Chicken Recipes

Olive Garden Chicken Marsala

2009-07-05T05:10:00.000-07:00

Olive Garden Chicken Marsala

4 Chicken half-breasts (skinless/boneless pound 1/4" thick)
1/4 cup Wondra flour
1/2 teaspoon Salt
1/2 teaspoon Oregano
4 tablespoons Oil
4 tablespoons Butter/margarine
1 cup Fresh mushroons -- slice
1/2 cup Marsala wine

Combine flour, salt, pepper and oregano and blend well. Heat the oil and butter in a skillet until bubbling lightly. Dredge the chicken in the flour and shake off the excess. Cook the chicken on medium heat for about 2 minutes on the first side, until lightly brown.
As you turn the breasts to the second side to cook, add the mushrooms around the chicken pieces. Coook about 2 more minutes, until lightly browned on the second side. Stir the mushrooms. When the second side is lightly browned, add the wine around the pieces, cover the pan and simmer for about 10 minutes.

Mexican Chicken Casserole

2009-07-04T05:09:00.000-07:00

Mexican Chicken Casserole

4 boneless skinless chicken breast halves
1 (10.75-oz.) can condensed cream of mushroom soup
1 (10.75-oz.) can condensed cream of chicken soup
1 (10-oz.) can diced tomatoes with green chilies, mild or hot
1 (10-count) package flour tortillas
2 cups shredded cheddar cheese

Boil chicken until cooked through; drain and cool. When cool enough to handle, tear apart.

In large bowl combine chicken, both soups, and tomatoes; mix well.

Tear tortillas into fourths. In large baking pan layer tortillas,then chicken mixture and cheese. Repeat until chicken mixture and cheese are gone (best if top layer is cheese). Bake at 375°F until cheese is melted and hot.

Servings: 5
Preparation time: 15 minutes
Cooking time: 20 minutes

Crispy Onion Chicken

2009-07-03T05:07:00.000-07:00

Crispy Onion Chicken

1/2 cup butter or margarine, melted
1 tablespoon Worcestershire sauce
1 teaspoon ground mustard
1/2 teaspoon garlic salt
1/4 teaspoon pepper
4 boneless skinless chicken breast halves
1 can (6 ounces) cheddar or original French-fried onions, crushed

In a shallow bowl, combine the butter, Worcestershire sauce, mustard, garlic salt and pepper. Dip chicken in the butter mixture, then coat with onions. Place in a greased 9-in. square baking pan. Top with any remaining onions; drizzle with any remaining butter mixture. Bake, uncovered, at 350° for 30-35 minutes or until chicken juices run clear. Yield: 4 servings

4th of July Gyro-Style Chicken with Seasoned Fries

2009-06-30T01:16:00.000-07:00

Gyro-Style Chicken with Seasoned Fries

Ingredients
1/2 seedless cucumber, peeled and chopped (about 1 cup)
2 containers (6 ounces each) low-fat plain yogurt
1 tablespoon fresh lemon juice
1/8 teaspoon onion salt
1 bag (22 ounces) frozen waffle-cut fries
3 tablespoons lemon-herb chicken seasoning
1-1/2 pounds boneless, skinless chicken tenders
8 cups bagged iceberg salad mix
3 regular-size pita breads, each cut into quarters and warmed slightly

1 package (4 ounces) crumbled feta cheese

Directions
1. Heat oven to 450 degrees F. Place one oven rack in lowest position
and a second oven rack in highest position. Lightly coat 2 baking sheets
with nonstick cooking spray.

2. In medium-size bowl, stir together cucumber, yogurt, lemon juice and
salt. Cover; refrigerate yogurt sauce.

3. Place fries on one of the prepared baking sheets. Lightly coat with
cooking spray; toss fries with 1 tablespoon lemon-herb seasoning.

4. Bake fries on lowest rack in 450 degrees F oven for 15 minutes.

5. Meanwhile, season chicken with remaining 2 tablespoons seasoning.
Place on second baking sheet.

6. Place chicken on highest rack in 450 degree F oven; leave fries in
oven. Bake until chicken is 170 degrees F, about 15 minutes (fries bake
30 minutes total).

