CHICKEN RECIPES

 

Chicken Recipes

Almond or Cashew Chicken

6 TBS oil

1/3 cup blanched almonds halves

1 lb. chicken, boned and skinned

Marinade:

¼ tsp salt

1/8 tsp pepper

1 tsp cornstarch

1 TBS soy sauce

1 egg white

5 slices fresh ginger root

3 green onions, chopped in 1-inch lengths

1 green pepper, chopped in 1-inch pieces

½ cup diced whole bamboo shoots

Seasoning sauce

1 TBS rice vinegar or white vinegar

2 TBS soy sauce

1 TBS water

½ tsp salt

1 tsp sugar

½ tsp cornstarch

Heat 2TBS oil in wok over high heat 1 min.  Add nuts and stir 2 to 3 min. until golden brown.  Remove from hot oil and drain well on paper towels.  Let stand 5 minutes before using.  Dice chicken into 1-inch cubes.  Combine marinade ingredients in medium bowl.  Add diced chicken, mix well. Let stand 30 minutes.  Heat 2 TBS oil in a wok over high heat 30 seconds add chicken to oil stir fry 1 minute until very lightly browned.  Remove chicken with a slotted spoon, drain well and set aside.  Heat 2 more TBS oil in wok.  Stir fry ginger slices 30 second. Remove and discard.  Add green onion, green pepper and bamboo shoots to oil.  Stir fry 1 or 2 min until vegetables are crisp tender.  Combine ingredients for seasoning sauce in a small bowl; mix well and add to wok.  Bring to boil.  Add chicken to boiling sauce.  Stir fry until chicken is coated with sauce.  Add almonds mix well and serve hot.  Makes 4 servings. 

Baked Chicken

8 chicken breasts dipped in flour

Salt and pepper

Put in pan and cover with 1 quart whipping cream and Parmesan cheese and sprinkle with parsley 

Bake 1 hour 15 min at 350.

Broccoli, Chicken, Cheese Dinner

1 Tbs. oil

1 ½ lbs. chicken breast, cubed

1 tsp seasoned salt

Pepper, to taste

1 small onion, sliced

1 medium head of broccoli

6 cups milk

1 pound bow tie pasta

1 cup shredded Parmesan

1 cup shredded mozzarella

Heat half of the oil in a large pot.  Add in the chicken, season with half of the seasoned salt and pepper, and cook. 

Once the chicken is nicely browned and cooked through, remove it from the pan and add in remaining oil, onion, and broccoli.  Season with remaining salt and pepper.  Stir until the onions begin to become translucent. Pour in milk and bring to a boil.  Stir periodically so the bottom does not burn.

Once the milk is bubbling, add pasta and stir frequently until pasta reaches your desired doneness (approximately 10 minutes at medium heat.) Add in Parmesan and mozzarella and stir again until cheese is melted. 

 

Cashew Chicken

2 Cups chicken boned and skinned, cut in bite size pieces.

1 TBS soy sauce

1 TBS water

1 TBS cornstarch

½ tsp salt

1 clove garlic, minced

1 tsp grated ginger root

¾ cup cashews

½ cup sliced bamboo shoots

8 fresh mushrooms, sliced

1 stale celery, cut diagonally, 1/8-inch think

15 snow peas

Salt

Oil

¾ cup water mixed with 1 TBS soy sauce, 1 TBS cornstarch and ½ tsp. sugar

Marinate chicken 15 minutes in soy sauce, cornstarch, water, salt, garlic and ginger.  Heat 1 TBS oil in wok over medium heat.  Sauté nuts until lightly browned.  Remove from wok.  Heat 2 TBS oil over high heat.  Add bamboo shoots, mushroom and celery.  Stir fry 2 min. until crispy tender.  Remove.  Heat 1 TBS of oil over high heat.  Sprinkle with salt, add peas, and stir fry 1 min.  Remove. Heat 2 TBS oil over high heat.  Add marinated chicken and stir fry 4 min. or until meat is white.  Return vegetables and nuts to pan. Recombine cornstarch water mixture and add.  Cook until thickened.  Serves 4 to 6.  

 

Chicken and Asparagus

1 lb. boneless skinless chicken breasts, diced into 1-inch cubes

1 ½ Tbsp olive oil

Salt and freshly ground black pepper

1 ½ Tbs. butter

1 Tbs minced garlic

1 (14.5 oz) can low-sodium chicken broth

1 ¾ cups water

10-ounce penne pasta

1 lb. thin stalks asparagus, tough ends trimmed, remaining diced into 1 ½ inch pieces.

4-ounces Neufchatel cheese (1/3 less fat cream cheese), diced into eight pieces

½ cup finely shredded parmesan cheese

2 tsp lemon zest

2 Tbs. fresh lemon juice

Chopped fresh parsley for garnish (optional)

Heat olive oil in a 12-inch sauté pan over medium-heat.  Add chicken, season with salt and pepper to taste and cook until golden brown on bottom, about 4 minutes then rotate and cook until cooked through, about 4 minutes longer.  Transfer to a sheet of foil and wrap to keep warm.

Melt butter in now empty skillet, add garlic and sauté 20 seconds then and broth and water, while stirring to loosen any browned bites from bottom of pan.  Season with salt and pepper to taste and bring to a boil, then add pasta.  Cover and allow to boil until fairly tender, stirring occasionally, about 8 to 9 minutes.  Sprinkle asparagus over top (don’t stir), cover and allow to boil 4 to 5 minutes longer until asparagus and pasta are tender (note that there should be some broth/water left even once it’s finished cooking, this will be part of the sauce.  If needed you can add more broth).  Add in cream cheese, parmesan cheese, lemon juice and lemon zest  and stir until melted.  Stir in chicken.  Remove from heat, cover and let rest a few minutes if desired to allow sauce to thicken slightly and soak into pasta.  Sprinkle with parsley if desired, serve warm. 

