and vinegar; stir into chicken mixture. Bring to a boil, then simmer uncovered ten minutes or until sauce is thickened. Serve over hot rice and garnish, if desired, with sliced green onion and toasted sesame seeds. MICROWAVE DIRECTIONS: Omit oil and degrease ginger to 1/4 t. In 2-quart casserole, heat chicken, uncovered, at HIGH (Full Power) 4 minutes or until almost done; remove chicken and drain. Add vegetables to casserole and heat uncovered 5 minutes at HIGH (Full Power). Thoroughly blend golden onion soup mix, cornstarch, ginger, water, soy sauce and vinegar; stir into vegetables. Heat uncovered 5 minutes on HIGH (Full Power) or until sauce is thickened, stirring once. Return chicken to casserole and heat 1 minute or until heated through. Let stand covered 5 minutes. Serve and garnish as above.

Chicken 'n Stuffing Categories: Chicken Yield: 12 servings 8 oz Pkg. stuffing mix 2 1/2 lb Whole chicken 1/2 ts Chicken bouillon granules Paprika

1/2 ts Browning sauce 1/2 c Water

2 tb Flour

Clean chicken. Prepare stuffing mix following package directions. Stuff chicken, secure wings and legs to chicken body with string. Combine browning sauce, water and bouillon. Place chicken in Tender Cooker, pour water mixture over chicken, sprinkle with paprika. If breast bone is near the top of the cooker, cover with a narrow piece of foil. Cover pot, add regulator and microwave on high for 25 minutes. Let pressure drop, remove chicken and thicken gravy by mixing flour with a little water and microwaving on high for 3 to 4 minutes, stirring at least once.

Chicken - Veal Scallopine Categories: Chicken Yield: 6 servings 3/4 1 1 1 c tb tb ts Chicken Broth Flour Butter Green Onion - finely chopped -(white part only) Mushrooms - thinly sliced Whipping Cream Salt & freshly ground pepper Nutmeg Cayenne Pepper CHICKEN: 1 lb Chicken Breasts - boned and -skinned, OR Veal Scallopine 2 tb Flour Salt & freshly ground pepper 1 Egg 2 tb Water 1 1/2 c Breadcrumbs 5 tb Olive Oil 2 tb Butter

2 c 1/2 c

MUSHROOM SAUCE: CHICKEN: Pound meat between sheets of waxed paper until thin. Combine flour, salt and pepper in pie plate. Beat egg with water in shallow dish. Dredge meat in flour; dip in egg mixture; roll well in breadcrumbs. LET SIT ON WAX PAPER FOR 10 MINUTES!!! Heat oil and butter in large skillet over medium-high heat. Add meat in batches and saute until browned, turning once, about 3-5 minutes, adding more oil and butter if necessary. Keep warm and spoon mushroom sauce (see recipe). MUSHROOM SAUCE: Combine broth and flour in small bowl and stir until flour is dissolved. Melt butter in skillet over medium high heat. Add onion and saute until tender, about 1 minute. Reduce heat to medium; add mushrooms; saute 2 to 3 minutes. Stir in broth. Increase heat to medium high and cook until slightly thick, stirring occasionally, about 10 minutes. Blend in cream, salt and pepper. Season to taste with nutmeg and cayenne pepper. VARIATION: For thicker gravy, delete the whipping cream. Gravy will also be browner too. (Or add Kitchen Bouquet to darken sauce.) NOTE: We find that if we are making this for company it is best to use TWO frying pans to speed things up. Also, this is wonderful when served with Fettucine Alfredo and Stuffed Tomatoes!

Chicken a la Avacado Categories: Chicken Yield: 6 servings 1/8 c 6 1/2 c 3/4 c Olive oil Chicken breasts,boneless* Capers Lemon juice 1/2 c 1/2 Parsley,chopped Avacado Salt to taste Pepper to taste

* - 3 oz. each_ Saute the chicken in olive oil for 5 minues each side over low heat. Remove chicken from the skillet, remove skin & set aside. In the same skillet, saute capers for 1 minute. Remove from heat & add lemon juice & parsley. Pour lemon juice & caper mixture over top of each chicken breast. Serve with fanned avacado slices & rice.

Chicken a la Suisse Categories: Chicken, Microwave Yield: 4 servings 1/3 c 1 1/2 ts 1/4 ts 4 4 Buttermilk baking mix Paprika Pepper Chicken breast halves Thin slices cooked ham 4 4 1/2 c 1 tb 1 c 1 Thin slices swiss cheese Chicken broth Cornstarch Half 'n Half Minced parsley

Servings:

Blend baking mix, paprika and pepper. Flatten chicken breasts to 1/4" thickeness Blend cornstarch and half 'n half. Place ham and cheese on chicken. Roll up from narrow end. Coat with baking mix, place seam side down in 8" round glass baking dish. Cover with wax paper, microcook on high 6 minutes. Add broth, cover, microcook on high 4 minutes. Remove chicken. Add cornstarch mixture to pan juices, stir until smooth. Microcook on high 3-5 minutes, stirring every minute until thickened. Add parsley, stir. Spoon sauce onto plate, top with chicken. Serve with mixed vegetables (broccoli, carrots, cauliflower) and hot bread.

Chicken a la King Categories: Chicken Yield: 6 servings 4 1/4 1 1 3 1/2 1/4 1/4 tb Butter or margarine lb Mushrooms, sliced Green bell pepper, sliced Small onion, sliced tb Flour ts Salt ts Freshly ground pepper ts Nutmeg 1 1 1 1 1 3 2 c c Chicken broth Light cream or half-and-half Egg yolk, beaten tb Lemon juice tb Sherry c Diced cooked chicken tb Diced pimientos

1. In a large frying pan, melt 2 tablespoons of the butter over medium heat. Add mushrooms, bell pepper and onion. Cook 5 minutes, until vegetables are tender. Remove with a slotted spoon and set aside. 2. Melt remaining 2 tablespoons of butter in the same pan. Add flour, salt, pepper, and nutmeg. Cook, stirring, for 1 minute without browning. 3. In a small bowl, combine broth and cream. Gradually stir cream mixture into pan. Bring to a boil, and cook, stirring, until sauce is smooth and thickened, 3 to 5 minutes. 4. Gradually whisk 1 cup of sauce into egg yolk. Stir back in the pan until well blended. Add vegetable mixture, lemon juice, sherry, and chicken. Cook until heated through, about 5 minutes. Garnish with pimiento.

Prep: 10 minutes

Cook: 20 minutes

Serves: 6

Chicken a L'orange Categories: Chicken Yield: 6 servings Orange Chicken breast halves, -skinned and boned 1/2 ts Paprika 1/4 c Reduced-calorie margarine, -melted 1 6 1 1 1 1 2 c ts ts tb tb Unsweetened orange juice Dried whole tarragon Cornstarch Water Slivered almonds, toasted

Peel orange and cut rind into thin strips; set aside. Sprinkle chicken with paprika; saute in margarine for 2 minutes on each side or until lightly browned. Transfer to a 13-x 9-x 2-inch baking dish; add orange juice, tarragon, and orange rind strips. Bake, covered, for 25 to 30 minutes until done. Remove chicken from pan; set aside and keep warm. Pour contents of pan into a small saucepan.. Combine cornstarch and water, stirring until blended; add to orange juice mixture in the saucepan. Bring to a boil, stirring constantly, and cook for 1 minute. Sprinkle chicken with almonds and serve with orange sauce. Makes 6 servings.

Chicken A' la Tartare Categories: Chicken Yield: 6 servings 1 Broiler 1/4 lb Butter, melted 4 Sprigs parsley 2 Scallions or 1 small onion 1/4 lb Mushrooms 1/4 Clove garlic

The recipe reads; "Singe and draw the chickens; let them swell a little before the fire; cut in half and break the bones slightly; soak them in fresh butter melted, into which put a seasoning of parsley, skelion, mushrooms and the smallest shred of garlic, well chopped together with pepper and salt. Let the chicken steep in the butter for a little while, then grate bread crumbs over them and broil over a slow fire. Serve them dry or with a clear gravy. Since our fire is a gas one our procedure was slightly different from that of Mme. de Genlis. Salt and pepper Bread Crumbs The broiler, which has been singed, cleaned and split, was put into an aluminum frying pan in which the butter had been melted. The parsley, onion, mushrooms and garlic were chopped and added to the butter with a seasoning of salt and pepper. The frying pan was covered and the broiler was allowed to simmer gently for about fifteen minutes, being turned occasionally, so that it would absorb the flavor of the seasonings. Then it was rolled in grated bread crumbs and broiled until well browned. The chicken meat is delicately flavored with the mushroom-garlic-onion-parsley combination and should tempt the appetite of the most critical. The

pre-cooking in the butter sauce also prevents any "underdoneness" of the broiler.

Chicken Almond Categories: Chicken Yield: 6 servings Skinned uncooked chicken -breasts cut in thin -strips(about 2 whole Breasts) 1/4 c Peanut oil or vegetable oil 5 oz Cans bamboo shoots, drained -and diced 2 c Diced celery 2 c Diced bok choy (Chinese 2 c -chard) or romaine 5 oz Cans water chestnuts, -drained and sliced 3 c Chicken broth 2 tb Soy sauce 1/3 c Cornstarch 1/2 c Cold water 1/2 c Toasted halved almonds Hot cooked rice

In large heavy skillet, quickly cook chicken strips in hot oil. Add diced bamboo shoots, celery, bok choy or romaine, water chestnuts, chicken broth, and soy sauce; mix thoroughly. Bring to boiling; cover and cook over low heat 5 minutes or till crisp-tender. Slowly blend cornstarch into 1/2 cup cold water; add to chicken mixture. Cook, stirring constantly, till mixture thickens and bubbles. Salt to taste. Garnish with toasted almonds. Serve immediately over hot cooked rice. Makes 6 servings.

Chicken Ala Can-Can Categories: Chicken, Casserole Yield: 6 servings Ingredients: Diced or chopped chicken, -cooked 1 cn Cream celery soup 1 cn Cream of chicken soup 1 cn Chicken broth 1 c 1 1/3 1 1 1/3 Minute rice Worcestershire sauce Of tabasco Sherry Salt and pepper 1/2 cn French onion rings c tb ds c

Directions: Mix all ingredients except french onion rings in casserole and place in oven heated to 325 degrees for 7 minutes. Sprinkle french onion rings on top and bake for 7 more minutes.

Chicken Amore Categories: Chicken Yield: 4 servings 4 1 1/4 1 1 1/2 Chicken breast halves* pn Pepper c All-purpose flour tb Olive oil Garlic clove,crushed c Chicken broth,low-salt 1/2 1/2 1 2 1/4 4 2 c ts ds oz oz tb Dry white wine Leaf thyme,dried,crumbled Liquid red-pepper seasoning Black olives,drained Sliced mushrooms,rinsed Parsley,chopped

* - boneless, skinned, 4 ounces each_ _ 1. Sprinkle chicken with pepper. Dredge with 3 tablespoons of the flour._

2. Heat oil in large nonstick skillet. Brown chicken on both sides. Add garlic. Remove from heat. Reserve 2 tablespoons broth. Add remainder to skillet with wine, thyme, red-pepper seasoning, olives, mushrooms. Simmer, covered, 10 minutes until cooked._ 3. Whisk together remaining 2 tablespoons broth and 1 tablespoon flour in small bowl. Stir into skillet. Cook over medium heat, stirring constantly, until thickened and bubbly, 2-3 minutes. Sprinkle with parsley. Serve with rice.

Chicken and Fresh Vegetable Provencale Categories: Chicken, Fresh herbs Yield: 4 servings 1 2 2 1 2 1 sm Cauliflower Ripe Tomatoes, Sliced md Carrots, Sliced Thin lg Onion, Sliced Thin tb Chopped Fresh Parsley tb Diced Leaf Basil 1/4 ts Pepper 1 Chicken Cube Bouillon 1/2 c Boiling Water 2 tb Lemon Juice 2 Chicken Breasts, Skinned *

* Chicken breasts should be skinned and split. ~------------------------------------------------------------------------Break the cauliflower into small pieces. Combine vegetables in 3 quart baking dish. Sprinkle with 1 T parsley, 2 t basil, and the pepper. Combine the bouillon cube and water and pour over vegetables. Make paste of 1 T parsley, 1 t basil, the garlic powder, and lemon juice. Place the chicken over the vegetables. Spread the paste on the chicken. Cover and bake at 350F for 1-1/2 hrs or until the chicken and vegetables are tender, basting occasionally. Cal: 220; Fat 3/5g.

Chicken and Mushroom Casserole Categories: Chicken, Casserole Yield: 6 servings 4 lb Chicken 16 oz Bottle Italian Dressing 6 c White Wine 1 lb Fresh Mushrooms 2 x Garlic Cloves 4 c Chicken Gravy

Remove skin and bones from chicken and cut into bite sized pieces. Wash and trim mushrooms and cut in half. In large casserole dish, combine chicken, mushrooms, whole garlic cloves, wine and dressing. Cover and marinate in refrigerator overnight. Remove chicken and mushrooms and measure 2 cups of marinade. Pour remaining marinade into another container. Return chicken and mushrooms to casserole. Mix 2 cups marinade with cans of gravy and pour over chicken. Bake at 325F for 1-1/2 hours. Serve hot over rice, potatoes or biscuits. Note: Remaining marinade can be frozen for later use as marinade or barbeque.

Chicken and Sweet Potatoes Categories: Chicken, Low-cal, Potatoes Yield: 6 servings 2 c Cooked Sweet Potatoes 2 tb Brown Sugar 1/4 c Minced Onion 8 oz Water Chestnuts *

1/2 1/8 1/3 1/4

ts ts c c

Ground Cinnamon Ground Nutmeg Skimmed Evaporated Milk Chicken Broth

10 oz Cream Of Chicken Soup 3 c Cubed Chicken 3 tb Water

* Drained, sliced. ~------------------------------------------------------------------------Preheat oven to 350F. In a medium size bowl, combine sweet potatoes, brown sugar, cinnamon, nutmeg and milk. Spread around the inside edge of a round 10 inch casserole, forming a ring. In a medium size non stick skillet, heat broth over low heat. Add onion and water chestnuts; cook until tender. Add soup, chicken and 3 tablespoons water; cook over medium heat until hot, stirring occasionally. Spoon chicken mixture into center of sweet potato ring in casserole. Bake uncovered, 30 minutes or until bubbling.

Chicken and Vegetable Casserole Categories: Chicken, Low-cal, Casserole, Potatoes Yield: 4 servings 2 4 1 c 2 2 1/4 c Chicken Breasts, Halved Carrots, Quartered Pearl Onions Celery Stalks, Large Pieces Potatoes, Peeled, Quartered Chicken Broth 10 1/2 1/4 1/8 1 oz c ts ts Can Cream Of Mushroom Soup Skim Milk Dried Leaf Thyme Ground Sage Bay Leaf

Preheat oven to 350F. Rinse chicken and pat dry. Heat a medium size non stick skillet over low heat; spray lightly with vegetable spray. Add chicken and cook quickly until browned on both sides. Remove chicken to a medium size shallow casserole. Add vegetables to casserole. In a small bowl combine broth, soup milk, thyme, sage and bay leaf; pour over chicken and vegetables. Bake, covered 1 hour or until vegetables and chicken are tender.

Chicken and Onion Broil Categories: Chicken Yield: 5 servings 3 2 1 1/2 5 tb tb ts ts Butter or margarine Worchestershire sauce Garlic salt Dry mustard Medium-size onions, peeled -and halved 10 Broiler-fryer chicken thighs 1/2 ts Salt 1/4 ts Ground black pepper

Preheat broiler. Melt butter in medium saucepan over medium heat; stir in Worchestershire sauce, garlic salt, and mustard. Cook for 2 minutes, stirring often; remove from heat. Brush onion halves with sauce and place on broiler pan. Brush chicken with sauce and place, skin side up, on top of onion halves. Arrange oven rack so that chicken is about 6 inches from heat. Broil for 15 minutes; turn onion and chicken skin side down, leaving onion on top. Brush liberally with sauce; broil for 15 minutes longer, or until chicken is fork tender. Remove from oven. Serve hot sprinkled with salt and pepper to taste. Makes about 5 servings.

Chicken and Dumplings Categories: Chicken Yield: 6 servings 2/3 1/2 2 2 1/2 2/3 1 4 c c ts tb c c c Flour Yellow cornmeal Baking powder Shortening Chopped parsley Milk Broiler-fryer (3 1/2 pounds) Water 2 cn Chicken broth (10 3/4 ounces -each 1 c Chopped onion 1 ts Thyme 2 tb Vegetable oil 1 pk Frozen peas, carots, and -corn, slightly thawed

In a large bowl, combine flour, cornmeal, and baking powder. Cut in shortening with pastry blender or two knifes used scissor-fashion. Add parsley then the milk all at once; stir with fork just until moistened. Chill until ready to use. In a large saucepan or kettle, combine chicken with water and broth. Bring slowly to boiling; skim. Simme 35 minutes or until chicken is tender. Remove chicken. Strain broth through fine-mesh colander or through cheesecloth into a large bowl. Wash and dry the sauce pan. When cool enough to handle, remove and discard skin and bones from chicken; cut meat into bite-sized pieces. Saute onions and thyme in oil in the saucepan. until onions are soft, about 5 minutes. Retyrn reserved broth and chicken pieces to saucepan. Bring slowly to a boil. Drop dumpling batter in 6 large mounds on hot broth; reduce heat and cover. Simmer 25 minutes or until dumplings are done (do not peek). Makes 6 servings.

Chicken and Oyster Casserole Categories: Chicken, Oysters, Casserole Yield: 4 servings 1 1/4 1 1/4 1/4 2 lg c ts ts tb Fryer (about 3 lbs.), cut up All-purpose flour Salt White pepper Shortening 1/2 c 1/2 c 18 2 tb Boiling water Heavy cream Oysters Toasted slivered blanched -almonds

Reserve back, wings, and neck of chicken for later use. Wash remaining pieces and dry. Dredge with flour mixed with 1/2 teaspoon salt and 1/8 teaspoon pepper. Brown on all sides in hot fat. Remove to 2-quart casserole. Add boiling water, cover, and bake in preheated moderate oven (350 F.) for 1 hour, or until tender. Add cream, remaining salt and pepper, and the oysters. Cover and bake for 10 minutes longer. Sprinkle with almonds and serve at once with hot baking powder biscuits, if desired. Makes 4 servings.

Chicken and Rice Salad with Cashews Categories: Chicken, Rice, Salads Yield: 4 servings 3 c 2 c 1/2 c 2 Cooked rice Coarsely diced cooked -chicken Diced celery Green onions, chopped 1 tb Fresh lemon juice 1/2 c Chopped salted cashew nuts 3/4 c Salad dressing or mayonnaise Salt and pepper Salad greens

Combine rice, chicken, celery, onion, lemon juice and nuts. Add salad dressing and mix lightly. Season to taste with salt and pepper. Chill, and serve on salad greens. Makes 4 servings.

Chicken and Mushrooms in Sour Cream Sauce Categories: Chicken, Casserole Yield: 4 servings 1 1/4 c 1/3 c 6 tb Fryer (about 3 lbs), cut up Milk All-purpose flour Butter or margarine Salt and pepper 1/2 lb Fresh mushrooms, sliced 2 c Dairy sour cream Paprika

Dip chicken pieces into milk, then roll in flour. Brown on all sides in hot butter in skillet. Put in 3-quart casserole and sprinkle with salt and pepper. Brown mushrooms lightly in butter remaining in skillet. Place on top of chicken, and season. Cover and bake in preheated moderate oven (350 F.) for 45 minutes to 1 hour, or until chicken is tender. Add sour cream seasoned with 1/2 teaspoon salt. Cover and bake for 10 minutes longer, or until cream is just heated. Sprinkle with paprika. Makes 4 servings.

Chicken and Ham in Green Paradise Categories: Chicken, Pork Yield: 4 servings 1 lb Chicken breasts halves 1/2 c Chicken broth 1/2 lb Cooked ham, diagonally -sliced in 2 x 1 x 1/4" -strips 2 ts Cornstarch 2 tb Light corn syrup 2 2 1 2 1 1/4 ts ts tb c Soy sauce Dry sherry Corn oil Broccoli flowerets Green onion, thinly sliced ts Minced ginger root

In a large skillet or wok, bring chicken and broth to boil over high heat. Reduce heat; cover and simmer 10 minutes. Turn off heat; let stand 20 minutes or until chicken is tender. Remove chicken from broth; reserve 2/3 cup broth. Discard chicken bones and skin. Cut into 2 x 1" pieces. Arrange chicken and ham alternately on serving platter; keep warm. In small bowl, stir together cornstarch, reserved broth, corn syrup, soy sauce and sherry until smooth.

In large skillet or wok, heat corn oil over medium high heat. Add broccoli; stir fry 2 minutes or until tender crisp. Remove. Arrange around chicken and ham on serving platter. keep warm. Add green onion and ginger to skillet; stir fry 30 seconds. Stir cornstarch mixture; add to green onions and ginger. Stirring constantly, bring to boil over medium heat and boil 1 minute. Spoon over chicken and ham. Makes 4 servings.

Chicken and Pineapple Salad in Curried Mayonnaise Dressing Categories: Chicken, Salads, Dressing Yield: 4 servings 1/2 Barbequed chicken, deboned, -skinned, and cut into -chunks 1/2 c Shredded coconut 15 oz Can unsweetened pineapple -chunks, drained 2 Green shallots, chopped Dressing 1 ts Curry powder 1/4 ts Five spice powder 1 Clove garlic, crushed (or -1/8 tsp garlic powder) 1 ts Ground ginger 3/4 c Mayonnaise 1/4 c Coconut milk

Chicken and Pineapple Salad in Curried Mayonnaise Dressing Toast shredded coconut in a moderate oven for about 5 minutes. Combine dressing ingredients and mix well. Put chicken, pineapple, toasted coconut, shallots, and dressing in a bowl and mix well. Refrigerate 1 hour before serving. Serves 4.

Chicken and Cheddar Pasta Toss Categories: Chicken, Cheese Yield: 6 servings 6 oz No boil pasta ribbons or No boil lasagna noodles, Broken 1 8-1/4-oz. frozen mesquite Chicken tenders or one 9-oz. Pkg. frozen chopped cooked Chicken, slightly thawed 3 oz Reduced-fat cheddar or American cheese, cut into 3/4-inch cubes 1 md Green, yellow, or red sweet Pepper, cut into strips 1 oz Pepperoni, chopped 1 8-oz. bottle nonfat Italian Salad dressing 1/8 ts Cracked black pepper 5 c Torn curly endive 1 c Red or yellow cherry Tomatoes, halved

IN A LARGE MIXING BOWL cover noodles with boiling water. Let stand for 10 minutes, separating the noodles occasionally with a fork. Drain. Rinse with cold water and drain again. If using chicken tenders, halve them crosswise. RETURN NOODLES TO BOWL; stir in chicken, cheese, pepper strips and pepperoni. Add dressing and black pepper; toss gently to coat. Cover and chill for 2 hours or overnight. Before serving, add endive and tomatoes; toss gently to mix. Makes 6 main-dish servings.

Nutrition facts per serving: 252 cal., 7 g total fat (2 g sat. fat), 36 mg chol., 792 mg sodium, 28 g carbo., 1 g fiber, 19 g pro. Daily Value: 17% vit. A, 31% mg sodium, 28g carbo., 1 g fiber, 19 g pro. Daily Value: 17% vit. A, 31 % vit. C, 16% calcium, 8% iron.

Chicken and Rice Dinner Categories: Chicken, Rice, Casserole Yield: 6 servings 2 lb To 3 lb broiler/fryer -chicken, cut up 1/4 c (to 1/3 cup) flour 2 tb Oil 1 1/2 c Long grain rice Chopped fresh parsley Dredge chicken pieces in flour. In a skillet, heat oil on medium and brown chicken on all sides. Meanwhile, combine rice, poultry seasoning, salt, pepper, milk and water. Pour into a greased 13x9x2" baking pan. Top with chicken. Cover tightly with foil and bake at 350 degrees for 55 minutes or until rice and chicken are tender. Sprinkle with parsley before serving. Serves: 4 1 1 1/2 1 2 1/3 ts ts ts c c Poultry seasoning Salt Pepper Milk Water

Chicken and Stuffing Casserole Categories: Chicken, Casserole Yield: 6 servings 1/4 1/2 1/2 1/4 3 1/2 Oil Flour Paprika Pepper Broiler-fryer chicken, cut -up 1 cn Condensed cream of chicken -or Cream of mushroom soup 6 c Soft bread cubes (about 10 -slices) c c ts ts lb 1/4 1 3/4 1/2 1/2 1/4 1 1 c c ts ts ts ts Butter, melted Milk Salt Rubbed sage Dried thyme leaves Pepper Lg. stalk celery, chopped -(about 3/4 cup) Med. onion, chopped (about -1/2 cup)

Heat oil over medium heat in 10" skillet. Mix flour, paprika and 1/4 tsp. pepper. Coat chicken with flour mixture. Cook chicken in oil over medium heat 15 to 20 minutes or until brown. Heat oven to 350 degrees. Place chicken in ungreased 2 1/2 quart casserole or square baking dish, 9x9x2". Pour soup over chicken. Toss remaining ingredients. Mound mixture on chicken. Cover and bake 1 hour to 1 hour 15 minutes or until chicken is done. Serves: 6

Chicken and Cracked-Wheat Salad Categories: Salads, Chicken Yield: 6 servings

1 1/4 c 1 1/2 1/4 c 1 tb 2 3

Water Cucumber Bunch red radishes Fresh mint chopped Lemon juice, fresh Green onions Sweet red peppers

3/4 2 1/2 3/4 1

c c c c

Cracked wheat (bulgar) Cooked chicken cubed Sweet yellow pepper Vinaigrette dressing Coarsely chopped parsley Lettuce leaves OR

1. Combine water and cracked wheat, refrigerate overnight. 2. Cut cucumber in half lengthwise, core, dice. 3. Halve and slice radishes. Core, seed and dice the yellow pepper. 4. In large bowl, combine chicken, radishes, yellow pepper, mint, cucumber, vinaigrette, lemon juice, and (3/4 tsp salt).* 5. Slice green onion. Sprinkle parsley and green onion over chicken mixture. Do not stir in. Refrigerate overnight. 6. To serve: add cracked wheat to chicken mixture, tossing well until mixed. Serve on lettuce-lined plates on spoon into red pepper halves. (*Note: I would omit the salt but have put it in here in brackets Serve with cherry tomato halves mixed with chick peas, and sliced peaches with Ricotta Cream.

Chicken and Gravy Categories: Crockpot, Chicken Yield: 4 servings 3 lb Chicken 1 cn Cream mushroom soup 1/4 c Wine, dry white 4 oz Mushrooms

Season chicken with salt and pepper to taste. Place in crockpot. Mix wine and soup and pour over chicken. Pour mushrooms over top of chicken and cook on low 7-9 hours or on high for 3-4 hours. Sliced onions may be added for a different flavor. Servings: 4

Chicken and Sausage in Tomato Sauce Categories: Chicken, Sauces, Garlic, Fresh herbs Yield: 8 servings 1/4 4 2 1/2 1 1/2 4 4 c lg lb lb Olive Oil Cloves Garlic, Coarse Chop Sweet Italian Sausage Links Hot Italian Sausage Links Chicken Legs Chicken Thighs 56 oz Tomatoes, Canned 6 oz Tomato Paste Salt And Pepper To Taste 1/2 tb Dried Basil 1/2 c Dry Red Wine Chopped Fresh Parsley

Heat Oil in a large heavy skillet. Add the garlic and saute until light golden. Remove the garlic and reserve. Prick the sausages in several places and then sear them in the hot oil. Remove and set aside, covered. Brown chicken well on all sides in the same skillet. Remove and set aside, covered. Pour 1 T of the drippings into a large Dutch oven or casserole. Discard remaining drippings or save them for another use. (Do not wash skillet; you will nedd it later.) Crush the tomatoes with your hands and add them, with their juice, to the drippings. Add the tomato paste, salt, freshly ground pepper, basil and reserved garlic. Simmer, uncovered, for 15 minutes. Add the sausage and simmer, covered, for 20 minutes. Add the chicken, cover, and simmer for 20 minutes more. Meanwhile, deglaze the skillet with the wine. Stir wine into the sauce and simmer for a final 10

minutes. Sprinkle with parsley. Parmesan Cheese.

Serve with pasta and freshly grated

Chicken and Sausage with Rice Categories: Pork, Chicken, Rice Yield: 8 servings 8 Chicken legs 1/8 ts Pepper 1 lb Italian sausage 1" pieces 2 Green peppers cut in strips 1 Clove garlic, minced 1 28 oz can tomatoes 1/2 lb Mushrooms, quartered 1 Bay leaf 1/2 2 2 1 1/2 3/4 1 1/4 ts Salt tb Oil c Uncooked rice Large onion sliced c Red wine c Chicken broth ts Basil, crushed ts Sugar

Season chicken with salt and pepper. In a large skillet heat oil. Add chicken and cook, turning, until browned, about 5 minutes. Remove and set aside. Add sausages to skillet and brown. Remove and set aside. Add rice, green pepper, onion and garlic to skillet; cook, stirring until rice is lightly browned, about 5 minutes. Stir in wine and simmer 2 minutes. Stir in tomatoes, broth, mushrooms, basil, bay leaf and sugar. Return chicken and sausages to the skillet. Reduce heat; cover and simmer 35 - 40 minutes until chicken is tender. Remove and discard fat.

Chicken and Rice Casserole Categories: Chicken Yield: 4 servings 3 1 1/2 1 1 1/2 2 1 2 lb ts ts ts ts tb lb tb Chicken; cut up, skinned Dried thyme leaves Paprika Salt Pepper Vegetable oil Yellow onions; halved,sliced Minced fresh gingerroot 4 lg Cloves garlic; minced 3/4 lb Shiitake mushrooms; or 3/4 lb -regular mushrooms -stemmed, halved, quartered -if big 1 Yellow pepper; diced 3 c Chicken broth 1 1/2 c Jasmine rice

------------------------NUTRITIONAL INFORMATION/SERV-----------------------651 x Calories 17 x G fat 46 x G protein 101 x My cholesterol 76 x G carbohydrate 1213 x Mg sodium 1. Place chicken in bowl. In cup, mix thyme, paprika, 1/2 t salt and 1/4 t pepper; sprinkle over chicken. Turn to coat. 2. In Dutch oven, heat oil over medium-heat; brown chicken in batches, 3 to 4 minutes each batch, removing chicken to plate after browning. To drippings in pan, add onions; saute 1 minute. Add remaining ingredients and remaining salt and pepper. Mix; top with chicken. Cover; bake 35 to 40 minutes or until chicken and rice are cooked.

Chicken and Apple Saute Categories: Chicken Yield: 4 servings 4 ts Oil, vegetable 2 Apples, tart thin sliced 1 Onion, sliced 1/2 ts Thyme, dried 4 Chicken breasts, boneless 1 c Apple juice 1 tb Vinegar, cider 1 tb Cornstarch Salt & pepper

In heavy skillet, heat 2 tsp oil over med-high heat, cook apples, onion and thyme for about 4 minutes or just till tender-crisp. Remove to bowl and set aside. Heat remaining oil in skillet, cook chicken, turning once for 2 to 3 minutes or till golden brown. Reduce heat to medium low. Set 1 tbsp apple juice aside, pour remaining apple in skillet along with vinegar. Cover and simmer 6-8 minutes or till chicken is no longer pink inside. With slotted spoon, remove chicken to platter, keep warm. Combine cornstarch with reserved apple juice; stir into skillet and cook over high heat, scraping up any browned bits for 2 minutes or till thickened. Return apple mixture to pan and heat through, season with salt and pepper. Spoon around cooked chicken.

Chicken and Bean Soup Categories: Soups, Poultry, Beans, Chicken Yield: 20 servings 1 1 6 6 6 4 c Large chicken or pieces Large onion; chopped Carrots; cut bite sized Medium potatoes; cubed Celery stocks; chopped Beanland soup mix 1 1 2 1 1 Water sufficient Poultry seasoning Pepper Thyme Salt

tb tb tb tb

Put Chicken into large pot and cover with water; bring to boil and simmer for 2 to 3 hours, until chicken is falling off bones. Remove chicken pieces from pot. Allow remaining broth to cool. When cool enough strain and skim fat. Return stock to pot. Remove skin bones and fat from chicken and break into bite sized pieces. Put chicken, potatoes, carrots, celery, beanland soup mix, and spices into stock pot. There should be approx. 20 to 25 cups of water in pot. Bring to boil and simmer 1 hour; until vegies are tender.

Chicken and Cortland Apple Couscous Categories: Chicken Yield: 4 servings 2 c 2 2 1/2 1/2 1/2 2 c c c c Coarsely chopped cooked -chicken Dry couscous Boiling chicken stock Golden raisins Toasted slivered almonds Cortland apples, peeled, -cored and coarsely chopped Unsalted butter, but into -small pieces 1/2 ts Ground coriander seeds 1/4 ts Ground cinnamon 1/8 ts Ground cloves 1/4 c

Preheat oven to 400F. Combine all ingredients in a 9x13x2 inch glass baking pan. Cover with foil and bake for 25 minutes.

Serves 4.

Chicken and Pear Salad Categories: Salads, Chicken, Cheese Yield: 6 servings 8 c 2 c Torn greens (endive, -romaine, escarole) Shredded, cooked, chicken Half a red onion, slivered 2 Firm ripe pears 1 1/2 oz Blue cheese, crumbled 1/3 c Walnut pieces or halves, -toasted

herbed croutons In bowl, combine greens, chicken and onion. Core and quarter pears;slice into 1/4 inch thick wedges and tuck into greens. Pour dressing over top. Sprinkle with cheese, walnuts and croutons. Toss before serving. Makes 6 servings. HONEY TARRAGON VINAIGRETTE 3 tbsp white or tarragon vinegar 1 clove garlic, minced 2 tbsp minced hsallot 2 tbsp honey 1 tbsp dijon mustard 1 1/2 tsp salt 1/3 cup walnut or olive oil In bowl, whisk together vinegar, garlic, shallot, honey, mustard,tarragon and salt. Gradually whisk in oil until thickened. (Can be refrigerated for up to 6 hours. Whisk before using)

Chicken and Pasta with Jalapeno And Tomato Dressing Categories: Chicken, Pasta Yield: 4 servings 2 1 2 3 1/4 8 Cloves garlic Minced fresh ginger Ground cumin Red-wine vinegar Olive oil Salt and pepper Chicken thighs (about 2 -pounds total) JALAPENO and TOMATO DRESSING Tomatoes 2 2 1 1 1 2 2 Jalapenos or other fresh hot -chili peppers Cloves garlic Red onion Minced fresh mint Minced fresh coriander Red-wine vinegar Olive oil Salt and pepper Fusilli or other dry pasta

tb ts tb c

sm c c tb tb

1/2 lb

Mint and/or coriander sprigs (optional garnish) PREPARATION: Mince the garlic and ginger. In a bowl, combine garlic, ginger, cumin, the 3 tablespoons vinegar, the 1/4 cup olive oil and salt and pepper to taste. Add the chicken, stir to coat, and let stand at room temperature, stirring once or twice, for about 1 1/2 hours. For the Jalapeno and Tomato Dressing, peel, seed and chop the tomatoes and place into a large bowl. Seed and mince the jalapenos. Mince the garlic and onion. Mince the mint and coriander. Add the garlic, onion, jalapenos, mint and coriander to the bowl with the tomatoes. Stir in 2 tablespoons vinegar, 2 tablespoons olive oil and salt to taste and let stand at room temperature, stirring once or twice, for at least 45 minutes.

Recipe can be made to this point a few hours ahead. COOKING and SERVING: Heat the grill. If using wood chips, soak a handful in water for 20 minutes. Put chips on the fire. Grill the chicken, turning occasionally and brushing with the marinade, until crisp and dark brown on both sides, about 15 minutes total. Or broil for about 20 minutes Cook the pasta in a lerge pot of boiling, salted water until just tender. Drain and toss immediately with the tomato dressing. Season pasta to taste with salt and pepper and put onto plates. Top each serving with 2 grilled chicken thighs and granish with mint and/or coriander sprigs. Serve warm. Yield: 4 servings

Chicken and Broccoli Bake Categories: Chicken, Casserole Yield: 4 servings 1 3 2 3 1/2 1 lb tb tb tb ts pn Fresh broccoli Butter or margarine Finely chopped yellow onion All-purpose flour Salt Black pepper 1/8 ts Poultry seasoning (optional) 2 c Milk 1 1/2 c Cubed cooked chicken (or -turkey) 1 c Shredded Cheddar cheese

Preheat the oven to 350F. Trim the leaves and coarse stems from the broccoli. Cut the remaining stems and florets into bite-size pieces. Bring about 1 inch of lightly salted water to boiling in a 2-quart saucepan. Add the broccoli and boil, covered, until crisp-tender, about 5 minutes. Drain thoroughly in a colander, then transfer to an ungreased 1 quart casserole or an 8x8x2-inch baking dish. Meanwhile, melt the butter in a 1-quart saucepan over medium heat. Add the onion and cook, uncovered, until soft, about 5 minutes. Blend in the flour, salt and pepper, and the poultry seasoning if used, to make a smooth paste. Gradually add the milk and cook over medium heat, stirring, until thickened, about 5 minutes. Add the chicken to the sauce, then pour the mixture over the broccoli. Sprinkle the cheese over the top of the casserole. Bake, uncovered, for 15 minutes. Makes 4 servings of 380 calories each.

Chicken and Pasta Salad Categories: Pasta, Chicken Yield: 5 servings 1/2 lb Skinless, boneless chicken -breasts 1/2 lb Skinless, boneless chicken -thighs Water Salt, to taste 1 tb Mayonnaise 2 Cloves garlic, coarsely -chopped 1/8 ts Black pepper 2 c Cherry tomatoes, halved 2 c Bow-tie pasta, cooked and

8 oz Low fat yogurt 2 tb Olive oil packed sun-dried -tomatoes, coarsely Chopped (Optional)

-drained 8 oz Frozen sugar snap peas, -cooked and drained

Place the chicken ina medium-sized skillet and add water to cover. Bring to a boil over high heat. Reduce the heat to low; cover and simmer for 20 minutes or until the chicken is tender and the juices run clear when pierced with a fork. Remove the chicken to a large platter. When cool enough to handle, cut into 1-inch slices and return to the platter. Meanwhile, combine the yogurt, sun-dried tomatoes, mayonnaise, garlic, salt and pepper in the container of a food processor or blender. Whirl at high speed until smooth. Gently toss together the remaining ingredients. Drizzle over the salad or serve on the side. Makes 5 servings.

Chicken and Sausage Stew Categories: Stew, Chicken, Pork Yield: 6 servings 3 lb To 4 lb broiler-fryer -chicken 2 qt Water 2 lb Hot Italian sausage links 6 Strips bacon 2 Cloves garlic, minced 1 tb Chopped fresh parsley 1 16 8 8 ts oz oz oz Dried oregano Crushed tomatoes Tomato sauce Elbow macaroni, cooked and -drained Salt and pepper to taste

Place chicken and water in a large kettle; bring to a boil. Reduce heat; cover and simmer until chicken nearly falls from the bones. Remove chicken from stock. Chill stock. Remove chicken from bones and cube; set aside. Puncture skins of sausages; cover with water in a small saucepan and boil until fully cooked, 20-30 minutes. Drain; pan-fry sausages until browned. Cool and cut into bite-size pieces; set aside. In a Dutch oven, cook bacon until crisp. Drain, reserving 1 tsp. drippings. Cool and crumble bacon; set aside. In the drippings, saute' garlic. Skim fat from the chicken stock; add 5 cups to Dutch oven. Add chicken, sausage, bacon, parsley and oregano. Cover and simmer 10-15 minutes. Add tomatoes, tomato sauce, macaroni, salt and pepper; simmer 10 minutes more.

Chicken Apple Salad Categories: Chicken, Salads, 1941 Yield: 2 servings 4 c 2 c 1 c Cold cooked diced chicken Diced apples Diced celery Mayonnaise or boiled salad -dressing Chopped nuts

1 c

Combine chicken, apples, celery, and nuts. Moisten with mayonnaise or boiled dressing. Mix lightly with 2 forks. Serve on crisp lettuce. 12 servings.

Chicken Au Grand' Marnier Categories: Chicken, Alcohol Yield: 6 servings 1/2 1 1/2 1 1 1/2 3 6 c Oranges ts Basil c Grand Marnier Clove garlic, minced c Sliced frozen peaches lb Cut up chicken tb Brown sugar 2 1/2 1 1 Vinegar Flour Nutmeg Salt Vegetable shortening 1/8 ts Pepper tb c ts ts

Place about 1/2 Tbsp. of shortening in a heavy skillet. Combine oranges, Grand Marnier and peaches in a saucepan with the sugar, vinegar, nutmeg, basil and garlic, and cook slowly about 10 minutes. Meanwhile, dredge chicken in seasoned flour and brown in vegetable shortening in a skillet. Remove chicken from skillet, pour off the shortening, retaining the residue in bottom of skillet. Recover and simmer about 20 minutes.

Chicken Avocado Melt Categories: Chicken Yield: 2 servings 2 1/2 1 3/4 1/2 1/2 1/4 1/2 x x tb c ts ts c x Chicken Breast Halves Avocado, Peeled, Sliced Cornstarch Shredded Monterey Jack Cummin Garlic Salt Sour Cream Egg, Lightly Beaten Green Onion Tops Only Water Chopped Red Bell Pepper Cornmeal Cherry Tomatoes 1 1/2 tb Oil Parsley Sprigs 1/8 1/2 1/8 3 c tb x tb

Skin and bone the chicken Breasts. On a hard surface, with a meat mallet or similar flattening utensil, pound chicken to 1/4" thickness. In a shallow dish, mix together cornstarch, cumin and garlic salt. Add chicken one piece at a time, dredging to coat. In a small bowl, mix egg and water. Place cornmeal in another bowl. Dip chicken, first in egg and then in cornmeal, turning to coat. In a large frying pan, place oil and heat to medium temperature; add chicken and cook for 2 minutes on each side. Remove chicken to a shallow bbaking pan; place avocado slices over chicken and sprinkle with cheese. Bake in 350F oven for about 15 minutes or until fork can be inserted in chicken with ease and cheese melts. Top chicken with sour cream, dividing equally. Sprinkle with chopped green onion and red pepper.

Chicken Barley Soup Categories: Diabetic, Soups, Chicken Yield: 5 servings Broiler-fryer chicken (2-3 -lbs.), cut up 2 qt Water 1 1/2 c Diced carrots 1 c Diced celery 1/2 c Barley 1 Chicken bouilion cube -(optional) 1 ts Salt (optional) 1 Bay leaf 1/2 ts Poultry seasoning 1/2 ts Pepper 1

1/2 c

Chopped onion

1/2 ts Dried sage

In a large kettle, cook chicken in water until tender. Cool broth and skim off fat. Bone the chicken and cut into bite-size pieces; return to kettle along with remaining ingredients. Simmer, uncovered, for at least one hour or until vegetables and barley are tender. Remove bay leaf. Yield: 5 servings. (about 1 1/2 qts.) Diabetic Exchanges: One serving (prepared without bouilion and salt) equals 2 1/2 lean meat, 1 starch, 1 vegetable; also, 259 calories, 127 mg sodium, 89 mg cholesterol, 22 gm carbohydrate, 31 gm protein, 5 gm fat.

Chicken Biryani Categories: Chicken Yield: 6 servings 1/2 3 2 1 3/4 2 4 14 2 1 2 2 c Vegetable Oil Medium Onions, Chopped Fine Cloves Of Garlic, Chopped Fresh Ginger, Chopped Boneless Chicken Brown Cardamon Pods Whole Cloves Whole Black Peppercorns Dried Coriander Cumin Seeds White Poppy Seeds Fresh Lemon Juice 1/2 1/4 1/2 2 2 3/4 1 1 1 1 1 ts ts ts ts c Garam Marsala Cayenne Pepper Salt Tomato Paste Bay Leaves Plain Yogurt Saffron Rice Recipe Biryani Recipe Tomato Slices Green Pepper Rings Fresh Coriander

oz lb

ts ts ts ts

Heat oil in large, heavy frying pan and saute onions and garlic until lightly browned. Add ginger, fry another minute or two, then transfer mixture to a large bowl. Add chicken. Grind together the cardamom, cloves, peppercorns, dried coriander, cumin and poppy seeds. Blend with lemon juice, garam marsala, cayenne, salt, tomato paste, by leaves and yogurt. Stir mixture into vegetable and chicken mixture, cover and refrigerate for several hours. Using a large, heavy frying pan, cook mixture, covered, over low heat for 10-15 minutes, stirring often.

Chicken Booyah Categories: Chicken Yield: 4 servings 5 lb 2 1/2 c 1 1/2 lb 3 c 1/4 lb 1/2 1/2 lb Stewing chicken Onions Beef stew meat Celery Lean pork Lemon, cut in pieces Dried navy beans, soaked 8 1/2 4 2 4 4 c lb c c tb c Potatoes Split green peas Shredded cabbage Canned whole tomatoes Butter Carrots

salt and pepper to taste Cover meat with cold water and slowly bring to boil. Skim and simmer for 1 hour. Add beans, peas, tomatoes, carrots, onions, celery and lemon. Cook 3 hours. Add remaining ingredients and simmer 30 minutes. Makes about 4 gallons. Keep adding water during cooking to keep vegetables and meat covered.

Chicken Breasts Au Citron Categories: Chicken, Marinade, Barbecue Yield: 6 servings 1 1/2 3/4 1/2 2 c ts c ts tb Unsweetened Pineapple Juice Salt Orange Juice Ground Pepper Lemon Zest 12 sm Chicken Breasts Halves 1/2 c Lemon Juice 3 Garlic Cloves, Minced 1 ts Dried Thyme, Crumbled

In a medium bowl combine pineapple juice, orange juice, lemon zest, lemon juice, garlic, thyme, salt and pepper; set aside. Rinse chicken and pat dry. Place 6 chicken breasts in each of 2 large heavy food storage bags. Pour 1/2 of the marinade into each bag. Press out air and seal bags. Squeeze gently rubbing the marinade into chicken. Place each bag into the refrigerator for 2-4 hours, turning and rubbing marinade into chicken several times. Remove from refrigerator 30 minutes before barbecuing. Cook about 25 minutes over medium heat until well browned on both sides. Do not overcook.

Chicken Breasts Florentine Categories: Chicken, Entertain, Microwave Yield: 6 servings 2 1/2 2 2/3 1/4 1 lb c lg c c md Boneless Chicken Breasts Unbleached All-Purpose Flour Eggs, Well Beaten Seasoned Dry Bread Crumbs Oil Clove Garlic Fine Chopped 1/2 1 1 1/2 2 1/8 c Dry White Wine Env. Golden Onion Soup Mix c Water tb Finely Chopped Parsley ts Pepper Side Dishes *

* Side dishes to create a bed for the Chicken include Hot Cooked Rice Piliaf or White Rice and/or Hot Cooked Spinach. ~------------------------------------------------------------------------Dip chicken in flour, then eggs, then bread crumbs. In large skillet, heat oil and cook chicken over medium heat until almost done. Remove chicken. Reserve 1 T drippings. Add garlic and wine to reserved drippings, and cook over medium heat 5 minutes. Stir in golden onion recipe soup mix thoroughly blended with water, bring to a boil. Return chicken to skillet and simmer covered 10 minutes or until chicken is done and sauce is slightly thickened. Stir in parsley and pepper. To serve, arrange chicken over hot rice and spinach; garnish as desired. MICROWAVE DIRECTIONS: Omit oil and decrease wine to 1/4 C. Dip chicken in flour, eggs, and bread crumbs as above. In 3-quart casserole, heat chicken, uncovered, at HIGH (Full Power) 4 minutes, rearranging chicken once. Stir in garlic, then golden onion recipe soup mix, thoroughly blended with water and wine. Heat uncovered on HIGH (Full Power) 5 minutes or until boiling, stirring once. Decrease heat to MEDIUM (50% of Full Power) and heat uncovered, stirring occasionally, 7 minutes or until chicken is done and sauce is slightly thickened. Stir in parsley and pepper. Let stand covered 5 minutes. Serve as above.

Chicken Breasts with Curried Stuffing Categories: Chicken, Low-cal Yield: 4 servings 1/2 1/4 1 1 1/2 2 c c ts tb c tb Shredded Carrot Sliced Green Onion Curry Powder (Or Less) Margarine Soft Bread Crumbs Raisins 1 4 1/8 1/4 1/4 2 tb x ts ts c ts Water Med Chicken Breast Halves * Salt Paprika Low-Fat Plain Yogurt Orange Marmalade

* 4 med (12 oz total) boned skinless chicken breast halves. ~------------------------------------------------------------------------In a small saucepan cook carrot, green onion, and curry powder in margarine till vegetables are tender. Remove from heat and stir in bread crumbs, raisins, and water. Place 1 chicken breast half, boned side up, between 2 pieces of clear plastic wrap. Working from the center to the edges, pound lightly with a meat mallet to 1/4" thickness. Remove plastic wrap. Repeat with remaining chicken. Sprinkle chicken pieces lightly with salt. Place 1/4 of the stuffing mixture on 1/2 of each chicken breast. Fold the other half of the chicken breast over the filling. Secure with a toothpick. Place chicken in an 8x8x2" baking dish. Sprinkle with paprika. Bake, covered, 350F for about 25 minutes or till chicken is tender and no longer pink. Meanwhile, combine yogurt and marmalade. To serve, dollop about 1 T yogurt mixture atop each piece of chicken.

Chicken Breasts with Rice Categories: Chicken, Microwave Yield: 4 servings 2 1/2 2 2 2 1 oz md c tb oz 1 Jar Dried Beef Stalks Celery, Chopped Cooked Rice Chopped Parsley Jar Pine Nuts (Optional) 1 1/2 lb (2 Medium) Chicken Breasts 1/2 ts Seasoned Salt Paprika 1 sm Onion, Chopped 1 tb Butter Or Margarine

* Have the butcher bone and cut each breast into halves. ~------------------------------------------------------------------------Snip beef into small pieces. Cover and microwave beef, celery, onion and margarine in 2-Qt casserole on high (100%) until onion is crisp tender, 3 to 4 minutes. Stir in rice, parsley, and pine nuts. Arrange chicken breasts skin sides up and thickest parts ot outside on rice mixture. Sprinkle with seasoned salt and paprika. Cover and microwave 5 minutes; turn casserole one half turn. Microwave until chicken is done, 8 to 11 minutes.

Chicken Breasts with Spicy Rub Categories: Chicken, Spicy, Hot Yield: 4 servings 4 Chicken Breasts 2 ts Vegetable Oil

------------------------------------RUB-----------------------------------2 tb Ground Cumin 1 ts Salt 2 tb Paprika 1/2 ts Five Spice Powder 2 tb Brown Sugar 1 tb Dijon Mustard

1 tb Black Pepper 1 ts Curry Powder 1 ts Cayenne

1 tb Red Wine Vinegar 1 tb Vegetable Oil 2 Cloves Garlic, Minced

Pat chicken pieces dry. Combine ingredients for rub. Smear rub over both sides of chicken; the more you use, the spicer it will be. Heat barbecue. Brush grill with 2 tablespoons oil. Place chicken on grill, skin side down. Cook over medium heat, about 10 to 12 minutes per side, until chicken is justed cooked through. (If heat is too high, coating will burn; if too low, cooking time will be a little longer).

Chicken Breasts with Lime & Cilantro Categories: Chicken, Barbecue Yield: 6 servings 1 1 1 c 1/4 c 1 Whole chicken breasts, split Lime Fine bread crumbs Chopped fresh cilantro Garlic clove, minced 1/2 ts Salt 1/8 ts Ground pepper 2 Egg whites 2 tb Water

Rinse split chicken breasts and pat dry. Peel lime, removing all white pith. Cut lime into thin slices; tuck slices under breast skin. On waxed paper, combine bread crumbs, cilantro, garlic, salt and pepper. In shallow dish, beat egg whites and water. Dip chicken in egg whites; coat with bread crumb mixture. Place skin side down on rack of broiler pan. Broil 6-8 inches from heat source 10 minutes on each side. Preheat oven to 350 degrees. Transfer chicken to oven. Bake 10 minutes or until meat near bone is no longer pink when cut with knife.

Chicken Breasts Bonne Maman Categories: Chicken Yield: 4 servings Chicken breasts, whole, -skinless, boneless Salt and freshly ground -pepper, to taste 1/2 lb Small white onions (about -26) 4 3 tb Olive oil 1/2 lb Mushrooms, whole if small, -sliced if large 8 Fresh basil leaves 1/3 c Dry white wine 1 tb Butter

Cut each chicken breast in half down the center. Cut off and discard any membranes. Sprinkle with salt and pepper. Peel the onions and place them in a saucepan with cold water to cover and salt to taste. Bring to a boil and cook for about 2 minutes. Drain. Heat the oil in a large heavy skillet and add the breast pieces. Cook for about 30 seconds and add the onions. Cook for 10 minutes, then turn the chicken pieces. Scatter the mushrooms over all and cook for 3 minutes more. Add the basil leaves, wine, and butter. Cook, covered, about 3 minutes. Remove the basil leaves and garnish each breast piece with one of the leaves. Serve with the onion and mushroom sauce spooned over. Yield: 4 servings.

Chicken Breasts in Cranberry Sauce Categories: Chicken Yield: 4 servings Chicken breast halves Salt and fresh ground black -pepper 1 tb Oil 1 sm Onion,finely chopped 1/4 c Dry white wine 1 tb Honey 4 1/3 c Fresh or canned chicken -broth 1 tb Tomato paste 2 c Raw cranberries,cleaned and -rinsed 1 tb Butter

Preheat the oven to 350 degrees. Salt and pepper the chicken. Place the chicken, skin side up on a broiler pan or in a baking pan. Bake in the oven for 45 to 50 minutes. Transfer the chicken to a heated platter and cover with foil to keep it warm. Heat oil in saucepan and add onion. Cook until limp. Add wine and bring to a boil. Cook to reduce the liquid by about half and add honey, chicken broth and tomato paste. Stir. Add any liquid that has accumulated on the chicken platter. Add the cranberries and bring to a boil. Cook until the cranberries pop, about three minutes. Stir often. Add butter and stir again. Pour sauce over chicken and serve. Makes 4 servings.

Chicken Breasts Wrapped in Bacon Categories: Chicken Yield: 6 servings 4 4 Chicken breasts,boned and -skinned Thick bacon slices 1/4 lb Dried beef or 1 can 1 pt Sour cream

Wrap chicken with the bacon. Grease casserole and line with dried beef. Brush with sour cream. Bake @ 300 degrees for 3 hours.

Chicken Breasts Paprika Categories: Chicken Yield: 2 servings 6 Young tender chicken breasts -(3/4 lb. for each person) 1 1/2 tb EACH: butter and cooking oil 2 ts Mild paprika

Heat butter and cooking oil in heavy skillet. Flour and sprinkle each chicken breast with paprika. Simmer, slowly, for about 20 to 30 minutes, turning frequently, until tender and browned. Don't overcook, because chicken meat will become dry and tough. Serve with warm Roquefort Sauce. Roquefort Sauce: Melt 3 Tbs butter in a saucepan. Stir in 3 Tbs flour until blended, then slowly, stir in 1 1/2 cups milk. When sauce is smooth and hot reduce heat and add 8 oz. crumbled Roquefort cheese.Season with 1/4 tsp paprika and 1/2 tsp dry mustard. Stir sauce until cheese is melted. Makes about 2 cups.

Chicken Breasts with Apple Brandy Categories: Chicken Yield: 4 servings 4 1/4 1/8 4 1 ts ts tb lg Chicken breast -halves,skinned and boned Salt Pepper Butter or margarine Red apple,cored and thickly -sliced Finely chopped shallots Half and half Apple brandy Dijon style mustard Chopped walnuts

3 3/4 1/4 2 1/4

tb c c tb c

Pound each chicken breast half between two sheets of plastic wrap, with the flat side of meat hammer, to 1/4" thickness. Coat with mixture of flour, salt and pepper. Melt 2 Tbs of butter in a large skillet and 2 Tbs in a small skillet. Add chicken to the large skillet and cook over medium heat about 4 or 5 minutes, turning once, until tender and brown. Cook apple slices in the small skillet about 4 minutes. Remove chicken to a platter and keep warm. Add shallots to large skillet and cook over medium heat 3 minutes, until tender. Add half and half, brandy and mustard. Simmer, stirring, 3 minutes to reduce slightly. Pour over chicken; garnish with apple slices and walnuts. Serves 4.

Chicken Broccoli Categories: Chicken, Cheese, Syd's book Yield: 4 servings 1 Chicken, Boned 2 lb Broccoli, Frozen, Steamed 1/2 lb Mushrooms, Fresh Sliced 1 lb Velveta Cheese

Place ingredients in a 9-1/2 X 13 inch baking dish in layers. Chicken on the bottom covered by the steamed broccoli and topped with the fresh mushrooms. The broccoli only needs to be steamed enough to remove the excess water. Cover with aluminum foil and place in preheated 325-350F oven for 30 minutes. Remove from oven and place 1/4" thick slices of Velveta Cheese on top and return to oven until cheese melts. From: Syd's Cookbook.

Chicken Breasts with Blue Cheese Stuffing Categories: Chicken Yield: 4 servings 4 lg Chicken breast halves,wings -attached 1/4 lb Blue cheese,crumbled 3/4 c Loosely packed watercress -leaves 2 tb Butter (1/4 stick),softened 1/2 ts Salt 1/4 ts Coarsely ground black pepper 1 sm Head Bibb lettuce 2 tb Bottled oil and vinegar -dressing Watercress sprigs for -garnish

About 50 minutes before serving,with knife, remove bones from chicken

breast halves, leaving bones in wings. Preheat oven to 425 degrees. In bowl, with fork, mix blue cheese, watercress leaves and butter until blended. Starting at a narrow end of each chicken- breast half, carefully push fingers between skin and meat to form a pocket. Spoon 1/4 of cheese mixture into each pocket. Place chicken, skin-side up, in open roasting pan. Sprinkle with salt and pepper. Bake 30 minutes or until chicken is fork-tender and golden brown, brushing occasionally with drippings from pan. To serve, arrange Bibb lettuce on platter; drizzle with bottled oiland vinegar dressing. Place chicken on lettuce. Garnish with watercress sprigs. Makes 4 servings.

Chicken Breast Piccata Categories: Chicken Yield: 6 servings 4 1/4 1/4 1/8 3 1 1/4 c ts ts tb tb c Boneless chicken breast -halves Flour Light salt Black pepper Butter Olive oil Sauterne or dry white wine 1/4 c Chicken broth 1 tb Lemon juice 4 oz To 8 oz thinly sliced -mushrooms 2 tb Drained capers 4 Thin lemon slices 1/4 c Chopped fresh parsley

1. Rinse breasts and pat dry. Pound out to 1/4 inch thick. 2. In bowl, blend flour, salt, pepper. Coat both sides of breasts. 3. In heavy skillet over medium heat, heat oil and butter till "foamy". Add chicken - 2 minutes per side just enough to cook meat. Transfer to plate and set aside. 4. Pour off all but light film of fat and drippings. Increase to medium high heat. Add wine, broth, lemon juice, and mushrooms. Reduce by half. 5. Pour sauce evenly over chicken. Garnish with capers, lemon, lime, parsley. Serve immediately. Suggestion: server chicken and sauce over linguine or rice! Notes: I'm used to seeing this recipe with heavy cream used as the base, but it still looks good!

Chicken Breasts with Cheese and Herbs Categories: Chicken, Cheese Yield: 8 servings 8 1/4 1/2 1/2 1/2 Chicken Breasts (halves) Monterey Jack Cheese Oregano White Wine Marjoram 8 1/2 1/2 2 1/2 1 c Flour ts Fresh parsley, chopped fine Eggs, beaten c Butter c Dry bread crumbs

lb ts c ts

Servings:

This is one of my best recipes. It can be made a day ahead of time. Then when you have your guests in you will be free to be with them. DO NOT OVERCOOK THIS RECIPE! Remove bones and skin from chicken. Place each piece between 2 pieces of plastic wrap and pound with wooden mallet to flatten into cutlets about 1/8 inch thick. Whip butter until foamy add oregano, marjoram and parsley. Cut cheese into 8 pieces. Spread herb butter mixture on cheese (using about half of butter mixture.) Place a piece of cheese on each cutlet and roll up as for jelly roll tucking in ends to seal tightly. Coat rolls with flour; dip in egg then woll in bread crumbe. Place in flat baking dish and bake, uncovered, for 20 minutes at 350 degrees. Meanwhile melt remaining butter mixture; stir in wine and pour over chicken. Continue baking, basting ocasionally for about 15 minutes longer, until chicken is tolden brown and tender. Be careful not to overcook or it will be dry. The secret of pounding the chicken is to pound from the center of the breast outward. Just like you would do if your were rolling pie dough. Sometime you have to do this twice becauce the chicken goes back to its original position. I pound, roll, flour, dunk ect. the breasts one or two at a time for this reason. Emily Jorge

Chicken Breast Wellington Categories: Chicken Yield: 6 servings Sheet Pepperidge Farm puff -pastry (comes Frozen in a 17 1/4 oz box -containing 2 sheets Per box) at room temperature 1/4 c Butter 1 lb (4 count) boneless chicken 1 -breast (8 oz) package cream cheese, -room temperature Knorr Swiss Aromat Seasoning -for Meat to taste Lemon pepper to taste Melted butter

1/2

1. When puff pastry reaches room temperature, unfold it onto a floured surface, sprinkle top lightly with flour, and roll it out as flat as you can, but to where you can still handle the dough. Cut dough into 4 equal sized squares. 2. Using medium heat, melt the butter, add chicken breasts, and cook 5 minutes per side. 3. Place each breast in the center of a pastry square, put 2 Tbsp of cream cheese on top of each breast. 4. Now sprinkle to taste with Seasoning for Meat and lemon pepper.

5. Pull the edges of the pastry square up and fold them over the breast as to seal the breast inside the puff pastry. 6. 7. Brush the top of pastry with melted butter if you wish. Bake uncovered in a preheated 350 degree oven for 30 minutes.

Chicken Breasts Tarragon Categories: Chicken Yield: 8 servings Whole chicken breasts (about -1 lb each) 1/4 c Cognac or brandy 1/8 ts Pepper 1 c Dry white wine 1 c Light cream 2 tb Salad or olive oil 1/4 c Chopped fresh tarragon or 2 -tsp dried tarragon leaves 1 Egg yolk Source: MAINPOUL.ZIP Springs of fresh tarragon To bone chicken, wash and dry. Place, skin side down on large cutting board. Using a sharp knife with a thin 6" blade, cut just through membrane that covers breast bone. Bend breast back to break bone and cartilage. With fingers, remove bone. On one side of breast, insert tip of knife under rib bone and cut free from meat. Cut meat from rib cage; remove rib cage. Repeat on other side. Scrape flesh away from wishbone; remove wishbone. Loosen the tendons on either side of breast and pull out. Remove skin; cut breast in half. In 6 quart Dutch oven, heat oil and 2 Tbsp margarine. Add chicken breasts (half at a time , enough to cover bottom of pan); saute, turning on all sides, until brown. Remove chicken as it browns. Brown rest of chicken. To drippings in Dutch oven, add shallot and carrot; saute, stirring, 5 minutes or until golden. Return chicken to Dutch oven; heat. When hot, heat Cognac in ladle over gas flame or electric burner; ignite. Pour, flaming over chicken. Add wine, chopped tarragon, chervil, salt and pepper. Bring to boiling; reduce heat and simmer gently, covered, 30 minutes. Remove chicken to heated serving platter; keep warm. Strain drippings in Dutch oven (discard vegetables); return drippings to Dutch oven. In small bowl, combine cream, egg yolk and flour; mix well with wire whisk. Stir into drippings in Dutch oven; bring just to boiling, stirring. Add more wine, if sauce seems too thick. Meanwhile, saute mushrooms in hot margarine 5 minutes, until tender. Spoon sauce over chicken. Garnish with tarragon and mushrooms. Serves 8. 4 1 tb Flour 2 tb Margarine or butter 6 Shallots, chopped 1 1/2 tb Fresh chopped chervil or 1/2 -tsp dried chervil leaves 1/4 lb Mushrooms, washed, thinly -sliced 2 Pared carrots, sliced into -1/4" rounds 1/2 ts Salt

Chicken Broccoli Divan Categories: Chicken, Microwave Yield: 6 servings 1 1/3 1 1/2 1/2 lb c c c Broccoli, cooked Milk Chicken, cooked, cubed Cheddar cheese, shredded 1 cn Cream of broccoli soup 1 tb Butter, melted 1 tb Dry bread crumbs

In 9-in pie plate or shallow casserole, arrange broccoli, top with chicken. Combine soup and milk; pour over chicken. Sprinkle with cheese. Combine butter and bread crumbs; sprinkle over cheese. Bake at 450 degrees for 15 minutes to until hot. Or cover with wax paper and microwave on high for 6 minutes, rotating halfway through.

Chicken Breast with Sage & Nutmeg Categories: Chicken Yield: 4 servings 4 2 2 1/4 1/8 tb tb ts ts (4 Oz.) Boneless Skinned Chicken Breasts Flour Finely Chopped Fresh Sage Grated Nutmeg Salt, 1/8 t. Pepper 1 tb Olive Oil 1/4 c Dry Vermouth 1 md Size Red Bell Pepper Cut Into Julienne Strips Fresh Sage Sprigs

Trim Fat From Chicken. Combine Flour, Sage, Nutmeg, Salt & Pepper. Dredge Chicken in This Mixture & Set Aside. Heat Oil in Large Skillet Over Medium-High Heat Until Hot. Add Chicken; Cook 6 To 7 Min. On Each Side OR Until Browned. Add Vermouth & Bell Pepper. Reduce Heat & Simmer 5 Min. OR Until Chicken Is Tender. Transfer Chicken To Platter; Spoon Sauce Over Chicken & Garnish With Sage Sprigs. ( Fat 6.7. Chol. 72.)

Chicken Broccoli Salad Categories: Salads, Chicken Yield: 2 servings Uncooked Bulgur (1 C. Cooked Brown Rice May Be Substituted For Bulgur.) 2 2/3 c Boiling Water Divided 1 ts Chicken Bouillon Granules 1 cl Garlic Crushed 1 (10 Oz.) Chicken Breast 1/3 c Skinned Broccoli Flowerets Minced Green Onions Lime Juice Pepper Crushed Red Pepper Flakes Minced Gingerroot

1/2 2 1 1/4 1/4 1

c tb ts ts ts ts

Combine Bulgur & 2/3 C. Boiling Water in A Large Bowl; Let Stand 30 To 45 Min. OR Until Liquid Is Absorbed. Set Aside. Combine Bouillon Granules, Garlic, & Remaining 2 C. Boiling Water in A Medium Saucepan. Bring To A Boil Over High Heat; Add Chicken. Cover, Reduce Heat & Simmer 20 Min. OR Until Chicken Is Tender. Remove Chicken & Let Cool. Discard Broth. Bone Chicken & Cut Into Bite Side Pieces, Combine With Reserved Bulgur. Steam Broccoli 5 Min. OR Until Crisp Tender. Add To Chicken Mixture. Add Green Onions, Lime Juice Pepper, Red Pepperflakes & Gingerroot To Chicken Mixture, Tossing Well. Cover & Chill 2 To 3 Hours.

Chicken Breast with Rhubarb Sauce Categories: Poultry, Chicken Yield: 8 servings 4 x Whole chicken breasts 1 ts Thyme 2 tb Flour 1/4 ts White pepper

4 tb Oil 2 ts Freshly grated orange zest 1 ts Worcestershire sauce

5 c Rhubarb cut into 1/2 inch 2 tb Honey Bunch watercress, washed

Cut each breast into two and gently cut and pull the skin and fat away from the meat. Mix the flour with the thyme and pepper then lightly dust the breast halves with the mixture and set aside. Heat a tablespoon of oil in a saucepan and toss in the rhubarb. Cover and cook gently over medium- low heat for 3 to 4 minutes or until the rhubarb is tender. Stir in the orange zest, a tablespoon of honey and the worcestershire sauce. Cover again and cook for another minute or two. Taste and add the extra honey if you want a sweeter sauce. Stir to form a puree and set it aside in a warm spot. Heat the remaining oil in a frying pan and add the halved breasts to the pan. Cook for 8 to 10 minutes or longer if they are especially large. To serve, place each breast on a warmed plate and slice on the on the diagonal into 6 or 7 thin slices. Add some rhubarb puree and watercress. Serves 8. Potatoes, carrots, and fresh peas are all good accompaniments.

Chicken Breasts Parmesan Categories: Microwave, Chicken Yield: 4 servings 8 1 1/4 1/2 1/4 oz ts ts c c Tomato sauce Italian Seasoning Garlic powder Cornflake crumbs Parmesan cheese 4 1 ts Parsley flakes 4 Chicken breast halves 1 Egg 1/2 c Mozzarella cheese, shredded

Servings:

In 2 cup measure, mix tomato sauce, Italian seasoning and garlic powder. Cover loosely, Microcook on high 2 minutes, stir, microcook on medium for 4 5 minutes. Combine cornflake crumbs, parmesan cheese and parsley flakes. Dip chicken in beaten egg, then in crumb mix to coat. Arrange on dish, cover with wax paper. Microcook medium-high (70%), 5 minutes. Rearrange, do not turn over, cover continue cooking for 4 to 9 minutes. Pour tomato sauce over chicken, sprinkle with cheese. Microcook, uncovered, on high for 2-4 minutes. Serve with spinach noodles and garlic toast.

Chicken Breast with Yogurt and Lime Categories: Chicken Yield: 4 servings 1/2 c 1/4 c 2 tb 3 Taco sauce Dijon mustard Fresh lime juice Whole chicken breasts, -skinned and split 2 tb Butter or margarine 6 tb Plain yogurt 6 sl Of lime

Fresh coriander or parsley, for garnish

1. In a large bowl, combine taco sauce, mustard, and lime juice. Add chicken breasts and marinade at room temperature for 30 minutes. Remove chicken; reserve marinade. 2. In a large frying pan, melt butter over medium heat. Add chicken breasts and cook 3 to 5 minutes a side, until lightly browned. Add marinade to pan and cook, turning chicken once or twice, until fork tender. Remove to a warm platter. 3. Raise heat to high and boil marinade 1 minute. Pour over chicken. Top each chicken breast with 1 tablespoon yogurt and a slice of lime. Garnish with coriander. Makes 4 servings. Prep: 5 mins. Marinate: 30 mins. Cook: 20 mins.

Chicken Breast Stuffed with Herb Cheese and Wild Mushrooms Categories: Chicken Yield: 4 servings 4 Chicken breast, skinless 8oz 2 ts Olive oil

-----------------------------------SAUCE----------------------------------1 c White wine 1 c Fresh wild mushrooms * 3 c Heavy cream 1 Cayenne pepper, pinch 1 c Tomatoes, diced --------------------------------HERB CHEESE-------------------------------1 ts Garlic, minced 1/2 c Ricotta 1/2 ts Basil, dried 1 ts Salt 1/2 ts Parsley, diced 1/2 ts Pepper, black * wild mushrooms (oyster, shitake, Enowki, etc.)

Chicken Breast in Cream Sauce Categories: Chicken Yield: 2 servings 12 12 12 5 1/2 oz oz oz oz Chicken Breast Filet Mushrooms Pepper, green Cream, 42% fat Oil Pepper, black Paprika Salt

Cut chicken in slices (half finger-size), salt and pepper it. Cut mushrooms in fine slices and fry. When half-done add chicken and pepper. When done add cream while stirring. Add salt and paprika to taste. Let cook for at least 3 min. To serve with rice.

Chicken Breasts Stuffed with Sausage and Pecans Categories: Chicken Yield: 6 servings

3 lg Chicken breasts, boned, -split and Pounded (trim the excess -skin) 1/2 lb Pork sausage, crumbled 1/3 c Butter or margarine 1/2 c Celery, diced 1 md Onion, chopped fine 1/2 c Pecans, coarsely chopped

1/2 1/4 1/8 4

ts ts ts c

Salt Savory Freshly ground pepper Dry bread crumbs (if making -your own, season With savory, basil, thyme -and sage) Egg beaten with 3 -tablespoons milk

Melted butter or margarine for basting Finely chopped pecans for final dusting Brown the sausage, drain, and set aside. In the same pan, melt the butter or margarine and saute the celery and onion until soft. Add the chopped pecans, salt, pepper and savory and saute for an additional 3 minutes. Stir the sausage into the sauteed mixture and mix lightly with the bread crumbs. Add the beaten egg. On a cookie sheet or heavy-duty foil, make 6 mounds of stuffing. Place chicken breasts, skin side up, over stuffing, tucking the edges of the chicken underneath. Brush with butter. Bake at 350 F for 25 minutes, basting with butter. Dust with finely chopped pecans and increase the heat to 400F; bake for 1 minute more. Serve with a sprig of parsley and a whole spiced crabapple. Makes 6 servings.

Chicken Breasts with Tomato Sauce Categories: Chicken, Sauces Yield: 4 servings Skinless, boneless chicken -breast (1 1/2 Lb) Salt to taste, if desired Freshly ground black pepper 2 Eggs 1 tb Finely chopped fresh -rosemary (or 1/2 Tbl dried) 2 tb Water 1/2 c Flour Salt and freshly ground pepper to taste Tomato Sauce: Blend the tomatoes thoroughly in a food processor or blender. Heat the oil in a saucepan; add the onion and garlic. Cook briefly, stirring. Add the tomatoes and seasonings and bring to a boil. Simmer for about 20 minutes. Split the chicken breasts down the center. Trim off and discard fat and membranes. Pound each chicken breast half lightly with a flat mallet. Sprinkle with salt and pepper. Crack the eggs into a mixing bowl and add the rosemary, water, salt, and pepper. Beat well. Coat the chicken pieces with the flour and shake off the excess. Heat the oil and butter in a large, heavy skillet. As the oil heats, dip the chicken pieces in the egg mixture. Coat well and allow the 4 2 tb Olive oil 2 tb Butter TOMATO SAUCE: 2 c Canned tomatoes, preferably -imported 2 tb Olive oil 1/2 c Finely chopped onion 1 ts Finely minced garlic

excess to drip off. When the oil and butter are hot add half of the chicken pieces and cook over medium heat for about 3 minutes on one side, until golden brown. Turn the chicken and continue cooking about for 2 minutes on the second side. The total cooking time for each piece should be 5 to 6 minutes. Remove the cooked chicken to a warm platter and cook the remaining pieces. Serve the chicken hot with the tomato sauce on the side. Yield: 4 servings.

Chicken Breasts Geneva Categories: Chicken Yield: 4 servings 4 tb Butter or margarine (1/2 -stick) 1/4 c Vegetable oil 1 Stalk celery, cut into thin -strips (2-inch-long) 2 sm Carrots, peeled, cut into -thin strips 1 md Yellow onion, finely chopped 4 sl Boiled ham, cut into thin -strips 1/2 ts Salt 1/4 ts Black pepper 1/4 c All-purpose flour 4 Whole chicken breasts (4 -halves) 4 Thin slices Swiss cheese

Preheat the broiler. Skin and bone the chicken breasts. Melt 2 tablespoons of the butter and 2 tablespoons of the oil in a heavy skillet over medium heat. Add the celery, carrots, onion and ham. reduce the heat and cook, covered, for 10 minutes, stirring occasionally. The vegetables should not brown. Blend the salt, pepper and flour in a small bowl. Remove the vegetables to a plate and keep warm. In the same skillet, heat the remaining butter and oil over medium-high heat. Dredge the chicken breasts in the flour mixture and shake off any excess. Place the meat in the skillet and cook for about 3 minutes on each side to brown. Reduce the heat to medium if necessary, to prevent burning. Arrange the chicken pieces in a foil-lined 15-by 10-by 1-inch baking pan. Divide the vegetable mixture evenly and top each piece of chicken. Place a slice of cheese on top of the vegetables. Broil just until the cheese melts. Do not let the cheese burn. Makes 4 servings of 500 calories each.

Chicken Breasts with Mushrooms and Marsala (Microwave) Categories: Chicken, Microwave, Casserole Yield: 5 servings 3 tb All-purpose flour 1/2 ts Salt 1/4 ts Pepper 4 Boneless skinned chicken -breast halves (5 oz each) 2 tb Unsalted butter, divided 1 6 1/4 1/4 2 tb oz c c ts Vegetable oil Fresh mushrooms, sliced Marsala wine Beef broth Cornstarch

Combine the flour, salt and pepper on a piece of waxed paper. Dredge the

chicken in the flour mixture to coat well. Heat 1 tablespoon of the butter and the vegetable oil in a large, heavy skillet over moderate heat. Add the chicken and brown on both sides. Drain the cooked chicken on paper toweling. Add the remaining tablespoon of butter to the skillet. Saute the mushrooms over moderately high heat for 3 minutes. Add the Marsala wine. Scrape up the brown bits from the bottom of the skillet. Remove from the heat. Place the chicken in a microwave-safe 12 x 8 x 2-inch baking dish with the thickest parts toward the outside. Pour the mushroom-wine mixture over all. Cover with waxed paper. Microcook at 100% power for 6 to 8 minutes until the chicken is cooked, rotating the casserole 180 degrees at half time. Remove the chicken and mushrooms with a slotted spoon to a bowl. Keep warm. Whisk together the broth and cornstarch in a small bowl until smooth. Stir into the baking dish liquid. Microcook, uncovered, at 100% power for 2 to 3 minutes until the sauce thickens and boils, whisking at half time. Return the chicken and mushrooms to the baking dish. Spoon sauce over the top and serve with noodles. Makes 5 servings. Nutrient Value per Serving: 283 Calories, 34 g Protein, 11 g Fat, 10 g Carbohydrate, 421 mg Sodium, 98 mg Cholesterol Exchanges: 1/2 starch/bread, 4 1/2 lean meat

Chicken Breasts with Balsamic Vinegar Categories: Chicken, Sauces Yield: 6 servings 1 1/2 lb Boneless, skinless chicken -breasts 1 c White wine 1/2 c Freshly squeezed orange -juice 1/2 c Balsamic vinegar 1/2 c Golden raisins 1/2 c Dried currants Extra-virgin olive oil Grated lemon zest Grated orange zest Chopped fresh tarragon (or -1/4 teaspoon dried) 1/4 ts Salt 1/4 ts Freshly ground white pepper 2 1 2 2 tb tb tb tb

Pound the chicken fillets to a uniform thickness of 1/3 inch (or have the butcher do it). Pour the wine into a skillet and bring to a boil over medium-high heat. Add the chicken breasts, reduce the heat to a simmer, and poach the chicken for 5 to 7 minutes, Remove with a slotted spoon and set aside, reserving the wine. Meanwhile, bring the orange juice and vinegar to a boil in a small saucepan. Remove from the heat and add the raisins and curants; let them soak for 15 minutes. Add the reserved wine and the remaining ingredients to the orange juice pan; bring to a boil over high heat. Reduce the heat and simmer, uncovered, until the mixture is reduced by half. Cut the chicken fillets into slices. Pour the sauce over the chicken and

let it sit at room temperature for at least an hour before serving. The dish can then be reheated, served room temperature, or chilled. NOTE: The dish can be prepared up to 2 days in advance and reheated slowly or served cold or chilled. Makes 6 servings. Nutrient Value per Serving: 336 Calories, 9 g Fat, 2 g Saturated Fat, 36 g Protein, 24 g Carbohydrates, 96 mg Cholesterol, 199 mg Sodium.

Chicken Cacciatore Categories: Chicken Yield: 6 servings 2 1/2 1/4 1/2 2 1/2 2 lb c c c c x Fryer Chicken, Cut Up Shortening Flour Thinly Sliced Onions Chopped Green Pepper Cloves Garlic, Crushed 1 8 3 1 1/4 c oz oz ts ts Tomatoes, Drained Tomato Sauce Can Sliced Mushrooms, Drain Salt Oregano

Wash chicken and pat dry. Melt shortening in large skillet. Coat chicken pieces with flour. Cook chicken in shortening over medium heat 15-20 minutes or until light brown. Remove chicken, set aside. Add onion rings, green pepper and garlic to skillet. Cook and stir over medium heat until onion and pepper are tender. Stir in remaining ingredients. Add chicken to sauce. Cover tightly, simmer 30-40 minutes or until thickest pieces are fork tender.

Chicken Casserole Categories: Chicken, Casserole Yield: 5 servings 1/2 c 4 Margarine Chicken breasts, cooked and -boned 1 pk Stuffing mix (6 oz.0 1 cn Cream of Mushroom soup 1 cn Cream of Chicken soup 2 c Chicken broth

Melt Margarine and combime with stuffing mix and mushroom soup that has been diluted with 1 cup of the chicken both. Place 1/2 of mixture in 9 X 13 baking dish. Layer chicken. Pour mushroom soup that has been diluted with other cup of chicken broth over top. Bake at 350 for about 1 hr. Modifications: Becky Hurt Coleman uses 8 oz Pepperidge Farm corn bread or Herb Seasoning as a stuffing mix. Lida Hendrickson mixes a can of evaporated milk with her soup and Stove Top stuffing mixed with chicken broth.

Chicken Caesar Salad Categories: Salads, Chicken Yield: 4 servings ----------------------------------CHICKEN---------------------------------2 Chicken breasts, whole, - chopped

- boneless, skinned, halved 2 tb Butter 1/2 ts Garlic, fresh, finely

1/4 ts Salt 1/4 ts Pepper, coarsely ground

----------------------------------DRESSING---------------------------------2 tb Parmesan cheese, freshly 1 tb Vinegar, cider - grated 1 tb Lemon juice 1/4 ts Pepper, coarsely ground 2 tb Sour cream, light or dairy 2 tb Vegetable oil 1 tb Dijon mustard -----------------------------------SALAD----------------------------------4 c Romaine lettuce, torn Garlic melba rounds 1 md Tomato, ripe, sliced Time: 30 minutes Cut each halved chicken breast lengthwise into thirds. In a 10 inch skillet melt butter until sizzling. Add chicken, garlic, salt and 1/4 teaspoon pepper. Cook over medium heat, turning once, until chicken is browned and fork tender ( 7 to 10 minutes ). Meanwhile, in a small bowl stir together all dressing ingredients. In a large bowl place lettuce. Pour dressing over lettuce; toss to coat. On a platter or individual salad plates place lettuce. Place tomato slices and chicken on lettuce. Arrange garlic rounds on salad. Yield: 4 servings. NUTRITION INFORMATION ( 1 Serving ): Calories - 330 Protein - 31g Carbohydrate - 11g Fat - 18g Cholesterol - 92mg Sodium - 448mg

Chicken Casserole, Lone Star Categories: Chicken, Casserole Yield: 6 servings 2 Chickens--breasts, thighs, & Drumsticks from both Flour, salt, & pepper mixed Ginger to taste 6 Carrots, peeled & quartered 4 tb Margarine 2 tb Flour 1 c Water 1 (10-3/4) can beef bouillon 1 tb Catsup 1 tb Worscestershire sauce 2 Bay leaves 6 Small, peeled onions 6 Potatoes, peeled & quartered 8 oz Mushrooms, sauteed 1 (8 oz) can english peas

Mix flour, salt, pepper and ginger and dredge chicken pieces in the seasoned flour. Brown the floured chicken in a skillet with 4 tablespoons of melted margarine. Remove pieces when brown and save the drippings. Put chicken pieces in a large casserole. Add flour to the drippings, making a paste. Stir in water, beef bouillon, catsup, Worcestershire sauce, bay leaves and whole onions. Pour over chicken and bake at 350~F. degrees for 45 minutes. Add potatoes, carrots, and mushrooms. Bake 35 minutes more. Add peas and bake 10 minutes longer. SERVES 6

Chicken Cardinale Categories: Chicken Yield: 6 servings Chicken breast, cut into -bite-size pieces 1/4 lb Fresh mushrooms, sliced 2 sl Proscuitto 2 1/4 c Marsala wine 1 ts Basil; 1 pn Of oregano Salt and peper to taste

2 sl Mozzarella cheese

3 tb Butter

Melt your butter in a saute pan until it becomes quite hot but not burning, Quickly saute your chicken and mushrooms until the chicken is lightly brown. Add your proscuitto and herbs. Add your marsala and cook rapidly to reduce it by half. This is a very quick dish and you will know when it is done by its taste. The flavors should all be blended in a wonderful sauce. Now remove it to a broiling pan... Top with cheese and broil only until the cheese has melted. Sprinkle with chopped parsley... Severs 2

Chicken Charlemagne Categories: Chicken, Soups Yield: 6 servings Broiler, cut up & skinned Light beer Salt & pepper 14 oz Can tomatoes 1/4 c Butter 1/4 ts Thyme 1 1 c 8 1 1/2 c 2 tb 1 1/4 c Green onions, sliced Bay leaf Sliced celery Flour Carrot, diagonal sliced Water

Sprinkle chicken with salt & pepper, brown in butter. Remove chicken, add onions, celery and carrots to skillet; saute. Add beer and next 3 ingredients, bring to boil. Return chicken to skillet, cover and simmer 45 minutes. Place chicken on serving platter. Dissolve flour in water, thicken skillet liquid over medium heat. Pour sauce over chicken, serve.

Chicken Chow Mein Categories: Chicken, Crockpot Yield: 8 servings 4 2 2 2 1/4 1/4 1 Fryer or hen, cut up Water White onions, chopped Diagonally sliced celery Flour or cornstarch Soy sauce (16 oz.) bean sprouts, -drained 1 cn (5 or 6 oz.) bamboo shoots lb c lg c c c cn -(optional) 1 cn (6 or 8 1/2 oz.) water -chestnuts, drained and -sliced 3 tb Molasses Chow mein noodles or fluffy -rice Toasted slivered almonds

Place chicken with water, onions and celery in Crock-Pot. Cover and cook on Low setting for 8 to 10 hours. One hour before serving, turn to High setting. Remove chicken; bone and cut up meat into bite size pieces. Return to Crock-Pot. Combine flour with soy sauce and stir into Crock-Pot with bean sprouts, bamboo shoots, water chestnuts and molasses. Stir well until thickened. Taste for seasoning. Turn to Low until ready to serve, up to 4 hours. Serve over chow mein noodle or hot fluffy rice. Sprinkle with toasted slivered almonds. Makes 8 to 10 servings (about 3 1/2 qts.)

Chicken Chasseur Categories: Chicken Yield: 6 servings 2 lb Chicken breasts, boned Salt and pepper to taste Flour to cover chicken 1 tb Olive oil 2 tb Butter 1/2 c Scallions 1/4 lb Mushrooms, sliced Thyme to taste White cooking wine Chicken stock Tomatoes, peeled and -quartered Chopped parsley

1/2 c

Add salt and pepper to flour and dredge the boned chicken. Brown in skillet with butter and oil until tender. Transfer chicken with a slotted spoon to dish and keep warm. Add chopped scallions, mushrooms and tomatoes. Saute. Add white wine to deglaze pan and add chicken stock. Season with salt, pepper and thyme to taste. Cook 5 minutes uncovered or until thickened. Serve sauce over chicken. Sprinkle with parsley. Yield: 4 to 6 servings

Chicken Chili Categories: Chicken Yield: 10 servings 1 cn Italian plum tomatoes (28 -ounces) 3 Skinless, boneless chicken -breasts 1/2 c Defatted chicken broth 1 lg Yellow onion, chopped 2 tb Coarsely chopped garlic 2 Medium-sixed zucchini, cut -into 1-inch cubes 2 Red bell peppers, cored, -seeded and cut into 1 Inch squares 2 tb Chili powder 2 ts Ground cumin diagonal (for garnish) Preheat the oven to 375F. Cut the tomatoes into 1-inch pieces; reserve their liquid. Cut the chicken breasts in half lengthwise and place in a shallow roasting pan. Pour 1/2 cup of the tomato liquid over the chicken and cover well with aluminum foil. Bake for 20 minutes. Remove the chicken from the liquid. Cut into 1-inch cubes, cover, and reserve. Discard the cooking liquid. Place the broth in a large heavy pot. Add the onions and garlic; cook for 3 minutes over low heat, stirring occasionally. Add the zucchini and red peppers. Cook, covered, for an additional 8 minutes. Add the reserved tomatoes and remaining tomato liquid, the chili powder, cumin, curry powder, oregano, and allspice. Simmer, uncovered, over low low heat, stirring once. Add reserved chicken, kidney beans, lemon juice, 2 tablespoons of parsley and the black pepper. Simmer over low heat, uncovered, for 10 to 12 2 1 1/8 1 Curry powder Dried oregano Ground allspice Canned dark red kidney -beans, drained 1 tb Fresh lemon juice 4 tb Chopped fresh parsley Freshly ground black pepper, -to taste 1 c Nonfat plain yogurt (for -garnish) 4 Scallions, clean and thinly -sliced on the ts ts ts c

minutes more, stirring occasionally. Adjust the seasonings and stir in the remaining parsley. Serve piping hot over cooked brown or white rice. Garnish with yogurt and scallions. Serves 10. Nutrients per Serving: 153 Calories, 2 g Fat, 42 mg Cholesterol.

Chicken Cilantro Categories: Chicken, Low-cal Yield: 6 servings 1 lb Chicken pieces, skinned, -boned 1/2 ts Paprika 2 ts Canola oil 2 1/4 c 1 1/2 c Green onions, chopped Chopped cilantro or parsley Tomato, chopped Orange juice

Sprinkle chicken pieces with paprika, patting it in. Heat oil in a skillet and brown the chicken. Add remaining ingredients. Cover, reduce heat, cook about 15 minutes. Turn chicken at least twice during cooking.

Chicken Club Sandwiches Categories: Chicken, Sandwiches Yield: 4 servings 2 Pieces cooked chicken -breasts (apporx 1 to 1-1/2 -lbs) 8 sl Bacon 8 sl Sandwich bread, toasted 1/4 c 8 8 Mayonnaise Thin slices tomato Lettuce leaves (iceberg or -romaine)

Potato chips and/or bread and butter pickle slices Cook bacon, drain and pat the grease off with paper towels. Cut each chicken breast into 4 thin crosswise slices. Spread one side of each piece of toast with 1/2 tbsp mayonnaise. Top with sliced chicken, 2 slices bacon, 2 slices tomato and 2 lettuce leaves. Place remaining toast, with mayonnaise sied down, on top of lettuce. Stick toothpick 1 inch from each corner of sandwich to hold it together. Cut sandwich in half, crosswise and lengthwise, to form 4 squares. Pile onto large plate with handful of chips and/or some pickles. Makes 4 servings.

Chicken Cordon Bleu Categories: Chicken Yield: 6 servings 6 Chicken Breasts 6 Swiss Cheese Slices 6 Ham Slices 3 tb Flour 1 ts Paprika Pound chicken breasts on each breast within and secure with tooth butter in skillet and 6 1/2 1 1 1 tb c ts tb c Butter Dry White Wine Chicken Bouillon Corn Starch Whipping Cream

if they're too thick. Place a cheese and ham slice 1/2 in. of edge. Fold edges of chicken over filling picks. Mix flour and paprika and coat chicken. Heat cook chicken until browned on all sides. Add wine

and bouillon. Reduce heat to low, cover and simmer 30 minutes. Remove tooth picks and transfer breasts to warm platter. Blend cornstarch with cream and whisk slowly into skillet. Cook, stirring until thickened and pour over chicken.

Chicken Coating Mix Categories: Chicken Yield: 4 servings -Robbie Shelton Parsley Flakes Oregano Marjaram Thyme Rosemary Arlic Salt 1 1 1 1 1 1 ts tb tb ts ts tb Onion Salt Celery Salt Ginger Pepper Sage Paprika

2 1 1 1 2 1

tb tb tb tb ts ts

Combine all ingredients in a small bowl until evenly distributed. Spoon mixture into a small airtight container. Label. Store in a cool, dry place. Use within 6 months. Makes about 1/2 cup of CHICKEN COATING MIX. OVEN-FRIED CHICKEN 1 1/2 Tsp. CHICKEN COATING MIX 3/4 Cup All-Purpose Flour 1/4 Cup Instant Nonfat Dry Milk 2 Tsp. Sugar 1 Tsp. Baking Powder 1/2 Tsp. Salt 2/3 Cup Hot Water 2 Tbs. Vegetable Oil 1 (2 1/2 to 3 lb.) Fryer Chicken, Cut Up. Preheat oven to 425 degrees. Combine all ingredients except chicken in a small bowl. Blend well. Dip chicken pieces in batter and place on a baking sheet. Bake uncovered 40 to 50 minutes, until golden brown and tender. Or if desired, dip chicken pieces in batter then fry in hot oil. Really, I use this for almost any poultry dish I prepare. It is a basic "Poultry Seasoning"

Chicken Croquettes Categories: Chicken, 1941 Yield: 8 servings 2 3/4 1/2 1 1 c c ts ts Cold chopped cooked chicken Thick white sauce Salt Lemon juice Egg yolk, well beaten 1/4 ts Celery salt 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. 8 servings.

Chicken Crescent Rolls Categories: Kids, Chicken

Yield: 6 servings 2 c Cooked cubed chicken 4 oz Cream cheese, softened 2 tb Milk 1 8 oz can crescent rolls

Mix cream cheese and milk. Add chicken. Separate crescent rolls into 4 rectangles and seal perforations. Put 1/2 cup chicken mixture in center of each rectangle. Bring 4 corners of dough to center and seal. Bake on ungreased cookie sheet 20-25 minutes until brown.

Chicken Creole Categories: Chicken Yield: 6 servings 8 Boneless chicken breast -fillets (approx 4 oz each) Skinned, all visible fat -removed Vegetable oil Thinly sliced onion Thinly sliced mushrooms Minced garlic Chopped celery Chopped fresh or 1/2 Tblsp -dried oregano Chopped fresh or 1/2 Tblsp -dried basil Sliced green bell pepper Peeled diced tomatoes Of dry white wine Fresh lemon juice Crushed red pepper Butter (the Nutritional info -below is based on -Margarine) 1/2 ts Black pepper 2 tb Chopped fresh parsley 2 2 1/2 2 1/2 1 c c c tb ts tb

2 1 2 2 1 1

tb c c tb c tb

1 tb

Chicken Creole Rinse chicken and pat dry. Cut into 1/2 inch cubes and set aside. Heat oil in a large skillet over medium high heat. Add onion and saute' until translucent. Add mushrooms and cook over medium heat until liquid evaporates. Add garlic, celery and herbs and cook for 1 minute. Add bell pepper and cook for 2 minutes. Stir in tomatoes and cook for 5 minutes. Add wine, lemon juice and red pepper and mix well. Set aside. In another skillet over high heat, melt 1/2 Tblsp butter. Add half the chicken fillets and sprinkle with black pepper. Cook, stirring frequently, until pieces are lightly browned and cooked through. Do no overcook. Repeat procedure with remaining chicken and butter, then return first batch to skillet. Pour sauce over all and stir gently to blend. Simmer about 1 minute. Sprinkle with parsley and serve. Calories 178 kcal - Protein 21 gm - Carbohydrates 7 gm - Sodium 80mg Cholesterol 49 mg - Total Fat 8gm - Saturated Fat 2gm -

Chicken Curry Categories: Chicken, Spicy, Microwave, Curry Yield: 4 servings 2 tb Butter Or Margarine 1 lb Boneless Chicken Breasts * 1 lg Tomato Coarsely Chopped 1 Envelope Onion Soup Mix 1 1/2 2 2 c c c c Water Plain Yogurt Hot Cooked Rice Hot Cooked Peas

2 ts Curry Powder * Chicken breasts should be cut into thin strips. ~------------------------------------------------------------------------In large skillet, melt butter and brown chicken over medium heat. Stir in tomato, then onion recipe soup mix and curry blended with water. Simmer covered 15 minutes or until chicken is done. Stir in yogurt; heat through but do not boil. To serve, arrange chicken and sauce over hot rice and peas. Serve, if desired, with flaked coconut, raisins, cashews, or almonds. MICROWAVE DIRECTIONS: In 2-quart casserole, heat butter at HIGH (Full Power) 1 minute. Add chicken and heat at HIGH (Full Power), covered, 5 minutes. Stir in tomato, then onion recipe soup mix and curry blended with water. Stir in yogurt; heat at HIGH (Full Power) 1 minute. Let stand covered 5 minutes. Serve as above.

Chicken Cutlet Supreme Categories: Chicken Yield: 6 servings 3/4 c Ground oat flour (see note) -or all-purpose flour 1 tb Fresh dill or 1 tsp. dried -dill weed 1/8 ts Lemon pepper 1 Egg white 1/4 c Water 3 Chicken -breasts,halved,boned,skinne -d 2 tb Margarine or olive oil 1 md Green pepper,sliced in rings 2 Carrots,peeled or washed,cut -on the diagonal

Heat oven to 375 degrees. Spray a 9 x 13" baking pan with cooking spray. In a shallow dish, combine oat flour, dill and lemon pepper. In another dish, beat egg white with water. Coat chicken with dry ingredients and shake off excess, dip in egg, then dip again in dry ingredients. Place in baking pan, surround with vegetables and drizzle with margarine. Bake 35 minutes, uncovered. Serve with rice or noodles. Serves 6. Note: Ground Oat Flour Combine 1/2 cup oats and 1/2 cup oat bran in a blender or food processor. Blend 1 minute. Store excess in refrigerator.

Chicken Cutlets with Lemon Categories: Chicken Yield: 4 servings Chicken breast halves, -skinned and boned 1 Egg 1 pn Ground red pepper 1/2 c Wheat germ Lemon slices Fresh parsley, chopped Place the chicken between two pieces of waxed paper and flatten to 1/2 inch 4 Non-stick vegetable cooking -spray 1 tb Unsalted margarine 3 tb Lemon juice

thickness. Mix egg and red pepper. Dip each piece of chicken in egg mixture and coat with wheat germ. Coat a large skillet with vegetable spray. Place over medium-high heat; melt margarine. Add chicken and cook for 3 to 4 minutes on each side. Remove to serving platter; keep warm.Pour lemon juice in skillet; cook over high heat for 1 minute, stirring constantly. Pour juice over chicken. Garnish with lemon slices and/or parsley. Makes 4 servings.

Chicken Delight Categories: Chicken Yield: 8 servings 4 Whole chicken breasts 1/4 lb Dried beef 1/2 c Sour cream 8 Bacon slices 1 cn Cream of mushroom soup

Preheat oven to 275 degrees. Line a baking dish with dried beef. Wrap each piece of chicken with bacon. Mix mushroom soup and sour cream together. Pour mixture over chicken; bake uncovered for 2 hours at 275 degrees. Serve on noodles or rice; spoon sauce over chicken.

Chicken Divan Categories: Chicken Yield: 4 servings 20 2 2 1 1 oz c cn c ts Frozen Chopped Broccoli Cubed Cooked Chicken Breasts Cream Of Chicken Soup Mayonnaise Lemon Juice 1 1/2 1 2 ts c c tb Cooking Sherry (Optional) Shredded Velveeta Cheese Soft Bread Crumbs Melted Butter

Cook broccoli as on package. Drain, arrange in greased 11.5 x 7.5 x 1.5 baking dish. Place chicken on top of broccoli. Cook soup, mayo, lemon juice in pan, add sherry and pour over chicken. *CAN FREEZE AT THIS POINT* Sprinkle velveeta on top. Take bread crumbs and toss in butter. Sprinkle crumbs on top of cheese. Bake at 350F for 30 minutes. Check at 15-20 minutes. If browning rapidly, cover. Can add more chicken or broccoli, if there is plenty of sauce. Enjoy.

Chicken Dijon Categories: Chicken Yield: 6 servings 5 1 1/4 1 1/8 3 All purpose flour, divided Salt, divided Paprika Pepper Chicken breasts, skinned and -halved 2 tb Vegetable shortening tb ts ts ts 1 1/3 1/2 1/2 8 2 lb c ts ts oz tb Fresh mushrooms, sliced White wine Tarragon, crushed Basil leaves, crushed Dairy sour cream Dijon style mustard

Combine 4 T flour, 1 tsp salt, paprika and pepper. Coat chicken pieces. In large skillet or Dutch oven brown chicken in shortening on all sides (about

20 mins). Add mushrooms, wine, tarragon, and basil. Cover. Simmer about 45 mins or until chicken is tender. Remove chicken to heated platter. Keep warm. Combine sour cream, mustard, remaining 1 T flour and remaining 1/4 tsp salt. Stir into mushrooms and drippings in skillet. Heat and stir over low heat just until sauce begins to simmer. Correct thickness if necessary. Spoon over chicken. If desired. garnish with snipped parsley or paprika. Makes 6 servings. My notes: this recipe is also very forgiving for substitutions. I've used everything from buttermilk to low fat yogurt combinations to nonfat dry milk and lemon juice with water to substitute for the sour cream. I've also used coarse cut mustard when I was out of the usual Grey Poupon. The sauce is also a bit thicker than I like so I often thin it with a bit of milk or additional wine just before the sauce is ready to serve.

Chicken Dressing Casserole Categories: Chicken, Casserole Yield: 6 servings Chickens - cooked and diced 6 oz pkg Stove Top herb -flavor 1 cn Crm of mushroom soup 1/4 c Margarine (melted) 2 1 2 2 1/3 1/3 1/2 Eggs - beaten Chicken broth Celery Onion Milk

c c c c

Combine all ingredients - mix well. Put in greased 13x9 dish or pan. Bake 45 min at 350. Let stand 15 min. 8-10 servings. "That's the official recipe but here's what I do. Since I'm so lazy I just buy the boneless skinned chicken breasts and poach them in the microwave. I don't use margarine, I use butter. It calls for 2 cups of broth but I just use one 14 1/2 oz can - works fine. And I don't put mine in a 13x9 pan - do you have any corning ware stuff? It fits real nice in their oval casserole ~ 2 quart I think." (Notes above by Chris)

Chicken Dumplings with Spinach and Sultanas Categories: Chicken, Low-cal Yield: 2 servings 1/2 lb Chicken thigh fillets, -chopped 2 oz Reduced-fat feta cheese, -mashed 1/4 ts Ground cinnamon 2 tb Chopped fresh parsley Round won ton or gow gee -wrappers Servings: 2 Dumplings: Blend or process chicken, cheese, cinnamon and parsley until mixture is Spinach and Sultanas: Spinach leaves, shredded Red pepper, sliced Carrot, chopped (julienne) c Sultanas tb Lemon juice tb Flaked almonds c Buttermilk

20 1 1 1/4 1 1 1/3

almost smooth. Place a teaspoon of mixture onto centre of each wrapper, brush edges with water, gather edges together to form a pouch. Add dumplings to large pan of boiling water, simmer,uncovered, for about 8 minutes or until cooked through, drain. Serve with spinach and sultanas. Spinach and Sultanas: Combine spinach, pepper and carrot in non-stick pan, cook, covered until pepper is soft. Stir in sultanas,juice, almonds and buttermilk, stir until hot. Total fat: 22 g Fat per serving: 11 g

Chicken en Casserole Categories: Chicken, 1941 Yield: 8 servings 1 1 c 1/2 c 1 c 1 Four-pound chicken Celery, diced Minced onion Hot water Green pepper, chopped 2 c 1/4 c 1 c Carrots, diced Cooking fat Milk Salt and pepper Flour

Cut chicken pieces. Dredge with flour. Brown in hot cooking fat. Season with salt and pepper. Place chicken in casserole. Add water. Cover. Cook slowly until chicken is tender. Add vegetables which have been browned in the cooking fat. Cover. Cook slowly until vegetables are tender. Add water if necessary. Remove chicken. Combine milk and 2 tablespoons flour. Mix until smooth. Combine with vegetables and chicken broth. Cook slowly, stirring constantly until smooth. Serve with chicken. If desired, 1/4 teaspoon curry powder my be added to give variety in flavor. 8 servings.

Chicken Fillets in Tomato Wine Sauce Categories: Chicken Yield: 4 servings 1 lb Chicken breast fillets,cut -into 8 pieces 1/2 ts Coarsely ground black pepper 1/2 ts Salt 1 16 oz can whole -tomatoes,quartered,liquid -retained 2 Purple onions,sliced 2 Cloves garlic,minced 1 ts Basil 1/2 c White wine

Spray non-stick frying pan with butter flavored non-stick vegetable spray. Heat to medium high, add chicken and brown about 2 minutes on each side. Remove chicken to a warm platter and sprinkle with black pepper and salt. Drain all liquid from the tomatoes (should be about 1 cup); pour tomato liquid into the frying pan. Add onion, garlic and basil. Bring to a boil; reduce heat, cover, and simmer until onion is tender, about 5 minutes. Add tomatoes, wine and chicken; cover and simmer about 15 minutes. Remove cover and cook on medium temperature about 5 minutes. Serve on fettucini noodles. Serves 4.

Chicken Florentine Categories: Chicken

Yield: 4 servings 10 oz Fresh spinach, rinsed well -and trimmed (1 bag) 4 Boneless, skinned chicken -breast halves (5 oz ea) 1/2 ts Salt 2 tb Unsalted butter 1 1/2 1/8 1/8 1/4 tb c ts ts c All-purpose flour Milk Ground nutmeg Pepper Shredded Fontina cheese

Preheat the oven to moderate (375F). Lightly grease four individual or one large shallow baking dish. Cook the spinach in a small amount of boiling water until just tender. Drain and squeeze to remove moat of the liquid. Chop coarsely Sprinkle the chicken with 1/4 teaspoon of the salt. Heat 1 tablespoon of the butter in a large skillet. Add the chicken and brown on both sides over moderate heat.. Remove. Add the remaining tablespoon of butter to the skillet. Stir in the flour until smooth. Add the milk, remaining 1/4 teaspoon of salt, the nutmeg, and pepper. Cook over medium heat, stirring constantly, until thickened and bubbly. Remove and reserve about 2 tablespoons of the sauce. Mix the cooked spinach into the remaining sauce in the skillet. Divide the spinach into the individual baking dishes, or spread on the bottom of the large one. Top with the chicken and spread the reserved sauce over the chicken. Bake for 10 minutes. Sprinkle the cheese evenly over the top. Bake for an additional 10 minutes. Serve hot. Makes 4 servings. Nutrient Value per serving: 276 Calories, 38 g Protein, 11 g Fat, 6 g Carbohydrate, 494 mg Sodium, 110 mg Cholesterol. Exchanges: 1 vegetable, 4 1/4 lean meat, 1/8 milk.

Chicken Fruit Salad in Pineapple Boats Categories: Salads, Chicken Yield: 8 servings 3/4 1 1 1/3 4 1/2 1 4 1/2 Sugar Dry mustard Salt Vinegar Onion juice Oil Poppy seeds *MMMMM -SALAD* 2 lg Pineapples c ts ts c ts c ts 2 c Diced cooked chicken 1 lg Papaya - peeled, seeded and cubed 1 c Sliced celery 2 Oranges; peeled - cut in segments 1 c Watermelon balls 2 Bananas; peeled, sliced 3 Kiwi; peeled and sliced Coarsely chopped macadamias

Keywords: Salads, Fruits, Poultry Servings: 8 *MMMMM POPPY SEED DRESSING*

Combine sugar, mustard, salt and vinegar. Stir in onion juice. Slowly add oil, beating constantly until thick. Add poppy seeds and beat a few minutes. Store in refrigerator but avoid putting in very cold spot as dressing may separate. If dressing separates, pour off clear part. Beat

clear portion, then slowly beat in poppy-seed mixture. To make salad, lay pineapples on sides and cut horizontal slice in each to make boat, leaving top leaves intact. Remove meat of pineapples and cut into chunks. In large bowl, combine drained pineapple chunks, chicken, papaya, celery, oranges, watermelon, bananas and kiwi. Toss at once with poppy-seed dressing to taste. Chill until ready to serve. Before serving, toss with 1/2 cup chopped nuts. Serve in pineapple shells and sprinkle with more nuts, if desired.

Chicken Fricassee - Low Fat Categories: Chicken Yield: 2 servings 1/2 Chicken, about 1 lb., -skinned & all fat cut away 1/2 ts Paprika 1/4 ts Freshly ground black pepper 1/4 c Flour, all purpose 1 Egg white 1/4 c Skim milk Country rice (see recipe) Gravy ingredients: 1/4 c Dry brown "roux", see -recipe Water Onion, chopped Green onion, chopped Cl Garlic, minced Parsley, finely chopped Allspice, ground Thyme Freshly ground black pepper

1 1/2 1 1/2 2 1 1/8 1/4 1/8

c c c tb ts ts ts

Preheat the oven to 350F. Cut the chicken into pieces. Blend the paprika and pepper with the flour. Beat the egg white with the milk. Dip the chicken into the egg white mixture and then into the seasoned flour. Lay the chicken in a baking pan and bake for 30 minutes, or until golden brown. While the chicken is baking, make the Country Rice. MAKE THE FRICASSEE GRAVY: Put the "roux" into a saucepan and blend in the water a little at a time so there are no lumps and the sauce is smooth. Add all remaining ingredients, cover and simmer gently for 15 to 20 minutes. Remove the chicken from the oven and add it to the pot with the Fricassee gravy. Let all simmer for another 15 minutes, or until the hicken is very tender and easily comes off the bones. TO SERVE: Spoon the Chicken Fricassee onto plates and accompany with the Country Rice. NOTES: The chicken is even good served just out of the oven without the Fricassee gravy. Tastes like fried! There are few dishes that appeal to me more than a good Chicken fricassee. This dish is one of my favorites in this book. VARIATION: The skinned chicken breasts you buy at the grocery, or skinless turkey breasts cut into strips, both make an excellent Fricassee. Suggested Menu: Green Salad with Creamy Creole Dressing Chicken Fricassee Country Rice Pineapple with Port Wine Recipe from Louisiana Light by Roy F. Guste, Jr. (The entire cookbook is wonderful Louisiana recipes - "Low Fat, Low Calorie, Low Cholesterol and Low Salt Cajun and Creole Cookery"

Chicken Gan Eden Categories: Chicken Yield: 6 servings 1 1/4 1/4 1/4 2 Chicken,cut up Oil Ginger Cinnamon Honey 2 tb Potato flour 1 c Orange juice 2 Oranges, peeled, seeded, -sectioned

c ts ts tb

Brown chicken pieces in oil; remove and set aside. Mix spices,honey, and potato flour into pan drippings.Stir in orange juice. Add chicken; cover and simmer until tender. through. Add orange sections; heat

Chicken Gismonda Categories: California, Poultry, Chicken Yield: 4 servings 2 1/2 c 1/2 c Whole chicken breasts* Salt, pepper Fine dry bread crumbs Butter or margarine 2 lb Spinach; cleaned and stemmed 1 c Minced mushrooms Whole mushrooms (optional)

*Note: chicken breasts should be boned and split. Season chicken to taste with salt and pepper. Roll in bread crumbs and saute in 4 tablespoons butter in skillet until cooked through. Meanwhile, blanch spinach in boiling water 1 minute. Drain. Brown half of remaining butter in another skillet and saute spinach until just tender. Remove chicken from pan and add remaining butter. Add minced mushrooms and saute until light brown. Place spinach on platter. Arrange chicken breasts over spinach and cover with mushrooms. Drizzle butter remaining in pan over chicken. Garnish with whole mushrooms, if desired.

Chicken Gloria Categories: Chicken Yield: 6 servings 6 1 3/4 3/4 1/2 8 Servings Orange marmalade Burgundy Water Orange juice Can apricots, drained and -pureed 2 tb Red currant jelly 2 tb Brown sugar c c c c oz 2 tb Cornstarch dissolved in 1/4 -cup cold water 8 oz Chicken breast halves, -skinned, boned, and Lightly pounded Seasoned flour Oil 1/4 c Sherry 1/4 c Brandy

Halved apricots and chopped fresh parsley (garnish) Combine first 7 ingredients in saucepan and simmer gently over low heat, stirring frequently until well blended. Slowly add cornstarch mixture, stirring constantly. Simmer until thickened, about 5 minutes. Meanwhile, dredge chicken breasts lightly in flour. Heat oil in large skillet, add chicken and saute until golden brown on both sides; do not overcook. Drain on paper towels. Pour off oil and wipe out skillet. Return chicken to pan, add sherry and brandy and simmer 2 minutes. Stir in apricot sauce, spooning over chicken to coat lightly. Transfer to heated platter and garnish with apricot halves and chopped parsley. Serve with remaining sauce.

Chicken Hash with Biscuits Categories: Chicken Yield: 6 servings 2 1 1/4 1/4 2 ts ts c c ts Reduced-calorie margarine Cornstarch Low-sodium chicken broth Skim milk White wine Worcestershire -sauce Drop liquid red pepper sauce Thinly sliced mushrooms 1/2 c Thinly sliced red bell -pepper 2 oz Diced cooked chicken Freshly ground black pepper -to taste 1 Baked buttermilk biscuit, -split (3/4 ounce)

1 1/2 c

Fresh parsley to garnish (Optional) 1. Melt margarine in a medium saucepan over medium-high heat. With a small whisk, stir in cornstarch; continue stirring for 2 to 3 minutes, until bubbly. 2. Whisk in broth, milk, Worcestershire sauce, and red pepper sauce; cook for about 2 to 3 minutes, stirring constantly, until mixture boils and thickens slightly. 3. Add mushrooms, bell pepper, chicken, and black pepper. Cook for 3 minutes until chicken is heated through and the vegetables are tendercrisp. Serve over split biscuit. Garnish with parsley. Makes one serving. Per Serving: 270 Calories; 21 g Protein; 11 g Fat; 496 mg Sodium; 21 g Carbohydrates; 52 mg Cholesterol

Chicken in a Pot Categories: Chicken Yield: 8 servings 2 1/2 c 1 lg 1 Chickens, Frying, Quartered Olive Oil Onion, Minced Clove Garlic, Minced 1 3/4 1 1/2 ts ts md c Salt Pepper Tomato, Chopped White Wine, Dry

In Dutch oven or heavy kettle, brown 2 (2-1/2 lb ea) chickens in olive oil until golden brown. Add onion, garlic, salt and pepper. Cover and simmer for 30 minutes. Add tomato (may substitute 1/2 c drained canned tomatoes), and wine and simmer for 30 minutes longer or until chicken is tender.

Chicken in Mustard Cream Sauce Categories: Chicken Yield: 2 servings 12 oz Chicken breasts,boneless and -skinless 2 tb Flour 1 To 2 - tbsp. olive oil 1/2 c Chicken stock 1/2 To 1 - tsp. dry mustard Freshly ground black pepper -to taste 2 tb Chopped fresh parsley 3 tb Dry sherry 1/3 c Ricotta cheese 1/3 c Plain yogurt

1 ts Cornstarch Wash and dry chicken breasts and cut in half. Dredge in flour. Heat oil in heavy pan and brown chicken on both sides, 7 to 10 minutes. Stir a little chicken stock into dry mustard and cornstarch to make a paste. Then, stir in the rest of chicken stock; add pepper. Chop parsley, set aside. When chicken breasts are browned, remove and keep warm; deglaze pan with sherry. Add mustard mixture, return chicken to the pan and cook until mixture thickens. Process ricotta cheese with yogurt until smooth. Remove the chicken when cooked; turn heat to very low and quickly stir in ricotta mixture. Do not boil. Serve sauce over chicken, sprinkle with parsley. Serves 2.

Chicken in Lime Butter Categories: Chicken Yield: 6 servings Broiler fryer chicken breast -halves,boned and skinned 1/2 ts EACH: salt,pepper 1/3 c Cooking oil 6 1 Lime, juiced 8 tb Butter 1/2 ts Chives, minced 1/2 ts Dill weed

Sprinkle chicken on both sides with salt and pepper. In large frypan, place oil and heat to medium temperature. Add chicken and saute about 4 minutes or until lightly browned. Turn chicken, cover and reduce heat to low. Cook 10 minutes or until fork can be inserted in chicken with ease. Remove chicken and keep warm; drain off oil and discard. In same frypan, add lime juice and cook over low heat until juice begins to bubble. Add butter, stirring until butter becomes opaque. Stir in chives and dill weed. Spoon over chicken. Makes 6 servings.

Chicken in Nut Sauce Categories: Chicken Yield: 4 servings 2 1 1 4 1/2 lb c c c Chicken breast halves La Victoria Salsa Victoria Chicken broth Potatoes,cubed 1 c Almonds,finely chopped 2 tb Cooking oil 2 c La Victoria Chili Dip

Brown chicken and potatoes in hot oil. Combine Chili Dip, Salsa Victoria, broth and almonds. Bring to boiling. Pour hot mixture over chicken and potatoes. Bake, covered, in a 375 degree oven. Garnish with sliced ripe olives. Serves 4 to 6.

Chicken in White Wine Sauce Categories: Chicken Yield: 6 servings

Chickens (3 lbs each), cut -up 4 Cloves garlic, minced 1 c White wine, dry 5 tb Butter 1 c Chicken broth 1/4 c Olive oil 1 lb Linguine, cooked al dente Serves 6

3 1/2 12 1

Salt Pepper Butter (optional) Onions, chopped c Parsley, fresh chopped Fresh mushrooms, sliced ts Oregano

Dry chicken pieces with paper towels. Heat half of the butter with half of the oil and begin browning chicken pieces well, a few at a time. Season them with salt and pepper as they brown. Add more butter and oil as needed, and keep chicken pieces warm as they are set aside, until all are browned. Add any remaining butter and oil to the pan and saute onions lightly. Remove onions and set aside. Add mushrooms, oregano, garlic, and wine to the pan and cook a few minutes. Add chicken broth, stir and add the chicken pieces and onions. Bring to a simmer, cover, and simmer gently for 20-30 minutes. Remove chicken pieces to a warm platter. Stir sauce, taste for seasoning, and cook for a few minutes, uncovered, to reduce. Swirl in some additional butter if desired. Put cooked, drained linguine in center of a large warmed deep platter. Pour sauce over. Surround with chicken pieces and sprinkle with parsley.

Chicken in the Skillet Categories: Chicken Yield: 4 servings 1 cn Cream Of Mushroom Soup 1 sm Chicken Or 4 Chicken Breasts 1 c Rice 1 cn Green Beans 1 sm Onion 1 Bay Leaf

Drain juice from can of green beans (if not enough to make 1 cup add water and d mix it with cream of mushrooom soup. Brown Chicken in in a little butter. After chicken is brown, add green bean juice and mushroom soup. Simmer about 25 min. or until chicken is tender. Add rice. Cook 15 min. Add Green beans abd bay leaf. Cook until beans are done (total - about 45 min. to 1 hr.)

Chicken in a Skillet Categories: Chicken, Microwave Yield: 4 servings 3 lb Cut Up Chicken 1 Env Onion Soup Mix 1 cn Whole Peeled Tomatoes * 1/3 c Water

* 14-1/2 oz can, drained and chopped (RESERVE LIQUID) In 3 quart casserole

heat chicken, uncovered, on HIGH 12 mins, re- arranging once; drain. Add tomatoes, then onion soup mix blended with water and reserved liquid. Heat, covered, 14 mins or until chicken is tender, rearranging chicken once. Let stand covered 5 mins.

Chicken in Mole Sauce Categories: Chicken, Sauces, Tex-mex Yield: 8 servings 1 1/4 2 2 4 1/4 1/4 1 1 1 1 1 1 1/2 Chipotle Chile; Dried c Shortening Or Lard tb Red Chiles; Ground c Chicken Broth Flour Tortillas; * c Tomato Sauce c Onion; Chopped, 1 small tb Raisins tb Almonds Or Walnuts; Chopped tb Sesame Seed tb Pumpkin Seeds; Shelled tb Peanut Butter ts Sugar 1 1/2 ts 1 1/2 ts 1/2 ts 1/4 ts 1/4 ts 1/4 ts 1/4 ts 1/4 ts 1/4 ts 1/2 ts 1 c 8 Oregano; Ground Cocoa Anise Seed Cinnamon; ground Cloves; Ground Nutmeg; Ground Allspice; Ground Ginger; Ground Cumin; Ground, OR Cumin Seed Chicken Broth Chicken Breast Halves; **

* Flour tortillas should be 7 to 8-inches in diameter and be cut into ** Chicken breast halves should be boneless and the total weight should ~------------------------------------------------------------------------Cover chile with warm water. Let stand until softened, about 1 hour. Drain and finely chop. Heat shortening in 3-quart saucepan over medium heat until hot. Cook and stir ground red chiles in shortening until brown (add about 1/4 t water to prevent scorching if necessary); cool. Stir in 2 cups of chicken broth. Stir in remaining ingredients except the remaining 1 cup of broth and chicken. Heat to boiling; reduce the heat and cover. Simmer 30 minutes, stirring occasionally; cool. Place a small amount of the sauce into a blender container. Cover and blend on high speed until smooth. Repeat with the remaining sauce. Heat 1 cup of the sauce and the remaining chicken broth in a 12-inch skillet; reduce the heat. Place the chicken, skin sides up, in a single layer in the skillet. Cover and simmer until done, about 1 hour. Remove chicken to serving dish and keep warm. Measure the cooking liquid. In skillet combine 1 cup of the cooking liquid with the remaining sauce and heat to boiling, stirring constantly, and pour over the chicken.

Chicken in Wine Sauce Categories: Chicken Yield: 2 servings Pre-grilled chicken breast Filets (see note) 1/2 lb Sliced mushrooms 2 md Onions, coarsely chopped -(see note) 1 tb Chrushed garlic 2 Green onions, minced, -including green portions 2 2 tb Teriyaki or ginger sauce 1/2 c Tomato sauce 32 oz White wine (see note) Oil Parsley Basil Spike Arrowroot (see note) Do not use a strong

Warm large saute pan over range and add oil when hot.

flavored oil and use sparingly. The oil is mostly to coat the vegetables. Add the onions and stir until they become hot. Add the mushrooms and stir well into the onions. When mushrooms become heated add the garlic. Stir very well. After a minute or so ( do not burn the garlic) add the wine to stop the cooking process of the garlic. Add the teriyaki sauce, spices, and green onion to the wine/vegie mixture. Bring to a low simmer and add the chicken. Simmer chicken about 15 minutes on each side, turning once. Occasionally stir the sauce. When sauce and chicken has cooked about 20 minutes, add the tomato sauce and stir in well. When the chicken is done, remove from the sauce. Sauce should be reduced by about half at that point. Add small amounts of arrowroot and stir quickly until gravy like thickness is achieved. Return the chicken to the sauce. Serve sauce over rice. Note on chicken: We used Tyson pre-cooked breast filets with the mesquite grilling and they worked well. If you use an uncooked breast filet, pre-cook it before adding to sauce. as the cooking in the sauce is mainly to mix the flavors. Note on onions: If you can get them use Walla Walla sweet onions. Vidalia onions are also a good choice. If sweet onions are not available, use the mildest onion you can find. Note on wine: This dish does not require an expensive wine, but use a wine that you enjoy drinking. The wine flavor will be a major flavor in the dish. Note on arrowroot: Arrowroot is tapioca ground up to a fine powder. It thickens a dish instantly and adds no flavor to the dish. For dishes like this where flavors of the thickener could change the flavor of the dish, it works very well.

Chicken in the Pot Categories: Chicken Yield: 6 servings 1 Chicken (3 1/2 pounds), cut -in half 1 lg Onion, roots trimmed but -left unpeeled 1 lg Carrot, scraped 1 Stalk celery with leaves 1 Sprig parsley and 1 sprig -dill, tied together Cloves garlic, peeled and -crushed Salt 1/4 lb Egg noodles 1 tb Finely minced fresh parsley 2

Pull off as much of the yellow fat as possible from the chicken. Place the chicken halves in a 5- to 6-quart pot along with the gizzard, neck and heart. (Reserve the liver for another purpose.) Cover with cold water. Bring to a boil and allow to boil for 5 minutes, skimming off any scum and foam from the surface. Lower the heat to simmer and add the vegetables, herbs and garlic. Stir in salt to taste, as much as one tablespoon. Simmer gently for 1 1/4 hours, until the chicken is done. Do not let the liquid boil at any time or the finished product will be cloudy.

When the chicken is done, remove it and the vegetables from the pot and set it aside, covered, to keep warm. Strain the liquid through a fine strainer or a clean linen napkin set in a strainer. Rinse out the pot and return the liquid to the pot. The soup should be clear and golden, with very little fat on the surface. Chilling overnight will allow you to remove all the fat, if you wish. Dice the carrot, peel and halve the onion and halve the celery. Discard the rest of the cooked vegetables and herbs. Cook the noodles in a separate pot of boiling water until tender; set aside, covered, to keep warm. Remove the skin from the chicken and cut the chicken into serving pieces. To serve, reheat the soup to Simmer for 5 minutes. Place bowls along with some of the over each serving. Sprinkle Yield: Four servings. a simmer and return the chicken to the pot. a few pieces of chicken in each of four deep noodles and diced vegetables. Ladle hou soup with minced parsley and serve.

Chicken in Tomato Marsala Sauce Categories: Chicken, Sauces Yield: 2 servings 2 lg Boneless, skinless -broiler-fryer chicken Breast halves 1/2 ts Oregano 1/4 ts Garlic powder 1/4 ts Onion powder 1/4 ts Freshly ground pepper Vegetable cooking spray 4 oz Fresh mushrooms, sliced 8 oz Tomato sauce (1 can) 1/4 c Marsala wine

In a small bowl, mix together the oregano, garlic powder, onion powder and pepper. Sprinkle generously over all sides of the chicken using all of the mixture. Heat a non-stick frying pan over high heat for about 1 minute; then spray with the vegetable cooking spray. Add the chicken and cook for about 5 minutes. Push the chicken to the side and add the tomato sauce and wine, stiring with the mushrooms to mix well. Arrange the chicken in the sauce and simmer for about 12 minutes or until a fork can be inserted in the chicken with ease. Serve with cooked linguine. Makes 2 servings. Nutrients per Serving: 342 Calories, 56.3 g Protein, 12.8 g Carbohydrates, 6.6 g Fat, 1.8 g Saturated Fat, 146 mg Cholesterol, 819 mg Sodium.

Chicken in Sun-Dried Tomato Cream Sauce Categories: Chicken, Entertain Yield: 4 servings 1/2 c Dry-packed sun-dried -tomatoes 1 tb Butter 1 md Garlic clove, minced 1 c Chicken stock or low-salt -broth, divided 1 c Heavy cream 1 lb Boneless and skinless -chicken breast halves Salt and freshly ground -black pepper to taste 2 tb Vegetable oil 2 tb Chopped fresh basil (or 2 -tsp dried, crumbled) 8 oz Fettucine

Snip the tomatoes into bite-size pieces. Melt the butter in a saucepan over low heat; add the garlic and cook for 30 seconds. Add 3/4 cup of the stock and the tomatoes. Bring to a boil. Reduce the heat and simmer, uncovered, over medium heat for about 10 minutes or until the tomatoes are tender. Add the cream and bring to a boil, stirring. Simmer over medium heat until the sauce is thick enough to coat the back of a spoon. (The sauce can be kept, covered, for 1 day in the refrigerator. Heat again over low heat.) Sprinkle the chicken with salt and pepper on both sides. Heat the oil in a large, heavy skillet over medium-high heat. Add the chicken and saute, pressing on the chicken occasionally with a slotted spatula, for about 4 minutes per side or until the meat feels springy and is no longer pink inside (cut to check). Transfer to a board; cover and keep warm. Discard the fat from the skillet. Add the remaining stock and bring to a boil, stirring up the pan juices. Boil to reduce slightly, then add to the sauce. Stir in the basil. Taste and adjust the seasoning. Meanwhile, cook the pasta, uncovered, in a large port of boiling salted water over high heat, stirring occasionally (about 1 to 2 minutes for fresh or 3 to 5 minutes for dried fettucine), or until tender but firm to the bite (al dente). Drain, transfer to bowl and toss with 3 or 4 tablespoons of the sauce. Cut each chicken breasts into 2 or 3 diagonal slices. Reheat gently in the sauce if needed. Transfer the pasta to serving plates, top with the chicken and coat with sauce. Makes 4 servings.

Chicken in Lemon-Plum Sauce Categories: Chicken, Sauces, Entertain Yield: 6 servings 2 c Peanut oil 6 oz Rice noodles 2 lb Chicken breasts, boned & cut -into chunks 2 Lemons, thinly sliced MARINADE: 2 tb Sherry 2 tb Soy sauce 1/4 ts Mixed vegetable seasoning 2 ts Fresh ginger, grated 1 ts Honey BATTER: 1 c Whole wheat or rice flour 1/2 c Arrowroot 1/2 ts Soy sauce 1 ts Baking powder 2 c Ice water 1 tb Oil LEMON PLUM SAUCE: 1 tb Oil 1/4 Inch ginger root, mashed 1 Clove garlic, crushed 2 tb Honey 2 c Chicken broth 1/2 c Lemon juice 3/4 c Bottled plum sauce 1 pn Salt 2 tb Sherry 1 Grated lemon peel 2 1/2 tb Arrowroot

Combine ingredients for marinade, and marinate chicken for at least 1/2 hour. Mix together ingredients for batter; set aside. In sauce pan, combine ingredients for plum sauce and heat over medium heat, stirring occasionally; set aside, but keep warm. Heat peanut oil in wok or fry pan until very hot, about 400 degrees; deep fry noodles until puffed, about 1/2 minute; drain; set aside. Drain chicken and dip in batter. Deep fry

chicken in 350 degree oil for 5 minutes or until golden brown. Place noodles on a plate. Arrange lemon slices around on noodles. Put chicken in center. Pour hot plum sauce over chicken. Serve. Serves 6.

Chicken Jambalaya Categories: Chicken Yield: 8 servings 1 3-pound chicken, cut up Salt and pepper 2 tb Shortening 2 tb Flour 1 lb Smoked sausage 2 Medium onions, minced 3 c Peeled diced tomatoes 1 Green pepper, minced 1 3 1 1/2 1/2 1/2 2 3 3 Clove garlic, minced Water Salt Black pepper Hot pepper sauce Rice Green onions, minced tb Minced parsley c ts ts ts c

Season chicken with salt and pepper. In a Dutch oven, brown chicken pieces in shortening on all sides. Remove chicken; add flour and stir until light brown. Add sausage which has been parboiled for 15 minutes, drained and sliced. Stir in chicken, onions, tomatoes, green pepper and garlic. Cook, stirring constantly, for 10 minutes. Add water, salt, pepper and hot sauce. Bring to a boil; add rice. When mixture comes to a boil again, stir thoroughly to combine all ingredients. Cover and simmer 30 to 45 minutes or until rice is tender. Add green onions and parsley; stir lightly with a fork. Cover for 5 minutes longer to heat thoroughly. Yield: 8 servings.

Chicken Jerusalem (Covered Bridge Restaurant) Categories: Chicken Yield: 4 servings Boneless, skinless chicken Breast halves 1/4 c All-purpose flour Dash of salt Dash of pepper 2 tb Canola oil 4 c Sliced mushrooms 4 1 ts Chopped shallots 1/2 ts Minced garlic 1/2 c Sherry 8 Quartered artichoke hearts, Canned or frozen 1 c Sour cream

Dust chicken breasts with combined flour, salt and pepper. Heat oil in a large skillet over medium heat. Brown chicken 4 to 5 minutes on each side. Add mushrooms, shallots and garlic, and continue to cook 2 to 3 minutes. Stir in sherry and continue to cook for 1 minute. Remove chicken from skillet. Stir in artichoke hearts and sour cream. Add chicken back to skillet. Continue to cook until sauce is hot and chicken is done, approximately 5 minutes. Additional sherry can be added if sauce becomes too dry. Makes 4 servings.

Chicken Kabobs Categories: Chicken, Barbecue Yield: 6 servings 6 1 1 2 1 2 Chicken Breast Halves Paprika Dry White Wine Vegetable Oil Rosemary, Crushed Garlic Cloves 2 1/2 1 2 1 2 c c md md tb Chicken Broth Rice, Raw Yellow Squash Zucchini Squash Green Onions, Chopped

ts c tb ts

Mince Garlic. Cut squashes into 1/2 inch thick slices. Remove bones and skin from chicken and cut into 1 1/2 inch cubes; place in large bowl. Add Paprika and stir to coat. Combine Wine, Oil, rosemary and garlic; pour over chicken. Marinate at room temperature for 1 hour. About 30 minutes before serving, bring broth to a boil in a medium saucepan. Stir in rice. Cover tightly and simmer 20 minutes. Remove from heat and let stand tightly covered until all liquid is absorbed, about 5 minutes. Stir in Green Onions. Meanwhile, thread chicken and squashes onto skewers. Brush with marinade. Cook 4 to 5 inches from heat, either under the broiler or on a charcoal grill, for 8 to 10 minutes or until chicken is cooked through. Turn once and baste with marinade during cooking. Arrange kabobs over rice to serve.

Chicken Kiev Categories: Chicken Yield: 4 servings 4 2 2 2 x x tb tb Chicken Breasts Eggs, Beaten Water Parsley, Snipped 1/2 2 1/2 1/4 c tb c lb Flour Chopped Green Onions Bread Crumbs Butter

Remove bones and skin from chicken breasts and pound out to 1/8 inch thick. Cut butter into quarters and lay one in center of each chicken piece. Evenly divide onions and parsley between breasts. Roll each piece into a log and secure with a toothpick. Mix eggs and water. Roll each log in flour, then dip in egg and cover with bread crumbs. Wrap in plastic wrap and refrigerate for at least 1 hour or overnight. Deep fry until brown, then bake at 375F for 5 minutes.

Chicken Korma Curry Categories: Chicken, Spicy, Curry Yield: 4 servings 1 2 1 1 1/8 1 1/2 Fryer (2 1/2 lbs), cut up Onions Garlic clove ts Salt ts Powdered ginger pt Yogurt c Butter or margarine 1/2 ts Turmeric 1/2 ts Ground cumin seed 1/4 ts Mustard seed, crushed 4 Peppercorns, crushed Seed from 2 cardamom pods, -crushed 1/2 c Water

Cut chicken in 12 pieces and prick with fork. Dice 1 onion and crush in a mortar with garlic and the salt. Add with ginger to yogurt. Mix with chicken pieces and marinate for 30 minutes to 1 hour. Slice remaining onion

and saute lightly in the butter. Add turmeric, cumin seed, and mustard seed and cook over low heat for 1 minute. Add chicken mixture and cook uncovered, over high heat, stirring occasionally, until sauce cooks down, about 25 minutes. Add peppercorns, cardamom, and water. Cover, and simmer for 15 to 20 minutes, or until chicken is tender, adding more water if necessary to prevent sticking. (Gravy should be thick and adhere to chicken.) Makes 4 servings.

Chicken L' Vernors Categories: Chicken Yield: 4 servings 4 1 24 2 1 1/2 lb Chicken; Quartered Salt & Pepper; To Taste oz Vernors Ginger Ale; * Ginger; Slices 1/4" Thick c Orange Juice c Brown Sugar; Dark, Packed 4 1/2 2 1 1/4 1 c tb tb c Orange Marmalade Mustard; Dijon Style Scallions; Minced Brandy *GARNISH* Orange Slices

Servings:

* If you can't get Vernor's Ginger ale, use regular ginger ale but double the amount of fresh ginger to 4 slices, and add a dash of vanilla to the orange juice. This will approximate the flavor of the real thing. Remove fat from cavity of duck; cut off extra neck skin. Wipe quartered pieces with damp cloth, sprinkle with salt and pepper. Place skin side down on roasting pan. Bake 50 minutes. As duck bakes, combine Vernors and ginger slices in saucepan. Simmer until reduced to 1 cup. Add orange juice, brown sugar, marmalade, mustard, scallions and 2 T brandy. Bring to a boil, reduce heat, and simmer until mixture is like a thin syrup, 20 to 25 minutes. Remove ginger. Turn duck skin side up, drain fat, and baste thoroughly with Vernors sauce. Return to oven; bake another 45 minutes, basting every 10 minutes. Add remaining brandy to sauce and simmer until thickened. Remove duck to heated plater and pour on the sauce. Garnish with orange slices and serve.

Chicken Lemonaise Categories: Chicken Yield: 6 servings 1 To 2 cloves garlic, crushed 1/4 ts Cayenne Juice of 1 lemon Zest of 1 lemon (remove with -vegetable peeler) 1/2 ts Tarragon 1 tb Soy sauce NOTE: All these amounts are -approximate. This is a -very Forgiving dish.

1 2.5--3 lb chicken, cut up approx. 1-2 tablespoons mustard (preferably Dijon or dijon-style) 1/2 to 3/4 cup vegetable oil 1. Put all ingredients except chicken and oil in a blender. 2. In a slow but steady stream, add the oil. This will create a sauce with a mayonaise-like consistency. (This sauce will keep, so if you have any

leftover, refrigerate it.) You do not have to add the oil as slowly as you do when you are making mayonaise, but be gentle with it--use a slow but steady trickle; take approximately a minute or a minute and 3. Brush the sauce all over each piece of chicken and marinate 4. Grill or bake until done. The amount of time the chicken must cook depends on the thickness of the pieces, whether there are bones in the pieces, etc. I usually figure to grill legs and wings about an hour on a slow fire; if the breasts have been boned, they will need only 20 minutes or so. I sometimes bake the pieces at 350 deg. or so for an hour.

Chicken Legs, Bell Peppers and Sausage Categories: Chicken, Vegetables Yield: 12 servings Whole chicken legs (4 1/4 -pounds) * 1/2 c All-purpose flour 1/2 ts Salt 1/4 ts Pepper 1/4 c Vegetable oil, divided 2 1/2 lb Sweet Italian sausage, -halved crosswise (16) 4 Red bell peppers, cored, -seeded and cut into 2 Inch strips 4 Green bell peppers, * Note: legs. 8 -cored,seeded and cut into Inch strips Onions, peeled and thinly -sliced 8 Cloves garlic, smashed and -peeled 1/4 ts Crushed red-pepper flakes 4 c Chicken broth 2 c Dry white wine 2 ts Dried leaf rosemary, crushed 1/4 c Fresh lemon juice 1/4 c Chopped fresh parsley 2 2

To reduce the fat in this recipe, remove the skin from the chicken

Separate the legs from the thighs. Cut each thigh into 2 equal pieces. Combine the flour, salt and pepper in a bag. Working in batches, add the chicken pieces and shake until lightly coated. Heat half of the oil in each of 2 large Dutch ovens. Brown the chicken parts in batches in each pot over medium-high heat, about 6 minutes per batch. Remove the chicken to a plate and set aside. Cook the sausages in batches in the 2 Dutch ovens until well browned. Remove the sausages and add to the chicken. Reduce the heat. Carefully pour off all but 2 tablespoons of fat from each Dutch oven. Add the red and green bell peppers, onion, garlic and red pepper flakes to the pots, dividing them equally between the 2 pots. Cover the pots and cook until the vegetables are soft, about 5 minutes. Add the wine, broth and rosemarry equally to the 2 pots. Add the chicken and sausage; push to the bottom of the pots. Bring to a boil. Lower the heat and simmer each pot, stirring occasionally, for 25 minutes or until the chicken is no longer pink near the bone. Remove the vergetables, chicken and sausage to a large serving platter. Cover and keep warm. Combine the cooking liquids in one of the dutch ovens. Skim off the fat from the surface and discard. Boil the liquid for about 12 minutes, reducing to 3 cups.

Divide the reduced liquid between the Dutch ovens. Add the lemon juice and reserved meats and vegetables, divided equally. Simmer both pots until heated through, stirring occasionally. Stir half of the parsley into each pot. Serve. Makes 12 servings. Per Serving: 484 Calories, 37 g Protein, 32 g Fat, 12 g Carbohydrates, 1131 mg Sodium, 123 mg Cholesterol. Exchanges: 1/4 starch, 5 medium-fat meat, 2 fat. NOTE: This recipe can easily be halved for smaller crowds.

Chicken Limone Categories: Chicken Yield: 4 servings 2 lb Boneless chicken breasts (or -veal cutlets) 1 ds Salt White pepper to taste 1/2 c All-purpose flour 6 tb Olive oil Servings: 4 Pound chicken until it is flat, then put salt, pepper, and flour into twist tie type plastic bag. Put meat in bag and shake to coat. Put olive oil into skillet and saute chicken till golden brown on both sides and cooked through. Measure wine, add lemon juice and parsley and pour over cooked chicken in pan. Bring wine to boil and let mix simmer briefly to thicken. Arrange chicken on individual, heated plates. and garnish with a slice of lemon. Pour pan juices over chicken Lemon's juice, freshly -squeezed 1 tb Italian parsley, chopped 1/2 c Dry white wine Sliced lemon for garnish 1

Per serving: Cholesterol (mg): 135 Fat (grams): total 25; saturated 5 Exchanges: milk 0; fruit 0; bread/starch 1; vegetable 0; meat 6; fat 2 Calories: 513 The recipe is from "The Love Your Heart (Low Cholesterol) Cookbook" by Carole Kruppa. I adjusted the cooking directions a bit to make the method easier. Hope you like it!

Chicken Loaf Categories: Chicken, Casserole, Syd's book Yield: 4 servings 1 1 1 1/2 1 1/2 c Raw Rice c Grated Carrots sm Onion, Grated Green Bell Pepper, Diced c Cooked Chicken Or Turkey 3/4 1 1 1 lb qt ts ds Grated Cheddar Cheese Milk Salt Pepper

Mix all ingredients together. 325F for 1-1/2 hours.

Place in a 9" X 13" baking dish and bake at

Chicken Marsala Categories: Chicken, Low-cal Yield: 4 servings 4 4 Oz. Boned Chicken Breasts 1 1/2 c Sliced Fresh Mushrooms 2 tb Sliced Green Onion 2 tb Water 1/4 ts Salt 1/4 c Dry Marsala Or Dry Sherry

Place 1 piece of chicken, boned side up, between 2 pieces of plastic wrap. Pound with a meat mallet till 1/4" thick. Repeat with all breasts. Spray a large skillet with nonstick spray. Preheat skillet over medium heat. Add 2 chicken breast halves. Cook over medium heat for 2-3 minutes or till tender and no pink remains. Transfer to a platter; keep warm. Repeat with remaining chicken breast halves. Carefully add mushrooms, green onion, water, and salt to skillet. Cook over medium heat till mushrooms are tender and most of the liquid has evaporated (about 3 minutes.) Add Marsala or dry sherry to skillet. Heat through. Spoon vegetables and sauce over chicken.

Chicken Madras Categories: Chicken, Casserole Yield: 6 servings 3 4 Onions sliced thinly Apples, peeled, cored and -thinly sliced 1 ts Salt 1 tb Curry powder 1 Frying chicken, cut up

Directions: In 3 qt casserole, mix together onion and apples and sprinkle with salt and curry powder. Mix well. Arrange chicken skin down over mixture. sprinkle generously with paprika. Bake uncovered at 400 degrees about 45 minutes or until chicken is cooked through.

Chicken Marinated with Grapefruit Categories: Chicken, Barbecue Yield: 6 servings 3 lb Skinned And Boned Chicken -Pieces 1 c Fresh Grapefruit Juice 1 md Lime, Juice Of 1 lg Clove Garlic, Minced Yield: 4 To 6 Servings Wash the chicken pieces and pat dry with paper towels. in a baking dish and set aside. Place the chicken 1 1 1/2 1 1 tb ts ts tb tb Freshly Grated Ginger Chopped Fresh Thyme OR Dried Thyme, Crushed Molasses Brown Sugar

In a bowl, combine the remaining ingredients, blending well. Pour the mixture over the chicken and cover. Refrigerate for 6 hours or better, overnight. Turn once or twice. Preheat the oven to 350 Degrees F. Remove the chicken from the refrigerator and drain, reserving the marinade.

Bake the chicken, basting with some of the marinade from time to time, for 1 1/4 hours or until fork tender. Serve with boiled rice and beans. NOTE: This marinade works well for charcoal grilled chicken as well.

Chicken Macaroni Casserole Categories: Chicken, Casserole Yield: 6 servings 2 1/4 2 2 3/4 tb c c c lb Butter Flour Light cream Chicken broth, divided Process American cheese, -cubed Boxes (7 oz. each) elbow -macaroni, Cooked and drained 3 c Cubed cooked chicken 1 ts Salt 1/2 ts Pepper 2

In a large saucepan, melt butter. Stir in flour until combined. Add cream and 1 1/2 cups of the broth all at once; stir until smooth. Cook and stir until thickened and bubbly; cook and stir 2 minutes more. Remove from the heat; add the cheese and stir until melted. Stir in macaroni, chicken, salt and pepper. Add additional broth if needed. Pour into a 3-quart baking dish. Bake, uncovered, at 350 degrees for 40 minutes or until heated through.

Chicken Medaillons Categories: Chicken, Low-cal Yield: 4 servings 1 1/2 2 2 2 2 1/2 1/4 c tb tb tb ts ts Sliced Fresh Mushrooms Shredded Carrot Sliced Green Onion Finely Chopped Celery Lemon Juice Dried Thyme, Crushed Tomato, Peel, Seed, Chop Chicken Breast Halves * Instant Chicken Bouillon Cornstarch Skim Milk

4 1/2 1 1/4

x ts tb c

* 4 med (12 oz total) boned skinless chicken breast halves. ~------------------------------------------------------------------------For filling, in a med saucepan cook mushrooms, carrot, onion, and celery, in a small amount of boiling water about 5 minutes or till tender (keep pan covered.) Drain. Stir in 1 1/2 t of the lemon juice, half of the thyme, and 1/8 t pepper. Stir in tomato. Place 1 chicken breast half, boned side up, between 2 sheets of plastic wrap. Pound with a meat mallet till 1/8" thick. Repeat with all chicken breasts. Sprinkle chicken with 1/8 t salt and dash pepper. Spoon 1/4 of the filling onto each chicken piece. Fold in the sides; roll up. Secure with wooden toothpicks. Spray a med skillet with nonstick coating. Brown chicken over medium heat 3-4 minutes, turning occasionally. Add remaining lemon juice and remaining thyme, bouillon granules, and 1/2 cup water. Cover and simmer about 15 minutes or till chicken is no longer pink. Remove chicken. Combine cornstarch and milk. Add to skillet. Cook and stir till bubbly; cook 2 minutes more. Remove toothpicks. Cut chicken into 1/2" slices; arrange on top of sauce.

Chicken Milanese Categories: Chicken Yield: 4 servings 4 3/4 2 3/4 1 1/8 1/8 Chicken Breast Halves * Parmesan, Freshly Grated Parmesan, Freshly Grated Breadcrumbs, Fresh White Parsley, Minced Fresh Salt Pepper, Freshly Ground 1 1/2 2 2 2 1 Egg Milk Olive Oil Butter, Unsalted Lemon Juice, Fresh Lemon, Quartered Parsley Springs, Fresh

c tb c tb ts ts

c c tb tb

* Chicken breast halves should be skinned. ~------------------------------------------------------------------------Flatten chicken breasts between sheets of waxed paper to thickness of 3/8 inch, using meat mallet or rolling pin. Mix cheese, breadcrumbs, minced parsley, salt and pepper in large bowl. Whisk egg with milk in medium bowl to blend. Dip chicken into egg, then into breadcrumb mixture, coating completely and pressing to adhere. Shake off excess breadcrumbs. Heat oil in heavy large deep skillet to 375F. Add chicken and cook until golden brown and cooked through, about 4 minutes per side. Using tongs, transfer to paper towels and drain. Transfer chicken to platter. Melt butter in small saucepan. Mix in lemon juice and pour over chicken. Garnish with lemon wedges and parsley sprigs.

Chicken Mix Categories: Chicken Yield: 1 servings 11 3 4 2 lb tb ts ts (4 Med) Cut Up Fryers Parsley Flakes Salt Basil 4 qt Cold Water 4 Med Carrots, Peeled &Chopped 1/2 ts Pepper

Combine all ingredients in a large kettle or Dutch Oven. Cover and cook over high heat until water boils. Reduce heat and simmer until meat is tender, about 1 1/2 hours. Remove from the heat. Strain broth and refregerate until fat can be skimmed. Cool the chicken and remove the bones and discard along with the skin. Put chicken into 6 1-pint containers with 1/2 inch space at top. Pour skimmed chicken broth into six more 1-pint containers leaving 1/2 inch space at top. Seal and label containers with contents. Freeze and use within 3 months. Makes about 6 pints of Chicken Mix and 6 pints of Chicken Broth.

Chicken Monterey Categories: Chicken Yield: 6 servings 3 Chicken breasts,medium-sized Salt 2 tb Salad oil 1 Green onion,medium,chopped 3 tb Flour,all-purpose 2 c Milk 1 3 1/2 1 9 9 c Water tb Catsup ts Rosemary,crushed Bouillon cube,chicken oz Artichoke hearts,frozen oz Green beans,whole,frozen

1. Rub chicken breasts with 3/4 t salt._ 2. In 12" skillet over medium-high heat, in hot salad oil, cook chicken until browned on all sides. Arrange chicken in 3-quart casserole._ 3. Spoon off all but 2 T drippings from skillet. In remaining hot drippings in skillet, over medium heat, cook green onion until tender, stirring occasionally. Stir in flour until blended; gradually stir in milk and water until smooth; stir in catsup, rosemary, bouillon, and 3/4 t salt; cook, stirring constantly, until sauce thickens slightly._ 4. Preheat oven to 350'F. Pour sauce over chicken in casserole. Cover casserole; bake 30 minutes. Stir in artichoke hearts and green beans; bake 20 minutes longer or until chicken is fork-tender. Skim fat from sauce in casserole.

Chicken Mousse Categories: Chicken, 1941 Yield: 2 servings 4 1/2 4 1 tb c c c Gelatin Cold water Well-seasoned chicken broth Whipping cream 3 1/2 c 1 tb 4 c Hard-cooked eggs, sliced Sliced stuffed olives Parsley Chopped cooked chicken

Soften gelatin in cold water. Dissolve in boiling broth. Divide in 2 equal portions. Cool until partially set. Add chicken to 1 portion. Mix thoroughly. Fold stiffly whipped cream into second portion. Arrange bits of parsley, slices of egg, and olives in a large mold. Fill mold with alternate layers of cream and chicken mixtures. Chill until firm. Garnish with hearts of lettuce. 12 servings.

Chicken Morocco Categories: Chicken, Low-cal Yield: 4 servings 1 c 4 1/2 md 1 tb 1 Uncooked bulgur wheat Chicken thighs, skinned Onion, chopped Olive oil (14 1/2 oz) can tomatoes (no -salt added) 1/2 c Prune juice 6 Pitted prunes, diced 1/4 ts Ground allspice

Servings: 4 In a large saucepan, bring 1 1/2 cups water to boil; add bulgur. Cover and cook ovr low heat 20 minutes or until tender. Meanwhile, season chicken with salt-free herb seasoning, if desired. In large skillet, brown chicken with onion in oil over medium-high heat; drain. Stir in tomatoes, prune juice, prunes and allspice. Cover and cook 10 minutes over medium heat. Remove cover; cook over medium-high heat 10 to 12 minutes or until sauce thickens and chicken is no longer pink, turning chicken and stirring sauce occasionally. Serve chicken and sauce over bulgur. Garnish with chopped parsley, if desired. Per Serving: Calories 334 Cholesterol 49.0 mg Fat 9.7 g Sodium 95.0 mg Posted by Linda Davis

Chicken Mushroom Saute Categories: Chicken Yield: 4 servings

1/2 lb Mushrooms 4 Chicken breast halves,boned -and skinned 1/2 c Flour Salt and pepper to taste

3 tb Olive oil 1 tb Minced green onion 1 lb Tomatoes,peeled and chopped -(drained,if canned) 1 ts Dried tarragon

Clean and slice mushrooms. Set aside. Coat chicken breast all over with flour and shake off excess. Season with salt and pepper. Heat olive oil in a large skillet. Add chicken breasts and brown on both sides. Remove and set aside. Add onions and cook over high heat 1 to 2 minutes or until tender. Add mushrooms. Stir rapidly, still cooking over high heat, about 2 minutes. Add tomatoes and tarragon. Place chicken on top and simmer 12 to 15 minutes. Add water or chicken broth, if necessary to make a sauce. Serve with rice or noodles and green beans. Serves 4.

Chicken Mushroom Pie with Dill Crust Categories: Chicken, Casserole Yield: 6 servings 2 1/2 1 2 1/2 1/2 c c c c Chicken; diced cooked Cream of celery soup Jars Mushrooms; (2.5 oz. eac Celery; sliced Green pepper; diced 1 1/2 1/2 1/2 ts ts pk ts Steak sauce Marjoram; crumbled Piecrust mix Dillweed

DIRECTIONS: Combine chicken, celery soup, mushrooms with liquid, celery, green pepper, steak sauce and marjoram in a large skillet. Heat slowly until bubbly hot, about 10 minutes. Turn into a 4-cup shallow baking dish. Prepare piecrust mix, following label directions, adding dillweed with water. Roll out to fit top of baking dish; cover pie; turn edge under, flush with rim; flute. Cut a 6-inch "X" in center of pastry. Fold corners back. Bake in a very hot oven (450^F.) for 20 minutes or until crust is golden brown. Let stand 10 minutes before serving.

Chicken Napoli Categories: Chicken, Potatoes Yield: 6 servings 1 1/2 2 2 1/2 2 1 Chicken, Fryer * Cauliflower, Florets Potatoes, Sliced Carrots, Sliced Eggplant, Cubed Onions, Sliced Red Or Green Pepper, Sliced 2 1/2 16 1/2 2 1 1/2 1 Celery, Sliced Pepper Canned Tomatoes Garlic Powder Chicken Boullion Powder Water Dill Weed

ts oz ts ts c tb

* Frying chicken should be skinned and cut up. ~------------------------------------------------------------------------Place chicken and vegetable in 4 qt. casserole. Sprinkle with pepper. Add tomatoes, garlic powder, bouillon powder, and water. Sprinkle with dill. Cover tightly and bake at 350F for 2 hrs. Stir after 1 hour. The flavor continues to develop as the casserole stands.