7. Divide chicken, fries, salad and pita quarters among 6 plates.
Sprinkle with feta. Serve yogurt sauce on side. Makes 6 servings.

4th of July Grilled Southwestern Chicken Pizza

2009-06-29T13:15:00.000-07:00

Grilled Southwestern Chicken Pizza

1 loaf (1lb) frozen bread dough, thawed
1 can (14.5 oz) diced tomatoes with jalapenos, drained
1 package (6oz) cooked grilled chicken breast strips
1 1/2 cups shredded Mexican style four cheese blend
1 avocado, pitted, peeled and cubed

Heat grill. Place dough on lightly floured surface. Quarter dough.
Using lightly floured rolling pin, roll pieces into 7" circles. Grill
1min or until bottom of crusts are golden. Place dough on work
surface, grilled side up. Divide tomatoes with jalapenos, chicken
breast strips, mexican four cheese blend, and avacado, evenyl among
rounds. Grill covered 2min more or until bottoms of crusts are golden
brown.

4th of July Guacamole Chicken Salad

2009-06-28T01:13:00.000-07:00

Guacamole Chicken Salad

Ingredients
4 small corn tortillas
1 medium-size avocado, peeled and pitted
2 tablespoons lime juice
1/2 cup skim milk
1/3 cup buttermilk
2 tablespoons chopped fresh cilantro
2 tablespoons chopped green onion
3/4 tablespoon salt
5 drops hot-pepper sauce
2 cups shredded iceberg lettuce
2 cups shredded cooked chicken breast
1 large sweet red pepper, cut into strips
1 jar (6.3 ounces) baby corn, drained

Directions
1. Heat oven to 350 degrees F.

2. Wrap tortillas in foil. Heat in 350 degree F oven for 10 minutes.

3. Puree avocado and lime juice in food processor. With motor running,
add skim milk and buttermilk.*

4. Transfer mixture to small bowl. Stir in cilantro, onion, salt and
hot-pepper sauce. Cover surface directly with plastic wrap. Refrigerate
until serving.

5. Place equal amounts of lettuce, chicken, red pepper and corn on each
warmed tortilla. Top with guacamole dressing. Garnish with avocado
slice, if desired. Serve immediately. Makes 4 servings.

*Note: For thinner dressing, add more skim milk, a tablespoon at a time.

4th of July Lebanese Chicken

2009-06-27T01:12:00.000-07:00

Lebanese Chicken

Ingredients
8 skinless, boneless chicken thighs (about 1-1/2 pounds)
1/3 cup chopped onion
1 clove garlic, minced
1 tablespoon margarine or butter
2 teaspoons finely shredded orange peel
1/2 cup orange juice
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
2 tablespoons honey
Orange wedges (optional)
Mint leaves (optional)

Directions
In a large skillet cook chicken, onion, and garlic in hot margarine or
butter over medium heat about 6 minutes or until chicken is brown,
turning once. Add orange peel, orange juice, and salt to skillet. Bring
to boiling; reduce heat.

Cover and simmer for 5 minutes. Sprinkle
cinnamon and allspice onto chicken; drizzle with honey. Simmer,
uncovered, for 5 to 7 minutes more or until chicken is tender and no
longer pink. Makes 4 servings.

4th of July Lite spicy chicken strips

2009-06-26T01:11:00.000-07:00

Lite spicy chicken strips

Ingredients
1 teaspoon vegetable oil
1/2 pound skinless boneless chicken breasts,
(cut crosswise into 1/4-inch strips)
1/4 teaspoon salt
2 teaspoons butter
1 tablespoon liquid hot pepper sauce
5 celery stalks, cut into 3-inch sticksBlue Cheese Dip Ingredients
2/3 cup nonfat plain yogurt
2 tablespoons reduced-fat mayonnaise
2 ounces crumbled blue cheese
3 tablespoons finely chopped scallions
1/4 teaspoon coarsely ground black pepper

Directions
In a small bowl, whisk together the yogurt, mayonnaise and blue
cheese. Stir in the scallions and pepper and set aside while
preparing the chicken. Cover and refrigerate. (This recipe can
be made one day ahead to this point.) Heat the oil in a large,
preferably nonstick skillet. Season the chicken with the salt.

