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Life Before the Computer

~Shared by Jean M., OH

Memory was a thing you lost with age.
An application was for employment.
A program was a TV show.
A cursor used profanity.
A keyboard was a piano.
A web was a spider's home.
A virus was the flu.
A CD was a bank account.
A hard drive was a long trip home.
A mouse pad was where a mouse lived.
And if you had a 3 1/2 inch floppy
......... you just hoped nobody found out.

Things were much simpler then !!

Cleaning Poem

~Shared by Marilyn, OH

I asked the Lord to tell me
Why my house is such a mess.
He asked if I'd been 'computering',
And I had to answer 'yes.'

He told me to get off my butt
And tidy up the house.
And so I started cleaning up...
The smudges off my mouse.

I wiped and shined the topside.
That really did the trick...
I was just admiring my work..

 I didn't mean to 'click.'

But click, I did, and oops I found
A real absorbing site.
That I got SO way into it.
I was into it all night.<<Sigh>>

Nothing's changed except my mouse
It's very, very shiny.
I guess my house will stay a mess...
While I sit here on my hiney.

Chicken: History & Definitions

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

The chicken is a descendant of the Southeast Asian red jungle fowl first domesticated in India around 2000 B.C. Most of the birds raised for meat in America today are from the Cornish (a British breed) and the White Rock (a breed developed in New England). Broiler-fryers, roasters, stewing/baking hens, capons and Rock Cornish hens are all chickens. The following are definitions for these:

Broiler - fryer a young, tender chicken about 7 weeks old which weighs 2 1/2 to 4 1/2 pounds when eviscerated. Cook by any method.

Rock Cornish Game Hen - a small broiler-fryer weighing between 1 and 2 pounds. Usually stuffed and roasted whole.

Roaster - an older chicken about 3 to 5 months old which weighs 5 to 7 pounds. It yields more meat per pound than a broiler-fryer. Usually roasted whole.

Capon - Male chickens about 16 weeks to 8 months old which are surgically unsexed. They weigh about 4 to 7 pounds and have generous quantities of tender, light meat. Usually roasted.

Stewing/Baking Hen - a mature laying hen 10 months to 1 1/2 years old. Since the meat is less tender than young chickens, it's best used in moist cooking such as stewing.

Cock or rooster - a mature male chicken with coarse skin and tough, dark meat. Requires long, moist cooking.

Source: USDA

Three Legged Chickens

A man was driving down the road and noticed a three legged chicken racing along beside his car. When he looked at the speedometer he realized that the chicken was running over 75 miles per hour. The amazed driver followed the chicken for several miles until the chicken turned down a gravel road. The driver followed the chicken to a huge poultry farm. All around the farm there were three legged chickens as far as the eye could see. The driver stopped his car and then seeing the farmer feeding the chickens he asked him about the three legged chickens. "Well you see," started the farmer, "I am a genetic engineer and the leg is my favorite piece of chicken. It is also the favorite piece of my wife and my son. I got tired of having everybody fighting over the leg at dinner so I just developed a chicken with enough legs for us all." "What a great idea!, "said the driver, "How do these three legged chickens taste?" "Well, "said the scientific farmer, "I don't know. I've never been able to catch one!"


Chicken Humor from Zehnder's, Frankenmuth, MI

What is Superchicken's real identity? Cluck Kent.

How did the chicken end up in the soup pot? The farmer's wife told her it was a chicken jacuzzi.

What happens when a chicken eats gunpowder? She lays a hand gren-egg.

What do you call the outside of a hand gren-egg? The bombshell.

What happens when you drop a hand gren-egg? It egg-splodes.

What happened when the hen ate cement? She laid a sidewalk.

What do chickens serve at birthday parties? Coop-cakes!

What do you get when a chicken lays an egg on top of a barn? An eggroll.

Why did the chicken disappoint his mother? He wasn't what he was cracked up to be.

Why did the rooster file for divorce? He was tired of being hen-pecked.

Is chicken soup good for your health? Not if you're the chicken.

What do chicken families do on Saturday afternoon? They go on peck-nics!

Why did the chicken cross the road halfway? She wanted to lay it on the line.

Which day of the week do chickens hate most? Fry-day.

What do you call a chicken with a disability? Hendicapped.

What do call a chicken who got too close to a nuclear plant? Atomic cluck.

Why did the rooster stay outside during the blizzard? It was 'fowl' weather.

Which chicken is at the top of the pecking order? Attila the Hen.

Why did the chicken cross the playground? It wanted to get to the other slide.

Why did the chicken cross the internet? It wanted to get to the other site.

What do you call a rooster who wakes you up? An alarm cluck.

What does an alarm cluck say? Tick-tock-a-doodle-doo!

What do you call a crazy chicken? A cuckoo cluck.

Why is it easy for chicks to talk? Because talk is cheep.

What do chickens grow on? Eggplants.

Why did the rooster run away? He was chicken.

Why don't chickens like people? Because we beat eggs.

What do you get when you cross a chicken with a duck? A bird that lays down.

Why did the turkey cross the road? It was the chicken's day off.

What happened to the chicken whose feathers pointed the wrong way? She was tickled to death.

Why did the chicken cross the road? She wanted to see a man lay a brick.

What does a chicken wipe his beak with? A henkerchief.

What time do chickens go to lunch? Twelve o'cluck.

Why did the chicken cross the state line? To get out of Kentucky.

Which religious man do chickens fear most? The friar.

How do you know when a chicken is under arrest? She's wearing hencuffs.

Why did the chewing gum cross the road? Because it was stuck to the chicken.

Why did the chicken cross the basketball court? He heard the referee calling fowls.

Why didn't the chicken skeleton cross the road? Because he didn't have enough guts.

Why did the dinosaur cross the road? Because chickens hadn't evolved yet.

Why did the turtle cross the road? To get to the shell station.

Why did the cow cross the road? To get to the udder side.

How long do chickens work? Around the cluck.

Why did the chicken cross the road? To prove to the possum that it could be done.

Why did the chicken end up in the soup? Because it ran out of cluck.

Why did the cow cross the road? To go to the moooooovies.

What did one chicken say to the other after they walked through poison ivy? You scratch my beak and I'll scratch yours.

What do you get if you cross a chicken with a bell? A bird that has to ring its own neck.

What do you get if you cross a hen with a dog? Pooched eggs.

Why were the hens lying on their backs with their legs in the air? Because eggs were going up.

How do chickens dance? Chick to chick.

Which dance will a chicken not do? The foxtrot.

Why did the Roman chicken cross the road? Because she was afraid someone would caesar!

Why did the unwashed chicken cross the road twice? Because he was a dirty double crosser.

What do you call a joke book for chickens? A yolk book.

Why did the rooster cross the road? To cockadoodle dooo something.

Why did the turkey cross the road? To prove he wasn't chicken.

What did the chicken do when he saw a bucket of fried chicken? He kicked the bucket.

What do you get from a drunk chicken? Scotch eggs!

Why does a rooster watch TV? For hentertainment.

How do you stop a rooster from crowing on Sunday? Eat him on Saturday!

What did the baby chick say when he saw his mother sitting on an orange? Dad, dad, look what marma-laid!

SKILLET CHICKEN WITH CREAMY COUNTRY GRAVY

~Shared by Johnny, LA

Country gravy mix makes this meal super-easy to prepare, and green onions and seasonings give it a boost of flavor. Serve this chicken with your favorite vegetables, along with rice or potatoes. The gravy would also be good with grilled or broiled chicken.

Ingredients:

4 boneless chicken breast halves
salt and pepper
1 tablespoon olive oil
2 tablespoons butter
4 green onions, sliced
Dash Cajun or Creole seasoning
1 1/2 cups chicken broth, divided
1 package (2-cup size, about 2.75 oz) country gravy mix, plain or peppered (or use 2 smaller 1-oz packets)
1/2 cup half-and-half or milk

Preparation:

Wash chicken and pat dry. Put chicken breasts between sheets of plastic wrap or in a food storage bag and gently pound to thin evenly. Sprinkle the chicken breasts lightly with salt and pepper. Heat olive oil and butter in a large skillet over medium heat. Add chicken and cook for about 2 1/2 minutes on each side, until nicely browned.

Stir in the green onions and seasoning and cook, stirring, for about 1 minute longer. Add 1 cup of the chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 3 to 5 minutes, or until chicken is cooked through. In a cup, whisk the gravy mix with the remaining 1/2 cup chicken broth; stir into the simmering mixture until smooth. Add half-and-half or milk and stir until hot and well blended.

Serves 4.


CSIRKEPAPRIKAS
(Paprika Chicken)

~Shared by Johnny, LA

My husband is an excellent cook of Hungarian foods. Following is his personal recipe for Paprika Chicken, a very refined version of this classic dish. Serve accompanied by egg noodles, plain rice, or boiled potatoes. In Hungary, this dish is traditionally served with small egg dumplings called galuska.

3 tablespoons corn oil*
2 tablespoons butter*
2-1/2 to 3-pound chicken, cut into serving pieces
2 medium onions, chopped
3 large cloves garlic, minced
1 rounded tablespoon medium-hot paprika
2 tablespoons hot paprika
2 rounded tablespoons mild paprika
2 tablespoons brandy
3/4 cup chicken stock
1/3 to cup sour cream
Salt to taste

*(Or substitute a total of 5 tablespoons lard or rendered goose fat, for the entire recipe.)

Heat the oil and butter (or lard/goose fat) in a large (4- to 6-quart) heavy stove-top casserole. Brown the chicken pieces over medium-high heat. Using a slotted spoon, remove the chicken and set aside. Add the chopped onions to the casserole and saute the onions until translucent. Add the garlic and cook for 1 to 2 minutes. Reduce heat to very low, stir in all the paprika, and cook for an additional minute, stirring constantly. Add brandy; stir to deglaze the pan. Add the browned chicken pieces and mix well. Add the chicken stock and stir.

Bring the mixture to a boil over high heat, reduce heat to low, cover and simmer for 45 to 60 minutes. Using a slotted spoon, remove the chicken to a serving platter and keep warm. Bring the liquid in the casserole to a boil over high heat, and reduce the liquid by about one-third. Turn the heat to low, and slowly stir in the sour cream, until the sauce is smooth. Add salt to taste. Pour the sauce over the chicken and serve immediately.

Yield: 6 servings

Heat Scale: Medium


CHICKEN NOODLE SOUP

~Shared by Jim D., WA

The thighs are used to flavor the broth; once the broth is strained, shred the thigh meat and reserve it for a salad or pot pie. If you prefer dark meat in your soup, you can omit the chicken breasts and add the shredded thigh meat to the soup instead.

Serves 8 to 10

Broth:
12 bone-in, skin-on chicken thighs (about 4 pounds)
1 tablespoon vegetable oil
1 medium onion, chopped
3 quarts water
2 bay leaves
2 large boneless, skinless chicken breasts (about 1 pound)

Soup:
1 tablespoon vegetable oil
1 medium onion, chopped fine
1 carrot, sliced thin
1 rib celery, halved lengthwise, then sliced thin
2 teaspoons minced fresh thyme leaves  
6 ounces wide egg noodles
1/4 cup minced fresh parsley leaves

1. For the broth: Pat thighs dry with paper towels and season with salt and pepper. Heat oil in large Dutch oven over medium-high heat until smoking. Cook half of thighs skin side down until deep golden brown, about 6 minutes. Turn thighs and lightly brown second side, about 2 minutes. Transfer to strainer-lined large bowl. Repeat with remaining thighs and transfer to strainer; discard fat in bowl. Pour off fat from pot, add onion, and cook over medium heat until just softened, about 3 minutes. Meanwhile, remove and discard skin from thighs. Add thighs, water, bay leaves, and 1 tablespoon salt to pot. Cover and simmer for 30 minutes. Add chicken breasts and continue simmering until broth is rich and flavorful, about 15 minutes.

2. Strain broth into large container, let stand at least 10 minutes, then remove fat from surface. Meanwhile, transfer chicken to cutting board to cool. Once cooled, remove thigh meat from bones, shred, and reserve for another use (can refrigerate for up to 2 days or freeze for up to 1 month). Shred breast meat and reserve for soup.

3. For the soup: Heat oil in now-empty Dutch oven over medium-high heat until shimmering. Add onion, carrot, and celery and cook until onion has softened, 3 to 4 minutes. Stir in thyme and broth and simmer until vegetables are tender, about 15 minutes. Add noodles and shredded breast meat and simmer until noodles are just tender, about 5 minutes. Off heat, stir in parsley and season with salt and pepper. Serve.

Make Ahead
The broth (and shredded breast meat) for this soup can be refrigerated for up to 2 days or frozen for up to 1 month before being used to make soup. To avoid soggy noodles and vegetables, finish the soup (step 3 in the recipe) just before you plan on serving it.

Source: America’s Test Kitchen



CHICKEN WITH MACADAMIA NUTS

~Shared by Jim D., WA
 
Active Time:  20 Minutes
Total Time:  20 Minutes
Makes 4 servings

INGREDIENTS
1 pound boneless, skinless chicken breast meat, cut into 1/2-inch dice
1 egg white
4 quarts salted water
2 cups peeled carrots, cut on the diagonal into 1/2-inch pieces
2 cups trimmed peeled asparagus, cut on the diagonal into 1/2-inch dice
1/3 cup vegetable oil
1 tablespoon minced garlic
4 scallions, white and green parts, thinly sliced
1 cup chopped macadamia nuts
3 tablespoons hoisin sauce
4 teaspoons cornstarch mixed with 3 tablespoons water
Salt to taste
 
DIRECTIONS
In a bowl, marinate the chicken in the egg white while you parboil the vegetables.
 
In a pot, bring the water to a boil and add the carrots. Cover and bring the water back to boil and cook for a minute. Add the asparagus and boil for another minute. Drain the vegetables, cool them in cold water, and set aside.
 
In a wok or large skillet, heat the vegetable oil. When very hot, add the chicken and stir-fry over high heat for 1 minute, or until the chicken is opaque. Add the garlic, carrots, and asparagus and continue to stir-fry for 1 minute more to heat the vegetables through and finish cooking the chicken.
 
Add scallions, macadamia nuts, and hoisin sauce and stir-fry for 30 seconds. Add the dissolved cornstarch and simmer for 30 seconds. Season with salt.

Nutrition Information
Makes 4 servings - Facts Per Serving:
Calories: 642 Fat. Total: 46g Carbohydrates, Total: 29g
Cholesterol: 66mg Sodium: 314mg Protein: 34g
Fiber: 8g % Cal. from Fat: 64% Fat, Saturated: 0g
 
Source: Burt Wolf's Origins, Hong Kong



CHICKEN SOUVLAKI

~Shared by Jim D., WA

Active Time:  15 Minutes
Total Time:  30 Minutes
Serves 4

Grilled chicken on pita with tomatoes, onions, and tzatziki, a yogurt and cucumber sauce, makes a cool yet satisfying warm-weather supper. Souvlaki is often rolled to eat in your hand as a snack, but this more substantial version is served on a plate with a knife and fork. If you like, accompany the souvlaki with lemon wedges. When using wooden skewers, soak them first in water for at least ten minutes, or they'll smoke during cooking.

INGREDIENTS
2 cups plain yogurt
1 cucumber, halved lengthwise, peeled, seeded, and grated
1 1/4 teaspoons salt
1 clove garlic, minced
Fresh-ground black pepper
1/4 teaspoon dried dill
2 tablespoons olive oil
1 1/2 teaspoons lemon juice
1 tablespoon dried oregano
1 1/3 pounds boneless, skinless chicken breasts (about 4), cut into 1-inch cubes
4 pocketless pitas
6 tablespoons butter, at room temperature
1 small onion, cut into thin wedges
2 tomatoes, cut into thin wedges
1/3 cup black olives, such as Kalamata, halved and pitted
 
DIRECTIONS
Put the yogurt in a strainer lined with cheesecloth, a coffee filter, or a paper towel and set it over a bowl. Let drain in the refrigerator for 15 minutes. In a medium glass or stainless-steel bowl, combine the cucumber with 1 teaspoon of the salt; let sit for about 15 minutes. Squeeze the cucumber to remove the liquid. Put the cucumber back in the bowl and stir in the drained yogurt, the garlic, 1/8 teaspoon of pepper, and the dill.
 
Light the grill or heat the broiler. In a small glass or stainless-steel bowl, combine the oil, lemon juice, oregano, the remaining 1/4 teaspoon of salt, and 1/4 teaspoon of pepper. Toss the chicken cubes in the oil mixture and thread them onto skewers. Grill the chicken over high heat or broil, turning once, until done, about 5 minutes in all. Transfer the chicken to a plate.
 
Spread both sides of the pitas with the butter and grill or broil, turning once, until golden, about 4 minutes in all. Cut into quarters.
 
To serve, put the pitas on plates and top with the onion, tomatoes, and chicken skewers with any accumulated juices. Serve with the tzatziki and olives.

Nutrition Information
Serves 4 - Facts Per Serving:
Calories: 671 Fat. Total: 30g Carbohydrates, Total: 51g
Cholesterol: 142mg Sodium: 1339mg Protein: 49g
Fiber: 4g % Cal. from Fat: 40% Fat, Saturated: 0g
 
Source: Quick from Scratch - Chicken, Turkey, and Cornish Hen


SAUCY CHICKEN

~Shared by Patricia, Charlevoix, MI
 
2 pounds chicken breasts
1 ( 8 ounce) bottle French dressing
1 envelope onion soup mix
1 cup apricot preserves
 
Place chicken in 13"x9" baking dish. Combine dressing, soup mix and preserves, mix well and pour over chicken. Bake at 350 degs. for 1 hour or until chicken is fork tender. Half way through cooking time spoon sauce over breasts. If desired serve over hot rice.


CHICKEN WITH JALAPENO CHEESE SAUCE

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

Chicken breasts are baked then served with homemade jalapeno cheese sauce and nacho chips.

Cook Time: 45 minutes

Ingredients:
1/4 cup chopped green bell pepper
2 jalapeno peppers, finely chopped
1 large clove garlic, minced
1 tablespoon canola oil
4 boneless chicken breast halves
2 tablespoons butter or margarine
2 tablespoons flour
1 1/2 cups milk
1 cups shredded sharp Cheddar cheese, divided
few drops hot pepper sauce, or to taste, or a dash of ground cayenne pepper
1/4 teaspoon salt
ground black pepper
jalapeno pepper rings
nacho chips, optional

Preparation:
Combine bell pepper, jalapeno pepper, garlic, and olive oil. Place chicken breasts in a shallow baking pan sprayed lightly with nonstick cooking spray; add pepper and oil mixture. Bake chicken at 350°, uncovered, 20 minutes.

While chicken bakes, melt butter or margarine in saucepan. Add flour and stir for 1 minute. Whisk in milk, stirring until sauce starts to thicken. Remove from heat; stir in Cheddar cheese, hot pepper sauce, salt, and pepper.

Pour sauce over chicken. Continue baking, uncovered, for 15 to 20 minutes longer, or until chicken is done and juices run clear. Remove chicken from oven; turn oven to broil. Return chicken to oven; broil just until lightly browned. Arrange on a serving platter with cheese sauce spooned over chicken breast halves. Garnish with jalapeno pepper rings and nacho chips, if desired.

Makes 4 servings.



KENTUCKY FRIED CHICKEN

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
 
Prep: 15 min; Cook: 30 min
Medium Difficulty
Serves 4

IF you are expert at frying, skip to the ingredients.

FOR this Kentucky fried chicken recipe, you can use lard, Crisco (shortening), or one of the vegetable oils. You can also add butter, if you choose, skimming off any foam that rises to the top while heating the oil. You can toss in chunks of ham or bacon to add flavor. Crucial are the skillet or pan, and the temperature of the oil. On my first try the oil was too hot; the result was burned, undercooked chicken. Oil that is not hot enough will not deliver crisp chicken.

IDEAL frying temperature is about 365 degrees F (185 C) - ascertained with a frying thermometer or by dropping a 2" square of bread in the hot oil - it should turn golden brown in about 60 seconds.

WHEN you have the right temperature, add the pieces slowly, one by one, and do not crowd them. Be patient and do two or more batches, if you must.

INGREDIENTS:

1 good chicken (Kosher or 'natural' chickens are usually best), cut into serving pieces, or use 8 to 10 leg pieces (drumsticks and thighs), trimmed of excess fat.

AND
1 tablespoon curry powder
1/2 teaspoon ground allspice

OR
fines herbs mix:
1 tsp chopped tarragon
1 tsp chopped chervil
1 tsp chopped chives
1 tsp chopped parsley
 (or any combination of the above, plus whatever else you fancy)

PLUS
1 - 2 cloves garlic, minced
1 tsp cayenne pepper (more or less to taste)
1 egg
1 cup flour
Salt and pepper to taste
Enough oil or lard to fill skillet to a depth of about 1/2" - lard, lard and butter combined or vegetable: Crisco shortening, corn, canola, peanut. Canola or corn oil imparts the least flavor, lard the most. Crisco shortening seems to result in the 'crispest' chicken. Canola is considered the healthiest.

Large heavy skillet or casserole with cover; large mixing bowl; tongs or a big fork for handling chicken pieces, frying thermometer (ideally).

