CHICKEN RECIPES
Cassoulet-Style Chicken Thighs
2 15-ounce cans white beans, rinsed
3/4 cup breadcrumbs
2 tablespoons extra-virgin olive oil, divided
1 pound boneless, skinless chicken thighs, trimmed of fat and cut into thirds
1 large onion, chopped
6 cloves garlic, roughly chopped
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/2 teaspoon freshly ground pepper
1/2 cup dry white wine
1/2 cup reduced-sodium chicken broth
1/2 cup water
1/2 pound low-fat turkey kielbasa, sliced into 1/2-inch pieces
2 tablespoons finely chopped parsley
Put 1/2 cup beans in a small bowl and mash with a fork. Add the remaining beans and set aside.
Toss breadcrumbs with 1 tablespoon oil in a small bowl. Heat a large skillet over medium-high heat.
Add the breadcrumbs and cook, stirring often, until golden and crisp, 2 to 3 minutes. Transfer to a plate and set aside.
Heat the remaining 1 tablespoon oil in the skillet over medium heat.
Add chicken in a single layer and cook until browned, turning once, 2 to 3 minutes per side.
Transfer to a plate.
Add onion and garlic to the skillet and cook, stirring occasionally, until the onion is softened, about 5 minutes.
Add rosemary, thyme and pepper and cook, stirring, until fragrant, about 30 seconds.
Add wine, increase heat to high and cook, stirring with a wooden spoon to scrape up any browned bits,
until the wine has reduced by about half, 1 to 2 minutes. Add broth, water, kielbasa, the reserved beans and chicken;
bring to a boil. Reduce heat, cover and simmer until the chicken is cooked through, 3 to 5 minutes.
Top with the toasted breadcrumbs and parsley. Source: Cooking.com
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Bacon Wrapped Chicken with Blue Cheese and Pecans
4 pieces boneless, skinless chicken breast
Salt and freshly ground black pepper
1 cup blue cheese crumbles
1/4 cup toasted pecans, chopped
2 scallions, sliced on bias
4 slices good-quality center cut bacon
1 tablespoon extra-virgin olive oil
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup chicken stock
1/2 cup half-and-half or cream
2 tablespoons grainy mustard
Special equipment: toothpicks
Heat the oven to 375°F.
Butterfly the chicken breast pieces by cutting across the breast but not all the way through. Open the breasts up and pound lightly between parchment paper. Peel paper away and season the meat with salt and pepper.
Cover the seasoned chicken cutlets with blue cheese crumbles, pecans and scallions in equal amounts. Roll the chicken, wrap each roll with bacon and secure with toothpicks. Season the outside of the rolls with salt and pepper.
Heat the olive oil in skillet over medium-high heat. Brown the chicken evenly all over, 5 to 6 minutes. Transfer the chicken to a small baking sheet, place in the oven and cook 10 minutes more.
Melt the butter in the same skillet pan the chicken was seared in over medium heat. Whisk in flour, cook 1 minute then whisk in stock. Let thicken a minute then whisk in the half-and-half and grain mustard, season with salt and pepper, reduce heat to warm.
Halve the chicken and stack to show off the center. Set chicken in gravy or pour over top. Serve with rice and greens, if desired. Source: Rachel Ray
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Pretzel Chicken
6 split chicken breasts
2 cups small pretzel twists
2 teaspoons poultry seasoning
3 Tablespoons mayonnaise
1 Tablespoon honey
2 teaspoons spicy mustard
1 teaspoon Worcestershire sauce
Salt and pepper to taste
Preheat oven to 400°F. Line a shallow baking sheet with foil.
Insert a baking rack into the pan.
Rinse chicken breasts and pat dry.
Place pretzel twists and poultry seasoning in the bowl of a food processor.
Pulse until you have a consistency of fine bread crumbs.
Whisk together mayonnaise, honey, mustard, and Worcestershire sauce.
Brush chicken breasts with the mayonnaise mixture, sprinkle with salt and pepper to taste,
and roll in the pretzel crumbs to coat. Place chicken on prepared pan, skin-side up.
Bake about 45 minutes or until meat thermometer inserted in thickest part
(not touching bone) reaches 165° F.
Timing will vary depending upon the thickness of the meat.
Let rest for 5 minutes before serving. Yield: 6 servings
Note: You may substitute boneless skinless chicken breasts, if you wish.
Reduce baking time to 30 to 35 minutes.
You may also substitute dark chicken meat such as legs or thighs,
in which case you may need to increase the baking time.