 

 

Chicken Cacciatore

1 broiler fryer cut in serving pieces or breasts

1 tsp salt

½ tsp paprika

¼ tsp pepper

1 medium onion, sliced

1 clove garlic, minced

1 medium green pepper, cut in strips

1 large can or quart tomatoes

1xcan 4 oz chopped mushrooms

¼ tsp allspice

¼ tsp thyme

2 TBS chopped parsley

Sprinkle chicken piece with ½ tsp salt, the paprika and pepper.  Put under broiler 10 min. or until browned on both sides.  Mix remaining salt with onion, garlic, green pepper, tomatoes, mushrooms, allspice, and thyme in large skillet; bring to boil, cover and cook 10 min.  Add chicken cover, reduce heat and simmer 45 min. or until chicken is tender.  Sprinkle with parsley.  Serve with spaghetti, rice, or noodles. 

 

Chicken Cordon Bleu I

Yield: 4 servings

Ingredients

·      4 skinless, boneless chicken breast halves

·      ¼ teaspoon salt

·      ⅛ teaspoon ground black pepper

·      6 slices Swiss cheese

·      4 slices cooked ham

·      ½ cup seasoned bread crumbs

Directions

·      Step 1

Preheat oven to 350 degrees F (175 degrees C). Coat a 7x11 inch baking dish with nonstick cooking spray.

·      Step 2

Pound chicken breasts to 1/4-inch thickness.

·      Step 3

Sprinkle each piece of chicken on both sides with salt and pepper. Place 1 cheese slice and 1 ham slice on top of each breast. Roll up each breast, and secure with a toothpick. Place in baking dish, and sprinkle chicken evenly with bread crumbs.

·      Step 4

Bake for 30 to 35 minutes, or until chicken is no longer pink. Remove from oven, and place 1/2 cheese slice on top of each breast. Return to oven for 3 to 5 minutes, or until cheese has melted. Remove toothpicks, and serve immediately.

This is good served with red potatoes. Put in oven at 450. Cut potatoes in ½ and sprinkle with salt and pepper and garlic.  Bake cut side down 30 minutes.

 

Chicken Enchiladas  Bonnie Clark

Make sauce:

1 can cream of chicken soup

¾ cup milk

1 cup sour cream

4 oz. diced green chilies

Enchiladas:

Onto small flour tortillas, add the following

Cooked, cut-up chicken breast

Shredded cheddar and mozzarella cheese

Chopped green onions (optional)

1 TBS salsa (Pace think and chunky)

1 TBS sauce

Roll tortillas as for enchiladas.  Put some sauce in bottom of baking dish.  Arrange enchilada in dish.  Spoon sauce over top.  Bake, foil-covered, at 350 for 20-30 minutes.  Can remove foil and bake another 15 minutes if desired. 

Serve with topping of your choice: onion, salsa, sour cream, olives, cheese, Guacamole.

 

Chicken, Orange Baked Chicken

6 chicken breasts, skinned

¼ cup minced onion

½ tsp paprika

1 tsp salt

¼ tsp rosemary

1/8 tsp pepper

2 TBS flour 2 cups orange juice

1 8-oz package noodles

Place chicken breast in large shallow baking pan.  Sprinkle with onion and seasonings.  In medium bowl, blend flour with about ½ cup orange juice.  Stir in remaining juice, pour over chicken.  Bake uncovered at 350 for one hour or until tender, basting occasionally with juice in pan.  Meanwhile cook noodles as label directs, drain.  Serve chicken over noodles on warm platter.  Stir pan juices to blend and pour over chicken.  Serves 6.

 

The Mandarin’s Cashew Chicken

Chicken ingredients

1 8oz chicken breast, cut 1-inch pieces

1 teaspoon cornstarch

1 teaspoon soy sauce

Pinch white pepper

Sauce ingredients

¼ cup chicken broth or water

1 teaspoon ketchup

1 teaspoon hoisin sauce

1 teaspoon sherry wine

1 teaspoon soy sauce

½ teaspoon mushroom soy sauce or dark soy sauce

2 teaspoons sugar

Vegetables

12 1-to-2-inch pieces of the following

Water chestnuts, sliced

Sugar snap peas

Carrots, sliced

Red bell pepper, cubed

Asparagus

¼ cup cashew lightly salted or no salt

Prep for stir-fry

3-ounce vegetable oil

1 teaspoon crushed garlic

1 teaspoon grated fresh ginger

1/8 teaspoon Sambal chicken chili paste

In a bowl, combine and mix

1 teaspoon cornstarch

1 teaspoon cold water

Directions:

1.      Prepare vegetables.  Blanch fresh vegetables in boiling water for a few minutes or until tender.  Strain and set aside.

2.     Prepare chicken: sprinkle chicken with 1 teaspoon of cornstarch and a pinch of white pepper.  Drizzle with 1 teaspoon of soy sauce, mix well and marinate for 15 minutes.

3.     Prepare sauce.  Put all sauce ingredients in a small bowl and whisk until sugar is dissolved.  Set aside.

4.     4 cook chickens: heat wok to medium high heat.  Add 2 oz. of vegetable oil to hot wok.  Swirl to coat the sides with oil.  Add the chicken and stir-fry for 1-2 minutes until cooked.  Remove and set aside.  Wipe wok clean. Adjust heat to low.

5.     Cook sauce: add 1 tablespoon of vegetable oil to wok.  Add crushed garlic, grated ginger and Sambal chili paste. Stir-fry on low heat for 10 seconds-do not burn.  Add prepared sauce ingredients.  Increase heat to medium high.