IN a bowl, mix chicken with salt, pepper, spices, garlic, chili, egg and 2 tablespoons water. When thoroughly combined, blend in flour, using your hands. Keep mixing until most of the flour is blended with other ingredients and chicken is coated (add more water or flour if mixture is too thin or too dry; it should be dry but not powdery and not too wet - it has to adhere to the chicken).

ADD enough fat (oil) to your skillet to come to a depth of about 1/2 inch and turn heat to medium. If you are using butter, skim any foam as it rises to the surface.

WHEN oil is hot (see introductory paragraphs) raise heat to high. Slowly add chicken pieces to skillet. Cover skillet, reduce heat to medium (more or less - oil should sizzle but not smoke) and cook for 7 minutes.

UNCOVER skillet, turn chicken and continue to cook, uncovered, for another 7 minutes.

TURN chicken again and cook for about 5 minutes more, turning as necessary to ensure that both sides are golden brown.

REMOVE chicken from skillet and drain on paper towels placed on newspaper (for additional absorption). Serve chicken immediately, or cold.


BAKED ITALIAN CHICKEN

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

THIS IS ONE OF MY FAVORITES!!! This recipe is a variation on one calling for pork chops. I like this delicious main dish because it doesn't dirty a pile of pots and pans.

6 Servings
Prep: 25 min.
Bake: 35 min.

Ingredients

6 boneless skinless chicken breast halves
1/2 cup all-purpose flour
2 eggs, beaten
3/4 cup dry bread crumbs
1/2 cup grated Parmesan cheese, divided
1 tablespoon canola oil

SAUCE:
2 tablespoons butter
2 tablespoons all-purpose flour
1-1/4 cups milk
1 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon pepper
1 can (8 ounces) tomato sauce
1 cup (4 ounces) shredded mozzarella cheese

Directions

Pound chicken breasts. Coat with flour; dip into eggs. Combine crumbs and 1/4 cup Parmesan cheese; pat onto both sides of chicken. Brush oil onto a foil-lined 13-in. x 9-in. baking pan; place chicken in pan. Bake, uncovered, at 400° for 20 minutes.

Meanwhile, for sauce, melt butter in a saucepan; stir in flour until smooth. Whisk in milk; bring to a boil. Cook and stir for 2 minutes.

Add seasonings. Pour over chicken. Drizzle with tomato sauce; sprinkle with mozzarella and remaining Parmesan. Bake 15 minutes longer or until the cheese is lightly browned.

Yield: 6 servings.

Nutrition Facts: 1 serving (1 each) equals 425 calories, 19 g fat (9 g saturated fat), 170 mg cholesterol, 1,016 mg sodium, 25 g carbohydrate, 1 g fiber, 37 g protein.

Source: Taste of Home 2009



CHICKEN MOZZARELLA

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

I like to make this Italian chicken for friends and family. It's delicious served with spaghetti, a tossed salad and garlic bread. Why not try it tonight?

6 Servings
Prep: 5 min.
Bake: 35 min.

Ingredients

1/2 cup biscuit/baking mix
2 tablespoons grated Parmesan cheese
1/2 teaspoon Italian seasoning
1/2 teaspoon paprika
1/4 teaspoon pepper
6 boneless skinless chicken breast halves (4 ounces each)
1 cup spaghetti sauce
3/4 cup shredded part-skim mozzarella cheese

Directions

In a large resealable plastic bag, combine the baking mix, Parmesan cheese, Italian seasoning, paprika and pepper. Add chicken, a few pieces at a time, and shake to coat.

Place in a greased shallow baking dish. Bake, uncovered, at 400° for 10 minutes on each side. Pour sauce over chicken. Reduce heat to 350°; bake for 15-20 minutes or a meat thermometer reads 170°. Sprinkle with mozzarella cheese.

Yield: 6 servings.

Nutrition Facts: 1 serving (1 each) equals 264 calories, 10 g fat (4 g saturated fat), 86 mg cholesterol, 480 mg sodium, 11 g carbohydrate, 1 g fiber, 32 g protein.


TOMATO-HERB CHICKEN

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

2 tablespoons olive oil
6 chicken thighs, skinless
1 teaspoons salt
1/2 teaspoons pepper
1 medium onion, sliced
1 cup chicken stock
1/2 cup white wine
1 (14.5-ounce) can crushed tomatoes in thick puree
1 teaspoon dried thyme
1/2 tablespoon dried rosemary
1 tablespoon lemon-pepper
Hot buttered rice
2 tablespoons chopped fresh parsley leaves

Heat the oil in a 12-inch skillet over medium-high heat. Pat chicken dry with a paper towel and season with salt and pepper. Brown the chicken turning once, about 4 minutes on each side. Transfer to a plate to reserve.

Pour off all but 1 tablespoon of oil from the pan. Add onion to the pan and saute until tender, roughly 3 minutes. Add the stock and wine and stir, scrapping any brown bits off the bottom of the pan. Turn heat to high and reduce by half, about 3 minutes. Pour in the crushed tomatoes and add the dried herbs and lemon pepper. Add the chicken thighs back in. Cover and cook on medium low for 40 minutes.

Remove chicken from liquid and serve on hot buttered rice. Ladle the sauce on top and garnish with fresh chopped parsley.



CUCUMBER CHICKEN SALAD SANDWICHES

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

In Grant, Alabama, Eva Wright dresses up chicken salad with crunchy cucumber and dill for this summery sandwich that’s ready in just 10 minutes. If you're watching salt, omit it from each handheld to save 295 mg per serving.

2 Servings
Prep/Total Time: 10 min.

Ingredients

1 cup cubed cooked chicken breast
1/3 cup chopped seeded peeled cucumber
1/4 cup fat-free mayonnaise
1/4 teaspoon salt
1/8 teaspoon dill weed
2 lettuce leaves
4 slices tomato
2 sandwich buns, split

Directions

In a small bowl, combine the first five ingredients. Place lettuce and tomato on bun bottoms; top with chicken salad. Replace bun tops.

Yield: 2 servings.
 
Nutrition Facts: 1 sandwich equals 350 calories, 8 g fat (3 g saturated fat), 57 mg cholesterol, 930 mg sodium, 42 g carbohydrate, 3 g fiber, 28 g protein.
Diabetic Exchanges: 3 very lean meat, 2-1/2 starch, 2 vegetable.



TROPICAL TERIYAKI PITA POCKETS

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

With one bite, you'll see why these tasty sandwich pockets always draw rave reviews. The Asian-style marinade adds spark to plain chicken, while the juicy pineapple provides a taste of the tropics.

4 Servings
Prep: 10 min. + marinating
Grill: 15 min.

Ingredients

8 boneless skinless chicken thighs
Kikkoman Roasted Garlic & Herbs, Toasted Sesame, Honey & Mustard or Gourmet Teriyaki Quick & Easy Marinade
1/4 cup mayonnaise
8 canned pineapple slices, drained
4 pita breads, cut in half and warmed
Lettuce leaves

Directions

Marinate chicken in 2/3 cup marinade in a large plastic bag for 20 minutes, turning bag over once. Meanwhile, stir together mayonnaise and 1 teaspoon marinade; set aside.

Grill or broil chicken 4-5 in. from heat source for 7 minutes. Turn chicken over. Add pineapple slices to grill or broiler pan; brush pineapple and chicken with 1-1/2 tablespoons marinade. Cook 4-5 minutes or until chicken is no longer pink in the center and pineapple is golden brown, turning pineapple over once and brushing with 1/2 tablespoon marinade.

Cut each pineapple slice in half. Spread inside of each pita half with mayonnaise mixture. Arrange lettuce, chicken and 2 pineapple halves in each pita half.

Yield: 4 servings.

Source: Taste of Home 2009



ALMOND CHICKEN CASSEROLE

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

This mouth-watering casserole makes an excellent potluck dish. It's creamy and just bursting with flavor. A golden topping made of cornflakes and almonds offers 'crunch' appeal!

6-8 Servings
Prep: 15 min.
Bake: 25 min.

Ingredients

2 cups cubed cooked chicken
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup (8 ounces) sour cream
3/4 cup mayonnaise
2 celery ribs, chopped
3 hard-cooked eggs, chopped
1 can (4 ounces) mushroom stems and pieces, drained
1 can (8 ounces) water chestnuts, drained and chopped
1 tablespoon finely chopped onion
2 teaspoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup (4 ounces) shredded cheddar cheese
1/2 cup crushed cornflakes
2 tablespoons butter, melted
1/4 cup sliced almonds

Directions

In a large bowl, combine the first 12 ingredients. Transfer to a greased 13-in. x 9-in. baking dish; sprinkle with cheese.

Toss cornflakes with butter; sprinkle over cheese. Top with almonds. Bake, uncovered, at 350° for 25-30 minutes or until heated through.

Yield: 6-8 servings.

* Nutrition Facts: 1 serving (1-1/2 cups) equals 472 calories, 37 g fat (13 g saturated fat), 164 mg cholesterol, 834 mg sodium, 14 g carbohydrate, 2 g fiber, 19 g protein

Source:Taste of Home 2009



BARBECUED CHICKEN

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

My family truly loves this recipe. We don't fry foods much anymore and prefer to barbecue, so I adapted my mother's recipe for barbecue sauce to suit our tastes. Every summer, we have a neighborhood cookout. I take this chicken and watch it disappear!

12 Servings
Prep: 10 min.
Grill: 40 min.

Ingredients

2 broiler/fryer chicken (2 to 3 pounds each), cut up 

SEASONING MIX:
3 tablespoons salt or salt substitute
2 tablespoons onion powder
1 tablespoon paprika
2 teaspoons garlic powder
1-1/2 teaspoons chili powder
1-1/2 teaspoons pepper
1/4 teaspoon ground turmeric
Pinch ground red pepper

SAUCE:
2 cups ketchup
3 tablespoons brown sugar
2 tablespoons dried minced onion
2 tablespoons thawed orange juice concentrate

1 tablespoon Seasoning Mix
1/2 teaspoon Liquid Smoke, optional

Directions

Pat chicken pieces dry so seasoning coats well; set aside. Combine seasoning mix ingredients; sprinkle generously over both sides of the chicken. Set aside 1 tablespoon mix for sauce and store leftovers in a covered container.

Grill chicken, skin side down, uncovered, over medium heat for 20 minutes. Turn; grill 20 to 30 minutes more or until chicken is tender and no longer pink.

Meanwhile, combine all sauce ingredients in a small bowl. During the last 10 minutes of grilling, brush chicken often with sauce.

Yield: 12 servings.

Nutrition Facts: 1 serving (1 each) equals 152 calories, 5 g fat (1 g saturated fat), 29 mg cholesterol, 2,275 mg sodium, 18 g carbohydrate, 1 g fiber, 10 g protein.

Source:Taste of Home 2009



TROPICAL ISLAND CHICKEN

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

The marinade makes a savory statement in this all-time-favorite chicken recipe that I served at our son's pirate-theme birthday party. It smelled so good on the grill that guests could hardly wait to try a piece!

8 Servings
Prep: 10 min. + marinating
Grill: 45 min.

Ingredients

1/2 cup soy sauce
1/3 cup canola oil
1/4 cup water
2 tablespoons dried minced onion
2 tablespoons sesame seeds
1 tablespoon sugar
4 garlic cloves, minced
1 teaspoon ground ginger
3/4 teaspoon salt
1/8 teaspoon cayenne pepper
2 broiler/fryer chickens (3 to 4 pounds each), quartered

Directions

In a large resealable plastic bag, combine the first 10 ingredients. Remove 1/3 cup for basting; cover and refrigerate. Add chicken to bag; seal and turn to coat. Refrigerate for 8 hours or overnight.

Drain and discard marinade. Grill chicken, covered, over medium-hot heat for 45-60 minutes or until juices run clear, turning and basting often with reserved marinade.

Yield: 8 servings.



CHICKEN & STUFFING SKILLET

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

This delectable one-skillet dish uses cream of chicken soup to make a family-favorite dinner that's ready in just 30 minutes.

4 Servings
Prep: 5 min.
Cook: 25 min.

Ingredients

1 tablespoon butter
4 skinless, boneless chicken breast halves (about 1 pound)
1 box (6 ounces) Pepperidge Farm® One Step Stuffing Chicken Mix
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/2 cup milk
1/2 cup shredded cheddar cheese

Directions

Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook for 15 minutes or until it's well browned on both sides and cooked through. Remove the chicken from the skillet.

Prepare the stuffing in the skillet according to the package directions except let stand for 2 minutes.

Place the chicken on the stuffing. Stir the soup and milk in a small bowl. Pour the soup mixture over the chicken. Top with the cheese. Cover and cook until the cheese is melted.

Yield: 4 servings.
 
Serving Suggestion: Serve with a vegetable combination. For dessert serve Pepperidge Farm® cookies and ice cream.

Substitute Campbell's® Condensed Cream of Celery or Cream of Mushroom Nutrition Facts:Nutrition Information Using Campbell's® Condensed Cream of Chicken Soup: Calories 528, Total Fat 24g, Saturated Fat 11g, Cholesterol 112mg, Sodium 1354mg, Total Carbohydrate 37g, Dietary Fiber 4g, Protein 35g, Vitamin A 12%DV, Vitamin C 0%DV, Calcium 18%DV, Iron 15%DV

Using Campbell's® Condensed 98% Fat Free Cream of Chicken Soup: Calories 497, Total Fat 20g, Saturated Fat 10g, Cholesterol 112mg, Sodium 1183mg, Total Carbohydrate 37g, Dietary Fiber 3g, Protein 35g, Vitamin A 13%DV, Vitamin C 0%DV, Calcium 18%DV, Iron 15%DV

Source:Taste of Home 2009



APRICOT-PISTACHIO CHICKEN SALAD SANDWICHES

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

Ordered an entrée similar to this at the local museum café and liked it so much I decided to make something similar. At the museum it was served as a filling for a sandwich made with lettuce, tomato and thinly sliced red onion. I tend to serve it as a salad during the summer. It’s really good on a hot day.

2 Servings
Prep/Total Time: 20 min.

Ingredients

1-1/2 cups shredded rotisserie chicken
1/3 cup chopped dried apricots
2 tablespoons mayonnaise
2 tablespoons sour cream
4 teaspoons coarsely chopped pistachios
1 teaspoon prepared horseradish
1 teaspoon stone-ground mustard
1 teaspoon honey
Dash salt
Dash white pepper
Dash hot pepper sauce
4 slices sourdough bread
2 Bibb lettuce leaves
2 slices tomato
2 slices sweet onion

Directions

In a small bowl, combine the first 11 ingredients. Spread over two slices of bread; top with lettuce, tomato, onion and remaining bread.

Yield: 2 servings.
 
Nutrition Facts: 1 sandwich equals 677 calories, 30 g fat (7 g saturated fat), 102 mg cholesterol, 1,254 mg sodium, 59 g carbohydrate, 5 g fiber, 42 g protein.

Source: Taste of Home



ALMOND BACON CHICKEN

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

We enjoyed this flavorful dish at a friend's house years ago, and I had to have the recipe," writes Ruth Peterson of Jenison, Michigan. "She assembled it so quickly, and it cooked in no time."

4 Servings
Prep/Total Time: 30 min.

Ingredients

4 bacon strips
4 boneless skinless chicken breast halves (4 ounces each)
1/4 teaspoon pepper
1 can (10-3/4 ounces) condensed cream of onion soup, undiluted
1/4 cup chicken broth
1/4 cup sliced almonds, toasted

Directions

In a microwave, cook bacon on paper towels on high for 1 to 2-1/2 minutes or until partially cooked.
 
Wrap a bacon strip around each chicken breast. Sprinkle with pepper. Arrange in an 8-in. square microwave-safe dish. Cover and microwave on high for 5-1/2 minutes; drain.

In a large bowl, combine soup and broth; cover and microwave for 1-1/2 minutes. Spoon around chicken. Cook, uncovered, 3-6 minutes longer or until juices run clear. Let stand for 5 minutes before serving. Sprinkle with almonds.

Yield: 4 servings.

Nutrition Facts: 1 serving (1 each) equals 259 calories, 20 g fat (6 g saturated fat), 40 mg cholesterol, 816 mg sodium, 9 g carbohydrate, 1 g fiber, 11 g protein.

Source:Taste of Home 2009



GREEK CHICKEN WINGS

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

Your guests will be delighted to munch on these herbed chicken wings from Lorraine Caland of Thunder Bay Ontario. Just be sure to make plenty of cucumber dipping sauce.

17 Servings
Prep: 15 min. + marinating
Bake: 35 min.

Ingredients

3 tablespoons lemon juice
2 tablespoons Crisco® Extra Virgin Olive Oil or Canola Oil
2 tablespoons honey
1 teaspoon dried oregano
1 garlic clove, minced
1/4 teaspoon salt
4 pounds frozen chicken wingettes, thawed

CUCUMBER SAUCE:
1/2 cup plain yogurt
1/2 cup chopped peeled cucumber
1/2 cup crumbled feta cheese
2 tablespoons snipped fresh dill or 2 teaspoons dill weed
1 garlic clove, peeled
Dash salt

Directions

In a large resealable plastic bag, combine the lemon juice, oil, honey, oregano, garlic and salt. Add chicken wings; seal bag and toss to coat. Refrigerate overnight.

In a blender, combine the sauce ingredients; cover and process until smooth. Transfer to a small bowl; cover and refrigerate until serving.

Drain and discard marinade. Place wings on a rack in a greased 15-in * x 10-in. x 1-in. baking pan. Bake, uncovered, at 400° for 35-40 minutes or until juices run clear, turning once. Serve with cucumber sauce.

Yield: about 3 dozen (1 cup sauce).

Source:Taste of Home 2009



OVEN-FRIED BUTTERMILK CHICKEN

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

For a picnic, this crispy corn-flake-coated chicken needs no utensils to be enjoyed. Marinating it overnight in rich buttermilk and a heaping dose of hot sauce makes for moist, flavorful, tender chicken with a kick of spice.

What to buy: Kellogg’s Corn Flake Crumbs are the perfect size for coating chicken. If you can’t find them, you can use 5 cups of corn flakes cereal and process it in the food processor until finely ground or place it in a plastic bag and crush the flakes with a rolling pin.

Game plan: If you cook the chicken just before leaving on your picnic, transport it warm, uncovered, in a basket lined with paper towels and foil. If you make it a day ahead, let it cool, then refrigerate it overnight. Pack the cold chicken in a covered plastic container lined with parchment paper. The chicken needs to marinate overnight, so start this recipe a day in advance.

INGREDIENTS
2 cups well-shaken buttermilk
4 large garlic cloves, peeled and lightly crushed
3 tablespoons hot sauce, such as Tabasco
1 tablespoon kosher salt
2 teaspoons finely ground black pepper
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
4 skinless chicken thighs
4 skinless chicken drumsticks
1 1/4 cups Kellogg’s Corn Flake Crumbs
4 tablespoons unsalted butter (1/2 stick), melted

INSTRUCTIONS
Combine buttermilk, garlic, hot sauce, salt, pepper, paprika, and cayenne in a large bowl and stir until evenly combined. Rinse chicken and pat dry with paper towels, then transfer to a 13-by-9-inch baking dish. Pour buttermilk mixture over chicken, cover, and refrigerate 12 hours, turning once.

Heat the oven to 400°F and arrange a rack in the middle. Place a metal cooling rack inside a baking sheet and set aside.

Place Corn Flake Crumbs in a shallow dish and season with salt and freshly ground black pepper. Remove chicken from buttermilk mixture, letting excess drip off, and place in Corn Flake Crumbs, turning to coat completely and pressing crumbs onto chicken. Transfer to the rack-lined baking sheet and repeat with remaining chicken. Drizzle melted butter over chicken pieces.

Bake until golden and crispy and internal temperature is 160°F, about 35 minutes.

Beverage pairing: Agrapart & Fils Blanc de Blanc Grand Cru, France. Champagne is a great match for fried chicken, oven or otherwise, for three reasons. One, the bubbles just seem to go wonderfully with the texture of the batter. Two, the lemony flavor complements the chicken. And three, there’s the pleasure of the high-low: Champagne for chicken, not caviar.


ROSEMARY CHICKEN AND VEGETABLES

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

Prep: 10 mins
Ready in: 40 mins

Ingredients

8 small chicken drumsticks (about 1 3/4 lb)
4 large red potatoes, each cut in 8 wedges, wedges halved
2 large peppers, cut in 3/4-in. wedges
1 large red onion, cut in 1/2-in.-thick slices
2 Tbsp olive oil
3 Tbsp chopped fresh rosemary
2 Tbs chopped garlic
1/2 tsp each salt and pepper
1/4 cup pitted Kalamata olives, cut in half
Serve with: balsamic vinegar

Heat oven to 500°F. Position racks to divide oven in thirds. You'll need 2 rimmed baking sheets lined with nonstick foil.

Distribute drumsticks, potatoes, peppers and onion evenly between pans. Drizzle with oil; sprinkle with rosemary, garlic, salt and pepper. Toss to turn and coat.

Roast pans 15 minutes; remove from oven. Gently toss mixtures on pans, return to oven and roast 15 minutes longer, or until chicken is cooked through and vegetables are tender.

Arrange on serving platter; sprinkle with olives. Serve drizzled with vinegar. (To reduce fat and cholesterol, remove skin from chicken before eating.)