By Peggy Trowbridge Filippone, About.com Guide
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Pecan-Crusted Chicken Cutlets with Lemon and Capers
5 slices firm-white sandwich bread
1 cup pecan halves, toasted
2 large garlic cloves, minced
2 large egg whites, lightly beaten
6 small thin boneless skinless chicken cutlets (about 1lb.)
6-1/2 tablespoons extra-virgin olive oil
1-1/2 pounds (3/4-inch-thick) asparagus, trimmed and halved lengthwise
2 tablespoons capers, drained
1/4 cup fresh lemon juice
1 tablespoon unsalted butter
Tear bread into pieces and pulse in a food processor to make coarse crumbs. Place crumbs in a shallow bowl. Add pecans to processor and pulse until finely ground; add to bowl with crumbs. Add garlic and salt and pepper to taste, stirring with a fork until well combined. Place egg whites in another shallow bowl.
Rinse and pat chicken dry. Working with 1 piece at a time, dip chicken in egg whites, allowing excess to drip off, then coat bread-crumb mixture, lightly patting until evenly coated. Transfer to a large patter. Repeat with remaining chicken and chill, loosely covered, 10 minutes.
Heat 1 tablespoon oil in a large nonstick skillet over moderate heat until hot but not smoking. Add half of asparagus, cut side down, and cook until golden brown. Turn and cook until just tender. Transfer to a serving platter; salt and pepper to taste. Repeat with remaining asparagus adding 1/2 tablespoon oil, if needed.
Heat 1-1/2 tablespoons oil in skillet over moderate heat until hot. Add chicken and cook in 2 batches, turning, until golden brown on both sides and cooked through, about 5 minutes. Repeat with remaining chicken and 1-1/2 tablespoons oil. Transfer chicken to serving platter and keep warm, loosely covered.
Heat remaining 2 tablespoons oil over moderately high heat in skillet until hot. Add capers and cook, stirring, until golden brown, about 1 minute. Remove pan from heat. Add juice and butter, stirring, until butter is melted. Season sauce with salt and pepper. Serve chicken over asparagus, drizzled with sauce. Makes 6 servings.
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Buffalo Chicken Pie
2 cups cooked chicken strips
1/2 cup Buffalo wing sauce
1 cup shredded Cheddar cheese (4 oz)
1/2 cup crumbled blue cheese (2 oz)
1 cup chopped celery (about 2 1/2 stalks)
1 cup Original Bisquick® mix
1/2 cup cornmeal
1/2 cup milk
1 egg
2/3 cup blue cheese dressing
Heat oven to 400°F. In large bowl, toss chicken and Buffalo wing sauce until well coated. Stir in cheeses and celery. Pour into ungreased 9-inch glass pie plate.
In medium bowl, mix Bisquick mix, cornmeal, milk and egg. Pour over chicken mixture; spread to cover.
Bake 25 to 30 minutes or until topping is golden brown. Cut into wedges; drizzle with blue cheese dressing.
Source: Bisquick website
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Braised Chicken Thighs With Sweet Potatoes
4 chicken thighs
Salt and pepper to taste
2 tablespoons olive oil
1/2 cup dry white wine
2 large sweet potatoes, peeled and cut into 1-1/2 inch cubes
2 medium onions, peeled and cut into medium wedges
2 medium green bell peppers, seeded and chopped into 1-1/2 pieces
1/2-pound button mushrooms, halved if large
6 large cloves garlic, smashed and peeled
1 teaspoon dried marjoram leaves
Pat chicken thighs dry with paper towels. Season on both sides with salt and pepper.
Heat a large skillet or sauté pan over medium-high heat. Add the oil, then the chicken, skin-side down,
and brown on each side, about 3 minutes per side. Remove chicken from pan and drain off excess fat.
Return the chicken to the pan and add the remaining ingredients, starting with the wine.
Season with additional salt and pepper. Bring to a boil. Cover, reduce heat to medium-low and simmer
until chicken is done and potatoes are tender, about 40 minutes. Check occasionally and add a little water
if the pan dries out. Serve immediately.
Note: I usually use skinless bone-in thighs for a healthier dish. Since they have less fat,
there is no need to drain any from the pan after browning. Of course, you may also use other chicken parts,
but I recommend they are on the bone so they don't cook too quickly and dry out.
When I have fresh marjoram on hand, I like to add some at the end of cooking.
Serves 4
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Five (or so) Hour Chicken
1 4-5 pound chicken
2 t. salt
1 t. paprika
¾ t. cayenne pepper
½ t. onion powder
½ t. garlic powder
½ t. thyme
¼ t. white pepper
¼ t. black pepper
1 whole onion cut in big cubes
Mix dried ingredients together. Rub all over and inside chicken. Place in large zip lock bag and marinate overnight.