Chicken Nicoise Categories: Chicken Yield: 6 servings Jim Vorheis 2 tb Olive oil 5 lb Roasting chicken or 2 2 1/2 to 3-lb chickens) 2 tb Butter 12 sm White onions, peeled 2 lg Green peppers, sliced into -rings 1 pt Cherry tomatoes (or 3 -tomatoes, peeled, seeded, And chopped 1 tb Tomato paste 1 tb Minced parsley 1/2 ts Thyme 1 Bay leaf Salt and pepper to taste 3/4 c Dry white wine 1 c Strong chicken stock 3/4 c Ripe olives, pitted 2 tb Minced parsley

Heat olive oil in a large flameproof casserole and brown the chicken on all sides. Remove chicken. Add butter and onions to casserole and brown slowly. Add green peppers and garlic and cook for 1 minute. Add tomatoes and stir until coated with oil. Stir in tomato paste, parsley, thyme, bay leaf, salt, pepper and wine. Simmer for 5 minutes, then add chicken stock. Return chicken to casserole, cover and bake at 350 F for 1 1/2 hours or until tender, basting several times with the pan liquids. Remove chicken to a heated platter. Reduce cooking liquids over high heat for 5 minutes. Skim grease. Stir in the olives. Pour sauce and vegetables over the chicken. Sprinkle with parsley.

Chicken Normandy Categories: Chicken Yield: 6 servings 3/4 ts Thyme leaves or 1/4 tsp. -ground thyme 3/4 ts Salt 1/2 ts Onion powder 1/4 ts Ground black pepper 1 lb Thinly sliced boneless, -skinless, chicken breast -halves 3 tb Butter 1 Red or green apple, cored -and sliced 1 c Apple juice 1 tb Cornstarch

Combine seasonings in small bowl. Sprinkle evenly on both sides of chicken pieces. melt butter in large skillet over medium-high heat. Brown chicken on both sides, about 5 minutes. Stir in apples. Remove from heat. Combine juice with cornstarch; pour over chicken mixture. Bring to boiling; reduce heat to medium. Simmer, uncovered, 3 minutes until sauce is thickened, stirring occasionally. Total Time 20 minutes.

Chicken Noodle Soup New Orleans Style Categories: Soups, Chicken, Hot, Crockpot Yield: 6 servings 1 1 1/2 1/2 4 lg c c c Whole fryer Diced onions Diced celery Minced parsley Cloves minced garlic -regular tap water) Broad egg noodles Butter Sliced onion rings Sliced mushrooms (I left

12 2 1 1

oz tb c c

1 c 3 1 ts 4 qt

Chopped carrots Bay leaves Poultry seasoning Bottled water (I used

1 c 1/4 c

-these out) Diced carrots Cream sherry

salt and pepper to taste green onions for garnish (we didn't have any, but would imagine it would be fantastic) First, take the chicken and wash it thoroughly - that means both inside and out! Remove the giblets, scrub out the internal cavity under cold running water, and scrape away anything that doesn't look edible. (But DO NOT remove the chicken skin or any of the fat! You need the skin to make a rich stock.) Next, take a crock pot (see Note below if you don't have a crock pot) and place the chicken and giblets into it. Then drop in the diced onions, the 1/2 c of celery, the 1/2 c of minced parsley, the garlic, chopped carrots and bay leaves, poultry seasoning and *2 * quarts of water. Then, with a spoon, evenly distribute the seasoning mixture around the chicken, turn the crock pot to high, and cook for at least six hours (or better still, OVERNIGHT). Remember, the longer you cook, the richer the base stock and the more tender the chicken. While the chicken is slow-cooking, it's a good time to prepare your noodles. Go ahead and boil them according to package directions... but DO NOT COOK THEM UNTIL DONE! Keep in mind that you're going to drop them into a soup, so you want them el dente (firm), otherwise they'll turn to pure mush by the time you eat them. Furthermore, you want a small percent of the starch in the noodles to cook into the soup to thicken it slightly - if you cook the noodles all the way, the soup's consistency will be flat and thin. After the noodles are cooked, butter them slightly and set them aside. When the chicken is tender, take a set of tongs or a strainer spoon, remove it from the crock pot (it may tend to fall apart, but that's okay), and set it on a platter to cool. At this point, strain out all the seasoning vegetables from the stock, place the stock into a metal bowl, and place the bowl into the refrigerator or freezer until the chicken fat congeals (which should take about 1 hour). Meanwhile, pick the chicken off the bones and, with a sharp knife, chop it into bit-sized pieces. Then, in a heavy 12-inch skillet, melt the butter and saute the sliced onions, mushrooms, and carrots until they're tender. Then drop in the chopped chicken meat. And over medium-low heat, cook it into the vegetables for about 10 minutes. While the chicken and vegetables are sauteing, remove the chicken stock from the refrigerator, skim off all the fat, and place the skimmed stock into a soup pot, along with the remaining 2 quarts of water. At this point, you should season the soup stock to taste with salt and pepper. Now drop in the sauteed chicken, mushrooms, onion rings and diced carrots - along with the sherry, the Tabasco*, and as soon as it comes to a boil, reduce the heat to low and simmer the soup for about 30 minutes to allow all the flavors to thoroughly blend. When you're ready to eat, ladle out heaping helpings of the piping hot soup into bowls, garnish with a sprinkling of thinly sliced green onions, and serve with crunch saltines. *I just put a couple of drops of Tabasco in there -- Michelle, how much are we supposed to put in there?

Chicken Noodle Yogurt Soup Categories: Soups, Chicken, Entertain Yield: 6 servings 2 tb Safflower oil -salt

1 Onion, chopped 2 qt Chicken broth, (OR 2 -bouillon cubes and 2 qt -water) 3 Chicken bouillon cubes 5 Cloves garlic, minced 1 ts Thyme 1/4 c Soy sauce 1 ts Mixed vegetable seasoning

5 2 3 6 3 2 2 7

Sprigs parsley, chopped fine ts Basil Carrots oz Wide egg noodles c Cubed cooked chicken tb Arrowroot c Yogurt, plain Green onions, chopped

Pour oil into soup pot; add onion and cook for 5 minutes. Add broth bouillon cubes, garlic, thyme, soy sauce, salt, parsley, basil and carrots. Cover and bring to a boil; reduce heat and simmer for 30 minutes. Stir in noodles and cook, uncovered, for 10 minutes; add chicken. In separate bowl, stir arrowroot into yogurt; blend well. Add to soup, stirring as needed. Increase heat to boiling and allow soup to thicken a little. Garnish with chopped green onions. Serves 6.

Chicken Obeidos Categories: Chicken Yield: 6 servings 6 2 tb 1 3 oz 1 1/2 lb 4 oz 1/2 c 1/4 c 1/4 ts Chicken breasts; cut in hal -f Unsalted butter Green onions; sliced Pancetta; or prosciutto, di -ced Spinach; fresh, stems remov -ed and broken up Feta cheese Basil; fresh White wine Salt and pepper to taste Cayenne pepper Flour for dusting White wine Salt and pepper Beurre blanc sauce Fresh thyme for garnish Beurre blanc sauce: 2 tb Green onions; chopped 1/4 c White wine 3 Unsalted butter White pepper 1/4 c White wine vinegar 1/8 ts Salt 1/4 c

Melt 2 tablespoons unsalted butter in large skillet; add green onions and pancetta. Saute until tender, 3 to 4 minutes. Add spinach, basil, salt, 1/4 cup white wine and cayenne. Saute until spinach is wilted. Remove from heat. Alow to cool. Add feta and set aside. Place each chicken breast half between two pieces of waxed paper. Pound with mallet or back of knife until breast is flat. Discard wax paper and place breast on work surface. Salt and pepper chicken. Place 1/12 of spinach filling in the center of each breast. Roll, tucking ends in. Secure with toothpicks. Dust with flour. In large skillet, melt 2 tablespoons unsalted butter. Add chicken breasts and brown on all sides. Add 1/4 cup of wine and thyme. Lower heat, cover and simmer until tender, about 10 to 12 minutes. When chicken is tender, uncover and allow wine to cook down. Place chicken on warm serving dish. Spoon some of the Beurre Blanc Sauce over chicken. Garnish with fresh thyme. Serve with the rest of the sauce on the side. BEURRE BLANC SAUCE: Place green onions, wine, vinegar, salt and pepper in saucepan. Recuce to 2 tablespoons. Strain, reserving liquid. In saucepan on lowest heat, put a small amount of butter. Melt, and add liquid. Whisking constantly, add butter a little at a time until all is blended. Sauce will be slightly thick and cream-colored. Remove from heat. Keep warm.

Chicken or Turkey Casserole Categories: Chicken, Casserole, Poultry, Beans Yield: 1 servings Cubed Chicken Or Turkey 2 c Seasoned Stuffing Mix 1 pk String Beans, French Cut 2 1/2 tb Blanched Slivered Almonds 1 1/2 2 1 1/2 cn c tb c Cream Of Mushroom Soup Milk Butter, Melted Condensed Cream

Use as much sliced or cubed chicken or turkey as desired. Partially cook frozen green beans. Arrange 2/3 c seasoned stuffing mix, green beans, and almonds in layers in greased, shallow casserole. Pour over all milk. Moisten 1-1/3 c stuffing with 1/4 c hot water and 2 T melted butter. Spread over casserole. Bake in hot 400F oven for 30 minutes or until hot and bubbly.

Chicken or Turkey Mornay on Broccoli Categories: Chicken, Poultry, Casserole Yield: 4 servings 1 pk (10 oz) frozen broccoli -spears 1/4 c Butter or margarine 1/4 c All-purpose flour 1 c Poultry broth 1/2 c Heavy cream 1/2 c Dry white wine Salt and pepper 1/8 ts Worcestershire 2 c Chopped cooked poultry 1/3 c Grated Parmesan cheese

Cook broccoli until barely tender. Drain; arrange in buttered 1 1/2-quart size casserole. In separate saucepan melt butter and stir in flour. Add broth and cream. Cook until sauce is thick and smooth, stirring constantly. Stir in wine, salt and pepper to taste, and Worcestershire. Top broccoli with poultry. Cover with sauce and sprinkle with cheese. Bake, uncovered, in preheated hot oven (425 F.) for 15 minutes. Makes 4 servings.

Chicken Parmesan Categories: Chicken, Low-cal Yield: 6 servings 1/3 1/4 3 1/4 1 c ts x c tb Parmesan Cheese, Grated Italian Seasoning, Crushed Chicken Breast * Green Onion, Sliced Margarine 1 1/2 5 1 tb c oz tb Flour, All-Purpose Milk, Skim Spinach, Frozen ** Pimiento, Chopped

* Chicken breast, (about 2 1/4 pounds total), skinned, boned, and halved ** 1/2 of a 10-ounce package frozen chopped spinach, thawed and drained ~------------------------------------------------------------------------In a small mixing bowl combine cheese and Italain seasoning. Roll chicken pieces in cheese mixture to coat lightly; set remaining cheese mixture aside. Arrange pieces in an 8x8x2-inch baking dish. In a small saucepan cook onion in hot margarine till tender. Stir in flour; add milk all at once. Cook and stir till bubbly; stir in drained spinach and pimiento. Spoon spinach mixture over chicken; sprinkle with remaining cheese mixture. Bake, uncovered, in a 350F oven for 30 to 35 minutes or until tender.

Chicken Patties Categories: Chicken Yield: 2 servings 1 lb Ground Chicken 1 md Egg Or Mayonnaise (Binder) Chopped Green Onion Chopped Bell Pepper Bread Crumbs Butter

In a medium mixing bowl combine the ground chicken, onion, bell pepper and either the egg or some mayonnaise to hold the patty together. Mix thoroughly; form into patties and coat with bread crumbs. Saute in butter until bread crumbs start to turn brown.

Chicken Paprika with Dumplings Categories: Chicken Yield: 4 servings 2 tb Vegetable oil 4 Chicken breast halves, -boned & skinned Seasoned flour 1 cn VEG-ALL Mixed Vegetables -(16 oz) 1 c Chopped onion 2 c Chicken broth 1 1 1/4 1/2 2 3/4 2 Bay leaf Packaged biscuit mix Milk Thyme Chopped parsley Sour cream Paprika

c c ts tb c ts

1. Coat chicken with seasoned flour and saute in oil in heavy skillet over medium heat. 2. Add onion; cover and cook five minutes. 3. Drain VEG-ALL and reserve vegetables. Add liquid to chicken broth. Boil, then simmer 4. Add bay leaf to chicken. 5. Combine biscuit mix, milk, thyme, parsley and reserved vegetables. 6. Drop batter to make 8 dumplings around edge of skillet. Cook 10 minutes; then cover and cook 10 minutes longer. 7. Place chicken and dumplings on plate. 8. Add sour cream and paprika to sauce; serve over chicken and dumplings.

Chicken Paprikash Categories: Chicken, Low-cal Yield: 6 servings 1 tb Sherry 1/3 c Unsalted, fat-free chicken -stock 1 md Onion, sliced 2 md Garlic cloves, finely 1/4 ts Freshly ground black pepper 4 Four-ounce boneless, -skinless chicken breasts, -fat removed 3/4 c Plain non-fat yogurt

-chopped 1/4 lb Fresh mushrooms, sliced 1/4 ts Salt

1/4 c Reduced-fat sour cream 1 1/2 tb Sweet Hungarian paprika

1. Preheat oven to 375 degrees F. 2. ina small bowl, combine the sherry and chicken stock. 3. In a 10-inch non-stick fry pan, brown the onions, garlic, and mushrooms by addint 1 Tablespoon of the combined liquid, stirring until the pan dries, then repeating with another Tablespoon of liquid. The pan will be slightly dry. Season the vegetables with salt and pepper. Transfer the vegetables to a plate and set the pan aside. 4. Pound the chicken breasts to 1/4-inch thickness. 5. Ina small bowl, combine the yogurt, sour cream, and paprika. 6. Reheat the 10-inch pan, adding 2 Tablespoons of the combined liquid. Lay the chicken pieces in the pan and cook on medium-high heat for 2 minutes. Turn the chicken over, add the remaining 2 Tablespoons of liquid to the pan, and cook the chicken for a final 2 or 3 minutes. Reduce heat to low. 7. Stir 1 Tablespoon of the hot stock from the pan into the yogurt mixture, then pour the yogurt over the chicken pieces, stirring to coat them well. Heat for 1 minute. Stir in the onions and mushrooms, and cook for 1 more minute.

Chicken Peach Casserole Categories: Poultry, Chicken Yield: 4 servings 1 Cut up chicken 2 tb Margarine 1 tb Oil 1 Sliced onion 1 Green pepper, cut in strips 1 Large can peaches 1 tb Cornstarch 1 tb Soy sauce 3 tb White wine venegar 2 Peeled sliced tomatoes

Skin chicken and brown in oil. Cover and simmer for 10 minutes; remove and put into casserole. Sautee onion and pepper in skillet. Drain peaches, reserving syrup. Mix cornstarch, soysauce, vinegar and 1 cup peach syrup; boil until clear. Add peaches and tomatoes. Pour contents of skillet over chicken. Cover caserole and bake 40 minutes at 375 degrees. Serve with rice to which some peaches and strips of pepper have been added

Chicken Pie Categories: Chicken Yield: 6 servings 4 c 2 ts 1 c 4 Cooked Chicken Salt Celery, Finely Chopped Eggs, Slightly Beaten 1 c Soft Bread Crumbs 2 c Chicken Broth 2 tb Parsley, Minced

Cut chicken into rather large pieces. Alternate layers of chicken, celery, crumbs, and parsley in a greased casserole. Add salt and eggs to the chicken broth, mix thoroughly, and pour over the chicken mixture. Bake in pan of hot water in moderate oven, about 350F for 1 hour or until mixture does not adhere to knife blade. Cover with drop biscuits.

Chicken Pie with Biscuit Crust Categories: Chicken, Fresh herbs Yield: 4 servings

----------------------------------FILLING---------------------------------4 c Chicken Broth 6 tb Unsalted Butter 3 Carrots, In 1/4" Slices 6 tb Flour 3/4 lb Red Potatoes, In 1/2" Dice 1/4 ts Thyme 2 Celery, In 1/2" Slices 1/4 ts Nutmeg 2 1/2 c Cooked Chicken, Cubed 1/2 c Fresh Parsley, Minced 1 Onion, Chopped -------------------------------BISCUIT CRUST------------------------------1 1/3 c Flour 2 tb Shortening, Cut In Bits 1 1/2 ts Baking Powder 1/3 c Cheddar Cheese, Grated 1/2 ts Baking Soda 1 Large Egg 1/2 ts Salt 1/3 c Buttermilk 2 tb Unsalted Butter, Cut In Bits ----------------------------------EGG WASH---------------------------------1 Large Egg Yolk 1 tb Milk In a saucepan bring broth to a boil. Add carrots, potatoes, and celery. Simmer for 10-15 minutes, or until vegetables are tender. Transfer the vegetables to a bowl, reserving the broth, and add the chicken to the bowl. In another saucepan, cook the onion in the butter over medium-low heat, stirring, until it is softened. Add flour and cook the roux, stirring, for 3 minutes. Add 3 cups of broth in a stream, all the while whisking. Bring mixture to a boil, whisking. Add the thyme and simmer the sauce, stirring occasionally, for 5 minutes. Stir in nutmeg, parsley, salt and pepper to taste. Pour the sauce over the chicken and vegetables. Stir the mixture gently, until it is just combined. Transfer the mixture to a 2 quart baking dish. Into a bowl, sift together the flour, baking powder, baking soda, and salt. Add the butter and shortening and blend the mixture until it resembles meal. Add the cheese and toss. Break egg into a measuring cup and add buttermilk to it so that the total volume is 1/2 cup. Beat with a fork. Add to the flour mixture, stirring until the mixture just forms dough. Gather dough into a ball and, on a floured surface, pat it out 1/2-inch thick. Cut as many rounds as possible using a 2-inch fluted biscuit cutter, dipped in flour. Gather the scraps and pat and cut again. Arrange the rounds on the chicken mixture. Beat the egg yolk with the milk and brush the tops of the biscuits with the wash. Prick biscuits with a fork. Bake in the middle of a preheated 450F oven for 15-25 minutes, or until biscuits are puffed and golden, and the filling is bubbling.

Chicken Pinwheel Categories: Chicken Yield: 1 servings 1 1/2 1/4 1/4 4 ts ts ts ts Basil Leaves, crushed Seasoning Salt Pepper Garlic Powder Boneless, Skinless Chicken -Breast halves 4 Thin Slices of low-fat Ham 2 tb Fresh Lemon Juice Paprika Lettuce Leaves Red & Yellow Cherry Tomatoe

Combine seasonings and set aside. Flatten breast to 1/4" thick. Sprinkle with the combined seasonings. Put a slice of ham on each one and roll up from the long end, nice and tight. Place seam side down in a baking dish, drizzle with lemon juice. Sprinkle with paprika. Bake in a preheated 350oF oven for 20-25 minutes. Chill well and refrigerate. Slice /" thick and place on lettuce leaves and garnish with cherry tomatoes.

Chicken Pita, Cucumber Salad, Ice Tea Categories: Chicken Yield: 1 servings 2 oz Cooked chicken breast meat 1 Small pita 1 Lettuce 2 Tomato slices Servings: 1 Pack into pita 1 1 1/2 2 tb tb c tb Honey Dijon mustard Sliced cucumber Low-cal vinaigrette

Combine sliced chicken, lettuce, tomato, honey and mustard. bread. Serve with cucumber salad and ice tea.

Chicken Piccata Categories: Chicken Yield: 6 servings 4 Chicken breasts * 1/2 Cube of butter 4 tb Vegetable oil 1 Clove garlic, mashed 1/2 c Chopped Italian parsley 2 1 Fresh lemons ** Small jar of capers Small amount of salt Freshly ground pepper

* boned, skinned and pounded to 1\4" thick ** slice one thinly and squeeze the other of its juice Cut boned, skinned, pounded chicken breasts into eight serving pieces (4 chicken breasts will serve 6 people as it is better to have some leftover than not enough). Melt butter in non-stick pan. Add vegetable oil and heat till sizzling. Quickly saute garlic in oil and remove piece of garlic before it gets brown or it will taste bitter. Quickly saute over medium high heat the flattened chicken breasts. Sprinkle with freshly ground black pepper and the juice of the one lemon. (DO NOT SALT NOW.) When you turn the chicken breast portions, also place in pan the chopped Italian parsley and the thinly sliced lemon and let that saute briefly, too. The chicken will only take about a minute or so on each side so make sure everything else is ready. Add drained jar of capers to the pan and swirl it in the oil/butter so everything is well coated with the garlic and lemon flavor. Salt sparingly. To serve, place over a bed of rice, cous cous or fettucine on an oblong platter, overlapping portions of chicken piccata and drizzling the oil\butter\garlic\parsley and capers down the center of the chicken portions. Yield: 6 servings

Chicken Pineapple Categories: Casserole, Chicken Yield: 6 servings Ingredients: Chicken brest, bone and -halved Pineapple juice 4 tb Brown sugar 1/2 Onion, finely chopped 1/3 c Chili sauce

2 3/4 c

Directions: Place chicken in casserole. Mix remaining ingredients and pour over chicken. Baked covered for one hour at 350 degres. Bake uncovered for half an hour. If sauce is thin add little flour to thicken during final moments of cooking.

Chicken Pot Pie Categories: Penn-dutch, Chicken Yield: 1 servings 1 4 3 Chicken Potatoes Onion Salt & Pepper * Pastry

Wash, clean and cut chicken into individual portions. Place a layer of chicken in the bottom of a large iron kettle and cover with thick slices of raw potato, then with slices of onion and salt & pepper. Roll dough out rather thick and cut in 2 inch squares and place on top of onion. Continue until kettle is filled having the top layer of pie dough. Add water to cover contents halfway. Cover kettle tightly and cook over a low flame until chicken is tender.

Chicken Pot Pie with Vegetables Categories: Chicken Yield: 6 servings 1 lb To 3 lb chicken with -giblets, cut up 1 md Onion, quartered 1 Stalk celery, cut in half 3 Sprigs fresh parsley 5 Whole peppercorns 1 Bay leaf 1 ts Salt 2 c Water 1 1/2 c Carrot strips, 2 inches long 5 sm Onions, quartered 1 c Fresh or frozen peas 1 c Chopped fresh mushrooms 1/2 ts Poultry seasoning Salt and pepper to taste 1/3 c Flour 1/2 c Milk Pastry for a single crust 9 -inch pie 1 Egg yolk, beaten with 1 tbsp -water

Place chicken, onion, celery, parsley, peppercorns, bay leaf, salt, and 2 cups water in a 4 quart Dutch oven. Bring to a boil over high heat,then reduce heat to low, cover, and simmer for 1 hour or until chicken is tender. Strain broth (discard vegetables) and return to Dutch oven. cool chicken and giblets, remove meat from bones, and cut into large chunks. Discard skin and bones. Add carrots and 5 small onions to broth; cook, covered, until tender. Remove vegetables, reserving broth. Add enough water to broth to make 2-1/2 cups liquid and return to Dutch oven. Stir in peas, mushrooms, poultry seasoning, salt and pepper,chicken, giblets, carrots, and onion. Combine flour and milk in a jar;cover and shake until blended. Stir flour mixture into broth and cook over medium heat, stirring constantly, until mixture boils and thickens. Pour hot mixture into 2 quart casserole. Roll out pastry to fit top of casserole. Cut slits in top. Place crust over chicken mixture and trim edge, leaving enough to fold under and form a ridge. Flute edge and brush with egg wash. Bake in preheated 400 F oven for 30-35 minutes,until crust is golden and filling is bubbly. Makes 6 servings.

Chicken Popovers Categories: Chicken Yield: 8 servings ----------------------------------POPOVERS---------------------------------1 c Sifted flour 1/4 c Cold chicken broth 1/4 ts Salt 2 Eggs 3/4 c Milk ----------------------------------FILLING---------------------------------4 tb Butter 1/2 lb Mushrooms; quartered and 1/3 c Flour -sauted in 2 T butter until 1/4 ts Ground thyme -lightly browned 1/8 ts Freshly ground pepper 1 c Frozen peas; thawed 1 c Chicken broth 1/4 c Red bell pepper; chopped or 1 c Evaporated milk 1/4 c -pimientos 2 tb White wine 3 c Chopped cooked chicken 1. Make Popovers. Preheat oven to 450. In a blender or food processor, combine flour, salt, milk, broth, and eggs. Process until smooth. Spoon into well-greased preheated popover pan or muffin tin, filling two-thirds full. BAke 40 minutes, until well browned, puffed, and firm. 2. Make Filling. Meanwhile, melt butter in medium-low heat. Whisk in flour, thyme, and 2 minutes without browning. Gradually whisk wine. Cook, stirring until thickened, about a large saucepan over pepper. Cook, stirring, 1 to in chicken broth, milk, and 5 minutes. Cook another 5 minutes

3. Add mushrooms, peas, red pepper, and chicken. until heated through. 4.

Split hot popovers and spoon in chicken filling.

Chicken Pot Pie with Herbs Categories: Chicken Yield: 4 servings 2 tb Butter 1 Onion, chopped (Or 1 cup -chopped leeks, white Part only) 1/2 ts Minced fresh sage 1/2 ts Minced thyme leaves 2 ts Minced fresh garlic 2 tb Minced sweet green pepper 2 tb Flour 1 1/2 To 1 3/4 cups strongly -flavored chicken stock, -heated 2 c Cooked chicken cut into -3/4-inch chunks 1 tb Chopped sweet marjoram 1 c Yellow turnip, peeled and -cut into 1/2-inch Pieces 2 c Waxy potatoes, peeled and -cut into 1/2-inch Pieces 2 c Carrots, peeled and cut into -1/2-inch pieces Salt Cayenne pepper Melt the butter in a heavy -saucepan and add the onion, -sage and thyme

"This celebration of root vegetables is particularly attractive with shades of green, yellow, orange, and white in the vegetables and flecks of green in the sauce. Don't skip the yellow turnip - it adds a depth of flavor to the finished dish. The vegetables should retain some texture." Cook, stirring frequently, for about 3 minutes. Stir in the garlic and

green pepper; cook for an additional 2 minutes. Remove from the heat and stir in the flour. Cook for a minute or two to remove the floury taste, then pour in the chicken stock, stirring constantly. The stock should thicken slightly. Add the chicken and sweet marjoram and set aside. Meanwhile, cook the turnip and potatoes in boiling water for 5 minutes. Add the carrots and cook for 3 minutes more. Remove the pan from the heat and let the vegetables sit in the water while you make the biscuits or roll out the pie crust. BISCUIT TOPPING: 2 cups flour 2 1/2 tsp baking powder 5 Tbl shortening 3/4 cup milk Stir together the flour and baking powder. Cut in the shortening with a pastry blender until it is the size of small peas. Stir in the milk with a fork. Pat the dough together. If you overmix it, the dough will be tough. Pat the dough to a 1-inch thickness. Cut the biscuits with a biscuit cutter or a straight-sided glass dipped in flour. TO ASSEMBLE THE PIE: Drain the vegetables and add them to the chicken mixture. Taste the mixture and season with salt and a generous pinch of cayenne pepper. Pour the filling into a deep pie plate. Top with the biscuits (OR the crust; see the Variation). Place on a cookie sheet (in case the sauce drips) and bake in a preheated 400 F oven for 15 minutes or until the biscuits are browned. Makes 4 to 6 servings. VARIATION: PARSLEY CRUST "The amount of liquid depends upon the amount of moisture in the air. One trick in making pie crust is to add just enough liquid so that the dough barely holds togather. Then let it sit in the refrigerator for 20 minutes. The flour particles will swell and absorb the liquid and you will have a more tender crust." 1 cup flour 4 Tbl shortening 2 to 3 Tbl water, milk, or chicken stock Place the flour in a bowl. Cut in the shortening with a pastry blender. Little by little, add the liquid, tossing the mixture with a fork. Add the parsley, press together and place in the refrigerator for 20 minutes. Roll out on a floured surface. Place over the pie, cut air vents, and crimp the edges. Bake in a preheated 425 F oven for 15 to 20 minutes. Let the pie set for a minute before serving VARIATION: Replace the potatoes with 2 cups of raw zucchini, cut into 1 inch pieces. Add the chicken stock along with the chicken.

Chicken Provencal Categories: Chicken Yield: 6 servings 1 Eggplant (1 pound) 1 lg Onion 3 tb Minced fresh garlic 4 tb Olive oil, divided 1 Broiler-fryer, cut up (3 1/2 -pounds) Canned low sodium or -homemade chicken broth 2 tb Dried marjoram, crumbled 1 1/2 c Cherry tomatoes, halved 1/2 c Pitted ripe olive halves 1 c

Trim ends of eggplant; cut into 1-inch slices, then into 1-inch cubes. Cut onion into quarters. In large skillet, saute eggplant, onion and garlic in 1 tablespoon hot oil until eggplant is crispy and onion is, lightly browned. Place in a large bowl.

Heat remaining 3 tablespoons oil in skillet. Brown chicken pieces on all sides over moderately high heat; drain on paper towels. Wipe out skillet. Return chicken to skillet; add broth and marjoram. Bring to boiling; lower heat; cover. Simmer for 30 minutes, turning occasionally, until chicken is tender. Remove to serving platter; keep warm. Place eggplant mixture, tomatoes and olives in skillet. constantly, until heated through. Spoon over chicken. Makes 6 servings. Cook, stirring

Chicken Ranchero Categories: Chicken Yield: 4 servings 2 1/2 lb Chicken breasts,thighs and -legs,skinned 14 1/2 oz Can Mexican style stewed -tomatoes 8 oz Can tomato sauce 7 oz Can diced green chilies 1/2 ts Cumin 1 Clove garlic, minced 2 Zucchini, sliced Salt and black pepper Rice, if desired

Combine all ingredients except zucchini, salt and black pepper in a 4 quart pot. Cover and simmer 45 minutes. Add zucchini and salt and black pepper to taste. Cover and simmer 15 minutes more. Serve with rice, if desired. Makes 4 to 6 servings.

Chicken Regency Salad Categories: Chicken, Salads Yield: 2 servings 9 2 3 1/3 1/4 oz c c c c Frozen artichoke hearts Italian salad dressing Cooked, cubed chicken Sliced water chestnuts Slivered green olives 1 2 1/2 1 3/4 tb tb c pn c Soy sauce Butter Pecan halves Mixed vegetable seasoning Diced celery

Cook artichoke according to package directions; drain. Combine with salad dressing, chicken, water chestnuts, olives, and soy sauce. Cover and refrigerate at least 3 hours. Melt butter; add pecans and cook over low heat, stirring constantly until nuts begin to brown. Drain nuts and sprinkle with vegetable seasoning; cool. Drain any liquid from chicken mixture. Add celery just before serving. Serve on lettuce leaves and garnish with pecans.

Chicken Risotto Categories: Chicken Yield: 8 servings

2 2 2 c 1/2 ts

Zucchini, Thinly Sliced Green Onions, Sliced Diced Chicken, Cooked Salt

1/2 2 3 1/4

ts tb c c

Thyme Chopped Pimento Cooked Rice Grated Cheese

Cook the zucchini and onions in small amount of water until tender, about 5 to 10 min. Add other ingredients, except for cheese. Cook and stir until heated through. Remove from heat, stir in cheese, serve. Cal: 187, Fat: 1g.

Chicken Rice Casserole Categories: Chicken, Rice, Casserole Yield: 1 servings 1 c Instant rice 1 cn Cream of chicken soup 1 cn Cream of mushroom soup Servings: 1 Mix all ingredients except chicken in a 9 x 13-inch baking pan. Add cut up chicken parts, skin side up. Bake covered 2 hours at 350 degrees or 3 hours at 300 degrees. 1/2 pk Dry onion soup 1 1/2 cn Water 1 c Whole chicken

Chicken Rolls Amandine - Microwave Categories: Chicken, Microwave Yield: 2 servings 4 1/3 1/4 1/4 1/4 Slices Bacon Chopped Fresh Mushrooms Snipped Chives Chopped Almonds Toasted Dried Thyme, Crushed 1 Whole Chicken Breast * Plain Yogurt Or Sour Cream Sliced Almonds Toasted Snipped Chives

c tb c ts

For filling, place bacon slices in a 10x6x2-inch baking dish: cover loosely with waxed paper. Cook on 100% power (HIGH) about 4 minutes or till crisp. Drain off fat, reserving 2 tablespoons drippings in the baking dish. Add mushrooms and 1 tablespoon chives to reserved drippings in dish. Cook, covered on high for 45 to 60 seconds or until tender. Stir in bacon, 1/4 cup almonds and thyme. Skin, bone and cut chicken breast lengthwise in half. Place one chicken piece, boned side up between two pieces of clear plastic wrap. Working from center to edges pound lilghtly with meat mallet to form a rectangle about 1/8 in thick. Remove plastic wrap. Repeat with remaining chicken. Sprinkle 1 side of each chicken breast half with salt and pepper. Place about 2 tablespoons of filling on the seasoned side of each chicken piece. Roll up jelly-roll style. Place chicken rolls in a 9-in microwave safe pie plate. Cook, uncovered, on high for 3 to 5 minutes or till chicken is done, giving the pie plate a half turn and rearranging once during cooking. If desired, serve chicken on yogurt or sour cream; sprinkle with almonds and chives.. This recipe serves two. adding asparagus or broccoli as your vegetable will provide added color to the dish. Note: The chicken breast should be approximately = 1 pound. Note: the 3 ingredients with an x in the quantity are optional.

Chicken Roasted with Parsley Categories: Chicken Yield: 6 servings 4 lb Chicken Fresh parsley 2 tb Olive oil 1 tb Lemon juice Salt, pepper and paprika Remove giblets from chicken; save for another use. Rinse chicken and pat dry. Stuff loosely with fresh parsley. Combine oil, juice, chopped parsley, thyme and tarragon. Rub mixture all over chicken. Sprinkle chicken. Sprinkle chicken with salt, pepper and paprika. Crimp small squares of aluminum foil around wing tips and drumsticks. (Note: Use foil approved for microwaving.) Place chicken, breast side down on a rack set in a baking dish. Do not cover chicken. Rotating dish midway through cooking,microwave on high 15 minutes. Turn chicken, breast side up and sprinkle with more paprika, if needed. Microwave on high 13 to 15 minutes. Let stand 8 minutes before testing for doneness. Makes 6 servings. 1 tb Fresh chopped parsley 1 ts Dried thyme 1/2 ts Dried tarragon

Chicken Romano Categories: Chicken Yield: 6 servings 1 lb Fresh spinach, rinsed, -steamed, and chopped 3 tb Butter or margarine 3 tb Flour 1 3/4 c Milk 1 ts Salt 1/4 ts Pepper 1/4 1/2 2 1/2 1/4 1/4 ts c c lb c c Nutmeg Shredded Swiss cheese Chopped, cooked chicken Mushrooms, halved Seasoned bread crumbs Grated Parmesan cheese

1. Preheat oven to 350 degrees. Place spinach in a large saucepan with 2 tablespoons water. Cover and steam until tender, about 3 minutes. Drain well; press between paper towels to squeeze out excess water. Transfer to a 12x8x2-inch baking dish. 2. In a large saucepan, melt butter over medium heat. Stir in flour and cook, stirring, for 1 minute without browning. Gradually whisk in milk. Add salt, pepper and nutmeg. Cook, stirring constantly, until mixture thickens and comes to a boil. Reduce heat to low, add Swiss cheese, and cook until melted. 3. Remove sauce from heat. Add chicken and mushrooms. Pour over spinach. 4. Combine bread crumbs and Parmesan cheese; sprinkle over chicken. Bake for 20 minutes, until bubbly and lightly browned on top. Prep: 20 minutes Cook: 30 minutes Serves: 4

Chicken Salad Supreme Categories: Salads, Chicken

Yield: 4 servings 1 1/4 1 1/4 4 c c ts ts c Mayonnaise Or Salad Dressing Lime Juice Salt Ground Nutmeg Cubed Chicken Or Turkey 11 1 3/4 1/2 oz c c c Mandarin Oranges Segments Seedless Green Grape Halves Celery, Chopped Slivered Almonds, Toasted

Drain Mandarin Orange segments. In large bowl, combine mayonnaise, lime juice, salt, and nutmeg. Add remaining ingredients; mix well. Chill. Serve on Lettuce leaves. Refrigerate leftovers.

Chicken Saute with Oranges and Avocados Categories: Chicken, Entertain Yield: 6 servings 6 Chicken Breast Halves * 2 tb Minced Parsley 1 ts Finely Grated Orange Peel All-Purpose Flour 1 pn Rosemary 3 tb Butter 3 tb Raspberry Vinegar 2 2 3/4 1/3 2 1/3 tb Safflower Oil Oranges Peeled ** c Orange Juice c Dry White Wine Avocados *** c Sliced Mushrooms

* Chicken breasts should be boned and skinned. ** Oranges should be secctioned and seeded. *** Avocado should be peeled, ptted and sliced. ~------------------------------------------------------------------------Pound chicken slightly to flatten into even thickness. Dredge lightly in flour, shaking off excess. Heat butter with oil in heavy large skillet over medium high heat. Add chicken (in batches if necessary) annd saute on both sides until well browned. Add orange juice, wine, mushrooms, parsley, orange peel and rosemary and bring to simmer. Let simmer 5 minutes. Transfer chicken to heated serving platter using slotted spoon. Add vinegar to skillet and continue simmering, scraping up any browned bits, until sauce is reduced by 1/3. Pour sauce over chicken, garnish with orange sections and avocado slices. Serve immediately. Serve with a simple spinach salad, desert, bread, and a dry Chenin Blanc.

Chicken Saute Archduke Categories: Chicken Yield: 4 servings 4 Servings 4 tb (1/2 stick) butter or -margarine 4 Whole chicken breasts, boned -and skinned 1/2 1/2 1 1 2/3 c c Minced onion White wine Heaping Tbs sweet paprika ts Fresh lemon juice c Whipping cream

Melt 2 Tbs butter in large heavy-bottomed skillet over medium heat. Add chicken and saute on both sides until golden brown. Remove and keep warm. Using same skillet, melt remaining butter over medium-high heat. Stir in onion; reduce heat to medium, cover and cook 10 to 15 minutes, until onion is limp and golden. Add wine and paprika; reduce heat, cover and simmer 10 minutes. Return chicken to skillet with lemon juice, salt and pepper. Cover and simmer 45 to 50 minutes, or until chicken is tender and juices

run clear when pierced with fork. Slowly stir in cream. Cover and simmer several minutes until heated through. Serve immediately.

Chicken Salad Categories: Salads, Chicken, Entertain Yield: 8 servings 1 Chicken* Celery Red onion; finely minced, as Raisins; soak in rum Seedless grapes, Chopped walnuts, Red delicious apples DRESSING 1 c Mayonnaise (preferably home 1/2 c Sour cream 1 tb Curry powder Cayenne pepper, if desired 1 ts Cinnamon

2/3 c 1 c 1 c 2

* roasted, skin removed, meat cut into bite peel left on, core out, cut in bite size chunks, mango, papaya, pineapple - cut into bite sized chunks--as desired. Salt and freshly ground black pepper to taste Combine all the dressing ingredients, taste and adjust the seasoning. Sometimes I crush some fresh pineapple into the dressing. It makes for a nice addition. Depending on how much meat you have on the chicken, you may need more or less of the dressing. Use your judgement. Mix the chicken with the fruit and nuts and toss with the dressing. I serve this on a huge platter lined with---> red cabbage and green savoy cabbage leaves--it is gorgeous!

Chicken Saute with Peanut-Orange Sauce Categories: Chicken Yield: 4 servings 1 Chicken,broiler-fryer* 1 ts Salt 1/4 ts Pepper,freshly ground 1/2 ts Onion salt 1 2 1/4 1 ts tb c c Paprika Peanut oil Peanut butter Orange juice

* - 2-3 lb, cut into serving pieces._ Wash and dry chicken pieces. Mix salt, pepper, onion salt, and paprika and rub into chicken pieces. Heat oil in a heavy skillet over medium heat. Saute the chicken pieces until nicely browned on all sides. Cover; reduce heat and continue cooking about 25 minutes, or until chicken is tender. Remove chicken to platter. Drain fat from skillet, add peanut butter and orange juice to skillet, and stir over low heat until smooth. Bring to a boil. Spoon peanut-orange sauce over chicken.

Chicken Salad #2 Categories: Salads, Chicken Yield: 6 servings 2 1/2 c 4 Diced cooked chicken Bacon strips, cooked and -crumbled 1 cn Sliced water chestnuts, -drained (8 oz.) 1/2 c Thinly sliced celery 1 c Halved green grapes 3/4 1 2 1 1/4 1 c tb ts ts ts ds Salad dressing OR mayonnaise To 2 tb Dried parsley flakes Finely minced onion Lemon juice Ground ginger Worcestershire sauce Salt and pepper to taste

Combine chicken, bacon, water chestnuts, celery and grapes in a large bowl; set aside. In another bowl, wisk together remaining ingredients; add to salad and toss to coat. Chill until serving. Yield: 4-6 servings.

Chicken Scalopine Categories: Chicken Yield: 6 servings 4 4 6 1/3 1/3 tb Butter, Divided c Sliced Fresh Mushrooms Boned Chicken Breasts Flat c Thin Sliced Green Onions c Water 1/4 c 1/2 ts 1/3 c 1 White Wine Chicken Bouillon Mix Whipping Cream Salt And Pepper To Taste

Melt 2 tablespoons of butter in large non stick frypan. Saute mushrooms until tender and any liquid has evaporated; remove from pan; set aside. Melt remaining 2 tablespoons butter in same frypan. Saute chicken breasts on both sides until golden brown and cooked through; remove from pan; set aside. Add onions to pan; saute until tender. Add water, wine and boulillon mix to pan. Bring to boil. Cook and stir until mixture is reduced by half. Add cream to pan. Cook and stir until slightly thickened. Add salt and pepper to taste. Return mushrooms and chicken to sauce in pan. Reheat to serving temperature.

Chicken Sesame Salad Categories: Chicken, Salads Yield: 6 servings 2 2 1 1 1/4 1/8 4 tb tb tb ts ts ts c Salad oil Vinegar Sesame seed, toasted Sugar Salt Pepper Torn salad greens 2 c 5 2 1 Cooked chicken or turkey, -cut in bite-size strips Radishes, sliced Green onions, sliced Hard-cooked egg, cut into -wedges

For dressing, in a screw-top jar combine salad oil, vinegar, sesame seed, sugar, salt and pepper. Cover and shake well to mix. chill thoroughly. For salad, in a large salad bowl combine torn salad greens, cooked chicken or turkey, sliced radishes, and sliced green onions. Toss lightly. Shake dressing again just before serving. Pour dressing over salad; toss lightly to coat. Garnish with the hard cooked egg wedges. Makes four servings.

Chicken Shortcake Categories: Chicken Yield: 4 servings 3 tb Bacon drippings, divided 1/2 ts Freshly ground black pepper

1/2 3/4 2 1 1/2 1/2 2 1

Yellow cornmeal Flour Sugar Baking powder Salt Milk Butter, melted Egg, beaten CHICKEN: 3 lb Chicken 1 ts Salt

c c tb tb ts c tb

1 1 3 1 2 1/2 1/2 1/2

md Onion, peeled c Sliced fresh mushrooms Scallions, chopped tb Butter tb Flour c Chopped pimientos c Dry white wine c Cooked baby lima beans Chopped hard-cooked egg, as -garnish Watercress, as garnish

CORN BREAD SHORTCAKE: SHORTCAKE: Melt 1 tablespoon of bacon drippings in a 9-inch square baking pan. Place in an oven at 425F. Mix the cornmeal, flour, sugar, baking powder and salt. In a separate bowl, mix the milk with the melted butter and the remaining 2 tablespoons of bacon drippings. Let cool to tepid and beat in the egg. Working quickly, pour the batter into the hot pan in the oven. to 22 minutes, or until golden brown. Cut the cornbread into equal pieces. half horizontally, as for shortcake. Bake for 20

When ready to use, cut each piece in

CHICKEN: Cover the chicken with water in a heavy pot. Add the salt, pepper and onion. Bring to a boil. Reduce the heat and simmer, partially covered, for 1 to 1 1/2 hours until the chicken is tender. Cool the chicken in the stock. Remove the chicken from the pot. Reserve 3 cups of the stock. Pull the meat from the bones and cut into bite-size pieces. In a heavy saucepan, saute the mushrooms and scallions in the butter for 3 minutes. Sprinkle in the flour and stir for 5 minutes. Stir in the reserved stock. Continue stirring over medium heat until gravy thick. Add the pimientos and stir in the wine. Simmer over low heat for 5 minutes. Add the lima beans and cook only long enough to heat them through. Return the chicken meat to the mixture. TO ASSEMBLE: Place 1/2 piece of sliced corn bread on a dinner plate. Top with chicken mixture, another half slice of cornbread, more chicken and finally a third slice of cornbread. Sprinkle the top of the stack with chopped hard-cooked egg and garnish with watercress, if so desired. Makes 4 to 6 servings.

Chicken Souffle Categories: Chicken, 1941 Yield: 6 servings 1 c 1/2 c 2 tb 3 Cooked, diced chicken Milk, scalded Melted butter Eggs 1/4 c Grated cheese 3 tb Flour Salt, pepper, and cayenne Paprika

Combine flour and butter. Add milk slowly, stirring constantly. Cook over hot water until thick and smooth. Add cheese, slightly beaten egg yolks, and chicken. Stir until well blended. Season to taste with salt, pepper, and cayenne. Carefully fold in stiffly beaten egg whites. Pour into well-oiled casserole. Sprinkle with paprika. Set in pan of warm water. Bake in moderate oven (375 F) until an inserted knife comes out clean. 6 servings.

Chicken Spaghetti - Crockpot Categories: Pasta, Chicken, Crockpot Yield: 6 servings 4 To 6 chicken leg quarters A bit of chicken stock, -water, or white vermouth A few bay leaves 1 md Yellow onion, chopped A few Tbsp olive oil 5 Cloves garlic, chopped or -pressed 2 (16 oz) cans of tomato sauce 16 oz Can of stewed tomatoes 16 oz Can of tomato puree 2 Or 3 ribs of celery, sliced, -optional

Here's what I've done a time or four. This "recipe" has not been cooked often enough to be stabilized and really called a recipe. Still, there have been no complaints and many requests for seconds. A tsp to a Tbsp or so of the following (to taste): Onion powder Garlic powder (NOT garlic salt) Ground black pepper Ground red pepper (cayenne) Ground white pepper Basil Parsley Paprika Oregano Spaghetti Put the chicken into a crockpot early in the day. It's fine if they are still frozen. Add as little liquid as possible. Water, chicken stock, or a bit of white vermouth, or a combination works fine. Add a couple of bay leaves, and some salt. Turn the crockpot on low and go to work (or carry on your normal day's activities. When you get home, or in the evening, turn off the crockpot. Put water on to boil the spaghetti. Remove chicken from the crockpot and discard skin and bones. In a deep pot, heat olive oil. Add onion and garlic and cook until the onions are clear. Add tomato sauce, stewed tomatoes, tomato puree, the chicken and about a cup of the chicken broth from the crockpot. (If you add too much broth, the sauce will be too soupy; if you add too little, the chicken taste will be a bit weak.) Stir, cutting up the whole tomatoes. Add celery, onion powder, garlic powder, peppers, basil, parsley, paprika, and oregano. Cook, stirring from time to time, while the water for the spaghetti comes to a boil. Cook spaghetti, drain and serve with grated Parmesan cheese on the side.

Chicken Stuff-A-Roni with Cheese Sauce Categories: Pasta, Chicken, Cheese Yield: 1 servings ----------------------------------FILLING---------------------------------1 1/2 c Finely chopped cooked 1/4 ts Garlic salt - chicken or turkey 1/2 c Finely chopped celery 1/2 c Finely chopped onion 1 c Grated cheddar cheese, med.

1/4 c Minced parsley (optional) 1/4 ts Ground thyme

1/4 c

Dry white wine - or gravy Salt and pepper to taste

-----------------------------------SAUCE----------------------------------1/2 c Butter 1 c Milk 1/2 c Flour 2 c Grated Cheddar Cheese 3 c Chicken broth - I use 1/4 ts Tobasco - homemade gravy instead Salt and pepper to taste In bowl, combine filling ingredients; salt and pepper to taste In Saucepan, melt butter, add flour. Stir in broth and milk; cook until thickened, stirring frequently. Add remaining ingredients. Fill Stuff-a-roni. Cover bottom of 2 quart baking dish with 1 cup cheese sauce. Arrange filled stuff-a-roni in single layer in baking dish. Cover with remaining sauce. Cover dish with foil and bake at 375-degrees F., for one hour; or cover dish with waxed paper and microwave 30 minutes turning once. Note: I usually make this dish after Thanksgiving. I freeze left over turkey and gravy, and then later, when turkey seems like a treat again, I make the Stuff-a-roni. I do not use the wine; in it's place I use turkey gravy, and when it calls for broth, I also use a fair portion of turkey gravy.

Chicken Stroganoff Categories: Chicken Yield: 6 servings 1 2 1 1/2 1/8 2 1 Skim milk Corn-oil margarine Flour Salt Chicken stock or water Onion, thinly sliced (about -2 cups) 1/2 lb Fresh mushrooms, sliced (2 -cups) 1/2 ts Dried basil, crushed in a -mortar and pestle c ts tb ts tb md 1/4 1/4 1/8 2 1/2 ts ts ts tb lb Paprika Ground nutmeg Salt Sherry (Optional) Cooked chicken, without -skin, cut into strips (about 2 cups) Plain nofat yogurt Cooked noodles (10 ounces -dry)

1/4 c 3 c

Heat the milk in a small saucepan over low heat. In another small saucepan, melt the margarine and add the flour, stirring constantly. Cook the roux (flour and margarine) for three minutes, then take the mixture off the heat and add the simmering milk all at once, stirring constantly with a wire whisk. Put the sauce back over low heat and cook slowly for 15 minutes, stirring occasionally. If you want a thicker sauce, cook it a little longer. Add 1/8 teaspoon of salt and mix thoroughly. If there are any lumps, blend until smooth. Heat the chicken stock in a large saucepan and add the onions. Cook, covered, over very low heat until the onions are soft, adding a little more stock if necessary to prevent scorching. Add the mushrooms and continue cooking, covered, until soft. Add the white sauce and all of the remaining ingredients except the chicken, yogurt and noodles. Simmer, uncovered, for

10 minutes. Add the chicken and cook until thoroughly heated. Remove from the heat, add the yogurt and mix thoroughly. On each of four heated plates serve three quarters cup of the mixture in the center of three quarters cup of the cooked noodles. Serves four. Per Serving: 345 Calories, 7 g Fat, 90 mg Cholesterol, 165 mg Sodium.

Chicken Supreme Casserole Categories: Chicken, Casserole Yield: 6 servings 5 2 1 2 c cn c ts Chopped Chicken Cream Of Mushroom Soup Mayonnaise Lemon Juice 1 2 2 1/2 1/2 ts c c c Curry Powder Sharp Cheese, Shredded Buttered Bread Crumbs Sour Cream

Combine above ingredients except cheese and crumbs. Spread in a lightly greased 9 x 13 inch baking dish. Top with cheese and bread crumbs. Bake at 350F for 30 minutes.

Chicken Supreme Categories: Chicken Yield: 8 servings 4 1 1/4 1 1 1/4 1/4 Chicken breasts Egg c Milk c Bread crumbs,dry,fine ts Salt ts Black pepper ts Cardamom 1/4 2 2 2 4 1 ts tb tb oz tb c Chervil Butter Oil Brandy Red wine,dry Chicken stock

1. Preheat oven to 350'F._ 2. Have your butcher skin and bone the chicken breasts. Cut each in half and flatten slightly by pounding each piece between pieces of waxed paper._ 3. Combine egg and milk in a large shallow pan; beat until blended. Combine bread crumbs, salt and pepper, and herbs on waxed paper. Dip chicken pieces, one at a time, in egg and milk, then roll in bread crumbs mixture._ 4. Melt butter with oil in a heavy skillet over medium heat. Quickly brown each prepared half chicken breast, then place in a long, shallow baking dish. Pour remaining ingredients over chicken. Cover and bake for 20-30 minutes, or until chicken is very tender._ 5. Place chicken breasts on a bed of just-cooked fluffy white rice._ 6. Strain cooking sauce and pour a little over surface of chicken. Serve remaining sauce separately.

Chicken Tarragon Categories: Chicken Yield: 4 servings

From: Gaye Levy ** DTXT63A 2 1/2 lb Chicken breasts; skinned Salt & Pepper to taste 2 ts Margarine or oil/or use PAM 2 tb Green onions; finely chopped

1 1 1/2 1/4

c ts c c

Fresh mushrooms; sliced Dried tarragon Dry white wine Water

Remove bones from chicken breasts if desired. Sprinkle with salt (optional) and pepper. Saute chicken in oil or PAM for about 15 minutes or until golden brown. Remove chicken and set aside._ Bake at 350 for 20 minutes or until it flakes when pierced with a fork. Add green onions and mushrooms to the skillet and cook briefly. Add the tarragon and wine. Stir to dissolve the brown particles that cling to the bottom of the skillet. Stir in the water._ _ Return the chicken to the skillet and cover. Cook 15 minutes. Uncover and continue cooking, basting often, for about 5 minutes longer or until the chicken is thoroughly tender and nicely glazed._

Chicken Tetrazzini Categories: Chicken Yield: 10 servings 2 4 c 1/4 ts 2 Broiler fryers(3#) Water Pepper Onion,small Salt 1/2 c Butter or margarine 1/2 lb Mushrooms,medium,sliced 1 tb Lemon juice 1 pk Spaghetti(16oz) 1/2 c Flour,all-purpose 1/4 ts Nutmeg,ground Paprika 1/2 c Sherry,dry 1 c Half-and-half 1 c Parmesan cheese,grated

1. Rinse chickens and their giblets and necks with running cold water. Place chickens, breast side down, in 8-quart Dutch oven or saucepot; add giblets, necks, wtaer, pepper, 1 onion and 2 teaspoons salt; over high heat, heat to boiling. Reduce heat to low; cover and simmer 35 minutes or until chickens are fork-tender._ 2. Remove chickens, giblets, and necks to large bowl; refrigerate 30 minutes or until easy to handle. Strain chicken broth, reserving 3 1/2 cups. (Cover and refrigerate any remaining broth for use in soup another day.) When chickens are cool, discard bones and skin; cut meat and giblets into bite-sized pieces; set chicken aside._ 3. Mince remaining onion. In 10" skillet over medium heat, in 2 tablespoons hot butter or margarine (1/2 stick), cook minced onion, sliced mushrooms, and lemon juice until onion is tender. Spoon mixture into 13x9" baking dish._ 4. Prepare spaghetti a label directs; drain. Add spaghetti to mushroom mixture in baking dish; toss._ 5. Preheat oven to 350'F. In same skillet, melt remaining butter or margarine; stir in flour, nutmeg, 1 teaspoon salt, and 1/2 teaspoon paprika until smooth. Gradually stir in sherry and reserved chicken broth, and cook, stirring, until mixture thickens. Stir in half-and-half and chicken._ 6. Toss chicken mixture with spaghetti. Sprinkle with Parmesan cheese and some paprika. Bake 30 minutes or until hot and bubbly.

Chicken Tetrazzini Bake Categories: Chicken, Pasta Yield: 6 servings

1/2 c 1/4 c

Sliced onions Margarine OR butter - 1/2 stick 1/4 c Flour 1/2 ts Salt 1/2 ts Ground sage 1/4 ts Pepper 2 c Chicken broth 1 c Milk 1 Jar sliced mushrooms

- draines (4.5 oz jar) Cubed cooked chicken - OR turkey 1/2 c Chopped fresh parsley 1/3 c Grated Parmesan cheese 1 pk Spaghetti (7 oz package) - cooked and drained 1 Jar diced pimiento (2oz jar) - drained 1/2 c Shredded Swiss cheese (2oz) 3 c

In large saucepan over medium heat, cook onions in margarine until tender. Stir in flour, salt, sage and pepper; cook until bubbly. Stir in broth, milk and mushrooms. Cook and stir until mixture boils and is slightly thickened. Stir in remaining ingredients except Swiss cheese. Spoon into ungreased 12x8-inch (2-quart) baking dish; sprinkle with Swiss cheese. Bake, uncovered, in preheated 350-degree oven 20 to 30 minutes until hot and bubbly. If desired, sprinkle with additional chopped fresh parsley. Makes 6 to 8 servings.

Chicken Teriyaki Categories: Chicken, Barbecue Yield: 4 servings 2 1/2 c 1/4 c Whole chicken breasts, split -in half Soy sauce Dry sherry 1 tb Sugar 1 Garlic clove, chopped 1/2 ts Ground ginger

1. Arrange chicken, skin side up, in a single layer in a shallow dish. 2. Combine soy sauce, sherry, sugar, garlic, and ginger; pour over chicken. Marinate in refrigerator, turning once or twice, for 2 hours. 3. Preheat broiler. Remove chicken from marinade. Spray rack in broiler pan with vegetable spray; place chicken on rack. Broil 5 to 6 inches from heat, turning once and basting with marinade, about 10 minutes. Serves 4. Prep: 5 mins. Marinate: 2 hrs. Cook: 10 mins.

Chicken Thighs Marengo Categories: Chicken, Low-cal, Fresh herbs Yield: 6 servings 6 1/2 1/4 2 1 4 x ts ts ts c x Chicken Thighs, Skinned Salt Pepper Olive Oil Sliced Fresh Mushrooms Green Onions, Sliced Clove Garlic, Minced Dry White Wine Dried Whole Thyme Tomatoes, Cut In Wedges Minced Fresh Parsley

1/2 1/4 2 1

c ts md tb

Trim excess fat from chicken.

Rinse chicken with cold water, pat dry.

Place in a shallow container. Sprinkle with salt and pepper. Coat a large skillet with cooking spray; add olive oil. Place over medium high heat until hot. Add chicken to skillet; cook 2-3 minutes on each side until lightly browned. Remove chicken from skillet, and drain on paper towels. Wipe skillet dry with a paper towel. Recoat skillet with cooking spray; place over medium high heat until hot. Add mushrooms and cook 2 minutes, stirring frequently. Remove mushrooms from skillet, and set aside. Recoat skillet with Pam. Place over medium high heat until hot. Add green onions and garlic; saute 1 minute. Stir in wine and thyme. Add reserved chicken. Bring mixture to a boil. Cover; reduce heat, and simmer 25 minutes. Add reserved mushrooms and tomato wedges; simmer 2 minutes or until thoroughly heated. Sprinkle with parsley, and serve immediately. PER SERVING: 175 calories, 18.6 g protein, 9.2 g fat, 3.9 g carbohydrates 65 g cholesterol, 1.4 mg iron, 262 mg sodium, 20 mg calcium.

Chicken Vegetable Pot Pies Categories: Chicken, Low-cal Yield: 6 servings 12 2 1/2 2 1/2 1 10 oz c md c ts oz Chicken Breast Halves Water Baking Potatoes * Chopped Celery Dry Chicken Bouillon Powder Frozen Mixed Vegetables 2 2 1 1 4 tb tb c ts oz Unsalted Margarine Flour Skim Milk Poultry Seasoning Can Drained Sliced Mushrooms

-----------------------------------CRUST----------------------------------1 c Flour 1 tb Plus 1-1/2 t Margarine 1 ts Baking Powder 1/2 c Nonfat Buttermilk 1/4 ts Salt * Potatoes should be peeled and cut into 1/2" cubes. ~-----------------------------------------------------------------------Combine chicken and water in a large saucepan. Bring to a boil. Cover, reduce heat, and simmer 30 minutes or until chicken is tender. Remove chicken, reserving broth. Bone chicken, and cut meat into bite-size pieces; set aside. Add potatoes, celery, and bouillon pwder to broth; bring to a boil. Cover, reduce heat, and simmer 15-20 minutes or until potatoes are tender. Stir in mixed vegetables; set aside. Melt 2 T margarine in a heavy saucepan over low heat; add 2 T flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add skim milk; cook over med heat, stirring constantly, until mixture is thickened and bubbly. Remove from heat; stir in poultry seasoning. Combine reserved chicken, vegetable mixture, white sauce, and mushrooms in a large bowl. Spoon into individual baking dishes that have been coated with Pam. CRUST: Combine 1 c flour, baking powder, and salt in a small bowl. Cut in 1 T plus 1 1/2 t margarine with a pastry blender until mixture resembles coarse meal. Stir in buttermilk. Spoon biscuit dough into 6 portions over chicken mixture. Bake at 350F for 1 hour or until biscuits are golden. PER SERVING: 314 calories, 18.6 g protein, 8.2 g fat, 41 g carbohydrates, 27 g cholesterol, 2.2 mg iron, 458 mg sodium, 116 mg calcium.

Chicken Veal Sausage Categories: Pork, Chicken, Veal Yield: 12 servings

1/2 1 1/2 1 1/2 1 1/2

c tb ts ts ts ts c

Minced Minced Ground Ground Ground Salt Brandy

onion garlic cloves coriander black pepper

1 1/2 lb Boneless dark chicken meat - (skinless) 1/2 lb Lean veal stew meat 1/4 lb Bacon 1 c Egg whites 6 Feet sausage casing

COMBINE ONION, garlic, cloves, coriander, pepper, salt and brandy in a small saucepan and place over high heat on the stove. The brandy will ignite. Cook, gently shaking the pan, until the alcohol burns off. Remove from the heat and transfer the contents of the pan to a mixing bowl. Grind the chicken, veal and bacon in a meat grinder fitted with medium holes and add it to the mixing bowl. Add the egg whites and mix everything together well. Stuff the sausages into casings, form them into sausage patties, or form them into sausages by wrapping them in heatproof plastic wrap. If using the plastic wrap method, poach the sausages in rapidly boiling water for 2 minutes. Let them cool, gently unwrap them and proceed to either grill or saute them. Makes 12 Sausages

Chicken Vegetable Casserole Categories: Casserole, Chicken, Microwave Yield: 6 servings 6 (4 Oz.) Boned, Skinned Chicken Breast Halves 1 c Thinly Sliced Carrots 2 tb Water 1 lb Unpeeled Red Potatoes, Cut Into 1/8 in. Thick Slices 2 tb Flour 1/4 ts Poultry Seasoning 1 c Skim Milk Divided 1/4 c (1 Oz.) Shredded Swiss Cheese 1 ts Sage 1/4 ts Salt 1/4 ts Poultry Seasonng 1 c Frozen Peas

Arrange Chicken On A Micrwave Safe Platter With Thickest Portions outside; Cover With Wax Paper. Microwwave At High 8 To 9 Min, Turning Breasts Over & Rotating Dish Every 3 Min.; Let Cool. Cut Chicken Into Bite-Size Pieces. Place Carrots & 2 T. Water in 2 1/ 2Quart Casserole; Cover With Plastic Wrap & Vent. Microwave At High2 Min. Add Potatoes; Cover & Microwave At High 6 To 8 Min. Drain.Combine Flour & 2 T. Milk in A 2 Cup Glass Measure. Microwave At High2 To 3 Min, Stirring Every Min. Add Cheese, Sage, Poultry Seasoning& Salt. Stir Until Cheese Melts. Place Half Of Chicken Pieces in Thee2 1/2 Quart Casserole; Layer With Half Of Potato Mixture. Sprinkle With Half Of The Peas; Top With Half Of Cheese Mixture, Spreading Evenly. Repeat Layers & Cover With Plastic Wrap. Vent. Microwave At High 6 To 7 Min.; Rotate Dish A Half Turn After 3 Min. Let Stand Covered 10 Min. Before Serving.

Chicken Veronique Categories: Chicken Yield: 4 servings 2 tb Butter 1 tb Vegetable oil 4 Skinless, boneless chicken 1 c Heavy cream 1/2 lb Seedless green grapes, -halved

1/3 c

-breast halves Dry white wine

Salt and pepper

The word 'veronique' indicates green grapes. Paired with chicken, cream and white wine, they make a surprisingly ellegant dish. Heat the butter and oil in a large frying pan over medium-high heat. add the chicken and sautee, turning once, until the meat turns white, about 8 minutes. Remove from the pan and keep warm. Add the wine to the pan and bring to a boil, scraping up the browned bits from the bottom of the pan with a wooden spoon. Stir the cream into the pan. Boil, stirring occasionally, until the sauce thickens slightly, about 5 minutes. Add the chicken and grapes. Heat through. Serves 4.

Chicken Vinaigrette with Mushrooms Categories: Chicken Yield: 6 servings 1 lb Boneless chicken -breasts,pounded 1/4" thick Salt and black pepper All-purpose flour 4 tb Olive oil 1 Clove garlic,minced 1/3 c Chicken broth 2 ts Vinegar 1 ts Freshly chopped parsley or -1/4 tsp. dry parsley flakes 3/4 ts Freshly chopped tarragon or -1/4 tsp. dry tarragon 1 c Sliced mushrooms Cooked Rice

Sprinkle chicken with salt and black pepper; coat lightly with flour, shaking off excess. In a 10 or 12" skillet, heat oil and cook chicken with garlic until lightly browned, about 2 minutes on each side. Add chicken broth, vinegar, parsley, tarragon and mushrooms; simmer, covered, 5 minutes or until tender. Serve over cooked rice. Spoon pan juices over each serving.

Chicken Waterzoii Categories: Chicken Yield: 2 servings 1 1/4 1 2 1 1/2 1 1 5 oz chicken parts, skinned Salt White pepper Margarine Hot water Celery rib, in pieces Leek, trimmed, split in -half, washed 1/2 md Carrot, in pieces 1 Pkt instant chicken broth lb ts ds ts c md md -and seasoning mix 2 Sprigs parsley 3 Peppercorns 1 ds Ground nutmeg 1 tb Lemon juice 1 Egg, beaten 2 tb Evaporated skimmed milk 2 Thin lemon slices for -garnish

Sprinkle chicken with salt and white pepper. Heat margarine in a 3- quart saucepan until bubbly and hot. Reduce heat to low and add chicken; cover and cook, turning chicken occasionally, for about 10 minutes (DO NOT

BROWN). Add water, celery, leek, carrot, broth mix, parsley, peppercorns and nutmeg and bring to a boil. Reduce heat to low, cover, and let simmer until chicken is tender, 35 to 40 minutes. Using a slotted spoon, remove chicken to serving plate and keep warm. Set sieve over bowl and strain broth; discard solids and return broth to saucepan. Stir in lemon juice. Combine egg and milk in small bowl; gradually stir mixture into broth. Return chicken to pan and cook over low heat until broth is thickened slightly. Serve garnished with lemon slices. Makes 2 servings.

Chicken Wellington Categories: Chicken, Rice Yield: 6 servings 6 oz Long Grain Wild Rice 2 tb Grated Orange Peel 3 tb Butter or Margarine 6 Chicken Breast Halves, -boneless and skinless Pepper 1/4 lb Mushrooms, sliced 2 Eggs, separated 10 oz Frozen Paddy Shells, thawed -rolled out into 7" circles

-----------------------------------SAUCE----------------------------------6 oz Whole Berry Cranberry Sauce 2 tb Lemon Juice 2 tb Orange Liquor 1/4 ts Dried Mustard Cook Rice per directions (firm side). Add peel and let cool. Preheat oven to 400oF. In a large skillet melt the butter over medium heat, add breasts and brown 4 minutes per side. Remove and season with pepper. Add mushrooms to remaining butter and cook until tender (about 3 minutes). Beat whites to soft peaks, add cooked rice and mushrooms, mixing well. Place 1/3 cup of rice mixture on each circle, top with chicken, moisten edges and press to seal. Place seam side down on a large greased baking sheet. In a small bowl, beat the yolks slightly with 1 tablespoon of water. Brush on dough, bake uncovered 35 minutes. *** Sauce *** Combine all sauce ingredients together and heat over low heat until warm. Serve over the chicken.

Chicken with Mustard and Wine Sauce Categories: Chicken Yield: 3 servings 1 2 2 2 1/2 Frying Chicken Oil, Preferably Peanut Garlic Cloves Sliced Chopped Shallots Dry White Wine Leeks, Sliced Into 2" Pieces Salt And Pepper To Taste 3 tb Dijon Mustard 1/4 c Whipping Cream 1 c

tb lg tb c

Cut chicken into serving size pieces. Saute in hot oil until browned. Remove from pan, drain all but a little oil from pan. Add garlic and shallots; cook 1 minute. Add wine and return chicken to pan. Cover and simmer until tender, about 15 minutes. Add more wine if needed. Increase heat, add leeks, toss and cook briefly. Season with salt and pepper. Cover

and cook over medium heat for 3 minutes. Stir in mustard and cream. If sauce is too thick, thin it with a little wine.

Chicken with Peppercorn Sauce Categories: Chicken Yield: 4 servings 1 1 1 1 1 4 Salt Black Pepper Paprika Garlic Basil Chicken Breasts 4 1 1 1 1/2 1/2 tb ts tb ts c c Cooking Oil Cooking Onion, Chopped White Wine Green Peppercorns Chicken Stock 35% Cream

Grind the salt, pepper, paprika, garlic and basil until it is a powder and then sprinkle this mixture over the chicken breasts. Heat the 4 T oil in a frying pan and saute the chicken until it is cooked but not overcooked and dry. Meanwhile, brush another frying pan with remaining cooking oil and saute the onions until they are transparent. Add the white wine and reduce until it is a syrup. Add 1/2 of the pepperccorns and crush with a fork in the pan. Add the chicken stock and reduce by 1/2. Transfer the liquid from the pan into blender and blend until smooth. Place the mixture back in the frying pan, add the rest of the peppercorns (do not crush this time) and the 35% cream. Cook this slowly until the mixture thickens. Pour over the cooked chicken breasts and enjoy.

Chicken with Sauce Supreme Categories: Chicken, Microwave Yield: 8 servings 2 1/2 1 1/8 1 lb tb ts c Broiler-Fryer Chicken Salt Pepper Chicken Soup * 2 ts Dried Parsley Flakes 1 c Onions ** 3 c Hot Cooked Rice

* Chicken Soup should be a can of Condensed Cream Of Chicken Soup ** Onions to be whole onions, drained, (16 ozs) ~------------------------------------------------------------------------Cut chicken into pieces; cut each breast half into halves. Arrange chicken sides up and thickest parts to outside in oblong baking dish, 12 x 7-1/2 x 2 inches. Sprinkle with salt and pepper. Cover loosely and microwave on high (100%) until chicken is done, 20 to 25 minutes. Remove chicken from dish; reserve juices. Stir soup and parsley flakes into chicken juices. Arrange chicken in dish, coating with soup mixture. Add onions. Cover loosely and microwave until hot, 7 to 9 minutes. Serve with rice.

Chicken with Wine and Herbs Categories: Chicken Yield: 4 servings Frying Chicken 1/2 ts Oregano 1/2 ts Basil 1 c Dry White Wine 1/2 ts Garlic Salt 1/2 ts Salt 1/4 ts Pepper

Wash chicken and cut up. In small amount of oil, brown chicken pieces on all sides. Pour off excess oil. Add wine and seasonings. over and simmer for 30 to 40 minutes or until chicken is tender.

Chicken with Cherries and Sour Cream Sauce Categories: Chicken Yield: 4 servings 6 2 2 1/4 1/4 tb tb lb ts Skinned and boned chicken -breasts Light vegetable oil Butter Chopped mushrooms Finely chopped garlic 1/2 1 1 1 1 ts tb c c c Tomato paste Cornstarch Chicken broth Sour cream Pitted cherries

Heat oil and butter in large saute pan. Slowly brown chicken, turning until cooked, about 15 to 20 minutes. Remove from pan. Keep warm. Add 1 Tbs of butter to pan. Saute mushrooms and garlic for about a minute, stirring over moderate heat. Remove pan from heat. Add tomato paste and cornstarch; blend. Add chicken stock and return to heat,stirring until sauce comes to a boil. Using a metal whisk, stir in sour cream, spoonful by spoonful. Add chicken and cook until heated through. Remove and arrange pieces on a heat proof serving platter. Add cherries to pan and warm over low heat. Spoon sauce over chicken and lightly brown under broiler. Serves 4.

Chicken with Lemon Dill Sauce Categories: Chicken Yield: 2 servings 2 1 Chicken breasts Stick (8 tbsp.) unsalted -butter, softened 1/2 c 3 Chopped dill Or 4 - cloves garlic, minced Juice of 1 lemon

Preheat broiler. Put all ingredients, except chicken, in a blender and puree. Spread sauce over chicken breasts and broil, turning once or twice and brushing again with the sauce, until chicken is done, about 13 - 17 minutes, and skin is crisp. Serves 2.

Chicken with Sweet Potato Pilaf Categories: Chicken Yield: 4 servings 1/4 c 1/4 c 2/3 c 2 Wild rice Wheat berries Coarsely shredded sweet -potato Whole medium chicken -breasts(1 1/2 lbs. -total),skinned,boned And halved lengthwise 3/4 2 1 1 Water Red wine vinegar Sodium-reduced soy sauce Instant chicken bouillon -granules 1/4 ts Whole black pepper,crushed 1 tb Cornstarch 1 tb Cold water c tb tb ts

Add wild rice and wheat berries to 1 cup boiling water. Simmer, covered, 50 to 60 minutes or until liquid is absorbed, adding sweet potato during the last 10 minutes of cooking; stir once. Meanwhile, rinse chicken and pat dry; set aside. In an 8" skillet, combine 3/4 cup water, vinegar, soy sauce, bouillon granules and pepper. Bring to boiling. Add chicken. Reduce heat; cover and simmer 15 minutes. Turn chicken; simmer, covered, 5 minutes more or until tender. Transfer chicken and pilaf to plates. Cover and keep warm. Reserve cooking liquid in skillet. For sauce, stir cornstarch into 1 Tbs water. Stir into cooking liquid. Cook and stir over medium heat until thickened and bubbly; cook and stir 2 minutes more. Serve with chicken and sauce. Makes 4 servings.

Chicken with Wine and Vegetables Categories: Chicken, Vegetables Yield: 8 servings 4 1/4 4 8 1/4 14 1 Whole Chicken Breasts ts Pepper tb Butter Mushrooms, Sliced c Ginger Ale oz Can Artichoke Hearts Green Onion, Sliced 1/2 1/2 1 1 1 1/2 2 1 ts c lg c ts c c Salt Flour Onion, Sliced Marsala Lemon Juice Uncooked Brown Rice Orange Juice

Bone and halve the chicken breasts. Drain the artichoke hearts. Wash the chicken and pat dry. Season the chicken with salt and pepper. Place flour in a shallow bowl. Add chicken pieces and turn to coat; shake off excess flour. In a Dutch oven, melt 3 Tbsp of the butter over medium heat. Cook chicken, in two batches, until browned on all sides; remove and set aside. Preheat oven to 325F. Melt remaining 1 Tbsp butter in Dutch oven over medium high heat. Add onion. Cook, stirring, 8 - 10 minutes, until golden. Add browned chicken and mushrooms. In small bowl, mix orange juice, Marsala, ginger ale and lemon juice; pour over chicken and mushrooms. Cover and bake 45 minutes. Add artichoke hearts; bake 15 minutes or until chicken is tender. Prepare the brown rice according to the package directions. Add green onion. Serve with the chicken and sauce. Garnish with lemon slices and scallion if desired.

Chicken with Shallots and Sundried Tomatoes Categories: Chicken, Fresh herbs, Spicy Yield: 6 servings 6 1 1 1 2 3 lg tb lg c tb tb Boneless Chicken Breasts Olive Oil Clove Minced Garlic Heavy Cream Fresh Herb Mixture * Minced Shallots 3 1/2 1 1 tb c tb lg Butter White Wine Chopped Sundried Tomatoes Or Fresh Tomato, Chopped Salt & Pepper To Taste

* Fresh Herb Mixture; thyme, parsley, sweet marjoram and basil. 1-1/2 ts of each.

~------------------------------------------------------------------------Cut chicken breast diagonally in 1/2 inch strips. Melt butter and oil in heavy skillet over moderate heat. Increase heat, add chicken, 1/2 of the herbs, salt and pepper. Saute until opaque; set aside and keep warm. Add shallots and garlic to pan and saute quickly (1/2 minute). Reduce heat and add cream, wine, tomatoes and the remaining herbs. Bring to a boil, stirring until sauce thickens. Return chicken to pan and simmer 2 to 3 minutes until heated through.

Chicken with Snow Peas Categories: Chicken Yield: 4 servings 1/3 2 2 1 1/2 1 c tb tb tb lb Soy sauce Lime juice Water Cornstarch Boneless chicken breast or -thigh meat,cut into -bite-size pieces 8 oz Fresh mushrooms,cleaned and -sliced 1/2 lb Fresh snow peas 3 c Cooked rice

Combine soy sauce, lime juice, water and cornstarch in a 2 qt. round casserole. Stir chicken and mushrooms into soy sauce mixture. Cover and stirring midway through cooking, microwave on high 7 to 8 minutes. Add snow peas, cover and microwave on high 2 minutes or until snow peas are tender crisp. Serve over a bed of fluffy rice, garnishing with lime wedges or slices of lime. Makes 4 servings.

Chicken with Citrus Cream Sauce Categories: Chicken Yield: 6 servings 1 1/2 lb Chicken breasts - boned, -cubed 1 sm Onion - finely chopped 3 tb Flour - all-purpose 3 tb Butter - OR margarine 1 c Chicken broth 1 Lemon - sliced in half -crosswise 1 Lime - sliced in half -crosswise 1 Orange - sliced in half -crosswise 1 c Whipping cream - OR Half and -Half 1 ts Orange marmalade Salt and white pepper to -taste 1 pk Puff Pastry Shells - frozen -style 10-oz. pkg.,

Number of Servings: 6 1 pkg. Puff Pastry Shells - frozen style 10-oz. pkg., baked according to package directions Coat chicken pieces with flour. In a large saucepan, saute chicken in 1 1/2 tablespoons butter until half cooked, about 2 to 3 minutes. Remove chicken and set aside. Saute onion in remaining butter.

Squeeze half of the lemon, lime and orange into onion mixture. Cook while stirring, until sauce reduces slightly. Add chicken broth and marmalade. Increase heat while stirring, reduce liquid to half. Add whipping cream and reserved chicken; cook, stirring constantly until sauce thickens and

just comes to a boil. Season with salt and pepper. Serve in warm pastry shells. use as garnish. Serves 6. Slice remaining citrus fruit into wedges and

Chicken with Onion Marmalade Categories: Chicken Yield: 6 servings Karen Mintzias Chicken breast halves -(4-5 oz ea) boned & skinned 3 tb Cream sherry 2 md Red onions (about 6 oz each) 6 1/2 c Dry red wine 1 tb Red wine vinegar 1 tb Honey Parsley sprigs (optional) Salt and pepper

Rinse chicken and put in a heavy plastic food bag; add 2 tablespoons sherry. Seal bag; rotate. Chill at least 30 minutes or up to 6 hours; turn over several times. Meanwhile, thinly slice onions; wrap several slices airtight and chill up to 6 hours. In a 10- to 12-inch frying pan over medium-high heat, combine remaining onion slices, wine, vinegar, and honey. Stir often until liquid evaporates. (If made ahead, cover and set aside up to 6 hours; stir over medium-high heat to warm.) Remove from heat and mix in remaining 1 tablespoon sherry. Arrange breasts in a single-layer with marinating liquid in a 9- by 13-inch pan. Bake, uncovered, in a 450 F oven just until meat is white in thickest part (cut to test), 12 to 15 minutes. With a slotted spoon, transfer chicken to a warm platter. Spoon onion mixture over chicken. Garnish with reserve onion slices and parsley. Add salt and pepper to taste. Per serving: 167 cal.; 27 g protein; 1.5 g fat (0.4 g sat.); 9.4 g carbo.; 82 mg sodium; 66 mg chol.

Chicken with Tarragon Sauce Categories: Chicken, Low-cal Yield: 4 servings 1 Vegetable

EXCHANGES PER SERVING:

3-1/2

meat

Tender, tart, peppery chicken in a spicy citrus-flavored sauce. Makes 4 servings. 1 Tablespoon margarine 3/4 cup chopped onion (1 medium) 3 garlic cloves, chopped 2 Tablespoons chopped fresh tarragon or 2 teaspoons dried 4 chicken breast halves, skinned and fat removed (about 2 pounds) 1/4 teaspoon salt 1/2 teaspoon ground black pepper 1 cup plus 2 Tablespoons chicken stock (de-fatted) 2 carrots, peeled, sliced in half lengthwise, then cut into 2-inch pieces 1/4 cup dry white wine 3 Tablespoons lime or lemon juice 1

Tablespoon Worcestershire sauce 1 teaspoon Dijon mustard 1 Tablespoon cornstarch 1. In a heavy 4-quart saucepan, melt the margarine. Add the onion, garlic, and tarragon, and cook for 1 minute. 2. Sprinkle the chicken breasts with salt and pepper, add them to the pan, and cook for 3 minutes. Transfer the chicken temporarily to a plate while you deglaze the pan by addint 1/4 cup of stock to the pan, and scraping the bottom to incorporate the flavorful drippings. Return the chicken breast halves to the pan on their uncooked sides, and cook for 3 more minutes. Again, remove the chicken to a plate. 3. Stir in 3/4 cup of the stock, the carrots, wine, citrus juice, Worcestershire sauce, and mustard. 4. In a small bowl, mix the cornstarch with the remaining 2 Tablespoons chicken stock, and stir it into the sauce. 5. Return the chicken to the saucepan, and cook for 5 minutes, covered, over very low heat.

Chicken with Mustard Relish Categories: Chicken Yield: 4 servings 2 ts Olive oil 1 Clove garlic , minced 1/4 ts Shallots or green onion, -chopped 3/4 ts Fresh thyme, snipped (or 1/4 -tsp crushed dried) 2 Whole chicken breasts, -skinned and halved Zucchini, finely chopped Summer squash, finely -chopped 1/4 c Red onion, finely chopped 1 tb Dijon-style mustard 1 tb Plain low-fat yogurt 1/4 c 1/4 c

Combine olive oil, garlic, shallots and thyme. Rub on pieces of chicken. Grill chicken on uncovered grill, over medium coals for 20 minutes. Turn and grill for 10 to 20 minutes more or until chicken is tender. For relish, combine zucchini, squash, onion, mustard, and yogurt. Place one piece of grilled chicken on each warmed serving plate. Spoon some relish on each plate. Makes 4 servings.

Chicken with Orange Sauce Categories: Chicken Yield: 4 servings Tender chicken, jointed Salt and cayenne 3 tb Fat or butter 12 Almonds 1/2 c Seeded raisins 1 1 1/8 1/8 2 1 c ts ts c tb Pineapple, chopped Ground cloves Ground cinnamon Orange juice Flour

Season chicken and brown pieces on all sides in fat. Blanch almonds. Remove skins, chop and add with raisins, pineapple, spices and orange juice. Cover tightly and simmer until chicken is tender. Work flour smooth with 2 tablespoons cold water and add here and there, shaking pan to mix well. Simmer 5-8 minutes until gravy thickens. Take up chicken on hot platter . Pour some of the gravy over and garnish platter with half-moon slices of avocado and poomegranate pips. Serve remaining gravy in a gravy boat. Serves 4 to 6.

Chicken with Olive and Caper Sauce Categories: Chicken Yield: 4 servings Frying chicken (about 2 1/2 -lbs), cut up 1/4 c All-purpose flour 1 ts Salt 1/4 ts Pepper 3 tb Butter or margarine 1 2 1/2 2 1 2 1/4 Garlic cloves, minced Sliced stuffed green olives Capers Caper liquid Water Chopped parsley

c tb tb tb c

Roll chicken in flour seasoned with salt and pepper. Brown in butter. Cover and cook slowly for 40 minutes. Add remaining ingredients; heat. Makes 4 servings.

Chicken with Mushrooms and Balsac Vinegar Categories: Chicken Yield: 4 servings 1 lb Chicken Breast, skinned and -flattened or cut up 1/2 c Flour, seasoned with salt & -pepper to taste 1 lg Shallots 4 4 1/2 3 oz tb c tb Mushrooms, sliced Balsac Vinegar Chicken Broth Butter or Oil

In a small skillet, heat 1 to 2 T butter and sautee mushrooms and schallots until tender, set aside. Dredge chicken with seasoned flour. Heat 2 T oil in a large skillet and sautee chicken pieces all at one if possible for 2-3 minutes per side. Romve and keep warm. Deglaze the skillet with vinegar, scraping for about 30 seconds. Add 1/2 cup broth, stir and heat. Return chicken and mushrooms to pan and heat through.

Chicken with Pork Categories: Chicken, Pork Yield: 8 servings 12 2 2 2 1 1/3 1/3 Serving-pieces of chicken Lean pork, cubed Butter Oil Chicken broth Cider vinegar Sherry 1/3 c Soy sauce, mixed with 2 Tbs -cornstarch 3 Cloves garlic, pressed 1/2 ts Pepper 1 Or 2 chicken livers, sieved -(optional)

lb tb tb c c c

Servings: 8 Preparation: In casserole, heat butter and oil and brown chicken. Remove. In remaining fat, brown pork; over gentle heat, cook, covered, for 20 minutes, turning occasionally. Remove. Combine liquids, garlic, pepper, and liver in casserole and cook over high

heat, stirring, until sauce thickens. sauce over.

Replace chicken and pork, spooning

Bake, covered, at 350 degrees for 1 hour, or until chicken and pork are tender. Serve with: Rice Oriental salad

Chicken with Apples Categories: Chicken, Pork Yield: 6 servings Serving-pieces of chicken -for 6 people 2 tb Butter 2 tb Oil 1/3 c Brandy 4 Apples, peeled, cored, and -sliced Servings: 6 salt & pepper to taste Preparation: In casserole, heat butter and oil and brown chicken; season with salt & pepper if desired. Warm brandy in saucepan, ignite, and pour over chicken. Allow flame to burn itself out. Add apples and onion. Combine cider, sour cream, flour, and herbs; stir until smooth and pour over contents of casserole. Bake, covered, at 350 degrees for 1 hour, or until chicken is tender. If you want, 2 cups of cider or apple juice may be used; just omit the sour cream and use 2 Tbs of flour. You can also try it without the tarragon, using 1/4 tsp each of nutmeg, cinnamon, and ground cloves. Serve with: French bread watercress or spinach salad 2 1 1 1 2 1 1/2 Onions, chopped Apple cider or apple juice Sour cream Flour Parsley, chopped Tarragon Paprika

c c tb tb ts ts

Chicken with Peanut Sauce Categories: Chicken, Pork Yield: 6 servings Serving-pieces of chicken -for 6 persons Butter Oil Salt & pepper Onions, chopped Can Italian tomatoes, -drained (reserve juice) Package frozen okra 1 lg Green pepper, chopped Reserved tomato juice Chicken broth 1 c Smooth peanut butter -(preferably "natural" -style) 2 ts Brown sugar 1/4 ts Fenugreek or cumin 1/2 c Peanuts, coarsely chopped

2 tb 2 tb 2 1 lb 9 oz

Servings: 6

Preparation: In casserole, heat butter and oil and brown chicken, season with salt & pepper if desired. Remove. Add onions to fat in casserole and cook until translucent. Add vegetables to onion, stirring to blend mixture. Replace chicken. To reserved tomato juice, add chicken broth to make 1 1/2 cups; add peanut butter and stir over low heat until mixture is smooth. Add seasonings, stir to blend mixture, and pour over chicken. Bake, covered, at 350 degrees for 1 hour, or until chicken is tender. Garnish with chopped peanuts and serve. Serve with: Rice Mixed green salad

Chicken with Green Grapes Categories: Chicken, Low-cal Yield: 6 servings 2 2 1 2 1/4 Lemon juice Cider vinegar Catsup Canola oil White grape juice -concentrate 1/4 ts Sweet paprika Marinade: Combine marinade ingredients in a bowl. Add chicken, cover and refrigerate at least 2 hours. Spray a non-stick skillet with vegetable cooking spray. Heat; add oil and chicken pieces, lightly brown. Add marinade, cover and simmer about 15 minutes. Add grapes, cook until heated. Serve at once. tb tb tb ts c 1/2 1 1/4 2 1 ts ts ts ts lb Dry mustard Dried leaf basil Onion powder Canola oil Boneless, skinless chicken -pieces Fresh green seedless grapes

1 c

Chicken with Nectarines Categories: Chicken, Low-cal Yield: 6 servings 2 tb Canola oil 1/2 Onion, chopped 1 Stalk of lemon grass 6" long 1 lb Chicken pieces, skinned, -boned 1/2 ts Garlic powder 2 1/4 1 3 4 c Passion fruit juice ts Chili powder tb Cornstarch Nectarines, pitted, sliced ts Chopped cilantro

Chicken with Peaches Categories: Chicken, Low-cal Yield: 6 servings 1/2 1/4 1 1 c c tb ts Peach preserves Boiling water Brandy or brandy flavoring Catsup 1 ts Cornstarch 3/4 lb Chicken pieces, skinned, -boned 2 Fresh peaches, sliced,

2 ts Lemon or lime juice

-peeled

Spray baking dish with vegetable cooking spray. Set aside. Preheat oven to 375 F (190 C). In a small bowl, combine peach preserves, boiling water, brandy, catsup, lemon or lime juice, and cornstarch. Place chicken breast in baking dish. Spoon sauce over. Bake uncovered, basting several times, about 30 minutes. Add peach slices, spoon some of the sauce over, continue baking 10 minutes.

Chicken with Artichokes and Peppers Categories: Chicken, Low-cal Yield: 6 servings 1 tb Corn oil 1 tb Chopped fresh thyme or 1 -teaspoon dried thyme 4 Four-ounce boneless, -skinless chicken breasts, -fat removed 1/2 ts Freshly ground pepper 1/2 c Finely chopped onion (1 -small onion) 2 1 md 15 oz 2 tb 1/4 ts Garlic cloves, finely -chopped Red bell pepper, cored, -seeded, and cut into strips Artichoke hearts in brine, -drained Dry white wine Salt

1. Preheat oven to 375 degrees F. 2. In a non-stick 8-inch skillet, heat the oil, then add the thyme and chicken breasts. Sprinkle 1/4 teaspoon of the pepper over the chicken and cook for 1 minute over medium heat, then turn the chicken over, sprinkle with the remaining 1/4 teaspoon pepper, and cook for another minute. Remove the chicken from the pan and set aside, retaining the cooking juices in the pan. 3. Add the onion and garlic to the pan, and saute for 1 minute. Add the sweet bell pepper, artichokes, wine, and salt, and cook for 1 more minute. 4. Spoon half the vegetables into an 8-inch casserole, place the chicken breasts over them in one layer, and cover them with the rest of the vegetables. Bake for 18-20 minutes. To microcook: cook the casserole on high, covered, for 9 minutes, rotating the casserole after 4-1/2 minutes.

Chicken with Spicy Fruit Sauce Categories: Chicken Yield: 4 servings 1 1/4 c Unsweetened Pineapple Juice 1/4 c Golden Raisins 1/2 ts Crushed Red Pepper 2 cl Garlic Sliced 4 (4 Oz.) Boned, Skinned Chicken Breasts Low-Sugar Strawberry Spread 1/4 ts Cornstarch Green Onion Strips 1/4 c

Combine Pineapple Juice, Raisin, Red Pepper & Garlic in A Large NonAluminum Skillet; Bring To A Boil. Add Chicken; Cover, Reduce Heat & Simmer 10 Min. OR Until Chicken Is Done. Remove From Skillet & Keep Warm. Bring Cooking Liquid To A Boil; Cook 7 Min. OR Until Reduced To 3/ 4C.; Stirring Occasionally. Combine Strawberry Spread & Cornstarch; Stir Into Cooking Liquid & Cook 1 Min. OR Until Syrupy. Serve Sauce Over Chicken; Garnish With Green Onion Strips. 215 Cal. Per Chicken Breast Half & 3 T. Sauce. (Fat 1.5. Chol. 66.)

Chicken Wild Rice Salad Categories: Chicken, Salads Yield: 8 servings 2/3 1/3 2 1/4 3 3 1/3 c c tb ts c c c Mayonnaise Milk Lemon juice Tarragon, crumbled Cooked cubed chicken Cooked wild rice Green onion, finely sliced 8 1 1/2 1/8 1/2 1 1 cn ts ts lb c Water chestnuts, drained Salt Pepper Seedless green grapes,halved Salted cashews Grape clusters

Servings:

Blend mayonnaise, milk, lemon juice and tarragon, set aside. In large bowl,combine chicken, wild rice, green onion, water chestnuts, salt and pepper. Stir in mayonnaise mixture until blendid. Refrigerate coverd, 2-3 hrs. Just before serving, fold in grapes and cashews. Garnis with clusters of grapes. 8 1 cup servings. Tip: One cup uncooked wild rice equals 3-4 cups cooked.

Chicken with Green Pepper and Cashews Categories: Chicken Yield: 4 servings 2 tb Vegetable oil 1 lg Green pepper cut into 1/4 -inch strips 4 Chicken-breast halves, -skinned, bones, cut into -1/2 inch strips Source: Creative Wok Cooking Yield: 4 servings Heat oil in the wok. Add the vegetable and stir-fry for 2 minutes. Push aside or remove to serving dish. Stir-fry the chicken 3-4 minutes, until done. Return the vegetable to the wok and combine with chicken. Stir in the soysauce mixed with the cornstarch, chicken broth, and wine. Heat and stir gently until the sauce is thickened and clear. Add the nuts and serve at once with white rice. 2 1 1/2 2 tb tb c tb Soy sauce (light works well) Cornstarch Cold chicken broth Dry white wine (or any -liquid) Cashews

1/2 c

Chicken with Apples and Onions Categories: Poultry, Chicken Yield: 6 servings 2 tb Vegetable oil 1 tb Unsalted butter 6 Chicken breast halves, -patted dry on paper towels Flour (about 1/2 cup, spread 1 1/4 1/2 1 lg c c lg Onion, sliced White vermouth Chicken broth Tart apple, peeled, halved, -cored, and

-on a dinner plate) Salt and freshly ground -black pepper to taste

Sliced 1 tb Chopped fresh parsley

Put the oil and butter in a large skillet placed over moderately high heat. Dredge the chicken in the flour, shaking off the excess. Brown the chicken breasts in batches in the butter-oil; transfer to a side dish. Season with salt and pepper Add the onions to the skillet. Stir-cook over low heat for 5 minutes. Add the vermouth, chicken broth and browned chicken; bring to the simmer, cover, and cook for 5 minutes. Add the apple slices; cook for 5 minutes. Flip the chicken breasts and cook for 7 to 10 minutes longer, or until cooked through. Remove the chicken; reduce the cooking liquid if it is not already lightly condensed. Season with salt and pepper; spoon over the chicken. Sprinkle with parsely and serve. Makes 6 servings: Nutrient Information per Serving: 402 Calories, 55 g Protein, 13 g Fat, 12 g Carbohydrates, 4 g Saturated Fat, 151 mg Cholesterol, 217 mg Sodium

Chicken with Apricot Salsa Categories: Low-cal, Chicken, Salsa Yield: 8 servings 1/2 c 1 2/3 1/2 1 1 Chopped onion (14 1/2 oz) can whole -tomatoes, drained, chopped c Chopped dried apricots c Apricot preserves Cinnamon stick tb Chopped fresh cilantro or 1 -tsp dried cilantro leaves 1 ts Chopped fresh gingerroot or -1/4 tsp ginger 1/4 ts Salt 1/8 ts Pepper Chicken: 3 Whole chicken breasts, -skinned, boned, halved 1 c Uncooked couscous

Salsa: Spray medium nonstick saucepan with nonstick cooking spray. Heat over medium heat until hot. Add onion; cook and stir 3 minutes. Add remaining salsa ingredients. Bring to a boil; reduce heat. Simmer uncovered 20 to 30 minutes or until sauce thickens, stirring occasionally. Keep salsa warm. When ready to serve, remove and discard cinnamon stick. Meanwhile, broil chicken 4 to 6 inches from heat for 18 to 23 minutes or until chicken is fork tender and juices run clear, turning once halfway through broiling. Cook couscous to desired doneness as directed on package, omitting margarine and salt. Serve chicken breasts on top of couscous, spoon salsa over chicken. Garnish with cilantro, if desired. 6 servings. 8% calories from fat. Source: Pillsbury Classic #132, Heart Healthy Recipes posted by Linda Davis

Chicken with Mushroom Sauce Categories: Chicken, Low-cal, Sauces Yield: 4 servings 1 Chicken, Cut Up, Skinned 1/2 lb Mushrooms

1 cn Mushroom Soup 1/2 cn Milk

1/2 c

Sherry

Place chicken in casserole dish. Mix together remaining ingredients and pour over chicken. Cover. Bake at 350F for 45 minutes.

Chicken with Dill Sauce Categories: Chicken, Sauces Yield: 6 servings 6 lg Skinless, Boneless Chicken -Breast Halves 1 lg Egg 1 1/2 c Fresh Bread Crumbs (3 Slices -Of Bread) 1 ts Salt Unbleached All-Purpose Flour 3 tb Salad Oil Yield: 6 Servings ABOUT 45 MINUTES BEFORE SERVING: With a meat mallet or the dull edge of a French knife, pound each chicken breast half to about 1/4-inch thickness. In a pie plate, with a fork, beat the egg and 1 Tbls of Water. On one sheet of waxed paper, mix the bread crumbs, salt and 3 Tbls of the flour. On another sheet of waxed paper, place 3 Tbls of the flour. Dip the cutlets in plain flour, then the egg mixture, then coat with the bread crumb mixture. In a 12-inch skillet, over medium heat, heat the oil. When hot add 2 Tbls of margarine or butter (1/4 cube). When it is hot, cook the cutlets in batches, until browned on both sides and cooked through, about 3 to 4 minutes then remove to a serving platter and keep warm. While the cutlets are cooking, cut each pear crosswise into 3 or 4 thick slices. In a 10-inch skillet, over medium heat, heat 1 Tbls of butter or margarine and cook the pears and brown sugar until the pears are tender, about 10 minutes. In a small bowl, stir bouillon, 2 Tbls of flour and 1 1/2 cups of water until smooth and well blended. Stir into the drippings of the chicken skillet. Over high heat, cook, stirring constantly, until the sauce boils and thickens slightly. Mince enough dill from the bunch to measure 2 Tbls. Stir the minced dill and half and half into the sauce in the skillet and heat through. TO SERVE: Arrange the chicken cutlets and pears on a warm large platter and spoon some of the sauce over the chicken. Garnish with the remaining dill. Pass the remaining sauce in a gravy boat. EACH SERVING CONTAINS: 455 Calories, 21 Grams Fat, 127 Milligrams Of Cholesterol, 835 Milligrams Sodium Margarine Or Butter 3 md Fresh Pears 1 tb Light Brown Sugar 1 1/2 ts Instant Chicken Flavored -Bouillon 1 sm Bunch Of Fresh Dill 1 c Half And Half Or Light Cream

Chicken with Cream Sauce Categories: Chicken, Crockpot Yield: 6 servings 1 lg Chicken Water 1 Stalk celery halved (with -leaves) 1 Carrot peeled & halved 1 sm Onion halved 1 ts Salt 4 Sprigs parsley 1 sm Bay leaf 2 Whole cloves 1/2 ts Thyme SAUCE: 4 tb Butter 1/2 c Flour 1 c Chicken stock 1/2 ts Salt 1/8 ts Pepper 1/4 c Chopped parsley 1/2 c Cream

Put the chicken in the crockpot and cover with water. Add celery, carrot, onion and salt. Tie parsley, bay leaf, cloves and thyme in a small square of cheese cloth, add to the pot. Cover and cook on LOW for 7-9 hrs. Melt 4 Tbs butter in a medium saucepan. Stir in flour and cook over low heat for several mins. Gradually stir in stock. Simmer until smooth. Add salt, pepper, parsley and cream. Remove chicken from pot, slice and serve with the creamy sauce.

Chicken with Tomatoes and Jack Cheese Categories: Chicken, Cheese Yield: 4 servings 3 tb Olive oil 2 Boneless, skinless chicken -breasts, halved All-purpose flour (about 1/3 -cup) 1 Clove garlic, chopped 1 lg Vine ripened tomato, peeled, -seeded And diced 1/4 ts Dried oregano 1 ts Red wine vinegar Salt and freshly ground -black pepper to taste 3 tb Dry red vermouth 2/3 c Coarsely shredded Monterey -Jack cheese 1 ts Minced parsley leaves

Heat the oil in a skillet over medium high heat. Dust the chicken breasts on both sides with flour; add to the skillet and cook for 3 minutes. Turn the chicken and cook 2 minutes longer. While the chicken is cooking, mix the garlic, tomato, oregano and vinegar. Season the chicken with salt and pepper. Top each chicken cutlet with an equal portion of the tomato mixture. Add the vermouth to the pan (it will sizzle). Sprinkle the cheese evenly over each piece of chicken. Cover the skillet and cook slowly for 1 minute, or until the cheese melts. Place each chicken cutlet on a warmed serving plate and sprinkle with a little chopped parsley. Serve with steamed zucchini and a rice pilaf. Makes 4 servings. NUTRITION INFORMATION PER SERVING: Calories: 315 Protein: 26 g Carbohydrates: 32 g Fat: 17 g Saturated Fat: 9 g Cholesterol: 92 mg Sodium: 600 mg

Chicken with Dumplings Categories: Chicken, Stew Yield: 8 servings 6 tb Cold unsalted butter, -divided 1 tb Vegetable oil 2 sm Chickens (2 1/2 lb each) cut -into eighths 1 lg Onion, finely chopped 1 c Dry white wine 1 1/4 c Chicken broth 2 Stalks celery with leaves, -chopped (1 cup) 1/2 1/4 2 2 1/2 1 1/4 2/3 1/4 ts ts c ts ts ts c Ground black pepper Ground allspice + 1 Tbl all-purpose flour Baking powder Sugar Salt To 3/4 cup milk Heavy cream Chopped parsley

Heat 4 tablespoons of the butter with the oil in a large, heavy saucepan or Dutch oven over moderate heat. Add the chicken, a few pieces at a time, and saute until well browned on all sides, about 15 minutes. Transfer the chicken to a bowl as you cook the remaining pieces. Add the onion to the saucepan; cook for 1 minute. Stir in the wine and scrape up any browned bits from the bottom of the pan. Add the chicken broth, celery, pepper and allspice to the pan, stirring to combine. Return the chicken to pot. Bring to boiling. Lower heat and simmer, covered, until the chicken is tender, about 30 minutes. Combine 2 cups of flour with the baking powder, sugar and salt in a medium-size bowl. With a pastry blender or two knives, cut in the remaining 2 tablespoons of butter until the mixture resembles coarse meal. Stir in just enough milk to make a soft dough; do not overmix. Roll the dough out on a lightly floured surface to 1/2-inch thickness. cut into rounds with a 2-inch biscuit cutter. Transfer the chicken to a large, shallow, ovenproof serving dish. Cover loosely with foil. Keep warm in a slow oven. Strain the cooking juices and return to the pot. Skim the fat and discard the solids. Combine 1 tablespoon flour with 2 tablespoons of the cream until smooth. Add the remaining 2 tablespoons cream and whisk into the pot. Heat to the simmer. Place the dumplings on top. Cook, covered, over medium-low heat until the dumplings are firm, about 18 minutes. To serve: Remove the dumplings with a slotted spuun; place over chicken. Spoon sauce on top. Sprinkle with parsley. NOTE: This dish can become a one-pot meal by making these changes: Do strain the cooking liquid. Instead, push the chicken to one side. Skim fat. Whisk in the flour and cream mixture. Place the dumplings on top the chicken. Cover and simmer for 12 to 15 minutes until the dumplings cooked through. Makes 8 servings. Nutrient Value per serving: 650 Calories; 41 g Protein; 28 g Carbohydrate; 41 g Fat; 513 mg Sodium; 173 mg Cholesterol Exchanges: 2 starch/bread, 5 lean meat, 5 fat not the of are

Chicken with Ginger Sauce Categories: Chicken, Sauces

Yield: 4 servings 1/2 c 2 6 tb 1 1/2 ts 2 ts 1 ts 1 1/2 tb 1 1/2 tb 1 tb 2 ts Fresh lime juice Hot pepper sauce Whole chicken breasts, -skinned, boned, halved Peanut oil Fresh ginger, coarsely -chopped Honey (clover or orange -blossom) Szechwan peppercorns Rice vinegar Red wine vinegar Water Low-sodium soy sauce ts Dried basil, crumbled Clove garlic, minced tb Oriental sesame oil tb Unrefined sesame oil oz Fresh oyster mushrooms, -thinly sliced 3 md Green onions, cut julienne 1/2 lg Red bell pepper, cut -julienne 1 ts Potato starch dissolved in 1 -Tbl cold water Kale leaves Lime halves 1 1 2 1 3

Blend lime juice and several drops hot pepper sauce in large bowl. Add chicken. Marinate for at least 4 hours at room temperature, turning frequently. With blender running, add peanut oil, ginger, honey, and peppercorns; mix until smooth. Add vinegar, water, soy sauce, basil, and garlic; blend until smooth. With machine still running, add oriental sesame oil and blend until sauce is smooth. Drain chicken and pat dry; cut into 1/2-inch pieces. Heat unrefined sesame oil in large heavy skillet over medium-high heat. Add chicken and stir-fry for 1 minute. Reduce heat to low, cover and cook until chicken is almost tender, 1 to 2 minutes. Add sauce, mushrooms, green onions, bell pepper, and potato starch; stir until thickened and heated through, about 2 minutes. Spoon onto warmed plates and garnish with kale leaves and lime halves. Serve with steamed broccoli. Makes 4 servings.

Chicken Wings Categories: Chicken, Appetizers, Coca-cola, Wings Yield: 4 servings 1 pk Chicken Wings 1 c Coca-Cola 1 c 1/4 c Catsup Butter Bake in a

Put wings in baking dish. Mix ingredients and pour over them. 325F oven until done, approximately 1 hour.

Chicken Wings Valencia Categories: Chicken, Appetizers, Spanish, Wings Yield: 24 servings 4 1/2 1/4 1/4 1/4 lb c c c c Chicken wings Orange juice Olive or cooking oil Catsup Onion, finely chopped 2 2 1/4 1/8 1/8 ts ea ts ts ts Worcestershire sauce Cloves garlic, minced Salt Ground red pepper Cloves, ground

Cut off the tips of the wings and discard them. portions at the joint to form 48 pieces.

Cut the large wing

Combine orange juice, olive or cooking oil, catsup, onion, Worcestershire

sauce, garlic, salt, red pepper and cloves. Place chicken in a large plastic bag. Pour orange juice mixture over chicken. Seal bag and place on a tray or in a bowl. Marinate several hours or overnight. Drain marinade from wings and discard marinade. Place drained wings, skin side down, in a 15x10x1-inch baking pan. Bake in a 375 F oven 20 minutes. Carefully drain off fat. Turn chicken pieces over. Continue baking 25 to 30 minutes longer or until wings are golden brown. Makes 24 appetizer servings. NOTE: If desired prepare wings as directed above. Cover and chill up to 24 hours. Loosen cover and bake in a 375 F oven 20 minutes or until heated.

Chicken Wings in Five Spice Categories: Chinese, Chicken, Wings Yield: 24 servings Chicken wings, Water-chestnut Peanut oil for Marinade: 1/2 ts Freshly grated Makes 24 pieces Cut each wing into 3 logical pieces. the 2 meatier parts for this recipe. Save the tips for soup and use only 12 1 c 4 c whole flour deep-frying ginger 1/8 c 1/8 c Light soy sauce Dry sherry or Chinese rice -wine 1/2 ts Five-spice powder

Prepare the marinade and marinate the wing pieces for 1/2 hour. Drain and toss in the water-chestnut flour. Deep-fry at 360 F until golden brown, about 5 minutes.

Chicken Ya-Hah! Categories: Chicken Yield: 4 servings 2 1 1 3 1 1/2 8 c c tb ts ts Chicken breasts, split, Skinned and boned Celery, coarsely chopped Onion, coarsely chopped Jalapeno(s), fresh minced Sesame oil, dark Celery seed, whole Water chestnuts, sliced (canned as a last resort) Chili powder, home made (prepared if you must) 1/2 ts Cumin 1 tb Oregano, fresh (3/4 t if Dried) 1/4 c Red wine, (dry-ish) 4 Cloves garlic, crushed 3 cn Tomato sauce 1/2 ts Curry powder 1 tb Szechwan chili sauce Oil for saute

2 tb

Contributed to the echo by: Janice Norman Chicken "Ya-hah!" Saute the celery, onions and garlic in the oils while you cut the chicken into bite-sized pieces. When the onion is translucent add the chicken, celery seed, jalapenos and water chestnuts. Saute until chicken is barely done... add the remaining ingredients, cover and simmer for an hour. Serve over either cornbread, rice or pasta... they're all good. Enjoy!

Chicken Yellow Rice Categories: Chicken Yield: 4 servings 2 x Chicken Breasts, Halved 1 tb Extra-Virgin Olive Oil Garlic Clove, Chopped 1 sm Onion, Chopped Fine 1 3 1 1 c c pn c Raw Rice Water Saffron Threads Or Powder Chopped Broccoli (Or Frozen)

Saute the chicken in the oil with the garlic and onions until lightly browned. Remove mixture to a large pot, discarding excess oil. Add the rice, water, and large pinch of saffron to the pot and bring to a boil. Reduce the heat and simmer. tightly covered, until the rice is tender (at least 30 min.), adding extra water if necessary. When the rice is nearly tender, add the broccoli to the top of the pot and cover. Cook for 5 min more. Broccoli should be bright green and tender when the meal is cooked. If the rice is done before the broccoli, simply turn off the heat, cover the pot again, and let the broccoli finish cooking by steaming. Children like the novel idea of "yellow" rice.

Chicken, Mushroom, Stove Top Stuffing Casserole Categories: Chicken, Casserole, Syd's book Yield: 2 servings 2 c 1 c Cut Up Cooked Chicken Sliced Mushrooms 10 1/2 oz Cream Of Mushroom Soup 1 pk Stove Top Dressing

Mix the chicken with the mushrooms and half of the soup. Place this mixture in a buttered casserole. Top with the stove top dressing (follow directions on box). Bake in a 350F oven for 45 minutes or until done. Top with the remaining soup. Put back in oven for 5 more minutes. From: Syd's Cookbook.

Chicken-Asparagus Rolls Categories: Chicken, Microwave Yield: 4 servings 12 4 1/4 c 2 c Fresh Asparagus Spears (4 0Z.) Boned, Skinned Chicken Breast Halves (1 Oz.) Shredded Swiss Sliced Mushrooms 3 1 1/2 1 tb ts tb ts Chablis OR White Dry Wine Lime Juice Dried Whole Tarragon Minced Fresh Parsley

Snap Off Tough Ends Of Asparagus, Remove Scales With Vegetable Peeler. Set Aside. Trim Fat From Chicken. Place Each Breast Between Wax Paper & Flatten To 1/4 in. Thickness. Place 3 Asparagus Spears On Each Chicken Breast; Top With 1 T. Cheese. Roll Up Lengthwise; Secure With Wooden Picks. Place Seam Side Down in A 10 Inch Glass Pie Plate Coatedwith Cooking Spray. Cover With Plastic Wrap, Venting One Corner. Microwave At High 5 To 6 Min. OR Until Done. Let Chicken Rolls Stand Covered 5 Min. Combine Mushrooms & Wine, Lime Juice & Tarragon in A 1 Qt. Glass Measure. Microwave At High 2-3 Min. Stirring Once. Stir in Parsley. To Serve, Remove Chicken Rolls From Cooking Liquid, Spoon Mushroom Sauce Over Rolls. About 194 Calories Per Roll And 1/4 C. Sauce. (Fat 6.1. Chol. 79.)

Chicken-Chili Cheesecake Categories: Chicken, Cheese Yield: 8 servings 1 1/3 c 1/4 c 3 4 1 1 1/4 3 lg ts ts ts tb Finely crushed tortilla -chips Butter or margarine, melted Pkge cream cheese, softened -(8 ounces each) Eggs Chili powder Worcestershire sauce Salt Minced green onions 1 1/2 c Finely shredded cooked -chicken 2 cn Chopped green chilies, -drained (4 ounces each) 1 1/2 c Shredded Monterey Jack -Cheese (6 ounces) 16 oz Sour cream (1 carton) 1 ts Seasoned salt Garnish: minced green onions Picante sauce

Combine the tortilla chips and butter. Press on the bottom and 1 inch up the sides of a 9-inch springform pan. Set aside Beat the cream cheese with an electric mixer at high speed until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the chili powder, Worcestershire sauce, salt and minced green onions. Pour half of the cream cheese mixture into the prepared pan. Sprinkle with the chicken, chiles and Monterey Jack cheese. Carefully pour the remaining cream cheese mixture on top.. Bake at 350 F for 10 minutes; reduce the heat to 300F, and bake for an additional hour or until set. Cool completely on a wire rack. Combine the sour cream and seasoned salt. Spread evenly over the top of the cheesecake. Cover and chill for at least 8 hours. Garnish, if desired, and serve with picante sauce. Makes 8 to 10 servings.

Chicken-Filled Puffs Categories: Chicken, Breads Yield: 4 servings Mini Puffs Finely chopped cooked Chicken or 3 cans (6 3/4 oz ea.) chicken, Drained 1/3 c Mayonnaise or salad Dressing 1 tb Finely chopped onion OR 2 c 1/2 2 1 1/2 1/4 2 ts ts ts ts ts Instant minced onion Lemon juice Ground ginger Salt Pepper Stalks celery, finely Chopped (about 1/2 c.)

---------------------------------MINI-PUFFS--------------------------------1 c Water 1 c All-purpose flour 1/2 c Margarine or butter 4 Eggs Prepare Mini Puffs. Mix remaining ingredients. Cut off tops of puffs with sharp knife; remove any filaments of soft dough. Fill each puff with rounded teaspoon chicken mixture; replace top. Refrigerate until serving time. *Mini Puffs* Heat oven to 400. Heat water and margarine to rolling

boil in 3-quart saucepan. Stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute; remove from heat. Beat in eggs, all at once; continue beating until smooth and glossy. Drop dough by slightly rounded teaspoonfuls onto ungreased cookie sheet. Bake until puffed, golden brown and dry, about 25 minutes. Cool on wire rack.

Chicken-Flavored Rice Mix Categories: Rice, Chicken Yield: 4 servings -Robbie Shelton 4 c Uncooked Long-Grain Rice 4 tb Instant Chicken Bouillon 1 ts Salt 2 ts Dried Tarragon 2 ts Dried Parsley Flakes 1/4 ts White Pepper

Combine all ingredients in a large bowl. Stir until evenly distributed. Put about 1 1/3 cups mixture each into three 1- pint airtight containers. Label. Store in a cool, dry place. Use within 6 to 8 months. Makes about 4 cups of CHICKEN-FLAVORED RICE MIX. RECIPE FOR CHICKEN-FLAVORED RICE 1 1/3 cups CHICKEN-FLAVORED RICE MIX 2 Cups of Cold Water 1 Tbs. Butter or Margarine Combine all ingredients in a medium saucepan. Bring to a boil over high heat. Cover, reduce heat and cook 15 minutes, until liquid is absorbed. Makes 4 to 6 servings.

Chicken-In-A-Corn Bread Pocket Categories: Chicken, Breads Yield: 6 servings 6 1 1/2 1 3 tb c c c Margarine Chopped green peppers Chopped onion Chopped cooked chicken -(about 1-1/2 lbs uncooked) Favorite barbecue sauce (4-oz) jar sliced pimientos, -drained 1 4 1/2 3/4 2 2 1 1/2 c c c tb c c Shredded Swiss cheese All-purpose flour Yellow cornmeal Sugar Packets fast-rise dry yeast Water Milk

3/4 c 1

peanut oil In skillet, over medium heat, melt 2 tablespoons margarine. Add green pepper and onion. Cook, stirring until done. Stir in chicken, barbecue sauce, pimientos and cheese,. Set aside. Set aside 1 cup flour. In a large bowl, mix remaining flour, cornmeal, sugar and yeast. In a saucepan, over low heat, heat water, milk and remaining margarine until hot to touch (125 to 130 degrees - measure with a meat thermometer). Stir into dry ingredients. On lightly floured surface, knead until smooth and elastic, about 5 minues, adding extra flour as needed. Divide dough in half. Roll and stretch each piece into a 12-inch circle. Place on a large greased baking sheet. Spread half the chicken mixture over half of each circle. Fold dough over filling to form semi-circles. Press

edges together with fork tines; cover. Place large shallow pan on counter and half-fill it with boiling water. Place sheet over pan. Let dough rise 15 minutes. Slit top of each loaf. Brush with oil. Bake at 400 degrees for 25 to 30 minutes. Serve warm. Refrigerate leftovers. Reheat to serve. Serves 6.

Chicken-Pecan Cheese Spread Categories: Appetizers, Chicken Yield: 6 servings 8 1 3/4 1/3 oz c c c Neufchatel cheese, softened Chopped cooked chicken Chopped pecans, toasted Mayonnaise 2 tb Chopped chutney 1 tb Curry powder 2 tb Coarsely chopped parsely

Chopped pecans, for garnish 1. In a food processor, combine cheese, chicken, toasted pecans, mayonnaise, chutney, curry & parsely. Process just until combined. 2. Place in a serving dish & garnish w/ chopped pecans. Refrigerate 2 hours or until chilled. Serve w/ crackers & sliced apples.

Chicken/turkey and Mushrooms Parmesan Categories: Chicken, Poultry Yield: 4 servings 1 lb Boned chicken or turkey -breasts,cut into strips 1/4 c Chopped onion 2 tb Oil 10 3/4 oz Can condensed cream of -mushroom soup 1/4 c Water 2 tb Dry sherry wine 1 c Sliced mushrooms 1/2 c Sliced red or green bell -pepper 1/4 c Grated Parmesan cheese 1 Bag Minute Rice Boil in Bag -rice,cooked

Cook and stir chicken and onion in hot oil in a skillet until chicken is lightly browned and onion is tender. Stir in soup, water and wine. Add mushrooms, peppers and cheese. Bring to a boil. Reduce heat; cover and simmer 10 minutes, stirring occasionally. Serve over rice. Top with additional cheese, if desired. Makes 4 servings.

Chili Blanco Especial Categories: Soups, Beans, Chicken, Hot, Spicy Yield: 8 servings 1 5 1/4 2 1 1 1 1 lb Dry White Northern Beans c Chicken broth Cloves garlic, minced lg White onion, chopped tb Ground white pepper ts Salt tb Dried oregano 1/2 7 5 1 3/4 1 8 ts oz c c tb Ground cloves Can diced green chilies Diced cooked chicken breast Chicken broth Diced jalapeno pepper -(optional) Flour tortillas

1 tb Ground cumin Condiments: Shredded Monterey Jack cheese sliced black olives chunky salsa sour cream diced avocado Soak beans in water to cover for 24 hours; drain. In crock pot or large kettle, combine beans, 5 1/4 cups chicken broth, garlic, onion, white pepper, salt, oregano, cumin and cloves. Simmer covered for at least 5 hours until beans are tender, stirring occasionally. Stir in green chilies, diced chicken, and 1 3/4 cups chicken broth. For hotter taste, add jalapeno. Cover and simmer for 1 hour. To serve, line each bowl with 1 flour tortilla. Spoon in chili and serve with all condiments for a very special chili.

Chili Chicken Categories: Microwave, Chicken Yield: 6 servings 4 c Crushed corn chips 2 ts Chili powder 2 1/2 1/3 c To 3 pounds chicken (cut up) Mayonnaise

1. Place corn chips and chili powder in plastic bag; shake to mix well. 2. Brush time, to up, in a with wax chicken on all sides with mayonnaise. Add chicken, 1 piece at a crumb mixture. Shake to coat well. Arrange chicken, skin side 13 x9x2 inch glass baking dish so that pieces do not touch. Cover paper. Microwave at

3. Microwave at HIGH(100%) 10 minutes. Rotate dish; uncover. HIGH 10 to 12 minutes longer, until chicken is tender.

Chilled Chicken with Dill Sauce Categories: Chicken, Barbecue, Low-cal Yield: 8 servings 8 1/2 2 1 x c tb tb Boneless Chicken Breast * Italian Salad Dressing, Diet Water Lime Juice 1 tb White Wine Vinegar Clove Garlic, Crushed 8 x Lime Wedges

---------------------------------DILL SAUCE--------------------------------1/2 c Plain Low-Fat Yogurt 1 1/2 ts Chopped Green Onion 1/4 c Low-Fat Cottage Cheese 1/2 ts Dried Whole Dillweed 1 1/2 ts Lime Juice 1/8 ts White Pepper * 8 (4 oz) boneless chicken breast halves, skinned. ~------------------------------------------------------------------------Trim excess fat from chicken. Place each piece between 2 sheets of waxed paper; flatten to 1/4" thickness, using a meat mallet or rolling pin. Place chicken in 13x9x2" baking dish. Combine next 5 ingredients in a small bowl; pour over chicken. Cover and refrigerate 2 hours. Remove chicken from marinade, discarding marinade. Coat a grill with cooking spray. Grill chicken 6" over med coals 8 minutes, turning once. Arrange chicken on a serving platter; garnish with lime wedges. Serve either warm or chilled with 1 1/2 T Dill Sauce per serving. (8 servings, 160 calories each.) DILL

SAUCE: Combine all ingredients in blender; process till smooth. Cover and chill thoroughly.

Chilled Herb Fried Chicken Categories: Chicken Yield: 4 servings 1/3 c All-purpose flour 1 ts Salt 1/2 ts EACH:thyme,marjoram and -celery salt 1/4 ts EACH:pepper,paprika and -poultry seasoning Frying chicken(2 3/4 to 3 -1/4 lbs.),cut up or use -chicken pieces Butter Flavor Crisco

2/3 c

Combine flour, salt,herbs and spices in plastic bag. Shake chicken pieces, a few at a time, in seasoned flour. Melt Butter Flavor Crisco in large skillet over medium heat. (Use 360 degree setting for electric skillet.) Fry chicken, uncovered, without lowering heat, 30 to 40 minutes or until done. Turn 4 or 5 times during frying. Drain on adsorbent paper. Cool, uncovered, 1 hour at room temperature. Chill, uncovered, several hours or overnight in refrigerator before packing in covered container to be packing in picnic cooler. Makes 4 servings.

Chinaberry Salad Categories: Salads, Chicken Yield: 8 servings 4 1 1 1 Cooked chicken, diced Celery, chopped Pineapple tidbits, drained (1lb) chinese vegetables, -drained 1 bn Scallions, sliced c c c cn Lettuce, or cabbage leaves Cranberry sauce (jellied or -whole berry) Prepared low-calorie Italian -style dressing

1 c 1 c

In a large bowl, mix chicken, celery, pineapple, scallions. Spoon mixture innto salad bowl lined small bowl, combine cranberry sauce and dressing blended. Pour over salad and toss gently to coat serving. Approx 164 calories per serving.

chinese vegetables and with lettuce leaves. In a until smooth and well all pieces. Makes 8

Origin: Women's Day Simply Delicious Meals in Minutes, Issue #5. Shared by: Sharon Stevens

Chinese Chicken Stuffed Peppers Categories: Chicken, Low-cal Yield: 4 servings 4 lg Sweet Red Pepper 1 tb Sesame Oil Clove Garlic, Minced 1 ts Minced Fresh Gingerroot 1 c 1 c 1/2 c Finely Chopped Chicken * Cooked Regular Rice Frozen English Peas, Thawed Egg, Beaten

1/2 c 1/4 c

Finely Chopped Carrots Thinly Sliced Green Onions

1 tb Plus 1-1/2 t Soy Sauce 1/8 ts Salt

* 1 cup finely chopped, cooked Chicken Breast (skinned before cooking). ~-----------------------------------------------------------------------Cut a 1/2" thick slice from the side of each pepper, reserving slices; remove seeds. Place peppers in boiling water, boil 5 minutes. Drain, set aside. Coat a large skillet or wok with Pam; add sesame oil, and place over med heat until hot. Add garlic and gingerroot; stir fry 30 seconds. Add carrots and green onions; stir fry 2 minutes more. Remove from heat. Add chicken and remaining ingredients, stirring well. Spoon 3/4 cup mixture into each reserved pepper. Top with reserved pepper slices. Arrange peppers, cut side up, in a 10x6x2" baking dish. Cover and bake 350F for 30 minutes or until thoroughly heated.

Chinese Chicken Noodle Salad Categories: Salads, Chicken Yield: 8 servings 1 lb Spaghetti, broken into 2 to -3 inch pieces 2 tb Sesame oil 3 To 4 cups cooked chicken, -cut into 1/2-inch cubes 1 bn Green onions with tops, -sliced 1 md Cucumber, unpeeled, cut into -thin strips 4 oz Sliced water chestnuts (1/2 -of an 8-ounce can) 1/3 c Chopped fresh cilantro 1 c Fresh bean sprouts, rinsed 1/4 lb Fresh snow peas, trimmed 1 sm Red or yellow pepper, cut -into strips DRESSING: 2 tb Sesame oil 2 tb Salad oil 3 tb Chinese rice vinegar 1/2 ts Hot chili oil 3 tb Chopped fresh ginger 2 tb Sugar 1/3 c Dry sherry 1 ts Salt

Cook the spaghetti in a large pot of boiling water according to the package directions. Pour into a colander, drain and rinse under cold running water, separating the strands while rinsing. Drain well, place in a large bowl and toss with 2 tablespoons of sesame oil. Stir in the remaining ingredients. To make the dressing, whisk all of the dressing ingredients in a small bowl. Pour over the pasta salad and toss well. Cover and refrigerate for several hours to blend the flavors. Bring to room temperature before serving. Makes 8 main dish servings.

Chinese Lemon Chicken Categories: Chicken, Chinese Yield: 6 servings 2 2 3 3 2 6 tb tb tb tb 14-spice and herb blend No-salt steak sauce Dry sherry Sesame oil Egg whites, lightly beaten Boned and skinned chicken 1/4 c Unsalted butter or -margarine, divided 1/2 c Green onions, sliced (with -tops) 3 c Carrots, julienned 1 tb Corn starch

-breasts, halved Vegetable oil for deep -frying

1 c Milk 3 tb Lemon juice 3 c Cooked rice

In a shallow bowl, combine herb and spice blend, steak sauce, sherry, sesame oil, and egg whites. Coat chicken in mixture, dipping twice. Refrigerate chicken for 30 minutes. Heat several inches of oil to 365 F in a large saucepan or deep fryer. Fry coated chicken, in batches, for 2 1/2 to 3 minutes; drain on paper towels. Melt 2 tablespoons butter in medium saucepan over medium heat. Cook onion until soft; add carrot and cook until tender-crisp, about 5 minutes; set aside. Melt remaining 2 tablespoons butter in small saucepan over medium heat; mix in corn starch; remove from heat. Gradually add milk, stirring until smooth. Bring to a boil over high heat, stirring constantly. Reduce heat and boil gently for 2 minutes. Remove from heat and stir in lemon juice. Pour sauce over chicken and serve with vegetables and rice. Makes about 6 servings.

Chinese: Orange Chicken Categories: Chicken, Vegetables Yield: 3 servings ----------------------------------CHICKEN---------------------------------1 tb Soy sauce 1 ts Sesame oil 1 tb Rice wine 1 lb Boned and skinned chicken, 2 ts Cornstarch Cut into 1/2-inch cubes 1 1/2 ts Minced fresh ginger ----------------------------------GARNISH---------------------------------2 ts Minced fresh orange peel -----------------------------------SAUCE----------------------------------2 tb Chicken stock Pinch freshly ground white 1 1/2 tb Soy sauce Pepper 1 tb Rice wine 1/4 c Peanut oil 2 ts Cornstarch 6 To 8 snow peas 1 ts Sesame oil Cooked rice Combine first five ingredients in small bowl. Add chicken and toss to coat well. Cover and marinate at room temperature at least 30 minutes, stirring occasionally. Soak orange peel in enough water to cover, about 5 minutes. aside. Drain and set

Combine stock, soy sauce, rice wine, cornstarch, sesame oil and pepper. Mix. Set aside. Heat 1/4 cup oil. minutes. Remove. Drain chicken. Stir-fry in small batches, about 2

Heat peanut oil with orange peel; stir-fry 1 minute. with snow peas and soy mixture; stir-fry 3 minutes. Serve immediately over rice.

Return chicken to wok

Choice Chicken Curry Categories: Chicken, Curry Yield: 6 servings 6 Chicken breast halves 3 tb Olive oil 2 Cloves garlic,peeled and -minced 3/4 c Chopped onion 1/2 2 1/2 1/2 14 1/2 c ts ts ts oz Chopped green bell pepper Curry powder Thyme Salt Can tomatoes, chopped

In a large skillet or a wok, saute chicken in 2 Tbs of olive oil until it is cooked through, about 5 minutes. Remove and set aside. Add remaining Tbs of olive oil and cook garlic, onion and green bell pepper over high heat, stirring frequently, until soft. Add curry powder, thyme, salt and tomatoes. Simmer, uncovered, 5 minutes on medium high heat, stirring frequently. Return chicken to skillet; heat through. Serves 6. Serve with rice and green beans or peas. Mix the peas with the rice for an Indian touch.

Chopped Liver (Sulsum Sine Sulso) Categories: Chicken Yield: 6 servings 1/2 lb Chicken livers 3/4 c Olive oil Salt and pepper

1) Heat 1/4 cup of the olive oil in a frying pan and gently saute the chicken livers for 10 minutes, turning occasionally, until cooked through. 2) Remove the cooked livers, place in a mixing bowl, and mash well with a fork (or use a blender). Add another 1/4 cup of the oil, salt and pepper to taste, and mix well with the liver. 3) Place the chopped liver in a serving dish and shape it into the likeness of a fish. Pour the remaining 1/4 cup oil on top of the fish. Serve. NOTE: Liquamen (recipe posted earlier) may be used in addition to or in place of the salt. Apicius' recipe calls for a fish mold; if you have a fish-shaped gelatin mold, you could not be more authentic. If it is a large one, however, you may have to double the recipe.

Chunky Chicken Salad Categories: Chicken, Salads Yield: 8 servings 1 1 1 1 1/2 1/2 lb Rontini,uncooked c Frozen corn,cooked/drained Red bell pepper,med,chopped c Sliced fresh mushrooms c Sliced stuffed olives c Sliced celery 1/4 1 3/4 1/2 1/8 2 c c c c ts cn Chopped onion Julienne strips Cheddar Italian salad dressing Mayonnaise Black pepper Chunk chicken,drained/flaked

Prepare rotini according to package directions; drain. In large bowl, combine rotini, corn, red pepper, mushrooms, olives, celery, onion, and cheese. In small bowl, blend Italian dressing, mayonnaise, and pepper. Add

to saald mixture; toss to coat. Gently stir in chunk chicken. Serve immediately or cover and chill. Refrigerate leftovers.

Chunky Chicken Rice Soup Categories: Soups, Chicken, Rice Yield: 7 servings 1 1 2 1 10 c ts c c oz Cooked cubed chicken Oil for frying Chicken broth Water Frozen mixed vegetables 1/2 1/4 1 1 ts ts c tb Poultry seasoning Pepper Minute Rice Dried parsley

1>. In a skillet, fry chicken in hot oil until browned. Add broth, water, vegetables (thawed) and seasonings. 2>. Bring to a boil. Reduce heat to low, cover and simmer 5 minutes. Stir in Minute Rice and parsley; cover, remove from heat. Let stand 5 minutes before serving.

Chunky Soup Categories: Soups, Chicken Yield: 4 servings 2 Leaks 2 tb Parsley, finely chopped 2 Potatoes, 1/2" pieces 16 oz Can cream style corn Cut off roots and tops of leeks. and pat dry. Slice leeks thinly. 2 ts Butter 1/4 ts Pepper 1 lb Chicken breasts, 1/2" pieces

Discard coarse outer layers.

Rinse

In sauce pot, melt butter over medium high heat. Add leeks. Saute 2 minutes or until tender. Add broth, parsley and pepper to pot; bring to a boil. Add potatoes and simmer 7 minutes. Add chicken and simmer 8 minutes or until potatoes and chicken are tender. Stir in corn. Heat through.

Chutney Chicken Categories: Chicken, Microwave Yield: 2 servings 1/2 1/4 14 1/4 8 1/4 c c oz c oz c Water Dried Apple (4) Chicken Drumsticks Water Tomato Sauce/Chopped Onions Raisins 1/2 1/2 1 1 ts ts ds ds Cornstarch Finely Shredded Orange Peel Ground Cloves Hot Pepper Sauce Hot Cooked Rice (Optional)

In a 2-cup measure micro-cook the 1/2 c water, uncovered, on 100% power for 1 to 2 minutes or till boiling. Stir in dried apple. Let stand for 5 minutes. Drain off excess water. Meanwhile, place chicken drumsticks in a shallow baking dish. Pour the 1/4 cup water over the drumsticks. Cover with vented clear plastic wrap. Micro-cook, covered, on 100% power for 5 to 6 minutes or until the chicken is tender, rotationg the dish a quarter-turn every minute. Drain off liquid. Transfer chicken drumsticks to a serving platter. Cover and keep warm while preparing tomato sauce.

For tomato sauce, in a 4-cup measure combine tomato sauce with chopped onions, raisins, cornstarch, shredded orange peel, ground cloves, bottled hot pepper sauce, and drained apple. Micro-cook, uncovered, on 100% power for 2-1/2 to 3-1/2 minutes or until thickened and bubbly, stirring every minute. Spoon over chicken drumsticks. Serve with hot rice, if desired.

Chutney Chicken Salad Categories: Chicken Yield: 6 servings 4 1 1/4 2 1/4 1/4 c c c c c Cubed cooked chicken Chopped celery Chopped green onion Apples, cubed Raisins White wine or orange juice 2 3/4 1/4 2 2 ts c c tb tb Curry powder Light mayonnaise Light sour cream Chutney Slivered preserved ginger

In bowl, toss together chicken, celery, onion and apples. In small saucepan, combine raisins, wine and curry powder; heat until raisins are plump. Pour over chicken mixture. Combine mayonnaise, sour cream,chutney and giner; pour over chicken mixture and stir gently to coat. Makes 6 servings.

Cinnamon Honey Wings Categories: Appetizers, Chicken, Wings Yield: 4 servings 2 1/2 4 1/4 2 1/4 lb Chicken Wings * Cloves Garlic, Chopped c Olive Oil tb Soy Sauce c Rice Vinegar 1/4 1 1/2 1 1/2 1/2 c ts ts ts ts Mild Honey Ground Cinnamon Thyme Ground Ginger Dry Mustard

* Chicken wings should have tips removed and be disjointed. ~------------------------------------------------------------------------Mix all ingredients in a plastic bag, then knead occasionally for 2 hours. Cook on a grill or under broiler. Cook for 10 minutes on one side and then turn and baste with the marinade. Continue cooking for 10 minutes or until done. Serve immediately or refrigerate until needed.

Ciorba Categories: Chicken Yield: 6 servings 3 1/2 1/2 2 3 1 1/2 1 1/2 8 To 4 lb. chicken ts White pepper md Grated carrots c Water Green pepper cut in strips c Fresh chopped dill Red pepper, diced c Chopped parsley Chopped scallions 4 2 2 1/4 2/3 2 1/4 1 4 oz Egg vermicelli md Chopped tomatoes Egg yolks lb Cut green beans c Sour cream c Chicken stock Lemon, squeezed ts Salt oz Shredded cheddar cheese

Combine first 11 ingredients, bring to boil, reduce heat and simmer about one hour. Add next three ingredients and cook about 5 minutes until vermicelli is tender. Remove from heat and set aside for 5 minutes. Beat yolks and cream and whisk in 1/4 cup of cooking liquid. Stir into ciorba. Add remaining ingredients and sprinkle individual servings with cheese.

Citrus and Red Onion Chicken Categories: Chicken Yield: 6 servings 1/4 c Frozen orange juice -concentrate, thawed 1 tb Lemon juice 1 tb Lime juice 1 ts Chicken broth granules 2 tb Minced fresh cilantro 6 Chicken breast halves, -skinned and boned 1/3 c All-purpose flour 1 1/2 tb Butter

Servings: 6 lemon zest lime zest orange zest Red Onion Relish (recipe included) In Medium bowl, mix together orange juice concentrate, lemon juice, lime juice, chicken broth granules and cilantro. Add chicken, turning to coat. Marinate 1 hour. Remove chicken from marinade and drain, reserve marinade. Dust chicken lightly with flour. In large non-stick frying pan, place butter and melt over medium heat. Add chicken and cook about 4 minutes or until brown. Turn chicken and cook 1 minute more. Add reserved marinade and cook, turning about 10 minutes or until liquid is reduced and fork can be inserted in chicken with ease. Remove chicken to serving platter. Sprinkle with lemon, lime and orange zest. On each breast half, trail from center to sides, 1 heaping tablespoon red onion relish. RED ONION RELISH In small saucepan, mix together 1 1/2 cups diced red onion, 1 1/2 Tbl. butter and 1 1/2 Tbl sugar. Cook about 4 minutes or until onion is barely limp. Add 3 Tbl vinegar and 1 Tbl water. Cook, stirring occasionally, 3 minutes more. Remove from heat and add 1/16 tsp anise seed.

Citrus Chicken and Rice Teriyaki Categories: Chicken, Rice Yield: 4 servings 4 1/3 3 2 1/2 Chicken breast halves Teriyaki sauce,low-sodium Teriyaki sauce,low-sodium Peanut oil Sesame seeds 1/2 ts Ginger,ground 1/2 c Walnuts,chopped 1 c Rice,long-grain,cooked 1 Orange,peeled & sectioned 1/2 Lemon,sliced

c tb tb ts

1. Combine chicken and 1/2 cup teriyaki sauce in bowl. Refrigerate for 1-2 hours._ 2. Drain chicken; slice into thin strips. Stir-fry chicken in oil in large skillet over medium-high heat 5 minutes until cooked through. Add sesame seeds, ginger, walnuts, 3 tablespoons teriyaki sauce and rice; stir-fry to heat through. Add orange and lemon. Serve._

Citrus-Wine Chicken Categories: Chicken, Low-cal Yield: 4 servings 1 Frying Chicken, Skinned & Cut Up (Less Calories When Skinned) Salt Pepper Onion Powder Paprika Oleo, Diet 1 1 1 1 2 1/4 3 c c ts cl tb c Orange Juice White Wine Worcestershire Sauce Garlic Minced Cornstarch Water Packets Equal

1/4 1/4 1/4 1/4 1

ts ts ts tb tb

Lightly Sprinkle Chicken Pieces With Salt, Pepper, Onion Powder & Paprika. Place Chicken in Non Stick Shallow Casserole. Melt Oleo. Brush Chicken Pieces. Bake At 375 For 40 Minutes. Combine Juice, Wine, Worcestershire Sauce & Garlic. Pour Over Chicken. Cover & Bake 20 Min. OR Until Tender. Remove Chicken. Combine Cornstarch & Water. Add To Pan Juices. Cook Over Medium Heat, Stirring Constantly Until Thickened. Remove From Heat. Stir in Equal. Serve Sauce Over Chicken.

Classic Chicken Saute Categories: Chicken Yield: 6 servings 2 1/2 lb Meaty chicken breasts or -thighs 2 tb Vegetable oil (or more, if -needed) 2 tb Butter or margarine Salt Freshly-ground black pepper 1 sm Onion (or 2 shallots), diced 1/2 ts Dried thyme, tarragon, or -rosemary 1/2 c Dry white wine 1/4 c Heavy cream or half-and-half -(optional)

Skin chicken pieces, if desired. Heat oil and butter in large, heavy skillet over medium heat. Add chicken in one layer, without crowding; cook in two batches if necessary. Cook until lightly browned, about 5 minutes; turn and brown other side. Season lightly with salt and pepper. If cooking two batches, remove cooked chicken from skillet and keep warm while cooking second batch. Arrange all of the chicken in the skillet and sprinkle with onion and dried herb; saute for 1 to 2 minutes. Pour wine over chicken, cover, and simmer until tender, about 12 to 15 minutes for breast meat or 15 to 18 minutes for thighs. Uncover and boil briskly for 1 to 2 minutes. Remove chicken to a warm platter. Stir cream into sauce and pour over chicken. Serve immediately (with rice cooked in chicken broth). Makes about 6 servings.

Classic Chicken & Coconut Soup Categories: Soups, Chicken, Spicy Yield: 2 servings 2 c Chicken broth (can -substitute chicken -bouillon) 1/2 c Of 1/4 inch thick slices of -fresh lemon grass ( " " ) 1 lg Chicken breast

14 oz can unsweetened -coconut milk (available at -Asian markets)

1 tb Or more fresh lime juice 1/2 Jalepeno pepper (minced)

Saute chicken in sesame oil (or other oil) and cut into small pieces. Set aside. In a saucepan, boil 2 cups of chicken broth, the coconut milk, and the lemon grass. Add cooked chicken to the soup and cook for 12 minutes. Strain soup through sieve into a small pan and add chicken, lime juice and jalepeno. Simmer 20 minutes. 2 servings

Coca Cola Chicken Categories: Chicken, Coca-cola Yield: 6 servings 3 lb Cut Up Chicken 3/4 c Coca Cola 1 c Catsup

Place cut up chicked in an UNgreased skillet. Mix 3/4 cup of COKE and 1 cup of Heinz catsup together and pour over the chicken. Bring to a boil. Turn the burner down, cover, and simmer for 15 minutes. Uncover and cook 1 hour or until tender. (This tastes just like barq chicken) DO NOT SALT.

Cockentrice (A Marvelous Beast) Categories: Chicken, Pork, Medieval Yield: 1 servings 7 6 6 1/4 1/2 lb Suckling pig lb Roasting chicken Egg yolks ts Powdered saffron c All-purpose flour 1/4 c White wine 1 tb Fresh parsley leaves, very -finely chopped 1 tb Flour

"The extraordinary "beasts" created by these instructions never were seen on land or sea. A bestiary pair, these chicken and pork visual as well as edible delights were intended to startle as well as feed. The creation of such illusion foods was an important contribution of the medieval cook to the flamboyant art forms of the medieval feast." Bake the chicken and the suckling pig separately at 375 F until tender; the chicken ought to take 2 hours, the suckling pig closer to 3. Cut the chicken in half with the incision running around the body behind the wings. The forward half is thus separated from the hindparts. Similarly cleave the pig so that the "head and shoulders" are cut from the back half of the animal. With a strong butcher's thread or "carpet" thread sew the forward half of the chicken to the back half of the pig; sew the pig's "head and shoulders" to the hind half of the capon. Each is now a cockentrice. Turn oven up to 400F. Lightly beat the egg yolks. Mix in the saffron and flour to make a thick fluid. Paint this on the suture lines as well as various parts of either the "face" or appendages--gold snout and gold nails were typical adornments. Return these marvelous animals to the oven so the gold "endoring" may set and the final creatures appear resplendent. Mix the

parsley in white wine with flour until the green color well permeates the fluid. If not a bright green, add two drops of green food coloring. Paint on "feathers" or designs for final embellishing of the cockentrice, your fancy guiding your hand.

Coconut Chicken Curry Categories: Chicken, Curry Yield: 4 servings 2 tb Vegetable oil 1 md Onion; chopped 1 Green pepper; cut in strips 1 Garlic clove; minced 1 1/2 tb Curry powder 4 Chicken breasts, boned - skinned & cut in 1" dice 4 md Potatoes; peeled - cut in 1" dice 1 cn Coconut milk (about 16 oz) Chicken stock or water

IN A LARGE CASSEROLE, saute onion in oil until softened. Add green pepper and garlic and saute 2 minutes. Add curry powder and saute 1 minute. Add chicken, potatoes, coconut milk, salt to taste and enough stock or water to cover. Bring to a boil, cover and simmer for 30 minutes or until potatoes are tender.

Coconut Chicken Categories: Chicken Yield: 6 servings Boneless, skinless chicken -breast halves, about 1-1/2 -pounds 6 Tbsp.butter, divided 1 lg Clove garlic, minced 1/3 c Each chopped onion, carrot 6 -and celery Cream of coconut Lemon juice, divided Flaked coconut Sliced almonds Chopped fresh parsley

2 4 3/4 1/4 2

tb tb c c tb

In large skillet, brown chicken in 3 Tbsp. butter. Remove to 10" x 16" baking dish. Sprinkle with salt and pepper. To skillet, add garlic, onion, carrot and celery. Cook, stirring, 2-3 minutes. Mix in cream of coconut and 2 Tbsp. lemon juice. Pour over chicken. Cover tightly with foil. Bake in 375 degree oven 10 minutes. In small saucepan, melt remaining 3 Tbsp. butter. Mix in coconut, almonds and remaining 2 Tbsp. lemon juice. Sprinkle over chicken. Continue baking uncovered 10 minutes or until coconut is lightly toasted. Remove from oven. Sprinkle with parsley. Serve with rice, if desired. Serves 6

Cola and Catsup Chicken Categories: Chicken Yield: 6 servings 4 lb Frying chicken, cut up 1 c Cola beverage 1 c Catsup

Sharon Stevens recommends onion and garlic added. Mix cola and catsup in bowl. Pour over chicken pieces in buttered baking dish. Sprinkle with salt and pepper and bake in 350F oven for about 1 hour, uncovered, or until chicken is tender and has a nice glaze.

Cold Chicken with Lime Dressing Categories: Chicken Yield: 4 servings 1 lb Poached skinless, boneless -chicken breasts 1 c Thinly sliced celery 1 c Diced red bell peppers 1/2 c Chopped scallions 1 ts Granted lime peel 1/4 c Fresh lime juice Cut chicken into 1/4 inch strips. bell peppers and scallions. 1/4 ts Crushed dried red peppers 1/2 ts Ground cumin 1/2 c Extra-virgin olive oil One-third cup chopped dry -roasted, unsalted peanuts 8 lg Romaine lettuce leaves, -rinsed and drained

Place in a large bowl with celery, red

For dressing, combine lime peel, lime juice, dried red peppers, cumin and olive oil with a wire whisk. Pour dressing over chicken and vegetables. Toss well and refrigerate 1 hour. Sprinkle with peanuts just before serving on romaine leaves. Yield: 4 servings, each containing 545 calories; 39 grams protein; 94 milligrams cholesterol; 35.8 grams total fat. NOTE: To avoid pickling effect, don't marinate chicken in lime juice more than 3 to 4 hours.

Cold Fruited Chicken Categories: Chicken, Low-cal, Fresh herbs Yield: 4 servings 1/4 1/4 2 2 1 1/2 2 1/2 c c tb tb ts c c Dried Apricot Halves * Chopped Red Onion Dry White Wine Unsweetened Orange Juice Red Wine Vinegar Chicken Breast, Chopped Orange Segments, Chopped 1/2 1/4 1/4 1/4 1/8 1 4 c c c ts ts ds x Seedless Red Or Green Grapes Sliced Almonds, Toasted Chopped Fresh Parsley Pepper Salt Red Pepper Leaves Red Leaf Lettuce

* Dried apricot halves should be quartered. ~------------------------------------------------------------------------Combine quartered apricot halves, chopped onion, white wine, orange juice, and red wine vinegar in a saucepan, and bring to a boil. Set aside to cool. Combine apricot mixture with chicken, orange, grapes, almonds, parsley, pepper, salt, and crushed red pepper in a large bowl; cover and chill 1-2 hours. Spoon chicken mixture onto a lettuce lined platter to serve. PER SERVING: 229 calories, 24.5 g protein, 19.7 g carbohydrate, 1.7 g fiber, 59 g cholesterol, 132 mg sodium, 616 mg potassium.

Company Curried Chicken Categories: Chicken Yield: 8 servings 4 Whole large skinless -boneless chicken breasts 2 lg Celery stalks 1 c Light mayonnaise or light 2 tb Curry powder 3/4 c Dried cherries*, dried -cranberries*, or raisins Cider vinegar

1/2 c

-whipped salad dressing Milk

Medium-sized avocados

Chicory leaves for garnish (Optional) * Note: Dried cherries and dried cranberries are available in some specialty gourmet stores or order from: American Spoon Foods, Inc., P.O. Box 566, Petoskey, Mich. 49770-0566 (1-800-222-5886) ABOUT 1 1/2 HOURS BEFORE SERVING OR EARLY IN THE DAY: In a 12-inch skillet over high heat, heat chicken and 1/2 inch water to boiling. Reduce heat to low, cover and simmer for 5 to 10 minutes until juices run clear when chicken is pierced with a knife. With a slotted spoon, remove chicken to plate; cool until easy to handle. Meanwhile, thinly slice celery. In a large bowl, stir celery, light mayonnaise, milk, curry powder, 1/2 cup dried cherries and 2 tablespoons cider vinegar. Cut avocados into large chunks. Toss avocado chunks with 2 tablespoons cider vinegar in a large bowl. Cut cooked chicken breasts into bite-sized chunks; toss with the mayonnaise mixture. To serve, arrange chicken mixture and avocado chunks on a large platter. Sprinkle chicken mixture with remaining dried cherries. Garnish with chicory leaves. Makes 8 main-dish servings.

Continental Chicken Categories: Crockpot, Chicken Yield: 6 servings 6 To 8 chicken breasts, boned -1/4 cup sour cream 6 To 8 slices bacon mixed with -1/4 cup tlour

(Bacon and dried beef add the extra touch!) 1 2 1/4 -ounce package 1 lO-ounce can condensed dried beef cream of mushroom soup (preferably lean and smoked) Arrange dried beef on bottom of greased CROCK-POT. Wrap each piece of boned chicken with a strip of bacon and place on top of the dried beef. M ix the soup and sour cream together; pour over chicken. Cover and cook on Low 6 to 9 hours. (High: 3 to 4 hours). Serve over hot buttered noodles. (Recipe may be doubled for 5-quart model). From Rival Crock-Pot cookbook, date unknown

Cook's Treat Chicken Categories: Chicken Yield: 6 servings Whole frying chicken with -giblets 4 Pieces of oatmeal bread 4 Or 5 scallions 1/2 lb Or so button mushroom (or -shiitakes or any other kind 1 -for That matter) 1 bn Parsley 2 Eggs, beaten Salt 1/2 lb Or so of soft butter

First off, make the stuffing. Toast the oatmeal bread about medium brown. When it pops up, let it sit in the toaster for a few minutes to dry out. Chop the scallions into pieces about 1/4- to 1/2-inch long. Slice the button mushrooms or cut them into quarters if they're small. Chop the parsley roughly. Cut the dried toast into pieces about 1/2 inch square. Put all these goodies into a large mixing bowl, add the eggs and mix well. Salt the stuffing to taste. Use pepper too if you like it. I sometimes also add Bell's Poultry Seasoning. At this point I reserve some of the stuffing--maybe a quarter or a third--and add the chopped giblets to it as I find that a lot of folks don't like them in the stuffing, hard as that may be to grasp. But it works out good for me, as you'll see. After the chicken is washed and dried, stuff the critter with the stuffing from the non-gibletted bowl. Back when I developed this dish-- when I didn't know how to cook--I took the word at it's face value and *stuffed* the stuffing into the body cavity. Since then I've heard that it's considered good form to stuff it loosely to allow for expansion. Don't listen to these lies. Stuff that sucker full! Heat the oven to between 350 to 400 degrees. Rub the chicken with butter and salt it. Put the stuffed chicken, breast side up, on a roasting rack in a pan of some sort with sides about an inch or so high--a big pyrex cake pan works well. I use one of those racks with the adjustable sides to hold the bird in place though anything will work except a vertical roaster. Now here's where the sly part comes in. Have a fork or a pair of chopsticks handy. I recommend chopsticks if you can use them. You'll see why in a minute. Take the gibletted dressing and pack it all over the surface of the chicken, patting it into place. Put the neck where you can reach it to baste it. Dot the stuffing generously with pats of butter. (This ain't health food...) Put the bird into the oven and close the door. Don't look for about fifteen minutes or so. Chat. Entertain your guests. Pour them some more wine. After fifteen minutes you, as the cook, will be ready to begin one of the best meals of your life while your guests sit unsuspecting, waiting for the bird to be done. When the time has elapsed, start basting with a bulb baster. Do this regularly and religiously every five to ten minutes or so. Salt occasionally. The stuffing and giblets on top of the chicken will start to brown as you baste it with the flavor laden combo of butter and chicken juices. The toast bits will get crispy. The scallions will add their luscious juices to the basting liquid. The mushrooms will steam and beckon. Soon you'll be picking off the browner bits and savoring them. Each time you open the oven, a new selection of bits will be ready for your delectation! Try to look harried and pained so your guests won't know how much fun you're having. Give them some more wine to keep them quite. Have a little yourself. Maybe serve a salad or something... If any of them get suspicious, tell them you're "adjusting the seasonings". That should throw them off the track enough that none of them will be tempted to "help" you with that arduous task. Heh, heh, heh... As you gradually clear the stuffing off the surface of the chicken the skin will begin to brown too. Keep basting! The chopsticks come in real handy now for retrieving the bits of mushrooms, giblets and whatever that fall down under the rack. They can get in where it's hard to get a fork. The dish is done when all the stuffing coating the outside of the bird is in your stomach and the skin has turned a nice, crispy, savory golden brown. Take the chicken out, put it on the serving platter and de- stuff it. Serve with rolls, salads, veggies, mashed taters and gravy (made of course, with

instant mashed potatoes)--whatever your guests like or whatever strikes your fancy. You won't care. You'll already be full! I generally polish off a leg and a wing or so just for appearance's sake though. Oh yeah--and I always make the "sacrifice" and take the perfectly roasted, crispy skinned neck so my guest won't have to suffer through it... Two cautions. One about the stuffing. I love it, but it won't taste like traditional stuffings. It will be redolent of mushrooms, parsley and scallions, very moist and--to my taste-- quite nice. I really like the taste of oatmeal bread. Using other bread, you'd probably have to spiff up the seasonings a bit. The other caution is--do not use garlic! Heresy, I know, to some folks, but I tried it and it disrupted the nice balance of flavors. For folks who like crispy skin, all the basting produces an excellent skin--full of flavor and crispy. Good stuff--a meal in itself.

Coq Au Vin Categories: Chicken, Low-cal, Fresh herbs Yield: 4 servings 2 4 1/8 1/8 1/8 1/2 Boneless Chicken Breasts Low Fat Margarine Garlic Powder Dried Leaf Thyme Lemon Pepper Minced Chives 1 1 4 4 1/4 tb tb oz oz c Chopped Fresh Parsley All-Purpose Flour Mushrooms, Sliced Pearl Onions White Wine

ts ts ts ts ts

Preheat oven to 350F. Rinse chicken and pat dry. Melt 2 t margarine in a large non-stick skillet over medium heat. Add garlic powder and herbs; stir together 30 seconds. Dredge chicken in flour. Add to skillet and cook until brown on both sides. Remove to a small casserole; set aside. Add remaining 2 t margarine to skillet. Add mushrooms and onions; saute until golden. Add to casserole. Pour wine into skillet and scrape up browned pieces. Pour over chicken. Bake, covered, 50 to 60 min. or until tender. Cal: 193, Fat: 5g.