Nutritional Information per Serving:
Calories 372  Fat 14g  Saturated fat 3g  Cholesterol 76mg Sodium 506mg  Carbohydrate 35g  Fiber 5g

Source: Woman's Day



KUMQUAT GARLIC CHICKEN

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

Gluten free.
 
INGREDIENTS
1 whole chicken
1 tablespoon olive oil
1 tablespoon Celtic sea salt
1 head garlic
½ cup orange juice
½ cup water
2 tablespoons agave nectar
1 tablespoon arrowroot powder
8 ounces kumquats

INSTRUCTIONS
Rinse the chicken and pat dry.

Place the chicken breast side up in a pyrex baking dish, then rub with oil and sprinkle with salt.

Stuff the head of garlic into the cavity of the chicken along with a couple of kumquats.

In a large bowl, combine the orange juice, water, agave and arrowroot. Pour the orange juice mixture into the baking dish around the chicken.

Place the kumquats in the dish.

Bake at 425° for 20 minutes. Lower heat to 375° and continue to roast the chicken until it is cooked through, about 40 minutes

Remove from oven and serve.


GRILLED CHICKEN WITH ORANGE, HONEY AND CHIPOTLE GLAZE
Pollo a la parrilla con salsa de naranja

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

Honey and citrus fruits go well together, and here they are combined with chipotle chiles, garlic and spices for a flavorful take on grilled chicken. This dish may also be baked in the oven.

Ingredients

For the chicken and marinade:

2 ½ - 3 pounds chicken pieces
1 cup fresh orange juice
¼ cup each chopped cilantro and chopped parsley
½ tablespoon powdered ginger
½ tablespoon dried thyme leaves
2 tablespoons finely grated orange peel
2 cloves garlic, pressed through a garlic press
2 tablespoons olive oil
2 tablespoons pineapple vinegar (or substitute apple vinegar)
1 teaspoon salt or to taste

For the glaze:

2 cups orange juice
6 tablespoons honey
2 tablespoons finely grated orange peel
2 chipotle chiles in adobo, seeded if desired

Place the chicken pieces in a non-reactive container, such as a Pyrex baking dish. In a bowl, whisk together all marinade ingredients to combine thoroughly. Pour marinade over chicken, cover and marinate overnight.

To make glaze: Boil orange juice and honey until reduced to 1 cup. Add the grated orange peel and chipotles and mix thoroughly. Taste and add a bit more of the adobo sauce if desired. Set aside.

Remove the chicken from the marinade, discard excess marinade, and grill chicken on an outdoor or indoor grill, turning frequently, until cooked through. Brush chicken with glaze and cook for 2 minutes longer on each side. Serve any remaining glaze in a separate bowl.

Serves 6.

Source article: Honey: A sweet Maya legacy.


BARBECUE MARINADE FOR CHICKEN

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

1/2 c. dry vermouth
1/2 c. fresh orange juice
1/2 c. fresh lemon juice
1/2 c. fresh lime juice
3 cloves garlic, minced
1/4 c. yellow onion, minced
1/2 c. fresh parsley, minced

Mix all ingredients in a jar with a tight fitting lid. Shake well and marinate chicken or turkey for several hours or overnight. Keeps 2 weeks in the refrigerator. Makes 2 cups.

Source: Nancy's Kitchen



SIMPLE, CLASSIC CHICKEN POTPIE

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

Shredded rotisserie chicken and sherry lend this classic potpie a rich, comforting flavor.

Ingredients:
6 cups roasted, shredded rotisserie chicken
1 (15 ounce) package refrigerated pie crusts
2 tablespoons vegetable oil
2 medium onions, chopped
3 small stalks celery, cut crosswise 1/4 -inch thick
2 cups chicken broth

1 (12 fluid ounce) can evaporated milk
1/3 cup butter
9 tablespoons all-purpose flour
3/4 teaspoon dried thyme
1/4 cup dry sherry or white wine
Salt and ground pepper
1/4 cup chopped fresh parsley
1 (16 ounce) package frozen peas and carrots, not thawed

Directions:
1. Adjust oven rack to low-center position; heat oven to 400 degrees. If using whole rotisserie chickens, separate meat from skin and bones, and tear into bite-size pieces. Discard skin and bones. Then remove pie dough from its box and follow directions for bringing to room temperature.

2. Heat oil in Dutch oven over medium-high heat. Add onions and celery; saute until just tender, about 5 minutes. Transfer to a large bowl along with the chicken; set aside.

3. Meanwhile, microwave chicken broth and milk in a microwave-safe bowl until steamy, 3 to 4 minutes. Heat butter over medium heat in the empty pan. When foaming subsides, whisk in flour and thyme; cook until golden, about 1 minute. Whisk in hot milk mixture. Bring to simmer, then continue to simmer until sauce fully thickens, about1 minute. Turn off heat, stir in sherry or wine, and season to taste with salt and pepper.

4. Stir chicken mixture, parsley and the peas and carrots into the sauce. Divide mixture between two 9-inch deep-dish pie plates. Top each with pie dough, and flute crust by pinching with your fingers. Set on a baking sheet and bake until pastry is golden brown and filling is bubbly, 30 to 35 minutes. (Optional: Wrap second potpie in freezer wrap and freeze for a later meal. Remove wrapping, place potpie on a baking sheet and bake at 400 degrees until golden and bubbly, about 1 hour.)

Source: Allrecipes.com


OVEN FRIED CHICKEN AND BANANAS

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

2 chickens, about 3 pounds each, cut up
salt and pepper to taste
1 cup cream of coconut
2 tablespoons lemon juice
6 medium bananas
2 1/2 cup corn flake crumbs
3/4 cup melted margarine

Sprinkle chicken pieces on all sides with salt and pepper. In a bowl, mix cream of coconut and lemon juice. Peel bananas, cut each into halves crosswise. Brush chicken and bananas thickly with coconut mixture and roll in crumbs. Brush baking pan with some butter. Place chicken pieces in a single layer into pan and drizzle with half of the butter. Bake in 350F oven for 45 minutes. Add bananas and drizzle with remaining butter. Bake for another 15 minutes.

Serves 6.

Source: Nancy's Kitchen


CHICKEN SOUP WITH MINT
Caldo de Pollo con Hierbabuena

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

While hierbabuena is primarily used for tea, it is perfectly delicious in chicken soup. The first time I tried it this way I was very skeptical indeed. A friend who grew up here in Puebla ran out to my kitchen garden, plucked a sprig, and popped it into the caldo de pollo we were preparing before I could open my mouth to ask what he was doing. I was informed that his mother (one of the best cooks I know) always put hierbabuena in her caldo. My skepticism was cured when I tasted the final result, and now I always add a little spearmint to chicken soup.

Ingredients:

1 whole chicken (about 3 1/2 lbs.) cut in pieces
1/2 large onion, stuck with two cloves
4 large garlic cloves (or to taste) peeled and cut in half
1 bay leaf
6-8 black peppercorns
2 celery ribs, with leaves
1 small bunch hierbabuena (spearmint)
2 carrots, cut in 1inch-long chunks
2 ears of corn, cut into 4 pieces each
2 chayotes, peeled and cut into 1inch-long chunks (you can use zucchini instead)
salt to taste

Preparation:

Put the chicken in a large stockpot with the onion, garlic, bay leaf, peppercorns, celery ribs, carrots, half of the hierbabuena, salt, and water to cover.

Bring this to a boil, then lower the heat and simmer for an hour to an hour and a half, or until the chicken is tender. Remember to always remove the breast pieces first, or they will become rubbery. I always have the breast cut in four, a much more manageable size in a bowl of soup.

Remove the soup from the heat and strain it, saving the pieces of chicken and carrot and discarding the other seasoning ingredients.

Return the strained broth to the heat, bring to a boil and add the corn and chayote.

When the vegetables are tender, return the chicken and carrot pieces to the pot and simmer five minutes longer.

Serve the soup in deep bowls, with a piece of chicken, some of the vegetables, and a sprig of hierbabuena as a garnish in each.

This recipe serves 6-8 as a main course accompanied by salad and warm bolillos or French bread.



CHICKEN SCALLOPINE

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

Prep Time: 15 Minutes
Cook Time: 15 Minutes
Difficulty: Easy
Servings: 6

Ingredients

1 pound Linguine
6 whole Boneless, Skinless, Trimmed Chicken Breasts
Salt And Pepper, to taste
Flour
2 Tablespoons Olive Oil
4 Tablespoons Butter
12 ounces, weight White Mushrooms, Sliced Thin
1 cup Dry White Wine
Chicken Broth (optional)
1 whole Lemon
½ cups Heavy Cream (can Use Half-and-Half)
1 teaspoon (heaping) Capers
Chopped Fresh Italian Parsley
Parmesan Cheese, For Topping

Preparation Instructions

Cook pasta according to package directions.

Flatten chicken breasts to uniform thickness. Salt and pepper both sides, then dredge in flour. Heat butter and olive oil in a large skillet over medium heat. Fry chicken breasts until golden brown. Remove to a plate and set aside.

Throw mushrooms into the pan and stir. Immediately pour in wine and chicken broth (optional), and then squeeze juice of 1/2 to 1 lemon. Stir to deglaze the pan, and then cook vigorously for 1 minute, until sauce reduces.

Pour in cream and stir, then add capers and parsley and stir. Turn off heat. Stir and add salt and pepper to taste. Don’t under salt!

Place pasta and chicken on a platter and top with every last drop of sauce. Generously sprinkle Parmesan Cheese over the top.

Source: The Pioneer Woman Cooks - Ree Drummond


ONE-PAN CHICKEN AND POTATO BAKE

~Shared by Mary H., Montreal, Canada

4 bone-in chicken pieces (1 1/2 pounds)
4 large potatoes, cut into wedges
1/4 cup Kraft Zesty Italian Dressing
1/4 cup Kraft 100% Grated Parmesan Cheese

Preheat oven to 400 degrees F.  Place chicken and potatoes in a 13" x 9" x 2" baking dish.  Pour dressing over chicken and potatoes; sprinkle with cheese.  Bake one hour or until chicken is cooked through.  Serve with a tossed green salad and your favorite dressing.

Source: Kraft Canada Kitchens


SUNSHINE CHICKEN

~Shared by Mary H., Montreal, Canada

1/4 cup prepared mustard
1/4 cup pineapple juice
1 tablespoon brown sugar
8 slices lean bacon
2 whole chicken breasts, split, boned, skinned and sliced in half crosswise, making 8 pieces in all

In small mixing bowl, combine mustard, pineapple juice and brown sugar.  Mix until sugar is dissolved.  Wrap each chicken piece with bacon, fastening with wooden picks.  Brush mustard sauce over chicken and bacon.  Grill over hot coals for about 10 minutes, turning frequently and brushing with additional mustard sauce.  Remove wooden picks.  To serve, spoon remaining sauce over chicken.

Makes 4 servings.


CHICKEN WITH LIME

~Shared by Mary H., Montreal, Canada

1 broiler-fryer chicken, cut in parts
1 teaspoon salt
1/4 teaspoon black pepper
1/4 cup corn oil
1 tablespoon minced onion
1 clove garlic, minced
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander seed
1/4 teaspoon crushed red pepper
1/4 teaspoon turmeric
2 tablespoons soy sauce
2 limes, quartered

Sprinkle chicken with salt and black pepper.  Heat corn oil in a large frying pan over medium heat.  Add chicken and brown on all sides.  Push chicken to side of pan.  Add onion and garlic; sauté until golden.  Add cumin, coriander, red pepper and turmeric.  Stir to distribute.  Add soy sauce.  Reduce heat and cook slowly, covered, stirring frequently, for about 20 minutes or until fork can be inserted in chicken with ease.  Serve over rice.  Squeeze 1 lime on chicken before serving.  Section remaining lime to squeeze on chicken while eating.

Makes 4 servings.


CHICKEN  LASAGNA ROLLS

~Shared by Carol, Tupper Lake, NY
 
Makes 6 servings
Prep Time 1 hr 5 mins
 
1 small onion, finely chopped
3 tbs butter
3 tbs flour
1 14-1/2 oz container chicken broth
1 cup milk
1 1/2 c. shredded Monterey Jack cheese
3 c. diced cooked chicken
2 pkgs (10-oz) frozen chopped broccoli, thawed and drained
2 eggs beaten
3/4 c. dry bread crumbs
1 6-5-oz jar pimientos, drained and diced
1 /4 c. minced fresh parsley
1/2 tsp salt
12 lasagna noodles, cooked and drained
 
In a saucepan, saute onion in butter until tender.  Stir in flour until blended.  Gradually add broth and milk.  Bring to a boil; cook and stir for 2 minutes.  Remove from the heat; stir in cheese.  Pour 1/3 cup into two greased 8-in square baking dishes; set aside.  In a bowl, combine 1 cup cheese sauce, chicken, broccoli, eggs, bread crumbs, pimientos, parsley and salt, if desired.  Spread about 1/2 cup over each noodle.  Roll up jelly-roll style,  beginning with a short side; secure ends with toothpicks.  Place six roll-ups curly end down, in each baking dish.  Top with remaining cheese sauce.

Cover and freeze one casserole for up to 3 months.  Cover and bake the second casserole at 350° for 40 mins.  Uncover; bake 5 mins longer.  Discard toothpicks before serving.  
 
Source:  Taste of Home Magazine


SKILLET HUNGARIAN CHICKEN

~Shared by Larry Holmes, Toronto, Canada

2 boiler-fryers, cut up (about 3 pounds)
2 tablespoons butter
1 cup frozen chopped onion
1 tablespoon paprika
1 tablespoon all-purpose flour
2 teaspoon salt
½ teaspoon pepper
1 can (8 ounces) tomatoes
1 package (1 pound) noodles
1 container(8 ounces) sour cream

Brown chicken pieces in butter in a large skillet;  remove and reserve.

Sauté onion in pan drippings until soft.  Stir in paprika and flour; cook, stirring constantly, 1 minute.  Stir in salt, pepper and tomatoes (breaking up with a spoon).

Add chicken and giblets (except livers), turning to coat pieces well; cover skillet.  Simmer 20 minutes.  Turn chicken pieces; add livers;  simmer 15 minutes longer, or until chicken is tender.

Meanwhile, cook noodles, following package directions;  drain; spoon onto hot serving platter.  Remove chicken from skillet with slotted spoon.  Keep warm while finishing sauce.

Spoon sour cream into a medium size bowl.  Bring sauce in skillet to boiling;  stir slowly into sour cream, blending well.  Spoon over chicken and noodles before serving. 

Makes 8 serving.
 

CORNISH HENS IN CASSEROLE

~Shared by Larry Holmes, Toronto, Canada

2 frozen Rock Cornish hens, thawed and split in halves
2 tablespoons vegetable oil
1 package (2 ½ ounces) seasoned coating for chicken.
1/2 pound sweet Italian sausage, diced
3 tart apples, peeled, cored and sliced
1 green pepper, halved, seeded and diced
1 large onion, chopped (1 cup)
1 can (1 pound, 4 ounces) white kidney beans (cannellini)
Few drops bottled red-pepper seasoning
1 teaspoon Worcestershire sauce

Brush hen halves with oil and roll in coating mix.  Placae in a 10-cuo shallow, microwave-safe casserole;  cover with wax paper.

Cook in microwave oven 6 minutes on HIGH, turning halves over after 3 minutes.  Remove hens from dish and keep warm.

Add sausage, apples, pepper and onion to casserole;  cook in microwave oven on HIGH for 3 minutes,.  Stir in beans and seasoning.  Place hens on top of bean mixture, cover with wax paper.

Cook for 12 to 14 minutes on HIGH, turning twice, or until hens are fork tender.

Makes 4 servings.
 

POLYNESIAN CHICKEN WINGS

~Shared by Larry Holmes, Toronto, Canada

12 chicken wings (2 pounds)
¼ cup all purpose flour
1 teaspoon salt
¼ teaspoon pepper
¼ cup peanut oil
1 cup sliced green onions
12 baby carrots, pared
1  can (20 ounces) pineapple chunks
2 tablespoons ;lemon or lime juice
1 package (6 ounces) Chinese peapods, thawed (optional)
1 large red pepper, halved, seeded and cut into strips
1 cup sliced celery
1 cup sliced mushrooms
Sweet and Sour Sauce (recipe follows)
Shredded Chinese cabbage

Fold chicken tips up and under thickest joint.  Shake in a plastic bag with flour, salt and pepper to coat wings evenly.  Brown wings in oil in a large skillet;  remove and reserve.  Stir-fry green onion slices and baby carrots in skillet until glistening; return chicken wings to skillet;  add ¼ cup pineapple liquid from canned cubes and lime or lemon juice to skillet;  cover and simmer 15 minutes.

Add peapods, red pepper, celery, mushrooms and pineapple chunks; toss to mix well; cover;  simmer 5 minutes longer or until chicken wings are tender and vegetables are crisply tender. Pour Sweet and Sour Sauce over and toss to blend well;  spoon over shredded Chinese cabbage  and sprinkle with chopped parsley.  Or, sprinkle handful crunchy Chinese fried noodles over the top.

SWEET AND SOUR SAUCE:
1/3 cup firmly packed brown sugar
3 tablespoons cornstarch
1 cup pineapple juice
3 tablespoons cider vinegar
3 tablespoons soy sauce

Combine brown sugar, cornstarch, pineapple juice, vinegar and soy sauce in a small saucepan.  Cook, stirring constantly until sauce thickens and bubbles, 1 minute.
 

PATE' MAISON

~Shared by Larry Holmes, Toronto, Canada
 
¼ cup butter
1 pound chicken livers
½ cup onion, chopped
1 teaspoon salt
¼ teaspoon dry mustard
¼ teaspoon ground thyme
¼ teaspoon ground pepper
1/8 teaspoon ground mace
¼ cup light cream

Heat butter in a large skillet.  Add chicken livers and onion; cook over medium heat, stirring  frequently, for 5 to 8 minutes or until livers are done and onions tender.  Force livers with onion through strainer or food mill.  Blend in salt, mustard, thyme, pepper, mace and cream.  Turn into serving container mold.  Serve with sliced French bread.
 

GEORGIA CHICKEN WITH PEACH SAUCE

~Shared by Larry Holmes, Toronto, Canada

4 skinless bone-in chicken breast (or 8 thighs)
1/2 cup flour seasoned with salt and pepper to taste (reserve 2 tablespoons for sauce)
2 tablespoons olive oil

Peach Sauce:
1 can (28 ounces) sliced cling peaches (drain, reserving juice)
1 cup orange juice
3 tablespoon brown sugar
2 tablespoon vinegar
1 teaspoon basil leaves
OR  2 teaspoon chopped fresh basil
1 teaspoon fresh ginger, minced
1 teaspoon nutmeg
1 -2 cloves garlic, minced

Dredge chicken pieces in seasoned flour, shake off excess and lay on wire rack to dry, about 10 minutes.  Het oil in deep sided sauté pan, until it is quite hot. Cook chicken, turning to brown evenly, about 3 - 5 minutes.  Remove chicken to paper towel to drain.

There should be 1 tablespoon of oil in pan, if not, add a little more. Reduce heat to medium and whisk reserve flour mixture into oil until smooth,;  gradually whisk reserved peach and orange juices until smooth.  Stir in remaining ingredients, bring to a boil, cook 3 minutes.

Add chicken to pan, cover and continue to cook until chicken is no longer pink in center, about 25 minutes.  Add peach slices and heat through.  Serve with rice mixed with parsley and Parmesan cheese.

Serves four.


CREAMED CHICKEN OVER BISCUITS

~Shared by Leasa, IA
 
This is just something I threw together with some leftover rotisserie chicken I needed to use.
 
2 C cooked chicken, cut in bite size pieces
1 can Cream of Chicken soup with herbs
1 can Cream of Mushroom soup
1 - 16 oz bag frozen mixed veggies, thawed
1 soup can milk
1/2 soup can white wine (heh heh)
2 pinches thyme
 
Place all ingredients in a large saucepan, mixing well.  Heat slowly until veggies are cooked, about 10-15 mins.  Bake your favorite biscuits (I used Schwan's Southern style).  Ladle hot chicken/gravy over split biscuits.  Garnish with parsley.
 
Next time I think I'll add some onion and a touch of garlic.
 
 
OVEN FRIED CHICKEN

~Shared by Leasa, IA
 
This is my all time favorite for "fried" chicken.  I've had this recipe for over 20 yrs..yikes!  I got it off the side of the Bisquick box.
 
1 T margarine or butter
2/3 C Bisquick (we use the heart heathy)
1 1/2 t paprika
1 1/4 t salt
1/4 t pepper
1 chicken cut up in pieces
 
Heat oven to 425°  Melt margarine/butter in 13 x 9 pan.  Mix baking mix, paprika, salt and pepper in baggie.  Shake chicken pieces until coated.  Place chicken pieces, skin side down, in baking dish.  Bake uncovered 35 mins.  Turn and bake until done, about another 15 mins.

6 servings.
 
Note***  I omit the salt, pepper, paprika and use Nature's Season.  This is great cold for a picnic with potato salad.


EASY CHICKEN SPAGHETTI

~Shared by Larry J., Spring Hill, TN

Put dinner on the table in no time.