Before roasting, put pieces of onion inside chicken. Bake at 250°F for 5 hours or cook in crock pot on low for 8 to 10 hours. Source: Lady Shamrock, Pukalani, HI
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Spicy Chicken with Grilled Pineapple
8 scallions,chopped,plus
1/4 cup dark-green 2-inch-long thin strips for garnish
1 medium onion,chopped
3 garlic cloves, chopped
3 tablespoons cider vinegar
2 tablespoons reduced-sodium soysauce
2 tablespoons vegetable oil,plus additional for grill
1 habanero or jalapeno chile,chopped
1-1/2 tablespoons fresh thyme leaves
1 tablespoon packed light brown sugar
2 teaspoons allspice
1/2 teaspoon freshly ground nutmeg
1/2 teaspoon cinnamon
3-1/2 pounds chicken parts (thighs and drumsticks)
1 fresh pineapple,about 4 pounds
2-1/2 tablespoons packed light brown sugar
Make sauce/marinade:
Place first 12 ingredients, except scallion garnish,in a foodprocessor and puree until almost smooth. Transfer half of puree to a small bowl
and keep chilled, covered, for sauce.
Place remaining puree in a large heavy-duty resealable plastic bag with chicken
and seal, turning to coat well. Marinate, chilled, turning bag occasionally, at least 8hours or overnight,placing bag in a large bowl to catch any leaks.
Pre heat grill and lightly oil rack. Let chicken stand in marinade at room temperature 30 minutes before grilling.
Meanwhile, cut sides and ends off pineapple.
Cut crosswise into 15 slices about 1/4inch thick.
Sprinkle one side of each slice with 1/2teaspoon packed light brown sugar. Place sugared side down on rack and grill, turning once,until golden brown,
about 3 minutes. Transfer to a platter, alternating slices with scallion garnish.
Remove chicken from marinade (discard marinade) and grill over moderate heat, turning occasionally,until cooked through, 35 to 45minutes, depending on size.
Transfer to platter with pineapple and serve with remaining sauce on side (exercise caution; sauce is spicy). Makes 6 servings.
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Indian-Spiced Chicken and Potato Salad
1-1/4 cups low-fat yogurt
1/4 cup plus 2 tablespoons fresh lime juice, plus wedges
2 tablespoons finely grated peeled fresh ginger
1 tablespoon curry powder
1-1/4 teaspoons ground cumin
1/2 teaspoon cayenne
1/4 teaspoon turmeric
2-3/4 pounds chicken thighs with skin or legs
2 pounds small new potatoes
2 teaspoons mustard seeds
1/2 cup fresh cilantro leaves
1/8 cup sliced red onion
Whisk 1 cup yogurt, 1/4 cup juice, the ginger, curry, 3/4 teaspoon cumin, the cayenne, and turmeric together in a bowl; salt and pepper to taste for marinade.
Rinse and pat chicken dry. Place in a large resoluble plastic bag and pour marinade over chicken. Seal bag, then turn until chicken is evenly coated. Place bag in a bowl, to catch any leaks, and marinate, chilled, for at least 6 hours or overnight.
Preheat grill. Place potatoes in a 5-quart pot. Cover with salted cold water by 2 inches and simmer until fork tender, about 15 minutes depending on size of potatoes. Drain in a colander and rinse with cold water until cool enough to handle but still warm.
Whisk remaining 1/4 cup yogurt, 2 tablespoons juice, and 1/2 teaspoon cumin together in a large bowl; salt and pepper to taste. Heat a small skillet over moderate heat until hot and toast mustard seeds, shaking skillet, until fragrant, about 30 seconds. Immediately whisk seeds into yogurt mixture. Halve potatoes and add to bowl, gently tossing to combine. Transfer potato salad to a serving bowl and top with cilantro and onion.
Remove chicken from marinade and discard marinade. Grill, covered, on a lightly oiled rack over moderate heat, turning and adjusting heat to avoid burning chicken, 20 minutes. Uncover and continue to grill until chicken is cooked through, about 10 more minutes.
Serve chicken with potatoes and lime wedges on the side. Makes 4 servings. Source: Ladies Home Journal
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Lemon-Tarragon Chicken Toss
6 ounces dried fettuccine or linguine
2 cups broccoli or cauliflower florets
1/2 cup reduced-sodium chicken broth
3 tablespoons lemon juice
1 tablespoon honey
2 teaspoons cornstarch
1/4 teaspoon ground white pepper
12 ounces skinless, boneless chicken breasts, cut into bite-size strips
2 teaspoons olive oil or cooking oil
1/2 cup shredded carrot
1 tablespoon snipped fresh tarragon or 1/2 teaspoon dried tarragon, crushed
Lemon slices, halved (optional)
Cook pasta according to package directions, adding the broccoli or cauliflower for the last 4 minutes of cooking. Drain.