Coq Au Vin (Chicken in Red Wine) Categories: Chicken Yield: 6 servings 8 4 2 3/4 6 Butter Oil Onions, sliced Flour Chicken, cut into serving -sized pieces 1/4 lb Salt pork, diced small 18 Mushroom caps 18 sm White onions 2 ts Sugar tb tb md c lb Salt and ground pepper, - to taste 1 Bay leaf 4 Springs fresh thyme -OR 1/2 ts Dried thyme 2 tb Parsley, chopped Red Wine (Burgundy or Pinot -Noir)

Heat 6 ts butter and 3 tb oil in heavy skilet. Add sliced onion and saute over medium heat until lightly browned. Push onions to one side and brown the chicken, a few at a time, using medium-high heat. Remove, as necessary, to a casserole, as they brown.

In a separate skillet, saute the salt pork until fat has rendered and the pieces are brown and crisp. Add mushroom caps and lightly brown. In a third skillet, use the remaining oil and butter to lightly brown the small onions. Sprinkle in the sugar and toss, until the sugar is caramelized. Transfer all the contents of the skillets to the casserole with the chicken. Salt and pepper, to taste. Add the bay leaf, thyme and parsley. De-glaze the pan that was used for the chicken with 1/2 cup of red wine, assimilating the brown glaze in the wine. Pour the contents over the the chicken. Add additional red wine to just cover the chicken and vegetables. Cover the casserole and back at 350 deg. for 40 mins., or until chicken is tender. Serve with small boiled potatoes.

Coq Au Vin (Chicken in Wine) Categories: Chicken, Pork, Potatoes Yield: 4 servings 6 3 6 8 4 1 1 Slices bacon lb Broiler-fryer chicken,cut up Small onions oz Fresh mushrooms,sliced Potatoes,quartered ts Instant chicken bouillon c Boiling water 1 1 1 3 2 c Dry red wine Clove garlic,crushed ts Salt tb Water tb Flour Snipped parsley

-------------------------------BOUQUET GARNI------------------------------2 Large sprigs parsley 1/2 ts Dried thyme leaves 1 Bay leaf 1 Cheesecloth bag Fry bacon until crisp; remove bacon and drain on paper towels. Brown chicken in hot bacon fat, about 20 minutes. Push chicken to one side. Add onions and mushrooms. Cook and stir until mushrooms are tender; drain off fat. Mix chicken, onions and mushrooms. Crumble bacon into skillet. Stir in potatoes, instant bouillon, boiling water, wine, garlic, salt and bouquet garni(see note). Heat to boiling; reduce heat. Cover and simmer until chicken is done, about 1 hour. Remove bouquet garni and discard. Remove chicken and vegetables to serving dish; keep warm while preparing gravy. Skim excess fat off Shake 3 tablespoons water and the flour in covered jar. Stir flour slowly into liquid. Heat to boiling, stirring constantly. Boil and minute. Pour sauce over chicken; sprinkle with parsley. warm liquid. mixture stir 1

NOTE: Tie 2 large sprigs parsley, 1 bay leaf and 1/2 teaspoon dried thyme leaves in cheesecloth bag.

Cornish Hens Stuffed with Wild Rice Categories: Chicken

Yield: 4 servings 4 3/4 2 1/4 2 1/2 1/2 1# Cornish hens Wild rice Water Chicken stock base Butter Basil leaves 1/4 2 3 1/2 1 1 1/4 ts ts ts tb tb ts Cinnamon Parsley flakes Bon Appetit Instant minced onion Pepper Salt

c c ts c ts

Wash rice, add water and stock base, cover and cook until tender and all water is absorbed. About 50 minutes. Melt butter. Wash and pat dry the Cornish hens, set aside. Preheat oven to 450 degrees F. To cooked rice, add 1/4 cup butter, basil, cinnamon, parsley flakes, 2 tsp Bon Appetit, onion, pepper and salt. Mix well. Fill cavities of hens with stuffing. Cover exposed stuffing with aluminum foil during the first 30 minutes of baking time to prevent drying. Brush hens with a mixture of the remaining 1/4 cup butter and 1 1/2 tsp Bon Appetit. Roast 20 minutes, reduce heat to 350 degrees F and roast 45 minutes longer or until drumstick twists easily and birds are nicely browned. Baste several times with seasoned butter.

Country Captain Chicken Categories: Chicken Yield: 6 servings 4 1 1/2 2 2 1/2 1 1/2 1 3 tb Butter sm Onion, Finely Chopped Sweet Pepper, Finely Chopped Garlic Cloves Finely Chopped tb Vegetable Oil c All-Purpose Flour ts Salt ts Pepper lb Chicken, Serving Size Pieces 1 2 2 1/4 1/4 1 1 c c tb c c Plum Tomatoes Chicken Stock Curry Powder Dried Shredded Coconut Sultana Raisins Salt And Pepper To Taste Slivered Almonds To Garnish Chopped Parsley To Garnish

Melt butter in skillet large enough to hold chicken in one layer. Add onion, carrot green pepper, garlic and cook until tender, about 5 minutes. Transfer to saucepan. Add oil to skillet. Combine flour, salt and pepper in bowl. Roll chicken in flour mixture, cook in hot oil until browned. Drain off any excess oil. Add tomatoes, their liquid, stock and curry powder to sauce with cooked vegetables. Bring to boil over medium heat. Pour over chicken and simmer for 15 minutes. Stir in coconut and raisins; simmer for 5 minutes longer. Test chicken for doneness, check seasoning. Arrange chicken in serving bowl. Garnish with almonds and parsley.

Country Chicken with Creamy Gravy Categories: Chicken Yield: 6 servings 3/4 c Whole grain cornflakes, -crushed 1/2 ts Paprika 1/2 ts Poultry seasoning 1/4 ts Dried whole thyme 1/4 ts Pepper 2 tb Evaporated skimmed milk 4 oz Skinned, boned chicken -breast

Place creal and seasonings in shallow dish, stirring well to combine. Pour milk into shallow bowl. Dip chicken in milk; dredge in cereal mixture. Place coated chicken breasts in baking dish with thickest portions toward

the outside of the dish. Cover with waxed paper and microwave at high power for 12 minutes, or until chicken is done. Rotate dish 1/2 turn every 4 minutes. Chicken may also be baked in oven, preheated to 350 degrees. Cook for 20-30 minutes, or until fork plunged into thickest part of breast produces clear juices. COUNTRY CREAM GRAVY 1 Tbs margarine 1 Tbs all purpose flour 1/2 cup evaporated skimmed milk 1/4 cup chicken stock (homemade is best, or use undiluted, canned chicken broth 1 tsp dry sherry 1/4 tsp ground WHITE pepper 2 Tbs chopped fresh chives. To make gravy, place margarine in a 4 cup glass measure and microwave at hight for 30 seconds or until melted. Add flour, stir until smooth. Gradually add milk, broth and sherry; stir until smooth. Microwave at high for 3-5 minutes, stirring once. Stir in pepper and chives. Margarine can also be melted in saucepan on stove. Add flour and stir over medium flame until margarine is bubbling and smooth. Gradually add milk, broth and sherry, stirring until smooth and thick. Add pepper and chives. Serve at once. NOTE: I felt the gravy was sort of bland tasting, so I added it to the pan in which I had cooked the chicken. It picked up the flavor from the drippings, as well as a little carmel color. It looked and tasted better than the original recipe. However, since my husband is a GRAVY FREAK, I made double recipe of the gravy. He saved the left overs and ate it later, for breakfast, on biscuits. His idea, not mine.

Country Chicken Categories: Chicken Yield: 4 servings 2 tb Olive oil 12 oz Chicken breasts,boned,skined 4 oz Italian turkey sausage 2 Garlic cloves,finely chopped 1 Sweet red pepper,cut into 2" 1 Sweet grn pepper,cut into 2" 1 Onion,med,thinly sliced 4 oz Mushrooms,sliced 14 1/2 oz Italian-style stewed tomatoe

1. Heat 1 tablespoon oil in large nonstick skillet over medium heat. Add chicken, sausage and garlic; cook 10 minutes. Remove from heat. Cut sausage into 1" pieces. Set aside._ 2. Add remaining oil, peppers, onion and mushrooms; saute 5 minutes or until tender. Add tomatoes with their liquid, breaking up tomatoes with spoon. Add chicken and sausages; cover and cook 5 minutes or until cooked through.

Country Fried Chicken Categories: Chicken Yield: 6 servings 3 lb Fryer (or equivalent pieces) 3/4 c (to 1 cup) buttermilk Coating: 1 1/2 c (to 2 cups) flour 1 1/2 ts Salt 1/2 ts Pepper 1/2 ts Garlic powder 1/2 1 1/4 1/4 1/8 ts tb ts ts ts Onion powder Paprika Ground sage Ground thyme Baking powder Oil for frying

Wash and pat dry chicken with paper towel; place in large flat dish. Pour buttermilk over chicken; cover, and allow to soak at least 1 hour of overnight in refrigerator. Combine coating ingredients in double strength paper bag and shake chicken pieces, one at a time, to coat well. Lay coated chicken pieces on waxed paper for 15 minutes to allow coating to dry (will cling better). Meanwhile, pour oil to depth of 1/2" in electric skillet and heat to 350-360 degrees. Fry chicken, several pieces at a time, for about 3 minutes on each side. Be careful not to overcrowd. Reduce heat to 325 degrees; cook chicken, turning occasionally, for 25 to 35 minutes or until juices run clear and chicken is tender. Remove to paper towel-lined platter. Serves: 4

Country-Style Chicken Casserole Categories: Chicken Yield: 5 servings 3 1/2 1/8 2 4 2 8 8 lb ts ts tb Broiler-fryer chicken Salt Ground pepper Butter or margarine Thin strips salt pork tb Butter or margarine Medium carrots,quartered Medium turnips,quartered 8 1 1/2 1/8 1/2 4 1/2 3 Small whole white onions Chicken broth(10.5oz) Salt Ground pepper Dry white wine Cornstarch Water

cn ts ts c ts tb

Rub skin of chicken with 1/2 teaspoon salt amd 1/8 teaspoon pepper. Fold wings across back with lips touching; tie drumsticks to tail._ Melt 2 tablespoons butter in Dutch oven. Brown chicken in butter over medium heat about 30 minutes. Place 2 strips salt pork over breast and strip lengthwise over each drumstick._ Heat oven to 325'. Melt 2 tablespoons butter in 10-inch skillet. Toss half of the carrots and turnips or onions in butter; place in Dutch oven around chicken. Toss remaining vegetables in butter; place around chicken. Pour broth over chicken and vegetables; sprinkle with 1/2 teaspoon salt and 1/8 teaspoon pepper. Cover and bake until thickest pieces of chicken are done, about 1 3/4 hours._ Remove chicken and vegetables to warm platter; remove saly pork strips and string from chicken. Keep chicken warm while preparing sauce._ Stir wine into chicken broth. Heat to boiling, stirring constantly. Boil and stir 3 minutes. Mix sornstarch and water; stir into wine broth. Heat to boiling, stirring constantly. Boil and stir 3 minutes; skim off fat. Serve sauce with chicken._

Crab Stuffed Chicken Categories: Chicken, Low-cal, Microwave Yield: 6 servings 4 1/4 2 2 oz c tb tb Crabmeat, Chopped Water Chestnuts, Fine Chop Fine Dry Bread Crumbs Mayonnaise Or Salad Dressing Sliced Green Onion 1 1/4 6 2 tb ts md tb Snipped Parsley Dijon Mustard Chicken Breast Halves * White Wine Worcestershire

* 6 medium (1 to 1-1/4 lbs) boned and skinless chicken breast halves. ~------------------------------------------------------------------------For filling, combine crabmeat, water chestnuts, bread crumbs, mayonnaise, parsley, and mustard. Place 1 piece of chicken, boned side up, between clear plastic wrap. Pound with meat mallet till 1/8" thick. Repeat with other pieces of chicken. Spoon some of the filling onto 1 end of each chicken breast half. Fold in the sides and roll up. Arrange chicken, seam side down, in a 12x7x2" baking dish. Brush with some of the Worcestershire sauce. Bake in a 350F oven for 20-25 minutes or till chicken is no longer pink. Brush with remaining Worcestershire sauce and sprinkle with green onion. Microwave Directions: Prepare as above, except microcook chicken rolls, covered with waxed paper, on 100% (high) for 8-10 minutes or till chicken is no longer pink. Give the dish a 1/2 turn every 4 minutes.

Crab Stuffed Chicken Breasts Categories: Chicken, Crabmeat Yield: 6 servings 6 1/2 1/2 3 3 7 1/2 1/2 2 Chicken Breasts Onion, Chopped Celery, Chopped Butter White Wine, Dry Crabmeat, Flaked Herb Stuffing Mix All-Purpose Flour 1/2 1 3/4 2 1/2 ts pk c tb c Paprika Hollandaise Sauce Mix Milk White Wine, Dry Swiss Cheese, Shredded Salt Pepper

c c tb tb oz c tb

Skin & bone chicken breasts; pound to flatten. Sprinkle with a little salt and pepper. Cook onion and celery in 3T butter until tender. Remove from heat; add 3 T wine, the crab and stuffing mix, and toss. Divide mixture among breasts. Roll up and secure. Combine flour, paprika. Coat chicken. Place in 11" X 7" X 2" baking dish , drizzle with 2T melted butter. Bake uncovered in 375F oven for 1 hour. Transfer to platter. Blend hollandaise sauce mix, milk. Cook, stirring, until thick. Add remaining wine and cheese. Stir until cheese melts. Serve over chicken.

Crazy Chicken Categories: Chicken, Pitzer Yield: 9 servings 9 Chicken pieces (3 lb cut-up -broiler/fryer w/skin on) Chicken broth Lemon juice Lime juice Canola OR vegetable oil 1 ts Ground turmeric (don't leave -this out! It adds a yellow Color and a little nip.) 1/2 ts Garlic salt 1/4 ts Black pepper

1/3 c 1/3 c 1/3 c

In a deep-sided skillet, simmer the chicken pieces with skin intact in a single layer without crowding in chicken broth to cover, only until the chicken meat appears milky white and the juices run clear and are no longer pink. Allow to cool, uncovered in broth. Meanwhile, prepare the basting mixture by mixing together lemon and lime juices, oil, turmeric, garlic salt and pepper. Arrange chicken pieces, skin side up, in a single layer on a broiler pan. Brush with basting mixture to evenly coat skin. Turn and baste underneath

side. Turn chicken skin side up. Broil 6 inches from heat, brushing with basting mixture every few minutes until skin is crispy and golden brown, about 5 to 8 minutes total fro large chicken pieces and 4 to 6 minutes total for smaller pieces. Makes 9 chicken pieces.

Creamed Chicken and Fettuccine Categories: Chicken Yield: 4 servings 1 pk Fettuccine noodles(6oz) 2 Large chicken breasts 1 Egg Flour,all-purpose Salt Pepper Butter or margarine Mushrooms,sliced Milk Sherry,dry Parmesan cheese,grated Parsley,chopped,for garnish

1/4 1 1/2 2 1/4 1

lb c tb c tb

1. In saucepot, prepare fettuccine as label directs; drain. Return fettuccine to saucepan; keep warm._ 2. Meanwhile, cut each chicken breast in half. In small bowl, beat egg slightly. On waxed paper, mix 1/4 cup flour, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Dip chicken pieces into egg, then into flour mixture to coat evenly._ 3. In 10" skillet over medium-high heat, in 2 tablespoons hot butter or margarine (1/4 stick), cook chicken until tender and browned, 10 minutes. Remove to platter; keep warm._ 4. Prepare sauce; In drippings in skillet, over medium heat, heat 2 more tablespoons butter or margarine; add mushrooms and cook until tender. Stir in 2 tablespoons flour, 1/2 teaspoon salt, and 1/8 teaspoon pepper; cook 1 minute. Stir in milk and sherry; cook, stirring constantly, until mixture thickens. Stir in cheese until melted. Remove 1 cup sauce._ 5. Toss fettuccine with sauce in skillet. Arrange on platter with chicken. Pour reserved sauce over chicken. Sprinkle fettuccine with parsley.

Creamed Chicken on Cornbread Categories: Chicken Yield: 6 servings 2 tb Butter, margarine or -vegetable oil 2 tb Flour 1 1/2 c Milk 1 cn Cream of mushroom soup (but -I used cream of Chicken, which was just as -tasty) 3 c Cooked cubed chicken (I used -a pound of Skinned and boned chicken -breast) A little grated cheddar -cheese (I used colby) Recipe cornbread (use your -favorite)

Start your cornbread and get it in the oven. Cook your chicken breast cubes if they weren't already cooked. Melt the butter in a large frypan. Add flour and stir til pasty. Add milk. Stir til thick and bubbly. Add cream of mushroom soup and heat until hot and thick. Add chicken and heat up. Slice cornbread into sixths. Then cut each sixth in half, and pour creamy

chicken mixture over the cornbread halves. Sprinkle with cheese. Serve with a vegetable (I served peas in lemon butter).

Creamy Baked Chicken Breasts Categories: Chicken Yield: 8 servings 4 Whole Chicken Breasts 4 Swiss Cheese Slices, 4"x4" 1 cn Cream Of Chicken Soup 1/4 c Dry White Wine 1 c 1/4 c Herb Seasoned Stuffing Mix Melted Butter Garlic Powder (Optional) 2 tb Parmesan Cheese (Optional)

Arrange split, skinned and boned chicken breasts in a lightly greased 13x9 inch baking dish. Top with cheese slices. Combine soup and wine; stir well. Spoon sauce evenly over chicken and sprinkle with crushed stuffing mix. Drizzle butter over stuffing. If desired, sprinkle with garlic powder and Parmesan cheese. Bake at 350F for 45 to 55 minutes.

Creamy Cannelloni with Chicken and Almonds Categories: Chicken, Pasta Yield: 6 servings Precooked dried cannelloni -shells (see note) 2 Chopped tomatoes 2 tb Freshly grated Parmesan -cheese SAUCE: 3 tb Butter 1 Chopped onion 3 tb Flour 1 1/2 c Chicken stock 1 c Light cream Salt and pepper to taste 22 Grated Swiss cheese FILLING: 1 1/2 c Diced cooked chicken 1 pk Frozen spinach, thawed and -drained 3/4 c Ricotta cheese 1/3 c Toasted slivered almonds 1/4 c Freshly grated Parmesan -cheese 1 Egg 1/4 ts Grated nutmeg 3/4 c

Sauce: Melt butter in a saucepan. Saute onion until tender. Stir in flour and cook for 1 minute. Add stock, cream, salt and pepper. Cook until boiling and thickened, 8-10 minutes. Remove from heat and stir in the Swiss cheese. Cover with waxed paper and set aside. Filling: Combine chicken, spinach, Ricotta, almonds, Parmesan, egg and nutmeg. Blend all ingredients together. Assembly: Place filling in the pre-cooked shells. Pour a thin layer of sauce over the bottom of a baking dish. Arrange the stuffed cannelloni in a single layer over the sauce. Sprinkle with the chopped tomatoes, and pour the sauce over the cannelloni. Sprinkle with Parmesan cheese. Cover with aluminium foil. Bake at 350 degrees F for 60-70 minutes or until pasta is soft and the top bubbles. Note: The kind of pasta used in this dish is dried, but is usually called "oven ready". I believe it is coated in egg whites to enable it to cook right in the oven when well-covered in sauce. If you make the dish ahead and refrigerate, the cooking time will be cut down because the pasta will soften in the refrigeration.

Creamy Chicken Casserole Categories: Chicken, Casserole, Fresh herbs Yield: 6 servings 2 1 1 1/4 1/4 1 1/2 1/2 1/2 tb tb c ts All-Purpose Flour Non-fat Powdered Milk Skim Milk Salt Pepper To Taste ts Dried Leaf Marjoram ts Dried Leaf Thyme c Celery, Thinly Sliced 1/2 1 1 3 2 1/2 1 1/4 c c tb c c tb c Sliced Mushrooms Chicken Broth Chicken Broth Cooked Rice Cubed Cooked Chicken Chopped Fresh Parsley Slivered Almonds (Optional)

Preheat oven to 350F. In a medium saucepan, combine flour and powdered milk. Slowly add skim milk, stirring to blend. Cook over medium heat until sauce thickens, stirring constantly. Add salt, pepper, marjoram and thyme, set aside. In a large non-stick skillet over low heat, cook celery and mushrooms in 1 tablespoon broth until tender. Stir in rice, 1 cup broth, chicken and sauce. Pour into a shallow casserole. Sprinkle with parsley (and almonds). Bake, covered 35 minutes; remove lid and bake about 10 minutes longer or until bubbling. Serve immediately.

Creamy Chicken Popovers Categories: Chicken, Low-cal Yield: 6 servings 2 18 1 1 1 1 1/4 1/4 c oz lg sm sm c ts Water Chicken Breast * Carrot, Scraped, Sliced Onion, Sliced Onion, Chopped Flour, Divided Dried Tarragon 1 3/4 1/2 1/4 1/2 2 1/4 2 c c c c tb ts x Skim Milk, Divided Plain Low-Fat Yogurt Dry White Wine Frozen English Peas, Thawed Chopped Pimento Salt Eggs

* Chicken breast should be skinned and halved. ~------------------------------------------------------------------------Combine water, chicken, carrot, and sliced onion in a large saucepan. Bring to a boil; cover, reduce heat, and simmer 30 minutes. Remove chicken from broth; cool. Bone chicken, and cut meat into 1" pieces. Set aside. Strain broth, saving 3/4 cup. Coat a large nonstick skillet with cooking spray; place over medium high heat until hot. Add chopped onion, and saute until tender. Gradually add 1/4 cup flour and tarragon, stirring well. Gradually stir in 3/4 cup skim milk, yogurt, wine, and reserved 3/4 cup chicken broth. Cook, stirring constantly, until mixture is thickened and bubbly. Stir in peas, pimento, and reserved chicken. Set aside, and keep warm. Combine remaining 1 cup flour and salt, stirring well. Add eggs and remaining 1 cup skim milk; beat with a wire whisk until well blended. Spoon mixture evenly into six 6-oz custard cups that have been coated with Pam. Place 4" apart on a baking sheet. Bake at 400F for 45-50 minutes or till golden brown. Break open each popover. Spoon 1/2 cup chicken mixture over each popover. Serve immediately.

Creamy Chicken Tarragon Categories: Chicken Yield: 4 servings

2 tb Oil 2 1/2 lb Chicken 1 Envelope Lipton Onion Soup 1/2 ts Tarragon

1 1/2 2 1/2

c c tb c

Water Dry White Wine All-Purpose Flour Whipping Or Heavy Cream

In large skillet, heat oil and brown chicken; drain. Add Lipton Onion soup mix and tarragon blended with water and wine. Simmer covered 45 minutes or until chicken is tender. Remove chicken to serving platter and keep warm. Into skillet, stir in flour blended with cream. Bring to boiling point, then simmer stirring constantly, until sauce is thickened, about 5 minutes. Serve sauce over chicken.

Creamy Chicken Breasts Categories: Chicken Yield: 6 servings 4 Boned chicken breasts 4 sl Swiss cheese 1 cn Cream of chicken soup 1/4 c White wine 2 c 1/2 c Crushed Pepperidge Farm Herb -Stuffing Melted butter

Arrange chicken in shallow baking dish and put a slice of cheese on top of each piece. Stir together soup and wine. Pour over chicken. Sprinkle with stuffing and drizzle melted butter over all. Bake, uncovered, at 350 degrees for 1 1/2 hours. Turn oven down to 300 degrees for 1/2 hour.

Creamy Chicken in Phyllo Cups Categories: Chicken Yield: 2 servings Sheets fresh or frozen -(thawed) phyllo (about 1/4 -lb.) Butter or margarine 1/4 lb Medium-sized mushrooms 1 sm Red pepper 1 bn Watercress 1 Whole large 4 -skinless,boneless chicken -breast Salt 3/4 c Half and half 2 tb Minced fresh basil or 1 tsp. -dried basil 1 tb Tomato paste Basil sprigs for garnish

About 45 minutes before serving,preheat oven to 375 degrees.In small saucepan over low heat,heat 1 tbsp. butter or margarine until melted.On work surface,place 1 sheet of phyllo (it should be about 16" x 12" rectangle).Brush phyllo lightly with some melted butter or margarine.Top with second sheet of phyllo.Brush 10 oz. custard cup with some melted butter or margarine.Line custard cup with phyllo;fold edges of phyllo up and over to form a high ruffled edge.Repeat with remaining phyllo to make 2 cups in all. For easier handling,place custard cups in jelly roll pan.Bake in oven 10 to 15 minutes until phyllo cups are golden brown.Remove custard cups to wire rack. Meanwhile, cut mushrooms into quarters; cut pepper into very thin strips; coarsely chop watercress; place all the vegetables in medium bowl. Cut chicken breast into 1" cubes; set aside.

In 10" skillet over medium high heat, in 1 Tbs hot butter or margarine, cook vegetable mixture until vegetables are tender, stirring constantly. With slotted spoon, remove vegetable mixture to same bowl. In same skillet over medium high heat, in 1 Tbs hot butter or margarine, cook chicken with 1/4 tsp salt about 5 minutes or until lightly browned and fork-tender, stirring constantly. With slotted spoon, remove chicken to bowl with vegetables. Into drippings remaining in skillet over high heat, stir half and half, basil, tomato paste and 1/8 tsp salt; cook, stirring constantly, until mixture boils. Boil about 2 minutes or until liquid is reduced to about 1/2 cup. Add chicken mixture to skillet; heat through. To serve, carefully remove phyllo cups from custard cups onto dinner plates. Spoon chicken mixture into phyllo cups. Garnish with basil sprigs. Makes 2 servings.

Creamy Chicken Broccoli Noodles Categories: Chicken, Pasta Yield: 4 servings 2 pk Ramen noodles (chicken) 1 cn Cream of Mushroom Soup 1/2 Soup can milk 1 1/2 c Cubed cooked chicken 1 1/2 c 1/2 c Cooked broccoli flowerets Quartered cherry tomatoes (optional)

1>. In saucepan, cook noodles according to package directions. Add seasoning packets; drain off most of liquid. 2>. Stir in Cream of Mushroom Soup and milk. Heat through, stirring often. 3>. Stir in tomatoes (optional).

Creole Chicken Wings with Peach Mustard Sauce Categories: Chicken, Appetizers, Wings Yield: 8 servings 3 4 2 2 1 lb Chicken Wings Cloves Garlic, Minced ts Dry Mustard ts Paprika ts Dried Thyme 1 1 1/2 1/2 1/4 ts ts ts ts c Granulated Sugar Cayenne Pepper Salt Black Pepper Lemon Juice

----------------------------PEACH MUSTARD SAUCE---------------------------1/2 c Peach Jam 2 ts Pimiento, diced 1 tb Dijon Mustard 1 ts Cider Vinegar Cut tips off wings; reserve for stock. In small bowl, stir together garlic, mustard, paprika, thyme, sugar, cayenne, salt and black pepper; blend in lemon juice to make paste. Using pastry brush, brush paste over wings. Arrange wings, meaty side down, on lightly greased foil-lined baking sheets. Let stand for 30 minutes at room temperature. Bake in 475F oven for 15 minutes; turn wings over and bake for 15 to 20 minutes or until brown, crisp and no longer pink inside. Peach Mustard Sauce: In saucepan, melt jam over low heat; stir in mustard, pimiento and vinegar. Serve separately for dipping. (Makes 4 main-course or 8 appetizer servings)

Crisp Deviled Drumsticks Categories: Chicken, Barbecue Yield: 4 servings 1/2 2 2 1 1/2 8 c tb tb tb ts Low-sodium soy sauce Dry sherry Dijon-style mustard Prepared chili sauce Hot red pepper sauce Medium-size chicken -drumsticks (about 1 3/4 lb) Fresh breadcrumbs, about 2 -slices bread, Preferably day old 1/4 c Chopped fresh parsley 1 ts Paprika Fresh herb sprigs, optional 1 c

Start fire in grill, placing rack 4 inches above the coals (see note). Beat soy sauce, sherry, mustard, chili sauce and hot red pepper sauce in a large bowl, using fork; add drumsticks, turning to coat. Let stand for 10 minutes or until fire is ready. Combine breadcrumbs, parsley and paprika in a shallow dish. Drain drumbsticks; dip, one at a time, into crumb mixture to coat completely. Place sheet of foil on hot grill rack; arrange drumsticks on foil; cook, covered with grill cover, for 20 minutes until coating is golden brown and drumsticks are cooked through. Serve garnished with herb sprigs, if desired. NOTE: Drumsticks may be baked in oven. Heat oven to 400F. Marinate drumsticks and coat with crumbs as directed; arrange on foil in a jellyroll pan or shallow roasting pan. Bake for 25 minutes until golden and cooked through. Makes 4 servings.

Crispy Chicken Drumsticks Categories: Chicken, Low-cal, Fresh herbs, Garlic Yield: 4 servings 8 1 1/2 1/4 2 x c c tb Chicken Drumsticks,Skinned * Dry Whole Wheat Breadcrumbs Grated Parmesan Cheese Minced Fresh Parsley 1/4 ts Garlic Powder 1/8 ts Pepper 1/3 c Skim Milk

* About 2-1/2 pounds. ~-----------------------------------------------------------------------Rinse chicken with cold water, and pat dry. Combine bread crumbs and other ingredients (except milk), stirring well. Dip drumsticks in skim milk. Dredge in breadcrumb mixture, coating well. Place drumsticks in a 10x6x2" baking dish sprayed with Pam. Bake at 350F for 1 hour or till tender.

Crispy Chicken Bites Categories: Chicken Yield: 4 servings 2 Whole medium chicken -breasts,skinned,halved 16 Ritz round crackers 2 tb Butter or margarine

-lengthwise,and boned ( 1 pound) Egg

1/2 c

Bottles barbecue sauce, -sweet sour sauce or -mustard-

mayonnaise sandwich and salad sauce Put chicken and 1 Tbs water into a 9" microwave safe pie plate. Cover with waxed paper. Microwave on 100% (high) for 3 minutes. Give dish a half turn. Cook 2 minutes more or until no pink remains. Pour off liquid. In small bowl, stir together egg and 1 Tbs water. In a plastic bag, crush crackers. Cut chicken into bite size chunks. Dip chunks into egg mixture, then put into bag with crushed crackers. Shake to coat chicken. In microwave safe pie plate cook butter about 15 seconds or until melted. Add chicken. Cook, uncovered for 1 minute. Stir. Cook 1 or 2 minutes more or until hot. In small microwave safe bowl, cook sauce, uncovered, about 1 minute or until hot. Use sauce for dipping. Makes 4 servings.

Crispy Chicken Categories: Chicken, Low-cal Yield: 4 servings --------------------------------COATING MIX-------------------------------2 c Dry bread crumbs 1 ts Basil 1/3 c Grated Parmesan cheese 1/2 ts Garlic powder 1 ts Oregano ----------------------------------CHICKEN---------------------------------4 Pieces of chicken 2 lb total Combine the coating mix ingredients and mix well. Measure out 3/4 cup into a plastic bag. Place chicken pieces into bag and shake to coat. Place chicken pieces in a baking dish with heaviest sections towards the outside of the dish. Cover with waxed paper. Microwave at medium 70% for 18-20 min or until juices run clear. Allow 5 minutes aftercooking time. Note: Coating mix keeps well in refrigerator. In microwave cooking, natural cheeses (Swiss, Cheddar, Parmesan, Romano) melt, brown and crisp. VARIATIONS: Mexican - Substitute chili powder or oregano, add 1/8 ts cayenne. Cheddar - Substitute Cheddar cheese for Parmesan 4 servings, each 1 chicken piece 3 protein choices, 1/2 starch choice 8 g carbohydrates, 25 g protein, 10 g fat, 289 calories

Crispy Chicken (Weight Watchers Magazine) Categories: Chicken Yield: 6 servings 1 tb + 1 t. reduced-calorie tub -margarine 1 1/2 oz Corn flakes 1/4 ts Salt 1/8 ts Ground red pepper 8 oz Chicken drumsticks

1 tb Grated Parmesan cheese 1 ts Onion powder

8 oz Chicken breasts, split

Adapted from Veterans Stadium, Philadelphia, PA. Foodservice: Ogden Entertainment Services Posted by: Valerie Whittle June '91 Serves:4 1. Preheat oven to 400F. Place margarine in 13x9" baking pan. Place pan in oven for 3-5 minutes, until margarine melts. Remove pan from oven. 2. In food processor, combine corn flakes, cheese, onion powder, salt and pepper; process until corn flakes are coarsely chopped. Place crumb mixture in gallon-size sealable plastic bag. 3. Remove skin from chicken; coat pieces, one at a time, in melted margarine. Place chicken in bag with crumbs; seal bag and shake to coat. Place chicken in prepared pan. 4. Bake 30 minutes; turn chicken over and cook 15 minutes longer, until cooked through and crispy. Each serving provides: 1/2 FA, 2 P, 1/2 B, 10 C Per serving: 161 cal, 18 g pro, 5 g fat, 10 g car, 375 mg sod, 51 mg chol

Crispy Chicken with Parmesan Tomatoes Categories: Chicken, Vegetables, Cheese Yield: 2 servings 1/2 c Seasoned Dry Bread Crumbs 1 tb Parsley; Chopped 1 sm Garlic Clove; Minced Olive Or Salad Oil Coarsely Ground Black Pepper 2 tb Dijon Style Mustard 2 lg Chicken Breast Halves; W/ -Skin And Bones, About -1 1/2 Pounds About 50 minutes before serving: Preheat the oven to 400 Degrees F. In a small bowl, mix the bread crumbs, chopped parsley, minced garlic, 2 ts of the olive or salad oil, and 1/4 ts of the pepper, blending well. Brush the Dijon style mustard onto the skin side of the chicken-breast halves, then coat with the bread crumb mixture, firmly pressing the coating mixture into the chicken. Spray an 11 X 7-inch glass or ceramic baking dish with non stick cooking spray. Place the chicken, skin side up, in the baking dish. Bake the chicken, without turning, for 20 minutes. Meanwhile, cut each tomato, lengthwise, in half. On waxed paper, mix the Parmesan cheese, oregano, salt and 1/4 ts of black pepper, stirring to mix well. Sprinkle the cheese mixture over the tomato halves. Add the tomatoes to the chicken in the baking dish and bake for an additional 15 to 20 minutes or until the coating on the chicken is crispy and browned and the juices run clear when the chicken is pierced with the tip of a knife. To Serve: 3 md Plum Tomatoes; About 3/4 Lb 2 tb Parmesan Cheese; Grated 1 ts Dried Oregano Leaves; -Crushed 1/2 ts Salt 1 bn WaterCress Bottled Olive Oil And -Vinegar Salad Dressing

Toss the watercress with the salad dressing. Arrange the tomatoes, chicken and the salad on 2 plates and sit down to eat. EACH SERVING CONTAINS: Calories: 430 Milligrams. Fat: 25 Grams Cholesterol: 87 Milligrams Sodium: 1500

Crispy Chicken Wings Categories: Chicken, Wings Yield: 32 servings 1/2 c Butter Flavor Crisco 1 ts Onion salt 1/2 ts Pepper 3 lb Chicken wings 1 c All-purpose flour

Preheat oven to 400 degrees. Line shallow baking pan with aluminum foil. Cut wings at each joint, discarding tips. Melt Butter Flavor Crisco in mined pan. Combine flour, onion salt and pepper in plastic bag. Add chicken pieces, a few at a time and shake to coat. Place in pan. Bake 25 minutes @ 400 degrees. Turn chicken wings over and bake an additional 20 to 25 minutes or until crisp. Transfer to paper towels before serving. Serve with barbecue sauce, blue cheese or hot sauce. Makes about 32 to 36 pieces.

Crispy Corny Baked Chicken Categories: Chicken Yield: 4 servings Chicken Fryer (2-3 Lbs.) Cut Up, Skin & Fat Removed 1/2 ts Salt 1/8 ts Pepper 1 1 c Skim Milk 1 c Cornflake Crumbs 2 cl Garlic Minced

Preheat Oven To 400 F. Season Chicken With Salt, Pepper & Garlic. Dip Into Milk & Roll in Cornflake Crumbs. Place in Lightly Pam Sprayed Baking Dish Being Careful That The Pieces Do Not Touch. Bake 45 Min. OR Until Tender. (Fat 5.6. Chol. 79.)

Crispy Lemon-Fried Chicken Categories: Chicken Yield: 6 servings Broiler-fryer chickens (2 to -3 lbs. Each), cut up or 16 pieces -of chicken 3 1/2 ts Salt, divided 1 md Lemon, juice of 2 1 c Flour 1 ts Paprika 1/8 ts Pepper Cooking oil 2 tb Water

Place chicken pieces in a large bowl; add 3 tsp. salt, lemon juice and enough water to cover chicken. Soak in refrigerator overnight. Drain thoroughly. In a paper bag, combine flour, paprika, pepper and remaining salt. Toss chicken pieces in flour; shake off excess. Heat about 1/2" of oil in a large skillet. When hot, carefully add chicken and brown lightly

on all sides, about 20 minutes. Reduce heat. Add water; cover and cook until tender, about 20 minutes. Uncover and cook until chicken is crisp, about 10 minutes.

Crispy Mustard Chicken Categories: Chicken, Low-cal Yield: 4 servings 2 2 1/4 1/3 tb tb c c Mayonnaise (Diet) Prepared Mustard Wheat Germ Fine, Dry Bread Crumbs 1/2 ts Ground Thyme 1/4 ts Salt 4 x Chicken Breast Halves *

* 4 oz each, skinned and boned. ~------------------------------------------------------------------------Combine mayonnaise and mustard in a small bowl; stir well. Combine wheat germ and other ingredients except chicken in a shallow bowl. Brush each chicken breast with mustard mixture, then dredge in breadcrumb mixture. Place chicken in a 10"X6"X2" baking dish that has been coated with Pam. Cover and bake at 350F for 40 minutes. Uncover and bake an additional 20 minutes or until chicken is tender.

Crispy Potato Chicken Categories: Chicken, Potatoes Yield: 4 servings 1 lg Potato (8 ounces), peeled 3 tb Dijon-style mustard (or -more) 1 lg Clove garlic, minced 2 Whole chicken breasts (1 -pound), skinned And split in halve 1 1/2 ts Olive oil or cooking oil Ground black pepper Snipped fresh parsley, -cilantro, rosemary, Or chives

In a food processor fitted with a medium shredding disk, coarsely shred the potato. (OR, shred with a grater.) Transfer the shredded potato to a bowl of ice water; let stand for 5 minutes. Meanwhile, in a small bowl combine the mustard and garlic; mix well. Rinse the chicken and thoroughly pat dry. Brush or spread the mustard mixture on the meaty side of the chicken breast halves. Place the chicken, bone side down, in a foil lined 15 x 10 x 1-inch baking pan. Drain the potato. Thoroughly pat dry with paper towels. (For crisp, golden potato "skin", make sure you pat the potato shreds as dry as possible.) Place the potatoes in a medium mixing bowl. Add the olive oil; toss to mix well. Top each piece of chicken with about 1/3 cup of the potato mixture in an even layer, forming a "skin". Sprinkle lightly with pepper. Bake in a 425 F oven for 35 to 40 minutes or until the chicken is no longer pink and the potato shreds are golden. (If potatoes are not browning, transfer pan to broiler. Broil for about 5 minutes or until golden, watching closely.) Sprinkle with the desired herbs. Serve immediately Makes 4 servings.

Crockpot Bbq Chicken Categories: Chicken, Crockpot Yield: 6 servings 1 Onion; cut up 1 Bottle BBQ sauce

Chicken pieces; whatever you -like and however many you -need Put chicken in bottom of crockpot (I always skin mine first). and add onions and BBQ sauce. Cook on LOW for about 8 to 10 hours.

Crockpot Dressing Categories: Crockpot, Poultry, Chicken Yield: 6 servings 1 2 2 1/4 2 12 1 c c c c c c ts Margarine Onion, chopped Celery, chopped Parsley sprigs Mushrooms, 8 oz., drained Bread cubes, slightly dry Poultry seasoning 2 1 1/2 ts 1 1/2 ts 1 ts 1/2 ts 1/2 ts 3 1/2 c Eggs, well beaten Salt Sage Thyme Pepper Marjoram, optional Chicken broth

Melt butter in a skillet and saute onion, celery, parsley, and mushrooms. Pour over bread cubes in a very large mixing bowl. Add all seasonings and toss well. Pour in enough broth to moisten. Add eggs and mix well. Pack lightly into Crockpot. Cover and set to high for 45 minutes then reduce to low to cook for 4 to 8 hours. This recipe is from the Rival Crock Pot Cookbook. I have enjoyed this many times at a friend's house. Using this recipe, I'll bet you can modify your own to work perfectly in the crockpot. Sure saves oven space in Thanksgiving!

Crunchy Parmesan Chicken Wings Categories: Chicken, Wings, Snacks Yield: 60 servings 4 1/2 1/2 1/4 4 lb c ts ts Chicken wings Flour Paprika Salt and pepper Eggs Greshly grated parmesan -cheese 1/2 c Dry bread crumbs 1 ts Each dried basil and oregano 2 c

Directions: remove tips from chicken wings and reserve for stock if desired;separate wings at joints. In shallow dish, combine flour, paprika, salt and pepper. In another shallow dish, beat eggs. In third shallow dish,combine cheese, bread crumbs, basil and oregano. Dip wings into flour mixture, then into eggs, then into cheese mixture, pressing firmly. (Wings can be prepared to this point, placed on rack, covered and refrigerated for up to 4 hours.) Arrange wings on greased rimmed baking sheets. Bake in 375 F oven for 35-40 minutes, turning once, or until golden brown and crisp. Makes about 60 pieces.

Crusty Parmesan Wings Categories: Chicken, Wings Yield: 36 servings 1 c Grated Parmesan cheese 1/2 c Dry fine bread crumbs 1 1/2 ts Paprika 3/4 c Golden Italian dressing 3 lb Chicken drummettes or whole -wings Stir well.

Combine cheese, bread crumbs and paprika in small bowl. Pour dressing into another small bowl.

If using whole wings, discard tips. Cut wings apart at joint. Dip each piece into dressing then coat with cheese mixture. Place on greased or foil-lined baking tray. Bake, uncovered, in 350 F oven for about 45 minutes until tender. Serve warm. These may be prepared ahead. Reheat in 350 F oven for about 10 minutes until hot. Makes about 36-40 pieces.

Cuban Farm Style Chicken Categories: Chicken, Cuban Yield: 4 servings 3 lb Roasting chicken, cut into -quarters, or serving -pieces, or 3 lbs chicken Breasts and thighs Salt and pepper to taste 3 To 4 cloves garlic 1/2 ts Ground cumin 1/2 c Sour (seville) orange juice -mixed with 1/8 cup each, -fresh lime and Lemon juice Pure spanish olive oil or -vegetable oil 1/2 c Dry sherry 1 lg Onion, thinly sliced 1/2 c Chicken stock or canned -chicken broth 1 tb Flour, optional 2 tb Finely chopped fresh parsley 1/4 c

This dish features chicken that simmers on the stove until the meat practically falls off the bones. Organic or free range chickens are perfect for this recipe, since they are similar to the farm chickens in Cuba Wash the chicken, pat it dry with paper towels, and season liberally with salt and pepper. In a mortar, crush the garlic into a paste with the cumin and rub the garlic paste into the chicken. Place the chicken in a nonreactive bowl, pour the orange juice over it, cover, and refrigerate for at least 1 hour or overnight. Remove the chicken from the marinade, (reserving the marinade) and pat dry. In a heavy bottomed casserole, heat the oil over medium heat until fragrant, then brown the chicken on all sides. Add the reserved marinade, the sherry, onion and stock, reduce the heat to low, cover, and simmer until the chicken is fork tender, 35-45 minutes. Transfer the chicken to a serving platter. Strain the sauce through a colander and return it with the flour to the casserole. Cook the cauce over low heat, stirring, until it has thickened, 5 6 minutes, correct the seasonings, pour over the chicken,and garnish with the parsley. Serves 4.

Cumin Crusted Chicken Salad Categories: Salads, Chicken Yield: 4 servings 1/4 c Chopped Tomato 1 ts Pepper

3 3 1 1 1

tb tb tb sm tb

Peeled, Chopped Cucumber Chopped Green Pepper Chopped Purple Onion Jalapeno Pepper Chopped Ground Cumin

(4 Oz. ) Chicken Breasts Boned And Skinned 1 tb Red Wine Vinegar Cherry Tomatoes (Optional) Fresh Basil (Optional)

Combine Tomato, Cucumber, Green Pepper, Purple Onion & Jalapeno Pepper in A Small Bowl & Set Aside. Combine Cumin & Pepper. Rub All Sides Of Chicken Breasts With This.Place A Large Cast Iron Skillet Over Medium High Heat Until Hot. Add Chicken & Cook 6 Min. On Each Side OR Until Tender. Remove From Skillet, Reserving Drippings in Skillet. Set Chicken Aside. Add Vinegar To Pan Drippings & Cook 2 Min, Stirring Constantly. Pour Over Reserved Vegetable Mixture, Tossing Well. Thinly Slice Each Chicken Breast Diagonally Across Grain & Arrangeon Individual Serving Plates. Serve With Reserved Vegetable Mixture.Garnish Each Serving With Cherry Tomatoes & Basil. 155 Cal. Per Chicken Breast Half & 3 T. Vegetable Mixture.

Curied Cashew Chicken Salad with Mango and Cashews Categories: Low-cal, Chicken, Poultry, Salads Yield: 6 servings 3 lb Chicken breasts, poached, -skin and bones discarded -and the meat Cut into bite-sized pieces -(about 4 cups) 2 tb Fresh lemon juice 2 Monagoes, peeled, pitted and -cut into 3/4" pieces 1 c Chopped celery 4 Scallions including the -green part, minced 1/4 c 1/4 c Plain yogurt Mayonnaise (I used Weight -Watchers' brand...no fat) 1 1.2 tsp curry powder 1/2 ts Ground cumin 1 c Roasted cashew nuts, chopped -(I used 1/2 cup...it was -fine) 2 tb Chopped fresh coriander, if -desired

In large bowl, toss together the chicken, lemon juice and mangoes and add celery and scallions. In small bowl, whisk together mayonnaise, yogurt, curry powder and the cumin. Add dressing to chicken mixture with salt and pepper to taste. Salad may be made up to 1 day in advance and kept covered and chilled. Just before serving, stir in the cashews and the coriander. Serve the salad at room temperature or chilled, as you prefer. Yield: serves 6

Curried Chicken Categories: Chicken, Low-cal Yield: 6 servings 3 3 1 1/2 1 1 1/4 Chicken Breasts, Halved tb All-Purpose Flour c Sliced Onion tb Water Apple, Peeled, Chopped ts Curry Powder 1/8 1/8 1/2 1/8 1 1/3 ts ts ts ts c c Ground Ginger Ground Tumeric Salt Pepper Chicken Broth Raisins

Preheat oven to 350F. Rinse chicken, pat dry; dredge in flour. Spray a large non stick skillet with vegetable spray; heat over medium high. Add chicken and cook just until brown; turn and brown other side. Put chicken in a medium size shallow casserole. In skillet over low heat, cook onion in 1 T water 5 minutes; add apple and cook 1 min. Spoon over chicken; sprinkle with spices. Pour broth over all. Bake, covered, 55 min or until tender. Add raisins and cook 5 minutes longer.

Curried Chicken Dinner Categories: Chicken, Low-cal Yield: 6 servings 2 1/2 1 1 1/2 6 2 1/2 1/2 1/4 2 c c ts x c ts ts c Water Brown Rice, Uncooked Chicken Bouillon Powder Chicken Breast Halves * Water Curry Powder Salt Unsweetened Orange Juice 2 2 1 1 2 1 1 tb tb ts ts c lg lg Cornstarch Dry Sherry Groung Ginger Grated Orange Rind Diagonally Sliced Celery Sweet Red Pepper ** Green Pepper **

* 6 ounces each. ** seeded and cut into julienne strips. ~------------------------------------------------------------------------Combine 2-1/2 cups water, rice, and bouillon powder in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 50 minutes or until liquid is absorbed. Combine chicken, 2-1/2 cups water, curry powder, and salt in a large Dutch oven; bring to a boil. Cover, reduce heat, and simmer 30 minutes or until chicken is tender; drain. Bone chicken, and cut into bite-size pieces; set meat aside. Combine orange juice, cornstarch, sherry, and ginger in a small bowl, stirring until cornstarch is dissolved; set aside. Coat a large nonstick skillet with Pam; place over med-hi heat until hot. Add celery and peppers, and saute until crisp-tender. Stir in reserved chicken and orange juice mixture; bring to a boil. Cook 1 minute, stirring constantly, until thickened. To serve, spoon chicken mixture over hot, cooked rice.

Curried Chicken Breasts (Oven Bag) Categories: Chicken Yield: 6 servings 2 pk (1 1/2 oz. each) chicken -gravy mix 1 tb Curry powder 1 c Water 6 Chicken breast halves Salt Pepper Paprika

Preheat oven to 350 degrees. Mix chicken gravy mix, curry powder and water in large size (14 X 20") oven cooking bag and place in 12 X 8 X 2 baking dish. Season chicken breasts with salt, pepper, paprika; place in single layer in bag. Close bag with nylon tie; make 6 half-inch slits in top. Bake @ 350 degrees for 45 minutes or until tender. Serves 6.

Curried Chicken Salad (Sen. Bond-Missouri) Categories: Chicken, Poultry, Salads, Spicy

Yield: 8 servings 2 c 4 1 c 2 c 1 c 1/2 c Cooked chicken breast, diced Scallions, sliced Water chestnuts, sliced Cooked rice, at room -temperature Mayonnaise Prepared chutney 1 ts Curry powder 1 ts Salt Freshly ground black pepper -to taste 2 Bananas 1/4 c Lemon juice 1 1/2 c Chopped peanuts

Note from Senator Christopher Bond of Missouri - Following my son, Sam's, christening at the First Presbyterian Church in my hometown of Mexico, this savory chicken salad was featured along with asparagus and a watermelon basket brimming with fresh fruit. That Father's Day in 1981 is a date we'll never forget. Combine chicken, scallions, and water chestnuts with rice. In a separate bowl, combine mayonnaise, chutney, curry, salt and pepper. Mix well. Thoroughly combine mayonnaise dressing with chicken-rice mixture. Chill. Taste and adjust seasonings. Cut bananas diagonally into 1" slices. Dip slices into lemon juice and coat with peanuts. To serve, arrange salad on small platter. Surround salad with banana slices and garnish with chopped nuts. Additional condiments may be served: chopped green peppers, toasted almonds, plumped raisins and coconut are a few choices. Yield: 6-8 servings

Curried Chicken Salad Categories: Chicken, Low-cal, Salads Yield: 6 servings -----------------------------------SALAD----------------------------------1 lb Boneless chicken breasts 1 c Green grapes, halved 2 c Chicken stock 4 Scallions, sliced 2 Cucumbers, thinly sliced 1 tb Dried currants 3 Stalks celery, thinly sliced ----------------------------------DRESSING---------------------------------1 c Low fat yogurt 2 ts Lime juice 2 tb Curry powder pn White pepper 1 tb White wine vinegar Poach breasts for 5-6 min. Drain, cool and cut into 1" cubes. Place in bowl with salad ingredients. Whisk dressing ingredients. Gently fold into salad. Chill salad. Can be prepared up to 2 days in advance. 142 cal, 2 g fat, 12.7 %

Curried Coconut Chicken Balls Categories: Appetizers, Chicken Yield: 6 servings 3/4 c Flaked coconut 3 oz Cream cheese, at room -temperature 2 tb Mayonnaise 1 c Chopped cooked chicken 1 2 1 1/2 1/2 c tb tb ts Chopped walnuts Minced onion Curry powder, to taste Salt

1. Preheat oven to 350. Spread out coconut on a small baking sheet & toast in oven until lightly brown, 12 1/2 minutes. Let cool slightly. 2. In a small bowl, blend together cream cheese & mayonnaise until smooth. Add chicken, walnuts, onion, curry powder & salt. Mix well. 3. Form chicken mixture into 1" balls. Roll in toasted coconut to coat. Cover & refrigerate until chilled.

Czechoslovakian Liverballs Categories: Chicken Yield: 1 servings 1 lb Chicken liver 5 sl Bread 1 md Onion Parsley 1 Egg 6 tb All-purpose flour 1 1/2 ts Salt 1/4 ts Pepper 3/4 ts Marjoram 2 Cloves garlic Garlic powder to taste

These liverballs are cooked in chicken soup. In food processor, combine: liver, onion, parsley and egg. Process until smooth. Add salt, pepper, marjoram, flour and bread crumbs. Refrigerate for two hours til cold and firmish. Cook. To cook: In boiling chicken broth, drop liver from large tablespoon. When last ball enters broth, return broth to boil, reduce to simmer, cover pot and simmer 10 minutes.

Deadman's Chili Categories: Beef, Chicken, Chili Yield: 6 servings 2 lb To 2 1/2 lb coarse ground -beef chuck (leaner the -better) 1 lb Coarsely chopped & boned -chicken(turkey will do too) 3 c Stewed chopped tomatos 1 1/2 c Tomato paste 4 tb Chili powder 4 To 6 whole Jalapeno peppers 1 1/2 ts Cayenne flakes 1 1/2 ts Salt 1 tb Blackstrap molasses 3 1/4 2 4 12 1/4 1 4 3 4 md Onions chopped c Green &/or red Bell pepper oz Tequila To 6 cloves of garlic minced oz Beer (not Lite) c Masa Harina ts Angostura Bitters oz Sour mash whiskey Bay leaves tb Ground cumin (freshly ground -is best)

Cook meat, 1 clove of garlic and 1 onion together. Mix all other ingredients except, 1 Tb of cumin, together and pour over meat in a large pot. Bring slowly to a boil & stir continously until boiling. Cook at a boil for 10 minutes and then lower heat to Medium Low for 15 minutes stirring several times. Lower heat again to simmer & cook for 1.5 -2 hours stirring frequently. Add remaining cumin after cooking for 1 hour. You may make this hotter by gashing the sides of the Jalapeno peppers & by adding more of them. This recipe when served over rice with fresh, piping hot

cornbread is hard to beat! It is excellent when served over scrambled or fried eggs as well. Serves 6-8 persons.

Deep-Dish Chicken Pie Categories: Pies, Chicken Yield: 8 servings 5 lb Broiler-fryers,cut-up 1/2 ts Pepper 1/2 ts Marjoram leaves Water Salt 2 Carrots,large,sliced 1 Celery stalk,large,sliced 3/4 lb Onions,small,white Flour,all-purpose Half-and-half Lima beans,baby,frozen(10oz) Mushrooms,small Shortening Shortening Egg yolk

1 3/4 1 1/2 1 2 1

c pk lb c tb

1. In 5-quart Dutch oven or saucepot over high heat, heat chickens, pepper, marjoram, 4 cups water, and 2 teaspoon salt to boiling. Reduce heat to low; cover and simmer 35 minutes or until chicken is fork-tender._ 2. When chicken is done, reserve 1 cup broth. Cool chicken until easy to handle; remove and discard bones and skin; cut meat into 1" pieces._ 3. In 3-quart saucepan over high heat, heat carrots, celery, onions, and reserved 1 cup chicken broth to boiling. Reduce heat to low; cover and simmer 10 minutes or until vegetables are almost tender. Remove from heat. With slotted spoon, remove vegetables to medium-sized bowl._ 4. In small bowl, blend 1/2 cup flour with 3/4 cup half-and-half; gradually stir into broth in saucepan; stir in remaining half-and-half. Over low heat, cook, stirring until sauce thickens slightly. Stir in chicken, cooked vegetables, thawed lima beans, mushrooms, and 1 1/2 teaspoon salt. Spoon mixture into 13x9" baking dish._ 5. Prepare pastry: In medium-sized bowl, stir 3 cups all-purpose flour and 1 1/2 teaspoon salt. With pastry blender or two knives used scissors fashion, cup shortening into flour to resemble coarse crumbs. Sprinkle about 1/2 cup water, a tablespoon at a time, into flour mixture, mixing lightly with a fork until pastry is just moist enough to hold together; shape pastry into a ball._ 6. On lightly floured surface with floured rolling pin, roll two-thirds of dough into 15x11" rectangle. With knife, cut several small slits in center of pastry. Place pastry loosely over chicken mixture. Trim pastry edge, leaving 1" overhang; fold overhang under and press gently all around baking dish to make a high stand-up edge. Roll and cut remaining dough to make decorative design for top of pie._ 7. In cup, beat egg yolk with 1 teaspoon water. Brush pastry with egg-yolk mixture. Bake pie in 350'F oven 1 hour or until crust is golden and chicken mixture is heated through.

Deviled Bones - Chicken Wings Categories: Chicken, Appetizers, Wings Yield: 6 servings 2 tb Butter 1 tb Chili Sauce 1 tb Worcestershire Sauce 1 tb Walnut Catsup <??> 1 ts Made mustard

Few grains cayenne Drumsticks, second joints, and wings of a cooked chicken Salt Pepper Flour Cup hot stock Finely chopped parsley

Melt butter, and add Chili Sauce, Worcestershire Sauce, Walnut Catsup, mustard, and cayenne. Cut four small gashes in each piece of chicken. Sprinkle with salt and pepper, dredge with flour, and cook in the seasoned butter until well browned. Pour on stock, simmer five minutes, and sprinkle with chopped parsley.

Deviled Drumsticks Categories: Chicken, Barbecue Yield: 4 servings 8 Chicken legs 1/4 ts Liquid red pepper 2 ts Prepared mustard 1/8 ts Garlic salt Servings: 4 Rinse and dry chicken legs. Combine mustard, catsup, Worcestershire, red pepper, garlic salt, parsley flakes and pepper in small bowl. Spread on chicken legs. Grill about 35 minutes, turning frequently until tender. 150 calaries each. 2 1/8 3 1/2 ts ts tb ts Worcestershire sauce Pepper Catsup Parsley flakes

Dijon Chicken Categories: Chicken Yield: 4 servings 4 Chicken breast halves, -skinned and boned 2 tb Butter 1 cn VEG-ALL Mixed Vegetables -(16 oz) 1 cn Chicken broth (12 oz) 1/2 1/4 1 1 1/2 1/8 c c tb c ts Light cream Flour Dijon mustard Cooked noodles White pepper

1. Melt butter in skillet; cook chicken about 20 minutes, or until tender. Remove from pan. 2. Drain VEG-ALL and add liquid to pan juices with chicken broth. 3. Combine light cream and flour; add to liquid in pan. Cook and stir until thickened; stir in mustard. 4. Heat vegetables and cooked noodles in a little of the sauce. 5. Heat chicken in remaining sauce and serve over vegetable mixture.

Dijon Chicken Salad Sandwich Categories: Sandwiches, Chicken Yield: 6 servings 3/4 1/4 1 1 c c tb ts BEST FOODS mayonnaise Sliced green onions Dijon mustard Dried dill 1/2 ts Salt 2 c Cubed chicken Lettuce Tomato

Combine mayonnaise, green onions, Dijon mustard, dill, salt, and chicken. Fill croissants with lettuce, tomato, and chicken salad.

Dilled Chicken Paprika Categories: Chicken Yield: 4 servings Vegetable cooking spray 1 tb Vegetable oil 2 Whole chicken breasts (about -14-1/2 oz), Skinned, boned, and cut into -1-inch pieces 1 c Mushrooms, fresh, sliced 1/2 c Onion, chopped 1/2 c Chicken broth 2 ts Paprika *Directions:* Coat a large heavy skillet with cooking spray; add 1 tablespoon oil. Place skillet over medium heat until hot; add chicken. Heat 3 to 5 minutes, stirring occasionally, until chicken is lightly browned. Remove chicken from skillet; reserve drippings. Add mushrooms and onion; saute until vegetables are tender. Return chicken to skillet. Add broth, paprika, dillweed, and pepper; cover and simmer 15 minutes or until chicken is tender. Combine cornstarch and water; stir until smooth. Add to chicken, and cook over medium heat, stirring constantly, until mixture comes to a boil. Cook mixture 1 minute. Remove from heat, and stir in yogurt. Serve immediately over noodles. Garnish with parsley, if desired. Yields 4 servings (about 328 calories, 38.1 grams protein, 9.4 grams fat, 19.6 grams carbohydrate, 91 milligrams cholesterol, 218 milligrams sodium, and 563.2 milligrams potassium per serving.) 2 1/4 1 2 1 Dillweed, fresh, chopped Pepper Cornstarch Cold water Crtn plain low-fat yogurt -(8-oz) 2 c Hot cooked noodles (cooked -without salt or fat) 1 tb Parsley, fresh, chopped -(optional) ts ts tb tb

Dilled Chicken Pot Pie Categories: Chicken Yield: 6 servings Karen Mintzias ----------------------------------FILLING---------------------------------3 tb Butter Freshly ground black pepper 1/2 c Finely diced celery 2 c Cooked chicken 1/2 c Finely diced onion - (shredded or diced) 1 sm Bay leaf 3/4 lb Diced cooked potatoes 3 tb Flour 1/2 lb Diced cooked carrots 1 1/2 c Chicken stock 6 oz Green peas, cooked 1 1/2 c Milk or cream -OR- green beans 1 ds Tabasco (or more, to taste) - cut into 1-inch pieces

Salt

1/2 c

Chopped dill

----------------------------------BISCUITS---------------------------------1 c Sifted all-purpose flour -(or a combination), cold 1 1/2 ts Baking powder 1/2 c Milk 1/4 ts Salt 3 tb Chopped dill 3 tb Butter or veg. shortening For Filling: Melt the butter over low heat in a large saucepan. Add the celery, onion, and bay leaf, cover, and cook about 10 minutes, or until the vegetables are soft. Sprinkle the flour over the vegetables, stir well to incorporate, then cook for about 5 minutes. Stir in the chicken stock and the milk or cream. Cook the sauce over low heat for 15 minutes, stirring occasionally. Remove the bay leaf and add the Tabasco, salt, and pepper. Stir in the chicken, potatoes, carrots, peas or beans, and dill. filling warm while you make the biscuit dough. Biscuits: Preheat the oven to 425 F. Sift the flour, baking powder, and salt together in a bowl. Make a well in the mixture and cut the fat into the dry ingredients. Add the milk and dill and stir the mixture with a fork for about a minute, or until the dough leaves the sides of the bowl. Transfer the chicken and vegetable mixture to a 3-quart ovenproof casserole. Drop the dough over the filling with a large spoon, spacing evenly, to make six biscuits. Bake for 20 to 25 minutes, or until the biscuits are lightly browned and the pie is bubbling. Serve hot. Keep the

Dip N' Bake Chicken Categories: Chicken Yield: 4 servings 1 1/2 3/4 1/2 1/2 c c ts ts Ground Oat Flour Grated Parmesan cheese Paprika or sage Salt 1/4 ts Pepper 1/3 c Milk 1 Egg 1/4 c Butter or margarine, melted

One 2-1/2 to 3 lb. broiler-fryer, cut up Coat chicken with combined dry ingredients; dip into combined milk and egg. Coat again with dry ingredients. Place in foil-lined large shallow baking pan; drizzle butter over chicken. Bake in preheated hot oven (400) 45 to 50 minutes. makes 4 servings

Dixie Fried Chicken Categories: Chicken, Poultry Yield: 4 servings

2 c All-purpose flour 1 ts Red pepper

1 1/2 c

Egg (slightly beaten) Milk

Ingredients: 1 (2 to 3 lb.) broiler-fryer chicken (cut up) salt and pepper (to taste) hot oil Season chicken with salt and pepper. Combine flour and red pepper; set aside. Combine egg and milk; dip chicken in egg mixture;then dredge in flour mixture, coating well. Heat 1 inch of oil in a skillet; place chicken in skillet. Cover and cook over med. heat about 30 mins. or until golden brown; turn occasionally. Drain on paper towels. makes 4 servings shared by: Perry Parsons 5/24/93

Do Ahead Chicken Casserole Categories: Chicken, Casserole Yield: 4 servings 2 1 4 1/2 c c oz c Cooked, diced chicken (or small can) sliced olives Can sliced mushrooms Chopped onions, sauted 1/2 c Mayo 1 c Sour cream 12 sl Thin white bread, trimmed -and cubed

Mix all ingredients together, place in 9x13 pan. Refrigerate overnight. Bake at 300 for an hour. Serves 4 to 6.

Down on the Farm Fried Chicken Categories: Chicken Yield: 4 servings 1 2 1/2 pound spring chicken Milk Salt Pepper Flour Water

1/4 c

Directions: Cut chicken into desired pieces. Dip in milk; lay pieces on a tray to drain. Sprinkle with salt and pepper. Roll in flour that has been seasoned with salt and pepper. Dust off excess flour. Heat 1/4-inch melted shortening in a heavy iron skillet. Place floured chicken in hot shortening cover and pan-fry until chicken is brown on one side. Remove lid and turn pieces over. Continue frying until brown. A few minutes before removing from pan, add 1/4 cup of hot water. Replace lid immediately, and leavae on until bubbling stops. Remove lid and fry until all the water is cooked out and crust becomes crisp. Country Gravy: Use the same skillet fdor gravy that was used for frying the chicken. Pour off all but 1 Tablespoon of the shortening. Use the drippings and crunchy bits; this is what makes country gravy extra tasty. Blend 1 Tablespoon flour into the shortening and drippings. Add 2 cups milk gradually, stirring constantly. Bring to a boil and continue cooking 3 to 5 minutes until thae gravy is glossy and the desired thickness. Add a pinch of pepper and enough salt to suit your taste.

Drunken Chicken Categories: Chicken Yield: 6 servings 1 1/3 3 1 1 c c tb ts ts Dry sherry Chicken broth Soy sauce Fresh ginger,minced Sugar 1 ds White pepper 1 Frying chicken (about 3 -lbs.) 4 sl Fresh ginger

Combine sherry, chicken broth, soy sauce, minced ginger, sugar and white pepper in a bowl; set aside. Place chicken and ginger slices in a large pot. Add enough water to cover chicken. Bring to a boil, reduce heat, cover and simmer, turning chicken occasionally, for about 40 minutes or until meat near thighbone is no longer pink when slashed. Remove chicken and let cool to room temperature. Remove and discard chicken skin, if desired. Hand-shred chicken and place in a large bowl. Add marinade; stir to coat. Cover and refrigerate overnight; serve cold.

Dumplings Iv Categories: Chicken Yield: 6 servings 2 c Flour 4 ts Baking-powder 2 tb Shortening 1 ts Salt Milk

Sift flour, measure, and sift with salt and baking-powder. Cut in shortening with 2 spatulas. Add milk until a thick drop batter is obtained. Drop by teaspoonfuls into boiling broth. Cover. Boil 12 minutes. Serve at once.

Dumplings Categories: Chicken, 1941 Yield: 6 servings 2 c Flour 4 ts Baking-powder 2 tb Shortening 1 ts Salt Milk

Sift flour, measure, and sift with salt and baking-powder. Cut in shortening with 2 spatulas. Add milk until a thick drop batter is obtained. Drop by teaspoonfuls into boiling broth. Cover. Boil 12 minutes. Serve at once.

Easy Bar-B-Que Chicken Casserole Categories: Casserole, Chicken Yield: 4 servings 1 cn Pork and beans(16oz) 4 Chicken pieces 1/4 c Catsup 2 ts Onion,instant minced 1/4 ts Soy sauce 1/4 c Brown sugar

2 tb Peach preserves 1. Place beans in a 2-quart casserole; top with casserole. 2. Mix together remaining ingredients; pour over chicken and beans. 3. Cover and bake in preheated 325 deg.F. oven for 1 3/4 hours.

Easy Chicken and Rice Categories: Poultry, Rice, Chicken Yield: 6 servings 1 c Converted rice 1 cn Condensed cream of chicken -soup (10 3/4 oz) 1/3 c Dry sherry 2/3 c Water 1 Pkge frozen Italian-style -vegetables (16 oz) Skinless, boneless chicken -breast halves Drops Worcestershire sauce Paprika

4 8

In a large skillet, combine the rice, soup, sherry, water, and frozen vegetables; mix well. Heat to boiling, stirring. Remove from the heat. Arrange the chicken breasts on top of the rice mixture. Sprinkle each chicken with a couple drops of Worcestershire sauce. Spread with the back of a spoon. Sprinkle with paprika. Heat to boiling, reduce heat to medium, cover, and simmer for 15 minutes. Remove cover and stir the rice around ans under the chicken. Reduce the heat to low. Continue cooking, covered, an additional 15 to 20 minutes, or until the rice is tender. Serves four.

Easy Chicken and Dressing Categories: Chicken Yield: 4 servings 1 Chicken 1/2 cn Water 1 cn Cream of chicken soup 1/2 c Melted butter or chicken Broth 1 cn Cream of celery soup 1 Pepperidge Farm corn bread Stuffing

Contributed to the echo by: Pat Knox Easy Chicken and Dressing Debone chicken, cut into bite-size pieces. Mix with soups and water. Put in a 9x13 inch baking dish. Sprinkle bread stuffing over this mixture. Pour broth or butter over it. Bake for 30 minutes at 350 degrees or until stuffing is brown.

Easy Chicken Florentine Categories: Chicken, Casserole Yield: 2 servings 1 1/3 c 2 Frozen spinach Boneless, skinless chicken -breasts, cut into 1/2 inch -cubes Nonfat yogurt 1/8 1 1 1 ts ds ds ts Nutmeg Salt Pepper Corn starch

1/3 c

The other day, hubby had requested chicken for dinner.

It was still

slightly frozen (boneless chicken breasts) by the time it came to fix dinner. Well, I wanted to do something interesting but relatively low, cal, so I threw this together, and while it might not be real chicken florentine, it was yummy. Preheat the oven to 350 degrees. Lay the frozen spinach evenly across the bottom of a small casserole dish. Mix the yogurt, nutmeg, salt, pepper, and cornstarch thoroughly, then add chicken and mix well. Lay the chicken mixture on top of the spinach, spreading as evenly as possible, and covering as much of the spinach as you can. Cover the casserole dish and bake for 40 minutes. Serves 2.

Easy Harvest Drumsticks Categories: Chicken Yield: 6 servings 3 sl Lean Bacon 2 Med. Onions, thinly sliced -(1 1/2 cups) 2 Med. Potatoes, peeled and -thinly sliced 2 lb Chicken Drumsticks 2 Med. Tomatoes, chopped 2 Med. Zucchini, thinly sliced 2 tb Lemon Juice 1 tb Fresh Marjoram or Dill 1/4 c Chopped Parsley Salt and Pepper to taste

Ina a shallow 2 1/2 to 3 quart microwave safe utensil, arrange bacon between sheets of paper towel. Microwave at high (100%) 4 minutes or until crisp. Remove bacon, drain on paper towels and set aside for garnishing. Arrange onions and potatoes over bottom of utensil; cover with plastic wrap and microwave at high 8 minutes. Stir well. Arrange drumsticks, with meatier portions to ouside, on top of vegetables. Add remaining ingredients except salt and parsley. Cover with wax paper and microwave at high 5 minutes, then at medium high (70% power) 14 minutes per pound of drumsticks, stirring several times. Let stand 15 minutes and check for doneness; juices should run clear when pierced with a fork. Add salt to taste. To serve, garnish with crumbled bacon and parsley.

Egyptian Kebabs Categories: Chicken, Barbecue Yield: 6 servings 2 1 1/4 1/4 1/8 tb ts ts ts Whole chicken -breasts--skinned and boned Yogurt Salt Tumeric Dry mustard 1/2 1/8 1 1 8 4 ts ts ts ts Curry powder Ground cardamom Lemon juice Vinegar Thin onion slices sm Tomatos--halved

Cut each chicken into 16 squares. Combine with the yogurt, salt, tumeric, mustard, curry powder, cardamom, lemon juice and vinegar and let stand for 1/2 hour. Thread on skewers 2 chicken pieces, 1 slie of onion, 2 chicken pieces, 1/2 tomato. Repeat till all ingredients are used. Cook slowly, turning occasionally and brushing with the marinade, over hot coals OR under the broiler till the chicken is tender, about 10 minutes. Transfer to a hot platter, sprinkle with lemon juice and garnish with fresh tomatos, green pepper rings and fresh mint or parsley.

Elizabeth Andoh's Gingery Fried Chicken Categories: Chicken Yield: 4 servings 1/4 c 1/4 c 1 1/2 1 Soy sauce Sake To 2 tsp grated fresh ginger Clove garlic, smashed with -flat side of knife 1 1/2 lb Boneless chicken, cut into -1-in. squares 1/3 c All purpose flour 1/3 c Cornstarch 1/4 ts Salt 1/8 ts Sansho (Japanese fragrant -pepper) or freshly ground Pepper Vegetable oil for frying 1 Lemon, cut into wedges

1. Combine soy sauce and sake in shallow bowl, then stir in ginger and dd garlic. Add chicken and toss to coat. Let marinate at room temperature 20 minutes or in refrigerator up to 8 hours. 2. Mix flour, cornstarch, salt, and pepper in second shallow bowl. Coat chicken, one piece at at time, with flour mixture and shake off excess flour. Place 24 pieces on plate and let stand 5 minutes. 3. Heat 2 in. oil in heavy pan or deep fryer to 350 degrees. Fry chicken, 4-5 pieces at a time, in oil for less than a minute. Transfer to paper towels to drain. 4. Reduce heat of oil to 325 degrees. Fry chicken again, 6-7 pieces at a time, 3-4 minutes. Drain on paper towels. Serve hot or at room temperature with lemon wedges. Serves 4 416 calories per serving: 22% protein, 61% fat, 17% carbohydrate; 729 mg sodium.

Empress Chicken Wings Categories: Chinese, Chicken, Appetizers, Wings Yield: 4 servings 1 1/2 3 1 1 1 2 lb tb tb tb Chicken Wings Soy Sauce Dry Sherry Minced Fresh Ginger Root Clove Garlic, Minced tb Vegetable Oil 1/3 c 2/3 c 2 Cornstarch Water Green Onions And Tops, Cut -Diagonally Into Thin Slices 1 ts Slivered Fresh Ginger Root

Disjoint the chicken wings; discard tips (or save for stock). Combine soy sauce, sherry, minced ginger and garlic in a large bowl; stir in chicken. Cover and refrigerate for 1 hour, stirring occasionally. Remove chicken; reserve marinade. Heat oil in large skillet over medium heat. Lightly coat chicken pieces with cornstarch; add to skillet and brown slowly on all sides. Remove chicken; drain off fat. Stir water and reserved marinade into same skillet. Add chicken; sprinkle green onions and slivered ginger evenly over chicken. Cover and simmer for 5 minutes, or until chicken is tender.

Evil Jungle Prince with Chicken (Or With Mixed Vegetables) Categories: Chicken Yield: 3 servings

1/2 lb Boneless chicken breast (or -1/2 lb mixed vegetables, -see note below) 2 To 6 small red chile peppers 1/2 Stalk fresh lemon grass 2 Kaffir lime leaves 2 tb Oil

1/2 c Coconut milk 1/2 ts Salt 1 To 4 T fish sauce, based on -personal taste (omit for -veggie version) 10 To 15 basil leaves 1 c Chopped cabbage

Thinly cut chicken into 2-inch strips. (If doing veggie version, cut vegetables into thin strips.) Grind together red chili peppers, lemon grass, and kaffir lime leaves in a food processor or pound in a mortar. Heat oil to medium-high and saute pepper mixture for 3 minutes. Stir in coconut milk and cook for 2 minutes. Add chicken (or vegetables) and cook for 5 minutes or until cooked (same time for veggies). Reduce heat to medium-low. Stir in fish sauce (if using), salt, and basil. Serve on a bed of chopped cabbage. Makes 3 to 4 servings. Note: For mixed vegetables, choose from among bell peppers, string beans, water chestnuts, tomatoes (small cherry tomatoes are best), bamboo shoots, miniature corn, asparagus, cucumbers, zucchini, Japanese eggplant, and mushrooms. I particularly like string beans or asparagus, a few cherry tomatoes, shredded (rather than sliced) bamboo shoots, miniature corn, and some straw mushrooms or slender (Japanese) eggplant.

Exner Chicken Categories: Chicken Yield: 6 servings 1 Cut up chicken or such -pieces as you prefer (I -used breasts) 2 ts Honey for each piece of -chicken 4 sl Canned peaches for each -piece of chicken

Well, I never really made a recipe (formal type) out of it but I guess I could try. (plus whatever juice is on the spoon as you catch the slices) Butter - or butter substitute Lay pieces of chicken in single layer in pan. Top with honey, then peaches and their juice. Dot with about 1 tsp of butter per piece or sprinkle liberally with butter substitute (which I used). Cover pan and bake at 350 F for about 20 minutes. Uncover and cook until chicken takes on a slightly brown color. Hope this is what you want. It is extremely simple, but really turned out a lot better than I expected. As a matter of fact, to me, it really was very good.

Exner Chicken Revised #1 Categories: Chicken, Poultry Yield: 6 servings 3 Whole chicken breasts (about -2 1/2 lbs) -or mashed 2 1/2 tb Finely grated ginger root

1 1/2 tb Apple cider vinegar 3 tb Honey (I used a local -wildflower honey so try a -strong one) 6 Samll garlic cloves, minced

-(do not use powdered) To 1/4 tsp cayenne pepper (I -liked it with 1/4 tsp) 1 1/2 ts Salt 1/8

freshly ground black pepper to taste About 3 cups thawed frozen or peeled fresh peaches, drained - reserve juices (use peaches canned in fruit juice (NOT SYRUP) if you absolutely have to but fresh or frozen is better) 1 2 Tbsp vegetable oil 2 Tbsp snipped fresh chives or tops of green onions Sifted cornstarch for dredging 2 Tbsp finely chopped Italian parsley Flatten chicken breasts that have been skinned, boned and halved in a gallon sized Zip-lock bag until about 1/8" to 1/4" thick (cuts down on spatters that way and you will need it for the marinade) by whacking them with a wooden rolling pin (do not use a meat mallet unless you only use the flat side...don't want to poke any holes in the bag). In a small bowl, combine apple cider vinegar, honey , mashed or minced garlic cloves, gingerroot, cayenne, salt, freshly ground black pepper and chopped chives or green onion tops. You may need to zap it in the microwave to let it mix well as the honey will be hard to stir in. Pour marinade into the Zip-lock bag that contains the flattened chicken breasts and close the bag securely. Turn and squish the bag to coat all sides of the chicken. Let set in this marinade in the refrigerator for up to 2 hours. Let chicken sit at room temperature to warm up a little for about ten minutes while you are assembling the cooking instruments. Sprinkle the sifted cornstarch onto a plate and set aside. Heat just enough vegetable oil in a non-stick pan to have a thin layer of oil over a moderately high heat. One by one, pull the flattened chicken pieces from marinade and blot lightly on paper toweling to remove most of the marinade. Dredge lightly in the sifted corn starch until you have all of the chicken pieces dusted lightly. Saute them a couple of minutes on each side until just done through. Remove any oil left in pan. Pour the rest of the marinade in the Zip-lock bag over the chicken in the pan. Pour drained peaches over the chicken and marinade. Turn heat down to medium, stirring as this comes to a boil. Watch to see if it needs either some of the reserved juice from the peaches or a little cornstarch/water mixture to thicken juices very slightly. (It will depend upon how heavily the chicken pieces are dredged with cornstarch.) Sprinkle with finely chopped Italian parsley and serve with juices over rice.

Fabrizio's Poached Chicken with Cucumber Glaze Categories: Chicken Yield: 6 servings 2 1 c 1/2 Chicken breasts Chicken broth Sliced sweet onion 2 tb Parsley 1 sm Clove chopped garlic Cucumber Glaze *

Lightly salt chicken breasts.Put in casserole;cover with onion slices, parsley and garlic. Pour chicken broth over all. Simmer for 30 to 35 minutes. Remove from broth. Cool. Cucumber Glaze:

2 Tbs light salad dressing 4 Tbs chopped,peeled cucumber 2 tsp grated lemon peel 2 tsp lemon juice Salt to taste Mix well and spread on chilled chicken.

Fake Fried Chicken Categories: Chicken Yield: 4 servings From: BGMB90B Chicken; or breasts, cut up Yogurt;plain 1 c Crumbs;put corn flakes, or Spices; of your choice - ta

1 2/3 c

Calories per serving: 300 Fat grams per serving: Approx. Cook Time: 1:00 Put enough cereal in the blender to make 1 cup of crumbs. You can use diet bread or pita but cereal makes a crunchier coating. Put in your favorite spices and blend or use FP. Take the skin off the chicken and coat with yougurt. Roll the pieces in crumbs to coat. Put on a cookie sheet sprayed with Pam. Bake in a 350 degree oven for about one hour. This recipe has been around for years in one way or another, but it is good, low calorie and low everything else.

Fake Kentucky Fried Chicken Recipes Categories: Chicken Yield: 6 servings 2 pk Good Seasonings Italian or -Mild Italian Salad Dressing -mix Used right from the package. Keywords: Coleslaw Begin with about 3 lbs fryer parts. Cut the breast pieces in half. Fries quickly when the pieces are small. Make a paste of the following: Spread this paste evenly over chicken pieces; stack in a bowl; cover and refrigerate at least two hours or better yet, overnight. About 1 hour before serving, heat about 1 1/2 pints cooking oil in heavy saucepan (9 inches in diameter, with depth of oil about 3 inches) to a temperature of 425 degrees. I prefer my Oster Super Cooker--but using an electric deep fryer I would have the temperature at 400 degrees. Put about 2 cups milk or Club Soda or beer in a deep, narrow bowl & dip each piece chicken in the liquid, letting the excess drip off. Dust lightly but evenly in Aunt Jemima Pancake Flour and put them on a tray for a few minutes without letting them touch each other. Fry few pieces at a time. Place on a cookie sheet without letting them touch each other and bake uncovered 350 degrees 30 minutes. Serves about 6 to 8 people. I encourage you to experiment with amount of salad dressing mix according to your own taste preferences. But much of it washes off in milk so 2 pkgs neededIngredients: 3 2 1/4 2 tb ts c tb Flour Salt (that's not too much) Lemon juice (or vinegar) Margarine or cooking oil

Cracklin Good Gravy Blend till smooth 1 c water & 1/4 cup cornstarch (in blender). In sauce pan over medium heat combine this with 10-oz can Banquet Chicken Broth or home made stock, 2 chicken bouillon cubes, two (10-oz ea) cans Franco American Beef Gravy. Stir until thick & clear. Serve over chicken, thoroughly heated. Serves 6 nicely. A PINCH of sage to this does wonders for flavor. Bouillon powder may be substituted for the cubes if you wish." To go with the above, we have the following... "Keen-tucky Coleslaw Slice enough cabbage, paper thin, that you have 6 cups. Toss lightly with 1/4 cup sugar, 1 cup finely shredded carrots. Sprinkle with 1/2 teaspoon salt 1/4 teaspoon pepper, & drench it all with 1/2 cup milk. Cover & refrigerate it about 15 minutes. Meanwhile combine 1 cup mayonnaise (NOT salad dressing), 1/2 cup dairy buttermilk, 1/2 teaspoon celery seed, 2 or 3 drops hot pepper sauce, 3 tablespoons dry minced onion. Mix well with cabbage mixture. Refrigerate again at least an hour before serving. Drain some of the dressing first and serve it separately at the table. The coleslaw does settle quite a bit during refrigeration. Keeps 24 hours only. Serves 6 to 8 nicely."

Fast Chicken Fiesta Categories: Chicken, Rice Yield: 6 servings 2 1/2 3/4 c 3/4 c To 3 lb. chicken pieces Sliced celery Salt Sliced green onions Pepper 3 2 12 4 2 c tb oz oz ts Cooked rice Butter Can corn w/ peppers Pork sausage Lemon juice

Season chicken with salt and pepper and brown in butter. Remove and brown sausage and vegetables. Add remaining ingredients and chicken. Cover and bake at 350 degrees for 30 to 40 minutes. Makes 6 servings.

Festive Honey-Pecan Chicken Categories: Chicken Yield: 6 servings Plain dried bread crumbs Thinly sliced chicken -cutlets 1/4 c Flour 2 Eggs, lightly beaten 1/4 c Vegetable oil, divided 1 1/2 oz Pecan halves 1 c Canned chicken broth 1/2 c Honey 3/4 c 8 2 2 1 1/4 1/4 1/8 1 tb ts ts ts ts ts sm Lemon juice Minced fresh parsley Cornstarch Grated orange peel Salt Pepper Orange, cut crosswise into -thin slices

On sheet of waxed paper or a paper plate, spread bread crumbs. Sprinkle cutlets evenly with flour. Dip each cutlet into beaten egg, then into crumbs. In 12" nonstick skillet, heat 2 tablespoons oil over medium-high heat; add half of the chicken and cook, turning once until lightly browned

(3 to 4 minutes on each side). Place chicken on serving platter; keep warm. Repeat procedure using remaining oil and chicken cutlets. In same skillet, saute' pecans for 1 to 2 minutes. In bowl, combine remaining ingredients except orange slices. Add to pecans in skillet, stir constantly, bring to boil. Reduce heat, simmer until thick (4 to 5 minutes). To server, arrange orange slices with chicken. Top with pecan mixture.

Fettuccine with Chicken-Pepper Sauce Categories: Pasta, Chicken, Low-cal Yield: 4 servings 8 oz Spinach fettuccine Non stick spray coating 1 1/2 c Broccoli flowerets 1 Sweet red or green pepper 1 md Onion, chopped 1 tb Cooking oil 3/4 lb Skinless, boneless chicken -breast halves, cut into -strips 10 3/4 oz Can sodium reduced,condensed -cream of chicken or celery -soup 1 ts Dried basil, crushed 1/2 c Shredded reduced-fat cheddar -or Swiss cheese

Cook pasta according to package directions; drain well.

Keep warm.

Spray a cold large skillet with non-stick coating. Preheat skillet over medium heat. Stir-fry broccoli, pepper squares, and onion for 3 to 4 minutes; remove from the skillet. Add oil to the skillet. Add oil to the skillet. Add the chicken strips; stir-fry for 3 to 4 minutes or till no longer pink. Add the condensed soup, basil, and 1/2 cup water to the skillet;mix thoroughly. Stir in vegetable mixture. Bring to boiling;reduce heat. Add cheese; cook and stir till cheese is almost melted. Serve over hot pasta. Makes 4 servings. 472 cal/serving(28% from fat)15 g fat, 61 mg cholesterol, 639 mg sodium

Fiesta Chicken, Low Cal Categories: Low-cal, Chicken, Tabasco Yield: 6 servings 8 1/2 2 1/2 12 1 3 oz c tb ts oz tb c Tomato Sauce Finely Chopped Onion Chopped Pimento Chili Powder Chicken Breast Halves Water Hot Cooked Rice 1/2 c Orange Juice 2 tb Raisins 1/2 ts Oregano, Crushed Clove Garlic, Minced 2 ts Cornstarch 1/4 c Snipped Parsley Tabasco Sauce To Taste

* 12 oz boned skinless chicken breast halves, cut into 1" pieces ~------------------------------------------------------------------------In a large skillet combine tomato sauce, orange juice, onion, raisins, pimiento, oregano, chili pwder, garlic, and hot pepper sauce. Bring to boiling; reduce heat. Cover and simmer 5 minutes. Stir in chicken; return to boiling. Cover and simmer 12-15 minutes more or until chicken is tender and no longer pink. Meanwhile combine cornstarch and water. Stir into skillet. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Toss parsley with rice. Serve chicken mixture over rice.

Fiesta Chicken Roll Ups Categories: Chicken, Sauces Yield: 6 servings 3 Whole Chicken Breasts * 4 oz Whole Green Chiles, Canned 1/4 c All-Purpose Flour 1/4 c Yellow Cornmeal Dash Garlic Powder Dash Red Pepper 1 Egg 3 tb Milk 1/4 c Cooking Oil 3 tb Cooking Oil 2 tb Chopped Onion 2 Cloves Garlic 8 1/2 2 2 3/4 1/4 1/4 1/2 2 1/2 1/4 oz c tb ts ts ts ts c tb c c Canned Tomatoes Chicken Broth Chili Powder Vinegar Crushed Red Pepper Cumin Oregano Milk All-Purpose Flour Shredded Cheddar Cheese Pitted Black Olives

* Skinned, halved lengthwise and boned. ~------------------------------------------------------------------------Pound meat into 1/8" thickness. Halve three chili peppers lengthwise and remove any seeds. Place one half of a chili on each chicken piece. Fold in sides of chicken and roll up as a jelly roll. Secure with wooden toothpicks. Combine 1/4 flour, cornmeal, garlic powder, red pepper and 1/4 t salt and set aside. Beat together egg and 3 T milk. Roll each chicken roll in flour mixture, dip in egg mixture and then again in flour mixture. In a skillet, heat 1/4 c oil. Cook chicken in hot oil for 10-15 minutes, browning on all sides. Transfer chicken to a 12" X 17-1/2" baking dish. Bake in 400F oven until tender, approximately 15 minutes. Prepare the sauce while chicken is in oven. In a 2 quart saucepan, heat 3 T oil. Add onion, garlic and cook until tender, about 5 minutes. Stir in the undrained tomatos, chicken broth, chili powder, vinegar, crushed red pepper, cumin, oregano and 1/4 t salt. Simmer for 20 minutes uncovered. Transfer chicken to a platter and remove toothpicks. Combine tomato mixture with 1/2 cup milk and 2 T flour. Thicken for 1-2 minutes. To serve, pour sauce over rolls, top with cheese and olives.

Florida Chicken Categories: Chicken Yield: 4 servings 1 1 c Chicken;cut up -or favorite parts Rice 1 c Orange Juice 1 cn Cream of Mushroom Soup

Place the rice in a 9x12" baking pan. Arrainge the chicken parts on the rice. Pour the Orange Juice over the chicken parts. Smear the cream of mushroom soup over the chicken. Cover *tightly* with aluminum foil and bake in a S-L-O-W oven for 2 -3 hours. (200oF in not too low.) 1 cup of liquid to 1 cup of rice is correct. You will end up with firm, orange flavored rice that is carmalized to a dark brown in the corners of the pan. Use any cream soup that you like and if you have the oven temp. low enough, it can cook 4-5 hours and still be great.

Forty Clove Chicken Filice Categories: Chicken, Garlic Yield: 1 servings 40 1/2 c 1/4 c 1/4 c 4 Cloves fresh garlic Dry white wine Dry vermouth Olive oil Stalks celery, cut in one-in -ch pieces 1 ts Oregano 2 ts Dry basil 6 Sprigs minced parsley Pinch of crushed red pepper 1 Lemon Salt and pepper to taste

Place chicken pieces into shallow baking pan, skin side up. Sprinkle all ingredients evenly over the top of the chicken. Squeeze juice from the lemon and pour over the chicken. Cut lemon rind into pieces and arrange throughout. Cover with foil and bake at 375 for 40 minutes. Remove foil and bake for an additional 15 minutes.

French Twist New England Boiled Dinner Categories: Pork, Chicken Yield: 4 servings 1 1 4 4 2 4 1 2 lb lb md lg Head of green cabbage Smoked shoulder or butt pork Potatoes; peeled Carrots; trimmed & scraped Leeks, trimmed & well washed Ribs celery; trimmed & tied Onion* Whole cloves 2 ts Allspice 2 Sprigs fresh thyme; -OR1 ts -Dried thyme 1 Bay leaf 6 Peppercorns Salt to taste 4 Chicken legs and thighs

*Peel onion but leave stem on, press cloves into onion. Remove and discard any tough outer leaves on the cabbage, quarter and remove the core. In large kettle, combine the pork butt, potatoes, cabbage, carrots, leeks, celery, onion, allspice, thyme, bay leaf, and peppercorns. Cover with water, add salt to taste. Cover, bring to a boil, reduce heat and simmer for 20 minutes. Add the chicken and simmer for 15 minutes more. From the author: "In my recipe, smoked shoulder or butt of pork is combined with winter vegetables and chicken. The smoked pork is already cooked, which greatly reduces boiling time. The chicken legs and thighs go in last because they cook quickly. Serve guests a little of each ingredient along with Dijon-style mustard, grated horseradish and cornichons. A mixed green salad is all you need on the side."

French-Style Chicken Fricassee Categories: Chicken Yield: 4 servings Medium(8 to 10 oz. each) -Spanish onions 3 lb Chicken,cut into -serving pieces and skinned 1 ts Salt 1/2 ts Ground pepper 2 1/2 1/4 2 1 1 ts c tb c Dried thyme Flour Olive oil Chicken stock or broth Bay leaf Chopped fresh parsley

1 lg Clove garlic,minced Peel onions and slice 1/4" thick.Separate into rings,measuring 6 cups. Using a mortar and pestle or a cup and the back of a spoon, thoroughly mix salt, pepper, garlic and thyme. Rub mixture on chicken pieces. Cover chicken and let stand at room temperature for 30 minutes. Toss chicken pieces with flour. Heat olive oil in skillet over medium high heat. Brown chicken, a few pieces at a time, in skillet. Remove and reserve. Reduce heat to medium. Pour chicken stock into skillet and with a wooden spoon or paddle, stir constantly, scraping the bottom of the pan. This is called deglazing the pan. When pan is deglazed and stock has begun boiling, remove pan from heat and reserve. Place 1/3 of the onions on the bottom of a 2 qt. casserole. Top with half the chicken. Layer chicken with another 1/3 of the onions. Top with chicken and remaining onions. Pour reserved chicken stock over chicken and onions in casserole. Add bay leaf; cover and bake @ 300 degrees for 1 to 1 1/4 hours or until chicken is tender. Sprinkle with parsley and serve over hot noodles or rice. Makes 4-6 servings.

Fresh Garden Chicken Categories: Chicken, Barbecue Yield: 4 servings 1 Broiler-fryer (2 1/2 to 3 -lb), quartered or Cut up Salt and pepper Bottled salsa 2 1/2 1/4 1 tb c c tb Lime juice Finely chopped cucumber Chopped green bell pepper Snipped fresh cilantro

1 c

Rinse chicken and pat dry. To make the chicken quarters lie flat on the grill, break the wing, hip, and drumstick joints and twist the little wingtips under the back. Sprinkle lightly with salt and pepper. Grill the chicken, bone side up, on an uncovered grill directly over medium coals for 20 minutes. Combine the salsa and lime juice. Turn the chicken and grill for 15 to 20 minutes until tender and no longer pink. Brush often with about 1/2 cup of the salsa mixture during the last 10 to 15 minutes. For the vegetable sauce, combine the remaining salsa mixture, the cucumber, green pepper, and cilantro in a small saucepan. Bring just to boiling, then remove from heat. Serve vegetable sauce with the chicken. Makes 4 servings. NUTRITION INFORMATION per Serving Calories: 294 Protein: 31 g Fat: 15 g Cholesterol: 99 mg Sodium: 510 mg Potassium: 425 mg Fiber: 0 g FRESH GARDEN TURKEY: Use four 4- to 6-ounce turkey breast sirloin steaks instead of chicken and grill over medium coals for 12 to 15 minutes, turning once. Brush on salsa during last 5 minutes.

FRESH GARDEN HENS: Use three 1- to 1 1/2-pound Cornish game hens, halved lengthwise. Grill over medium-hot coals for 45 to 50 minutes, turning once. Brush on sauce during last 10 to 15 minutes.

Fricassee of Chicken (Low Calorie) Categories: Chicken, Low-cal, Microwave Yield: 170 servings 1 lb Boneless, skinless chicken -breasts, cut Into 1-inch pieces 3 Plum tomatoes, peeled and -chopped 2 Cloves garlic, thinly sliced 1/4 2 3 1 2 1 c Minced leeks tb Chicken stock Bay leaves ts Olive oil tb Minced fresh basil tb Light cream or milk

Place the chicken in a 9-inch glass pie dish and cover with vented plastic wrap. Microcook on HIGH until the chicken is cooked through, about 4 1/2 to 5 minutes, stopping to stir midway. Remove the chicken with a slotted spoon and drain off any liquid. Combine the tomatoes, garlic, leeks, stock, bay leaves, and oil in the same dish. Cover with vented plastic wrap and microcook on HIGH for 2 to 2 1/2 minutes, stirring once midway. Immediately stir in the basil and cream or milk and let stand for about 4 minutes. Remove the bay leaves and serve hot in shallow bowls. NOTE: At this the sauce (everything but the chicken and bay leaves) can be whirled for a few seconds in a blender before being poured over the chicken. This isn't necessary, but it does make a more attractive, blended sauce. Makes four servings of 170 calories each.

Fricasseed Chicken Categories: Chicken, Text, 1941 Yield: 6 servings Cut chicken in pieces. Rub with salt and pepper. Brown in hot fat. Add 2 cups water. Cover. Simmer slowly until chicken is tender. Remove chicken. Thicken broth with a little flour. Cook until smooth. Serve with chicken. If desired, bay leaf and celery seed may be added to give variety in flavor. 6 servings.

Fried Chicken Categories: Chicken Yield: 4 servings 2 1/2 lb Chicken thighs 5 tb Butter or margarine 1 c Round buttery crackers 1/2 ts Paprika 1/2 ts Salt 1/4 ts Rosemary, crushed

1. Finely crush round buttery crackers. Remove skin and cut away any excess fat from chicken thighs._ 2. Place butter or margarine in pie plate; cover with waxed paper. Cook at high (100%) 1 to 1 1/2 minutes until butter melts. On waxed paper, mix

crumbs, paprika, salt, and rosemary._ 3. Dip chicken thighs in butter or margarine; then coat with cracker-crumb mixture. Arrange coated chicken thighs on rack in 12x8" baking dish; cover dish with waxed paper. Cook at high 9 minutes. Remove waxed paper and rotate dish a half turn. Cook at high 5-7 minutes longer until thighs are tender. Let thighs stand 5 minutes before serving.

Fried Chicken with Cream Gravy Categories: Chicken Yield: 6 servings 1/3 c Plus 2 tbsp corn or peanut -oil 2 tb Lemon juice 1/4 ts Salt Freshly ground pepper 1 Chicken (3 lbs), cut up 1/2 c Plus 1/3 cup flour 2 Eggs 2 3/4 2 1 1/2 1/2 1/4 1/4 tb c tb c c ts ts Milk Bread crumbs Butter or margarine Milk Light cream or half-and-half Paprika Cayenne pepper

1. In a small bowl, combine 1/3 cup oil, lemon juice, salt and pepper. Place chicken pieces in a shallow baking dish and pour marinade mixture over. Cover and marinade for 30 to 60 minutes. 2. Dry chicken pieces on paper towels. Place 1/2 cup flour in a plastic or paper bag. In a small bowl, combine eggs and milk; place bread crumbs in a shallow bowl. Put several pieces of chicken in the bag and shake to coat thoroughly. Dip in egg mixture then roll in bread crumbs. 3. In a large frying pan, heat remaining oil and the butter over medium heat. Add chicken pieces and cook, turning frequently, until browned all over, 20 to 25 minutes. Remove and drain on paper towels. 4. Whisk remaining 1/3 cup flour into frying pan. Reduce heat to low and cook, stirring, 3 minutes. Whisk in milk and cream. Season with paprika, cayenne, and additional salt and pepper to taste. Prep: 15 minutes Marinate:1 hour Serves:4

Fruit-Glazed Chicken Categories: Chicken Yield: 6 servings 1 c Finely chopped onion 1 Clove garlic, minced 1 cn (20 oz) crushed pineapple, -drained 1/2 c Dark molasses 2 tb Prepared mustard 2 ts Grated lemon zest 2 ts Instant chicken broth Makes 6 to 8 servings 1. Saute onion and garlic in butter in large skillet over medium-high heat until soft, about 5 minutes. Stir in remaining ingredients except chicken -grnules 1 ts Ground ginger 1 ts Salt 1 ds Ground red (cayenne) pepper 2 Broiler-fryer chickens (2 -1/2 to 3 lbs ea), cut up 4 Bananas

and bananas. Heat to boiling; reduce heat. Simmer, uncovered, stirring occasionally, 10 minutes. Cool to room temperature. 2. Arrange chicken pieces in single layer in shallow baking pan. Pour sauce over chicken. Refrigerate, covered, 1 hour. 3. Heat oven to 375 F. Bake chicken, basting every 10 to 15 minutes with sauce, until almost tender, about 1 hour. Peel bananas; cut into 1/2-inch-thick diagonal slices; place between chicken pieces. Bast with sauce. Bake 10 minutes.* Remove chicken and bananas to wam serving platter. Degrease sauce; pour over chicken. *For a darker glaze, place chicken under broiler 2 to 3 minutes. Cuisine

Fruited Chicken Categories: Chicken Yield: 4 servings 2 2 3 1/2 tb tb lb c Butter or margarine Vegetable oil Broiler-fryer chicken,cut up Dry red wine 2 1 1 2 1/2 ts cn cn oz Instant chicken bouillon Cherry pie filling(21oz) Pineapple tidbits(13 1/4oz) Whole mushrooms,drained

Heat oven to 350'. Measure butter and oil into baking dish, 13x9x2 inches. Heat in oven until butter is melted. Place chicken pieces skin sides up in baking dish. Bake uncovered 1 hour; drain off fat._ Heat wine and instant bouillon to boiling in 2-quart saucepan. Boil 1 minute. Remove from heat. Stir in remaining ingredients; spoon over chicken. Cover and bake until bubbly, about 20 minutes._

Gala Chicken Breasts Categories: Chicken Yield: 8 servings Mayonnaise Hard-cooked eggs,finely -chopped 4 Chicken -breasts,boned,skinned and -halved 2 1/2 tb Freeze-dried chives,divided 1/4 c 8 1 1/2 1 1/2 2 1 1/2 ts Tarragon leaves,crushed Egg,beaten ts Salt tb Butter,melted tb Lemon juice,divided Paprika 2 tb Dijon mustard

In medium bowl, blend mayonnaise, 2 Tbs of the chives, tarragon, salt 1 Tbs of the lemon juice and mustard. Stir in hard-cooked eggs. Set aside. Between waxed paper or plastic wrap, use a rolling pin to flatten each chicken breast half to 1/4" thickness. Brush each breast half with beaten egg. Spread with about 1/4 cup reserved egg salad mixture. Starting at narrowest edge, carefully roll up each filled breast, turning side edges under. Place filled breasts seam-side down in greased 13 x 9 x 2" baking dish. Mix melted butter with remaining chives and lemon juice and brush on chicken.

Bake in preheated 350 degree oven for 30 to 35 minutes, until chicken is done. Sprinkle with paprika. Makes 8 servings.

Garden Chicken Categories: Chicken Yield: 6 servings 4 Chicken breast halves, -skinless, boneless 2 Garlic cloves,minced Juice from 1 lemon 4 tb Olive-oil, extra virgin 2 Tomatoes, medium ripe, Salt and freshly ground black pepper Mix the garlic, lemon juice, and 2 tablespoons of the oil in a glass or ceramic that dish will hold the chicken in a single layer. Add the chicken and turn to coat evenly. Marinate, covered, 2 hours in the refrigerator. Grill or broil chicken, turning frequently, until cooked through and browned, 15 to 20 minutes (do not burn). Arrange on a warm serving platter. Toss tomatoes, watercress, and basil with vinegar and remaining oil. Season to taste with salt and pepper. Spread mixture over the chicken breasts. NOTE: Tilefish or monkfish fillets, swordfish steaks, or large sea scallops can be substituted for the chicken. Cook fish 8 to 10 minutes, turning once. -chopped Watercress or arugula leaves -(packed) 2 tb Basil leaves, fresh, -shredded 1 tb Balsamic vinegar

1/3 c

Garden Rice Stuffed Chicken Breasts Categories: Chicken, Rice Yield: 4 servings 10 oz pkg. Green Giant -Microwave Garden Gourmet -Sherry Wild Rice or Asparagus Pilaf 1 tb Slivered almonds 2 lg Whole chicken -breasts,skinned,halved -(about 2 lbs.) 1/8 To 1/4 - tsp. salt 1 ds Paprika 1 9 oz pkg. Green Giant -Harvest Fresh Frozen -Chopped spinach Sauce: 1 c Chicken broth 1/2 c Half and half 2 tb Flour 2 ts Dijon mustard 2 oz Swiss cheese,shredded (about -1/2 cup) 2

Heat oven to 350 degrees. Prepare Garden Gourmet according to package directions. Stir in almonds. Using a sharp knife, cut 3" slit in the meaty side of each chicken breast half to form a pocket. Spoon 1/3 cup of cooked rice mixture into each pocket. Arrange filled chicken breasts in a ungreased 13 x 9" (3 quart) baking dish. Lightly sprinkle with salt and paprika. Bake @ 350 degrees for 45 to 50 minutes or until chicken is tender. In a medium saucepan, combine all sauce ingredients, except cheese. Using a wire whisk, stir mixture until smooth. Stir in cheese. Cook over medium heat until sauce is thickened and begins to bubble, stirring constantly. Keep warm. Just before serving, prepare spinach according to

package directions; drain. Spread cooked spinach in a thin layer on serving platter. Arrange chicken breasts over spinach layer. Spoon some of sauce over each stuffed chicken breast. Serve with remaining sauce. Serves 4.

Garlic Chicken with Vegetables Categories: Chicken Yield: 6 servings 2 4 6 1/2 2 tb Olive oil Chicken thighs sm New potatoes ts EACH;dried rosemary,oregano tb EACH;water,minced fresh -garlic 1 lg Carrot,sliced into 1/4" -rounds 1/4 lb String beans,cut into 2" -pieces Salt,pepper

Heat oil in a large, no-stick frying pan and brown thighs and potatoes on all sides for 12 to 15 minutes. Add rosemary, oregano, water and garlic. Turn ingredients to mix and coat; cover and simmer for 15 minutes, adding a little water if necessary. Stir in carrots and beans. Salt and pepper lightly. Cover and continue to simmer until chicken is done, about 15 minutes.

Garlic Chicken Breasts Categories: Poultry, Chicken, Garlic Yield: 6 servings 1 sm Head of garlic, unpeeled 1/4 c Chopped fresh Italian -parsley Salt and pepper Chicken breast halves, boned -but not skinned 2 tb Unsalted butter 1/4 c Fresh lemon juice 4

In a small saucepan, place the garlic head in water to cover. Bring to a boil and drain. Peel the garlic and slice very thinly. In a small bowl combine the garlic and the parsley. Season with salt and pepper to taste. Reserve half of the mixture for the sauce. Gently lift the skin of each chicken breast half to form a small pocket. Stuff each pocket with a quarter of the remaining garlic mixture. Grill or broil chicken breasts 8-10 minutes on each side or until springy to the touch. Do not overcook. Heat the butter in a small skillet and add the remaining garlic mixture. Saute for a few seconds, add lemon juice, and heat through. Place the chicken on a warmed platter. Spoon the garlic-parsley sauce over the chicken and serve.

Garlic Lime Chicken Categories: Chicken Yield: 4 servings 4 Broiler fryer chicken -breasts, skinned, boned and -halved Soy sauce Fresh lime juice 1 tb Worcestershire sauce 2 Cloves garlic,minced 1/2 ts Dry mustard 1/2 ts Coarsely ground black pepper

1/2 c 1/4 c

Mix together soy sauce, lime juice, Worcestershire sauce, garlic and mustard. Place chicken in a bowl and pour sauce over all. Cover and marinate in refrigerator for 30 minutes. Remove chicken from marinade. Sprinkle with black pepper. Spray non-stick fry pan with butter flavored cooking spray. Heat over medium temperature. Add chicken and cook about 6 minutes on each side or until fork can be inserted in chicken with ease. Serves 4. Note: Chicken may be grilled. It is also delicious served cold.

Garlic Pepper Chicken Breasts Categories: Chicken Yield: 6 servings 1/2 c Plain nonfat yogurt 1 ts Chicken boullion powder 1/2 ts Black pepper Makes 6 servings In small bowl, whisk together yogurt, boullion, garlic, and pepper. Blend. Place in a shallow glass dish. Add the chicken breasts, turnign to coat all sides with marinade. Cover and refrigerate at least 2 hours. Remove chicken from dish and discard leftover marinade. Grill or broil chicken until cooked through, approsimately 5-6 minutes per side. This is great served with wild rice and a green salad. chicken skins off before marinating. I usually take the 1/2 ts Garlic powder 6 Skinless, boneless chicken -breast halves

Garlicky Gilroy Chicken Wings Categories: Chicken, Appetizers, Wings Yield: 6 servings 2 lb Chicken wings 3 Heads fresh garlic;separated Into cloves and peeled 1 c Plus 1 T. olive oil;divided 15 1 c 1 c 1 ts Drops tabasco pepper sauce Grated parmesan cheese Italian style bread crumbs Black pepper

Preheat oven to 375. Disjoint chicken wings, removing tips. Rinse wings; pat dry. Place garlic, 1 cup oil and pepper sauce in food processor or blender container; cover and process until smooth. Pour garlic mixture into small bowl. Combine cheese, bread crumbs and black pepper in shallow dish. Dip wings into garlic mixture, then roll, one at a time, in crumb mixture until thoroughly coated. Brush shallow nonstick pan with remaining 1 T. oil; arrange wings in a single layer. Drizzle remaining garlic mixture over wings; sprinkle with remaining crumb mixture. Bake 45 to 60 minutes or until brown and crisp. Garnish as desired. Source: 1st palace winner in the Great Garlic Recipe Contest.

General Chua's Spicy Hot Chicken Categories: Chicken, Hot Yield: 6 servings 1 Chicken Breast *MARINADE* 1/2 ts Salt 1 ts Cornstarch past

1 tb Soy Sauce 1 ts Cornstarch *SAUCE* 1 tb White Vinegar 1 tb Soy Sauce 1 tb Dry Sherry 1/2 ts Sugar Servings: 6

Vegetable Oil for blanching Dried Red Chili Pods *SEASONINGS* 1 Green Onion (white part) 1/2 ts Ginger, fresh, minced 1 Garlic Clove, minced 2 ts Sesame Oil

1 3

Pound chicken slightly with a mallet to tenderize; then cut into 3/4 by 3/4 inch pieces. Combine marinade ingredients with chicken in the order listed; set aside. Combine sauce ingredients thoroughly; set aside. To oil-blanch, set wok over high heat for about 1 minute. Add 2 cups oil and heat to 350 degrees. Add chicken and blanch for 3 or 4 minutes until golden brown. Remove and drain, reserving oil. To stir-fry, remove all but 2 tablespoons oil from wok. Reheat, swirling pan to coat sides. Add chili pods and seeds; stir-fry for about 30 seconds until browned. Return chicken and add seasonings, stir-frying for another 30 seconds. Pour in sauce and cook until thickened. To serve, stir in sesame oil. Note: Chili pods are browned to produce the aroma while the seeds are used to make the dish spicy and hot. Take care not to burn the seeds or let them get too dark.

General Tao's Chicken - Le Piment Rouge Categories: Chicken Yield: 4 servings 10 2 1 2 1 2 Chicken Legs, Deboned c Soya Oil tb Ginger Root, Minced Scallions, Chopped tb Garlic, Minced tb Dry Chili Pepper 2 2 1 1/2 2 1/4 1 tb tb ts tb c ts Sugar Soy Sauce Vinegar Cornstarch Chicken Stock Sesame Oil

----------------------------------MARINADE---------------------------------1 Egg White 1 tb Soy Sauce 1 tb Cornstarch For the best results use skinned deboned legs of capon. Cut the chicken into pieces no larger than 1 inch square. Prepare marinade by combining egg white, cornstarch and 1 tablespoon soy sauce in a large bowl. Add chicken pieces and set aside for two hours. In a deep pot, heat the oil until it reaches 350 degrees. In a basket, or with a slotted spoon, lower several marinated chicken pieces into the fat. Fry about one or two minutes or until the chicken becomes crisp; test for doneness before completing the batch. Continue until all pieces have been fried. Set oil and cooked chicken pieces aside. In a wok, on high heat, reheat two tablespoons of the reserved oil. Add prepared ginger, scallions, garlic and chili peppers. Stir to prevent burning. Add the fried chicken and stir quickly.Add sugar, soy sauce, vinegar and cornstarch mixed with chicken stock. Remove from the heat and stir sesame oil into the sauce. Spoon the mixture on to a hot platter and serve immediately with steamed rice. Serves 4. Hazel Mah who owns Le Piment Rouge Windsor (translation: Red Pepper) and Le Piment Rouge Laurier graciously agreed to share the recipe for the popular dish. This dish dates back to the Chin Dynasty and is named for General Tao, a governor of the northern Chinese province of Hunan. According to legend, the old general ate nothing but poultry and this dish was his favourite.

Geri's Honey Curry Chicken Wings Categories: Chicken, Appetizers, Wings Yield: 8 servings 2 lb Chicken wings 1/2 c Butter 1/2 c Honey 1/4 c Prepared mustard 1 ts Salt 1 tb Curry (mild or hot)

Place chicken in shallow baking pan, skin side up. Combine butter, honey, mustard, salt, & curry powder and mix well. Pour over chicken and bake at 350F for 1 1/4 hour's basting every 15 min's.

Ginger Chicken with Peaches Categories: Chicken Yield: 4 servings 2 Whole medium chicken -breasts(about 1 1/2 -lbs.)skinned,boned And halve lengthwise 2 tb Margarine or butter 1 16 oz can peach slices 1 tb Cornstarch 1 ts Grated gingerroot 1 8 oz can sliced water -chestnuts,drained

Rinse chicken; pat dry. In a 10" skillet, cook in hot margarine over medium heat, about 10 minutes or until tender enough to be easily pierced with a fork, turning once. Remove from skillet; cover to keep warm. Drain peaches, reserving syrup. Add water to reserved syrup to make 3/4 cup total; stir in cornstarch and gingerroot. Add to skillet. Cook and stir until thickened and bubbly. Add peaches and water chestnuts; heat through. Season to taste with salt and pepper. Spoon over chicken. Makes 4 servings.

Ginger Mustard Chicken Saute Categories: Chicken, Sauces, Syd's book Yield: 2 servings 2 Whole Chicken Breasts * 1/4 c All-Purpose Flour 1/4 ts Salt 1/4 ts Fresh Ground Pepper 1 tb Unsalted Butter

-----------------------------------SAUCE----------------------------------3/4 c Chicken Broth 2 ts Grainy Mustard 2 ts Minced Fresh Ginger 4 Minced Scallions 2 ts Dijon Mustard Salt And Pepper To Taste * Chicken breasts should be skinned, boned and split. ~------------------------------------------------------------------------Mix flour, salt and pepper on a plate. Lightly coat chicken with seasoned flour. Heat butter in a medium skillet over medium heat. Add chicken and saute, turning once, until cooked through, 8-10 minutes. Remove to a serving plate and keep warm. Sauce: Pour broth into skillet and increase heat to boiling and scrape loose browned bits on bottom of pan. Add ginger and cook,stirring frequently, 2 minutes. Stir in mustards and scallions. Season with salt and pepper. Spoon sauce over chicken and serve hot.

Gingered Chicken Stir Fry Categories: Chicken Yield: 4 servings 1 pk Country Pride Boneless -Chicken Tenders 1 11 oz can mandarin oranges 1 ts Grated fresh ginger or 1 1/2 -tsp. ground ginger 1 tb Cooking oil 1/4 lb Snow peas or 1 - 16 oz. pkg. -frozen snow peas 1/4 c Oriental Stir Fry Sauce 4 Servings hot cooked rice

Cut Country Pride Chicken Tenders in half. Drain oranges;reserve 1/2 cup syrup. Cook ginger in hot oil 30 seconds. Add chicken and stir fry about 3 minutes. Add snow peas,reserved syrup and stir fry sauce. Heat to boiling, stirring.Reduce heat, cover and cook 2 minutes. Top with orange sections. Serve over rice. Makes 4 servings.

Gingered Chicken with Apricots Categories: Chicken Yield: 4 servings 8 oz Dried apricots 1 1/2 c Apricot juice 3 Scallions, finely chopped 2 c Soft whole wheat bread -crumbs 1/2 c Chopped mixed nuts (your -choice) 1 tb Butter, softened 1 Egg 1 tb Chopped stem ginger in syrup -or candied ginger (wipe -clean) Salt and pepper to taste 2 2 lb chickens or 1 4 lb -chicken, cleaned 2 ts Ground ginger 1/3 c Sherry 1 tb Honey

Place the apricots in a bowl, pour juice over, let soak at least 4 hours to overnight. Drain the aprictos, reserve juice. Preheat the oven to 325 degrees F. Combine scallions, bread, 4 of the apricots chopped, nuts, butter, egg, candied ginger, and salt and pepper. Wash and dry the chicken(s). Rub the skin with ground giner and season with salt and pepper. Stuff the bird(s). Place breast-side up in a roasting pan just slightly larger than chicken(s). Pour shrry over and place in oven. (Figure 25 minutes per pound for cooking time.) After 15 minutes, pour the apricot juice over and baste with the surrounding juices. Roast 15 minutes longer, then smeal the bird(s)'s skin with honey and surround them with the apricots. (If you are cooking a large bird, add apricots about 20 minutes before chicken is cooked.) Baste with the apricot juice and surrounding juices. For smaller chickens, baste one more time; for larger one, continue to baste every 15 minutes. When chickens are cooked, remove to platter and let stand 10 minutes before carving. Serve juices on the side. Serves 4 A golden bird the color of Leo, which relates to the warmth and energy of the incandescent Sun. Serve this glorious dish with boiled new potatoes and a green salad, and with the apricot juices that surround the chicken in

place of gravy.

Gingered Vegetable-Chicken Soup Categories: Soups, Chicken Yield: 2 servings 14 1/2 oz Can chicken broth 1 tb Dry sherry 1/4 ts Ground ginger 1 c 1 c Loose-pack frozen mixed -vegetables Cubed cooked chicken

In a 1 1/2 qt. casserole combine chicken broth, sherry and ginger. Cook, covered on 100% power for 4-6 minutes or till boiling. Stir in vegetables and chicken. Cook, covered, on high 3-5 minutes or till vegetables are crisp-tender and chicken is treated through, stirring once.Makes 2 main dish servings. (Foe low wattage ovens cook broth mixture 9-11 minutes and soup 6-8 minutes)

Glazed Apricot Ginger Chicken Categories: Chicken Yield: 4 servings 4 Boned,skinless chicken -breast halves (about 1 -pound total) Broken walnuts, pecans or -almonds 2 tb Margarine or butter Salt and black pepper 1/3 c Apricot or peach preserves 1 tb Vinegar 1/4 ts Ground ginger

1/4 c

Rinse chicken and pat dry. In a large skillet, cook chicken and nuts in margarine over medium heat for 8 to 10 minutes or until chicken is tender, turning occasionally. Transfer chicken to a serving platter, reserving juices in skillet. Season chicken breasts, lightly, with salt and black pepper; keep warm. For glaze, stir preserves, vinegar and ginger into juices in skillet. Cook and stir over medium heat for 1 to 2 minutes or until mixture is heated through. Spoon glaze over chicken breasts. Makes 4 servings.

Glazed Chicken Categories: Chicken Yield: 8 servings 1 sm Jar apricot marmalade 1 pk Onion soup mix 8 oz Bottle Kraft's Russian -Dressing with honey Chickens, cut into quarters -or eighths

Mix first 3 ingredients. Marinate chicken pieces in mixture for a few hours or overnight. Bake chicken in an oven pan, using all the marinade, @ 350 degrees for 1 hour or until nicely browned. Baste while baking. Serves 8.

Glover Chicken Casserole Categories: Chicken, Potatoes, Casserole Yield: 6 servings 4 Split chicken breasts 1 cn Low-sodium chicken broth 1 lg Yellow onion 8 sm Red pototoes Mushrooms Whole garlic Cloves, peeled -and smashed slightly

10

Peel and slice potoates into the bottom of a casserole dish. Wash and slice the mushrooms and add to dish. Slice onions and add to dish. Place chicken on top of potatoes, mushers and onions. Pour broth over the top. Season with onion and garlic powder. Bake covered for 40 minutes at 350-375 degrees. Remove cover and bake an additional 20 minutes or so to brown the chicken.

Golden Chicken and Rice Categories: Chicken, Rice Yield: 4 servings 3 lb Broiler fryer chicken,cut up 10 3/4 oz Can condensed cream of -mushroom soup 3/4 lb Velveeta Pasteurized Process -Cheese Spread,cubed 2 1/4 1/2 1/3 2 c c c oz Dry instant rice Cold water Chopped onion Jar chopped pimento,drained Paprika

Remove skin and excess fat from chicken. In a 2 quart saucepan, combine soup and cheese;stir over low heat until cheese is melted. Add rice, water, onions and pimento; mix well. Spoon into a 13 x 9" baking pan. Place chicken on top of the rice mixture; cover. Bake @ 350 degrees for 45 minutes. Uncover; sprinkle with paprika. Continue baking 15 minutes or until chicken is tender. Makes 4 to 6 servings.

Golden Chicken Spaghetti Casserole Categories: Casserole, Chicken Yield: 6 servings 1 1 1 2 c ts lb c Chopped onion Olive oil Canned tomatoes, cut up Well-seasoned chicken broth 12 oz Spaghetti, broken up 2 c Diced cooked chicken 12 oz Shredded cheddar cheese

Saute onion until tender. Add tomato and broth; simmer uncovered until sauce is reduced to 2 1/2 cups. In greased 3-qt casserole layer half the spaghetti, all the chicken, half the cheese, then remaining spaghetti. Pour on sauce; sprinkle with remaining cheese. Bake 40 minutes at 325F. This is recipe can be adjusted to fit your likes (budget) without hurting it. I usually use more spaghetti and more tomatoes, and less cheese. It also freezes well; I divide it into two casseroles.

Golden Low Calorie Chicken Categories: Chicken Yield: 4 servings 4 Chicken breasts,about 2 lbs. 2 Oranges 1 tb Honey 1/2 tb Dijon style mustard 1/4 ts Curry powder Paprika Water 1 ts Cornstarch

Remove skin and all visible fat from chicken. Place pieces in a 2 quart rectangular dish with rib edges toward the center. Remove 1 generous Tbs orange zest (rind); chop fine. Set oranges aside. Combine zest, honey, mustard and curry powder. Spread mixture over tops of chicken breasts. Sprinkle paprika over top and cover, loosely, with waxed paper. Microwave on high 6 minutes. Remove skin from both oranges. Slice each orange into four cartwheels. Add orange to chicken; Cover again. Microwave on high 5 minutes. Pouring juices into a 1 cup glass measure; let chicken stand. Add water to juices to yield 1/2 cup liquid. Blend in cornstarch. Stirring midway through cooking, microwave on high 1 1/2 minutes or until slightly thickened. Serve with chicken. Makes 4 servings.

Golden Mushroom Chicken Thighs Categories: Chicken, Crockpot Yield: 6 servings 6 Chicken thighs 1 cn Golden mushroom soup

1. Pull the skin off the thighs. (Not as hard as it sounds, it usually just peels off.) Rinse in cold water. 2. Put in crockpot. 3. Pour in one can of golden mushroom soup and 1 can water. 4. Cook on high at least 4 hours or until chicken falls off bones. 5. Remove bones.

Golden Rosemary Chicken Categories: Chicken, Barbecue Yield: 4 servings 1/4 2 1 3/4 lb tb ts ts Butter or margarine Fresh lemon juice Dried rosemary leaves Salt Freshly ground black pepper, -to taste Chicken (2 1/2 to 3 pounds), -quartered

Start fire in grill, placing rack 4 inches above coals (see note). Melt butter in a 1-quart saucepan over medium-low heat. Remove from heat; stir in lemon juice, rosemary, salt and pepper; set aside until fire is ready. Place chicken quarters, skin side down, on hot grill rack; cook, covered with grill cover, for 15 minutes. Turn chicken over; cook, covered, for 10 to 15 minutes longer, uncovering occasionally to brush with rosemary mixture. Serve when chicken is golden brown and cooked through. NOTE: Chicken may be baked in oven. Heat oven to 450F. Arrange the chicken quarters, skin side up, in a baking or roasting pan; bake for 20 minutes. Brush with rosemary mixture; bake for 10 minutes more until golden brown and cooked through.

Makes 4 servings.

Gourmet's Chicken Divan Categories: Chicken Yield: 2 servings 1 1/4 5 2 1/2 lg c tb c c Broccoli Head, Cut Into 1/4 Unsalted Butter * Flour Chicken Broth Heavy Cream, Well Chilled 3 tb Sherry, Medium Dry Lemon Juice To Taste 1/2 c Parmesan Cheese, Grated 2 Chicken Breasts **

* Butter should be cut into pieces. ** Chicken breasts should be skinned, boned, cooked and sliced. ~------------------------------------------------------------------------In a large saucepan of boiling, salted water, cook the broccoli for 6-8 minutes or until it is just tender. Drain it well and keep warm. In a heavy saucepan, melt the butter over mod-low heat, add flour and cook roux, stirring, for 3 minutes. Add the broth, stirring, bring the mixture, and simmer it, stirring occasionally, for 10 minutes. Reduce heat to low and cook the mixture, stirring, for 10 minutes. In a bowl, beat the cream until it holds stiff peaks. Fold the cream, Sherry, and lemon juice into the sauce. Season with salt and pepper to taste. Arrange broccoli on a flameproof patter or a 2-qt. gratin dish and pour half the sauce over the broccoli. Stir 1/4 cup Parmesan into the remaining sauce. Arrange the chicken on the broccoli, pour the remaining sauce over it, and sprinkle the mixture with the remaining Parmesan cheese. Broil under a preheated broiler about 6 inches from the flame for 1 minute or until the sauce is golden and bubbling.

Grandma Vanicek's Czechoslovakian Liverballs/liver Dumplings Categories: Chicken Yield: 1 servings 1 lb Chicken liver 5 sl Bread 1 md Onion Parsley 1 Egg 6 tb All-purpose flour 1 1/2 ts Salt 1/4 ts Pepper 3/4 ts Marjoram 2 Cloves garlic Garlic powder to taste

These liverballs are cooked in chicken soup. In food processor, combine: liver, onion, parsley and egg. Process until smooth. Add salt, pepper, marjoram, flour and bread crumbs. Refrigerate for two hours til cold and firmish. Cook. To cook: In boiling chicken broth, drop liver from large tablespoon. When last ball enters broth, return broth to boil, reduce to simmer, cover pot and simmer 10 minutes. SOURCE: This is a Czechoslovakian dish my Grandmother Vanicek taught me when I was a little girl. It was traditionally served at holiday meals.

Grandma's Chicken Soup Categories: Soups, Chicken Yield: 2 servings 1 Cut-up chicken 3 Cloves 3 Qt. cold water 1 Bay leaf 2 Med. onions, quartered 1/2 ts Thyme 2 Carrots, cut in 1/3's 1 tb Butter 1 Celery rib, cut in 1/3's 2 Med. carrots, diced 3 Cloves garlic, minced 2 Med. celery ribs, diced 3 Parsley sprigs 8 Or 10 peppercorns

In stockpot, combine chicken and water, bring to a boil and simmer 1 hour, skimming foam. Add ingredients on left, cloves, bay leaf and thyme, simmer 2 hours more. Remove chicken, cool. Remove skin and bones; return to stockpot. Shred meat, set aside. Cook broth another hour. Strain thru cheesecloth. Skim fat. Meanwhile, in small skillet, melt butter. Add carrots and celery; saute till tender, about 5 minutes. Add to broth with chicken. Makes 2 quarts.

Greek Chicken Breasts Categories: Chicken Yield: 4 servings Skinless, boneless chicken -breast halves 1 tb Olive oil Freshly ground pepper, to -taste 1/2 c Dry red wine 4 Fresh or canned plum 4 -tomatoes, seeded and Coarsely chopped 1/2 ts Dried basil 1/2 ts Dried marjoram 1/2 c Pitted, sliced black olives 1/4 c Minced fresh parsley

Heat the olive oil in a large skillet over medium heat. Add the chicken and cook for 5 minutes until golden, turning once. Add more oil if necessary. Stir in the remaining ingredients except the olives and parsley. Bring to a boil; reduce the heat to low, cover, and simmer for 20 to 25 minutes or until the chicken is almost cooked through. Uncover and increase the heat to medium-high. Cook for an additional 5 minutes or until the liquid is reduced by one-third. Stir in the olives and parsley and heat through. Makes 4 servings.

Greek Island Chicken Categories: Chicken Yield: 4 servings 2 Chicken -breasts,halved,skinned 2 tb Olive oil 1 Onion,chopped 3 Cloves garlic,minced 1 Red pepper,cored,seeded,cut -into strips 1 c (1 1/2 oz.) dried tomato -halves Dry white wine Sliced,pitted ripe olives Lemon,sliced ts Cinnamon ts Honey ts Pepper Salt,chopped parsley c c

1/2 1/3 1 1 1/2 1 1/2

In a large skillet, cook chicken in olive oil over medium heat for about 5

minutes, turning once. Add onion, garlic and red pepper. Cook, stirring frequently, for 4 minutes until onions are limp. With kitchen shears, halve tomato pieces and stir in chicken mixture with wine, olives, lemon, cinnamon, honey and pepper. Cover and simmer for 15 minutes, then remove cover and continue to cook another 5 minutes or until sauce is slightly reduced and chicken is tender. Serve over rice or grain. Garnish with parsley. Serves 4.

Green Tomatillo Chicken Categories: Chicken Yield: 4 servings 4 Whole chicken legs w/thighs 2 tb Salad oil 1 lb Fresh tomatillos* 1 Large onion,chopped 2 Large fresh jalapeno chilies 1 1/2 c Garlic clove,pressed/minced Fresh cilantro leaves Salt Pepper

* - cored and chopped_ 1. Remove chicken skin. Pour oil into 10-12" frying pan over medium-high heat. Add chicken and brown, turning as needed, 8-12 minutes. Add tomatillos, onion, chilies, and garlic. Cover and simmer, turning chicken occasionally, until meat is no longer pink at thigh bone (cut to test), about 30 minutes. With a slotted spoon, transfer chicken to a platter; keep warm._ 2. Boil sauce, uncovered, over high heat until most of the liquid evaporates, 6-8 minutes. Pour sauce over chicken. Sprinkle with cilantro. Add salt and pepper to taste.

Grilled Breast of Chicken W/maple Whiskey Glaze Categories: Poultry, Sauces, Chicken Yield: 2 servings 1 ts DRIED THYME 2 CHICKEN BREASTS* boned, skin 1/2 c PURE MAPLE SYRUP 3 tb JACK DANIEL'S WHISKEY 1 tb VEGETABLE OIL

*Note: Chicken breasts should be boned, skinned & split. Rub thyme over both sides of chicken breasts. Combine syrup, whiskey and oil. Marinate breasts in the refrigerator for several hours. Grill or broil breasts, basting frequently with marinade for a shiny brown glaze. (Glaze burns easily, so watch carefully.)

Grilled Chicken Breasts in Raspberry Vinegar Marinade Categories: Chicken, Marinade Yield: 6 servings 4 1/2 1/4 2 1 Chicken Breasts Halves Raspberry Or Wine Vinegar Chicken Stock Olive Oil Lemon Juice 1 ts Grated Lemon Peel 1 Shallot, Finely Chopped 1/2 ts Dried Tarragon Leaves Black Pepper

c c tb tb

Remove excess fat from chicken breasts; place them in sealable plastic bag

or non-aluminum bowl. Combine remaining ingredients; pour evenly over chicken breasts. Seal bag or cover bowl; marinate in refrigerator 4 hours or overnight. Turn occaisionally. Remove chicken from marinade. Arrange in one layer in large, shallow microwaveable dish, with thicker parts toward outer edges. Pierce skin in several places with sharp knife. Cover with waxed papper. Microwave at high 4 minutes per pound. Turn over and rearrange part-way through cooking. Transfer immediately to preheated grill, skin side up, over low heat. Turn often for even grilling. Cook until tender and juices run clear when chicken is pierced with fork, 10 to 20 minutes.

Grilled Chicken Dijonnais Categories: Chicken, Marinade Yield: 6 servings 1/2 1/4 1/2 6 3 c Oil c Fresh Lemon Juice ts Ground Pepper Chicken Breasts Halves tb Tarragon Vinegar Skinned And Boned 2 tb Dry White Wine 1 1/2 1 2 ts ts c tb Dried Tarragon White Pepper Butter Strong Dijon Mustard Lemon Slices Parsley

Combine oil, lemon juice and pepper in shallow dish. Swirl chicken in mixture to coat. Cover with plastic wrap and marinade in frig 30 minutes. Meanwhile combine vinegar and wine in heavy small sauce pan and boil over medium high heat until liquid is reduced to about 2 Tablespoons. Remove from heat and add tarragon and pepper. Whisk in butter on tablespoon at a time blending thoroughly after each addition. Place over low heat and continue whisking until sauce has thickened slightly. Whisk in mustard. Set aside and keep warm. Prepare charcoal grill. Drain chicken well. Grill three to four minutes on each side. Arrange on heated platter. Garnish with lemon slices and parsley. Serve warm sauce separately.

Grilled Chicken Breast and Bean Salad Categories: Chicken, Beans, Salads Yield: 6 servings 2 tb Well-seasoned mustard - to 3 tablespoons 4 Chicken breast halves - skinned and boned 1 pk Frozen black-eyed peas - 10-ounce package 32 oz Canned beans combined - kidney, garbanzos, white 1 Medium-large red onion - finely chopped 2 Medium-large ripe tomatoes - coarsely chopped 2 tb Fresh thyme, chopped - to 3 tablespoons 2 tb Fresh oregano, chopped - to 3 tablespoons 4 Sun-dried tomato halves - in oil, finely chopped 3 tb Extra-virgin olive oil 3 tb Balsamic vinegar Black pepper to taste - freshly ground

Heat broiler or prepare outdoor grill. Spread mustard on one side of chicken breasts and broil or grill until they begin to brown. Turn and spread on additional mustard. Cook until done, then cut into narrow strips and place in serving bowl. Cook peas according to package directions, not more than 15 minutes. Drain.

Drain liquid from canned beans and rinse thoroughly. Add to bowl with black-eyed peas, onion, fresh tomatoes, herbs and dried tomatoes. Beat oil and vinegar and mix with salad ingredients. Season with pepper and serve at room temperature. Makes 6 servings.

Grilled Chicken Dijonnaise Categories: Chicken, Barbecue Yield: 6 servings 1/4 c 1/4 c 1/2 ts 6 Vegetable oil Fresh lemon juice Freshly ground pepper Skinless, boneless chicken -breast halves 3 2 1 4 2 tb tb ts tb tb Tarragon vinegar Dry white wine Dried tarragon Butter or margarine Dijon-style mustard

1. In a shallow dish, combine oil, lemon juice, and pepper. Add chicken and turn to coat with marinade. Marinate, turning occasionally, for 30 minutes. 2. Meanwhile, combine vinegar, wine, and tarragon in a small nonaluminum saucepan; boil until reduced to about 2 tablespoons. Reduce heat to low, add butter and mustard, and stir until butter melts. Set sauce aside; keep warm. 3. Drain chicken well. Grill or broil over medium heat, turning once, and basting frequently with mustard sauce, until just cooked through, about 5 minutes a side. Be careful not to overcook chicken. Serves 6. Prep: 15 minutes Marinate: 30 minutes Cook: 10 minutes

Grilled Chicken Breasts with Tarragon Butter Categories: Chicken, Poultry, Barbecue Yield: 4 servings 4 1/3 c 1/4 c Chicken breasts* Olive oil Lemon juice 1 tb Tarragon Salt and pepper to taste

* Cornish hens may be substituted. Butterfly in half to make sure the bird is cooked throughout. Mix oil and lemon in a bowl with tarragon. Marinade chicken for one hour. Remove and eliminate excess drippings. Cook over medium heat grill. Season with salt and pepper. Turn chicken often and baste with leftover marinade. Serves 4.

Grilled Chicken Breasts with Green Grape Sauce Categories: Chicken, Barbecue Yield: 2 servings 2 Chicken breasts 1/4 ts Freshly ground black pepper Sauce: 1 c Green onion; chopped 1/4 c Celery; minced 1/2 c Grapes; green seedless, hal -ved 1 tb Sherry 1 tb Red currant jelly 1/8 ts Thyme

1 Cl Garlic; minced 1 tb Dry blond roux 1/2 c Water

Freshly ground black pepper -to taste

Calories per serving: 224 Fat grams per serving: 4.15 Approx. Cook Time: Cholesterol per serving: 71.7 Preheat the charcoal grill. MAKE THE SAUCE: In a heavy saucepan cook the green onion with the celery and garlic over medium heat, stirring, until they have rendered their liquid. Stir in the roux and cook while stirring for 1 minute more. Add remaining sauce ingredients and simmer for 20 minutes. Meanwhile, rub the chicken breats with the 1/4 teaspoon pepper. Grill the chicken over charcoal for approximately 12 minutes, turning once. TO SERVE: Serve each person one chicken breast with the Green Grape Sauce spooned over.

Grilled Citrus Chicken Categories: Chicken, Barbecue Yield: 8 servings 2 1 1 1/2 c 1 tb 1 ts Limes Lemon Orange Of water Or more sugar Garlic powder 2 tb Basil 1 ts Thyme Salt & pepper 1/4 c Avocado oil (any will do) 2 lb Chicken breast

Place the chicken in a non-metallic container, I use a gallon size ziplock bag. Cut the limes, lemon, and orange into large chunks. Place them in a blender with the rest of the ingredients. Process until smooth, about 1 minute. Pour on chicken and marinate for 1-2 days. Place on grill or bake in oven until done. Makes 8 servings

Grilled Ginger Chicken Categories: Chicken, Barbecue Yield: 6 servings 5 lb Chicken legs 2 To 3 cloves garlic, chopped -or pressed 2 ts Salt 4 tb Freshly squeezed lime juice -(about 3 limes) 2 tb Worcestershire sauce 1/4 c Rum 1 tb Brown sugar 1/2 Inch piece fresh ginger -root, finely chopped 1/4 c Vegetable oil

Rinse the chicken and dry with paper towels. Rub the chicken with the garlic and salt; place in a non-metallic dish or a heavy plastic bag. Combine the remaining ingredients and add to the chicken. Marinate in a cool place for at least one hour or refrigerate for up to two days. Prepare the grill. When the coals are medium hot, drain the chicken and

cook over the coals, turning after 10 minutes and basting them frequently with the marinade, for a total of 30 minutes, or until they are golden brown. If the chicken is browning too quickly, move to a cooler part of the grill. Serve hot or at room temperature. Serves six.

Grilled Hawaiian Chicken Categories: Chicken, Poultry, Barbecue, Hawaiian Yield: 4 servings 1/4 2 1 1/4 4 c tb ts ts Unsweetened orange juice Unsweetened pineapple juice Minced cilantro leaves Salt (4 oz) chicken breast -halves, skinned Finely chopped pineapple 2 tb Chopped red bell pepper 1 Jalapeno pepper, seeded and -chopped 2 tb Minced cilantro leaves 1 1/2 ts White wine vinegar 1 ts Unsweetened orange juice 1/2 ts Pepper

3/4 c Serves 4

Pineapple leaves Combine first 4 ingredients in a shallow dish; mix well. Add chicken, turning to coat. Cover and refrigerate chicken for several hours, turning occasionally. Combine pineapple, bell pepper, jalapeno, cilantro, vinegar, and orange juice in a small bowl; mix well. Let mixture stand at room temperature for 2 hours. Remove chicken from dish, reserving marinade. Sprinkle chicken with pepper. Grill chicken 4 to 5 inches from coals 15 minutes or until done. and basting frequently with reserved marinade. To serve, top each breast with 3 tablespoons pineapple mixture. with pineapple leaves. Turning

Garnish

Grilled Japanese Chicken Categories: Chicken, Marinade Yield: 6 servings 4 1/2 1/2 1/2 1/2 2 lg c c c c tb Chicken breasts Packed brown sugar Water Soy sauce Cooking sherry Cooling oil 2 ts Vinegar 1 ts Ground ginger 1 Clove garlic,minced 1 cn Pineapple or 1 fresh -pineapple (preferred)

Bone chicken breasts and cut in 12 pieces. Place on bottom of a flat dish. Mix sugar, water, soy sauce, cooking sherry, oil, vinegar, garlic and ginger in a bowl for marinade. Pour marinade over chicken. Let sit at least one hour. Drain and reserve marinade. Prepare fresh pineapple into

spears or drain canned pineapple chunks and string in sticks. Grill chicken on medium coals for 25 to 30 minutes, turning and basting often with reserved marinade. You may bake chicken in oven on 400 degrees. Baste often until browned lightly, about 30 minutes or until tender. Grill pineapple about last 10 minutes, basting with marinade. Serve pineapple with chicken over rice or potatoes.

Grilled Lime Chicken Categories: Chicken, Barbecue, Low-cal, Fresh herbs Yield: 6 servings 1/4 c Chopped Fresh Parsley 1/2 ts Freshly Ground Pepper 1/2 ts Grated Lime Rind 2 tb Lime Juice 1 c Dry White Wine (Or Chablis) 6 x Chicken Breast Halves *

* 6 (4 oz each) skinned, boned chicken breast halves. ~------------------------------------------------------------------------Combine all ingredients except chicken in a shallow baking dish. Add chicken, turning to coat. Cover and marinate in refrigerator for 1 day. Remove chicken from marinade, reserving marinade. Coat grill rack with Pam, place rack on grill over med-hot coals. Place chicken on rack, and cook 5 minutes on each side or until done, basting with reserved marinade. PER SERVING: 146 calories, 25.8 g protein, 2.9 g fat, 2.4 g carbohydrates 70 g cholesterol, 1.2 mg iron, 64 mg sodium, 21 mg calcium.

Grilled Sesame Chicken Breasts Categories: Chicken Yield: 4 servings 1/2 c Unsweetened white grape -juice 1/4 c Reduced-sodium soy sauce 1/4 c Dry white wine 1 tb Sesame seeds 2 1/4 1/4 1 tb ts ts lb Vegetable oil Garlic powder Ground ginger Boneless chicken breast -halves, skinned

Combine first 7 ingredients in a shallow dish and mix well. Add the chicken, turning to coat; marinate, covered, in refrigerator for at least 2 hours. Prepare the grill. Remove chicken from marinade; reserve marinade. Grill 4 to 5 inches from medium-hot coals, turning and basting frequently with marinade, about 15 minutes total. Makes 4 servings.

Guerrini Chicken Wings Categories: Chicken, Appetizers, Barbecue, Wings Yield: 6 servings 2 1 1/2 7 2 4 lb To 3 lb chicken wings ts Salt tb Cornstarch Cloves garlic, minced tb Flour 5 tb Soy sauce 4 tb Sugar 1 tb Toasted sesame seeds 2 Green onions, chopped Oil for frying

Eggs

Mix all ingredients except oil and chicken. Add chicken to mixture and marinate overnight in the refrigerator, turning occasionally to coat. Deep fry until golden brown.

Gumbo File Categories: Chicken, 1941 Yield: 6 servings 1 Three-pound chicken 24 Oysters 3 Sprigs parsley, minced 2 qt Hot water 2 sl Tomato 2 tb Cooking fat 2 tb Flour 1/2 Onion, minced 2 tb File Cayenne, salt, and pepper

Cut chicken in pieces. Wash. Wipe dry. Season highly with salt and pepper. Brown in hot cooking fat. Remove chicken. Sift flour into hot fat. Brown. Add onion. Brown slightly. Add tomato. Cook 2 minutes. Add chicken and hot water. Add a few grains cayenne. Simmer until chicken is tender. Add oysters and parsley. Simmer 20 minutes. Remove from fire. Add the file. Serve with boiled or steamed rice. File is made from tender leaves of the sassafras tree, which have been dried, pulverized, and bottled tightly.

Hawaiian Chicken Categories: Chicken Yield: 6 servings 1 1 3 1/2 1 1/2 cn Pineapple, sliced lg Sweet onion, sliced Chicken breasts, split c Peach preserves ts Salt 1 tb Soy sauce 3 tb Vegetable oil 1 tb White vinegar 1 Green pepper, sliced

Drain pineapple; set aside. Sprinkle chicken with salt. Brown chicken in margarine. Cover and cook until chicken is done. Add onions and green pepper to chicken. Combine preserves, soy sauce, and vinegar. Pour over chicken and cook about three minutes, turning chicken to glaze. Remove chicken to platter and add pineapple to sauce. Heat thoroughly; spoon over chicken.

Hawaiian Pineapple Chicken Categories: Chicken Yield: 6 servings 3 tb Vegetable oil 2 c Cooked, boned chicken cut -into small chunks 1/2 c Celery, diced 1/2 c Scallions, finely sliced 2 tb Soy sauce 1/2 1/2 1/2 1 c ts c c Macadamia nuts, chopped Sugar Chicken stock Fresh pineapple, cut in -chunks

Heat oil in wok, or skillet, and saute chicken, scallions and celery for 3 minutes. Stir in soy sauce, nuts and chicken stock. Cover and simmer for

5 minutes. Add pineapple and simmer another 3 minutes. **If macadamia nuts are not available, use brazil nuts.

Hawaiian Stuffed Chicken Breasts Categories: Chicken, Hawaiian Yield: 4 servings 2/3 2 2 1 4 c tb c cn Hot water Margarine Chicken flavor stuffing mix Crushed pineapple in syrup Chicken breast halves* 1 Green pepper,med,chopped** 2 tb Brown sugar 2 tb Vinegar 1/4 ts Ground ginger

* - boneless, pounded 1/4" thick_ ** - or 1/2 red pepper and 1/2 green pepper_ 1. Heat oven to 400'F._ 2. Mix hot water and margarine in bowl. Stir in stuffing mix, pepper, half the pineapple and syrup._ 3. Spoon stuffing evenly over chicken; roll tightly. Secure with toothpicks. Place in 9" square pan with any remaining stuffing in center._ 4. Mix remaining pineapple and syrup, sugar, vinegar and ginger. Spoon over chicken. Bake 30 minutes or until thoroughly cooked.

Heart Smart Chicken Categories: Chicken Yield: 4 servings Cut up broiler-fryer -chicken,skinned 1 c Uncooked oatmeal 1/3 c Parmesan cheese 1/2 ts Salt 1/2 ts Paprika 1 1/8 ts Pepper 2 Cloves garlic,minced 1/3 c Milk 1/4 c Margarine,melted Parsley Cherry tomatoes

In blender, place oatmeal, Parmesan cheese, salt, paprika, pepper. Cover and blend about 1 minute or until thoroughly mixed. Place oatmeal mixture in shallow dish. In another shallow dish, mix garlic and milk. Place chicken, one piece at a time, in oatmeal mixture; then dip in milk mixture and again in oatmeal mixture. In large shallow baking pan, place chicken and drizzle with margarine. Bake @ 375 degrees about 1 hour or until fork can be inserted in chicken with ease. Garnish with parsley and cherry tomatoes. Serves 4.

Hearty Bistro Chicken Categories: Chicken Yield: 4 servings 2 tb Olive oil 2 1/2 To 3 pound chicken, cut into -serving pieces 1 2 c 1/4 c Envelope onion soup mix* Water Sherry

1 1 1 c * NOTE:

Pkge frozen corn-on-the-cob Pkge frozen snap peas (8 -ounces) Frozen sliced carrots This recipe is from Lipton Soups.

2 tb Prepared country Dijon-style -mustard 2 tb All-purpose flour 1 c Sour cream

Heat the oil in a 12-inch skillet and brown the chicken over medium-high heat. Drain. Add the corn, peas and carrots. Blend the soup mix with the water. Add to the skillet along with the sherry and mustard. Bring to a boil, then simmer, covered, for 20 minutes. Remove the chicken and vegetables from the skillet to a serving platter and keep warm; reserve the liquid. Boil the liquid over high heat for 10 minutes. Remove from the heat and stir in the flour blended with the sour cream. Return to the heat and bring to a boil; reduce the heat and simmer, stirring constantly, until the sauce thickens. Pour the sauce over the chicken and vegetables and serve. Makes 4 servings.

Helen's Curried Chicken Categories: Chicken, Curry Yield: 4 servings 1 1/2 2 1 1/4 1/4 3 md c tb md c ts c Onion, chopped Celery Flour Green pepper Fresh parsley Pepper Cooked chicken 1/4 1 14 1 1 1/2 1/3 c tb oz ts c c Margarine Medium curry powder Tomatoes/ ground tomatoes Salt Chicken stock * Raisins

* I use bovril packets Chop onion, seed & dice pepper, chop celery and dice chicken. Saute onion & celery in margarine in large shallow pan. Saute until onion is soft, about 5 minutes. Stir in curry and flour, cook 1 minute. Add tomatoes, and green pepper, cook stirring often for 5 minutes. Stir in parsley, salt, pepper & broth. Lower heat and simmer for 10 minutes. covered. Add chicken and raisins; heat through and serve over cooked rice.

Herb Broiled Chicken and Onion on a Pita Categories: Chicken Yield: 8 servings 2 Chickens,about 2 to 3 -lbs.each,cut into quarters 1 c Olive oil 1 c Dry white wine 1 lg Clove garlic,crushed 1 ts Crumbled dried thyme Salt and Freshly ground -black pepper to taste 4 md Onions,sliced 1 c Pine nuts 8 Herbed Zahter Pitas

Lay the chicken quarters in a large glass or pottery baking dish. Combine 3/4 cup of the oil, wine, garlic, thyme, salt and pepper in a small

bowl. Blend well and pour over the chicken. Cover and marinate in the refrigerator, turning the pieces occasionally, for several hours or overnight. Preheat the broiler. Remove the chicken from the marinade, reserving the marinade. Broil, skin side down, 7 to 8" from the heat for about 30 minutes. Turn and brush with the marinade. Broil until tender, 15 to 30 minutes longer. Meanwhile, heat the remaining oil in a large skillet. Add the onions and pine nuts. Saute over medium heat until the onions are light yellow and the pine nuts are golden, about 8 to 10 minutes. Spoon some of the onions and nut mixture on the tops of the pitas. Top each with a broiled chicken quarter. Makes 8 servings.

Herb Wings Categories: Appetizers, Chicken, Wings Yield: 4 servings 2 1/2 lb Chicken Wings * 1/4 c Dry White Wine 1/3 c Olive Oil 2 Lemon Rind, Grated 2 Lemon Juice 2 4 1 1 1/4 Cloves Garlic, Chopped Parsley, Minced Oregano Thyme Ground Black Pepper

tb ts ts ts

* Chicken wings should have tips removed and be cut in half at the joint. ~-----------------------------------------------------------------------Mix all ingredients in a plastic bagand knead occasionally for 2 hours. Cook on a grill or under a broiler, cooking for 10 minutes on one side, then turning and basting with marinade. Continue to cook for 10 minutes or until done. Serve immediately or refrigerate until needed.

Herbed Chicken and Peas Categories: Chicken, Microwave Yield: 6 servings 4 sl Bacon 1 Broiler-fryer, cut up (2 1/2 -to 3 Lb) 1/2 c Onion, chopped (medium -onion) 1 Clove garlic, minced 2 tb Dry white wine Hot cooked brown or white rice (Optional) In a 12x7 1/2x2-inch microwave baking dish arrange bacon. Cover with paper towels Micro-cook on High for 4 to 6 minutes until crisp. Remove, drain on more paper towels. Crumble; set aside. Rinse chicken and pat dry. In the same baking dish arrange the chicken, skin side down, with the meaty portions toward the edges of the dish. Cover with waxed paper and cook on High for 5 minutes. Combine onion, garlic, wine, basil, thyme, and salt. Drain juices from chicken. Give dish a half- turn. Turn chicken pieces skin side up, and rearrange with cooked portions toward the center. Pour onion mixture over the chicken. cover with waxed paper and cook on High for 1/2 1/2 1/4 1 2 2 ts ts ts pk md tb Dried basil, crushed Dried thyme, crushed Salt Frozen peas (10 oz) Tomatoes, cut into wedges Fresh parsley, snipped

5 minutes. Give dish a half-turn. Add the peas. Cook, covered, on High for 5 minutes. Add tomato, parsley, and crumbled bacon. Cook, covered, for 3 to 5 minutes more, or until chicken and peas are done. Serve with rice, if desired. Makes 6 servings.

Herbs Lime Grilled Chicken Categories: Chicken Yield: 4 servings 1/2 1/4 2 1 c c tb ts Lime juice Vegetable oil Honey Fresh thyme, chopped 1 4 Garlic clove, crushed Chicken breasts, boned and -skinned

Servings: 4 In a non-metallic medium sized container combine lime juice, oil, honey, thyme, rosemary and garlic. Whisk together until well blended. Marinate chicken breasts in lime mixture for 1 to 2 hours. Place on a lightly greased broiling pan. Cook under broiler 3-4 inches (10 cm) from element. baste once or twice in the first half of cooking time until chicken is cooked through. Makes 4 servings.

Honey and Spice Glazed Chicken Categories: Chicken Yield: 5 servings 1/2 c 1/4 c Heinz 57 sauce Honey 2 1/2 lb - chicken pieces

Melted butter Combine 57 sauce and honey. Brush chicken with melted butter, then 57 sauce mixture. Grill or broil until chicken is cooked, turning and brushing frequently with sauce mix. Makes 5 servings.

Honey Baked Chicken Categories: Chicken, Low-cal Yield: 6 servings 3 3/4 3/4 1/2 1/2 1 1/4 lb c c c c c Frying Chicken, Skinned Shredded Yellow Squash Shredded Zucchini Finely Chopped Onion Finely Chopped Celery Toasted, Breadcrumbs Clove Garlic, Crushed Egg, Beaten Chopped Pecans Salt Pepper Unsweetened Apple Juice Honey

1/4 1/4 1/4 3 2

c ts ts tb tb

Discard giblets and neck of chicken (or save for stock.) Rinse chicken

under cold, running water, and pat dry. Set aside. Coat a large nonstick skillet with Pam; place over med-hi heat until hot. Add yellow squash, zucchini, onion, celery, and garlic, and saute until tender-crisp. Drain. Combine vegetable mixture, breadcrumbs, egg, pecans, salt, and pepper in a med bowl; stir well. Place chicken, breast side up, on a rack in a roasting pan that has been coated with Pam. Stuff lightly with dressing mixture. Truss chicken (or put ball of foil in opening.) Combine apple juice and honey, stirring well. Brush chicken with half of apple juice-honey mixture. Bake at 350 deg F for 1 1/2- 2 hours or until drumsticks are easy to move and juices run clear, basting occasionally with apple-honey mixture.