6.     Final assembly: add cooked chicken and vegetable.  Stir-fry for 20 seconds.  Add cashew.  Add the cornstarch /water mixture.  Stir fry for another 10 second or until sauce thickens.

 

Pineapple Chicken   Janice Curtis

2 broiler fryers cut up

¼ cup flour

¼ tsp salt

¼ tsp celery salt

¼ tsp garlic salt

¼ tsp ground nutmeg

½ cup butter or margarine

1 20 oz can pineapple  tidbits

3 TBS flour

1 TBS sugar

1/3 cup soy sauce.

In plastic bag, mix the salt, celery, salt, garlic salt and nutmeg.  Shake chicken pieces a few at a time in flour mixture till coated.  In large skillet melt butter or margarine.  Brown chicken on all sides.  Place chicken in 9 x 13 baking pan.  Drain pineapple, reserving 1 cup syrup.  Sprinkle pineapple over chicken.  Stir the 3 TBS flour and the sugar into butter remaining in skillet.  Add reserved pineapple syrup and soy sauce; cook and stir till mixture thickens and bubbles.  Spoon evenly over chicken and pineapple.  Cover and bake in 350 for 1 hour.  Serves 6 to 8

 

Chicken, Spicy Buttermilk

1 frying chicken cut up

1 cup buttermilk

¾ cup flour

1 pkg. .7 oz dry Italian Salad dressing mix

¼ tsp pepper

¼ cup butter or margarine

Dip chicken in buttermilk.  Combine flour, dry Italian salad dressing mix and pepper.   Coat chicken. Melt butter in electric frying pan.  Bake chicken with vent open at 280 for 20 min. turn chicken and continue to bake for 10 min. remove cover the last 10 minutes to crisp chicken.  Makes 4 to servings. 

Chicken Croissants

2 cups cook shredded chicken

2 cups chopped celery

Onion and olives

1 cup mayo

½ cup sour cream

Salt and pepper

Mix together and sprinkle with cashews.  Spread on croissants.

 

Chicken, Ginger with Scallions

 1 lemon

4 quarter size slices ginger unpeeled

4 tsp olive oil

4 small skinless boneless chicken breasts halves

1 TBS cornstarch

½ chicken broth

3 cloves garlic, finely chopped

1 cup scallions cut into 1-to-2-inch lengths

½ tsp sugar

¼ tsp red pepper flakes

¼ tsp pepper

¼ tsp salt

Grate the zest from half the lemon.  Cut the remaining half of the lemon into paper thin slices.  Mince the ginger

In large nonstick skillet over medium high heat warm t tsp of the olive oil until hot but not smoking.  Add the chicken and sauté until gold all over, about 3 min. or each side. Remove the chicken to a plate and cover loosely to keep warm

In a small bowl dissolve, the cornstarch in the chicken broth.

Add the remaining 2 tsp. oil to the skillet.  Add the lemon zest, ginger, garlic, and scallions, and cook, stirring for 1 minute.  Add the cornstarch mixture and bring to a boil, stirring constantly.  Return the chicken to the skillet Add the lemon slices sugar, red pepper flakes, and black pepper and return to a boil over medium high heat.  Cover, reduce the heat to low and simmer until the chicken is cooked through about 5 min. season with salt and serve hot with equal amounts of scallions and sauce.

 

 

Chicken and Pasta, Campbell’s Easy

1 pound boned and skinned chicken breasts, cut up

1 tablespoon vegetable oil

1 can cream of mushroom soup, condensed

2 1/4 cups water

1/2 teaspoon basil

2/3 cup carrots, cut up

2/3 cup broccoli, cut up

2/3 cup cauliflower, cut up

2 cups pasta shells, uncooked

In skillet brown chicken in hot oil.  Set aside.  Add soup, water, basil and vegetables. Heat to a boil. Add uncooked pasta   This should be corkscrew pasta.  Cook over medium heat 10 min.  stirring often.  The pasta cooks right in the soup. Add browned chicken.  Cook 5 min. or until pasta is done, stirring often.  Serve with grated parmesan cheese.

 

Chicken Almond Casserole

3 cups chicken, cooked and cut up

3 cups celery, chopped

3 cups rice, cooked

1 1/2 cups mayonnaise

2 cans cream of chicken soup

1 package slivered almonds

1 1/2 cups corn flakes, crumbed

1 stick butter, melted 

Mix together chicken, celery, rice, mayo, and soup and spread in baking dish.  Mix butter and cornflakes.  Sprinkle  over top and then top with almonds.

Bake for 25 minutes at 325.

 

Chicken Casserole with Eggs

3 1/2 cups chicken, cooked

1 1/2 cups rice, cooked

1 can cream of chicken soup

3/4 cup mayonnaise

1 1/2 teaspoons salt

1 tablespoon lemon juice

1 tablespoon onion

1 cup celery, chopped

1 can water chestnut, canned, sliced

3 large eggs, hard cooked / boiled diced

3 tablespoons butter, melted

1 cup corn flakes, crushed

1/2 cup slivered almonds

Cut of chicken.  Mix all together and place in a buttered casserole dish.  refrigerated overnight.  When ready to bake top with 3 T melted butter mixed with  crushed cornflakes and almonds. (It is good to cook the rice in the left-over water from cooking the chicken.)

Bake 300 for 30 minutes.