Meanwhile, in a small bowl combine broth, lemon juice, honey, cornstarch, and white pepper; set aside.
In a large nonstick skillet stir-fry chicken in hot oil for 3 to 4 minutes or until no longer pink. Stir cornstarch mixture; add to skillet. Cook and stir until thickened and bubbly. Add carrot and tarragon; cook 1 minute more.
To serve, spoon chicken mixture over pasta. If desired, garnish with lemon slices. Serve immediately. Makes 4 servings. Source: Better Homes and Gardens
Nutrition facts per serving: calories: 320, total fat: 4g, fiber: 3g
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Cajun Chicken, Sausage & Rice
1 tablespoon McCormick® Paprika
2 teaspoons McCormick® Thyme Leaves
1 teaspoon McCormick® Garlic Powder
1 teaspoon McCormick® Crushed Red Pepper
3/4 pound lean turkey sausage, cut in 1-inch pieces
2 cups coarsely chopped onions
1 cup coarsely chopped green bell pepper
1 cup coarsely chopped red bell pepper
1 cup sliced celery
1 can (14 1/2 ounces) diced tomatoes, undrained
1 cup reduced sodium chicken broth
4 McCormick® Bay Leaves
6 boneless skinless chicken thighs (about 2 pounds)
2 cups instant white rice
Mix paprika, thyme, garlic powder and red pepper in small bowl. Place sausage, onions, bell peppers, celery, tomatoes, chicken broth, bay leaves and 2 tablespoons of the seasoning mixture in slow cooker. Stir to blend well. Top with chicken. Sprinkle with remaining seasoning mixture. Cover.
Cook 8 hours on LOW or 4 hours on HIGH or until chicken is cooked through and vegetables are tender.
Gently stir in rice. Cover. Cook 15 to 20 minutes on HIGH or until rice is tender. Remove bay leaves before serving.
IMPORTANT: For best results, do not remove cover during cooking. - McCormick Foods
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Easy Chicken Wellington
1 sheet (half a 17-1/4-ounce package) frozen puff pastry sheet
2 Tbsp butter
1/2 cup diced sweet onions
4 ounces coarse-chopped mushrooms
2 garlic cloves, pressed
Salt and fresh-ground black pepper, to taste
2 Tbsp chopped fresh parsley
4 ounces cream cheese, at room temperature
1 Tbsp Dijon mustard
1/2 tsp dried thyme leaves, crushed
1/2 tsp rubbed sage (or 1/4 tsp ground sage)
2 cups roughly torn chunks of cooked rotisserie chicken or leftover cooked chicken breasts, chilled
1 large egg, beaten with 1 tsp water for an egg wash
Let puff pastry thaw while you make the filling. Preheat oven to 400°F.
Melt butter in a heavy skillet over medium heat. Add onions, mushrooms, garlic, and salt and pepper to taste. Saute until sweet onions are translucent and the mushroom liquid has evaporated. Set aside to cool to room temperature.
Mix cream cheese, Dijon mustard, thyme, and sage until combined. Set aside.
Roll out thawed puff pastry on a lightly floured surface into a 14-inch square. (Rolling between two sheets of plastic wrap makes easy work of this task.) Cut the square into 4 equal 7-inch squares.
To assemble, divide cream cheese mixture equally amongst the squares, then top with mushroom mixture, and chilled chicken chunks or strips. Brush edges of the puff pastry squares with egg wash. Bring corners of the pastry square to the center, sealing all edges to contain the filling. Place seam-side down on an ungreased baking sheet and brush with egg wash.
Bake chicken Wellington bundles for 25 minutes until golden brown. Serve with steamed broccoli.
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Good Chicken
1 12 oz. jar apricot or orange preserves
1 pkg. Lipton onion-soup mix
1 8 oz. bottle red Russian dressing (not creamy)
4 bone-in chicken breasts
Mix the preserves, soup mix and Russian dressing together. Pour over chicken and bake uncovered at 350°F for 1 hour.
Serves 4.
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Chicken Caprese
3 large ripe plum tomatoes, cored, seeded, diced
6 ounces fresh mozzarella, cut into small cubes
5 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons chopped fresh basil
1/2 cup all-purpose flour
2 eggs
1/2 cup bread crumbs
4 boneless, skinless chicken breast halves
Additional basil for garnish, optional
In a medium-size bowl, mix tomatoes, mozzarella, 2 tablespoons of the olive oil, balsamic vinegar, 1/4 teaspoon of the salt, 1/8 teaspoon of the pepper and chopped basil for the Caprese salad. Cover with plastic wrap and reserve.