Honey Chicken Wings Categories: Chicken, Wings Yield: 6 servings 2 lb Chicken wings, disjointed & -tips discarded Freshly ground pepper 1 c Honey 1/2 c 2 tb 2 tb 1 Soy sauce Vegetable oil Ketchup Garlic clove, crushed

1. Preheat oven to 350. Season chicken liberally w/ pepper. Place wings in a large baking dish. 2. In a small bowl, mix together honey, soy sauce, oil, ketchup & garlic until well blended. Pour over chicken. Bake for 45 minutes, until chicken is well done & sauce is thick.

Honey Curried Chicken Categories: Chicken Yield: 2 servings 4 1/4 1/4 2 3 2 Chicken Breasts, Skin On Butter Melted Honey Dijon Mustard Curry Powder Or Garam Masala Hot Pepper Sauce 1 2 2 1 1 sm tb tb ts Clove Garlic Crushed Soy Sauce Lemon Juice Ginger Grated Or Finely Chop Salt And Pepper To Taste

c c tb ts x

In an oiled baking dish, arrange chicken skin side down. Combine all other ingredients and stir until smooth. Pour over chicken and refridgerate 1 hour. (or more if you wish). Drain into cup excess sauce and bake chicken, uncovered in 375F oven for 20 minutes. Turn chicken over and baste with remaining sauce, bake chicken another 20-30 minutes or until its tender and no pink remains, basting periodically. Serve with anything - rice, noodles, or baked potato.

Honey Mustard Chicken Categories: Chicken Yield: 6 servings 1/3 c Honey 1/3 c Dijon style mustard 2 tb White wine 1 tb Lemon juice 1/2 ts Dried marjoram 2 1/2 lb Chicken parts,skinned

Salt,pepper and paprika In a 2 quart rectangular glass casserole, combine honey, mustard, wine, lemon juice and marjoram. Coat chicken in mixture and arrange skinned side down in dish so that thick parts are toward the outside. Sprinkle with salt and pepper. Cover with waxed paper. Microwave on high 9 minutes. Turn each piece upside down; sprinkle with salt, pepper and paprika. Cover again and microwave on high 9 to 10 minutes. Let stand 5 minutes before testing for doneness. Serves 6.Freezable.

Honey of a Chicken Categories: Chicken, Microwave Yield: 4 servings 1/2 1/2 2 1 ts c tb tb Finely shredded orange peel Orange juice Honey Soy sauce 2 ts Cornstarch 2 To 2 1/2 lbs. meaty chicken -pieces

For sauce: In a 2 cup microwave-safe measure, stir together orange peel, orange juice, honey, soy sauce and cornstarch. Micro-cook on 100 percent power (high) for 2 to 3 minutes or until mixture is thickened and bubbly, stirring every minute. Set aside. In a 12 x 7 x 2" microwave-safe baking dish, arrange chicken pieces, skin side down, with meatiest portions toward the outside. Cook, covered loosely with waxed paper, on high for 9 minutes, giving dish a half turn and rearranging chicken once. Drain well. Brush chicken with sauce. Turn chicken and brush with sauce again. Cook, covered,for 8 to 10 minutes or until chicken is no longer pink. Remove baking dish from oven. Keep warm. Reheat remaining sauce, uncovered, for 1 minute or until heated through. Pass with chicken. Makes 4 servings.

Honey Pecan Chicken Categories: Chicken, Microwave Yield: 4 servings Whole broiler-fryer breasts, -halved, boned and skinned 1/2 c Pecan pieces, fineluy -chopped 1/3 c Seasoned bread crumbs 1 ts Grated orange peel 2 1/4 1/4 1/4 1 1 ts ts c tb Salt Paprika Honey Orange juice Container (12 oz) -cranberry-orange sauce

In shallow dish, mix together pecans, bread crumbs, orange peel, salt and paprika; set aside. In small bowl, mix honey and orange juice. Lightly spread honey mixture over chicken pieces; place chicken in crumb mixture, turning to coat on all sides. Arrange chicken in shallow baking dish. Cover with wax paper and cook on high 9-10 minutes, rotating dish halfway through cooking time. Let stand 2 minutes. Test chicken for doneness. If necessary, cook chicken

on high 1 to 2 minutes longer or until fork tender. Arrange on serving platter. Top with a small amount of cranberry-orange sauce; pass remaining sauce. Makes 4 servings.

Honey-Glazed Chicken Breasts Categories: Chicken, Toppings Yield: 2 servings 3 2 1 1 tb tb tb tb Honey Dry sherry Catsup Soy sauce 1/4 ts Fresh ginger, grated 1/4 ts Garlic powder 1 Whole chicken breast, split -(about 12 oz)

Preheat oven to 350F. Combine all ingredients except chicken in a glass measuring cup; microcook on High for 30 seconds. Slash chicken skin several times to prevent popping as it cooks. Place chicken on a non-stick coated microwave bake-and-roast grill, skin side down. Brush with sauce, then turn and brush other side. Cover with waxed paper; microcook on Medium-High for 4 minutes. Transfer to conventional oven and bake for 8 to 10 minutes until chicken is tender. Makes 2 servings.

Honey-Glazed Stuffed Breasts Categories: Chicken, Barbecue Yield: 4 servings 2 tb Butter or margarine 1 lg Carrot, coarsely grated -(about 1 cup) 1 md Zucchini, coarsely grated -(about 1 cup) 1/4 c Diced onion 1/2 c Grated part-skim mozzarella -cheese 2 sl Firm-textured white bread, -coarsely grated (about 1 cup) 1 lg Egg, lightly beaten Salt and freshly ground -black pepper to taste 2 Split chicken breasts (4 -pieces with ribs), About 2 1/2 pounds 1/4 c Honey

Start fire in grill, placing rack 4 inches above the coals (see note). Melt butter in a 2-quart saucepan over medium-high heat; add carrot, zucchini, and onion. Cook about 5 minutes, stirring frequently, until crisp-tender. Remove from heat; stir in cheese, bread, egg, salt and pepper to mix well. Set aside. Push fingers between meat and skin on each chicken breast half to loosen skin and form pocket. Divide stuffing mixture among pockets; secure openings with wooden picks. Set breasts aside until fire is ready. Place breasts, skin side up, on hot grill rack. Cook, covered with grill cover, 30 minutes. Brush with honey; grill, covered, for 5 minutes longer. Serve when chicken is well glazed and cooked through; remove wooden picks. NOTE: Breasts may be baked in oven. Heat oven to 400F. Prepare stuffing and stuff breasts as directed. Place breasts, skin side up, in jelly-roll pan or shallow roasting pan; bake 40 minutes. Brush with honey; bake 5 minutes longer until cooked through. Makes 4 servings.

Honey-Mustard Baked Chicken Categories: Chicken Yield: 6 servings 1 lb Chicken, cut up 1/2 c (1 stick) butter or -margarine, melted 1/2 c Honey 1/4 c Dijon mustard 1/2 ts Salt 1/4 ts Freshly ground pepper

1. Preheat oven to 350 F. Place chicken pieces in a 13 x 9 x 2-inch baking dish. 2. Combine butter, honey, mustard, salt, and pepper. Spread over chicken. Bake 1 hour, basting with pan juices every 15 minutes, until chicken is tender and golden brown. Prep: 10 mins. Cook: 1 Hour Serves: 4

Horseradish Wings Categories: Appetizers, Chicken, Wings, Hot Yield: 4 servings 2 1/2 lb Chicken Wings * 1 Lemon Juice Only 1/2 c Catsup 5 tb Prepared Horseradish 3 1 5 1/2 1/2 tb tb ts ts Olive Oil Worcestershire Sauce Tabasco Sauce Ground Black Pepper

* Chicken wings should have tips removed and be cut in half at the joint. ~------------------------------------------------------------------------Combine all ingredients in a plastic bag. Knead occasionally for 2 hours. Cook on a grill or under abroiler. Cook for 10 minutes, then turn and baste with marinade. Cook and additional 10 minutes or until done. Serve immediately or refrigerate until needed.

Hot 'N' Spicy Chicken Wings with Blue Cheese Dip *** Categories: Chicken, Appetizers, Hot, Wings Yield: 24 servings ------------------------------------DIP-----------------------------------1/2 c Sour Cream 1/2 ts Minced Garlic 1/2 c Mayonnaise 1/2 ts Tabasco Pepper Sauce 2 ts White Wine Vinegar 3 tb Crumbled Blue Cheese 1 tb Chopped Fresh Parsley Salt & Pepper To Taste 1 tb Chopped Green Onions -------------------------------CHICKEN WINGS------------------------------12 Chicken Wings 1 ts Catsup Vegetable Oil For Frying 1 ts Tabasco Pepper Sauce 4 tb Melted Butter Or Margarine Celery Sticks Here's an easy version of the tangy chicken wings that have captivated people all over the country. To make them hotter, just use more Tabasco sauce. Serve these with plenty of napkins. ~------------------------------------------------------------------------In a bowl, beat together all of the dip ingredients until blended. Set aside.

Remove the tips from the wings and discard. Separate the first and second joints of the wings with a sharp knife. Pat the wings dry with paper towels. In a heavy saucepan, heat about 2 inches of oil to 350F on a deep-frying thermometer. Fry the wings, a few at a time, for about 6 minutes, until golden brown on all sides. Drain on paper towels. In a small bowl, mix the butter, catsup and Tabasco sauce. Toss the wings in the butter mixture to coat thoroughly. Serve hot, and pass the dip and celery sticks.

Hot Bbq Chicken Categories: Chicken, Barbecue Yield: 4 servings 1 Chicken, 2 1/2 to 3 pounds Juice of 1 1/2 lemons 2 Cloves garlic crushed with 1 -tablespoon salt 1 tb Freshly ground black pepper 2 ts Ground cayenne or hot ground -pepper 1 tb Paprika 2 tb Butter, melted

Split and butterfly the chicken by cutting down the backbone and opening the chicken, leaving the breast attached. Squeeze the lemon juice over the chicken. Mix the garlic, black and hot peppers, and the paprika together; add to the melted butter. Pour over the chicken. If possible, let the chicken stand overnight, uncovered in the refrigerator. Prepare the grill. Place the chicken, breast side up, on the grill. Cover the grill and cook the chicken for 50 minutes until crisp. Or bake the chicken in a preheated 350 F oven for 50 minutes or until done. If the skin is not crispy, place under the broiler to brown and crisp the skin, watching carefully so that it doesn't burn. Serves 4.

Hot Chicken Salad Categories: Chicken Yield: 10 servings 4 2 2/3 3/4 1 1/2 c tb c c ts tb Cold Chopped Chicken Lemon Juice Finely Cut Chopped Almonds Mayonnaise Salt MSG, Optional 1 2 3/4 2 1 1/2 c c c c Grated Chedder Cheese Chopped Celery Cream Of Chicken Soup Pimentos Cut Fine Crushed Potato Chips

Combine all except cheese, chips and almonds. Place in large rectangular dish. Top with cheese, chip and muts. Let stand overnight in refrigerator. Bake in a 400F oven for 20-25 minutes.

Hot Chicken and Apple Salad Categories: Chicken, Salads, Microwave Yield: 4 servings

1/2 1/4 1/8 1

Paprika Pepper Salt Boned, skinned chicken -breast, cut into bite-sized -pieces 3 tb Unsweetened apple cider

ts ts ts lb

1 c 3 c 1/2 c

Sliced carrots Cubed Granny Smith apples (2 oz) crumbled Gorgonzola -cheese, divided 2 tb White wine vinegar 2 ts Minced shallots 4 c Torn fresh spinach

Combine first 3 ingredients; sprinkle over chicken. Place chicken and cider in an 8-inch square baking dish; microwave on MEDIUM-HIGH (70% power) 6 to 7 minutes, or until done, stirring every three minutes. Drain chicken, set aside, reserving cider mixture. Add carrots to cider; cover and microwave on HIGH 2 minutes. Stir in apples; microwave on HIGH 2 minutes. Drain, reserving 2 Tbsp cider in dish. Combine apples, carrots, chicken and 1/4 c cheese in a bowl, set aside. Add vinegar and shallots to reserved cider mixture, microwave on HIGH 1 minute. Drizzle over chicken mixture; toss gently, and divide among spinach-lined serving plates. Sprinkle with remaining 1/4 c cheese, and serve warm. 4 servings.

Hot Chicken & Apple Salad Categories: Salads, Chicken, Microwave Yield: 4 servings 1/2 ts Paprika 1/4 ts Pepper 4 (4 Oz.) Boned, Skinned Chicken Breast Halves, Cut Into Bite Size 3 tb Unsweetened Apple Cider 1 c Diagonally Sliced Carrots (1/2 in.) Cubes Unpeeled Granny Smith Apples (1 Lb.) 1/2 c (2 Oz.) Gorgonzola Cheese Divided 2 ts Minched Shallots 2 tb White Wine Vinegar 4 c Torn Fresh Spinach 3 c

Combine Paprika, Pepper & Pinch Salt in A Plastic Bag. Add Chicken & Shake To Coat. Set Aside. Place Cider in An 8 Inch Square Baking Dish; Microwave At High 30-45 Seconds. Add Chicken; Cover With Wax Paper & Microwave At Medium-High 6 To 7 Min., Stirring Every 3 Min. Drain Chicken & Set Aside. in Reserved Apple Cider Mixture, Add Carrots; Cover With Plastic & Vent. Microwave At High 2 Min. Stir in Apples; Microwave At High 1 1/2 To 2 1/2 Min. OR Until Apples Are Tender. Drain, Reserving2 T. Apple Cider Mixture in Baking Dish. Combine Apples, Carrots, Chicken & 1/4 C. Cheese in A Bowl; Toss& Set Aside. Add Vinegar & Shallots To Reserved Apple Cider Mixture in Baking Dish; Microwave At High 1 Min. Drizzle Over Chicken Mixture With Remaining 1/4 C. Cheese & Serve Warm. About 247 Cal. Per 1 & 1/2 C. Chicken Mixture, 1 C. Spinach & 1 T. Cheese. (Fat 6. Chol. 76.)

Hot Fried Chicken Salad Categories: Chicken, Salads Yield: 6 servings 2 lb Chicken breasts, cut into 1 -1/2-in nuggets 1/2 ts Salt -thin strips Red bell pepper, seeds and -ribs removed, cut into thin

1/4 1/2 3 1/4 1/2 2

ts Black pepper c Flour Eggs c Milk c Breadcrumbs c Vegetable oil or vegetable -shortening for frying For the salad: 2 pk Fresh spinach, washed and -stemmed 2 Carrots, peeled and cut into

-slices Red onion, peeled and cut -into thin rings For the dressing: 3 tb Honey 4 tb Dijon mustard 1/3 c Cider vinegar Salt and pepper to taste 1/2 c Olive oil 1 c Vegetable oil 1

For the chicken: To make the chicken: Season the nuggets with salt and pepper. Place the flour on a sheet of wax paper, and beat the eggs with the milk in a shallow bowl. Place the breadcrumbs on another sheet of wax paper. Dip the chicken pieces in the flour, shaking to remove any excess, then dip them in the egg mixture, and then in the breadcrumbs. Allow them to sit for 10 minutes so the crumbs will adhere. Prepare salad ingredients, and arrange them on 6 individual plates or a serving platter. To make the dressing, combine the honey, mustard, vinegar, salt and pepper in a bowl. Whisk until smooth, and then slowly whisk in the oils. To serve, heat the oil in a deep-sided pan over medium-high heat to a temperature of 375F. Add the chicken pieces, being careful not to crowd the pan, and fry until golden brown, about 5 minutes. The frying will have to be done in batches. Remove from the oil with a slotted spoon and drain well on paper towels. Arrange the chicken pieces on top of the salads, and drizzle the dressing over all. Serves 6. Note: The salad is even quicker to make if you purchase the already breaded chicken nuggets. You can buy nuggets already breaded in the poultry case or the freezer case.

Hot Honeyed Chicken and Walnut Salad Categories: Chicken, Salads Yield: 4 servings 6 3 3 3 3/4 c Chicken breast, skinned and -deboned Carrots Stalks celery Onions Walnut halves Walnut oil (I use regular -cooking oil) 2 tb Chopped parsley 1/4 c Honey 1 1/2 tb Tomato sauce 1/2 ts Five spice powder 1/4 c

Cut chicken, carrots, celery, and onions into thin strips. Toast walnut halves in a moderate oven for 5 minutes. Heat oil in pan, add chicken, cook until chicken is browned and just tender, remove from pan. Add carrots to pan, cook until almost tender. Add celery and onion to carrots and cook until onion is soft. Return chicken to pan. Add parsley, honey, tomato sauce, and five spice powder. Serve hot, sprinkled with walnuts. Serve with rice. Serves 4

Hot N Spicy Wings Categories: Chicken, Appetizers, Wings

Yield: 6 servings 4 3/4 3/4 1 lb c c c Chicken wings Butter Water Brown sugar 1 Piece star anise 1 ts Dry mustard 1 ts Red pepper flakes 1 c Soy sauce

Melt butter, add all other ingredients except chicken wings and mix well. Add wings and marinate at least 2 hours but not more than 24 hours. at 350 degrees for 2 hours. Baste occasionally. Bake

How to Cut Up Chicken Categories: Chicken, Text, 1941 Yield: 6 servings

Dress chicken. Wash carefully. Cut off neck. Remove wings by cutting through wing joint close to body. Fold wings by putting tip back of shoulder joint. Remove legs by cutting through skin close to body. Bend the legs back to separate the joints. Cut through the flesh. Separate thigh from drum stick. Separate breast from back by cutting through the skin just below the breast bone. Insert the knife beneath the edges of the breast bone. Follow up the ribs to the shoulder. Disjoint. Cut through the flesh. Bend the back of chicken to break the back bone. Cut into back and rib sections. Cut through breast of chicken, separating the portion containing the wish-bone from the remainder. Cut remainder of breast in 2 portions if desired.

How to Truss Chicken Categories: Chicken, Text, 1941 Yield: 6 servings Prepare chicken for roasting. Draw skin of neck smoothly over back. Fold wing tips under. Press wings and legs against body. Thread a large needle with white twine. Use double. Press needle through one wing at middle joint, through end of neck skin, and through second wing at middle joint. Pull cord firmly under breast and up across legs and thighs. Draw the legs close together, covering the opening made for drawing the fowl. Cross the string over the legs and tie them to the tail. Skewers may be used to hold wings and legs against body. If desired, the wings may be folded tightly in position over the folded neck skin and the legs slipped through the vent opening.

Hungarian Chicken and Dumplings Categories: Chicken Yield: 6 servings 1 1 1 1 1 11 lg md tb tb ts tb Chicken Onion,chopped Vegetable oil Salt Pepper Regular paprika or 3 heaping -Tbs Hungarian sweet paprika For Dumplings: c All-purpose flour ts Salt Eggs c Water c Sour cream

3 1 5 3/4 3

Wash and cut up chicken, discarding excess fat. In a large pot, saute onions in oil until limp. Add chicken, including heart and gizzard, salt and pepper to onions. Brown chicken quickly, then add paprika. Cover and simmer for 30 minutes or until chicken is done. Meanwhile, make dumplings: Mix the flour, salt, eggs and water in a large mixing bowl until smooth. Dough should be thick, but not running. Set aside for 10 minutes. Bring 6 quarts water to a boil in a large pot. Holding bowl with dumpling batter over water, cut teaspoon size lumps of batter from edge of bowl into boiling water. Dip knife in the hot water from time to time so batter won't stick to knife Stir dumplings from time to time. Cook until the dumplings are firm and floating on the surface of the water. Remove with a strainer or slotted spoon. Add well drained dumplings to the cooked chicken and accumulated juices; heat through. Stir in sour cream and mix well; do not boil after adding sour cream. Serve immediately. Serves 6.

Hungarian Chicken Casserole Categories: Chicken Yield: 6 servings 3 lb Chicken,cut into serving -pieces 4 Carrots,peeled and chopped 1 lg Onion,skinned and chopped 4 Parsnips,scraped and chopped Salt and pepper 8 c Water 4 lg Apples,peeled,cored and -sliced 2 tb Flour 1/2 c Sour cream 1/4 ts Paprika 1 tb Sugar

Remove skin from chicken and place in large pot. Add carrots, onions and parsnips. Salt and pepper to taste. Add water and simmer about 1 hour. Add apples to chicken broth. Simmer until apples are tender, about 15 minutes. In separate casserole, combine flour, sour cream and paprika. Mix well. Remove chicken mixture from heat. Add 2 cups broth to sour cream and mix well. Add more broth and stir until mixture is thick and smooth. Stir in sugar. Add chicken and vegetables to broth and mix well. Serve immediately. Makes about 6 servings.

Hunter Style Chicken Categories: Chicken Yield: 4 servings 1/4 1/2 1 3 1 Salad oil Flour Salt Cut up chicken Green bell pepper,cut into -strips 2 md Onions,quartered 1 Clove garlic,finely chopped c c ts lb 1 1/2 1 1 1/4 1/4 1 15 oz can tomato sauce Water Salt Oregano Black pepper Thyme Mushroom stems and pieces

c ts ts ts ts cn

Heat salad oil in large skillet over medium heat. Mix flour and 1 teaspoon salt; coat chicken pieces. Cook chicken in oil 15 to 20 minutes or until brown. Drain fat from skillet. Add green bell pepper and onions. Mix

garlic, tomato sauce, water, 1 tsp salt, oregano, pepper, thyme and mushrooms with liquid; pour over chicken and heat to boiling. Reduce heat; cover and simmer 45 minutes or until chicken is tender. Serves 4 to 5.

Imperial Chicken Categories: Chicken Yield: 6 servings 1 Chicken, cut up (or use -about 3 lbs of your -favorite parts) Butter or margarine 1 2 c 3/4 c 1/4 c Clove garlic, minced Bread crumbs Grated Parmesan cheese Parlsey, chopped

1/2 c

Salt and pepper Preheat oven to 350 degrees. Line a cookie sheet with foil.

Melt butter with garlic; let stand. Mix bread crumbs, Parmesan cheese, and parsley, salt and pepper. Dip chicken into butter, then into crumb mixture. Arrange on cookie sheet so that chicken pieces don't quite touch. If there is any butter left, drizzle over the top of the chicken. Bake 1 hour.

Impossible Quiche Categories: Eggs, Pork, Chicken Yield: 6 servings 1 4 1 1 1/2 c oz sm c Cooked green beans Shredded Cheddar Cheese Can mushrooms, drained Milk 1/2 c 3/4 c 1 c 3 Chopped onions Bisquick Chopped ham or chicken * Eggs

Salt and pepper * Ham or chicken should be cooked This contains meat, vegetables, cheese, eggs, and milk combined with Bisquick to form its own crust. Sprinkle green beans, mushrooms, onion, ham or chicken, and cheese in a deep 10" pie plate. In blender place milk, Bisquick, eggs, salt and pepper to taste. Blend 15 seconds on high speed. Pour over the above. Bake in preheated 400 degree oven for 30 minutes. Remove from oven and let set 5 minutes. Serve.

Impossible Chicken 'n Broccoli Pie Categories: Pies, Chicken Yield: 6 servings 10 8 1 1/2 2/3 1 1/3 oz oz c c c Frozen chopped broccoli Cheddar cheese; shredded Chicken; cooked; cut-up Onion; chopped Milk 3 3/4 1/2 1/4 1 1/2 Eggs Bisquick Salt Pepper Round or 1 qt. square casser

c ts ts qt

Heat oven to 400. Grease pie plate, 10x1 1/2". Rinse broccoli in cold water to thaw; drain thoroughly. Mix broccoli, 1 1/3 c. of the cheese, the chicken and onion in pie plate. Beat milk, eggs, baking mix, salt and pepper 15 seconds in blender on high speed, 1 min. with wire whisk or hand beater or until smooth. Pour into pie plate. Bake 30-35 min. or til knife inserted comes out clean. Top with remaining cheese. Bake 1-2 min. longer or just til cheese is melted. Cool 5 min. FOR 1/2 RECIPE: Use 1 qt square or round casserole. Decrease eggs to 2 and baking mix to 1/2 c. Divide remaining ingred. amts. in half. Decrease beat time to 10 sec. in blender and 30 sec. with whisk or hand beater. HIGH ALT: bake 35-45 min. For 1/2 recipe use 45 min.

Impossible Chicken Parmigiana Categories: Chicken Yield: 8 servings 3/4 c 1/3 1/2 1/2 1/2 1 c ts ts ts cn Creamed cottage cheese -Small curd Grated parmesan cheese Garlic powder Oregano Basil Tomato paste 6 oz. 1 2 2/3 1/4 1 1/2 1 1/4 c x c ts c c Milk Eggs Bisquick Pepper Chicken, cooked & diced Mozzarella cheese shredded

Heat oven to 400. Grease 10 inch pie plate. Layer cottage cheese and parmesan cheese in pie plate. Mix chicken and 1/2 cup mozzarella cheese, the garlic powder, oregano, basil and tomato paste; spoon over parmesan cheese. Beat remaining ingredients in blender on high for 15 seconds, by hand for 1 min. until smooth. Pour into pie plate and bake 30 minutes. Top with remaining mozzarella cheese. Bake 5-8 minutes longer or until knife inserted in center comes out clean. Cool 5 minutes.

Impossible Chicken Pie Categories: Chicken Yield: 6 servings 2 1/2 1/4 1 1/3 c c c c Cooked diced chicken Peas and carrots Mushroom pieces Milk 4 3/4 1/2 1/4 x c ts ts Eggs Bisquick Salt Pepper

Heat oven to 400. Grease a ten inch pie plate. Mix chicken, peas, carrots, mushrooms and onion in pie plate. Beat remaining ingredients in blender until smooth. (15 seconds) Pour into pie plate. Bake at 400 for 30-35 minutes. Cool 5 minutes before serving. ---

Indian Fried Chicken Categories: Chicken Yield: 6 servings 6 Chicken legs 1/2 ts Hot chilli powder 1 ts Garam masala 1 ts Crushed garlic 5 oz Natural yoghurt 2 Eggs 1 ts Flour 1 ts Crushed mint leaves

1 ts Crushed ginger Salt (if needed)

2 ts Ground coriander 6 oz Vegetable oil

Make a paste of chilli, garam masala, garlic, ginger and salt and rub into the chicken. Pour yoghurt over chicken and place in a large pan. Cook over a low heat and simmer for about 15 minutes until all the liquid has evaporated. Make a batter of the egg yolks, flour, mint and coriander and rub on chicken pieces. Let the chicken dry for a few hours. Whisk egg whites,heat oil in frying pan. Dip marinated chicken in egg white, fry until brown. Try spice variations in this recipe.

Indian-Style Chicken Categories: Chicken Yield: 6 servings 1 2 1 3 2 1 1/4 Onion Butter Oil Chicken pieces Mild curry powder Chicken broth 1 Garlic clove 2 tb Lemon juice Salt Cayenne pepper 2 tb Light cream

tb tb lb tb c

Freezing suitable: add cream after thawing Peel and chop onion. Heat butter and oil in casserole and cook onion till transparent. Add chicken pieces, a few at a time, and brown on all sides. Sprinke chicken with curry powder and pour in broth. Add peeled and crushed garlic, lemon juice, and a pinch each salt and cayenne pepper. Cover and simmer for 35 mins. over a low heat. Add cream and cook gently for 10 mins. Do not boil. Serve with plain boiled rice and side dished of apple slices, cucumber sprinkled with salt and grated fresh coconut.

Israeli Sweet and Spiced Chicken Categories: Chicken Yield: 4 servings 4 ts Vegetable oil 3 lb Whole chicken, cut into 8 -pieces, skinned 2 c Thinly sliced onions 1 c Orange juice (no sugar -added) 2 tb Honey 1 ts Each salt and paprika 1/2 ts Each ground ginger and -ground nutmeg 8 lg Pitted black olives, sliced -or whole 1 tb Water 2 ts Cornstarch 2 sm Oranges, peeled and -sectioned (OR 1 cup Canned mandarin orange -sections

Preheat oven to 350F. In 10-inch nonstick skillet heat oil; in batches, brown chicken pieces on all sides. Spread onion slices over bottom of shallow 3-quart casserole; top onions with chicken pieces. Combine orange juice, honey and seasonings in bowl; pour mixture evenly over chicken and top chicken with olives. Cover casserole and bake until chicken is tender, about 45 minutes. Transfer chicken and olives to serving platter and keep warm. Scrape onions and pan juices into 1-quart saucepan and bring to a boil. Combine water and cornstarch in small cup, stirring to dissolve cornstarch; stir into onion mixture. Reduce heat and simmer, stirring

constantly, until mixture thickens; pour sauce over chicken. Serve garnished with orange sections. Makes 4 servings.

Italian Chicken Dinner Categories: Crockpot, Chicken Yield: 6 servings 1 sm Cabbage; cut in wedges 1 c Mushrooms; canned 2 tb Tapioca; quick cooking 1 Chicken; broiler or fryer -and frozen Jars Meatless spaghetti -sauce Parmesan cheese; grated

In a 3 1/2 to 6 quart crockery cooker place cabbage wedges, onion and mushrooms. Sprinkle tapioca over vegetables. Place FROZEN chicken pieces atop vegetables. Pour spaghetti sauce over chicken. Cover; cook on low-heat setting for 10 to 12 hours. Transfer to a serving platter. Sprinkle with Parmesan Cheese. Makes 6 servings. Notes from Gaye: The original recipe did not indicate the amount of onion to use. I used 1/4 cup dried chopped onion (equivalent to one onion). I used 1 cup of Ragu Garden Style with Tomatoes, Garlic and Onions. Also, I used fresh, skinned chicken breasts.

Italian Chicken Categories: Chicken Yield: 4 servings 4 Chicken Breasts, Skinless Parsley 1 Bottle, Italian Dressing

Soak chicken breasts in Italian dressing overnight. Broil while basting with more dressing. Then bake until done. Serve with sprigs of parsley.

Italian: Chicken Cacciatore (Contadina) Categories: Chicken, Pasta Yield: 8 servings 1/2 2 1/2 3 3 c ts ts tb All-purpose flour Salt, divided Pepper, divided Olive oil To 3-1/2 pounds chicken, 4 Breasts, 4 thighs, skin Removed Sliced onion Sliced mushrooms Green pepper rings 2 2 1 3 1/2 1 3/4 Cloves garlic, minced Dried oregano leaves, crush Dried basil leaves, crushed (29-oz can) tomato sauce (14-1/2 oz can) Contadina Whole Peeled Tomatoes and Juice 1 lb Dry pasta, cooked and Drained, or 2 cups rice, Cooked ts ts c c

1 c 1 c 1 c

Combine flour, 1 teaspoon salt, and 1/4 teaspoon pepper. Coat chicken pieces with seasoned flour. In 10-inch skillet, heat 2 tablespoons oil; saute chicken pieces and arrange in a 13X9X2-inch baking dish; set aside. Add remaining oil to skillet; saute onion, mushrooms, green pepper, garlic,

oregano, and basil. Cook for 3 to 4 minutes, stirring occasionally. Mix in tomato sauce and whole tomatoes and juice. Simmer for 15 minutes; pour over chicken. Bake in preheated 350-degree F. oven for 30 minutes. Cover and bake for additional 15 minutes. Serve over hot pasta or rice.

Jack Daniel's Tennessee Whiskey Chicken Categories: Chicken, Sauces, Alcohol Yield: 4 servings 2 1 c FRYING CHICKENS (2 lbs each) JACK DANIEL'S WHISKEY SALT to taste BLACK PEPPER to taste

-------------------------------WHISKEY SAUCE------------------------------1 lb WHITE MUSHROOMS; sliced 2 oz JACK DANIEL'S WHISKEY 6 GREEN ONIONS; chopped 2 c BROWN SAUCE* 2 tb BUTTER Have the butcher split two small fryers or if you prefer, buy cut-up chicken pieces. Place the chicken in a shallow pan and douse with whiskey. Sprinkle salt and pepper over the pieces; marinate for 2 hours. Soak some wood chips (they specify Jack Daniel's Barrel chips) in water--if you're using regular wood chips, I'd suggest soaking them in whiskey? While the chips are soaking, build a charcoal fire in your barbecue grill. Use the wood chips in your grill to create a good smoking fire. Broil the fryvers over the pit until well cooked. Serve with whiskey sauce. FOR WHISKEY SAUCE: Saute the mushrooms and green onion in butter until tender. Add whiskey and brown sauce and simmer until flavors have blended and the alcohol has evaporated. Keep warm until serving time. * BROWN SAUCE - To make Brown Sauce; thicken beef bouillon with cornstarch or roux. Or better yet, make it from scratch.

Jamaican Jerk Chicken Categories: Chicken, Jamaican, Barbecue Yield: 4 servings 1 1 1 1/2 1 1/2 1 1/2 3/4 3/4 2 2 1 1/4 tb tb ts ts ts ts ts tb tb tb c Ground allspice Dried 4hyme Cayenne pepper Freshly ground black pepper Ground sage Ground nutmeg Ground cinnamon Salt Garlic powder Sugar OlZve oil 1/4 c 3/4 c 1/2 c 1 1 c 3 4 Soy sauce White vinegar Orange juice Juice of 1 lime Scotch bonnet pepper, seeded -and finely chopped Chopped white onion Green onions, finely chopped Chicken breasts (6 to 8 oz -each), trimmed of fat

This recipe is also from Sugar Reef Caribbean Cooking by Devra Dedeaux. "This recipe is not as hot as you would find in Jamaica. For that authentic flavor, double the quantity of dry spices." "JERK: This method of cooking pork and chicken dates back to the Carib-Arawak Indians who inhabited Jamaica. After capturing an animal and thoroughly cleaning and gutting it, the Indians placed it in a deep pit lined with stones and covered with green wood, which, when burned, would

smoke heavily and add to the flavor. But first the carcass was "jerked" with a sharp object to make holes, which were stuffed with a variety of spices. The holes also allowed heat to escape without loss of moisture. The results were superb. The meat was not only wonderfully spices, but moist and tender." (Note: Sugar Reef is a restaurant in Manhattan) In a large bowl, combine the allspice, thyme, cayenne pep- per, black pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar. With a wire whisk, slowly add the olive oil, soy sauce, vinegar, orange juice, and lime juice. Add the Scotch bonnet pepper,. onion, and green onions and mix well. Add the chicken breasts, cover and marinate for at least 1 hour, longer if possible. Preheat an outdoor grill. Remove the breasts from the marinade and grill for 6 minutes on each side or until fully cooked. While grilling, baste with the marinade. Heat the leftover marinade and serve on the side for dipping. NOTE: This is the recipe as listed in the cookbook. Per- sonally, I would NEVER heat the leftover marinade and serve on the side for dipping, especially something that you had marinated POULTRY in. A MUCH better idea would be to reserve some of the marinade (BEFORE you put the chicken in it) and save it for serving. Makes 4 servings.

Jamaican Jerked Chicken Categories: Pork, Chicken, Jamaican Yield: 6 servings Loin pork chops Chicken breasts, split, Chicken legs 2 oz Whole allspice berries 1/4 ts Fresh grated nutmeg 1/2 ts Ground cinnamon 8 Scallions, chopped Pickapeppa sauce (see note) Cut away rind and most fat from pork; remove all meat from bones, cut into pieces about 1-1/2" thick and 3" to 4" long. Put pork pieces and chicken in a large bowl, cover and refrigerate until needed. To prepare seasoning, heat the allspice berries over medium heat in small saucepan 3 to 4 min, stirring often; 2 tbs at a time, crush berries in mortar and pestle. In medium bowl, combine berries, nutmeg, cinnamon, scallions, garlic, pepper and 1 tbs vinegar; crush into pasty mixture. Add rest of vinegar, oil, salt, pepper and bay leaves. Turn mixture over pork and chicken and rub meat with seasoning, coating evenly. Cover and refrigerate 2 hours or overnight. Cook jerked pork and chicken on grill over hot coals or on gas barbecue as far from heat as possible (6" or more); cover with lid; turn meat every 10 minutes for about 1 hour, until done. If desired, halfway through cooking time toss 1 tsp whole allspice berries into fire. Cut cooked pork into 1/3" slices and serve with chicken. Accompany with 6 3 6 1 1 3 1/4 1/2 1/4 2 lg ts tb c ts ts Clove garlic, chopped Hot pepper, chopped Red-wine vinegar Peanut or vegetable oil Salt Fresh ground pepper Bay leaves, crumbled

Pickapeppa sauce.

Serves 6 to 8.

(Note: Can also be cooked in preheated 350 F oven on rack in roasting pan about 1 hour, turning once, but you won't have the grill flavor. (Pickapeppa sauce is a bottled Jamaican condiment available in better supermarkets and gourmet stores.)

Jambalaya Categories: Rice, Low-cal, Chicken Yield: 2 servings 1/2 1/4 1/2 2 1 1/4 2 c c c Onion - chopped Green pepper - chopped Tomato - chopped Clove garlic - minced Bay leaf ts Thyme ts Parsley - fresh, minced 1/8 ts Freshly ground black pepper 1 pn Cayenne 1 c Chicken stock - made without -salt or fat 1/2 c Rice - uncooked 2 oz Chicken - lean, cubed, -cooked or raw

Calories per serving: 250 Number of Servings: 2 Fat grams per serving: 2.58 Approx. Cook Time: :40 Cholesterol per serving: 25.3 Marks: Heat a saucepan and add the onion and bell pepper. Using a wooden spoon, stir them over medium heat until they begin to color while you scrape the sides and bottom of the pan to be sure that nothing sticks and burns. Add the tomato, garlic, herbs and seasonings and stir together. Add the stock and bring to a boil. Add the rice and chicken and bring to a simmer. Cover and simmer gently for 20 minutes, then uncover and let the Jambalaya dry out a bit. Fluff up the Jambalaya with a fork and serve. NOTES: Different rices will vary this dish. Experiment. It is not necessary that each grain be separate. Jambalaya, by the nature of its cooking process, may be somewhat sticky and perhaps the better dish for it. VARIATION: Jambalaya can be made with shrimp, lean turkey sausage, smoked chicken or smoked turkey. Just remember to keep it light.

James' World's Hottest Wings! Categories: Chicken, Appetizers, Wings, Hot Yield: 6 servings 2 lb Chicken Wings Cut Up Buffalo -Style 6 Whole Serrano Chili Peppers 6 Whole Red Chili Peppers 10 10 1 3 tb tb tb tb Cayenne Pepper Durkee Red-Hot Sauce Salt Pepper

10 2 c 1 1/2

Whole Jalapeno Peppers White Wine Bottle Tabasco Sauce Bottle Worcestershire Sauce

1/2 c 1

Vinegar Fire Extinguisher -(Optional....)

Caution: The fumes from preparing this will make it difficult to breathe! Don't attempt to eat with an ulcer. In a blender, carefully puree the peppers, wine, vinegar and all spices. Caution, the fumes are deadly and wear rubber gloves or your fingers will burn! Put the puree into a bowl and marinate the wings in the bowl in the fridge for 5 days. After 5 days, carefully remove the wings and broil them until cooked. Usually approx 15 mins (+/- 5 mins). Take the marinade, put it on the stove, add 1/4 cup sugar and heat to a boil. reduce until thick. Pour over wings and re-broil for about 5 more minutes, serve with soda water for maximum heat effect but keep plenty of ice water handy.

Japanese Chicken Wings Categories: Japanese, Chicken, Appetizers, Wings Yield: 4 servings 3 lb Chicken wings 1 c Flour 1 Egg beaten with 1 t. water 1 c Oil Sauce 3 1 1 3 1/2 tb c ts tb c Low salt soya sauce Sugar Galic powder Water White vinegar

Cut wings into pieces. Dip in slightly beaten egg, then in flour. Fry in oil until brown and crisp. Put in shallow roasting pan (I use a cookie sheet). Heat sauce until boiling. Pour ovet wings. Bake at 275 F for approximately 1 hour. Sauce thickens and coats wings.

Jerk Chicken Categories: Chicken Yield: 4 servings 1 1 1 1/2 1 1/2 1 1/2 3/4 3/4 2 2 tb tb ts ts ts ts ts tb tb Ground Allspice Dried Thyme Cayenne Pepper Black Pepper Ground Sage Grated Nutmeg Cinnamon Salt Garlic Powder 1 1/4 3/4 1/2 1/4 1 3 4 tb c c c c c Sugar Soy Sauce Vinegar Orange Juice Olive Oil Minced Onion Green Onions Chicken Breasts, Halves

In large glass or ceramic bowl combine allspice, thyme, cayenne pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar. Slowly whisk in soy sauce, vinegar, orange juice. In slow stream whisk in olive oil. Add onion and green onion. Mix well. Add chicken and allow to marinate 1 hour at room temperature or over night, covered in refrigerator. If using outdoor grill toss 1 or 2 bay leaves on coals. Grill chicken 6 min. each side. Chicken may also be broiled indoors 5-6 minutes each side. Either way, brush well with marinade while cooking. For hotter flavor, double amounts of first 7 ingredients.

Joanna's Chicken San Francisco Categories: Chicken Yield: 6 servings 3 tb Margarine or butter 1 Chicken, cut-up, or your -preferred chicken parts 1/2 lb Mushrooms, sliced 1/2 ts Seasoned salt 2 pk Chicken flavor Rice A Roni 4 2 1 1/2 1/4 c tb cn c c Hot water Parsley Golden Mushroom Soup Milk Grated Parmesan cheese

Melt margaring or butter in large frying pan. Add chicken and brown until golden, about 5-10 minutes. Remove chicken to platter. Add mushrooms and seasoned salt and sautee until just tender. Remove with slotted spoon. Add Rice A Roni and cook, stirring constantly, until golden. Add hot water, Rice A Roni seasoning packets and parsley. Bring to boil. Transfer to 9 x 13 pan. Add a layer of mushrooms. Top with chicken pieces. Cover dish with aluminum foil and bake in 350 oven for 30 minutes. Mix soup with milk. Remove aluminum foil and spoon soup on top of chicken pieces. Return to oven, uncovered, for 10 minutes. Sprinkle Parmesan cheese on chicken pieces and return to oven for 5 minutes. One of the recipes here inspired me to create this dish tonight. I served it with broccoli (fresh, just the flowerets, microwave covered for 5 minutes with a dash of seasoned salt and a pat of butter) and sourdough bread. Dessert was peach kuchen and ice cream. My number 1 consumer and critic said it was great!

Judy's Chicken and Broccoli with Rice Categories: Chicken, Rice Yield: 6 servings 1 1/2 1/2 2 1 1/2 1/2 Water Milk Dijon mustard Long grain rice Cheddar or Swiss -cheese,grated or shredded 1 lb Boneless chicken breasts,cut c c tb c c -into strips 1 1/2 c Frozen broccoli cuts,thawed 2 tb Oil 10 3/4 oz Can condensed cream of -chicken soup 2 tb Chopped pimento

Bring water to a boil. Stir in rice. Cover and remove from heat. Let stand 5 minutes or until all water is absorbed. Meanwhile, cook and stir chicken in hot oil until lightly browned. Stir in soup, milk, mustard and cheese; add broccoli and pimento. Bring to a full boil. Reduce heat and simmer 2 minutes. Pour over rice. Makes 6 servings.

Julia Child's Crisp Brown Chicken Saute Categories: Chicken Yield: 4 servings 1 c 1 Milk Frying chicken (2.5-3 lb), -cut into 8 pieces 4 To 6 Tb unsalted butter 2 tb Olive oil 1 tb Minced shallot or green

1/2 c

Salt and freshly ground -pepper All-purpose flour

1/4 c 1 c

-onion Dry white wine or vermouth Chicken broth

1. Pour milk into shallow bowl. Dip each cicken piece in milk and place on piece of waxed paper. Sprinkle lightly with salt and pepper. Sprinkle flour over chicken and turn pieces to coat completely. Pat flour onto chicken, then shake to remove excess. 2. Heat oven to 375 degrees

3. Heat 2 Tb butter and 1 Tb oil in large heavy ovenproof skillet over medium-high heat. When foam subsides, arrange chicken skin side down in skillet and saute until browned, 4-5 minutes each side. Remove breast meat from skillet and set aside. 4. Heat additional 2 Tb butter and 1 Tb oil in small pan until butter melts. Bast chicken in skillet with drops of butter and oil. Bake 10 minutes, basting again after 5 minutes. Turn chicken, add breast pieces, and baste again. Bake 10-20 minutes longer, basting and turning chicken every 5 minutes. Chicken is done if juices run clear yellow with no trace of pink when thigh is pierced with fork. 5. Transfer chicken to platter and keep warm in turned-off oven with door ajar. Pour excess fat from skillet. Add shallot and cook, stirring constantly, over medium heat. Pour in wine and broth; heat to boiling, scraping up roasting juices. Boil rapidly until reduced to consistency of light syrup. Remove from heat an dseason to taste with salt and pepper. If desired, add 2 Tb butter for enrichment and swirl until melted into sauce. Transfer sauce to serving bowl. Serve chicken warm or at room temperature. Serves 4 441 calories per serving: 34% protein, 59% fat, 7% carbohydrate; 442 mg sodium.

Katherine Magee's Oven-Batter Baked Chicken Categories: Chicken Yield: 4 servings 1 2 c 1 c Chicken,3-4 lb* Buttermilk Flour 4 ts Salt 2 ts Paprika 1/2 ts Black pepper

1. Place chicken pieces in a long, shallow nonmetal baking dish and pour buttermilk over each piece. Let stand about 1 hour at room temperature; turn each piece of chicken frequently._ 2. Combine remaining ingredients in a large paper bag; close and shake to blend. Drain chicken pieces but do not dry them. Add chicken pieces a few at a time, close bag, and shake to coat each piece of chicken evenly with mixture. Place chicken pieces skin side up, not touching, on shallow baking dish or cookie sheet, on middle rack of preheated 425'F. oven. Bake 15 minutes. Then reduce oven temperature to 350'F. and continue to bake for 15 minutes. Turn each piece of chicken and cook another 15 minutes. Turn each piece and bake a final 15 minutes.

Kentucky Burgoo Categories: Chicken

Yield: 6 servings 3 1/2 1 1 1 1 1 1 1 1 10 lb Chicken, cut up ts Salt ts Cayenne pepper Garlic clove, minced lg Unpeeled potato, cubed lg Onion, chopped md Green bell pepper, chopped c Sliced carrots c Fresh okra or oz Frozen okra 1 c Fresh lima beans or 10 oz Frozen lima beans 16 oz Whole or stewed tomatoes, -undrained & chopped 17 oz Whole kernal corn, undrained Worcestershire Sauce to -taste Hot pepper sauce to taste 1 oz Bourbon (optional) Fresh parsley

Burgoo is both a delicious winter stew & a revered Kentucky tradition, having originated in that state over a century ago. Freely translated it means "if you've got it, throw it in", & as such is one of the least intimidating of all recipes: short of forgetting the chicken, it's almost impossible to make a "bad" burgoo. 1. In large stockpot, combine chicken, salt, cayenne, garlic & 2 quarts water; bring to a boil. Cover & simmer for 1 1/2 hours until chicken barely clings to its bones. (While chicken simmers, chop & prepare vegetables). 2. Remove chicken from broth. Remove & discard bones. Cut chicken into pieces & return to broth. 3. Add vegetables & simmer, uncovered, for 1 3/4 hours until stew thickens & vegetables, save for the corn kernals, are barely recognizable. 4. Season to taste w/ Worcestershire & hot pepper sauce. For an extra kick, add a jigger of bourbon. Add parsely for garnish.

Kikue's Chicken Hekka Categories: Chicken, Casserole, Hawaiian Yield: 6 servings -Doreen Otsuka (XPST31A) -Posted on *P on 1/31/92 Chicken thighs Margarine Garlic cloves; crushed Ginger; minced Bamboo shoots; sliced -1/4-inch thick Button mushrooms; OR 1 c 1/8 c Fresh mushrooms; sliced Shoyu (soy sauce) or more; -mixed with 2 ts Sugar or more; to taste 3/4 c Green onions; chopped 1 c Bean sprouts or -watercress; or 1/2 c. each 6 oz Flat beer or sake mixed -with water

2 1/4 2 1 1

lb lb sm cn

1 cn

Chop chicken into bite-size pieces. You may bone chicken if you prefer. Melt margarine in wok or iron skillet. Add crushed garlic and minced ginger. Stir to obtain flavor. A little oil may be added to the margarine if skillet is extra large. Saute chicken until almost done. Keep stirring and add sliced bamboo shoots. Cook until liquid practically dries out. Add mushrooms, shoyu and sugar to taste. Simmer until chicken is tender. Liquid will be scarce. If you are intending to serve Hekka right away, add beer, stir and simmer for one or two minutes. Add bean sprouts or watercress and chopped green onions. Cover and simmer over very low flame for only 60 to 90 second (the sprouts, watercress and onions should not be soft or soggy). Service with white rice or brown rice.

King Ranch Casserole Categories: Chicken, Casserole Yield: 1 servings 1 1 3/4 1 1 Fryer chicken Onion chopped Chopped celery Salt Cream of chicken soup 1 cn Cream of mushroom soup 12 Tortillas cut in pieces 1 Chopped green pepper 1 cn Ro-tel tomatoes 1 c Sharp cheddar cheese

md c ts cn

Contributed to the echo by: Janice Norman This recipe for chicken casserole is a real rib sticker from the famous King Ranch in Texas. KING RANCH CASSEROLE Boil chicken, onion, celery & salt until chicken is tender. Remove chicken from broth and cool, remove bones, chop chicken. Boil broth down to 1-1/2 c & add soups & mix. Preheat oven to 350 degrees. Arrange tortillas in pieces in bottom of buttered 8 x 12 in casserole with tortillas pieces. Cover tortilla pieces with chicken chunks. Sprinkle with green peppers. Cover with Ro-tel tomatoes. Pour soup mixture over all of it. Cover with foil & bake 35 to 40 min. Remove from oven and remove foil. Sprinkle with cheese, return to oven, cook til cheese is bubbly Serve hot.

Lemon Baked Chicken Categories: Chicken Yield: 6 servings 1 Frying chicken, 3 lbs Garlic salt 1 ts Oregano, crushed From: Arizona Cookbook Cut chicken into serving pieces. Sprinkle chicken pieces with garlic salt. Place in shallow baking pan, skin-side-down. Combine oregano, lemon peel and juice and water and pour over chicken. Bake, uncovered, at 400 for 15 min. 1 ts Grated lemon peel 1/4 c Fresh lemon juice 1/4 c Water

Lemon Basil Marinade for Grilled Fish or Chicken Categories: Chicken, Fish Yield: 1 servings 1/2 c Fresh lemon basil, finely -chopped 1/3 c Lemon juice 2 tb Dry white wine 2 ts Dijon style mustard 1/2 ts Salt 1/4 ts Pepper 3 Green onions, sliced thin 1 c Olive oil

Lemon Basil Marinade for Grilled Fish or Chicken Stir together all ingredients except oil in a small bowl. Gradually whisk in oil until mixture is smooth and blended. Marinate fish or chicken at least 3 hours or overnight Makes 1-1/2 cups. Enjoy! before grilling.

Lemon Chicken Categories: Chicken Yield: 6 servings 3 1/4 1 1/4 1 1/2 1 1/4 1 1 c tb ts pn c c ts c ts Chicken Breasts, whole *MARINADE* Water Dry Sherry Salt Chinese Five-Spice *BATTER* Flour Cornstarch Baking Powder Water Vegetable Oil *LEMON SAUCE* 6 1 1 1/2 3/4 1/4 1 1 1 1 1 1 1 Lemon Water Rose's Lime Juice Sugar Salt Cornstarch Vegetable Oil for deepfrying Cornstarch Paste tb Vegetable Oil c Lettuce, shredded Lemon Slices Maraschino Cherries, 1/2s c c c ts

Servings:

Lightly score both sides of chicken breast making a crisscross pattern. Combine marinade ingredients with chicken, let stand for 10 minutes. In a bowl, place batter ingredients except oil. Using a whisk, beat continuously until the consistency of heavy cream is reached. Stir in oil, mix well, and let stand for 20 minutes. Cut lemon into fourths, squeeze juice (discarding seeds) into a saucepan, dropping lemon into pan as well. Stir in remaining sauce ingredients, bring to a boil, remove and set aside. To deep-fry, remove chicken from marinade and lightly coat with cornstarch. Heat 4 cups of oil in a wok to 275 - 300. Coat chicken in batter, draining off excess. Lower into wok by sliding pieces down the side, deep-fry for 3 - 4 minutes (about 80% done) until a curst is formed. remove and drain. This could be done in advance. Reheat lemon sauce, stir in 2 - 3 tablespoons cornstarch paste and cook until thickened. stir in 1 tablespoon oil, keep warm. To deep-fry again, raise oil temperature in wok to 350, discarding any pieces of batter from the first frying. Add chicken, all at once, and cook for 3 4 minutes until golden brown. Remove and drain. to serve, place lettuce on a large serving platter. Cut chicken into 4 pieces crosswise and place on lettuce bed. Spoon sauce over chicken and garnish with lemon slices and cherries. The chicken should be crunchy on the outside yet juicy and tender on the inside. The first frying when the oil temperature is lower, actually cooks the chicken and causes a crust to form on the outside. The second frying at a higher temperature is what produces that special crunchy crust. The lemon sauce should have a sharp tangy taste and be the consistency of syrup. Lemon sauce stores beautifully in the fridge.

Lemon Chicken with Noodles Categories: Chicken, Poultry Yield: 4 servings 8 oz Noodles; no yolk egg type 2 Chicken breasts; halved, - skinless, boneless 1 tb Olive oil 1 tb Lemon juice 1 ts Paprika 1/4 ts Pepper

Cook the noodles in a large pot of boiling water for 8 minutes, or until

just tender. Drain and keep warm. Meanwhile place the chicken breasts between sheets of was paper * and pound lightly with a mallet to an even thickness. In a small shallow container, mix the oil, lemon juice, paprika and pepper. Dredge the chicken in the mixture to coat both sides. Heat a large no=-stick frying pan over medium-high heat for one minute. Add the chicken. Cover and cook for 8 to 10 minutes, or until the chicken is opaque; do not overcook. Serve over the noodles. Preparation time: 5 minutes Cooking time: 15 minutes Per serving calories: 5.9 g. fat (15% of calories, 4.5 g. dietary fiber, 66 mg. cholesterol, 99 mg. sodium * My note: I always use Glad wrap for flattening meat, as it does not tear nor stick to the meat.

Lemon Garlic Chicken Categories: Chicken, Sauces Yield: 4 servings 3 2 2 1 lb ts tb c BROILER-FRYER CUT UP GARLIC POWDER BUTTER PAPRIKA 3 tb FRESH SQUEEZED LEMON LEMON WEDGES,PARSLEY,GARNIS SALT AND PEPPER TO TASTE

RUB CHICKEN PARTS WITH BUTTER,AND PLACE IN ROASTING PAN.SPRINKLE WITH LEMON JUICE,SALT PEPPER AND GARLIC.TOP WITH A SPRINKLING OF PAPRIKA.PLACE PAN IN PREHEATED 350 DEGREE OVEN,AND BAKE FOR ABOUT 45 MINUTES,TURNING OVE TO 400 DEGREES FOR THE LAST 8 MINUTES.GARNISH WITH LEMON WEDGES AND PARSLE AND SERVE.MAKES 3 OR 4 SERVINGS.

Lemon Garlic Pepper Wings Categories: Appetizers, Chicken, Wings Yield: 4 servings 2 1/2 lb Chicken Wings * 1/2 c Lemon Juice 5 Chopped Garlic Cloves 1 tb Crushed Black Peppercorns 2 ts Salt 1/2 c Olive Oil

* Chicken Wings should have tips removed and be cut in half at the joint. ~------------------------------------------------------------------------Place wings in a plastic bag and add the lemon juice, let stand for 2-3 minutes. Add all other ingredients, sqeeze to mix, then let stand for 2 hours. Knead periodically. Remove wings and save marinade. Cook wings on a grill turning and basting with marinade until golden and tender. Serve immediately or refrigerate until needed.

Lemon Orange Chicken Categories: Chicken Yield: 4 servings 4 c Water 1 1/2 lb Boneless chicken breast, cut -into 1 inch strips SAUCE 2 tb Peanut oil 2 ts Finely chopped fresh ginger 1/2 1/2 2 2 5 c c tb tb ts Fresh lemon juice Fresh orange juice Sugar Soy sauce Cornstarch, mixed with 1 -tbsp water

4 Garlic cloves, minced 1 tb Grated lemon peel 1 tb Grated orange peel

1 tb Sesame oil 2 tb Thinly sliced green onions -(garnish)

In a medium saucepan heat water until boiling; immerse chicken pieces for 2 minutes; remove chicken; keep warm. Heat oil in wok over medium heat; add ginger and garlic; stir fry 30 seconds. Add remaining sauce ingredients; bring to a boil; simmer for 1-2 minutes or until thickened. Add chicken pieces; cook 3 more minutes or until chicken is cooked throough. Sprinkle with green onions and serve at once. Makes 4 servings.

Lemon-Breaded Fried Chicken Categories: Chicken, Breads Yield: 6 servings 1/4 c Fresh lemon juice 1 lb Frying chicken, quartered, -or 3-lbs. breasts 2 ts Salt 1/2 c All-purpose flour 1 1 1/2 c Egg, lightly beaten Dry fine bread crumbs Vegetable oil Lemon wedges

Sprinkle lemon juice over chicken and turn until thoroughly moistened. Let stand 1 1/2 hours, turning pieces occasionally. Pat chicken dry with paper towels. Sprinkle with salt; dip in flour and shake off excess. Dip in egg; roll in bread crumbs to coat thoroughly. In a heavy skillet, heat oil (should be 1/4-inch deep at all times during frying). Add one-half of chicken pieces and when deep golden brown, turn and complete frying. Test for doneness. Remove to platter and keep warm. Fry remaining chicken. Serve garnished with lemon wedges. Makes 6 servings.

Lemon-Chicken Oregano Categories: Chicken Yield: 2 servings 1 1/2 1 1 1/2 1 ts tb ts sm Margarine Lemon juice Olive oil Clove garlic, mashed 1/2 ts Oregano leaves 1/4 ts Each salt and pepper 2 Chicken cutlets (5 oz each)

Garnish

2 lemon slices and 1 tsp chopped fresh parsley

In small saucepan melt margarine; add lemon juice, oil, garlic, oregano, salt and pepper and bring to a boil. Reduce heat to low and let simmer for 1 minute. Transfer to shallow glass or stainless-steel bowl; let cool slightly. Add chicken and turn to coat with marinade. Cover and refrigerate overnight (or for at least 1 hour). Transfer chicken to shallow baking pan large enough to hold chicken in a single layer; brush with half of the marinade and broil for 4 minutes. Turn chicken over, brush with remaining marinade, and broil until browned, about 4 minutes longer. To serve, transfer chicken to serving platter, top with any pan juices, and garnish with lemon and parsley. Makes 2 servings

Lemon-Garlic-Dijon Chicken Categories: Chicken Yield: 6 servings 1 tb Dijon mustard (or more, to -taste) 3/4 ts Lemon pepper 3 1/4 c Cloves garlic Butter or margarine

Chicken Salt and pepper Juice and pulp of 1 lemon (or more) Place chicken in the broiler until it starts to brown. Place all of the remaining ingredients in a saucepan and heat for a few minutes. Brush the chicken with the sauce, turning to coat all sides. Place the chicken in the oven, covered with a little sauce, and bake for 30 minutes at 350F. Serve over rice.

Lemon-Herb Chicken Categories: Chicken, Marinade, Barbecue Yield: 6 servings 2 1/2 lb Chickens,cut into serving -pieces,washed and patted -dry 1/2 c Fresh lemon juice,about 4 -small lemons 1 c Olive oil 4 Garlic cloves,crushed 1 ts Onion salt 1 ts Paprika 3 tb Fresh rosemary or thyme or 1 -tbsp. dried

Freshly ground black pepper,to taste Garnish: lemon peel strips,optional Place chicken pieces in a glass or ceramic bowl. Mix marinade ingredients until smooth and well blended. Reserve 1/3 cup, covered and refrigerated, for basting while grilling. Pour remaining marinade over chicken, turning pieces to coat completely. Marinade, covered for 6 to 8 hours or overnight, turning occasionally. Remove chicken from refrigerator 20 to 30 minutes before you are ready to grill, leaving container covered. When coals are covered with gray ash, oil the grill rack. Cook chicken, skin side down first, for about 15 minutes on each side, brushing with the reserved marinade. Watch carefully, as uncovered grills will cook the exteriors faster than a covered grill. Pieces are done when exterior is golden brown and clear juices run when the chicken is pierced with a sharp fork. Discard any unused marinade. Garnish with strips of lemon peel, if desired. Total cooking time 30 minutes. Serves 6.

Lemonade Fried Chicken Categories: Chicken Yield: 4 servings 6 1 2 1/2 1/4 oz c lb c Frozen Lemonade Concentrate Water Fryer, Cut Up Flour, Unbleached 1 1/4 1 2 ts ts c tb Salt Black Pepper, Ground Vegetable Oil Butter, Melted

Preheat oven to 350 degrees F. Mix lemonade concentrate and water in a small bowl. Pour over chicken in larger bowl. Refrigerate 2 hours or longer. Drain chicken and reserve liquid. Mix together the flour, salt, and pepper in a small paper bag. Add well drained chicken, one piece at a time, and shake to coat evenly. Heat oil in large skillet over moderate heat. Add floured chicken; cook until evenly browned, turning pieces over carefully. Remove chicken and arrange in a single layer in a shallow baking pan. Brush chicken with melted butter. Add reserved lemonade. Bake uncovered about 1 hour, basting chicken with lemonade from pan every 15 minutes. About 15 minutes befre chicken is done, drain off excess juice from pan. Serve hot.

Lemon Baked Chicken Lemony Chicken and Anchovy Ravioli Categories: Pasta, Chicken Yield: 4 servings 2 250 4 2 1 1/4 1 2 1/4 1 ts Olive oil g Minced chicken Anchovy fillets, chopped tb Grated fresh Parmesan cheese tb Cream ts Ground nutmeg ts Grated lemon rind tb Lemon juice c Chopped fresh parsley Quantity plain pasta dough -(2 cups flour, 3 eggs) Fresh parmesan cheese, -thinly sliced (optional) Creamy Cheese Sauce: Butter Plain flour Water Chicken stock cube, crumbled Carton cream Grated fresh Parmesan cheese

60 g

30 2 1 1 300 2

g tb c sm ml tb

Heat oil in pan, add chicken, cook, stirring for 2 minutes. Stir in anchovies, cheese, cream, nutmeg, rind, juice and parsley. Blend or process mixture until smooth. Divide pasta dough in half, roll each piece until 2 mm thick. Place 1/4 level Tsp of filling 3 cm apart over 1 sheet of pasta. Lightly brush remaining pasta sheet with water, place over filling; press firmly between filling. Cut into square ravioli shapes. Lightly sprinkle ravioli with a little flour. Just before serving, add ravioli to large pan of boiling water, boil,uncovered, for about 5 minutes or until just tender; drain. ravioli with hot sauce; serve topped with extra cheese.

Combine

Creamy Cheese Sauce: Melt butter in pan, add flour; stir over heat until bubbling. Remove from heat, gradually stir in combined water and stock cube, stir over heat until mixture boils and thickens. Simmer,uncovered, until reduced by half. Just before serving, stir in cream and cheese. Serves 4.

Lemony Drumsticks with Stuffing Categories: Chicken

Yield: 3 servings 1 md Lemon 12 sm Chicken drumsticks(about 2 -1/2 pounds) 1 tb Oil 2 tb Brown sugar 1 1/2 c Very hot water 3 tb Butter or margarine 1 Pkg.(6 ounces) cornbread -stuffing mix

Grate rind from half the lemon at one end; then cut lemon in half. Squeeze the juice from one half and cut the other half into thin slices. Brown drumsticks in oil in large skillet. Place in shallow baking dish and top with brown sugar and lemon slices. Bake @ 375 degrees for 15 minutes. Meanwhile, combine hot water, butter, and contents of vegetable / seasoning packet in the skillet, stirring until butter is melted. Add stuffing crumbs, the lemon juice and lemon rind and stir just to moisten. Move chicken to one side of dish;baste with pan drippings. Mound stuffing on other side and bake 15 minutes longer. Makes 3 cups stuffing plus chicken or 6 servings.

Lemony Grilled Chicken Categories: Chicken, Barbecue Yield: 3 servings 1/2 Bottle (3-3/4 oz) Minute -Maid Lemon juice 1/4 c Butter or margarine, melted 1/2 ts Crushed thyme leaves Pepper to taste Combine lemon juice, butter or margarine, thyme and pepper sauce in a small bowl. Sprinkle chicken with pepper. Place chicken, bone side down, on grill over hot coals. Brush with basting sauce. Grill for 40 minutes, turning once. Baste frequently with sauce. Serve with remaining basting sauce. Makes 3- 4 servings. Note: For a lighter taste, remove outer skin from chicken before grilling. From: Minute Maid Lemon Juice Box Shared By: Pat Stockett 1/8 ts Liquid pepper sauce 1 Broiler fryer (about 2-1/2 -lbs. quartered)

Lemony Herbed Chicken Wings Categories: Chicken, Appetizers, Wings Yield: 6 servings 4 To 6 servings 4 lb Chicken wings (about 24 -pieces) 1/2 c Freshly squeezed lemon juice -(3 large lemons) 1/2 c Olive oil 1/3 c Fresh rosemary, minced, or 3 -tsps dried, crumbled 4 lg Cloves garlic, peeled and -minced Salt Coarsely ground black pepper

1. Rinse the chicken wings well and pat them thoroughly dry. Tuck the end of each wing under the tiny drumstick, so they keep their shape. 2. In a medium-size bowl, mix together the lemon juice, olive oil, rosemary, garlic, and salt and pepper to taste. Arrange the chicken wings

in one or two nonreactive ovenproof dishes, so they aren't crowded. Pour the marinade over them. Turn the wings to coat them with the marinade, cover the dishes,, and refrigerate overnight or for at least 8 hours. If possible, turn the wings once or twice as they marinate. 3. Preheat oven @400. 4. Bake the chicken wings in the marinade, uncovered, until they are golden and crisp, turning them once, 30 minutes. Remove them from the oven and let them cool. Serve at room temperature or slightly chilled.

Lemony Poached Chicken Categories: Chicken Yield: 4 servings Boneless, skinless chicken -breast halves 1/4 ts Ground black pepper 1/2 c Chicken broth 1/4 c White wine 2 tb Lemon juice 4 1 1 1 1/2 1 2 ts c tb tb tb Grated lemon peel Lowfat milk Cornstarch Dijon mustard Minced fresh parsley -(Optional)

Season the chicken with pepper. Combine the chicken broth, wine, lemon juice and lemon peel in a large, deep skillet. Bring to a boil. Add the chicken and reduce the heat to medium-low. Cover and simmer for 12 to 15 minutes, until cooked through. Remove the chicken to a serving plate. Blend the milk, cornstarch and mustard until smooth. Stir into the simmering liquid in the skillet. Increase the heat to medium. Cook, stirring constantly, until the mixture boils and thickens. Return the chicken to the skillet and coat well with the sauce. Sprinkle with the parsley before serving. Makes 4 servings.

Lime Pepper Chicken Categories: Chicken Yield: 4 servings 1/2 1/3 2 1 1 ts c tb ts ts Finely shredded lime peel Lime juice Cooking oil Dried thyme,crushed Cracked black pepper 1/2 ts Garlic salt 2 To 2 1/2 lbs. meaty chicken -pieces(breasts,wings,thighs -,legs)

Preheat the broiler. Meanwhile, for sauce, in a small bowl, stir together lime peel, lime juice, oil, thyme, pepper and garlic salt. Set mixture aside. Place chicken, skin side down, on a unheated rack in a broiler pan. Brush with sauce. Broil 4 to 5" from the heat for 15 to 18 minutes or until lightly browned, brushing often with sauce. Turn chicken. Brush with sauce. Broil 10 to 15 minutes more or until no longer pink, brushing often with sauce. Makes 4 servings.

Lime Sauced Chicken Categories: Chicken, Low-cal Yield: 4 servings 4 Chicken Breasts * 1/2 md Lime 3/4 c Apple Juice Or Cider 2 ts Cornstarch 1/2 ts Dry Instant Chicken Bouillon

* Chicken breast halves should be boned and skinned. ~------------------------------------------------------------------------Spray a large skillet with Pam. Preheat skillet over medium heat. Add chicken. Cook over medium heat for 8-10 minutes or until tender and no longer pink, turning to brown evenly. Remove from skillet; keep warm. Meanwhile, remove strips of peel from lime, using a vegetable peeler. Cut peel into thin strips; set aside. Squeeze 1 T juice from lime. Combine lime juice, apple juice, cornstarch, and bouillon granules; carefully add to skillet. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. To serve, cut each chicken breast half into 1" diagonal pieces. Spoon some sauce over each serving. Garnish with reserved lime peel. Pass remaining sauce.

Lime-Light Chicken Categories: Chicken Yield: 4 servings 4 1 1 1 1 1 Skinless,boneless chicken -breast halves,about 1 lb. Bay leaf Vegetable oil Distilled white vinegar Freshly squeezed lime juice Chopped fresh thyme leaves -or 1/2 tsp. dried Ground coriander Freshly ground black -pepper,to taste Lime,thinly sliced Shredded iceberg -lettuce,optional Radish halves,optional Additional lime -slices,optional

tb tb tb ts

1/8 ts

Heat oven to 325 degrees. Arrange chicken breasts in one layer in 8" square baking dish; add bay leaf. In small bowl, stir oil, vinegar and lime juice to blend; pour over chicken. Sprinkle with thyme, coriander and pepper. Bake, covered, 20 minutes. Uncover baking dish; arrange lime slices over chicken. Bake, uncovered, 5 minutes longer until chicken is cooked through. To Serve: If desired, line serving platter with shredded lettuce. Arrange chicken with cooked lime slices over lettuce; garnish with radish halves and additional fresh limes, if desired. Makes 4 servings.

Liver Sage Sausage Categories: Veal, Pork, Chicken Yield: 6 servings 1/2 lb Veal or pork stew meat - cut into 1-in pieces 1/2 lb Chicken livers 4 tb Chopped fresh sage; -=OR=1/4 1/4 1/2 1/2 c ts c lb Drained capers Ground black pepper Dry white wine Bacon; coarsely diced

2 tb -Dried sage 2 tb Minced garlic

Feet of sausage casing

IN A MIXING BOWL, combine veal or pork and the chicken livers with the sage, garlic, capers, pepper and white wine. Cover and place in the refrigerator for 4 hours, or up to 12 hours. Remove the mixture from the refrigerator, and add the bacon. Pass the mixture through a meat grinder fitted with medium holes or place in a food processor and pulse until well combined, but not quite smooth. Stuff the mixture into sausage casings, forming one long sausage or form into patties. To cook, place the sausages on a hot grill or under a preheated broiler. Grill 5 to 6 minutes on each side.

Lolly's Poultry Supreme Categories: Poultry, Chicken Yield: 6 servings 6 oz Chicken or Turkey - boneless -and skinless all fat -removed # Onion - sliced Salt to taste Put Poultry piece in the bottom of a small microwave covered dish. Salt to taste. Add other ingredients. Cover and Microwave for 14 minutes on high. Rotate dish at half time. Makes 1 serving. Variations: Add # can stewed tomatoes (14-16 oz can). Also can add # C rice and # C water to above and increase microwave time to 22 minutes rotating dish after 10 mins. # Green Pepper - sliced Clove Garlic - sliced Mushrooms - sliced

1 8

London Town Public House Williamsburg Chicken Categories: Chicken Yield: 10 servings 1 2 4 1/2 1 2 1 1/2 Envelope Unflavored Gelatin Celery, Diced Chicken, Cooked, Diced Stuffed Olives, Sliced Canned Peas, Drained Lemon Juice Mayonnaise Salt & Pepper To Taste Pecans, Chopped Leaf Thyme Eggs, Hard Cooked, Chopped Chicken Broth Green Grapes For Garnish Oil

c c c c tb c

1/3 c 1/4 ts 2 1 1/2 c

Oil a 10" X 13" pan. Soften the gelatin in a little cold water or chicken broth. Place over low heat and stir until it dissolves. Cool and stir in lemon juice, salt, pepper and thyme. ix well into the broth and mayonnaise. Add all other ingredients (except grapes) and pour into pan. Place in refrigerator overnight or for several hours until set. Decorate with halved grapes and serve over salad greens.

Louisiana Chicken Categories: Chicken Yield: 3 servings

2 1/2 1 1/8

sl c sm ts

Bacon Chopped onion Green bell pepper,sliced Thyme leaves,crushed

1 cn Condensed tomato soup 1/2 c Water 1 1/2 c Diced cooked chicken Cooked rice

In a skillet, cook bacon until crisp; remove and crumble. Cook onion and green bell pepper with thyme in bacon drippings until tender. Stir in remaining ingredients. Heat; stirring occasionally. Serve over cooked rice. Garnish with bacon crumbs. Makes about 3 cups.

Magic Chicken Categories: Chicken Yield: 6 servings 1 Chicken, cut into pieces 1 Clove Garlic 1 ts Cinnamon Orange juice Mix spices together and rub over chicken parts. Arrange chicken parts in a casserole dish and pour in orange juice to cover. Sprinkle in any remaining spice. Microwave at 70% power for half an hour, turning dish once or twice during the cooking. After it's done cooking, I like to pull the chicken out of the orange juice and pop it under the broiler for a few minutes to brown the skin. 1 ts Ginger 1 ts Allspice 1/4 ts Nutmeg

Mandarin Chicken Wings Categories: Chinese, Chicken, Wings Yield: 6 servings 20 Chicken wings 1/8 ts Garlic salt 1 1/2 c Cornstarch 3 Eggs 6 tb Water Cooking oil 1 3/4 1/4 1/8 1/2 1/2 c c c c c c Sugar Vinegar Water Soy sauce Catsup Slivered almonds, walnuts

Cut wings at first joint and discard the tips. Wash and dry on paper towel and sprinkle lightly with garlic salt. Mix cornstarch, eggs and water, stirring to form a smooth batter. Dip wings in batter and deep fry in oil. LEt sit while making sauce. Sweet and sour sauce: select a pan in which all wings can be coated evenly, such as a large electric fry pan. Combine sugar, vinegar, water, soy sauce, catsup and bring to a boil, stirring occasionally. As sauce begins to thicken, add wings and cook on medium heat. Turn wings carefully to coat thoroughly with sauce.

Garnish with nuts, if desired. Grated sesame adds a good flavor. When scaling down for 15 wings, make the full sauce recipe and only scale the batter part.

Mandarin Rock Cornish Hens Categories: Chicken, Poultry Yield: 4 servings 2 (1 1/2 pound) Cornish hens 1/2 c Water 3 tb Orange juice concentrate, -thawed and diluted 2 ts Fines herbs 1/2 ts Chicken-flavored bouillon -granules 2 ts Reduced-sodium soy sauce

Remove giblets from hens and discard; rinse hens with cold water. Split hens lengthwise,using poultry shears. Place in a 13x9x2 inch glass baking dish. Combine remaining ingredients in a small sauce pan. Bring to a boil, reduce heat, simmer 10 minutes. Pour over hens. Cover and chill about 8 hours. Remove hens from orange juice marinade, reserving marinade. Grill over medium coals or broil 15 minutes on each side or until done, basting frequently with reserved marinade. 4 servings

Maple Chicken Breasts Categories: Chicken Yield: 4 servings 4 Servings 2 tb All-purpose flour 1/8 ts Salt 4 Chicken breasts, boned and -halved 1/4 6 1 1/4 c lg c c (1/2 stick) butter Mushrooms, sliced Diced onion Maple syrup Freshly cooked rice

Preheat oven to 350 F. Combine flour and salt in shallow dish. Dredge chicken in flour, shaking off excess. Melt butter in heavy large skillet over medium-low heat. Add mushrooms and saute until tender, about 4 minutes. Remove with slotted spoon; keep warm. Increase heat to medium-high. Add chicken and onion and cook until chicken is browned and onion is tender, turning chicken once, about 4 minutes per side. Transfer to 1 1/2-quart baking dish. Top with mushrooms. Pour maple syrup evenly over mushrooms. Bake until heated through, about 30 minutes. Serve immediately over rice.

Maple Syrup Broilers Categories: Canadian, Chicken Yield: 1 servings 2 Chicken, broilers:young, -tender Flour -Salt & pepper 4 tb Butter 2 Onions, large;thinly sliced 1 pn Aniseed 1 pn Savory 8 tb Maple syrup; 1 Tbsp per -piece of chicken 1/2 c Cider or water

Poussins au sirop d'erable (pour la visite)

From Mme Benoit, "This was a dish for company and always a source of discussion between my grandparents as they had to decide which of the chickens were the most tender. I still have the earthenware dish and I often (not just for company) make this delicious casserole. Quarter 2 very tender young broiler. Roll each piece in flour seasoned with salt and pepper. Brown in 4 Tbsp butter. Place the chicken pieces,as they are browned in an attractive ovenproof earthenware casserole. Add 2 large thinly sliced onions to the fat in the fry pan, brown, and pour on top of the chicken. Salt and pepper. Sprinkle with a pinch of aniseed and savory and pour 1 Tbsp maple syrup over each piece of chicken. Deglaze the frying pan with 1/2 cup cider or water and pour over the chicken. Bake 40 minutes, uncovered, in a 350F oven.

Marcy's Hot Chicken Salad Categories: Chicken, Salads Yield: 6 servings 2 1/2 2 2 1/2 c c ts c c Diced chicken Toasted almonds Grated onion Chopped celery Grated Cheddar Cheese 1 2 1/2 1 c ts ts c Crushed potato chips Lemon juice Salt Mayonnaise

Combine chicken, almonds, onion, celery, lemon juice, salt and mayo. Put in baking dish. Sprinkle with grated cheese and potato chips. Bake at 400 for 20 minutes or til hot and bubbly.

Margarita Chicken Categories: Chicken Yield: 4 servings 4 1/2 c 1/2 c Large breasts of chicken Tequila Margarita mix 1 Medium lime Zest of 1 lime

Wash chicken and remove skin from meat. Pierce breasts several times with a fork and set aside. Grate the lime peel, using medium sized grater slots. (Grate only the green part of the lime's peel). Sprinkle the grated peel over the breasts. Place chicken in a larger bowl, and pour the mixture of tequila and margarita mix over the chicken; slice and squeeze the lime over the meat, and place lime slices in the bowl. Allow to marinate at least one hour. Remove chicken from marinade, pat dry, and grill over medium heat, until the chicken is done. Discard marinade prior to grilling. Baste chicken with fresh tequila and mix if desired. (Basted it right out of the bottle...heh...heh... basted myself as well).

Marinated Chicken Kabobs Categories: Low-cal, Chicken, Marinade Yield: 4 servings 1 lb Boneless Chicken Breasts * 1/8 ts Salt

2 2 1/2 1/4 2

tb tb ts ts tb

Water Olive Oil Or Cooking Oil Dried Tarragon, Crushed Hot Pepper Sauce Lemon Juice

Clove Garlic, Minced 2 md Zucchini, Cut In 1" Pieces 1 md Green Pepper 1 md Sweet Red Pepper

* Chicken Breast Halves, cut into 1" cubes. ~------------------------------------------------------------------------For marinade, combine lemon juice, water, oil, tarragon, hot pepper sauce, salt, and garlic. Place chicken in a plastic bag and set in a deep bowl. Pour marinade in bag. Close bag. Let chicken stand 20 minutes at room temperature, turning bag frequently. Cut green or sweet red pepper into 1" squares. Drain chicken, reserving marinade. Thread chicken, zucchini, and red pepper alternately on 4 long skewers. Arrange skewers on the unheated rack of a broiler pan. Broil 4-5" from heat about 8 minutes or until chicken is tender and no longer pink; turn once and brush with marinade.

Marinated Ginger Chicken Categories: Chicken, Marinade Yield: 4 servings 1 1/2 c 1/2 c 1/4 c 2-1/2 To 3 Lb Frying Chicken Lemon Juice Vegtable Oil Imported Soy Sauce 1 1 1 1/4 ts tb ts ts Grated Ginger Root Or: Ground Ginger Onion Salt Garlic Powder

Cut chicken into serving parts if not already in that form. Place chicken in shallow baking dish. In small bowl combine remaining ingredients; pour over chicken. Cover, refrigerate 4 hours or overnight, turning occasionally. Grill or broil as desired, basting frequently with marinade. Refrigerate leftovers.

Marinated Chicken Categories: Chicken Yield: 4 servings 1/2 c Vegetable oil 1/4 c Heinz Ketchup 'n Onions 2 tb Lemon juice 1 ts Dried oregano leaves 1/8 ts Pepper 2 lb Broiler-fryer chicken pieces

Combine first 5 ingredients. Pour marinade over chicken; cover and refrigerate 8 hours or longer, turning occasionally. Drain marinade and reserve. Arrange chicken in a 2 quart oblong baking dish. Bake, uncovered, in 400 degree oven,30 minutes. Lower oven temperature to 350 degrees. Remove chicken; brush with reserved marinade. Cover dish with foil and bake an additional 35 minutes. Remove foil last 5 minutes of baking. Makes 4 servings.

Marinated Chicken Breasts in Pepper Sauce Categories: Chicken Yield: 8 servings Jim Vorheis 2 lb Boneless chicken breast 3 tb Unsalted butter 1/2 ts Salt 3/4 c Freshly grated Parmesan -cheese

1 md Red bell pepper, cut into -julienne strips 1 md Yellow bell pepper, cut in -julienne strips 1/2 c Dry white wine 1/2 c Chicken broth 2 c Heavy cream 1 c Sliced mushrooms 2 tb Unsalted butter In shallow dish, mix marinade ingredients. Cover and refrigerate overnight.

1/4 c Minced fresh basil 12 oz Spinach fettucine, cooked al -dente and drained Marinade: 1/2 c Olive oil 1/4 c Minced fresh basil 3 tb Fresh lemon juice 1 tb Crushed red pepper flakes 2 ts Minced garlic Add chicken, turning to coat.

In large skillet, melt 3 Tbsp butter and saute peppers for 2 minutes. Remove peppers; reserve. Stir in wine and chicken broth. Increase heat to high and boil until sauce is reduced to 2 tablespoons, about 5 minutes. Add cream and cook until sauce is reduced by half, about 4 minutes. In another skillet, saute mushrooms in 2 Tbsp butter over medium-high heat until slightly browned. Add peppers, cream sauce and salt. Drain chicken, discarding marinade. Broil chicken 4 inches from heat, turning once, cooking until tender and juices run clear. (Chicken may also be grilled.) Discard skin and cut chicken into 1/2 inch strips. Stir Parmesan and 1/4 cup basil into heated pepper sauce. On heated platter, arrange chicken attractively on top of warm fettucine and pour sauce over top to cover. Serve immediately.

Marinated Italian Chicken Categories: Chicken Yield: 4 servings 4 Boneless skinless chicken -breasts 1/2 c Italian salad dressing

Place chicken breasts in a shallow pan; pour dressing over. Marinate for 15 minutes. Place chicken on rack of a broiler pan. Broil for 5-7 minutes on each side or until juices run clear. Yield: 4 servings.

Maryland Clam Chowder Categories: Soups, Clams, Chicken Yield: 6 servings 2 qt Water 1/4 c Chicken seasoned stock base 3 Stalks celery, including -tops, chopped 1 c Sliced carrots 1 c Diced potatoes 1 10 oz pkg. frozen corn 1 10 oz pkg. frozen peas 1 tb Freeze-dried chopped chives 2 tb Dried minced onion 1/2 ts Celery salt Salt and pepper to taste 1/2 1/4 2 1 1/2 24 Thyme leaves Lemon and pepper seasoning Clam juice Diced cooked chicken Fresh or canned, ground or -minced hard shell clams, -including Juice 1 Whole pimento, finely -chopped 1 ts Parsley flakes ts ts c c oz

Bring water to boil. Add chicken-seasoned stock base and mix well. Add all ingredients through clam juice and simmer until vegetables are tender. Add remaining ingredients and simmer five minutes more. Makes about 4 quarts. For an especially elegant chowder add one dozen shucked Chesapeake Bay soft clams with final ingredients.

Maryland Chicken Categories: Chicken, 1941 Yield: 6 servings 1 1 c 2 tb 2 Three-pound chicken Bread crumbs Butter or butter substitute Eggs, well beaten 2 tb Water 1/2 c Minced salt pork Salt and pepper

Cut chicken in pieces. Dip in eggs which have been seasoned and diluted with the water. Roll in bread crumbs. Fry pork in heavy roaster until crisp and brown. Add chicken. Brown slowly. Season with salt and pepper. Dot with butter. Cover. Bake in slow oven (325 F) about 3 hours, or until chicken is tender. Remove chicken. Make a medium thick sauce of drippings left in roaster. Serve with chicken. 6 servings.

Maryland Fried Chicken Categories: Chicken Yield: 6 servings Frying chickens (about 2 1/2 -lbs each), cut up 3/4 c All-purpose flour 1 ts Salt 2 1/4 1/2 1 1 1/2 ts c c c Pepper Butter or margarine Water Light cream

Wash and dry chicken pieces. Shake in bag with flour, salt and pepper. Heat butter in heavy skillet or chicken fryer. Put in chicken abd brown quickly on all sides. Reduce heat, slowly add water, cover, and simmer gently until tender, about 30 minutes. Uncover and let chicken saute slowly. Remove chicken to a hot platter. Blend 2 tablespoons flour into drippings in skillet. Gradually stir in cream and cook, stirring, until thickened. Season to taste and pour over chicken. If desired, garnish with corn oysters or small corn fritters, and broiled bacon. Makes 6 to 8 servings.

Matt's Honey Curry Chicken Wings Categories: Chicken, Appetizers, Wings Yield: 4 servings 24 1/2 1/2 1/4 1/4 2 1 Chicken wings (about 4 lbs) Butter Honey Prepared mustard Orange marmalade Red wine vinegar Salt 1/2 1/4 1/4 1 2 2 2 ts ts ts ts lg tb ts Turmeric, ground Cumin, ground Allspice, ground Ginger, ground Garlic cloves, pressed Sesame seeds, toasted Cornstarch

c c c c tb ts

1 tb Curry powder (Madras) Preheat oven to 350F. Rinse wings well and pat dry with towel. Combine butter, honey, mustard, marmalade, cumin, turmeric, salt, allspice, ginger, garlic & curry powder in pyrex bowl. Heat mixture in microwave to dissolve ingredients, stirring well. Dissolve cornstarch in vinegar and stir into heated mixture. Dip wings, a few at a time, into the mixture and then place onto a cookie sheet or open casserole dish . Bake at 350F for 45 minutes on one side, basting occasionally. Turn wings over, sprinkle with sesame seeds and bake for an additional 30 minutes, then serve with rice (I drop a 1/4 tsp. of turmeric into the rice water before cooking). Note: For variety I will dredge the wings or thighs in a seasoned flour mixture and then paint the mixture on with a pastry brush before baking. Gives the skin a little more "presence".

Mediterranean Chicken Categories: Chicken Yield: 4 servings 2 1/2 1/2 1/2 1/2 1/2 lb ts c ts c Chicken, Cut Up Oregano Fine Dry Bread Crumbs Thyme Parmesan Cheese, Grated 1/4 2 1/4 1 ts ts c ts Pepper Parsley Flakes Melted Butter Salt

Snip skin off chicken. Combine all remaining ingredients except butter. Dip chicken in butter, then coat evenly with crumb mixture. Arrange chicken so pieces don't touch in large, shallow, buttered baking dish. Bake in 350F oven until chicken is tender, about 1 hour. Trim with parsley.

Mediterranean Chicken a la Audrey Categories: Chicken Yield: 6 servings 1 Oil, Olive 1 md Onion 6 c Garlic Salt Pepper Cumin Allspice Garlic Powder Onion, minced 1 pk Chicken Parts Water Rice, uncooked 1 Lemon Almonds, slivered Raisins

This goes really well with a salad on the side, particularly an Israeli or Middle Eastern-type salad. Cover bottom of dutch oven with olive oil. Dice onion and garlic. Saute on medium till onions are transparent. Mix a little salt, some pepper, 1/4 bottle cumin, some allspice, a little garlic powder, and minced onion. Distribute over chicken. Move onions to side of pot. Brown chicken. (If it doesn't all fit, do it a little at a time.) Replace all chicken in pot. Pour in two times water for rice (Should almost cover chicken. Boil about 15 minutes. Throw in uncooked rice (not minute rice), moving chicken to make sure rice goes under it, but don't stir. Cut 1 lemon in half, talke out seeds, squeeze juice into pot, then add lemon halves. Cover and simmer. Check after about 1/2 hour. When rice is cooked it's done.

In a small frying pan, heat a little olive oil. Add almonds and raisins. Keep cooking and stirring till almonds get brown and raisins lighten and puff up. Serve over chicken mixture.

Mediterranean Roast Chicken Categories: Chicken Yield: 4 servings Roasting chicken,about 4 -lbs. 1 ts Dried rosemary,crushed 1/2 ts Ground sage 1 1/4 1/4 1/3 1/4 ts ts c c Freshly ground pepper Salt Fresh lemon juice Pure Italian olive oil

Wash chicken; pull of all fat that can be removed. Drain well. Place breast side up, on large piece of heavy duty aluminum foil in a baking dish or roasting pan. Combine rosemary, sage, salt and pepper. Season cavity of bird with half the mixture, saving the rest to season outside. Mix lemon juice and olive oil. Spoon 2 Tbs inside cavity; pour remainder over bird. Sprinkle with remaining herb mixture. Bring foil edges together;fold over several times, closing tightly. Place in preheated 450 degree oven for 1 hour. Remove from oven; reduce heat to 375 degrees. Open foil wrapping; baste chicken with pan juices. Return to oven to brown to golden color and finish roasting, about 15 to 30 minutes. Test poultry for doneness. It should be well done. The flesh should be no longer pink, with an internal temperature of 185 degrees. A fork can be inserted with ease and juices will run clear at leg joint. Remove to platter for serving. Makes 4 to 6 servings.

Mediterranean Grilled Chicken and Vegetables Categories: Chicken Yield: 4 servings 2 tb Fresh rosemary leaves, or 2 -tsp dried rosemary, -crumbled 2 Cloves garlic, minced 3 1/2 lb Broiler-fryer cut into 8 -pieces 4 sm Whole heads garlic 2 tb Plus 2 tsp olive oil 1/8 ts Black pepper 2 tb Minced parsley 2 md Sized tomatoes, peeled, -cored, and halved crosswise 1 lg Eggplant, sliced 3/4 inch -thick 8 sl French bread, 1/2 inch thick

If your barbecue cannot accommodate everything at once, grill the vegetables first - they can be served at room temperature. Prep time: 20 minutes cook time: 1 hour Mix 1-1/2 tbsp of the fresh rosemary with the minced garlic and spread half of the mixture underneath the skin of the chicken. Rub the chicken with the remaining garlic mixture, cover, and refrigerate for at leat 2 hours or overnight. Remove and discard the papery outer skin from each head of garlic, leaving the heads intact. Place the garlic heads,remaining

rosemary, and the 2 tsp oil on a 14 inch long sheet of heavy duty foil, and seal tight. Set a grill 6 inches above white hot coals. Sprinkle the chicken with half of the pepper and place on the grill along with the packet of garlic. Cook, turning often, for 30 minutes or until the chicken is no longer pink on the inside. Meanwhile, mix the 2 tbsp oil with the parsley and remaining pepper. Brush over the tomatoes and eggplant slices. Move the chicken and packet of garlic to the edge of the grill, then place the tomatoes and eggplant slices in the middle. Grill, turning once, for 15-20 minutes or until the eggplant is tender. About 5 minutes before the eggplant is done, add the bread slices and grill, trunign once, until lightly browned. Arrange the chicken,tomatoes, eggplant and bread on a large platter. Separate the heads of garlic into cloves, squeeze each clove to extract the pulp, and spead on the toast and vegetables. Serves 4.

Melt in Your Mouth Chicken Pie Categories: Chicken Yield: 6 servings 2 1 1/2 1 1 8 1/2 Whole chicken breasts Chicken broth Cream of chicken soup Chicken bouillon granules Canned peas, drained (1 can) 1 c 1 c 1 c 1 Cooked carrot slices TOPPING: Self-rising flour Buttermilk Stick margarine, melted

c cn tb oz

Cook the chicken breasts and remove the meat from the bones. Cut into bite-sized pieces and place in the bottom of an oblong casserole dish. Combine the broth, chicken soup and bouillon; heat. Pour over the chicken. Add the peas and carrots TOPPING: Mix the ingredients and pour over the chicken mixture. 400 F oven for 40 minutes or until the top is golden. Bake in a

Mexican Chicken Breast Categories: Chicken Yield: 4 servings 1/2 c Quaker Oats (quick or -old-fashioned,uncooked) 1 tb Minced parsley 3/4 ts Chili powder 3/4 ts Paprika 2 Chicken -breasts,split,skinned 3 2 1/2 1/4 2 1 1 tb md c c tb sm tb Margarine,melted Tomatoes,coarsely chopped Chopped green pepper Coarsely chopped onion Minced parsley Clove garlic,minced Lemon juice

Heat oven to 425 degrees.Place oats,parsley and seasonings in blender or food processor;blend about 1 minute,stopping occasionally to stir.Coat chicken with oat mixture.Place on rack in 15 x 10" jelly roll pan;gently,brush entire surface of chicken with margarine.Bake 35 to 40 minutes or until juices run clear when chicken is pierced with fork.Meanwhile,combine remaining ingredients;mix well.Serve with chicken. Makes 4 servings.

Mexican Chicken Categories: Chicken Yield: 4 servings 3 lb Broiler-fryer chicken,cut -into 8 pieces Salt Pepper 1/2 c Flour 2 tb Chili powder 1 ts Cumin 1/3 c Vegetable oil or shortening 1 c Chopped onion 1 Clove garlic, minced 1 1/2 c Uncooked rice 14 1/2 oz Can tomatoes,coarsely -chopped 3 c Water 1/2 c Chopped green pepper 1/2 c Chopped red pepper 1 c Sliced pitted ripe olives Ds red pepper sauce

Sprinkle chicken with salt and pepper. Combine flour, chili powder and cumin in a plastic bag. Place chicken pieces in bag and shake until well coated. In electric skillet, heat oil with heat control set at 350 degrees. Brown chicken in hot oil 10 minutes on each side or until golden brown. Add onion and garlic. Saute 4 to 5 minutes. Stir in rice, tomatoes and water. Arrange chicken over rice. Cover and turn heat control down until light goes off (simmer point). Simmer 35 to 40 minutes, adding more water, if necessary. Sprinkle green and red pepper over chicken. Cover and cook an additional 5 minutes. Toss in olives and heat through. Makes 4 to 6 servings.

Mexican Chicken Wings Categories: Mexican, Chicken, Wings Yield: 6 servings 1/2 1/4 1 1 c c ts ts Corn oil Chili powder Oregano Ground cumin 12 oz Tortilla corn chips 1 lb Chicken wings, disjointed & -tips discarded

1. Preheat oven to 350. In a small bowl, whisk together the oil, chili powder, oregano & cumin to blend well. 2. Pulverize the tortilla chips in a food processor. Pour into a shallow bowl. 3. Dip the chicken pieces in the seasoned oil; then dredge in the ground chips until coated. Set on a foil-lined baking sheet & bake for 45 minutes until browned & crisp outside & tender inside. Serve hot.

Michael Stern's Mom's Oven-Fried Cornflake Chicken Categories: Chicken Yield: 6 servings 2 1/4 c 2 1/2 c Eggs, slightly beaten Milk Cornflake crumbs (crushed -but not pulverized) 2 ts Salt 1/2 ts Freshly ground pepper 1 Chicken (3 lbs), cut up 5 tb Butter, melted

Like many Americans - and for that matter like many of the worlds' great chefs and food experts - Michael came by his love of good simple food at

his mother's table. Regarding his recipe he writes: Cornflake chicken is the playful side of American home cooking. Of course, it is no replacement for chicken pan-fried in lard; but it is easy, it is delicious in its own right, and it is fun. Such culinary fun, which involves making something new from unlikely off-the-shelf supermarket products, is as American as mock apple pie. 1. Preheat oven to 350 F. Mix together eggs and milk in a shallow dish. Mix cornflake crumbs, salt, and pepper in a separate dish. 2. Dip chicken pieces first in the egg mixture, then dredge in crumbs to coat evenly. 3. Arrange chicken pieces in a greased 13 X 9 X 2-inch Drizzle with melted butter. Bake uncovered for 1 hour. baking dish.

Micro Chicken Sandwich Categories: Microwave, Chicken Yield: 1 servings 1/2 1 tb 1 tb 1 tb 2 ts Boneless, skinless chicken -breast Dry white wine Coarsely chopped, roasted -red pepper Extra virgin olive oil Minced fresh parsley 1 1/2 1/4 1 Balsamic or red wine vinegar Fresh thyme leaves Capers Of salt Pepper to taste 1 sm Baguette (about 10 inches -long), split ts ts ts pn

This recipe gets 30% or less of its calories from fat. This is not a low sodium recipe, however eliminating added salt can greatly reduce sodium content. Makes 1 serving. 1. Place chicken breast in 9-inch glass pie plate and drizzle wine over top. Cover with plastic wrap, leaving one corner open for vent. Microcook on HIGH power 2 minutes, turning dish halfway around after 1 minute. Let stand until cool enough to handle. 2. Meanwhile, process remaining ingredients EXCEPT baguette in food processor until blended. Tear chicken into strips and place in small bowl. Add red pepper mixture and stir to combine. Spoon onto split baguette. Nutrition Information per Tablespoon: 584 calories 37 g protein 66 g carbohydrates 19 g fat (29% of calories) 792 mg sodium 0 mg cholesterol

Microwave Saucy Chicken Barbecue Categories: Chicken, Barbecue Yield: 6 servings 2 md Onions,chopped 2 Garlic cloves,minced 2 tb Water 1/4 c Soy sauce 1 tb Wine vinegar 1/2 ts Hot pepper sauce

1 1/4 c

11 oz can condensed Zesty -Tomato Soup/Sauce Firmly packed brown sugar

2 1/2

To 3 lb. broiler-fryer -chicken,cut up

Place onions, garlic and water in a 12 x 8" microwave safe baking dish. Cover with vented plastic wrap; cook on high 3 minutes or until onions are tender, stirring halfway through cooking. Stir in soup, soy sauce, sugar, vinegar and pepper sauce, mixing well. Add chicken to sauce, turning to coat. Place thicker pieces toward edges of dish. Cover with waxed paper; cook on high 24 minutes or until chicken is cooked. Rearrange chicken and stir sauce twice during cooking. Let stand 5 minutes. Makes 6 servings.

Microwave Chicken Stock (Traditional) Categories: Soups, Chicken, Microwave Yield: 3 servings 3 lb Chicken parts 1 Carrot, chopped coarsely 1 sm Onion, quartered 2 Stalks celery, chopped -coarsely 1/2 c 1 4 1/4 ts 4 c Minced fresh parsley Bay leaf Peppercorns Dried thyme Water

Place all of the ingredients in a 3-quart microwave-safe bowl. Cover and cook on high power for 20 minutes; skim. Cook for on medium power for 1 hour. Strain. Makes 3 cups.

Microwave Chicken and Mushrooms Categories: Chicken Yield: 4 servings 10 oz Pkg frozen long-grain and -wild rice 2 Whole chicken breasts (1 1/2 -pounds total) Skinned, bined, split in -halves lengthwise 2 Thin slices fuly cooked ham, -halved crosswise 1/2 c Shredded Swiss cheese (2 -ounces) Sliced fresh mushrooms Margarine or butter All-purpose flour Instant chicken bouillon -granules 3/4 ts Dried tarragon, crushed 1 c Light cream or milk 2 tb Dry white wine 1 1 2 1 c tb tb ts

Prepare the rice according to the package directions. Meanwhile, rinse side up, between to the edges and 1/4 inch thick. pieces. chicken and pat dry. Place one piece of chicken, boned 2 pieces of clear plsstic wrap. Work from the center out lightly pound with a meat mallet to form a rectangle about Remove plastic wrap. Repeat with the other chicken

Place 1 piece of the ham and 2 tablespoons of the cheese on each piece of chicken. Fold in bottom edge and sides, then roll as for jelly roll and secure with wooden picks as necessary Arrange the chicken rolls, seam side down, in an 8 x 8 x 2-inch microwave-safe bakinf dish. Cover with vented

clear plastic wrap. Microcook on HIGH for 5 to 7 minutes until tender, giving the dish a half turn after 3 minutes and turning chicken rolls so the center portion is moved to the outside. Cover and keep warm. For The Sauce: Cook the mushrooms in margarine on HIGH in a 1-quart covered microwave-safe casserole until tender,about 2 to 2 1/2 minutes. Stir inthe flour, bouillon granules and tarragon; add the cream. Cook, uncovered, on HIGH for 3 to 4 minutes or until thickened and bubbly, stirring after each minute. Cook on high 30 seconds. Stir in the wine. Serve the chicken and sauce over hot cooked rice. Makes 4 servings.

Microwave Chicken Saltimbocca Categories: Chicken, Pork, Cheese Yield: 6 servings 1 Whole chicken breast (about -1 pound), halved, boned & -skinned (I use already deboned -chicken breast fillets, -4/pkg) 1 pk Of sliced jack cheese NAME: Chicken Saltimbocca chopped parsley Place each piece of chicken on a piece of waxed paper; cover with another piece of waxed paper and pound meat firmly with a flat mallet until about 1/4" thick. Place 1 slice of cheese & 1 slice of ham on each chicken piece; then fold each chicken piece in half to enclose cheese & ham; secure with a wooden pick. Melt butter in a shallow baking dish in the microwave 1 minute; turn chicken bundles over in butter to coat all sides. Lift out and sprinkle lightly with salt, pepper and nutmeg. Add mushrooms to dish and cook, uncovered, for 1 to 1-1/2 minutes. Stir mushrooms, arrange chicken over top, cover, and cook 4-6 minutes or until chicken is opaque throughout when slashed in thickest portion. Lift chicken to a warm serving platter; if any melted cheese remains in dish, spoon over chicken. Stir Sherry into pan juices; cook, uncovered, 1-1/2 to 2 minutes until liquid is reduced and slightly thickened. pour over chicken and garnish with parsley. 1 pk Of sliced ham 2 tb Butter/margarine Salt, pepper & ground nutmeg 4 lg To 6 lg mushrooms, sliced 2 tb Cream Sherry (this is -niggardly; I use *more*)

Mideastern Chicken Categories: Chicken Yield: 4 servings

1/2 2 2 1/4 2 1/2

Oil Lemons, juiced tb Garlic powder ts Saffron lb Chicken, cut-up

1/4 ts Nutmeg 1 cn (7 oz) green olives 4 c White wine 1 Onion, diced

Use blender to combine oil, lemon juice, garlic and saffron. Rub this mixture on chicken pieces. Place remaining ingredients in pan with chicken. Simmer covered 20-30 minutes. Serve with LEMON RICE.

Minute Chicken Pie Categories: Chicken Yield: 4 servings 2 tb Fat or salad oil 4 Thinly sliced small onions 1 tb Minced green pepper 1 cn Undiluted condensed cream of -mushroom soup (10 3/4 oz -can) Milk Leftover chicken or turkey Cooked vegetables

1/2 c 1 c 1/2 c

baking powder biscuit dough (made with 1 cup Bisquick or flour) Start heating oven to 450 F. In hot fat in skillet, saute onions and green pepper until tender. Add soup, milk, chicken, vegies. Pout into 8 inch pie plate. Roll dough into 9 inch circle; arrange on chicken mixture; flute edge; prick. Bake 15 minutes or until biscuit dough is done. Makes 4 servings.

Miss Allie's Chicken and Rice Casserole Categories: Chicken Yield: 4 servings 1 Chicken,3-4 lb* Salt Pepper Onion,lg,mild,peeled/chopped 1 4 3 1 cn tb c c Mushrooms,drained (4 oz) Butter,cut into small pieces Chicken stock,boiling Rice,long-grained,uncooked

1. Preheat oven to 350'F._ 2. Place half of the chicken in a Dutch oven (or heavy casserole with tight-fitting lid) and season with salt and pepper._ 3. Cover with the onions, mushrooms and half of the butter. Cover with remaining chicken, season, and dot with butter. Cover and bake for about 45 minutes. Remove chicken pieces; add rice and stir into cooking fat. Add the boiling stock. Place chicken over mixture. Recover and bake for about 1 hour, or until rice and chicken are tender and almost all liquid has been absorbed.

Miss Hulling's Chicken Pot Pie Categories: Chicken, Casserole Yield: 6 servings 1 5 pound stewing hen, cut up 5 c Water 1 sm Onion 1 Recipe pastry 2 md Potatoes, cooked and cubed 2 Ribs celery

1/2 ts Salt

Carrots

Simmer chicken in water with onion, celery, carrots and salt until tender (about 3 hours). Remove chicken from bones and cut in cubes, discarding the skin. Strain broth and measure, adding water to make 3 cups. Thicken broth with 4 Tablespoons flour mixed with 1/4 cup water. Adjust seasonings with a dash of white pepper and more salt if necessary. Add chicken, carrots (cubed) and cubed potatoes. Spoon into 6 individual casserole dishes or a 2-quart casserole. Roll pastry about 1/4-inch thick and top the casserole, sealing the edges. Make several slashes in the pastry to allow the steam to escape. Bake in a hot oven (400 degrees F.) for about 30 minutes or until golden brown. Helpful Hints: Biscuit dough (rolled thin) or individual biscuits may be used for the topping. I also add defrosted frozen peas, to add more color.

Mission Chicken Thighs Categories: Chicken, Low-cal Yield: 6 servings 2 sl Bacon, chopped 1 c Uncooked long grain white -rice 1 sm Green or red bell pepper, -chopped 1 sm Onion, chopped 1 c Chopped mushrooms (about 6 -to 8 medium) 1 Peeled carrot, finely paprika chopped parsley In a 10-inch skillet, cook bacon until crisp (or microcook). Stir in rice, cook and stir until rice begins to turn a light golden color. Add bell pepper, onion, mushrooms, carrot, stock or bouillon, wine, salt, pepper, and sage. Stir until well mixed. Arrange chicken thighs on top, sprinkle with paprika. Cover and simmer 35 to 40 minutes or until chicken is done. Sprinkle with parsley at serving time. -chopped Chicken stock or low-salt -bouillon 1/2 c Dry white wine 1/2 ts Salt 1/8 ts Pepper 2 ts Chopped fresh sage 6 Chicken thighs, skinned

1 1/2 c

Mock Chicken Salad Categories: Chicken, Salads, 1941 Yield: 4 servings 2 c 1 c 4 Diced cooked pork or veal Diced celery Ripe olives, chopped 1 1 c Pimento Boiled salad dressing Salt and pepper

Combine meat, celery, olives, and 1/2 the pimento. Season to taste. Moisten with salad dressing. Mix lightly with 2 forks. Serve on crisp lettuce. Garnish with strips of pimento. 4 servings.

Mock Fried Chicken Categories: Chicken, Syd's book Yield: 6 servings 1/4 c Buttermilk 1/2 ts Salt 1/2 ts Fresh Ground Pepper 1/4 ts Ground Nutmeg 3 1/2 lb Chicken, Skinned, Cut Up 1 c Fine Bread Crumbs

Preheat oven to 400F. Mix buttermilk, salt, pepper and nutmeg in a large bowl. Add chicken pieces, turning to coat. Place bread crumbs in a shallow bowl. Turn chicken, one piece at a time, in bread crumbs until evenly coated. Place chicken on foil lined baking sheet. Bake until coating is crisp and juice runs clear when thigh is pierced with a fork, about 50 minutes. Serve hot or at room temperature. 219 calories per serving.

Moist 'n Crispy Onion Chicken Categories: Chicken Yield: 4 servings 1 3/4 c Envelope onion recipe soup -mix Fine dry bread crumbs 3 1/2 lb Broiler - fryer -chicken,cut in parts 1/2 c Real Mayonnaise

Place Onion soup mix and bread crumbs in large plastic food bag and shake to blend. Brush chicken on all sides with Mayonnaise. Place one piece of chicken in bag at a time. Close tightly and shake until coated. Place chicken on rack in broiler pan. Bake in 400 degree oven 40 to 45 minutes or until golden brown and tender. For extra onion flavor: Use 2 envelopes Onion Soup mix and reduce bread crumbs. Serves 4.

Moist Barbecue Chicken Categories: Chicken, Barbecue, Syd's book Yield: 1 servings 1 Cut Up Chicken Favorite Barbecue Sauce Bed Of Medium Hot Coals

As in my holiday turkey, I like to have my barbecued chicken moist and juicy. This is more of a technique than any special recipe. Place chicken pieces on the grill. Cook for 2 minutes and turn over. Baste each piece with sauce. Cook for 3 or 4 minutes. Turn and baste. Keep turning and basting at 3-4 minute intervals until chicken is done. By turning at frequent intervals the sauce doesn't have time to burn. If there is anything special about the technique it is the frequent turning and the bed of medium hot coals.

Mole Poblano De Pollo Categories: Chicken Yield: 6 servings 4 2 3 1/4 c Chiles mulatos Chiles anchos Chiles pasillas Shortening (lard if you're -being traditional) 2 Cloves 5 Peppercorns 1/2 In Cinnamon stick 1/8 ts Cilantro seeds and 1/8 ts Aniseed, toasted together

1 4 1 1 1 1 3

tb sm sm tb

1/2 c 1/4 c 1/4 c *CHILES*

;Water, warm, to cover *CHICKEN* Chicken, 4 lb Shortening (or lard) Carrot; sliced Onion; sliced Garlic clove; peeled Salt Peppercorns ;Water to cover ;Water Shortening (or lard) Tomatillos; drained

1/2 tb Reserved chili seeds, -toasted separately 3 tb Sesame seeds, toasted 2 Garlic cloves, toasted 3 tb Shortening 1 tb Raisins 10 Almonds, unblanched 1 oz Pumpkin seeds 1 Corn tortilla, stale 3 Croutons stale French bread 1 oz Mexican chocolate 2 c Chicken stock

The day before, slit the chiles open with a knife and remove the seeds and veins, reserving at least 1/2 tablespoon of the seeds. Heat the shortening and quickly fry the chiles on both sides. Take care that they do not burn, and be careful how you inhale the fumes, unless you want a seared windpipe. Put the chiles into a bowl, cover them with water, and leave them to stand overnight. On serving day: preheat the oven to 325 F. Cut the chicken into serving pieces. Set the giblets aside. Melt 3 tablespoons lard and brown the chicken pieces well. Drain off the excess fat. Cover the pan and braise the chicken in the oven, without liquid, until it is tender---40 to 60 minutes, depending on toughness. Put the giblets into the pan with the rest of the ingredients. Cover them with water and bring them to a boil. Lower the flame and simmer for 1-1/4 to 1 1/2 hours. Strain the broth and set it aside. When the chicken is cooked, pour off the juices in the pan and set them aside to cool, then skim off the fat and add them to the giblet broth. Set it aside. Blend the chiles with the water until smooth---you may have to do them in two or three lots but try not to add more water. Melt the shortening, and when it is hot but not smoking, cook the chili puree over a medium flame for about 10 minutes, stirring it all the time. Keep a lid handy, as it will splatter about. Set it aside. Put the tomatillos in a blender or food processor. Put the spices into a spice grinder and add the toasted, cooled seeds, reserving 2 tablespoons of the sesame seeds for later use. Grind the spices and seeds finely and transfer them to the blender jar. Add the toasted garlic to the blender jar. Melt three tablespoons of shortening in the frying pan and fry the raisins briefly, just until they puff up, and transfer them with a slotted spoon to the blender jar. In the same pan fry the almonds, stirring them all the time, until they are well browned. Remove with a slotted spoon and crush them a little before adding them to the blender jar. In the same pan fry the pumpkin seeds lightly, but have a lid handy, as they pop about explosively. Remove with a slotted spoon and add to the blender. In the same pan fry the tortilla until very crisp. Remove with a slotted spoon and crush it a little before adding it to the blender. In the same pan fry the bread until crisp, then remove with a slotted spoon and crush. Add it to the blender jar. Blend all the ingredients together until they form a smooth paste. If it is absolutely necessary to add some liquid to blend it effectively, then add a little chicken broth.

Add the blended mixture ot the chile sauce and cook over a brisk flame for about five minutes, stirring the mixture constantly. Break the chocolate into small pieces and add it to the mixture. Continue cooking the _mole_ for about 10 minutes more, stirring it all the time so it does not stick. Add the broth and continue cooking the _mole_ for a minimum of 40 minutes. Add salt as necessary, then add the chicken pieces and heat them through. Serve individually, sprinkled with some of the reserved toasted sesame seeds.

Mollie's Chicken Categories: Chicken Yield: 4 servings 1 pk Chichen Breast Boneless 1 Alfredo Sauce 1 pk Mushrooms 1 pk Provolone Cheese

Deep fry chicken breasts. Top with Alfredo Sauce. Place sautd mushrooms on top. Top with Provolone cheese. Bake in oven until cheese melts.

Mom's Chicken Ala King Categories: Chicken Yield: 6 servings 1 c 1 c 1 1 1/4 c 2 Butter Flour Qt. milk Chicken stock Stewing chickens,cooked 2 sm Jars pimento 2 Eggs Salt to taste Paprika 1 c Light cream

Melt butter. Add flour and milk to make creamy broth. Thin down with chicken stock until like a thick cream. Add pimento to cream gravy; stir in chicken lightly. Beat eggs thoroughly; stir into mixture. Just before serving, add 1 cup light cream. Serve in Pepperidge Farm patty shells or noodle nests or Holland rusks or English muffins.

Mother Murphy's Chickenhearted Rice Categories: Chicken, Rice Yield: 6 servings 1 1 1/2 3 lb lg ts ts Chicken hearts Sweet onion Sambal Oelek * Sugar Soy sauce Butter Cooked rice

3 c

* chili pepper, garlic Chop onion very coarsely. Saute in butter until onion begins to turn glassy. Add chicken hearts, cook until done. Add soy sauce to taste, Sambal Oelek, and sugar. Serve over rice.

Much Lighter Chicken Casserole Categories: Chicken, Casserole Yield: 6 servings 2 tb Corn-oil margarine 1/4 c Calorie-reduced mayonnaise

6 1 1/4 1 1/2 1/8 1/8 4

tb c c ts ts ts c

Unbleached flour Defatted chicken stock Non-fat milk Salt Garlic powder Freshly ground black pepper Cooked diced chicken - without skin

2 2 2 2 1/4

c tb tb c c

Diced celery Chopped onion Freshly squeezed lemon juice Cooked cooled rice Sliced almonds - toasted in preheated - 350-degree oven - 8 to 10 minutes

Melt margarine in medium saucepan. Add flour and stir over medium heat 1 minute. Do not brown. Add chicken stock and milk. Using a wire whisk, stir over medium heat until mixture comes to a boil. Add salt, garlic powder and pepper; continue to cook 1 minute more. In large mixing bowl, combine sauce with chicken, mayonnaise, celery, onion, lemon juice and rice. Mix well and pour into a casserole sprayed with non-stick vegetable coating. Top with toasted almonds. Bake in preheated 350-degree oven 50 to 60 minutes until hot and bubbly. Makes about 7 cups OR 6 (1-cup) servings. NUTRITIONAL INFORMATION: Each serving contains approximately 399 calories; 83 milligrams cholesterol; 17 grams fat; 449 milligrams sodium.

Mulacolong Categories: Chicken, Stews, Poultry Yield: 6 servings 1 Fowl 1 lg Onion 3 pt Veal stock 1 tb Lemon juice 1 ts Turmeric

" The marching rhythm of this name is entrancing. mysterious as the flavor of the dish itself.

It's origin is as

A bird which has reached the age politely spoken of as "uncertain" may serve as the piece de resistance of any dinner and reflect glory on the hostess if it is prepared in this manner. Young chickens may also be cooked in the same way by using somewhat less veal stock and reducing the time of cooking. Salt and Pepper Cut the fowl in pieces and fry it until it is well browned. Then add the chopped onion to the fat and allow this to brown also. Add the veal stock, which should be very strong, and the turmeric mixed with the lemon juice. Season with salt and pepper and cook until the chicken is tender. The stock should cook down so that t forms a rich gravy which should be served over the chicken. --Carolina Housewife

Mulligatawny Chicken Categories: Chicken, Soups Yield: 4 servings 1 tb Oil 8 Chicken thighs 2 md Onions; finely diced 2 Celery stalks; chopped Salt; to taste Cayenne pepper; to taste 1/3 c Dried lentils 1 lb Potatoes; peeled and diced

1 2 3 3

md tb c c

Carrot; sliced Curry powder Water Unfiltered apple cider

1 ts Dried dill 1 c Peeled and chopped apples 1 c Plain yogurt 12 Sprigs fresh coriander

HEAT THE OIL IN A SOUP POT over medium heat and add the chicken, onions, celery, carrots and curry. Cook 15 minutes. Add the water, cider, salt, pepper and lentils. Cover and simmer for 30 minutes. Add the potatoes and dill, replace cover and cook until potatoes are tender, another 10 minutes. Remove from heat, add the apples, stir in the yogurt and pour into a soup tureen. Garnish with sprigs of cilantro and serve immediately.

Mulligatawny Categories: Soups, Spicy, Chicken Yield: 6 servings 1/4 2 7 1 4 1 2 1/2 1 1/2 1/4 c lb c ts tb Red lentils Chicken thighs Water Salt Butter Onion Cloves garlic Grated green ginger Curry powder Garam masala Chilli powder 1 pn Cinnamon 2 tb Flour 2 Tomatoes 2 Chicken stock cubes 1 tb Tomato paste 1 Green pepper 2 Sticks celery 1 Carrot Salt, pepper 1 cn (283 ml)(1 cup+) coconut -milk

ts tb ts ts

Servings: 6 An Indian curry flavored soup. The name comes from two Tami words molegoo(pepper) and tunee(water). cooked rice Pour enough hot water over lentils to cover well, put aside. Place chicken in pan, with water and salt. Bring to boil; reduce heat, simmer covered 1 1/4 hours, remove and reserve chicken, allow stock to become cold, remove fat from stock. Melt butter in large pan, add chopped onion, cook until transparent. Add ginger and crushed garlic, cook 1 minute more. Add curry powder, chilli powder, garam masala and cinnamon, stir over low heat 2 minutes. Add flour to pan, stir over low heat 1 minute. Stir in peeled and chopped tomatoes, reserved stock, tomato paste, crumbled stock cubes and drained lentils. Bring to boil, add sliced pepper, sliced carrot and chopped celery. Reduce heat, simmer uncovered 15 minutes, cover pan, simmer 30 minutes or until vegetables are tender. Season with salt and pepper. Push vegetables with liquid through sieve, or puree in blender or food processor. Return soup to pan, bring to boil, reduce heat, stir in coconut milk and shredded meat from chicken thighs. Sprinkle a spoonful of cooked rice on top of each bowl of soup. You'll need to cook about 1/2 cup of rice. Serve the soup with papadams, if desired.

Mushroom Cheese Chicken (Microwave) Categories: Chicken, Cheese

Yield: 2 servings 1/2 12 1 1 1 1 1/2 Stick butter Fresh mushrooms, sliced ts Onion powder ts Garlic powder tb Worcestershire sauce c Spaghetti sauce with -mushrooms Chicken breasts, boneless -and skinless 2 sl Jarlsberg cheese 2 sl Swiss cheese 2

Melt butter in a nonstick skillet over medium-high heat and saute mushroom slices. Stir frequently while adding onion and garlic powders and Worcestershire sauce. Cook for 5 to 7 minutes until mushrooms are soft and caramel brown. Remove from skillet and pat with paper towels to remove excess fat. Put 3/4 cup of the sauce on the bottom of a casserole dish. Top with chicken, a layer of cooked mushrooms, spaghetti sauce and the cheeses. Cover and microcook on HIGH for 8 minutes. Turn the dish 180 degrees and microcook on HIGH for 3 to 4 more minutes. Cut into the chicken to be sure it is done. Cooking time will vary with the oven wattage and the temperature of the ingredients. Allow the chicken to stand covered while cooking your choice of vegetables according to the package directions. Drain excess grease from the chicken before serving. Makes 2 or 3 servings.

Mustard Chicken Stir-Fry Categories: Chicken Yield: 4 servings 1 1 1 1/2 1/2 2 2 tb tb ts ts c tb tb Sugar Flour,all-purpose Ginger,ground Salt Water Dijon-style mustard Soy sauce,reduce-sodium 1 1 3/4 2 5 1/4 1 tb Rice-wine vinegar Garlic clove,finely chopped lb Chicken breast halves tb Vegetable oil Green onions lb Snow peas,fresh,stringed Pepper,red/yellow,medium

1. Combine sugar, flour, ginger, salt, water, mustard, soy sauce, vinegar and garlic in small bowl. Add chicken. Refrigerate for 30 minutes._ 2. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. With a slotted spoon, remove chicken from marinade to skillet; reserve marinade. Stir-fry chicken for 3 minutes or just until chicken is cooked through. Remove chicken to plate to keep warm. Wipe out skillet with paper toweling._ 3. Heat remaining 1 tablespoon of oil in same skillet over medium heat. Add green onion; stir-fry for 1 minute. Add snow peas and red pepper; stir-fry for 3 minutes. Pour reserved marinade into skillet. Bring to boiling. Add chicken to skillet; cook, stirring, for 2 minutes or until the sauce is bubbly and thickened.

Napa Valley Chicken Wings with Wine Dressing Categories: Appetizers, Chicken, Wings Yield: 16 servings

8 Chicken wings 1/4 c Cornstarch 2 ts Salt

1/2 ts White pepper Oil; for frying

-------------------------------WINE DRESSING------------------------------1 c Olive oil 1/2 ts Dried tarragon, crushed 1 c Tarragon wine vinegar Salt, pepper 3/4 c Dry white wine 1 sm Tomato; peeled, seeded 1 Garlic clove; mashed - & thinly sliced crosswise 1/2 ts Dry mustard 1/2 md Green bell pepper 1/2 ts Sugar - thinly sliced crosswise 1/2 ts Dried basil; crushed 1/2 sm Onion 1/2 ts Dried oregano; crushed - thinly sliced in rings Disjoint chicken wings, discarding bony tips. Push flesh to oney end of bone on remaining parts. With sharp knife, remove smaller bone in wing portion containing 2 bones. Press fleshy ends of chicken pieces to flatten so they will stand upright. Dredge chicken in cornstarch mixed with 2 teaspoons salt and white pepper. Set aside to dry 30 minutes. Heat oil to depth of 1/2 inch in heavy skillet and fry chicken until golden brown and tender, about 7 minutes on each side. Drain on paper towels and freeze or refrigerate if not to be used at once. To make dressing, combine oil, vinegar, wine, garlic, mustard, sugar, basil, oregano and tarragon. Season to taste with salt and pepper. Blend well. Combine tomato slices, green pepper and onion slices with dressing and mix well. To serve, bring chicken wings to room temperature and arrange upright over tomatoes in shallow casserole.

Naples Valley Chicken Categories: Chicken Yield: 6 servings 4 6 1/2 1/2 1 1 1 tb Margarine Boneless Chicken Breasts lb Fresh Mushrooms, Sliced c Onion, Chopped c Dry White Wine c Chicken Bouillon tb Parsley, Chopped Garlic Powder 1 1/2 ts Oregano 1 ts Salt Pepper 4 tb Flour 1/2 c Water

Brown chicken breasts in melted margarine, remove and set aside. Saute mushrooms & onions in the same pan until tender. Return chicken to pan. Add wine, bouillon, parsley, garlic powder, oregano, salt & pepper. cover chicken and simmer 40 minutes. Remove chicken. Blend flour & water into pan juices. Stir until thickened. Return chicken to pan. Heat through or refrigerate until serving time, then reheat.

Norwich Inn Boiled Dinner Categories: Chicken, Low-cal Yield: 4 servings 4 Chicken breast halves -- boned and skinned 1/2 Green cabbage 4 md Potatoes

1/2 c 2 2 3 2

Dry white wine Garlic cloves; crushed Leeks; white part only, --washed, cut into 1" slices Celery stalks Carrots

2 Tomatoes 1 ts Caraway seeds 2 ts Tarragon 1 Bay leaf 3 cn Chicken broth (14 1/2 oz) Parsley

Cut celery and carrots into 1" slices. Core cabbage and cut into 8 wedges. Spray a 4-5 qt nonstick saucepot with vegetable cooking spray and place over moderate heat. Saute chicken until lightly browned on both sides. Add wine, garlic, leeks and celery. Cook 5 minutes. Add carrots, cabbage, potatoes, tomatoes, caraway seeds, tarragon (if no fresh, use 1 tsp. dried), bay leaf and chicken broth (preferably reduced sodium and defatted). Bring to a boil over high heat; reduce heat to low. Cover and cook until vegetables are tender, about 30 minutes. Spoon chicken and vegetables into heated soup plates with some of the broth. Sprinkle with parsley. Per serving: 212 calories, 33 g protein, 3 g fat (13%), 14 g : carbohydrates, 1090 mg sodium, 68 mg cholesterol.

Nutty Chicken Fingers Categories: Low-cal, Chicken Yield: 5 servings 1/3 1/2 1 1/8 c c tb ts Cornflake Crumbs Finely Chopped Pecans Parsley Flakes Salt 1/8 ts Garlic Powder 12 oz Chicken Breast Halves * 2 tb Skim Milk

* 12 ounces boned skinless chicken breast halves, cut into 1x3" strips. ~------------------------------------------------------------------------In a shallow dish combine cornflake crumbs, pecans, parsley, salt, and garlic powder. Dip chicken in milk, then roll in crumb mixture. Place in a 15x10x1" baking pan. Bake in a 400F oven for 7-9 minutes or until chicken is tender and no longer pink.

Nutty Drummers Categories: Chicken Yield: 4 servings 3 8 3/4 1 1 tb Vegetable oil Chicken Drumsticks c Chicken broth tb Lemon juice tb Worchestershire sauce 2 2 1/4 1/4 1/4 tb Chunky Peanut Butter Scallions, sliced ts Garlic Powder ts Ground ginger c Chopped peanuts

Preheat oven to 375 deg. In a large skillet heat oil to medium hot. Add drumsticks and cook, turning frequently, until lightly brown on all sides (about 10 min.). REmove dumsticks to a &' x 11" baking dish and drain oil from the skillet. In Same skillet, place remaining ingredients, except peanuts; stir to mix well. Cook over medium heat, stirring constantly, for about 3 min. or until slightly thickened. Pour sauce over drumsticks. Bake, covered for about 30 -35 min. or until fork can be inserted into chicken with ease. REmove drumsticks to serving dish and pour sauce over all. Sprinkle with Peanuts.

Old Fashioned Bread Stuffing Categories: Chicken, Poultry Yield: 15 servings 1 2 1/2 1 qt ts ts tb Diced Celery Poultry Seasoning Pepper Salt 2 c Broth, Milk Or Water 1 c Finely Chopped Onion 4 qt Bread Cubes, Firmly Packed

Cook celery and onion in bitter or margarine over low head, stirring occasionally, until onion is tender but not brown. Meanwhile, blend bread cubes and seasonings. Add celery, onion and butter or margarine; toss lightly to blend. Pour the broth, milk or water gradually over the surface of bread mixture, tossing lightly. Bake in 325 degree oven 45 minutes, until browned on top. See "Delicious Turkey Gravy" recipe for gravy.

Old Fashioned Chicken Rice Soup Categories: Soups, Chicken Yield: 6 servings 1 Roasting chicken 3 qt Water Salt to taste 3 Peppercorns 1/4 Bay leaf 2 Sprigs parsley 1 Stalk celery, with leaves 4 md Carrots, cubed 1 md Onion, peeled 2 Cloves 1 c Brown rice, raw

Rinse chicken in cold water. Place in large pot with salt, peppercorns, water, bay leaf and parsley. Bring to a boil, and skim to remove any foam. Reduce heat; add carrots, cecele, onion and cloves presses into onion. Cover and simmer for 1 hour or until chicken is tender. Skim off any fat. lift out chicken. Remove celery, onion, bayleaf. Add rice to broth and simmer til tender. Remove chicken from bone, cut into bite size pieces and return to broth. heat 20 minutes.

Old-Fashioned Chicken Pot Pie Categories: Chicken Yield: 4 servings 3 3 1/4 1 2 2 tb Butter Or Margarine tb Flour, Unbleached c Green Onion, Chopped Env. Vegetable Soup Mix * c Milk c Chicken, Cooked And Cut Up 10 oz Broccoli Spears, Frozen, ** 1/4 c Parmeasan Cheese, Grated 1/8 ts Pepper Pastry For Single Crust Pie 1 lg Egg Yolk 2 tb Water

* Use Lipton's Vegetable Recipe Soup Mix in this recipe. ** Cook broccoli spears according to directions on package and drain. ~------------------------------------------------------------------------Preheat oven to 425 degrees F. In large saucepan, melt butter and cook flour with green onion over medium heat, stirring constantly, 3 minutes or until flour is bubbling. Stir in vegetable recipe soup mix blended with the milk. Bring just to the boiling point, then simmer, stirring

constantly, 5 minutes or until thickened. Stir in chicken, broccoli, cheese, and pepper. Turn into a lightly greased 1 quart round casserole or souffle dish. With rolling pin, roll pastry into a 9-inch circle; arrange over casserole. Press pastry around edge of casserole to seal; trim off excess pastry, then flute the edges. Brush pastry with egg yolk beaten with water. With the tip of a sharp knive make small slits in pastry. Bake for minutes or until crust is golden.

Olympic Seoul Chicken Categories: Chicken, Microwave Yield: 4 servings Broiler-fryer chicken thighs -(about 2 lbs.),skinned 1/4 c White vinegar 3 tb Soy sauce 2 tb Honey 8 1/4 ts Ground ginger 6 Cloves garlic,coarsely -chopped 1 ts Crushed red pepper

Wash chicken and pat dry. Arrange in a single layer in a baking dish. In a small bowl, mix together vinegar, soy sauce, honey, ginger, garlic and red pepper. Pour mixture over chicken; cover with waxed paper. Turning each piece over and basting midway through cooking, microwave on high 12 to 14 minutes. Pour liquid in dish into a 4 cup glass measure. Cover chicken again and set aside. Microwave liquid on high until it reduces to 1/2 cup of sauce. Spoon sauce over chicken. Makes 4 servings.

Onion Chicken Casserole Categories: Casserole, Chicken Yield: 6 servings 1 pk (10 ounces) frozen broccoli -cuts 1/2 c Chopped sweet onions 1 c Grated cheddar cheese 2 Eggs, slightly beaten 1/2 c Mayonnaise paprika Cook onions with broccoli according to package directions; drain. Mix together the next 7 ingredients. Add broccoli and onions and stir. Pour into a 9 x 13 inch baking pan and place chicken on top. Sprinkle with paprika. Bake at 350 degrees for one hour. 1 cn Cream of mushroom soup 1 Soup can water 3/4 c Converted rice, uncooked 1/2 c Sliced mushrooms 6 Chicken breasts (boneless, -if desired)

Ono Chicken Wings Categories: Chinese, Chicken, Wings Yield: 8 servings 1 c 1 c 1 2 tb Soy sauce Pineapple juice Clove garlic; minced fine Onion; minced 1/4 7 1/4 5 c oz c lb Brown sugar Beer Vegetable oil Chicken wings

1 ts Ginger; grated

Sesame seeds; toasted

Cut off and discard the small tip of each wing. Cut main wing at joint. Combine first 8 ingredients and stir until dissolved. Pour over chicken and marinate overnight. Be sure sauce overs all pieces. Drain and save marinade. In large skillet, heat a small amount of oil and brown chicken on all sides over medium. When brown, add 1/2 cup marinade; cover; reduce heat and simmer 15-20 minutes. Stir and add more marinade if necessary. May be cooked a day in advance and reheated in oven before serving. Add marinade to moisten before heating. Serve hot in a chafing dish. Sprinkle with toasted sesame seeds if desired.

Opor Agam (Coconut Chicken) Categories: Chicken Yield: 6 servings 3 3 2 1/4 1 2 1 1 1/2 1/4 lb lb tb c lg ts ts ts ts Chicken legs -orChicken cut up Cooking oil Macadamia nuts Onion, chopped Cloves garlic, minced Ground coriander Grated gingerroot Ground cumin Ground turmeric 1/4 ts Finely snipped dried -lemongrass -or1 ts Finely shredded lemon peel 2 c Coconut milk 1 ts Sugar 1/2 ts Salt 1/4 ts Ground red pepper (up to 1/2 -t) 1 ts Tamarind paste 1 tb Water

hot cooked rice In a large skillet brown chicken pieces on both sides in hot oil for 15 minutes; remove from skillet. Set chicken aside, reserving one tablespoon drippings. Meanwhile, place nuts in blender container or food processor bowl. Cover an dblend till finely ground. In reserved drippings, cook the onion, garlic, coriander, gingerroot, cumin, turmeric, and lemongrass or lemon peel, till onion is tender but not brown. Stir in the ground nuts, coconutmilk, sugar, salt and red pepper. Return the chicken to skillet. Cover and simmer for 20 minutes or till chicken is tender. Transfer chicken to a serving platter and keep warm. Stir together the tamarind and water. Stir into the sauce. Gently boil the sauce till thickened and reduced (should measure about 1 1/3 cups). Strain sauce, if desired. Spoon sauce over chicken. Serve with hot cooked rice. Makes 6 servings

Orange 'n Lemon Chicken Breasts Categories: Chicken, Barbecue Yield: 4 servings 2 2 1 2 tb lg c tb Butter or margarine Cloves garlic, crushed Fresh lemon juice Grated lemon peel Salt to taste Freshly ground black pepper -to taste Split chicken breasts (4 -pieces with ribs), About 2 1/2 pounds Orange marmalade

1/4 c

Start fire in grill, placing rack 4 inches above coals (see note). Melt

butter over medium heat in a 1-quart saucepan; add garlic; cook 1 minute, stirring until golden. Remove from heat; stir in lemon juice, lemon peel, salt, and pepper. Pour mixture over chicken breasts in a 13 x 9 x 2-inch baking dish; let stand at least 10 minutes or until the fire is ready. Place sheet of foil on hot grill rack. Remove chicken from marinade, reserving marinade. Arrange breasts, skin side down, on foil. Cook, covered with grill cover, 10 minutes. Turn breasts over; cook, covered, 15 minutes longer until cooked through, brushing occasionally with reserved marinade. One or two minutes before end of cooking time, brush breasts with orange marmalade to glaze. Serve when chicken is golden brown. NOTE: Breasts may be baked in oven. Heat oven to 400F. Marinate breasts in baking dish as directed; drain off and reserve marinade. Bake breasts, skin side down, 15 minutes. Turn breasts over, brush with marinade. Cook 10 minutes longer until cooked through. Brush with marmalade; cook 1 to 2 minutes longer to glaze. Makes 4 servings

Orange Baked Chicken Categories: Chicken Yield: 6 servings 3 1/4 c 1/2 ts 1/2 ts Chicken Breasts, Skin, Split Minced Onion Paprika Salt 1/4 1/4 2 2 ts ts tb c Rosemary Pepper Flour Orange Juice

Arrange chicken in shallow baking pan, breast side up, not overlapping. Sprinkle with onion and seasonings. Blend flour with 1/2 cup orange juice, stir in the remaining juice and pour over the chicken. Bake, uncovered, basting occasionally at 350F for 1 hr. or until tender. Serve the chicken over noodles or rice on a warm platter. Stir the pan juices to blend and pour over the chicken.

Orange Baked Chicken Breasts Categories: Chicken Yield: 5 servings Half chicken breasts, -skinned 1/4 c Onion, chopped 1/4 ts Dried rosemary, crushed 5 1/2 1/8 2 2 ts ts tb c Paprika Pepper Flour Orange juice

From Cooking a la Heart by Linda Hachfeld and Betsy Eykyn. Makes 5 portions Place chicken in shallow pan, meat side up. Sprinkle onion, rosemary, paprika and pepper over chicken. Blend flour with orange juice and pour over chicken. Bake uncovered until done, basting often with juice. OVEN: 350 degrees TIME: 60 minutes Nutrient Analysis: 1 portion, Calories: 187, Fat: 2g, Cholesterol: 66mg, Sodium: 78mg, Calcium: 29mg, Diabetic Exchange: 3 lean meat, 1/2 fruit

Orange Chicken Categories: Chicken, Microwave

Yield: 2 servings 1 1/2 1/4 1 lg c ts ds Whole Chicken Breast * Cooked Rice Finely Shredded Orange Peel Ground Cinnamon 1/2 1 1/2 2 2 c ts tb x Orange Juice Cornstarch Broken Walnut Meats Cucumber Roses (Optional)

* Chicken Breast should be skinned and boned. ~------------------------------------------------------------------------Halve chicken breast lengthwise. Place one portion, boned side up, between two pieces of clear plastic wrap. Working from the center to the edges, pound lightly with a meat mallet, forming a rectangle about 1/8-inch thick. Remove plastic wrap. Sprinkle chicken with salt to taste. Repeat with the remaining portion of chicken. In a small bowl stir together cooked rice, shredded orang peel, and ground cinnamon. Spoon half of the rice orange peel mixture atop one chicken breast portion, spreading it to within 1/4-inch of the edges. Fold in sides, roll up jelly-roll style, starting with one end. Repeat with the remaining rice-orange peel mixture and chicken portion. Place chicken rolls, seam side down, in a shallow baking dish. Cover with vented clear plastic wrap. Micro-cook the chicken rolls, covered, on 50% power for 7 to 8 minutes or until chicken is tender, rotating dish a half-turn after 4 minutes. Transfer chicken rolls to a serving platter. For orange sauce, in a 1-cup measure stir together orange juice and cornstarch. Micro-cook, uncovered, on 100% power for 1 1/2 to 2 minutes or until mixture is thickened and bubbly, stirring every 20 seconds. Stir in broken walnut meats. Spoon the orange sauce atop the chicken rolls on the serving platter. Garnish with cucumber roses, if desired.

Orange Chicken Salad Categories: Chicken, Salads, Cheese Yield: 6 servings 3/4 c 3 c Mayonnaise Chopped Cooked Chicken 8 oz Edam Cheese, Cubed 1 c Sliced Celery 2 tb Chopped Onion 1/4 ts Salt 11 oz Can, Mandarin Orange slices Drained Lettuce

Combine mayonnaise, chicken, cheese, celery, onions and salt; mix lightly. Fold in orange segments; chill. Spoon into lettuce-lined bowl. Serves: 4 to 6

Orange Chicken Casserole Categories: Chicken, Low-cal Yield: 6 servings Uncooked long grain white -rice 1/2 c Chicken broth 2 c Orange juice 2 tb Dried currants 2 tb Chopped pistachios 3/4 lb Chicken breasts, skinned, 1 c -boned 1/2 c Plain nonfat yogurt 1/2 ts Dried leaf tarragon Paprika 11 oz Mandarin orange slices, -drained

Preheat oven to 350 F (175 C). Spray a shallow 2-quart baking dish with vegetable cooking spray. Spread rice evenly over bottom of dish. Combine chicken broth, orange juice, currants, and pistachios. Pour over rice. Place chicken breasts on top. Brush chicken with yogurt. Sprinkle with tarragon and paprika. Cover and bake about 30 minutes; uncover, add oranges and continue baking about 15 minutes until chicken is done.

Orange Cinnamon Chicken Categories: Chicken, Crockpot Yield: 4 servings 4 1/4 1 2 lb lb c c Chicken pieces Butter Chicken broth Orange juice 1 c Raisins 1/4 ts Cinnamon Salt & pepper to taste 1 tb Flour

Heat butter in a large skillet, and brown chicken. Remove chicken to cooker as they brown. Combine all other ingredients, except flour, in skillet. Mix well and pour over chicken. Cover pot, turn on LOW and cook 4-6 hrs, or until chicken is tender. Remove one cup of sauce from the pot and combine with flour, mixing well. Return sauce flour mixture to the pot. Turn pot on HIGH, and cook an additional half hour. Serves 4-6

Orange Honey-Baked Chicken (Cooking Without Fat) Categories: Poultry, Chicken, Low-cal Yield: 4 servings 1/4 c Frozen orange juice -concentrate 1 tb Lemon juice 2 tb + 1 Tbsp honey 1/2 ts Finely grated orange peel 1/2 ts Ginger 4 Skinless, boned chicken -breast filets (about 1 lb.) 2 tb Fruit juice sweetened orange -marmalade

Prep time: 10 minutes Cooking time: 26 minutes Orange slices for garnish Preheat oven to 400 degrees F. In baking dish, mix together orange juice concentrate, lemon juice, 2 Tbsp honey, orange peel and ginger. Add chicken pieces, turning to coat all sides. If time permits, let chicken marinate for 10 minutes. Bake chicken, uncovered, at 400 degrees for 8 minutes, baste with pan juices. Bake an additional 8 minutes, baste again. Glaze chicken with a mixture of marmalade and remaining 1 Tbsp honey; continue to bake 8-10 minutes or until done. Transfer chicken to serving plate. Reduce pan juices until thickened and pour over chicken; garnish with orange slices. Yield: 4 servings Source: Cooking Without Fat, ISBN# 0-9633608-0-9

Orange Honeyed Chicken Categories: Chicken Yield: 4 servings 3 Whole chicken breasts, -(skinned, boned, and split) 2 tb Butter 2 tb Dry white wine (or water) 1 tb Flour 1 ts Grated orange peel

1/2 2 2 1/8

c tb tb ts

Orange juice Honey Chopped onion Ground pepper salt to taste

2 lg Oranges (peeled and -sectioned) 1 Orange, sliced Parsley

In a large skillet, brown chicken in butter on both sides. Add orange juice, honey, onion, salt and pepper. Cover and simmer for 20 minutes, or until chicken is tender. Remove chicken from pan, arrange over cooked rice, and keep warm. Stir wine into flour and blend well. Add to pan drippings and cook,stirrin constantly, until slightly thickened. Add orange peel and sections and heat through. Spooon over chicken. Garnish with orange slices and parsley. Serves 4-6.

Oriental Chicken Marinade Categories: Chicken, Marinade, Barbecue, Garlic, Beans Yield: 1 servings 1/2 c 1/4 c 2 tb 2 Soy Sauce Sherry Or Rice Wine Dehydrated Onion Cloves Garlic, Crushed 1 1 1 1 tb tb tb tb Hot Oil Sesame Oil Grated Ginger Root Fermented Black Beans

Mix all ingredients in a zip-Lock freezer bag. Shake well and mix. Add chicken pieces and shake to coat all parts. Place in refrigerator for at least four hours, turning every hour. Remove chicken, savving the marinade for basting. Grill chicken over medium hot coals, basting as needed until done. Do Not use remaining marinade as a dipping sauce as it will be contaminated from the raw chicken.

Oriental Chicken Wings Categories: Chicken, Microwave, Wings Yield: 24 servings 12 1/4 1/4 1/4 1 Medium-sized chicken wings Packed dark brown sugar Soy sauce Water Worcestershire sauce 1 1 1 1 1/2 tb ts ts ts Dry sherry Lemon juice Ground ginger Cornstarch

c c c tb

Makes 24 pieces, 8 to 12 servings 1. Remove and discard chicken wing tips; cut wings in half at the joint. Mix remaining ingredients except cornstarch in medium bowl; add chicken pieces; stir to coat well. Refrigerate, covered, stirring once, 6 hours or overnight. 2. Drain chicken, reserving marinade. Arrange 12 of the chicken pieces on microsafe roasting rack in 2-quart glass utility dish. Microwave on high power, rotating a quarter turn every 3 minutes, until chicken is tender, 7 to 9 minutes. Remove chicken to plate; keep warm. Repeat, microwaving remaining 12 chicken pieces. 3. Mix cornstarch with reserved marinade in 2-cup glass measue until smooth. Microwave on high power, stirring once, until sauce thickens and

bubbles, about 2 minutes. dip with chicken wings. Cuisine

Transfer sauce to small serving bowl; serve as a

Oriental Ginger Chicken Categories: Chicken Yield: 4 servings Chicken breast halves, -skinned and boned 1/4 c Soy sauce 1/4 c Dry sherry 1 Garlic clove, minced 2 tb Chopped green onion 1 tb Brown sugar 1. Cut chicken into 2"-long strips. 2. Combine soy sauce, sherry, garlic, onion, brown sugar and 1 teaspoon of the ginger in 1-quart bowl. 3. Add chicken and stir until well coated. 4. Heat oil in large skillet; stir-fry chicken until cooked. 5. Meanwhile, place VEG-ALL, water chestnuts (liquid included) in 2-quart sauce pan with remaining teaspoon of ginger; bring to boil. 6. Stir in rice, remove from heat, cover and let stand 5 minutes. 7. Serve chicken over rice and vegetables. 4 2 ts Ginger 2 tb Vegetable oil 1 cn VEG-ALL Mixed Vegetables, -with liquid (16 oz) 1 cn Water chestnuts (8 oz) 1 c Quick cooking rice

Oven Baked Buttermilk Chicken Categories: Chicken Yield: 4 servings 1 Env. Golden Onion Soup Mix 1 c Unbleached All-Purpose Flour 2 lg Eggs 1/2 c Buttermilk * 3 lb Chicken Cut Up 1/4 c Margarine Or Butter, Melted

* Substitution: Blend 1-1/2 t lemon juice with enough milk to equal 1/2 cup; let stand 5 minutes. ~--------------------------------------------------------------------Preheat oven to 425F. Combine golden onion recipe soup mix with flour; set aside. Beat eggs with buttermilk. Dip chicken pieces in buttermilk mixture, then flour mixture, coating well. Place in large shallow baking pan, on rack, and chill 30 minutes. Drizzle with butter, then bake 45 minutes or until well done. NOTE: This is a great recipe for picnics or just eating on the patio.

Oven Baked Sesame Chicken Wings Categories: Chicken, Wings, Cheese Yield: 4 servings

1 c 1/2 c 1/3 c

Sharon Stevens Dry bread crumbs Freshly grated parmesan -cheese Sesame seeds

1 1/2 1/4 3 1/2

ts ts ts lb c

Dried oregano Each, salt, and black pepper Cayenned pepper Chicken wings Butter, melted

In shallow dish, combine bread crumbs, parmesan cheese, sesame seeds,oregano, salt, pepper and cayenne. Dip wings into butter; roll in bread crumb mixture to coat completely. Arrange, meaty side down, in single layers on well greased foil lined baking sheet. Bake in 375 F oven for 20 minutes, or until golden and no longer pink inside. Makes 4 servings. Serve with your favorite tomato salsa or sour cream topped with crumbled blue cheese, and finely chopped green onion.

Oven Barbecued Chicken Quarters Categories: Chicken, Barbecue Yield: 4 servings 1 2 2 1 c tb tb ts Chili sauce Firmly packed brown sugar Spicy brown mustard Liquid red pepper seasoning 4 Whole broiler-fryer legs -(thigh and drumstick) Skin removed (about 2 -pounds)

In a large bowl, combine chili sauce, brown seasoning. Add chicken; turn to coat well, occasionally. Preheat oven to 350 F. Line a chicken in pan; reserve sauce. Bake 1 hour, sauce, or until chicken is tender. Makes 4 servings.

sugar, mustard, and red pepper cover. Chill 1 hour, turning jelly-roll pan with foil. Place basting several times with

Oven Fried Corn Flake Chicken Categories: Chicken Yield: 4 servings 3 2 4 2 1/2 lb lg tb c Chicken, Cut Up, Fryer Eggs, Slightly Beaten Milk Corn Flakes, Crushed * 2 ts Salt 1/2 ts Pepper 5 tb Butter, Melted

* Crush but do not pulverize the corn flakes. ~------------------------------------------------------------------------Preheat oven to 350F. Wash chicken and pat dry. Mix together eggs and milk. Separately mix corn flake crumbs, salt, and pepper. Dip chicken into milk and egg mixture then into the crumb mixture coating each piece evenly. Set in well-greased baking pan. Drizzle with melted butter. Bake, uncovered, for 1 hour.

Oven Fried Chicken Categories: Chicken Yield: 6 servings

4 oz Skinless,boned chicken -breasts 18 Saltine cracker -squares,crushed 2 tb Parmesan cheese 3/4 ts Black pepper

1/2 ts EACH: basil,celery -seed,onion -powder,oregano,paprika 3/8 ts Salt 1/4 c Evaporated skim milk 1 tb Vegetable oil

Combine cracker crumbs, cheese, black pepper, basil, celery seed, onion powder, oregano, paprika and salt in a bowl. Dip chicken in evaporated milk, then coat with crumb mixture. Place in a lightly greased shallow roasting pan. Bake in a 400 degree oven for 30 minutes. Brush with oil. Bake 10 minutes longer. Makes 6 servings.

Oven Fried Cheesy Caraway Chicken Categories: Chicken Yield: 4 servings 1 1/2 c 1 ts 1/4 ts 2 Bite-size cheese crackers Caraway seeds Pepper Whole medium chicken breasts -(about 1 1/2 lbs.),halved -lengthwise 2 tb Milk

Place crackers in a plastic bag; crush with a rolling pin. Transfer to a pie plate or shallow bowl. Stir in caraway seed and pepper. Set aside. Rinse chicken breasts; pat dry. Brush with milk. Roll chicken pieces in crumb mixture, patting to coat both sides, evenly. Place, skin side up, in an ungreased 13 x 9 x 2" baking pan. Bake in a 375 degree oven 45 to 55 minutes or until tender. Makes 4 servings.

Oven-Fried Buttermilk Chicken Categories: Chicken Yield: 4 servings 4 1/2 c Servings Freshly grated Parmesan -cheese 1/2 c Raw wheat germ 1/2 ts Dried rosemary 1/2 ts Onion powder 1/2 ts Salt 1/4 ts Dried thyme 1/4 ts Garlic powder 1/8 ts Freshly ground pepper 8 Chicken thighs, wiped with -damp cloth 3/4 c Buttermilk

Preheat oven to 325 F. lightly grease baking sheet. Combine all ingredients except chicken and buttermilk in pie plate or shallow dish. Dip chicken in buttermilk, then roll in dry mixture and place on baking sheet. Bake until chicken test done, about 50 minutes.

Oyster Stuffing Categories: Chicken, Poultry Yield: 8 servings

1/4 c Chopped Celery 1/4 ts Sage 2 tb Butter Or Margarine

1 cn Campbell's Oyster Stew 8 c Dried Bread Cubes 2 tb Chopped Onion

In saucepan, cook celery and onion with sage in butter until tender. Add stew. Toss lightly with bread cubes. Spoon into 1-1/2 quart casserole. Bake at 350F for 45 minutes.

Pacific Island Chicken Categories: Chicken Yield: 6 servings 3 lb Chicken Thighs or Leg Serves: 8 Ground Cumin Paprika Garlic Powder Powdered Ginger or Cardamom Soy Sauce Water Remove skin from chicken pieces, trim fat and score meat to bone on 2 sides. Sprinkle liberally with the dry spices (especially garlic). Brown chicken in a large fry pan. (I use a large electric skillet.) Add water till about 1/2" deep in pan. Sprinkle chicken liberally with soy sauce. Turn chicken and sprinkle other side with soy sauce. Simmer covered on low heat for about 40 min adding water to maintain 1/2" level. Turn frequently. Sprinkle soy sauce once or twice more on each side while simmering. Remove chicken and thicken juices with corn starch or a light roux. Add chicken back to sauce and stir to coat. Serve with white or fried rice. Use sauce on rice. -Sections

Paellaquinoa Categories: Chicken Yield: 6 servings 1 1/2 c 2 c 3 1/4 2 1 1 Quinoa, rinsed Cooked chicken - cut in 1"- 2" pieces c Chicken stock c Olive oil Garlic cloves, minced Onion, chopped cn Black olives 1 c Peas 2 Sweet red peppers, sliced 1/8 ts Saffron (or more to taste) Salt to taste 1/2 lb Chorizo or other sausage Red pepper to taste 6 lg Raw shrimp 12 Scrubbed clams in shell

Saute onion and garlic in half the olive oil. Add quinoa and saffron and saute. In another pan, saute chicken and sausage in remaining olive oil until brown. Add chicken, sausage, olives, peas and stock to quinoa mixture. Add salt to taste. Mix well. Bake in large covered casserole dish at 350 F. until quinoa has absorbed all liquid (about 45 minutes). Add shrimp, clams and sweet red peppers. Cover and bake an additional 10 minutes.

Pan-Fried Chicken Categories: Chicken, Text, 1941 Yield: 6 servings Cut chicken in pieces. Rub with salt and pepper. Dredge with flour. Brown in hot fat. Cover. Cook over low heat until tender. 6 servings.

Pan-Roasted Chicken with Garlic and Rosemary Categories: Chicken Yield: 6 servings 4 tb Extra virgin olive oil 2 1/2 lb Chicken, cut-up 6 Cloves garlic, peeled and -cut in half 6 Inch pieces fresh rosemary Salt, to taste Freshly ground pepper, to -taste Dry white wine or chicken -stock Chicken stock

1/2 c 1/4 c

In a saute pan, heat the olive oil over medium-high heat. Add the chicken pieces, skin side down, and the garlic cloves. Brown the chicken and turn over. Remove the garlic when dark brown. Add the rosemary to the pan. When the chicken is browned, add the salt, pepper, and wine/chicken stock. Let the liquid bubble wildly for 2 to 3 minutes, then lower the heat to just a simmer. Add the browned garlic cloves. Cover. Cook over low heat for about 30 minutes, turning 2 to 3 times until chicken is just tender. Remove the chicken and garlic to a serving plate. Pour off all but 2 tablespoons of the fat. Add remaining 1/4 cup of chicken stock and cook, scraping all the chicken bits and juices from the pan bottom. Return heat to high and reduce the liquid by half. Pour the remaining liquid over chicken. Serve the chicken with garlic cloves and sauteed spinach. Makes 6 to 8 servings.

Pappacito's Mango Chicken Categories: Chicken Yield: 2 servings 14 1/2 4 1/4 2 oz Can, Mangoes c Orange Juice Cloves Of Garlic ts Salt tb Salad Oil 4 1/2 c 2 ts 2 tb Chicken Breasts Seasoned Flour Butter Orange Liqueur Toasted Almonds

Pound the chicken breasts to 1/4 inch thickness. Reserve 8 perfect mango slices for garnish. In a blender or food processor, whirl mangoes (including syrup) with orange juice, garlic and salt. Set aside. Heat oil in saute pan. When hot, dip chicken breasts in seasoned flour -- be careful to shake off excess flour -- and place them in the hot pan. Saute chicken, for approximately 2 minutes per side. Add butter and mango puree to the pan. Cook until the sauce is reduced and fairly thick -- about 2 minutes. With a spatula, remove the mango-covered chicken breasts from the pan and place them on a hot platter. Spoon remaining mango puree over the chicken. Sprinkle with toasted almonds. Garnish each breast with 2 mango slices. For a more pronounced mango flavour, use fresh mangoes. Use 2 fresh mangoes and

1/2 cup of orange juice. Boil for 1 minute. From owner chef Barry Pall of Pappacito's, a fast-food restaurant in the Bell Canada Tower in downtown Montreal. He refused to identify the spices in the seasoned flour but will admit that there are 2 teaspoons of powdered chicken soup per cup of flour.