Cook the chicken over medium-high heat, stirring frequently,
until lightly browned and cooked through, 3 to 4 minutes. Remove
the skillet from the heat. Add the butter and hot pepper sauce
to the pan and swirl until the butter melts and the sauce coats
the chicken.

Serve the chicken and celery sticks along with the
blue cheese dip. Provide toothpicks for spearing the chicken and
dipping it in the sauce. Makes 6 servings

4th of July Plum Sauced Wings

2009-06-25T01:01:00.000-07:00

Plum Sauced Wings

Ingredients

1 16-ounce can whole unpitted purple plums
2 tablespoons frozen orange juice concentrate, thawed
2 tablespoons bottled hoisin sauce
1 tablespoon soy sauce
1 teaspoon grated fresh ginger
1/4 teaspoon pepper
2 tablespoons sesame seed, toasted
2 pounds chicken wings with drumettes (about 24 pieces)
Salt and pepper

Directions

1. For sauce, drain plums, reserving liquid. Pit plums. In a food processor bowl or blender container, combine the pitted plums, reserved plum liquid, the orange juice concentrate, hoisin sauce, soy sauce, ginger, and the 1/4 teaspoon pepper. Cover and process or blend until mixture is nearly smooth.

2. Transfer the mixture to a saucepan. Bring to boiling; reduce heat. Simmer, uncovered, about 15 minutes or until slightly thickened. Stir in the sesame seed.

3. Prepare grill for indirect grilling; test for medium heat above the pan. Sprinkle wings with salt and pepper; place wings in a single layer on the rack over the pan.

4. Cover and grill for 20 minutes or until an instant-read thermometer inserted into thickest portion of a wing reads 180 degree F and juices run clear. Brush wings occasionally with sauce during grilling. Heat any remaining sauce and pass with wings. Makes 8 to 10 servings.

1-Pot, 3-Bean Chicken Stew

2009-06-24T03:28:00.000-07:00

1-Pot, 3-Bean Chicken Stew

1 tablespoon canola oil
1 3/4 pounds boneless, skinless chicken breast or thighs, cut in chunks
1 large yellow onion, chopped
1 cup sliced celery
1 cup thinly sliced carrots
3 cups no-salt-added chopped tomatoes
1 (14.25 ounce) can fat-free, less-sodium chicken broth
1 (15 ounce) can no-salt-added black beans
1 (15 ounce) can no salt-added navy beans
1 (15 ounce) can no salt-added kidney beans
1 cup dry red wine
1 bay leaf
1 tablespoon Italian herbs
1 cup smoked chicken breast, cubed
1 cup fresh Italian parsley, chopped
1 cup fresh cilantro, chopped

Heat oil in a large pot; brown chicken. Remove chicken and set aside. Saute onions until soft, about 5 minutes. Add broth, beans, tomatoes, celery, carrots, wine, bay leaf, herbs and all the chicken; cover and simmer for 40 minutes.
Add parsley, cilantro, salt, and pepper, and simmer 5 more minutes.

Jack Daniel's Tennessee Whiskey Chicken

2009-06-22T05:19:00.000-07:00

Jack Daniel's Tennessee Whiskey Chicken

Serves: 4 Servings

Ingredients:

* 2 FRYING CHICKENS (2 lbs each)
* 1 c JACK DANIEL'S WHISKEY
* SALT to taste
* BLACK PEPPER to taste

Instructions:
WHISKEY SAUCE
1 lb WHITE MUSHROOMS; sliced
6 GREEN ONIONS; chopped
2 tb BUTTER
2 oz JACK DANIEL'S WHISKEY
2 c BROWN SAUCE*