Place flour on a large plate. Lightly beat eggs in a shallow bowl. Spread the bread crumbs on another plate.
Dip chicken first in the flour, then in the egg and finally into the bread crumbs, pressing to adhere. Sprinkle both sides with the remaining salt and pepper. Place on a large plate.
Heat remaining 3 tablespoons oil in a large nonstick skillet over medium-high. Add chicken and cook about 5 minutes per side or until internal temperature reads 160 F on an instant-read thermometer. Turn a few times, if necessary, to avoid burning
To serve, spoon an equal amount of Caprese salad over each piece of chicken. Garnish with additional basil, if desired.
Serving suggestion: garlic bread. Source: Family Circle Magazine
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Parmesan Crusted Chicken
1/2 cup Hellmann's® or Best Foods® Real Mayonnaise
1/4 cup grated Parmesan cheese
4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
4 tsp. Italian seasoned dry bread crumbs
Preheat oven to 425°.
In medium bowl, combine Hellmann's® or Best Foods® Real Mayonnaise and cheese. On baking sheet, arrange chicken. Evenly top with mayonnaise mixture, then sprinkle with bread crumbs.
Bake 20 minutes or until chicken is thoroughly cooked. Serves: 4
Source: www.bestfoods.com
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Jade and Ruby Stir Fry
1 boned chicken breast
1 pd. fresh broccoli
2 tbl. veg. oil
1 onion
2 red bell peppers, chunk
½ pd. mushrooms
1/3 c. stir fry sauce -
(I used a tbl. each of soy sauce and hoisin sauce)
1/4 tsp. crush red pepper
Cut chicken into 1" pieces. Cut broccoli flowerets into bite size pieces & peel stalks into tin slices.
Heat oil in wok. Add chicken; stir-fry 1 min. Add broccoli & onion; stir-fry 1 min.
Add 2 tbl. water; cover & cook 2 min. Add bell peppers & mushrooms; stir-fry 2 min.
Source: Kathy's Kitchen - ref:11/12/05
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Chicken with Sun-Dried Tomatoes, Feta and Spinach in Phyllo Cups
1/2 stick butter, melted
3 sheets phyllo pastry dough, found in the freezer section
Coarse salt and black pepper
2 tablespoons extra-virgin olive oil
1 1/2 thin cut boneless skinless chicken breast, sliced into thin strips on an angle
3 cloves garlic, chopped
1 small yellow skinned onion, chopped
1/2 cup sun-dried tomatoes in oil, drained, 10 to 12 pieces, chopped
2 boxes chopped spinach, defrosted and squeezed dry
3/4 pound, 12 ounces, feta cheese, crumbled
Preheat oven to 400°F.
Brush 6 or 12-cup muffin tins with butter using pastry brush. Brush a layer of phyllo dough with butter, top with a second sheet of pastry, butter, then season the phyllo with salt and pepper and then top with a third sheet. Cut into 6 or 12 squares and arrange the phyllo in cups, allowing the dough to crumple and spill out of the tops of the tins. Brush the inside of the pastry cups with remaining butter. Bake until golden, 5 to 8 minutes. Cool.
To a skillet preheated over medium high heat add chicken, garlic and onions and season with salt and pepper. Saute 5 minutes, add the sun-dried tomatoes and spinach and cook another 3 to 5 minutes. Add feta and taste to adjust seasonings.
To serve, place phyllo cups on a serving platter and fill with mounds of chicken, sun- dried tomatoes and spinach mixture. A hearty vegetable and olive salad makes a perfect starter or side to this delicious, quick cross between chicken pot pies and spanakopita.
Source: Rachael Ray, Food Network - ref:09/10/05
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Hawaiian Chicken Burgers
1 beaten egg
1/4 cup fine dry seasoned bread crumbs
3 tablespoons chopped water chestnuts
3/4 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound ground raw chicken
1/4 cup bottled sweet-and-sour sauce
4 canned pineapple rings
4 kaiser rolls or hamburger buns, split and toasted
Shredded spinach
In a medium bowl combine egg, bread crumbs, water chestnuts, ginger, salt, and pepper. Add ground chicken and mix well. Shape into four 3/4-inch-thick patties.
To grill, place patties on an uncovered grill directly over medium coals; cook for 15 to 18 minutes or until an instant-read thermometer inserted in side of patty registers 165 degrees F., turning once and brushing with sweet-and-sour sauce during last 5 minutes of cooking. Meanwhile, place pineapple slices on grill rack. Cook for 5 minutes, turning as needed.