Ingredients:

1 (4 pound) hen (approximately 4 cups cubed chicken)
4 Tablespoons butter
1/2 cup chopped celery
1/2 green pepper, chopped
1 onion, chopped
1 (4 ounce) can Mushrooms sliced and drained
2 (10-3/4 ounce) cans cream of mushroom soup
1 cup milk
1/2 pound yellow cheese, grated
7 ounces vermicelli, cooked
Salt to taste
Pepper to taste
Tabasco to taste

To Prepare:

Boil hen in seasoned water until done.  Cut into bite-sized pieces.  Saute onion, celery and green pepper in butter.  Mix soup with milk and add to sauteed ingredients.  Add mushrooms.  Add cheese and stir until melted.  Add chicken, vermicelli, salt, pepper and Tabasco.  Pour into a buttered 2 quart casserole and bake, uncovered, for 35 minutes at 350 degrees.

Servings:  6 - 8

Source: "Traditions...A Taste of the Good Life" by The Junior League of Little Rock


CHICKEN KISSES

~Shared by Larry J., Spring Hill, TN

Ingredients:

4 breasts of chicken, boned
4 ounces cream cheese
2 Tablespoons milk
4 green onions, sliced
1/2 teaspoon lemon pepper
4 ounces sliced almonds, blanched
1 can refrigerated crescent roll dough
4 Tablespoons butter, melted
4 Tablespoons bread crumbs

To Prepare:

1.  Preheat oven to 350 degrees.  Poach chicken breasts in water until just tender.  Cool and cut into small cubes.

2.  Beat together cream cheese, milk, green onions and lemon pepper.  Add chicken cubes and almonds.

3.  Separate crescent rolls into 4 sections.  Press 2 triangles together to form 4 squares.

4.  Put 1/4 chicken mixture in the center of each square. Pick up the 4 corners and twist at the top to seal. Dip into melted butter, then bread crumbs.

5.  Place on cookie sheet and bake for 15-20 minutes.

Note: May be made several hours ahead, covered tightly with plastic wrap and refrigerated.

Serves: 4

Source: California Sizzles by Junior League of Pasadena


BALSAMIC AND GARLIC CHICKEN BREASTS

~Shared by Luanne, FL

6 to 8 boneless chicken breast halves
salt and pepper -- to taste
2 tablespoons flour
2 tablespoons olive oil
12 ounces mushroom -- sliced
4 to 6 cloves garlic -- crushed
1/2 cup balsamic vinegar
1/2 cup chicken broth
1 bay leaf
1/4 teaspoon thyme
1 tablespoon flour
1 tablespoon butter

Rinse chicken and pat dry. Dredge in mixture of salt, pepper and 2 tablespoons of flour. Brown chicken on 1 side in oil in skillet for 2 to 3 minutes. Turn chicken. Add mushrooms and garlic. Cook for 3 to 5 minutes or until chicken is brown. Stir in vinegar, broth, bay leaf and thyme. Cook, covered, over medium heat for 10 minutes or until chicken is tender. Remove chicken to serving platter, keep warm. Stir in 1 tablespoon flour and butter. Cook for 7 minutes, stirring constantly. Discard bay leaf. Pour over chicken. Serve with wild rice.


DRUNKEN CHICKEN

~Shared by Linda H., Rosharon, TX

SERVINGS  4

1 (2 to 3 pound) whole chicken
1 (12 fluid ounce) can beer
5 Tbsp. poultry seasoning
4 dashes liquid smoke flavoring(optional)
4 bay leaves
1 long metal skewer (Do NOT need with special holder)

Rinse and dry the chicken. Remove excess fat and leave skin on. Lift skin from breast and thigh areas, slide bay leaves under skin. Coat chicken with poultry seasoning.

Drink half the can of beer, pour liquid smoke into remaining beer. Raise tab on beer can until it is in the straight up position.

Insert beer can into chicken from the bottom until even with bottom of chicken. Insert skewer through the wing, ribs, tab on beer can, and out the opposite side. (this keeps the can from falling out the chicken).

Prepare grill: light the coals, and when they are ready, spread coals to form a ring around the outside edge of the grill.

Place chicken in center standing up on can to cook. Cover and cook for two hours.

Remove carefully from grill so as not to spill the contents of the can. Remove skewer and beer can, let chicken sit for fifteen minutes before cutting.

 
ENCRUSTED WALNUT CHICKEN

~Shared by Linda H., Rosharon, TX

4 8 oz. chicken breast (pounded thin, 3/4 inch)
2 C. walnuts
1/2 C. mayonnaise
1/2 C. horseradish mustard
kosher salt and pepper to taste
cooking spray

Preheat oven to 400 degrees. Spray baking dish with cooking spray. Finely grate walnut, spread on plate, and set aside.

Mix mayonnaise and horseradish mustard together. Coat chicken with mixture and walnuts. Bake for 25 minutes, turning chicken halfway through.

Serving Size 4

Source: Recipe4Living.com


COCONUT CHICKEN

~Shared by Linda H., Rosharon, TX

1/4 cup butter
1 1/2 pounds boneless chicken breasts or tenders, cubed
1 package (10 ounces) frozen spinach
1/2 cup coconut milk
1 large clove garlic, minced
salt and pepper
slivered toasted almonds, optional

Heat onion in a large skillet and add chicken; stir fry until chicken is white and cooked through. Cook spinach with coconut milk; add to chicken. Season with salt and pepper and garnish coconut chicken with nuts.

Servings: 4


CHICKEN AND ISRAELI COUSCOUS WITH TOMATO AND LEMON

~Shared by Linda H., Rosharon, TX

1 Tbsp extra-virgin olive oil
1 cup Israeli couscous
4 boneless skinless chicken breasts
1/2 medium onion, thinly sliced
4 Roma or plum tomatoes (about 1 pound), cut lengthwise into 6 slices
3 garlic cloves, minced (1 Tbsp)
4 strips lemon peel (2 inches each)
Pinch of saffron
1/2 cup dry white wine, such as Sauvignon Blanc
1-1/2 cups homemade or store-bought low-sodium chicken stock
1/2 tsp coarse salt
1 cup frozen peas, thawed
1 lemon, cut into wedges, for serving

Heat oil in a large skillet over medium-high heat. Add couscous, and cook, stirring, for 1 minute. Transfer to a bowl, and return skillet to heat.

Cook chicken, smooth side down, until browned, 3 to 5 minutes. Flip, and cook for 2 minutes more. Transfer to a plate, reserving drippings in skillet.

Reduce heat to medium, add onion, and cook, stirring frequently, for 3 minutes. Stir in tomatoes, garlic, lemon peel, and saffron, and cook, stirring frequently, until tomatoes begin to break down, 2 to 3 minutes.

Return chicken to skillet. Add wine, and cook for 4 minutes. Add stock, salt, and couscous, and stir. Reduce heat to medium-low, cover, and cook, stirring occasionally, until couscous is tender and chicken is cooked through, 12 to 14 minutes. Stir in peas, and cook until heated through, about 1 minute. Serve immediately with lemon.

Source: Martha Stewart Living (January 2009)


MOROCCAN HERB ROASTED CHICKEN

~Shared by Linda H., Rosharon, TX

8 servings

4 chicken leg quarters or cut-up fryer
juice of 2 lemons
4 garlic cloves, chopped
1/2 tsp. salt
1 bag rosemary seasoned red potatoes
2 Tbsp light olive oil
1 container (8 oz.) whole mushrooms
1 medium sweet yellow onion, sliced
8 pimiento stuffed olives (optional)

1. Combine the chicken, lemon juice, chopped garlic, and salt in a large zipper bag. Marinate the chicken for 1 hour.

2. Heat oven to 375 degrees F. Line a baking sheet pan with foil and set aside.

3. Prepare the Rosemary Potatoes according to package directions and set aside. Heat a large skillet over medium heat for 3 minutes. Add the olive oil, mushrooms, and onion slices and stir fry for 5 minutes. Stir in the prepared red potatoes and toss to coat.

4. Drain the chicken and arrange in the prepared baking pan. Spoon the mushroom potato mixture over the chicken and roast on the center oven rack for 45 minutes or until the juice runs clear when a fork is inserted in the thickest part. Add the olives and serve immediately.

Source: My H-E-B Texas Life Magazine


CHICKENS BAKED IN POTATO SHELLS

~Shared by Linda H., Rosharon, TX

4 large baking potatoes
4 boneless chicken breast
8 slices of bacon
season salt
pepper
garlic salt
parsley
butter

Cut raw potatoes in half and scoop out centers. Sprinkle potatoes and chicken with spices to taste. Roll up chicken to fit in to potato and wrap it in bacon. Put top of potato over chicken secure with a toothpick. Butter outside of potato and wrap tightly in foil. Bake 350 for 1 hr.


GREEK CHICKEN AND POTATOES

~Shared by Linda H., Rosharon, TX

This was a big hit with my family!

4 chicken breast halves, boneless – cut into 2 or 3 pieces each
2 lemons -- juiced, plus
1 lemon -- sliced and seeded
5 lbs potatoes -- peeled and cut into chunks
1/3 cup olive oil
1/2 cup water
20 garlic cloves -- peeled, leave whole
Oregano...loads of the stuff!  [at least 1 Tbsp. or more]
Salt and freshly ground black pepper – to taste

Put the potato pieces in a casserole dish large enough to hold them; mix the lemon juice and the olive oil together and pour over the potatoes. Sprinkle liberally with the oregano, toss in the garlic cloves and salt and pepper.

Place in a 350F oven for about 50 minutes until the potatoes are nearly done. Lay the chicken pieces over the potatoes; add more oregano over all the chicken; lay on the reserved lemon slices.  Return the dish to the oven and cook until the chicken is tender. Re-arrange the chicken, turn on broiler and brown for a few minutes.

The smell of the garlic and oregano will certainly tease the tastebuds!

 
MEDITERRANEAN CHICKEN STEW

~Shared by Linda H., Rosharon, TX

8 bone-in (with skin) pieces of chicken, or a whole chicken cut into pieces
3 Tbsp. olive oil
1 shallot, minced
1 clove garlic - peeled
1 stick cinnamon
2 bay leaves
8 fresh oregano leaves (or 1 tsp. dried oregano)
1 cup dry white wine
10 prunes - whole
1 ounce pine nuts - whole
1 cup chicken broth
Salt

Salt the chicken and set aside.

In a medium stew or casserole pan, heat the olive oil over medium high heat. Add the shallot and cook until it is nearly translucent. Add the garlic and cinnamon and cook into the garlic is just golden.

Add the chicken, oregano and bay leaves. Cook until the chicken is golden brown, approximately 5 minutes on each side.

Add the white wine  and allow it to reduce until it is almost gone.  Add the chicken  broth, prunes and pine nuts and reduce the heat to low. Cover the pan and allow it to simmer for approximately 30 minutes.

Serve over moderate portions of rice.


PEANUT CHICKEN BREASTS

~Shared by Linda H., Rosharon, TX

1/4 cup peanut butter
2 Tbsp chopped peanuts
2 Tbsp soy sauce
1 Tbsp minced onions
1 Tbsp minced parsley
1 clove garlic -- crushed
Several drops of red pepper sauce
1/8 tsp ground ginger
4 whole chicken breasts -- skinned & boned
2 Tbsp soy sauce
2 Tbsp honey
1 Tbsp melted butter
1 10 1/2 ounce can chicken broth
1 Tbsp cornstarch

Mix peanut butter, peanuts, 2 Tbsp soy sauce, onion, parsley, garlic, pepper sauce, and ginger.  Spread on inside of each chicken breast. Fold in half; close with small skewer or a toothpick.  Place in slow-cooking pot.  Mix remaining 2 Tbsp soy sauce with honey, butter, and broth; pour over chicken.  Cover and cook on low for 4 to 5 hours.  Remove chicken from pot.  Turn control to high.  Dissolve cornstarch in small amount of cold water; stir into sauce.  Cook on high for about 15 minutes.  Spoon sauce on chicken and serve.


GINGER CHICKEN I

~Shared by Linda H., Rosharon, TX

1/2 cup chicken broth
1/4 cup soy sauce
2 Tbsp. sugar
1/2 cup water
2 tsp. vegetable oil
1 Tbsp fresh ginger, grated
6 boneless chicken breasts

In a saucepan, heat chicken broth, soy sauce, sugar, and water until boiling. Reduce heat to low and simmer. Meanwhile, in a skillet heat oil and brown fresh ginger slightly, add chicken breasts and cook on both sides over low heat for about 5 minutes. Pour chicken broth mixture over chicken and simmer for another 5 minutes or until chicken is no longer pink in the center. Serve with hot rice or pasta.


GINGER MUSTARD CHICKEN BREASTS

~Shared by Linda H., Rosharon, TX

2 tsp. grainy mustard
2 tsp. Dijon-style mustard

2 tsp. minced fresh ginger

3/4 cup chicken broth
1 tsp. butter
2 Tbsp. flour
4 skinless, boneless chicken breasts
4 scallions -- minced
Salt and freshly ground pepper -- to taste

Dust chicken lightly with flour. Melt butter in nonstick fry pan and saute chicken over medium-high heat until brown on both sides, about 2-3 minutes per side. Remove chicken and keep warm.

Pour broth into skillet, increase heat and deglaze skillet by boiling and scraping 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.


PEPSI CHICKEN

~Shared by Linda H., Rosharon, TX

1 cut up chicken
1-16 ounces Pepsi
1 bottle your favorite bar-b-que sauce
salt and pepper to your taste

Salt and pepper chicken. Add bar-b-que sauce and cola.. enough that chicken is covered. cover and simmer on top of stove 45-60 minutes.


BALSAMIC CHICKEN WITH THYME

~Shared by Linda H., Rosharon, TX

1/4 cup flour
3/4 tsp each salt and pepper
4 boneless skinless chicken breast halves
2 Tbsp olive oil
1 large red onion, thinly sliced
1 cup chicken broth
2 Tbsp balsamic vinegar
2 tsp fresh thyme leaves

Mix flour and 1/2 tsp each salt and pepper on a plate. Add chicken, turn to coat. Shake off excess. Heat oil in a skillet. Add chicken and cook 10 min. or until browned and cooked through. Remove to a plate, cover to keep warm. Add onion to skillet and saute 2 min. until lightly browned. Add broth, vinegar, thyme and remaining salt and pepper. Bring to a boil and cook 7 min. or until onions are soft and sauce is syrupy. Spoon over chicken.

MAKES 4 SERVINGS.


CHICKEN WALNUT

~Shared by Linda H., Rosharon, TX

4 servings

1 1/2 lbs chickens, cut into 1 inch pieces
6 Tbsp. soy sauce
4 tsp. cornstarch
4 Tbsp. dry sherry
2 tsp. ginger (I use fresh but dry works in a pinch but fresh is better)
1 tsp. sugar
1 tsp. salt
1 tsp. crushed red pepper flakes
2 Tbsp. cooking oil (or more)
2 green peppers
8 green onions
1 cup walnut halves

In small bowl blend soy sauce into cornstarch; stir in dry sherry, ginger, sugar, salt, & red pepper Preheat wok (or large skillet) add cooking oil. Stir-fry green pepper & green onions in hot oil for 2 minutes or till crisp& tender.  Remove.

Stir-fry walnuts for 2 minutes (you may need to add more oil at this point). Remove. Add half the chicken to hot wok; stir-fry 2 minutes.  Remove.

Stir-fry remaining chicken 2 minutes.  Return all chicken to wok. Stir in soy mixture into chicken. Cook & stir till thickened and bubbly.  Stir in veggies. Cover and cook 1 minute more.  Serve with rice.

Source: Recipezaar


CHICKEN FLORENTINE

~Shared by Linda H., Rosharon, TX

Linda H's own recipe.

2 Tbsp Garlic-flavored olive oil
4 Lemon-Herb Frozen chicken breasts
1 small can stewed tomatoes
1 pkg. frozen chopped spinach
½ C. heavy cream (whipping cream)
Parmesan cheese
Salt and fresh ground pepper

Heat a non-stick skillet over med-high heat.  Add olive oil.  When hot add chicken breast and cook covered for 6 minutes.  Turn chicken breasts and add tomatoes and spinach.  Cook for 6 more minutes.  Remove chicken from pan.  Turn heat to low and add cream.  Simmer uncovered until reduced to a slightly thickened sauce.  Sprinkle and stir in Parmesan to thicken to desired consistency.  Return chicken to the pan and heat through.
 

CHICKEN LAZONE

~Shared by Linda H., Rosharon, TX

This recipe comes from the restaurant "Brennan's" located in New Orleans. No one has to know how simple and quick it is.

4 servings

1 tsp. salt
1 1/2 tsp. chili powder
1 1/2 tsp. onion powder
2 tsp. garlic powder
4 whole boneless skinless chicken breasts
1/4 cup butter, divided
1/2 cup heavy cream

Combine the seasonings and coat chicken breasts.  In large saute pan melt half of the butter and cook chicken over medium heat for about 7 to 8 minutes, turning once.

Pour the cream into the skillet and lower the heat.  Simmer for several minutes, stirring until the sauce thickens then add the remaining butter.

When butter is melted place chicken breasts on four plates and top with the sauce.

Source: Recipezaar


CHICKEN ROULADES
(Rotoli di Petti di Pollo con Spinaci)

~Shared by Linda H., Rosharon, TX

Servings: 4-6

2 Tbsp. extra virgin olive oil
4 ounces pancetta, chopped, divided
1 shallots, chopped
1 clove garlic, minced
1 package (10 ounces)fresh spinach, chopped
3 ounces Fontinella cheese, shredded
4 boneless, skinless chicken breast
1/2 fresh lemon
1 jar BARILLA Garden Vegetable Sauce
to taste salt
to taste freshly ground black pepper

PREHEAT oven to 350. Spray an 8x8 baking dish with cooking spray. Flatten each chicken breast to ½ inch thick. Set aside.  HEAT olive oil in a medium skillet. Sauté pancetta until golden brown. Add shallots and garlic. Cook for 2 minutes or until golden.

ADD spinach sauté until spinach wilts about 2 minutes. Season with salt and pepper; remove from heat. Add Fontinella cheese and mix well. SPREAD half of the sauce in prepared baking dish.

SEASON chicken breasts with salt, pepper, and a squeeze of lemon juice. Spread ¼ of the spinach mixture on each chicken breast. Gently roll chicken breast. Place each chicken breast in pan with the seam down. Cover chicken with remaining sauce and sprinkle with Parmigiano cheese.

Bake for 30-40 minutes.

Source: Barilla.com


CHICKEN BREASTS WITH TARRAGON CREAM SAUCE

~Shared by Linda H., Rosharon, TX

Tarragon is a favorite herb in French cooking. It has a delicate, licorice-like flavor that goes well with poultry. Roasted green beans or asparagus make a fine accompaniment.

4 boneless, skinless chicken breast halves (about 2 pounds)
1 Tbsp. butter
1 Tbsp. canola oil
1/2 cup heavy cream
1 Tbsp. Dijon mustard
2 tsp. chopped fresh tarragon or 3/4 tsp. dried
Salt
Pepper

Sprinkle chicken with salt and pepper. In a large skillet over medium heat, melt butter with oil.  Brown chicken breasts on both sides.  Reduce heat and cook, covered, 15 minutes, just until chicken is cooked through. Transfer chicken to a serving platter; tent with foil to keep warm.

Add cream to skillet; scraping up brown bits. Stir in mustard and tarragon. Cook over medium heat, stirring constantly, 5 minutes until sauce thickens slightly. Season to taste with salt and pepper. Pour sauce over chicken.

1.5 G Carbs

 
DIRTY BIRD BAKE

~Shared by Linda H., Rosharon, TX

8 chicken breasts
1/3 cup all-purpose flour
4 slices bacon
1/4 cup honey
2 Tbsp. mustard
1/2 tsp. salt
1/2 tsp. curry powder
Hot cooked rice or pasta

Rinse chicken; pat dry. Coat pieces with flour.

In skillet, cook bacon until crisp. Drain bacon on paper towels; crumble and set aside. Reserve bacon drippings. Add chicken; slowly brown on all sides about 10 minutes. Transfer to baking dish. Bake uncovered in 350 degree oven for 30 min. Combine honey, mustard, salt, curry powder. Drizzle over chicken. Bake uncovered for 15 minutes more. Top with crumbled bacon. Serve with hot cooked rice.


CHICKEN BREASTS WITH LEMON AND CAPERS

~Shared by Linda H., Rosharon, TX
 
1/4 c. flour
1/4 tsp. black pepper
1/2 tsp. paprika
2 skinned and boned chicken breasts -about 1 pound), halved and pounded to 1/4 inch
5 tsp. corn oil
1/4 c. low-sodium chicken broth
2 T. lemon juice
2 T. capers -- drained

Combine the flour, pepper, and paprika on a plate. Press the chicken breast into the mixture, coating them evenly all over and shaking off any excess. In a heavy 10-inch skillet, heat the corn oil over moderately high heat for 1 minute. Add the breasts and cook about 3 minutes on each side; do not overcook. Transfer the breasts to a heated platter. Add the chicken broth to the skillet, scraping up any browned bits on the bottom. Stir in the lemon juice and capers and heat through. Pour the sauce over the breasts.

Yield: 4 servings

 
TEXAS CHICKEN PICANTE

~Shared by Linda H., Rosharon, TX

1-1/2 cups Picante sauce
3 Tbsp. packed light brown sugar
1 Tbsp. Dijon style mustard
4 skinless, boneless chicken breast halves

Mix picante sauce, sugar, and mustard. Place chicken breasts in 2 qt. shallow baking dish. Pour mixture over chicken. Bake at 400° F. degrees until chicken is done.