Have the butcher split two small fryers or if you prefer, buy cut-up
chicken pieces. Place the chicken in a shallow pan and douse with whiskey.
Sprinkle salt and pepper over the pieces; marinate for 2 hours. Soak some
wood chips (they specify Jack Daniel's Barrel chips) in water--if you're
using regular wood chips, I'd suggest soaking them in whiskey? While the
chips are soaking, build a charcoal fire in your barbecue grill. Use the
wood chips in your grill to create a good smoking fire. Broil the fryvers
over the pit until well cooked. Serve with whiskey sauce. FOR WHISKEY
SAUCE: Saute the mushrooms and green onion in butter until tender. Add
whiskey and brown sauce and simmer until flavors have blended and the
alcohol has evaporated. Keep warm until serving time. * BROWN SAUCE - To
make Brown Sauce; thicken beef bouillon with cornstarch or roux. Or better
yet, make it from scratch.

King Ranch Chicken Casserole

2009-06-21T05:17:00.000-07:00

King Ranch Chicken Casserole

1 cup onions, diced
1 cup bell peppers, diced
1/2 lb mushrooms
1/8 cup butter
1 can cream of mushroom soup, condensed
1 can cream of chicken soup, condensed
1 lb cheddar cheese, shredded
2 cups chicken, white meat, cooked and diced
1 can tomatoes, with green chilies
1 clove garlic, minced
2 tbs chili powder
1 tbs chicken broth
12 large corn tortillas, torn in quarters

In large pan, saute onions, bell pepper and mushrooms in butter.
Add soup, tomaotes and chilies, garlic, chili powder and chicken
broth. Line bottom of 9x13" pan with pieces of tortillas. Spread
half chicken over tortillas and top with half sauce, then half of
cheese. Cover with another layer or torn corn tortillas and repeat
chicken sauce and cheese layers. Bake at 350 degrees for 30min or
until bubbly.

Kona Chicken

2009-06-20T05:17:00.000-07:00

Kona Chicken

3 lbs chicken, cut up
1/2 cup green onions, chopped
1/2 cup soy sauce
1/4 cup white wine
1/2 cup water
1/2 cup honey

Place chicken in slow cooker. Mix together onions, soy sauce, wine and
water. Pour over top of chicken. Cover and cook on low until chicken is
tender (3 to 5 hours). Remove chicken from slow cooker. Brush with honey
and place in broiler. Broil until golden brown, brushing with honey
several times. Serve with sauce from slow cooker.

Korean BBQ Chicken Marinade

2009-06-19T05:16:00.000-07:00

Korean BBQ Chicken Marinade

"This sauce is from the very popular 'chicken bowls' in my hometown.
It's very tasty! Use it as a marinade for chicken, or to baste chicken
while grilling. Increase the hot chile paste as desired. Four
tablespoons is usually as much as anyone can take!"
Original recipe yield: 3 cups.

Prep Time:
10 Minutes
Cook Time:
15 Minutes
Ready In:
25 Minutes
Servings:
48 (change)

INGREDIENTS:

* 1 cup white sugar
* 1 cup soy sauce
* 1 cup water
* 1 teaspoon onion powder
* 1 teaspoon ground ginger
* 1 tablespoon lemon juice (optional)
* 4 teaspoons hot chile paste (optional)

DIRECTIONS:

1. In a medium saucepan over high heat, whisk together the sugar,
soy sauce, water, onion powder, and ground ginger. Bring to a boil.
Reduce heat to low, and simmer 5 minutes.
2. Remove the mixture from heat, cool, and whisk in lemon juice and
hot chile paste. Place chicken in the mixture. Cover, and marinate in
the refrigerator at least 4 hours before preparing chicken as desired.