To serve burgers, sprinkle bottom half of each bun with some shredded spinach. Top with patties. Brush patties with sweet-and-sour sauce and top with pineapple slices. Makes 4 servings.
Nutritional Information Nutritional facts per serving calories: 331, total fat: 9g, saturated fat: 2g, cholesterol: 108mg, sodium: 1092mg, carbohydrate: 37g, protein: 23g
Source: Better Homes and Gardens - ref:09/04/04
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Hoisin Lettuce Rolls
2 cups finely chopped rotisserie chicken, skin removed
1/2 cup hoisin sauce, plus additional for dipping
3 medium green onions, thinly sliced or red onion
1 small tart apple, unpeeled, finely chopped, about 1/2 cup
1 1/2 tsp. unseasoned rice vinegar
1/2 cup chopped walnuts
12 Boston lettuce leaves, washed, dried
Stir chicken, 1/2 cup hoisin sauce, onions, apple, rice vinegar and walnuts in medium bowl. Spoon about /4 cup chicken mixture in center of lettuce leaf, leaving 1" border on each side. Roll into cylinder. Repeat with remaining leaves. serve, seam side down, with additional hoisin sauce for dipping.
Source: "Rotisserie Chicken to the Rescue" - ref:02/14/04
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Pecan-Coated Game Hens
4 Cornish game hens
2 sticks of margarine
1 cup of brown sugar (do not pack down)
1-2 ounce bag of finely ground pecans
Cook game hens for 30 minutes at 350°F. Melt margarine in sauce pan. When melted, add brown sugar and let it come to a boil. Reduce heat and boil for three minutes. Add pecans and boil for another minute. Coat game hens or the last ten minutes of cooking.
Note: If using larger chicken or pork, be sure to cook longer before coating.
Source: Pamela Cunningham - ref:09/06/03
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Spinach and Chicken Pie
2 tbl. butter
1 large onion, chopped
2 1/4 pounds ground chicken
3 pkg. frozen chop. spinach, thawed
1 ½ tsp. salt
1 tsp. ground black pepper
½ tsp. ground nutmeg
1/4 tsp. red pepper flakes
1 ½ c. crumbled feta cheese
4 eggs, slightly beaten
1 tbl. chop. fresh oregano
8 sheets phyllo dough, thawed
Heat oven to 375°F. Grease 13x9x2" baking pan.
Melt butter in large skillet over high heat.
Add onion; reduce heat to medium; cook 5 minutes. Add chicken; cook 8 minutes, until no longer looks pink. Add spinach, salt, pepper, nutmeg and pepper flakes; cook 5 minutes. Transfer to large bowl. Stir in cheese, eggs and oregano.
Place half sheet phyllo in bottom of pan. Coat with cooking spray. Repeat with 7 more half sheets, coating each sheet. Spread spinach mixture over top. Repeat with remaining 8 half sheets. Cut top layer in 8 equal pieces.
Bake in 375°F. oven until browned, 45 minutes.
Source: Family Circle Magazine
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Hawaiian Chicken
1 whole chicken, cut up
1 clove garlic, sliced
2 tsp sugar
1 cup water
1 can pineapple slices
½ cup vinegar
1 bell pepper, sliced
Season chicken with salt and pepper. Fry in skillet until browned and pour off excess oil. Pour juice from pineapple slices onto chicken. Add 1 cup of water and the pineapple to chicken. Cook for 10 minutes. Add sliced bell pepper and garlic to chicken. Cook for five more minutes. Mix vinegar and sugar and add to chicken. Simmer for 10 minutes and serve.
From: Kathy's Kitchen - ref:06/29/02
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Rock Cornish Game Hens
1/4 c. margerine
1/4 c. Bisquick
1/2 tsp. salt
Dash of pepper
1 1/4 c. milk
1 can chicken broth
2 c. cut-up chicken or turkey, cooked
1/2 c. shred. cheddar
1 can sliced water chestnuts, drained
1 jar diced pimento, drained
1 pkg. frozen French-cut beans, drained
Heat oven to 425°F.
Grease baking dish, 12x7.5x2".
Heat marg. in saucepan over low heat until melted.
Stir in baking mix, salt and pepper until bubbly.
Stir in milk and broth.
Heat to boiling, stirring.
Stir in remaining ingredients except Topping.
Boil and stir 1 min.
Pour into prepared baking dish
Prepare topping below, then
Spread topping onto casserole
Bake until golden, 20 min.
Let stand 5 min.
Topping:
Beat 3 egg whites until soft peaks form.
Beat 3 egg yolks until thick.
Mix 1/2 c. Bisquick baking mix and
1/2 tsp. each salt and paprika;
beat into yolks alternately with
1/2 c. milk and 1 tbl. veg. oil.