Paprika Chicken Livers Categories: Chicken Yield: 4 servings 1 lb Chicken livers, trimmed, -quartered 2 md Onions, cut into 1/2-inch -dice 1 md Green bell pepper, seeded, -cut into 1/2-inch Dice Makes 4 servings *2 Tbs lard 1 tb Sweet Hungarian paprika 1 ts Salt 1 lg Tomato, peeled, seeded, -chopped 1/2 c Chicken stock or broth 1/2 c Dairy sour cream Cooked wide egg noodles

1. Heat lard in large skillet over medium-high heat until very hot. Add livers; saute until lightly browned and springy, about 3 minutes. Remove livers with slotted spoon; drain on paper toweling. 2. Add onions and pepper to pan; cook until crisp-tender, about 3 minutes; remove skillet from heat. Stir in paprika and salt; return to heat. Stir in tomato and stock. Heat to boiling; reduce heat. Simmer, covered, until flavors have blended and sauce is slightly thickened, about 10 minutes. 3. Return livers to skillet; cook until heated through. Fold sour cream thoroughly into sauce; heat without boiling. Serve with noodles. *Lard is preferred for authentic flavor; leftover lard can be frozen. Vegetable oil can be substituted. Cuisine

Paprika Chicken Categories: Chicken Yield: 6 servings 2 1/4 c 2 1/4 c 1 1/2 lb 1 md 2 tb Water Dry rice Boned chicken breasts,split Onion,sliced Butter or margarine 10 3/4 oz Can condensed cream of -chicken soup 8 oz Can stewed tomatoes 2 ts Paprika 1/2 c Sour cream

Bring water to a boil in a saucepan. Stir in rice. Cover; remove from heat. Let stand 5 minutes. Meanwhile, cook chicken and onion in hot butter in a skillet until chicken is lightly browned and onion is tender. Remove from skillet and set aside. Stir soup, tomatoes and paprika into skillet bring to a boil. Return chicken and onion to skillet. Reduce heat; cover and simmer 5 minutes or until chicken is fork tender. Stir in sour cream and heat through. Serve over cooked rice.

Makes 6 servings.

Paprika Rice Categories: Rice, Chicken Yield: 4 servings Long-grain rice Water 1 tb Oil 1/2 ts Salt 1 c 1 1 1 1/4 c c ts ts Chicken broth, heated Water Hungarian paprika Pepper

Place rice in a bowl and cover with cold water. Let stand 30 minutes, then drain in a colander. Heat oil with salt in wok. Add rice and cook, stirring until grains are coated with oil. Pour in heated broth and water. Add paprika and pepper. Stir to blend. Bring to a full boil. Cover, lower heat and simmer 12 to 15 minutes or until rice is tender and almost all liquid had been absorbed. Remove wok from heat and let stand, covered, for 10 to 12 minutes or until all liquid has been absorbed. Makes 4 to 6 servings.

Parmesan and Oat-Flecked Chicken Categories: Chicken, Cheese Yield: 2 servings 1/2 c Quick rolled oats 3 tb Fine fresh bread crumbs 1/2 c Freshly grated Parmesan -cheese 2 Whole boneless, skinless -chicken breasts, halved and -pounded Salt to taste All-purpose flour Egg tb Water tb Unsalted butter tb Vegetable oil c

1/4 1 1 2 1

Crispy fried chicken coated in golden oats and cheese. cutlets with your favorite pasta.

Team up these

Place the oats in the container of a food processor, and process until fine, 1 minute. Transfer to a shallow bowl, and stir in the bread crumbs and cheese. Sprinkle the chicken breasts with salt and dust lightly with the flour. Beat the egg with the water in a shallow bowl. Dip the chicken breasts into the egg mixture, letting any excess drip off. Then coat with the bread crumb mixture. Stack the prepared chicken between sheets of waxed paper, and let stand 20 minutes. Heat the butter with the oil in a large heavy skillet over medium heat. Saute the chicken pieces, two at a time, until golden brown on both sides, about 4 minutes per side. Keep warm in a 225 degree F oven while sauteing the remaining breasts. Serves 2 to 4. From Bert Greene's Grains Cookbook.

Parmesan Chicken Picatta Categories: Chicken Yield: 6 servings 6 Boneless, skinless chicken 3 tb Olive or vegetable oil

-breast (about 1 3/4 lbs.) 1/4 c Grated Parmesan cheese 2 tb Dry bread crumbs

1/3 c 6

Dry white wine or chicken -broth Lemon wedges

Rinse chicken pieces with water; do not dry. Coat chicken with combined Parmesan cheese and bread crumbs. Heat oil in 10-inch skillet over medium-high heat. Brown chicken 5 minutes on each side or until lightly browned and tender. Remove chicken to platter; keep warm. Reduce heat to medium. Add wine to skillet; stir to loosen drippings. Remove from heat. Serve over chicken with lemon wedges. Prep: 8 Minutes Cooking Time: 12 minutes Makes 6 servings.

Parmesan Chicken Wings Oreganata Categories: Chicken, Wings Yield: 6 servings 4 2 2 1 1/2 oz tb ts ts ts Grated Parmesan cheese Chopped parsely Paprika Dried oregano Dried basil 1/4 1/4 1/2 1 ts ts c lb Salt Freshly ground pepper Butter or margarine, melted Chicken wings, disjointed & -tips removed

1. Preheat oven to 350. In a pepper bag, combine cheese, parsely, paprika, oregano, basil, salt & pepper. Toss to mix. Pour melted butter into a shallow bowl. 2. Dip chicken pieces into butter, then place in paper bag & shake to coat. Place chicken on foil lined baking sheet & bake for 45 minutes. serve hot.

Parmesan-Crusted Lemon Chicken Categories: Chicken Yield: 6 servings Chicken breasts - halves, -boneless, skinless 5 tb Lemon juice - fresh 2 Eggs 1 1/4 c Breadcrumbs - dry 6 1/2 c Parmesan - grated 2 ts Lemon peel - grated 1/2 Stick butter - (4 -tablespoons) Lemon wedges

Pound each chicken piece to thickness of 1/2 inch between sheets of waxed paper. Place chicken in baking dish. Pour 4 tablespoons lemon juice over chicken and turn to coat. Let stand 10 minutes. Beat eggs with remaining 1 tablespoon lemon juice in medium bowl. Combine breadcrumbs, Parmesan and lemon peel in shallow dish. Dip 1 chicken breast into egg mixture. Dip into breadcrumbs to coat; gently shake off excess. Season with salt and pepper. Repeat with remaining chicken, egg mixture and breadcrumbs. [Note from me: Let breaded chicken sit on wax paper for at least 10 minutes and the coating will not fall off the meat when sauteeing.] Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add 1/3 of chicken to skillet and saute until golden brown and cooked through, about 2 minutes per side. Transfer to platter and keep warm. Repeat with

remaining chicken in 2 more batches, adding 1 tablespoon butter with each batch. Garnish platter with lemon wedges and serve. Serves 6.

Parmesan-Yogurt Chicken Categories: Chicken Yield: 4 servings (2 Pound) Fryer, skinned and -cut up 2 tb Fresh lemon juice Salt and black pepper to -taste 1/2 c Low-fat plain yogurt 1/4 Lite mayonnaise 1/4 c Scallions, sliced 1 2 tb Dijon mustard 1 ts Worcestershire sauce 1 ts Fresh thyme or 1/3 teaspoon -dried thyme 1/4 ts Cayenne pepper 1/4 c Parmesan cheese, freshly -grated

Yogurt acts as a tenderizer making chicken succulent and delectable. Preheat oven to 350 degress. In a large glass baking dish arrange chicken in a single layer. Drizzle with lemon juice. Sprinkle with salt and pepper. In a small bowl combine yogurt, mayonnaise, scallions, mustard, Worchestershire sauce, thyme, and cayenne pepper; mix well. Spread over chicken. Bake for 50 minutes. Drain off juices. Preheat broiler. Sprinkle cheese over chicken. Broil chicken 4 inches from heat source for about 3 minutes or until cheese melts and browns slightly. Makes 4 to 6 servings. Approx. per serving: 424 calories; 9.0 gr. fat; 19.10% calories from fat.

Pasta Apricot Salad Categories: Salads, Pasta, Chicken Yield: 4 servings 4 oz Fusilli (corkscrew) pasta 3/4 lb Fresh ripe apricots, cut -into quarters ( 5-6 -apricots) 1 Whole chicken breast, boned, -skinned, cooked and -shredded Fresh apricot basil dressing Cook pasta in boiling water for 10-20 minutes or as package directs. Drain and let cool. (you'll get about 2 cups pasta) Combine pasta,apricots, chicken, zucchini, red pepper and basil in bowl. Pour Fresh Apricot Basil Dressing over. Toss gently. FRESH APRICOT BASIL DRESSING Combine 2 fresh ripe apricots (pitted), 2 tbsp whi\te wine vinegar, and 1 tbsp sugar in electric blender; whir until blended. Continue whirring, slowly adding 1/4 cup vegetable oil. Whir until thick and smooth. Stir in 1 tbsp chopped fresh basil or 1 tsp dry basil. Makes 1 cup. Serves 4. 1/2 lb Zucchini, cut into julienned -strips (1 large or 2 small) 1 Red bell pepper, cut into -julienned strips 3 tb Chopped fresh basil or 1 -tbsp dry basil

Pasta Salad with Chicken and Artichokes Categories: Salads, Chicken, Pasta, Tabasco Yield: 6 servings 1 2 1 1/2 3 3 lb tb c tb tb Pasta Shells Oil Mayonnaise Lemon Juice Chopped Parsley 1 3 6 1 1 ts c oz ds Dried Parsley Diced Cooked Chicken Jar Artichokes Chopped Tabasco Toasted Almonds

Cook pasta in large pot of boiling, salted water until tender, but firm, 8 to 12 minutes, stirring often. Drain well and rinse with cold water. Shake out excess water and toss pasta with oil. Combine mayonnaise, lemon juice, parsley and basil. Place pasta in large bowl. Add mayonnaise mixture, chicken, artichokes and tabasco. Toss well. Garnish with almonds. For a decorative presentation, serve in avacado halves, in tomato cups or on lettuce leaves.

Pate a la Rapure (Grated Pie) Categories: Chicken, Canadian Yield: 1 servings 1 Chicken 5-6 lb boiling 5 lb Potatoes 2 Onions; medium- chopped 1 Celery stalk-diced 1 Carrot; grated 1/4 ts Thyme or -1 bay leaf Salt & pepper

Cut chicken into individual pieces. Place in suacepan. Cover with cold water, bring to a boil. Add onions, celery, carrot, thyme or bay leaf, salt and pepper to taste. Cover and simmer 1 1/2 to 2 hours or till chicken is tender. Peel and grate potatoes over a bowl of cold water. When chicken is cooked squeeze 1 or 2 cups potatowa at a time in a piece of cotton till quite dry. Place in a saucepan. When potatoes are all squeezed dry add as much boiling broth from the chicken as needed to almost cover ptoatoes. Stir till thoroughly mixed. Salt lightly. Simmer over low heat asbout 10 minutes. Grease generously a 8" square baking dish. Spread half potatoes in the bottom of the pan. Bone the hot chicken and spread over the potatoes, cover with the half of the potatoes. Mince one small onion very finely, add 1/4 tsp pepper and 2 slices fat salt pork cut in very small dice. Bake 1/2 hour in 350F oven or till top is golden brown and crisp. Serve hot. from the Acadian section of _The Canadiana Cookbook_ by Mme. Jehane Benoit. To quote the author, "R^ape in French means grated, so in either case, r^apure or rappie" indicated that fact. A great deal of French and English is mixed together in the Acadian language") (I had to leave out the French accents.)

Peach Baked Chicken on Bulgur (Cooking Without Fat) Categories: Chicken, Poultry Yield: 6 servings 3/4 c 1/3 c 1/4 c Uncooked bulgur + 1/3 cup chopped onion Chopped dates 3Tbsp apple cider vinegar 2 tb Lemon juice 2 Cloves + 2 cloves garlic,

1 1/4 c

+ 1/4 cup fat-free chicken -broth 1 cn (16 ounces) sliced peaches -in juice, undrained 3/4 c Fruit juice sweetened peach -preserves 3 tb Tomato paste

-chopped 1 pn White pepper (optional) 1 1/2 ts Prepared mustard, spicy or -Dijon 4 Skinless, boneless chicken -breast filets (about 1 lb.)

Prep time: 30 minutes Cooking time: 20 minutes Preheat oven to 350 degrees. In small saucepan, combine bulgur, 1/3 cup chopped onion, dates and 1 1/4 cups broth. Bring to boil. Cover and cook for 20 minutes. Drain peaches reserving 3 Tbsp juice. Dice 1 cup peaches, reserve remaining peaches for later use. Remove bulgur mixture from heat and stir in diced peaches. Transfer mixture to a shallow 2 qt baking dish. In small saucepan, combine preserves, tomato paste, vinegar, lemon juice, peach juice, 2 cloves chopped garlic, pepper and mustard and cook over medium heat about 10 minutes to blend flavors. Cut filets in 2" cubes. HEat 1/4 cup broth in medium-large skillet over medium-high heat. Stir fry chicken, 2 cloves chopped garlic and onion about 10 minutes, until chicken is no longer pink inside. Place chicken pieces on bulgur and spoon preserves mixture over all. Bake at 350 degrees for 15 minutes. Arrange remaining peach slices around chicken. Bake uncovered 5 minutes to heat peaches. Yield: 6 servings. Each serving (1/6 th of the recipe) contains the following: 317 calories, 3.3 gm fat,9% of its calories from fat, 64 mg cholestrol, 253 mg sodium,and 4.8 grams dietary fiber. Source: Cooking Without Fat by George MAteljan; ISBN# 0-9633608-0-9 Shared by Allison Cozzi

Peach-Glazed Chicken Thighs Categories: Chicken Yield: 3 servings 2 lg Ripe peaches 6 Chicken thighs 1/2 ts Salt 1/4 ts Freshly ground pepper (2 to 3 Servings) 1. Peel and chop 1 peach and place in a medium bowl. Using a fork, mash the peach. Place the chicken thighs in the bowl and toss to coat well. Cover and let stand at room temperature for 2 hours or refrigerate for up to 6 hours; return to room temp. before proceeding. 2. Preheat the oven to 350. Remove the chicken from the marinade and pat dry with paper towels. Season the chicken with the salt and pepper. 3. In a large ovenproof skillet, heat the olive oil over high heat. Add the chicken, skin-side down, and cook until the skin is deep brown and crisp, about 5 minutes. Turn the thighs and place the skillet in the oven. Bake until tender, about 15 minutes. 4. Peel and slice the remaining peach. Remove the chicken thighs from the skillet. Pour off any fat from the pan and return the chicken to the skillet. Place over high heat until the chicken begins to sizzle. Add the honey; toss to coat the thighs. Cook stirring, until the honey begins to brown and stick to the bottom of the pan, about 1 minute. Add the vinegar and peach slices. Stir to loosen the brown bits from the bottom of the pan 2 2 1 2 ts ts tb tb Olive oil Honey Red wine vinegar Sliced scallion green

and turn to glaze the chicken, about 1 1/2 minutes. Remove the thighs to a platter, place the peach slices in the middle and garnish with the scallion. Serve with rice or pasta and garden vegetable salad.

Peachy Chicken Categories: Chicken Yield: 6 servings 3 1 1 1/2 lb c c c Chicken, cut up Whole wheat flour White wine Butter 1/2 c 8 c 1 c Water Sliced peaches Chopped walnuts

Roll chicken in flour; place in baking dish. Melt together wine, butter, and water; pour over chicken. Bake at 350 degrees for 30 minutes. Add peaches and walnuts. Bake another 1/2 hour to finish.

Peanut Chicken Categories: Chicken Yield: 6 servings Boned chicken breast halves, -split 1/2 ts Salt 1/2 ts Garlic salt 1/4 ts Ground white pepper 6 3 2 2 2 1/4 tb All-purpose flour Eggs tb Water c Roasted peanuts, ground c Butter or margarine

Preheat oven to 350F. Sprinkle chicken with salt, garlic salt, and white pepper; dredge with flour. Beat eggs with water. Dip chicken in egg mixture and roll to cover; then coat with ground peanuts, pressing lightly. Melt butter in a large skillet over medium-high heat. Add chicken; brown for 4 minutes on each side. Transfer to a shallow baking pan (if skillet handle is not oven-proof). Bake for 15 minutes. Makes about 6 servings.

Peanut Chicken with Rice Categories: Chicken, Rice Yield: 6 servings 1 1/2 lb Boned chicken breasts,cut -into strips 1 c Chopped onions 1/4 ts Crushed red pepper flakes 2 tb Oil 10 3/4 oz Can condensed cream of -chicken soup 8 oz Can tomatoes,drained and cut -up 1/2 c Milk 1 ts Chili powder 2 tb Creamy peanut butter 2 1/4 c Water 2 1/4 c Dry rice

Cook and stir chicken, onion and red pepper flakes in a skillet over high heat until chicken is lightly browned and onion is tender. Stir in soup, tomatoes, milk and chili powder. Bring to a boil. Reduce heat; cover and simmer 5 minutes. Stir in peanut butter heat through. Meanwhile, bring

water to a boil in a saucepan. Stir in rice. Cover; remove from heat. Let stand 5 minutes. Fluff with a fork. Serve chicken over rice. Makes 6 servings.

Peanut Crunch Chicken Wings Categories: Chicken, Barbecue, Wings Yield: 4 servings 1/2 1/4 2 2 1 c c tb tb tb Country-style Dijon mustard Sour cream Creamy peanut butter Low-sodium soy sauce Grated fresh ginger (or 1 -teaspoon ground ginger) Freshly ground black pepper 2 lb Chicken wings 12 oz Unsalted dry-roasted peanuts -(very finely chopped)

Start fire in grill, placing rack 4 inches above coals (see note). Beat mustard, sour cream, peanut butter, soy sauce, ginger, and pepper to taste in a large bowl, using a fork. Add chicken wings, turning to coat. Let stand 10 minutes, or until fire is ready. Spread peanuts in a shallow dish. Dip wings, one at a time, into peanuts to coat completely. Place sheets of foil on grill rack, 4 inches from coals; arrange wings on foil and cook, covered with grill cover, 20 minutes. Serve when coating is golden brown and wings are cooked through. Garnish with celery leaves. NOTE: Chicken wings may be baked in oven at 450F. Marinate wings and coat with peanuts as directed; arrange on foil-lined jelly-roll pan or shallow roasting pan. Bake 20 minutes until golden brown and cooked through. Makes 4 servings.

Peanut Dressing Categories: Chicken, Dressing, Poultry Yield: 6 servings 2 c 1 1/2 c Shelled peanuts Toasted bread crumbs 2 tb Melted butter 1 Egg yolk

Broth from fowl The peanuts should be crisply parched, which means that usually they will need to be put into the oven and crisped somewhat before using. Grind the peanuts and add the bread crumbs, melted butter and egg yolk. The original recipe calls for no liquid, but we found it necessary to moisten the dressing somewhat with broth obtained by cooking the neck and giblets of the fowl. We also seasoned the dressing with salt and pepper. If the chicken is very fat leave out the butter, as there is plenty of fat in the peanuts. This dressing is a favorite in Charleston for chicken and turkey. For turkey, double the recipe.

Penne with Chicken and Toasted Pecans Categories: Chicken Yield: 6 servings

18 tb (2-1/4 sticks) butter, room -temperature 1/2 c Pecans, toasted and chopped -finely 2 lg Egg yolks 2 Cloves garlic, minced 1 tb Heavy cream

1 tb Freshly ground black pepper 4 oz Goat cheese, soft 3/4 lb Chicken breast, skinless, -boneless and cut into 1/2 -inch strips 12 oz Dried penne, cooked and -drained

In a bowl, mix 16 Tbsp. (2 sticks) of the butter with the pecans, egg yolks, garlic, cream, salt, pepper and goat cheese until well blended. Melt the remaining 2 Tbsp. butter in a large skillet over moderate heat. Add the chicken strips and cook for 4 to 5 minutes until the chicken is almost done. Reduce heat and add the pecan-butter mixture, stirring until the mixture melts and takes on a saucelike appearance. Toss in the cooked penne and serve. Serve 4

Petti Di Dollo Cavour Categories: Chicken, Cheese, Pork, Rennasiance Yield: 4 servings 4 4 4 4 Chicken breast Thin slices of ham Slices of Fontina -or Gruyere cheese Small slices of truffles 2 oz Seasoned flour 3 Beaten eggs Oil for frying Salt and pepper Bread crumbs

Skin the breast of chicken and make a cavity in the side. Open the pocket and insert the slices of ham, cheese and truffles. Pass in seasoned flour, beaten egg and crumbs and fry in deep fat till golden brown for 6 minutes.

Petto Di Pollo Al Limone E Zen Zaro Categories: Chicken Yield: 4 servings 4 Boneless Chicken Breasts 2 tb Unsalted Butter 1 c Dry White Wine 1/2 c 3 1/4 c Sliced Marinated Ginger Juice of Medium Lemons Parsley, Finely Chopped

Remove skin and fat from chicken breasts. With a wooden mallet, flatten (and tenderize) chicken breasts. With a sharp knife, slit the breasts through the centre, leaving a small hinge for the two halves. In a heavy skillet, melt butter. Add wine and heat together until bubbly. Add prepared chicken breasts and cook on medium-high heat for about two minutes or until the chicken appears half cooked. Add lemon juice and ginger to the chicken. Reduce heat to medium-low and complete cooking, about six minutes. Remove breasts with a slotted spoon and serve immediately on a warmed platter. Garnish with lemon wedges and chopped parsley.

Philippine Chicken Categories: Crockpot, Chicken Yield: 6 servings 6 Chicken Breasts, skinned 1/4 c Soy sauce

1 c 1/2 c

Water Vinegar

Garlic cloves; chopped

Put in crockpot. Cook for 6 to 8 hrs on LOW. Serve over rice. The original recipe used 1 chicken, cut up. Gaye's Notes: I used frozen, boneless chicken breasts straight from the freezer and reduced the water to 3/4 cup. This is the best "new" recipe I have tried in ages.

Phoebe's Friday Night Chicken Special Categories: Chicken Yield: 6 servings Chicken Breasts Egg Glop of milk Salt and Pepper 1/2 c Flour Cornflakes Olive Oil 3 tb Margarine (or Butter) 2 1 1 Cheap White Wine Oregano Sweet Basil 1 cn Cream of Mushroom Soup 1 Paper Sack (for shaking up -chicken) 1 Stool (for seeing over the -stove)

Aunt Pearl writes: "Phoebe Berkhalter and her husband, Farley, are little people. Walking into their house, with all their little furni- ture that Farley makes out in his workshop, is like a bad carnival ride. The little TV on the little handmade TV stand makes you feel like you're in Alice in Wonderland. I couldn't sit in the little chairs they have, so Phoebe served me this dish out on the front porch, where I felt less dizzy. She makes a little of it for Farley every Friday night. Here is the recipe in Phoebe's own words." Kill one chicken and rip out its breast. Beat one egg lightly with a glop of milk. Add salt and pepper to mixture, and set aside. Wash off them breasts, throw 'em in a sack with flour, and I throw in four handfuls of crushed-up cornflakes. (that's probably one handful for big people.) Shake 'em up good in the sack, but close it first. Heat 1/4 inch of olive oil in a medium skillet over a medium flame until a water drop thrown in sizzles right off. Take them breasts out of the sack, dip 'em in the egg mixture, and drop 'em in the skillet. Brown both sides. Remove breasts from skillet, pour off the oil, wipe out the pan, turn burner down real low, add about 3 tablespoons of margarine to skillet, and put breasts back in. Pour some cheap white wine over them breasts; season with lots of oregano and sweet basil. Put a lid on the skillet, then leave it simmering for 15 minutes or so while you read the funny papers. Spoon in cream of mushroom soup on top of them breasts, add some more oregano and basil, and replace the lid. Continue simmering for another 20 minutes. Eat them breasts with the mushroom goop in the pan spread over them.

(We have had this several times, and it is terrific!!! In addition to the adjustments which we made to the basic recipe, as shown below, we served it over white steamed rice. We made these changes: Instead of putting the crushed corn flakes in the paper sack with the flour, I just added the salt and pepper to the flour. I crushed the corn flakes and placed them in a

separate bowl. I first placed the chicken breasts in the bag, shook it well, then into the egg substi- tute (which we used instead of real eggs), and then into the bowl with the crushed corn flakes. Then, as Phoebe would say, "drop 'em in the skillet". I used about 4 to 5 ounces of white wine. We prepared two whole breasts, skinned and de-boned. For the two of us, we only ate one breast, one-half each. We had steamed rice and steamed mixed vegetables with the chicken. Please enjoy, and don't skimp on the oregano and basil.)

Pineapple Chicken Teriyaki Categories: Chicken Yield: 4 servings 1 1/2 1 2 1/4 lb c tb tb c Can Of Pineapple Slices Soy Sauce Molasses Brown Sugar Cooking Oil 2 tb Cider Vinegar 1 sm Clove Of Garlic 1/4 c Sauterne 5 Chicken Breasts (Boneless)

Drain the pineapple and reserve 1/4 cup syrup. Mix the reserved syrup, soy sauce, molasses, brown sugar, oil, vinegar, garlic and sauterne. Bone and skin the chicken breasts and place in a shallow dish. Add the pineapple. Pour molasses mixture over chicken mixture and cover. Marinate in refrigerator for several hours. Drain and reserve marinade. Grill chicken over hot coals., turning and basting frequently with reserved marinade, until tender and browned. Grill pineapple on both sides and serve 2 slices with each chicken breasts.

Pineapple-Chicken-Cheese Melt Categories: Chicken, Cheese Yield: 10 servings 1 5 2 1 1 1/2 20 oz can sliced pineapple Half chicken breasts Butter Salt Mayonnaise 1/2 c Sliced green onion 1 ts Dill weed,crumbled 5 English -muffins,split,toasted 1 1/2 c Shredded Cheddar cheese

lg tb ts c

Drain pineapple. Skin and bone chicken; cut each in half and pound flat. Saute in butter until golden; sprinkle with salt. Combine mayonnaise, onion and dill weed. Spread 1/2 mixture over muffins. Place one piece chicken on each half. Top each with pineapple. Spread remaining mayonnaise mixture over top. Sprinkle with cheese. Broil about 4" from heat for 3 to 4 minutes until bubbly and browned. Makes 10 servings.

Pineapple-Lemon Chicken Categories: Chicken Yield: 6 servings 20 oz Sliced pineapple 1 Clove garlic, pressed 1 tb Cornstarch 2 ts Worcestershire sauce 1 ts Rosemary, crumbled 3 Whole chicken breasts, split 1 ts Salt 1 sm Lemon, thinly sliced

2 ts Dijon mustard Drain pineapple, reserving juice. Combine reserved juice with garlic, cornstarch, Worcestershire sauce, mustard, and rosemary. Arrage chicken in shallow casserole dish, skin side up. Sprinkle with salt. Broil until browned. Stir sauce. Pour over chicken. Bake in a 400 degree (F) oven for 30 minutes. Arrange pineapple and lemon around chicken. Spoon sauce over all. Bake 5 minutes longer. Makes 6 servings. Only 229 calories per serving.

Plymouth Succotash Categories: Chicken, Potatoes, Srews Yield: 10 servings 1 4 3 3 2 1/2 pt Pea beans qt Water lb Chicken Cooked potatoes, sliced lb Corned beef 1 sm Yellow turnip, cooked & -cubed 1/2 lb Salt pork 1 1/2 qt Whole hominy

"Plymouth Succotash is distinguished from the more familiar form by the addition of meats. It was served in a number of Plymouth (Massachusetts) households once a year, on December 21, in celebration of the date on which the Pilgrims landed." Soak beans overnight. Drain, cover with fresh water, and cook about 2 hours or until very tender. Drain and work through a sieve or blend in an electric blender. While the beans are cooking, put chicken (cut into serving pieces), corned beef, salt pork, and water in a large kettle. Cook about 2 to 2-1/2 hours or until beef is tender. Stir in bean puree, sliced potatoes, diced turnips, and hominy. Serves 10

Poached Chicken Breasts Categories: Chicken Yield: 1 servings Chicken Breasts Lemon Juice Butter Salt

Use as many chicken breasts as you need for dinner. Remove skin and bone, cut into 2 parts and place in baking dish. Sprinkle with lemon juice and dot with butter. Salt to taste. Cover closely and bake about 15 minutes. Do not overcook; pierce with fork to be sure thickest part is done. Use pan juices as a sauce.

Poached Chicken Breast in Wine Categories: Chicken Yield: 4 servings 4 oz Skinned, boned chicken -breast halves 3/4 c Chablis or other dry white -wine 2 1/2 c Sliced fresh mushrooms 1/2 1/2 1/4 1 2 ts ts ts tb ts Dried whole tarragon Salt Pepper Cornstarch Water

2 tb Chopped fresh parsley Place chicken between two sheets of heavy-duty plastic wrap; flatten to 1/4 inch thickness using a meat mallet or rolling pin; set aside. Combine Chablis and next 5 ingredients in a large skillet; bring to a boil over high heat. Arrange chicken in a single layer in skillet; cover, reduce heat, and simmer 15 minutes or until chicken is tender. Remove chicken to serving plate; keep warm. Combine cornstarch and water; stir into skillet. Bring mixture to a boil; boil 1 minute, stirring constantly. Pour sauce over chicken. Yield: 4 servings (169 calories per serving)

27.5 grams protein, 1.7 grams fat, 10 grams carbohydrate, 66 mg cholesterol, 374 mg sodium, and 26 mg calcium

Poached Chicken Portugese Categories: Chicken Yield: 6 servings 2 1 2 1/8 4 tb Olive oil c Sliced scallions Garlic cloves, crushed ts Hot pepper sauce md Tomatoes, peeled, seeded, -chopped 1 tb Red wine vineagr 1 1/2 1/2 1/8 1/8 2 Bay leaf Ground cloves Worcestershire sauce Ground saffron (optional) Freshly ground pepper Skinless, boneless chicken -breast halves

ts ts ts ts lb

1. In a large frying pan, heat oil over medium heat. Add scallions and cook until lightly browned, about 3 minutes. Add garlic and hot pepper sauce; cook 1 minute. Add tomatoes, vinegar, bay leaf, cloves, Worcestershire, saffron, and pepper. Bring to a boil, reduce heat, and simmer uncovered for 15 minutes. 2. Place chicken on top of sauce, cover, and simmer 15 to 20 minutes, until chicken is tender and opaque. Prep: 15 minutes Cook: 30 minutes Serves: 4

Poached Ruby Red Chicken Categories: Chicken Yield: 6 servings Canned chicken broth plus -1/2 cup water 3/4 c Fruity red wine, such as -hearty burgundy 2 tb Tarragon Salt and freshly ground pepper 1. In a large nonaluminum saucepan, bring broth, wine, and tarragon to a boil; reduce heat to a simmer. Add chicken breasts and poach them 15 to 20 minutes, until chicken is cooked through but still moist and tender. With a slotted spoon, transfer chicken to serving platter; keep warm. Reserve 1 c 6 Skinless, boneless chicken -breast halves 2 ts Cornstarch dissolved in 2 -tbsp water

poaching liquid. 2. Stir dissolved cornstarch into poaching liquid. Bring to a boil, stirring constantly with a wire whisk. Continue cooking and stirring until the sauce thickens. Season with salt and pepper to taste. Pour over chicken breasts and serve. Prep: 5 minutes Cook: 25 minutes Serves: 6

Pollo En Jacon Categories: Chicken, Guatemalan Yield: 4 servings 1 4 Medium-sized onion, chopped To 5 green onions, thinly -sliced 1 Medium-sized green bell -pepper, diced 3 To 4 jalapenos, thinly -sliced 2 ts Cumin 3 tb Vegetable oil 2 French rolls, broken up -(total 3 to 4 ounces) 6 Corn tortillas, torn or cut -up into small pieces Tomatillos, quartered fresh -or 2 cans (13 oz each), -drained 3 c Chicken broth 1 Chicken (about 3 1/2 -pounds), cut into serving -pieces* 2 bn Cilantro, coarsely chopped Juice of 1/2 lemon or lime Salt and pepper to taste 1 c Sour cream

20

Servings: 4 "Guatemalan Chicken in Tomatillo Sauce" * chicken may be skinned 1. Saute onion, green onions, bell pepper and jalapeno with the cumin in vegetable oil until onion is softened. Add the bread and tortillas and cook together over medium heat, stirring for a few minutes so that the bread and tortillas do not burn. Add the tomatillos and broth and reduce heat. Let simmer for 10 to 15 minutes, uncovered, or until tomatillos are tender. If using canned tomatillos, cook for only 5 minutes. 2. Add the chicken pieces and cilantro and continue cooking, covered over low heat, until chicken is tender, about 40 minutes. Season with lemon juice, and salt and pepper to taste. 3. Serve immediately, topped with spoonfuls of cool sour cream.

Polynesian Baked Chicken Categories: Chicken Yield: 6 servings 1/2 1 1 4 1 2 c c ts lb c tb Butter or margarine Flour Seasoned salt Chicken pieces Orange juice Lemon juice 1/2 1 1 1/2 2 c tb tb ts c Brown sugar Cornstarch Soy sauce Salt Sliced papaya

Melt butter in a large baking pan. Combine flour and seasoned salt. Dredge chicken pieces in flour mixture; arrange in baking pan, skin side down.

Bake at 350 degrees for 40 minutes; turn and bake 20 minutes longer. In a saucepan combine orange juice, lemon juice, sugar, cornstarch, soy sauce and salt; cook until mixture thickens. Gently stir in papaya and pour mixture over chicken. Bake 10 minutes longer.

Polynesian Chicken Categories: Chicken, Microwave Yield: 4 servings 1 lb Boned, Skinned Chicken Breasts Cut Into 1 Inch Pieces 1/2 ts Garlic Powder 1 lg Can Pineapple Chunks, Undrained 1 c Diagonally Sliced 1/4 in. Thick Carrots 8 oz Can Sliced Water Chestnuts Drained 1/2 lb Snow Peas Diagonally Halved 1 tb Cornstarch 2 tb Low Sodium Soy Sauce 1 tb Brown Sugar 1 tb Cider Vinegar 2 c Hot, Cooked Long Grain Rice

Sprinkle Chicken With Garlic Powder; Place in 2 1/2 Quart Casserole Coated With Cooking Spray. Cover With Plastic Wrap, Vented. Microwave At High 4-5 Min. OR Until Done. Drain & Set Chicken Aside. Drain Pineapple, Reserving Juice; Set Pineapple Aside. Combine 2 T. Juice, Carrots & Water Chestnuts in The Casserole. Cover & Microwave At High 2 To 3 Min. Add Pineapple & Snow Peas; Cover & Microwave At High 1 Min. Combine Remaining Pineapple Juice, Cornstarch, Brown Sugar, Soy Sauce & Vinegar in A 2-Cup Glass Measure; Stir Well. Microwave At High 1 Min. OR Until Thickened. Add Chicken & Sauce To Casserole; Toss Gently To Coat. Microwave, Uncovered At High 1 Min. OR Until Thoroughly Heated. Serve Chicken Mixture Over Rice. 272 Cal. Per Chicken Breast And 1/2 C. Rice. (Fat 7.5, Chol. 143.)

Pon Pon Chicken Categories: Chicken Yield: 1 servings 1 10 Boneless Chicken Breast Bean Thread Sheets, Opt. 2 Cucumbers, Sliced 1/2 tb Salt

------------------------------DRESSING MIXTURE-----------------------------1 tb Sesame Seed Paste (Or Oil) 1/4 ts Garlic Juice 2 1/2 tb Soy Sauce 1/4 ts Ginger Juice 1 1/2 ts Sugar 1/2 ts Hot Chili Sauce (Optional) 1 tb Vinegar ds Black Pepper 1 1/2 ts Worchesershire Sauce 1/2 ts Cornstarch Poach or steam chicken over medium heat for approximately 10-12 minutes until done. Remove and let cool. Then shred or cut into match size strips. Set aside. Peel and cut cucumbers lengthwise into half, then slice into thin strips. Mix with 1/2 T salt in a large bowl and slightly squeeze for a minute. Drain well and place evenly on a platter. In a saucepan, add dressing mix and bring to a slow boil while stirring. Add stock or water if needed. Finally, slightly thicken. Transfer dressing to a container and store until needed. To serve, place chicken strips on top of pickled

cucumber and pour dressing over top.

Poppy Seed Chicken Categories: Chicken, Casserole Yield: 6 servings 1 8 5 1 tb oz c cn Butter or Margarine Fresh Mushrooms, sliced Chicken, cooked, cubed Cream of Chicken Soup, -undiluted (10 3/4 Oz.) Sour Cream (8 Oz.) Jar Pimiento, drained and -diced (2 Oz.) TOPPING: 1/2 c Butter or Margarine 1 1/3 c Butter flavored Crackers, -finely crushed 2 ts Poppy Seeds

1 c 1

In a skillet, melt butter. Saute mushrooms until tender. Stir in chicken, soup, sour cream, and pimiento; mix well. Spoon mixture into a greased 2 quart casserole. In a small bowl, combine all topping ingredients. Sprinkle over the chicken. Bake at 350 degrees for 20 minutes. Yield: 6 Servings

Posole Categories: Pork, Chicken Yield: 6 servings 1 1/2 lb Boneless pork in 1-1/2" -cubes 1 Onion, cut into coarse dice 3 Garlic cloves, peeled 6 c Chicken stock 2 c 12 2 lb 1 lg Water Peppercorns Chicken thighs Can white hominy, drained

Garnishes lime quarters thinly sliced radishes chopped cabbage diced, peeled avocado dried Mexican oregano finely chopped onion or green onion chopped hot peppers diced tomato pico de gallo or salsa fresca Place the pork, onion, stock, water and spices in a stew pot. Cover, and bring to the boil, skimming as necessary, for 15 minutes. Add the chicken thighs, and simmer until meats are tender (about 45 minutes to an hour.) Remove the meat from the pot, remove skin and bones from the chicken, dice chicken meat. Strain the broth, and skim of all fat (overnight in the refrigerator helps here). Return the meat to the broth, add the drained hominy, and simmer another 15 minutes or so. Serve in individual soup bowls, with garnishes of: To eat, each person spoons as many garnishes as they wish into the soup, and chows down.

Poulet Cordon Bleu (Chicken Cordon Bleu) Categories: Chicken Yield: 4 servings 3 Whole large, boned and -skinned chicken breasts Cut in half 6 Thin slices Gruyere cheese 6 tb Butter 3/4 c Fine, dry breadcrumbs

Thin slices of Prosciutto -ham

1/8 ts Paprika

Pull chicken breast open in middle to make a pocket. Place 1 hame slice and 1 cheese slice in each. Melt butter. Mix crumbs and paprika. Roll stuffed chicken in butter, then in crumbs. Place in preheated oven at 400 F for 30-40 minutes until golden brown. Serves 4.

Poultry Seasoning Mix Categories: Barbecue, Chicken, Poultry Yield: 6 servings 1 2 1 1 tb ts ts ts Salt Freshly Ground Black Pepper MSG (Optional) Paprika 1 ts Dry Mustard 3 Bay Leaves, Finely Crumbled -And Stems Removed 1 Clove Garlic, Minced

Yield: Enough For 6 To 8 Pounds Of Chicken Or 2 Large Whole Turkeys Combine all of the ingredients and blend well. Stor in an airtight container. Rub on chicken or other poultry before grilling.

Pressed Chicken Categories: Chicken Yield: 8 servings 1 Chicken, Cut Up 1 ts Salt 1/4 ts Pepper Water 1 Bay Leaf Cloves To Taste 1/2 ts Celery Seed 1 tb Gelatin Softened In: 2 tb Cold Water

Cut chicken in pieces. Cover with water. Add 1 teaspoon salt and 1/4 teaspoon pepper. Cover. Simmer slowly until meat falls from bone. Remove meat and bones from broth. Add 1 bay leaf, a few cloves, and 1/2 teaspoon celery seed to broth. Boil 10 minutes. Strain. Add 1 tablespoon gelatin, which has been softened in 2 tablespoons cold water, to each pint of broth. Stir until dissolved. Separate bones and meat. Shred meat. Combine meat and broth. Mix thoroughly. Pour into mold. Cover chicken with a plate. Weight down. Chill until firm.

Provencal Chicken Saute Categories: Chicken, Sauces, Fresh herbs, Syd's book Yield: 2 servings 2 Whole Chicken Breasts * 1/4 c All-Purpose Flour 1/4 ts Salt 1/4 ts Fresh Ground Pepper 1 tb Unsalted Butter

------------------------------PROVENCAL SAUCE-----------------------------1/2 c Dry White Wine 1/8 ts Dried Thyme 14 oz Italian Plum Tomatoes Salt And Pepper To Taste 1/2 c Julienned Red Bell Pepper 1/4 c Black Olives 1 Clove Garlic, Minced 1 tb Drained Capers

1 tb Minced Fresh Parsley * Chicken breasts should be skinned, boned and split. ~------------------------------------------------------------------------Mix flour, salt and pepper on a plate. Lightly coat chicken with seasoned flour. Heat butter in a medium skillet over medium heat. Add chicken and saute, turning once, until cooked through, 8-10 minutes. Remove to serving plate and keep warm. Sauce: Pour wine into skillet and increase heat to medium high. De glaze skillet by heating the wine to boiling and scrape loose browned bits on bottom of pan. Add tomatoes, bell pepper, garlic, parsley and thyme; cook, stirring frequently, until thickened, 4-6 minutes. Season with salt and pepper. Spoon sauce over chicken and sprinkle with olives and capers. Serve hot.

Puerto Rican Chicken-And-Rice Stew Categories: Chicken, Rice Yield: 2 servings 1/2 c 1 2 tb 2 Chopped onion Clove garlic, minced Water Tomatoes, peeled, seeded, -and chopped 1 Bell pepper (red or green), -chopped 1/4 c Cooked ham, finely chopped 1/3 c Tomato puree 3/4 ts Paprika 1/4 ts Dried oregano, crushed SOFRITO: SOFRITO: In a large skillet cook onion and garlic in the water until the onion is tender. Stir in the remaining Sofrito ingredients. Simmer, uncovered, for 15 minutes until almost all of the liquid is evaporated. Makes 2 cups. For stew, add rice and chicken stock to the Sofrito. Cook, covered, for 15 minutes until the rice is tender. Stir in the chicken, peas, olives, and capers. Cook, covered, for 5 minutes. Makes 4 servings. 1/4 1/4 2/3 2 2 Ground coriander Salt Long-grain rice Chicken broth Cooked chicken, coarsely -chopped 1 c Frozen peas 2 tb Pimiento-stuffed olives, -sliced 2 ts Capers ts ts c c c

Quick Chicken Stir Fry Categories: Chicken Yield: 2 servings Chicken Breast Halves, -boned, cubed to 3/4" size 1 ts Cooking Oil (I used peanut -oil) 10 3/4 oz Can Cream of Mushroom Soup 3 oz Sliced Mushrooms 1/2 Green Bell Pepper, med size Servings 2 Original by: John P. Nicholson 2 1/2 3 2 2 2 3 ds ds ds ds ds White Onion, med size Seasonings: Salt Coarse Black Pepper Celery Salt Garlic Powder Zatarains Creole Seasoning

Pre-heat non-stick skillet with the tsp of cooking oil. De-bone, skin and cut up chicken breast halves into 3/4" cubes. Start the chicken cooking in the skillet, stiring to coat each piece with oil. Just before the chicken is white all over, add the above seasonings. While chicken is cooking, coarsely slice the 1/2 onion, cut bell pepper halve into thin strips and halve these slices, add these to the chicken. Stir frequently. When the onion and bell pepper are sauted with the chicken, add the sliced mushrooms and mushroom soup, stir to blend, lower heat and cover the skillet with lid. Use the next few minutes to prepare the remaining dishes. I opened a can of asparagus tips and put on stove top to warm and fixed a two person tossed salad. Total time aprox 20 min. The taste was out of this planet. There was enough planned over for another meal by adding the remaining 3 oz of sliced mushrooms. Try it you'll like it.

Quick Chicken Caccitorri Categories: Chicken Yield: 4 servings 1 Stewing or frying chicken 1 cn Italian style stewed -tomatoes 1/2 pk Linguini 1 cn Olives, chopped 1 c Dry red wine 2 c Water 1 1 3 1/4 1 3 1 ts ts tb c cn Basil Oregano Olive oil Vinegar Tomato soup Cloves garlic cn Tomato sauce

Brown the chicken in the olive oil. Put all of the ingredients except the wine and linguini into a large pot and bring to a boil. Turn stove to simmer and cook for 1 hour. Remove chicken, cool and debone. Return chicken to pot, add wine and linguini. Bring back to a boil and cook until linguini is tender. Serves 1 for four days or 4 for one day.

Quick Chicken Categories: Chicken, Microwave Yield: 6 servings 1 Text Only

This doesn't get any easier. Take 1 chicken breast. Place on a microwavable plate. Sprinkle the back with lemon juice, garlic powder, onion powder, salt, pepper, and crushed basil or tarragon. Turn over and repeat on front. Cover with Saran Wrap with a little opening left for excess steam to escape. Microwave on HIGH for about 5 minutes (depending on the size of the breast -- if they're small, you may want to check after 4 minutes). Very tasty and juicy. Of course, you can cook more pieces (or different pieces) at the same time. If you increase the number of pieces, arrange them on the plate so the

fleshy parts are toward the outside of the plate, since that part cooks faster than the middle of the plate area, and adjust the cooking time. I test for doneness by cutting in to the bone. juices run clear, the chicken is done. If I see no red and the

Quick Country Captain Categories: Chicken Yield: 4 servings 2 2 1/2 1/2 Diced tomatoes Salad oil Chopped onion Green pepper,cut in 1/2" -squares 1 ts Curry powder c tb c c 2 1/4 1 1/2 1/2 c c ts ts c Cooked chicken chunks Raisins Salt Thyme leaves,crushed Water

In a large skillet heat oil until hot. Add onion and green pepper; saute until tender, about 5 minutes. Add tomatoes, chicken, raisins, salt, thyme and water. Simmer, covered, until hot, about 5 minutes. Serve over steamed rice, if desired. Serves 4.

Quick Microwaved Chicken and Stock Categories: Chicken, Soups Yield: 3 servings 1 md Onion, quartered 2 Celery stalks, quartered 1 md Carrot, quartered 1 Bay leaf 1 Thyme sprig 3 lb Whole chicken

Stuff first five ingredients into cavity of the chicken. Put chicken into a microwave-safe oven-cooking bag and set in large microwave-safe bowl. Add 3 cups water to the bag and tie loosely to close it. Cook on HIGH power for 7 minutes per pound, turning over bag and chicken halfway through the cooking time. Reduce power to DEFROST and cook for about 15 minutes longer. Strain stock, remove and discard vegetables. Reserve poached chicken for another use. Makes 3 to 4 cups of stock.

Quick Pepper Chicken Categories: Chicken Yield: 4 servings 1/4 c 1 Vegetable oil Broiler-fryer, cut into -pieces 1 ts Celery salt, divided 1 ts Chili powder, divided 2 lg Green bell peppers, sliced -into strips 1 lg Red bell pepper, sliced into -strips 2 lg Onions, sliced into rings

Heat oil in large Dutch oven over medium-high heat; add chicken and sprinkle with 1/2 teaspoon celery salt and 1/2 teaspoon chili powder. Brown chicken on 1 side, about 5 minutes. Turn chicken, sprinkle with remaining

celery salt and chili powder; cook for about 5 minutes longer until chicken is browned. Reduce heat to medium-low; cover, and continue cooking until fork tender, about 15 minutes longer. Drain off and discard any accumulated fat. Increase heat to medium-high; add peppers and onions and cook for about 5 minutes, stirring often, until onion is tender. To seve, sprinkle lightly with additionl chili powder, if desired. Makes about 4 servings.

Quick Saucy Chicken Stir-Fry Categories: Chicken Yield: 4 servings 2 tb Oil 3 Chicken breast -halves,skinned,boned,cut -into 1" pieces 1 c Broccoli flowerets 1 c Cauliflowerets 1/2 c Salad Dressing or Mayonnaise 1/4 1 1/4 1/2 1 2 c tb c ts c 2" julienne cut carrots Soy sauce Green onion slices Ground ginger Clove garlic,minced Hot cooked rice

Heat 1 Tbs oil in wok or large skillet over medium-high heat. Add vegetables and garlic; stir-fry 4 to 5 minutes or until crisp tender. Remove vegetables from pan. Add remaining oil and chicken to pan; stir fry 4 minutes or until tender. Stir in vegetables and all remaining ingredients except rice; simmer 1 minute, stirring occasionally. Serve over rice. Makes 4 servings.

Randy Farkas Jerked Chicken Categories: Chicken, Caribbean Yield: 4 servings 1 1/2 1/2 1/2 1/2 2 ts ts ts ts ts Chicken; 1 lb - washed and -quartered Seasoned salt Garlic powder Black pepper Crushed chili peppers Soy sauce, dark Sauce: 1/2 1/2 1/2 1 1/2 c Breadcrumbs; dry ts Seasoned salt ts Thyme Onion; large ts Pimento seed (allspice berri -es) 2 Garlic cloves 1 c Water

Mix seasonings and soy sauce and rub over the chicken pieces. Cover and refrigerate overnight to marinate. The next day, bake marinated chicken in 350F oven for 1-1/2 hours. Meanwhile, make the sauce by blending all ingredients in blender or food processor until smooth. When chicken has cooked for 1-1/2 hours, remove from the oven and dip each piece in blended sauce mixture. Return chicken to oven and bake an additional 15 minutes. Meanwhile, boil remaining sauce for 15 to 20 minutes, or until thickened. Serve hot sauce with the chicken. Serves 4.

Rantott Csirke Categories: Chicken Yield: 4 servings

1/4 c 1/4 c 1 2

Butter or margerine Flour, all purpose Chicken fryer,cut up (2-1/2#) Eggs

1 1/2 2 1

tb ts tb c

Paprika Onion salt Lemon juice Bread crumbs, dried pkgd.

Rantott Csirke (Oven Fried Paprika Chicken) Melt butter in 350 F. oven in 13"x9"x2" baking pan. Meanwhile, put flour in paper bag and shake chicken pieces one at a time until coated. Set aside. In a bowl, beat eggs with fork; combine in salt, paprika, onion salt and lemon juice until well blended. Dip the flour coated chicken pieces in egg mixture, then in crumbs, turning to coat evenly. Then set into melted butter in baking dish; arrange chicken skin side down. Bake about 45 minutes or until fork tender, turning once. Servings: 4

Raspberry Peach Chicken Rolls Categories: Chicken, Alcohol Yield: 6 servings 6 md Skinned, boneless chicken -breast halves (1-1/4 lbs) 1/2 ts Apple pie spice 8 oz Can peach slices, drained snipped parsley Rinse chicken, pat dry with paper towels. Place each chicken breast half, boned side up, between two pieces of clear plastic wrap. Working from the denter to the edges, pound chicken lightly with the flat side of a meat mallet to form six 1/4 inch thick rectangles. Remove from plastic wrap. Sprinkle each chicken breast half with some of the apple pie spice. Place one peach slice and 2 tsp of the raspberry preserves on one short end of each breast half. Fold in the long sides and roll up jellyroll style, starting from the edge with the peach slice. Place the chicken rolls, seam side down, in a 2 quart rectangular microwave safe baking dish. cover dish with mocrowave safe plastic wrap, turn back one corner to vent steam. Cook on 100 percent power for 8-11 minutes. or until chicken is no longer pink, rearranging rolls after 4 minutes. In a 1 cup glass measure, cook peach preserves, uncovered on high for 1 2 minutes, or until mmelted. Stir in brandy. Pour over chicken rolls. Sprinkle with parsley. Makes 6 servings. 1/4 c Raspberry preserves 1/3 c Peach preserves 1 tb Peach flavored brandy

Raspberry-Pineapple Chicken Nibbles Categories: Chicken Yield: 10 servings 2 lb Skinless, boneless chicken -breasts cut into 1" cubes 1/2 ts Freshly ground pepper 2 tb Vegetable oil 12 oz Seedless raspberry preserves -(see note) 1 c Chili sauce 20 oz Pineapple chunks, drained

1. Season chicken w/ pepper. In a large frying pan or chafing dish, heat

oil over medium high heat. Add chicken & saute, tossing until lightly browned, about 5 minutes. 2. Add raspberry preserves & chili sauce, reduce heat to medium & cook for 10 minutes. Add pineapple & cook for 1 1/2 minutes to heat through. Serve w/ toothpicks & cocktail napkins. NOTE: If you can't find seedless preserves, heat ordinary raspberry jam over low heat, stirring until melted & smooth. Strain through a sieve to remove seeds.

Ratatouille - Topped Chicken Categories: Chicken, Pasta Yield: 4 servings 4 Chicken Breasts * 1 tb Olive Oil 1 md Onion, Chopped 2 Cloves Garlic, Minced 1/2 Red Bell Pepper, Chopped 1/2 Green Bell Pepper, Chopped 1 sm Eggplant, Cubed 14 oz Chopped Canned Tomatoes 1 Yellow Squash, Sliced 1 Zucchini, Sliced 2 tb Fresh Oregano Pepper To Taste 1/2 lb Favorite Pasta

* Chicken breasts should be boned and skinned. ~------------------------------------------------------------------------Coat a nonstick skillet with olive oil. Add onions, garlic, peppers and eggplant. Saut 10 minutes until soft. Add remaining ingredients. Cover and simmer for 15 minutes. Preheat oven to 350F. While sauce is simmering, brown chicken in skillet sprayed with olive oil cooking spray for about 3 minutes on each side. Place in baking dish, set aside and keep warm. Cover chicken with sauce, cover with foil and bake for 15 minutes. Serve over your favorite pasta. For vegetarian dish omit chicken and serve over rice or pasta.

Rich and Famous Chicken Categories: Chicken Yield: 6 servings 3 1/2 lb Cut up, whole chicken 2 tb Lea & Perrin Worchestershire sauce 1 ts Dried oregano 2 ts Dried basil 1 1/2 ts Dry mustard 8 Pats butter 2 tb Fresh squeezed lemon juice 1 1 1 1 1 1 Bottle very good champagne Frozen peas Baby carrots Cream of mushroom soup New potato, cut in half Salt & pepper to taste 8 in. thick onion

pk lb cn sm

Place chicken in single layer in a pan, perferably ceramic, and sprinkle worchestershire over top. Sprinkle on some of the oregano/basil mixture, all of the mustard, salt and pepper, lemon juice, and 1/2 of the champagne. Marinate chicken for 1/2 hour. Cover bottom of large casserole with onion slices. Pour some of the marinade over the onions. Place marinated chicken on top and place a pat of butter on each piece. Pour remaining marinade over the chicken. Cover chicken with frozen peas. Sprinkle on some of the oregano/basil mixture.

Sprinkle on some champagne. Cover peas with baby carrots. Sprinkle on remaining oregano/basil and a little more champagne. Cover carrots with the soup. Sprinkle on a little more champagne. Distribute potato halves, raw side down, over top so that potatoes sit part way down in the soup (about half in and half out). Sprinkle on remaining champagne. Place covered casserole on center rack in preheated oven (375 degrees, if casserole is clear; 400 degrees, if not). Bake for 1 hour. Remove lid and continue baking for 15 minutes. Decamp the vegetables from the casserole, place individual serving of chicken on plate and add serving of vegetables. Serve with tossed salad, french bread, and a dry white wine. Servings: 4 to 6

Roast Chicken with Fresh Sage Categories: Chicken Yield: 4 servings 2 oz Fresh Sage, Chopped 10 Cloves Garlic, Chopped 3 lb Roasting Chicken Juice Of One Lemon Salt And Pepper To Taste

Mix fresh sage and garlic. Remove giblets and stuff sage mixture under the skin of the chicken. Place chicken in a shallow baking dish. Squeeze lemon juice in body cavity and over chicken. Season with salt and pepper to taste. Bake at 375F for 1 hour and 15 minutes until golden brown.

Roast Chicken Categories: Penn-dutch, Chicken Yield: 6 servings 1 1 Chicken ** *Bread Stuffing recipe Salt & pepper Butter Sour cream

1 c

** 4 to 5 lb roasting chicken Thoroughly clean and wash the chicken. Rub inside and out with salt and pepper mixed together. Then rub the inside of the chicken generously with butter. Fill with Bread Stuffing. Place in roasting pan in a hot oven (400-F) and roast about 2 hours, basting about every 15 minutes with spoonfuls of the sour cream. If a thicker gravy is desired, 1 Tbsp flour can be added to the liquid in pan after chicken is roasted.

Roast Chicken with Port Wine, Cream, Mushrooms Categories: Chicken Yield: 6 servings 3 1 1/2 1/2 1/4 1 lb lb tb ts ts c Chicken Fresh mushrooms Butter Lemon juice Salt Heavy cream -of the cream 1 tb Minced shallots 1/3 c Port wine (Madeira may be -substituted) 1 tb Butter 1/4 c Cognac or a good brandy

1/2 tb Cornstarch, blended with 1 T PREHEAT OVEN TO 425F. Truss the chicken, then dry the outside thoroughly and rub with 1 tablespoon butter all over the skin. To brown the chicken: Set the chicken on a rack, breast side up in the roasting pan, place in the oven for 5 minutes. Turn on its left side and baste quickly with butter, return to the oven for another 5 minutes. Turn on its right side for another 5 minutes, basting as before. To roast the chicken: Leave the chicken on its right side. Reduce oven temperature to 350F. Leave it for a total of 15- 20 minutes, basting it at least every 10 minutes. Salt the chicken, turn it on its other side, and cook another 15-20 minutes, basting at least every 20 minutes. Turn the chicken breast up and continue basting every 10 minutes during the last few minutes it is roasting. To tell if the chicken is done: Prick the thickest part of the drumstick with a fork. If the juices come out clear yellow, it is done. If not, roast another 5 minutes and test again. As a final check, lift the chicken and drain the juices from its vent into the pan; if the last few drops are clear yellow, it is definitely done. Put the chicken on a warm platter, remove the trussing string, and let it sit at least 5-10 minutes before carving so that the juices will not retreat into the tissues. It can wait a good 30 minutes with foil over it. As the chicken roasts, wipe the mushrooms clean with a paper towel, cut off the ends and slice them; if small, leave whole. Bring 1/4 cup water to a boil with 1/2 tablespoon butter, lemon juice and salt. Add mushrooms, cover and cook for 8 minutes. Separate the cooking liquid and save it. Pour the cream and cornstarch and cream mixture into the mushrooms. Simmer for 2 minutes. Taste and correct seasoning and hold. When the chicken is done, remove it to its platter and remove all but 2 tablespoons of fat from the pan. Stir in the shallots and saute for 1 minute. Add the port and mushroom juices and reduce rapidly while deglazing the pan (scraping up the coagulated juices) until the liquid has reduced to about 1/4 cup. Add the mushrooms and cream. Simmer for 2-3 minutes, allowing the liquid to thicken slightly. Taste and correct seasoning; add more lemon juice to taste. Butter the inside of a casserole with butter; rapidly carve the chicken into serving pieces and sprinkle lightly with salt. Arrange it in the casserole for serving. Warm the cognac carefully, do not let it catch on fire. Set the chicken over moderate heat until you hear it begin to sizzle; pour the cognac over it and ignite it carefully with a match. Shake the casserole slowly till the flames have subsided. Pour the mushroom mixture over the casserole, basting the chicken. Cover and let it steep for 5 minutes. Do not allow the sauce to boil. Serve it immediately. This recipe will serve 4-people very nicely.

Roast Chicken with Potatoes and Pan Gravy Categories: Chicken Yield: 4 servings --------------------------------INGREDIENTS-------------------------------3 lb Chicken, rinse/dry 2 tb Butter; softened Salt 2 tb Olive oil Freshly ground pepper 1 md Carrot; thickly sliced 1 md Onion; thickly sliced 4 md Red potatoes; peeled, 1/4d 1 sm Onion; quartered 1 tb Flour 1/2 ts Dried thyme 1 c Chicken stock; or water 1. Preheat oven to 350F. Season chicken liberally with salt and pepper insed adn out. Put small quartered onion and thyme inside cavity and tie legs together. Rub butter all over chicken.

2. Put oil in a large oval gratin dish or shallow roasting pan. Scatter sliced onion and carrot around center of dish. Place chicken on top. Arrange potatoes around chicken, turing to coat with oil. Season with salt and pepper to taste. 3. Roast chicken in oven, turning potatoes and basting with pan drippings, for 1 hour and 5 minutes, until chicken is golden brown adn potatoes are tender. Remove to a serving platter and cover with foil to keep warm. 4. Remove all but 2 tablespoons fat from pan. Place over medium heat, add flour, and cook, stirring, for 2 minutes. Whisk in stock and bring to a boil, stirring, until thickened. Season with salt and pepper to taste. Strain into a gravy boat and pass with chicken.

Roast Pesto Chicken Categories: Chicken, Sauces Yield: 4 servings 7 lb Roasting chicken 7 oz Container purchased pesto -sauce 3 tb Dry white wine Serves 4 Fresh basil sprigs Pat chicken dry. Slide hand between chicken skin and meat over breast and legs to form pockets. Reserve 1 tablespoon pesto for gravy; spread remaining pesto under skin and over breast and leg meat of chicken, in cavity of chicken and over outer skin. Tie legs together to hold shape. Tuck wings under body. Place chicken in large roasting pan. Preheat oven to 450 degrees F. Roast chicken 15 minutes. Reduce oven temperature to 375 degrees F and roast until juices run clear when chicken is pierced in thickest part of thigh, basting occasionally with pan juices, about 1 hour 15 minutes. Transfer chicken to platter. Pour pan juices into glass measuring cup; degrease. Add wine to roasting pan and bring to boil, scraping up any browned bits. Add wine mixture and any drippings from platter to pan juices. Add enough broth to measure 1 cup. Transfer to heavy small saucepan. Combine 2 tablespoons broth and flour in bowl; stir until smooth. Add to saucepan. Bring to boil, whisking constantly. Boil until reduced to sauce consistency, stirring often, about 5 minutes. Mix in cream and reserved 1 tablespoon pesto. Season with salt and pepper. Garnish chicken with basil. Serve with gravy. 3/4 c Plus 2 tb chicken broth 2 tb All-purpose flour 3 tb Whipping cream

Roasted Florida Chicken Categories: Chicken Yield: 6 servings 3 sm Broiling chickens,quartered Seasoning salt Red pepper flakes Juice of 1/2 fresh lime 3 6 3 Heaping tbsp. flour Cloves garlic,peeled To 4 - cups chicken broth Freshly ground pepper

1/2 c

Unsalted butter

Preheat oven to 450 degrees. Sprinkle salt over top and underside of chicken. Lay chicken pieces skin side up in single layer in shallow roasting pans. Sprinkle very lightly with red pepper flakes and lime juice. Set aside. In a large saucepan, stirring constantly. peeled garlic cloves paste is light brown browned edges,remove melt butter over low heat and add flour slowly, Allow to brown, slowly; do not let burn. Add whole as paste begins to turn creamy golden. Continue until in color. If any of the garlic cloves show over them. You will have the value of the flavor anyway.

Check seasoning, add salt and freshly ground white or black pepper. Add chicken broth to paste slowly, stirring constantly with a wire whisk until blended and the consistency of cream soup. Check seasoning carefully to avoid over salting. Spoon sauce over chicken, completely covering edges. Put chicken legs in oven first. They take a little longer to cook. Five minutes later add breasts. Baste with sauce in pan every 5 to 10 minutes. Chicken must be kept moist. Bake a total of 45 to 60 minutes. Serves 6.

Roasted Lemon/tarragon Chicken Categories: Chicken Yield: 6 servings Whole broiler-fryer (3 1/2 -pounds) 2 tb Fresh lemon juice 1/2 ts Salt Preheat oven to 375 F. Brush chicken cavity and skin with lemon juice then sprinkle with salt and pepper. If desired, tuck wings under and tie legs to tail. Place on rack in a shallow roasting pan. In a small skillet, melt butter with tarragon; brush over the chicken. Roast for 1 1/2 hours, basting every 30 minutes, or until very tender. Makes 6 servings. 1 1/2 ts Coarse ground black pepper 2 tb Butter or margarine 1 tb Chopped fresh tarragon (Or 1 -teaspoon dried)

Rosemary Chicken Categories: Chicken, Spicy Yield: 6 servings 2 tb Olive oil 2 ts Rosemary leaves 2 ts Parsley leaves 1 ts Garlic powder 1 tb Dijon mustard 4 Chicken breasts, bone in

Blend first 5 ingredients in food processor or blender, until well combined. rub mixture over both sides of chicken breast. Place in a shallow

baking pan. Bake uncovered at 375F. oven for 35-40 minutes or until chicken is done.

Rosemary Chicken Wings Categories: Chicken, Wings Yield: 20 servings 2 2 2 2 tb tb tb ts Olive oil Butter Finely chopped shallots Dried rosemary 1/2 c 1 ts 1 ts 12 Lemonade Black pepper Salt Chicken wings

Preheat oven to 425 degrees. In a small saucepan, heat oil and butter over medium heat. Add shallots and rosemary and cook 2 to 3 minutes. Add lemonade, pepper and salt. Simmer over low heat for 6 to 8 minutes or until slightly reduced and syrupy. Cool slightly. Meanwhile, cut chicken wings into three pieces, discarding wing-tip joint. Place wings in shallow pan and coat well with sauce. Bake in oven until skin is golden brown, about 30 minutes. Serve with rice or as hors d'oeuvre. Makes 20 to 24 pieces.

Rosemary Lemon Chicken Categories: Chicken, Fresh herbs Yield: 4 servings 4 lg Chicken Breasts 1/2 c Lemon Juice 1 ts Grated Lemon Peel 2 tb Honey 2 tb Vegetable Oil 2 tb Fresh Rosemary,, Chopped

Marinate the chicken in the rest of the ingredients for 30 minutes to several hours. Cover and bake at 375F for 30 minutes, remove cover and bake for another 20 minutes. This recipe is for chicken breasts that still have the bone in. If you use chicken breast fillets reduce the baking time to 15 minutes covered and 15 minutes uncovered.

Rosemary-Grilled Chicken with Black-Pepper Shallot Butter Categories: Chicken, Spicy Yield: 4 servings 4 lg Chicken breasts, with skin -(1 1/2 Lb) 1 tb Oil 2 tb Fresh rosemary, minced Salt Pepper PREPARATION: and pepper. BLACK-PEPPER and SHALLOT -BUTTER: 1 Shallot Tbl butter, softened 1/2 tb Cracked black peppercorns 1 Lemon

Rub chicken breasts with oil and rosemary; sprinkle with salt

For The Butter. Mince the shallot. Cream the butter, then beat in the shallot and cracked peppercorns. Season to taste with fresh lemon juice. Shape into a 1-inch log, wrap in plastic, and refrigerate.

NOTE: Recipe can be made to this point several hours ahead. refrigerate chicken.

Wrap and

COOKING and SERVING: Heat grill or broiler. Grill or broil chicken, turning once, until cooked through, about 10 minutes. Place cooked chicken on warmed plates. Top each chicken breast with a 1/4-inch slice of black-pepper shallot butter. Makes 4 servings.

Russian Chicken Categories: Chicken Yield: 1 servings Chicken Breasts/Other Parts 1 pk Dry Onion Soup Mix 8 oz Russian Salad Dressing 8 oz Apricot Preserves

Place chicken parts as needed in glass baking dish. Combine dressing, preserves, and dry onion soup mix, and spoon over chicken. Bake at 350F for 1-1/2 hours.

Sally Washington's Chicken Dressing Categories: Chicken, Dressing Yield: 6 servings 3 c Broken toasted stale bread 1 sm Onion, chopped 4 tb Butter Salt to taste Toast about three and one-half rather thick slices of stale bread and break into small pieces. Dampen with milk or water so that the bread crumbs are soft but not mushy. Melt two tablespoons of butter in a frying pan and mix with the bread. Season with the pepper, thyme and salt. Melt the remaining butter and fry the onions in it until they are brown. Then add the bread and let it brown, stirring frequently. This amount will stuff one five-pound chicken. Sauteing the dressing gives it an unusual flavor which is well worth the extra effort in preparation. Milk or water 1/4 ts Black pepper 1/2 ts Thyme

Salt and Pepper Cured Pan-Fried Chicken Categories: Chicken Yield: 4 servings 4 Servings 3 lb Chicken, cut into 8 pieces, -trimmed 1/4 c Coarsely cracked peppercorns 2 c Coarse salt 3 1 1 1 1/2 c c ts c (about) milk All-purpose flour Cornmeal (about) peanut oil

Arrange chicken in single layer in shallow dish. Sprinkle with pepper, turning pieces to coat completely. Pack salt over and around chicken. Let stand at room temperature 2 1/2 hours. Rinse chicken in cold water; dry thoroughly. Clean dish; add chicken.

Pour in milk to cover.

Chill 2 hours.

Drain chicken. Combine flour and cornmeal in another shallow dish. Coat chicken with mixture, shaking off excess (make sure skin is stretched around each piece). Arrange chicken in single layer on rack. Refrigerate uncovered for at least 4 hours. Heat 1/2 to 3/4 inch oil in cast-iron or other heavy large skillet to 375 F. Add dark meat pieces (they should be only half submerged). Fry 4 minutes, then turn and fry second side 4 minutes. Add white meat and continue frying until chicken is golden brown and cooked through, turning pieces 3 to 4 times, 15 to 20 minutes. Drain on paper towels for 5 minutes and serve.

San Antonio Chicken with Picante Black Bean Sauce Categories: Chicken, Sauces, Spicy, Southwest Yield: 6 servings 6 Chicken breast halves, -boned and skinned 2 ts Ground cumin 1 ts Garlic salt 1 tb Vegetable oil 1 c Black beans, canned, rinsed -and drained Whole kernel corn, drained Pace Picante Sauce Diced red bell pepper Chopped cilantro

1 2/3 1/2 2

cn c c tb

Sprinkle both sides of chicken with 1 teaspoon of the cumin and the garlic salt. Heat oil in 12" skillet over medium-high heat. Add chicken; cook 3 minutes. In medium bowl, combine beans, corn, Pace Picante Sauce, red pepper and remaining 1 teaspoon cumin. Turn chicken; spoon bean mixture evenly over chicken. Reduce heat to medium; cook uncovered 6-7 minutes or until chicken is cooked through. Push bean mixture off chicken into skillet. Transfer chicken to serving platter, using a slotted spoon; keep warm. Cook bean mixture over high heat 2-3 minutes or until thickened, stirring frequently; spoon over chicken. Sprinkle with cilantro and serve with additional Pace Picante Sauce.

Santa Fe Chicken Categories: Chicken, Tex-mex Yield: 8 servings Black Bean Relish; * Chicken Breast Halves; ** Vegetable Oil Lime Juice Salt 1/4 ts Pepper 2 Cloves Garlic;Finely Chopped 1/2 c Onion; Chopped, 1 Medium 14 oz Artichoke Hearts; ***

8 1/4 c 2 tb 1/2 ts

* See Sowest 2 for recipe. ** Chicken Breast Halves should be boneless and skinless. *** There should be 1 can (14 oz) of Artichoke hearts, drained and cut ~------------------------------------------------------------------------Prepare Black Bean Relish and set aside. Place the chicken breasts in a shallow glass or plastic dish. Mix remaining ingredients except the artichoke hearts; pour over the chicken. Cover and refrigerate for 1 hour. Set oven control to broil. Remove chicken from the marinade. Place chicken on a greased broiler pan (with out the rack); brush with the marinade. Broil chicken with the tops about 4 inches from the heat until light brown, about 10 minutes. Turn chicken over and brush with the marinade. Arrange the artichoke hearts around the chicken. Broil until chicken is done,

about 8 to 11 minutes longer.

Serve with Black Bean Relish.

Saucy Stuffed Chicken Breast Categories: Chicken, Cheese Yield: 4 servings 8 3/4 1/4 1/2 2 1 oz Whole kernel corn,drained c Shredded zucchini c Salad dressing or mayonnaise Whole chicken breasts,split c Butter flavored cracker -crumbs 1/2 lb Velveeta Pasteurized Process -Cheese Spread,cubed 1/3 c Salad dressing or mayonnaise 3 tb Milk 1/4 c Shredded zucchini

Combine vegetables and 1/4 cup salad dressing; mix lightly. Loosen skin of each chicken breast to form a pocket; fill with vegetable mixture. Close opening with wooden pick. Brush chicken with 1/4 cup salad dressing;coat with crumbs. Place in 12 x 8" baking dish. Bake @ 350 degrees for 55 minutes or until tender. Combine process cheese spread, salad dressing and milk in a saucepan; stir over low heat until cheese is melted. Stir in zucchini; serve over chicken. Makes 4 servings.

Saut Chicken Livers with Onions & Mushrooms Categories: Appetizers, Chicken Yield: 4 servings 1 1/2 1/2 2 1/2 lb c ts ts ts Chicken livers Pancake flour (more or less) Salt Garlic powder Pepper or dried basil 1 1 1/2 3 lg c c tb Onion; coarsely chopped Mushrooms; chopped Margarine OR Olive oil (give or take)

* If using canned mushrooms, squeeze all liquid from mushrooms first. If using fresh, do not rinse, wipe clean instead. Mix pancake flour, garlic powder, salt and pepper in a bowl or plastic baggie. Coat livers in pancake mixture, coating thoroughly. Set aside on paper plate. Heat 2 Tb margarine or oil in a frying pan and saut onions until just clear. Remove onions and set aside. In a clean pan, heat 1/4 cup margarine or 3-4 Tb. oil on a medium to high heat. Place livers in pan side by side one at a time. As soon as edges start to brown turn livers over one at a time, put onions and mushrooms into pan and lower heat. If necessary add more margarine by adding slivers around the edge so as not cool down pan. Saut slowly and tenderly for another 2 or 3 minutes on a medium heat or until done. Remove from heat and serve immediately with a rice pilaf or alone as an appetizer.

Sauteed Breast of Chicken a la King Categories: Chicken, Sauces Yield: 4 servings

2 2 3 3

tb tb tb oz

1 sm

Boneless, skinless chicken -breasts (1 1/4 lb) Salt and ground black pepper Flour Vegetable oil Butter Domestic white mushrooms, -sliced thin (1 cup) Red bell pepper, roasted, -peeled, and Seeded OR 1 jar (2 ounces) -drained roasted red Bell pepper, cut into medium

-dice (1/2 cup) Green bell pepper, cut into -medium dice 1 md Scallion, sliced thin -crosswise 1/4 c Dry sherry 1/2 c Chicken stock or canned -chicken broth 1 ts Cornstarch 1/2 c Heavy cream 1/2 c Loosely-packed parsley, -minced 1/2 c

Sprinkle the chicken breasts with 1/2 teaspoon salt and 1/4 teaspoon pepper. Dust lightly with flour. Heat the oil and 2 tablespoons of the butter in a large skillet. Add the chicken breasts; saute until lightly browned on both sides and cooked through, about 8 minutes. Remove the chicken from the skillet, cover and keep warm. Remove and discard the oil and butter from the skillet. Heat the remaining butter in the skillet. Add the mushrooms, red and green peppers, and the scallions; saute for about 3 minutes until the vegetables are softened. Add the sherry; stir to loosen browned bits from the bottom of the pan. Add the chicken stock and simmer until the liquid reduces to 1/4 cup, about 7 minutes. Mix the cornstarch and heavy cream together; add to the skillet. Bring to a boil and simmer until the sauce thickens, about 2 minutes. Return the chicken breasts to the skillet and simmer them to heat through, about 1 minute. To serve, place a chicken breast on each warmed dinner plate and spoon a portion of the sauce over each chicken breast. Sprinkle with parsley and serve immediately. Makes 4 servings.

Sauteed Chicken Breast with Sage and White Wine Categories: Chicken Yield: 4 servings 3 tb Olive or vegetable oil 2 Whole chicken breasts,boned -and cut in half 3/4 c All-purpose flour,spread on -a dinner plate Freshly ground pepper Heat oil in heavy bottom skillet over medium high heat. Turn chicken over in flour, coating both sides, and shake off any excess Do not coat meat with flour until you are ready to saute it. The flour becomes damp, and the meat does not brown properly. Slip chicken and sage into hot oil. Cook briefly, just long enough to brown both sides. When cooked,remove to warm platter and add salt and pepper. Add wine and butter, return chicken to pan and coat with wine mixture on both sides of chicken. Transfer chicken to a warm serving platter, pour remainder of sauce over them and serve Or on waxed paper 12 Dried sage leaves 1/2 ts Salt 1/2 c Dry white wine 2 tb Butter

immediately. Serves 4.

Sauteed Chicken Breasts with Lemon and Parsley Categories: Chicken Yield: 4 servings 1 tb Olive Oil 5 tb Margarine (divided) 3 Whole Chicken Breasts, -skinned and cut into -fillets Freshly Ground Pepper Juice of 1 Lemon 3 tb Parsley, chopped 1 Lemon, thinly sliced

Heat a 7 inch skillet over medium-high heat. Add oil and 2 tablespoons margarine. Saute' chicken for 2 minutes on each side. Remove to a warm platter and top with a few grounds of fresh pepper. Add lemon juice and 1 to 2 tablespoons of water to skillet. Lower heat to medium. Simmer and scrape bottom of pan to loosen residue. Add parsley and remaining margarine. Stir over low heat just until margarine has melted. Return chicken to pan. Turn once or twice to heat thoroughly. Transfer to serving platter and top with sauce. Garnish with lemon slices. Serves 4

Sauteed Chicken with Tarragon and Mushrooms Categories: Chicken Yield: 4 servings 1/4 lb Fresh mushrooms (3/4 cup) 8 Chicken thighs (about 2 Lbs) Salt Pepper 2 1/3 1 1 tb c c tb Butter Dry white wine Heavy cream Fresh tarragon, minced

PREPARATION: Rinse, trim and slice the mushrooms. Lightly sprinkle chicken with salt and pepper. Melt butter in a large frying pan and sear chicken on all sides over medium-high heat, about 4 minutes. Add mushrooms and cook until softened, about 4 minutes. Stir in wine and reduce heat; simmer, covered, until chicken is cooked through, about 20 minutes. Remove chicken from pan with slotted spoon. Increase heat to high, stir in cream; simmer until reduced to 3/4 cup, about 4 minutes. Lower heat to medium and return chicken to pan; cook until chicken is warmed through. Stir in fresh tarragon and season to taste with salt and pepper. (NOTE: Recipe can be prepared several hours ahead.) SERVING: desired. Reheat over low heat if made ahead. Serve with rice pilaf, if

Makes 4 servings.

Sauteed Chicken with Mushrooms and Garlic Puree Categories: Chicken Yield: 4 servings 3 1/2 lb Chicken, cut into 10 serving 1/2 c Dry white wine

2 tb 2 tb 1/2 lb

12 lg 1/2 c

-pieces Salt and freshly ground -black pepper Flour Olive oil Small mushrooms, rinsed in -cold water and Drained well Cloves garlic, unpeeled Finely chopped onion

2 c 1/2 c 4 1 3 1/4 c

Ripe tomatoes, peeled, -seeded, and chopped Chicken broth Sprigs parsley Bay leaf Sprigs fresh thyme, finely -chopped (or 1/2 tsp dried) Finely chopped basil or -parsley

Sprinkle the chicken pieces with salt and pepper and dredge them in the flour. Pat well to make the flour adhere. Heat the oil in a large heavy skillet. Add the chicken pieces, skin side down; cook, uncovered, for about 10 minutes, turning occasionally to brown well on all sides. Drain off the fat from the skillet. Add the mushrooms, garlic, and onion; cook, stirring, over high heat for about 3 minutes. Add the wine, tomatoes, chicken broth, parsley sprigs, bay leaf, and thyme; stir to dissolve the brown particles clinging to the bottom of the skillet. Bring to a simmer and season to taste with salt and pepper if needed. Cover tightly and cook for 20 minutes. Remove the garlic cloves with a slotted spoon. Squeeze out the garlic flesh into a sieve and press the pulp through with a pestle or rubber spatula. Add the pureed garlic to the skillet and bring the mixture to a simmer. Cook, stirring often, for about 2 minutes. Remove the bay leaf. Serve with the chopped basil or parsley. Makes 4 to 6 servings.

Savory Artichoke Chicken Categories: Chicken, Casserole, Syd's book Yield: 4 servings 9 oz Drained Artichoke Hearts 1/2 ts Salt 4 Chicken Breasts * Fresh Ground Pepper 8 Slices Lean Bacon 4 tb Sweet Vermouth 1 c Italian Plum Tomatoes, Chop 1 c Grated Cheddar Cheese

* Chicken Breasts should be skinned and boned. ~------------------------------------------------------------------------Preheat oven to 350F. Arrange the artichoke hearts on the bottom of a baking dish and sprinkle with salt. Place the chicken breasts on top of the artichoke hearts. Season lightly with pepper. Lay bacon slices close together over the chicken and spoon vermouth over all. Bake for 45 minutes, draining excess fat. Combine the tomatoes with the cheese and spoon over the chicken. Cook for 15 minutes more. Add more vermouth if desired. For golden brown color, broil for 1 minute. Serve with cooked rice. --

Scalloped Oysters and Chicken Categories: Chicken, Oysters Yield: 8 servings 2 lb Chicken breasts, boneless 2 tb Aromatic bitters

1 1/2 3 3 1/2

c c c c

3/4 c

Butter Wine (dry white) Cracker crumbs (fine) Fresh shucked medium --OR--small oysters 1 3/4lb(875g) -with liquor reserved. Whipping cream

2 1 1/2 1/2 1/2

ts ts ts ts ds

Worcestershire sauce Salt Pepper Thyme, dried Hot pepper sauce --OR--pinch of cayenne pepper. Fresh parsley sprigs

Cut chicken into bite sized pieces. In skillet, heat 1/4 cup of the butter over medium-high heat; brown chicken, in batches. Remove chicken and set aside. Pour off fat in skillet; add wine and bring to boil; scraping up brown bit from the pan. Remove from heat. In saucepan, melt remaining butter; toss with crumbs. Set aside. Drain oysters, reserve liquor in measure;add enough water to make 3/4 cup. Pat one-third of the crumbs into greased 13 inch by 9 inch baking dish. Combine chicken with oysters; arrange half of the mixture over the crumbs. Pat half of the remaining crumbs on top; cover with remaining oyster mixture. Pat remaining crumbs on top. Combine oyster liquor, wine mixture, whipping cream, aromatic bitters, worcestershire sauce, salt, pepper, thyme and hot pepper sauce; pour over casserole. Bake in 375 F (190 C) oven for 20 to 25 minutes or until bubbling and heated through. Garnish with parsley and serve immediately. NOTE: Oysters add a festive flavor to this easy to make dish. Be sure to use fresh NOT canned oysters. For a sit-down dinner, you may substitute chicken pieces for the boneless breasts.

Scampi Style Chicken Thighs Categories: Chicken, Low-cal, Garlic, Fresh herbs Yield: 4 servings 4 1/3 2 2 1 x c tb tb tb Skinned Chicken Thighs Fresh Squeezed Lemon Juice Minced Fresh Parsley Dry White Wine (Or Chablis) Margarine, Melted 1 tb Olive Oil Clove Garlic, Minced 1/8 ts Onion Powder 1/8 ts Paprika

Trim excess fat from chicken. Rinse chicken with cold water, pat dry. Place chicken in a shallow container. Pour lemon juice over chicken, and let stand 20 minutes. Combine parsley and rest of ingredients in a small bowl; stir well. Spray rack of a broiler pan with Pam. Remove chicken from lemon juice, discarding lemon juiice. Arrange chicken on rack, and brush with parsley mixture. Broil 6" from heating element, 4 minutes on each side or till tender.Transfer chicken to a serving platter. Garnish with lemon wedges and parsley, if desired.

Seasoned City Chicken Categories: Chicken Yield: 4 servings 1 1/4 c 1 pk 6 3/4 c Egg Water Blue cheese salad dressing City chicken*(about 1 1/2lb) Dry bread crumbs 1/4 1 1/8 1/4 c ts ts c Shortening Salt Ground pepper Dry red wine

Beat egg and water slightly; stir in salad dressing mix. Dip city chicken into egg mixture; coat with bread crumbs._

Melt shortening in 10-inch skillet. Brown city chicken in hot shortening. Sprinkle with salt and pepper; add wine. Heat to boiling; reduce heat. Cover and simmer until done, about 1 hour. Add additional wine to cover bottom of skillet when necessary._ *NOTE: Equal parts of pork and veal cubes placed on skewers._

Sesame Chicken Teriyaki Categories: Low-cal, Chicken, Microwave Yield: 2 servings 2 tb Teriyaki Sauce 1 tb Water 2 x Cloves Garlic, Minced 1/4 ts Ground Ginger 6 oz Chicken Breast Halves * 1/4 ts Sesame Seeds, Toasted

* boned, skinless chicken breast halves, cut into 3/4" wide strips ~------------------------------------------------------------------------For marinade, in a small mixing bowl combine teriyaki sauce, water, garlic, and ginger. Stir in chicken. Let stand 20 minutes at room temperature, stirring occasionally. Drain. Thread chicken, accordian style, on two 10-12" skewers or four 6" skewers. Place on the unheated rack of a broiler pan. Broil 4-5" from heat for 3 minutes. Turn chicken and broil 2-3 minutes more or till chicken is tender and no longer pink. Sprinkle with toasted sesame seeds. Microwave Directions: Prepare as above, except thread marinated chicken on four 6" bamboo skewers and place in 8x8x2" baking dish. Microcook, covered with waxed paper, on 100% power (high) for 3 1/2 ~5 minutes or until chicken is no longer pink. Give dish a half-turn every 2 minutes.

Sesame Chicken Categories: Chicken Yield: 4 servings 1/4 6 3 2 2 3/4 2 1/2 2 c tb tb ts ts c Chicken stock Fresh lemon juice Sugar Grated lemon zest Plum sauce All purpose flour Eggs, beaten c White sesame seeds ts Salt 1 ts Ground white pepper 4 Skinless, boneless chicken -breast halves 6 tb Peanut oil 1 ts Minced fresh ginger 1 ts Minced garlic 1 tb Cornstarch mixed with 1-1/2 -tbps water

Chicken breasts are lightly breaded and then pan fried to reduce the calories in classic lemon chicken. While it may be tempting to reduce the sugar in the sauce, remember that sugar accentuates the tartness of lemon. SAUCE sliced scallion greens for garnish combine the sauce ingredients in a bowl and reserve. To prepare the breading, place 1/4 cup of the flour in a large shallow bowl or plate. In another bowl, beat the eggs, and in a third, combine the remaining 1/2 cup of flour with sesame seeds and salt and pepper. Arrange these next to each other on a counter. Wash the chicken breasts and trim any excess fat. Pound with a mallet or rolling pin to 1/4 inch thickness. Then dip, one at a

time, first in the flour. Pat off any excess and dip in the egg. Lift the meat, allowing excess egg to drain back into bowl,and then dip and coat with the flour and sesame seed batter. Reserve on a platter. Heat 4 tbsp of the peanut oil in a 10 inch skillet over medium high heat. Fry the chicken breasts, two at a time, until golden,3-4 minutes per side. (Reduce the heat to medium if the chicken is browning to quickly) Reserve on a platter. While the last batch is finishing, heat the remaining 2 tbsp of oil in a small skillet over medium heat. Saute the ginger and garlic until their aroma is released and then pour in the sauce. When it comes to a boil, reduce to lowest heat. Drizzle in the cornstarch mixture while stirring constantly, and remover from heat as soon as the sauce thickens. To serve, slice each chicken breast into 1/2 inch strips along the width and place on dinner plates. Spoon on the sauce and garnish with scallions. Serves 4.

Sesame Ginger Chicken Categories: Chicken, Barbecue Yield: 4 servings 1 tb Sesame seeds, toasted 2 ts Grated ginger 2 tb Honey 2 tb Reduced-sodium soy sauce 4 (4 oz) skinned, boned -chicken breast halves

vegetable cooking spray thin green onion strips Combine first 4 ingredients in a small bowl; stir well and set aside. Place chicken between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4 inch thickness, using a meat mallet or rolling pin, Coat grill rack with cooking spray; place on grill over medium-hot coals. Place chicken on rack, and cook 4 minutes of each side, basting frequently with soy sauce mixture. Transfer chicken to a serving platter; garnish with green onion, if desired. Yield: 4 servings (about 201 cal per serving)

Sesame Oven-Fried Chicken Categories: Chicken, Microwave Yield: 5 servings 1 1/2 1/2 2 1 2 Egg Milk All-purpose flour Sesame seeds Baking powder Paprika 1 ts Garlic powder 1 ts Salt 2 1/2 To 3-1/2 pound broiler fryer -chicken, cut up 1/2 c Margarine or butter

c c tb tb ts

"The chicken is placed right on the carousel, which catches the drippings. No baking pan is needed. Moving hot air and microwave energy can reach the food directly and the carousel can be removed for easy cleanup. Set the oven for 30 minutes and bake without preheating on HIGH mix, 375F. A conventional oven would be preheated to 400 or 425 F and the cooking time would be about an hour. At the end of cooking time, test the chicken for doneness. No pink meat should appear near the bone. If it needs a little more cooking, reset the oven for 5 minutes. 4 - 5 servings Beat egg and milk in medium bowl. Combine flour, sesame seeds, baking powder, paprika, garlic powder and salt in plastic or paper bag. Dip

chicken pieces in egg mixture, then shake in bag to coat. Arrange chicken pieces skin side up on carousel. Pour margarine evenly over chicken. Bake 30 minutes on HIGH mix, 375 F.

Sesame Seed Chicken Categories: Chicken, Poultry Yield: 6 servings 1 1 1 1/2 c Fryer cut up (or pieces) Cube (1/2 cup) margarine Dunking stuff: Egg Milk Flour mixture: 2 1 2 2 1/2 ts c tb ts ts Salt Flour Sesame see Paprika Baking powder

Melt butter in 9x13 pan. Dip chicken pieces in milk and egg mixture, then in flour mixture. (I use a paper/plastic bag to shake the flour mixture on, says Marcy.) Place coated chicken in melted butter. Bake at 350 F for 30 min., then turn chicken and bake for another 30 minutes.

Shake in a Bag Chicken Categories: Chicken, Seasonings Yield: 6 servings 1 1/2 2 2 2 c c ts ts ts Bread crumbs Flour Onion powder Dried minced celery Poultry seasoning 1 1 1/2 1/2 1/2 ts ts ts ts ts Garlic powder Paprika Cayenne Salt Pepper

Mix and store in sealed container. Stores in pantry 1-4 mos. 6 mos frozen.

Shake It and Bake It Coating Categories: Chicken Yield: 4 servings 1 2 1 1/2 c ts ts c All-Purpose Flour Salt Pepper Cracker Crumbs 1 1/2 1/2 1/2 ts ts ts ts Paprika Basil Or Oregano, Crushed Powdered Thyme Garlic Powder

This mixture is sufficient to coat six pounds of chicken. In a large jar, shake together the flour, salt, pepper, crumbs, paprika, basil, thyme and garlic powder until evenly mixed. Place mixture in a plastic bag. If using only 3 pounds of chicken, place half of the mixture in a tightly sealed jar and reserved for later use. Moisten the chicken pieces with milk or water. Place chicken pieces, one at a time, in the bag and shake until evenly coated. Bake coated chicken pieces in a greased shallow pan at 350F for 45 ~ 60 minutes

Shepherd's Pie with Chicken and Fresh Tarragon Categories: Chicken Yield: 6 servings

2 qt Water 1 md To lg whole chicken 2 Sprigs parsley 1 Onion, chopped (save the -skin) 2 tb Butter 1 Raw carrot, cut into chunks 1/2 c Fresh peas 1/2 c Fresh snap beans, sliced 1/2 c Carrots, diced *-----Potato Topping:* 2 lb Boiling potatoes 1/4 c Butter 1/2 c Sour cream

Enough milk to thin to a -thick puree Salt and pepper to taste *-----Cream Sauce:* 1/2 c Butter 1/4 c Flour 2 c Chicken stock 1 c Milk 1/4 c Fresh tarragon, chopped 1/2 ts Nutmeg 1/8 c Sherry Pastry for 2 single 9-inch Pie crusts Salt and pepper to taste

Source:Cooking from the Garden, Rosalind Creasy Serves: 6 - 8, makes two pies (one for dinner and one for the freezer) Preheat oven to 375 F. Roll out pie crusts, line 2 9-inch pie pans, and put in refrigerator until ready to fill. In a large pot, place chicken in 2 quarts water, cover, and simmer for about 30 - 45 minutes until chicken is done. Remove chicken, drain, and cool. Skin and bone chicken, saving remains. Cut meat into bite-sized pieces and set aside. To make stock add chicken skin, bones, giblets, parsley, onion skin, and carrot chunks to remaining broth in pot. Simmer uncovered and reduce to create a rich broth, adding water every once in a while if it boils down too fast. (you can do this easily in a crock pot) You'll need to end up with 2 Cups of chicken broth (the more flavor you can extract from the carcass, the more intense the flavor will be in finished pie.) Drain and set aside. While chicken is simmering, prepare vegetables. Put 2 Tbls. butter and chopped onion in a frying pan and cook over medium heat for about 5 minutes until onions are tender and translucent. Steam diced carrots, green beans, and peas for 5 - 8 minutes and set aside (use shorter time if you like crunchy vegetables). Peel, boil, and mash potatoes. Mix in butter and sour cream, add enough milk to bring mixture to spreading consistency, and set aside. Prepare cream sauce by melting butter and whisking in flour. Cook for 2 - 3 minutes, stirring constantly. Slowly add milk and then chicken stock, whisking constantly as sauce thickens. Stir in tarragon, nutmeg, sherry, salt, and pepper. Add steamed vegetables, onion, and cooked chicken to cream sauce. Allow to cool. When cool, put vegetable and chicken mixture in pie shells. Cover with mashed potato mixture. Smooth with wet knife. Cover one pie with aluminum foil and freeze. Bake remaining one for 45 minutes or until crust is brown. Let sit for 15 minutes, garnish with paprika and chopped chives if you wish, slice, and serve. For the frozen pie, defrost, and then cook and serve as above.

Sherried Chicken Livers Categories: Chicken Yield: 4 servings

3 sl Bacon, cut crosswise in 1/2 -inch-wide strips 1 lb Chicken livers, cut in -halves Salt & pepper 1 lg Onion, slivered 1/4 lb Large mushrooms, sliced or -quartered 1 lg Clove garlic, minced 1/2 ts Dried basil

1/2 1/4 1 3/4 3/4 1 1 1/4

ts ts cn c c tb tb c

Dried oregano Dried savory (6 oz) tomato paste Dry sherry Chicken stock or broth Butter Olive oil Chopped parsley Grated parmesan cheese, to -pass as condiment

Brown bacon slices in a large heavy skillet over medium heat, then drain on paper towels. Sprinkle chicken livers with salt & pepper and cook in bacon drippings until well browned, removing to a plate as they are browned. Add onions and mushrooms to skillet pan and cook, stirring, until mushrooms are tender and lightly browned. Add garlic, basil, oregano and savory, then blend in tomato paste, sherry and broth. Reduce heat and simmer, uncovered, stirring occasionally, about 10 minutes. When sauce thickens, return chicken livers and any liquid that accumulated while they stood to sauce and cook just until livers are heated thru, about 2 or 3 minutes. Adjust seasonings with salt & pepper. Sprinkle with parsley and serve hot over rice, polenta or pasta. (Editorial note: After trying all three, I very much prefer rice with this dish.) Serves 4.

Short Notice Chicken Sautes Categories: Chicken Yield: 4 servings ---------------------------------START WITH--------------------------------4 Chicken Breasts, Boneless And Skinless ----------------------------------AND ADD------------------------------------------------------------ZESTY CHUTNEY BREASTS--------------------------1 tb Butter 2 tb Mango chutney 1/4 c Orange Juice ------------------------OR: HERBED PARMESAN BREASTS-----------------------1 Egg, Beaten 1 tb Parsley, Fresh, Chopped 1/4 c Bread Crumbs, Dry 1 tb Butter 2 tb Parmesan Cheese, Grated ------------------------OR:PAPRIKA STROGANOFF BREAST-----------------------1/16 ts Paprika 1 tb Butter 1 pn Black Pepper 1/4 c Sour Cream 1/4 c Onion; minced ------------------------OR: PEPPERY MUSTARD BREASTS-----------------------2 tb Dijon Mustard Green Peppercorns, Rinsed 1 c Sour Cream --------------------------OR: ORANGE HONEY BREASTS-------------------------2 tb Butter 1/4 ts Ginger, Ground 1 Orange, Juice Of 1/4 ts Curry Powder

1 tb Honey, Liquid Zesty Chutney: Saute 4 breasts in butter for 4 minutes per side. Stir in orange juice and mango chutney into pan juices. Cover and simmer 2 minutes. Herbed Parmesan: Dip chicken into beaten egg. Stir dry bread crumbs with grated Parmesan cheese and chopped parsley. Press onto 4 boneless, skinless breasts. Saute in butter for 4 minutes per side. Paprika Stroganoff: Sprinkle 4 breasts with paprika and black pepper. Saute with minced onion in butter for 4 minutes each side. Then stir in sour cream. Peppery Mustard: Whisk Dijon with sour cream and drained and rinsed green peppercorns. Spoon over sauteed chicken (4 min per side). Orange Honey: Saute 4 breasts in butter until golden on both sides. Add juice of orange, honey, ginger and curry powder. Cover and simmer 10 minutes. SERVES:2-4 (depending on appetites)

Shrimp and Chicken Curry Categories: Shrimp, Chicken, Spicy, Hot, Curry Yield: 6 servings 1 c 1 c 1 tb 3 1 md 1 1/2 c 2 4 1/2 1/2 1/4 tb ts ts ts Chicken stock -OR low-sodium chicken broth Clam juice Vegetable oil Italian sausages - cut into 1-in slices Onion; finely diced Uncooked long grain rice Jalapeno peppers - seeded and finely minced Curry powder Thread saffron Ground coriander Fennel seeds 1/4 2 1 2 ts tb tb lb Ground cumin Chopped fresh dill; -=OR=-Dried dill Chicken breast meat - cut into 6 pieces Unsweetened coconut milk -Canned or Fresh - (if unavailable, use - all stock) Jumbo shrimp - peeled and deveined Clams Mussels

1 c

12 12 12

---------------------------------CONDIMENTS--------------------------------Lemon pickle, optional Papaya Chutney, optional Garlic pickle, optional -(See RECIPE) Mustard Seeds, optional PREHEAT OVEN TO 375F. Combine chicken stock and clam juice in a small pan or pot. Cover and bring to a boil over high heat. In a Dutch oven or paella pan heat the oil over medium heat, add the sausages and saute to render some of their fat, about 5 to 10 minutes. Pour off all but 2 tablespoons fat and return pan to stove. Add the diced onions to the sausages and saute, without browning or coloring, until translucent, about 5 minutes. Add the rice and toss to coat with the fat. Add the stock mixture, jalapeno peppers, curry, saffron, coriander, fennel and cumin. (If using dried dill, add it now.) Place the chicken, skin-side up, on top of the rice. Cover the casserole and bake. After 15 minutes, add the coconut milk or extra stock, the shrimp, the clams and mussels and return to oven, covered. Bake for another 15 minutes or until the rice is tender and the shells have opened. Sprinkle with the fresh dill. Arrange on a platter or serve from the pan. Offer Indian condiments such as lemon pickle, garlic pickle or papaya chutney.

Shrimp and Chicken Skewers with Wild Rice Categories: Low-cal, Chicken

Yield: 4 servings 1 2 1/4 1 4 12 1/2 1 1 1 1 10 10 Jalapeno pepper* tb Minced shallot c Minced parsley Rind of 1 lemon, minced Garlic cloves, minced Jumbo shrimp ** lb Chicken breast *** Juice of 1 lemon tb Olive oil Large shallot, sliced ts Dried red chili pepper Fresh basil leaves, minced Fresh mint leaves, minced 4 SKEWERS* SKEWERS: * Core, seed, and mince jalapeno pepper ** Peel and devein shrimp *** Bone and skin chicken breast and cut into 12 (1/2 inch) strips **** Peel, core and seed tomatoes and cut into 1 inch chunks 1. Combine jalapeno, minced shallot, parsley, lemon rind, and half of the garlic to make a fine paste. Place in a bowl with the shrimp and chicken and lemon juice. Toss to coat. Marinate, covered, for at least 1 hour. 2. Heat the oil in a 2 quart pot. Add the sliced scallion, remaining garlic, chili pepper, basil and mint. Cook for 2 minutes. Add the tomatoes, cover the pot, and cook for 10 minutes. Keep warm. 3. Heat a broiler or grill to hot. 4. Wrap a strip of chicken around the outside of a shrimp. Stick a skewer through them both so both are secure. Wrap the remaining chicken and shrimp the same way, putting 3 wrapped shrimp on each of 4 skewers. Grill or broil for 2 minutes a side. Slide chicken and shrimp onto plates, and serve with wild rice and stewed tomatoes. WILD RICE: 5. Heat the oil in a 2 quart pot. Add the onion, celery, garlic and pepper. Cook for 2 minutes, until lightly browned and soft. 6. Add the rice, bay leaf, pine nuts and stock. Bring to a boil, cover, and lower the heat so the liquid simmers. Continue cooking for 55 minutes. Uncover and cook until all the liquid has been absorbed. Discard the bay leaf. Per serving: 351 calories, 9.3 g fat (23%), 34 g protein, 179 mg sodium, 139 mg cholesterol, 5.3 g dietary fiber. 1 1/2 lb Tomatoes **** 4 Small soaked bamboo skewers *+=+ -WILD RICE* 1 ts Sesame oil 1/2 c Chopped onion 1 Stalk celery, chopped 1/2 ts Minced garlic 1/2 ts Minced jalapeno pepper 1/2 lb Wild rice 1 Bay leaf 2 tb Toasted pine nuts 2 c Chicken stock, defatted

Servings:

Shrimp, Chicken and Bacon in a Pot Categories: Shrimp, Chicken, Pork Yield: 6 servings 1/4 lb Bacon; cut in 1/4-in dice 1 c Dry white wine 1 1/2 lb Chicken breast meat - cut into 1-in strips 12 Raw jumbo shrimp - peeled and deveined 5 c Fish stock or chicken broth 1 tb Finely minced garlic 2 ts Finely minced onion 1 ts Celery seed 1 ts Aniseed or fennel seed 3 Sprigs fresh tarragon - leaves only, chopped, -OR1 tb -Dried tarragon leaves 2 c Broccoli florets 3/4 c Milk Salt; to taste Freshly ground pepper - to taste 2 tb Unsalted butter

SET A LARGE, HEAVY POT or Dutch oven on the stove over low heat and cook

the bacon, stirring, for 2 minutes without browning. Add the white wine, increase heat to high, bring to a boil and cook 1 minute to burn off the alcohol. Add the chicken, shrimp, broth, garlic, onions, celery seed and aniseed and decrease heat to medium. If using dried tarragon, add it now. Cover and cook 3 minutes. Add the broccoli and milk and cook, uncovered, another 2 minutes. Taste the soup for salt and pepper and add as desired. To serve, use a slotted spoon to transfer the bacon, chicken, shrimp and broccoli to soup bowls. Return the broth to a boil and add the butter. Turn off heat and add the chopped fresh tarragon leaves. Serve the soup in a tureen and ladle it into the garnished bowls at the table.

Skillet Chicken and Rice Categories: Chicken, Low-cal Yield: 6 servings 2 3 4 3/4 lb c x c Chicken Pieces, Skinned Mushrooms, Fresh, Sliced Carrots, Peeled, Sliced 1/2" Rice, Long Grain 1/2 1 1 1/4 c ts ts ts Onion, Chopped Poultry Seasoning Bouillon, Chicken, Granules Salt

Spray a 12-inch skillet with nonstick spray coating. Brown chicken pieces on all sides over medium heat about 15 minutes. Remove chicken. Drain fat from skillet, if neccessary. Add mushrooms, carrots, rice, onion, bouillon, poultry seasoning, 2 cups water, salt. Place chicken atop rice mixture. Cover; simmer 30 minutes or till chicken and rice are done.

Skillet Corn and Chicken Categories: Chicken, Vegetables Yield: 4 servings 1 ts Butter 4 Boneless chicken breasts 1 cn Campbell's Golden Corn Soup 1/2 c Milk 2 c Broccoli flowerets 1/2 c Shredded Cheddar cheese 1/8 ts Black pepper

>1. In skillet, in hot butter, cook chicken 10 minutes or until browned. Remove; set aside. Spoon off fat. >2. In skillet, combine remaining ingredients. Heat to boiling. Return Chicken to skillet. >3. Cover; cook over low heat 10 minutes or until chicken is no longer pink and broccoli is tender-crisp, stirring often. Garnish with tomato wedges and fresh thyme if desired.

Sliced Chicken Breast on Caponata Categories: Chicken Yield: 2 servings 2 ts Olive oil, preferably extra -virgin 2 sm Onions (3 ounces each), -halved, thinly sliced -lengthwise 1 Clove garlic, minced 1 1/4 c Diced pared eggplant 1 c Diced bell peppers, 2 1 1 1/4 1/4 Plum tomatoes, diced Dried currants or raisins Capers, rinsed, drained Salt Freshly ground pepper to -taste 1 ts Vegetable oil 1 Whole, boneless, skinless md tb tb ts ts

-combination yellow and red 3/4 c Diced zucchini (with peel) 1/4 c Chicken broth 1 tb Plus 1 teaspoon balsamic or -red wine vinegar

-chicken breast, split 1/4 c All-purpose flour 1 ts Fresh thyme leaves or large -pinch dried

This recipe gets 30% or less of its calories from fat. Not a low sodium recipe (although eliminating added salt will substantially reduce sodium content). Makes 2 servings. 1. Heat olive oil in large non-stick skillet over medium-high heat. Add onions and garlic; cook, stirring occasionally, until onions are softened, about 3 minutes. Stir in eggplant, bell peppers, zucchini, chicken broth, and 1 Tablespoon vinegar. Cook, stirring occasionally, over medium heat until softened, about 5 minutes. Stir in tomatoes, currants, capers, and 1/4 teaspoon each salt and pepper; cook about 5 minutes longer. Set caponata aside. 2. Heat vegetable oil in medium nonstick skillet over medium heat. Sprinkle chicken lightly with salt, then coat lightly with flour. Add to oil and cook, turning once, just until cooked through, 4-5 minutes each side. 3. Stir remaining 1 teaspoon vinegar and the thyme into caponata and gently heat just until hot. 4. Slice chicken diagonally into 3/4-inch thick strips. Spoon caponata onto serving plates and top with chicken strips. Serve hot. Nutrition Information per Serving: 351 calories 32 g protein 31 g carbohydrates 11 g fat (28% of calories) 544 mg sodium

Sliced Chicken and Tomatoes with Lemon-Herb Vinaigrette Categories: Chicken, Sauces Yield: 4 servings 2 1/3 2 1 1/2 1/2 2 Cloves garlic Fresh basil leaves or Dried Fresh thyme leaves or Dried Grated lemon zest 1/4 c 1/4 c 4 Lemon juice Olive oil Skinless, boneless chicken -breast halves 3 md Plum tomatoes

c ts ts ts ts

Preheat the broiler.

Line a broiler pan with foil.

In a food processor, mince the garlic. Add the basil and thyme and mince. Add the lemon zest (if using), lemon juice and olive oil, and pulse until blended. Measure out 3 tablespoons of the vinaigrette to use as a basting mixture for the chicken. Place the chicken on the broiler pan and brush with 1 tablespoon of the reserved basting mixture. Broil the chicken 4 inches from the heat until it begins to brown, about 10 minutes. Meanwhile, slice the tomatoes crosswise. Place the tomatoes in a shallow bowl and pour the vinaigrette remaining in the food processor over them;

set aside. Turn the chicken over and brush with the remaining 2 tablespoons reserved basting mixture. Broil 4 inches from the heat until the chicken is cooked through and browned on the second side, about 6 minutes. To serve, slice the chicken across the grain on the diagonal. Serve with the sliced tomatoes and spoon some of the excess vinaigrette on top. Do-Ahead: The vinaigrette can be made well in advance and the chicken can be broiled ahead and served at room temperature or chilled. Makes 4 servings

Smoky Tarragon Chicken Categories: Chicken, Barbecue Yield: 4 servings 3 lb Chickens 1 Lemon 1/4 c Minced fresh taragon 1/4 c 1/2 c Minced fresh parsley Olive oil

Salt and pepper Fruitwood chips, soaked in water Cut chickens into quarters. Chop off backbones and flatten breasts with a smart blow from the flat of a cleaver or by pressing with the palm of your hand. Remove last joint from wings (wingtips). Cut several slits in the chicken legs. Squeeze juice from the lemon. Mince the parsley and tarragon together. Mix together the lemon juice, olive oil and the tarragon and parsley. Rub the mixture into the chicken. Cover and marinate. Recipe can be prepared to this point several hours ahead. Start the fire in the grill. Season the chicken pieces with salt and pepper. Put the dark meat chicken pieces on the grill about 6 inches from the coals and cook, turning with tongs every 5 minutes, about 25 minutes in all. After cooking dark meat for about 12 minutes, throw the soaked fruitwood chips onto the coals; add the chicken breast pieces, cover the grill, and let the smoke permeate the meat for at least 5 minutes. Remove the grill cover and continue cooking until the meat tests done, about 7 minutes more. There is no need to baste since the chicken skin has enough fat to self baste. Yield: 4 servings.

Soup: Ojai Valley Inn Tortilla Soup Categories: Soups, Chicken Yield: 4 servings 1 1/2 lb Large tomatoes, quartered 1 md Onion, quartered 1/2 c Plus 3 tbl. vegetable oil 4 Corn tortillas, coarsely Chopped Chicken stock or canned Low-salt broth 1/4 c Tomato paste 1 tb Chopped fresh cilantro 1 tb Ground cumin 8 c

Garlic cloves, finely Chopped

2 ts Chili powder 2 Bay leaves

-------------------------------------_------------------------------------3 Corn tortillas, cut into Strips 2-inch-long 1/4-inch-wide -------------------------------------_------------------------------------1 c Diced cooked chicken 1 c Shredded cheddar cheese 1 Avacado, peeled, pitted, Sour cream Diced Puree tomatoes and onion in processor until mixture is smooth as possible. Heat 3 tablespoons vegetable oil in heavy large saucepan over medium heat. Add chopped tortillas and garlic and saute' 2 minutes. Add tomato-onion puree, chicken stock, tomato paste, cilantro, cumin, chili powder and bay leaves and bring to boil. Reduce heat and simmer 30 minutes. Season to taste with salt. Strain soup through coarse sieve, pressing on solids with back of spoon. (Can be prepared 1 day ahead. Cover and refrigerate.) Heat remaining 1/2 cup vegetable oil in heavy large skillet over high heat. Add tortilla strips and cook until crisp and golden about 3 minutes. Transfer to paper towels and drain well. Bring soup to simmer. Ladle into bowls. chicken, avacado, cheese and sour cream. Serve, passing tortilla strips,

Served at the Ojai Valley Inn, Ojai, California.

Souper Chicken Categories: Soups, Chicken Yield: 4 servings 8 tb Flour, divided 1 1/2 Packets of Chicken noodle -soup mix 2 ts Parsley flakes 1/4 ts Paprika 2 1/2 To 3 lbs. chicken pieces, -skin removed if desired 2 c Water

Combine 4 tablespoons flour, 1/2 envelope soup mix, parsley flakes and paprika. Coat chicken pieces with the mixture. Sprinkle any remaining mixture over pieces. In 12x8 in. dish mix remaining flour, soup mix and water. Arrange chicken pieces in dish. Cover with wax paper or Saran Wrap. Microwave at High 20 to 25 minutes, or until chicken is no longer pink, rearranging but not turning over pieces and stirring gravy after half the time. Serves 4.

Sour Cream Onion - Chive Chicken Categories: Chicken Yield: 6 servings -Lisa Hlavaty fdgn81a COATING: 1 Frying chicken; cut up 3 md Onions; cut in half

2 1/2 1/4 1/4 1/4 1/2

c ts ts ts ts c

Fresh bread crumbs Salt Cracked pepper Onion powder Paprika Butter or margarine; melted

SAUCE: 1 tb Flour 1 c Sour cream 1/4 ts Cracked pepper Milk 2 tb Chopped fresh chives

Heat oven to 350. Combine all coating ingredients except butter. Dip chicken in melted butter; coat with crumb mixture. Reserve remaining crumbs and butter. IN 13x9 inch baking pan place chicken; add onions. Sprinkle remaining crumbs over onions; drizzle with remaining butter. Bake, basting occasionally for 60 to 70 minutes or unti fork tender. Remove chicken to platter; keep warm. To make sauce, scrape baking pan; pour pan drippings into 2 qt sautcpan. Stir in flour. Cook over medium high het, stirring occasionally, until bubbly, about 1 minute. Reduce heat to medium. Stir in sour cream and pepper. continue cooking, stirring occasionally, until heated through. If needed, add milk unti desired consistency is reached. Serve sauce over chicken and onions. Sprinkle with chives.

South American Potato Platter Categories: Vegetables, Chicken, Potatoes Yield: 4 servings 6 c Chicken broth 2 lb Potatoes, cut into 1-inch -chunks 2 Lemons, halved 3 Fresh or canned jalapeno -peppers, quartered Lengthwise 1 tb Ground cumin 1/2 lb Boneless, skinless chicken -breasts 1 sm Bunch fresh cilantro 2 c Diced tomatoes 1/4 c Fresh or canned diced mild -green chiles 1 tb Chopped fresh cilantro 1 tb White wine vinegar 1/4 ts Salt 1/4 ts Pepper

In a large saucepan or Dutch oven, combine the broth, potatoes, jalapeno peppers and cumin. Bring to a boil, then reduce the heat and simmer for 8 minutes. Add the chicken and simmer for about 7 minutes until the potatoes are tender and the chicken is cooked. Remove from the heat and add the bunch of cilantro to the pan. Cool the potatoes and chicken in the broth for 30 minutes. Meanwhile make the salsa. bowl. Combine the remaining ingredients in a small

Drain the potatoes and chicken, reserving 1 cup of the broth. Mound the potatoes in the center of a large platter. Shred the chicken and arrange on the platter. Pour 1/2 cup of the reserved broth over the potatoes. Serve the remaining sauce on the side. Arrange accompaniments on the platter including any of the following: three hard-cooked eggs, quartered; one red bell pepper, julienned; one cup of pimento-stuffed green olives, six whole green onions; crumbled feta cheese; raisins; peanuts; sour cream and tortilla chips. Serve immediately with salsa on the side. Serves 4 to 6.

Southern Crisp Fried Chicken Categories: Chicken Yield: 6 servings 3 lb Frying chicken,cut -into serving pieces 3/4 c All-purpose flour 1 ts Salt 1/4 ts Pepper 1/3 c Crisco Spicy variation: 1 Egg,lightly beaten 1/2 c Milk 1 1 1 1 1/2 1/4 3 c ts ts ts ts ts lb All-purpose flour Salt Paprika Black pepper Garlic powder Poultry seasoning Frying chicken,cut -into serving pieces Crisco shortening for frying

Rinse chicken pieces under cold running water and pat dry with paper towels. Combine the flour, salt and pepper in a paper or heavy plastic bag. Add a few pieces of chicken at a time and shake to coat. Place Crisco in a heavy deep-sided skillet and heat to 360 degrees (medium high on an electric stove). Fry the chicken, uncovered, for a total of 30 minutes for white meat and 40 minutes for dark meat, turning with tongs 4 to 5 times during frying for even browning. Remove from the pan, drain on paper towels. Serve immediately. Spicy Variation: Combine milk and egg in shallow bowl. Set aside. Combine flour, salt, paprika, pepper, garlic powder and poultry seasoning in paper or heavy plastic bag. Shake a few pieces of chicken at a time in bag of seasoned flour. Roll pieces in egg mixture. Shake again in flour. Allow to sit 10 minutes so flour adheres to chicken. Melt Crisco to depth of 1/2 to 1" in heavy deep-sided skillet. Heat to 365 degrees. Add chicken. Brown on all sides. Reduce heat to 275 degrees. Cook until chicken is tender, about 30 minutes for white meat and 40 minutes for dark meat. Turn several times during cooking. Drain on paper towels. Serve immediately.

Southern Oven Fried Chicken Categories: Chicken Yield: 6 servings 1 pk (4oz) potato chips, crushed 1/4 ts Garlic salt 1 ds Pepper 1 1/3 c Fryer chicken (2-1/2 to 3 -lbs) cut up Melted marg

Combine crushed potato chips, garlic salt and pepper. Dip chicken into melted margarine and roll in dip mixture. Place on baking pan so they don't touch. Bake at 350 F for 45 minutes. DO NOT TURN

Southern-Fried Chicken Categories: Chicken Yield: 6 servings 1/3 c Buttermilk 1/2 c Flour 1 ts Salt 1/4 ts Freshly ground pepper 3 lb Chicken, cut up 2/3 c Lard or vegetable oil.

You can substitute peanut or corn oil for frying, but lard will give that

true southern-fried flavor. 1. Place buttermilk in a shallow dish. Combine flour, salt & pepper in a plastic or paper bag. Dip chicken pieces in buttermilk. Place 1 or 2 pieces at a time in the bag; shake to coat. 2. In large deep frying pan, melt lard over medium-high heat to 375. Add chicken pieces & cook, turning frequently, until brown & crisp, 22 minutes. Drain on paper towels before serving.

Spanish Rice Categories: Casserole, Chicken Yield: 4 servings 1 1/2 1 2 2 1/2 8 1 1/2 c md tb c oz sm c Rice, Uncooked Onion, Chopped Vegetable Oil Water Tomato Sauce Bell Pepper, Red Or Green Peas & Diced Carrots Or: 1/2 1 1/8 1 3/4 3/4 c sm ts ts ts ts Mixed Vegetables Zucchini, Sliced Garlic Powder Salt Cayenne Pepper Chili Powder (If Desired)

------------------------------FOR THE CHICKEN-----------------------------1 lb Chicken Breast, Boneless & 2 tb Soy Sauce Skinless Cut Into Strips Mix the chicken and soy sauce and cook until the chicken is tender then set aside. Add to the rice while it is simmering. Cook and stir the rice and onion in oil in a 10 inch skillet until the rice is golden brown and the onion is tender. Stir in the remaining ingredients. Heat to boiling; reduce heat to a simmer. Cover and simmer with chicken for about 30 minutes. Stiring occasionally until the rice is tender.

Special Long-Cook Chicken Categories: Chicken, Crockpot Yield: 6 servings 1 Chicken, cleaned and skinned 2 lg Cooking apples, cored and -sliced 1/2 c Beer 1/2 c Water 2 2 1/2 1/4 tb tb ts ts Oyster sauce Soy sauce Sesame oil (optional) Grated, dried orange peel

Thoroughly clean the chicken under running water, and remove its skin. Put about a third of the sliced apples in the bottom of the crockpot, then place chicken on top of them. Mix together the beer, water, oyster sauce, soy sauce, sesame oil, and orange peel. Place rest of sliced apples on top of the chicken, then pour liquid mixture over contents of crockpot. Put crockpot on low heat in the morning, then turn to high 6-8 hours later. After cooking on high for at least an hour, remove chicken from pot and serve. Serve with rice, steamed vegetables such as pea pods, and the cooked apples on the side.

Spiced Chicken and Peaches Categories: Chicken Yield: 6 servings 2 tb Vegetable oil 1 Broiler-fryer, cut into -pieces 1/2 ts Salt 1/4 ts Ground pepper 1 Chicken bouillon cube 1/2 c Hot water 1 cn Sliced peaches in extra -light syrup (16 oz) 3 tb Vinegar 1 tb Prepared mustard 1/4 ts Ground cinnamon 1/4 ts Ground allspice 1/8 ts Ground cloves

Heat oil in a large skillet over medium-high heat. Cook chicken for about 10 minutes, turning occasionally, until browned on all sides. Drain and discard oil. Sprinkle chicken with salt and pepper. Meanwhile, in small bowl, dissolve bouillon cube in water to make broth. Drain peaches and reserve syrup. Stir 1/2 cup reserved syrup into broth along with vinegar, mustard, cinnamon, allspice, and cloves; mix well. Pour mixture over chicken. Reduce heat to low, cover, and simmer for 15 minutes. Remove cover and add peaches; cook over medium heat until liquid is reduced and chicken is fork tender, about 15 minutes. Serve immediately over cooked rice. Makes about 6 servings.

Spicy Chicken Terrine Categories: Chicken Yield: 6 servings 8 250 2 500 750 3 Bacon rashers, rind removed Boned chicken breasts Brandy Chicken flesh Belly or shoulder pork Salt 1 Egg 1 pn Ginger 1 pn Tarragon Freshly ground white pepper 3 tb Finely chopped parsley 2 Bay leaves

g tb g g tb

Line a greased terrine dish or loaf tin with the bacon rashers. Cut the chicken breasts into fine strips and marinate in the brandy while making the rest of the terrine. Mince the chicken flesh and pork together and place in a large bowl. Add spices, seasoning and beaten egg and mix well. Pack half the mixture into the bacon lined terrine and top with the shredded chicken breast meat which has been marinating in the brandy. Fill the terrine with the remainder of the mince and fold over the rashers on top of the mixture. Slide the bay leaves under the rashers. Bake with the lid on (or covered with foil if using a loaf tin) in a pan of water at 175 deg. C for 2 hours. Allow to cool, still covered, and then refrigerate. Serve with crusty French bread.

Spicy Chicken Wings Categories: Chicken, Hot, Wings Yield: 4 servings 2 1 1 1 tb tb ts ts Vegetable oil Chili powder Instant minced onion flakes Garlic powder 1/2 ts Salt 1/4 ts Red pepper flakes, crushed 12 Chicken wings, tips removed -(2 pounds)

Preheat oven to 375 F. Combine oil and chili powder on a large jelly-roll pan. oven for 5 minutes. Set in preheated

In a large bowl, combine onion flakes, garlic powder, salt, and red pepper flakes. Add chicken wings and toss to coat with the spices. Remove pan from the oven. Place chicken wings in single layer; turn to coat with chili oil using tongs or a wide spatula. Bake 1 hour, or until chicken wings are tender, turning once or twice. Makes 4 servings.

Spicy Curried Chicken with Rice Categories: Chicken Yield: 4 servings 4 Boneless, skinless chicken -breast halves (about 1 -pound) Vegetable oil Salt Ground red pepper (cayenne) Vegetable oil Unpared green apple chopped -(about 1 cup) Onion, chopped (about 1/2 -cup) Clove garlic, minced Curry powder Grated orange peel Chicken broth or water Raisins Cornstarch Cold water Cooked rice

1 1/4 1/8 1 1

ts ts ts ts md

1 2 2 1 2 1 1/4 2

ts ts c tb tb c c

1 md

Cut chicken breast halves into 1-inch pieces. Heat 1 teaspoon oil in 10-inch non-stick skillet until hot. Cook chicken, salt and red pepper in oil over medium heat about 5 minutes, stirring frequently until done; remove chicken. Add 1 teaspoon oil, the apple, onion, garlic, curry powder, and orange peel to skillet. Cook about 7 minutes, stirring frequently, until apple is tender. Stir in broth, raisins and chicken. Heat to boiling, stirring constantly. Mix the cornstarch and cold water; stir into chicken mixture. Boil and stir 1 minute. Serve over rice. Makes 4 servings.

Spicy Fish Fillets Categories: Fish, Chicken Yield: 6 servings 6 oz Fish fillets such as -flounder, sole or cod 1 Egg, beaten 1/2 c (2-oz.) grated Parmesan -cheese 1/2 c Cornflake crumbs 1/4 ts Ground red pepper

Preheat oven to 450 F. Dip fish in egg; coat with combined cheese, crumbs and red pepper. Place in greased shallow baking dish. Bake 5 to 10 minutes or until fish flakes easily with a fork. Serves 6. Variation: Substitute boneless, skinless chicken breasts for fish, decrease temperature to 400 F., bake 15 to 20 minutes or until tender.

Spicy Fried Chicken Categories: Chicken Yield: 4 servings Frying chicken (2 1/2-to-3 -lb), cut into serving -pieces 1 c All-purpose flour 1 ts Salt 1/2 ts Garlic powder 1 1 1 1/4 1/2 1 ts ts ts c Paprika Black pepper Poultry seasoning Milk Egg, lightly beaten Shortening or oil for frying

RINSE CHICKEN PIECES under cold running water, and pat dry on paper towels. In a paper or heavy plastic bag, mix the flour with the salt, garlic powder, paprika, pepper and poultry seasoning. Mix milk with egg in a shallow bowl. Shake a few chicken pieces at a time in the bag of seasoned flour. Roll them in the egg mixture, and then shake them again in the flour. Allow them to sit for 10 minutes so the flour will adhere to the pieces. To pan fry, melt shortening or pour oil in a heavy, deep-sided skillet to a depth of 1/2 to 1 inch. Heat to 365F. Add the chicken pieces, being careful not to crowd the pan, and brown the chicken on all sides. Reduce heat to 275 F and continue to cook until the chicken is tender. It will take about 30 minutes for white meat and 40 minutes for dark meat. Turn several times during the cooking using tongs, and drain on paper towels. To deep fry, heat shortening or oil in a deep fryer to 365F. Cook chicken for 15 minutes for white meat and 18 minutes for dark meat. Drain on paper towels, and serve immediately. Serves 4.

Spicy Glazed Oriental Wings Categories: Chinese, Chicken, Wings Yield: 1 servings 1 2 2 2 1 1/2 lb Chicken Wings tb Oil Garlic Cloves, chopped fine tb Brown Sugar ts Dried Mustard Red Pepper Flakes to taste 1/4 c Beer 2 tb Low Salt Soy Sauce 1/2 ts Sesame Oil (opt) Sesame Seeds (opt)

Lay wings in a single layer and brush with oil and bake 1 hour in a preheated 375oF oven. In a lightly greased skillet, add garlic, brown sugar, red pepper flakes, dried mustard and soy sauce. Heat and add beer. Add baked wings and raise heat and simmer hard cook about 10 minutes until coated and well glazed. Sprinkle with sesame oil and seeds.

Spring Chicken Maryland Categories: Chicken Yield: 12 servings 3 6 1/4 1/2 1/8 3 Broiler/fryers, cut up Cooking oil Flour Salt Pepper Salt pork 1/2-inch thick, -cut in square dice Pinches nutmeg Melted butter Cream or evaporated milk Paprika Parsley sprigs for garnish

tb c ts ts sl

3 3/4 c 3 c

A specialty of dining-car chefs during the Golden Age of Pullman travel that well deserves its fame. Easily divided. Cut chicken into quarters. Brush with oil and dredge with flour, salt, and pepper. Fry salt pork until brown. Add nutmeg. Place chicken on top of pork (without draining off fat) and baste with melted butter. Cover skillet and cook about 30 minutes over medium-low heat until tender. Turn chicken pieces over. Add 1 cup cream, turn heat up to medium, and cook uncovered to let cream cook down. When sauce is fairly thick, add another cup cream, cook as before until thickened, and add the last cup cream. Cook until thick. To serve, spoon cream gravy over chicken pieces, sprinkle with paprika, and garnish with parsley sprigs. Serves 12.

Steamed Chicken and Beancurd Categories: Chicken Yield: 4 servings 1 2 3 1/2 1 1 1/4 c c ts tb tb ts Chicken meat, minced Beancurd, mashed Egg whites Ginger juice Gin Peanut oil Salt 1/2 1 1 1/2 1 Five-spice powder Sugar Carrot Stock Sesame oil Cornstarch paste 3 lg Cabbage or lettuce leaves ts pn lg c ts

Preparation: All mixing can be done in food processor. Or, use cleaver to finely mince chicken and mash beancurd. In bowl, combine egg whites, oil, ginger juice, gin, salt, five-spice powder and sugar; stir to breakdown egg and blend. Add chicken and beancurd; mix thoroughly. Dip cabbage leaves in boiling water to make limp. Wash and peel carrot; slice thinly on bias. Steaming: Place limp leaves in shallow bowl. Arrange carrots on leaves in decorative pattern. Pack chicken/beancurd mixture tightly in bowl to fill it. Steam for about 40 minutes at medium boil. Steaming will make mixture very smooth and firm (avoid over-steaming, which causes beancurd to become dry and hard). When ready to serve, turn out on serving platter; gently remove leaves; cover with glaze. Glaze: Heat stock in saucepan; when hot, add cornstarch paste to thicken. When ready to use, reheat and add sesame oil; pour over dish. Serves 4.

Steamed Chicken Categories: Chicken, Text, 1941

Yield: 6 servings Prepare chicken as for roasting. Rub inside and outside with salt and pepper. Rub outer surface with melted butter. Place in steamer. Steam until tender. If desired, steamed chicken may be brushed with melted butter and browned in hot oven.

Stewed Chicken and Noodles Categories: Chicken, Pasta Yield: 6 servings 2 1/2 4 c 1 2 c 2 ts To 3 - lb. chicken Water Onion Fine,dry noodles Salt 1/8 ts Pepper 1 bn Celery tops,carrot,a sprig -of parsley (all tied together)

Cut chicken into pieces. Add water, salt and seasonings. Bring to a boil; remove scum and simmer chicken until tender, about 3 to 4 hours. Remove bunch of vegetable seasonings. Add noodles to chicken and simmer 15 minutes. Add pepper and more salt, if necessary.

Sticky Chicken Categories: Chicken Yield: 4 servings 8 Half chicken breasts w/bone 12 oz Jar apricot preserves 8 oz French or russian dressing 1 Env. onion soup mix

Place chicken in pan that just fits the breasts without too much overlapping. Mix other ingredients together well and pour evenly over chicken. Bake in 325 oven for 1 hour. Check after 45 minutes, if chicken is getting too brown, place foil tent over it for last 15 minutes. Serve with rice.

Stir Fried Chicken and Apples Categories: Chicken Yield: 4 servings 2 1/3 2 2 x c ts x Whole Chicken Breasts * Honey Curry Powder Apples, Peeled & Chopped 3 tb Oil Stalk Celery, Sliced 1/4 c Raisins 3 tb Chopped Parsley

* Skinned and bones removed. ~------------------------------------------------------------------------Cut chicken into cubes and place in bowl. Combine honey and curry and mix thru chicken. Stir in apple slices. Heat oil in heavy skillet over high heat. Saute celery for 1 minute. Add apple mixture and stir fry 3-4 minutes, just until chicken is no longer pink. Add raisins and parsley, stir well and serve over rice.

Stir Fried Island Chicken/peanut Garlic Sauce Categories: Chicken, Sauces Yield: 4 servings

-------------------------------FOR THE SAUCE------------------------------2 ts Creamy peanut butter 1 ts Minced garlic 2 tb Fish sauce 1 ts Red curry paste 2 tb Chicken stock ------------------------------FOR THE CHICKEN-----------------------------3 tb Peanut oil 1 c Chopped yellow summer squas 3 ts Minced garlic 1 c Bean sprouts 1 1/2 ts Minced fresh ginger 8 tb Chopped roasted peanuts 9 oz Boneless chicken,diced 3 tb Chicken stock,optional 1 c Chopped carrots 4 ts Chopped fresh coriander 1 c Chopped zucchini ( cilantro ) Put the peanut butter into a blender,and add the fish sauce and stock.Blend well.Add the garlic and curry paste,and blend until smooth. In a wok,heat the peanut oil until very hot.Add the garlic and ginger,and stir fry a few seconds.Add the chicken.When cooked halfway,add the carrots,and stir fry a minute or two.Continue adding the vegetables,stirring a minute after each one.Stir fry one or two minutes.. Add the peanuts and sauce,and mix well.If the sauce is too thick,add the stock.To serve,sprinkle coriander over each portion.Serves 4. NOTE: Red curry paste and fish sauce are sold in ethnic aisle of many large supermarkets,or asian markets.WE increased the amount of chicken to 12 ounces......

Stir Fry Chicken with Tomatoes Categories: Chicken Yield: 4 servings 3 md Tomatoes 2 Chicken breasts (8 oz. -each),halved,skinned,boned 3 tb Cornstarch,divided 1 1/2 ts Salt,divided Ground black pepper 3 1 1 3/4 1/2 1/4 tb md c c c ts Salad oil,divided Onion,sliced Diced green pepper White wine Water Garlic powder

Remove cores from tomatoes. Cut each tomato into eight wedges; set aside. Cut chicken into 1/2" wide strips (For easy slicing, partially freeze cornstarch mixed with 1/2 teaspoon of the salt and dash black pepper.) In a large skillet, heat 2 tablespoons of the oil until hot. Stir fry chicken until golden brown on all sides, about 5 minutes. Remove with a slotted spoon to a bowl; set aside. Add onion to skillet; stir fry for 1 minute. Add green pepper; stir fry until vegetables are crisp tender, about 3 minutes Remove with a slotted spoon to bowl with chicken; set aside. Add reserved tomato wedges; stir fry for 1 minute; remove to bowl with chicken. Add remaining 1 tablespoon oil to skillet; heat until hot. Stir in remaining 1 tablespoon cornstarch. Blend in wine, remaining 1 teaspoon salt and garlic powder. Cook and stir until sauce thickens, scraping particles clinging to the bottom of the skillet. Return chicken and vegetables to skillet; simmer until heated through, about 1 minute. Serve over steamed rice or shredded lettuce,if desired. Serves 4.

Stir-Fried Chicken & Apples Categories: Chicken Yield: 4 servings 2 2 3 1/4 x ts tb c Whole Chicken Breasts Curry Powder Oil Raisins * 1/3 c 2 x Honey Apples, peeled & chopped Stalk Celery, sliced 3 tb Chopped Parsley

* skinned and deboned Cut chicken into cubes and place in bowl. Combine honey and curry and mix thru chicken. Stir in apple slices. Heat oil in heavy skillet over high heat. Saute celery for 1 minute. Add apple mixture and stir fry 3-4 minutes, just until chicken is no longer pink. Add raisins and parsley, stir well and serve over rice.

Stir-Fried Diced Chicken with Peanuts Categories: Poultry, Chicken Yield: 2 servings 8 oz Chicken Breast 1/2 Cabbage 2 tb Fried Peanuts 2 Chilies 5 c Oil 1 tb Chili Nam Yuey 2 ts Salt

Slice Chicken breast on a slant. Pat with the flat side of the Chinese cleaver. Dice. Rinse cabbage. Remove hard stems. Cut into 3/8" squares. Remove skin from the fried peanuts. Crush to small granules. Rinse chilies. Mince. Heat oil in a wok. Fry diced chicken and diced cabbage briefly. Remove when the color of the chicken changes. Save 3 tb oil in the wok. Stir fry Chili Nam Yuey for a few seconds. Add diced chicken and cabbage. Mix well. Add the crushed peanuts, minced chilies and salt. Stir fry well. Remove and serve. Note: Szechuanese pickled cabbage and chilies can be used to replace cabbage and chilies. This dish will taste even better because of the unique special flavour of Szechuanese pickles. You can replace peanuts with pine seeds if this dish is served at a banquet.

Stir-Fried Chicken with Chilies and Peanuts Categories: Chicken Yield: 3 servings 2 ts Soy sauce 1 1/2 ts Corn starch 1 Clove garlic, minced 1 Piece fresh ginger, minced -(1/2-inch long) 2 Whole chicken breasts, -boned, skinned, Halved, and diced 1 4 8 1 1 1/2 1 c Skinless raw peanuts Dried red chilies Dried Japanese mushrooms Green onions, sliced Rice wine vinegar Sugar Oriental sesame oil Freshly steamed rice

bn ts ts ts

1/4 c

Peanut oil

Combine soy sauce, corn starch, garlic and ginger in a medium bowl; mix well. Add diced chicken, tossing to coat evenly. Let stand at room temperature for 15 minutes. Soak dried mushrooms in hot water for 15 minutes; drain well and thinly slice. Heat oil in wok over high heat. Add peanuts; stir-fry until golden brown. Remove peanuts with slotted spoon and set aside. Add chilies and stir-fry until browned; remove with slotted spoon and set aside. Add chicken, with marinade and stir-fry for 2 minutes. Blend in mushrooms, onion, vinegar and sugar; stir-fry for 1 minute. Return peanuts and chilies to wok, blending well. Add sesame oil and continue cooking for 1 minute. Serve immediately over freshly steamed rice. Makes 3 to 4 servings.

Stir-Fry Chicken Categories: Chicken Yield: 6 servings Chicken Breasts, halved, -skinned, boned and pounded -to 1/4 inch 2 tb Cooking Oil 1/3 c Shallots, sliced 1/3 c Carrots, diced 1/3 c Celery, diced 1/3 c Dry White Wine 1/2 c Chicken Broth 2 2 tb Parsley, finely chopped 2 tb Fresh Basil, finely chopped -OR 2 ts Dried Basil 1 ts Worcestershire Sauce 1/4 ts Pepper 1 tb Cornstarch 2 tb Cold Chicken Broth

In a skillet or wok, saute' chicken in oil for about 2 minutes on each side. Transfer to a heated platter, cover and keep warm. Add shallots, carrots, and celery to skillet. Saute over medium heat for about 3 minutes, adding more oil if necessary. Stir in next six ingredients, bring to a boil and simmer 2 minutes. Stir together cornstarch and chicken broth. Add to vegetables and stir until thick and bubbly. Return chicken to skillet and heat thoroughly. Serve with hot cooked pasta, such as ziti.

Stir-Fry Chicken with Walnuts Categories: Chicken, Pork Yield: 6 servings 1 2 2 1 1/2 Chicken breast Fresh ginger Cornstarch Walnuts Salt Oil for deep frying Sherry Oil Bamboo shoots Chicken stock

sl ts c ts

1 2 1/2 1/4

tb tb c c

1. Skin and bone chicken; dice in 3/4 to 1-inch cubes. Combine cornstarch, salt and sherry. Add to chicken and toss gently to coat. Let stand 15 minutes, turning occasionally. 2. Dice bamboo shoots. Mince ginger. 3. Blance walnuts. Heat oil and deep-fry walnuts until golden. Drain on paper toweling.

4. Heat remaining oil. Add ginger and stir-fry a few times. Add chicken and stir-fry a couple of minutes until it looses its pinkness. 5. Add bamboo shoots; stir-fry 1 minute more. 6. Stir in stock and heat quickly. Then cooked covered, 2 to 3 minutes over medium heat. 7. Stir in walnuts only to heat through. Serve at once. * Variations: 1. Substitute cashews for walnuts. 2. Substitute any of the following for bamboo shoots: diced; 1/2 cup mushrooms, 1/2 cup celery, 6 water chestnuts or 1 medium onion. 3. In step 1, toss the chicken in a mixture of 1 Tab soy sauce, 3 Tab sherry, 1/2 tsp sugar and 1/2 tsp salt. Let stand 30 minutes, turning occasionally. Then drain, reserving marinade. Before stir-frying dredge chicken in cornstarch; then dip in beaten egg. Add remaining marinade in step 6. 4 to 6 servings

Stuffed Breast of Chicken Categories: Chicken Yield: 4 servings 3 2 6 1 1 1/4 1/4 lb Broiler-fryer chicken,cut up Slices white bread Sprigs parsley Egg,beaten ts Salt ts Ground pepper ts Ground savory 2 1 1 1/2 1 1 tb ts c c tb ts Butter or margarine,melted Flour Dry white wine Water Cornstarch Instant chicken bouillon

Remove skin from chicken thighs, drumsticks, wings and back with sharp knife, reserving thigh skin. Cut meat from thighs, drumsticks, wings and back. Grind cut chicken, bread and parsley through fine blade of meat grinder; mix with egg, salt, pepper and savory._ Heat oven to 400'. Remove chicken breasts from bones. Cut each chicken breast in half. Loosen skin from cut side of each breast half with sharp knife, forming pocket. Fill pocket with stuffing; fold skin down to cover stuffing. Use reserved thigh skin to help cover stuffing if necessary._ Place in buttered baking dish, 10x6x2 inches. Brush with melted butter; sprinkle with flour. Pour wine over chicken. Bake uncovered until chicken is done, about 35 minutes. Remove chicken to warm platter. Keep warm while preparing sauce._ Pour liquid remaining in baking dish into 1-quart saucepan. Stir water into cornstarch; pour into liquid. Stir in instant bouillon. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute. Pour sauce over chicken._

Stuffed Chicken Categories: Chicken, Pork Yield: 4 servings

4 1 1/2 5 1 1/2

Chicken legs & thighs -(attched) Tbl. Dijon mustard Tbl. lemon juice Tbl. Worchestershir sauce

3/4 c Bread crumbs 2/3 lb Good italian sausage 1 Hard boiled egg (finley -chopped)

Boning the legs...... Turn 1 leg upside down so that the skin side is flat against te counter top, there will be no skin covering the exposed part ot the thigh which you are looking at. Cut a slit through the meat of the thigh down the length of the thigh bone in order to expose it. Scrape the meat away from the bond, turning it a bit with each scrape until the bone is completely free of flesh. At the point where the thigh meets the leg there is a rather large knobby joint. Cut around it with a pointed knife tip (this job needs good knives) to free the joint from the meat. Next, begin scrapping the meat from the leg, don't cut a slit down the side but rather start scraping the meat from the leg just below the joint, roating it as you go, so that you are working the meat in one pice down toward the bottom (or ankle) much like taking off a pants leg. When you reach the knobby joint at the bottom pull the meat back up around the leg and lay the leg in front of you. With the back side of a large knife wack the leg bone through the skin, just above that lower joint to break it. Then pull the bone out and dispose of it, leaving the very end of it in the leg to act as a kind of 'stopper' for the filling. Marinating, Stuffing and Cooking: Mix the mustard, lemon juice and Worchestershir sauce. Put the chicken legs in a pan or bowl and pour the mixture over them. Let stand at least 4 hours (better over night) in the refrigerator. Remove the marinated legs from the liquid and mix the bread crumbs, eggs and sausage togeather. Stuff the legs with this mixture being careful to allow room for expansion in the leg. The thigh should be 'sewen' togeather with a couple of toothpicks or a wooden skewer to hold the filling in. Cook the stuffed chicken legs over hot coals (or 6 in. under a hot broiler) for about 25-30 minutes, turning when 1/2 done. Baste them with left-over marinade twice durning the last 10 minutes. Dinner is served (Makes 4 servings)

Succulent Southern Fried Chicken (Claiborne) Categories: Chicken, Southern Yield: 8 servings Chickens (about 1 1/2 to 3 -pounds each) 3 To 4 cups milk 1/2 ts Hot red pepper sauce 2 c Flour 2 1 4 1 1/4 tb ts lb lb Salt Ground black pepper Lard OR 2 cups corn oil Butter

PREPARATION: Cut each chicken into 8 pieces and put in a large bowl. Add enough milk to cover and stir in the red pepper sauce. Refrigerate for 1 hour. (Can cover and refrigerate overnight.) In a flat dish, mix the flour with the salt and pepper. (Can cover and set flour mixture aside overnight.) COOKING AND SERVING: In a large frying pan, heat lard and butter to about 225F, being careful not to burn the butter. Dredge half the chicken pieces in the flour mixture and add to the hot oil, skin side down. Fry until golden brown on one side, about 8 minutes. Turn the chicken, reduce heat, and continue frying until golden brown, 15 to 20 minutes longer. Repeat

with remaining chicken. Serve hot or at room temperature. (Can set cooked chicken aside for up to 8 hours.) Makes 8 servings.

Sunday Chicken Categories: Chicken Yield: 6 servings 2 1 1/3 1 x pk c pk Frying Chickens Wild and Long Grain Rice Dry White Wine Dry Onion Soup Mix 1 cn Cream of Mushroom Soup 1 cn Water 1/2 c Instant Rice

Wash chickens and cut up. Mix together in 13x9 inch glass baking pan; wild rice, instant rice, mushroom soup, water, wine and half the onion soup mix. Arrange chicken pieces on top of rice mixture and sprinkle with remaining onion soup mix. Cover dish tightly with heavy foil. Bake for 2 1/2 hours at 350 degrees. Do not peek. When done, you may add a little water or wine if rice is too dry.

Supper Omelet with Chicken Sauce Categories: Eggs, Chicken Yield: 6 servings 6 1/3 1/4 1/8 1 Eggs Milk Salt Pepper Butter or margarine SAUCE Diced cooked chicken 2 oz can chopped mushrooms 2 2 2 1 2 2 1/4 1 tb tb ts tb tb tb ts c Chopped Chopped Chopped Chopped Butter Flour Salt Milk green pepper pimento chives ripe olives

c ts ts ts

1 c 1 OMELET

Make cream sauce with butter, flour, salt and milk. Add chicken, mushrooms, green pepper, pimento, olives and chives. Heat thru. Keep warm. (This is the original sauce: Or use 1 can condensed cream of chicken soup, adding mushrooms, green pepper, pimento, olives and chives.) Beat eggs slightly, beat in milk and seasonings. Heat butter in non-stick skillet, pour in omelet mixture and cook slowly. Run spatula around edge, lifting to allow uncooked portion to flow underneath. When egg is just cooked but still shiny, loosen edge, roll or fold one half over. Serve on warm platter with sauce.

Supremes De Volaille Polignac (Chicken Breasts) Categories: Chicken, Entertain, Sauces Yield: 6 servings 3 Chicken breasts -skinned and halved -dampened towel, stems -removed and both caps

1 ts Lemon juice, fresh -strained Salt 4 tb Butter, clarified White pepper, freshly ground 1 tb Butter, unsalted 2 tb Butter, unsalted -chilled and cut into -1/2 inch bits 2 tb Lemon juice, fresh, strained 1/4 lb Mushrooms, fresh -trimmed, wiped with a

-and stems cut into 1/8 -inch wide julienne strips 1 lg Truffle, black -Thinly peeled, sliced -1/8-inch thick, and cut -into 1/8-inch wide strips 1 1/2 tb Flour 1 c White chicken stock Or: 1 c Chicken stock, canned -chilled then degreased 1 c Heavy cream

Preheat oven to 450*F. Remove the breast bones from the chicken pieces. With paper towels pat the chicken breasts completely dry and rub them on both sides with 1/2 teaspoon of lemon juice, a little salt and a few grindings of white pepper. In a 12-inch saute pan or heavy skillet with an ovenproof handle, warm the clarified butter over moderate heat for about 10 seconds. Add the chicken and, turning frequently with tongs or a slotted spatula, saute until the pieces are firm and white, but do not allow them to brown. Remove the pan from the heat and cover it with a lid or foil. Then cook the chicken breasts in the middle of the oven for 7 to 8 minutes, or until they are tender and show no resistance when pierced deeply with the point of a small skewer. Arrange the chicken on an ovenproof platter. Reduce the oven heat to the lowest point. Place the pan over moderate heat on top of the stove and add the mushroom and truffle strips and 2 tablespoons of lemon juice. Stirring constantly, cook for 3 minutes. With a slotted spoon, remove the mushrooms and truffle strips from the pan and scatter them over the chicken breasts. Cover the platter with foil and keep the chicken warm in the oven while you prepare the sauce. With a wire whisk, stir 1 tablespoon of butter into the liquid remaining in the pan. When the butter melts, add the flour and continue to whisk over moderate heat until it is completely absorbed. Pour in the chicken stock and still whisking constantly, cook over high heat until the sauce comes to a boil and thickens lightly. Reduce the heat to the lowest possible point and simmer for 8 to 10 minutes. Then pour in the cream in a slow, thin stream and, stirring frequently, continue to simmer until the sauce is reduced to about 1 cup. Remove the pan from the heat and swirl in the 2 tablespoons of chilled butter bits and the remaining 1/2 teaspoon of lemon juice. Taste for seasoning. Strain the sauce through a fine sieve directly over the chicken to mask it completely. Serve at once.

Supremes En Vermouth Categories: Chicken Yield: 6 servings 3 1 1 1/4 lg sm pk lb Chicken Breasts Sour Cream Pepperige Farm Herb Stuffing Butter, Melted 1/4 c Vermouth, Dry 1 cn Cream Of Mushroom Soup Light Cream

Skin & bone chicken breasts, cut each in half and dip in sour cream. Roll in bread crumbs, roll up and place in greased baking pan. Drizzle with melted butter and vermouth and bake at 350F for 40-45 minutes. Sauce: Serve with a sauce made of 1 can condensed Cream of Mushroom (or cream of chicken or both) soup diluted with half a can of light cream and a vermouth and heated to bubbling.

Sweet & Sour Chicken Categories: Chicken, Crockpot Yield: 4 servings 1 Carrot, cut in pieces 1 Green pepper, cut in pieces 1 Med Onion, quartered 2 tb Tapioca, quick-cooking 4 Chicken breasts, boned 8 oz Pineapple chunks, canned 1/3 c Dark brown sugar, firmly - packed 1/3 1 1 1/2 2 1 c tb ts ts tb ts Red wine vinegar Soy sauce Chicken bouillon, instant Garlic powder Ginger-root, fresh, minced Dried cilantro or 10 leaves Fresh cilantro Rice, hot cooked

For crockpot cooking -Put vegs.in bottomof crockpot. Sprinkle tapioca over vegetables. Place chicken atop vegs.Combine all other ingreds. Except rice in a small bowl. Pour over chicken. Cover crockpot and turn to low and cook for 8-10 hours. Before serving make rice. Serve over rice. Leftovers can be reheated in microwave. To cook in oven Put vegetables in bottom of a greased pan. Sprinkle vegs. with tapioca. Add chicken to pan. Combine all other ingreds. except rice in a small bowl. Pour over chicken. Cover pan tightly with foil. Bake in 300 deg. oven for 2 hours. Before serving make rice. Serve over rice. Leftovers can be reheated in microwave. *You can also use 2 T. chopped candied ginger. Connie: Hope you'll enjoy this.

Sweet and Spicy Cashew Chicken Categories: Chicken, Spicy Yield: 2 servings 2 Servings 1 Egg white, lightly beaten 1 tb Gin 1 ts Cornstarch 1 Chicken breast, skinned, -boned and cut into 1-inch Pieces 3 1/2 tb Peanut oil 1 Garlic clove, minced 1 tb Minced fresh ginger 1 md Green bell pepper, cored and -cut into 1-inch Pieces 3 Dried red chilies 3 tb Hoisin sauce 12 Snow peas, strings removed 2 oz Unsalted roasted cashews

Blend egg white, gin and cornstarch in small bowl until smooth. Add chicken and stir to coat. Marinate at room temperature 20 minutes. Drain chicken, discarding marinade. Heat 2 Tbs oil in wok or heavy medium skillet over medium-high heat. Add garlic and ginger and stir until golden, about 30 seconds. Add chicken and stir until just beginning to brown, 2 to 3 minutes. Remove chicken; keep warm. Heat remaining 1 1/2 Tbs oil. Add green pepper and chilies and stir until chilies darken, 2 to 3 minutes. Discard chilies. Add 2 Tbs hoisin sauce and stir 1 minue. Add chicken, remaining hoisin sauce, snow peas and cashews and stir until heated through, 2 to 3 minutes. Serve chicken immediately.

Sweet and Spicy Chicken Categories: Chicken Yield: 6 servings

1/2 1/4 2 2

c c tb tb

Apricot preserves French dressing Finely chopped onion Lemon juice

1 tb Packed brown sugar 1/4 ts Pepper 2 Broiler-fryer chicken (about -2-1/2 lbs each), cut up

Preheat grill for 10 minutes. In samll bowl, blend all ingredients except chicken. Set aside. Grill chicken at low with hood closed until meat near bone is not longer pink, 35-45 minutes, turning pieces over and rearranging frequently. Brush with sauce during last 15-20 minutes of grilling. Serves 6-8.

Sweet and Tangy Almond Chicken Categories: Chicken Yield: 4 servings Skinless, boneless chicken -breast halves 1/4 c Light molasses 1/4 c Dijon mustard 1 md Garlic clove, minced 4 1 1/4 1/2 2 tb ts c tb Minced fresh parsley Grated fresh lemon rind Ground almonds Vegetable oil

Parsley sprigs and lemon slices for garnish Combine molasses, mustard, garlic, parsley, and lemon rind and brush mixture lightly over both sides of chicken breasts. Spread ground almonds on a dinner plate. Carefully dip breasts into almonds. Place breasts on waxed-paper-covered plate and refrigerate for at least 1 hour. Heat oil in large skillet. Saute breasts for 10 to 15 minutes, until lightly browned and cooked through. Garnish with parsley sprigs and lemon slices to serve. Excellent accompanied by buttered parsley noodles or Near East pilaf. Also good made with boned chicken thighs, for those who prefer dark meat. Makes 4 servings.

Sweet Chutney Chicken Categories: Chicken, Chutney, Barbecue Yield: 4 servings 1 1/2 3 1 1 1/2 c tb ts ts ts Jar prepared chutney (8 1/2 -ounces) Orange marmalade Fresh lemon juice Salt Curry powder Ground cumin Freshly ground black pepper, -to taste 1 tb Cornstarch 1 Chicken (3 1/2 to 4 pounds), -cut in 8 pieces Fresh herb sprigs, optional

Start fire in grill, placing rack 4 inches above the coals (see note). Combine chutney, marmalade, lemon juice, salt, curry powder, cumin and pepper in a 1-quart saucepan. Bring to a boil over medium- high heat. Meanwhile, stir cornstarch into 2 tablespoons water until smooth; add to boiling chutney mixture; boil for 1 minute, stirring. Remove from heat and set aside until fire is ready. Place chicken pieces on hot grill rack, skin side down; cook, covered with grill cover, for 15 minutes. Turn pieces over; cook for another 10 minutes. Brush chutney mixture liberally over chicken; cook, covered, for 5 minutes longer until the chicken is golden brown, well glazed and cooked

through. Garnish with herb sprigs, if desired, and serve with grilled onions and a cucumber salad. NOTE: Chicken mnay be baked in oven. Prepare the chutney mixture as directed. Heat oven to 450F. Arrange chicken pieces, skin side down, in a baking or roasting pan; bake for 15 minutes. Turn pieces over; bake for 15 minutes. Brush with chutney mixture and bake for an additional 5 minutes longer until cooked through. Makes 4 to 6 servings.