 

Chicken Chow Mein with the Best Chow Mein Sauce

1 lb. chicken breast boneless, skinless

3 Tbs oil

12-ounces chow Mein noodles (uncooked noodles)

2 cups cabbage

1 large carrot julienned (shredded)

½ batch green onions

2 cloves garlic

Cho Mein Sauce

6 Tbs. oyster sauce

3 Tbs. low sodium soy sauce

3 Tbs. light sesame oil (not toasted)

½ cup chicken broth

1 Tbs. cornstarch

1 Tbs. sugar

In a small mixing bowl, use a whisk to combine oyster sauce, sugar, sesame oil, soy sauce, chicken broth and cornstarch.  Set aside.

Cook your noodles according to package instructions then drain, rinse with cold water and set aside.

Heat a large wok or pan with olive oil over medium-heat.  Cut your chicken breasts into bite-size strips and cook them in the oil until golden brown.  Remove strips and set aside.

Add carrots, cabbage and pressed garlic and sauté for a few minutes until veggies are slightly softened and the cabbage is a bit translucent.

Add chicken and noodles back into pan. Pour sauce over the top and continue cooking all the ingredients together for another 2 minutes.

Garnish your chow Mein with chopped green onions and serve the noodles straight from the pan piping hot.

I would ½ this recipe or ½ the noodles and keep the veggies the same.

 

Chicken or Turkey Casserole

3 cups broccoli, fresh or frozen

6 slices turkey, cooked

1 can cream chicken soup

1/4 cup mayonnaise

1 teaspoon lemon juice

1/2 cup bread , cubes

2 tablespoons margarine, melted 

Cook broccoli if it is fresh until it is tender.  Arrange broccoli on bottom of buttered dish. Lay turkey on top.  Mix all ingredients together except bread and margarine.  Stir bread in melted margarine and arrange over the top. Bake at 350 for 30 to 40 minutes.

 

Chicken Pie

Pastry  dough for 2 crust pie

1/2 cup onion, chopped

6 tablespoons butter

1/2 cup flour

3 cups chicken broth

3 cups chicken, cubed

1 10-ounce frozen peas and carrots

1/4 cup pimiento (optional), chopped

Cook onion in butter till tender.  Blend in flour and salt.  Add broth all at once.  Cook and stir till thick and bubbly.  Add remaining ingredients.  heat till bubbling.  Pour into baking dish lined with pastry dough.  Top with pastry dough. 

Bake at 400 for 30 min or until dough on top is lightly brown.

Chicken Rice Casserole

1 cup water

1 cup rice

1 can cream of mushroom soup

1 can clear onion soup

1 teaspoon sage

Place rice and water in a baking dish.  Place cut up chicken on top of rice.  Blend together soup, and sage and pour over the chicken and rice.   

Bake 45 minutes to 1 hour in 325 ovens until brown.

 

Chicken and Sour Cream Enchiladas Faye Real

2 cups chicken or turkey, cooked

1 dozen corn tortillas

2 cans cream of chicken soup

2 cups sour cream

8 ounces canned green chilies, chopped

6 scallions (optional), chopped

1/2-pound cheddar cheese, grated

1/2-pound Monterey jack cheese, grated 

Lightly sauté tortillas in oil to soften.  Make a sauce of the soup, sour cream, chilies, and scallions. Put a small amount of sauce, meat, and cheese in cheese tortilla and roll.  Top with remaining sauce and cheese. 

Bake at 450 for 15 to 20 minutes or until hot and bubbly.

 

Chicken Strata

6 slices day old white bread

2 cups cooked chicken or turkey

1/2 cup onion, chopped

1/2 cup celery, chopped fine

1/4 cup green pepper, chopped

1/2 cup mayonnaise

3/4 teaspoon salt

dash pepper

2 large eggs, beaten

1 1/2 cups milk

1 10 ounce can cream of mushroom soup

1/2 cup sharp cheese, grated

Butter 2 slices of bread; cut in 1/2-inch cubes and set aside.  Cut remaining bread in 1-inch cubes; place half of unbuttered cubes in bottom of 8 x 8 x 2-inch baking dish.

Combine chicken, vegetables, mayonnaise, and seasonings.  Spoon over bread cubes.

Sprinkle remaining unbuttered cubes over chicken mixture.  Combine eggs and milk; pour over all.  Cover and chill 1 hour or overnight.  Spoon soup over top.  Sprinkle with buttered cubes.  Bake at 325 for 60 minutes or till set.  Sprinkle cheese over top last few minutes of baking.  Let stand few minutes before serving. 

 

Chicken with Philo

1/4 cup butter

1/4 cup flour

1 tablespoon dry mustard

1 8-ounce cream cheese

1 teaspoon salt

1/4 teaspoon pepper

2 cups  milk

1 package frozen peas (10 oz)

2 cups chicken or turkey, cooked

1 cup celery, chopped

1/2 cup green onion, chopped

6 sheets + phyllo dough

1/4 cup butter , melted

Heat butter until melted.  Stir in Flour, mustard, salt, pepper cook over med. heat.  stir until smooth.  Add milk bring to boil and boil 1 min.  remove from heat and stir in cheese bits stir until smooth.  Rinse frozen peas in cold water. Stir in peas, chicken, celery and onions (when chopping onion add a little of the green tops chopped) in sauce.   spread in a pan 8 X 8 or double recipe for a 9 x 13.  Defrost Philo sheets in fridge about 1/2 day.  Cut Philo sheets to size of pan leave a little over one edge to tuck in.  Pour 1/4 cup melted Butter over all bake 45 minutes  350.