Fold in whites.
From Kathy's Kookbook - ref: 11/29/98
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Rock Cornish Game Hens
4 - Rock Cornish hens, quartered
1 - tbsp rosemary
1 - cup dry white wine
1/3 - cup flour
1 - tsp salt
1/2 - tsp pepper
1 - tsp snipped parsley
1/2 cup soft margarine w/Canola
1 - lb fresh button mushrooms
Soak rosemary in wine for 1 hour.
Combine flour, salt, pepper, and parsley.
Coat hen quarters with flour mixture.
Brown hen quarters in butter in a skillet.
Place in a 12 X 8 baking dish. Add wine mixture.
Bake, uncovered at 350°F for 30 minutes.
Meanwhile, saute mushrooms in marg. in skillet.
Add to baking dish. Bake an additional 15 minutes,
or until hen quarters are tender.
Thanks to my cyberfriend Terry Boyce - ref: 05/31/98
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Cornish Hens With Cherry Sauce
4 Cornish game hens
6 oz. pkg. Stove Top cornbread stuffing
1 1/2 cups hot water
1/4 cup butter PLUS
2 tablespoons butter
3/4 cup red currant jelly
1/4 cup dried red cherries, chopped coarse
2 teaspoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon ground allspice
Thaw hens, if frozen.
Place a rack in a slow cooker.
In a medium bowl, combine stuffing mix with
seasoning packet, water and 1/4 cup of the butter.
Stuff hens and place on rack in slow cooker.
In a small saucepan, combine jelly, cherries,
remaining 1 tablespoons butter, lemon juice, salt and allspice.
Cook over low heat, stirring until jelly is melted.
Reserve 2/3 cup sauce.
Brush remaining sauce on hens in cooker.
Cover and cook on low 6 to 7 hours.
Serve whole or cut hens in half with kitchen shears.
Spoon reserved sauce over hens at serving time.
Thanks to Bitsy's Kitchen - ref:2/12/00
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Chicken And Sausage Jambalaya
3 chicken breasts
1/2 package smoked sausage, sliced
1/2 green bell pepper, chopped
3 stalks celery, chopped
3 large white onions, chopped
2 cloves garlic, chopped fine
1/4 cup peanut oil
2 cups white long-grain rice
2-1/2 cups water
12 ounces beer
flour to coat chicken
1-1/2 teaspoons rosemary
1 teaspoon thyme
a handful of chopped parsley (hard to put too much)
salt to taste
cayenne pepper
Wash the chicken and place it skin side down on a plate
(you can remove the skin if you want).
Depending on how spicy you want it,
coat the chicken with cayenne pepper
until very red or use just a little.
Turn the chicken pieces over and lightly coat the skin side.
Let sit for 15 minutes or so to soak it all up.
Heat the oil in the bottom of a large heavy cast iron or aluminum pot.
Place the flour in a paper bag
(season the flour lightly with salt,
cayenne pepper, black pepper, garlic powder, etc).
Place a couple of pieces of chicken at a time
into the bag and shake to coat.
Fry the chicken in the oil until golden brown.
Don't worry about cooking it all the way through just yet.
Remove the chicken.
Now place the onions, celery, garlic and bell pepper into the pot
(along with a bit more oil if necessary)
season them with a little salt and pepper
and sauté them until the onions are transparent,
scraping the bottom of the pot often.
Add the rosemary, thyme, bay leaf and parsley and cook for a minute or so.
Place the sausage slices, chicken, and a little water
into the pot and mix well with the vegetables.
Turn heat low, cover and simmer
for about 30 minutes (until the chicken is tender).
Stir the mixture frequently,
always scraping the bottom to keep things from burning
(break the chicken up a bit with the spatula as it cooks.
It should break up naturally as the dish cooks,
but this just helps things a little).
When the chicken is cooked, add the washed rice
and stir it into everything for a couple of minutes.
Pour the warm beer and the water
in and stir things for another minute or so.
Taste it at this point and adjust the salt if necessary.
Now, keeping the heat low, cover the pot
and cook until the rice is tender
(anywhere from 30 minutes to an hour).
Stir the mixture every now and then,
scraping the bottom of the pot.
NOTES:
- If desired, before serving, remove chhicken pieces to a place and cut meat from the bones. Return meat to the pot and make sure it's heated through.
- Chicken breasts, bone-in or boneless,, may be substituted for the whole chicken; however, thighs and drumsticks have so much more flavor, and any meat cooked with the bone in is always more flavorful.
- Chicken stock is recommended over watter, especially if using boneless skinless chicken breasts, since those cuts usually get very dry with prolonged cooking.