Kung Pao Chicken

2009-06-18T05:15:00.000-07:00

Kung Pao Chicken

2 boneless, skinless, chicken breast halves, cubed
1 egg white, lightly beaten
2 teaspoons cornstarch
2 tablespoons black bean sauce*
2 tablespoons water
1 garlic clove, finely minced
1 tablespoon hoisin sauce*
1 tablespoon rice vinegar
2 teaspoon Sherry
1 teaspoon sugar
3 tablespoons vegetable oil
1/2 cup raw unsalted peanuts
1 to 2 dried red chilies, crushed (or 1 teaspoon dried red pepper
flakes)
Hot cooked rice (optional)

1. Combine chicken, egg white and cornstarch in small bowl.
2. Mix next 7 ingredients in another small bowl. Set sauce aside.
3. Heat oil in wok or heavy large skillet over medium-high
heat. Add peanuts and chilies and cook until peanuts are golden brown,
about 1 minute. Remove with a slotted spoon and set aside.
4. Increase heat to high. Add chicken mixture and stir-fry
until chicken is lightly browned, about 1 to 2 minutes. Reduce heat to
medium. Return peanuts to wok/pan. Add sauce and blend thoroughly.
Cook until heated through, about 1 to 1 1/2 minutes. Serve immediately
over hot cooked rice, if desired.

Lemon and White Wine Chicken

2009-06-17T05:14:00.000-07:00

LEMON AND WHITE WINE CHICKEN
Serves 4

4 chicken breast fillets
1/2 cup white wine
1/4 cup olive oil
1/4 cup chopped green onions
rind and juice of 2 lemons
2 tablespoons chopped parsley
2 cloves of garlic, crushed
1 chopped fresh chilli [ optional ]
salt and freshly ground black pepper to taste
mixed salad leaves
sliced cherry tomatoes.

Arrange chicken in a shallow dish. Whisk together wine, oil, onions,
lemon, parsley, garlic, chilli and seasonings in a small bowl.
Pour over chicken, turning to coat well. Allow to marinate, basting
occasionally, for at least 30 minutes.
Barbecue chicken, turning and basting occasionally, for 5 to 10
minutes each side, or until cooked through.
Slice chicken. Serve on a bed of salad leaves with tomatoes.
Serve with crusty bread.

Chicken Supreme Casserole

2009-06-15T02:45:00.000-07:00

Recipes - Chicken supreme casserole

2 cups cooked chicken
1 pkg. tortolini
1 pkg. 10 oz. broccoli
1 cup velvetta
3 cups milk
2 tbsp margarine
2 tbsp four

make cream sauce by melting margarine, flour together with 1 1/2
cups of milk, until slightly thicken. add cheese cubes and the rest
of the milk. let thinken. salt and pepper to taste. add cooked
tortolini until tender, adding cooked broccoli. mix together and
bake at 350 for 30 to 45 minutes.

Broccoli and Chicken Casserole

2009-06-14T02:44:00.000-07:00

Recipes - Broccoli and Chicken Casserole

Prep: 30 min

Bake: 40 min

Ingredients

. 4 ounces dried medium noodles

. 2-1/2 cups chopped cooked chicken or turkey

. 1 10-ounce package frozen chopped broccoli, thawed

. 1/2 cup sliced green onions

. 1 10-3/4-ounce can condensed cream of mushroom soup

. 1/2 cup skim milk

. 1/2 cup shredded Swiss cheese (2 ounces)

. 1 teaspoon dried basil, crushed

. 1/8 teaspoon pepper

. Paprika

Directions

1. Cook noodles according to package directions. Drain well.

2. In a 2-quart casserole stir together noodles, chicken or turkey,
broccoli, and green onions.

3. In a medium mixing bowl stir together soup, milk, cheese, basil,
and pepper. Stir into noodle mixture.

4. Bake, covered, in a 350 degree F oven for 40 to 45 minutes or
until heated through. Sprinkle with paprika. Makes 6 servings.

Make-Ahead Tip: Prepare casserole; cover and chill up to 24 hours.
Bake as above.

Balsamic Vegetable-Stuffed Roasted Chicken

2009-06-13T02:43:00.000-07:00

Balsamic Vegetable-Stuffed Roasted Chicken

[image: Balsamic Vegetable-Stuffed Roasted
Chicken]
click to enlarge

The balsamic vinegar in the stuffing causes the chicken to become very
dark as it roasts. It may look burned, but it won't be -- it will taste
delicious, and the skin will be very crisp from the high heat. For the best
results, dice the vegetables as finely and consistently as you can. You can
make the stuffing and store it at room temperature up to two hours ahead.