Szechuan Chicken Categories: Chicken Yield: 4 servings 1/4 c 1/4 c 2 tb 1 2 Light corn syrup Soy sauce Dry white wine Egg white,lightly beaten Whole chicken -breasts,boned,skinned,cut -in 1/2" strips 3 tb Corn oil 1 To 3 crushed dried red -pepper 1 c Unsalted dry roasted peanuts 1/4 c Sliced green onions

In small bowl, stir together corn syrup, soy sauce and wine; set aside. In medium bowl, stir together egg white and cornstarch until well blended.Add chicken; toss to coat evenly. In large skillet or wok, heat corn oil over medium-high heat. Add red pepper;stir fry 10 seconds. Add chicken mixture; stir fry 2 to 3 minutes or until chicken turns white. Stir in peanuts and corn syrup mixture. Stirring constantly, bring to boil over medium heat. Boil 1 minute. Garnish with green onions. Makes 4 servings.

Tabbouleh with Meat Categories: Chicken Yield: 1 servings 8 1/3 1/2 2 1 1/2 1/4 1 1/4 oz Chicken, cubed, cooked c Lemon juice ts Salt Garlic clove c Bulgur wheat c Carrot c Green pepper c Cucumber, chopped 1/3 2 1/8 2 1/2 1/2 1/4 2 c ts ts c c c c Oil Mint, dried Pepper Water, boiling Celery Parsley Green onion Tomato, chopped

Mix oil, lemon juice, mint, salt, pepper and garlic and pour over meat. Marinate 30 minutes. Pour water over bulgur and soak 20 minutes. Drain and squeeze out excess water. Add remaining ingredients except cucumber and tomato and chill for 3 to 5 hours. Add rest before serving.

Taco Chicken Wings Categories: Mexican, Chicken, Wings Yield: 10 servings 2 1/2 lb Chicken Wings 1 Env Taco Seasoning Mix * 2 c Dry Bread Crumbs 16 oz Taco Sauce **

* 1-1/4 oz Old El Paso ** Old El Paso Remove wing tips and discard. Cut wings at joint. Combine bread crumbs and taco seasoning mix; mix well. Preheat oven to 375. Dip each chicken piece in taco sauce then roll in bread crumbs; coat thoroughly. Place on lightly greased baking sheet. Bake for 30-35 mins.

Tallahassee Chicken Salad (Florida Cooking) Categories: Chicken, Poultry, Salads Yield: 4 servings 2 c 1 c Poached Chicken thighs and-breasts, poached. See note Celery, diced. Half a 93/8-ounce jar chow-chow Dash hot pepper sauce Mayonnaise, or as needed to-moisten Garden or Boston lettuce

1/3 c

In a medium-size mixing bowl, combine the chicken, celery, chowchow, and pepper sauce. Mix lightly; add the mayonnaise and mix again. Add more mayonnaise if needed to moisten well. Chill 1 to 2 hours before serving. Line a bowl or platter with greens and spoon the salad onto the greens. NOTE: To poach chicken: Combine 1 pound each of skinned chicken thighs and breast pices in a large skillet with a carrot, peeled and sliced; a rib of celery, cut in chuinks; a small onion, cut in halves but not peeled; pepper, a sprig or two of parsley, and a lemon half. Cover, and simmer 30 to 45 minutes, until juices run clear or golden when the chicken is pierced with a fork. Cool the chicken in the broth. Cut meat off the bone and chop it coarsely. Refrigerate until ready to make the salad. If desired, the broth should be saved for soups or other uses.

Tandoori Chicken (Indian Style) Categories: Chicken Yield: 6 servings 2 lb Chicken legs and thighs 1 1/2 tb Vegetable oil 1/2 ts Red food color Salt to taste 1/2 ts Black pepper 1 To 2 - tsp. garlic powder 1 md Onion(optional) 1 c Yogurt 1 ts Garam Masala 1/2 Lemon or lime,sliced

Peel skin off chicken pieces. Make several cuts into each piece. Wash off clean with paper towel. Mix vegetable oil, food color, all spices and onion, if desired into yogurt. Marinate chicken with mixture 4 or 5 hours, overnight for best results. Bake chicken @ 400 degrees 30 minutes. No need to preheat oven. Keep basting with juice occasionally. If there is excess juice, you may spoon out some. Broil chicken 2 to 5 minutes toward the end. Sprinkle with Garam Masala. Garnish with lemon slices and few leaves of cilantro(optional).

Tandoori Chicken Categories: Chicken Yield: 3 servings To 8 Chicken thighs, skin -off 16 oz Plain low-fat yogurt 1 tb Ground cumin 2 ts Coarse ground black pepper 6 1 1/2 1/2 2 ts ts ts ts Ground cinnamon Ground cloves Salt Paprika

Slash chicken thighs in several places with small knife; place in shallow baking dish; set aside. In small bowl, combine yogurt, cumin, pepper, cinnamon, cloves, and salt. Pour over chicken; turn to coat well; cover. Chill 2 hours or overnight, turning occasionally. Preheat broiler. Place chicken thighs on broiler rack or foil lined jelly-roll pan. Broil 5 to 6 inches from heat, turning occasionally, 25 minutes or until chicken is tender. Place on serving platter; sprinkle with paprika. Makes 3 to 4 servings.

Tandoori Marinade for Chicken Categories: Chicken, Marinade Yield: 6 servings 2 Cloves garlic 1 tb Chopped fresh ginger root 1 ts Ground roasted cumin seeds 1/2 ts Ground cardamom 1/2 ts Red pepper 1 ts Tandoori coloring (or -paprika) 1/3 c Plain yogurt

If you left out the yogurt, you'd have a reasonably dry marinade. Julie also calls for using unseasoned meat tenderizer & lemon juice on the chicken before the above marinade is applied. Hope all of this is of some help.

Tandoori-Style Chicken Categories: Chicken Yield: 4 servings 1 1/4 2 1 1/2 2 1/4 c Plain low-fat yogurt c Safflower oil tb White vinegar 1/2" piece gingerroot, pared Garlic cloves c Loosely packed cilantro -leaves 1 1 1 1 1 3 1/2 tb tb ts ts ts lb Ground cumin Paprika Dry mustard Ground red pepper Salt Broiler-fryer, cut into 8 -pieces

Keywords: Yogurt, Chicken Lemon slices and parsley for garnish (opt.) In food processor or blender container, process all ingredients except chicken; pour into 13 x 9" baking pan. Add chicken, turing pieces to coat well. Cover and chill at least 6 hours, turning chicken occasionally.

Preheat oven to 400 degrees. In same 13 x 9" baking pan arrange chicken in single layer; bake 40-50 minutes or until chicken ir tender. Turn over control to broil; broil chicken 5 minutes until golden. Garnish. Makes 4 servings.

Tangelo Chicken Categories: Chicken Yield: 6 servings 4 Chicken breasts skin removed 2/3 c Tangelo juice 1 tb Honey 1 tb Soy sauce 1 ts Grated ginger.

Combine marinade ingredients in a shallow dish. Add chicken and marinade for several hours. Grill chicken until tender brushing with marinade. Serve with a tossed salad.

Tangy Chicken Salad Categories: Salads, Chicken Yield: 4 servings 1 1/2 2 1/2 c c c ts Pineapple, chunked & drained Plain yogurt Chopped chicken or turkey Curry powder 3/4 1/3 1/2 1/3 c c c c Red grapes, halved Oats, uncooked Sliced celery Dry roasted peanuts

Stir curry into yogurt and add all ingredients except oats and peanuts. Add those immediately before serving and mix. Makes 4 servings at 275 calories each.

Tangy Glazed Drumsticks Categories: Chicken, Spicy, Hot Yield: 4 servings 1 1 1 3 3 1 sm Onion, chopped tb Honey Garlic clove, crushed tb Corn oil tb Catsup tb Tomato paste 2 ts Worcestershire sauce 1 ts Chili sauce 2 pn Five Spice Powder 8 Chicken drumsticks Fresh watercress sprigs (opt Lemon slices (opt)

In a saucepan, combine onion, honey, garlic, 2 tablespoons of oil, catsup and tomato paste. Add Worcestershire sauce, chili sauce and Five Spice Powder and simmer, uncovered, 5 minutes, stirring occasionally. In a blender or food processor, process mixture to a smooth paste. Add remaining oil and stir well. Arrange chicken in a roasting pan. Brush with marinade and let stand 1 hour. Meanwhile, preheat oven to 400'F. (205'C.). Bake chicken in preheated oven 35-40 minutes, turning and brushing frequently with marinade juices. Serve hot or cold, garnished with watercress sprigs and lemon slices, if desired.

Tangy Grilled Chicken Categories: Chicken, Barbecue Yield: 6 servings 2 1 1 1/4 1/4 ts tb ts ts Chickens,about 3 lbs. -each,cut into pieces Salt Hungarian sweet paprika Cayenne pepper Dry mustard 1/2 1/3 2 1/3 1/4 ts c tb c c Freshly ground pepper Water Worcestershire sauce Red wine vinegar Butter,cut into bits Vegetable oil

Place the chicken pieces in a large shallow glass or ceramic dish. In a medium saucepan, combine the dry ingredients with the water. Heat to boiling; remove from heat. Add the Worcestershire sauce and vinegar. Stir in the butter. Pour over the chicken. Let stand 1 hour. Preheat the grill. If using presoaked wood chips or chunks (chips are for gas grills), or other flavorings, sprinkle over the hot coals or lava rocks. Brush the grid lightly with oil. Place the dark meat of the chicken on the grid and cover-cook with the vents open over hot or high heat for 15 minutes, basting often with the extra sauce and turning once. Add the white meat to the grid and continue to cover-cook 15 to 20 minutes longer until both meats are crisp and the juices run yellow when pricked with a fork. Baste often and turn once. (Remove cover and continue to grill if chicken is not crisp enough.) Serve 6 to 8.

Tarragon Chicken Salad with Asparagus Categories: Chicken, Salads Yield: 4 servings Mayonnaise or creamy salad -dressing 2/3 c Minced fresh tarragon 1/4 c Fresh lemon juice, divided 4 Skinless, boneless chicken -breast halves (1 1/2 pounds) 1 tb Vegetable oil 2 ts Coarse ground black pepper 2 c 1 lb Fresh asparagus, trimmed 1/2 lb Fresh spinach leaves, -trimmed 1 lg Ripe pear In a small bowl, whsk -together mayonnaise, -tarragon, and 3 tb Of the lemon juice.

Rub chicken breasts with the oil; sprinkle with pepper. Place chicken on grill about 6 inches from medium coals. Grill, turning once, for 6 to 7 minutes or until tender. (Note: Chicken can also be poached, broiled, or pan sauteed, if you wish.) Cut into 1-inch chunks; place in bowl. Add 1 cup of the tarragon dressing; mix lightly to coat. Chill salad and remaining dressing. In a large skillet, cook asparagus, uncovered, with enough boiling water to cover, 7 minutes or just until tender. Plunge spears into cold water to

stop cooking; drain well and chill. Line a large serving platter with spinach leaves. Mound the chicken salad in the center. Arrange asparagus, dividing evenly on platter. OR: Arrange ingredients evenly on 4 large dinner plates. Slice pear thinly and brush with remaining 1 tablespoon of the lemon juice. Arrange slices, slightly overlapping, attractively on platter or plates. Place remaining tarragon dressing in a small bowl (thin with a little milk if necessary) and pass at table. Makes 4 servings.

Tarragon Chicken with Carrots and Linguine Categories: Chicken, Pasta Yield: 4 servings 6 oz Uncooked linguine 1 c Stock 1 lb Skinned and boned chicken -breast 1 sm Onion, sliced crosswise Carrots, cut into julienne -strips 8 Mushrooms, sliced 1/4 c Minced fresh parsley 1/2 ts Dried tarragon 2

freshly grated parmesan cheese minced scallions, garnish In a large pot, cook linguine until just tender. Drain and set aside. In a large skillet, heat stock over medium heat. Cut chicken into strips 1/2 inch wide and 3 inches long and add to stock. Separate onion slices into individual rings and add to stock. Cook for 7 minutes, stirring frequently. Add carrots, mushrooms, parsley and tarragon. Heat until chicken is cooked through, about 5 minutes. Add linguine and toss to combine. Heat until linguine is hot. Remove to a serving bowl or platter and sprinkle with cheese and scallions. Serve warm. Makes 4 servings.

Tarragon Chicken Salad Categories: Salads, Chicken Yield: 8 servings 1 1/2 c 2 tb 1 tb (4 1/2 Lb. ) Fryer Dry White Wine OR Vermouth Minced Shallots Chopped Fresh Tarragon OR 1 t. Dried Tarragon Crushed Salt Pepper Plain Yogurt 2 c Water 3/4 lb Small New Potatoes Quartered 1 lb Fresh Green Beans 1 tb Safflower OR Other Vegetable Oil 1/8 ts Salt 1/8 ts Pepper 1/2 sm Purple Onion Cut Into Thin Strips

1/8 ts 1/8 ts 1 1/2 c

Remove Giblets & Neck From Chicken. Rinse Chicken & Pat Dry. Place Chicken in A Large Cooking Bag. Seal Bag According To Package Directions. Cut Slits in Top Of Bag. Place Chicken & Bag in A 13 X 9 X 2 Inch Baking Pan. Bake At 350 Degrees For 2 Hours OR Untildrumsticks Move Easily. Remove From Bag & Let Cool. Skin & Bone Chicken; Cut Into 1/2 in. Pieces. Cover & Chill. Combine Wine, Shallots, Tarragon, 1/8 t. Salt & 1/8 t. Pepper in A Small Saucepan; Cook Over Medium Heat Until All Liquid Is Absorbed. Combine Herb

Mixture & Yogrut in A Medium Bowl. Cover & Chill Several Hours. Bring 2 Cups Water To A Boil in A Medium Saucepan. Add Potatoes; Cover, Reduce Heat & Simmer 5 Min. OR Until Tender. Remove Potatoes From Liquid, Reserving Liquid. Set Potatoes Aside. Wash Beans, Trim Ends & Cut in Half. Return Reserved Liquid To A Bowl. Add Beans, Cover, Reduce Heat & Simmer 5 Min. OR Until Crisp- Tender. Drain. Combine Reserved Potatoes & Beans; Add Oil, 1/8 t. Salt & 1/8 t. Pepper, Tossing Gently. Cover & Chill. Combine Reserved Chicken, Yogurt Mixture & Purple Onion. Spoon Into Center Of A Serving Platter. Arrange Potatoes & Green Beans Around Chicken Mixture. About 280 Cal. Per 2/3 C. Chicken Mixture & 1/2 C. Vegetables. (Fat 9.6. Chol. 88.)

Tarragon Chicken Salad with Walnuts Categories: Chicken, Poultry, Salads Yield: 6 servings 3 lb Chicken breasts, poached, -skin and bones discarded -and the Meat torn into shreds (about -4 cups) 2 tb Tarragon white-wine vinegar, -or to taste 1 1/3 1/3 1 c c c tb Finely chopped celery Mayonnaise Plain yogurt Chopped fresh tarragon or 1 -1/4 tsp crumbled dried Walnuts, toasted lightly and -chopped

1 c

In large bowl, toss chicken with the vinegar and celery. In small bowl. whisk together the mayonnaise, yogurt and tarragon and add dressing to the chicken mixture with salt and pepper to taste. Combine salad well. The salad may be made 1 day ahead and kept covered and chilled. Just before serving, stir in walnuts. Serve salad at room temperature or chilled. Yield: Serves 6 Source:

Tarragon Chicken Breasts Categories: Chicken Yield: 4 servings 4 Chicken breast halves with -skin and bones left Intact (about 2 pounds -total) Salt to taste if desired Freshly ground pepper to -taste 1 tb Butter 1 tb Plus 1 Tsp chopped fresh -tarragon or half the Amount dried (2 tsp) 1/2 c Dry white wine 3/4 c Chicken broth, fresh or -canned 1/2 c Heavy cream

Place the chicken breasts on a flat surface and hack off the thin bones at the bottom of each piece. Sprinkle the breasts with salt and pepper. Heat the butter in a heavy skillet large enough to hold the chicken pieces in a single layer. Place the chicken pieces in the skillet skin side down and cook for about 1 minute until nicely browned. Turn the chicken and continue cooking for about 4 minutes. Sprinkle with 1 tablespoon fresh tarragon or half the amount dried (1 1/2 teaspoons) and pour the wine and broth over all. Cover closely and cook for 15 minutes. Transfer the cooked chicken pieces to a serving dish. Reduce the cooking liquid to about 1/2 cup. Add the cream and bring to a boil. Remove the sauce from the heat and pour through a sieve into a saucepan, pressing to

extract as much flavor as possible from the solids. Pour the sauce over the chicken breast pieces and sprinkle with the remaining tarragon. Yield: 4 servings. [ Pierre Franey in The New York Times, Nov 18, 1987 ]

Tarragon-Mustard Burgers Categories: Chicken Yield: 4 servings 1 1/4 2 1/2 4 3 1 1 1/2 lb ts ts x x Chicken or turkey, ground Tomato paste Tarragon, dried Tomato slices English muffins, split & toa Recipe tarragon mustard sauc tb Butter or margarine 1 1/2 1 1/4 1/4 tb tb c ts Dijon mustard Vinegar, tarragon Sour cream, light Tarragon, dried Salt, kosher, add to taste Black pepper, ground, add to Pepper, red, ground, add to

Prepare grill or preheat broiler. In medium bowl, combine chicken or turkey, tomato paste, tarragon, salt & pepper. Form into 4 - 5 burgers and grill or broil 4 - 6 minutes on each side until burgers are cooked through and spring back to the touch. Place a slice of tomato and a burger on top of each muffin half. Top with warm Tarragon-Mustard sauce (recipe below). serve, garnished with sprigs of fresh tarragon if desired. TARRAGON-MUSTARD SAUCE: In top of double boiler blend, 1-1/2 Tbsp butter, 1-1/2 Tbsp Dijon mustard. Remove from heat; add 1 Tbsp tarragon vinegar. Stir in 1/4 cup light sour cream and 1/4 tsp dried tarragon leaves. Season to taste with salt, ground black and ground red pepper to taste.

Teriyaki Chicken Delight Categories: Chicken, Barbecue Yield: 6 servings 6 1/4 c 1/2 ts 1/3 c Frying Chicken Quarters Honey Ground Ginger Medium Dry Sherry 2 tb Vegetable Oil 1/2 c Teriyaki Sauce 2 Garlic Cloves, minced

Cut chicken into smaller portions. Rinse and pat dry. Place in glass bowl to marinate. In small saucepan combine oil, honey, teriyaki sauce ginger and garlic. Bring to boil. Remove from heat and add sherry. pour over chicken pieces. Cover tightly and refrigerate overnight, turning once or twice. Grill, beginning skin side down, 6 to 8 inches from coals; turn every 10 minutes and baste with marinade. Cook for 25 to 30 minutes or until done and well browned.

Teriyaki Chicken Kabobs Categories: Chicken Yield: 4 servings 1/4 c 1/4 c 1/4 c 1 Soy sauce Dry sherry Water Clove garlic, minced 16 oz Whole chicken breasts, -skinned, split, boned and Cut into 1" cubes 6 Lg. green onions, bias

1 ts Gingerroot, grated (or 1/4 -tsp. ground ginger)

-sliced into 1" lengths Cherry tomatoes

Combine soy sauce, sherry, water, garlic and gingerroot. Boil 1 minute; cool. Marinate chicken and green onion in soy mixture 30 minutes at room temperature, stirring once to coat all pieces. Drain; reserve marinade. Alternate chicken and onion pieces on 4 skewers. Broil kabobs 4" from heat 4 to 5 minutes. Place a cherry tomato on end of each skewer. Turn; broil kabobs 4 to 5 minutes longer, brushing occasionally with marinade. Makes 4 servings. 2 lean meat exchanges 1 vegetable exchange

Tex-Mex Roasted Chicken Categories: Chicken Yield: 5 servings 1 1 1/2 1/4 1 ts ts ts ts tb Ground Cumin Chili Powder Basil Salt White Wine Vinegar 1 2 c 1 1/4 c (3 Lb.) Broiler, Coarsley Chopped Unpeeled, Seeded Coarsely Chopped Skinned Zucchini & Tomatoes.

Combine First 6 Ingredients; Stir Well & Set Aside. Remove Giblets & Neck From Chicken & Discard. Rinse Chicken & Pat Dry. Rub Outside Of Chicken With Spice Mixture. Place Chicken, Breast Side Down in A Deep 3 Qt. Casserole. Cover With Wax Paper & Microwave At High 8 To 9 Min. Turn Chicken, Breast Side Up & Microwave Covered With Wax Paper At High 8 To 9 Min. Remove Chicken To Serving Platter.Reserve Drippings in Casserole. Let Chicken Stand Covered 15 Min. Add Vegetables To Drippings; Toss To Coat. Microwave At High 3 To 4 Min. OR Until Crisp-Tender, Stirring Halfway Through Cooking Process.Arrange Vegetables Around Chicken. About 192 Cal. Per 3 Oz. Chicken & 1 1/4 C. Vegetables. (Fat 6.8, Chol. 76)

Thai-Style Grilled Chicken Categories: Chicken, Barbecue Yield: 8 servings 5 tb Thai or Vietnamese fish -sauce (nam pla or nuoc mam) 1/4 c Light brown sugar 1/4 c Canned, unsweetened coconut -milk 2 1/2 Tbsfresh lime juice 2 tb Five-spice powder 2 tb Soy sauce 1 tb Crushed dried Asian chilis -(about 8 small) 1 tb Plus 1 tsp curry powder 3 lb Chickens, quartered, rinsed, -patted dry 8 Leaves of butter lettuce -(Boston, Bibb, etc) 2 md Tomatoes, quartered 2 md Cucumbers, sliced 1/4 inch -thick 1/2 Red onion, sliced and -separated into strips Amerasian Dipping Sauce -(separate recipe)

Servings: 8 Notes: This Asian-influenced dish is from Philipe La Mancusa, the chef at Embarko in San Francisco. He serves the chicken with fried plantains, rice and Singha beer from Thailand. The chicken must marinate for one to two days before grilling.

DIRECTIONS: In a small bowl, mix the fish sauce, brown sugar, coconut milk, lime juice, five-spice powder, soy sauce, crushed chiles and curry powder. Set aside for at least 2 hours. Stir the marinade well. Place the chicken in a glass baking dish and coat thoroughly with the marinade. Transfer the chicken to 2 large, heavy Ziploc plastic bags. Pour in any extra marinade. Press out any air and zip the bags to close. Set aside to marinate at room temperature for 2 hours, then refrigerate for at least 24 hours or up to 2 days, turning the bags occasionally. Light the grill. Cut the chicken wings off at the second joint or fasten the wing tips to the rib cages with metal skewers. The fire is ready when you can hold your hand 7 inches above the coals for at least 4 seconds. Grill the chicken, bony sides down, for 1 1/2 minutes, then turn and grill for 1 1/2 minutes to seal in the juices. Turn the chicken again and grill for about 6 minutes, until the surface meat is firm. Turn and grill for 6 minutes longer. If the fire is too hot, the skin will char, so watch carefully and turn the chicken if necessary. Grill the chicken, turning occasionally, for 17 to 25 minutes longer. It is done as soon as the meat is white throughout and the juices run clear when the meat is deeply pierced. Alternatively, preheat the broiler. Broil the chicken for about 35 minutes, beginning skin-side up and turning every 10 minutes. Serve the chicken on plates or a platter, garnished with the lettuce, tomatoes, cucumbers and red onion. Serve each person 1/4 cup of the dipping sauce in small dishes.

The 101 Garlic Chicken Categories: Chicken, Garlic Yield: 20 servings 10 Whole chicken breasts, -split, boned, and skinned Salt and pepper 2 c 101 Champagne Unpeeled cloves fresh garlic

Place chicken in ungreased baking pan, 12 x 16 or 18 inches. Sprinkle with salt and pepper and pour champagne over. Place garlic cloves around and between pieces. Cover pan with foil. Bake at 350 degrees for 1-1/2 hours. Remove chicken to large serving platter and place garlic around chicken. Tell guests to suck the garlic out of its skin, that it is deliciously sweet. When serving this recipe to guests, invite them into the kitchen to let them count as you place the garlic cloves around the chicken. They won't believe how sweet and delicious the cooked garlic will be until they eat it!

The Mcranch Bar-B-Que Chicken Sandwich Categories: Barbecue, Sandwiches, Chicken Yield: 6 servings 4 Boned chicken breasts 4 tb Oil

Of barbecue sauce (whatever -you like) 1 1/2 c Of whole wheat flour or any -standard chicken Breading 4 tb Butter

1 c

Barbecue spice (available at -any store) 4 Fresh high quality kaiser -rolls 8 Tomato slices 4 lg Washed lettuce leaves

Slightly flatten chicken breasts with mallet or meat cleaver. Submerge the breasts in barbecue sauce, cover and refrigerate for 12 hours. Remove breasts from marinade and throw away the marinade. (It contains chicken blood and uncooked juices). Wipe excess barbecue sauce from breast, shake barbeque spice on both sides of the breast and roll in flour or breading. Be sure that the flour or breading completely covers the chicken so that no frying oil can sneak in and get on the chicken. Heat butter and oil in a straight-sided frying pan and saute the floured chicken breast until cooked. About 2 1/2 minutes per side should do it. Press the chicken breast with your finger. If the flesh feels soft and slightly mushy, it isn't cooked through yet. If the flesh feels firm and bounces back, it is done and ready to eat. Serve open face on toasted kaiser rolls, garnish with lettuce and tomato slices. Serve with barbecue sauce on the side for dunking.

The Vertically Roasted Chicken Categories: Chicken Yield: 4 servings 1 1/2 c 1 tb 1/2 ts 1 3 2 1 OMIT lg tb tb tb Frying chicken (3 to 3 1/2 -Lb) Water Dry white wine Paprika ORIENTAL FLAVORING: Garlic clove, minced Soy sauce Cider vinegar Brown sugar, tightly packed SWEET SPICE FLAVORING: Garlic clove, minced Fresh lemon juice Soy sauce Honey Ground ginger Ground cardamom Ground allspice Ground cumin

1 3 1 1 1/8 1/8 1/8 1

lg tb tb ts ts ts ts pn

wine and paprika from Basic Recipe

Place rack in lowest position of oven; preheat oven to 450F. Mix wine and paprika in a small bowl and set aside. Rinse chicken under cold water and pat dry thoroughly with paper towels. Gently press chicken onto vertical roaster. Set roaster in 8- or 9-inch baking pan. Add water. Roast for 15 minutes. Reduce heat to 375F; roast for an additional 15 minutes per pound. During last 20 minutes of cooking, brush with wine-paprika mixture to aid browning. Carve from the rack and serve immediately. FLAVORING: Mix all of the ingredients of either one together and blend well. Loosen the skin from chicken breast, thighs and drumsticks (do not puncture skin). Rub or spoon sauce under skin and spread evenly. Roast as directed, basting with the pan juices. Makes 4 servings.

Tomato-Herb Chicken Categories: Chicken Yield: 4 servings

1 tb Corn oil 1 c Finely chopped onion 2 Cloves garlic, minced or -pressed 1 cn Tomato sauce (8 oz) 1/2 c Dark corn syrup 1/4 c Dry red wine

1/2 Stp dried oregano 1/2 ts Dried basil 1/2 ts Salt 1/4 ts Ground black pepper 1 Broiler-fryer, cut into -pieces (3 Lbs)

Prepare grill for cooking. Heat oil in saucepan over medium heat. Add onion and garlic; cook, stirring occasionally, until tender, about 2 minutes. Add remaining ingredients, except the chicken. Bring to a boil, stirring occasionally. Reduce heat and simmer for 15 minutes. Grill chicken about 6 inches from medium-hot coals for 30 minutes, turning frequently. Brush with some of the sauce. Continue cooking chicken, turning frequently and brushing with sauce, about 15 minutes more until meat is juicy and tender. Reheat remaining sauce and serve with the chicken. Makes 4 servings.

Tropical Chicken Kabobs Categories: Chicken, Barbecue, Low-cal Yield: 6 servings 1/3 1 1 6 c tb tb x Lime Juice Vegetable Oil Honey Chicken Breast Halves * 12 x Pearl Onions, Peeled 1 lg Green Pepper ** Papaya, Peeled ** 1 1/2 c Fresh Pineapple Chunks

* 4 oz each, skinned, boned, cut into 1 1/2" pieces ** seeded, and cut into 2" pieces ~------------------------------------------------------------------------Combine lime juice, vegetable oil, and honey in a shallow dish. Add chicken; toss gently. Cover and marinate in refrigerator 8 hours or overnight, stirring occasionally. Remove chicken from marinade, reserving marinade. Alternate chicken, onion, pepper, papaya and pineapple on six 12" skewers. Coat grill rack with Pam; place rack on grill over medium-hot coals. Place kabobs on rack, and cook 15-20 minutes or till done, turning and basting frequently with reserved marinade.

Tropical Chicken Salad Categories: Salads, Chicken Yield: 6 servings 2 2 1 1/3 1/2 c x c c c Chicken, White Meat * Apples, Peeled And Diced Pineapple Chunks Chopped Almonds Shredded Coconut 1/4 3 2 3/4 c tb ts c White Raisins (Opt.) Chopped Chutney Curry Powder Mayonnaise

* Cooked and cubed. ~------------------------------------------------------------------------In a bowl, combine chutney, curry, and mayonnaise. Combine all other ingredients in a separate bowl. Stir curry, chutney, and mayonaisse mixture into the chicken mixture. Serve on watercress or lettuce leaves,

with slices of avocado.

Tuna, Salmon, Chicken or Turkey Turnovers Categories: Salmon, Chicken, Poultry, Fish Yield: 5 servings Cooked or canned tuna, -salmon, chicken or turkey 1 c Shredded cheese 1/4 c Chopped celery 1 ts Finely chopped chives, onion -or green onion Mayonnaise, enough to -moisten Preheat oven to 400 degrees. Filling: Sift together the flour, baking powder and salt, then add the shortening or oil and cut it in until mixture is like a coarse meal. Add the milk all at once and stir until it forms a soft ball. Turn the dough out on a floured board and knead lightly 20-25 times. Roll the dough out until it is 1/8 to 1/4 inch thick. Cut into 4-inch squares or rounds and place about 2 1/2 T. filling in the center of each. Fold each square or round over and seal (a little water to moisten helps here). Place on ungreased cookie sheet and bake 15 minutes at 400 degrees, or until turnovers are light brown at the edges. Serve hot, with some of that turkey noodle soup and turkey chef salad <grin -- actually any soup and/or salad>. Serves 5-6 people. Tips and Variations: I prefer a milder cheese (such as Jack or Mozzarrella) to a stronger-flavored cheese (such as Cheddar). The latter tends to overwhelm, while the former does a nice job of taking a back seat to the other flavors present in the filling. Otherwise, use your imagination! Try various appropriate herbs (sage, rosemary or tarragon go well with the poultry) in either the filling or the dough. 1/4 cup of some other vegetable can be added (sugar snap peas are marvelous, and mushrooms do well, too). Try adding 1/4 t. each smoke flavoring and/or dry mustard to the dough. And those of you who save this recipe can take it from there; it's extremely versatile. 1 c Salt and\or Pepper Combine the above. Biscuit Dough 2 c Flour, sifted 1 tb Baking powder 1 1/4 ts Salt 1/4 c Shortening or cooking oil 3/4 c Milk

Turkey - Chicken Salad Sandwiches Categories: Salads, Chicken, Poultry, Sandwiches Yield: 6 servings 1 1/2 1 1/4 2 2 c Cut-up turkey or chicken Hard-cooked egg, chopped c Mayonnaise tb Chopped celery tb Chopped stuffed olives 1 1 1 1/8 1 tb tb ts ts ds Chopped onion Sweet pickle relish Lemon juice Salt Pepper

In medium bowl, combine all ingredients; toss with a fork until well blended. Use as sandwich filling. Makes 6 sandwiches.

Twelve-Boy Curry Categories: Chicken Yield: 6 servings Jim Vorheis tb Butter c Minced onion c Chopped celery To 5 cloves garlic, minced c Flour To 2 Tbsp curry powder, or -to taste 1/2 ts Salt 6 1 1 4 1/2 1 1/4 1 1 1 1/4 1 3 3 ts ts ds c c tb lb Pepper Paprika Of cayenne pepper Strong beef stock Light cream Catsup Chicken, stewed, meat cut -into bite-size pieces

Melt butter in a large skillet. Add onion, celery and garlic and cook over medium heat until onion is limp. Combine all of the dry ingredients and add to the onion mixture, stirring over low heat until blended. Slowly add beef stock and cream and stir until smooth. Add catsup. Cook for 2 minutes then add chicken and heat to boiling point. Let stand 1 hour then reheat. Note: This curry is best if made a day ahead and reheated.

Veal or Chicken Scallops in Tarragon Sauce Categories: Veal, Chicken, Sauces Yield: 6 servings 4 4 1/2 1 1/2 2 2 Veal scallops or Chicken breasts pounded thin lb Thinly sliced mushrooms c Hot chicken broth c Seasoned flour tb 35% cream tb Oil 1 1/2 1 2 Cornstarch White wine Cold water Or more of chopped fresh -tarragon Salt and pepper to taste 1/4 ts Lemon juice ts c tb tb

Preheat the oven to 150 degrees. Coat scallops in flour. Fry in oil a few minutes on each side until browned. Salt and pepper to taste, place in oven to keep warm. Add some butter to the frying pan. Add the mushrooms and cook 3-4 mins. Add the wine and heat on high 2-3 mins. more. Add the tarragon and chicken stock, salt and pepper and heat on medium for 3 mins. Add the creme and continue to heat 1 min. more. Dilute the cornstarch with a few drops of water and add to the sauce. Add the lemon juice and heat gently 2 more minutes. Pour over scallops and serve.

Veal Sausage with Chicken Categories: Veal, Chicken Yield: 6 servings 4 Chicken Breasts, boneless, -skinless 3 tb Olive Oil 8 Cloves Garlic 1 1 Jar 12 Oz. Sweet Red or -Green Pepper Slices Jar 7 Oz. Artichoke Hearts -in brine

2 lb Veal Sausage, cut into 2 -inch pieces

Jar 3 Oz. Capers Freshly Ground Black Pepper

Preheat oven to 350 degrees. Cut chicken into 1 inch strips. In a large skillet heat olive oil over medium heat. Add garlic, chicken and sausage pieces, and saute' until chicken is white. Be careful not to let the garlic burn. Drain and discard the liquid from the peppers, artichokes, and capers. Quarter artichoke hearts, combine with peppers and add to the chicken mixture. Add pepper and toss to combine. Transfer to a large baking dish. Bake for 30 minutes; add capers 10 minutes before serving. Defatted chicken stock or water may be added during baking if more liquid is desired. Serves 6

Velvet Chicken Categories: Chicken Yield: 6 servings 1 1 2/3 3 1/2 Chicken breast, diced Oil Stock Cornstarch Small mushrooms 1 ts Salt 1/4 Inch piece of fresh ginger, -chopped 1 ts Pepper

tb c ts lb

Mix the chicken pieces in a bowl with 1 tsp cornstarch, 1 Tbsp oil, 1/2 tsp salt and 1/2 tsp pepper. Let sit. Pour the boiling stock over the mushrooms in another bowl and stir in 2 tsp cornstarch, 1/2 tsp salt and 1/2 tsp pepper. Quick fry the chicken, over high heat for 30 seconds then add the mushroom mixture and the ginger. Stir constantly until just done, no more than 5 minutes, over medium heat. Serve immediately.

Vermont Spring Chicken Categories: Chicken Yield: 6 servings Chicken, 2 1/2 to 3 lbs., -cut up 1/2 c Butter, melted 1/2 c Maple syrup 1/2 ts Grated lemon rind 1 1 1 1/4 2 ts ds c ts Salt Of pepper Almonds, chopped Lemon juice

Place chicken pieces in shallow buttered baking dish. Mix remaining ingredients and pour evenly over chicken. Bake uncovered 50-60 minutes at 400 F. Baste occasionally. Delicious on a bed of rice

Very Good Fried Chicken Categories: Chicken Yield: 6 servings 2 1/2 lb Fryer, cut up and sprinkled -with salt and pepper 2 tb Evaporated milk 2 tb Water

Pour over chicken ingredients above and marinate about 10 minutes. Dip chicken in bowl of all-purpose flour. Shake off excess flour. Deep fry in Wesson oil at 300 degrees or pan fry on medium (making sure oil is hot before putting chicken in and that chicken is covered with oil at all times). Fry until golden brown. Same recipe may be used for pork chops.

Vidalia Sweet Onion Chicken Breast Casserole Categories: Chicken Yield: 2 servings 1 lg Chicken breast, split and -boned 2 tb Vegetable oil 2 Medium-sized potatoes, -peeled and sliced 2 1 Medium-sized Vidalia sweet -onions, peeled and sliced (10 3/4-oz) can cream of -mushroom soup, undiluted Paprika

Brown breast in oil and drain on paper towel. Oil a 1 1/2-quart casserole. Layer potatoes on bottom; follow with a layer of onions and top with a layer of mushroom soup. Gently, place chicken breast over soup and sprinkle with paprika. Cover tightly and bake at 350 degrees for 1 hour. Yield: 2 servings

Warm Chicken Salad with Wild Mushrooms Categories: Salads, Chicken, Vegetables Yield: 6 servings 3 Whole Chicken Breasts 5 tb Walnut Oil 1 lb Oyster Mushrooms 2 Leeks, Julienned 1 Head Chicory, Washed & Dried 1 Head Radicchio Washed & Dried 1 bn Arugula, Washed & Dried 4 4 1/4 1 1 1 oz oz c tb tb Mache, Washed & Dried Beet Greens Fresh Grapefruit Juice Lime Juice Lemon Juice Pink Grapefruit Peeled, Segmented

--------------------------------FOR GARNISH-------------------------------Lemon And Lime Zest Preheat oven to 350F. Bake chicken for 30 to 40 minutes, until juices run clear. Debone meat; keep warm. Heat 2 tablespoons walnut oil over medium heat; saute mushrooms and leeks quickly, about 1 minute. Remove from pan and keep warm. Divide the greens evenly among 6 plates. Add the citrus juices to the saute pan and reduce by 1/2. Remove from the heat and whisk in remaining walnut oil. Put chicken, leeks, mushrooms, grapefruit on greens; top with dressing and garnish with zest. Serve immediately.

White Fricassee Categories: Chicken, Stews Yield: 6 servings 2 5 c 1 1/4 ts Broilers or frying chickens Water Blade mace Nutmeg Pepper Sherry or unsweetened sherry -extract Cream

1/2 c 1 c

2 Anchovies 1 sm Onion 1 ts Salt

1/4 c 1/4 c 1

Butter Flour Egg yolk

It was either a stroke of genius or an accident which is responsible for the anchovies. The following recipe is taken from "The Carolina Housewife", published in the fifties (18), and long out of print. As you can see from these ingredients, it was published in a time of flourishing hospitality. Juice of 1 lemon Parboil the chickens, and when they are tender remove them from the broth, skin them and cut them in pieces for serving. Return them to the liquor and add the seasonings, including the wine. Stew gently until very tender. Remove the onion and add the cream, the butter and flour well blended, and when this has come to the boiling point add the beaten egg yolk, but do not let it boil. Add the lemon juice, being very careful not to curdle the mixture. Rich as this sauce is, it is suggested that mushrooms, a few capers and oysters shredded in a little of their own liquor may be added. Serve garnished with toast points. This chicken dish has unusual flavor, for the anchovies "melt", leaving no visible trace but a most elusive taste.

Williamsburg Chicken, As Served At London Town Categories: Chicken Yield: 10 servings 1 2 4 1/2 1 2 1 1/2 Envelope Unflavored Gelatin Celery, Diced Chicken, Cooked, Diced Stuffed Olives, Sliced Canned Peas, Drained Lemon Juice Mayonnaise Salt & Pepper To Taste Pecans, Chopped Leaf Thyme Eggs, Hard Cooked, Chopped Chicken Broth Green Grapes For Garnish Oil

c c c c tb c

1/3 c 1/4 ts 2 1 1/2 c

Oil a 10" X 13" pan. Soften the gelatin in a little cold water or chicken broth. Place over low heat and stir until it dissolves. Cool and stir in lemon juice, salt, pepper and thyme. ix well into the broth and mayonnaise. Add all other ingredients (except grapes) and pour into pan. Place in refrigerator overnight or for several hours until set. Decorate with halved grapes and serve over salad greens.

Wine and Mushroom Chicken Categories: Chicken Yield: 4 servings 1 2 1/4 1/8 4 tb tb ts ts Vegetable oil All-purpose flour Pepper Salt Chicken breasts, about 1 -lb., skinned and boned 8 1/3 1 1/2 2 1 oz c ts c tb tb Mushrooms, sliced Chopped onion Dried tarragon Dry white wine Plain low-fat yogurt Chopped parsley

Keywords: Chicken, Mushrooms In large skillet heat oil over high heat. In small bowl, combine flour, pepper and salt. Coat both sides of chicken breasts with flour mixture; satu until golden brown. Remove chicken from skillet and set aside. Reduce heat to medium; saut mushrooms and onion until onion is soft. Add tarragon, wine and chicken; cover and simmer 5 minutes. Turn over chicken and simmer 5 minutes longer until tender; remove chicken to serving platter. Remove skillet from heat and stir in yogurt. To serve, pour sauce over chicken; sprinkle with parsley. Makes 4 servings.

Wok Fried Beer Batter Chicken Categories: Chicken Yield: 6 servings 3 2 c 2 ts 1 ts To 3 1/2 - lbs. chicken Flour Baking powder Tarragon, fried 1/4 ts EACH; salt and pepper 1 Egg, beaten 1 12 oz can beer

Cooking oil or Crisco for deep fat frying Simmer chicken in lightly salted water for 25 minutes. Drain and pat dry with paper towels. Add 3" oil to the wok over medium high heat. Test wok for correct temperature with a cube of bread. It should brown in 60 seconds. Blend flour, baking powder, tarragon, salt and pepper. Add beaten egg and beer. Stir until consistency of cream. Dip chicken into batter a few pieces at a time. Let excess batter drain. Cook chicken 5 to 7 minutes, turning once, until nicely brown. Drain and keep warm. Serves 6 adults.

Working Woman's Chicken and Rice Categories: Chicken, Rice Yield: 4 servings 6 Bonless chicken breasts, -skinned 2 cn Cream of chicken soup 1 cn Cream of mushroom soup 1 pk Rice-A-Roni (Chicken flavor) Salt and pepper to taste

In slow cooker put chicken breast with canned soups, alt and ppper. Cook all day on LOW (approx. 10 hrs. or until chicken is tender). Fix Rice-A-Roni per directions on box. gravy on top. Put on plate and place chicken and

Yogurt Chicken with Garlic Mint Dipping Sauce Categories: Chicken, Garlic, Fresh herbs Yield: 4 servings 1 1/2 c 1 c 4 Plain Yogurt Bread Crumbs Salt & Pepper To Taste Chicken Thighs, Skinned 1 Thin Slice Ginger Root 2 tb Chopped Green Chilies 1 ts Sugar Salt To Taste

Chicken Legs, Skinned Dipping Sauce Garlic Puree From 1 Head 1/2 sm Onion, Coarsely Chopped

3/4 c 1/4 c 1/4 c

Fresh Mint Leaves Fresh Coriander (Chinese) Fresh Parsley Leaves

Preheat oven to 400F. Pour yogurt into wide shallow bowl and set it on your work surface. Season the bread crumbs with salt and freshly ground pepper. Spread crumbs out on a platter and place next to the yogurt. Place a wire rack over a baking sheet and set it aside. Dry chicken pieces. Dip each piece into the yougurt until throughtly coated on both sides. Then roll each piece in the crumbs, pressing the piece in so that the crumbs adhere. Each piece should be evenly coated. Place chicken on the wire rack. Bake for 40 to 45 minutes. To serve, place a piece of chicken on each of 4 small plates. Pour some sauce in a crecent on the bottom edge of each plate around the chicken but not on it. Place the remaining chicken on a platter and pass the remaining souce in a clear pitcher. Serve hot or at room temperature. DIPPING SAUCE: 1 Cup Plain Yogurt. Place all the ingredients in a blender or food processor. Flick the motor on and off until a thin flecked green sauce is achieved. Serve at once.

Yogurt Chicken with Garlic-Mint Dipping Categories: Garlic, Chicken Yield: 4 servings 1 1/2 c 1 c 1 4 4 1 1 1/2 Plain Yogurt Bread Crumbs Salt & Pepper To Taste Chicken Thighs, Skinned Chicken Legs, Skinned Dipping Sauce Garlic Puree From 1 Head Small Onion, Coarsely 4 1 2 1 1 3/4 1/4 1/4 Thin Slice Ginger Root, P tb Chopped Green Chilies, ts Sugar Salt To Taste c Fresh Mint Leaves c Fresh Coriander (Chine c Fresh Parsley Leaves

Servings:

Preheat oven to 400'. Pour yogurt into wide shallow bowl and set it on your work surface. Season the bread crumbs with salt and freshly ground pepper. Spread crumbs out on a platter and place next to the yogurt. Place a wire rack over a baking sheet and set it aside. Dry chicken pieces. Dip each piece into the yogurt until throughtly coated on both sides. Then roll each piece in the crumbs, pressing the piece in so that the crumbs adhere. Each piece should be evenly coated. Place chicken on the wire rack. Bake for 40-45 minutes. To serve, place a piece of chicken on each of 4 small plates. Pour some sauce in a crecent on the bottom edge of each plate around the chicken but not on it. Place the remaining chicken on a platter and pass the remaining sauce in a clear pitcher. Serve hot or at room temperature. DIPPING SAUCE: Place all the ingredients plus 1 cup plain yogurt in a blender or food processor. Flick the motor on and off unti a thin flecked green sauce is achieved. Serve at once.

Yogurt Chicken Categories: Chicken Yield: 4 servings

1/2 2 1 1 1/2 1/4

c tb tb tb ts ts

From: Gaye Levy ** DTXT63A Yogurt; plain Mayonnaise Worcestershire sauce Dijon mustard Thyme Cayenne pepper

1/4 c

Green onions; chopped with -tops 4 Chicken breasts, skinned and -boned 2 tb Lemon juice White pepper Parmesan cheese

Sprinkle chicken breasts with lemon juice and white pepper. Mix all remaining ingredients except parmesan cheese and spread over top. Bake at 350 for 1/2 hour. Drain juices from pan. Sprinkle with parmesan cheese and broil until lightly browned. This dish is rather spicy and exotic tasting but very very easy and very good. Serve with wild rice and brown sugar glazed carrots - your guests will love it. This can be easily doubled, tripled, or whatever.

Yorkshire Country Captain Categories: Chicken, 1941 Yield: 6 servings 1 2 c Three-pound chicken Chicken stock OR 2 cups water and 2 -bouillon cubes Onions, sliced Rice Salt, pepper, and curry -powder c Finely minced onion c Finely minced salt pork tb Butter or butter substitute Almonds c Canned peas Flour

3 3/4 c

1/4 3/4 2 24 2

Cut chicken in pieces. Dredge with salt, pepper, curry powder, and flour. Fry minced onion and pork until golden brown. Add chicken. Brown slowly. Add stock or water and bouillon cubes. Cover. Simmer slowly until chicken is tender. Remove chicken. Combine butter and 2 tablespoons flour. Add to chicken broth. Cook, stirring constantly, until smooth. Season to taste. Arrange chicken on platter. Cover with gravy. Garnish with sliced onions which have been fried until golden brown, shredded almonds which have been toasted in melted butter, peas, and steamed rice. Serve at once. 6 servings.

Zingy Barbecued Chicken Categories: Chicken, Barbecue Yield: 6 servings 1/2 1/2 1/2 1/4 1 c c c c Grapefruit juice Apple cider vinegar Oil Chopped onion Egg 1/2 1/2 1/8 3 ts ts ts lb Celery salt Ground ginger Pepper Chicken pieces

In blender container, place all ingredients except chicken; blend 30 seconds. In small saucepan, pour blended sauce mixture and heat about 5 minutes, until slightly thickened. Remove from heat; dip chicken in sauce, one piece at a time, turning to thoroughly coat. Reserve sauce. Place chicken on prepared grill, skin-side up, about 8" from heat. Grill, turning every 10 minutes, for about 50 minutes or until chicken is tender and juices run clear. Brush generously with reserved sauce during last 20

minutes of grilling. Watch chicken carefully because the egg and sauce can cause the chicken to brown too quickly. Serves: 4

Chicken Indienne Categories: Poultry, Main dish Yield: 4 servings 2 3 1/8 1 3 1/2 2 lb tb ts tb tb c tb Chicken pieces All purpose flour Freshly ground pepper Butter Curry powder Heavy Cream Candied Ginger 3 1 3 1 1/2 1 1 tb ts tb ea c ts ea Fresh lemon juice Salt Oil Large onion, chopped Water Chicken stock base Lime wedges (optional)

Sprinkle chicken pieces with lemon juice and let stand 30 minutes. Pat dry. Mix flour, salt and pepper; dredge chicken pieces to coat evenly. In a heavy skillet with a tight lid, heat oil and butter. Cook chicken, sprinkling with any leftover flour mixture, until browned on both sides. Remove from skillet and set aside. Add onion and cook until golden. Add onion and cook until golden. Add curry powder and cook for 2 minutes. Gradually beat in water and cream, cook until thickened. Add chicken stock base and ginger, stir, and return chicken to skillet. Cover and simmer, turning chicken once, for 40 minutes or until chicken in tender. Transfer to heated platter and surround with lime wedges. Serve with rice.

Banana Split Sundaes Categories: Bananas, Ice cream, Desserts Yield: 2 servings 2 1/4 1 2 oz c x ea Semisweet Chocolate Sweetened Condensed Milk Ice Cream Small Bananas, Quartered 1/4 c Light Corn Syrup 1/4 ts Vanilla 2 tb Unsalted, Roasted Peanuts

Place chocolate in a 2-cup measure. Micro-cook, uncovered, on 100% power for 2 to 3 minutes or till melted, stirring once. Stir in corn syrup, and sweetened condensed milk. Micor-cook, uncovered, on 100% power for 45 seconds to 1 minute or till heated through. Stir in vanilla. Serve warm atop ice cream. Sprinkle with peanuts. Arranged quartered bananas around ice cream.

Pecan Pudding Categories: Nuts, Desserts Yield: 2 servings 1 tb Butter Or Margarine 1/3 c Dark Corn Syrup 1 ea Large Beaten Egg 1/4 ts Vanilla

2 tb Unbleached Flour 1/4 c Chopped Pecans

1/8 ts Baking Powder 1 x Powdered Sugar

In a 15-ounce custard cup micro-cook the butter or margarine, uncovered, on 100% power for 30 to 40 seconds or just till melted. Swirl the butter in the custard cup, coating sides and bottom. Pour the excess butter from the custard cup into the beaten egg. Stir in the dark corn syrup and vanilla. Stir together flour and baking powder. Stir flour mixture into egg mixture. Gently fold in chopped pecans. Pour the pecan mixture into the buttered 15-ounce custard cup. Micro-cook, uncovered, on 50% power for 3 to 4 minutes or till the pecan mixture is just set, rotating the custard cup a half-turn every minute. Sift a little powdered sugar atop. Serve warm with light cream, if desired.

Chili Con Queso Categories: Chili, Appetizers Yield: 2 servings 1/4 1/2 2 1 c c tb x Chopped Onion American Cheese Spread Chili Peppers ** Tortilla Or Corn Chips 1 ts Butter Or Margarine 1 ea Med. Tomato * 1 x Dash Hot Pepper Sauce (Opt.)

* Tomato should be peeled, ceeded, and chopped. ** Chili Peppers should be canned, chopped, green chili peppers. In a small nonmetal bowl micro-cook the chopped onion and butter or margarine, uncovered, on 100% power for 1 1/2 to 2 minutes or till the onion is tender but not brown. Stir in the American cheese spread. Micro-cook, uncovered, on 100% power for 2 to 3 minutes or till the cheese spread is melted, stirring occasionally. Stir in chopped tomato, green chili peppers, and bottled hot pepper sauce, if desired. Micro-cook the cheese mixture, uncovered, on 100% power for 30 seconds to 1 minute more or till the cheese mixture is heated through. Serve immediately with tortilla or corn chips. Makes about 1 cup of dip.

Nutty Cheese Brulee Categories: Cheese, Nuts, Appetizers Yield: 2 servings 4 oz Brie Cheese, Rind Removed OR 1 tb Ice Cream Topping * 5 1/2 oz Camembert CheeseRind Removed 2 tb Broken Pecans Or Walnuts

----------------------------------DIPPERS---------------------------------1 x Flat Bread 1 x Unsalted Crackers 1 x Apple or Pear Slices * Ice cream toppings can be one of the following: Strawberry, Place the Brie or Camembert cheese in the center of a nonmetal plate or small shallow baking dish. Spoon the ice cream topping over the cheese. Sprinkle with pecans or walnuts. Micro-cook, uncovered, on 100% power about 30 seconds or till the cheese begins to melt and lose its shape. Serve immediately with flat pread or unsalted crackers and apple or pear slices.

Irish Coffee Categories: Beverages Yield: 2 servings 1 1/2 c 1/4 c 1 x Warm Water Irish Whiskey Dessert Topping * 1 tb Instant Coffee Crystals 1 x Brown Sugar To Taste

* Dessert topping should be in a pressurized can. In a 2-cup measure combine water and instant coffee crystals. Micro-cook, uncovered, on 100% power about 4 minutes or just till steaming hot. Stir in Irish whiskey and brown sugar. Serve in mugs. Top each mug of coffee mixture with some pressurized dessert topping.

Amaretto Coffee Categories: Beverages Yield: 2 servings 1 1/2 c 1/3 c Warm Water Amaretto 1 tb Instant Coffee Crystals 1 x Dessert Topping *

* Dessert topping should be in a pressurized can. In a 2-cup measure stir together water and instant coffee crystals. Micro-cook, uncovered, on 100% power for about 4 minutes or just till steaming hot. Stir in Amaretto. Serve in mugs. Top each mug of coffee mixture with some dessert topping.

Lemon Spice Tea Categories: Beverages Yield: 2 servings 2 c Warm Water 2 ea Slices Lemon 2 ea Tea Bags 1 tb Honey 2 ea Inches Stick Cinnamon * 1 x Lemon Slices (Opt.)

* Stick cinnamon sould be broken up into small pieces. In a 2-cup measure combine water, honey, lemon slices and cinnamon. Micro-cook, uncovered, on 100% power for about 4 minutes or just till steaming hot. Add the teabags. Cover and steep for 4 minutes. Remove tea bags, lemon slices and cinnamon. Pour into 2 mugs. Garnish with additional lemon slices, if desired.

Cider Snap Categories: Beverages, Fruits Yield: 2 servings 2 c Apple Cider Or Juice 4 ea Thin Apple Slices (Opt.) 4 ts Red Cinnamon Candies

In a 4-cup measure combine apple cider and dnnamon candies. Micro-cook, uncovered, on 100% power for 4 to 5 minutes or till candies dissolve and the cider is steaming hot, stirring once. Serve in mugs. Garnish with apple slices, if desired.

Glogg Categories: Beverages Yield: 2 servings 1 1 1 3/4 2 4 ts ea c ts ea Finely Shredded Orange Peel Whole Clove Sweet Red Wine Raisins Whole, Blanched Almonds 1 1 1/4 1 ea ea c ts Inch Stick Cinnamon, Broken Cardamom Pod, Opened Whiskey Honey

For spice bag, tie orange peel, stick cinnamon, whole clove and opened cardamom pod in cheesecloth. In a 4-cup measure combine wine, whiskey, raisins, honey and spice bag. Micro-cook, uncovered, on 50% power about 6 minutes or till heated through, but not boiling. If desired, cover and let stand at room temperature for 2 to 3 hours to develop more flavor. If wine wine mixture is allowed to stand, micro-cook, uncovered on 50% power about 6 minutes more or till heated through, but not boiling. Remove spice bag. Serve in mugs. Add some almonds to each mug.

Hot Chocolate Float Categories: Chocolate, Ice cream, Beverages Yield: 2 servings 2 c 1 x Warm Water Ice Cream * 2 ea Env. Instant Cocoa Mix

* Ice cream should be one of the following: Chocolate-chip Mint or In a 4-cup measure micro-cook water, uncovered, on 100% power for 4 to 5 minutes or till steaming hot. Stir in the cocoa mix. Pour into two mugs. Top the hot chocolate mixture in each mug with a small scoop of ice cream. Serve immediately.

Hot Buttered Rum Categories: Beverages Yield: 2 servings 2 1 1 1/2 1 tb x c x Brown Sugar Dash Ground Cinnamon Warm Water Lemon Slices (Opt.) 4 ts Butter Or Margarine,Softened 1 x Dash Ground Nutmeg 1/2 c Rum

In a 2-cup measure stir together the brown sugar, butter or margarine, cinnamon, and nutmeg. Stir in the warm water. Micro-cook, uncovered. on 100% power for 3 to 4 minutes or till steaming hot. Stir in the rum. Serve in mugs. Garnish with lemon slices, if desired.

Spagetti Primavera Categories: Main dish Yield: 4 servings 1/2 c 1/2 c Butter Slivered green pepper 1 c 1/4 c Sliced fresh mushrooms Chopped onion

1 1 3/4 1

ea c ts x

Clove garlic crushed Diced seeded tomato Oregano crushed Salt and pepper to taste

1 2 6 1

c tb oz x

Cooked cut up broccoli Chopped parsley Spagetti or Spagettini Grated parmesan cheese

Melt butter in medium frypan. Saute mushrooms, green pepper, onion and garlic until tender. Add broccoli, tomato, parsley and oregano to pan; heat through, stirring occaisionally. Spoon vegetable mixture over spagetti; toss well to coat. Add salt and pepper to taste. Sprinkle each serving with Parmesan cheese.

Fennel and Watercress Soup Categories: Soups, Appetizers Yield: 4 servings 1 1 4 1 1/2 1 tb ea c x c x Butter Small onion, thinly sliced Strong chicken stock Peppercorn, thyme Whipping cream Large bunch watercress 1/2 1 1 1 1 x lb x x ts Large fennel bulb chopped Pototaes, peeled, sliced(4) Parsley, bay leaves Salt and pepper Chopped parsley

Melt butter in heavy saucepan. Add fennel and onion, cook over medium heat until soft but not brown, about 5 minutes. Add potatoes, stock and parsley, bay leaf, peppercorns and thyme enclosed in a small cheesecloth pouch. Simmer 30 minutes then remove. Pass soup through food mill or puree until smooth in a food processor or blender. Pour puree into a clean saucepan, bring back to boil and correct seasoning. Add cream to taste and chopped parsley. Place bunch of watercress in boiling water for 3 to 5 seconds then plunge in cold water. Drain cut leaves from stalks. Place soup in a heated tureen and serve. Makes four 1 1/2 cup servings.

Country Cork Irish Stew Categories: Main dish, Soups Yield: 4 servings 8 1 1 2 1 1 1/2 1 ea tb x c ea c x Samll lamb chops, thawed Vegetable oil Peppercorns, thyme, rosemary Finely shredded cabbage Large leek white thin sliced Celery stalks, diced Chopped fresh parsley 1 1 1 1 12 1 1/2 ea x lb ea ea c Salt and pepper Parsley, bay leaves Potatoes, 3 to 4 medium Medium onion, chopped Small white onions Peas

Season chops with salt and pepper. heat oil in saucepan wide enough to hold all chops in a single layer. Brown on both sides. Spoon off any melted fat and add enough water to cover chops. Bring to a boil and add parsley, bay leaf, peppercorns, thyme and rosemary enclosed in cheesecloth. Lower heat and simmer. Meanwhile, peel potatoes and shape into bite sized rounds. Chop trimmings from potatoes into small pieces. Add potatoes, trimmings, cabbage, onion, well-rinsed leek, white onions and celery to chops and liquid. Simmer 20 minutes then add peas. Add a little more water if needed during cooking. Simmer 10 minutes more or until potatoes are tender. Correct seasoning. Garnish with parsley and serve.

Satay Categories: Main dish, Foreign Yield: 12 servings 40 6 1/4 1 1/2 1/4 ea ea c tb ts ts Wooden screwers Shallots Coconut milk Brown sugar Salt Turmeric 1 1/2 6 2 1 1/4 lb ea tb ts ts Boneless chicken breasts Cloves garlic, peeled Lemon juice Coriander leaves Whole cumin seeds

Soak skewers in cold water for 1 to 2 hours before grilling. Cut meat into 3/4 inch pieces. Place in a medium sized bowl. Iff using variety of meat, place each in a separate bowl. In a food processor or blender whirl together shallots, garlic, coconut milk, lemon juice, sugar, coriander, salt, cumim and turmeric to form a smooth paste. Combine with meat and marinate, covered in the fridge for 1 to 2 hours. Thread onto skewers without crowding, about 4 pieces per skewer. Grill or broil until crisp and browned, but still juicy, about 3 to 6 minutes, turning to cook evenly. Serve with satay kuah sauce.

Satay Kuah Sauce (Spicy Peanut Sauce) Categories: Sauces Yield: 10 servings 1 1/2 5 1 1/4 1/3 2 1/4 ea ea tb ts c c ts Stalks lemon gress Garlic cloves, peeled Hot chilli sauce Turmeric Oil Coconut milk Salt 6 3 2 1 1 1 3/4 ea tb ts tb ts tb c Shallots, peeled Fresh coriander leaves Cumin seeds Water Dried shrimp paste Brown sugar Gr rst unsalted sk peanuts

Peel course outer layer from lemon grass, and remove tough tops. (Save these for a soup stock if desired). Chop tender stalks into 1 inch lengths. Place in workbowl of food processor with shallots, garlic, coriander, hot chili sauce, cumin seeds and turmeric. Whirl to a fine paste, adding water if needed. In a large frying pan over medium setting , heat oil, add lemon grass paste and dried shrimp paste, stirring and frying for about 4 minutes or until mixture emits a wonderously aromatic perfume. Stir in about half the coconut milk and continue cooking, stirring almost constantly, for 8 minutes. Stir in remianing coconut milk, sweeten with sugar and season with salt. Blend in peanuts. Taste at this point to adjust sweetening, salt, and hotness. Thin with more coconut milk or water if desire.

Pickled Mushrooms Categories: Appetizers Yield: 4 servings 4 lb Small mushrooms 1 1/2 tb Salt 4 c Boiling water

----------------------------------MARINADE---------------------------------1 3/4 c Water 15 ea Peppercorns 2 ea Bay leaves 2 1/2 tb Salt

3/4 c

Sugar

3/4 c

Vinegar

Cut the mushroom stems off at the cap level. Place the heads in boiling salted water. Simmer till they sink to the bottom. Strain. Boil marinade water with peppercorns and bay leaves for 30 minutes. Add salt and sugar. Stir till dissolved. Add the vinegar, bring to a boil. Place the mushrooms in small jars. Cover with hot marinade. Close the jars. Keep refrigerated. Use for canapes and salads, or as appetizers. Yields 4 1 fluid pint jars.

Hunters Stew Categories: Soups, Appetizers Yield: 5 servings 4 2 1 1 1 ea lb cn ea c Dried mushroom Sauerkraut 20 oz Tomatoes Bay leaf Coarsely chopped bacon 1/4 1 5 2 1 c ea ea c ea Water Apple, peel, core, sliced Peppercorns Diced Polish sausage Steamed potatoes

Soak the mushrooms in 1/4 cup water for 2 hours. Bring to boil and simmer for 1/2 hour. Slice. Wash the sauerkraut and squeeze it. Add mushrooms and the liquid in which they were cooked. Add the apples, the tomatoes, peppercorns, and bay leaf. Cover and simmer for 1 hour and 15 minutes. Add the meat and the bacon, simmer 1 hour longer. It is best reheated. Served with steamed potatoes or rye bread.

Mushroom Soup Categories: Appetizers, Soups Yield: 8 servings 2 2 4 1 2 1/2 1 ea ea c c tb c lb Carrot Celery stalks Salted water Water Instant flour Sour cream Rhubarb finely chopped 1 2 1 1 1/4 1 1 ea ea lb ea c tb ea Parsley root Onions, sliced Mushrooms, sliced Salt and pepper Cold water Dill leaves Noodles, fine macaroni

Cook the carrots, parsley, celery and 1 onion in 4 cups salted water for 20 minutes. Strain. Cook the mushrooms and second onion in 1 cup water for 10 minutes. Add salt and pepper. Combine with vegetable broth, add the flour mixed with 1/4 cup cold water. Boil. Remove from heat. Add sour cream, dill and parsley. Add noodles, fine macaroni.

Quick Barshch Categories: Appetizers, Soups Yield: 6 servings 2 1 1 1 1/2 ea c ts x c 10 oz cans beef broth Water Sugar Dash of garlic powder Red table wine 2 1 1/8 1 ea tb ts x 1 lb cans red beets Lemon juice Pepper Salt to taste

Patties Dilute the broth using the juice from the red beets instead of water. Put aside the beets for other uses. Add 1 cup water. Cook the barshch for 5 minutes. Season. Add wine. Serve in cups with Patties.

Oriental Rhubarb Jam Categories: Jams Yield: 4 servings 1 lb Rhubarb finely chopped 1/2 ts Five spice powder 1 x Dash hot pepper sauce 3 c Granulated sugar 1/4 c Chopped candied ginger 3 tb Lemon juice

In a saucepan, combine rhubarb, sugar, five spice powder, ginger, hot pepper sauce and lemon juice; blend well. Place over low heat, stirring constantly until sugar dissolves. Bring to boil, skim off foam and cook over medium heat, stirring frequenly, until mixture becomes transparent and thickens, about 15 to 20 minutes. Ladle into hot, sterilized jars; seal. Makes about four 6 ounce jars.

Bacon Horseradish dip Categories: Dips Yield: 2 servings 1 c 1/4 c Mayonnaise Bacon bits 1 c 1/4 c Sour cream Horseradish Makes 2 cups.

Stir all ingredients until well mixed.

Cover; chill.

Shrimp Louis Dip Categories: Dips Yield: 3 servings 1 1/3 1 1/8 c c tb ts Mayonnaise Fine chopped green pepper Horseradish Pepper 1 1/4 1/4 2 c c ts c Sour cream Chili sauce Salt Fine chopped cooked shrimp Makes 3 cups

Stir all ingredients until well mixed.

Cover; chill.

Hot Crab Dip Categories: Dips Yield: 1 servings 3 oz Cream cheese 6 oz Crabmeat, drained 1 tb Lemon juice 1/2 c Mayonnaise 1/4 c Minced onion 1/8 ts Hot pepper sauce

Beat cream cheese until smooth. Stir in remaining ingredients. Spoon into small ovenproof dish. Bake at 350 degrees F 30 minutes or until bubbly. Makes 1 cup.

Hot Chedder Bean Dip Categories: Dips Yield: 2 servings 1/2 c Mayonnaise 1 c Shredded chedder cheese 1/4 ts Hot pepper sauce 16 oz Pinto beans drained, mashed 4 oz Chopped green chilies

Stir all ingredients until well mixed. Spoon into small overproof dish. Bake at 350 degrees F 30 minutes or until bubbly. Makes 2 1/2 cups.

Cumcumber Dill Dip Categories: Dips Yield: 2 servings 8 2 1 1/2 oz ea tb ts Cream cheese, softened Cucumbers, seeded, chopped Lemon juice Hot pepper sauce 1 c Mayonnaise 2 tb Sliced green onion 2 ts Snipped fresh dill

Beat cream cheese until smooth. Stir in remaining ingredients until well mixed. Cover; chill. Makes 2 1/2 cups.

Green Onion Dip Categories: Dips Yield: 1 servings 1 c Mayonnaise 1/2 c Sliced green onion 1 ts Dijon mustard 1 c Sour cream 1/2 c Parsley sprigs 1 ea Clove, crushed

In blender or food processor blend all ingredients until almost smooth. Cover; chill. Makes 2 cups.

Ginger Lime Dip Categories: Dips, Sauces Yield: 1 servings 1/2 c Mayonnaise 2 ts Grated lime peel 1 tb Honey Stir all ingredients until well mixed. Makes 1 cup. 1/2 c Sour cream 1 tb Lime juice 1/2 ts Ground ginger Cover; chill. Serve with fruit.

Pierogi with Meat Categories: Pasta Yield: 9 servings ----------------------------------STUFFING----------------------------------

2 c Leftover meat pieces 1 ea Onion, chopped 1 x Salt and pepper

2 ea Slices wet bread squeezed 1 tb Bacon drippings 3 ea Slices bacon, diced

-----------------------------------DOUGH----------------------------------1 ea Egg 3 1/4 c Flour 1 x Salt 1/2 c Water 1 1/2 tb Butter, melted 1 1/2 tb Bread crumbs Grind the meat with bread. Add the onions which have been sauteed in the drippings. Season with salt and pepper. To prepare dough, mix the egg with the flour, add a dash of salt and as much water as needed to knead a smooth loose dough. Roll out as thinly as you can. Cut out 2 1/2 to 3 inch squares. Put a little of the stuffing on each square. Fold to form a triangle, pinch the edges together. Cook in a large kettle with boiling salted water on high heat for 5 minutes. Remove with a colander spoon to a warmed serving platter. Add the bread crumbs to the butter and fry for a few minutes on low heat. Pour over the pierogi.

Pancakes with Mushrooms Categories: Appetizers, Main dish Yield: 7 servings -----------------------------------BATTER----------------------------------1 c Milk 2 ea Eggs 1 c Flour 1/2 c Water 1/2 ts Salt 3 tb Salad oil ----------------------------------STUFFING---------------------------------2 tb Butter 1 ea Onion, sliced 10 oz Mushrooms, sliced 2 tb Water 2 ea Slices white bread 1 x Salt and pepper 3 tb Bread crumbs 2 tb Butter Heat the butter in a skillet, add onions, and fry until golden. Add mushrooms and 2 tablespoons water, cover and cook on low heat for 5 minutes. Soak the bread in water, squeeze. Put everything through a grinder, season with salt and pepper. Mix until creamy. Spoon a little of the stuffing into the center of each pancake and fold the pancakes envelope fashion to encase the suffing completely. Roll each stuffed pancake in leftover batter and in bread crumbs. Fry in hot butter until golden on both sides. Yields 15 pancakes.

Meat Patties Categories: Main dish, Pasta Yield: 6 servings ----------------------------------STUFFING---------------------------------2 tb Fat 1 lb Veal or pork, diced 3 tb Water 1 ea Onion, sliced 1/4 lb Mushrooms, sliced 1 x Salt and pepper 1 tb Dill leaves -----------------------------------DOUGH----------------------------------2/3 c Butter 2 1/2 c Flour 2 ts Baking powder 2 ea Egg yolks

1 ea Egg 1 ea Egg white

3 tb Sour cream

Heat fat in the skillet and brown meat on both sides. Remove to a saucepan. Add 3 tablespoons water and onions. Cook on low heat for 2 hours. For the last 1/2 hour add mushrooms. Grind everything. Add seasoning, and mix well. To make dough: Cut the butter into the flour with a knife and rub in with fingertips. Add baking powder, egg yolks, egg and sour cream. Knead dough for few minutes. Roll out 2 rectangles 18 x 6 inches. For a line of stuffing 1 inch off one long side of each rectangle. Fold the dough over the stuffing, brush with egg white. Cut into 26 patties. Place on a buttered cookie sheet. Bake in a moderate 350 degrees F. oven for 35 minutes.

Turkey Tropicale Categories: Poultry, Main dish Yield: 4 servings 1 2 1/3 1 ea tb c tb Chicken coating mix Butter Orange juice Cornstarch 2 1/2 1/4 4 lb c c ea Turkey parts, cut in pieces Brown Sugar Golden Rum Small bananas, cut in half

Coat rurkey pieces with coating mix according to package directions. Arrange in a single layer in a 8 inch baking dish. Bake uncovered at 400 F for 40 minutes. In a medium skillet, melt butter. Add sugar, stirring constantly until melted. Stir orange juice and rum into cornstarch; whisk together and gradually add to sugar mixture. Bring mixture to a boil, reduce heat and simmer, stirring constantly, until sauce is thick and clear (about 3 minutes). Add bananas and cook until heated through (about 1 minute). Place baked turkey on serving plate; pour banana sauce over turkey and serve. Makes 4 servings.

Caribbean Ginger Turkey Categories: Poultry, Main dish Yield: 4 servings 2 1/4 1/4 2 1/2 lb c c tb ts Turkey breast, skinned Soy sauce Dry sherry Apricot jam Ginger 1/2 1/4 2 2 1 c c tb ts ea Water Brown sugar Vegetable oil Lemon juice Clove garlic, chopped

Carefully bone turkey breast. Remove fillet from underside of breast by detaching the feather-shaped piece of boneless meat beside the breast bone. Cut remaining breast meat into 3 equal portions. In a plastic bag, combine water, soy sauce, sugar, sherry, oil, apricot jam, lemon juice, ginger and garlic; mix well to dissolve sugar. Prop bag in a bowll; add turkey, submerge in marinade. Marinade 4 to 6 hours or overnight. Remove meat from marinade, reserving marinade. Broil or barbeque turkey 12 to 15 minutes, turning and brushing meat with marinade. Serve with rice and garnish with sliced fruit.

Tunnel of Fudge Categories: Desserts, Cakes Yield: 12 servings 1 1/2 c 1 1/2 c 2 c Butter Sifted flour Walnuts or pecans 6 ea Eggs 12 1/2 oz Double dutch frosting mix

In large bowl, cream butter. Add eggs, one at a time, beating well after each addition. Gradually add sugar; beat at high speed until light and fluffy. By nad, stir in flour, dry frosting mix, and wlanuts until well blended. Bake in greased and floured 12 cup bundt pan at 350 degrees F for 60 to 65 minutes. Since the cake has the soft tunnel of fudge, ordinary doneness tests can not be used. Test after 60 minutes by observing a dry, shiny brownie-type crust. Cool 30 minutes; remove from pan to wire rack or serving plate. Cake will have a moist center called the Tunnel of Fudge.

Chicken with Sweet Potato Pilaf Categories: Chicken Yield: 4 servings 1/4 c 1/4 c 2/3 c 2 Wild rice Wheat berries Coarsely shredded sweet -potato Whole medium chicken -breasts(1 1/2 lbs. -total),skinned,boned And halved lengthwise 3/4 2 1 1 Water Red wine vinegar Sodium-reduced soy sauce Instant chicken bouillon -granules 1/4 ts Whole black pepper,crushed 1 tb Cornstarch 1 tb Cold water c tb tb ts

Add wild rice and wheat berries to 1 cup boiling water. Simmer, covered, 50 to 60 minutes or until liquid is absorbed, adding sweet potato during the last 10 minutes of cooking; stir once. Meanwhile, rinse chicken and pat dry; set aside. In an 8" skillet, combine 3/4 cup water, vinegar, soy sauce, bouillon granules and pepper. Bring to boiling. Add chicken. Reduce heat; cover and simmer 15 minutes. Turn chicken; simmer, covered, 5 minutes more or until tender. Transfer chicken and pilaf to plates. Cover and keep warm. Reserve cooking liquid in skillet. For sauce, stir cornstarch into 1 Tbs water. Stir into cooking liquid. Cook and stir over medium heat until thickened and bubbly; cook and stir 2 minutes more. Serve with chicken and sauce. Makes 4 servings.

Chicken with Wine and Vegetables Categories: Chicken, Vegetables Yield: 8 servings 4 Whole Chicken Breasts 1/4 ts Pepper 4 tb Butter 1/2 ts Salt 1/2 c Flour 1 lg Onion, Sliced

8 1/4 c 14 oz 1

Mushrooms, Sliced Ginger Ale Can Artichoke Hearts Green Onion, Sliced

1 1 1/2 2 1

c ts c c

Marsala Lemon Juice Uncooked Brown Rice Orange Juice

Bone and halve the chicken breasts. Drain the artichoke hearts. Wash the chicken and pat dry. Season the chicken with salt and pepper. Place flour in a shallow bowl. Add chicken pieces and turn to coat; shake off excess flour. In a Dutch oven, melt 3 Tbsp of the butter over medium heat. Cook chicken, in two batches, until browned on all sides; remove and set aside. Preheat oven to 325F. Melt remaining 1 Tbsp butter in Dutch oven over medium high heat. Add onion. Cook, stirring, 8 - 10 minutes, until golden. Add browned chicken and mushrooms. In small bowl, mix orange juice, Marsala, ginger ale and lemon juice; pour over chicken and mushrooms. Cover and bake 45 minutes. Add artichoke hearts; bake 15 minutes or until chicken is tender. Prepare the brown rice according to the package directions. Add green onion. Serve with the chicken and sauce. Garnish with lemon slices and scallion if desired.

Chicken with Shallots and Sundried Tomatoes Categories: Chicken, Fresh herbs, Spicy Yield: 6 servings 6 1 1 1 2 3 lg tb lg c tb tb Boneless Chicken Breasts Olive Oil Clove Minced Garlic Heavy Cream Fresh Herb Mixture * Minced Shallots 3 1/2 1 1 tb c tb lg Butter White Wine Chopped Sundried Tomatoes Or Fresh Tomato, Chopped Salt & Pepper To Taste

* Fresh Herb Mixture; thyme, parsley, sweet marjoram and basil. 1-1/2 ts of each. ~------------------------------------------------------------------------Cut chicken breast diagonally in 1/2 inch strips. Melt butter and oil in heavy skillet over moderate heat. Increase heat, add chicken, 1/2 of the herbs, salt and pepper. Saute until opaque; set aside and keep warm. Add shallots and garlic to pan and saute quickly (1/2 minute). Reduce heat and add cream, wine, tomatoes and the remaining herbs. Bring to a boil, stirring until sauce thickens. Return chicken to pan and simmer 2 to 3 minutes until heated through.

Chicken with Snow Peas Categories: Chicken Yield: 4 servings 1/3 2 2 1 1/2 1 c tb tb tb lb Soy sauce Lime juice Water Cornstarch Boneless chicken breast or -thigh meat,cut into -bite-size pieces 8 oz Fresh mushrooms,cleaned and -sliced 1/2 lb Fresh snow peas 3 c Cooked rice

Combine soy sauce, lime juice, water and cornstarch in a 2 qt. round casserole. Stir chicken and mushrooms into soy sauce mixture. Cover and stirring midway through cooking, microwave on high 7 to 8 minutes. Add snow peas, cover and microwave on high 2 minutes or until snow peas are tender crisp. Serve over a bed of fluffy rice, garnishing with lime wedges or

slices of lime. Makes 4 servings.

Chicken with Citrus Cream Sauce Categories: Chicken Yield: 6 servings 1 1/2 lb Chicken breasts - boned, -cubed 1 sm Onion - finely chopped 3 tb Flour - all-purpose 3 tb Butter - OR margarine 1 c Chicken broth 1 Lemon - sliced in half -crosswise 1 Lime - sliced in half -crosswise 1 Orange - sliced in half -crosswise 1 c Whipping cream - OR Half and -Half 1 ts Orange marmalade Salt and white pepper to -taste 1 pk Puff Pastry Shells - frozen -style 10-oz. pkg.,

Number of Servings: 6 1 pkg. Puff Pastry Shells - frozen style 10-oz. pkg., baked according to package directions Coat chicken pieces with flour. In a large saucepan, saute chicken in 1 1/2 tablespoons butter until half cooked, about 2 to 3 minutes. Remove chicken and set aside. Saute onion in remaining butter.

Squeeze half of the lemon, lime and orange into onion mixture. Cook while stirring, until sauce reduces slightly. Add chicken broth and marmalade. Increase heat while stirring, reduce liquid to half. Add whipping cream and reserved chicken; cook, stirring constantly until sauce thickens and just comes to a boil. Season with salt and pepper. Serve in warm pastry shells. use as garnish. Serves 6. Slice remaining citrus fruit into wedges and

Chicken with Onion Marmalade Categories: Chicken Yield: 6 servings Karen Mintzias Chicken breast halves -(4-5 oz ea) boned & skinned 3 tb Cream sherry 2 md Red onions (about 6 oz each) 6 1/2 c Dry red wine 1 tb Red wine vinegar 1 tb Honey Parsley sprigs (optional) Salt and pepper

Rinse chicken and put in a heavy plastic food bag; add 2 tablespoons sherry. Seal bag; rotate. Chill at least 30 minutes or up to 6 hours; turn over several times. Meanwhile, thinly slice onions; wrap several slices airtight and chill up to 6 hours. In a 10- to 12-inch frying pan over medium-high heat, combine remaining onion slices, wine, vinegar, and honey. Stir often until liquid evaporates. (If made ahead, cover and set aside up to 6 hours; stir over

medium-high heat to warm.) tablespoon sherry.

Remove from heat and mix in remaining 1

Arrange breasts in a single-layer with marinating liquid in a 9- by 13-inch pan. Bake, uncovered, in a 450 F oven just until meat is white in thickest part (cut to test), 12 to 15 minutes. With a slotted spoon, transfer chicken to a warm platter. Spoon onion mixture over chicken. Garnish with reserve onion slices and parsley. Add salt and pepper to taste. Per serving: 167 cal.; 27 g protein; 1.5 g fat (0.4 g sat.); 9.4 g carbo.; 82 mg sodium; 66 mg chol.

Chicken with Tarragon Sauce Categories: Chicken, Low-cal Yield: 4 servings 1 Vegetable

EXCHANGES PER SERVING:

3-1/2

meat

Tender, tart, peppery chicken in a spicy citrus-flavored sauce. Makes 4 servings. 1 Tablespoon margarine 3/4 cup chopped onion (1 medium) 3 garlic cloves, chopped 2 Tablespoons chopped fresh tarragon or 2 teaspoons dried 4 chicken breast halves, skinned and fat removed (about 2 pounds) 1/4 teaspoon salt 1/2 teaspoon ground black pepper 1 cup plus 2 Tablespoons chicken stock (de-fatted) 2 carrots, peeled, sliced in half lengthwise, then cut into 2-inch pieces 1/4 cup dry white wine 3 Tablespoons lime or lemon juice 1 Tablespoon Worcestershire sauce 1 teaspoon Dijon mustard 1 Tablespoon cornstarch 1. In a heavy 4-quart saucepan, melt the margarine. Add the onion, garlic, and tarragon, and cook for 1 minute. 2. Sprinkle the chicken breasts with salt and pepper, add them to the pan, and cook for 3 minutes. Transfer the chicken temporarily to a plate while you deglaze the pan by addint 1/4 cup of stock to the pan, and scraping the bottom to incorporate the flavorful drippings. Return the chicken breast halves to the pan on their uncooked sides, and cook for 3 more minutes. Again, remove the chicken to a plate. 3. Stir in 3/4 cup of the stock, the carrots, wine, citrus juice, Worcestershire sauce, and mustard. 4. In a small bowl, mix the cornstarch with the remaining 2 Tablespoons chicken stock, and stir it into the sauce. 5. Return the chicken to the saucepan, and cook for 5 minutes, covered, over very low heat.

Chicken with Mustard Relish Categories: Chicken Yield: 4 servings 2 ts Olive oil 1 Clove garlic , minced 1/4 ts Shallots or green onion, -chopped 3/4 ts Fresh thyme, snipped (or 1/4 -skinned and halved Zucchini, finely chopped Summer squash, finely -chopped Red onion, finely chopped

1/4 c 1/4 c 1/4 c

-tsp crushed dried) Whole chicken breasts,

1 tb Dijon-style mustard 1 tb Plain low-fat yogurt

Combine olive oil, garlic, shallots and thyme. Rub on pieces of chicken. Grill chicken on uncovered grill, over medium coals for 20 minutes. Turn and grill for 10 to 20 minutes more or until chicken is tender. For relish, combine zucchini, squash, onion, mustard, and yogurt. Place one piece of grilled chicken on each warmed serving plate. Spoon some relish on each plate. Makes 4 servings.

Chicken with Orange Sauce Categories: Chicken Yield: 4 servings Tender chicken, jointed Salt and cayenne 3 tb Fat or butter 12 Almonds 1/2 c Seeded raisins 1 1 1/8 1/8 2 1 c ts ts c tb Pineapple, chopped Ground cloves Ground cinnamon Orange juice Flour

Season chicken and brown pieces on all sides in fat. Blanch almonds. Remove skins, chop and add with raisins, pineapple, spices and orange juice. Cover tightly and simmer until chicken is tender. Work flour smooth with 2 tablespoons cold water and add here and there, shaking pan to mix well. Simmer 5-8 minutes until gravy thickens. Take up chicken on hot platter . Pour some of the gravy over and garnish platter with half-moon slices of avocado and poomegranate pips. Serve remaining gravy in a gravy boat. Serves 4 to 6.

Chicken with Olive and Caper Sauce Categories: Chicken Yield: 4 servings Frying chicken (about 2 1/2 -lbs), cut up 1/4 c All-purpose flour 1 ts Salt 1/4 ts Pepper 3 tb Butter or margarine 1 2 1/2 2 1 2 1/4 Garlic cloves, minced Sliced stuffed green olives Capers Caper liquid Water Chopped parsley

c tb tb tb c

Roll chicken in flour seasoned with salt and pepper. Brown in butter. Cover and cook slowly for 40 minutes. Add remaining ingredients; heat. Makes 4 servings.

Chicken with Mushrooms and Balsac Vinegar Categories: Chicken Yield: 4 servings 1 lb Chicken Breast, skinned and -flattened or cut up 1/2 c Flour, seasoned with salt & 4 oz Mushrooms, sliced 4 tb Balsac Vinegar 1/2 c Chicken Broth

-pepper to taste 1 lg Shallots

3 tb Butter or Oil

In a small skillet, heat 1 to 2 T butter and sautee mushrooms and schallots until tender, set aside. Dredge chicken with seasoned flour. Heat 2 T oil in a large skillet and sautee chicken pieces all at one if possible for 2-3 minutes per side. Romve and keep warm. Deglaze the skillet with vinegar, scraping for about 30 seconds. Add 1/2 cup broth, stir and heat. Return chicken and mushrooms to pan and heat through.

Chicken with Pork Categories: Chicken, Pork Yield: 8 servings 12 2 2 2 1 1/3 1/3 Serving-pieces of chicken Lean pork, cubed Butter Oil Chicken broth Cider vinegar Sherry 1/3 c Soy sauce, mixed with 2 Tbs -cornstarch 3 Cloves garlic, pressed 1/2 ts Pepper 1 Or 2 chicken livers, sieved -(optional)

lb tb tb c c c

Servings: 8 Preparation: In casserole, heat butter and oil and brown chicken. Remove. In remaining fat, brown pork; over gentle heat, cook, covered, for 20 minutes, turning occasionally. Remove. Combine liquids, garlic, pepper, and liver in casserole and cook over high heat, stirring, until sauce thickens. Replace chicken and pork, spooning sauce over. Bake, covered, at 350 degrees for 1 hour, or until chicken and pork are tender. Serve with: Rice Oriental salad

Chicken with Apples Categories: Chicken, Pork Yield: 6 servings Serving-pieces of chicken -for 6 people 2 tb Butter 2 tb Oil 1/3 c Brandy 4 Apples, peeled, cored, and -sliced Servings: 6 salt & pepper to taste Preparation: 2 1 1 1 2 1 1/2 Onions, chopped Apple cider or apple juice Sour cream Flour Parsley, chopped Tarragon Paprika

c c tb tb ts ts

In casserole, heat butter and oil and brown chicken; season with salt & pepper if desired. Warm brandy in saucepan, ignite, and pour over chicken. Allow flame to burn itself out. Add apples and onion. Combine cider, sour cream, flour, and herbs; stir until smooth and pour over contents of casserole. Bake, covered, at 350 degrees for 1 hour, or until chicken is tender. If you want, 2 cups of cider or apple juice may be used; just omit the sour cream and use 2 Tbs of flour. You can also try it without the tarragon, using 1/4 tsp each of nutmeg, cinnamon, and ground cloves. Serve with: French bread watercress or spinach salad

Chicken with Peanut Sauce Categories: Chicken, Pork Yield: 6 servings Serving-pieces of chicken -for 6 persons Butter Oil Salt & pepper Onions, chopped Can Italian tomatoes, -drained (reserve juice) Package frozen okra 1 lg Green pepper, chopped Reserved tomato juice Chicken broth 1 c Smooth peanut butter -(preferably "natural" -style) 2 ts Brown sugar 1/4 ts Fenugreek or cumin 1/2 c Peanuts, coarsely chopped

2 tb 2 tb 2 1 lb 9 oz

Servings: 6 Preparation: In casserole, heat butter and oil and brown chicken, season with salt & pepper if desired. Remove. Add onions to fat in casserole and cook until translucent. Add vegetables to onion, stirring to blend mixture. Replace chicken. To reserved tomato juice, add chicken broth to make 1 1/2 cups; add peanut butter and stir over low heat until mixture is smooth. Add seasonings, stir to blend mixture, and pour over chicken. Bake, covered, at 350 degrees for 1 hour, or until chicken is tender. Garnish with chopped peanuts and serve. Serve with: Rice Mixed green salad

Chicken with Green Grapes Categories: Chicken, Low-cal Yield: 6 servings 2 2 1 2 1/4 tb tb tb ts c Lemon juice Cider vinegar Catsup Canola oil White grape juice 1/2 1 1/4 2 1 ts ts ts ts lb Dry mustard Dried leaf basil Onion powder Canola oil Boneless, skinless chicken

-concentrate 1/4 ts Sweet paprika Marinade:

1 c

-pieces Fresh green seedless grapes

Combine marinade ingredients in a bowl. Add chicken, cover and refrigerate at least 2 hours. Spray a non-stick skillet with vegetable cooking spray. Heat; add oil and chicken pieces, lightly brown. Add marinade, cover and simmer about 15 minutes. Add grapes, cook until heated. Serve at once.

Chicken with Nectarines Categories: Chicken, Low-cal Yield: 6 servings 2 tb Canola oil 1/2 Onion, chopped 1 Stalk of lemon grass 6" long 1 lb Chicken pieces, skinned, -boned 1/2 ts Garlic powder 2 1/4 1 3 4 c Passion fruit juice ts Chili powder tb Cornstarch Nectarines, pitted, sliced ts Chopped cilantro

Chicken with Peaches Categories: Chicken, Low-cal Yield: 6 servings 1/2 1/4 1 1 2 c c tb ts ts Peach preserves Boiling water Brandy or brandy flavoring Catsup Lemon or lime juice 1 ts Cornstarch 3/4 lb Chicken pieces, skinned, -boned 2 Fresh peaches, sliced, -peeled

Spray baking dish with vegetable cooking spray. Set aside. Preheat oven to 375 F (190 C). In a small bowl, combine peach preserves, boiling water, brandy, catsup, lemon or lime juice, and cornstarch. Place chicken breast in baking dish. Spoon sauce over. Bake uncovered, basting several times, about 30 minutes. Add peach slices, spoon some of the sauce over, continue baking 10 minutes.

Chicken with Artichokes and Peppers Categories: Chicken, Low-cal Yield: 6 servings 1 tb Corn oil 1 tb Chopped fresh thyme or 1 -teaspoon dried thyme 4 Four-ounce boneless, -skinless chicken breasts, -fat removed 1/2 ts Freshly ground pepper 1/2 c Finely chopped onion (1 -small onion) 2 1 md 15 oz 2 tb 1/4 ts Garlic cloves, finely -chopped Red bell pepper, cored, -seeded, and cut into strips Artichoke hearts in brine, -drained Dry white wine Salt

1. Preheat oven to 375 degrees F. 2. In a non-stick 8-inch skillet, heat the oil, then add the thyme and chicken breasts. Sprinkle 1/4 teaspoon of

the pepper over the chicken and cook for 1 minute over medium heat, then turn the chicken over, sprinkle with the remaining 1/4 teaspoon pepper, and cook for another minute. Remove the chicken from the pan and set aside, retaining the cooking juices in the pan. 3. Add the onion and garlic to the pan, and saute for 1 minute. Add the sweet bell pepper, artichokes, wine, and salt, and cook for 1 more minute. 4. Spoon half the vegetables into an 8-inch casserole, place the chicken breasts over them in one layer, and cover them with the rest of the vegetables. Bake for 18-20 minutes. To microcook: cook the casserole on high, covered, for 9 minutes, rotating the casserole after 4-1/2 minutes.

Chicken with Spicy Fruit Sauce Categories: Chicken Yield: 4 servings 1 1/4 c Unsweetened Pineapple Juice 1/4 c Golden Raisins 1/2 ts Crushed Red Pepper 2 cl Garlic Sliced 4 (4 Oz.) Boned, Skinned Chicken Breasts Low-Sugar Strawberry Spread 1/4 ts Cornstarch Green Onion Strips 1/4 c

Combine Pineapple Juice, Raisin, Red Pepper & Garlic in A Large NonAluminum Skillet; Bring To A Boil. Add Chicken; Cover, Reduce Heat & Simmer 10 Min. OR Until Chicken Is Done. Remove From Skillet & Keep Warm. Bring Cooking Liquid To A Boil; Cook 7 Min. OR Until Reduced To 3/ 4C.; Stirring Occasionally. Combine Strawberry Spread & Cornstarch; Stir Into Cooking Liquid & Cook 1 Min. OR Until Syrupy. Serve Sauce Over Chicken; Garnish With Green Onion Strips. 215 Cal. Per Chicken Breast Half & 3 T. Sauce. (Fat 1.5. Chol. 66.)

Chicken Wild Rice Salad Categories: Chicken, Salads Yield: 8 servings 2/3 1/3 2 1/4 3 3 1/3 c c tb ts c c c Mayonnaise Milk Lemon juice Tarragon, crumbled Cooked cubed chicken Cooked wild rice Green onion, finely sliced 8 1 1/2 1/8 1/2 1 1 cn ts ts lb c Water chestnuts, drained Salt Pepper Seedless green grapes,halved Salted cashews Grape clusters

Servings:

Blend mayonnaise, milk, lemon juice and tarragon, set aside. In large bowl,combine chicken, wild rice, green onion, water chestnuts, salt and pepper. Stir in mayonnaise mixture until blendid. Refrigerate coverd, 2-3 hrs. Just before serving, fold in grapes and cashews. Garnis with clusters of grapes. 8 1 cup servings. Tip: One cup uncooked wild rice equals 3-4 cups cooked.

Chicken with Green Pepper and Cashews Categories: Chicken Yield: 4 servings 2 tb Vegetable oil 1 lg Green pepper cut into 1/4 -inch strips 4 Chicken-breast halves, -skinned, bones, cut into -1/2 inch strips Source: Creative Wok Cooking Yield: 4 servings Heat oil in the wok. Add the vegetable and stir-fry for 2 minutes. Push aside or remove to serving dish. Stir-fry the chicken 3-4 minutes, until done. Return the vegetable to the wok and combine with chicken. Stir in the soysauce mixed with the cornstarch, chicken broth, and wine. Heat and stir gently until the sauce is thickened and clear. Add the nuts and serve at once with white rice. 2 1 1/2 2 tb tb c tb Soy sauce (light works well) Cornstarch Cold chicken broth Dry white wine (or any -liquid) Cashews

1/2 c

Chicken with Apples and Onions Categories: Poultry, Chicken Yield: 6 servings 2 tb Vegetable oil 1 tb Unsalted butter 6 Chicken breast halves, -patted dry on paper towels Flour (about 1/2 cup, spread -on a dinner plate) Salt and freshly ground -black pepper to taste 1 1/4 1/2 1 Onion, sliced White vermouth Chicken broth Tart apple, peeled, halved, -cored, and Sliced 1 tb Chopped fresh parsley lg c c lg

Put the oil and butter in a large skillet placed over moderately high heat. Dredge the chicken in the flour, shaking off the excess. Brown the chicken breasts in batches in the butter-oil; transfer to a side dish. Season with salt and pepper Add the onions to the skillet. Stir-cook over low heat for 5 minutes. Add the vermouth, chicken broth and browned chicken; bring to the simmer, cover, and cook for 5 minutes. Add the apple slices; cook for 5 minutes. Flip the chicken breasts and cook for 7 to 10 minutes longer, or until cooked through. Remove the chicken; reduce the cooking liquid if it is not already lightly condensed. Season with salt and pepper; spoon over the chicken. Sprinkle with parsely and serve. Makes 6 servings: Nutrient Information per Serving: 402 Calories, 55 g Protein, 13 g Fat, 12 g Carbohydrates, 4 g Saturated Fat, 151 mg Cholesterol, 217 mg Sodium

Chicken with Apricot Salsa Categories: Low-cal, Chicken, Salsa Yield: 8 servings

1/2 c 1 2/3 1/2 1 1

Chopped onion (14 1/2 oz) can whole -tomatoes, drained, chopped c Chopped dried apricots c Apricot preserves Cinnamon stick tb Chopped fresh cilantro or 1 -tsp dried cilantro leaves

1 ts Chopped fresh gingerroot or -1/4 tsp ginger 1/4 ts Salt 1/8 ts Pepper Chicken: 3 Whole chicken breasts, -skinned, boned, halved 1 c Uncooked couscous

Salsa: Spray medium nonstick saucepan with nonstick cooking spray. Heat over medium heat until hot. Add onion; cook and stir 3 minutes. Add remaining salsa ingredients. Bring to a boil; reduce heat. Simmer uncovered 20 to 30 minutes or until sauce thickens, stirring occasionally. Keep salsa warm. When ready to serve, remove and discard cinnamon stick. Meanwhile, broil chicken 4 to 6 inches from heat for 18 to 23 minutes or until chicken is fork tender and juices run clear, turning once halfway through broiling. Cook couscous to desired doneness as directed on package, omitting margarine and salt. Serve chicken breasts on top of couscous, spoon salsa over chicken. Garnish with cilantro, if desired. 6 servings. 8% calories from fat. Source: Pillsbury Classic #132, Heart Healthy Recipes posted by Linda Davis

Chicken with Mushroom Sauce Categories: Chicken, Low-cal, Sauces Yield: 4 servings 1 Chicken, Cut Up, Skinned 1 cn Mushroom Soup 1/2 cn Milk 1/2 lb Mushrooms 1/2 c Sherry

Place chicken in casserole dish. Mix together remaining ingredients and pour over chicken. Cover. Bake at 350F for 45 minutes.

Chicken with Dill Sauce Categories: Chicken, Sauces Yield: 6 servings 6 lg Skinless, Boneless Chicken -Breast Halves 1 lg Egg 1 1/2 c Fresh Bread Crumbs (3 Slices -Of Bread) 1 ts Salt Unbleached All-Purpose Flour 3 tb Salad Oil Yield: 6 Servings ABOUT 45 MINUTES BEFORE SERVING: With a meat mallet or the dull edge of a French knife, pound each chicken breast half to about 1/4-inch thickness. In a pie plate, with a fork, beat the egg and 1 Tbls of Water. On one sheet of waxed paper, mix the bread Margarine Or Butter 3 md Fresh Pears 1 tb Light Brown Sugar 1 1/2 ts Instant Chicken Flavored -Bouillon 1 sm Bunch Of Fresh Dill 1 c Half And Half Or Light Cream

crumbs, salt and 3 Tbls of the flour. On another sheet of waxed paper, place 3 Tbls of the flour. Dip the cutlets in plain flour, then the egg mixture, then coat with the bread crumb mixture. In a 12-inch skillet, over medium heat, heat the oil. When hot add 2 Tbls of margarine or butter (1/4 cube). When it is hot, cook the cutlets in batches, until browned on both sides and cooked through, about 3 to 4 minutes then remove to a serving platter and keep warm. While the cutlets are cooking, cut each pear crosswise into 3 or 4 thick slices. In a 10-inch skillet, over medium heat, heat 1 Tbls of butter or margarine and cook the pears and brown sugar until the pears are tender, about 10 minutes. In a small bowl, stir bouillon, 2 Tbls of flour and 1 1/2 cups of water until smooth and well blended. Stir into the drippings of the chicken skillet. Over high heat, cook, stirring constantly, until the sauce boils and thickens slightly. Mince enough dill from the bunch to measure 2 Tbls. Stir the minced dill and half and half into the sauce in the skillet and heat through. TO SERVE: Arrange the chicken cutlets and pears on a warm large platter and spoon some of the sauce over the chicken. Garnish with the remaining dill. Pass the remaining sauce in a gravy boat. EACH SERVING CONTAINS: 455 Calories, 21 Grams Fat, 127 Milligrams Of Cholesterol, 835 Milligrams Sodium

Chicken with Cream Sauce Categories: Chicken, Crockpot Yield: 6 servings 1 lg Chicken Water 1 Stalk celery halved (with -leaves) 1 Carrot peeled & halved 1 sm Onion halved 1 ts Salt 4 Sprigs parsley 1 sm Bay leaf 2 Whole cloves 1/2 ts Thyme SAUCE: 4 tb Butter 1/2 c Flour 1 c Chicken stock 1/2 ts Salt 1/8 ts Pepper 1/4 c Chopped parsley 1/2 c Cream

Put the chicken in the crockpot and cover with water. Add celery, carrot, onion and salt. Tie parsley, bay leaf, cloves and thyme in a small square of cheese cloth, add to the pot. Cover and cook on LOW for 7-9 hrs. Melt 4 Tbs butter in a medium saucepan. Stir in flour and cook over low heat for several mins. Gradually stir in stock. Simmer until smooth. Add salt, pepper, parsley and cream. Remove chicken from pot, slice and serve with the creamy sauce.

Chicken with Tomatoes and Jack Cheese Categories: Chicken, Cheese

Yield: 4 servings 3 tb Olive oil 2 Boneless, skinless chicken -breasts, halved All-purpose flour (about 1/3 -cup) 1 Clove garlic, chopped 1 lg Vine ripened tomato, peeled, -seeded And diced 1/4 ts Dried oregano 1 ts Red wine vinegar Salt and freshly ground -black pepper to taste 3 tb Dry red vermouth 2/3 c Coarsely shredded Monterey -Jack cheese 1 ts Minced parsley leaves

Heat the oil in a skillet over medium high heat. Dust the chicken breasts on both sides with flour; add to the skillet and cook for 3 minutes. Turn the chicken and cook 2 minutes longer. While the chicken is cooking, mix the garlic, tomato, oregano and vinegar. Season the chicken with salt and pepper. Top each chicken cutlet with an equal portion of the tomato mixture. Add the vermouth to the pan (it will sizzle). Sprinkle the cheese evenly over each piece of chicken. Cover the skillet and cook slowly for 1 minute, or until the cheese melts. Place each chicken cutlet on a warmed serving plate and sprinkle with a little chopped parsley. Serve with steamed zucchini and a rice pilaf. Makes 4 servings. NUTRITION INFORMATION PER SERVING: Calories: 315 Protein: 26 g Carbohydrates: 32 g Fat: 17 g Saturated Fat: 9 g Cholesterol: 92 mg Sodium: 600 mg

Chicken with Dumplings Categories: Chicken, Stew Yield: 8 servings 6 tb Cold unsalted butter, -divided 1 tb Vegetable oil 2 sm Chickens (2 1/2 lb each) cut -into eighths 1 lg Onion, finely chopped 1 c Dry white wine 1 1/4 c Chicken broth 2 Stalks celery with leaves, -chopped (1 cup) 1/2 1/4 2 2 1/2 1 1/4 2/3 1/4 ts ts c ts ts ts c Ground black pepper Ground allspice + 1 Tbl all-purpose flour Baking powder Sugar Salt To 3/4 cup milk Heavy cream Chopped parsley

Heat 4 tablespoons of the butter with the oil in a large, heavy saucepan or Dutch oven over moderate heat. Add the chicken, a few pieces at a time, and saute until well browned on all sides, about 15 minutes. Transfer the chicken to a bowl as you cook the remaining pieces. Add the onion to the saucepan; cook for 1 minute. Stir in the wine and scrape up any browned bits from the bottom of the pan. Add the chicken broth, celery, pepper and allspice to the pan, stirring to combine. Return the chicken to pot. Bring to boiling. Lower heat and simmer, covered, until the chicken is tender, about 30 minutes. Combine 2 cups of flour with the baking powder, sugar and salt in a medium-size bowl. With a pastry blender or two knives, cut in the

remaining 2 tablespoons of butter until the mixture resembles coarse meal. Stir in just enough milk to make a soft dough; do not overmix. Roll the dough out on a lightly floured surface to 1/2-inch thickness. cut into rounds with a 2-inch biscuit cutter. Transfer the chicken to a large, shallow, ovenproof serving dish. Cover loosely with foil. Keep warm in a slow oven. Strain the cooking juices and return to the pot. Skim the fat and discard the solids. Combine 1 tablespoon flour with 2 tablespoons of the cream until smooth. Add the remaining 2 tablespoons cream and whisk into the pot. Heat to the simmer. Place the dumplings on top. Cook, covered, over medium-low heat until the dumplings are firm, about 18 minutes. To serve: Remove the dumplings with a slotted spuun; place over chicken. Spoon sauce on top. Sprinkle with parsley. NOTE: This dish can become a one-pot meal by making these changes: Do strain the cooking liquid. Instead, push the chicken to one side. Skim fat. Whisk in the flour and cream mixture. Place the dumplings on top the chicken. Cover and simmer for 12 to 15 minutes until the dumplings cooked through. Makes 8 servings. Nutrient Value per serving: 650 Calories; 41 g Protein; 28 g Carbohydrate; 41 g Fat; 513 mg Sodium; 173 mg Cholesterol Exchanges: 2 starch/bread, 5 lean meat, 5 fat not the of are

Chicken with Ginger Sauce Categories: Chicken, Sauces Yield: 4 servings 1/2 c 2 6 tb 1 1/2 ts 2 ts 1 ts 1 1/2 tb 1 1/2 tb 1 tb 2 ts Fresh lime juice Hot pepper sauce Whole chicken breasts, -skinned, boned, halved Peanut oil Fresh ginger, coarsely -chopped Honey (clover or orange -blossom) Szechwan peppercorns Rice vinegar Red wine vinegar Water Low-sodium soy sauce ts Dried basil, crumbled Clove garlic, minced tb Oriental sesame oil tb Unrefined sesame oil oz Fresh oyster mushrooms, -thinly sliced 3 md Green onions, cut julienne 1/2 lg Red bell pepper, cut -julienne 1 ts Potato starch dissolved in 1 -Tbl cold water Kale leaves Lime halves 1 1 2 1 3

Blend lime juice and several drops hot pepper sauce in large bowl. Add chicken. Marinate for at least 4 hours at room temperature, turning frequently. With blender running, add peanut oil, ginger, honey, and peppercorns; mix until smooth. Add vinegar, water, soy sauce, basil, and garlic; blend until smooth. With machine still running, add oriental sesame oil and blend until sauce is smooth. Drain chicken and pat dry; cut into 1/2-inch pieces. Heat unrefined sesame oil in large heavy skillet over medium-high heat. Add chicken and stir-fry for 1 minute. Reduce heat to low, cover and cook until chicken is almost tender, 1 to 2 minutes. Add sauce, mushrooms, green onions, bell pepper, and potato starch; stir until

thickened and heated through, about 2 minutes. Spoon onto warmed plates and garnish with kale leaves and lime halves. Serve with steamed broccoli. Makes 4 servings.

Chicken Wings Categories: Chicken, Appetizers, Coca-cola, Wings Yield: 4 servings 1 pk Chicken Wings 1 c Coca-Cola 1 c 1/4 c Catsup Butter Bake in a

Put wings in baking dish. Mix ingredients and pour over them. 325F oven until done, approximately 1 hour.

Chicken Wings Valencia Categories: Chicken, Appetizers, Spanish, Wings Yield: 24 servings 4 1/2 1/4 1/4 1/4 lb c c c c Chicken wings Orange juice Olive or cooking oil Catsup Onion, finely chopped 2 2 1/4 1/8 1/8 ts ea ts ts ts Worcestershire sauce Cloves garlic, minced Salt Ground red pepper Cloves, ground

Cut off the tips of the wings and discard them. portions at the joint to form 48 pieces.

Cut the large wing

Combine orange juice, olive or cooking oil, catsup, onion, Worcestershire sauce, garlic, salt, red pepper and cloves. Place chicken in a large plastic bag. Pour orange juice mixture over chicken. Seal bag and place on a tray or in a bowl. Marinate several hours or overnight. Drain marinade from wings and discard marinade. Place drained wings, skin side down, in a 15x10x1-inch baking pan. Bake in a 375 F oven 20 minutes. Carefully drain off fat. Turn chicken pieces over. Continue baking 25 to 30 minutes longer or until wings are golden brown. Makes 24 appetizer servings. NOTE: If desired prepare wings as directed above. Cover and chill up to 24 hours. Loosen cover and bake in a 375 F oven 20 minutes or until heated.

Chicken Wings in Five Spice Categories: Chinese, Chicken, Wings Yield: 24 servings Chicken wings, Water-chestnut Peanut oil for Marinade: 1/2 ts Freshly grated Makes 24 pieces 12 1 c 4 c whole flour deep-frying ginger 1/8 c 1/8 c Light soy sauce Dry sherry or Chinese rice -wine 1/2 ts Five-spice powder

Cut each wing into 3 logical pieces. the 2 meatier parts for this recipe.

Save the tips for soup and use only

Prepare the marinade and marinate the wing pieces for 1/2 hour. Drain and toss in the water-chestnut flour. Deep-fry at 360 F until golden brown, about 5 minutes.

Chicken Ya-Hah! Categories: Chicken Yield: 4 servings 2 1 1 3 1 1/2 8 c c tb ts ts Chicken breasts, split, Skinned and boned Celery, coarsely chopped Onion, coarsely chopped Jalapeno(s), fresh minced Sesame oil, dark Celery seed, whole Water chestnuts, sliced (canned as a last resort) Chili powder, home made (prepared if you must) 1/2 ts Cumin 1 tb Oregano, fresh (3/4 t if Dried) 1/4 c Red wine, (dry-ish) 4 Cloves garlic, crushed 3 cn Tomato sauce 1/2 ts Curry powder 1 tb Szechwan chili sauce Oil for saute

2 tb

Contributed to the echo by: Janice Norman Chicken "Ya-hah!" Saute the celery, onions and garlic in the oils while you cut the chicken into bite-sized pieces. When the onion is translucent add the chicken, celery seed, jalapenos and water chestnuts. Saute until chicken is barely done... add the remaining ingredients, cover and simmer for an hour. Serve over either cornbread, rice or pasta... they're all good. Enjoy!

Chicken Yellow Rice Categories: Chicken Yield: 4 servings 2 x Chicken Breasts, Halved 1 tb Extra-Virgin Olive Oil Garlic Clove, Chopped 1 sm Onion, Chopped Fine 1 3 1 1 c c pn c Raw Rice Water Saffron Threads Or Powder Chopped Broccoli (Or Frozen)

Saute the chicken in the oil with the garlic and onions until lightly browned. Remove mixture to a large pot, discarding excess oil. Add the rice, water, and large pinch of saffron to the pot and bring to a boil. Reduce the heat and simmer. tightly covered, until the rice is tender (at least 30 min.), adding extra water if necessary. When the rice is nearly tender, add the broccoli to the top of the pot and cover. Cook for 5 min more. Broccoli should be bright green and tender when the meal is cooked. If the rice is done before the broccoli, simply turn off the heat, cover the pot again, and let the broccoli finish cooking by steaming. Children like the novel idea of "yellow" rice.

Chicken, Mushroom, Stove Top Stuffing Casserole Categories: Chicken, Casserole, Syd's book Yield: 2 servings 2 c Cut Up Cooked Chicken 10 1/2 oz Cream Of Mushroom Soup

1 c

Sliced Mushrooms

1 pk Stove Top Dressing

Mix the chicken with the mushrooms and half of the soup. Place this mixture in a buttered casserole. Top with the stove top dressing (follow directions on box). Bake in a 350F oven for 45 minutes or until done. Top with the remaining soup. Put back in oven for 5 more minutes. From: Syd's Cookbook.

Chicken-Asparagus Rolls Categories: Chicken, Microwave Yield: 4 servings 12 4 1/4 c 2 c Fresh Asparagus Spears (4 0Z.) Boned, Skinned Chicken Breast Halves (1 Oz.) Shredded Swiss Sliced Mushrooms 3 1 1/2 1 tb ts tb ts Chablis OR White Dry Wine Lime Juice Dried Whole Tarragon Minced Fresh Parsley

Snap Off Tough Ends Of Asparagus, Remove Scales With Vegetable Peeler. Set Aside. Trim Fat From Chicken. Place Each Breast Between Wax Paper & Flatten To 1/4 in. Thickness. Place 3 Asparagus Spears On Each Chicken Breast; Top With 1 T. Cheese. Roll Up Lengthwise; Secure With Wooden Picks. Place Seam Side Down in A 10 Inch Glass Pie Plate Coatedwith Cooking Spray. Cover With Plastic Wrap, Venting One Corner. Microwave At High 5 To 6 Min. OR Until Done. Let Chicken Rolls Stand Covered 5 Min. Combine Mushrooms & Wine, Lime Juice & Tarragon in A 1 Qt. Glass Measure. Microwave At High 2-3 Min. Stirring Once. Stir in Parsley. To Serve, Remove Chicken Rolls From Cooking Liquid, Spoon Mushroom Sauce Over Rolls. About 194 Calories Per Roll And 1/4 C. Sauce. (Fat 6.1. Chol. 79.)

Chicken-Chili Cheesecake Categories: Chicken, Cheese Yield: 8 servings 1 1/3 c 1/4 c 3 4 1 1 1/4 3 lg ts ts ts tb Finely crushed tortilla -chips Butter or margarine, melted Pkge cream cheese, softened -(8 ounces each) Eggs Chili powder Worcestershire sauce Salt Minced green onions 1 1/2 c Finely shredded cooked -chicken 2 cn Chopped green chilies, -drained (4 ounces each) 1 1/2 c Shredded Monterey Jack -Cheese (6 ounces) 16 oz Sour cream (1 carton) 1 ts Seasoned salt Garnish: minced green onions Picante sauce

Combine the tortilla chips and butter. Press on the bottom and 1 inch up the sides of a 9-inch springform pan. Set aside Beat the cream cheese with an electric mixer at high speed until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the chili powder, Worcestershire sauce, salt and minced green onions. Pour half of the cream cheese mixture into the prepared pan. Sprinkle with the chicken, chiles and Monterey Jack cheese. Carefully pour the remaining

cream cheese mixture on top.. Bake at 350 F for 10 minutes; reduce the heat to 300F, and bake for an additional hour or until set. Cool completely on a wire rack. Combine the sour cream and seasoned salt. Spread evenly over the top of the cheesecake. Cover and chill for at least 8 hours. Garnish, if desired, and serve with picante sauce. Makes 8 to 10 servings.

Chicken-Filled Puffs Categories: Chicken, Breads Yield: 4 servings Mini Puffs Finely chopped cooked Chicken or 3 cans (6 3/4 oz ea.) chicken, Drained 1/3 c Mayonnaise or salad Dressing 1 tb Finely chopped onion OR 2 c 1/2 2 1 1/2 1/4 2 ts ts ts ts ts Instant minced onion Lemon juice Ground ginger Salt Pepper Stalks celery, finely Chopped (about 1/2 c.)

---------------------------------MINI-PUFFS--------------------------------1 c Water 1 c All-purpose flour 1/2 c Margarine or butter 4 Eggs Prepare Mini Puffs. Mix remaining ingredients. Cut off tops of puffs with sharp knife; remove any filaments of soft dough. Fill each puff with rounded teaspoon chicken mixture; replace top. Refrigerate until serving time. *Mini Puffs* Heat oven to 400. Heat water and margarine to rolling boil in 3-quart saucepan. Stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute; remove from heat. Beat in eggs, all at once; continue beating until smooth and glossy. Drop dough by slightly rounded teaspoonfuls onto ungreased cookie sheet. Bake until puffed, golden brown and dry, about 25 minutes. Cool on wire rack.

Chicken-Flavored Rice Mix Categories: Rice, Chicken Yield: 4 servings -Robbie Shelton 4 c Uncooked Long-Grain Rice 4 tb Instant Chicken Bouillon 1 ts Salt 2 ts Dried Tarragon 2 ts Dried Parsley Flakes 1/4 ts White Pepper

Combine all ingredients in a large bowl. Stir until evenly distributed. Put about 1 1/3 cups mixture each into three 1- pint airtight containers. Label. Store in a cool, dry place. Use within 6 to 8 months. Makes about 4 cups of CHICKEN-FLAVORED RICE MIX. RECIPE FOR CHICKEN-FLAVORED RICE 1 1/3 cups CHICKEN-FLAVORED RICE MIX 2 Cups of Cold Water 1 Tbs. Butter or Margarine Combine all ingredients in a medium saucepan. Bring to a boil over high heat. Cover, reduce heat and cook 15 minutes, until liquid is absorbed.

Makes 4 to 6 servings.

Chicken-In-A-Corn Bread Pocket Categories: Chicken, Breads Yield: 6 servings 6 1 1/2 1 3 tb c c c Margarine Chopped green peppers Chopped onion Chopped cooked chicken -(about 1-1/2 lbs uncooked) Favorite barbecue sauce (4-oz) jar sliced pimientos, -drained 1 4 1/2 3/4 2 2 1 1/2 c c c tb c c Shredded Swiss cheese All-purpose flour Yellow cornmeal Sugar Packets fast-rise dry yeast Water Milk

3/4 c 1

peanut oil In skillet, over medium heat, melt 2 tablespoons margarine. Add green pepper and onion. Cook, stirring until done. Stir in chicken, barbecue sauce, pimientos and cheese,. Set aside. Set aside 1 cup flour. In a large bowl, mix remaining flour, cornmeal, sugar and yeast. In a saucepan, over low heat, heat water, milk and remaining margarine until hot to touch (125 to 130 degrees - measure with a meat thermometer). Stir into dry ingredients. On lightly floured surface, knead until smooth and elastic, about 5 minues, adding extra flour as needed. Divide dough in half. Roll and stretch each piece into a 12-inch circle. Place on a large greased baking sheet. Spread half the chicken mixture over half of each circle. Fold dough over filling to form semi-circles. Press edges together with fork tines; cover. Place large shallow pan on counter and half-fill it with boiling water. Place sheet over pan. Let dough rise 15 minutes. Slit top of each loaf. Brush with oil. Bake at 400 degrees for 25 to 30 minutes. Serve warm. Refrigerate leftovers. Reheat to serve. Serves 6.

Chicken-Pecan Cheese Spread Categories: Appetizers, Chicken Yield: 6 servings 8 1 3/4 1/3 oz c c c Neufchatel cheese, softened Chopped cooked chicken Chopped pecans, toasted Mayonnaise 2 tb Chopped chutney 1 tb Curry powder 2 tb Coarsely chopped parsely

Chopped pecans, for garnish 1. In a food processor, combine cheese, chicken, toasted pecans, mayonnaise, chutney, curry & parsely. Process just until combined. 2. Place in a serving dish & garnish w/ chopped pecans. Refrigerate 2 hours or until chilled. Serve w/ crackers & sliced apples.

Chicken/turkey and Mushrooms Parmesan Categories: Chicken, Poultry Yield: 4 servings 1 lb Boned chicken or turkey -breasts,cut into strips 1/4 c Chopped onion 2 tb Oil 10 3/4 oz Can condensed cream of -mushroom soup 1/4 c Water 2 tb Dry sherry wine 1 c Sliced mushrooms 1/2 c Sliced red or green bell -pepper 1/4 c Grated Parmesan cheese 1 Bag Minute Rice Boil in Bag -rice,cooked

Cook and stir chicken and onion in hot oil in a skillet until chicken is lightly browned and onion is tender. Stir in soup, water and wine. Add mushrooms, peppers and cheese. Bring to a boil. Reduce heat; cover and simmer 10 minutes, stirring occasionally. Serve over rice. Top with additional cheese, if desired. Makes 4 servings.

Chili Blanco Especial Categories: Soups, Beans, Chicken, Hot, Spicy Yield: 8 servings 1 5 1/4 2 1 1 1 1 1 lb Dry White Northern Beans c Chicken broth Cloves garlic, minced lg White onion, chopped tb Ground white pepper ts Salt tb Dried oregano tb Ground cumin 1/2 7 5 1 3/4 1 8 ts oz c c tb Ground cloves Can diced green chilies Diced cooked chicken breast Chicken broth Diced jalapeno pepper -(optional) Flour tortillas

Condiments: Shredded Monterey Jack cheese sliced black olives chunky salsa sour cream diced avocado Soak beans in water to cover for 24 hours; drain. In crock pot or large kettle, combine beans, 5 1/4 cups chicken broth, garlic, onion, white pepper, salt, oregano, cumin and cloves. Simmer covered for at least 5 hours until beans are tender, stirring occasionally. Stir in green chilies, diced chicken, and 1 3/4 cups chicken broth. For hotter taste, add jalapeno. Cover and simmer for 1 hour. To serve, line each bowl with 1 flour tortilla. Spoon in chili and serve with all condiments for a very special chili.

Chili Chicken Categories: Microwave, Chicken Yield: 6 servings 4 c Crushed corn chips 2 ts Chili powder 2 1/2 1/3 c To 3 pounds chicken (cut up) Mayonnaise

1. Place corn chips and chili powder in plastic bag; shake to mix well. 2. Brush chicken on all sides with mayonnaise. Add chicken, 1 piece at a time, to crumb mixture. Shake to coat well. Arrange chicken, skin side

up, in a 13 x9x2 inch glass baking dish so that pieces do not touch. Cover with wax paper. 3. Microwave at HIGH(100%) 10 minutes. Rotate dish; uncover. HIGH 10 to 12 minutes longer, until chicken is tender. Microwave at

Chilled Chicken with Dill Sauce Categories: Chicken, Barbecue, Low-cal Yield: 8 servings 8 1/2 2 1 x c tb tb Boneless Chicken Breast * Italian Salad Dressing, Diet Water Lime Juice 1 tb White Wine Vinegar Clove Garlic, Crushed 8 x Lime Wedges

---------------------------------DILL SAUCE--------------------------------1/2 c Plain Low-Fat Yogurt 1 1/2 ts Chopped Green Onion 1/4 c Low-Fat Cottage Cheese 1/2 ts Dried Whole Dillweed 1 1/2 ts Lime Juice 1/8 ts White Pepper * 8 (4 oz) boneless chicken breast halves, skinned. ~------------------------------------------------------------------------Trim excess fat from chicken. Place each piece between 2 sheets of waxed paper; flatten to 1/4" thickness, using a meat mallet or rolling pin. Place chicken in 13x9x2" baking dish. Combine next 5 ingredients in a small bowl; pour over chicken. Cover and refrigerate 2 hours. Remove chicken from marinade, discarding marinade. Coat a grill with cooking spray. Grill chicken 6" over med coals 8 minutes, turning once. Arrange chicken on a serving platter; garnish with lime wedges. Serve either warm or chilled with 1 1/2 T Dill Sauce per serving. (8 servings, 160 calories each.) DILL SAUCE: Combine all ingredients in blender; process till smooth. Cover and chill thoroughly.

Chilled Herb Fried Chicken Categories: Chicken Yield: 4 servings 1/3 c All-purpose flour 1 ts Salt 1/2 ts EACH:thyme,marjoram and -celery salt 1/4 ts EACH:pepper,paprika and -poultry seasoning Frying chicken(2 3/4 to 3 -1/4 lbs.),cut up or use -chicken pieces Butter Flavor Crisco

2/3 c

Combine flour, salt,herbs and spices in plastic bag. Shake chicken pieces, a few at a time, in seasoned flour. Melt Butter Flavor Crisco in large skillet over medium heat. (Use 360 degree setting for electric skillet.) Fry chicken, uncovered, without lowering heat, 30 to 40 minutes or until done. Turn 4 or 5 times during frying. Drain on adsorbent paper. Cool, uncovered, 1 hour at room temperature. Chill, uncovered, several hours or overnight in refrigerator before packing in covered container to be packing in picnic cooler. Makes 4 servings.

Chinaberry Salad Categories: Salads, Chicken Yield: 8 servings 4 1 1 1 Cooked chicken, diced Celery, chopped Pineapple tidbits, drained (1lb) chinese vegetables, -drained 1 bn Scallions, sliced c c c cn Lettuce, or cabbage leaves Cranberry sauce (jellied or -whole berry) Prepared low-calorie Italian -style dressing

1 c 1 c

In a large bowl, mix chicken, celery, pineapple, scallions. Spoon mixture innto salad bowl lined small bowl, combine cranberry sauce and dressing blended. Pour over salad and toss gently to coat serving. Approx 164 calories per serving.

chinese vegetables and with lettuce leaves. In a until smooth and well all pieces. Makes 8

Origin: Women's Day Simply Delicious Meals in Minutes, Issue #5. Shared by: Sharon Stevens

Chinese Chicken Stuffed Peppers Categories: Chicken, Low-cal Yield: 4 servings 4 lg Sweet Red Pepper 1 tb Sesame Oil Clove Garlic, Minced 1 ts Minced Fresh Gingerroot 1/2 c Finely Chopped Carrots 1/4 c Thinly Sliced Green Onions 1 c 1 c 1/2 c Finely Chopped Chicken * Cooked Regular Rice Frozen English Peas, Thawed Egg, Beaten 1 tb Plus 1-1/2 t Soy Sauce 1/8 ts Salt

* 1 cup finely chopped, cooked Chicken Breast (skinned before cooking). ~-----------------------------------------------------------------------Cut a 1/2" thick slice from the side of each pepper, reserving slices; remove seeds. Place peppers in boiling water, boil 5 minutes. Drain, set aside. Coat a large skillet or wok with Pam; add sesame oil, and place over med heat until hot. Add garlic and gingerroot; stir fry 30 seconds. Add carrots and green onions; stir fry 2 minutes more. Remove from heat. Add chicken and remaining ingredients, stirring well. Spoon 3/4 cup mixture into each reserved pepper. Top with reserved pepper slices. Arrange peppers, cut side up, in a 10x6x2" baking dish. Cover and bake 350F for 30 minutes or until thoroughly heated.

Chinese Chicken Noodle Salad Categories: Salads, Chicken Yield: 8 servings 1 lb Spaghetti, broken into 2 to -3 inch pieces 2 tb Sesame oil 3 To 4 cups cooked chicken, -cut into 1/2-inch cubes 1 bn Green onions with tops, -sliced 1/4 lb Fresh snow peas, trimmed 1 sm Red or yellow pepper, cut -into strips DRESSING: 2 tb Sesame oil 2 tb Salad oil 3 tb Chinese rice vinegar

1 md Cucumber, unpeeled, cut into -thin strips 4 oz Sliced water chestnuts (1/2 -of an 8-ounce can) 1/3 c Chopped fresh cilantro 1 c Fresh bean sprouts, rinsed

1/2 3 2 1/3 1

ts tb tb c ts

Hot chili oil Chopped fresh ginger Sugar Dry sherry Salt

Cook the spaghetti in a large pot of boiling water according to the package directions. Pour into a colander, drain and rinse under cold running water, separating the strands while rinsing. Drain well, place in a large bowl and toss with 2 tablespoons of sesame oil. Stir in the remaining ingredients. To make the dressing, whisk all of the dressing ingredients in a small bowl. Pour over the pasta salad and toss well. Cover and refrigerate for several hours to blend the flavors. Bring to room temperature before serving. Makes 8 main dish servings.

Chinese Lemon Chicken Categories: Chicken, Chinese Yield: 6 servings 2 2 3 3 2 6 tb tb tb tb 14-spice and herb blend No-salt steak sauce Dry sherry Sesame oil Egg whites, lightly beaten Boned and skinned chicken -breasts, halved Vegetable oil for deep -frying 1/4 c Unsalted butter or -margarine, divided 1/2 c Green onions, sliced (with -tops) 3 c Carrots, julienned 1 tb Corn starch 1 c Milk 3 tb Lemon juice 3 c Cooked rice

In a shallow bowl, combine herb and spice blend, steak sauce, sherry, sesame oil, and egg whites. Coat chicken in mixture, dipping twice. Refrigerate chicken for 30 minutes. Heat several inches of oil to 365 F in a large saucepan or deep fryer. Fry coated chicken, in batches, for 2 1/2 to 3 minutes; drain on paper towels. Melt 2 tablespoons butter in medium saucepan over medium heat. Cook onion until soft; add carrot and cook until tender-crisp, about 5 minutes; set aside. Melt remaining 2 tablespoons butter in small saucepan over medium heat; mix in corn starch; remove from heat. Gradually add milk, stirring until smooth. Bring to a boil over high heat, stirring constantly. Reduce heat and boil gently for 2 minutes. Remove from heat and stir in lemon juice. Pour sauce over chicken and serve with vegetables and rice. Makes about 6 servings.

Chinese: Orange Chicken Categories: Chicken, Vegetables Yield: 3 servings ----------------------------------CHICKEN---------------------------------1 tb Soy sauce 1 ts Sesame oil 1 tb Rice wine 1 lb Boned and skinned chicken,

2 ts Cornstarch 1 1/2 ts Minced fresh ginger

Cut into 1/2-inch cubes

----------------------------------GARNISH---------------------------------2 ts Minced fresh orange peel -----------------------------------SAUCE----------------------------------2 tb Chicken stock Pinch freshly ground white 1 1/2 tb Soy sauce Pepper 1 tb Rice wine 1/4 c Peanut oil 2 ts Cornstarch 6 To 8 snow peas 1 ts Sesame oil Cooked rice Combine first five ingredients in small bowl. Add chicken and toss to coat well. Cover and marinate at room temperature at least 30 minutes, stirring occasionally. Soak orange peel in enough water to cover, about 5 minutes. aside. Drain and set

Combine stock, soy sauce, rice wine, cornstarch, sesame oil and pepper. Mix. Set aside. Heat 1/4 cup oil. minutes. Remove. Drain chicken. Stir-fry in small batches, about 2

Heat peanut oil with orange peel; stir-fry 1 minute. with snow peas and soy mixture; stir-fry 3 minutes. Serve immediately over rice.

Return chicken to wok

Choice Chicken Curry Categories: Chicken, Curry Yield: 6 servings 6 Chicken breast halves 3 tb Olive oil 2 Cloves garlic,peeled and -minced 3/4 c Chopped onion 1/2 2 1/2 1/2 14 1/2 c ts ts ts oz Chopped green bell pepper Curry powder Thyme Salt Can tomatoes, chopped

In a large skillet or a wok, saute chicken in 2 Tbs of olive oil until it is cooked through, about 5 minutes. Remove and set aside. Add remaining Tbs of olive oil and cook garlic, onion and green bell pepper over high heat, stirring frequently, until soft. Add curry powder, thyme, salt and tomatoes. Simmer, uncovered, 5 minutes on medium high heat, stirring frequently. Return chicken to skillet; heat through. Serves 6. Serve with rice and green beans or peas. Mix the peas with the rice for an Indian touch.

Chopped Liver (Sulsum Sine Sulso) Categories: Chicken Yield: 6 servings

1/2 lb Chicken livers 3/4 c Olive oil

Salt and pepper

1) Heat 1/4 cup of the olive oil in a frying pan and gently saute the chicken livers for 10 minutes, turning occasionally, until cooked through. 2) Remove the cooked livers, place in a mixing bowl, and mash well with a fork (or use a blender). Add another 1/4 cup of the oil, salt and pepper to taste, and mix well with the liver. 3) Place the chopped liver in a serving dish and shape it into the likeness of a fish. Pour the remaining 1/4 cup oil on top of the fish. Serve. NOTE: Liquamen (recipe posted earlier) may be used in addition to or in place of the salt. Apicius' recipe calls for a fish mold; if you have a fish-shaped gelatin mold, you could not be more authentic. If it is a large one, however, you may have to double the recipe.

Chunky Chicken Salad Categories: Chicken, Salads Yield: 8 servings 1 1 1 1 1/2 1/2 lb Rontini,uncooked c Frozen corn,cooked/drained Red bell pepper,med,chopped c Sliced fresh mushrooms c Sliced stuffed olives c Sliced celery 1/4 1 3/4 1/2 1/8 2 c c c c ts cn Chopped onion Julienne strips Cheddar Italian salad dressing Mayonnaise Black pepper Chunk chicken,drained/flaked

Prepare rotini according to package directions; drain. In large bowl, combine rotini, corn, red pepper, mushrooms, olives, celery, onion, and cheese. In small bowl, blend Italian dressing, mayonnaise, and pepper. Add to saald mixture; toss to coat. Gently stir in chunk chicken. Serve immediately or cover and chill. Refrigerate leftovers.

Chunky Chicken Rice Soup Categories: Soups, Chicken, Rice Yield: 7 servings 1 1 2 1 10 c ts c c oz Cooked cubed chicken Oil for frying Chicken broth Water Frozen mixed vegetables 1/2 1/4 1 1 ts ts c tb Poultry seasoning Pepper Minute Rice Dried parsley

1>. In a skillet, fry chicken in hot oil until browned. Add broth, water, vegetables (thawed) and seasonings. 2>. Bring to a boil. Reduce heat to low, cover and simmer 5 minutes. Stir in Minute Rice and parsley; cover, remove from heat. Let stand 5 minutes before serving.

Chunky Soup Categories: Soups, Chicken Yield: 4 servings 2 Leaks 2 ts Butter

2 tb Parsley, finely chopped 2 Potatoes, 1/2" pieces 16 oz Can cream style corn Cut off roots and tops of leeks. and pat dry. Slice leeks thinly.

1/4 ts Pepper 1 lb Chicken breasts, 1/2" pieces

Discard coarse outer layers.

Rinse

In sauce pot, melt butter over medium high heat. Add leeks. Saute 2 minutes or until tender. Add broth, parsley and pepper to pot; bring to a boil. Add potatoes and simmer 7 minutes. Add chicken and simmer 8 minutes or until potatoes and chicken are tender. Stir in corn. Heat through.

Chutney Chicken Categories: Chicken, Microwave Yield: 2 servings 1/2 1/4 14 1/4 8 1/4 c c oz c oz c Water Dried Apple (4) Chicken Drumsticks Water Tomato Sauce/Chopped Onions Raisins 1/2 1/2 1 1 ts ts ds ds Cornstarch Finely Shredded Orange Peel Ground Cloves Hot Pepper Sauce Hot Cooked Rice (Optional)

In a 2-cup measure micro-cook the 1/2 c water, uncovered, on 100% power for 1 to 2 minutes or till boiling. Stir in dried apple. Let stand for 5 minutes. Drain off excess water. Meanwhile, place chicken drumsticks in a shallow baking dish. Pour the 1/4 cup water over the drumsticks. Cover with vented clear plastic wrap. Micro-cook, covered, on 100% power for 5 to 6 minutes or until the chicken is tender, rotationg the dish a quarter-turn every minute. Drain off liquid. Transfer chicken drumsticks to a serving platter. Cover and keep warm while preparing tomato sauce. For tomato sauce, in a 4-cup measure combine tomato sauce with chopped onions, raisins, cornstarch, shredded orange peel, ground cloves, bottled hot pepper sauce, and drained apple. Micro-cook, uncovered, on 100% power for 2-1/2 to 3-1/2 minutes or until thickened and bubbly, stirring every minute. Spoon over chicken drumsticks. Serve with hot rice, if desired.

Chutney Chicken Salad Categories: Chicken Yield: 6 servings 4 1 1/4 2 1/4 1/4 c c c c c Cubed cooked chicken Chopped celery Chopped green onion Apples, cubed Raisins White wine or orange juice 2 3/4 1/4 2 2 ts c c tb tb Curry powder Light mayonnaise Light sour cream Chutney Slivered preserved ginger

In bowl, toss together chicken, celery, onion and apples. In small saucepan, combine raisins, wine and curry powder; heat until raisins are plump. Pour over chicken mixture. Combine mayonnaise, sour cream,chutney and giner; pour over chicken mixture and stir gently to coat. Makes 6 servings.

Cinnamon Honey Wings Categories: Appetizers, Chicken, Wings Yield: 4 servings 2 1/2 4 1/4 2 1/4 lb Chicken Wings * Cloves Garlic, Chopped c Olive Oil tb Soy Sauce c Rice Vinegar 1/4 1 1/2 1 1/2 1/2 c ts ts ts ts Mild Honey Ground Cinnamon Thyme Ground Ginger Dry Mustard

* Chicken wings should have tips removed and be disjointed. ~------------------------------------------------------------------------Mix all ingredients in a plastic bag, then knead occasionally for 2 hours. Cook on a grill or under broiler. Cook for 10 minutes on one side and then turn and baste with the marinade. Continue cooking for 10 minutes or until done. Serve immediately or refrigerate until needed.

Ciorba Categories: Chicken Yield: 6 servings 3 1/2 1/2 2 3 1 1/2 1 1/2 8 To 4 lb. chicken ts White pepper md Grated carrots c Water Green pepper cut in strips c Fresh chopped dill Red pepper, diced c Chopped parsley Chopped scallions 4 2 2 1/4 2/3 2 1/4 1 4 oz Egg vermicelli md Chopped tomatoes Egg yolks lb Cut green beans c Sour cream c Chicken stock Lemon, squeezed ts Salt oz Shredded cheddar cheese

Combine first 11 ingredients, bring to boil, reduce heat and simmer about one hour. Add next three ingredients and cook about 5 minutes until vermicelli is tender. Remove from heat and set aside for 5 minutes. Beat yolks and cream and whisk in 1/4 cup of cooking liquid. Stir into ciorba. Add remaining ingredients and sprinkle individual servings with cheese.

Citrus and Red Onion Chicken Categories: Chicken Yield: 6 servings 1/4 c Frozen orange juice -concentrate, thawed 1 tb Lemon juice 1 tb Lime juice 1 ts Chicken broth granules 2 tb Minced fresh cilantro 6 Chicken breast halves, -skinned and boned 1/3 c All-purpose flour 1 1/2 tb Butter

Servings: 6 lemon zest lime zest orange zest Red Onion Relish (recipe included) In Medium bowl, mix together orange juice concentrate, lemon juice, lime juice, chicken broth granules and cilantro. Add chicken, turning to coat. Marinate 1 hour. Remove chicken from marinade and drain, reserve marinade. Dust chicken

lightly with flour. In large non-stick frying pan, place butter and melt over medium heat. Add chicken and cook about 4 minutes or until brown. Turn chicken and cook 1 minute more. Add reserved marinade and cook, turning about 10 minutes or until liquid is reduced and fork can be inserted in chicken with ease. Remove chicken to serving platter. Sprinkle with lemon, lime and orange zest. On each breast half, trail from center to sides, 1 heaping tablespoon red onion relish. RED ONION RELISH In small saucepan, mix together 1 1/2 cups diced red onion, 1 1/2 Tbl. butter and 1 1/2 Tbl sugar. Cook about 4 minutes or until onion is barely limp. Add 3 Tbl vinegar and 1 Tbl water. Cook, stirring occasionally, 3 minutes more. Remove from heat and add 1/16 tsp anise seed.

Citrus Chicken and Rice Teriyaki Categories: Chicken, Rice Yield: 4 servings 4 1/3 3 2 1/2 Chicken breast halves Teriyaki sauce,low-sodium Teriyaki sauce,low-sodium Peanut oil Sesame seeds 1/2 ts Ginger,ground 1/2 c Walnuts,chopped 1 c Rice,long-grain,cooked 1 Orange,peeled & sectioned 1/2 Lemon,sliced

c tb tb ts

1. Combine chicken and 1/2 cup teriyaki sauce in bowl. Refrigerate for 1-2 hours._ 2. Drain chicken; slice into thin strips. Stir-fry chicken in oil in large skillet over medium-high heat 5 minutes until cooked through. Add sesame seeds, ginger, walnuts, 3 tablespoons teriyaki sauce and rice; stir-fry to heat through. Add orange and lemon. Serve._

Citrus-Wine Chicken Categories: Chicken, Low-cal Yield: 4 servings 1 Frying Chicken, Skinned & Cut Up (Less Calories When Skinned) Salt Pepper Onion Powder Paprika Oleo, Diet 1 1 1 1 2 1/4 3 c c ts cl tb c Orange Juice White Wine Worcestershire Sauce Garlic Minced Cornstarch Water Packets Equal

1/4 1/4 1/4 1/4 1

ts ts ts tb tb

Lightly Sprinkle Chicken Pieces With Salt, Pepper, Onion Powder & Paprika. Place Chicken in Non Stick Shallow Casserole. Melt Oleo. Brush Chicken Pieces. Bake At 375 For 40 Minutes. Combine Juice, Wine, Worcestershire Sauce & Garlic. Pour Over Chicken. Cover & Bake 20 Min. OR Until Tender. Remove Chicken. Combine Cornstarch & Water. Add To Pan Juices. Cook Over Medium Heat, Stirring Constantly Until Thickened. Remove From Heat. Stir in Equal. Serve Sauce Over Chicken.

Classic Chicken Saute Categories: Chicken

Yield: 6 servings 2 1/2 lb Meaty chicken breasts or -thighs 2 tb Vegetable oil (or more, if -needed) 2 tb Butter or margarine Salt Freshly-ground black pepper 1 sm Onion (or 2 shallots), diced 1/2 ts Dried thyme, tarragon, or -rosemary 1/2 c Dry white wine 1/4 c Heavy cream or half-and-half -(optional)

Skin chicken pieces, if desired. Heat oil and butter in large, heavy skillet over medium heat. Add chicken in one layer, without crowding; cook in two batches if necessary. Cook until lightly browned, about 5 minutes; turn and brown other side. Season lightly with salt and pepper. If cooking two batches, remove cooked chicken from skillet and keep warm while cooking second batch. Arrange all of the chicken in the skillet and sprinkle with onion and dried herb; saute for 1 to 2 minutes. Pour wine over chicken, cover, and simmer until tender, about 12 to 15 minutes for breast meat or 15 to 18 minutes for thighs. Uncover and boil briskly for 1 to 2 minutes. Remove chicken to a warm platter. Stir cream into sauce and pour over chicken. Serve immediately (with rice cooked in chicken broth). Makes about 6 servings.

Classic Chicken & Coconut Soup Categories: Soups, Chicken, Spicy Yield: 2 servings 2 c Chicken broth (can -substitute chicken -bouillon) 14 oz can unsweetened -coconut milk (available at -Asian markets) 1/2 c Of 1/4 inch thick slices of -fresh lemon grass ( " " ) 1 lg Chicken breast 1 tb Or more fresh lime juice 1/2 Jalepeno pepper (minced)

From Bon Appetit, June 1992 Saute chicken in sesame oil (or other oil) and cut into small pieces. Set aside. In a saucepan, boil 2 cups of chicken broth, the coconut milk, and the lemon grass. Add cooked chicken to the soup and cook for 12 minutes. Strain soup through sieve into a small pan and add chicken, lime juice and jalepeno. Simmer 20 minutes. 2 servings

Coca Cola Chicken Categories: Chicken, Coca-cola Yield: 6 servings 3 lb Cut Up Chicken 3/4 c Coca Cola 1 c Catsup

Place cut up chicked in an UNgreased skillet. Mix 3/4 cup of COKE and 1 cup of Heinz catsup together and pour over the chicken. Bring to a boil. Turn the burner down, cover, and simmer for 15 minutes. Uncover and cook 1 hour or until tender.

(This tastes just like barq chicken) DO NOT SALT.

Cockentrice (A Marvelous Beast) Categories: Chicken, Pork, Medieval Yield: 1 servings 7 6 6 1/4 1/2 lb Suckling pig lb Roasting chicken Egg yolks ts Powdered saffron c All-purpose flour 1/4 c White wine 1 tb Fresh parsley leaves, very -finely chopped 1 tb Flour

"The extraordinary "beasts" created by these instructions never were seen on land or sea. A bestiary pair, these chicken and pork visual as well as edible delights were intended to startle as well as feed. The creation of such illusion foods was an important contribution of the medieval cook to the flamboyant art forms of the medieval feast." Bake the chicken and the suckling pig separately at 375 F until tender; the chicken ought to take 2 hours, the suckling pig closer to 3. Cut the chicken in half with the incision running around the body behind the wings. The forward half is thus separated from the hindparts. Similarly cleave the pig so that the "head and shoulders" are cut from the back half of the animal. With a strong butcher's thread or "carpet" thread sew the forward half of the chicken to the back half of the pig; sew the pig's "head and shoulders" to the hind half of the capon. Each is now a cockentrice. Turn oven up to 400F. Lightly beat the egg yolks. Mix in the saffron and flour to make a thick fluid. Paint this on the suture lines as well as various parts of either the "face" or appendages--gold snout and gold nails were typical adornments. Return these marvelous animals to the oven so the gold "endoring" may set and the final creatures appear resplendent. Mix the parsley in white wine with flour until the green color well permeates the fluid. If not a bright green, add two drops of green food coloring. Paint on "feathers" or designs for final embellishing of the cockentrice, your fancy guiding your hand.

Coconut Chicken Curry Categories: Chicken, Curry Yield: 4 servings 2 tb Vegetable oil 1 md Onion; chopped 1 Green pepper; cut in strips 1 Garlic clove; minced 1 1/2 tb Curry powder 4 Chicken breasts, boned - skinned & cut in 1" dice 4 md Potatoes; peeled - cut in 1" dice 1 cn Coconut milk (about 16 oz) Chicken stock or water

IN A LARGE CASSEROLE, saute onion in oil until softened. Add green pepper and garlic and saute 2 minutes. Add curry powder and saute 1 minute. Add chicken, potatoes, coconut milk, salt to taste and enough stock or water to cover. Bring to a boil, cover and simmer for 30 minutes or until potatoes are tender.

Coconut Chicken Categories: Chicken Yield: 6 servings Boneless, skinless chicken -breast halves, about 1-1/2 -pounds 6 Tbsp.butter, divided 1 lg Clove garlic, minced 1/3 c Each chopped onion, carrot 6 -and celery Cream of coconut Lemon juice, divided Flaked coconut Sliced almonds Chopped fresh parsley

2 4 3/4 1/4 2

tb tb c c tb

In large skillet, brown chicken in 3 Tbsp. butter. Remove to 10" x 16" baking dish. Sprinkle with salt and pepper. To skillet, add garlic, onion, carrot and celery. Cook, stirring, 2-3 minutes. Mix in cream of coconut and 2 Tbsp. lemon juice. Pour over chicken. Cover tightly with foil. Bake in 375 degree oven 10 minutes. In small saucepan, melt remaining 3 Tbsp. butter. Mix in coconut, almonds and remaining 2 Tbsp. lemon juice. Sprinkle over chicken. Continue baking uncovered 10 minutes or until coconut is lightly toasted. Remove from oven. Sprinkle with parsley. Serve with rice, if desired. Serves 6

Cola and Catsup Chicken Categories: Chicken Yield: 6 servings 4 lb Frying chicken, cut up 1 c Cola beverage 1 c Catsup

Sharon Stevens recommends onion and garlic added. Mix cola and catsup in bowl. Pour over chicken pieces in buttered baking dish. Sprinkle with salt and pepper and bake in 350F oven for about 1 hour, uncovered, or until chicken is tender and has a nice glaze.

Cold Chicken with Lime Dressing Categories: Chicken Yield: 4 servings 1 lb Poached skinless, boneless -chicken breasts 1 c Thinly sliced celery 1 c Diced red bell peppers 1/2 c Chopped scallions 1 ts Granted lime peel 1/4 c Fresh lime juice Cut chicken into 1/4 inch strips. bell peppers and scallions. 1/4 ts Crushed dried red peppers 1/2 ts Ground cumin 1/2 c Extra-virgin olive oil One-third cup chopped dry -roasted, unsalted peanuts 8 lg Romaine lettuce leaves, -rinsed and drained

Place in a large bowl with celery, red

For dressing, combine lime peel, lime juice, dried red peppers, cumin and olive oil with a wire whisk. Pour dressing over chicken and vegetables. Toss well and refrigerate 1 hour. Sprinkle with peanuts just before serving on romaine leaves. Yield: 4 servings, each containing 545 calories; 39 grams protein; 94 milligrams cholesterol; 35.8 grams total fat. NOTE: To avoid pickling effect, don't marinate chicken in lime juice more

than 3 to 4 hours.

Cold Fruited Chicken Categories: Chicken, Low-cal, Fresh herbs Yield: 4 servings 1/4 1/4 2 2 1 1/2 2 1/2 c c tb tb ts c c Dried Apricot Halves * Chopped Red Onion Dry White Wine Unsweetened Orange Juice Red Wine Vinegar Chicken Breast, Chopped Orange Segments, Chopped 1/2 1/4 1/4 1/4 1/8 1 4 c c c ts ts ds x Seedless Red Or Green Grapes Sliced Almonds, Toasted Chopped Fresh Parsley Pepper Salt Red Pepper Leaves Red Leaf Lettuce

* Dried apricot halves should be quartered. ~------------------------------------------------------------------------Combine quartered apricot halves, chopped onion, white wine, orange juice, and red wine vinegar in a saucepan, and bring to a boil. Set aside to cool. Combine apricot mixture with chicken, orange, grapes, almonds, parsley, pepper, salt, and crushed red pepper in a large bowl; cover and chill 1-2 hours. Spoon chicken mixture onto a lettuce lined platter to serve. PER SERVING: 229 calories, 24.5 g protein, 19.7 g carbohydrate, 1.7 g fiber, 59 g cholesterol, 132 mg sodium, 616 mg potassium.

Company Curried Chicken Categories: Chicken Yield: 8 servings Whole large skinless -boneless chicken breasts 2 lg Celery stalks 1 c Light mayonnaise or light -whipped salad dressing 1/2 c Milk Chicory leaves for garnish (Optional) * Note: Dried cherries and dried cranberries are available in some specialty gourmet stores or order from: American Spoon Foods, Inc., P.O. Box 566, Petoskey, Mich. 49770-0566 (1-800-222-5886) ABOUT 1 1/2 HOURS BEFORE SERVING OR EARLY IN THE DAY: In a 12-inch skillet over high heat, heat chicken and 1/2 inch water to boiling. Reduce heat to low, cover and simmer for 5 to 10 minutes until juices run clear when chicken is pierced with a knife. With a slotted spoon, remove chicken to plate; cool until easy to handle. Meanwhile, thinly slice celery. In a large bowl, stir celery, light mayonnaise, milk, curry powder, 1/2 cup dried cherries and 2 tablespoons cider vinegar. Cut avocados into large chunks. Toss avocado chunks with 2 tablespoons cider vinegar in a large bowl. Cut cooked chicken breasts into bite-sized chunks; toss with the mayonnaise mixture. To serve, arrange chicken mixture and avocado chunks on a large platter. 4 2 tb Curry powder 3/4 c Dried cherries*, dried -cranberries*, or raisins Cider vinegar 3 Medium-sized avocados

Sprinkle chicken mixture with remaining dried cherries. Garnish with chicory leaves. Makes 8 main-dish servings.

Continental Chicken Categories: Crockpot, Chicken Yield: 6 servings 6 To 8 chicken breasts, boned -1/4 cup sour cream 6 To 8 slices bacon mixed with -1/4 cup tlour

(Bacon and dried beef add the extra touch!) 1 2 1/4 -ounce package 1 lO-ounce can condensed dried beef cream of mushroom soup (preferably lean and smoked) Arrange dried beef on bottom of greased CROCK-POT. Wrap each piece of boned chicken with a strip of bacon and place on top of the dried beef. M ix the soup and sour cream together; pour over chicken. Cover and cook on Low 6 to 9 hours. (High: 3 to 4 hours). Serve over hot buttered noodles. (Recipe may be doubled for 5-quart model). From Rival Crock-Pot cookbook, date unknown

Cook's Treat Chicken Categories: Chicken Yield: 6 servings Whole frying chicken with -giblets 4 Pieces of oatmeal bread 4 Or 5 scallions 1/2 lb Or so button mushroom (or -shiitakes or any other kind 1 -for That matter) 1 bn Parsley 2 Eggs, beaten Salt 1/2 lb Or so of soft butter

First off, make the stuffing. Toast the oatmeal bread about medium brown. When it pops up, let it sit in the toaster for a few minutes to dry out. Chop the scallions into pieces about 1/4- to 1/2-inch long. Slice the button mushrooms or cut them into quarters if they're small. Chop the parsley roughly. Cut the dried toast into pieces about 1/2 inch square. Put all these goodies into a large mixing bowl, add the eggs and mix well. Salt the stuffing to taste. Use pepper too if you like it. I sometimes also add Bell's Poultry Seasoning. At this point I reserve some of the stuffing--maybe a quarter or a third--and add the chopped giblets to it as I find that a lot of folks don't like them in the stuffing, hard as that may be to grasp. But it works out good for me, as you'll see. After the chicken is washed and dried, stuff the critter with the stuffing from the non-gibletted bowl. Back when I developed this dish-- when I didn't know how to cook--I took the word at it's face value and *stuffed* the stuffing into the body cavity. Since then I've heard that it's considered good form to stuff it loosely to allow for expansion. Don't listen to these lies. Stuff that sucker full! Heat the oven to between 350 to 400 degrees. Rub the chicken with butter and salt it. Put the stuffed chicken, breast side up, on a roasting rack in a pan of some sort with sides about an inch or so high--a big pyrex cake pan works well. I use one of those racks with the adjustable sides to hold

the bird in place though anything will work except a vertical roaster. Now here's where the sly part comes in. Have a fork or a pair of chopsticks handy. I recommend chopsticks if you can use them. You'll see why in a minute. Take the gibletted dressing and pack it all over the surface of the chicken, patting it into place. Put the neck where you can reach it to baste it. Dot the stuffing generously with pats of butter. (This ain't health food...) Put the bird into the oven and close the door. Don't look for about fifteen minutes or so. Chat. Entertain your guests. Pour them some more wine. After fifteen minutes you, as the cook, will be ready to begin one of the best meals of your life while your guests sit unsuspecting, waiting for the bird to be done. When the time has elapsed, start basting with a bulb baster. Do this regularly and religiously every five to ten minutes or so. Salt occasionally. The stuffing and giblets on top of the chicken will start to brown as you baste it with the flavor laden combo of butter and chicken juices. The toast bits will get crispy. The scallions will add their luscious juices to the basting liquid. The mushrooms will steam and beckon. Soon you'll be picking off the browner bits and savoring them. Each time you open the oven, a new selection of bits will be ready for your delectation! Try to look harried and pained so your guests won't know how much fun you're having. Give them some more wine to keep them quite. Have a little yourself. Maybe serve a salad or something... If any of them get suspicious, tell them you're "adjusting the seasonings". That should throw them off the track enough that none of them will be tempted to "help" you with that arduous task. Heh, heh, heh... As you gradually clear the stuffing off the surface of the chicken the skin will begin to brown too. Keep basting! The chopsticks come in real handy now for retrieving the bits of mushrooms, giblets and whatever that fall down under the rack. They can get in where it's hard to get a fork. The dish is done when all the stuffing coating the outside of the bird is in your stomach and the skin has turned a nice, crispy, savory golden brown. Take the chicken out, put it on the serving platter and de- stuff it. Serve with rolls, salads, veggies, mashed taters and gravy (made of course, with instant mashed potatoes)--whatever your guests like or whatever strikes your fancy. You won't care. You'll already be full! I generally polish off a leg and a wing or so just for appearance's sake though. Oh yeah--and I always make the "sacrifice" and take the perfectly roasted, crispy skinned neck so my guest won't have to suffer through it... Two cautions. One about the stuffing. I love it, but it won't taste like traditional stuffings. It will be redolent of mushrooms, parsley and scallions, very moist and--to my taste-- quite nice. I really like the taste of oatmeal bread. Using other bread, you'd probably have to spiff up the seasonings a bit. The other caution is--do not use garlic! Heresy, I know, to some folks, but I tried it and it disrupted the nice balance of flavors. For folks who like crispy skin, all the basting produces an excellent skin--full of flavor and crispy. Good stuff--a meal in itself.