- Traditional herbs used in Creole cookking are actually oregano, thyme, and bay leaves.
from: http://www.web-holidays.com/mardi/index.htm - ref:3/4/00
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Macadamia Nut Chicken Breast
4 boneless chicken breasts
1 ½ cup panko bread crumbs*
1 cup macadamia nuts, chopped
2 tbl. parsley, chopped
1 ½ cup flour
3 whole eggs, whipped
½ cup oil
*Coarse white bread crumbs can be substituted for panko bread crumbs
Marinade:
1 cup shoyu (soy sauce)
4 tbl. brown sugar
1 tbl. ginger, minced
1 tbl. garlic, minced
½ cup sherry
Pineapple/Papaya Marmalade:
½ cup papaya, diced
½ cup pineapple, diced
3 tbl. sugar
fresh mint or spearmint
Combine marinade ingredients and marinate chicken for 30 to 45 min.
Mix panko, macadamia nuts, and parsley.
Remove chicken from marinade and blot off excess liquid.
Dust chicken with flour, dip into eggs, then into panko/macadamia nut mixture.
Press breading firmly onto chicken. Coat pan with enough oil to cover bottom
. (Don't use all of the ½ cup at once.
Chicken will absorb it as it cooks and you may need to add more as you go.)
Heat oil on med-hi and saute chicken 3-4 minutes on each side until golden brown.
Don't overcook.
Serve with pineapple/papaya marmalade as a dipping sauce.
To make marmalade, combine papaya, pineapple and sugar.
Simmer in a heavy saucepan for 20 minutes, stirring occasionally.
Try adding some fresh chopped mint or spearmint to the marmalade;
it's really, really good.
from: Sam Choy Masterchef/Author - ref:5/20/00
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Indian Chicken Curry
2 tsp. curry powder
2 tsp. chili powder
2 tsp. ground red pepper
1 tsp. salt
1 tsp. ground coriander
1 tsp. ground ginger
1 tsp. ground cumin
1 tsp. ground cinnamon
3 tbl. butter or stick margarine
1 cup chopped onion
2 garlic cloves, minced
1# skinned, boned chicken breast, cut into cubes
8 ounce carton plain fat-free yogurt
6 ounce can tomato paste
5 cups cubed peeled potato
4 cups water
4 1/2 cups hot cooked basmati rice
2/3 cup chopped tomato
Combine first 8 ingredients. Melt butter in a Dutch oven over medium heat;
saute onion and garlic 5 minutes.
Stir in spice mixture, saute 5 minutes, stirring frequently.
Add chicken, and saute for 10 minutes, stirring frequently.
Combine the yogurt and tomato paste, stir with whisk.
Add yogurt mixture, potato and water to pan.
Bring to a boil, cover, reduce heat, and simmer for 1 hour, stirring occasionally.
Serve over rice, and top with tomato. Yield: 9 servings.
Calories 315 (15% from fat); Fat 5.2g (sat 2.7g. mono 1.4g, poly p.5g);
Protein 18.2g; Carb 49g; Fiber 3g; Chol. 40mg; Iron 3.1mg; Sodium 3.77mg; Calc 96mg.
Cooking Light YEAR: April 2000 - ref:9/09/00
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Jamaica Jerk Chicken
2/3 c. green onion, chopped
3 tbl. thyme leaves
3 tbl. peanut oil
3 tbl. soy sauce
2 tbl. fresh ginger, minced
1 tbl. garlic, minced
1 habanero or serrano chili, minced
1 bay leaf
1 tsp. coriander
1 tsp. black pepper
1/3 tsp. nutmeg
½ tsp. allspice
4 skin. boned chicken breast
Combine all ingredients except chicken, mixing to blend well. Coat chicken with spice mixture. Marinate in covered container, refrigerated, several hours or overnight. Grill chicken on covered grill over med. coals, 4-6 min. on each side, cooking thoroughly.
From: Kathy's Kitchen - ref:07/07/01
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Country French Chicken
2 tbl. margarine
1.5 pound chicken breasts
2 cup water
1 pkg. Knorr vegetable soup
1 slice lemon
½ cup sour cream
1 tbl. corn starch
½ tsp. dillweed
In large skillet melt margarine. Add chicken; saute 5 minutes Stir in water, soup mix and lemon. Bring to boil. Reduce heat to low; cover and simmer 15 minutes. Remove chicken; discard lemon. In small bowl combine sour cream, corn starch and dillweed; add to skillet. Stirring constantly, bring to boil over med. heat. Simmer 1 min. Serve over chicken.
From: Laurie's Cookbook - ref:02/02/02
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Arroz Con Pollo (Chicken with Rice)
Day After Thanksgiving Casserole 