CHICKEN RECIPES
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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Balsamic Chicken with Mushrooms (WW) 
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