Serves four.

2-1/2 Tbs. unsalted butter

1/2 lb. white mushrooms, thinly sliced

1-1/2 Tbs. olive oil

1/2 cup finely diced onion

1 cup finely diced carrot

1 cup finely diced celery

5 oil-packed sun-dried tomatoes, chopped

1/2 cup balsamic vinegar

2 Tbs. minced fresh rosemary, plus two 2-inch sprigs

1/2 Tbs. minced fresh thyme

Coarse salt and freshly ground black pepper

3-1/2 lb. whole chicken

Heat the oven to 500ºF. In a skillet large enough to hold all the
vegetables, melt 1 Tbs. of the butter over medium heat. Add the mushrooms
and sauté until they're lightly browned and any liquid they release has
evaporated, 8 to 10 min. Transfer to a small bowl.

In the same skillet, melt the remaining 1-1/2 Tbs. butter with the olive oil
over medium heat. Add the onion and sauté until slightly wilted, 3 to 5 min.
Add the carrot and celery; continue sautéing until they start to soften,
about 5 min. Add the sun-dried tomatoes, vinegar, minced rosemary, thyme,
and reserved mushrooms. Stir briefly to combine, reduce the heat to low,
cover, and cook, stirring occasionally, until the vegetables have absorbed
all the liquid, 15 to 20 min. Season to taste with salt and pepper and let
cool slightly.

Meanwhile, rinse the chicken well inside and out and pat dry thoroughly with
paper towels. Combine 1 Tbs. salt with 1/2 Tbs. pepper and season the
chicken inside and out with this mixture. Put the rosemary sprigs in the
cavity. Set the chicken, breast side up, on a rack in a roasting pan. Using
your fingers, carefully separate the skin from the chicken breast and use
your fingers to stuff a thin layer of the vegetables under the breast skin
(you'll use about 3/4 to 1 cup); be careful not to tear the skin. Stuff the
remaining vegetables into the cavity. Tuck the wing tips back and tie the
legs together loosely.

Roast the chicken on the lowest oven rack with the legs pointing to the back
of the oven at 500ºF for 15 min. Reduce the temperature to 450ºF and roast
until an instant-read thermometer in the thickest part of the thigh reads
170ºF, another 30 to 45 min.

Transfer the chicken to a cutting board, tent with foil, and let it rest for
10 min. Untie the legs and spoon the stuffing from the cavity into the
center of a warm serving platter. Cut the chicken into quarters and arrange
around the stuffing. Serve immediately.

Beer Can Chicken

2009-06-12T02:42:00.000-07:00

Beer Can Chicken

Ingredients
2 teaspoons packed brown sugar
2 teaspoons paprika
2 teaspoons salt
1 teaspoon dry mustard
1/2 teaspoon black pepper
1/2 teaspoon dried thyme, crushed
1/4 teaspoon garlic powder
1 12-ounce can beer
1 3 1/2- to 4-pound whole broiler-fryer chicken
2 tablespoons butter or margarine, softened
1 lemon wedge

Directions
1. For rub, in a small bowl combine brown sugar, paprika, salt, dry mustard,
pepper, thyme, and garlic powder. Discard about half of the beer from the
can. Add 1 teaspoon of the spice mixture to the half-empty can (beer will
foam up).

2. Remove neck and giblets from chicken. Sprinkle 1 teaspoon of the rub
inside the body cavity. Rub the outside of the chicken with butter and
sprinkle with the remaining rub.

3. Hold the chicken upright with the opening of the body cavity at the
bottom and lower it onto the beer can so the can fits into the cavity.
Pull the chicken legs forward so the bird rests on its legs and the can.
Twist wing tips behind back. Stuff the lemon quarter in the neck cavity to
seal in steam.