SLOW COOKER CHICKEN WITH POTATOES & OLIVES

~Shared by Linda H., Rosharon, TX
 
3 large potatoes, cut bite size
1 green bell pepper, cut in narrow strips
1 onion, chopped
15 oz can tomato sauce
1/2 cup dry white wine
1/2 cup pimiento stuffed olives
1 1/2 tbs each minced garlic and olive oil
1 tbs tomato paste
1/2 tsp each salt and pepper
1 bay leaf, broken in half
6 each chicken drumsticks and thighs, skin removed

Put all ingredients except chicken in slow cooker, stir to mix. Add chicken, stir to coat. Cover and cook on high 5 hours or on low 8 hours or until chicken is cooked through and tender and potatoes can be easily pierced. DISCARD BAY LEAF.

This recipe makes 6 servings

Source: 1_comfort_foods@yahoogroups.com


CRANBERRY CHICKEN

~Shared by Linda H., Rosharon, TX

4-6 chicken breast halves, skinless and boned
1 can whole cranberry sauce
2/3 cup chili sauce
2 Tbsp. cider vinegar
2 Tbsp. brown sugar
1 pkg. dry (Lipton) gold onion soup mix

Place chicken breasts in the crockpot.  Combine remaining ingredients; add to the crockpot, coating chicken well.  Cover and cook on low 6-8 hours.


CROCKPOT CHICKEN ENCHILADA CASSEROLE

~Shared by Linda H., Rosharon, TX

27 oz. can enchilada sauce
2 cups diced chicken
2 cans cream of chicken soup
4 oz. can sliced black olives
2 corn tortillas
1 large onion, chopped
8 oz. pkg. sharp cheddar cheese, grated

Cook chicken and shred.  Mix soup, olives and onions.  Cut tortillas in wedges.  Layer crockpot with sauce, tortillas, soup mix, chicken and cheese all the way to the top.  End with cheese on top.  Cook on low temperature all day in crockpot.


CROCKPOT PEANUT CHICKEN

~Shared by Linda H., Rosharon, TX

8 boneless, skinless chicken thighs
1 cup chunky salsa
1/3 cup peanut butter
2 Tbsp. lemon juice
1 Tbsp. soy sauce
2 tsp. finely minced ginger root
1/2 cup chopped peanuts

In 3 to 5 quart crockpot, mix all ingredients except chicken. Add chicken and stir to coat. Cover crockpot and cook on low for 8 to 9 hours or until chicken is thoroughly cooked and no longer pink in center. Sprinkle with chopped peanuts and serve with hot cooked rice. 4 servings.

 
CROCK POT LIME CHICKEN

~Shared by Linda H., Rosharon, TX

This recipe is full of "South of the Border" flavor.

3 cloves garlic, minced
2 Tbsp. olive oil
1 (3-1/2-pound) whole chicken, cut up
The juice of one lime
3 bay leaves
1/2 cup reposado tequila*
1 cup orange juice
2 Tbsp. lime juice
2 Tbsp. coarsely ground black pepper
Salt, to taste

Heat garlic in olive oil. Place chicken in the bottom of your slow cooker. Pour garlic oil into slow cooker. Add remaining ingredients. Cover and cook on low for 8 hours.

*You may substitute flat 7UP or water for tequila.


CHEESY CHICKEN SPAGHETTI IN SLOW COOKER

~Shared by Linda H., Rosharon, TX

16 oz. dry spaghetti, cooked
1 lb. Velveeta Light cheese
12.5 oz. can chicken breast, drained and flaked
10 3/4 oz. can 98% fat free cream of mushroom soup, undiluted
10 3/4 oz. can 98% fat free cream of chicken soup, undiluted
10 oz. can diced tomatoes and green chilies (Rotel)
4 oz. can mushroom stems and pieces, drained
1/2 cup water
1 small onion, diced
1 medium green pepper, diced
salt & pepper, to taste

Spray slow cooker with non-stick cooking spray. Combine all ingredients in slow cooker and stir to mix well. Cook on LOW for 2-3 hrs. Stir again just before serving.

12 (one cup) servings ~ 6 points each
Nutrition Info: 286 cal., 5.7 g. fat, 2.7 g. fiber
SERVINGS: 4   POINTS: 5


CROCKPOT PEANUT CHICKEN BREASTS

~Shared by Linda H., Rosharon, TX

1/4 cup peanut butter
2 Tbsp chopped peanuts
2 Tbsp soy sauce
1 Tbsp minced onions
1 Tbsp minced parsley
1 clove garlic -- crushed
Several drops of red pepper sauce
1/8 tsp ground ginger
4 whole chicken breasts -- skinned & boned
2 Tbsp soy sauce
2 Tbsp honey
1 Tbsp melted butter
1 10 1/2 ounce chicken broth
1 Tbsp cornstarch

Mix peanut butter, peanuts, 2 Tbsp soy sauce, onion, parsley, garlic, pepper sauce, and ginger. Spread on inside of each chicken breast. Fold in half; close with small skewer or a toothpick. Place in slow-cooking pot.

Mix remaining 2 Tbsp soy sauce with honey, butter, and broth; pour over chicken. Cover and cook on low for 4 to 5 hours. Remove chicken from pot. Turn control to high. Dissolve cornstarch in small amount of cold water; stir into sauce. Cook on high for about 15 minutes.

Spoon sauce on chicken and serve.


SPANISH CHICKEN

~Shared by Linda H., Rosharon, TX

1 (3- to 4-pound) whole chicken
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. paprika
1/2 tsp. garlic powder
1 (6-ounce) can tomato paste
1/2 cup beer
1 (3-ounce) jar stuffed olives with liquid

Place the chicken in the stoneware. Season with salt, pepper, paprika and garlic powder. Mix tomato paste and beer together and pour over chicken. Add olives.

Cover and cook on low 8 to 10 hours or on high 4 to 5 hours.

Serve over rice or noodles.

Makes 8 servings.


ASIAN CHICKEN

~Shared by Linda H., Rosharon, TX

1 green pepper, cut into strips
1 yellow pepper, cut into strips
1 onion, chopped
2 cloves garlic, minced
1 8-oz. can sliced water chestnuts, drained
1 4 1/2-oz. jar whole mushrooms, drained
1/2 tsp ground ginger
4-6 boneless chicken breasts
4 Tbsp hoisin sauce
1 tsp cayenne pepper

Place red pepper, green pepper, yellow pepper, garlic, water chestnuts, mushrooms and ginger in stoneware; stir to blend. Place chicken breast on top of vegetables. Drizzle hoisin sauce over top of chicken and sprinkle with cayenne pepper. Cook on Low for 8 hours or High for 4 hours.

Note: The recipes on this site are recommended for 3 to 4 1/2 quart size slow cookers.


CROCKED PINEAPPLE CHICKEN

~Shared by Linda H., Rosharon, TX
 
6 chicken breast halves without skin - skinned and split
1 dash pepper
To taste paprika
20 ounces pineapple chunks in juice - 1 can tidbits
2 Tbsp. Dijon mustard
2 Tbsp. soy sauce
1 clove garlic - minced

Arrange chicken in bottom of crockpot. Sprinkle with pepper and paprika. In a small bowl, combine drained pineapple tidbits, mustard and soy sauce. Pour over chicken. Add minced garlic. Cover and cook on LOW 7-9 hours or HIGH 3-4 hours.

Makes 6 servings.


LINDA'S CHICKEN AND RICE IN A CROCKPOT

~Shared by Linda H., Rosharon, TX

1 can cream of celery soup
2 ½ soup cans of water or broth
1 soup can of  brown rice
1 Tbsp smoked paprika
1 tsp turmeric
2 Tbsp honey
2 cloves garlic minces
1 Tbsp tarragon
½ pkg dry ranch dressing mix
8 oz cream cheese
4 chicken breasts
3 Tbsp prepared ranch dressing
1 pkg frozen peas, thawed

Mix soup, water and rice in pan and bring to a boil.  Transfer to crockpot and add spices, herbs and chicken.  Cook on high for 2 hours and reduce to low and cook 4 hours.  Remove chicken to a serving platter.

Soften cream cheese.  Blend with dressing to make it creamy and stir into sauce along with peas.  Cook for 10 minutes and serve.

 
CROCKPOT PINEAPPLE SALSA CHICKEN

~Shared by Linda H., Rosharon, TX

3-6 skinless chicken breasts
1 can tidbit pineapple (drain the juice)
1 can black beans (do not drain)
1 32-ounce jar of mild to medium chunky style salsa
 
Place the thawed chicken breasts in the crock pot and add the rest of the ingredients. Cook on low for 6-8 hours  Serve with warm tortillas and some rice.


APRICOT CHICKEN

~Shared by Linda H., Rosharon, TX

Skinned chicken thighs (enough for your family)
1 pound mushrooms -- cleaned, halved vertically
1 large onion -- cut into large chunks
2 large carrots -- sliced
1 celery rib (with leaves) -- sliced
Apricots -- dried
1 package onion soup
Apricot nectar -- (to cover)

Place chicken pieces on bottom of crockpot. Sprinkle with the dried soup. Cover chicken with the nectar. Place veggies and dried apricots to taste on top. Cook for 6-7 hours on low.

 
CROCKPOT CREAM CHEESE CHICKEN

~Shared by Linda H., Rosharon, TX

4-6 boneless, skinless chicken breasts
1/4 cup melted butter or margarine
Salt and pepper, to taste
2 packets dry Ranch or Italian Dressing mix
1 can cream of chicken soup
8 ounces cream cheese, cut into cubes
1/2 c chicken broth
1/2 chopped onion

Brush chicken with butter and sprinkle with salt and pepper. Place in a CrockPot and sprinkle 1 packet dry mix over all. Cover and cook on low for 6 to 7 hours. About 45 minutes before done, brown onion in 1/4 cup of juices from CrockPot.

Add soup, second packet of dry dressing mix, cream cheese and chicken broth. Cook until smooth. Pour over the chicken and cover and cook another 45 minutes.

Serve with sauce. Goes great with rice, stuffing, pasta or mashed potatoes!

Source: 1_Comfort_ Food yahoo group


CHICKEN CURRY

~Shared by Linda H., Rosharon, TX

10 chicken thighs, skins removed (2-3/4 lb.)
1 jar (16 oz.) TACO BELL HOME ORIGINALS Salsa
1 medium onion, chopped
2 Tbsp. curry powder
1 cup BREAKSTONE'S FREE or KNUDSEN FREE Fat Free Sour Cream

Place chicken in slow cooker. Combine salsa, onion and curry powder; pour over chicken. Cover with lid.

Cook on LOW for 8 to 10 hours (or on HIGH for 5 hours).

Remove chicken to serving platter; cover to keep warm. Add sour cream to slow cooker; stir until well blended. Serve over the chicken.

 
AUTUMN CHICKEN (ARTICHOKES)

~Shared by Linda H., Rosharon, TX

1 can (14 ounces) whole artichoke hearts, drained
1 can (14 ounces) whole mushrooms, divided
12 boneless skinless chicken breasts
1 jar (61/2 ounces) marinated artichoke hearts, with liquid
3/4 cup white wine
1/2 cup balsamic vinaigrette
Hot cooked noodles
Paprika for garnish (optional)

Spread whole artichokes over bottom of CROCK-POT slow cooker. Top with half of mushrooms. Layer chicken over mushrooms. Add marinated artichoke hearts with liquid. Add remaining mushrooms. Pour in wine and vinaigrette.

Cover; cook on LOW 4 to 5 hours.

Serve over hot cooked noodles. Garnish with paprika, if desired.

Makes 10 to 12 servings

 
PICADILLO STUFFED PEPPERS

~Shared by Linda H., Rosharon, TX

1 jar (26 oz) marinara sauce
1 Tbsp red-wine vinegar
1/2 tsp ground cumin
1/4 tsp ground cinnamon
4 large peppers
8 oz ground chicken
1 small zucchini, diced
1/2 cup quick-cooking barley
1/3 cup finely chopped onion
1/4 cup raisins

Stir marinara sauce, vinegar, cumin and cinnamon in large bowl until mixed well. Spoon 1 1/2 cups sauce into bottom of 5-qt or larger slow-cooker. Slice off top 1/2-in. of peppers; seed them and reserve tops.

Add ground chicken, zucchini, barley, onion and raisins to remaining sauce in bowl; mix well. Evenly spoon mixture into peppers and replace tops. Stand upright in slow-cooker.

Cover and cook on low 5 to 6 hours, until peppers are tender and instant-read thermometer inserted in filling registers 160ºF. Serve with sauce.

Source: Woman's Day -  March 4, 2008


CURRY CHICKEN WITH PEACHES AND RAISINS

~Shared by Linda H., Rosharon, TX

4-6 chicken thighs, or boneless skinless chicken breasts
2 peaches, skinned and sliced into 1/4 inch slices, reserving 8 slices for garnish
1/3 cup raisins
1 shallot, thinly sliced
1 TB olive oil
fresh ginger root - thinly sliced - 4 slices
2 cloves garlic - crushed
1/2 tsp curry powder
1 tsp cumin
1/2 tsp whole cloves
3/4 cup chicken stock
1 TB cider vinegar
1/4 tsp cayenne pepper (optional)
salt and pepper
lemon juice

Rinse, dry, and season the chicken with salt and pepper.

Heat the olive oil in a skillet and add the chicken to lightly brown, about 3 minutes per side.

Transfer chicken to Crock-Pot® slow cooker and top with peaches, raisins and shallots.

Reserve the remaining 8 slices of peaches and toss with lemon juice to coat and refrigerate.

Combine remaining ingredients in a bowl, whisk to combine and pour over chicken.

Turn Crock-Pot® slow cooker to High and cook for 3 – 3 1/2 hours.

Remove chicken to serving dish. Using a slotted spoon, spoon the peaches, raisins, and some of the juice onto the chicken and serve. Top with the reserved peaches as a garnish.

* To skin a peach, either use a peeler OR make an “x” at the bottom of the peach with a knife, submerge the peach into simmering water for 10 – 20 seconds. Cool under running water or in an ice water bath. When cool enough to handle, use paring knife to easily peel away skin.

Yield: Serves 4

Source: http://www.crockpot.com/index.aspx


CROCK POT ARTICHOKE, CHICKEN AND OLIVES

~Shared by Linda H., Rosharon, TX

SERVES 6

1 1/2 lbs boneless skinless chicken breast halves or boneless skinless chicken thighs
2 cups sliced fresh mushrooms
1 (14 1/2 ounce) can diced tomatoes
1 (8 ounce) package frozen artichokes
1 cup chicken broth
1 medium onion, chopped
1/2 cup sliced pitted ripe olives (or 1/4 cup capers, drained)
1/4 cup dry white wine or chicken broth
3 Tbsp. quick-cooking tapioca
2-3 tsp. curry powder
3/4 tsp. dried thyme, crushed
1/4 tsp. salt
1/4 tsp. pepper
4 cups hot cooked couscous

Rinse chicken & set aside.

In a 3 1/2 qt crock pot combine mushrooms, undrained tomatoes, frozen artichoke hearts, chicken broth, onion, olives,& wine/broth.

Stir in tapioca, curry powder, thyme, salt,& pepper.

Add chicken.

Spoon some of the tomato mixture over chicken.

Cover & cook on LOW for 7 to 8 hours or on HIGH for 3 1/2 to 4 hours.

Serve with hot cooked couscous.

Serves 6. 

Source: Recipezaar


CRANBERRY APPLE CHICKEN BREASTS

~Shared by Linda H., Rosharon, TX

4 to 6 boneless, skinless chicken breast halves
4 to 6 green onions
1/2 cup dried sweetened cranberries
1/2 cup chopped dried apple
1 clove garlic very thinly sliced
2 Tbsp. brown sugar
2 Tbsp. water
1 tsp. lemon juice
2 tsp. butter

Place chicken breasts in a 2-quart (or larger) slow cooker/Crock Pot. Add remaining ingredients in the order given, dotting evenly with the butter last. Cover and cook on low for 6 to 7 hours. Serve over rice.

Serves 4 to 6

 
CHICKEN SPAGHETTI

~Shared by Linda H., Rosharon, TX

1 whole chicken
1 can tomato soup
1 can cream of mushroom soup
2 cans rotel tomatoes
5-6 stalks celery
2 large bell peppers
1 can mushrooms
1 onion
1 small block Mexican Velveeta
12 oz spaghetti

Boil chicken until done.  Cool.  Break spaghetti into thirds and cook.  Saute with butter, celery, peppers, onion, and mushrooms until soft.  Add soup and tomatoes into crockpot.  Top with sliced up Velveeta cheese on low while the chicken is cooking.  Cut up chicken.  Add to crock pot.  Add drained spaghetti.  If dry, add 1-2 cups chicken broth from boiled chicken.  Add veggies.  Stir and cook on low for 1 hour.  Freezes well.


SLOW COOKER CHICKEN SANTA FE

~Shared by Linda H., Rosharon, TX

1 can  black beans, rinsed and drained
2 cans whole kernel corn, drained
1 cup salsa
1 lb boneless skinless chicken breasts (other chicken parts can be used)
8 oz cream cheese, cubed
1 cup shredded cheddar

In a 3.5 or 4 quart electric slow cooker, mix together the beans, corn, and 1/2 cup salsa.Top with the chicken breasts, then pour the remaining salsa over the chicken.

Cover and cook on the high heat setting 2.5-3 hours, or until the chicken is tender and white throughout; do not overcook or the chicken will toughen. Remove the chicken and cut into bite sized pieces. Add back to the slow cooker.

Cut the cream cheese into small cubes and add it to the cooker, turning the temperature to high. Heat until cream cheese melts and blends into sauce. Serve over rice. Top with shredded cheese.

 
BRUSCHETTA CHICKEN BAKE

~Shared by Linda H., Rosharon, TX

1 can (14-1/2 oz.) diced tomatoes, undrained
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1/2 cup water
2 cloves garlic, minced
1-1/2 lb. boneless skinless chicken breasts cut into bite-size pieces
1 tsp. dried basil leaves
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

PREHEAT oven to 400°F. Place tomatoes in medium bowl. Add stuffing mix, water and garlic; stir just until stuffing mix is moistened. Set aside.

PLACE chicken in 13x9-inch baking dish; sprinkle with the basil and cheese. Top with stuffing mixture.

BAKE 30 min. or until chicken is cooked through.


TROPICAL CHICKEN WITH GRILLED SWEET POTATOES

~Shared by Linda H., Rosharon, TX

POINTS® Value: 6
Servings: 4

Salty, yet sweet and tangy, the marinade for this dish hits all the right notes for summer. It's also great with lean pork, swordfish and tuna.

6 Tbsp fresh lime juice
3 Tbsp ginger root, fresh, minced
6 Tbsp apricot preserves
6 Tbsp soy sauce
1 pound uncooked boneless, skinless chicken breast, four 4-oz pieces
2 large sweet potatoes, scrubbed and sliced into 1/4-inch-thick rounds

Preheat grill.

In a large bowl, whisk together lime juice, ginger, preserves and soy sauce. Set aside 1/2 of the marinade. Add chicken to remaining marinade, cover and refrigerate for at least 1 hour and up to 24 hours, turning chicken occasionally.

Grill sweet potato slices until tender, about 8 minutes, brushing with reserved marinade as they cook. At the same time, grill chicken until firm and cooked through, about 4 to 5 minutes per side.

Yields 1 chicken breast and about 1 cup of sweet potatoes per serving.


CHICKEN CURRY IN A HURRY

~Shared by Linda H., Rosharon, TX

Serves: 4

1 ½ tablespoons olive oil 
1 small yellow onion, thinly sliced
2 teaspoons curry powder 
½ cup plain yogurt
¾ cup heavy cream 
½ teaspoon kosher salt
¼ teaspoon black pepper 
1 (14.5-ounce) can diced tomatoes, drained (optional)
1 rotisserie chicken
2 cups cooked white rice (optional)
¼ cup fresh cilantro leaves, roughly chopped 

Heat the oil in a large skillet over medium-low heat. Add the onion and cook, stirring occasionally, for 7 minutes. Sprinkle with the curry powder and cook, stirring, for 1 minute.

Add the yogurt and cream and simmer gently for 3 minutes. Stir in the salt, pepper, and tomatoes (if using). Remove from heat.

Slice or shred the chicken, discarding the skin and bones. Divide the rice (if using) and chicken among individual bowls, spoon the sauce over the top, and sprinkle with the cilantro.

Source: www/iVillage.com


POULET GRAND-MERE

~Shared by Linda H., Rosharon, TX

Serves: 4

2 cups dry red wine 
1 cup minced shallots
3 cups fat-skimmed unsalted or reduced-sodium chicken broth 
1 tablespoon tomato paste
2 tablespoons minced fresh sage leaves or 2 teaspoons dried rubbed sage 
1 tablespoon plus 2 teaspoons extra-virgin olive oil
¼ cup coarse-grain mustard 
1 tablespoon minced fresh thyme leaves or 1 teaspoon dried thyme
1 teaspoon minced garlic 
4 boned chicken breast halves (2 lb. total) with skin attached
Salt and cracked pepper 

In a 10- to 12-inch ovenproof frying pan over high heat, boil wine and shallots, stirring often, until liquid evaporates, about 12 minutes.