 

Chicken, Crescent Chicken Squares

8 ounces cream cheese

4 tablespoons margarine, melted

2 cups chicken, cubes

1/4 teaspoon salt

1/8 teaspoon pepper

2 tablespoons milk

1 tablespoon chives or onion, chopped

2 8-ounce crescent rolls

3/4 cup seasoned croutons, crushed after measuring

celery, chopped

season salt

garlic salt

2 cans cream of mushroom soup

1 16-ounce sour cream

Blend cheese and margarine until smooth.  Add chicken, salt, pepper, milk, chives, mix well.  Separate dough into 8 rectangles.  Press perforations to seal.  Spoon  1/2 cup of mixture into  each and pull 4 corners to top and twist.  Seal edges brush tops with remaining  1 tablespoon Butter and dip in croutons crumbs.  Bake 350 for 20 - 25 min.  Make sauce of soup and sour cream and pour over before serving.

 

Chinese Chicken Salad

1 lb. chicken breast, boned and skinned

2 TBS soy sauce

2 TBS sugar

2 TBS water

½ tsp ginger, grated

1 small head lettuce, shredded

2 oz rice sticks (like noodles)

5 spring onions

1 package chopped or sliced almonds

Sauce:

2 TBS sugar

¼ cup salad oil

2 TBS toasted sesame seeds

1 tsp salt

½ tsp vinegar

3 TBS soy sauce

1 tsp grated ginger

Slice chicken into very thin slices.  Heat oil in wok.  Cook chicken until slightly brown.  Add soy sauce, sugar, water and ginger.  Simmer for 1 min.  Shred lettuce.  Deep fry rice sticks.  Slice spring onions finely.  Combine sauce ingredients, set aside.  Toss salad ingredients just before serving.  Serves 6 to 8 people

Crock Pot Chicken  Nick Morales

2 lbs. chicken

½ cup honey

2 T. Ketchup

½ cup soy sauce

1 small clove garlic

Cook on high for 2  1/2 hours or on low for 4 hours.

Salsa Variations Nick Morales

 

Green Salsa Basic: Nick Morales

¾ blender tomatillos

1-2 jalapenos

¼ onion

1 clove garlic

½ bunch cilantro

1 to 1 ½  teaspoon salt

A little water 

Variation2:

Cook tomatillos first and jalapeno Blend

Variation 3:

 Roast in pan tomatillos and jalapenos.  Blend

Variation 4: 

Add chunks of avocado and or chopped cilantro, and onion to fresh salsa or roasted recipe.

Variation 5: same ingredients except add more onion and NO garlic and pulse the blender to chop ingredients.

Guacamole:  Add 1 avocado to blender to any of the green salsa.  

For RED Salsa use same ingredients only use tomatoes in place of tomatillos.

 

Chicken Enchiladas

1 Tbs. oil

½ cup chopped hot green chili peppers

½ cup chopped white onion

½ cup  chopped bell pepper

½ cup frozen corn

½ cup canned black beans drained

3 cloves garlic, minced

1 ¼ cups cooked shredded chicken breast

1 (28-ounce) can Hatch green chili enchilada sauce, divided

Fresh cracked black pepper to taste

11 (6 inch) corn tortillas, cut into quarters, divided

1/3 cup New Mexican hot green chili salsa

2 Tbs. sour cream divided

1 ½ cups shredded Mexican cheese blend, divided

Pre-heat oven to 350.  Heat oil in a skilled over medium-high heat; sauté green chili peppers, onion, bell pepper, corn, black beans, and garlic until onion and bell pepper are tender, 5 to 7 minutes.  Remove skillet from heat.

Stir chicken, ½ cup enchilada sauce, and black pepper into vegetable mixture.

Spread ¼ cup enchilada sauce in the bottom of an 11 x 17-inch casserole dish.

Lightly coat 1 side of 18 tortilla quarters with sour cream and arrange, sour cream side up, in the casserole dish.

Spread ½ pf the chicken mixture over tortilla layer.

Stir green chili salsa into the remaining chicken mixture.

Sprinkle ½ cup Mexican cheese blend over chicken mixture layer in the casserole dish; top with 10 tortilla quarters.  Pour ¼ cup enchilada sauce over tortilla layer and cover with chicken-salsa mixture; add ½ cup Mexican cheese blend.

Lightly coat 14 tortilla quarters with sour cream and arrange, sour cream-side down, over the cheese layer.  Spread 1 cup enchilada sauce over tortillas and top with remaining cheese.

Bake in the preheated oven until cooked through and cheese is bubbling, 20 to 25 minutes.

 

Gong-Bao Ji-Ping

1 ½ lb. chicken breast, boned and skinned

5-10 dried red peppers

3 -5 TBS fresh ginger, grated

1 bunch spring onions (green onions)

4 -5 cauliflower flowerets, cut in small pieces

1-2 broccoli stems only, cut in small pieces

1 can sliced water chestnuts

1 green pepper, cut in small pieces

½ lb. mushrooms, sliced

1 cup bean sprouts

¾ cup cashews or almonds

4-5 TBS oil

Marinade:

6 tsp cornstarch

6 tsp water

3 TBS soy sauce

3 TBS vinegar

5-6 tsp sugar

2 tsp sesame oil

Cut boned chicken into 1-inch pieces

Mix marinade with chicken

Marinade 1-5 hours or longer

Grate or chop ginger

Cut spring onions into ¾ inch lengths

Mix seasonings, set aside

Heat oil

Add peppers cooking over medium temperature until charred.  Remove

Stir fry chicken

Add ginger and spring onions.  Stir well and remove from wok.

Add 2 TBS oil, stir-fry cauliflower and broccoli 2 min.

Add green pepper and stir fry 2 min.  Add water chestnuts mushrooms and bean sprouts.  Stir fry 2 more min.

Add chicken mixture.  Stir well

Add nuts and seasoning.