4. For a charcoal grill, arrange medium-hot coals around a drip pan.
Test for medium heat above pan. Stand chicken upright on grill rack over
drip pan. Cover and grill for 1-1/4 to 1-3/4 hours or until chicken is no
longer pink (180 degrees F in thigh muscle). If necessary, tent chicken with
foil to prevent overbrowning. (For a gas grill, preheat grill. Reduce heat
to medium. Adjust for indirect cooking. If necessary, remove upper grill
racks so chicken will stand upright. Grill as above.) Remove chicken from
grill, holding by the can. Cover with foil; let stand for 10 minutes. Use a
hot pad to grasp can and heavy tongs to carefully remove the chicken. Makes
4 to 6 servings.

Asian Style Chicken Salad

2009-06-11T02:40:00.000-07:00

Recipes - Asian Style Chicken Salad

2 teaspoons grated fresh ginger
2 teaspoons finely chopped garlic
1 tablespoon mirin (Japanese sweet rice wine) or sweet sherry
1 tablespoon reduced sodium soy sauce
1 tablespoon toasted sesame oil
1 skinless, boneless chicken breast
half
1/2 red or yellow bell pepper, cut into thin strips
1 1/2 - 2 cups Boston lettuce and watercress, or other mixed greens torn
into pieces
1 teaspoon vegetable oil

*Makes 1 Serving
Prep Time 10 Minutes plus Marinating Time
Cook Time 10 Minutes *

*1.* Place ginger and garlic in a 1 quart reclosable plastic bag. Measure
the mirin, soy sauce and sesame oil into the bag. Massage the bag lightly to
mix the ingredients.

*2.* Using a meat pounder or a small heavy saucepan, flatten the chicken
filet to an even thickness. Put the chicken inside the bag and seal it,
forcing out the air. Turn the bag several times to coat the filet. Marinate
at least a 1/2 hour or in the refrigerator for up to 8 hours.

*3.* Ten minutes before eating, scatter the salad greens on a dinner plate.
Heat the vegetable oil over medium-high heat in a skillet or ridged grill
pan (preferably non-stick). Cook the pepper strips, turning occasionally,
until softened and slightly charred; set aside.

*4.* Brown chicken filet on both sides, reduce heat to medium and cook until
the center is no longer pink, about 5 minutes. Transfer the filet to a clean
cutting board and let rest for several minutes. Add 1/2 cup water to the pan
and cook a minute or two longer, stirring.

*5.* Slice the chicken on an angle into strips and place in the center of
the greens. Drizzle the pan juices on the meat and scatter the pepper strips
on top.

Pollo Tizatlan

2009-06-08T05:15:00.000-07:00

Pollo Tizatlan

4 lbs. chicken pieces (breast halves, thighs, or a combination)
2 1/2 cups amaranth, lightly toasted in a dry skillet
1 lb. tomatoes, roasted and skinned (roast on an open flame or broiler
until charred)
2-3 canned chipotle chiles adobados, seeds and veins removed
3 large garlic cloves, peeled and chopped
1/4 cup chopped onion
1 small whole clove
1 teaspoon whole black peppercorns
2" piece cinnamon stick
4 guajillo chiles, seeds and veins removed, soaked 25 minutes in hot
water to soften
3 1/2 cups chicken broth
3/4 lb. potatoes, boiled, peeled and cut into cubes
Salt to taste

In a large pot or dutch oven, saute chicken lightly in just enough oil to
prevent sticking; add water to cover, with salt to taste. Cook until chicken
is tender, set the chicken aside and strain the broth.

In a blender or food processor, blend the toasted amaranth, roasted and
skinned tomatoes, chipotles, garlic, onion, clove, peppercorns, cinnamon,
drained guajillo chiles, and chicken broth until smooth. You will have to do
this in two batches. Heat a little oil in a pan, add the sauce and cook it
over a low flame for 25 minutes, stirring occasionally to make sure it
doesn't stick or burn. Add salt to taste. Add cooked chicken and potatoes.
Serve with plenty of warm tortillas. Serves 6-8.