Add broth to pan; boil until reduced to 1 ¾ cups, about 12 minutes. Stir in tomato paste and half the sage; simmer over medium heat for 2 minutes. Pour sauce into a bowl and add 1 tablespoon olive oil. Rinse and wipe pan dry.

In another bowl, combine remaining sage, mustard, thyme, and garlic.

From a long side on each breast, pull chicken skin almost free, leaving attached on the opposite edge. Smear exposed areas evenly with mustard mixture. Neatly lay skin back in place.

Place frying pan over high heat and add 2 teaspoons olive oil. When hot, add chicken, skin down, and brown well, 2 to 3 minutes. Do not turn pieces.

Place pan in a 450° oven and bake until chicken is no longer pink in thickest part (cut to test), about 15 minutes. Discard fat from pan. Set each chicken piece, skin up, on a dinner plate; keep warm.

Add sauce to pan and stir over high heat until simmering. Spoon sauce equally around chicken. Season to taste with salt and pepper.

Source: www/iVillage.com


CHEESY CHICKEN
 
~Shared by Pat, Minden, NV
Pat's husband is Phil Maine, author of Gourmet Made Easy and Homemade Truffles and BonBons.
 
See Phil's books in the Reader-owned Business section of this issue.
 
2 pounds boneless skinless chicken breasts (cooked)
2 cans cream of chicken soup
1 can Cheddar cheese soup
1 small onion, diced
2 cloves garlic, minced
 
Cook onions and garlic in fry pan.  Place chicken breasts on top of vegetables.  Mix the soups together and pour over chicken.  Cover and cook until heated through.


GREEN CHILI CHICKEN
 
~Shared by Pat, Minden, NV
Pat's husband is Phil Maine, author of Gourmet Made Easy and Homemade Truffles and BonBons.
 
See Phil's books in the Reader-owned Business section of this issue.
 
2 whole chickens or chicken breasts
2 (101/2-ounce) cans cream of chicken soup
1 (16-ounce) carton sour cream
2 (4- ounce) cans chopped green chiles
1 bunch green onions
4 cups grated Cheddar cheese
1 (5-ounce) can sliced black olives
White rice, cooked
 
In a large stockpot, boil the chickens in seasoned water until done.  Remove the chicken and reserve the broth.  Cut the chicken into serving pieces, removing the skin and bone.  If desired.  Place the chicken in a 2-quart casserole dish.  In a large bowl combine the chicken soup, sour cream,  green chiles,  and  chopped green onions.  Pour the mixture over the chicken pieces.  Top with grated Cheddar cheese and black olives.  Pour in enough broth from the chicken to make it juicy.  Bake in a 350 degree oven for 30 minutes or until bubbly.  Serve over hot rice.
 
Source: Specialties of the House


CHICKEN AND RICE CASSEROLE
 
~Shared by Pat, Minden, NV
Pat's husband is Phil Maine, author of Gourmet Made Easy and Homemade Truffles and BonBons.
 
See Phil's books in the Reader-owned Business section of this issue.
 
1 (10-1/2-ounce) can condensed cream of onion soup
1 (10-1/2-ounce can condensed cream of celery soup
1 (10-1/2-ounce) can condensed cream of chicken soup
1-1/2 soup cans milk
1 cup uncooked rice
8 chicken breast halves (or 1 whole chicken cut up)
3 ounces grated Parmesan cheese
1 small package slivered almonds
 
Preheat the oven to 275 degrees.  Butter a 9 x 13-inch baking dish generously.  In a medium-size mixing bowl , mix the onion soup, celery soup, chicken soup, and milk well.  Pour half of this mixture into a small bowl.  Add the rice to the bowl and stir to mix.  Pour the rice and soup mixture into the baking dish.  Place the chicken skin side up on top of the rice mixture.  Pour the remaining half of the soup mixture over the chicken.  Sprinkle with the cheese and almonds.  Bake uncovered for 3 hours.  The baking dish will be full but because of the slow baking, it will not overflow.

Yield: 8 servings.
 
Source: The Blue Willow Inn Bible of Southern Cooking


CHICKEN WITH BROWNED GARLIC SAUCE

~Shared by Pat, Merritt Island, FL

(Serves 4-6)

INGREDIENTS:
1/4 C EVOO
15 cloves garlic, thinly sliced
1 tsp hot red chili flakes
1 (15 oz) can tomatoes, drained
Salt and  pepper to taste
1 to 1 1/2 lbs skinless boneless chicken thighs
1/4 C chopped fresh parsley

DIRECTIONS:
Heat the oil in a large skillet over moderate heat and cook the sliced garlic and chili flakes, stirring frequently, until the garlic is dark brown, about 10 minutes.  Be careful not to cook the garlic until it begins to turn black. Add the tomatoes, salt, and pepper and simmer uncovered until the sauce is fairly thick, about 10 minutes.  Add the chicken thighs and cook covered, stirring occasionally, until the chicken is cooked, about 15 minutes. Garnish with the parsley and serve immediately.


CHICKEN POT PIE GRANDS

~Shared by Pat, Merritt Island, FL

(8 servings)

INGREDIENTS:
1/4 C margarine
1/3 C flour
1 (10 oz) can chicken broth
3/4 C milk
2 C cubed cooked chicken
1/3 C chopped onion
1/2 C sliced mushrooms
1 C frozen petite peas
1 (9 oz) pkg. baby cut carrots
1 (1 lb. 3 oz) Grands Buttermilk biscuits

DIRECTIONS:
1.  Heat oven to 350.  Grease 8 (10 oz) custard cups or large muffin cups.

2.  Melt margarine in large skillet; stir in flour and pepper. Cook 1 min, stirring constantly until smooth and bubbly. Gradually stir in broth and milk; cook until mixture boils and thickens, stirring constantly.  Add chicken, onions, mushrooms, peas and carrots; cook until hot and bubbly. Spoon mixture evenly into greased cups.

3.  Separate dough into 8 biscuits.  Press or roll each biscuit into a 4 & 1/2" circle.  Place biscuit circles on top of filled custard cups.  Cut slits in biscuit tops.

4.  Bake at 350 for 17 - 20 min. or until biscuits are golden brown.

NOTE:  I use custard cups because they can be reheated easily the following day.


GINGER LIME CHICKEN SALAD

~Shared by Pat, Merritt Island, FL

(4 servings)

Ingredients
1/4 C plain yogurt
2 Tbs lime juice
2 tsp grated fresh ginger
2 C chopped, cooked chicken breast or turkey
1 C snow pea pods, long-bias cut
2 stalks celery, thinly sliced (about 1 C)
1 Tbs very thinly sliced red onion

Directions
Combine yogurt, lime juice, and ginger in a medium bowl.  Add chicken, stirring to coat. Cover and chill for at least 30 minutes. Toss pea pods, celery, and onion together. Arrange vegetable mixture in four salad bowls. Top with chicken mixture.


CHICKEN ROASTED WITH MAYONNAISE

~Shared by Pat, Merritt Island, FL

INGREDIENTS:
1 chicken
1 1/2 tsp of salt
1 tsp of pepper
1 Tbs Italian seasoning
I onion (chopped in half)
3 garlics or more to taste
1/4 C of mayo

DIRECTIONS:
Pre-heat the oven to 350 degree

Wash the bird. salt and pepper the chicken inside and out all over. Add the Italian seasoning to the mayo and rub all over the chicken (inside and out).  Add the onion and the garlic inside the bird for roasting.

Place in a roasting pan and add some extra fresh pepper on the top of the bird (I always add minced garlic too) and roast at 350 degree for 1 hour and 30 minutes (check after an hour). Let it rest for a few minutes.

There will be some pan drippings to use over the chicken.


GLAZED LEMON CHICKEN

~Shared by Mary S., Nashville, TN

4 skinless boneless chicken breast halves
4 tbsp honey
Juice and zest of 1 large lemon
1 garlic clove, crushed
1 tbsp Dijon mustard
1 tsp freshly ground black pepper

Combine honey, lemon juice and zest, garlic, mustard and black pepper in a glass dish. Place chicken breasts in marinade, coating both sides with mixture. Cover and marinate for at least 2 hours, preferably longer. Preheat oven to 400 degrees. Place chicken breasts in a baking dish and spoon marinade over them. Roast for 25 minutes. Serve with a wild rice blend and steamed vegetables.

Serves 4.


MOIST GARLIC CHICKEN

~Shared by Mary S., Nashville, TN

1/3 cup butter, melted
2 garlic cloves, minced
1 tsp. garlic powder
1/4 to 1/2 tsp. salt, optional
1/2 cup seasoned bread crumbs
1/4 cup shredded cheddar cheese
2 Tbsp. grated Parmesan cheese
Dash pepper
6 boneless skinless chicken breast halves

In shallow bowl, combine butter, garlic, garlic powder, and salt, if using. In another bowl, combine bread crumbs and next 3 ingredients. Dip chicken in butter mixture, then coat with crumb mixture. Put into a greased 13x9x2 inch dish. Cover with foil; bake at 350 degrees for 45-50 minutes or till chicken juices run clear.

6 servings.


CHICKEN CARIBBEAN

~Shared by Mary S., Nashville, TN

2 boneless, skinless chicken breast
juice of 1 lime
1/4 teaspoon black pepper
1/4 cup olive oil
3/4 cup chopped onion
1 cup chopped tomatoes
2 tablespoons raisins
1/4 red pepper chopped
1 clove minced garlic
1/2 cup pineapple juice
1/2 cup chicken broth
1 cup chunked pineapple

Combine lime juice and black pepper in glass or ceramic dish, add chicken. Marinate in the refrigerator for 30 minutes, turn after 15 minutes. Discard the marinade. Heat the olive oil in a skillet over medium heat. Add chicken to the skillet and brown until lightly golden. Stir in onions, tomatoes, raisins, pepper and garlic. Combine the pineapple juice and chicken broth. Pour into skillet. Cover and cook over medium heat for 45 minutes. Turn chicken several times.

Remove chicken from skillet and place on a serving dish and keep warm. Add pineapple to skillet. Raise heat and boil to reduce the sauce. When the sauce has thickened slightly and pineapple is heated, spoon over chicken and serve.

Serving Suggestions: For the pineapple juice use the juice drained from a can of pineapple chunks.

To make this dish spicier use a red Serrano chili in place of the red pepper.

Canned chopped tomatoes can be used instead of fresh tomato. Jarred minced garlic can be used instead of fresh garlic. Instant chicken bouillon can be used instead of canned chicken broth.

Side Dishes White or brown rice is a natural choice to go with a Caribbean dish.


WHITE CHICKEN CHILI

~Shared by Rita K., Niceville, FL

1 lb. white beans, soaked overnight
6 cups chicken broth
2 onions, chopped or 1 onion and 1 bunch green onion, chopped
2- 4 oz. Cans chopped chilies
4 cups diced cooked chicken breast
2 cloves garlic, minced
1 teaspoon oil
1 teaspoon cumin
1½ teaspoon oregano
1/4 teaspoon cayenne pepper
salt to taste

Combine beans and broth in pot, bring to a boil then simmer until beans are soft, add broth if needed. Sauté onions and garlic in oil; add green chilies and seasonings.  Add onion mixture and chicken to beans and simmer one hour.

Serve with:
chopped tomato
guacamole
crushed tortillas
jalepenos
shredded cheese


HOT CHICKEN SALAD

~Shared by Rita K., Niceville, FL

Mix together in a large bowl:
10 cooked chicken thighs - skinned, deboned, cut up
1 ½ cups cracker crumbs (one stack of Saltines works perfectly)
1 cup chopped celery)
1 small onion diced  (sautée celery with onion first to make it less crunchy)
¾ - 1 cup slivered almonds, chopped pecans, or cashew pieces
9 hard boiled eggs chopped

Mix together in medium bowl.
3 cans cream of chicken soup
1 ½ cups mayonnaise
½ tsp salt
½ tsp pepper
2 Tbsp lemon juice
1 cup shredded cheese (I used 4 Cheese Mexican)
Mix with ingredients in large bowl.

Put in buttered baking dish sprayed with Pam

Topping:
Mix together in small bowl:
1 cup shredded cheese
1 cup BBQ potato chips, crushed

Put topping on casserole mixture.  Bake in 350 oven for 45 minutes or until heated through.


CHICKEN SOUVLAKI

~Shared by Rita K., Niceville, FL

3 boneless skinless chicken breasts
¼ cup olive oil
¼ cup lemon juice
1 tsp. oregano
Greek salad dressing (recipe to follow)
Lettuce & tomato , in small pieces for salad
Feta cheese
Pita bread
Toppings such as black olives, red onion as desired.

Cut each chicken breast into approximately 5 to 7 strips.

Place in a large frying pan.  Add olive oil, lemon juice and oregano; stir.  Cook chicken over medium heat until done. Brown chicken on the outside to your taste as liquid evaporates.

Assemble salad of lettuce, tomato and chicken pieces inside warm pita bread for sandwich.

Crumble feta cheese over the top.

Add Greek dressing and other toppings as desired.

Greek Salad Dressing:
¼  cup olive oil
1/2 tsp. sugar
1/8 tsp. oregano
¼  cup vinegar
½ tsp. salt
1/8 tsp. dry mustard

Mix and serve.


CHICKEN PARMESAN ALFREDO

~Shared by Treva, NC

Prep Time: 10 Minutes
Cook Time: 30 Minutes
Ready In: 40 Minutes
Servings: 4

"For extra crunch, try using panko breadcrumbs -- which are Japanese-style breadcrumbs with a coarser and crunchier texture. Just mix with a little dried Italian seasoning and continue with the recipe."

4 boneless, skinless chicken breast halves
1 egg, beaten
3/4 cup seasoned dry bread crumbs
1/4 teaspoon paprika (optional)
1 (16 ounce) jar Ragu® Cheesy! Classic Alfredo Sauce
1/2 cup shredded mozzarella cheese
1 medium tomato, chopped

1. Preheat oven to 400 degrees F. Dip chicken in egg, then bread crumbs combined with paprika, coating well.

2. Arrange chicken in 13 x 9-inch baking dish. Bake uncovered 20 minutes.

3. Pour 1 cup Classic Alfredo Sauce over chicken; top with cheese, then tomato. Bake an additional 10 minutes or until chicken is thoroughly cooked. Serve with remaining Sauce, heated, and sprinkle, if desired, with grated Parmesan cheese.


PECAN CRUSTED CHICKEN SALAD

~Shared by Treva, NC

Serves 4

2 boneless skinless chicken breasts
Crust:
3/4 cup finely chopped pecans
1/2 tsp oregano
1/2 tsp thyme
1/2 tsp paprika
1/2 tsp cayenne

For coating:
Flour
2 eggs, beaten

Dressing:
1/4 cup honey
3 tbsp Dijon mustard
3 tsp olive oil
1 tbsp shallot minced
1 tbsp apple cider vinegar
juice of 1 lemon
salt and pepper to taste

4 cups Mixed Salad Greens
Red onion slices
mandarin oranges
1/2 cup feta cheese

1. Pound out breasts until ½" thick. Combine crust ingredients. Dredge breasts in flour, then egg then crust. Saute over medium high heat until golden. Place in oven for 10-12 minutes or until done. Slice into strips.

2. Make dressing, simply by combining all dressing ingredients. Taste for seasoning add salt and pepper as needed.

3. Just before serving, combine salad greens with red onions toss lightly with dressing. Arrange chicken slices over top and garnish with mandarin oranges and feta cheese.


CROCKPOT CHICKEN AND RICE CASSEROLE

~Shared by Treva, NC

1 can cream of celery soup*
3 boneless, skinless chicken breast halves
1 tbsp. dry onion soup mix
1/2 c. long-grain rice, uncooked

Combine the soup and rice in a well greased crock pot. Stir well. Put the chicken breasts on top of the rice mixture. Sprinkle the onion soup mix over the chicken breasts. Cover and cook on low 7 to 9 hours.

Serve hot.

*I use cream of mushroom sometimes as a change.


OVEN "FRIED" CHICKEN FINGERS WITH HONEY-MUSTARD DIPPING SAUCE

~Shared by Treva, NC

Lighten up your chicken fingers by breading chicken breast tenders in crushed cornflakes and then baking until crispy. Make a homemade honey-mustard using honey and spicy mustard for a fresh, easy, low-calorie dipping sauce.
 
Sauce:
1/4 cup honey
1/4 cup spicy brown mustard
 
Chicken:
1 & 1/2 pounds chicken breast tenders (about 16 pieces)
1/2 cup low-fat buttermilk
1/2 cup coarsely crushed cornflakes
1/4 cup seasoned breadcrumbs
1 tablespoon instant minced onion
1 teaspoon paprika
1/4 teaspoon dried thyme
1/4 teaspoon black pepper
1 tablespoon vegetable oil

To prepare sauce, combine honey and mustard in a small bowl; cover and chill.
 
Preheat oven to 400°.
 
To prepare chicken, combine chicken and buttermilk in a shallow dish; cover and chill 15 minutes. Drain chicken, discarding liquid.
 
Combine cornflakes and next 5 ingredients (cornflakes through pepper) in a large zip-top plastic bag; add 4 chicken pieces to bag. Seal and shake to coat. Repeat procedure with remaining chicken. Spread oil evenly in a jelly-roll pan, and arrange chicken in a single layer in pan. Bake at 400° for 4 minutes on each side or until done. Serve with sauce.
 
Yield:  8 servings (serving size: 2 chicken tenders and 1 tablespoon sauce)
 
CALORIES 185 (18% from fat); FAT 3.7g IRON 1.3mg; CHOLESTEROL 49mg; CALCIUM 46mg; CARBOHYDRATE 16g; SODIUM 306mg; PROTEIN 21.6g; FIBER 0.3g

Source:Cooking Light, JULY 1999


ROAST CHICKEN WITH HERBS AND VEGETABLES

~Shared by Treva, NC

1 roasting chicken, about 5 pounds, reserve giblets
2 tablespoons butter, soft
dried leaf tarragon
dried leaf oregano
dried leaf thyme
2 teaspoons salt
1/8 teaspoon pepper
2 teaspoons dried parsley flakes
2 small onions, sliced
1 green bell pepper, sliced 
1 red bell pepper, sliced
3 small zucchini, sliced
2 tomatoes, quartered
1/4 cup all-purpose flour
2 tablespoons butter

Wash chicken, pat dry. Refrigerate giblets. Combine 2 tablespoons butter with 1 teaspoon tarragon, 1 teaspoon oregano, and 1/2 teaspoon thyme. Rub butter over the outside of chicken. Sprinkle with 1 teaspoon salt and 1/8 teaspoon pepper. Put chicken in a shallow roasting pan. Roast chicken for 2 hours at 350°, basting frequently with pan juices.

About 30 minutes before roast chicken is done, cook vegetables. In a large skillet, bring 2 cups of water, the remaining 1 teaspoon salt, 1/2 teaspoon tarragon, 1/2 teaspoon oregano, 1/4 teaspoon thyme, giblets, and parsley to a boil. Add onions. Cover and cook over medium heat for 15 minutes. Remove and discard the giblets. Place sliced peppers and zucchini in skillet over the onions. Cover and cook for 10 minutes; add tomatoes, cover and simmer 5 minutes longer, or until vegetables are tender. Drain; reserve cooking liquid.

Set skillet with vegetables aside. In a 1-quart saucepan, combine 3/4 cup of the chicken pan drippings with flour; mix well until smooth and well blended. Add vegetable liquid. Bring to a boil, stirring, adding chicken broth or water if too thick. Return vegetables in skillet to heat; cook, uncovered, until liquid is cooked away and vegetables are hot. Toss with 2 tablespoons butter and serve with chicken and sauce.

Serves 6.


CHICKEN & ASPARAGUS CASSEROLE

~Shared by Treva, NC

4 whole chicken breasts, or 1 chicken
2 cans asparagus (or 1 fresh bunch)
2 cans cream of chicken soup
1 tbsp. lemon juice
1/2 c. chicken broth
1 c. mayonnaise
1 c. grated sharp Cheddar cheese
1 c. bread crumbs

Boil chicken until tender; debone meat and hold out broth. Grease casserole; put asparagus on bottom and chicken on top. Mix soup, lemon juice, mayonnaise and chicken broth and pour over chicken. Sprinkle cheese, then bread crumbs. Bake at 350 degrees for 30 to 40 minutes.



SOUR CREAM CHICKEN AND MUSHROOM PASTA

~Shared by Treva, NC

Serves 4

This tasty pasta dish can be prepared for about $3.17 per serving. Enjoy with bread and a fresh green salad on the side.

3/4 pound chicken tenders
1/4 cup all purpose flour*
Salt and pepper to taste
1 tablespoon butter*
1 tablespoon extra virgin olive oil
1 cup sour cream
1 cup chicken broth*
1 1/2 cups sliced mushrooms
1 1/2 teaspoons paprika
1/2 pound dried fettuccine or bowtie pasta
 
Method
Put chicken, flour and salt and pepper into a large bowl and toss to combine. Set aside. Melt butter in a skillet with olive oil. Add chicken and brown on all sides. Stir in sour cream, broth, mushrooms and paprika. Cover and simmer on low heat for 25 to 30 minutes. Prepare pasta according to package instructions. Drain well, then transfer to bowls and spoon chicken and its sauce over the top.