Coq Au Vin Categories: Chicken, Low-cal, Fresh herbs Yield: 4 servings 2 Boneless Chicken Breasts 1 tb Chopped Fresh Parsley

4 1/8 1/8 1/8 1/2

ts ts ts ts ts

Low Fat Margarine Garlic Powder Dried Leaf Thyme Lemon Pepper Minced Chives

1 4 4 1/4

tb oz oz c

All-Purpose Flour Mushrooms, Sliced Pearl Onions White Wine

Preheat oven to 350F. Rinse chicken and pat dry. Melt 2 t margarine in a large non-stick skillet over medium heat. Add garlic powder and herbs; stir together 30 seconds. Dredge chicken in flour. Add to skillet and cook until brown on both sides. Remove to a small casserole; set aside. Add remaining 2 t margarine to skillet. Add mushrooms and onions; saute until golden. Add to casserole. Pour wine into skillet and scrape up browned pieces. Pour over chicken. Bake, covered, 50 to 60 min. or until tender. Cal: 193, Fat: 5g.

Coq Au Vin (Chicken in Red Wine) Categories: Chicken Yield: 6 servings 8 4 2 3/4 6 Butter Oil Onions, sliced Flour Chicken, cut into serving -sized pieces 1/4 lb Salt pork, diced small 18 Mushroom caps 18 sm White onions 2 ts Sugar tb tb md c lb Salt and ground pepper, - to taste 1 Bay leaf 4 Springs fresh thyme -OR 1/2 ts Dried thyme 2 tb Parsley, chopped Red Wine (Burgundy or Pinot -Noir)

Heat 6 ts butter and 3 tb oil in heavy skilet. Add sliced onion and saute over medium heat until lightly browned. Push onions to one side and brown the chicken, a few at a time, using medium-high heat. Remove, as necessary, to a casserole, as they brown. In a separate skillet, saute the salt pork until fat has rendered and the pieces are brown and crisp. Add mushroom caps and lightly brown. In a third skillet, use the remaining oil and butter to lightly brown the small onions. Sprinkle in the sugar and toss, until the sugar is caramelized. Transfer all the contents of the skillets to the casserole with the chicken. Salt and pepper, to taste. Add the bay leaf, thyme and parsley. De-glaze the pan that was used for the chicken with 1/2 cup of red wine, assimilating the brown glaze in the wine. Pour the contents over the the chicken. Add additional red wine to just cover the chicken and vegetables. Cover the casserole and back at 350 deg. for 40 mins., or until chicken is tender. Serve with small boiled potatoes.

Coq Au Vin (Chicken in Wine) Categories: Chicken, Pork, Potatoes Yield: 4 servings

6 3 6 8 4 1 1

Slices bacon lb Broiler-fryer chicken,cut up Small onions oz Fresh mushrooms,sliced Potatoes,quartered ts Instant chicken bouillon c Boiling water

1 1 1 3 2

Dry red wine Clove garlic,crushed ts Salt tb Water tb Flour Snipped parsley

-------------------------------BOUQUET GARNI------------------------------2 Large sprigs parsley 1/2 ts Dried thyme leaves 1 Bay leaf 1 Cheesecloth bag Fry bacon until crisp; remove bacon and drain on paper towels. Brown chicken in hot bacon fat, about 20 minutes. Push chicken to one side. Add onions and mushrooms. Cook and stir until mushrooms are tender; drain off fat. Mix chicken, onions and mushrooms. Crumble bacon into skillet. Stir in potatoes, instant bouillon, boiling water, wine, garlic, salt and bouquet garni(see note). Heat to boiling; reduce heat. Cover and simmer until chicken is done, about 1 hour. Remove bouquet garni and discard. Remove chicken and vegetables to serving dish; keep warm while preparing gravy. Skim excess fat off Shake 3 tablespoons water and the flour in covered jar. Stir flour slowly into liquid. Heat to boiling, stirring constantly. Boil and minute. Pour sauce over chicken; sprinkle with parsley. warm liquid. mixture stir 1

NOTE: Tie 2 large sprigs parsley, 1 bay leaf and 1/2 teaspoon dried thyme leaves in cheesecloth bag.

Cornish Hens Stuffed with Wild Rice Categories: Chicken Yield: 4 servings 4 3/4 2 1/4 2 1/2 1/2 1# Cornish hens Wild rice Water Chicken stock base Butter Basil leaves 1/4 2 3 1/2 1 1 1/4 ts ts ts tb tb ts Cinnamon Parsley flakes Bon Appetit Instant minced onion Pepper Salt

c c ts c ts

Wash rice, add water and stock base, cover and cook until tender and all water is absorbed. About 50 minutes. Melt butter. Wash and pat dry the Cornish hens, set aside. Preheat oven to 450 degrees F. To cooked rice, add 1/4 cup butter, basil, cinnamon, parsley flakes, 2 tsp Bon Appetit, onion, pepper and salt. Mix well. Fill cavities of hens with stuffing. Cover exposed stuffing with aluminum foil during the first 30 minutes of baking time to prevent drying. Brush hens with a mixture of the remaining 1/4 cup butter and 1 1/2 tsp Bon Appetit. Roast 20 minutes, reduce heat to 350 degrees F and roast 45 minutes longer or until drumstick twists easily and birds are nicely browned. Baste several times with seasoned butter.

Country Captain Chicken Categories: Chicken

Yield: 6 servings 4 1 1/2 2 2 1/2 1 1/2 1 3 tb Butter sm Onion, Finely Chopped Sweet Pepper, Finely Chopped Garlic Cloves Finely Chopped tb Vegetable Oil c All-Purpose Flour ts Salt ts Pepper lb Chicken, Serving Size Pieces 1 2 2 1/4 1/4 1 1 c c tb c c Plum Tomatoes Chicken Stock Curry Powder Dried Shredded Coconut Sultana Raisins Salt And Pepper To Taste Slivered Almonds To Garnish Chopped Parsley To Garnish

Melt butter in skillet large enough to hold chicken in one layer. Add onion, carrot green pepper, garlic and cook until tender, about 5 minutes. Transfer to saucepan. Add oil to skillet. Combine flour, salt and pepper in bowl. Roll chicken in flour mixture, cook in hot oil until browned. Drain off any excess oil. Add tomatoes, their liquid, stock and curry powder to sauce with cooked vegetables. Bring to boil over medium heat. Pour over chicken and simmer for 15 minutes. Stir in coconut and raisins; simmer for 5 minutes longer. Test chicken for doneness, check seasoning. Arrange chicken in serving bowl. Garnish with almonds and parsley.

Country Chicken with Creamy Gravy Categories: Chicken Yield: 6 servings 3/4 c Whole grain cornflakes, -crushed 1/2 ts Paprika 1/2 ts Poultry seasoning 1/4 ts Dried whole thyme 1/4 ts Pepper 2 tb Evaporated skimmed milk 4 oz Skinned, boned chicken -breast

Place creal and seasonings in shallow dish, stirring well to combine. Pour milk into shallow bowl. Dip chicken in milk; dredge in cereal mixture. Place coated chicken breasts in baking dish with thickest portions toward the outside of the dish. Cover with waxed paper and microwave at high power for 12 minutes, or until chicken is done. Rotate dish 1/2 turn every 4 minutes. Chicken may also be baked in oven, preheated to 350 degrees. Cook for 20-30 minutes, or until fork plunged into thickest part of breast produces clear juices. COUNTRY CREAM GRAVY 1 Tbs margarine 1 Tbs all purpose flour 1/2 cup evaporated skimmed milk 1/4 cup chicken stock (homemade is best, or use undiluted, canned chicken broth 1 tsp dry sherry 1/4 tsp ground WHITE pepper 2 Tbs chopped fresh chives. To make gravy, place margarine in a 4 cup glass measure and microwave at hight for 30 seconds or until melted. Add flour, stir until smooth. Gradually add milk, broth and sherry; stir until smooth. Microwave at high for 3-5 minutes, stirring once. Stir in pepper and chives. Margarine can also be melted in saucepan on stove. Add flour and stir over medium flame until margarine is bubbling and smooth. Gradually add milk, broth and sherry, stirring until smooth and thick. Add pepper and chives. Serve at once. NOTE: I felt the gravy was sort of bland tasting, so I added it to the pan in which I had cooked the chicken. It picked up the flavor from the drippings, as well as a little carmel color. It looked and tasted better than the original recipe. However, since my husband is a GRAVY FREAK, I

made double recipe of the gravy. He saved the left overs and ate it later, for breakfast, on biscuits. His idea, not mine.

Country Chicken Categories: Chicken Yield: 4 servings 2 tb Olive oil 12 oz Chicken breasts,boned,skined 4 oz Italian turkey sausage 2 Garlic cloves,finely chopped 1 Sweet red pepper,cut into 2" 1 Sweet grn pepper,cut into 2" 1 Onion,med,thinly sliced 4 oz Mushrooms,sliced 14 1/2 oz Italian-style stewed tomatoe

1. Heat 1 tablespoon oil in large nonstick skillet over medium heat. Add chicken, sausage and garlic; cook 10 minutes. Remove from heat. Cut sausage into 1" pieces. Set aside._ 2. Add remaining oil, peppers, onion and mushrooms; saute 5 minutes or until tender. Add tomatoes with their liquid, breaking up tomatoes with spoon. Add chicken and sausages; cover and cook 5 minutes or until cooked through.

Country Fried Chicken Categories: Chicken Yield: 6 servings 3 lb Fryer (or equivalent pieces) 3/4 c (to 1 cup) buttermilk Coating: 1 1/2 c (to 2 cups) flour 1 1/2 ts Salt 1/2 ts Pepper 1/2 ts Garlic powder 1/2 1 1/4 1/4 1/8 ts tb ts ts ts Onion powder Paprika Ground sage Ground thyme Baking powder Oil for frying

Wash and pat dry chicken with paper towel; place in large flat dish. Pour buttermilk over chicken; cover, and allow to soak at least 1 hour of overnight in refrigerator. Combine coating ingredients in double strength paper bag and shake chicken pieces, one at a time, to coat well. Lay coated chicken pieces on waxed paper for 15 minutes to allow coating to dry (will cling better). Meanwhile, pour oil to depth of 1/2" in electric skillet and heat to 350-360 degrees. Fry chicken, several pieces at a time, for about 3 minutes on each side. Be careful not to overcrowd. Reduce heat to 325 degrees; cook chicken, turning occasionally, for 25 to 35 minutes or until juices run clear and chicken is tender. Remove to paper towel-lined platter. Serves: 4

Country-Style Chicken Casserole Categories: Chicken Yield: 5 servings 3 1/2 1/8 2 lb ts ts tb Broiler-fryer chicken Salt Ground pepper Butter or margarine 8 Small whole white onions 1 cn Chicken broth(10.5oz) 1/2 ts Salt 1/8 ts Ground pepper

4 Thin strips salt pork 2 tb Butter or margarine 8 Medium carrots,quartered 8 Medium turnips,quartered

1/2 c Dry white wine 4 1/2 ts Cornstarch 3 tb Water

Rub skin of chicken with 1/2 teaspoon salt amd 1/8 teaspoon pepper. Fold wings across back with lips touching; tie drumsticks to tail._ Melt 2 tablespoons butter in Dutch oven. Brown chicken in butter over medium heat about 30 minutes. Place 2 strips salt pork over breast and strip lengthwise over each drumstick._ Heat oven to 325'. Melt 2 tablespoons butter in 10-inch skillet. Toss half of the carrots and turnips or onions in butter; place in Dutch oven around chicken. Toss remaining vegetables in butter; place around chicken. Pour broth over chicken and vegetables; sprinkle with 1/2 teaspoon salt and 1/8 teaspoon pepper. Cover and bake until thickest pieces of chicken are done, about 1 3/4 hours._ Remove chicken and vegetables to warm platter; remove saly pork strips and string from chicken. Keep chicken warm while preparing sauce._ Stir wine into chicken broth. Heat to boiling, stirring constantly. Boil and stir 3 minutes. Mix sornstarch and water; stir into wine broth. Heat to boiling, stirring constantly. Boil and stir 3 minutes; skim off fat. Serve sauce with chicken._

Crab Stuffed Chicken Categories: Chicken, Low-cal, Microwave Yield: 6 servings 4 1/4 2 2 oz c tb tb Crabmeat, Chopped Water Chestnuts, Fine Chop Fine Dry Bread Crumbs Mayonnaise Or Salad Dressing Sliced Green Onion 1 1/4 6 2 tb ts md tb Snipped Parsley Dijon Mustard Chicken Breast Halves * White Wine Worcestershire

* 6 medium (1 to 1-1/4 lbs) boned and skinless chicken breast halves. ~------------------------------------------------------------------------For filling, combine crabmeat, water chestnuts, bread crumbs, mayonnaise, parsley, and mustard. Place 1 piece of chicken, boned side up, between clear plastic wrap. Pound with meat mallet till 1/8" thick. Repeat with other pieces of chicken. Spoon some of the filling onto 1 end of each chicken breast half. Fold in the sides and roll up. Arrange chicken, seam side down, in a 12x7x2" baking dish. Brush with some of the Worcestershire sauce. Bake in a 350F oven for 20-25 minutes or till chicken is no longer pink. Brush with remaining Worcestershire sauce and sprinkle with green onion. Microwave Directions: Prepare as above, except microcook chicken rolls, covered with waxed paper, on 100% (high) for 8-10 minutes or till chicken is no longer pink. Give the dish a 1/2 turn every 4 minutes.

Crab Stuffed Chicken Breasts Categories: Chicken, Crabmeat Yield: 6 servings 6 1/2 1/2 3 3 7 1/2 Chicken Breasts Onion, Chopped Celery, Chopped Butter White Wine, Dry Crabmeat, Flaked 1/2 1 3/4 2 1/2 ts pk c tb c Paprika Hollandaise Sauce Mix Milk White Wine, Dry Swiss Cheese, Shredded Salt

c c tb tb oz

1/2 c Herb Stuffing Mix 2 tb All-Purpose Flour

Pepper

Skin & bone chicken breasts; pound to flatten. Sprinkle with a little salt and pepper. Cook onion and celery in 3T butter until tender. Remove from heat; add 3 T wine, the crab and stuffing mix, and toss. Divide mixture among breasts. Roll up and secure. Combine flour, paprika. Coat chicken. Place in 11" X 7" X 2" baking dish , drizzle with 2T melted butter. Bake uncovered in 375F oven for 1 hour. Transfer to platter. Blend hollandaise sauce mix, milk. Cook, stirring, until thick. Add remaining wine and cheese. Stir until cheese melts. Serve over chicken.

Crazy Chicken Categories: Chicken, Pitzer Yield: 9 servings 9 Chicken pieces (3 lb cut-up -broiler/fryer w/skin on) Chicken broth Lemon juice Lime juice Canola OR vegetable oil 1 ts Ground turmeric (don't leave -this out! It adds a yellow Color and a little nip.) 1/2 ts Garlic salt 1/4 ts Black pepper

1/3 c 1/3 c 1/3 c

In a deep-sided skillet, simmer the chicken pieces with skin intact in a single layer without crowding in chicken broth to cover, only until the chicken meat appears milky white and the juices run clear and are no longer pink. Allow to cool, uncovered in broth. Meanwhile, prepare the basting mixture by mixing together lemon and lime juices, oil, turmeric, garlic salt and pepper. Arrange chicken pieces, skin side up, in a single layer on a broiler pan. Brush with basting mixture to evenly coat skin. Turn and baste underneath side. Turn chicken skin side up. Broil 6 inches from heat, brushing with basting mixture every few minutes until skin is crispy and golden brown, about 5 to 8 minutes total fro large chicken pieces and 4 to 6 minutes total for smaller pieces. Makes 9 chicken pieces.

Creamed Chicken and Fettuccine Categories: Chicken Yield: 4 servings 1 pk Fettuccine noodles(6oz) 2 Large chicken breasts 1 Egg Flour,all-purpose Salt Pepper Butter or margarine Mushrooms,sliced Milk Sherry,dry Parmesan cheese,grated Parsley,chopped,for garnish

1/4 1 1/2 2 1/4 1

lb c tb c tb

1. In saucepot, prepare fettuccine as label directs; drain. Return fettuccine to saucepan; keep warm._ 2. Meanwhile, cut each chicken breast in half. In small bowl, beat egg slightly. On waxed paper, mix 1/4 cup flour, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Dip chicken pieces into egg, then into flour mixture to

coat evenly._ 3. In 10" skillet over medium-high heat, in 2 tablespoons hot butter or margarine (1/4 stick), cook chicken until tender and browned, 10 minutes. Remove to platter; keep warm._ 4. Prepare sauce; In drippings in skillet, over medium heat, heat 2 more tablespoons butter or margarine; add mushrooms and cook until tender. Stir in 2 tablespoons flour, 1/2 teaspoon salt, and 1/8 teaspoon pepper; cook 1 minute. Stir in milk and sherry; cook, stirring constantly, until mixture thickens. Stir in cheese until melted. Remove 1 cup sauce._ 5. Toss fettuccine with sauce in skillet. Arrange on platter with chicken. Pour reserved sauce over chicken. Sprinkle fettuccine with parsley.

Creamed Chicken on Cornbread Categories: Chicken Yield: 6 servings 2 tb Butter, margarine or -vegetable oil 2 tb Flour 1 1/2 c Milk 1 cn Cream of mushroom soup (but -I used cream of Chicken, which was just as -tasty) 3 c Cooked cubed chicken (I used -a pound of Skinned and boned chicken -breast) A little grated cheddar -cheese (I used colby) Recipe cornbread (use your -favorite)

Start your cornbread and get it in the oven. Cook your chicken breast cubes if they weren't already cooked. Melt the butter in a large frypan. Add flour and stir til pasty. Add milk. Stir til thick and bubbly. Add cream of mushroom soup and heat until hot and thick. Add chicken and heat up. Slice cornbread into sixths. Then cut each sixth in half, and pour creamy chicken mixture over the cornbread halves. Sprinkle with cheese. Serve with a vegetable (I served peas in lemon butter).

Creamy Baked Chicken Breasts Categories: Chicken Yield: 8 servings 4 Whole Chicken Breasts 4 Swiss Cheese Slices, 4"x4" 1 cn Cream Of Chicken Soup 1/4 c Dry White Wine 1 c 1/4 c Herb Seasoned Stuffing Mix Melted Butter Garlic Powder (Optional) 2 tb Parmesan Cheese (Optional)

Arrange split, skinned and boned chicken breasts in a lightly greased 13x9 inch baking dish. Top with cheese slices. Combine soup and wine; stir well. Spoon sauce evenly over chicken and sprinkle with crushed stuffing mix. Drizzle butter over stuffing. If desired, sprinkle with garlic powder and Parmesan cheese. Bake at 350F for 45 to 55 minutes.

Creamy Cannelloni with Chicken and Almonds Categories: Chicken, Pasta Yield: 6 servings

Precooked dried cannelloni -shells (see note) 2 Chopped tomatoes 2 tb Freshly grated Parmesan -cheese SAUCE: 3 tb Butter 1 Chopped onion 3 tb Flour 1 1/2 c Chicken stock 1 c Light cream Salt and pepper to taste

22

Grated Swiss cheese FILLING: 1 1/2 c Diced cooked chicken 1 pk Frozen spinach, thawed and -drained 3/4 c Ricotta cheese 1/3 c Toasted slivered almonds 1/4 c Freshly grated Parmesan -cheese 1 Egg 1/4 ts Grated nutmeg

3/4 c

Sauce: Melt butter in a saucepan. Saute onion until tender. Stir in flour and cook for 1 minute. Add stock, cream, salt and pepper. Cook until boiling and thickened, 8-10 minutes. Remove from heat and stir in the Swiss cheese. Cover with waxed paper and set aside. Filling: Combine chicken, spinach, Ricotta, almonds, Parmesan, egg and nutmeg. Blend all ingredients together. Assembly: Place filling in the pre-cooked shells. Pour a thin layer of sauce over the bottom of a baking dish. Arrange the stuffed cannelloni in a single layer over the sauce. Sprinkle with the chopped tomatoes, and pour the sauce over the cannelloni. Sprinkle with Parmesan cheese. Cover with aluminium foil. Bake at 350 degrees F for 60-70 minutes or until pasta is soft and the top bubbles. Note: The kind of pasta used in this dish is dried, but is usually called "oven ready". I believe it is coated in egg whites to enable it to cook right in the oven when well-covered in sauce. If you make the dish ahead and refrigerate, the cooking time will be cut down because the pasta will soften in the refrigeration.

Creamy Chicken Casserole Categories: Chicken, Casserole, Fresh herbs Yield: 6 servings 2 1 1 1/4 1/4 1 1/2 1/2 1/2 tb tb c ts All-Purpose Flour Non-fat Powdered Milk Skim Milk Salt Pepper To Taste ts Dried Leaf Marjoram ts Dried Leaf Thyme c Celery, Thinly Sliced 1/2 1 1 3 2 1/2 1 1/4 c c tb c c tb c Sliced Mushrooms Chicken Broth Chicken Broth Cooked Rice Cubed Cooked Chicken Chopped Fresh Parsley Slivered Almonds (Optional)

Preheat oven to 350F. In a medium saucepan, combine flour and powdered milk. Slowly add skim milk, stirring to blend. Cook over medium heat until sauce thickens, stirring constantly. Add salt, pepper, marjoram and thyme, set aside. In a large non-stick skillet over low heat, cook celery and mushrooms in 1 tablespoon broth until tender. Stir in rice, 1 cup broth, chicken and sauce. Pour into a shallow casserole. Sprinkle with parsley (and almonds). Bake, covered 35 minutes; remove lid and bake about 10 minutes longer or until bubbling. Serve immediately.

Creamy Chicken Popovers Categories: Chicken, Low-cal Yield: 6 servings 2 18 1 1 1 1 1/4 1/4 c oz lg sm sm c ts Water Chicken Breast * Carrot, Scraped, Sliced Onion, Sliced Onion, Chopped Flour, Divided Dried Tarragon 1 3/4 1/2 1/4 1/2 2 1/4 2 c c c c tb ts x Skim Milk, Divided Plain Low-Fat Yogurt Dry White Wine Frozen English Peas, Thawed Chopped Pimento Salt Eggs

* Chicken breast should be skinned and halved. ~------------------------------------------------------------------------Combine water, chicken, carrot, and sliced onion in a large saucepan. Bring to a boil; cover, reduce heat, and simmer 30 minutes. Remove chicken from broth; cool. Bone chicken, and cut meat into 1" pieces. Set aside. Strain broth, saving 3/4 cup. Coat a large nonstick skillet with cooking spray; place over medium high heat until hot. Add chopped onion, and saute until tender. Gradually add 1/4 cup flour and tarragon, stirring well. Gradually stir in 3/4 cup skim milk, yogurt, wine, and reserved 3/4 cup chicken broth. Cook, stirring constantly, until mixture is thickened and bubbly. Stir in peas, pimento, and reserved chicken. Set aside, and keep warm. Combine remaining 1 cup flour and salt, stirring well. Add eggs and remaining 1 cup skim milk; beat with a wire whisk until well blended. Spoon mixture evenly into six 6-oz custard cups that have been coated with Pam. Place 4" apart on a baking sheet. Bake at 400F for 45-50 minutes or till golden brown. Break open each popover. Spoon 1/2 cup chicken mixture over each popover. Serve immediately.

Creamy Chicken Tarragon Categories: Chicken Yield: 4 servings 2 tb Oil 2 1/2 lb Chicken 1 Envelope Lipton Onion Soup 1/2 ts Tarragon 1 1/2 2 1/2 c c tb c Water Dry White Wine All-Purpose Flour Whipping Or Heavy Cream

In large skillet, heat oil and brown chicken; drain. Add Lipton Onion soup mix and tarragon blended with water and wine. Simmer covered 45 minutes or until chicken is tender. Remove chicken to serving platter and keep warm. Into skillet, stir in flour blended with cream. Bring to boiling point, then simmer stirring constantly, until sauce is thickened, about 5 minutes. Serve sauce over chicken.

Creamy Chicken Breasts Categories: Chicken Yield: 6 servings 4 Boned chicken breasts 4 sl Swiss cheese 1 cn Cream of chicken soup 1/4 c White wine 2 c 1/2 c Crushed Pepperidge Farm Herb -Stuffing Melted butter

Arrange chicken in shallow baking dish and put a slice of cheese on top of

each piece. Stir together soup and wine. Pour over chicken. Sprinkle with stuffing and drizzle melted butter over all. Bake, uncovered, at 350 degrees for 1 1/2 hours. Turn oven down to 300 degrees for 1/2 hour.

Creamy Chicken in Phyllo Cups Categories: Chicken Yield: 2 servings Sheets fresh or frozen -(thawed) phyllo (about 1/4 -lb.) Butter or margarine 1/4 lb Medium-sized mushrooms 1 sm Red pepper 1 bn Watercress 1 Whole large 4 -skinless,boneless chicken -breast Salt 3/4 c Half and half 2 tb Minced fresh basil or 1 tsp. -dried basil 1 tb Tomato paste Basil sprigs for garnish

About 45 minutes before serving,preheat oven to 375 degrees.In small saucepan over low heat,heat 1 tbsp. butter or margarine until melted.On work surface,place 1 sheet of phyllo (it should be about 16" x 12" rectangle).Brush phyllo lightly with some melted butter or margarine.Top with second sheet of phyllo.Brush 10 oz. custard cup with some melted butter or margarine.Line custard cup with phyllo;fold edges of phyllo up and over to form a high ruffled edge.Repeat with remaining phyllo to make 2 cups in all. For easier handling,place custard cups in jelly roll pan.Bake in oven 10 to 15 minutes until phyllo cups are golden brown.Remove custard cups to wire rack. Meanwhile, cut mushrooms into quarters; cut pepper into very thin strips; coarsely chop watercress; place all the vegetables in medium bowl. Cut chicken breast into 1" cubes; set aside. In 10" skillet over medium high heat, in 1 Tbs hot butter or margarine, cook vegetable mixture until vegetables are tender, stirring constantly. With slotted spoon, remove vegetable mixture to same bowl. In same skillet over medium high heat, in 1 Tbs hot butter or margarine, cook chicken with 1/4 tsp salt about 5 minutes or until lightly browned and fork-tender, stirring constantly. With slotted spoon, remove chicken to bowl with vegetables. Into drippings remaining in skillet over high heat, stir half and half, basil, tomato paste and 1/8 tsp salt; cook, stirring constantly, until mixture boils. Boil about 2 minutes or until liquid is reduced to about 1/2 cup. Add chicken mixture to skillet; heat through. To serve, carefully remove phyllo cups from custard cups onto dinner plates. Spoon chicken mixture into phyllo cups. Garnish with basil sprigs. Makes 2 servings.

Creamy Chicken Broccoli Noodles Categories: Chicken, Pasta Yield: 4 servings 2 pk Ramen noodles (chicken) 1 cn Cream of Mushroom Soup 1 1/2 c 1/2 c Cooked broccoli flowerets Quartered cherry tomatoes

1/2 1 1/2 c

Soup can milk Cubed cooked chicken

(optional)

1>. In saucepan, cook noodles according to package directions. Add seasoning packets; drain off most of liquid. 2>. Stir in Cream of Mushroom Soup and milk. Heat through, stirring often. 3>. Stir in tomatoes (optional).

Creole Chicken Wings with Peach Mustard Sauce Categories: Chicken, Appetizers, Wings Yield: 8 servings 3 4 2 2 1 lb Chicken Wings Cloves Garlic, Minced ts Dry Mustard ts Paprika ts Dried Thyme 1 1 1/2 1/2 1/4 ts ts ts ts c Granulated Sugar Cayenne Pepper Salt Black Pepper Lemon Juice

----------------------------PEACH MUSTARD SAUCE---------------------------1/2 c Peach Jam 2 ts Pimiento, diced 1 tb Dijon Mustard 1 ts Cider Vinegar Cut tips off wings; reserve for stock. In small bowl, stir together garlic, mustard, paprika, thyme, sugar, cayenne, salt and black pepper; blend in lemon juice to make paste. Using pastry brush, brush paste over wings. Arrange wings, meaty side down, on lightly greased foil-lined baking sheets. Let stand for 30 minutes at room temperature. Bake in 475F oven for 15 minutes; turn wings over and bake for 15 to 20 minutes or until brown, crisp and no longer pink inside. Peach Mustard Sauce: In saucepan, melt jam over low heat; stir in mustard, pimiento and vinegar. Serve separately for dipping. (Makes 4 main-course or 8 appetizer servings)

Crisp Deviled Drumsticks Categories: Chicken, Barbecue Yield: 4 servings 1/2 2 2 1 1/2 8 c tb tb tb ts Low-sodium soy sauce Dry sherry Dijon-style mustard Prepared chili sauce Hot red pepper sauce Medium-size chicken -drumsticks (about 1 3/4 lb) Fresh breadcrumbs, about 2 -slices bread, Preferably day old 1/4 c Chopped fresh parsley 1 ts Paprika Fresh herb sprigs, optional 1 c

Start fire in grill, placing rack 4 inches above the coals (see note). Beat soy sauce, sherry, mustard, chili sauce and hot red pepper sauce in a large bowl, using fork; add drumsticks, turning to coat. Let stand for 10 minutes or until fire is ready. Combine breadcrumbs, parsley and paprika in a shallow dish. Drain drumbsticks; dip, one at a time, into crumb mixture to coat completely. Place sheet of foil on hot grill rack; arrange drumsticks on foil; cook, covered with grill cover, for 20 minutes until coating is golden brown and

drumsticks are cooked through. desired.

Serve garnished with herb sprigs, if

NOTE: Drumsticks may be baked in oven. Heat oven to 400F. Marinate drumsticks and coat with crumbs as directed; arrange on foil in a jellyroll pan or shallow roasting pan. Bake for 25 minutes until golden and cooked through. Makes 4 servings.

Crispy Chicken Drumsticks Categories: Chicken, Low-cal, Fresh herbs, Garlic Yield: 4 servings 8 1 1/2 1/4 2 x c c tb Chicken Drumsticks,Skinned * Dry Whole Wheat Breadcrumbs Grated Parmesan Cheese Minced Fresh Parsley 1/4 ts Garlic Powder 1/8 ts Pepper 1/3 c Skim Milk

* About 2-1/2 pounds. ~-----------------------------------------------------------------------Rinse chicken with cold water, and pat dry. Combine bread crumbs and other ingredients (except milk), stirring well. Dip drumsticks in skim milk. Dredge in breadcrumb mixture, coating well. Place drumsticks in a 10x6x2" baking dish sprayed with Pam. Bake at 350F for 1 hour or till tender.

Crispy Chicken Bites Categories: Chicken Yield: 4 servings 2 Whole medium chicken -breasts,skinned,halved -lengthwise,and boned ( 1 pound) Egg 16 Ritz round crackers 2 tb Butter or margarine 1/2 c Bottles barbecue sauce, -sweet sour sauce or -mustard-

mayonnaise sandwich and salad sauce Put chicken and 1 Tbs water into a 9" microwave safe pie plate. Cover with waxed paper. Microwave on 100% (high) for 3 minutes. Give dish a half turn. Cook 2 minutes more or until no pink remains. Pour off liquid. In small bowl, stir together egg and 1 Tbs water. In a plastic bag, crush crackers. Cut chicken into bite size chunks. Dip chunks into egg mixture, then put into bag with crushed crackers. Shake to coat chicken. In microwave safe pie plate cook butter about 15 seconds or until melted. Add chicken. Cook, uncovered for 1 minute. Stir. Cook 1 or 2 minutes more or until hot. In small microwave safe bowl, cook sauce, uncovered, about 1 minute or until hot. Use sauce for dipping. Makes 4 servings.

Crispy Chicken Categories: Chicken, Low-cal Yield: 4 servings --------------------------------COATING MIX-------------------------------2 c Dry bread crumbs 1 ts Basil 1/3 c Grated Parmesan cheese 1/2 ts Garlic powder 1 ts Oregano ----------------------------------CHICKEN---------------------------------4 Pieces of chicken 2 lb total Combine the coating mix ingredients and mix well. Measure out 3/4 cup into a plastic bag. Place chicken pieces into bag and shake to coat. Place chicken pieces in a baking dish with heaviest sections towards the outside of the dish. Cover with waxed paper. Microwave at medium 70% for 18-20 min or until juices run clear. Allow 5 minutes aftercooking time. Note: Coating mix keeps well in refrigerator. In microwave cooking, natural cheeses (Swiss, Cheddar, Parmesan, Romano) melt, brown and crisp. VARIATIONS: Mexican - Substitute chili powder or oregano, add 1/8 ts cayenne. Cheddar - Substitute Cheddar cheese for Parmesan 4 servings, each 1 chicken piece 3 protein choices, 1/2 starch choice 8 g carbohydrates, 25 g protein, 10 g fat, 289 calories

Crispy Chicken (Weight Watchers Magazine) Categories: Chicken Yield: 6 servings 1 tb + 1 t. reduced-calorie tub -margarine 1 1/2 oz Corn flakes 1 tb Grated Parmesan cheese 1 ts Onion powder 1/4 1/8 8 8 ts ts oz oz Salt Ground red pepper Chicken drumsticks Chicken breasts, split

Adapted from Veterans Stadium, Philadelphia, PA. Foodservice: Ogden Entertainment Services Posted by: Valerie Whittle June '91 Serves:4 1. Preheat oven to 400F. Place margarine in 13x9" baking pan. Place pan in oven for 3-5 minutes, until margarine melts. Remove pan from oven. 2. In food processor, combine corn flakes, cheese, onion powder, salt and pepper; process until corn flakes are coarsely chopped. Place crumb mixture in gallon-size sealable plastic bag. 3. Remove skin from chicken; coat pieces, one at a time, in melted margarine. Place chicken in bag with crumbs; seal bag and shake to coat. Place chicken in prepared pan. 4. Bake 30 minutes; turn chicken over and cook 15 minutes longer, until cooked through and crispy. Each serving provides: 1/2 FA, 2 P, 1/2 B, 10 C Per serving: 161 cal, 18 g

pro, 5 g fat, 10 g car, 375 mg sod, 51 mg chol

Crispy Chicken with Parmesan Tomatoes Categories: Chicken, Vegetables, Cheese Yield: 2 servings 1/2 c Seasoned Dry Bread Crumbs 1 tb Parsley; Chopped 1 sm Garlic Clove; Minced Olive Or Salad Oil Coarsely Ground Black Pepper 2 tb Dijon Style Mustard 2 lg Chicken Breast Halves; W/ -Skin And Bones, About -1 1/2 Pounds About 50 minutes before serving: Preheat the oven to 400 Degrees F. In a small bowl, mix the bread crumbs, chopped parsley, minced garlic, 2 ts of the olive or salad oil, and 1/4 ts of the pepper, blending well. Brush the Dijon style mustard onto the skin side of the chicken-breast halves, then coat with the bread crumb mixture, firmly pressing the coating mixture into the chicken. Spray an 11 X 7-inch glass or ceramic baking dish with non stick cooking spray. Place the chicken, skin side up, in the baking dish. Bake the chicken, without turning, for 20 minutes. Meanwhile, cut each tomato, lengthwise, in half. On waxed paper, mix the Parmesan cheese, oregano, salt and 1/4 ts of black pepper, stirring to mix well. Sprinkle the cheese mixture over the tomato halves. Add the tomatoes to the chicken in the baking dish and bake for an additional 15 to 20 minutes or until the coating on the chicken is crispy and browned and the juices run clear when the chicken is pierced with the tip of a knife. To Serve: Toss the watercress with the salad dressing. Arrange the tomatoes, chicken and the salad on 2 plates and sit down to eat. EACH SERVING CONTAINS: Calories: 430 Milligrams. Fat: 25 Grams Cholesterol: 87 Milligrams Sodium: 1500 3 md Plum Tomatoes; About 3/4 Lb 2 tb Parmesan Cheese; Grated 1 ts Dried Oregano Leaves; -Crushed 1/2 ts Salt 1 bn WaterCress Bottled Olive Oil And -Vinegar Salad Dressing

Creamy Chicken Broccoli Noodles Categories: Chicken, Pasta Yield: 4 servings 2 pk Ramen noodles (chicken) 1 cn Cream of Mushroom Soup 1/2 Soup can milk 1 1/2 c Cubed cooked chicken 1 1/2 c 1/2 c Cooked broccoli flowerets Quartered cherry tomatoes (optional)

1>. In saucepan, cook noodles according to package directions. Add seasoning packets; drain off most of liquid. 2>. Stir in Cream of Mushroom

Soup and milk. Heat through, stirring often. 3>. Stir in tomatoes (optional).

Creole Chicken Wings with Peach Mustard Sauce Categories: Chicken, Appetizers, Wings Yield: 8 servings 3 4 2 2 1 lb Chicken Wings Cloves Garlic, Minced ts Dry Mustard ts Paprika ts Dried Thyme 1 1 1/2 1/2 1/4 ts ts ts ts c Granulated Sugar Cayenne Pepper Salt Black Pepper Lemon Juice

----------------------------PEACH MUSTARD SAUCE---------------------------1/2 c Peach Jam 2 ts Pimiento, diced 1 tb Dijon Mustard 1 ts Cider Vinegar Cut tips off wings; reserve for stock. In small bowl, stir together garlic, mustard, paprika, thyme, sugar, cayenne, salt and black pepper; blend in lemon juice to make paste. Using pastry brush, brush paste over wings. Arrange wings, meaty side down, on lightly greased foil-lined baking sheets. Let stand for 30 minutes at room temperature. Bake in 475F oven for 15 minutes; turn wings over and bake for 15 to 20 minutes or until brown, crisp and no longer pink inside. Peach Mustard Sauce: In saucepan, melt jam over low heat; stir in mustard, pimiento and vinegar. Serve separately for dipping. (Makes 4 main-course or 8 appetizer servings)

Crisp Deviled Drumsticks Categories: Chicken, Barbecue Yield: 4 servings 1/2 2 2 1 1/2 8 c tb tb tb ts Low-sodium soy sauce Dry sherry Dijon-style mustard Prepared chili sauce Hot red pepper sauce Medium-size chicken -drumsticks (about 1 3/4 lb) Fresh breadcrumbs, about 2 -slices bread, Preferably day old 1/4 c Chopped fresh parsley 1 ts Paprika Fresh herb sprigs, optional 1 c

Start fire in grill, placing rack 4 inches above the coals (see note). Beat soy sauce, sherry, mustard, chili sauce and hot red pepper sauce in a large bowl, using fork; add drumsticks, turning to coat. Let stand for 10 minutes or until fire is ready. Combine breadcrumbs, parsley and paprika in a shallow dish. Drain drumbsticks; dip, one at a time, into crumb mixture to coat completely. Place sheet of foil on hot grill rack; arrange drumsticks on foil; cook, covered with grill cover, for 20 minutes until coating is golden brown and drumsticks are cooked through. Serve garnished with herb sprigs, if desired. NOTE: Drumsticks may be baked in oven. Heat oven to 400F. Marinate drumsticks and coat with crumbs as directed; arrange on foil in a jelly-

roll pan or shallow roasting pan. cooked through. Makes 4 servings.

Bake for 25 minutes until golden and

Crispy Chicken Drumsticks Categories: Chicken, Low-cal, Fresh herbs, Garlic Yield: 4 servings 8 1 1/2 1/4 2 x c c tb Chicken Drumsticks,Skinned * Dry Whole Wheat Breadcrumbs Grated Parmesan Cheese Minced Fresh Parsley 1/4 ts Garlic Powder 1/8 ts Pepper 1/3 c Skim Milk

* About 2-1/2 pounds. ~-----------------------------------------------------------------------Rinse chicken with cold water, and pat dry. Combine bread crumbs and other ingredients (except milk), stirring well. Dip drumsticks in skim milk. Dredge in breadcrumb mixture, coating well. Place drumsticks in a 10x6x2" baking dish sprayed with Pam. Bake at 350F for 1 hour or till tender.

Crispy Chicken Bites Categories: Chicken Yield: 4 servings 2 Whole medium chicken -breasts,skinned,halved -lengthwise,and boned ( 1 pound) Egg 16 Ritz round crackers 2 tb Butter or margarine 1/2 c Bottles barbecue sauce, -sweet sour sauce or -mustard-

mayonnaise sandwich and salad sauce Put chicken and 1 Tbs water into a 9" microwave safe pie plate. Cover with waxed paper. Microwave on 100% (high) for 3 minutes. Give dish a half turn. Cook 2 minutes more or until no pink remains. Pour off liquid. In small bowl, stir together egg and 1 Tbs water. In a plastic bag, crush crackers. Cut chicken into bite size chunks. Dip chunks into egg mixture, then put into bag with crushed crackers. Shake to coat chicken. In microwave safe pie plate cook butter about 15 seconds or until melted. Add chicken. Cook, uncovered for 1 minute. Stir. Cook 1 or 2 minutes more or until hot. In small microwave safe bowl, cook sauce, uncovered, about 1 minute or until hot. Use sauce for dipping. Makes 4 servings.

Crispy Chicken Categories: Chicken, Low-cal Yield: 4 servings --------------------------------COATING MIX-------------------------------2 c Dry bread crumbs 1 ts Basil

1/3 c Grated Parmesan cheese 1 ts Oregano

1/2 ts Garlic powder

----------------------------------CHICKEN---------------------------------4 Pieces of chicken 2 lb total Combine the coating mix ingredients and mix well. Measure out 3/4 cup into a plastic bag. Place chicken pieces into bag and shake to coat. Place chicken pieces in a baking dish with heaviest sections towards the outside of the dish. Cover with waxed paper. Microwave at medium 70% for 18-20 min or until juices run clear. Allow 5 minutes aftercooking time. Note: Coating mix keeps well in refrigerator. In microwave cooking, natural cheeses (Swiss, Cheddar, Parmesan, Romano) melt, brown and crisp. VARIATIONS: Mexican - Substitute chili powder or oregano, add 1/8 ts cayenne. Cheddar - Substitute Cheddar cheese for Parmesan 4 servings, each 1 chicken piece 3 protein choices, 1/2 starch choice 8 g carbohydrates, 25 g protein, 10 g fat, 289 calories

Crispy Chicken (Weight Watchers Magazine) Categories: Chicken Yield: 6 servings 1 tb + 1 t. reduced-calorie tub -margarine 1 1/2 oz Corn flakes 1 tb Grated Parmesan cheese 1 ts Onion powder 1/4 1/8 8 8 ts ts oz oz Salt Ground red pepper Chicken drumsticks Chicken breasts, split

Adapted from Veterans Stadium, Philadelphia, PA. Foodservice: Ogden Entertainment Services Posted by: Valerie Whittle June '91 Serves:4 1. Preheat oven to 400F. Place margarine in 13x9" baking pan. Place pan in oven for 3-5 minutes, until margarine melts. Remove pan from oven. 2. In food processor, combine corn flakes, cheese, onion powder, salt and pepper; process until corn flakes are coarsely chopped. Place crumb mixture in gallon-size sealable plastic bag. 3. Remove skin from chicken; coat pieces, one at a time, in melted margarine. Place chicken in bag with crumbs; seal bag and shake to coat. Place chicken in prepared pan. 4. Bake 30 minutes; turn chicken over and cook 15 minutes longer, until cooked through and crispy. Each serving provides: 1/2 FA, 2 P, 1/2 B, 10 C Per serving: 161 cal, 18 g pro, 5 g fat, 10 g car, 375 mg sod, 51 mg chol

Crispy Chicken with Parmesan Tomatoes Categories: Chicken, Vegetables, Cheese

Yield: 2 servings 1/2 c Seasoned Dry Bread Crumbs 1 tb Parsley; Chopped 1 sm Garlic Clove; Minced Olive Or Salad Oil Coarsely Ground Black Pepper 2 tb Dijon Style Mustard 2 lg Chicken Breast Halves; W/ -Skin And Bones, About -1 1/2 Pounds About 50 minutes before serving: Preheat the oven to 400 Degrees F. In a small bowl, mix the bread crumbs, chopped parsley, minced garlic, 2 ts of the olive or salad oil, and 1/4 ts of the pepper, blending well. Brush the Dijon style mustard onto the skin side of the chicken-breast halves, then coat with the bread crumb mixture, firmly pressing the coating mixture into the chicken. Spray an 11 X 7-inch glass or ceramic baking dish with non stick cooking spray. Place the chicken, skin side up, in the baking dish. Bake the chicken, without turning, for 20 minutes. Meanwhile, cut each tomato, lengthwise, in half. On waxed paper, mix the Parmesan cheese, oregano, salt and 1/4 ts of black pepper, stirring to mix well. Sprinkle the cheese mixture over the tomato halves. Add the tomatoes to the chicken in the baking dish and bake for an additional 15 to 20 minutes or until the coating on the chicken is crispy and browned and the juices run clear when the chicken is pierced with the tip of a knife. To Serve: Toss the watercress with the salad dressing. Arrange the tomatoes, chicken and the salad on 2 plates and sit down to eat. EACH SERVING CONTAINS: Calories: 430 Milligrams. Fat: 25 Grams Cholesterol: 87 Milligrams Sodium: 1500 3 md Plum Tomatoes; About 3/4 Lb 2 tb Parmesan Cheese; Grated 1 ts Dried Oregano Leaves; -Crushed 1/2 ts Salt 1 bn WaterCress Bottled Olive Oil And -Vinegar Salad Dressing

Crispy Chicken Wings Categories: Chicken, Wings Yield: 32 servings 1/2 c Butter Flavor Crisco 1 ts Onion salt 1/2 ts Pepper 3 lb Chicken wings 1 c All-purpose flour

Preheat oven to 400 degrees. Line shallow baking pan with aluminum foil. Cut wings at each joint, discarding tips. Melt Butter Flavor Crisco in mined pan. Combine flour, onion salt and pepper in plastic bag. Add chicken pieces, a few at a time and shake to coat. Place in pan. Bake 25 minutes @ 400 degrees. Turn chicken wings over and bake an additional 20 to 25 minutes or until crisp. Transfer to paper towels before serving. Serve with barbecue sauce, blue cheese or hot sauce. Makes about 32 to 36 pieces.

Crispy Corny Baked Chicken Categories: Chicken Yield: 4 servings Chicken Fryer (2-3 Lbs.) Cut Up, Skin & Fat Removed 1/2 ts Salt 1/8 ts Pepper 1 1 c Skim Milk 1 c Cornflake Crumbs 2 cl Garlic Minced

Preheat Oven To 400 F. Season Chicken With Salt, Pepper & Garlic. Dip Into Milk & Roll in Cornflake Crumbs. Place in Lightly Pam Sprayed Baking Dish Being Careful That The Pieces Do Not Touch. Bake 45 Min. OR Until Tender. (Fat 5.6. Chol. 79.)

Crispy Lemon-Fried Chicken Categories: Chicken Yield: 6 servings Broiler-fryer chickens (2 to -3 lbs. Each), cut up or 16 pieces -of chicken 3 1/2 ts Salt, divided 1 md Lemon, juice of 2 1 c Flour 1 ts Paprika 1/8 ts Pepper Cooking oil 2 tb Water

Place chicken pieces in a large bowl; add 3 tsp. salt, lemon juice and enough water to cover chicken. Soak in refrigerator overnight. Drain thoroughly. In a paper bag, combine flour, paprika, pepper and remaining salt. Toss chicken pieces in flour; shake off excess. Heat about 1/2" of oil in a large skillet. When hot, carefully add chicken and brown lightly on all sides, about 20 minutes. Reduce heat. Add water; cover and cook until tender, about 20 minutes. Uncover and cook until chicken is crisp, about 10 minutes.

Crispy Mustard Chicken Categories: Chicken, Low-cal Yield: 4 servings 2 2 1/4 1/3 tb tb c c Mayonnaise (Diet) Prepared Mustard Wheat Germ Fine, Dry Bread Crumbs 1/2 ts Ground Thyme 1/4 ts Salt 4 x Chicken Breast Halves *

* 4 oz each, skinned and boned. ~------------------------------------------------------------------------Combine mayonnaise and mustard in a small bowl; stir well. Combine wheat germ and other ingredients except chicken in a shallow bowl. Brush each chicken breast with mustard mixture, then dredge in breadcrumb mixture. Place chicken in a 10"X6"X2" baking dish that has been coated with Pam. Cover and bake at 350F for 40 minutes. Uncover and bake an additional 20 minutes or until chicken is tender.

Crispy Potato Chicken Categories: Chicken, Potatoes

Yield: 4 servings 1 lg Potato (8 ounces), peeled 3 tb Dijon-style mustard (or -more) 1 lg Clove garlic, minced 2 Whole chicken breasts (1 -pound), skinned And split in halve 1 1/2 ts Olive oil or cooking oil Ground black pepper Snipped fresh parsley, -cilantro, rosemary, Or chives

In a food processor fitted with a medium shredding disk, coarsely shred the potato. (OR, shred with a grater.) Transfer the shredded potato to a bowl of ice water; let stand for 5 minutes. Meanwhile, in a small bowl combine the mustard and garlic; mix well. Rinse the chicken and thoroughly pat dry. Brush or spread the mustard mixture on the meaty side of the chicken breast halves. Place the chicken, bone side down, in a foil lined 15 x 10 x 1-inch baking pan. Drain the potato. Thoroughly pat dry with paper towels. (For crisp, golden potato "skin", make sure you pat the potato shreds as dry as possible.) Place the potatoes in a medium mixing bowl. Add the olive oil; toss to mix well. Top each piece of chicken with about 1/3 cup of the potato mixture in an even layer, forming a "skin". Sprinkle lightly with pepper. Bake in a 425 F oven for 35 to 40 minutes or until the chicken is no longer pink and the potato shreds are golden. (If potatoes are not browning, transfer pan to broiler. Broil for about 5 minutes or until golden, watching closely.) Sprinkle with the desired herbs. Serve immediately Makes 4 servings.

Crockpot Bbq Chicken Categories: Chicken, Crockpot Yield: 6 servings 1 Onion; cut up 1 Bottle BBQ sauce

Chicken pieces; whatever you -like and however many you -need Put chicken in bottom of crockpot (I always skin mine first). and add onions and BBQ sauce. Cook on LOW for about 8 to 10 hours.

Crockpot Dressing Categories: Crockpot, Poultry, Chicken Yield: 6 servings 1 2 2 1/4 2 12 1 c c c c c c ts Margarine Onion, chopped Celery, chopped Parsley sprigs Mushrooms, 8 oz., drained Bread cubes, slightly dry Poultry seasoning 2 1 1/2 ts 1 1/2 ts 1 ts 1/2 ts 1/2 ts 3 1/2 c Eggs, well beaten Salt Sage Thyme Pepper Marjoram, optional Chicken broth

Melt butter in a skillet and saute onion, celery, parsley, and mushrooms.

Pour over bread cubes in a very large mixing bowl. Add all seasonings and toss well. Pour in enough broth to moisten. Add eggs and mix well. Pack lightly into Crockpot. Cover and set to high for 45 minutes then reduce to low to cook for 4 to 8 hours. This recipe is from the Rival Crock Pot Cookbook. I have enjoyed this many times at a friend's house. Using this recipe, I'll bet you can modify your own to work perfectly in the crockpot. Sure saves oven space in Thanksgiving!

Crunchy Parmesan Chicken Wings Categories: Chicken, Wings, Snacks Yield: 60 servings 4 1/2 1/2 1/4 4 lb c ts ts Chicken wings Flour Paprika Salt and pepper Eggs Greshly grated parmesan -cheese 1/2 c Dry bread crumbs 1 ts Each dried basil and oregano 2 c

Directions: remove tips from chicken wings and reserve for stock if desired;separate wings at joints. In shallow dish, combine flour, paprika, salt and pepper. In another shallow dish, beat eggs. In third shallow dish,combine cheese, bread crumbs, basil and oregano. Dip wings into flour mixture, then into eggs, then into cheese mixture, pressing firmly. (Wings can be prepared to this point, placed on rack, covered and refrigerated for up to 4 hours.) Arrange wings on greased rimmed baking sheets. Bake in 375 F oven for 35-40 minutes, turning once, or until golden brown and crisp. Makes about 60 pieces.

Crusty Parmesan Wings Categories: Chicken, Wings Yield: 36 servings 1 c Grated Parmesan cheese 1/2 c Dry fine bread crumbs 1 1/2 ts Paprika 3/4 c Golden Italian dressing 3 lb Chicken drummettes or whole -wings Stir well.

Combine cheese, bread crumbs and paprika in small bowl. Pour dressing into another small bowl.

If using whole wings, discard tips. Cut wings apart at joint. Dip each piece into dressing then coat with cheese mixture. Place on greased or foil-lined baking tray. Bake, uncovered, in 350 F oven for about 45 minutes until tender. Serve warm. These may be prepared ahead. Reheat in 350 F oven for about 10 minutes until hot. Makes about 36-40 pieces.

Cuban Farm Style Chicken Categories: Chicken, Cuban Yield: 4 servings 3 lb Roasting chicken, cut into -quarters, or serving -pieces, or 3 lbs chicken Breasts and thighs Lemon juice Pure spanish olive oil or -vegetable oil Dry sherry

1/4 c 1/2 c

Salt and pepper to taste 3 To 4 cloves garlic 1/2 ts Ground cumin 1/2 c Sour (seville) orange juice -mixed with 1/8 cup each, -fresh lime and

1 lg Onion, thinly sliced 1/2 c Chicken stock or canned -chicken broth 1 tb Flour, optional 2 tb Finely chopped fresh parsley

This dish features chicken that simmers on the stove until the meat practically falls off the bones. Organic or free range chickens are perfect for this recipe, since they are similar to the farm chickens in Cuba Wash the chicken, pat it dry with paper towels, and season liberally with salt and pepper. In a mortar, crush the garlic into a paste with the cumin and rub the garlic paste into the chicken. Place the chicken in a nonreactive bowl, pour the orange juice over it, cover, and refrigerate for at least 1 hour or overnight. Remove the chicken from the marinade, (reserving the marinade) and pat dry. In a heavy bottomed casserole, heat the oil over medium heat until fragrant, then brown the chicken on all sides. Add the reserved marinade, the sherry, onion and stock, reduce the heat to low, cover, and simmer until the chicken is fork tender, 35-45 minutes. Transfer the chicken to a serving platter. Strain the sauce through a colander and return it with the flour to the casserole. Cook the cauce over low heat, stirring, until it has thickened, 5 6 minutes, correct the seasonings, pour over the chicken,and garnish with the parsley. Serves 4.

Cumin Crusted Chicken Salad Categories: Salads, Chicken Yield: 4 servings 1/4 3 3 1 1 1 c tb tb tb sm tb Chopped Tomato Peeled, Chopped Cucumber Chopped Green Pepper Chopped Purple Onion Jalapeno Pepper Chopped Ground Cumin 1 ts Pepper 4 (4 Oz. ) Chicken Breasts Boned And Skinned 1 tb Red Wine Vinegar Cherry Tomatoes (Optional) Fresh Basil (Optional)

Combine Tomato, Cucumber, Green Pepper, Purple Onion & Jalapeno Pepper in A Small Bowl & Set Aside. Combine Cumin & Pepper. Rub All Sides Of Chicken Breasts With This.Place A Large Cast Iron Skillet Over Medium High Heat Until Hot. Add Chicken & Cook 6 Min. On Each Side OR Until Tender. Remove From Skillet, Reserving Drippings in Skillet. Set Chicken Aside. Add Vinegar To Pan Drippings & Cook 2 Min, Stirring Constantly. Pour Over Reserved Vegetable Mixture, Tossing Well. Thinly Slice Each Chicken Breast Diagonally Across Grain & Arrangeon Individual Serving Plates. Serve With Reserved Vegetable Mixture.Garnish Each Serving With Cherry Tomatoes & Basil. 155 Cal. Per Chicken Breast Half & 3 T. Vegetable Mixture.

Curied Cashew Chicken Salad with Mango and Cashews Categories: Low-cal, Chicken, Poultry, Salads Yield: 6 servings 3 lb Chicken breasts, poached, -skin and bones discarded -and the meat Cut into bite-sized pieces 1/4 c 1/4 c Plain yogurt Mayonnaise (I used Weight -Watchers' brand...no fat) 1 1.2 tsp curry powder

-(about 4 cups) 2 tb Fresh lemon juice 2 Monagoes, peeled, pitted and -cut into 3/4" pieces 1 c Chopped celery 4 Scallions including the -green part, minced

1/2 ts Ground cumin 1 c Roasted cashew nuts, chopped -(I used 1/2 cup...it was -fine) 2 tb Chopped fresh coriander, if -desired

In large bowl, toss together the chicken, lemon juice and mangoes and add celery and scallions. In small bowl, whisk together mayonnaise, yogurt, curry powder and the cumin. Add dressing to chicken mixture with salt and pepper to taste. Salad may be made up to 1 day in advance and kept covered and chilled. Just before serving, stir in the cashews and the coriander. Serve the salad at room temperature or chilled, as you prefer. Yield: serves 6

Curried Chicken Categories: Chicken, Low-cal Yield: 6 servings 3 3 1 1/2 1 1 1/4 Chicken Breasts, Halved tb All-Purpose Flour c Sliced Onion tb Water Apple, Peeled, Chopped ts Curry Powder 1/8 1/8 1/2 1/8 1 1/3 ts ts ts ts c c Ground Ginger Ground Tumeric Salt Pepper Chicken Broth Raisins

Preheat oven to 350F. Rinse chicken, pat dry; dredge in flour. Spray a large non stick skillet with vegetable spray; heat over medium high. Add chicken and cook just until brown; turn and brown other side. Put chicken in a medium size shallow casserole. In skillet over low heat, cook onion in 1 T water 5 minutes; add apple and cook 1 min. Spoon over chicken; sprinkle with spices. Pour broth over all. Bake, covered, 55 min or until tender. Add raisins and cook 5 minutes longer.

Curried Chicken Dinner Categories: Chicken, Low-cal Yield: 6 servings 2 1/2 1 1 1/2 6 2 1/2 1/2 1/4 2 c c ts x c ts ts c Water Brown Rice, Uncooked Chicken Bouillon Powder Chicken Breast Halves * Water Curry Powder Salt Unsweetened Orange Juice 2 2 1 1 2 1 1 tb tb ts ts c lg lg Cornstarch Dry Sherry Groung Ginger Grated Orange Rind Diagonally Sliced Celery Sweet Red Pepper ** Green Pepper **

* 6 ounces each. ** seeded and cut into julienne strips. ~------------------------------------------------------------------------Combine 2-1/2 cups water, rice, and bouillon powder in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 50 minutes or until liquid is absorbed. Combine chicken, 2-1/2 cups water, curry powder, and salt in a large Dutch oven; bring to a boil. Cover, reduce heat, and simmer 30

minutes or until chicken is tender; drain. Bone chicken, and cut into bite-size pieces; set meat aside. Combine orange juice, cornstarch, sherry, and ginger in a small bowl, stirring until cornstarch is dissolved; set aside. Coat a large nonstick skillet with Pam; place over med-hi heat until hot. Add celery and peppers, and saute until crisp-tender. Stir in reserved chicken and orange juice mixture; bring to a boil. Cook 1 minute, stirring constantly, until thickened. To serve, spoon chicken mixture over hot, cooked rice.

Curried Chicken Breasts (Oven Bag) Categories: Chicken Yield: 6 servings 2 pk (1 1/2 oz. each) chicken -gravy mix 1 tb Curry powder 1 c Water 6 Chicken breast halves Salt Pepper Paprika

Preheat oven to 350 degrees. Mix chicken gravy mix, curry powder and water in large size (14 X 20") oven cooking bag and place in 12 X 8 X 2 baking dish. Season chicken breasts with salt, pepper, paprika; place in single layer in bag. Close bag with nylon tie; make 6 half-inch slits in top. Bake @ 350 degrees for 45 minutes or until tender. Serves 6.

Curried Chicken Salad (Sen. Bond-Missouri) Categories: Chicken, Poultry, Salads, Spicy Yield: 8 servings 2 c 4 1 c 2 c 1 c 1/2 c Cooked chicken breast, diced Scallions, sliced Water chestnuts, sliced Cooked rice, at room -temperature Mayonnaise Prepared chutney 1 ts Curry powder 1 ts Salt Freshly ground black pepper -to taste 2 Bananas 1/4 c Lemon juice 1 1/2 c Chopped peanuts

Note from Senator Christopher Bond of Missouri - Following my son, Sam's, christening at the First Presbyterian Church in my hometown of Mexico, this savory chicken salad was featured along with asparagus and a watermelon basket brimming with fresh fruit. That Father's Day in 1981 is a date we'll never forget. Combine chicken, scallions, and water chestnuts with rice. In a separate bowl, combine mayonnaise, chutney, curry, salt and pepper. Mix well. Thoroughly combine mayonnaise dressing with chicken-rice mixture. Chill. Taste and adjust seasonings. Cut bananas diagonally into 1" slices. Dip slices into lemon juice and coat with peanuts. To serve, arrange salad on small platter. Surround salad with banana slices and garnish with chopped nuts. Additional condiments may be served: chopped green peppers, toasted almonds, plumped raisins and coconut are a few choices. Yield: 6-8 servings

Curried Chicken Salad Categories: Chicken, Low-cal, Salads Yield: 6 servings -----------------------------------SALAD----------------------------------1 lb Boneless chicken breasts 1 c Green grapes, halved 2 c Chicken stock 4 Scallions, sliced 2 Cucumbers, thinly sliced 1 tb Dried currants 3 Stalks celery, thinly sliced ----------------------------------DRESSING---------------------------------1 c Low fat yogurt 2 ts Lime juice 2 tb Curry powder pn White pepper 1 tb White wine vinegar Poach breasts for 5-6 min. Drain, cool and cut into 1" cubes. Place in bowl with salad ingredients. Whisk dressing ingredients. Gently fold into salad. Chill salad. Can be prepared up to 2 days in advance. 142 cal, 2 g fat, 12.7 %

Curried Coconut Chicken Balls Categories: Appetizers, Chicken Yield: 6 servings 3/4 c Flaked coconut 3 oz Cream cheese, at room -temperature 2 tb Mayonnaise 1 c Chopped cooked chicken 1 2 1 1/2 1/2 c tb tb ts Chopped walnuts Minced onion Curry powder, to taste Salt

1. Preheat oven to 350. Spread out coconut on a small baking sheet & toast in oven until lightly brown, 12 1/2 minutes. Let cool slightly. 2. In a small bowl, blend together cream cheese & mayonnaise until smooth. Add chicken, walnuts, onion, curry powder & salt. Mix well. 3. Form chicken mixture into 1" balls. Roll in toasted coconut to coat. Cover & refrigerate until chilled.

Czechoslovakian Liverballs Categories: Chicken Yield: 1 servings 1 lb Chicken liver 5 sl Bread 1 md Onion Parsley 1 Egg 6 tb All-purpose flour 1 1/2 ts Salt 1/4 ts Pepper 3/4 ts Marjoram 2 Cloves garlic Garlic powder to taste

These liverballs are cooked in chicken soup. In food processor, combine: liver, onion, parsley and egg. Process until smooth. Add salt, pepper, marjoram, flour and bread crumbs. Refrigerate

for two hours til cold and firmish.

Cook.

To cook: In boiling chicken broth, drop liver from large tablespoon. When last ball enters broth, return broth to boil, reduce to simmer, cover pot and simmer 10 minutes.

Deadman's Chili Categories: Beef, Chicken, Chili Yield: 6 servings 2 lb To 2 1/2 lb coarse ground -beef chuck (leaner the -better) 1 lb Coarsely chopped & boned -chicken(turkey will do too) 3 c Stewed chopped tomatos 1 1/2 c Tomato paste 4 tb Chili powder 4 To 6 whole Jalapeno peppers 1 1/2 ts Cayenne flakes 1 1/2 ts Salt 1 tb Blackstrap molasses 3 1/4 2 4 12 1/4 1 4 3 4 md Onions chopped c Green &/or red Bell pepper oz Tequila To 6 cloves of garlic minced oz Beer (not Lite) c Masa Harina ts Angostura Bitters oz Sour mash whiskey Bay leaves tb Ground cumin (freshly ground -is best)

Cook meat, 1 clove of garlic and 1 onion together. Mix all other ingredients except, 1 Tb of cumin, together and pour over meat in a large pot. Bring slowly to a boil & stir continously until boiling. Cook at a boil for 10 minutes and then lower heat to Medium Low for 15 minutes stirring several times. Lower heat again to simmer & cook for 1.5 -2 hours stirring frequently. Add remaining cumin after cooking for 1 hour. You may make this hotter by gashing the sides of the Jalapeno peppers & by adding more of them. This recipe when served over rice with fresh, piping hot cornbread is hard to beat! It is excellent when served over scrambled or fried eggs as well. Serves 6-8 persons.

Deep-Dish Chicken Pie Categories: Pies, Chicken Yield: 8 servings 5 lb Broiler-fryers,cut-up 1/2 ts Pepper 1/2 ts Marjoram leaves Water Salt 2 Carrots,large,sliced 1 Celery stalk,large,sliced 3/4 lb Onions,small,white Flour,all-purpose Half-and-half Lima beans,baby,frozen(10oz) Mushrooms,small Shortening Shortening Egg yolk

1 3/4 1 1/2 1 2 1

c pk lb c tb

1. In 5-quart Dutch oven or saucepot over high heat, heat chickens, pepper, marjoram, 4 cups water, and 2 teaspoon salt to boiling. Reduce heat to low; cover and simmer 35 minutes or until chicken is fork-tender._ 2. When chicken is done, reserve 1 cup broth. Cool chicken until easy to handle; remove and discard bones and skin; cut meat into 1" pieces._ 3. In 3-quart saucepan over high heat, heat carrots, celery, onions, and reserved 1 cup chicken broth to boiling. Reduce heat to low; cover and simmer 10 minutes or until vegetables are almost tender. Remove from heat. With slotted spoon, remove vegetables to medium-sized bowl._

4. In small bowl, blend 1/2 cup flour with 3/4 cup half-and-half; gradually stir into broth in saucepan; stir in remaining half-and-half. Over low heat, cook, stirring until sauce thickens slightly. Stir in chicken, cooked vegetables, thawed lima beans, mushrooms, and 1 1/2 teaspoon salt. Spoon mixture into 13x9" baking dish._ 5. Prepare pastry: In medium-sized bowl, stir 3 cups all-purpose flour and 1 1/2 teaspoon salt. With pastry blender or two knives used scissors fashion, cup shortening into flour to resemble coarse crumbs. Sprinkle about 1/2 cup water, a tablespoon at a time, into flour mixture, mixing lightly with a fork until pastry is just moist enough to hold together; shape pastry into a ball._ 6. On lightly floured surface with floured rolling pin, roll two-thirds of dough into 15x11" rectangle. With knife, cut several small slits in center of pastry. Place pastry loosely over chicken mixture. Trim pastry edge, leaving 1" overhang; fold overhang under and press gently all around baking dish to make a high stand-up edge. Roll and cut remaining dough to make decorative design for top of pie._ 7. In cup, beat egg yolk with 1 teaspoon water. Brush pastry with egg-yolk mixture. Bake pie in 350'F oven 1 hour or until crust is golden and chicken mixture is heated through.

Deviled Bones - Chicken Wings Categories: Chicken, Appetizers, Wings Yield: 6 servings 2 tb Butter 1 tb Chili Sauce 1 tb Worcestershire Sauce 1 tb Walnut Catsup <??> 1 ts Made mustard

Few grains cayenne Drumsticks, second joints, and wings of a cooked chicken Salt Pepper Flour Cup hot stock Finely chopped parsley Melt butter, and add Chili Sauce, Worcestershire Sauce, Walnut Catsup, mustard, and cayenne. Cut four small gashes in each piece of chicken. Sprinkle with salt and pepper, dredge with flour, and cook in the seasoned butter until well browned. Pour on stock, simmer five minutes, and sprinkle with chopped parsley.

Deviled Drumsticks Categories: Chicken, Barbecue Yield: 4 servings 8 Chicken legs 1/4 ts Liquid red pepper 2 ts Prepared mustard 1/8 ts Garlic salt Servings: 4 Rinse and dry chicken legs. Combine mustard, catsup, Worcestershire, red pepper, garlic salt, parsley flakes and pepper in small bowl. Spread on chicken legs. Grill about 35 minutes, turning frequently until tender. 150 calaries each. 2 1/8 3 1/2 ts ts tb ts Worcestershire sauce Pepper Catsup Parsley flakes

Dijon Chicken Categories: Chicken Yield: 4 servings 4 Chicken breast halves, -skinned and boned 2 tb Butter 1 cn VEG-ALL Mixed Vegetables -(16 oz) 1 cn Chicken broth (12 oz) 1/2 1/4 1 1 1/2 1/8 c c tb c ts Light cream Flour Dijon mustard Cooked noodles White pepper

1. Melt butter in skillet; cook chicken about 20 minutes, or until tender. Remove from pan. 2. Drain VEG-ALL and add liquid to pan juices with chicken broth. 3. Combine light cream and flour; add to liquid in pan. Cook and stir until thickened; stir in mustard. 4. Heat vegetables and cooked noodles in a little of the sauce. 5. Heat chicken in remaining sauce and serve over vegetable mixture.

Dijon Chicken Salad Sandwich Categories: Sandwiches, Chicken Yield: 6 servings 3/4 1/4 1 1 c c tb ts BEST FOODS mayonnaise Sliced green onions Dijon mustard Dried dill 1/2 ts Salt 2 c Cubed chicken Lettuce Tomato

Combine mayonnaise, green onions, Dijon mustard, dill, salt, and chicken. Fill croissants with lettuce, tomato, and chicken salad.

Dilled Chicken Paprika Categories: Chicken Yield: 4 servings Vegetable cooking spray 1 tb Vegetable oil 2 Whole chicken breasts (about -14-1/2 oz), Skinned, boned, and cut into -1-inch pieces 1 c Mushrooms, fresh, sliced 1/2 c Onion, chopped 1/2 c Chicken broth 2 ts Paprika *Directions:* Coat a large heavy skillet with cooking spray; add 1 tablespoon oil. Place skillet over medium heat until hot; add chicken. Heat 3 to 5 minutes, stirring occasionally, until chicken is lightly browned. Remove chicken from skillet; reserve drippings. 2 1/4 1 2 1 Dillweed, fresh, chopped Pepper Cornstarch Cold water Crtn plain low-fat yogurt -(8-oz) 2 c Hot cooked noodles (cooked -without salt or fat) 1 tb Parsley, fresh, chopped -(optional) ts ts tb tb

Add mushrooms and onion; saute until vegetables are tender. Return chicken to skillet. Add broth, paprika, dillweed, and pepper; cover and simmer 15 minutes or until chicken is tender. Combine cornstarch and water; stir until smooth. Add to chicken, and cook over medium heat, stirring constantly, until mixture comes to a boil. Cook mixture 1 minute. Remove from heat, and stir in yogurt. Serve immediately over noodles. Garnish with parsley, if desired. Yields 4 servings (about 328 calories, 38.1 grams protein, 9.4 grams fat, 19.6 grams carbohydrate, 91 milligrams cholesterol, 218 milligrams sodium, and 563.2 milligrams potassium per serving.)

Dilled Chicken Pot Pie Categories: Chicken Yield: 6 servings Karen Mintzias ----------------------------------FILLING---------------------------------3 tb Butter Freshly ground black pepper 1/2 c Finely diced celery 2 c Cooked chicken 1/2 c Finely diced onion - (shredded or diced) 1 sm Bay leaf 3/4 lb Diced cooked potatoes 3 tb Flour 1/2 lb Diced cooked carrots 1 1/2 c Chicken stock 6 oz Green peas, cooked 1 1/2 c Milk or cream -OR- green beans 1 ds Tabasco (or more, to taste) - cut into 1-inch pieces Salt 1/2 c Chopped dill ----------------------------------BISCUITS---------------------------------1 c Sifted all-purpose flour -(or a combination), cold 1 1/2 ts Baking powder 1/2 c Milk 1/4 ts Salt 3 tb Chopped dill 3 tb Butter or veg. shortening For Filling: Melt the butter over low heat in a large saucepan. Add the celery, onion, and bay leaf, cover, and cook about 10 minutes, or until the vegetables are soft. Sprinkle the flour over the vegetables, stir well to incorporate, then cook for about 5 minutes. Stir in the chicken stock and the milk or cream. Cook the sauce over low heat for 15 minutes, stirring occasionally. Remove the bay leaf and add the Tabasco, salt, and pepper. Stir in the chicken, potatoes, carrots, peas or beans, and dill. filling warm while you make the biscuit dough. Biscuits: Preheat the oven to 425 F. Sift the flour, baking powder, and salt together in a bowl. Make a well in the mixture and cut the fat into the dry ingredients. Add the milk and Keep the

dill and stir the mixture with a fork for about a minute, or until the dough leaves the sides of the bowl. Transfer the chicken and vegetable mixture to a 3-quart ovenproof casserole. Drop the dough over the filling with a large spoon, spacing evenly, to make six biscuits. Bake for 20 to 25 minutes, or until the biscuits are lightly browned and the pie is bubbling. Serve hot.

Dip N' Bake Chicken Categories: Chicken Yield: 4 servings 1 1/2 3/4 1/2 1/2 c c ts ts Ground Oat Flour Grated Parmesan cheese Paprika or sage Salt 1/4 ts Pepper 1/3 c Milk 1 Egg 1/4 c Butter or margarine, melted

One 2-1/2 to 3 lb. broiler-fryer, cut up Coat chicken with combined dry ingredients; dip into combined milk and egg. Coat again with dry ingredients. Place in foil-lined large shallow baking pan; drizzle butter over chicken. Bake in preheated hot oven (400) 45 to 50 minutes. makes 4 servings

Dixie Fried Chicken Categories: Chicken, Poultry Yield: 4 servings 2 c All-purpose flour 1 ts Red pepper 1 1/2 c Egg (slightly beaten) Milk

Ingredients: 1 (2 to 3 lb.) broiler-fryer chicken (cut up) salt and pepper (to taste) hot oil Season chicken with salt and pepper. Combine flour and red pepper; set aside. Combine egg and milk; dip chicken in egg mixture;then dredge in flour mixture, coating well. Heat 1 inch of oil in a skillet; place chicken in skillet. Cover and cook over med. heat about 30 mins. or until golden brown; turn occasionally. Drain on paper towels. makes 4 servings shared by: Perry Parsons 5/24/93

Do Ahead Chicken Casserole Categories: Chicken, Casserole Yield: 4 servings 2 1 4 1/2 c c oz c Cooked, diced chicken (or small can) sliced olives Can sliced mushrooms Chopped onions, sauted 1/2 c Mayo 1 c Sour cream 12 sl Thin white bread, trimmed -and cubed

Mix all ingredients together, place in 9x13 pan. Refrigerate overnight. Bake at 300 for an hour. Serves 4 to 6.

Down on the Farm Fried Chicken Categories: Chicken Yield: 4 servings 1 2 1/2 pound spring chicken Milk Salt Pepper Flour Water

1/4 c

Directions: Cut chicken into desired pieces. Dip in milk; lay pieces on a tray to drain. Sprinkle with salt and pepper. Roll in flour that has been seasoned with salt and pepper. Dust off excess flour. Heat 1/4-inch melted shortening in a heavy iron skillet. Place floured chicken in hot shortening cover and pan-fry until chicken is brown on one side. Remove lid and turn pieces over. Continue frying until brown. A few minutes before removing from pan, add 1/4 cup of hot water. Replace lid immediately, and leavae on until bubbling stops. Remove lid and fry until all the water is cooked out and crust becomes crisp. Country Gravy: Use the same skillet fdor gravy that was used for frying the chicken. Pour off all but 1 Tablespoon of the shortening. Use the drippings and crunchy bits; this is what makes country gravy extra tasty. Blend 1 Tablespoon flour into the shortening and drippings. Add 2 cups milk gradually, stirring constantly. Bring to a boil and continue cooking 3 to 5 minutes until thae gravy is glossy and the desired thickness. Add a pinch of pepper and enough salt to suit your taste.

Drunken Chicken Categories: Chicken Yield: 6 servings 1 1/3 3 1 1 c c tb ts ts Dry sherry Chicken broth Soy sauce Fresh ginger,minced Sugar 1 ds White pepper 1 Frying chicken (about 3 -lbs.) 4 sl Fresh ginger

Combine sherry, chicken broth, soy sauce, minced ginger, sugar and white pepper in a bowl; set aside. Place chicken and ginger slices in a large pot. Add enough water to cover chicken. Bring to a boil, reduce heat, cover and simmer, turning chicken occasionally, for about 40 minutes or until meat near thighbone is no longer pink when slashed. Remove chicken and let cool to room temperature. Remove and discard chicken skin, if desired. Hand-shred chicken and place in a large bowl. Add marinade; stir to coat. Cover and refrigerate overnight; serve cold.

Dumplings Iv Categories: Chicken Yield: 6 servings

2 c Flour 4 ts Baking-powder 2 tb Shortening

1 ts Salt Milk

Sift flour, measure, and sift with salt and baking-powder. Cut in shortening with 2 spatulas. Add milk until a thick drop batter is obtained. Drop by teaspoonfuls into boiling broth. Cover. Boil 12 minutes. Serve at once.

Dumplings Categories: Chicken, 1941 Yield: 6 servings 2 c Flour 4 ts Baking-powder 2 tb Shortening 1 ts Salt Milk

Sift flour, measure, and sift with salt and baking-powder. Cut in shortening with 2 spatulas. Add milk until a thick drop batter is obtained. Drop by teaspoonfuls into boiling broth. Cover. Boil 12 minutes. Serve at once.

Easy Bar-B-Que Chicken Casserole Categories: Casserole, Chicken Yield: 4 servings 1 cn Pork and beans(16oz) 4 Chicken pieces 1/4 c Catsup 2 tb Peach preserves 2 ts Onion,instant minced 1/4 ts Soy sauce 1/4 c Brown sugar

1. Place beans in a 2-quart casserole; top with casserole. 2. Mix together remaining ingredients; pour over chicken and beans. 3. Cover and bake in preheated 325 deg.F. oven for 1 3/4 hours.

Easy Chicken and Rice Categories: Poultry, Rice, Chicken Yield: 6 servings 1 c Converted rice 1 cn Condensed cream of chicken -soup (10 3/4 oz) 1/3 c Dry sherry 2/3 c Water 1 Pkge frozen Italian-style -vegetables (16 oz) Skinless, boneless chicken -breast halves Drops Worcestershire sauce Paprika

4 8

In a large skillet, combine the rice, soup, sherry, water, and frozen vegetables; mix well. Heat to boiling, stirring. Remove from the heat. Arrange the chicken breasts on top of the rice mixture. Sprinkle each chicken with a couple drops of Worcestershire sauce. Spread with the back of a spoon. Sprinkle with paprika. Heat to boiling, reduce heat to medium, cover, and simmer for 15 minutes. Remove cover and stir the rice around ans under the chicken. Reduce the heat to low. Continue cooking,

covered, an additional 15 to 20 minutes, or until the rice is tender. Serves four.

Easy Chicken and Dressing Categories: Chicken Yield: 4 servings 1 Chicken 1/2 cn Water 1 cn Cream of chicken soup 1/2 c Melted butter or chicken Broth 1 cn Cream of celery soup 1 Pepperidge Farm corn bread Stuffing

Contributed to the echo by: Pat Knox Easy Chicken and Dressing Debone chicken, cut into bite-size pieces. Mix with soups and water. Put in a 9x13 inch baking dish. Sprinkle bread stuffing over this mixture. Pour broth or butter over it. Bake for 30 minutes at 350 degrees or until stuffing is brown.

Easy Chicken Florentine Categories: Chicken, Casserole Yield: 2 servings 1 1/3 c 2 Frozen spinach Boneless, skinless chicken -breasts, cut into 1/2 inch -cubes Nonfat yogurt 1/8 1 1 1 ts ds ds ts Nutmeg Salt Pepper Corn starch

1/3 c

The other day, hubby had requested chicken for dinner. It was still slightly frozen (boneless chicken breasts) by the time it came to fix dinner. Well, I wanted to do something interesting but relatively low, cal, so I threw this together, and while it might not be real chicken florentine, it was yummy. Preheat the oven to 350 degrees. Lay the frozen spinach evenly across the bottom of a small casserole dish. Mix the yogurt, nutmeg, salt, pepper, and cornstarch thoroughly, then add chicken and mix well. Lay the chicken mixture on top of the spinach, spreading as evenly as possible, and covering as much of the spinach as you can. Cover the casserole dish and bake for 40 minutes. Serves 2.

Easy Harvest Drumsticks Categories: Chicken Yield: 6 servings 3 sl Lean Bacon 2 Med. Onions, thinly sliced -(1 1/2 cups) 2 Med. Potatoes, peeled and -thinly sliced 2 lb Chicken Drumsticks 2 Med. Tomatoes, chopped 2 Med. Zucchini, thinly sliced 2 tb Lemon Juice 1 tb Fresh Marjoram or Dill 1/4 c Chopped Parsley Salt and Pepper to taste

Ina a shallow 2 1/2 to 3 quart microwave safe utensil, arrange bacon between sheets of paper towel. Microwave at high (100%) 4 minutes or until crisp. Remove bacon, drain on paper towels and set aside for garnishing.

Arrange onions and potatoes over bottom of utensil; cover with plastic wrap and microwave at high 8 minutes. Stir well. Arrange drumsticks, with meatier portions to ouside, on top of vegetables. Add remaining ingredients except salt and parsley. Cover with wax paper and microwave at high 5 minutes, then at medium high (70% power) 14 minutes per pound of drumsticks, stirring several times. Let stand 15 minutes and check for doneness; juices should run clear when pierced with a fork. Add salt to taste. To serve, garnish with crumbled bacon and parsley.

Egyptian Kebabs Categories: Chicken, Barbecue Yield: 6 servings 2 1 1/4 1/4 1/8 tb ts ts ts Whole chicken -breasts--skinned and boned Yogurt Salt Tumeric Dry mustard 1/2 1/8 1 1 8 4 ts ts ts ts Curry powder Ground cardamom Lemon juice Vinegar Thin onion slices sm Tomatos--halved

Cut each chicken into 16 squares. Combine with the yogurt, salt, tumeric, mustard, curry powder, cardamom, lemon juice and vinegar and let stand for 1/2 hour. Thread on skewers 2 chicken pieces, 1 slie of onion, 2 chicken pieces, 1/2 tomato. Repeat till all ingredients are used. Cook slowly, turning occasionally and brushing with the marinade, over hot coals OR under the broiler till the chicken is tender, about 10 minutes. Transfer to a hot platter, sprinkle with lemon juice and garnish with fresh tomatos, green pepper rings and fresh mint or parsley.

Elizabeth Andoh's Gingery Fried Chicken Categories: Chicken Yield: 4 servings 1/4 c 1/4 c 1 1/2 1 Soy sauce Sake To 2 tsp grated fresh ginger Clove garlic, smashed with -flat side of knife 1 1/2 lb Boneless chicken, cut into -1-in. squares 1/3 c All purpose flour 1/3 c Cornstarch 1/4 ts Salt 1/8 ts Sansho (Japanese fragrant -pepper) or freshly ground Pepper Vegetable oil for frying 1 Lemon, cut into wedges

1. Combine soy sauce and sake in shallow bowl, then stir in ginger and dd garlic. Add chicken and toss to coat. Let marinate at room temperature 20 minutes or in refrigerator up to 8 hours. 2. Mix flour, cornstarch, salt, and pepper in second shallow bowl. Coat chicken, one piece at at time, with flour mixture and shake off excess flour. Place 24 pieces on plate and let stand 5 minutes. 3. Heat 2 in. oil in heavy pan or deep fryer to 350 degrees. Fry chicken, 4-5 pieces at a time, in oil for less than a minute. Transfer to paper towels to drain. 4. Reduce heat of oil to 325 degrees. Fry chicken again, 6-7 pieces at a time, 3-4 minutes. Drain on paper towels. Serve hot or at room

temperature with lemon wedges. Serves 4 416 calories per serving: 22% protein, 61% fat, 17% carbohydrate; 729 mg sodium.

Empress Chicken Wings Categories: Chinese, Chicken, Appetizers, Wings Yield: 4 servings 1 1/2 3 1 1 1 2 lb tb tb tb Chicken Wings Soy Sauce Dry Sherry Minced Fresh Ginger Root Clove Garlic, Minced tb Vegetable Oil 1/3 c 2/3 c 2 Cornstarch Water Green Onions And Tops, Cut -Diagonally Into Thin Slices 1 ts Slivered Fresh Ginger Root

Disjoint the chicken wings; discard tips (or save for stock). Combine soy sauce, sherry, minced ginger and garlic in a large bowl; stir in chicken. Cover and refrigerate for 1 hour, stirring occasionally. Remove chicken; reserve marinade. Heat oil in large skillet over medium heat. Lightly coat chicken pieces with cornstarch; add to skillet and brown slowly on all sides. Remove chicken; drain off fat. Stir water and reserved marinade into same skillet. Add chicken; sprinkle green onions and slivered ginger evenly over chicken. Cover and simmer for 5 minutes, or until chicken is tender.

Evil Jungle Prince with Chicken (Or With Mixed Vegetables) Categories: Chicken Yield: 3 servings 1/2 lb Boneless chicken breast (or -1/2 lb mixed vegetables, -see note below) 2 To 6 small red chile peppers 1/2 Stalk fresh lemon grass 2 Kaffir lime leaves 2 tb Oil 1/2 c Coconut milk 1/2 ts Salt 1 To 4 T fish sauce, based on -personal taste (omit for -veggie version) 10 To 15 basil leaves 1 c Chopped cabbage

Thinly cut chicken into 2-inch strips. (If doing veggie version, cut vegetables into thin strips.) Grind together red chili peppers, lemon grass, and kaffir lime leaves in a food processor or pound in a mortar. Heat oil to medium-high and saute pepper mixture for 3 minutes. Stir in coconut milk and cook for 2 minutes. Add chicken (or vegetables) and cook for 5 minutes or until cooked (same time for veggies). Reduce heat to medium-low. Stir in fish sauce (if using), salt, and basil. Serve on a bed of chopped cabbage. Makes 3 to 4 servings. Note: For mixed vegetables, choose from among bell peppers, string beans, water chestnuts, tomatoes (small cherry tomatoes are best), bamboo shoots, miniature corn, asparagus, cucumbers, zucchini, Japanese eggplant, and mushrooms. I particularly like string beans or asparagus, a few cherry tomatoes, shredded (rather than sliced) bamboo shoots, miniature corn, and some straw mushrooms or slender (Japanese) eggplant.

Exner Chicken Categories: Chicken Yield: 6 servings 1 Cut up chicken or such -pieces as you prefer (I -used breasts) 2 ts Honey for each piece of -chicken 4 sl Canned peaches for each -piece of chicken

Well, I never really made a recipe (formal type) out of it but I guess I could try. (plus whatever juice is on the spoon as you catch the slices) Butter - or butter substitute Lay pieces of chicken in single layer in pan. Top with honey, then peaches and their juice. Dot with about 1 tsp of butter per piece or sprinkle liberally with butter substitute (which I used). Cover pan and bake at 350 F for about 20 minutes. Uncover and cook until chicken takes on a slightly brown color. Hope this is what you want. It is extremely simple, but really turned out a lot better than I expected. As a matter of fact, to me, it really was very good.

Exner Chicken Revised #1 Categories: Chicken, Poultry Yield: 6 servings Whole chicken breasts (about -2 1/2 lbs) 1 1/2 tb Apple cider vinegar 3 tb Honey (I used a local -wildflower honey so try a -strong one) 6 Samll garlic cloves, minced 3 -or mashed 2 1/2 tb Finely grated ginger root -(do not use powdered) 1/8 To 1/4 tsp cayenne pepper (I -liked it with 1/4 tsp) 1 1/2 ts Salt

freshly ground black pepper to taste About 3 cups thawed frozen or peeled fresh peaches, drained - reserve juices (use peaches canned in fruit juice (NOT SYRUP) if you absolutely have to but fresh or frozen is better) 1 2 Tbsp vegetable oil 2 Tbsp snipped fresh chives or tops of green onions Sifted cornstarch for dredging 2 Tbsp finely chopped Italian parsley Flatten chicken breasts that have been skinned, boned and halved in a gallon sized Zip-lock bag until about 1/8" to 1/4" thick (cuts down on spatters that way and you will need it for the marinade) by whacking them with a wooden rolling pin (do not use a meat mallet unless you only use the flat side...don't want to poke any holes in the bag). In a small bowl, combine apple cider vinegar, honey , mashed or minced garlic cloves, gingerroot, cayenne, salt, freshly ground black pepper and chopped chives or green onion tops. You may need to zap it in the microwave to let it mix well as the honey will be hard to stir in. Pour marinade into the Zip-lock bag that contains the flattened chicken breasts and close the bag securely. Turn and squish the bag to coat all sides of the chicken. Let set in this marinade in the refrigerator for up to 2 hours. Let chicken sit at room temperature to warm up a little for about ten minutes while you are

assembling the cooking instruments. Sprinkle the sifted cornstarch onto a plate and set aside. Heat just enough vegetable oil in a non-stick pan to have a thin layer of oil over a moderately high heat. One by one, pull the flattened chicken pieces from marinade and blot lightly on paper toweling to remove most of the marinade. Dredge lightly in the sifted corn starch until you have all of the chicken pieces dusted lightly. Saute them a couple of minutes on each side until just done through. Remove any oil left in pan. Pour the rest of the marinade in the Zip-lock bag over the chicken in the pan. Pour drained peaches over the chicken and marinade. Turn heat down to medium, stirring as this comes to a boil. Watch to see if it needs either some of the reserved juice from the peaches or a little cornstarch/water mixture to thicken juices very slightly. (It will depend upon how heavily the chicken pieces are dredged with cornstarch.) Sprinkle with finely chopped Italian parsley and serve with juices over rice.

Fabrizio's Poached Chicken with Cucumber Glaze Categories: Chicken Yield: 6 servings 2 1 c 1/2 Chicken breasts Chicken broth Sliced sweet onion 2 tb Parsley 1 sm Clove chopped garlic Cucumber Glaze *

Lightly salt chicken breasts.Put in casserole;cover with onion slices, parsley and garlic. Pour chicken broth over all. Simmer for 30 to 35 minutes. Remove from broth. Cool. Cucumber Glaze: 2 Tbs light salad dressing 4 Tbs chopped,peeled cucumber 2 tsp grated lemon peel 2 tsp lemon juice Salt to taste Mix well and spread on chilled chicken.

Fake Fried Chicken Categories: Chicken Yield: 4 servings From: BGMB90B Chicken; or breasts, cut up Yogurt;plain 1 c Crumbs;put corn flakes, or Spices; of your choice - ta

1 2/3 c

Calories per serving: 300 Fat grams per serving: Approx. Cook Time: 1:00 Put enough cereal in the blender to make 1 cup of crumbs. You can use diet bread or pita but cereal makes a crunchier coating. Put in your favorite spices and blend or use FP. Take the skin off the chicken and coat with yougurt. Roll the pieces in crumbs to coat. Put on a cookie sheet sprayed with Pam. Bake in a 350 degree oven for about one hour. This recipe has been around for years in one way or another, but it is good, low calorie and low everything else.

Fake Kentucky Fried Chicken Recipes Categories: Chicken Yield: 6 servings 2 pk Good Seasonings Italian or -Mild Italian Salad Dressing -mix Used right from the package. Keywords: Coleslaw Begin with about 3 lbs fryer parts. Cut the breast pieces in half. Fries quickly when the pieces are small. Make a paste of the following: Spread this paste evenly over chicken pieces; stack in a bowl; cover and refrigerate at least two hours or better yet, overnight. About 1 hour before serving, heat about 1 1/2 pints cooking oil in heavy saucepan (9 inches in diameter, with depth of oil about 3 inches) to a temperature of 425 degrees. I prefer my Oster Super Cooker--but using an electric deep fryer I would have the temperature at 400 degrees. Put about 2 cups milk or Club Soda or beer in a deep, narrow bowl & dip each piece chicken in the liquid, letting the excess drip off. Dust lightly but evenly in Aunt Jemima Pancake Flour and put them on a tray for a few minutes without letting them touch each other. Fry few pieces at a time. Place on a cookie sheet without letting them touch each other and bake uncovered 350 degrees 30 minutes. Serves about 6 to 8 people. I encourage you to experiment with amount of salad dressing mix according to your own taste preferences. But much of it washes off in milk so 2 pkgs neededIngredients: Cracklin Good Gravy Blend till smooth 1 c water & 1/4 cup cornstarch (in blender). In sauce pan over medium heat combine this with 10-oz can Banquet Chicken Broth or home made stock, 2 chicken bouillon cubes, two (10-oz ea) cans Franco American Beef Gravy. Stir until thick & clear. Serve over chicken, thoroughly heated. Serves 6 nicely. A PINCH of sage to this does wonders for flavor. Bouillon powder may be substituted for the cubes if you wish." To go with the above, we have the following... "Keen-tucky Coleslaw Slice enough cabbage, paper thin, that you have 6 cups. Toss lightly with 1/4 cup sugar, 1 cup finely shredded carrots. Sprinkle with 1/2 teaspoon salt 1/4 teaspoon pepper, & drench it all with 1/2 cup milk. Cover & refrigerate it about 15 minutes. Meanwhile combine 1 cup mayonnaise (NOT salad dressing), 1/2 cup dairy buttermilk, 1/2 teaspoon celery seed, 2 or 3 drops hot pepper sauce, 3 tablespoons dry minced onion. Mix well with cabbage mixture. Refrigerate again at least an hour before serving. Drain some of the dressing first and serve it separately at the table. The coleslaw does settle quite a bit during refrigeration. Keeps 24 hours only. Serves 6 to 8 nicely." 3 2 1/4 2 tb ts c tb Flour Salt (that's not too much) Lemon juice (or vinegar) Margarine or cooking oil

Fast Chicken Fiesta Categories: Chicken, Rice Yield: 6 servings 2 1/2 3/4 c 3/4 c To 3 lb. chicken pieces Sliced celery Salt Sliced green onions Pepper 3 2 12 4 2 c tb oz oz ts Cooked rice Butter Can corn w/ peppers Pork sausage Lemon juice

Season chicken with salt and pepper and brown in butter. Remove and brown sausage and vegetables. Add remaining ingredients and chicken. Cover and bake at 350 degrees for 30 to 40 minutes. Makes 6 servings.

Festive Honey-Pecan Chicken Categories: Chicken Yield: 6 servings Plain dried bread crumbs Thinly sliced chicken -cutlets 1/4 c Flour 2 Eggs, lightly beaten 1/4 c Vegetable oil, divided 1 1/2 oz Pecan halves 1 c Canned chicken broth 1/2 c Honey 3/4 c 8 2 2 1 1/4 1/4 1/8 1 tb ts ts ts ts ts sm Lemon juice Minced fresh parsley Cornstarch Grated orange peel Salt Pepper Orange, cut crosswise into -thin slices

On sheet of waxed paper or a paper plate, spread bread crumbs. Sprinkle cutlets evenly with flour. Dip each cutlet into beaten egg, then into crumbs. In 12" nonstick skillet, heat 2 tablespoons oil over medium-high heat; add half of the chicken and cook, turning once until lightly browned (3 to 4 minutes on each side). Place chicken on serving platter; keep warm. Repeat procedure using remaining oil and chicken cutlets. In same skillet, saute' pecans for 1 to 2 minutes. In bowl, combine remaining ingredients except orange slices. Add to pecans in skillet, stir constantly, bring to boil. Reduce heat, simmer until thick (4 to 5 minutes). To server, arrange orange slices with chicken. Top with pecan mixture.

Fettuccine with Chicken-Pepper Sauce Categories: Pasta, Chicken, Low-cal Yield: 4 servings 8 oz Spinach fettuccine Non stick spray coating 1 1/2 c Broccoli flowerets 1 Sweet red or green pepper 1 md Onion, chopped 1 tb Cooking oil 3/4 lb Skinless, boneless chicken -breast halves, cut into -strips 10 3/4 oz Can sodium reduced,condensed -cream of chicken or celery -soup 1 ts Dried basil, crushed 1/2 c Shredded reduced-fat cheddar -or Swiss cheese

Cook pasta according to package directions; drain well. Spray a cold large skillet with non-stick coating.

Keep warm.

Preheat skillet over

medium heat. Stir-fry broccoli, pepper squares, and onion for 3 to 4 minutes; remove from the skillet. Add oil to the skillet. Add oil to the skillet. Add the chicken strips; stir-fry for 3 to 4 minutes or till no longer pink. Add the condensed soup, basil, and 1/2 cup water to the skillet;mix thoroughly. Stir in vegetable mixture. Bring to boiling;reduce heat. Add cheese; cook and stir till cheese is almost melted. Serve over hot pasta. Makes 4 servings. 472 cal/serving(28% from fat)15 g fat, 61 mg cholesterol, 639 mg sodium

Fiesta Chicken, Low Cal Categories: Low-cal, Chicken, Tabasco Yield: 6 servings 8 1/2 2 1/2 12 1 3 oz c tb ts oz tb c Tomato Sauce Finely Chopped Onion Chopped Pimento Chili Powder Chicken Breast Halves Water Hot Cooked Rice 1/2 c Orange Juice 2 tb Raisins 1/2 ts Oregano, Crushed Clove Garlic, Minced 2 ts Cornstarch 1/4 c Snipped Parsley Tabasco Sauce To Taste

* 12 oz boned skinless chicken breast halves, cut into 1" pieces ~------------------------------------------------------------------------In a large skillet combine tomato sauce, orange juice, onion, raisins, pimiento, oregano, chili pwder, garlic, and hot pepper sauce. Bring to boiling; reduce heat. Cover and simmer 5 minutes. Stir in chicken; return to boiling. Cover and simmer 12-15 minutes more or until chicken is tender and no longer pink. Meanwhile combine cornstarch and water. Stir into skillet. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Toss parsley with rice. Serve chicken mixture over rice.

Fiesta Chicken Roll Ups Categories: Chicken, Sauces Yield: 6 servings 3 Whole Chicken Breasts * 4 oz Whole Green Chiles, Canned 1/4 c All-Purpose Flour 1/4 c Yellow Cornmeal Dash Garlic Powder Dash Red Pepper 1 Egg 3 tb Milk 1/4 c Cooking Oil 3 tb Cooking Oil 2 tb Chopped Onion 2 Cloves Garlic 8 1/2 2 2 3/4 1/4 1/4 1/2 2 1/2 1/4 oz c tb ts ts ts ts c tb c c Canned Tomatoes Chicken Broth Chili Powder Vinegar Crushed Red Pepper Cumin Oregano Milk All-Purpose Flour Shredded Cheddar Cheese Pitted Black Olives

* Skinned, halved lengthwise and boned. ~------------------------------------------------------------------------Pound meat into 1/8" thickness. Halve three chili peppers lengthwise and remove any seeds. Place one half of a chili on each chicken piece. Fold in sides of chicken and roll up as a jelly roll. Secure with wooden toothpicks. Combine 1/4 flour, cornmeal, garlic powder, red pepper and 1/4

t salt and set aside. Beat together egg and 3 T milk. Roll each chicken roll in flour mixture, dip in egg mixture and then again in flour mixture. In a skillet, heat 1/4 c oil. Cook chicken in hot oil for 10-15 minutes, browning on all sides. Transfer chicken to a 12" X 17-1/2" baking dish. Bake in 400F oven until tender, approximately 15 minutes. Prepare the sauce while chicken is in oven. In a 2 quart saucepan, heat 3 T oil. Add onion, garlic and cook until tender, about 5 minutes. Stir in the undrained tomatos, chicken broth, chili powder, vinegar, crushed red pepper, cumin, oregano and 1/4 t salt. Simmer for 20 minutes uncovered. Transfer chicken to a platter and remove toothpicks. Combine tomato mixture with 1/2 cup milk and 2 T flour. Thicken for 1-2 minutes. To serve, pour sauce over rolls, top with cheese and olives.

Florida Chicken Categories: Chicken Yield: 4 servings 1 1 c Chicken;cut up -or favorite parts Rice 1 c Orange Juice 1 cn Cream of Mushroom Soup

Place the rice in a 9x12" baking pan. Arrainge the chicken parts on the rice. Pour the Orange Juice over the chicken parts. Smear the cream of mushroom soup over the chicken. Cover *tightly* with aluminum foil and bake in a S-L-O-W oven for 2 -3 hours. (200oF in not too low.) 1 cup of liquid to 1 cup of rice is correct. You will end up with firm, orange flavored rice that is carmalized to a dark brown in the corners of the pan. Use any cream soup that you like and if you have the oven temp. low enough, it can cook 4-5 hours and still be great.

Forty Clove Chicken Filice Categories: Chicken, Garlic Yield: 1 servings 40 1/2 c 1/4 c 1/4 c 4 Cloves fresh garlic Dry white wine Dry vermouth Olive oil Stalks celery, cut in one-in -ch pieces 1 ts Oregano 2 ts Dry basil 6 Sprigs minced parsley Pinch of crushed red pepper 1 Lemon Salt and pepper to taste

Place chicken pieces into shallow baking pan, skin side up. Sprinkle all ingredients evenly over the top of the chicken. Squeeze juice from the lemon and pour over the chicken. Cut lemon rind into pieces and arrange throughout. Cover with foil and bake at 375 for 40 minutes. Remove foil and bake for an additional 15 minutes.

French Twist New England Boiled Dinner Categories: Pork, Chicken Yield: 4 servings 1 lb Head of green cabbage 1 lb Smoked shoulder or butt pork 4 md Potatoes; peeled 2 ts Allspice 2 Sprigs fresh thyme; 1 ts -Dried thyme

-OR-

4 lg Carrots; trimmed & scraped 2 Leeks, trimmed & well washed 4 Ribs celery; trimmed & tied 1 Onion* 2 Whole cloves

1 6 4

Bay leaf Peppercorns Salt to taste Chicken legs and thighs

*Peel onion but leave stem on, press cloves into onion. Remove and discard any tough outer leaves on the cabbage, quarter and remove the core. In large kettle, combine the pork butt, potatoes, cabbage, carrots, leeks, celery, onion, allspice, thyme, bay leaf, and peppercorns. Cover with water, add salt to taste. Cover, bring to a boil, reduce heat and simmer for 20 minutes. Add the chicken and simmer for 15 minutes more. From the author: "In my recipe, smoked shoulder or butt of pork is combined with winter vegetables and chicken. The smoked pork is already cooked, which greatly reduces boiling time. The chicken legs and thighs go in last because they cook quickly. Serve guests a little of each ingredient along with Dijon-style mustard, grated horseradish and cornichons. A mixed green salad is all you need on the side."

French-Style Chicken Fricassee Categories: Chicken Yield: 4 servings 2 3 lb 1 ts 1/2 ts 1 lg Medium(8 to 10 oz. each) -Spanish onions Chicken,cut into -serving pieces and skinned Salt Ground pepper Clove garlic,minced 1/2 1/4 2 1 1 ts c tb c Dried thyme Flour Olive oil Chicken stock or broth Bay leaf Chopped fresh parsley

Peel onions and slice 1/4" thick.Separate into rings,measuring 6 cups. Using a mortar and pestle or a cup and the back of a spoon, thoroughly mix salt, pepper, garlic and thyme. Rub mixture on chicken pieces. Cover chicken and let stand at room temperature for 30 minutes. Toss chicken pieces with flour. Heat olive oil in skillet over medium high heat. Brown chicken, a few pieces at a time, in skillet. Remove and reserve. Reduce heat to medium. Pour chicken stock into skillet and with a wooden spoon or paddle, stir constantly, scraping the bottom of the pan. This is called deglazing the pan. When pan is deglazed and stock has begun boiling, remove pan from heat and reserve. Place 1/3 of the onions on the bottom of a 2 qt. casserole. Top with half the chicken. Layer chicken with another 1/3 of the onions. Top with chicken and remaining onions. Pour reserved chicken stock over chicken and onions in casserole. Add bay leaf; cover and bake @ 300 degrees for 1 to 1 1/4 hours or until chicken is tender. Sprinkle with parsley and serve over hot noodles or rice.

Makes 4-6 servings.

Fresh Garden Chicken Categories: Chicken, Barbecue Yield: 4 servings 1 Broiler-fryer (2 1/2 to 3 -lb), quartered or Cut up Salt and pepper Bottled salsa 2 1/2 1/4 1 tb c c tb Lime juice Finely chopped cucumber Chopped green bell pepper Snipped fresh cilantro

1 c

Rinse chicken and pat dry. To make the chicken quarters lie flat on the grill, break the wing, hip, and drumstick joints and twist the little wingtips under the back. Sprinkle lightly with salt and pepper. Grill the chicken, bone side up, on an uncovered grill directly over medium coals for 20 minutes. Combine the salsa and lime juice. Turn the chicken and grill for 15 to 20 minutes until tender and no longer pink. Brush often with about 1/2 cup of the salsa mixture during the last 10 to 15 minutes. For the vegetable sauce, combine the remaining salsa mixture, the cucumber, green pepper, and cilantro in a small saucepan. Bring just to boiling, then remove from heat. Serve vegetable sauce with the chicken. Makes 4 servings. NUTRITION INFORMATION per Serving Calories: 294 Protein: 31 g Fat: 15 g Cholesterol: 99 mg Sodium: 510 mg Potassium: 425 mg Fiber: 0 g FRESH GARDEN TURKEY: Use four 4- to 6-ounce turkey breast sirloin steaks instead of chicken and grill over medium coals for 12 to 15 minutes, turning once. Brush on salsa during last 5 minutes. FRESH GARDEN HENS: Use three 1- to 1 1/2-pound Cornish game hens, halved lengthwise. Grill over medium-hot coals for 45 to 50 minutes, turning once. Brush on sauce during last 10 to 15 minutes.

Fricassee of Chicken (Low Calorie) Categories: Chicken, Low-cal, Microwave Yield: 170 servings 1 lb Boneless, skinless chicken -breasts, cut Into 1-inch pieces 3 Plum tomatoes, peeled and -chopped 2 Cloves garlic, thinly sliced 1/4 2 3 1 2 1 c Minced leeks tb Chicken stock Bay leaves ts Olive oil tb Minced fresh basil tb Light cream or milk

Place the chicken in a 9-inch glass pie dish and cover with vented plastic wrap. Microcook on HIGH until the chicken is cooked through, about 4 1/2 to 5 minutes, stopping to stir midway. Remove the chicken with a slotted spoon and drain off any liquid. Combine the tomatoes, garlic, leeks, stock, bay leaves, and oil in the same dish. Cover with vented plastic wrap and microcook on HIGH for 2 to 2 1/2 minutes, stirring once midway. Immediately stir in the basil and cream or milk and let stand for about 4

minutes.

Remove the bay leaves and serve hot in shallow bowls.

NOTE: At this the sauce (everything but the chicken and bay leaves) can be whirled for a few seconds in a blender before being poured over the chicken. This isn't necessary, but it does make a more attractive, blended sauce. Makes four servings of 170 calories each.

Fricasseed Chicken Categories: Chicken, Text, 1941 Yield: 6 servings Cut chicken in pieces. Rub with salt and pepper. Brown in hot fat. Add 2 cups water. Cover. Simmer slowly until chicken is tender. Remove chicken. Thicken broth with a little flour. Cook until smooth. Serve with chicken. If desired, bay leaf and celery seed may be added to give variety in flavor. 6 servings.

Fried Chicken Categories: Chicken Yield: 4 servings 2 1/2 lb Chicken thighs 5 tb Butter or margarine 1 c Round buttery crackers 1/2 ts Paprika 1/2 ts Salt 1/4 ts Rosemary, crushed

1. Finely crush round buttery crackers. Remove skin and cut away any excess fat from chicken thighs._ 2. Place butter or margarine in pie plate; cover with waxed paper. Cook at high (100%) 1 to 1 1/2 minutes until butter melts. On waxed paper, mix crumbs, paprika, salt, and rosemary._ 3. Dip chicken thighs in butter or margarine; then coat with cracker-crumb mixture. Arrange coated chicken thighs on rack in 12x8" baking dish; cover dish with waxed paper. Cook at high 9 minutes. Remove waxed paper and rotate dish a half turn. Cook at high 5-7 minutes longer until thighs are tender. Let thighs stand 5 minutes before serving.

Fried Chicken with Cream Gravy Categories: Chicken Yield: 6 servings 1/3 c Plus 2 tbsp corn or peanut -oil 2 tb Lemon juice 1/4 ts Salt Freshly ground pepper 1 Chicken (3 lbs), cut up 1/2 c Plus 1/3 cup flour 2 Eggs 2 3/4 2 1 1/2 1/2 1/4 1/4 tb c tb c c ts ts Milk Bread crumbs Butter or margarine Milk Light cream or half-and-half Paprika Cayenne pepper

1. In a small bowl, combine 1/3 cup oil, lemon juice, salt and pepper. Place chicken pieces in a shallow baking dish and pour marinade mixture over. Cover and marinade for 30 to 60 minutes.

2. Dry chicken pieces on paper towels. Place 1/2 cup flour in a plastic or paper bag. In a small bowl, combine eggs and milk; place bread crumbs in a shallow bowl. Put several pieces of chicken in the bag and shake to coat thoroughly. Dip in egg mixture then roll in bread crumbs. 3. In a large frying pan, heat remaining oil and the butter over medium heat. Add chicken pieces and cook, turning frequently, until browned all over, 20 to 25 minutes. Remove and drain on paper towels. 4. Whisk remaining 1/3 cup flour into frying pan. Reduce heat to low and cook, stirring, 3 minutes. Whisk in milk and cream. Season with paprika, cayenne, and additional salt and pepper to taste. Prep: 15 minutes Marinate:1 hour Serves:4

Fruit-Glazed Chicken Categories: Chicken Yield: 6 servings 1 c Finely chopped onion 1 Clove garlic, minced 1 cn (20 oz) crushed pineapple, -drained 1/2 c Dark molasses 2 tb Prepared mustard 2 ts Grated lemon zest 2 ts Instant chicken broth Makes 6 to 8 servings 1. Saute onion and garlic in butter in large skillet over medium-high heat until soft, about 5 minutes. Stir in remaining ingredients except chicken and bananas. Heat to boiling; reduce heat. Simmer, uncovered, stirring occasionally, 10 minutes. Cool to room temperature. 2. Arrange chicken pieces in single layer in shallow baking pan. Pour sauce over chicken. Refrigerate, covered, 1 hour. 3. Heat oven to 375 F. Bake chicken, basting every 10 to 15 minutes with sauce, until almost tender, about 1 hour. Peel bananas; cut into 1/2-inch-thick diagonal slices; place between chicken pieces. Bast with sauce. Bake 10 minutes.* Remove chicken and bananas to wam serving platter. Degrease sauce; pour over chicken. *For a darker glaze, place chicken under broiler 2 to 3 minutes. Cuisine -grnules 1 ts Ground ginger 1 ts Salt 1 ds Ground red (cayenne) pepper 2 Broiler-fryer chickens (2 -1/2 to 3 lbs ea), cut up 4 Bananas

Fruited Chicken Categories: Chicken Yield: 4 servings 2 tb Butter or margarine 2 tb Vegetable oil 3 lb Broiler-fryer chicken,cut up 2 ts Instant chicken bouillon 1 cn Cherry pie filling(21oz) 1 cn Pineapple tidbits(13 1/4oz)

1/2 c

Dry red wine

2 1/2 oz Whole mushrooms,drained

Heat oven to 350'. Measure butter and oil into baking dish, 13x9x2 inches. Heat in oven until butter is melted. Place chicken pieces skin sides up in baking dish. Bake uncovered 1 hour; drain off fat._ Heat wine and instant bouillon to boiling in 2-quart saucepan. Boil 1 minute. Remove from heat. Stir in remaining ingredients; spoon over chicken. Cover and bake until bubbly, about 20 minutes._

Gala Chicken Breasts Categories: Chicken Yield: 8 servings Mayonnaise Hard-cooked eggs,finely -chopped 4 Chicken -breasts,boned,skinned and -halved 2 1/2 tb Freeze-dried chives,divided 1/4 c 8 1 1/2 1 1/2 2 1 1/2 ts Tarragon leaves,crushed Egg,beaten ts Salt tb Butter,melted tb Lemon juice,divided Paprika 2 tb Dijon mustard

In medium bowl, blend mayonnaise, 2 Tbs of the chives, tarragon, salt 1 Tbs of the lemon juice and mustard. Stir in hard-cooked eggs. Set aside. Between waxed paper or plastic wrap, use a rolling pin to flatten each chicken breast half to 1/4" thickness. Brush each breast half with beaten egg. Spread with about 1/4 cup reserved egg salad mixture. Starting at narrowest edge, carefully roll up each filled breast, turning side edges under. Place filled breasts seam-side down in greased 13 x 9 x 2" baking dish. Mix melted butter with remaining chives and lemon juice and brush on chicken. Bake in preheated 350 degree oven for 30 to 35 minutes, until chicken is done. Sprinkle with paprika. Makes 8 servings.

Garden Chicken Categories: Chicken Yield: 6 servings 4 Chicken breast halves, -skinless, boneless 2 Garlic cloves,minced Juice from 1 lemon 4 tb Olive-oil, extra virgin 2 Tomatoes, medium ripe, Salt and freshly ground black pepper Mix the garlic, lemon juice, and 2 tablespoons of the oil in a glass or ceramic that dish will hold the chicken in a single layer. Add the chicken and turn to coat evenly. Marinate, covered, 2 hours in the refrigerator. Grill or broil chicken, turning frequently, until cooked through and browned, 15 to 20 minutes (do not burn). Arrange on a warm serving -chopped Watercress or arugula leaves -(packed) 2 tb Basil leaves, fresh, -shredded 1 tb Balsamic vinegar

1/3 c

platter. Toss tomatoes, watercress, and basil with vinegar and remaining oil. Season to taste with salt and pepper. Spread mixture over the chicken breasts. NOTE: Tilefish or monkfish fillets, swordfish steaks, or large sea scallops can be substituted for the chicken. Cook fish 8 to 10 minutes, turning once.

Garden Rice Stuffed Chicken Breasts Categories: Chicken, Rice Yield: 4 servings 10 oz pkg. Green Giant -Microwave Garden Gourmet -Sherry Wild Rice or Asparagus Pilaf 1 tb Slivered almonds 2 lg Whole chicken -breasts,skinned,halved -(about 2 lbs.) 1/8 To 1/4 - tsp. salt 1 ds Paprika 1 9 oz pkg. Green Giant -Harvest Fresh Frozen -Chopped spinach Sauce: 1 c Chicken broth 1/2 c Half and half 2 tb Flour 2 ts Dijon mustard 2 oz Swiss cheese,shredded (about -1/2 cup) 2

Heat oven to 350 degrees. Prepare Garden Gourmet according to package directions. Stir in almonds. Using a sharp knife, cut 3" slit in the meaty side of each chicken breast half to form a pocket. Spoon 1/3 cup of cooked rice mixture into each pocket. Arrange filled chicken breasts in a ungreased 13 x 9" (3 quart) baking dish. Lightly sprinkle with salt and paprika. Bake @ 350 degrees for 45 to 50 minutes or until chicken is tender. In a medium saucepan, combine all sauce ingredients, except cheese. Using a wire whisk, stir mixture until smooth. Stir in cheese. Cook over medium heat until sauce is thickened and begins to bubble, stirring constantly. Keep warm. Just before serving, prepare spinach according to package directions; drain. Spread cooked spinach in a thin layer on serving platter. Arrange chicken breasts over spinach layer. Spoon some of sauce over each stuffed chicken breast. Serve with remaining sauce. Serves 4.

Garlic Chicken with Vegetables Categories: Chicken Yield: 6 servings 2 4 6 1/2 2 tb Olive oil Chicken thighs sm New potatoes ts EACH;dried rosemary,oregano tb EACH;water,minced fresh -garlic 1 lg Carrot,sliced into 1/4" -rounds 1/4 lb String beans,cut into 2" -pieces Salt,pepper

Heat oil in a large, no-stick frying pan and brown thighs and potatoes on all sides for 12 to 15 minutes. Add rosemary, oregano, water and garlic. Turn ingredients to mix and coat; cover and simmer for 15 minutes, adding a little water if necessary. Stir in carrots and beans. Salt and pepper lightly. Cover and continue to simmer until chicken is done, about 15 minutes.

Garlic Chicken Breasts Categories: Poultry, Chicken, Garlic Yield: 6 servings 1 sm Head of garlic, unpeeled 1/4 c Chopped fresh Italian -parsley Salt and pepper Chicken breast halves, boned -but not skinned 2 tb Unsalted butter 1/4 c Fresh lemon juice 4

In a small saucepan, place the garlic head in water to cover. Bring to a boil and drain. Peel the garlic and slice very thinly. In a small bowl combine the garlic and the parsley. Season with salt and pepper to taste. Reserve half of the mixture for the sauce. Gently lift the skin of each chicken breast half to form a small pocket. Stuff each pocket with a quarter of the remaining garlic mixture. Grill or broil chicken breasts 8-10 minutes on each side or until springy to the touch. Do not overcook. Heat the butter in a small skillet and add the remaining garlic mixture. Saute for a few seconds, add lemon juice, and heat through. Place the chicken on a warmed platter. Spoon the garlic-parsley sauce over the chicken and serve.

Garlic Lime Chicken Categories: Chicken Yield: 4 servings 4 Broiler fryer chicken -breasts, skinned, boned and -halved Soy sauce Fresh lime juice 1 tb Worcestershire sauce 2 Cloves garlic,minced 1/2 ts Dry mustard 1/2 ts Coarsely ground black pepper

1/2 c 1/4 c

Mix together soy sauce, lime juice, Worcestershire sauce, garlic and mustard. Place chicken in a bowl and pour sauce over all. Cover and marinate in refrigerator for 30 minutes. Remove chicken from marinade. Sprinkle with black pepper. Spray non-stick fry pan with butter flavored cooking spray. Heat over medium temperature. Add chicken and cook about 6 minutes on each side or until fork can be inserted in chicken with ease. Serves 4. Note: Chicken may be grilled. It is also delicious served cold.

Garlic Pepper Chicken Breasts Categories: Chicken Yield: 6 servings 1/2 c Plain nonfat yogurt 1 ts Chicken boullion powder 1/2 ts Black pepper Makes 6 servings In small bowl, whisk together yogurt, boullion, garlic, and pepper. Blend. Place in a shallow glass dish. Add the chicken breasts, turnign to coat all sides with marinade. Cover and refrigerate at least 2 hours. Remove chicken from dish and discard leftover marinade. Grill or broil chicken 1/2 ts Garlic powder 6 Skinless, boneless chicken -breast halves

until cooked through, approsimately 5-6 minutes per side. This is great served with wild rice and a green salad. chicken skins off before marinating. I usually take the

Garlicky Gilroy Chicken Wings Categories: Chicken, Appetizers, Wings Yield: 6 servings 2 lb Chicken wings 3 Heads fresh garlic;separated Into cloves and peeled 1 c Plus 1 T. olive oil;divided 15 1 c 1 c 1 ts Drops tabasco pepper sauce Grated parmesan cheese Italian style bread crumbs Black pepper

Preheat oven to 375. Disjoint chicken wings, removing tips. Rinse wings; pat dry. Place garlic, 1 cup oil and pepper sauce in food processor or blender container; cover and process until smooth. Pour garlic mixture into small bowl. Combine cheese, bread crumbs and black pepper in shallow dish. Dip wings into garlic mixture, then roll, one at a time, in crumb mixture until thoroughly coated. Brush shallow nonstick pan with remaining 1 T. oil; arrange wings in a single layer. Drizzle remaining garlic mixture over wings; sprinkle with remaining crumb mixture. Bake 45 to 60 minutes or until brown and crisp. Garnish as desired. Source: 1st palace winner in the Great Garlic Recipe Contest.

General Chua's Spicy Hot Chicken Categories: Chicken, Hot Yield: 6 servings 1 1 tb 1 ts 1 1 1 1/2 tb tb tb ts Chicken Breast *MARINADE* Soy Sauce Cornstarch *SAUCE* White Vinegar Soy Sauce Dry Sherry Sugar 6 1/2 ts Salt 1 ts Cornstarch past 1 Vegetable Oil for blanching 3 Dried Red Chili Pods *SEASONINGS* 1 Green Onion (white part) 1/2 ts Ginger, fresh, minced 1 Garlic Clove, minced 2 ts Sesame Oil

Servings:

Pound chicken slightly with a mallet to tenderize; then cut into 3/4 by 3/4 inch pieces. Combine marinade ingredients with chicken in the order listed; set aside. Combine sauce ingredients thoroughly; set aside. To oil-blanch, set wok over high heat for about 1 minute. Add 2 cups oil and heat to 350 degrees. Add chicken and blanch for 3 or 4 minutes until golden brown. Remove and drain, reserving oil. To stir-fry, remove all but 2 tablespoons oil from wok. Reheat, swirling pan to coat sides. Add chili pods and seeds; stir-fry for about 30 seconds until browned. Return chicken and add seasonings, stir-frying for another 30 seconds. Pour in sauce and cook until thickened. To serve, stir in sesame oil. Note: Chili pods are browned to produce the aroma while the seeds are used to make the dish spicy and hot. Take care not to burn the seeds or let them get too dark.

General Tao's Chicken - Le Piment Rouge Categories: Chicken Yield: 4 servings 10 2 1 2 1 2 Chicken Legs, Deboned c Soya Oil tb Ginger Root, Minced Scallions, Chopped tb Garlic, Minced tb Dry Chili Pepper 2 2 1 1/2 2 1/4 1 tb tb ts tb c ts Sugar Soy Sauce Vinegar Cornstarch Chicken Stock Sesame Oil

----------------------------------MARINADE---------------------------------1 Egg White 1 tb Soy Sauce 1 tb Cornstarch For the best results use skinned deboned legs of capon. Cut the chicken into pieces no larger than 1 inch square. Prepare marinade by combining egg white, cornstarch and 1 tablespoon soy sauce in a large bowl. Add chicken pieces and set aside for two hours. In a deep pot, heat the oil until it reaches 350 degrees. In a basket, or with a slotted spoon, lower several marinated chicken pieces into the fat. Fry about one or two minutes or until the chicken becomes crisp; test for doneness before completing the batch. Continue until all pieces have been fried. Set oil and cooked chicken pieces aside. In a wok, on high heat, reheat two tablespoons of the reserved oil. Add prepared ginger, scallions, garlic and chili peppers. Stir to prevent burning. Add the fried chicken and stir quickly.Add sugar, soy sauce, vinegar and cornstarch mixed with chicken stock. Remove from the heat and stir sesame oil into the sauce. Spoon the mixture on to a hot platter and serve immediately with steamed rice. Serves 4. Hazel Mah who owns Le Piment Rouge Windsor (translation: Red Pepper) and Le Piment Rouge Laurier graciously agreed to share the recipe for the popular dish. This dish dates back to the Chin Dynasty and is named for General Tao, a governor of the northern Chinese province of Hunan. According to legend, the old general ate nothing but poultry and this dish was his favourite.

Geri's Honey Curry Chicken Wings Categories: Chicken, Appetizers, Wings Yield: 8 servings 2 lb Chicken wings 1/2 c Butter 1/2 c Honey 1/4 c Prepared mustard 1 ts Salt 1 tb Curry (mild or hot)

Place chicken in shallow baking pan, skin side up. Combine butter, honey, mustard, salt, & curry powder and mix well. Pour over chicken and bake at 350F for 1 1/4 hour's basting every 15 min's.

Ginger Chicken with Peaches Categories: Chicken Yield: 4 servings 2 Whole medium chicken -breasts(about 1 1/2 -lbs.)skinned,boned And halve lengthwise 2 tb Margarine or butter 1 16 oz can peach slices 1 tb Cornstarch 1 ts Grated gingerroot 1 8 oz can sliced water -chestnuts,drained

Rinse chicken; pat dry. In a 10" skillet, cook in hot margarine over medium heat, about 10 minutes or until tender enough to be easily pierced with a fork, turning once. Remove from skillet; cover to keep warm. Drain peaches, reserving syrup. Add water to reserved syrup to make 3/4 cup total; stir in cornstarch and gingerroot. Add to skillet. Cook and stir until thickened and bubbly. Add peaches and water chestnuts; heat through. Season to taste with salt and pepper. Spoon over chicken. Makes 4 servings.

Ginger Mustard Chicken Saute Categories: Chicken, Sauces, Syd's book Yield: 2 servings 2 Whole Chicken Breasts * 1/4 c All-Purpose Flour 1/4 ts Salt 1/4 ts Fresh Ground Pepper 1 tb Unsalted Butter

-----------------------------------SAUCE----------------------------------3/4 c Chicken Broth 2 ts Grainy Mustard 2 ts Minced Fresh Ginger 4 Minced Scallions 2 ts Dijon Mustard Salt And Pepper To Taste * Chicken breasts should be skinned, boned and split. ~------------------------------------------------------------------------Mix flour, salt and pepper on a plate. Lightly coat chicken with seasoned flour. Heat butter in a medium skillet over medium heat. Add chicken and saute, turning once, until cooked through, 8-10 minutes. Remove to a serving plate and keep warm. Sauce: Pour broth into skillet and increase heat to boiling and scrape loose browned bits on bottom of pan. Add ginger and cook,stirring frequently, 2 minutes. Stir in mustards and scallions. Season with salt and pepper. Spoon sauce over chicken and serve hot.

Gingered Chicken Stir Fry Categories: Chicken Yield: 4 servings 1 pk Country Pride Boneless -Chicken Tenders 1 11 oz can mandarin oranges 1 ts Grated fresh ginger or 1 1/2 -tsp. ground ginger 1 tb Cooking oil 1/4 lb Snow peas or 1 - 16 oz. pkg. -frozen snow peas 1/4 c Oriental Stir Fry Sauce 4 Servings hot cooked rice

Cut Country Pride Chicken Tenders in half. Drain oranges;reserve 1/2 cup syrup. Cook ginger in hot oil 30 seconds. Add chicken and stir fry about 3 minutes. Add snow peas,reserved syrup and stir fry sauce. Heat to boiling, stirring.Reduce heat, cover and cook 2 minutes. Top with orange sections. Serve over rice. Makes 4 servings.

Gingered Chicken with Apricots Categories: Chicken Yield: 4 servings

8 oz Dried apricots 1 1/2 c Apricot juice 3 Scallions, finely chopped 2 c Soft whole wheat bread -crumbs 1/2 c Chopped mixed nuts (your -choice) 1 tb Butter, softened 1 Egg

1 tb Chopped stem ginger in syrup -or candied ginger (wipe -clean) Salt and pepper to taste 2 2 lb chickens or 1 4 lb -chicken, cleaned 2 ts Ground ginger 1/3 c Sherry 1 tb Honey

Place the apricots in a bowl, pour juice over, let soak at least 4 hours to overnight. Drain the aprictos, reserve juice. Preheat the oven to 325 degrees F. Combine scallions, bread, 4 of the apricots chopped, nuts, butter, egg, candied ginger, and salt and pepper. Wash and dry the chicken(s). Rub the skin with ground giner and season with salt and pepper. Stuff the bird(s). Place breast-side up in a roasting pan just slightly larger than chicken(s). Pour shrry over and place in oven. (Figure 25 minutes per pound for cooking time.) After 15 minutes, pour the apricot juice over and baste with the surrounding juices. Roast 15 minutes longer, then smeal the bird(s)'s skin with honey and surround them with the apricots. (If you are cooking a large bird, add apricots about 20 minutes before chicken is cooked.) Baste with the apricot juice and surrounding juices. For smaller chickens, baste one more time; for larger one, continue to baste every 15 minutes. When chickens are cooked, remove to platter and let stand 10 minutes before carving. Serve juices on the side. Serves 4 A golden bird the color of Leo, which relates to the warmth and energy of the incandescent Sun. Serve this glorious dish with boiled new potatoes and a green salad, and with the apricot juices that surround the chicken in place of gravy.

Gingered Vegetable-Chicken Soup Categories: Soups, Chicken Yield: 2 servings 14 1/2 oz Can chicken broth 1 tb Dry sherry 1/4 ts Ground ginger 1 c 1 c Loose-pack frozen mixed -vegetables Cubed cooked chicken

In a 1 1/2 qt. casserole combine chicken broth, sherry and ginger. Cook, covered on 100% power for 4-6 minutes or till boiling. Stir in vegetables and chicken. Cook, covered, on high 3-5 minutes or till vegetables are crisp-tender and chicken is treated through, stirring once.Makes 2 main dish servings. (Foe low wattage ovens cook broth mixture 9-11 minutes and soup 6-8 minutes)

Glazed Apricot Ginger Chicken Categories: Chicken Yield: 4 servings

1/4 c

Boned,skinless chicken -breast halves (about 1 -pound total) Broken walnuts, pecans or -almonds

2 tb Margarine or butter Salt and black pepper 1/3 c Apricot or peach preserves 1 tb Vinegar 1/4 ts Ground ginger

Rinse chicken and pat dry. In a large skillet, cook chicken and nuts in margarine over medium heat for 8 to 10 minutes or until chicken is tender, turning occasionally. Transfer chicken to a serving platter, reserving juices in skillet. Season chicken breasts, lightly, with salt and black pepper; keep warm. For glaze, stir preserves, vinegar and ginger into juices in skillet. Cook and stir over medium heat for 1 to 2 minutes or until mixture is heated through. Spoon glaze over chicken breasts. Makes 4 servings.

Glazed Chicken Categories: Chicken Yield: 8 servings 1 sm Jar apricot marmalade 1 pk Onion soup mix 8 oz Bottle Kraft's Russian -Dressing with honey Chickens, cut into quarters -or eighths

Mix first 3 ingredients. Marinate chicken pieces in mixture for a few hours or overnight. Bake chicken in an oven pan, using all the marinade, @ 350 degrees for 1 hour or until nicely browned. Baste while baking. Serves 8.

Glover Chicken Casserole Categories: Chicken, Potatoes, Casserole Yield: 6 servings 4 Split chicken breasts 1 cn Low-sodium chicken broth 1 lg Yellow onion 8 sm Red pototoes Mushrooms Whole garlic Cloves, peeled -and smashed slightly

10

Peel and slice potoates into the bottom of a casserole dish. Wash and slice the mushrooms and add to dish. Slice onions and add to dish. Place chicken on top of potatoes, mushers and onions. Pour broth over the top. Season with onion and garlic powder. Bake covered for 40 minutes at 350-375 degrees. Remove cover and bake an additional 20 minutes or so to brown the chicken.

Golden Chicken and Rice Categories: Chicken, Rice Yield: 4 servings 3 lb Broiler fryer chicken,cut up 2 1/4 c Dry instant rice

10 3/4 oz Can condensed cream of -mushroom soup 3/4 lb Velveeta Pasteurized Process -Cheese Spread,cubed

1/2 c Cold water 1/3 c Chopped onion 2 oz Jar chopped pimento,drained Paprika

Remove skin and excess fat from chicken. In a 2 quart saucepan, combine soup and cheese;stir over low heat until cheese is melted. Add rice, water, onions and pimento; mix well. Spoon into a 13 x 9" baking pan. Place chicken on top of the rice mixture; cover. Bake @ 350 degrees for 45 minutes. Uncover; sprinkle with paprika. Continue baking 15 minutes or until chicken is tender. Makes 4 to 6 servings.

Golden Chicken Spaghetti Casserole Categories: Casserole, Chicken Yield: 6 servings 1 1 1 2 c ts lb c Chopped onion Olive oil Canned tomatoes, cut up Well-seasoned chicken broth 12 oz Spaghetti, broken up 2 c Diced cooked chicken 12 oz Shredded cheddar cheese

Saute onion until tender. Add tomato and broth; simmer uncovered until sauce is reduced to 2 1/2 cups. In greased 3-qt casserole layer half the spaghetti, all the chicken, half the cheese, then remaining spaghetti. Pour on sauce; sprinkle with remaining cheese. Bake 40 minutes at 325F. This is recipe can be adjusted to fit your likes (budget) without hurting it. I usually use more spaghetti and more tomatoes, and less cheese. It also freezes well; I divide it into two casseroles.

Golden Low Calorie Chicken Categories: Chicken Yield: 4 servings 4 Chicken breasts,about 2 lbs. 2 Oranges 1 tb Honey 1/2 tb Dijon style mustard 1/4 ts Curry powder Paprika Water 1 ts Cornstarch

Remove skin and all visible fat from chicken. Place pieces in a 2 quart rectangular dish with rib edges toward the center. Remove 1 generous Tbs orange zest (rind); chop fine. Set oranges aside. Combine zest, honey, mustard and curry powder. Spread mixture over tops of chicken breasts. Sprinkle paprika over top and cover, loosely, with waxed paper. Microwave on high 6 minutes. Remove skin from both oranges. Slice each orange into four cartwheels. Add orange to chicken; Cover again. Microwave on high 5 minutes. Pouring juices into a 1 cup glass measure; let chicken stand. Add water to juices to yield 1/2 cup liquid. Blend in cornstarch. Stirring midway through cooking, microwave on high 1 1/2 minutes or until slightly thickened. Serve with chicken. Makes 4 servings.

Golden Mushroom Chicken Thighs Categories: Chicken, Crockpot Yield: 6 servings 6 Chicken thighs 1 cn Golden mushroom soup

1. Pull the skin off the thighs. (Not as hard as it sounds, it usually just peels off.) Rinse in cold water. 2. Put in crockpot. 3. Pour in one can of golden mushroom soup and 1 can water. 4. Cook on high at least 4 hours or until chicken falls off bones. 5. Remove bones.

Golden Rosemary Chicken Categories: Chicken, Barbecue Yield: 4 servings 1/4 2 1 3/4 lb tb ts ts Butter or margarine Fresh lemon juice Dried rosemary leaves Salt Freshly ground black pepper, -to taste Chicken (2 1/2 to 3 pounds), -quartered

Start fire in grill, placing rack 4 inches above coals (see note). Melt butter in a 1-quart saucepan over medium-low heat. Remove from heat; stir in lemon juice, rosemary, salt and pepper; set aside until fire is ready. Place chicken quarters, skin side down, on hot grill rack; cook, covered with grill cover, for 15 minutes. Turn chicken over; cook, covered, for 10 to 15 minutes longer, uncovering occasionally to brush with rosemary mixture. Serve when chicken is golden brown and cooked through. NOTE: Chicken may be baked in oven. Heat oven to 450F. Arrange the chicken quarters, skin side up, in a baking or roasting pan; bake for 20 minutes. Brush with rosemary mixture; bake for 10 minutes more until golden brown and cooked through. Makes 4 servings.

Gourmet's Chicken Divan Categories: Chicken Yield: 2 servings 1 1/4 5 2 1/2 lg c tb c c Broccoli Head, Cut Into 1/4 Unsalted Butter * Flour Chicken Broth Heavy Cream, Well Chilled 3 tb Sherry, Medium Dry Lemon Juice To Taste 1/2 c Parmesan Cheese, Grated 2 Chicken Breasts **

* Butter should be cut into pieces. ** Chicken breasts should be skinned, boned, cooked and sliced. ~------------------------------------------------------------------------In a large saucepan of boiling, salted water, cook the broccoli for 6-8 minutes or until it is just tender. Drain it well and keep warm. In a heavy saucepan, melt the butter over mod-low heat, add flour and cook roux, stirring, for 3 minutes. Add the broth, stirring, bring the mixture, and simmer it, stirring occasionally, for 10 minutes. Reduce heat to low and cook the mixture, stirring, for 10 minutes. In a bowl, beat the cream until it holds stiff peaks. Fold the cream, Sherry, and lemon juice into the

sauce. Season with salt and pepper to taste. Arrange broccoli on a flameproof patter or a 2-qt. gratin dish and pour half the sauce over the broccoli. Stir 1/4 cup Parmesan into the remaining sauce. Arrange the chicken on the broccoli, pour the remaining sauce over it, and sprinkle the mixture with the remaining Parmesan cheese. Broil under a preheated broiler about 6 inches from the flame for 1 minute or until the sauce is golden and bubbling.

Grandma Vanicek's Czechoslovakian Liverballs/liver Dumplings Categories: Chicken Yield: 1 servings 1 lb Chicken liver 5 sl Bread 1 md Onion Parsley 1 Egg 6 tb All-purpose flour 1 1/2 ts Salt 1/4 ts Pepper 3/4 ts Marjoram 2 Cloves garlic Garlic powder to taste

These liverballs are cooked in chicken soup. In food processor, combine: liver, onion, parsley and egg. Process until smooth. Add salt, pepper, marjoram, flour and bread crumbs. Refrigerate for two hours til cold and firmish. Cook. To cook: In boiling chicken broth, drop liver from large tablespoon. When last ball enters broth, return broth to boil, reduce to simmer, cover pot and simmer 10 minutes. SOURCE: This is a Czechoslovakian dish my Grandmother Vanicek taught me when I was a little girl. It was traditionally served at holiday meals.

Grandma's Chicken Soup Categories: Soups, Chicken Yield: 2 servings 1 Cut-up chicken 3 Cloves 3 Qt. cold water 1 Bay leaf 2 Med. onions, quartered 1/2 ts Thyme 2 Carrots, cut in 1/3's 1 tb Butter 1 Celery rib, cut in 1/3's 2 Med. carrots, diced 3 Cloves garlic, minced 2 Med. celery ribs, diced 3 Parsley sprigs 8 Or 10 peppercorns

In stockpot, combine chicken and water, bring to a boil and simmer 1 hour, skimming foam. Add ingredients on left, cloves, bay leaf and thyme, simmer 2 hours more. Remove chicken, cool. Remove skin and bones; return to stockpot. Shred meat, set aside. Cook broth another hour. Strain thru cheesecloth. Skim fat. Meanwhile, in small skillet, melt butter. Add carrots and celery; saute till tender, about 5 minutes. Add to broth with chicken. Makes 2 quarts.

Greek Chicken Breasts Categories: Chicken Yield: 4 servings

Skinless, boneless chicken -breast halves 1 tb Olive oil Freshly ground pepper, to -taste 1/2 c Dry red wine 4 Fresh or canned plum

-tomatoes, seeded and Coarsely chopped 1/2 ts Dried basil 1/2 ts Dried marjoram 1/2 c Pitted, sliced black olives 1/4 c Minced fresh parsley

Heat the olive oil in a large skillet over medium heat. Add the chicken and cook for 5 minutes until golden, turning once. Add more oil if necessary. Stir in the remaining ingredients except the olives and parsley. Bring to a boil; reduce the heat to low, cover, and simmer for 20 to 25 minutes or until the chicken is almost cooked through. Uncover and increase the heat to medium-high. Cook for an additional 5 minutes or until the liquid is reduced by one-third. Stir in the olives and parsley and heat through. Makes 4 servings.

Greek Island Chicken Categories: Chicken Yield: 4 servings 2 Chicken -breasts,halved,skinned 2 tb Olive oil 1 Onion,chopped 3 Cloves garlic,minced 1 Red pepper,cored,seeded,cut -into strips 1 c (1 1/2 oz.) dried tomato -halves Dry white wine Sliced,pitted ripe olives Lemon,sliced ts Cinnamon ts Honey ts Pepper Salt,chopped parsley c c

1/2 1/3 1 1 1/2 1 1/2

In a large skillet, cook chicken in olive oil over medium heat for about 5 minutes, turning once. Add onion, garlic and red pepper. Cook, stirring frequently, for 4 minutes until onions are limp. With kitchen shears, halve tomato pieces and stir in chicken mixture with wine, olives, lemon, cinnamon, honey and pepper. Cover and simmer for 15 minutes, then remove cover and continue to cook another 5 minutes or until sauce is slightly reduced and chicken is tender. Serve over rice or grain. Garnish with parsley. Serves 4.

Green Tomatillo Chicken Categories: Chicken Yield: 4 servings 4 Whole chicken legs w/thighs 2 tb Salad oil 1 lb Fresh tomatillos* 1 Large onion,chopped 2 Large fresh jalapeno chilies 1 1/2 c Garlic clove,pressed/minced Fresh cilantro leaves Salt Pepper

* - cored and chopped_ 1. Remove chicken skin. Pour oil into 10-12" frying pan over medium-high heat. Add chicken and brown, turning as needed, 8-12 minutes. Add tomatillos, onion, chilies, and garlic. Cover and simmer, turning chicken

occasionally, until meat is no longer pink at thigh bone (cut to test), about 30 minutes. With a slotted spoon, transfer chicken to a platter; keep warm._ 2. Boil sauce, uncovered, over high heat until most of the liquid evaporates, 6-8 minutes. Pour sauce over chicken. Sprinkle with cilantro. Add salt and pepper to taste.

Grandma Vanicek's Czechoslovakian Liverballs/liver Dumplings Categories: Chicken Yield: 1 servings 1 lb Chicken liver 5 sl Bread 1 md Onion Parsley 1 Egg 6 tb All-purpose flour 1 1/2 ts Salt 1/4 ts Pepper 3/4 ts Marjoram 2 Cloves garlic Garlic powder to taste

These liverballs are cooked in chicken soup. In food processor, combine: liver, onion, parsley and egg. Process until smooth. Add salt, pepper, marjoram, flour and bread crumbs. Refrigerate for two hours til cold and firmish. Cook. To cook: In boiling chicken broth, drop liver from large tablespoon. When last ball enters broth, return broth to boil, reduce to simmer, cover pot and simmer 10 minutes. SOURCE: This is a Czechoslovakian dish my Grandmother Vanicek taught me when I was a little girl. It was traditionally served at holiday meals.

Grandma's Chicken Soup Categories: Soups, Chicken Yield: 2 servings 1 Cut-up chicken 3 Cloves 3 Qt. cold water 1 Bay leaf 2 Med. onions, quartered 1/2 ts Thyme 2 Carrots, cut in 1/3's 1 tb Butter 1 Celery rib, cut in 1/3's 2 Med. carrots, diced 3 Cloves garlic, minced 2 Med. celery ribs, diced 3 Parsley sprigs 8 Or 10 peppercorns

In stockpot, combine chicken and water, bring to a boil and simmer 1 hour, skimming foam. Add ingredients on left, cloves, bay leaf and thyme, simmer 2 hours more. Remove chicken, cool. Remove skin and bones; return to stockpot. Shred meat, set aside. Cook broth another hour. Strain thru cheesecloth. Skim fat. Meanwhile, in small skillet, melt butter. Add carrots and celery; saute till tender, about 5 minutes. Add to broth with chicken. Makes 2 quarts.

Greek Chicken Breasts Categories: Chicken Yield: 4 servings Skinless, boneless chicken -breast halves 1 tb Olive oil Freshly ground pepper, to -taste 1/2 c Dry red wine 4 Fresh or canned plum 4 -tomatoes, seeded and Coarsely chopped 1/2 ts Dried basil 1/2 ts Dried marjoram 1/2 c Pitted, sliced black olives 1/4 c Minced fresh parsley

Heat the olive oil in a large skillet over medium heat. Add the chicken and cook for 5 minutes until golden, turning once. Add more oil if necessary. Stir in the remaining ingredients except the olives and parsley. Bring to a boil; reduce the heat to low, cover, and simmer for 20 to 25 minutes or until the chicken is almost cooked through. Uncover and increase the heat to medium-high. Cook for an additional 5 minutes or until the liquid is reduced by one-third. Stir in the olives and parsley and heat through. Makes 4 servings.

Greek Island Chicken Categories: Chicken Yield: 4 servings 2 Chicken -breasts,halved,skinned 2 tb Olive oil 1 Onion,chopped 3 Cloves garlic,minced 1 Red pepper,cored,seeded,cut -into strips 1 c (1 1/2 oz.) dried tomato -halves Dry white wine Sliced,pitted ripe olives Lemon,sliced ts Cinnamon ts Honey ts Pepper Salt,chopped parsley c c

1/2 1/3 1 1 1/2 1 1/2

In a large skillet, cook chicken in olive oil over medium heat for about 5 minutes, turning once. Add onion, garlic and red pepper. Cook, stirring frequently, for 4 minutes until onions are limp. With kitchen shears, halve tomato pieces and stir in chicken mixture with wine, olives, lemon, cinnamon, honey and pepper. Cover and simmer for 15 minutes, then remove cover and continue to cook another 5 minutes or until sauce is slightly reduced and chicken is tender. Serve over rice or grain. Garnish with parsley. Serves 4.

Green Tomatillo Chicken Categories: Chicken Yield: 4 servings 4 Whole chicken legs w/thighs 2 tb Salad oil 1 lb Fresh tomatillos* 1 Large onion,chopped 2 Large fresh jalapeno chilies 1 1/2 c Garlic clove,pressed/minced Fresh cilantro leaves Salt Pepper

* - cored and chopped_ 1. Remove chicken skin. Pour oil into 10-12" frying pan over medium-high heat. Add chicken and brown, turning as needed, 8-12 minutes. Add tomatillos, onion, chilies, and garlic. Cover and simmer, turning chicken occasionally, until meat is no longer pink at thigh bone (cut to test), about 30 minutes. With a slotted spoon, transfer chicken to a platter; keep warm._ 2. Boil sauce, uncovered, over high heat until most of the liquid evaporates, 6-8 minutes. Pour sauce over chicken. Sprinkle with cilantro. Add salt and pepper to taste.

Grilled Breast of Chicken W/maple Whiskey Glaze Categories: Poultry, Sauces, Chicken Yield: 2 servings 1 ts DRIED THYME 2 CHICKEN BREASTS* boned, skin 1/2 c PURE MAPLE SYRUP 3 tb JACK DANIEL'S WHISKEY 1 tb VEGETABLE OIL

*Note: Chicken breasts should be boned, skinned & split. Rub thyme over both sides of chicken breasts. Combine syrup, whiskey and oil. Marinate breasts in the refrigerator for several hours. Grill or broil breasts, basting frequently with marinade for a shiny brown glaze. (Glaze burns easily, so watch carefully.)

Grilled Chicken Breasts in Raspberry Vinegar Marinade Categories: Chicken, Marinade Yield: 6 servings 4 1/2 1/4 2 1 Chicken Breasts Halves Raspberry Or Wine Vinegar Chicken Stock Olive Oil Lemon Juice 1 ts Grated Lemon Peel 1 Shallot, Finely Chopped 1/2 ts Dried Tarragon Leaves Black Pepper

c c tb tb

Remove excess fat from chicken breasts; place them in sealable plastic bag or non-aluminum bowl. Combine remaining ingredients; pour evenly over chicken breasts. Seal bag or cover bowl; marinate in refrigerator 4 hours or overnight. Turn occaisionally. Remove chicken from marinade. Arrange in one layer in large, shallow microwaveable dish, with thicker parts toward outer edges. Pierce skin in several places with sharp knife. Cover with waxed papper. Microwave at high 4 minutes per pound. Turn over and rearrange part-way through cooking. Transfer immediately to preheated grill, skin side up, over low heat. Turn often for even grilling. Cook until tender and juices run clear when chicken is pierced with fork, 10 to 20 minutes.

Grilled Chicken Dijonnais Categories: Chicken, Marinade Yield: 6 servings 1/2 c 1/4 c 1/2 ts 6 Oil Fresh Lemon Juice Ground Pepper Chicken Breasts Halves 1 1/2 1 2 ts ts c tb Dried Tarragon White Pepper Butter Strong Dijon Mustard

3 tb Tarragon Vinegar Skinned And Boned 2 tb Dry White Wine

Lemon Slices Parsley

Combine oil, lemon juice and pepper in shallow dish. Swirl chicken in mixture to coat. Cover with plastic wrap and marinade in frig 30 minutes. Meanwhile combine vinegar and wine in heavy small sauce pan and boil over medium high heat until liquid is reduced to about 2 Tablespoons. Remove from heat and add tarragon and pepper. Whisk in butter on tablespoon at a time blending thoroughly after each addition. Place over low heat and continue whisking until sauce has thickened slightly. Whisk in mustard. Set aside and keep warm. Prepare charcoal grill. Drain chicken well. Grill three to four minutes on each side. Arrange on heated platter. Garnish with lemon slices and parsley. Serve warm sauce separately.

Grilled Chicken Breast and Bean Salad Categories: Chicken, Beans, Salads Yield: 6 servings 2 tb Well-seasoned mustard - to 3 tablespoons 4 Chicken breast halves - skinned and boned 1 pk Frozen black-eyed peas - 10-ounce package 32 oz Canned beans combined - kidney, garbanzos, white 1 Medium-large red onion - finely chopped 2 Medium-large ripe tomatoes - coarsely chopped 2 tb Fresh thyme, chopped - to 3 tablespoons 2 tb Fresh oregano, chopped - to 3 tablespoons 4 Sun-dried tomato halves - in oil, finely chopped 3 tb Extra-virgin olive oil 3 tb Balsamic vinegar Black pepper to taste - freshly ground

Heat broiler or prepare outdoor grill. Spread mustard on one side of chicken breasts and broil or grill until they begin to brown. Turn and spread on additional mustard. Cook until done, then cut into narrow strips and place in serving bowl. Cook peas according to package directions, not more than 15 minutes. Drain. Drain liquid from canned beans and rinse thoroughly. Add to bowl with black-eyed peas, onion, fresh tomatoes, herbs and dried tomatoes. Beat oil and vinegar and mix with salad ingredients. Season with pepper and serve at room temperature. Makes 6 servings.

Grilled Chicken Dijonnaise Categories: Chicken, Barbecue Yield: 6 servings 1/4 c 1/4 c 1/2 ts 6 Vegetable oil Fresh lemon juice Freshly ground pepper Skinless, boneless chicken -breast halves 3 2 1 4 2 tb tb ts tb tb Tarragon vinegar Dry white wine Dried tarragon Butter or margarine Dijon-style mustard

1. In a shallow dish, combine oil, lemon juice, and pepper. Add chicken and turn to coat with marinade. Marinate, turning occasionally, for 30 minutes. 2. Meanwhile, combine vinegar, wine, and tarragon in a small nonaluminum

saucepan; boil until reduced to about 2 tablespoons. Reduce heat to low, add butter and mustard, and stir until butter melts. Set sauce aside; keep warm. 3. Drain chicken well. Grill or broil over medium heat, turning once, and basting frequently with mustard sauce, until just cooked through, about 5 minutes a side. Be careful not to overcook chicken. Serves 6. Prep: 15 minutes Marinate: 30 minutes Cook: 10 minutes

Grilled Chicken Breasts with Tarragon Butter Categories: Chicken, Poultry, Barbecue Yield: 4 servings 4 1/3 c 1/4 c Chicken breasts* Olive oil Lemon juice 1 tb Tarragon Salt and pepper to taste

* Cornish hens may be substituted. Butterfly in half to make sure the bird is cooked throughout. Mix oil and lemon in a bowl with tarragon. Marinade chicken for one hour. Remove and eliminate excess drippings. Cook over medium heat grill. Season with salt and pepper. Turn chicken often and baste with leftover marinade. Serves 4.

Grilled Chicken Breasts with Green Grape Sauce Categories: Chicken, Barbecue Yield: 2 servings 2 Chicken breasts 1/4 ts Freshly ground black pepper Sauce: 1 c Green onion; chopped 1/4 c Celery; minced 1 Cl Garlic; minced 1 tb Dry blond roux 1/2 c Water 1/2 c Grapes; green seedless, hal -ved 1 tb Sherry 1 tb Red currant jelly 1/8 ts Thyme Freshly ground black pepper -to taste

Calories per serving: 224 Fat grams per serving: 4.15 Approx. Cook Time: Cholesterol per serving: 71.7 Preheat the charcoal grill. MAKE THE SAUCE: In a heavy saucepan cook the green onion with the celery and garlic over medium heat, stirring, until they have rendered their liquid. Stir in the roux and cook while stirring for 1 minute more. Add remaining sauce ingredients and simmer for 20 minutes. Meanwhile, rub the chicken breats with the 1/4 teaspoon pepper. Grill the chicken over charcoal for approximately 12 minutes, turning once. TO SERVE: Serve each person one chicken breast with the Green Grape Sauce spooned over.

Grilled Citrus Chicken Categories: Chicken, Barbecue Yield: 8 servings

2 1 1 1/2 c 1 tb 1 ts

Limes Lemon Orange Of water Or more sugar Garlic powder

2 tb Basil 1 ts Thyme Salt & pepper 1/4 c Avocado oil (any will do) 2 lb Chicken breast

Place the chicken in a non-metallic container, I use a gallon size ziplock bag. Cut the limes, lemon, and orange into large chunks. Place them in a blender with the rest of the ingredients. Process until smooth, about 1 minute. Pour on chicken and marinate for 1-2 days. Place on grill or bake in oven until done. Makes 8 servings

Grilled Ginger Chicken Categories: Chicken, Barbecue Yield: 6 servings 5 lb Chicken legs 2 To 3 cloves garlic, chopped -or pressed 2 ts Salt 4 tb Freshly squeezed lime juice -(about 3 limes) 2 tb Worcestershire sauce 1/4 c Rum 1 tb Brown sugar 1/2 Inch piece fresh ginger -root, finely chopped 1/4 c Vegetable oil

Rinse the chicken and dry with paper towels. Rub the chicken with the garlic and salt; place in a non-metallic dish or a heavy plastic bag. Combine the remaining ingredients and add to the chicken. Marinate in a cool place for at least one hour or refrigerate for up to two days. Prepare the grill. When the coals are medium hot, drain the chicken and cook over the coals, turning after 10 minutes and basting them frequently with the marinade, for a total of 30 minutes, or until they are golden brown. If the chicken is browning too quickly, move to a cooler part of the grill. Serve hot or at room temperature. Serves six.