Serve when sauce thickens

 

Ginger Chicken Sauce

½ cup sugar

3 tablespoons cornstarch

½ teaspoon salt

½ teaspoon ginger root

¼ teaspoon pepper

2/3 cup water

1/3 cup lemon juice

¼ cup soy sauce

3 pounds chicken, skinless light  meat.

Put sugar and cornstarch together and mix in rest of ingredients.  Boil for 2 min stirring constantly and pour over chicken tenders.  Bake 350 covered 40 minutes then uncover and cook 10 more.  Serve over rice.

 

Hawaiian Haystacks

2 (10 3/4 oz.) cans cream of chicken soup

1 cup chicken broth

2 cups chicken, cooked and cut-up

4 cups long-grain white rice, cooked

1 9 1/2 oz  chow Mein noodles

3 medium tomatoes, sliced

1/2 cup green pepper, chopped

1/2 cup green onion, chopped

1 20 oz.can pineapple chunks, drained

1 cup cheddar cheese, grated

1/2 cup almonds, slivered

1/2 cup coconut, shredded

1 2 oz. jar pimiento, drained and diced

Combine soup and chicken broth in a medium saucepan to make gravy.  Stir to blend.  Add chicken mix.  Simmer about 8 to 10 minutes, until heated through.  On 8 individual serving plates layer all ingredients.  First stack rice, chow Mein noodles, and chicken and gravy.  Add tomatoes, celery,  green pepper, and green onion.  Top this with pineapple chunks, grated cheddar cheese, and more chicken and gravy, if desired.  Stack almonds, coconut and pimiento on top.  Makes 8 servings.

 

Health Sweet and Sour Chicken

Serves 3-4

3-4 boneless skinless chicken breasts, pounded to ½ inch thick and chopped into 1-inch pieces

1/3 cup corn starch

2 Tablespoons oil

1 red bell pepper, chopped in large squares

1 green bell pepper, chopped in large squares

½ white or yellow onion, chopped in large squares

(We like to add more veg. than this)

 

Sauce:

¾ cup sugar

½ cup apple cider vinegar (may sub white vinegar)

2 Tablespoons soy sauce

1 teaspoon garlic powder

½ teaspoon onion salt

½ cup ketchup

1 Tablespoon cornstarch + 2 tablespoons cold water

First prepare the sauce. Add sugar, vinegar, soy sauce, garlic powder, onion salt, and ketchup to a medium sauce pan.  Stir and bring to a boil.  In a small bowl whisk together the 1 tablespoon corn starch and cold water until dissolved.  Add to sauce pan and stir until thickened, then reduce to low heat.

Add chicken pieces and corn starch to a large Ziploc bag.  Seal and shake to coat chicken.  Drizzle a large pan or skillet with oil, Add coated chicken. Sauté over medium heat for about 5 minutes.  Add peppers and onions. Continue to sauté over medium heat until chicken is browned and cooked through.

Add sauce to chicken and peppers.  Stir to coat well.  Serve warm with cooked rice if desired.

 

Julie’s and Janet’s Chicken Casserole

3 chicken breasts cooked and diced

1 cup celery

½ cup chopped green onion

1 ½ to 3 cups cooked  rice

1 can cream of chicken soup

½ cup chicken broth

½ cup mayonnaise- not miracle whip

1 cup water chestnuts-sliced

½ cup sliced almonds

1 pkg. peas –optional

1  7oz. pkg. stove top stuffing    

Mix all ingredients except stuffing, onion and celery and pour in 9 x 13 pan.  Make stuffing according to package adding onions and celery when simmering.  Spread stuffing over top and cover with foil.  Bake 300 for 35 min. covered 10 min. uncovered.

Kung Po Chicken

2 whole chicken breasts

1 egg white

1 tsp cornstarch

1 tsp soy sauce

Dash white pepper

1 large green pepper cut in 1-inch chunks

1 medium yellow onion cut in 1-inch chunks

1 TBS starch

1 TBS cold water

½ tsp sugar

¼ tsp sesame oil

1 clove garlic crushed

1 tsp finely chopped ginger

2 TBS Hoisin sauce

1 tsp dried red peppers in 1 TBS soy

½ cup chicken broth

½ Cup dry roasted peanuts.

Remove bones and skin from chicken and cut into 34-inch pieces

Mix egg white, 1 tsp starch, soy ½ tsp salt and white pepper in glass or plastic bowl stir in chicken.

Cover and refrigerate for at least 15 minutes

Mix 1 Tbs starch water, sugar, sesame oil in small bowl

Heat wok.  Add 2 TBS oil and fry onions, garlic and ginger until onion is light brown, about 1 minute.

Add chicken and stir fry until chicken is white. Add hoisin sauce, red pepper mixture and cook and stir fry for 1 minute.  Stir in chicken broth and heat to boiling.  Stir in cornstarch mixture and cook until thickened

Add green pepper and cook for 30 sec.  Add peanuts and serve immediately with steamed rice.

 

Parmesan Chicken

6 whole chicken breast, boneless/skinless

1/4 cup parmesan cheese, grated

3/4 cup potato flakes

dash pepper

2 whole eggs, beaten 

Blend cheese, potato flakes and pepper.  Dip chicken into eggs.  Coat with cheese and potato mixture. Fry 20 min or until tender

Marinade, Chicken Jen Cottle

3 Tablespoons Lemon Pepper

¼ Cup vinegar

½ cup oil

½ cup soy sauce

6-10 chicken breasts 

Marinate at least 15 to 20 minutes before BBQ

For a honey mustard flavor, combine 2 Tbs. honey, 2 Tbs. Dijon mustard, 1 Tbs olive oil, a bit of lime and ½ tsp. each of kosher salt and fresh ground pepper.  Mix well, and marinate for two hours.  This marinade holds up particularly well on the grill.