Nutrition
Per serving (about 11oz/301g-wt.): 600 calories (220 from fat), 25g total fat, 11g saturated fat, 75mg cholesterol, 990mg sodium, 65g total carbohydrate (4g dietary fiber, 6g sugar), 28g protein



CAJUN CHICKEN LASAGNA

~Shared by Treva, NC

"This lasagna has just the right amount of zing to it. The key to this is the andouille sausage...probably not good for anyone counting calories either! The meat mixture would be good served over fettucine noodles, if you would like to save time"

1 (16 ounce) package lasagna noodles
1 pound andouille sausage, quartered lengthwise and sliced
1 pound skinless, boneless chicken breast halves - cut into chunks
2 teaspoons Cajun seasoning
1 teaspoon dried sage
1/2 cup chopped onion
1/2 cup chopped celery
1/4 cup chopped red bell pepper
1 tablespoon finely chopped garlic
2 (10 ounce) containers Alfredo Sauce, divided
1 & 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese

1. Preheat oven to 325 degrees F (165 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente; drain.

2. In a large skillet over medium-high heat, combine sausage, chicken, Cajun seasoning and sage. Cook until chicken is no longer pink and juices run clear, about 8 minutes. Remove meat from skillet with a slotted spoon, and set aside. Saute onion, celery, bell pepper and garlic until tender. Remove from heat, and stir in cooked meat and one container Alfredo sauce.

3. Lightly grease a 9x13 inch baking dish. Cover bottom with 4 lasagna noodles. Spread with 1/2 of the meat mixture. Repeat layers, and cover with a layer of noodles. Spread remaining Alfredo sauce over top. Top with mozzarella cheese and sprinkle with Parmesan cheese.

4. Bake in preheated oven for 1 hour. Let stand 15 minutes before serving.


CHICKEN  ROLL  UPS

~Shared by Treva, NC

4 boneless & skinless chicken breasts, pounded thin
Cream Cheese
Garlic powder
Parsley
Chives
8 slices bacon

Spread a layer of cream cheese on the inside of the chicken breast.  Season to taste with garlic, parsley and chives.  Roll up, starting with the smallest end.  Wrap 2 slices of bacon around the rolled chicken breast.  Bake 30-40 minutes in a 325 degree oven or until done.  Broil last 5 minutes to brown bacon.


MACARONI GRILL'S SCALOPPINE DI POLLO

~Shared by Treva, NC

Lemon Butter Sauce:
4 ounces lemon juice
2 ounces white wine
4 ounces heavy cream
1 pound (4 sticks) butter

6 to 8 (3-ounce) chicken breasts, pounded thin
Oil and butter for sauteing chicken
1/2 to 3/4 cup flour, seasoned with salt and pepper, for dredging
6 ounces pancetta, cooked*
12 ounces mushrooms, sliced
12 ounces artichoke hearts, sliced
1 tablespoon capers
1 pound cappellini pasta, cooked
Chopped parsley, for garnish

To make the sauce: Heat the lemon juice and white wine in a saucepan over medium heat. Bring to a boil and reduce by one-third. Add cream and simmer until mixture thickens (3 to 4 minutes). Slowly add butter until completely incorporated. Season with salt and pepper. Remove from heat and keep warm.

To make chicken and pasta: Cook pasta and drain. Heat a small amount of oil and two tablespoons butter in a large skillet. Dredge chicken in flour and saute in pan, turning once, until brown and cooked through. Remove chicken from pan and add to pan remaining ingredients. Heat until mushrooms soften and are cooked; add chicken back to pan.

To serve: Place cooked pasta on each plate. Add half of butter sauce to chicken mixture and toss. Taste and adjust, adding more sauce if needed. Place chicken mixture over pasta. Garnish with parsley. Alternately, mix pasta and chicken mixture together. Toss with butter sauce.

*What is pancetta?

Pancetta is an Italian bacon that is cured with salt, pepper, and other spices, but is not smoked. Unlike English and American bacon, which are taken from the sides and belly of the pig, may be smoked, and are usually cut into slices, pancetta comes only from the belly, is salt-cured but not smoked, and is generally sold rolled up into sausage shapes.

It is available in any good Italian market and more and more supermarkets. Needless to say, it is available.

Source: The Secret Recipe Forum


HERBED CHICKEN FETTUCCINE

~Shared by Treva, NC

1 tsp seasoning salt
1 tsp poultry seasoning
1 lb. boneless, skinless chicken breast cut in 1" strips
2 Tb. oil
4 Tb. margarine divided
2/3 cup water
2 Tb. teriyaki sauce
2 Tb. onion soup mix
1 envelope Lipton's savory herb and garlic soup mix divided
8 oz. cooked fettuccine
2 Tb. parmesan cheese
1 Tb Worcestershire

Combine the seasoning salt and poultry seasoning; sprinkle over the chicken. In a skillet ( I use my electric fry pan ) saute the chicken in oil and 2 Tb. margarine for 5 minutes. Add the water, teriyaki sauce, onion soup mix and 2 Tb. of the herb and garlic mix. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Meanwhile cook the fettuccine; drain and add to the chicken mixture. Add the cheese, worcestershire, remaining butter, and remaining herb garlic mix. Toss to coat.


CHICKEN ALFREDO

~Shared by Treva, NC

2 lbs boneless, skinless chicken, thighs or breasts, cut into small pieces
4 T butter
1 onion, chopped
1 T minced garlic
1 t salt
1/4 t cayenne pepper
3 T whole wheat flour
3 cups half & half
1 & 1/2  cups frozen peas, thawed
1/2 c parmesan cheese
12 oz pasta of your choice; whole grain for a healthier choice!

In a large frying pan or pot sauté chicken, onion and garlic until the chicken is cooked and the onions are soft. Stir in salt, cayenne pepper and flour until it is blended in. Slowly add the half & half until mixed in, add peas and parmesan cheese. Simmer and stir for 1 or 2 minutes until thick, remove from heat.


CARAMELIZED GARLIC CHICKEN

~Shared by Treva, NC

4 cloves garlic, finely chopped
1 Tb. canola oil
2 tsp. packed brown sugar
1/4 tsp. salt
1 pound boneless, skinless, chicken breast halves
1/4 c. water
4 slices tomato
4 oz. Havarti or Swiss Cheese slices
1 Tb. chopped fresh basil or 1/2 tsp. dried basil leaves

 Cook garlic and oil in 10" nonstick skillet over medium-low heat 1 to 2 minutes, stirring constantly, just until garlic begins to turn brown. Stir in brown sugar until melted. Sprinkle salt over chicken. Add chicken to skillet. Cook 3-5 minutes, turning once, until brown. Add water. Cook over medium heat 8-10 minutes, turning once, until chicken is glazed and no longer pink when centers of thickest pieces are cut and liquid has evaporated. Chicken will be golden brown. Watch carefully to prevent scorching. Top each chicken piece with tomato, cheese and basil. Cover and heat 1-2 minutes or until cheese melts.

4 servings.


MINI CHICKEN TARTS

~Shared by Treva, NC

2/3 cups chicken, cooked and finely chopped
2 Tablespoons mayonnaise
3 Tablespoons salsa
1 green onion, chopped
3/4 cup Monterey Jack cheese
1/8 teaspoon salt
pepper to taste
1 tube (10 count) refrigerated biscuits

Combine chicken, mayonnaise, salsa, onion, cheese, salt, and pepper, and mix well. Separate each biscuit into half. Press each half in bottom and up sides of a lightly greased muffin tin. Spoon mixture equally into each cup. Bake at 400º, 8 to 10 minutes or until edges of biscuits are golden.

Yield: 20 Tarts


BROCCOLI-STUFFED CHICKEN BREASTS

~Shared by Treva, NC

4 boneless chicken breasts
8 oz. broccoli florets
1 1/2 Tbl butter
1/4 cup chopped onions
1 Tbl. flour
1/4 cup milk
8 oz. shredded Cheddar cheese
melted butter
salt and pepper

Using a food mallet, flatten each chicken breast to 1/8" thick.  Set aside in the refrigerator.

Blanch broccoli in boiling water.  Drain well and chop coarsely.

Melt butter in a small skillet.  Add onions and cook until soft but not brown.  Add flour and cook over medium heat for 2 - 3 minutes.  Add milk and cook until thickened, stirring constantly.  Add broccoli and cheese, cook until cheese melts.  Set aside and let cool in the refrigerator.

Place each chicken breast on a flat surface.  Place 1/4 of the cooled broccoli and cheese mixture in the center of each.  Fold each end of the breast over the center.

Place seam side down in a well greased baking pan.  Brush with melted butter and sprinkle with salt and pepper.  Refrigerate until ready to bake.

Preheat oven to 350 degrees.  Bake chicken for about 20 minutes.

Makes four servings.


CASHEW AVOCADO CHICKEN SALAD

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

4 cooked, boneless chicken breast halves, shredded
1/3 cup prepared Ranch salad dressing
1 1/2 tablespoons chopped fresh dill
1 cup cashews
1 avocado - peeled, pitted and diced
salt and pepper to taste
12 slices bacon
6 slices Swiss cheese
12 slices bread, toasted
 
In a large bowl, mix the cooked chicken, dressing, dill, cashews, and avocado. Season with salt and pepper. Cover, and chill in the refrigerator at least 30 minutes.

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown; drain.

Spread even amounts of the chicken mixture on 6 slices of toasted bread. Top each with 2 slices bacon and 1 slice Swiss cheese. Top with remaining bread slices to make sandwiches.


CHICKEN IN MUSHROOM WINE SAUCE

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
 
Ingredients:
1 small onion (sliced thin)
4 cloves garlic (minced)
1 cup button mushroom
2 skinless, boneless chicken breasts, cut into strips
2 tablespoons olive oil
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup
1/2 cup Sauvignon Blanc or other white wine wine
Corkscrew-shaped pasta (cooked)
 
Directions:
In medium-sized skillet, sauté sliced onion, minced garlic, mushrooms and chicken in hot olive oil until pink is gone from chicken.

Add Cream of Mushroom soup and wine. Mix well and simmer approximately 20 min.

Serve over corkscrew pasta with a dinner salad or a favorite steamed vegetable.


CURRIED CHICKEN SALAD CUPS

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
 
3 C. cubed cooked chicken breast
1 C. dried cranberries
2 celery ribs sliced
1/2 C. chopped red onion
1/3 C. slivered almonds toasted
1/4 C. flaked coconut

Dressing:
2/3 C. fat free mayonnaise
3 T. lemon juice
1 t. fennel seed crushed
1 t. curry powder
1 t. honey
1/8 t. ground cinnamon

14 lettuce leaves
 
In a large bowl combine the first 7 ingredients.  In a small bowl combine the mayonnaise, lemon juice, fennel seed, curry, honey and cinnamon, add to the chicken mixture and mix well.  Serve on lettuce leaves.


SECRET SAUCE CHICKEN

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
 
2 (8 ounce) bottles Italian dressing
1/2 cup soy sauce
1/4 cup Worcestershire sauce
10 cloves garlic, minced
1 teaspoon ground mustard
1 teaspoon ground ginger
1/3 cup brown sugar
4 pounds bone-in chicken parts
 
In a large container, mix the Italian dressing, soy sauce, Worcestershire sauce, garlic, mustard, ginger, and brown sugar. Place chicken in the container and marinate in the refrigerator 8 hours or overnight.

Preheat grill for high heat.

Lightly oil grill grate. Discard marinade and place chicken on grill. Cook 30 minutes, or until chicken juices run clear. Smaller parts will be done more quickly.


CHICKEN SALTIMBOCCA

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

2 medium onions chopped
2 T. butter
2 C. uncooked long grain rice
4 C. chicken broth
8 boneless skinless chicken breast halves
4 thin slices prosciutto or deli ham halved
8 fresh sage leaves
1/2 t. salt
1/4 t. pepper
2 T. olive oil
1/2 C. white wine
1/4 C. sour cream
1/2 t. sugar
1 t. minced fresh sage

In a large saucepan, saute onion in butter until tender.  Add rice and stir to coat.  Stir in broth and bring to a boil.  Reduce heat, cover and simmer for 15-20 minutes or until tender.  Fluff with a fork.  Meanwhile cut a slit lengthwise through the thickest part of each chicken breast,  fill with prosciutto and two sage leaves.  Sprinkle with salt and pepper.

In a large skillet over medium heat brown chicken in oil for 1-2 minutes on each side.  Reduce heat to low, cover and cook 8-10 minutes or until juices run clear.  Remove and keep warm.

Add wine to the pan.  Bring to a boil.  Reduce heat; simmer uncovered 2-3 minutes or until slightly reduced.  Stir in sour cream, sugar and minced sage, heat through.  Serve with chicken and rice.


CHICKEN FETTUCCINE A LA FUENTE

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

1 (12-oz.) pkg. uncooked fettuccine
1 tablespoon olive oil
4 boneless skinless chicken breast halves (about 1 lb.), cut into 1-inch pieces
2 cloves garlic, minced
1 (1-oz.) pkg. Old El Paso® Taco Seasoning Mix
1 cup whipping cream
1/3 cup chopped fresh parsley
1 oz. (1/4 cup) grated fresh Parmesan cheese 
 Chopped fresh parsley, if desired
 Grated fresh Parmesan cheese, if desired

Cook fettuccine as directed on package; drain.

Meanwhile, in 12-inch skillet or Dutch oven, heat oil over medium-high heat until hot. Add chicken; cook 4 to 5 minutes, stirring occasionally, until chicken turns white. Stir in garlic and taco seasoning mix. Cook 1 minute. Stir in cream. Reduce heat to low; cook 3 to 5 minutes, stirring constantly, until thoroughly heated.

Stir in 1/3 cup parsley and 1/4 cup cheese. Add cooked fettuccine; toss to coat. Cook 1 minute, stirring constantly, until fettuccine is thoroughly heated. Transfer mixture to large serving platter. Garnish with additional parsley and cheese.


CHICKEN AND CHEESE CASSEROLE

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
 
Makes 6 servings

2 cups cut-up cooked chicken
1 can (11 ounces) whole kernel corn with red and green peppers, drained
1 can (10 3/4 ounces) condensed cream of chicken soup
2 cups shredded Monterey Jack cheese (8 ounces)
2 1/4 cups Original Bisquick®
2/3 cup milk

Instructions
Heat oven to 375°. Mix chicken, corn, soup and cheese in square baking dish, 8x8x2 inches.

Mix Bisquick and milk until soft dough forms. Turn dough onto surface dusted with Bisquick. Knead 10 times. Roll 1/2 inch thick. Cut with 2 1/2-inch cutter. Place biscuits on chicken mixture.

Bake 20 to 25 minutes or until biscuits are golden brown.

High Altitude (3500-6500 ft): Heat oven to 400°. Heat chicken, corn, soup and cheese to boiling in 2-qt saucepan; pour into baking dish. Top with biscuits. Bake 30-35 min.


STICKY CHICKEN

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

16 boneless skinless chicken thighs (about 3 lbs.)

Sauce:
1/2 C. your favorite bbq sauce
1/4 C. reduced sodium soy sauce
1/4 C. red wine vinegar
1/4 C. liquid honey or maple syrup
1 T. chili powder
1 T. Dijon mustard
1 T. grated gingerroot
2 t. minced garlic
1 t. ground cumin
1 T. cornstarch

Preheat oven to 400.  Spray a 9x13 baking pan with cooking spray.  Arrange chicken thighs in pan in a single layer.

Whisk together all sauce ingredients in a medium bowl.  Pour evenly over chicken.  Turn pieces to coat both sides with sauce.  Bake uncovered for about 40 minutes or until the chicken is no longer pink in the center.

Remove chicken from pan and keep warm.  Carefully pour sauce from pan into a small pot.  Bring to a boil over medium-high heat.  Combine cornstarch with an equal amount of water and mix until smooth.  Add to sauce.  Cook until sauce is bubbly and has thickened, about 1 minute.  Serve hot chicken with extra sauce on top.


BOMBAY CHICKEN AND RICE

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

1 cup uncooked long-grain white rice
6 ounces diced dried mixed fruit
1/2 cup chopped onion
1 1/2 teaspoons sugar
1 teaspoon salt
2 cups water
1 (3 pound) chicken, cut into pieces
2 tablespoons butter, melted
4 teaspoons curry powder, divided
1/2 teaspoon paprika

Preheat oven to 375 degrees F (190 degrees C).

In a 9x13 inch baking pan, mix rice, fruit, onion, sugar and salt. Pour in water. Arrange chicken parts over the rice mixture. In a small bowl, mix butter, curry powder and paprika. Brush butter mixture over chicken pieces. Cover pan tightly with aluminum foil.

Bake 1 hour in the preheated oven, until chicken juices run clear and rice is tender.


CHICKEN AND BROCCOLI BAKE

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
 
3 c. (12 oz.) shredded Cheddar cheese
1 1/2 c. cooked cut up chicken
2/3 pkg. (10 oz.) frozen chopped broccoli, thawed and drained
1/3 c. milk
3 eggs
3/4 c. Bisquick
3/4 tsp. salt
1/4 tsp. pepper

Instructions
Mix 2 cups cheese, chicken, onions, and broccoli in greased 10 x 1 1/2 inch pie plate. Beat remaining ingredients except cheese until smooth for 15 seconds in a blender on high, or 1 minute with hand beater. Pour into pie plate. Bake at 400 degrees until knife inserted in center comes out clean (about 30 to 35 minutes). Top with remaining cheese and bake until cheese melts. Cool 5 minutes.


CHUTNEY CHICKEN  - SOUTH AFRICA

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

12 chicken thighs
1 (12 ounce) jar hot chutney
1 (1 ounce) package dry onion soup mix

Preheat oven to 375 degrees F (190 degrees C).

In a medium bowl, combine chutney and dry soup mix. Mix together. Season chicken pieces with salt and pepper to taste. Place seasoned chicken pieces in a 9x13 inch baking dish and pour chutney mixture over chicken.

Bake in the preheated oven for 45 to 60 minutes, or until chutney sauce has turned brown and crunchy.

CHICKEN AND WILD RICE CASSEROLE

3 lbs. chicken breasts
1/2 cup water
1/2 cup cooking sherry
3/4 tsp. salt
1/4 tsp. curry powder
1 small onion, sliced
1/4 cup diced celery
1/2 lb. fresh mushrooms
1/4 cup butter
1 (6 oz.) pkg. Uncle Ben's wild and long grain rice with seasonings
1/2 cup sour cream
1/2 can condensed cream of mushroom soup  

Place chicken in deep pot. Add water, sherry, salt, curry, onion and celery. Bring to a boil; cover tightly. Reduce heat; simmer 1 hour or till chicken is tender. Remove from heat; strain broth and reserve. Refrigerate chicken and broth. When chicken cools, remove meat from skin and bones and cut into bite-sized pieces. Saute mushrooms in butter until brown. Measure chicken broth with water, if necessary, to equal amount on package for cooking firm rice. Cook and them combine rice with chicken and mushrooms. Blend sour cream and soup, then toss together with chicken. Pour into a 2-quart casserole and bake at 350 degrees for 1/2 hour.

Serves 5 to 6.

Source: Weatherly & Byrd Springs Ward Cookbook, 1999 Edition


CHICKEN AND PARMESAN PASTA

Delicious, add a pinch of red-pepper flakes for extra zing. Serve with a salad and you have a great meal.

Serves: 4
Prep. time: 10 minutes
Cooking time: 25 minutes

8 ounces spaghetti or corkscrew pasta
4 (about 1 1/4-pound) chicken breast halves, boned, skinned, and cut into ¾-inch pieces
5 green onions, sliced
1 clove garlic, minced
1 1/2 tablespoon vegetable oil or olive oil
1/4 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon fresh ground black pepper
1/8 teaspoon cayenne pepper
1 1/3 cups chicken broth
2/3 cup skim milk
2 teaspoons prepared mustard
1/4 cup fresh lemon juice
2 tablespoons chopped chives, or scallions (for topping)
4 tablespoons Parmesan cheese

Preheat the oven to 375°. Prepare pasta according to package directions; drain.

Heat butter or margarine and oil in a skillet. Add chicken pieces, green onions and garlic and sauté until chicken is just firm and cooked through, about 10 minutes. Toss with cooked pasta and set aside.

Combine flour, salt, pepper and cayenne in a saucepan; gradually add chicken broth and skim milk, stirring with a wire whisk until smooth.

Place over medium heat and cook, stirring constantly, until thickened enough to coat a spoon. Add mustard and lemon juice. Allow to cool slightly.

Add the sauce to the chicken-pasta mixture. Put into a 2 1/2-quart casserole dish. Sprinkle chopped chives and Parmesan cheese over and bake at 375° for 15 minutes or until heated through.

Source: Fabulous Food Associations


CHICKEN TETRAZZINI

2 cups cooked chicken
4 oz mushrooms, chopped
1 Tbl minced dried onions
1/4 tsp tabasco
1/4 tsp marjoram
1 can cream of chicken soup
1 can evaporated milk
8 oz spaghetti, broken into pieces, cooked and cooled
4 oz grated cheddar cheese
1/2 cup Parmesan cheese

Combine first seven ingredients and mix well. Divide spaghetti into 3 equal parts. Cover bottom of a greased 9x13" baking dish with layers of a third of the spaghetti, half the turkey mixture and half the cheddar cheese. Repeat, ending with a layer of spaghetti. Sprinkle with Parmesan cheese. Bake for 30 minutes at 400* or until hot and bubbly. Cool for 10 minutes before serving. Can be made in advance and frozen. Thaw before baking.