Grilled Hawaiian Chicken Categories: Chicken, Poultry, Barbecue, Hawaiian Yield: 4 servings 1/4 2 1 1/4 4 c tb ts ts Unsweetened orange juice Unsweetened pineapple juice Minced cilantro leaves Salt (4 oz) chicken breast -halves, skinned 2 tb Chopped red bell pepper 1 Jalapeno pepper, seeded and -chopped 2 tb Minced cilantro leaves 1 1/2 ts White wine vinegar 1 ts Unsweetened orange juice

3/4 c Serves 4

Finely chopped pineapple

1/2 ts Pepper

Pineapple leaves Combine first 4 ingredients in a shallow dish; mix well. Add chicken, turning to coat. Cover and refrigerate chicken for several hours, turning occasionally. Combine pineapple, bell pepper, jalapeno, cilantro, vinegar, and orange juice in a small bowl; mix well. Let mixture stand at room temperature for 2 hours. Remove chicken from dish, reserving marinade. Sprinkle chicken with pepper. Grill chicken 4 to 5 inches from coals 15 minutes or until done. and basting frequently with reserved marinade. To serve, top each breast with 3 tablespoons pineapple mixture. with pineapple leaves. Turning

Garnish

Grilled Japanese Chicken Categories: Chicken, Marinade Yield: 6 servings 4 1/2 1/2 1/2 1/2 2 lg c c c c tb Chicken breasts Packed brown sugar Water Soy sauce Cooking sherry Cooling oil 2 ts Vinegar 1 ts Ground ginger 1 Clove garlic,minced 1 cn Pineapple or 1 fresh -pineapple (preferred)

Bone chicken breasts and cut in 12 pieces. Place on bottom of a flat dish. Mix sugar, water, soy sauce, cooking sherry, oil, vinegar, garlic and ginger in a bowl for marinade. Pour marinade over chicken. Let sit at least one hour. Drain and reserve marinade. Prepare fresh pineapple into spears or drain canned pineapple chunks and string in sticks. Grill chicken on medium coals for 25 to 30 minutes, turning and basting often with reserved marinade. You may bake chicken in oven on 400 degrees. Baste often until browned lightly, about 30 minutes or until tender. Grill pineapple about last 10 minutes, basting with marinade. Serve pineapple with chicken over rice or potatoes.

Grilled Lime Chicken Categories: Chicken, Barbecue, Low-cal, Fresh herbs Yield: 6 servings 1/4 c Chopped Fresh Parsley 1/2 ts Freshly Ground Pepper 1/2 ts Grated Lime Rind 2 tb Lime Juice 1 c Dry White Wine (Or Chablis) 6 x Chicken Breast Halves *

* 6 (4 oz each) skinned, boned chicken breast halves. ~-------------------------------------------------------------------------

Combine all ingredients except chicken in a shallow baking dish. Add chicken, turning to coat. Cover and marinate in refrigerator for 1 day. Remove chicken from marinade, reserving marinade. Coat grill rack with Pam, place rack on grill over med-hot coals. Place chicken on rack, and cook 5 minutes on each side or until done, basting with reserved marinade. PER SERVING: 146 calories, 25.8 g protein, 2.9 g fat, 2.4 g carbohydrates 70 g cholesterol, 1.2 mg iron, 64 mg sodium, 21 mg calcium.

Grilled Sesame Chicken Breasts Categories: Chicken Yield: 4 servings 1/2 c Unsweetened white grape -juice 1/4 c Reduced-sodium soy sauce 1/4 c Dry white wine 1 tb Sesame seeds 2 1/4 1/4 1 tb ts ts lb Vegetable oil Garlic powder Ground ginger Boneless chicken breast -halves, skinned

Combine first 7 ingredients in a shallow dish and mix well. Add the chicken, turning to coat; marinate, covered, in refrigerator for at least 2 hours. Prepare the grill. Remove chicken from marinade; reserve marinade. Grill 4 to 5 inches from medium-hot coals, turning and basting frequently with marinade, about 15 minutes total. Makes 4 servings.

Guerrini Chicken Wings Categories: Chicken, Appetizers, Barbecue, Wings Yield: 6 servings 2 1 1/2 7 2 4 2 lb To 3 lb chicken wings ts Salt tb Cornstarch Cloves garlic, minced tb Flour Eggs 5 tb Soy sauce 4 tb Sugar 1 tb Toasted sesame seeds 2 Green onions, chopped Oil for frying

Mix all ingredients except oil and chicken. Add chicken to mixture and marinate overnight in the refrigerator, turning occasionally to coat. Deep fry until golden brown.

Gumbo File Categories: Chicken, 1941 Yield: 6 servings 1 Three-pound chicken 24 Oysters 3 Sprigs parsley, minced 2 qt Hot water 2 sl Tomato 2 tb Cooking fat 2 tb Flour 1/2 Onion, minced 2 tb File Cayenne, salt, and pepper

Cut chicken in pieces. Wash. Wipe dry. Season highly with salt and pepper. Brown in hot cooking fat. Remove chicken. Sift flour into hot fat. Brown. Add onion. Brown slightly. Add tomato. Cook 2 minutes. Add chicken and hot water. Add a few grains cayenne. Simmer until chicken is

tender. Add oysters and parsley. Simmer 20 minutes. Remove from fire. Add the file. Serve with boiled or steamed rice. File is made from tender leaves of the sassafras tree, which have been dried, pulverized, and bottled tightly.

Hawaiian Chicken Categories: Chicken Yield: 6 servings 1 1 3 1/2 1 1/2 cn Pineapple, sliced lg Sweet onion, sliced Chicken breasts, split c Peach preserves ts Salt 1 tb Soy sauce 3 tb Vegetable oil 1 tb White vinegar 1 Green pepper, sliced

Drain pineapple; set aside. Sprinkle chicken with salt. Brown chicken in margarine. Cover and cook until chicken is done. Add onions and green pepper to chicken. Combine preserves, soy sauce, and vinegar. Pour over chicken and cook about three minutes, turning chicken to glaze. Remove chicken to platter and add pineapple to sauce. Heat thoroughly; spoon over chicken.

Hawaiian Pineapple Chicken Categories: Chicken Yield: 6 servings 3 tb Vegetable oil 2 c Cooked, boned chicken cut -into small chunks 1/2 c Celery, diced 1/2 c Scallions, finely sliced 2 tb Soy sauce 1/2 1/2 1/2 1 c ts c c Macadamia nuts, chopped Sugar Chicken stock Fresh pineapple, cut in -chunks

Heat oil in wok, or skillet, and saute chicken, scallions and celery for 3 minutes. Stir in soy sauce, nuts and chicken stock. Cover and simmer for 5 minutes. Add pineapple and simmer another 3 minutes. **If macadamia nuts are not available, use brazil nuts.

Hawaiian Stuffed Chicken Breasts Categories: Chicken, Hawaiian Yield: 4 servings 2/3 2 2 1 4 c tb c cn Hot water Margarine Chicken flavor stuffing mix Crushed pineapple in syrup Chicken breast halves* 1 Green pepper,med,chopped** 2 tb Brown sugar 2 tb Vinegar 1/4 ts Ground ginger

* - boneless, pounded 1/4" thick_ ** - or 1/2 red pepper and 1/2 green pepper_ 1. Heat oven to 400'F._ 2. Mix hot water and margarine in bowl. Stir in stuffing mix, pepper, half the pineapple and syrup._ 3. Spoon stuffing evenly over chicken; roll tightly. Secure with

toothpicks. Place in 9" square pan with any remaining stuffing in center._ 4. Mix remaining pineapple and syrup, sugar, vinegar and ginger. Spoon over chicken. Bake 30 minutes or until thoroughly cooked.

Heart Smart Chicken Categories: Chicken Yield: 4 servings Cut up broiler-fryer -chicken,skinned 1 c Uncooked oatmeal 1/3 c Parmesan cheese 1/2 ts Salt 1/2 ts Paprika 1 1/8 ts Pepper 2 Cloves garlic,minced 1/3 c Milk 1/4 c Margarine,melted Parsley Cherry tomatoes

In blender, place oatmeal, Parmesan cheese, salt, paprika, pepper. Cover and blend about 1 minute or until thoroughly mixed. Place oatmeal mixture in shallow dish. In another shallow dish, mix garlic and milk. Place chicken, one piece at a time, in oatmeal mixture; then dip in milk mixture and again in oatmeal mixture. In large shallow baking pan, place chicken and drizzle with margarine. Bake @ 375 degrees about 1 hour or until fork can be inserted in chicken with ease. Garnish with parsley and cherry tomatoes. Serves 4.

Hearty Bistro Chicken Categories: Chicken Yield: 4 servings 2 tb Olive oil 2 1/2 To 3 pound chicken, cut into -serving pieces 1 Pkge frozen corn-on-the-cob 1 Pkge frozen snap peas (8 -ounces) 1 c Frozen sliced carrots * NOTE: This recipe is from Lipton Soups. 1 2 c 1/4 c 2 tb Envelope onion soup mix* Water Sherry Prepared country Dijon-style -mustard 2 tb All-purpose flour 1 c Sour cream

Heat the oil in a 12-inch skillet and brown the chicken over medium-high heat. Drain. Add the corn, peas and carrots. Blend the soup mix with the water. Add to the skillet along with the sherry and mustard. Bring to a boil, then simmer, covered, for 20 minutes. Remove the chicken and vegetables from the skillet to a serving platter and keep warm; reserve the liquid. Boil the liquid over high heat for 10 minutes. Remove from the heat and stir in the flour blended with the sour cream. Return to the heat and bring to a boil; reduce the heat and simmer, stirring constantly, until the sauce thickens. Pour the sauce over the chicken and vegetables and serve. Makes 4 servings.

Helen's Curried Chicken Categories: Chicken, Curry Yield: 4 servings 1 1/2 2 1 1/4 1/4 3 md c tb md c ts c Onion, chopped Celery Flour Green pepper Fresh parsley Pepper Cooked chicken 1/4 1 14 1 1 1/2 1/3 c tb oz ts c c Margarine Medium curry powder Tomatoes/ ground tomatoes Salt Chicken stock * Raisins

* I use bovril packets Chop onion, seed & dice pepper, chop celery and dice chicken. Saute onion & celery in margarine in large shallow pan. Saute until onion is soft, about 5 minutes. Stir in curry and flour, cook 1 minute. Add tomatoes, and green pepper, cook stirring often for 5 minutes. Stir in parsley, salt, pepper & broth. Lower heat and simmer for 10 minutes. covered. Add chicken and raisins; heat through and serve over cooked rice.

Herb Broiled Chicken and Onion on a Pita Categories: Chicken Yield: 8 servings 2 Chickens,about 2 to 3 -lbs.each,cut into quarters 1 c Olive oil 1 c Dry white wine 1 lg Clove garlic,crushed 1 ts Crumbled dried thyme Salt and Freshly ground -black pepper to taste 4 md Onions,sliced 1 c Pine nuts 8 Herbed Zahter Pitas

Lay the chicken quarters in a large glass or pottery baking dish. Combine 3/4 cup of the oil, wine, garlic, thyme, salt and pepper in a small bowl. Blend well and pour over the chicken. Cover and marinate in the refrigerator, turning the pieces occasionally, for several hours or overnight. Preheat the broiler. Remove the chicken from the marinade, reserving the marinade. Broil, skin side down, 7 to 8" from the heat for about 30 minutes. Turn and brush with the marinade. Broil until tender, 15 to 30 minutes longer. Meanwhile, heat the remaining oil in a large skillet. Add the onions and pine nuts. Saute over medium heat until the onions are light yellow and the pine nuts are golden, about 8 to 10 minutes. Spoon some of the onions and nut mixture on the tops of the pitas. Top each with a broiled chicken quarter. Makes 8 servings.

Herb Wings Categories: Appetizers, Chicken, Wings Yield: 4 servings

2 1/2 lb Chicken Wings * 1/4 c Dry White Wine 1/3 c Olive Oil 2 Lemon Rind, Grated 2 Lemon Juice

2 4 1 1 1/4

tb ts ts ts

Cloves Garlic, Chopped Parsley, Minced Oregano Thyme Ground Black Pepper

* Chicken wings should have tips removed and be cut in half at the joint. ~-----------------------------------------------------------------------Mix all ingredients in a plastic bagand knead occasionally for 2 hours. Cook on a grill or under a broiler, cooking for 10 minutes on one side, then turning and basting with marinade. Continue to cook for 10 minutes or until done. Serve immediately or refrigerate until needed.

Herbed Chicken and Peas Categories: Chicken, Microwave Yield: 6 servings 4 sl Bacon 1 Broiler-fryer, cut up (2 1/2 -to 3 Lb) 1/2 c Onion, chopped (medium -onion) 1 Clove garlic, minced 2 tb Dry white wine Hot cooked brown or white rice (Optional) In a 12x7 1/2x2-inch microwave baking dish arrange bacon. Cover with paper towels Micro-cook on High for 4 to 6 minutes until crisp. Remove, drain on more paper towels. Crumble; set aside. Rinse chicken and pat dry. In the same baking dish arrange the chicken, skin side down, with the meaty portions toward the edges of the dish. Cover with waxed paper and cook on High for 5 minutes. Combine onion, garlic, wine, basil, thyme, and salt. Drain juices from chicken. Give dish a half- turn. Turn chicken pieces skin side up, and rearrange with cooked portions toward the center. Pour onion mixture over the chicken. cover with waxed paper and cook on High for 5 minutes. Give dish a half-turn. Add the peas. Cook, covered, on High for 5 minutes. Add tomato, parsley, and crumbled bacon. Cook, covered, for 3 to 5 minutes more, or until chicken and peas are done. Serve with rice, if desired. Makes 6 servings. 1/2 1/2 1/4 1 2 2 ts ts ts pk md tb Dried basil, crushed Dried thyme, crushed Salt Frozen peas (10 oz) Tomatoes, cut into wedges Fresh parsley, snipped

Herbs Lime Grilled Chicken Categories: Chicken Yield: 4 servings 1/2 1/4 2 1 c c tb ts Lime juice Vegetable oil Honey Fresh thyme, chopped 1 4 Garlic clove, crushed Chicken breasts, boned and -skinned

Servings: 4 In a non-metallic medium sized container combine lime juice, oil, honey,

thyme, rosemary and garlic.

Whisk together until well blended.

Marinate chicken breasts in lime mixture for 1 to 2 hours. Place on a lightly greased broiling pan. Cook under broiler 3-4 inches (10 cm) from element. baste once or twice in the first half of cooking time until chicken is cooked through. Makes 4 servings.

Honey and Spice Glazed Chicken Categories: Chicken Yield: 5 servings 1/2 c 1/4 c Heinz 57 sauce Honey 2 1/2 lb - chicken pieces

Melted butter Combine 57 sauce and honey. Brush chicken with melted butter, then 57 sauce mixture. Grill or broil until chicken is cooked, turning and brushing frequently with sauce mix. Makes 5 servings.

Honey Baked Chicken Categories: Chicken, Low-cal Yield: 6 servings 3 3/4 3/4 1/2 1/2 1 1/4 lb c c c c c Frying Chicken, Skinned Shredded Yellow Squash Shredded Zucchini Finely Chopped Onion Finely Chopped Celery Toasted, Breadcrumbs Clove Garlic, Crushed Egg, Beaten Chopped Pecans Salt Pepper Unsweetened Apple Juice Honey

1/4 1/4 1/4 3 2

c ts ts tb tb

Discard giblets and neck of chicken (or save for stock.) Rinse chicken under cold, running water, and pat dry. Set aside. Coat a large nonstick skillet with Pam; place over med-hi heat until hot. Add yellow squash, zucchini, onion, celery, and garlic, and saute until tender-crisp. Drain. Combine vegetable mixture, breadcrumbs, egg, pecans, salt, and pepper in a med bowl; stir well. Place chicken, breast side up, on a rack in a roasting pan that has been coated with Pam. Stuff lightly with dressing mixture. Truss chicken (or put ball of foil in opening.) Combine apple juice and honey, stirring well. Brush chicken with half of apple juice-honey mixture. Bake at 350 deg F for 1 1/2- 2 hours or until drumsticks are easy to move and juices run clear, basting occasionally with apple-honey mixture.

Honey Chicken Wings Categories: Chicken, Wings Yield: 6 servings 2 lb Chicken wings, disjointed & -tips discarded Freshly ground pepper 1 c Honey 1/2 c 2 tb 2 tb 1 Soy sauce Vegetable oil Ketchup Garlic clove, crushed

1. Preheat oven to 350. Season chicken liberally w/ pepper. Place wings in a large baking dish. 2. In a small bowl, mix together honey, soy sauce, oil, ketchup & garlic until well blended. Pour over chicken. Bake for 45 minutes, until chicken is well done & sauce is thick.

Honey Curried Chicken Categories: Chicken Yield: 2 servings 4 1/4 1/4 2 3 2 Chicken Breasts, Skin On Butter Melted Honey Dijon Mustard Curry Powder Or Garam Masala Hot Pepper Sauce 1 2 2 1 1 sm tb tb ts Clove Garlic Crushed Soy Sauce Lemon Juice Ginger Grated Or Finely Chop Salt And Pepper To Taste

c c tb ts x

In an oiled baking dish, arrange chicken skin side down. Combine all other ingredients and stir until smooth. Pour over chicken and refridgerate 1 hour. (or more if you wish). Drain into cup excess sauce and bake chicken, uncovered in 375F oven for 20 minutes. Turn chicken over and baste with remaining sauce, bake chicken another 20-30 minutes or until its tender and no pink remains, basting periodically. Serve with anything - rice, noodles, or baked potato.

Honey Mustard Chicken Categories: Chicken Yield: 6 servings 1/3 c Honey 1/3 c Dijon style mustard 2 tb White wine Salt,pepper and paprika In a 2 quart rectangular glass casserole, combine honey, mustard, wine, lemon juice and marjoram. Coat chicken in mixture and arrange skinned side down in dish so that thick parts are toward the outside. Sprinkle with salt and pepper. Cover with waxed paper. Microwave on high 9 minutes. Turn each piece upside down; sprinkle with salt, pepper and paprika. Cover again and microwave on high 9 to 10 minutes. Let stand 5 minutes before testing for doneness. Serves 6.Freezable. 1 tb Lemon juice 1/2 ts Dried marjoram 2 1/2 lb Chicken parts,skinned

Honey of a Chicken Categories: Chicken, Microwave Yield: 4 servings 1/2 ts Finely shredded orange peel 1/2 c Orange juice 2 tb Honey 2 ts Cornstarch 2 To 2 1/2 lbs. meaty chicken -pieces

1 tb Soy sauce For sauce: In a 2 cup microwave-safe measure, stir together orange peel, orange juice, honey, soy sauce and cornstarch. Micro-cook on 100 percent power (high) for 2 to 3 minutes or until mixture is thickened and bubbly, stirring every minute. Set aside. In a 12 x 7 x 2" microwave-safe baking dish, arrange chicken pieces, skin side down, with meatiest portions toward the outside. Cook, covered loosely with waxed paper, on high for 9 minutes, giving dish a half turn and rearranging chicken once. Drain well. Brush chicken with sauce. Turn chicken and brush with sauce again. Cook, covered,for 8 to 10 minutes or until chicken is no longer pink. Remove baking dish from oven. Keep warm. Reheat remaining sauce, uncovered, for 1 minute or until heated through. Pass with chicken. Makes 4 servings.

Honey Pecan Chicken Categories: Chicken, Microwave Yield: 4 servings Whole broiler-fryer breasts, -halved, boned and skinned 1/2 c Pecan pieces, fineluy -chopped 1/3 c Seasoned bread crumbs 1 ts Grated orange peel 2 1/4 1/4 1/4 1 1 ts ts c tb Salt Paprika Honey Orange juice Container (12 oz) -cranberry-orange sauce

In shallow dish, mix together pecans, bread crumbs, orange peel, salt and paprika; set aside. In small bowl, mix honey and orange juice. Lightly spread honey mixture over chicken pieces; place chicken in crumb mixture, turning to coat on all sides. Arrange chicken in shallow baking dish. Cover with wax paper and cook on high 9-10 minutes, rotating dish halfway through cooking time. Let stand 2 minutes. Test chicken for doneness. If necessary, cook chicken on high 1 to 2 minutes longer or until fork tender. Arrange on serving platter. Top with a small amount of cranberry-orange sauce; pass remaining sauce. Makes 4 servings.

Honey-Glazed Chicken Breasts Categories: Chicken, Toppings Yield: 2 servings 3 2 1 1 tb tb tb tb Honey Dry sherry Catsup Soy sauce 1/4 ts Fresh ginger, grated 1/4 ts Garlic powder 1 Whole chicken breast, split -(about 12 oz)

Preheat oven to 350F. Combine all ingredients except chicken in a glass measuring cup; microcook on High for 30 seconds. Slash chicken skin several times to prevent popping as it cooks. Place chicken on a non-stick coated microwave bake-and-roast grill, skin side down. Brush with sauce, then turn and brush other side. Cover with waxed paper; microcook on Medium-High for 4 minutes. Transfer to conventional oven and bake for 8 to

10 minutes until chicken is tender. Makes 2 servings.

Honey-Glazed Stuffed Breasts Categories: Chicken, Barbecue Yield: 4 servings 2 tb Butter or margarine 1 lg Carrot, coarsely grated -(about 1 cup) 1 md Zucchini, coarsely grated -(about 1 cup) 1/4 c Diced onion 1/2 c Grated part-skim mozzarella -cheese 2 sl Firm-textured white bread, -coarsely grated (about 1 cup) 1 lg Egg, lightly beaten Salt and freshly ground -black pepper to taste 2 Split chicken breasts (4 -pieces with ribs), About 2 1/2 pounds 1/4 c Honey

Start fire in grill, placing rack 4 inches above the coals (see note). Melt butter in a 2-quart saucepan over medium-high heat; add carrot, zucchini, and onion. Cook about 5 minutes, stirring frequently, until crisp-tender. Remove from heat; stir in cheese, bread, egg, salt and pepper to mix well. Set aside. Push fingers between meat and skin on each chicken breast half to loosen skin and form pocket. Divide stuffing mixture among pockets; secure openings with wooden picks. Set breasts aside until fire is ready. Place breasts, skin side up, on hot grill rack. Cook, covered with grill cover, 30 minutes. Brush with honey; grill, covered, for 5 minutes longer. Serve when chicken is well glazed and cooked through; remove wooden picks. NOTE: Breasts may be baked in oven. Heat oven to 400F. Prepare stuffing and stuff breasts as directed. Place breasts, skin side up, in jelly-roll pan or shallow roasting pan; bake 40 minutes. Brush with honey; bake 5 minutes longer until cooked through. Makes 4 servings.

Honey-Mustard Baked Chicken Categories: Chicken Yield: 6 servings 1 lb Chicken, cut up 1/2 c (1 stick) butter or -margarine, melted 1/2 c Honey 1/4 c Dijon mustard 1/2 ts Salt 1/4 ts Freshly ground pepper

1. Preheat oven to 350 F. Place chicken pieces in a 13 x 9 x 2-inch baking dish. 2. Combine butter, honey, mustard, salt, and pepper. Spread over chicken. Bake 1 hour, basting with pan juices every 15 minutes, until chicken is tender and golden brown. Prep: 10 mins. Cook: 1 Hour Serves: 4

Horseradish Wings Categories: Appetizers, Chicken, Wings, Hot Yield: 4 servings 2 1/2 lb Chicken Wings * 1 Lemon Juice Only 1/2 c Catsup 5 tb Prepared Horseradish 3 1 5 1/2 1/2 tb tb ts ts Olive Oil Worcestershire Sauce Tabasco Sauce Ground Black Pepper

* Chicken wings should have tips removed and be cut in half at the joint. ~------------------------------------------------------------------------Combine all ingredients in a plastic bag. Knead occasionally for 2 hours. Cook on a grill or under abroiler. Cook for 10 minutes, then turn and baste with marinade. Cook and additional 10 minutes or until done. Serve immediately or refrigerate until needed.

Hot 'N' Spicy Chicken Wings with Blue Cheese Dip *** Categories: Chicken, Appetizers, Hot, Wings Yield: 24 servings ------------------------------------DIP-----------------------------------1/2 c Sour Cream 1/2 ts Minced Garlic 1/2 c Mayonnaise 1/2 ts Tabasco Pepper Sauce 2 ts White Wine Vinegar 3 tb Crumbled Blue Cheese 1 tb Chopped Fresh Parsley Salt & Pepper To Taste 1 tb Chopped Green Onions -------------------------------CHICKEN WINGS------------------------------12 Chicken Wings 1 ts Catsup Vegetable Oil For Frying 1 ts Tabasco Pepper Sauce 4 tb Melted Butter Or Margarine Celery Sticks Here's an easy version of the tangy chicken wings that have captivated people all over the country. To make them hotter, just use more Tabasco sauce. Serve these with plenty of napkins. ~------------------------------------------------------------------------In a bowl, beat together all of the dip ingredients until blended. Set aside. Remove the tips from the wings and discard. Separate the first and second joints of the wings with a sharp knife. Pat the wings dry with paper towels. In a heavy saucepan, heat about 2 inches of oil to 350F on a deep-frying thermometer. Fry the wings, a few at a time, for about 6 minutes, until golden brown on all sides. Drain on paper towels. In a small bowl, mix the butter, catsup and Tabasco sauce. Toss the wings in the butter mixture to coat thoroughly. Serve hot, and pass the dip and celery sticks.

Hot Bbq Chicken Categories: Chicken, Barbecue Yield: 4 servings 1 2 Chicken, 2 1/2 to 3 pounds Juice of 1 1/2 lemons Cloves garlic crushed with 1 2 ts Ground cayenne or hot ground -pepper 1 tb Paprika

-tablespoon salt 1 tb Freshly ground black pepper

2 tb Butter, melted

Split and butterfly the chicken by cutting down the backbone and opening the chicken, leaving the breast attached. Squeeze the lemon juice over the chicken. Mix the garlic, black and hot peppers, and the paprika together; add to the melted butter. Pour over the chicken. If possible, let the chicken stand overnight, uncovered in the refrigerator. Prepare the grill. Place the chicken, breast side up, on the grill. Cover the grill and cook the chicken for 50 minutes until crisp. Or bake the chicken in a preheated 350 F oven for 50 minutes or until done. If the skin is not crispy, place under the broiler to brown and crisp the skin, watching carefully so that it doesn't burn. Serves 4.

Hot Chicken Salad Categories: Chicken Yield: 10 servings 4 2 2/3 3/4 1 1/2 c tb c c ts tb Cold Chopped Chicken Lemon Juice Finely Cut Chopped Almonds Mayonnaise Salt MSG, Optional 1 2 3/4 2 1 1/2 c c c c Grated Chedder Cheese Chopped Celery Cream Of Chicken Soup Pimentos Cut Fine Crushed Potato Chips

Combine all except cheese, chips and almonds. Place in large rectangular dish. Top with cheese, chip and muts. Let stand overnight in refrigerator. Bake in a 400F oven for 20-25 minutes.

Hot Chicken and Apple Salad Categories: Chicken, Salads, Microwave Yield: 4 servings 1/2 1/4 1/8 1 Paprika Pepper Salt Boned, skinned chicken -breast, cut into bite-sized -pieces 3 tb Unsweetened apple cider ts ts ts lb 1 c 3 c 1/2 c Sliced carrots Cubed Granny Smith apples (2 oz) crumbled Gorgonzola -cheese, divided 2 tb White wine vinegar 2 ts Minced shallots 4 c Torn fresh spinach

Combine first 3 ingredients; sprinkle over chicken. Place chicken and cider in an 8-inch square baking dish; microwave on MEDIUM-HIGH (70% power) 6 to 7 minutes, or until done, stirring every three minutes. Drain chicken, set aside, reserving cider mixture. Add carrots to cider; cover and microwave on HIGH 2 minutes. Stir in apples; microwave on HIGH 2 minutes. Drain, reserving 2 Tbsp cider in dish. Combine apples, carrots, chicken and 1/4 c cheese in a bowl, set aside. Add vinegar and shallots to reserved cider mixture, microwave on HIGH 1 minute. Drizzle over chicken mixture; toss gently, and divide among spinach-lined serving plates. Sprinkle with remaining 1/4 c cheese, and serve warm. 4 servings.

Hot Chicken & Apple Salad Categories: Salads, Chicken, Microwave Yield: 4 servings 1/2 ts Paprika 1/4 ts Pepper 4 (4 Oz.) Boned, Skinned Chicken Breast Halves, Cut Into Bite Size 3 tb Unsweetened Apple Cider 1 c Diagonally Sliced Carrots (1/2 in.) Cubes Unpeeled Granny Smith Apples (1 Lb.) 1/2 c (2 Oz.) Gorgonzola Cheese Divided 2 ts Minched Shallots 2 tb White Wine Vinegar 4 c Torn Fresh Spinach 3 c

Combine Paprika, Pepper & Pinch Salt in A Plastic Bag. Add Chicken & Shake To Coat. Set Aside. Place Cider in An 8 Inch Square Baking Dish; Microwave At High 30-45 Seconds. Add Chicken; Cover With Wax Paper & Microwave At Medium-High 6 To 7 Min., Stirring Every 3 Min. Drain Chicken & Set Aside. in Reserved Apple Cider Mixture, Add Carrots; Cover With Plastic & Vent. Microwave At High 2 Min. Stir in Apples; Microwave At High 1 1/2 To 2 1/2 Min. OR Until Apples Are Tender. Drain, Reserving2 T. Apple Cider Mixture in Baking Dish. Combine Apples, Carrots, Chicken & 1/4 C. Cheese in A Bowl; Toss& Set Aside. Add Vinegar & Shallots To Reserved Apple Cider Mixture in Baking Dish; Microwave At High 1 Min. Drizzle Over Chicken Mixture With Remaining 1/4 C. Cheese & Serve Warm. About 247 Cal. Per 1 & 1/2 C. Chicken Mixture, 1 C. Spinach & 1 T. Cheese. (Fat 6. Chol. 76.)

Hot Fried Chicken Salad Categories: Chicken, Salads Yield: 6 servings 2 lb Chicken breasts, cut into 1 -1/2-in nuggets 1/2 ts Salt 1/4 ts Black pepper 1/2 c Flour 3 Eggs 1/4 c Milk 1/2 c Breadcrumbs 2 c Vegetable oil or vegetable -shortening for frying For the salad: 2 pk Fresh spinach, washed and -stemmed 2 Carrots, peeled and cut into For the chicken: To make the chicken: Season the nuggets with salt and pepper. Place the flour on a sheet of wax paper, and beat the eggs with the milk in a shallow bowl. Place the breadcrumbs on another sheet of wax paper. Dip the chicken pieces in the flour, shaking to remove any excess, then dip them in the egg mixture, and then in the breadcrumbs. Allow them to sit for 10 minutes so the crumbs will adhere. Prepare salad ingredients, and arrange them on 6 individual plates or a serving platter. To make the dressing, combine the -thin strips Red bell pepper, seeds and -ribs removed, cut into thin -slices 1 Red onion, peeled and cut -into thin rings For the dressing: 3 tb Honey 4 tb Dijon mustard 1/3 c Cider vinegar Salt and pepper to taste 1/2 c Olive oil 1 c Vegetable oil 1

honey, mustard, vinegar, salt and pepper in a bowl. Whisk until smooth, and then slowly whisk in the oils. To serve, heat the oil in a deep-sided pan over medium-high heat to a temperature of 375F. Add the chicken pieces, being careful not to crowd the pan, and fry until golden brown, about 5 minutes. The frying will have to be done in batches. Remove from the oil with a slotted spoon and drain well on paper towels. Arrange the chicken pieces on top of the salads, and drizzle the dressing over all. Serves 6. Note: The salad is even quicker to make if you purchase the already breaded chicken nuggets. You can buy nuggets already breaded in the poultry case or the freezer case.

Hot Honeyed Chicken and Walnut Salad Categories: Chicken, Salads Yield: 4 servings 6 3 3 3 3/4 c Chicken breast, skinned and -deboned Carrots Stalks celery Onions Walnut halves Walnut oil (I use regular -cooking oil) 2 tb Chopped parsley 1/4 c Honey 1 1/2 tb Tomato sauce 1/2 ts Five spice powder 1/4 c

Cut chicken, carrots, celery, and onions into thin strips. Toast walnut halves in a moderate oven for 5 minutes. Heat oil in pan, add chicken, cook until chicken is browned and just tender, remove from pan. Add carrots to pan, cook until almost tender. Add celery and onion to carrots and cook until onion is soft. Return chicken to pan. Add parsley, honey, tomato sauce, and five spice powder. Serve hot, sprinkled with walnuts. Serve with rice. Serves 4

Hot N Spicy Wings Categories: Chicken, Appetizers, Wings Yield: 6 servings 4 3/4 3/4 1 lb c c c Chicken wings Butter Water Brown sugar 1 Piece star anise 1 ts Dry mustard 1 ts Red pepper flakes 1 c Soy sauce

Melt butter, add all other ingredients except chicken wings and mix well. Add wings and marinate at least 2 hours but not more than 24 hours. at 350 degrees for 2 hours. Baste occasionally. Bake

How to Cut Up Chicken Categories: Chicken, Text, 1941 Yield: 6 servings Text Only Dress chicken. Wash carefully. Cut off neck. Remove wings by cutting

through wing joint close to body. Fold wings by putting tip back of shoulder joint. Remove legs by cutting through skin close to body. Bend the legs back to separate the joints. Cut through the flesh. Separate thigh from drum stick. Separate breast from back by cutting through the skin just below the breast bone. Insert the knife beneath the edges of the breast bone. Follow up the ribs to the shoulder. Disjoint. Cut through the flesh. Bend the back of chicken to break the back bone. Cut into back and rib sections. Cut through breast of chicken, separating the portion containing the wish-bone from the remainder. Cut remainder of breast in 2 portions if desired.

How to Truss Chicken Categories: Chicken, Text, 1941 Yield: 6 servings Prepare chicken for roasting. Draw skin of neck smoothly over back. Fold wing tips under. Press wings and legs against body. Thread a large needle with white twine. Use double. Press needle through one wing at middle joint, through end of neck skin, and through second wing at middle joint. Pull cord firmly under breast and up across legs and thighs. Draw the legs close together, covering the opening made for drawing the fowl. Cross the string over the legs and tie them to the tail. Skewers may be used to hold wings and legs against body. If desired, the wings may be folded tightly in position over the folded neck skin and the legs slipped through the vent opening.

Hungarian Chicken and Dumplings Categories: Chicken Yield: 6 servings 1 1 1 1 1 11 lg md tb tb ts tb Chicken Onion,chopped Vegetable oil Salt Pepper Regular paprika or 3 heaping -Tbs Hungarian sweet paprika For Dumplings: c All-purpose flour ts Salt Eggs c Water c Sour cream

3 1 5 3/4 3

Wash and cut up chicken, discarding excess fat. In a large pot, saute onions in oil until limp. Add chicken, including heart and gizzard, salt and pepper to onions. Brown chicken quickly, then add paprika. Cover and simmer for 30 minutes or until chicken is done. Meanwhile, make dumplings: Mix the flour, salt, eggs and water in a large mixing bowl until smooth. Dough should be thick, but not running. Set aside for 10 minutes. Bring 6 quarts water to a boil in a large pot. Holding bowl with dumpling batter over water, cut teaspoon size lumps of batter from edge of bowl into boiling water. Dip knife in the hot water from time to time so batter won't stick to knife Stir dumplings from time to time. Cook until the dumplings are firm and floating on the surface of the water. Remove with a strainer or slotted spoon. Add well drained dumplings to the cooked chicken and accumulated juices; heat through. Stir in sour cream and mix well; do not boil after adding sour cream. Serve immediately. Serves 6.

Hungarian Chicken Casserole Categories: Chicken Yield: 6 servings 3 lb Chicken,cut into serving -pieces 4 Carrots,peeled and chopped 1 lg Onion,skinned and chopped 4 Parsnips,scraped and chopped Salt and pepper 8 c Water 4 lg Apples,peeled,cored and -sliced 2 tb Flour 1/2 c Sour cream 1/4 ts Paprika 1 tb Sugar

Remove skin from chicken and place in large pot. Add carrots, onions and parsnips. Salt and pepper to taste. Add water and simmer about 1 hour. Add apples to chicken broth. Simmer until apples are tender, about 15 minutes. In separate casserole, combine flour, sour cream and paprika. Mix well. Remove chicken mixture from heat. Add 2 cups broth to sour cream and mix well. Add more broth and stir until mixture is thick and smooth. Stir in sugar. Add chicken and vegetables to broth and mix well. Serve immediately. Makes about 6 servings.

Hunter Style Chicken Categories: Chicken Yield: 4 servings 1/4 1/2 1 3 1 Salad oil Flour Salt Cut up chicken Green bell pepper,cut into -strips 2 md Onions,quartered 1 Clove garlic,finely chopped c c ts lb 1 1/2 1 1 1/4 1/4 1 15 oz can tomato sauce Water Salt Oregano Black pepper Thyme Mushroom stems and pieces

c ts ts ts ts cn

Heat salad oil in large skillet over medium heat. Mix flour and 1 teaspoon salt; coat chicken pieces. Cook chicken in oil 15 to 20 minutes or until brown. Drain fat from skillet. Add green bell pepper and onions. Mix garlic, tomato sauce, water, 1 tsp salt, oregano, pepper, thyme and mushrooms with liquid; pour over chicken and heat to boiling. Reduce heat; cover and simmer 45 minutes or until chicken is tender. Serves 4 to 5.

Imperial Chicken Categories: Chicken Yield: 6 servings 1 Chicken, cut up (or use -about 3 lbs of your -favorite parts) Butter or margarine 1 2 c 3/4 c 1/4 c Clove garlic, minced Bread crumbs Grated Parmesan cheese Parlsey, chopped

1/2 c

Salt and pepper Preheat oven to 350 degrees. Line a cookie sheet with foil.

Melt butter with garlic; let stand. Mix bread crumbs, Parmesan cheese, and parsley, salt and pepper. Dip chicken into butter, then into crumb mixture. Arrange on cookie sheet so that chicken pieces don't quite touch. If there is any butter left, drizzle over the top of the chicken. Bake 1 hour.

Impossible Quiche Categories: Eggs, Pork, Chicken Yield: 6 servings 1 4 1 1 1/2 c oz sm c Cooked green beans Shredded Cheddar Cheese Can mushrooms, drained Milk 1/2 c 3/4 c 1 c 3 Chopped onions Bisquick Chopped ham or chicken * Eggs

Salt and pepper * Ham or chicken should be cooked This contains meat, vegetables, cheese, eggs, and milk combined with Bisquick to form its own crust. Sprinkle green beans, mushrooms, onion, ham or chicken, and cheese in a deep 10" pie plate. In blender place milk, Bisquick, eggs, salt and pepper to taste. Blend 15 seconds on high speed. Pour over the above. Bake in preheated 400 degree oven for 30 minutes. Remove from oven and let set 5 minutes. Serve.

Impossible Chicken 'n Broccoli Pie Categories: Pies, Chicken Yield: 6 servings 10 8 1 1/2 2/3 1 1/3 oz oz c c c Frozen chopped broccoli Cheddar cheese; shredded Chicken; cooked; cut-up Onion; chopped Milk 3 3/4 1/2 1/4 1 1/2 Eggs Bisquick Salt Pepper Round or 1 qt. square casser

c ts ts qt

Heat oven to 400. Grease pie plate, 10x1 1/2". Rinse broccoli in cold water to thaw; drain thoroughly. Mix broccoli, 1 1/3 c. of the cheese, the chicken and onion in pie plate. Beat milk, eggs, baking mix, salt and pepper 15 seconds in blender on high speed, 1 min. with wire whisk or hand beater or until smooth. Pour into pie plate. Bake 30-35 min. or til knife inserted comes out clean. Top with remaining cheese. Bake 1-2 min. longer or just til cheese is melted. Cool 5 min. FOR 1/2 RECIPE: Use 1 qt square or round casserole. Decrease eggs to 2 and baking mix to 1/2 c. Divide remaining ingred. amts. in half. Decrease beat time to 10 sec. in blender and 30 sec. with whisk or hand beater. HIGH ALT: bake 35-45 min. For 1/2 recipe use 45 min.

Impossible Chicken Parmigiana Categories: Chicken Yield: 8 servings 3/4 c Creamed cottage cheese -Small curd 1 c 2 x Milk Eggs

1/3 1/2 1/2 1/2 1

c ts ts ts cn

Grated parmesan cheese Garlic powder Oregano Basil Tomato paste 6 oz.

2/3 1/4 1 1/2 1 1/4

c ts c c

Bisquick Pepper Chicken, cooked & diced Mozzarella cheese shredded

Heat oven to 400. Grease 10 inch pie plate. Layer cottage cheese and parmesan cheese in pie plate. Mix chicken and 1/2 cup mozzarella cheese, the garlic powder, oregano, basil and tomato paste; spoon over parmesan cheese. Beat remaining ingredients in blender on high for 15 seconds, by hand for 1 min. until smooth. Pour into pie plate and bake 30 minutes. Top with remaining mozzarella cheese. Bake 5-8 minutes longer or until knife inserted in center comes out clean. Cool 5 minutes.

Impossible Chicken Pie Categories: Chicken Yield: 6 servings 2 1/2 1/4 1 1/3 c c c c Cooked diced chicken Peas and carrots Mushroom pieces Milk 4 3/4 1/2 1/4 x c ts ts Eggs Bisquick Salt Pepper

Heat oven to 400. Grease a ten inch pie plate. Mix chicken, peas, carrots, mushrooms and onion in pie plate. Beat remaining ingredients in blender until smooth. (15 seconds) Pour into pie plate. Bake at 400 for 30-35 minutes. Cool 5 minutes before serving. ---

Indian Fried Chicken Categories: Chicken Yield: 6 servings 6 1/2 1 1 1 Chicken legs Hot chilli powder Garam masala Crushed garlic Crushed ginger Salt (if needed) 5 2 1 1 2 6 oz Natural yoghurt Eggs ts Flour ts Crushed mint leaves ts Ground coriander oz Vegetable oil

ts ts ts ts

Make a paste of chilli, garam masala, garlic, ginger and salt and rub into the chicken. Pour yoghurt over chicken and place in a large pan. Cook over a low heat and simmer for about 15 minutes until all the liquid has evaporated. Make a batter of the egg yolks, flour, mint and coriander and rub on chicken pieces. Let the chicken dry for a few hours. Whisk egg whites,heat oil in frying pan. Dip marinated chicken in egg white, fry until brown. Try spice variations in this recipe.

Indian-Style Chicken Categories: Chicken Yield: 6 servings 1 Onion 2 tb Butter 1 tb Oil 3 lb Chicken pieces 1 Garlic clove 2 tb Lemon juice Salt Cayenne pepper

2 tb Mild curry powder 1 1/4 c Chicken broth

2 tb Light cream

From: "The Cook's Color Treasury," by Norma Macmillan Freezing suitable: add cream after thawing Peel and chop onion. Heat butter and oil in casserole and cook onion till transparent. Add chicken pieces, a few at a time, and brown on all sides. Sprinke chicken with curry powder and pour in broth. Add peeled and crushed garlic, lemon juice, and a pinch each salt and cayenne pepper. Cover and simmer for 35 mins. over a low heat. Add cream and cook gently for 10 mins. Do not boil. Serve with plain boiled rice and side dished of apple slices, cucumber sprinkled with salt and grated fresh coconut.

Israeli Sweet and Spiced Chicken Categories: Chicken Yield: 4 servings 4 ts Vegetable oil 3 lb Whole chicken, cut into 8 -pieces, skinned 2 c Thinly sliced onions 1 c Orange juice (no sugar -added) 2 tb Honey 1 ts Each salt and paprika 1/2 ts Each ground ginger and -ground nutmeg 8 lg Pitted black olives, sliced -or whole 1 tb Water 2 ts Cornstarch 2 sm Oranges, peeled and -sectioned (OR 1 cup Canned mandarin orange -sections

Preheat oven to 350F. In 10-inch nonstick skillet heat oil; in batches, brown chicken pieces on all sides. Spread onion slices over bottom of shallow 3-quart casserole; top onions with chicken pieces. Combine orange juice, honey and seasonings in bowl; pour mixture evenly over chicken and top chicken with olives. Cover casserole and bake until chicken is tender, about 45 minutes. Transfer chicken and olives to serving platter and keep warm. Scrape onions and pan juices into 1-quart saucepan and bring to a boil. Combine water and cornstarch in small cup, stirring to dissolve cornstarch; stir into onion mixture. Reduce heat and simmer, stirring constantly, until mixture thickens; pour sauce over chicken. Serve garnished with orange sections. Makes 4 servings.

Italian Chicken Dinner Categories: Crockpot, Chicken Yield: 6 servings 1 sm Cabbage; cut in wedges 1 c Mushrooms; canned 2 tb Tapioca; quick cooking 1 Chicken; broiler or fryer -and frozen Jars Meatless spaghetti -sauce Parmesan cheese; grated

In a 3 1/2 to 6 quart crockery cooker place cabbage wedges, onion and mushrooms. Sprinkle tapioca over vegetables. Place FROZEN chicken pieces

atop vegetables. Pour spaghetti sauce over chicken. Cover; cook on low-heat setting for 10 to 12 hours. Transfer to a serving platter. Sprinkle with Parmesan Cheese. Makes 6 servings. Notes from Gaye: The original recipe did not indicate the amount of onion to use. I used 1/4 cup dried chopped onion (equivalent to one onion). I used 1 cup of Ragu Garden Style with Tomatoes, Garlic and Onions. Also, I used fresh, skinned chicken breasts.

Italian Chicken Categories: Chicken Yield: 4 servings 4 Chicken Breasts, Skinless Parsley 1 Bottle, Italian Dressing

Soak chicken breasts in Italian dressing overnight. Broil while basting with more dressing. Then bake until done. Serve with sprigs of parsley.

Italian: Chicken Cacciatore (Contadina) Categories: Chicken, Pasta Yield: 8 servings 1/2 2 1/2 3 3 c ts ts tb All-purpose flour Salt, divided Pepper, divided Olive oil To 3-1/2 pounds chicken, 4 Breasts, 4 thighs, skin Removed Sliced onion Sliced mushrooms Green pepper rings 2 2 1 3 1/2 1 3/4 Cloves garlic, minced Dried oregano leaves, crush Dried basil leaves, crushed (29-oz can) tomato sauce (14-1/2 oz can) Contadina Whole Peeled Tomatoes and Juice 1 lb Dry pasta, cooked and Drained, or 2 cups rice, Cooked ts ts c c

1 c 1 c 1 c

Combine flour, 1 teaspoon salt, and 1/4 teaspoon pepper. Coat chicken pieces with seasoned flour. In 10-inch skillet, heat 2 tablespoons oil; saute chicken pieces and arrange in a 13X9X2-inch baking dish; set aside. Add remaining oil to skillet; saute onion, mushrooms, green pepper, garlic, oregano, and basil. Cook for 3 to 4 minutes, stirring occasionally. Mix in tomato sauce and whole tomatoes and juice. Simmer for 15 minutes; pour over chicken. Bake in preheated 350-degree F. oven for 30 minutes. Cover and bake for additional 15 minutes. Serve over hot pasta or rice.

Jack Daniel's Tennessee Whiskey Chicken Categories: Chicken, Sauces, Alcohol Yield: 4 servings 2 1 c FRYING CHICKENS (2 lbs each) JACK DANIEL'S WHISKEY SALT to taste BLACK PEPPER to taste

-------------------------------WHISKEY SAUCE------------------------------1 lb WHITE MUSHROOMS; sliced 2 oz JACK DANIEL'S WHISKEY 6 GREEN ONIONS; chopped 2 c BROWN SAUCE* 2 tb BUTTER

Have the butcher split two small fryers or if you prefer, buy cut-up chicken pieces. Place the chicken in a shallow pan and douse with whiskey. Sprinkle salt and pepper over the pieces; marinate for 2 hours. Soak some wood chips (they specify Jack Daniel's Barrel chips) in water--if you're using regular wood chips, I'd suggest soaking them in whiskey? While the chips are soaking, build a charcoal fire in your barbecue grill. Use the wood chips in your grill to create a good smoking fire. Broil the fryvers over the pit until well cooked. Serve with whiskey sauce. FOR WHISKEY SAUCE: Saute the mushrooms and green onion in butter until tender. Add whiskey and brown sauce and simmer until flavors have blended and the alcohol has evaporated. Keep warm until serving time. * BROWN SAUCE - To make Brown Sauce; thicken beef bouillon with cornstarch or roux. Or better yet, make it from scratch.

Jamaican Jerk Chicken Categories: Chicken, Jamaican, Barbecue Yield: 4 servings 1 1 1 1/2 1 1/2 1 1/2 3/4 3/4 2 2 1 1/4 tb tb ts ts ts ts ts tb tb tb c Ground allspice Dried 4hyme Cayenne pepper Freshly ground black pepper Ground sage Ground nutmeg Ground cinnamon Salt Garlic powder Sugar OlZve oil 1/4 c 3/4 c 1/2 c 1 1 c 3 4 Soy sauce White vinegar Orange juice Juice of 1 lime Scotch bonnet pepper, seeded -and finely chopped Chopped white onion Green onions, finely chopped Chicken breasts (6 to 8 oz -each), trimmed of fat

This recipe is also from Sugar Reef Caribbean Cooking by Devra Dedeaux. "This recipe is not as hot as you would find in Jamaica. For that authentic flavor, double the quantity of dry spices." "JERK: This method of cooking pork and chicken dates back to the Carib-Arawak Indians who inhabited Jamaica. After capturing an animal and thoroughly cleaning and gutting it, the Indians placed it in a deep pit lined with stones and covered with green wood, which, when burned, would smoke heavily and add to the flavor. But first the carcass was "jerked" with a sharp object to make holes, which were stuffed with a variety of spices. The holes also allowed heat to escape without loss of moisture. The results were superb. The meat was not only wonderfully spices, but moist and tender." (Note: Sugar Reef is a restaurant in Manhattan) In a large bowl, combine the allspice, thyme, cayenne pep- per, black pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar. With a wire whisk, slowly add the olive oil, soy sauce, vinegar, orange juice, and lime juice. Add the Scotch bonnet pepper,. onion, and green onions and mix well. Add the chicken breasts, cover and marinate for at least 1 hour, longer if possible. Preheat an outdoor grill. Remove the breasts from the marinade and grill for 6 minutes on each side

or until fully cooked.

While grilling, baste with the marinade.

Heat the leftover marinade and serve on the side for dipping. NOTE: This is the recipe as listed in the cookbook. Per- sonally, I would NEVER heat the leftover marinade and serve on the side for dipping, especially something that you had marinated POULTRY in. A MUCH better idea would be to reserve some of the marinade (BEFORE you put the chicken in it) and save it for serving. Makes 4 servings.

Jamaican Jerked Chicken Categories: Pork, Chicken, Jamaican Yield: 6 servings Loin pork chops Chicken breasts, split, Chicken legs 2 oz Whole allspice berries 1/4 ts Fresh grated nutmeg 1/2 ts Ground cinnamon 8 Scallions, chopped Pickapeppa sauce (see note) Cut away rind and most fat from pork; remove all meat from bones, cut into pieces about 1-1/2" thick and 3" to 4" long. Put pork pieces and chicken in a large bowl, cover and refrigerate until needed. To prepare seasoning, heat the allspice berries over medium heat in small saucepan 3 to 4 min, stirring often; 2 tbs at a time, crush berries in mortar and pestle. In medium bowl, combine berries, nutmeg, cinnamon, scallions, garlic, pepper and 1 tbs vinegar; crush into pasty mixture. Add rest of vinegar, oil, salt, pepper and bay leaves. Turn mixture over pork and chicken and rub meat with seasoning, coating evenly. Cover and refrigerate 2 hours or overnight. Cook jerked pork and chicken on grill over hot coals or on gas barbecue as far from heat as possible (6" or more); cover with lid; turn meat every 10 minutes for about 1 hour, until done. If desired, halfway through cooking time toss 1 tsp whole allspice berries into fire. Cut cooked pork into 1/3" slices and serve with chicken. Accompany with Pickapeppa sauce. Serves 6 to 8. (Note: Can also be cooked in preheated 350 F oven on rack in roasting pan about 1 hour, turning once, but you won't have the grill flavor. (Pickapeppa sauce is a bottled Jamaican condiment available in better supermarkets and gourmet stores.) 6 3 6 1 1 3 1/4 1/2 1/4 2 lg ts tb c ts ts Clove garlic, chopped Hot pepper, chopped Red-wine vinegar Peanut or vegetable oil Salt Fresh ground pepper Bay leaves, crumbled

Jambalaya Categories: Rice, Low-cal, Chicken Yield: 2 servings 1/2 c 1/4 c 1/2 c 2 Onion - chopped Green pepper - chopped Tomato - chopped Clove garlic - minced 1/8 ts Freshly ground black pepper 1 pn Cayenne 1 c Chicken stock - made without -salt or fat

1 Bay leaf 1/4 ts Thyme 2 ts Parsley - fresh, minced

1/2 c Rice - uncooked 2 oz Chicken - lean, cubed, -cooked or raw

Calories per serving: 250 Number of Servings: 2 Fat grams per serving: 2.58 Approx. Cook Time: :40 Cholesterol per serving: 25.3 Marks: Heat a saucepan and add the onion and bell pepper. Using a wooden spoon, stir them over medium heat until they begin to color while you scrape the sides and bottom of the pan to be sure that nothing sticks and burns. Add the tomato, garlic, herbs and seasonings and stir together. Add the stock and bring to a boil. Add the rice and chicken and bring to a simmer. Cover and simmer gently for 20 minutes, then uncover and let the Jambalaya dry out a bit. Fluff up the Jambalaya with a fork and serve. NOTES: Different rices will vary this dish. Experiment. It is not necessary that each grain be separate. Jambalaya, by the nature of its cooking process, may be somewhat sticky and perhaps the better dish for it. VARIATION: Jambalaya can be made with shrimp, lean turkey sausage, smoked chicken or smoked turkey. Just remember to keep it light.

James' World's Hottest Wings! Categories: Chicken, Appetizers, Wings, Hot Yield: 6 servings 2 lb Chicken Wings Cut Up Buffalo -Style 6 Whole Serrano Chili Peppers 6 Whole Red Chili Peppers 10 Whole Jalapeno Peppers 2 c White Wine 1 Bottle Tabasco Sauce 1/2 Bottle Worcestershire Sauce 10 10 1 3 1/2 1 tb tb tb tb c Cayenne Pepper Durkee Red-Hot Sauce Salt Pepper Vinegar Fire Extinguisher -(Optional....)

Caution: The fumes from preparing this will make it difficult to breathe! Don't attempt to eat with an ulcer. In a blender, carefully puree the peppers, wine, vinegar and all spices. Caution, the fumes are deadly and wear rubber gloves or your fingers will burn! Put the puree into a bowl and marinate the wings in the bowl in the fridge for 5 days. After 5 days, carefully remove the wings and broil them until cooked. Usually approx 15 mins (+/- 5 mins). Take the marinade, put it on the stove, add 1/4 cup sugar and heat to a boil. reduce until thick. Pour over wings and re-broil for about 5 more minutes, serve with soda water for maximum heat effect but keep plenty of ice water handy.

Japanese Chicken Wings Categories: Japanese, Chicken, Appetizers, Wings Yield: 4 servings 3 lb Chicken wings 1 c Flour 1 Egg beaten with 1 t. water 1 c Oil Sauce 3 1 1 3 1/2 tb c ts tb c Low salt soya sauce Sugar Galic powder Water White vinegar

Cut wings into pieces. Dip in slightly beaten egg, then in flour. Fry in oil until brown and crisp. Put in shallow roasting pan (I use a cookie sheet). Heat sauce until boiling. Pour ovet wings. Bake at 275 F for approximately 1 hour. Sauce thickens and coats wings.

Jerk Chicken Categories: Chicken Yield: 4 servings 1 1 1 1/2 1 1/2 1 1/2 3/4 3/4 2 2 tb tb ts ts ts ts ts tb tb Ground Allspice Dried Thyme Cayenne Pepper Black Pepper Ground Sage Grated Nutmeg Cinnamon Salt Garlic Powder 1 1/4 3/4 1/2 1/4 1 3 4 tb c c c c c Sugar Soy Sauce Vinegar Orange Juice Olive Oil Minced Onion Green Onions Chicken Breasts, Halves

In large glass or ceramic bowl combine allspice, thyme, cayenne pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar. Slowly whisk in soy sauce, vinegar, orange juice. In slow stream whisk in olive oil. Add onion and green onion. Mix well. Add chicken and allow to marinate 1 hour at room temperature or over night, covered in refrigerator. If using outdoor grill toss 1 or 2 bay leaves on coals. Grill chicken 6 min. each side. Chicken may also be broiled indoors 5-6 minutes each side. Either way, brush well with marinade while cooking. For hotter flavor, double amounts of first 7 ingredients.

Joanna's Chicken San Francisco Categories: Chicken Yield: 6 servings 3 tb Margarine or butter 1 Chicken, cut-up, or your -preferred chicken parts 1/2 lb Mushrooms, sliced 1/2 ts Seasoned salt 2 pk Chicken flavor Rice A Roni 4 2 1 1/2 1/4 c tb cn c c Hot water Parsley Golden Mushroom Soup Milk Grated Parmesan cheese

Melt margaring or butter in large frying pan. Add chicken and brown until golden, about 5-10 minutes. Remove chicken to platter. Add mushrooms and seasoned salt and sautee until just tender. Remove with slotted spoon. Add Rice A Roni and cook, stirring constantly, until golden. Add hot water, Rice A Roni seasoning packets and parsley. Bring to boil. Transfer to 9 x 13 pan. Add a layer of mushrooms. Top with chicken pieces. Cover dish with

aluminum foil and bake in 350 oven for 30 minutes. Mix soup with milk. Remove aluminum foil and spoon soup on top of chicken pieces. Return to oven, uncovered, for 10 minutes. Sprinkle Parmesan cheese on chicken pieces and return to oven for 5 minutes. One of the recipes here inspired me to create this dish tonight. I served it with broccoli (fresh, just the flowerets, microwave covered for 5 minutes with a dash of seasoned salt and a pat of butter) and sourdough bread. Dessert was peach kuchen and ice cream. My number 1 consumer and critic said it was great!

Judy's Chicken and Broccoli with Rice Categories: Chicken, Rice Yield: 6 servings 1 1/2 1/2 2 1 1/2 1/2 Water Milk Dijon mustard Long grain rice Cheddar or Swiss -cheese,grated or shredded 1 lb Boneless chicken breasts,cut c c tb c c -into strips 1 1/2 c Frozen broccoli cuts,thawed 2 tb Oil 10 3/4 oz Can condensed cream of -chicken soup 2 tb Chopped pimento

Bring water to a boil. Stir in rice. Cover and remove from heat. Let stand 5 minutes or until all water is absorbed. Meanwhile, cook and stir chicken in hot oil until lightly browned. Stir in soup, milk, mustard and cheese; add broccoli and pimento. Bring to a full boil. Reduce heat and simmer 2 minutes. Pour over rice. Makes 6 servings.

Julia Child's Crisp Brown Chicken Saute Categories: Chicken Yield: 4 servings 1 c 1 Milk Frying chicken (2.5-3 lb), -cut into 8 pieces Salt and freshly ground -pepper All-purpose flour 4 To 6 Tb unsalted butter 2 tb Olive oil 1 tb Minced shallot or green -onion 1/4 c Dry white wine or vermouth 1 c Chicken broth

1/2 c

1. Pour milk into shallow bowl. Dip each cicken piece in milk and place on piece of waxed paper. Sprinkle lightly with salt and pepper. Sprinkle flour over chicken and turn pieces to coat completely. Pat flour onto chicken, then shake to remove excess. 2. Heat oven to 375 degrees

3. Heat 2 Tb butter and 1 Tb oil in large heavy ovenproof skillet over medium-high heat. When foam subsides, arrange chicken skin side down in skillet and saute until browned, 4-5 minutes each side. Remove breast meat from skillet and set aside. 4. Heat additional 2 Tb butter and 1 Tb oil in small pan until butter melts. Bast chicken in skillet with drops of butter and oil. Bake 10 minutes, basting again after 5 minutes. Turn chicken, add breast pieces,

and baste again. Bake 10-20 minutes longer, basting and turning chicken every 5 minutes. Chicken is done if juices run clear yellow with no trace of pink when thigh is pierced with fork. 5. Transfer chicken to platter and keep warm in turned-off oven with door ajar. Pour excess fat from skillet. Add shallot and cook, stirring constantly, over medium heat. Pour in wine and broth; heat to boiling, scraping up roasting juices. Boil rapidly until reduced to consistency of light syrup. Remove from heat an dseason to taste with salt and pepper. If desired, add 2 Tb butter for enrichment and swirl until melted into sauce. Transfer sauce to serving bowl. Serve chicken warm or at room temperature. Serves 4 441 calories per serving: 34% protein, 59% fat, 7% carbohydrate; 442 mg sodium.

Katherine Magee's Oven-Batter Baked Chicken Categories: Chicken Yield: 4 servings 1 2 c 1 c Chicken,3-4 lb* Buttermilk Flour 4 ts Salt 2 ts Paprika 1/2 ts Black pepper

1. Place chicken pieces in a long, shallow nonmetal baking dish and pour buttermilk over each piece. Let stand about 1 hour at room temperature; turn each piece of chicken frequently._ 2. Combine remaining ingredients in a large paper bag; close and shake to blend. Drain chicken pieces but do not dry them. Add chicken pieces a few at a time, close bag, and shake to coat each piece of chicken evenly with mixture. Place chicken pieces skin side up, not touching, on shallow baking dish or cookie sheet, on middle rack of preheated 425'F. oven. Bake 15 minutes. Then reduce oven temperature to 350'F. and continue to bake for 15 minutes. Turn each piece of chicken and cook another 15 minutes. Turn each piece and bake a final 15 minutes.

Kentucky Burgoo Categories: Chicken Yield: 6 servings 3 1/2 1 1 1 1 1 1 1 1 10 lb Chicken, cut up ts Salt ts Cayenne pepper Garlic clove, minced lg Unpeeled potato, cubed lg Onion, chopped md Green bell pepper, chopped c Sliced carrots c Fresh okra or oz Frozen okra 1 c Fresh lima beans or 10 oz Frozen lima beans 16 oz Whole or stewed tomatoes, -undrained & chopped 17 oz Whole kernal corn, undrained Worcestershire Sauce to -taste Hot pepper sauce to taste 1 oz Bourbon (optional) Fresh parsley

Burgoo is both a delicious winter stew & a revered Kentucky tradition, having originated in that state over a century ago. Freely translated it means "if you've got it, throw it in", & as such is one of the least intimidating of all recipes: short of forgetting the chicken, it's almost impossible to make a "bad" burgoo.

1. In large stockpot, combine chicken, salt, cayenne, garlic & 2 quarts water; bring to a boil. Cover & simmer for 1 1/2 hours until chicken barely clings to its bones. (While chicken simmers, chop & prepare vegetables). 2. Remove chicken from broth. Remove & discard bones. Cut chicken into pieces & return to broth. 3. Add vegetables & simmer, uncovered, for 1 3/4 hours until stew thickens & vegetables, save for the corn kernals, are barely recognizable. 4. Season to taste w/ Worcestershire & hot pepper sauce. For an extra kick, add a jigger of bourbon. Add parsely for garnish.

Kikue's Chicken Hekka Categories: Chicken, Casserole, Hawaiian Yield: 6 servings -Doreen Otsuka (XPST31A) -Posted on *P on 1/31/92 Chicken thighs Margarine Garlic cloves; crushed Ginger; minced Bamboo shoots; sliced -1/4-inch thick Button mushrooms; OR 1 c 1/8 c Fresh mushrooms; sliced Shoyu (soy sauce) or more; -mixed with 2 ts Sugar or more; to taste 3/4 c Green onions; chopped 1 c Bean sprouts or -watercress; or 1/2 c. each 6 oz Flat beer or sake mixed -with water

2 1/4 2 1 1

lb lb sm cn

1 cn

Chop chicken into bite-size pieces. You may bone chicken if you prefer. Melt margarine in wok or iron skillet. Add crushed garlic and minced ginger. Stir to obtain flavor. A little oil may be added to the margarine if skillet is extra large. Saute chicken until almost done. Keep stirring and add sliced bamboo shoots. Cook until liquid practically dries out. Add mushrooms, shoyu and sugar to taste. Simmer until chicken is tender. Liquid will be scarce. If you are intending to serve Hekka right away, add beer, stir and simmer for one or two minutes. Add bean sprouts or watercress and chopped green onions. Cover and simmer over very low flame for only 60 to 90 second (the sprouts, watercress and onions should not be soft or soggy). Service with white rice or brown rice.

King Ranch Casserole Categories: Chicken, Casserole Yield: 1 servings 1 1 3/4 1 1 Fryer chicken Onion chopped Chopped celery Salt Cream of chicken soup 1 cn Cream of mushroom soup 12 Tortillas cut in pieces 1 Chopped green pepper 1 cn Ro-tel tomatoes 1 c Sharp cheddar cheese

md c ts cn

Contributed to the echo by: Janice Norman This recipe for chicken casserole is a real rib sticker from the famous King Ranch in Texas. KING RANCH CASSEROLE Boil chicken, onion, celery & salt until chicken is tender. Remove chicken from broth and cool, remove bones, chop chicken. Boil broth down to 1-1/2 c & add soups & mix. Preheat oven to 350 degrees. Arrange tortillas in pieces in bottom of buttered 8 x 12 in casserole with tortillas pieces. Cover tortilla pieces with chicken chunks. Sprinkle with green peppers. Cover with Ro-tel tomatoes. Pour soup mixture over all of

it. Cover with foil & bake 35 to 40 min. Remove from oven and remove foil. Sprinkle with cheese, return to oven, cook til cheese is bubbly Serve hot.

Lemon Baked Chicken Categories: Chicken Yield: 6 servings 1 Frying chicken, 3 lbs Garlic salt 1 ts Oregano, crushed From: Arizona Cookbook Cut chicken into serving pieces. Sprinkle chicken pieces with garlic salt. Place in shallow baking pan, skin-side-down. Combine oregano, lemon peel and juice and water and pour over chicken. Bake, uncovered, at 400 for 15 min. 1 ts Grated lemon peel 1/4 c Fresh lemon juice 1/4 c Water

Lemon Basil Marinade for Grilled Fish or Chicken Categories: Chicken, Fish Yield: 1 servings 1/2 c Fresh lemon basil, finely -chopped 1/3 c Lemon juice 2 tb Dry white wine 2 ts Dijon style mustard 1/2 ts Salt 1/4 ts Pepper 3 Green onions, sliced thin 1 c Olive oil

Lemon Basil Marinade for Grilled Fish or Chicken Stir together all ingredients except oil in a small bowl. Gradually whisk in oil until mixture is smooth and blended. Marinate fish or chicken at least 3 hours or overnight Makes 1-1/2 cups. Enjoy! before grilling.

Lemon Chicken Categories: Chicken Yield: 6 servings 3 1/4 1 1/4 1 1/2 1 1/4 1 c tb ts pn c c ts c Chicken Breasts, whole *MARINADE* Water Dry Sherry Salt Chinese Five-Spice *BATTER* Flour Cornstarch Baking Powder Water 1 1 1/2 3/4 1/4 1 1 1 1 1 1 Lemon Water Rose's Lime Juice Sugar Salt Cornstarch Vegetable Oil for deepfrying Cornstarch Paste tb Vegetable Oil c Lettuce, shredded Lemon Slices c c c ts

1 ts Vegetable Oil *LEMON SAUCE* Servings: 6

Maraschino Cherries, 1/2s

Lightly score both sides of chicken breast making a crisscross pattern. Combine marinade ingredients with chicken, let stand for 10 minutes. In a bowl, place batter ingredients except oil. Using a whisk, beat continuously until the consistency of heavy cream is reached. Stir in oil, mix well, and let stand for 20 minutes. Cut lemon into fourths, squeeze juice (discarding seeds) into a saucepan, dropping lemon into pan as well. Stir in remaining sauce ingredients, bring to a boil, remove and set aside. To deep-fry, remove chicken from marinade and lightly coat with cornstarch. Heat 4 cups of oil in a wok to 275 - 300. Coat chicken in batter, draining off excess. Lower into wok by sliding pieces down the side, deep-fry for 3 - 4 minutes (about 80% done) until a curst is formed. remove and drain. This could be done in advance. Reheat lemon sauce, stir in 2 - 3 tablespoons cornstarch paste and cook until thickened. stir in 1 tablespoon oil, keep warm. To deep-fry again, raise oil temperature in wok to 350, discarding any pieces of batter from the first frying. Add chicken, all at once, and cook for 3 4 minutes until golden brown. Remove and drain. to serve, place lettuce on a large serving platter. Cut chicken into 4 pieces crosswise and place on lettuce bed. Spoon sauce over chicken and garnish with lemon slices and cherries. The chicken should be crunchy on the outside yet juicy and tender on the inside. The first frying when the oil temperature is lower, actually cooks the chicken and causes a crust to form on the outside. The second frying at a higher temperature is what produces that special crunchy crust. The lemon sauce should have a sharp tangy taste and be the consistency of syrup. Lemon sauce stores beautifully in the fridge.

Lemon Chicken with Noodles Categories: Chicken, Poultry Yield: 4 servings 8 oz Noodles; no yolk egg type 2 Chicken breasts; halved, - skinless, boneless 1 tb Olive oil 1 tb Lemon juice 1 ts Paprika 1/4 ts Pepper

Cook the noodles in a large pot of boiling water for 8 minutes, or until just tender. Drain and keep warm. Meanwhile place the chicken breasts between sheets of was paper * and pound lightly with a mallet to an even thickness. In a small shallow container, mix the oil, lemon juice, paprika and pepper. Dredge the chicken in the mixture to coat both sides. Heat a large no=-stick frying pan over medium-high heat for one minute. Add the chicken. Cover and cook for 8 to 10 minutes, or until the chicken is opaque; do not overcook. Serve over the noodles. Preparation time: 5 minutes Cooking time: 15 minutes Per serving calories: 5.9 g. fat (15% of calories, 4.5 g. dietary fiber, 66 mg. cholesterol, 99 mg. sodium * My note: I always use Glad wrap for flattening meat, as it does not tear nor stick to the meat.

Lemon Garlic Chicken Categories: Chicken, Sauces Yield: 4 servings

3 2 2 1

lb ts tb c

BROILER-FRYER CUT UP GARLIC POWDER BUTTER PAPRIKA

3 tb FRESH SQUEEZED LEMON LEMON WEDGES,PARSLEY,GARNIS SALT AND PEPPER TO TASTE

RUB CHICKEN PARTS WITH BUTTER,AND PLACE IN ROASTING PAN.SPRINKLE WITH LEMON JUICE,SALT PEPPER AND GARLIC.TOP WITH A SPRINKLING OF PAPRIKA.PLACE PAN IN PREHEATED 350 DEGREE OVEN,AND BAKE FOR ABOUT 45 MINUTES,TURNING OVE TO 400 DEGREES FOR THE LAST 8 MINUTES.GARNISH WITH LEMON WEDGES AND PARSLE AND SERVE.MAKES 3 OR 4 SERVINGS.

Lemon Garlic Pepper Wings Categories: Appetizers, Chicken, Wings Yield: 4 servings 2 1/2 lb Chicken Wings * 1/2 c Lemon Juice 5 Chopped Garlic Cloves 1 tb Crushed Black Peppercorns 2 ts Salt 1/2 c Olive Oil

* Chicken Wings should have tips removed and be cut in half at the joint. ~------------------------------------------------------------------------Place wings in a plastic bag and add the lemon juice, let stand for 2-3 minutes. Add all other ingredients, sqeeze to mix, then let stand for 2 hours. Knead periodically. Remove wings and save marinade. Cook wings on a grill turning and basting with marinade until golden and tender. Serve immediately or refrigerate until needed.

Lemon Orange Chicken Categories: Chicken Yield: 4 servings 4 c Water 1 1/2 lb Boneless chicken breast, cut -into 1 inch strips SAUCE 2 tb Peanut oil 2 ts Finely chopped fresh ginger 4 Garlic cloves, minced 1 tb Grated lemon peel 1 tb Grated orange peel 1/2 1/2 2 2 5 Fresh lemon juice Fresh orange juice Sugar Soy sauce Cornstarch, mixed with 1 -tbsp water 1 tb Sesame oil 2 tb Thinly sliced green onions -(garnish) c c tb tb ts

In a medium saucepan heat water until boiling; immerse chicken pieces for 2 minutes; remove chicken; keep warm. Heat oil in wok over medium heat; add ginger and garlic; stir fry 30 seconds. Add remaining sauce ingredients; bring to a boil; simmer for 1-2 minutes or until thickened. Add chicken pieces; cook 3 more minutes or until chicken is cooked throough. Sprinkle with green onions and serve at once. Makes 4 servings.

Lemon-Breaded Fried Chicken Categories: Chicken, Breads Yield: 6 servings 1/4 c Fresh lemon juice 1 Egg, lightly beaten

1 lb Frying chicken, quartered, -or 3-lbs. breasts 2 ts Salt 1/2 c All-purpose flour

1 1/2 c

Dry fine bread crumbs Vegetable oil Lemon wedges

Sprinkle lemon juice over chicken and turn until thoroughly moistened. Let stand 1 1/2 hours, turning pieces occasionally. Pat chicken dry with paper towels. Sprinkle with salt; dip in flour and shake off excess. Dip in egg; roll in bread crumbs to coat thoroughly. In a heavy skillet, heat oil (should be 1/4-inch deep at all times during frying). Add one-half of chicken pieces and when deep golden brown, turn and complete frying. Test for doneness. Remove to platter and keep warm. Fry remaining chicken. Serve garnished with lemon wedges. Makes 6 servings.

Lemon-Chicken Oregano Categories: Chicken Yield: 2 servings 1 1/2 1 1 1/2 1 ts tb ts sm Margarine Lemon juice Olive oil Clove garlic, mashed 1/2 ts Oregano leaves 1/4 ts Each salt and pepper 2 Chicken cutlets (5 oz each)

Garnish

2 lemon slices and 1 tsp chopped fresh parsley

In small saucepan melt margarine; add lemon juice, oil, garlic, oregano, salt and pepper and bring to a boil. Reduce heat to low and let simmer for 1 minute. Transfer to shallow glass or stainless-steel bowl; let cool slightly. Add chicken and turn to coat with marinade. Cover and refrigerate overnight (or for at least 1 hour). Transfer chicken to shallow baking pan large enough to hold chicken in a single layer; brush with half of the marinade and broil for 4 minutes. Turn chicken over, brush with remaining marinade, and broil until browned, about 4 minutes longer. To serve, transfer chicken to serving platter, top with any pan juices, and garnish with lemon and parsley. Makes 2 servings

Lemon-Garlic-Dijon Chicken Categories: Chicken Yield: 6 servings 1 tb Dijon mustard (or more, to -taste) 3/4 ts Lemon pepper 3 1/4 c Cloves garlic Butter or margarine

Chicken Salt and pepper Juice and pulp of 1 lemon (or more) Place chicken in the broiler until it starts to brown. Place all of the remaining ingredients in a saucepan and heat for a few minutes. Brush the chicken with the sauce, turning to coat all sides. Place the chicken in the oven, covered with a little sauce, and bake for 30 minutes at 350F. Serve over rice.

Lemon-Herb Chicken Categories: Chicken, Marinade, Barbecue Yield: 6 servings 2 1/2 lb Chickens,cut into serving -pieces,washed and patted -dry 1/2 c Fresh lemon juice,about 4 -small lemons 1 c Olive oil 4 Garlic cloves,crushed 1 ts Onion salt 1 ts Paprika 3 tb Fresh rosemary or thyme or 1 -tbsp. dried

Freshly ground black pepper,to taste Garnish: lemon peel strips,optional Place chicken pieces in a glass or ceramic bowl. Mix marinade ingredients until smooth and well blended. Reserve 1/3 cup, covered and refrigerated, for basting while grilling. Pour remaining marinade over chicken, turning pieces to coat completely. Marinade, covered for 6 to 8 hours or overnight, turning occasionally. Remove chicken from refrigerator 20 to 30 minutes before you are ready to grill, leaving container covered. When coals are covered with gray ash, oil the grill rack. Cook chicken, skin side down first, for about 15 minutes on each side, brushing with the reserved marinade. Watch carefully, as uncovered grills will cook the exteriors faster than a covered grill. Pieces are done when exterior is golden brown and clear juices run when the chicken is pierced with a sharp fork. Discard any unused marinade. Garnish with strips of lemon peel, if desired. Total cooking time 30 minutes. Serves 6.

Lemonade Fried Chicken Categories: Chicken Yield: 4 servings 6 1 2 1/2 1/4 oz c lb c Frozen Lemonade Concentrate Water Fryer, Cut Up Flour, Unbleached 1 1/4 1 2 ts ts c tb Salt Black Pepper, Ground Vegetable Oil Butter, Melted

Preheat oven to 350 degrees F. Mix lemonade concentrate and water in a small bowl. Pour over chicken in larger bowl. Refrigerate 2 hours or longer. Drain chicken and reserve liquid. Mix together the flour, salt, and pepper in a small paper bag. Add well drained chicken, one piece at a time, and shake to coat evenly. Heat oil in large skillet over moderate heat. Add floured chicken; cook until evenly browned, turning pieces over carefully. Remove chicken and arrange in a single layer in a shallow baking pan. Brush chicken with melted butter. Add reserved lemonade. Bake uncovered about 1 hour, basting chicken with lemonade from pan every 15 minutes. About 15 minutes befre chicken is done, drain off excess juice from pan. Serve hot.

Lemony Chicken and Anchovy Ravioli Categories: Pasta, Chicken Yield: 4 servings

2 250 4 2 1 1/4 1 2 1/4 1

ts Olive oil g Minced chicken Anchovy fillets, chopped tb Grated fresh Parmesan cheese tb Cream ts Ground nutmeg ts Grated lemon rind tb Lemon juice c Chopped fresh parsley Quantity plain pasta dough

60 g

30 2 1 1 300 2

g tb c sm ml tb

-(2 cups flour, 3 eggs) Fresh parmesan cheese, -thinly sliced (optional) Creamy Cheese Sauce: Butter Plain flour Water Chicken stock cube, crumbled Carton cream Grated fresh Parmesan cheese

Heat oil in pan, add chicken, cook, stirring for 2 minutes. Stir in anchovies, cheese, cream, nutmeg, rind, juice and parsley. Blend or process mixture until smooth. Divide pasta dough in half, roll each piece until 2 mm thick. Place 1/4 level Tsp of filling 3 cm apart over 1 sheet of pasta. Lightly brush remaining pasta sheet with water, place over filling; press firmly between filling. Cut into square ravioli shapes. Lightly sprinkle ravioli with a little flour. Just before serving, add ravioli to large pan of boiling water, boil,uncovered, for about 5 minutes or until just tender; drain. ravioli with hot sauce; serve topped with extra cheese.

Combine

Creamy Cheese Sauce: Melt butter in pan, add flour; stir over heat until bubbling. Remove from heat, gradually stir in combined water and stock cube, stir over heat until mixture boils and thickens. Simmer,uncovered, until reduced by half. Just before serving, stir in cream and cheese. Serves 4.

Lemony Drumsticks with Stuffing Categories: Chicken Yield: 3 servings 1 md Lemon 12 sm Chicken drumsticks(about 2 -1/2 pounds) 1 tb Oil 2 tb Brown sugar 1 1/2 c Very hot water 3 tb Butter or margarine 1 Pkg.(6 ounces) cornbread -stuffing mix

Grate rind from half the lemon at one end; then cut lemon in half. Squeeze the juice from one half and cut the other half into thin slices. Brown drumsticks in oil in large skillet. Place in shallow baking dish and top with brown sugar and lemon slices. Bake @ 375 degrees for 15 minutes. Meanwhile, combine hot water, butter, and contents of vegetable / seasoning packet in the skillet, stirring until butter is melted. Add stuffing crumbs, the lemon juice and lemon rind and stir just to moisten. Move chicken to one side of dish;baste with pan drippings. Mound stuffing on other side and bake 15 minutes longer. Makes 3 cups stuffing plus chicken or 6 servings.

Lemony Grilled Chicken Categories: Chicken, Barbecue Yield: 3 servings

1/2

Bottle (3-3/4 oz) Minute -Maid Lemon juice 1/4 c Butter or margarine, melted 1/2 ts Crushed thyme leaves Pepper to taste

1/8 ts Liquid pepper sauce 1 Broiler fryer (about 2-1/2 -lbs. quartered)

Combine lemon juice, butter or margarine, thyme and pepper sauce in a small bowl. Sprinkle chicken with pepper. Place chicken, bone side down, on grill over hot coals. Brush with basting sauce. Grill for 40 minutes, turning once. Baste frequently with sauce. Serve with remaining basting sauce. Makes 3- 4 servings. Note: For a lighter taste, remove outer skin from chicken before grilling. From: Minute Maid Lemon Juice Box Shared By: Pat Stockett

Lemony Herbed Chicken Wings Categories: Chicken, Appetizers, Wings Yield: 6 servings 4 To 6 servings 4 lb Chicken wings (about 24 -pieces) 1/2 c Freshly squeezed lemon juice -(3 large lemons) 1/2 c Olive oil 1/3 c Fresh rosemary, minced, or 3 -tsps dried, crumbled 4 lg Cloves garlic, peeled and -minced Salt Coarsely ground black pepper

1. Rinse the chicken wings well and pat them thoroughly dry. Tuck the end of each wing under the tiny drumstick, so they keep their shape. 2. In a medium-size bowl, mix together the lemon juice, olive oil, rosemary, garlic, and salt and pepper to taste. Arrange the chicken wings in one or two nonreactive ovenproof dishes, so they aren't crowded. Pour the marinade over them. Turn the wings to coat them with the marinade, cover the dishes,, and refrigerate overnight or for at least 8 hours. If possible, turn the wings once or twice as they marinate. 3. Preheat oven @400. 4. Bake the chicken wings in the marinade, uncovered, until they are golden and crisp, turning them once, 30 minutes. Remove them from the oven and let them cool. Serve at room temperature or slightly chilled.

Lemony Poached Chicken Categories: Chicken Yield: 4 servings Boneless, skinless chicken -breast halves 1/4 ts Ground black pepper 1/2 c Chicken broth 1/4 c White wine 2 tb Lemon juice Season the chicken with pepper. 4 1 1 1 1/2 1 2 ts c tb tb tb Grated lemon peel Lowfat milk Cornstarch Dijon mustard Minced fresh parsley -(Optional)

Combine the chicken broth, wine, lemon

juice and lemon peel in a large, deep skillet. Bring to a boil. Add the chicken and reduce the heat to medium-low. Cover and simmer for 12 to 15 minutes, until cooked through. Remove the chicken to a serving plate. Blend the milk, cornstarch and mustard until smooth. Stir into the simmering liquid in the skillet. Increase the heat to medium. Cook, stirring constantly, until the mixture boils and thickens. Return the chicken to the skillet and coat well with the sauce. Sprinkle with the parsley before serving. Makes 4 servings.

Lime Pepper Chicken Categories: Chicken Yield: 4 servings 1/2 1/3 2 1 1 ts c tb ts ts Finely shredded lime peel Lime juice Cooking oil Dried thyme,crushed Cracked black pepper 1/2 ts Garlic salt 2 To 2 1/2 lbs. meaty chicken -pieces(breasts,wings,thighs -,legs)

Preheat the broiler. Meanwhile, for sauce, in a small bowl, stir together lime peel, lime juice, oil, thyme, pepper and garlic salt. Set mixture aside. Place chicken, skin side down, on a unheated rack in a broiler pan. Brush with sauce. Broil 4 to 5" from the heat for 15 to 18 minutes or until lightly browned, brushing often with sauce. Turn chicken. Brush with sauce. Broil 10 to 15 minutes more or until no longer pink, brushing often with sauce. Makes 4 servings.

Lime Sauced Chicken Categories: Chicken, Low-cal Yield: 4 servings 4 Chicken Breasts * 1/2 md Lime 3/4 c Apple Juice Or Cider 2 ts Cornstarch 1/2 ts Dry Instant Chicken Bouillon

* Chicken breast halves should be boned and skinned. ~------------------------------------------------------------------------Spray a large skillet with Pam. Preheat skillet over medium heat. Add chicken. Cook over medium heat for 8-10 minutes or until tender and no longer pink, turning to brown evenly. Remove from skillet; keep warm. Meanwhile, remove strips of peel from lime, using a vegetable peeler. Cut peel into thin strips; set aside. Squeeze 1 T juice from lime. Combine lime juice, apple juice, cornstarch, and bouillon granules; carefully add to skillet. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. To serve, cut each chicken breast half into 1" diagonal pieces. Spoon some sauce over each serving. Garnish with reserved lime peel. Pass remaining sauce.

Lime-Light Chicken Categories: Chicken Yield: 4 servings 4 1 1 1 1 1 Skinless,boneless chicken -breast halves,about 1 lb. Bay leaf Vegetable oil Distilled white vinegar Freshly squeezed lime juice Chopped fresh thyme leaves -or 1/2 tsp. dried Ground coriander Freshly ground black -pepper,to taste Lime,thinly sliced Shredded iceberg -lettuce,optional Radish halves,optional Additional lime -slices,optional

tb tb tb ts

1/8 ts

Heat oven to 325 degrees. Arrange chicken breasts in one layer in 8" square baking dish; add bay leaf. In small bowl, stir oil, vinegar and lime juice to blend; pour over chicken. Sprinkle with thyme, coriander and pepper. Bake, covered, 20 minutes. Uncover baking dish; arrange lime slices over chicken. Bake, uncovered, 5 minutes longer until chicken is cooked through. To Serve: If desired, line serving platter with shredded lettuce. Arrange chicken with cooked lime slices over lettuce; garnish with radish halves and additional fresh limes, if desired. Makes 4 servings.

Liver Sage Sausage Categories: Veal, Pork, Chicken Yield: 6 servings 1/2 lb Veal or pork stew meat - cut into 1-in pieces 1/2 lb Chicken livers 4 tb Chopped fresh sage; -=OR=2 tb -Dried sage 2 tb Minced garlic 1/4 1/4 1/2 1/2 4 c ts c lb Drained capers Ground black pepper Dry white wine Bacon; coarsely diced Feet of sausage casing

IN A MIXING BOWL, combine veal or pork and the chicken livers with the sage, garlic, capers, pepper and white wine. Cover and place in the refrigerator for 4 hours, or up to 12 hours. Remove the mixture from the refrigerator, and add the bacon. Pass the mixture through a meat grinder fitted with medium holes or place in a food processor and pulse until well combined, but not quite smooth. Stuff the mixture into sausage casings, forming one long sausage or form into patties. To cook, place the sausages on a hot grill or under a preheated broiler. Grill 5 to 6 minutes on each side.

Lolly's Poultry Supreme Categories: Poultry, Chicken Yield: 6 servings 6 oz Chicken or Turkey - boneless -and skinless all fat -removed # Onion - sliced Salt to taste # Green Pepper - sliced Clove Garlic - sliced Mushrooms - sliced

1 8

Put Poultry piece in the bottom of a small microwave covered dish. Salt to taste. Add other ingredients. Cover and Microwave for 14 minutes on high. Rotate dish at half time. Makes 1 serving. Variations: Add # can stewed tomatoes (14-16 oz can). Also can add # C rice and # C water to above and increase microwave time to 22 minutes rotating dish after 10 mins.

Table Of Contents
1200 Chicken Recipes.................................................................................................................... 2 A 10 Minute Szechuan Chicken............................................................................... 2 A 100% Parmesan Chicken........................................................................................... 2 A 24-Hour Chicken Fiesta Salad.......................................................................... 2 Ajiaco...................................................................................................................................... 3 Almond Butter Chicken with Orange Sauce................................................... 3 Almond Chicken.................................................................................................................. 4 Almond Chicken Wings with Plum Orange Sauce......................................... 5 Amaretto Chicken............................................................................................................. 5 Anchor Bar Hot Wings................................................................................................... 5 Angie's Chicken 'n Dumplings............................................................................... 6 Ann's Tarragon Chicken.............................................................................................. 6 Annie Mae Jones' Old-Fashioned Fried Chicken....................................... 7 Annie Mae Jones' Chicken Fricassee................................................................ 7 Anticucho Style Grilled Fish............................................................................... 8 Apple-Prosciutto Chicken......................................................................................... 8 Apple-Raisin Whole-Wheat Stuffing.................................................................. 9 Applesaucy Chicken........................................................................................................ 9 Apricot Chicken Thighs............................................................................................ 10 Apricot Chicken with Boysenberries.............................................................. 10 Apricot Rosemary Chicken....................................................................................... 10 Arabian Stew..................................................................................................................... 11 Arroz Con Pollo (Chicken with Rice)........................................................... 11 Arroz Con Pollo Chicken and Rice Casserole.......................................... 12 Artichoke Chicken Casserole............................................................................... 12 Asopao De Pollo............................................................................................................. 13 Asparagus & Chicken Pasta.................................................................................... 13 Bajan Baked Chicken................................................................................................... 14 Bake and Baste Chicken............................................................................................ 14 Baked Chicken.................................................................................................................. 15 Baked Chicken Salad................................................................................................... 15 Baked Chicken with Cider and Apples........................................................... 15 Baked Chicken Breasts with Rice and Vegetable Stuffing............ 16 Baked Chicken, Microwave....................................................................................... 16 Baked Chicken Salad (Oster Kitchen Center Cookbook)................... 16 Baked Chicken with Tomato Sauce..................................................................... 17 Baked Chicken in Honey Sauce............................................................................. 17 Baked Chicken with Sherry Mushroom Sauce............................................... 18 Baked Chicken Kiev...................................................................................................... 18 Baked Horseradish Chicken.................................................................................... 18 Baked Lemon Chicken with Peppers................................................................... 19 Baked Limas and Chicken......................................................................................... 19 Baked Peanut Butter Chicken............................................................................... 19 Baked Red Snapper........................................................................................................ 20 Balsamic Chicken and Broccoli.......................................................................... 20 Balsamic Roast Chicken............................................................................................ 21 Barbara's Skillet Chicken.................................................................................... 21 Barbecued Chicken........................................................................................................ 21 Barbecued Shrimp and Chicken............................................................................. 22 Barbecued Marinated Chicken............................................................................... 22 Barbecued Wings & Ribs............................................................................................ 22 Barbecued Chicken Wings - Peak Gai Yang *............................................ 23 Barbecued Chicken Wings......................................................................................... 23 Barbequed Shrimp and Chicken............................................................................. 23 Basic Chicken Stock................................................................................................... 24 Basil-Ricotta Stuffed Chicken Legs with Bacon.................................. 24 Beer and Pretzels Chicken-Perdue................................................................... 25 Beer Batter Chicken................................................................................................... 25 Beery Baked Chicken................................................................................................... 25 Betty Carter's Company Chicken........................................................................ 26 Big Bucket in the Sky Fried Chicken........................................................... 26 Big Bucket in the Sky Chicken (K F C) - Gloria Pitzer.............. 26

Bistro in a Pot............................................................................................................. 26 Black or Pinto Beans & Chicken, Southwestern Style...................... 27 Blintzes............................................................................................................................... 27 Blue Corn and Buttermilk Fried Chicken.................................................... 28 Bon Bl Riz Bon Bon Chicken............................................................................... 28 Bon Bon Chicken............................................................................................................. 29 Boneless Chicken with Piminto's..................................................................... 30 Bourbon-Pecan Chicken.............................................................................................. 30 Braised Breast of Duck/chicken with Peaches....................................... 30 Braised Chicken with Apples............................................................................... 31 Brandied Chicken Breasts....................................................................................... 32 Brazilian Chicken and Mushrooms..................................................................... 32 Breast of Chicken Magnifique............................................................................. 32 Breast of Chicken with Mustard Sauce......................................................... 33 Breast of Chicken Toledo for Two................................................................... 33 Broiled Chicken Oregano......................................................................................... 34 Broiled Chicken Deluxe............................................................................................ 34 Broiled Chicken Paprika......................................................................................... 35 Broiled Chicken............................................................................................................. 35 Broiled Gingered Chicken....................................................................................... 36 Bronzed Chicken Wings with Young Ginger................................................. 36 Brown Rice Chicken Bake......................................................................................... 37 Brunswick Stew................................................................................................................ 37 Brunswick Stew, Family-Size Recipe.............................................................. 37 Buffalo Chicken Wings.............................................................................................. 38 Buffalo Chicken Wings with Blue Cheese Dressing............................. 39 Buffalo Fire Flings - Wings............................................................................... 39 Buffalo Wings.................................................................................................................. 39 Caesar Chicken................................................................................................................ 40 Cafe Chicken..................................................................................................................... 40 Calypso Chicken............................................................................................................. 40 Campbell's Paprika Chicken.................................................................................. 41 Candied Chicken Wings.............................................................................................. 41 Capon in Milk and Honey......................................................................................... 42 Caribbean Chicken Salad......................................................................................... 42 Caribbean Chicken with Tropical Fruit...................................................... 42 Cashew Chicken Chop Suey....................................................................................... 43 Cashew Chicken................................................................................................................ 43 Casserole BBQ Chicken.............................................................................................. 44 Casserole Chicken and Dressing........................................................................ 44 Cassoulet (Bean and Chicken Stew).............................................................. 45 Celestial Chicken........................................................................................................ 45 Champagne Chicken........................................................................................................ 46 Chap Ch'ae.......................................................................................................................... 46 Cheese Chicken Lasagne............................................................................................ 47 Cheese Stuffed Chicken Breasts........................................................................ 47 Cheese Stuffed Chicken............................................................................................ 48 Cheese, Chicken, and Cauliflower Casserole.......................................... 48 Cheesy Chicken Rolls................................................................................................. 48 Cheesy Chicken Meatballs....................................................................................... 49 Cheesy Stuffed Chicken Breasts........................................................................ 49 Cherokee Chicken........................................................................................................... 50 Cherry Chicken Salad................................................................................................. 50 Cherry Orange Chicken.............................................................................................. 50 Chicken & Broccoli Cassarole............................................................................. 51 Chicken & Dumplins...................................................................................................... 51 Chicken & Dumplings................................................................................................... 51 Chicken & Red Cabbage.............................................................................................. 52 Chicken & Pasta Salad.............................................................................................. 52 Chicken 'n' Vegetable Stir Fry........................................................................ 53 Chicken 'n Stuffing................................................................................................... 53 Chicken - Veal Scallopine.................................................................................... 54 Chicken a la Avacado................................................................................................. 54 Chicken a la Suisse................................................................................................... 55 Chicken a la King........................................................................................................ 55

Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken

a L'orange...................................................................................................... 56 A' la Tartare.............................................................................................. 56 Almond................................................................................................................ 57 Ala Can-Can................................................................................................... 57 Amore.................................................................................................................. 57 and Fresh Vegetable Provencale.................................................... 58 and Mushroom Casserole........................................................................ 58 and Sweet Potatoes.................................................................................. 58 and Vegetable Casserole..................................................................... 59 and Onion Broil......................................................................................... 59 and Dumplings.............................................................................................. 60 and Oyster Casserole............................................................................. 60 and Rice Salad with Cashews........................................................... 61 and Mushrooms in Sour Cream Sauce............................................ 61 and Ham in Green Paradise................................................................ 61 and Pineapple Salad in Curried Mayonnaise Dressing.. 62 and Cheddar Pasta Toss........................................................................ 62 and Rice Dinner......................................................................................... 63 and Stuffing Casserole........................................................................ 63 and Cracked-Wheat Salad..................................................................... 63 and Gravy........................................................................................................ 64 and Sausage in Tomato Sauce........................................................... 64 and Sausage with Rice.......................................................................... 65 and Rice Casserole.................................................................................. 65 and Apple Saute......................................................................................... 66 and Bean Soup.............................................................................................. 66 and Cortland Apple Couscous........................................................... 66 and Pear Salad............................................................................................ 67 and Pasta with Jalapeno And Tomato Dressing................... 67 and Broccoli Bake.................................................................................... 68 and Pasta Salad......................................................................................... 68 and Sausage Stew....................................................................................... 69 Apple Salad................................................................................................... 69 Au Grand' Marnier.................................................................................... 70 Avocado Melt................................................................................................. 70 Barley Soup................................................................................................... 70 Biryani............................................................................................................. 71 Booyah................................................................................................................ 71 Breasts Au Citron.................................................................................... 72 Breasts Florentine.................................................................................. 72 Breasts with Curried Stuffing...................................................... 73 Breasts with Rice.................................................................................... 73 Breasts with Spicy Rub........................................................................ 73 Breasts with Lime & Cilantro......................................................... 74 Breasts Bonne Maman............................................................................... 74 Breasts in Cranberry Sauce.............................................................. 75 Breasts Wrapped in Bacon................................................................... 75 Breasts Paprika......................................................................................... 75 Breasts with Apple Brandy................................................................ 76 Broccoli........................................................................................................... 76 Breasts with Blue Cheese Stuffing............................................ 76 Breast Piccata............................................................................................ 77 Breasts with Cheese and Herbs...................................................... 77 Breast Wellington.................................................................................... 78 Breasts Tarragon....................................................................................... 79 Broccoli Divan............................................................................................ 79 Breast with Sage & Nutmeg................................................................ 80 Broccoli Salad............................................................................................ 80 Breast with Rhubarb Sauce................................................................ 80 Breasts Parmesan....................................................................................... 81 Breast with Yogurt and Lime........................................................... 81 Breast Stuffed with Herb Cheese and Wild Mushrooms.. 82 Breast in Cream Sauce.......................................................................... 82 Breasts Stuffed with Sausage and Pecans............................. 82 Breasts with Tomato Sauce................................................................ 83

Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken

Breasts Geneva............................................................................................ 84 Breasts with Mushrooms and Marsala (Microwave)............ 84 Breasts with Balsamic Vinegar...................................................... 85 Cacciatore...................................................................................................... 86 Casserole........................................................................................................ 86 Caesar Salad................................................................................................. 86 Casserole, Lone Star............................................................................. 87 Cardinale........................................................................................................ 87 Charlemagne................................................................................................... 88 Chow Mein........................................................................................................ 88 Chasseur........................................................................................................... 89 Chili.................................................................................................................. 89 Cilantro........................................................................................................... 90 Club Sandwiches......................................................................................... 90 Cordon Bleu................................................................................................... 90 Coating Mix................................................................................................... 91 Croquettes...................................................................................................... 91 Crescent Rolls............................................................................................ 91 Creole................................................................................................................ 92 Curry.................................................................................................................. 92 Cutlet Supreme............................................................................................ 93 Cutlets with Lemon.................................................................................. 93 Delight............................................................................................................. 94 Divan.................................................................................................................. 94 Dijon.................................................................................................................. 94 Dressing Casserole.................................................................................. 95 Dumplings with Spinach and Sultanas....................................... 95 en Casserole................................................................................................. 96 Fillets in Tomato Wine Sauce......................................................... 96 Florentine...................................................................................................... 96 Fruit Salad in Pineapple Boats.................................................... 97 Fricassee - Low Fat............................................................................... 98 Gan Eden........................................................................................................... 98 Gismonda........................................................................................................... 99 Gloria................................................................................................................ 99 Hash with Biscuits................................................................................ 100 in a Pot......................................................................................................... 100 in Mustard Cream Sauce...................................................................... 100 in Lime Butter.......................................................................................... 101 in Nut Sauce............................................................................................... 101 in White Wine Sauce............................................................................. 101 in the Skillet.......................................................................................... 102 in a Skillet............................................................................................... 102 in Mole Sauce............................................................................................ 103 in Wine Sauce............................................................................................ 103 in the Pot.................................................................................................... 104 in Tomato Marsala Sauce................................................................... 105 in Sun-Dried Tomato Cream Sauce............................................... 105 in Lemon-Plum Sauce............................................................................. 106 Jambalaya...................................................................................................... 107 Jerusalem (Covered Bridge Restaurant)................................ 107 Kabobs.............................................................................................................. 108 Kiev................................................................................................................... 108 Korma Curry................................................................................................. 108 L' Vernors.................................................................................................... 109 Lemonaise...................................................................................................... 109 Legs, Bell Peppers and Sausage.................................................. 110 Limone.............................................................................................................. 111 Loaf................................................................................................................... 111 Marsala........................................................................................................... 112 Madras.............................................................................................................. 112 Marinated with Grapefruit.............................................................. 112 Macaroni Casserole................................................................................ 113 Medaillons.................................................................................................... 113 Milanese......................................................................................................... 114

Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken Chicken

Mix..................................................................................................................... 114 Monterey......................................................................................................... 114 Mousse.............................................................................................................. 115 Morocco........................................................................................................... 115 Mushroom Saute.......................................................................................... 115 Mushroom Pie with Dill Crust....................................................... 116 Napoli.............................................................................................................. 116 Nicoise........................................................................................................... 117 Normandy......................................................................................................... 117 Noodle Soup New Orleans Style.................................................... 117 Noodle Yogurt Soup................................................................................ 118 Obeidos........................................................................................................... 119 or Turkey Casserole............................................................................. 120 or Turkey Mornay on Broccoli....................................................... 120 Parmesan......................................................................................................... 120 Patties........................................................................................................... 121 Paprika with Dumplings...................................................................... 121 Paprikash...................................................................................................... 121 Peach Casserole....................................................................................... 122 Pie..................................................................................................................... 122 Pie with Biscuit Crust...................................................................... 122 Pinwheel......................................................................................................... 123 Pita, Cucumber Salad, Ice Tea.................................................... 124 Piccata........................................................................................................... 124 Pineapple...................................................................................................... 124 Pot Pie........................................................................................................... 125 Pot Pie with Vegetables................................................................... 125 Popovers......................................................................................................... 126 Pot Pie with Herbs................................................................................ 126 Provencal...................................................................................................... 127 Ranchero......................................................................................................... 128 Regency Salad............................................................................................ 128 Risotto........................................................................................................... 128 Rice Casserole.......................................................................................... 129 Rolls Amandine - Microwave............................................................ 129 Roasted with Parsley........................................................................... 130 Romano.............................................................................................................. 130 Salad Supreme............................................................................................ 130 Saute with Oranges and Avocados............................................... 131 Saute Archduke.......................................................................................... 131 Salad................................................................................................................ 132 Saute with Peanut-Orange Sauce.................................................. 132 Salad #2......................................................................................................... 132 Scalopine...................................................................................................... 133 Sesame Salad............................................................................................... 133 Shortcake...................................................................................................... 133 Souffle........................................................................................................... 134 Spaghetti - Crockpot........................................................................... 135 Stuff-A-Roni with Cheese Sauce.................................................. 135 Stroganoff.................................................................................................... 136 Supreme Casserole.................................................................................. 137 Supreme........................................................................................................... 137 Tarragon......................................................................................................... 137 Tetrazzini.................................................................................................... 138 Tetrazzini Bake....................................................................................... 138 Teriyaki......................................................................................................... 139 Thighs Marengo.......................................................................................... 139 Vegetable Pot Pies................................................................................ 140 Veal Sausage............................................................................................... 140 Vegetable Casserole............................................................................. 141 Veronique...................................................................................................... 141 Vinaigrette with Mushrooms............................................................ 142 Waterzoii...................................................................................................... 142 Wellington.................................................................................................... 143 with Mustard and Wine Sauce......................................................... 143

Chicken with Peppercorn Sauce........................................................................ 144 Chicken with Sauce Supreme................................................................................ 144 Chicken with Wine and Herbs............................................................................. 144 Chicken with Cherries and Sour Cream Sauce........................................ 145 Chicken with Lemon Dill Sauce........................................................................ 145 Chicken with Sweet Potato Pilaf................................................................... 145 Chicken with Wine and Vegetables................................................................. 146 Chicken with Shallots and Sundried Tomatoes..................................... 146 Chicken with Snow Peas.......................................................................................... 147 Chicken with Citrus Cream Sauce................................................................... 147 Chicken with Onion Marmalade........................................................................... 148 Chicken with Tarragon Sauce............................................................................. 148 Chicken with Mustard Relish............................................................................. 149 Chicken with Orange Sauce.................................................................................. 149 Chicken with Olive and Caper Sauce............................................................ 150 Chicken with Mushrooms and Balsac Vinegar.......................................... 150 Chicken with Pork...................................................................................................... 150 Chicken with Apples................................................................................................. 151 Chicken with Peanut Sauce.................................................................................. 151 Chicken with Green Grapes.................................................................................. 152 Chicken with Nectarines....................................................................................... 152 Chicken with Peaches............................................................................................... 152 Chicken with Artichokes and Peppers......................................................... 153 Chicken with Spicy Fruit Sauce...................................................................... 153 Chicken Wild Rice Salad....................................................................................... 154 Chicken with Green Pepper and Cashews.................................................... 154 Chicken with Apples and Onions...................................................................... 154 Chicken with Apricot Salsa................................................................................ 155 Chicken with Mushroom Sauce............................................................................. 155 Chicken with Dill Sauce....................................................................................... 156 Chicken with Cream Sauce..................................................................................... 157 Chicken with Tomatoes and Jack Cheese.................................................... 157 Chicken with Dumplings.......................................................................................... 158 Chicken with Ginger Sauce.................................................................................. 158 Chicken Wings................................................................................................................ 159 Chicken Wings Valencia.......................................................................................... 159 Chicken Wings in Five Spice............................................................................. 160 Chicken Ya-Hah!........................................................................................................... 160 Chicken Yellow Rice................................................................................................. 161 Chicken, Mushroom, Stove Top Stuffing Casserole........................... 161 Chicken-Asparagus Rolls....................................................................................... 161 Chicken-Chili Cheesecake..................................................................................... 162 Chicken-Filled Puffs............................................................................................... 162 Chicken-Flavored Rice Mix.................................................................................. 163 Chicken-In-A-Corn Bread Pocket...................................................................... 163 Chicken-Pecan Cheese Spread............................................................................. 164 Chicken/turkey and Mushrooms Parmesan.................................................... 164 Chili Blanco Especial............................................................................................ 164 Chili Chicken................................................................................................................ 165 Chilled Chicken with Dill Sauce................................................................... 165 Chilled Herb Fried Chicken................................................................................ 166 Chinaberry Salad......................................................................................................... 166 Chinese Chicken Stuffed Peppers................................................................... 166 Chinese Chicken Noodle Salad........................................................................... 167 Chinese Lemon Chicken............................................................................................ 167 Chinese: Orange Chicken....................................................................................... 168 Choice Chicken Curry............................................................................................... 169 Chopped Liver (Sulsum Sine Sulso).............................................................. 169 Chunky Chicken Salad............................................................................................... 169 Chunky Chicken Rice Soup..................................................................................... 170 Chunky Soup..................................................................................................................... 170 Chutney Chicken........................................................................................................... 170 Chutney Chicken Salad............................................................................................ 171 Cinnamon Honey Wings............................................................................................... 171 Ciorba.................................................................................................................................. 171

Citrus and Red Onion Chicken........................................................................... 172 Citrus Chicken and Rice Teriyaki................................................................. 172 Citrus-Wine Chicken................................................................................................. 173 Classic Chicken Saute............................................................................................ 173 Classic Chicken & Coconut Soup...................................................................... 173 Coca Cola Chicken...................................................................................................... 174 Cockentrice (A Marvelous Beast)................................................................... 174 Coconut Chicken Curry............................................................................................ 175 Coconut Chicken........................................................................................................... 175 Cola and Catsup Chicken....................................................................................... 175 Cold Chicken with Lime Dressing................................................................... 176 Cold Fruited Chicken............................................................................................... 176 Company Curried Chicken....................................................................................... 176 Continental Chicken................................................................................................. 177 Cook's Treat Chicken............................................................................................... 177 Coq Au Vin........................................................................................................................ 179 Coq Au Vin (Chicken in Red Wine)................................................................. 179 Coq Au Vin (Chicken in Wine)........................................................................... 180 Cornish Hens Stuffed with Wild Rice......................................................... 180 Country Captain Chicken....................................................................................... 181 Country Chicken with Creamy Gravy.............................................................. 181 Country Chicken........................................................................................................... 182 Country Fried Chicken............................................................................................ 182 Country-Style Chicken Casserole................................................................... 183 Crab Stuffed Chicken............................................................................................... 183 Crab Stuffed Chicken Breasts........................................................................... 184 Crazy Chicken................................................................................................................ 184 Creamed Chicken and Fettuccine...................................................................... 185 Creamed Chicken on Cornbread........................................................................... 185 Creamy Baked Chicken Breasts........................................................................... 186 Creamy Cannelloni with Chicken and Almonds........................................ 186 Creamy Chicken Casserole..................................................................................... 187 Creamy Chicken Popovers....................................................................................... 187 Creamy Chicken Tarragon....................................................................................... 187 Creamy Chicken Breasts.......................................................................................... 188 Creamy Chicken in Phyllo Cups........................................................................ 188 Creamy Chicken Broccoli Noodles................................................................... 189 Creole Chicken Wings with Peach Mustard Sauce................................ 189 Crisp Deviled Drumsticks..................................................................................... 190 Crispy Chicken Drumsticks.................................................................................. 190 Crispy Chicken Bites............................................................................................... 190 Crispy Chicken.............................................................................................................. 191 Crispy Chicken (Weight Watchers Magazine).......................................... 191 Crispy Chicken with Parmesan Tomatoes.................................................... 192 Crispy Chicken Wings............................................................................................... 193 Crispy Corny Baked Chicken................................................................................ 193 Crispy Lemon-Fried Chicken................................................................................ 193 Crispy Mustard Chicken.......................................................................................... 194 Crispy Potato Chicken............................................................................................ 194 Crockpot Bbq Chicken............................................................................................... 195 Crockpot Dressing...................................................................................................... 195 Crunchy Parmesan Chicken Wings...................................................................... 195 Crusty Parmesan Wings............................................................................................ 196 Cuban Farm Style Chicken..................................................................................... 196 Cumin Crusted Chicken Salad............................................................................. 196 Curied Cashew Chicken Salad with Mango and Cashews.................... 197 Curried Chicken........................................................................................................... 197 Curried Chicken Dinner.......................................................................................... 198 Curried Chicken Breasts (Oven Bag)............................................................ 198 Curried Chicken Salad (Sen. Bond-Missouri)........................................ 198 Curried Chicken Salad............................................................................................ 199 Curried Coconut Chicken Balls........................................................................ 199 Czechoslovakian Liverballs................................................................................ 200 Deadman's Chili........................................................................................................... 200 Deep-Dish Chicken Pie............................................................................................ 201

Deviled Bones - Chicken Wings........................................................................ 201 Deviled Drumsticks.................................................................................................... 202 Dijon Chicken................................................................................................................ 202 Dijon Chicken Salad Sandwich........................................................................... 202 Dilled Chicken Paprika.......................................................................................... 203 Dilled Chicken Pot Pie.......................................................................................... 203 Dip N' Bake Chicken................................................................................................. 204 Dixie Fried Chicken................................................................................................. 204 Do Ahead Chicken Casserole................................................................................ 205 Down on the Farm Fried Chicken...................................................................... 205 Drunken Chicken........................................................................................................... 206 Dumplings Iv................................................................................................................... 206 Dumplings.......................................................................................................................... 206 Easy Bar-B-Que Chicken Casserole................................................................. 206 Easy Chicken and Rice............................................................................................ 207 Easy Chicken and Dressing.................................................................................. 207 Easy Chicken Florentine....................................................................................... 207 Easy Harvest Drumsticks....................................................................................... 208 Egyptian Kebabs........................................................................................................... 208 Elizabeth Andoh's Gingery Fried Chicken............................................... 209 Empress Chicken Wings............................................................................................ 209 Evil Jungle Prince with Chicken (Or With Mixed Vegetables) 209 Exner Chicken................................................................................................................ 210 Exner Chicken Revised #1..................................................................................... 210 Fabrizio's Poached Chicken with Cucumber Glaze.............................. 211 Fake Fried Chicken.................................................................................................... 212 Fake Kentucky Fried Chicken Recipes......................................................... 212 Fast Chicken Fiesta................................................................................................. 213 Festive Honey-Pecan Chicken............................................................................. 213 Fettuccine with Chicken-Pepper Sauce....................................................... 214 Fiesta Chicken, Low Cal....................................................................................... 214 Fiesta Chicken Roll Ups....................................................................................... 215 Florida Chicken........................................................................................................... 215 Forty Clove Chicken Filice................................................................................ 216 French Twist New England Boiled Dinner.................................................. 216 French-Style Chicken Fricassee...................................................................... 216 Fresh Garden Chicken............................................................................................... 217 Fricassee of Chicken (Low Calorie)............................................................ 218 Fricasseed Chicken.................................................................................................... 218 Fried Chicken................................................................................................................ 218 Fried Chicken with Cream Gravy...................................................................... 219 Fruit-Glazed Chicken............................................................................................... 219 Fruited Chicken........................................................................................................... 220 Gala Chicken Breasts............................................................................................... 220 Garden Chicken.............................................................................................................. 221 Garden Rice Stuffed Chicken Breasts......................................................... 221 Garlic Chicken with Vegetables...................................................................... 222 Garlic Chicken Breasts.......................................................................................... 222 Garlic Lime Chicken................................................................................................. 222 Garlic Pepper Chicken Breasts........................................................................ 223 Garlicky Gilroy Chicken Wings........................................................................ 223 General Chua's Spicy Hot Chicken................................................................. 223 General Tao's Chicken - Le Piment Rouge............................................... 224 Geri's Honey Curry Chicken Wings................................................................. 225 Ginger Chicken with Peaches............................................................................. 225 Ginger Mustard Chicken Saute........................................................................... 225 Gingered Chicken Stir Fry.................................................................................. 226 Gingered Chicken with Apricots...................................................................... 226 Gingered Vegetable-Chicken Soup................................................................... 227 Glazed Apricot Ginger Chicken........................................................................ 227 Glazed Chicken.............................................................................................................. 227 Glover Chicken Casserole..................................................................................... 228 Golden Chicken and Rice....................................................................................... 228 Golden Chicken Spaghetti Casserole............................................................ 228 Golden Low Calorie Chicken................................................................................ 229

Golden Mushroom Chicken Thighs...................................................................... 229 Golden Rosemary Chicken....................................................................................... 229 Gourmet's Chicken Divan....................................................................................... 230 Grandma Vanicek's Czechoslovakian Liverballs/liver Dumplings 230 Grandma's Chicken Soup.......................................................................................... 231 Greek Chicken Breasts............................................................................................ 231 Greek Island Chicken............................................................................................... 231 Green Tomatillo Chicken....................................................................................... 232 Grilled Breast of Chicken W/maple Whiskey Glaze........................... 232 Grilled Chicken Breasts in Raspberry Vinegar Marinade............ 232 Grilled Chicken Dijonnais.................................................................................. 233 Grilled Chicken Breast and Bean Salad.................................................... 233 Grilled Chicken Dijonnaise................................................................................ 234 Grilled Chicken Breasts with Tarragon Butter................................... 234 Grilled Chicken Breasts with Green Grape Sauce.............................. 234 Grilled Citrus Chicken.......................................................................................... 235 Grilled Ginger Chicken.......................................................................................... 235 Grilled Hawaiian Chicken..................................................................................... 236 Grilled Japanese Chicken..................................................................................... 236 Grilled Lime Chicken............................................................................................... 237 Grilled Sesame Chicken Breasts...................................................................... 237 Guerrini Chicken Wings.......................................................................................... 237 Gumbo File........................................................................................................................ 238 Hawaiian Chicken......................................................................................................... 238 Hawaiian Pineapple Chicken................................................................................ 238 Hawaiian Stuffed Chicken Breasts................................................................. 239 Heart Smart Chicken................................................................................................. 239 Hearty Bistro Chicken............................................................................................ 239 Helen's Curried Chicken....................................................................................... 240 Herb Broiled Chicken and Onion on a Pita............................................. 240 Herb Wings........................................................................................................................ 241 Herbed Chicken and Peas....................................................................................... 241 Herbs Lime Grilled Chicken................................................................................ 242 Honey and Spice Glazed Chicken...................................................................... 242 Honey Baked Chicken................................................................................................. 242 Honey Chicken Wings................................................................................................. 243 Honey Curried Chicken............................................................................................ 243 Honey Mustard Chicken............................................................................................ 243 Honey of a Chicken.................................................................................................... 244 Honey Pecan Chicken................................................................................................. 244 Honey-Glazed Chicken Breasts........................................................................... 245 Honey-Glazed Stuffed Breasts........................................................................... 245 Honey-Mustard Baked Chicken............................................................................. 246 Horseradish Wings...................................................................................................... 246 Hot 'N' Spicy Chicken Wings with Blue Cheese Dip ***............... 246 Hot Bbq Chicken........................................................................................................... 247 Hot Chicken Salad...................................................................................................... 247 Hot Chicken and Apple Salad............................................................................. 247 Hot Chicken & Apple Salad.................................................................................. 248 Hot Fried Chicken Salad....................................................................................... 248 Hot Honeyed Chicken and Walnut Salad....................................................... 249 Hot N Spicy Wings...................................................................................................... 249 How to Cut Up Chicken............................................................................................ 250 How to Truss Chicken............................................................................................... 250 Hungarian Chicken and Dumplings................................................................... 250 Hungarian Chicken Casserole............................................................................. 251 Hunter Style Chicken............................................................................................... 251 Imperial Chicken......................................................................................................... 252 Impossible Quiche...................................................................................................... 252 Impossible Chicken 'n Broccoli Pie............................................................ 252 Impossible Chicken Parmigiana........................................................................ 253 Impossible Chicken Pie.......................................................................................... 253 Indian Fried Chicken............................................................................................... 253 Indian-Style Chicken............................................................................................... 254 Israeli Sweet and Spiced Chicken................................................................. 254

Italian Chicken Dinner.......................................................................................... 255 Italian Chicken........................................................................................................... 255 Italian: Chicken Cacciatore (Contadina)............................................... 255 Jack Daniel's Tennessee Whiskey Chicken............................................... 256 Jamaican Jerk Chicken............................................................................................ 256 Jamaican Jerked Chicken....................................................................................... 257 Jambalaya.......................................................................................................................... 258 James' World's Hottest Wings!........................................................................ 258 Japanese Chicken Wings.......................................................................................... 259 Jerk Chicken................................................................................................................... 259 Joanna's Chicken San Francisco...................................................................... 260 Judy's Chicken and Broccoli with Rice.................................................... 260 Julia Child's Crisp Brown Chicken Saute............................................... 260 Katherine Magee's Oven-Batter Baked Chicken..................................... 261 Kentucky Burgoo........................................................................................................... 261 Kikue's Chicken Hekka............................................................................................ 262 King Ranch Casserole............................................................................................... 263 Lemon Baked Chicken................................................................................................. 263 Lemon Basil Marinade for Grilled Fish or Chicken......................... 263 Lemon Chicken................................................................................................................ 264 Lemon Chicken with Noodles................................................................................ 264 Lemon Garlic Chicken............................................................................................... 265 Lemon Garlic Pepper Wings.................................................................................. 265 Lemon Orange Chicken............................................................................................... 265 Lemon-Breaded Fried Chicken............................................................................. 266 Lemon-Chicken Oregano............................................................................................ 266 Lemon-Garlic-Dijon Chicken................................................................................ 267 Lemon-Herb Chicken.................................................................................................... 267 Lemonade Fried Chicken.......................................................................................... 267 Lemon Baked Chicken................................................................................................. 268 Lemony Chicken and Anchovy Ravioli............................................................ 268 Lemony Drumsticks with Stuffing................................................................... 268 Lemony Grilled Chicken.......................................................................................... 269 Lemony Herbed Chicken Wings............................................................................. 269 Lemony Poached Chicken.......................................................................................... 270 Lime Pepper Chicken................................................................................................. 270 Lime Sauced Chicken................................................................................................. 271 Lime-Light Chicken.................................................................................................... 271 Liver Sage Sausage.................................................................................................... 271 Lolly's Poultry Supreme....................................................................................... 272 London Town Public House Williamsburg Chicken................................ 272 Louisiana Chicken...................................................................................................... 272 Magic Chicken................................................................................................................ 273 Mandarin Chicken Wings.......................................................................................... 273 Mandarin Rock Cornish Hens................................................................................ 274 Maple Chicken Breasts............................................................................................ 274 Maple Syrup Broilers............................................................................................... 274 Marcy's Hot Chicken Salad.................................................................................. 275 Margarita Chicken...................................................................................................... 275 Marinated Chicken Kabobs..................................................................................... 275 Marinated Ginger Chicken..................................................................................... 276 Marinated Chicken...................................................................................................... 276 Marinated Chicken Breasts in Pepper Sauce.......................................... 276 Marinated Italian Chicken.................................................................................. 277 Maryland Clam Chowder............................................................................................ 277 Maryland Chicken......................................................................................................... 278 Maryland Fried Chicken.......................................................................................... 278 Matt's Honey Curry Chicken Wings................................................................. 278 Mediterranean Chicken............................................................................................ 279 Mediterranean Chicken a la Audrey.............................................................. 279 Mediterranean Roast Chicken............................................................................. 280 Mediterranean Grilled Chicken and Vegetables................................... 280 Melt in Your Mouth Chicken Pie...................................................................... 281 Mexican Chicken Breast.......................................................................................... 281 Mexican Chicken........................................................................................................... 282

Mexican Chicken Wings............................................................................................ 282 Michael Stern's Mom's Oven-Fried Cornflake Chicken.................... 282 Micro Chicken Sandwich.......................................................................................... 283 Microwave Saucy Chicken Barbecue................................................................. 283 Microwave Chicken Stock (Traditional).................................................... 284 Microwave Chicken and Mushrooms................................................................... 284 Microwave Chicken Saltimbocca........................................................................ 285 Mideastern Chicken.................................................................................................... 285 Minute Chicken Pie.................................................................................................... 286 Miss Allie's Chicken and Rice Casserole............................................... 286 Miss Hulling's Chicken Pot Pie...................................................................... 286 Mission Chicken Thighs.......................................................................................... 287 Mock Chicken Salad.................................................................................................... 287 Mock Fried Chicken.................................................................................................... 288 Moist 'n Crispy Onion Chicken........................................................................ 288 Moist Barbecue Chicken.......................................................................................... 288 Mole Poblano De Pollo............................................................................................ 288 Mollie's Chicken......................................................................................................... 290 Mom's Chicken Ala King.......................................................................................... 290 Mother Murphy's Chickenhearted Rice......................................................... 290 Much Lighter Chicken Casserole...................................................................... 290 Mulacolong........................................................................................................................ 291 Mulligatawny Chicken............................................................................................... 291 Mulligatawny................................................................................................................... 292 Mushroom Cheese Chicken (Microwave)......................................................... 292 Mustard Chicken Stir-Fry..................................................................................... 293 Napa Valley Chicken Wings with Wine Dressing................................... 293 Naples Valley Chicken............................................................................................ 294 Norwich Inn Boiled Dinner.................................................................................. 294 Nutty Chicken Fingers............................................................................................ 295 Nutty Drummers.............................................................................................................. 295 Old Fashioned Bread Stuffing........................................................................... 296 Old Fashioned Chicken Rice Soup................................................................... 296 Old-Fashioned Chicken Pot Pie........................................................................ 296 Olympic Seoul Chicken............................................................................................ 297 Onion Chicken Casserole....................................................................................... 297 Ono Chicken Wings...................................................................................................... 297 Opor Agam (Coconut Chicken)............................................................................. 298 Orange 'n Lemon Chicken Breasts................................................................... 298 Orange Baked Chicken............................................................................................... 299 Orange Baked Chicken Breasts........................................................................... 299 Orange Chicken.............................................................................................................. 299 Orange Chicken Salad............................................................................................... 300 Orange Chicken Casserole..................................................................................... 300 Orange Cinnamon Chicken....................................................................................... 301 Orange Honey-Baked Chicken (Cooking Without Fat)......................... 301 Orange Honeyed Chicken.......................................................................................... 301 Oriental Chicken Marinade.................................................................................. 302 Oriental Chicken Wings.......................................................................................... 302 Oriental Ginger Chicken....................................................................................... 303 Oven Baked Buttermilk Chicken........................................................................ 303 Oven Baked Sesame Chicken Wings................................................................... 303 Oven Barbecued Chicken Quarters................................................................... 304 Oven Fried Corn Flake Chicken........................................................................ 304 Oven Fried Chicken.................................................................................................... 304 Oven Fried Cheesy Caraway Chicken.............................................................. 305 Oven-Fried Buttermilk Chicken........................................................................ 305 Oyster Stuffing........................................................................................................... 305 Pacific Island Chicken.......................................................................................... 306 Paellaquinoa................................................................................................................... 306 Pan-Fried Chicken...................................................................................................... 307 Pan-Roasted Chicken with Garlic and Rosemary................................... 307 Pappacito's Mango Chicken.................................................................................. 307 Paprika Chicken Livers.......................................................................................... 308 Paprika Chicken........................................................................................................... 308

Paprika Rice................................................................................................................... 309 Parmesan and Oat-Flecked Chicken................................................................. 309 Parmesan Chicken Picatta..................................................................................... 309 Parmesan Chicken Wings Oreganata................................................................. 310 Parmesan-Crusted Lemon Chicken...................................................................... 310 Parmesan-Yogurt Chicken....................................................................................... 311 Pasta Apricot Salad................................................................................................. 311 Pasta Salad with Chicken and Artichokes............................................... 312 Pate a la Rapure (Grated Pie)........................................................................ 312 Peach Baked Chicken on Bulgur (Cooking Without Fat)................. 312 Peach-Glazed Chicken Thighs............................................................................. 313 Peachy Chicken.............................................................................................................. 314 Peanut Chicken.............................................................................................................. 314 Peanut Chicken with Rice..................................................................................... 314 Peanut Crunch Chicken Wings............................................................................. 315 Peanut Dressing........................................................................................................... 315 Penne with Chicken and Toasted Pecans.................................................... 315 Petti Di Dollo Cavour............................................................................................ 316 Petto Di Pollo Al Limone E Zen Zaro......................................................... 316 Philippine Chicken.................................................................................................... 316 Phoebe's Friday Night Chicken Special.................................................... 317 Pineapple Chicken Teriyaki................................................................................ 318 Pineapple-Chicken-Cheese Melt........................................................................ 318 Pineapple-Lemon Chicken....................................................................................... 318 Plymouth Succotash.................................................................................................... 319 Poached Chicken Breasts....................................................................................... 319 Poached Chicken Breast in Wine...................................................................... 319 Poached Chicken Portugese.................................................................................. 320 Poached Ruby Red Chicken..................................................................................... 320 Pollo En Jacon.............................................................................................................. 321 Polynesian Baked Chicken..................................................................................... 321 Polynesian Chicken.................................................................................................... 322 Pon Pon Chicken........................................................................................................... 322 Poppy Seed Chicken.................................................................................................... 323 Posole.................................................................................................................................. 323 Poulet Cordon Bleu (Chicken Cordon Bleu)............................................. 323 Poultry Seasoning Mix............................................................................................ 324 Pressed Chicken........................................................................................................... 324 Provencal Chicken Saute....................................................................................... 324 Puerto Rican Chicken-And-Rice Stew............................................................ 325 Quick Chicken Stir Fry.......................................................................................... 325 Quick Chicken Caccitorri..................................................................................... 326 Quick Chicken................................................................................................................ 326 Quick Country Captain............................................................................................ 327 Quick Microwaved Chicken and Stock............................................................ 327 Quick Pepper Chicken............................................................................................... 327 Quick Saucy Chicken Stir-Fry........................................................................... 328 Randy Farkas Jerked Chicken............................................................................. 328 Rantott Csirke.............................................................................................................. 328 Raspberry Peach Chicken Rolls........................................................................ 329 Raspberry-Pineapple Chicken Nibbles......................................................... 329 Ratatouille - Topped Chicken........................................................................... 330 Rich and Famous Chicken....................................................................................... 330 Roast Chicken with Fresh Sage........................................................................ 331 Roast Chicken................................................................................................................ 331 Roast Chicken with Port Wine, Cream, Mushrooms.............................. 331 Roast Chicken with Potatoes and Pan Gravy.......................................... 332 Roast Pesto Chicken................................................................................................. 333 Roasted Florida Chicken....................................................................................... 333 Roasted Lemon/tarragon Chicken...................................................................... 334 Rosemary Chicken......................................................................................................... 334 Rosemary Chicken Wings.......................................................................................... 335 Rosemary Lemon Chicken.......................................................................................... 335 Rosemary-Grilled Chicken with Black-Pepper Shallot Butter.. 335 Russian Chicken........................................................................................................... 336

Sally Washington's Chicken Dressing......................................................... 336 Salt and Pepper Cured Pan-Fried Chicken............................................... 336 San Antonio Chicken with Picante Black Bean Sauce...................... 337 Santa Fe Chicken......................................................................................................... 337 Saucy Stuffed Chicken Breast........................................................................... 338 Saut Chicken Livers with Onions & Mushrooms..................................... 338 Sauteed Breast of Chicken a la King......................................................... 338 Sauteed Chicken Breast with Sage and White Wine........................... 339 Sauteed Chicken Breasts with Lemon and Parsley.............................. 340 Sauteed Chicken with Tarragon and Mushrooms..................................... 340 Sauteed Chicken with Mushrooms and Garlic Puree........................... 340 Savory Artichoke Chicken..................................................................................... 341 Scalloped Oysters and Chicken........................................................................ 341 Scampi Style Chicken Thighs............................................................................. 342 Seasoned City Chicken............................................................................................ 342 Sesame Chicken Teriyaki....................................................................................... 343 Sesame Chicken.............................................................................................................. 343 Sesame Ginger Chicken............................................................................................ 344 Sesame Oven-Fried Chicken.................................................................................. 344 Sesame Seed Chicken................................................................................................. 345 Shake in a Bag Chicken.......................................................................................... 345 Shake It and Bake It Coating........................................................................... 345 Shepherd's Pie with Chicken and Fresh Tarragon.............................. 345 Sherried Chicken Livers....................................................................................... 346 Short Notice Chicken Sautes............................................................................. 347 Shrimp and Chicken Curry..................................................................................... 348 Shrimp and Chicken Skewers with Wild Rice.......................................... 348 Shrimp, Chicken and Bacon in a Pot............................................................ 349 Skillet Chicken and Rice..................................................................................... 350 Skillet Corn and Chicken..................................................................................... 350 Sliced Chicken Breast on Caponata.............................................................. 350 Sliced Chicken and Tomatoes with Lemon-Herb Vinaigrette....... 351 Smoky Tarragon Chicken.......................................................................................... 352 Soup: Ojai Valley Inn Tortilla Soup......................................................... 352 Souper Chicken.............................................................................................................. 353 Sour Cream Onion - Chive Chicken................................................................. 353 South American Potato Platter........................................................................ 354 Southern Crisp Fried Chicken........................................................................... 355 Southern Oven Fried Chicken............................................................................. 355 Southern-Fried Chicken.......................................................................................... 355 Spanish Rice................................................................................................................... 356 Special Long-Cook Chicken.................................................................................. 356 Spiced Chicken and Peaches................................................................................ 357 Spicy Chicken Terrine............................................................................................ 357 Spicy Chicken Wings................................................................................................. 358 Spicy Curried Chicken with Rice................................................................... 358 Spicy Fish Fillets.................................................................................................... 358 Spicy Fried Chicken................................................................................................. 359 Spicy Glazed Oriental Wings............................................................................. 359 Spring Chicken Maryland....................................................................................... 360 Steamed Chicken and Beancurd........................................................................... 360 Steamed Chicken........................................................................................................... 360 Stewed Chicken and Noodles................................................................................ 361 Sticky Chicken.............................................................................................................. 361 Stir Fried Chicken and Apples........................................................................ 361 Stir Fried Island Chicken/peanut Garlic Sauce................................ 362 Stir Fry Chicken with Tomatoes...................................................................... 362 Stir-Fried Chicken & Apples............................................................................. 363 Stir-Fried Diced Chicken with Peanuts.................................................... 363 Stir-Fried Chicken with Chilies and Peanuts..................................... 363 Stir-Fry Chicken......................................................................................................... 364 Stir-Fry Chicken with Walnuts........................................................................ 364 Stuffed Breast of Chicken.................................................................................. 365 Stuffed Chicken........................................................................................................... 365 Succulent Southern Fried Chicken (Claiborne)................................... 366

Sunday Chicken.............................................................................................................. 367 Supper Omelet with Chicken Sauce................................................................. 367 Supremes De Volaille Polignac (Chicken Breasts)........................... 367 Supremes En Vermouth............................................................................................... 368 Sweet & Sour Chicken............................................................................................... 369 Sweet and Spicy Cashew Chicken...................................................................... 369 Sweet and Spicy Chicken....................................................................................... 369 Sweet and Tangy Almond Chicken...................................................................... 370 Sweet Chutney Chicken............................................................................................ 370 Szechuan Chicken......................................................................................................... 371 Tabbouleh with Meat................................................................................................. 371 Taco Chicken Wings.................................................................................................... 372 Tallahassee Chicken Salad (Florida Cooking)..................................... 372 Tandoori Chicken (Indian Style)................................................................... 372 Tandoori Chicken......................................................................................................... 373 Tandoori Marinade for Chicken........................................................................ 373 Tandoori-Style Chicken.......................................................................................... 373 Tangelo Chicken........................................................................................................... 374 Tangy Chicken Salad................................................................................................. 374 Tangy Glazed Drumsticks....................................................................................... 374 Tangy Grilled Chicken............................................................................................ 375 Tarragon Chicken Salad with Asparagus.................................................... 375 Tarragon Chicken with Carrots and Linguine........................................ 376 Tarragon Chicken Salad.......................................................................................... 376 Tarragon Chicken Salad with Walnuts......................................................... 377 Tarragon Chicken Breasts..................................................................................... 377 Tarragon-Mustard Burgers..................................................................................... 378 Teriyaki Chicken Delight..................................................................................... 378 Teriyaki Chicken Kabobs....................................................................................... 378 Tex-Mex Roasted Chicken....................................................................................... 379 Thai-Style Grilled Chicken................................................................................ 379 The 101 Garlic Chicken.......................................................................................... 380 The Mcranch Bar-B-Que Chicken Sandwich.................................................. 380 The Vertically Roasted Chicken...................................................................... 381 Tomato-Herb Chicken................................................................................................. 381 Tropical Chicken Kabobs....................................................................................... 382 Tropical Chicken Salad.......................................................................................... 382 Tuna, Salmon, Chicken or Turkey Turnovers.......................................... 383 Turkey - Chicken Salad Sandwiches.............................................................. 383 Twelve-Boy Curry......................................................................................................... 384 Veal or Chicken Scallops in Tarragon Sauce........................................ 384 Veal Sausage with Chicken.................................................................................. 384 Velvet Chicken.............................................................................................................. 385 Vermont Spring Chicken.......................................................................................... 385 Very Good Fried Chicken....................................................................................... 385 Vidalia Sweet Onion Chicken Breast Casserole................................... 386 Warm Chicken Salad with Wild Mushrooms.................................................. 386 White Fricassee........................................................................................................... 386 Williamsburg Chicken, As Served At London Town.............................. 387 Wine and Mushroom Chicken.................................................................................. 387 Wok Fried Beer Batter Chicken........................................................................ 388 Working Woman's Chicken and Rice................................................................. 388 Yogurt Chicken with Garlic Mint Dipping Sauce................................ 388 Yogurt Chicken with Garlic-Mint Dipping............................................... 389 Yogurt Chicken.............................................................................................................. 389 Yorkshire Country Captain.................................................................................. 390 Zingy Barbecued Chicken....................................................................................... 390 Chicken Indienne......................................................................................................... 391 Banana Split Sundaes............................................................................................... 391 Pecan Pudding................................................................................................................ 391 Chili Con Queso........................................................................................................... 392 Nutty Cheese Brulee................................................................................................. 392 Irish Coffee................................................................................................................... 393 Amaretto Coffee........................................................................................................... 393 Lemon Spice Tea........................................................................................................... 393

Cider Snap........................................................................................................................ 393 Glogg.................................................................................................................................... 394 Hot Chocolate Float................................................................................................. 394 Hot Buttered Rum......................................................................................................... 394 Spagetti Primavera.................................................................................................... 394 Fennel and Watercress Soup................................................................................ 395 Country Cork Irish Stew....................................................................................... 395 Satay.................................................................................................................................... 396 Satay Kuah Sauce (Spicy Peanut Sauce).................................................... 396 Pickled Mushrooms...................................................................................................... 396 Hunters Stew................................................................................................................... 397 Mushroom Soup................................................................................................................ 397 Quick Barshch................................................................................................................ 397 Oriental Rhubarb Jam............................................................................................... 398 Bacon Horseradish dip............................................................................................ 398 Shrimp Louis Dip......................................................................................................... 398 Hot Crab Dip................................................................................................................... 398 Hot Chedder Bean Dip............................................................................................... 399 Cumcumber Dill Dip.................................................................................................... 399 Green Onion Dip........................................................................................................... 399 Ginger Lime Dip........................................................................................................... 399 Pierogi with Meat...................................................................................................... 399 Pancakes with Mushrooms....................................................................................... 400 Meat Patties................................................................................................................... 400 Turkey Tropicale......................................................................................................... 401 Caribbean Ginger Turkey....................................................................................... 401 Tunnel of Fudge........................................................................................................... 402 Chicken with Sweet Potato Pilaf................................................................... 402 Chicken with Wine and Vegetables................................................................. 402 Chicken with Shallots and Sundried Tomatoes..................................... 403 Chicken with Snow Peas.......................................................................................... 403 Chicken with Citrus Cream Sauce................................................................... 404 Chicken with Onion Marmalade........................................................................... 404 Chicken with Tarragon Sauce............................................................................. 405 Chicken with Mustard Relish............................................................................. 405 Chicken with Orange Sauce.................................................................................. 406 Chicken with Olive and Caper Sauce............................................................ 406 Chicken with Mushrooms and Balsac Vinegar.......................................... 406 Chicken with Pork...................................................................................................... 407 Chicken with Apples................................................................................................. 407 Chicken with Peanut Sauce.................................................................................. 408 Chicken with Green Grapes.................................................................................. 408 Chicken with Nectarines....................................................................................... 409 Chicken with Peaches............................................................................................... 409 Chicken with Artichokes and Peppers......................................................... 409 Chicken with Spicy Fruit Sauce...................................................................... 410 Chicken Wild Rice Salad....................................................................................... 410 Chicken with Green Pepper and Cashews.................................................... 411 Chicken with Apples and Onions...................................................................... 411 Chicken with Apricot Salsa................................................................................ 411 Chicken with Mushroom Sauce............................................................................. 412 Chicken with Dill Sauce....................................................................................... 412 Chicken with Cream Sauce..................................................................................... 413 Chicken with Tomatoes and Jack Cheese.................................................... 413 Chicken with Dumplings.......................................................................................... 414 Chicken with Ginger Sauce.................................................................................. 415 Chicken Wings................................................................................................................ 416 Chicken Wings Valencia.......................................................................................... 416 Chicken Wings in Five Spice............................................................................. 416 Chicken Ya-Hah!........................................................................................................... 417 Chicken Yellow Rice................................................................................................. 417 Chicken, Mushroom, Stove Top Stuffing Casserole........................... 417 Chicken-Asparagus Rolls....................................................................................... 418 Chicken-Chili Cheesecake..................................................................................... 418 Chicken-Filled Puffs............................................................................................... 419

Chicken-Flavored Rice Mix.................................................................................. 419 Chicken-In-A-Corn Bread Pocket...................................................................... 420 Chicken-Pecan Cheese Spread............................................................................. 420 Chicken/turkey and Mushrooms Parmesan.................................................... 421 Chili Blanco Especial............................................................................................ 421 Chili Chicken................................................................................................................ 421 Chilled Chicken with Dill Sauce................................................................... 422 Chilled Herb Fried Chicken................................................................................ 422 Chinaberry Salad......................................................................................................... 423 Chinese Chicken Stuffed Peppers................................................................... 423 Chinese Chicken Noodle Salad........................................................................... 423 Chinese Lemon Chicken............................................................................................ 424 Chinese: Orange Chicken....................................................................................... 424 Choice Chicken Curry............................................................................................... 425 Chopped Liver (Sulsum Sine Sulso).............................................................. 425 Chunky Chicken Salad............................................................................................... 426 Chunky Chicken Rice Soup..................................................................................... 426 Chunky Soup..................................................................................................................... 426 Chutney Chicken........................................................................................................... 427 Chutney Chicken Salad............................................................................................ 427 Cinnamon Honey Wings............................................................................................... 428 Ciorba.................................................................................................................................. 428 Citrus and Red Onion Chicken........................................................................... 428 Citrus Chicken and Rice Teriyaki................................................................. 429 Citrus-Wine Chicken................................................................................................. 429 Classic Chicken Saute............................................................................................ 429 Classic Chicken & Coconut Soup...................................................................... 430 Coca Cola Chicken...................................................................................................... 430 Cockentrice (A Marvelous Beast)................................................................... 431 Coconut Chicken Curry............................................................................................ 431 Coconut Chicken........................................................................................................... 432 Cola and Catsup Chicken....................................................................................... 432 Cold Chicken with Lime Dressing................................................................... 432 Cold Fruited Chicken............................................................................................... 433 Company Curried Chicken....................................................................................... 433 Continental Chicken................................................................................................. 434 Cook's Treat Chicken............................................................................................... 434 Coq Au Vin........................................................................................................................ 435 Coq Au Vin (Chicken in Red Wine)................................................................. 436 Coq Au Vin (Chicken in Wine)........................................................................... 436 Cornish Hens Stuffed with Wild Rice......................................................... 437 Country Captain Chicken....................................................................................... 437 Country Chicken with Creamy Gravy.............................................................. 438 Country Chicken........................................................................................................... 439 Country Fried Chicken............................................................................................ 439 Country-Style Chicken Casserole................................................................... 439 Crab Stuffed Chicken............................................................................................... 440 Crab Stuffed Chicken Breasts........................................................................... 440 Crazy Chicken................................................................................................................ 441 Creamed Chicken and Fettuccine...................................................................... 441 Creamed Chicken on Cornbread........................................................................... 442 Creamy Baked Chicken Breasts........................................................................... 442 Creamy Cannelloni with Chicken and Almonds........................................ 442 Creamy Chicken Casserole..................................................................................... 443 Creamy Chicken Popovers....................................................................................... 444 Creamy Chicken Tarragon....................................................................................... 444 Creamy Chicken Breasts.......................................................................................... 444 Creamy Chicken in Phyllo Cups........................................................................ 445 Creamy Chicken Broccoli Noodles................................................................... 445 Creole Chicken Wings with Peach Mustard Sauce................................ 446 Crisp Deviled Drumsticks..................................................................................... 446 Crispy Chicken Drumsticks.................................................................................. 447 Crispy Chicken Bites............................................................................................... 447 Crispy Chicken.............................................................................................................. 448 Crispy Chicken (Weight Watchers Magazine).......................................... 448

Crispy Chicken with Parmesan Tomatoes.................................................... 449 Creamy Chicken Broccoli Noodles................................................................... 449 Creole Chicken Wings with Peach Mustard Sauce................................ 450 Crisp Deviled Drumsticks..................................................................................... 450 Crispy Chicken Drumsticks.................................................................................. 451 Crispy Chicken Bites............................................................................................... 451 Crispy Chicken.............................................................................................................. 451 Crispy Chicken (Weight Watchers Magazine).......................................... 452 Crispy Chicken with Parmesan Tomatoes.................................................... 452 Crispy Chicken Wings............................................................................................... 453 Crispy Corny Baked Chicken................................................................................ 454 Crispy Lemon-Fried Chicken................................................................................ 454 Crispy Mustard Chicken.......................................................................................... 454 Crispy Potato Chicken............................................................................................ 454 Crockpot Bbq Chicken............................................................................................... 455 Crockpot Dressing...................................................................................................... 455 Crunchy Parmesan Chicken Wings...................................................................... 456 Crusty Parmesan Wings............................................................................................ 456 Cuban Farm Style Chicken..................................................................................... 456 Cumin Crusted Chicken Salad............................................................................. 457 Curied Cashew Chicken Salad with Mango and Cashews.................... 457 Curried Chicken........................................................................................................... 458 Curried Chicken Dinner.......................................................................................... 458 Curried Chicken Breasts (Oven Bag)............................................................ 459 Curried Chicken Salad (Sen. Bond-Missouri)........................................ 459 Curried Chicken Salad............................................................................................ 460 Curried Coconut Chicken Balls........................................................................ 460 Czechoslovakian Liverballs................................................................................ 460 Deadman's Chili........................................................................................................... 461 Deep-Dish Chicken Pie............................................................................................ 461 Deviled Bones - Chicken Wings........................................................................ 462 Deviled Drumsticks.................................................................................................... 462 Dijon Chicken................................................................................................................ 463 Dijon Chicken Salad Sandwich........................................................................... 463 Dilled Chicken Paprika.......................................................................................... 463 Dilled Chicken Pot Pie.......................................................................................... 464 Dip N' Bake Chicken................................................................................................. 465 Dixie Fried Chicken................................................................................................. 465 Do Ahead Chicken Casserole................................................................................ 465 Down on the Farm Fried Chicken...................................................................... 466 Drunken Chicken........................................................................................................... 466 Dumplings Iv................................................................................................................... 466 Dumplings.......................................................................................................................... 467 Easy Bar-B-Que Chicken Casserole................................................................. 467 Easy Chicken and Rice............................................................................................ 467 Easy Chicken and Dressing.................................................................................. 468 Easy Chicken Florentine....................................................................................... 468 Easy Harvest Drumsticks....................................................................................... 468 Egyptian Kebabs........................................................................................................... 469 Elizabeth Andoh's Gingery Fried Chicken............................................... 469 Empress Chicken Wings............................................................................................ 470 Evil Jungle Prince with Chicken (Or With Mixed Vegetables) 470 Exner Chicken................................................................................................................ 471 Exner Chicken Revised #1..................................................................................... 471 Fabrizio's Poached Chicken with Cucumber Glaze.............................. 472 Fake Fried Chicken.................................................................................................... 472 Fake Kentucky Fried Chicken Recipes......................................................... 473 Fast Chicken Fiesta................................................................................................. 474 Festive Honey-Pecan Chicken............................................................................. 474 Fettuccine with Chicken-Pepper Sauce....................................................... 474 Fiesta Chicken, Low Cal....................................................................................... 475 Fiesta Chicken Roll Ups....................................................................................... 475 Florida Chicken........................................................................................................... 476 Forty Clove Chicken Filice................................................................................ 476 French Twist New England Boiled Dinner.................................................. 476

French-Style Chicken Fricassee...................................................................... 477 Fresh Garden Chicken............................................................................................... 478 Fricassee of Chicken (Low Calorie)............................................................ 478 Fricasseed Chicken.................................................................................................... 479 Fried Chicken................................................................................................................ 479 Fried Chicken with Cream Gravy...................................................................... 479 Fruit-Glazed Chicken............................................................................................... 480 Fruited Chicken........................................................................................................... 480 Gala Chicken Breasts............................................................................................... 481 Garden Chicken.............................................................................................................. 481 Garden Rice Stuffed Chicken Breasts......................................................... 482 Garlic Chicken with Vegetables...................................................................... 482 Garlic Chicken Breasts.......................................................................................... 483 Garlic Lime Chicken................................................................................................. 483 Garlic Pepper Chicken Breasts........................................................................ 483 Garlicky Gilroy Chicken Wings........................................................................ 484 General Chua's Spicy Hot Chicken................................................................. 484 General Tao's Chicken - Le Piment Rouge............................................... 485 Geri's Honey Curry Chicken Wings................................................................. 485 Ginger Chicken with Peaches............................................................................. 485 Ginger Mustard Chicken Saute........................................................................... 486 Gingered Chicken Stir Fry.................................................................................. 486 Gingered Chicken with Apricots...................................................................... 486 Gingered Vegetable-Chicken Soup................................................................... 487 Glazed Apricot Ginger Chicken........................................................................ 487 Glazed Chicken.............................................................................................................. 488 Glover Chicken Casserole..................................................................................... 488 Golden Chicken and Rice....................................................................................... 488 Golden Chicken Spaghetti Casserole............................................................ 489 Golden Low Calorie Chicken................................................................................ 489 Golden Mushroom Chicken Thighs...................................................................... 490 Golden Rosemary Chicken....................................................................................... 490 Gourmet's Chicken Divan....................................................................................... 490 Grandma Vanicek's Czechoslovakian Liverballs/liver Dumplings 491 Grandma's Chicken Soup.......................................................................................... 491 Greek Chicken Breasts............................................................................................ 491 Greek Island Chicken............................................................................................... 492 Green Tomatillo Chicken....................................................................................... 492 Grandma Vanicek's Czechoslovakian Liverballs/liver Dumplings 493 Grandma's Chicken Soup.......................................................................................... 493 Greek Chicken Breasts............................................................................................ 494 Greek Island Chicken............................................................................................... 494 Green Tomatillo Chicken....................................................................................... 494 Grilled Breast of Chicken W/maple Whiskey Glaze........................... 495 Grilled Chicken Breasts in Raspberry Vinegar Marinade............ 495 Grilled Chicken Dijonnais.................................................................................. 495 Grilled Chicken Breast and Bean Salad.................................................... 496 Grilled Chicken Dijonnaise................................................................................ 496 Grilled Chicken Breasts with Tarragon Butter................................... 497 Grilled Chicken Breasts with Green Grape Sauce.............................. 497 Grilled Citrus Chicken.......................................................................................... 497 Grilled Ginger Chicken.......................................................................................... 498 Grilled Hawaiian Chicken..................................................................................... 498 Grilled Japanese Chicken..................................................................................... 499 Grilled Lime Chicken............................................................................................... 499 Grilled Sesame Chicken Breasts...................................................................... 500 Guerrini Chicken Wings.......................................................................................... 500 Gumbo File........................................................................................................................ 500 Hawaiian Chicken......................................................................................................... 501 Hawaiian Pineapple Chicken................................................................................ 501 Hawaiian Stuffed Chicken Breasts................................................................. 501 Heart Smart Chicken................................................................................................. 502 Hearty Bistro Chicken............................................................................................ 502 Helen's Curried Chicken....................................................................................... 503 Herb Broiled Chicken and Onion on a Pita............................................. 503

Herb Wings........................................................................................................................ 503 Herbed Chicken and Peas....................................................................................... 504 Herbs Lime Grilled Chicken................................................................................ 504 Honey and Spice Glazed Chicken...................................................................... 505 Honey Baked Chicken................................................................................................. 505 Honey Chicken Wings................................................................................................. 505 Honey Curried Chicken............................................................................................ 506 Honey Mustard Chicken............................................................................................ 506 Honey of a Chicken.................................................................................................... 506 Honey Pecan Chicken................................................................................................. 507 Honey-Glazed Chicken Breasts........................................................................... 507 Honey-Glazed Stuffed Breasts........................................................................... 508 Honey-Mustard Baked Chicken............................................................................. 508 Horseradish Wings...................................................................................................... 509 Hot 'N' Spicy Chicken Wings with Blue Cheese Dip ***............... 509 Hot Bbq Chicken........................................................................................................... 509 Hot Chicken Salad...................................................................................................... 510 Hot Chicken and Apple Salad............................................................................. 510 Hot Chicken & Apple Salad.................................................................................. 511 Hot Fried Chicken Salad....................................................................................... 511 Hot Honeyed Chicken and Walnut Salad....................................................... 512 Hot N Spicy Wings...................................................................................................... 512 How to Cut Up Chicken............................................................................................ 512 How to Truss Chicken............................................................................................... 513 Hungarian Chicken and Dumplings................................................................... 513 Hungarian Chicken Casserole............................................................................. 514 Hunter Style Chicken............................................................................................... 514 Imperial Chicken......................................................................................................... 514 Impossible Quiche...................................................................................................... 515 Impossible Chicken 'n Broccoli Pie............................................................ 515 Impossible Chicken Parmigiana........................................................................ 515 Impossible Chicken Pie.......................................................................................... 516 Indian Fried Chicken............................................................................................... 516 Indian-Style Chicken............................................................................................... 516 Israeli Sweet and Spiced Chicken................................................................. 517 Italian Chicken Dinner.......................................................................................... 517 Italian Chicken........................................................................................................... 518 Italian: Chicken Cacciatore (Contadina)............................................... 518 Jack Daniel's Tennessee Whiskey Chicken............................................... 518 Jamaican Jerk Chicken............................................................................................519 Jamaican Jerked Chicken....................................................................................... 520 Jambalaya..........................................................................................................................520 James' World's Hottest Wings!........................................................................ 521 Japanese Chicken Wings.......................................................................................... 522 Jerk Chicken................................................................................................................... 522 Joanna's Chicken San Francisco...................................................................... 522 Judy's Chicken and Broccoli with Rice.................................................... 523 Julia Child's Crisp Brown Chicken Saute............................................... 523 Katherine Magee's Oven-Batter Baked Chicken..................................... 524 Kentucky Burgoo........................................................................................................... 524 Kikue's Chicken Hekka............................................................................................ 525 King Ranch Casserole............................................................................................... 525 Lemon Baked Chicken................................................................................................. 526 Lemon Basil Marinade for Grilled Fish or Chicken......................... 526 Lemon Chicken................................................................................................................ 526 Lemon Chicken with Noodles................................................................................ 527 Lemon Garlic Chicken............................................................................................... 527 Lemon Garlic Pepper Wings.................................................................................. 528 Lemon Orange Chicken............................................................................................... 528 Lemon-Breaded Fried Chicken............................................................................. 528 Lemon-Chicken Oregano............................................................................................ 529 Lemon-Garlic-Dijon Chicken................................................................................ 529 Lemon-Herb Chicken.................................................................................................... 530 Lemonade Fried Chicken.......................................................................................... 530 Lemony Chicken and Anchovy Ravioli............................................................ 530

Lemony Drumsticks with Stuffing................................................................... 531 Lemony Grilled Chicken.......................................................................................... 531 Lemony Herbed Chicken Wings............................................................................. 532 Lemony Poached Chicken.......................................................................................... 532 Lime Pepper Chicken................................................................................................. 533 Lime Sauced Chicken................................................................................................. 533 Lime-Light Chicken.................................................................................................... 534 Liver Sage Sausage.................................................................................................... 534 Lolly's Poultry Supreme....................................................................................... 534