For an Asian-inspired chicken dish, combine ½ soy sauce, 2 Tbs brown sugar, 2 tsp ginger, 1 Tbs finely chopped garlic and a splash of sesame oil in the bowl. Marinate the chicken for no more than 12 to 24 hours.  Serve the chicken with rice to complete the meal.

The best marinades include three components.  Start with an acid such as citrus, vinegar or wine. The acid breaks down the muscle fibers and tenderizes the meat.  Secondly, you need an oil such as olive oil, canola oil or sesame oil.  Oil helps protect the food while it is marinating and gets it ready for the grill or pan.  Finally, a marinade needs hers and spices for flavor.

 

Newlywed Easy Bake Chicken

6 chicken breasts

1 pkg. dry Italian dressing mix

3 Tbs. butter, melted

1      8 oz. pkg. cream cheese

1 can cream of mushroom soup

Place chicken in crock pot.  Add dressing mix to butter.  Pour over chicken.  Cook on low for 5 to 6 hours.  Mix cream cheese and soup.  Pour over chicken.  Continue cooking for an additional 30 minutes or until warm through.  Serve over rice.

 

Penne with Chicken and Asparagus

1 16-ounce package dried penne pasta

5 tbs. olive oil divided

2 skinless boneless chicken breast halves cut into cubes

Salt and pepper to taste

Garlic powder to taste

½ cup low-sodium chicken broth

1 bunch slender asparagus spears, trimmed, cut on diagonal into 1-inch pieces

1 clove garlic, thinly sliced

½ cup Parmesan cheese

Bring a large pot of lightly salted water to boil.  Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.

Warm 3 tablespoons olive oil in a large skillet over medium-high heat.  Stir in chicken and season with salt, pepper, and garlic powder.  Cook until chicken is cooked through and browned, about 5 minutes.  Remove chicken to paper towels.

Pout chicken broth into the skillet.  Then stir in asparagus, garlic, and a pinch more garlic powder, salt and pepper.  Cover, and steam until the asparagus is just tender, about 5 to 19 minutes.

Stir chicken mixture into pasta, and mix well.  Let sit about 5 minutes.  Drizzle with 2 tablespoons olive oil, stir again, then sprinkle with Parmesan cheese.

 

P.F. Chang’s Orange Peel Chicken (Copycat) Yield 4 servings

2 lb. chicken beast, cut into 1-inch pieces

¼ cup cornstarch

1 Tbs. vegetable oil

4 Tbs. minced garlic

4 green onions, sliced

1 cup tomato sauce

½ cup water

¼ cup sugar

2 Tbs. brown sugar

1 Tbs. Sriracha sauce

1 Tbs. soy sauce

2 Tbs. canola oil

Peel from 1 orange, half zested and half julienned

Perfect brown rice

·         Cut the chicken into 1-inch chunks.  Put in a bowl and coat with cornstarch. 

·         Add two tbs. of oil to your wok

·         Heat oil on medium high and add the chicken

·         Cook until browned on both sides

·         Remove chicken from pan.  If you have about a tablespoon of oil in the pan, go ahead and use it without wiping your pan clean.  If not add a tablespoon of oil, minced garlic and green onions and let cook for about 1 minutes, but don’t let your garlic burn

·         Add tomato sauce, water, sugar, Sriracha and soy sauce.

·         Bring to a boil and then simmer for about 5 minutes or until the sauce thickens.

·         Remove from heat and set aside.

·         Add the chicken back into the pan with the sauce.

·         Top with the orange zest and orange strips and mix until all coated, letting it cook for another 20 to 30 seconds for the chicken for the chicken to heat back up.

Serve with Rice.

 

Ritz Cracker Chicken

1 egg

½ cup milk

2 cups crushed ritz crackers about 50 ritz crackers

1 tsp garlic powder

½ tsp salt

½ tsp ground black pepper

½ tsp poultry seasoning

4 chicken breasts boneless and skinless about 2 pounds total

Preheat oven to 375.  Spray a 9x13 inch baking dish with non-stick cooking spray.  Set aside.

In a medium shallow bowl or pie plate, mix together the egg and the milk.  Set aside.

In another pie plate or shallow bowl gently whisk together the cracker crumbs, garlic powder, onion powder, salt, ground black pepper, and poultry seasoning.

Tip: you can mix it up by using different spices in the crumb mixture.  Italian spice works very well.

Once at a time dip the chicken pieces into the egg mixture, dredge them in the crumb mixture making sure to thoroughly coat each piece, then place them on the prepared baking dish.

 

Salsa Chicken

1 can whole corn drained

1 can black bean drained

1 can of diced tomatoes

¼ cup salsa

1 tsp cumin

1 tsp garlic

Stir together and put three chicken breasts on top

Salt and pepper chicken breast and cover the chicken with salsa

Bake 350 for 45 to 60 minutes.

 

Sesame Chicken Strips

1 cup mayonnaise

2 teaspoons onion, minced

2 teaspoons dry mustard

1 cup butter flavored crackers, crushed

1/2 cup sesame seed  

2 pounds boneless chicken breasts, sliced in strips

SAUCE

1 cup mayonnaise

2 tablespoons honey

In bowl combine mayonnaise, onion, and mustard.  In another bowl combined crackers and sesame seeds.  Cut chicken into 1/4-inch strips.  Dip into mayo and into sesame.  Bake at 425 for 15 to 18 min.  Dip in sauce made of mayonnaise and honey.