EASY BARBECUE CRISPY CHICKEN MELTS

Prep Time:15 min
Start to Finish:45 min
Makes:4 servings

3 tablespoons butter or margarine
1/2 cup Original Bisquick® mix
1/4 teaspoon pepper
1/4 cup milk
4 boneless skinless chicken breasts (about 1 1/4 lb)
1/4 cup barbecue sauce
1/2 cup shredded Cheddar cheese (2 oz)

1. Heat oven to 425°F. In 13x9-inch pan, place butter. Heat in oven 2 to 3 minutes or until melted.

2. In shallow dish, stir Bisquick mix and pepper. Pour milk into small bowl. Coat chicken with Bisquick mixture, then dip into milk and coat again with Bisquick mixture. Place chicken in pan.

3. Bake uncovered about 30 minutes or until juice of chicken is clear when center of thickest part is cut (170°F).

4. In small microwavable bowl, microwave barbecue sauce uncovered on High about 30 seconds or until warm. Spoon sauce evenly over chicken; top with cheese.

High Altitude (3500-6500 ft): No change.

Nutrition Information
1 Serving: Calories 390 (Calories from Fat 180); Total Fat 20g (Saturated Fat 9g, Trans Fat 1g); Cholesterol 125mg; Sodium 600mg; Total Carbohydrate 16g (Dietary Fiber 0g, Sugars 6g); Protein 36g
Percent Daily Value*: Vitamin A 10%; Vitamin C 0%; Calcium 15%; Iron 10%
Exchanges: 1 Starch; 0 Other Carbohydrate; 0 Vegetable; 4 1/2 Very Lean Meat; 3 1/2 Fat
Carbohydrate Choices: 1
*Percent Daily Values are based on a 2,000 calorie diet.

Source: Bisquick


CHICKEN AND PARMESAN PASTA

Delicious, add a pinch of red-pepper flakes for extra zing. Serve with a salad and you have a great meal.

Serves: 4
Prep. time: 10 minutes
Cooking time: 25 minutes

8 ounces spaghetti or corkscrew pasta
4 (about 1 1/4-pound) chicken breast halves, boned, skinned, and cut into ¾-inch pieces
5 green onions, sliced
1 clove garlic, minced
1 1/2 tablespoon vegetable oil or olive oil
1/4 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon fresh ground black pepper
1/8 teaspoon cayenne pepper
1 1/3 cups chicken broth
2/3 cup skim milk
2 teaspoons prepared mustard
1/4 cup fresh lemon juice
2 tablespoons chopped chives, or scallions (for topping)
4 tablespoons Parmesan cheese

Preheat the oven to 375°. Prepare pasta according to package directions; drain. Heat butter or margarine and oil in a skillet. Add chicken pieces, green onions and garlic and sauté until chicken is just firm and cooked through, about 10 minutes. Toss with cooked pasta and set aside. Combine flour, salt, pepper and cayenne in a saucepan; gradually add chicken broth and skim milk, stirring with a wire whisk until smooth. Place over medium heat and cook, stirring constantly, until thickened enough to coat a spoon. Add mustard and lemon juice. Allow to cool slightly. Add the sauce to the chicken-pasta mixture. Put into a 2 1/2-quart casserole dish. Sprinkle chopped chives and Parmesan cheese over and bake at 375° for 15 minutes or until heated through.

Source: Fabulous Food Associations


TGI FRIDAY'S SPICY CAJUN PASTA

10 ounces cooked fettuccine
1 cup Spicy Cajun Pasta Sauce (see following recipe)
1 tablespoon Parmesan cheese
1 boneless chicken breast, cooked and sliced in strips
1 teaspoon chopped parsley

Place pasta and sauce in pan and heat until hot. Arrange in serving dish and top with chicken breast. Garnish with Parmesan cheese and parsley.

Spicy Cajun Pasta Sauce:
2 ounces olive oil
1 tablespoon fresh chopped garlic
1/2 cup onion, cut in large chunks
1/2 cup green peppers, diced in large pieces
1/2 cup red peppers, diced in large pieces
1/8 teaspoon cayenne pepper
1 cup chicken stock
1 cup V-8 juice
Cornstarch (mix about a tablespoon with a couple tablespoons cold water to form a slurry)
Salt and pepper to taste

Heat oil in saute pan. Add garlic and saute for 30 seconds. Add onions, saute one minute, then add peppers and continue to saute another minute. Deglaze with chicken stock, reducing by half. Add V-8 juice and cayenne pepper. Bring to a boil and simmer for 10 minutes.

Thicken with cornstarch to desired consistency. Season with salt and pepper.

Serves three to four.


GARLIC-BROWN SUGAR CHICKEN

A crockpot recipe.

1 to 1-1/2 pounds chicken pieces
1 cup packed brown sugar
2/3 cup vinegar
1/4 cup lemon-line soda (diet is fine)
2-3 tablespoons minced garlic
2 tablespoons soy sauce
1 teaspoon pepper (regular black or cayenne)

Place chicken in slow cooker. Mix all remaining ingredients. Pour over chicken. Cook on low for 6-8 hours. Serve over rice or noodles.


LOW FAT CHICKEN ALFREDO

1 1/2 lbs. boneless skinless chicken breast
1 white onion (medium size)
8 oz uncooked (1/2 box) vermicelli spaghetti
2 oz shredded low fat Parmesan cheese
1/4 teaspoon allspice
1/2 teaspoon basil
2 teaspoons garlic powder (at least)
1/2 jar Heinz fat-free chicken gravy (6 oz)
1 tablespoon flour
6 oz low-fat sour cream

Cut chicken breast into 3/4 inch squares. Sauté in small amount of vegetable oil over medium to medium-low heat. Dice onions and add to chicken.

Cook chicken thoroughly, testing by cutting largest piece - juices should no longer run pink and chicken will be tender.

Sprinkle liberally with garlic powder, basil and allspice; stir in.

Stir in chicken gravy, reducing heat to a simmer. Sprinkle with flour and stir in water to achieve desired thickening. Do not rely on sour cream for thickness.

Simmer for 5 minutes over low heat, stirring in 2 oz of Parmesan cheese. Fold in sour cream and remove from heat.

Cook spaghetti according to package instructions. Drain and rinse with cool water. Top individual portions of spaghetti with Chicken Alfredo combination and then sprinkle remaining Parmesan on top.

Serves 4


CHICKEN SALTIMBOCCA WITH ARUGULA AND TOMATO SALAD

Chef Sam Gugino says Saltimbocca means "jump into the mouth." This chicken dish lives up to the name - its very good for a fresh meal. Follow the directions closely and you can finish this recipe in no time.

Serving: 4
Prep Time: 5 minutes
Cook Time: 13 minutes
Total Time: 18 minutes

4 tablespoons extra virgin olive oil
Four 5 to 6-ounce boneless, skinless chicken breast halves, pounded (by the butcher if possible) to half their original thickness
Salt and freshly ground black pepper
4 slices prosciutto, about 2 ounces
1/3 cup all-purpose flour
2 small bunches arugula
1 medium to large tomato, about 12 ounces
8 fresh basil leaves
1 tablespoon balsamic or quality red wine vinegar
4 fresh sage leaves or teaspoon dried sage leaves
1/2 cup dry white wine

1) Fill the sink with cold water while you put 2 tablespoons of the oil in a heavy skillet large enough to hold all the chicken in one layer without crowding. Put the skillet over medium heat. Season the chicken with salt and pepper. Put the flour on a pie plate or wax paper. Press a slice of prosciutto against each of the breast halves, then press the breast halves in the flour, shaking off any excess. (If the butcher hasn't done so, pound the chicken between two sheets of aluminum foil or wax paper with the side of a cleaver or a meat pounder before seasoning.) Raise the heat under the skillet to medium-high and add the chicken, prosciutto side down. Cook for 5 minutes on one side.

2) While the chicken cooks, cut the arugula crosswise into 1/2-inch wide strips, discarding the stems. Wash the arugula briefly but vigorously in the sink to remove grit. Then spin dry in a salad spinner. Remove any excess moisture with paper towels. Cut the tomato in half lengthwise, gently squeeze out some of the juice and seeds, and cut each half into thin wedges, removing the core as you do.

3) Turn the chicken over and cook for 3 minutes. Meanwhile, chop the basil. Put the remaining 2 tablespoons of oil, vinegar, and salt and pepper to taste in a small bowl and mix well with a whisk. Chop the sage. (If using dried sage, crush with your fingers.)

4) Sprinkle the sage on top of the chicken, add the wine, and cook for 1 to 2 minutes, just until the chicken is cooked through. (Cut into one piece to check if you're not sure.) Remove the chicken to a serving platter. Raise the heat to high while scraping the bits from the bottom with a wooden spoon. Cook for 1 to 2 minutes or until reduced and lightly thickened.

5) While the chicken finishes cooking, put the arugula and tomato in a large mixing bowl, sprinkle with the basil and toss with the dressing. Pour the sauce over the chicken and serve with the salad.

Based on individual serving.
Calories: 340
Total Fat: 16 g
Carbohydrates: 11 g
Protein: 37 g

Source: Cooking to Beat the Clock: Delicious, Inspired Meals in 15 Minutes by Sam Gugino


ASIAN HONEY CHICKEN

Serves 6

1/4 c sesame oil
1/4 c honey
1/4 c soy sauce
3 cloves garlic, pressed
6 boneless, skinless chicken breast halves, slice in strips
1 Tbs oil
5 green onions, minced
1/2 green bell pepper, diced
1/2 red bell pepper, diced
2 small carrots, grated

In a large zipper-topped plastic bag, mix together sesame oil, honey, soy sauce, and garlic. Add chicken and marinate for 8 hours to overnight. Heat oil in a wok or large skillet over med-high heat. Saute chicken until nearly cooked; add remaining ingredients, and keep cooking until veggies are tender and chicken is cooked thoroughly.

Per Serving: 378 calories, 8g fat, 56g protein, 19g carbs, 137mg cholesterol, 566mg sodium

Source: Saving Dinner by Leanne Ely


POLYNESIAN CHICKEN AND RICE

Serves: 6

Ingredients:
3 pounds bone-in chicken thighs, skin removed

1 cup Thousand Island dressing
1 cup orange marmalade
1 (2-ounce) envelope of onion soup mix

Fluffy white rice (to serve)

Directions:
Arrange chicken thighs in greased 9 x 13 inch baking dish.

Combine remaining 3 ingredients in small bowl. Pour over chicken. Bake, covered, in 350ºF oven for about 1 1/2 hours, turning chicken halfway through cooking time, until no longer pink inside. Remove cover for last 15 minutes to thicken sauce if desired.

1 serving: 519 Calories; 23.4 g Total Fat (11.2 g Mono, 7 g Poly, 3.1 g Sat); 125 mg Cholesterol; 50 g Carbohydrate; 1 g Fibre; 28 g Protein; 1160 mg Sodium

Source: 4-Ingredient Recipes, Company's Coming Publishing Limited.


PENNE GORGONZOLA WITH CHICKEN AND ROMA TOMATOES
(like Johnny Carino's)

4 boneless skinless chicken breasts (preferably Italian-marinated)
1 lb penne pasta
1/2 cup to 1 cup butter
1 pint heavy cream
4 ounces Gorgonzola, crumbled
1/4 cup shredded Parmesan cheese
1 teaspoon nutmeg
2 Roma tomatoes, chopped

Grill or broil chicken breasts; slice into thin strips.

Cook pasta according to package directions. Toss with olive oil, return to pot.

While pasta and chicken are cooking, melt butter in medium saucepan, heat to boiling, stirring constantly, boil 1 minute.

Slowly add heavy cream, heat to a boil to reduce, stirring constantly. Boil for 2 minutes.

Reduce heat, add Gorgonzola, Parmesan and nutmeg. Stir until melted.

Serve sauce over noodles, top with chicken and chopped tomatoes.

Servings: 8

Source: RecipeLink.com


SMOTHERED CHICKEN BREASTS    

4 chicken breasts
2 cans cream of mushroom soup
8 oz. sour cream
1 can onion rings
butter
Salt with garlic salt

Put chicken breast thick side up in flat casserole dish. Put 2 pats of butter on each chicken piece. In bowl, mix 2 cans soup and sour cream. Cover chicken with soup mixture. Place onion rings on top and bake until tender.


CHICKEN-ARTICHOKE CASSEROLE    

4-5 c. of cooked, diced chicken (3 or 4 breasts)
1 c. mayonnaise
2 cans cream of chicken soup
1/2 tsp. curry powder
2 (14 oz.) cans artichoke hearts
Garlic powder to taste
1 tbsp. lemon juice
1 1/2 c. shredded sharp cheese
1/4 c. seasoned croutons
2-4 tbsp. butter

9 x 12 inch greased casserole

Drain and slice artichoke hearts. Preheat oven too 350 degrees. Season artichoke hearts with garlic powder. Arrange in 9 x 12 inch greased casserole. Put chicken on top. Mix in separate bowl: soup, mayonnaise, lemon juice and curry. Spread over chicken. Sprinkle with shredded sharp cheese and top with croutons. Bake 30 minutes or until hot. Can be prepared a day beforehand.

Serves 8.



COUNTRY FRENCH CHICKEN AND RICE

A simple herb marinade adds fabulous flavor to chicken thighs and rice in a savory casserole.

Prep Time: 25 Min
Total Time: 3 Hr 25 Min
Makes: 8 servings

INGREDIENTS:
1/4 cup chopped oil-packed sun-dried tomatoes, drained
2 tablespoons herbes de Provence
2 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon finely chopped garlic
1 teaspoon salt
8 bone-in chicken thighs, skin and fat removed (about 2 lb)
1 1/2 cups sliced mushrooms
1 cup uncooked regular long-grain white rice
1 medium carrot, shredded (3/4 cup)
2 cups boiling water
1 tablespoon chopped fresh Italian (flat-leaf) parsley
2 teaspoons grated lemon peel

DIRECTIONS:
1. In heavy-duty 1-gallon resealable food-storage plastic bag, mix tomatoes, herbes de Provence, oil, lemon juice, garlic and 1/2 teaspoon of the salt. Add chicken thighs and mushrooms; seal bag. Turn to coat thighs and mushrooms in marinade. Refrigerate 2 to 24 hours.

2. Heat oven to 375°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.

3. Place rice, carrot and remaining 1/2 teaspoon salt in baking dish; stir in boiling water. Place chicken thighs, mushrooms and marinade evenly over rice mixture.

4. Cover with foil. Bake 50 to 60 minutes or until liquid is absorbed and juice of chicken is no longer pink when centers of thickest pieces are cut. Sprinkle with parsley and lemon peel.

High Altitude (3500-6500 ft): No change.

NUTRITION INFORMATION:
1 Serving: Calories 260 (Calories from Fat 90); Total Fat 10g (Saturated Fat 2 1/2g, Trans Fat 0g); Cholesterol 45mg; Sodium 360mg; Total Carbohydrate 23g (Dietary Fiber 1g, Sugars 1g); Protein 18g
Percent Daily Value*: Vitamin A 40%; Vitamin C 6%; Calcium 4%; Iron 20%
Exchanges: 1 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 2 Lean Meat; 1/2 Fat Carbohydrate Choices: 1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

If herbes de Provence is not available, use any combination of dried basil, fennel seed, lavender, marjoram, rosemary, sage, summer savory, tarragon or thyme.

Source: Pillsbury.com



GREEN CHILE CHICKEN ENCHILADA CASSEROLE (CROCKPOT)

Try this green chile and chicken recipe from Pillsbury.com

Prep Time: 15 Min
Total Time: 6 Hr 20 Min
Makes: 6 servings

INGREDIENTS:
2 cans (4.5 oz each) Old El Paso® chopped green chiles
1 can (10 3/4 oz) condensed cream of chicken soup
1 can (10 oz) Old El Paso® green enchilada sauce or other green chile enchilada sauce
1/4 cup mayonnaise or salad dressing
12 corn tortillas (6 inch), cut into 3/4-inch strips
3 cups shredded cooked chicken
1 can (15 oz) Progresso® black beans, drained, rinsed
2 cups shredded Mexican cheese blend (8 oz)
2 large tomatoes, chopped (about 2 cups)
2 cups chopped lettuce
1/2 cup sour cream

DIRECTIONS:
1. Spray 3- to 4-quart slow cooker with cooking spray. In cooker, spread 1 can of the green chiles. In medium bowl, mix remaining can of green chiles, the soup, enchilada sauce and mayonnaise.

2. Arrange 1/3 of the tortilla strips over chiles in cooker. Top with 1 cup of the chicken, 1/2 cup of the beans, 1/2 cup of the cheese and 1 cup of the enchilada sauce mixture, spreading to edges of cooker to completely cover tortilla strips. Repeat layers twice, reserving last 1/2 cup of cheese.

3. Cover; cook on Low heat setting 6 to 7 hours.

4. Top with remaining 1/2 cup cheese. Cover; cook about 5 minutes longer or until cheese is melted. Serve with tomatoes, lettuce and sour cream.

NUTRITION INFORMATION:
1 Serving: Calories 630 (Calories from Fat 280); Total Fat 32g (Saturated Fat 13g, Trans Fat 1/2g); Cholesterol 115mg; Sodium 1240mg; Total Carbohydrate 48g (Dietary Fiber 9g, Sugars 6g); Protein 39g
Percent Daily Value*: Vitamin A 25%; Vitamin C 10%; Calcium 35%; Iron 20%
Exchanges: 2 Starch; 1 1/2 Other Carbohydrate; 0 Vegetable; 4 1/2 Lean Meat; 3 Fat Carbohydrate Choices: 3
*Percent Daily Values are based on a 2,000 calorie diet.

Tips
Rotisserie chicken works well for this recipe. Just remove the skin and bones, and shred the meat with 2 forks. One average rotisserie chicken yields about 3 1/2 to 4 cups cooked chicken.
Red enchilada sauce can be used. It will give a pink tint to the finished recipe.
You could serve this recipe with tortilla chips as an appetizer.


CHICKEN PARMESAN

This recipe for two comes from Southern Living Magazine, February 2004. It is a keeper!

Preparation Time: 10 minutes minutes
Cooking Time: 6 minutes minutes
Other Time: 20 minutes minutes

1 cup Italian-seasoned breadcrumbs
2 tablespoons all-purpose flour
1/2 teaspoon ground red pepper
2 skinned and boned chicken breasts
2 egg whites, lightly beaten
1 tablespoon olive oil
Tomato Sauce (recipe follows)
1 cup shredded mozzarella cheese
1/4 cup freshly grated Parmesan cheese

Combine breadcrumbs, flour, and ground red pepper in a small bowl, and set aside.

Place chicken between two sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness, using a meat mallet or rolling pin.

Dip 1 chicken breast in egg whites, and coat with breadcrumb mixture. Dip again in egg mixture, and coat again in breadcrumb mixture.

Repeat procedure with remaining chicken breast.

Cook chicken in hot oil over medium heat 2 to 3 minutes on each side or until done.

Place chicken breasts in a single layer in a lightly greased 8-inch square baking dish. Top evenly with Tomato Sauce and cheeses.

Bake at 350° for 20 minutes or until cheeses melt.

Yield:  Makes 2 servings

Tomato Sauce

Yield: Makes 1 1/2 cups

Ingredients
1/2  small onion, chopped
2  garlic cloves, minced
1  tablespoon  olive oil
1  (14 1/2-ounce) can diced tomatoes with basil, garlic, and oregano
1/4  cup  red wine
1/2  teaspoon  ground red pepper
1/2  teaspoon  salt
1/4  cup  chopped fresh basil

Preparation
Sauté onion and garlic in hot oil over medium heat 5 to 7 minutes or until tender. Add tomatoes, wine, and red pepper; simmer 20 minutes or until thoroughly heated. Add salt and basil.

Source: Southern Living Magazine


GRILLED CHICKEN BREAST

"This is a great recipe for grilled chicken breasts! If you are tired of bland chicken, try this recipe for your next BBQ. This marinade is also perfect for making chicken kebabs."

Note from Maggie: This is a perfect marinade, especially if you're able to plan ahead and marinate for 24 or more hours. Boneless chicken thighs are to die for using this, as is pork loin. A double batch is a necessity for us as we use leftovers for sandwiches, quesadillas, and salads. For contact grills, adjust temperature according to manufacturer instructions.

Ingredients:
1/2 cup olive oil
1/4 cup lemon juice
1 tablespoon kosher salt
1 1/2 tablespoons black pepper
1 clove garlic, minced
1/4 onion, finely chopped
1/4 teaspoon thyme
1/8 teaspoon cumin
1-1 1/2 lbs skinless, boneless chicken breasts

Preparation:
Combine olive oil, lemon juice and dry ingredients to create marinade.

Up to 24-48 hours prior to cooking, marinate chicken breasts in a covered dish, refrigerated. Be sure each side of the chicken breast is covered in marinade.

Grill chicken for about 8-10 minutes each side, or until thoroughly cooked. Cooking time depends on temperature and the thickness of the chicken breasts.

Source: Saad Fayed, About.com Guide