 

Stir Fried Chicken in Pita

2 whole large chicken breasts, boned and skinned

¼ cup soy sauce

1 TBS cornstarch

2 TBS water

1 tsp sugar

¼ tsp ground ginger

¼ tsp crushed red pepper

1 small head green cabbage about 1 pound

4 medium green onions

2 medium carrots

 Salad oil

¼ tsp salt

4 six-inch pitas

8 small lettuce leaves

With knife held in slanting position, almost parallel to the cutting surface slice across width of each half into 1/8- inch-thick slices.  Cut each slice crosswise into matchsticks thin strips.  In medium bowl, combine chicken and next 6 ingredients set aside. 

Discard tough green outer leaves from cabbage; with sharp knife, remove core; thinly slice cabbage to make about 5 cups.  Cut each green onion crosswise in 3-inch-long pieces.  Cut carrots in match stick thin strips

In wok over medium high heat, in 2 TBS hot oil, cook cabbage, green onions, carrots, and salt, stirring quickly and frequently until vegetables are tender, about 5 minutes, with slotted spoon, remove to medium bowl.

Heat 2 more TBS oil in wok, cook chicken mixture, stirring quickly and frequently until chicken is tender, about 2 to 3 minutes.  Return vegetables to skillet; heat through.

Meanwhile, preheat oven to 350.  Cut each pita crosswise in half; place pita halves on large cookie sheet.  Warm pitas in oven, about 3 minutes.

To serve, place a lettuce leaf in each pita half; then fill with chicken mixture.  Makes 4 servings. 

 

Stuffing for Chicken Breast

1 large onion, diced

celery, diced

garlic, chopped

1 small package frozen spinach, drained

1 package prestige farms stuffing mix

1 can cream of mushroom soup

Ritz crackers

dillweed

Sauté celery and onion with garlic in lots of butter.  Set aside.   Cook frozen spinach and drain very dry on towels.  Use 1 package of prestige farms stuffing mix and mix with soup.  Bake at 350 for 20 min.   Pour wine and cream in bottom of pan to keep moist the last 5 min.  Sprinkle with crushed ritz crackers, dill, butter, and garlic mix. on  top. 

 

Sweet and Sour Chicken

1 chicken fryer, or 6 chicken breasts

1 or 2 eggs

Cornstarch

½ green pepper, cut into big chunks

1 large onion but into big chunks, separated

1 20 oz. can pineapple chunks

Marinade:

1 TBS water

1 TBS soy sauce

1 clove garlic, minced

1 tsp grated ginger

1 tsp salt

Sauce:

2 tsp soy sauce

2 TBS cornstarch

8 TBS sugar

6 TBS vinegar

4 TBS catsup

Juice from canned pineapple plus water to equal about 1 cup liquid

Cut chicken into bite-size pieces and marinate for 2 hours or more in the marinade mixture.  Stir occasionally.  Break the egg or two into the chicken marinating bowl.  Stir.  Add enough cornstarch cautiously to make a sticky batter.  About ½ cup will be right, but this depends upon the size of the eggs and you may need more.  Too much will cement the pieces and you’; find you cannot even begin to stir.  Heat oil in wok.  You can fry this with only about ½ inch of oil or less, or deep fry in more oil.  Brown nicely and drain.  When all are fried, put all the pieces back in the oil briefly and then remove.  Put chicken on a platter.  Clean wok.  Stir fry in 1 TBS oil for 2 minutes the green pepper and onion.  Remove from wok.  Mix sauce ingredients in wok, cook until thickened.  Add onion, pepper, and pineapple combination to sauce.  Heat thoroughly.  Pour sauce over chicken.

 

Variations:

Use 2 lbs. pork cut in ¾ inch cubes.  One large can lichee nuts may be used in place of the pineapple.  Celery and tomatoes can be substituted for onion and green peppers. 

 

Tavern Chicken Pot Pie

2 whole chickens, cooked and boned

1/2 cup butter

1/2 cup flour

3 1/2 cups saved chicken stock

salt

pepper

3/4 cup celery, chopped/cooked

4 whole carrots, chopped/cooked

1 3/4 cups potato, chopped/cooked

1 package peas

Cook vegetables.  Add frozen peas just at the end.  Add to chicken and sauce.  Put into a 9 x 13 pan.  Cover with pastry.  Slit to let steam escape.  Bake at 375 for 30 to 40 min.

 

Tortilla Casserole, Turkey or Chicken

1 dozen corn tortillas

1/3 cup oil

1 tablespoon dried onion

1 can cream of mushroom soup

1/2-pound Monterey jack cheese, shredded

1 cup sour cream

1 cup diced green Chile peppers

3 cups chicken or turkey, cooked and cubed

1/2 teaspoon garlic salt

1 cup olives, chopped

Tear tortillas into bite sized piece.  Fry in oil until crisp but not brown. Remove and drain on towels.  Soak onion in milk 5 min.  add soup, sour cream, chilies, garlic salt and stir until blended.  Arrange 1/2 tortillas and 1/2 of meat in buttered 9x 13 pan layer all sprinkle with cheese on each layer and top.  Dot with butter.

Bake 350 for 20 to 30 min.

 

Zucchini Chicken

4 zucchini 10 inches long

2 eggs

1 cup Ricotta Cheese

4 chicken breasts

1 tsp. parsley

1 tsp. oregano

¼ cup mozzarella cheese

1 cup marinara sauce

Cut chicken breasts into bit size pieces.  Sauté in a pan coated with pam until cooked.  Cut zucchini into julienne strips and sauté for 2 minutes.  Spray a 13 x 9 pan with pam and put julienne zucchini on bottom of pan.  Mix together chicken eggs, ricotta cheese and spices.  Spread over julienne strips.  Place in oven and bake for 15 min. sprinkle mozzarella cheese over top.  Bake 10 minutes.  Heat marinara sauce.  Serve with 2 tbs. marinara sauce.