Crusty Chicken Recipe

2009-06-06T05:14:00.000-07:00

Crusty Chicken Recipe

Serves 6

Ingredients:

1/4 cup orange marmalade
1/4 cup orange juice
2 tablespoons low sodium soy sauce
1 teaspoon fresh ginger root, grated
1 1/2 teaspoons Dijon mustard
1 garlic clove, minced
3 1/2 pounds skinless chicken thighs
1 cup lightly crushed corn flakes
4 California peaches, chopped
1/2 cup orange marmalade
1/2 cup green onions, thinly sliced
2 tablespoons cider vinegar
1 teaspoon fresh ginger root, grated

Procedure:

In small bowl, combine first 6 ingredients to make orange-ginger
marinade. Place chicken in zip-top plastic bag.

Pour marinade over chicken; close bag securely, turning to coat
well. Refrigerate 2 hours.

Remove chicken from marinade and roll in corn flakes. Pat extra corn
flakes on if necessary to make a solid coating.

Place chicken in lightly oiled disposable aluminum foil pan; cover
loosely with foil.

Cook on covered grill over medium, direct heat 30 to 40 minutes or
until cooked through. Uncover last 10 minutes.

Tangy Peach Salsa: Combine peaches, marmalade, green onions, vinegar
and ginger root (last 5 ingredients) in medium bowl.

Refrigerate until ready to use. Makes 2 1/2 cups.

Serve chicken hot or cold with tangy peach salsa.

Note: If fresh ginger is unavailable, use 1/4 teaspoon dried for the
1 teaspoon fresh.

Chicken can be baked in a conventional oven. Prepare as above and
baked in a 350 degree F. oven 30 to 40 minutes.

Bill Austin

Chicken and Cucumber Smorrebrod

2009-06-03T03:54:00.000-07:00

Chicken and Cucumber Smorrebrod

For the chicken:
2 skinless, boneless chicken breast halves
1/2 cup (125 ml) dry white wine
1/2 cup (125 ml) water
1 tsp (5 ml) pickling spices

For the smorrebrod:
1/4 cup (60 ml) distilled vinegar
1/4 cup (60 ml) water
1 Tbs (15 ml) sugar
1 tsp (5 ml) salt
1 cucumber, thinly sliced
4 thin slices pumpernickel or rye bread, crusts trimmed
4 tsp (20 ml) butter at room temperature
4 lettuce leaves
4 thin slices tomato
2 slices bacon, halved and cooked crisp

Combine the chicken, wine, water, and pickling spices in a skillet
and bring to a boil. Reduce the heat and simmer covered until the
meat is firm and cooked through, about 20 minutes. Drain and cool
to room temperature before slicing thin. Meanwhile, combine the
vinegar, water, sugar, and salt in a bowl and stir to dissolve the
sugar. Add the cucumber slices, tossing to combine, and let sit
at room temperature for 30 to 60 minutes. Drain and pat dry with
paper towels. Spread the bread with butter, being careful to cover
the bread completely. Place a lettuce leaf on each piece of bread,
top with the sliced chicken and cucumber, and garnish with tomato
slices and crisp bacon. Makes 4 smorrebrod.

Chicken with Firecracker Barbecue Sauce

2009-06-02T03:53:00.000-07:00

Chicken with Firecracker Barbecue Sauce

Ingredients
1/4 cup chipotle peppers in adobo sauce
Nonstick cooking spray
1/3 cup finely chopped onion
3 cloves garlic, minced
1 cup ketchup
3 tablespoons white wine vinegar
3 tablespoons full-flavored molasses or sorghum
1 tablespoon Worcestershire sauce
6 skinless, boneless chicken breast halves

Directions
1. For sauce, remove any stems from chipotle peppers. Place peppers and
adobo sauce in a blender. Cover and blend until smooth. Set aside.

2. Lightly coat an unheated medium saucepan with nonstick cooking spray.
Cook onion and garlic in saucepan until tender. Stir in chipotle pepper
mixture, ketchup, vinegar, molasses, and Worcestershire sauce. Bring to
boiling. Reduce heat and simmer, uncovered, about 10 minutes or until
sauce is slightly thickened.

3. For a charcoal grill, grill chicken on the rack of an uncovered grill
directly over medium coals for 12 to 15 minutes or until chicken is no
longer pink (170 degrees F), turning once halfway through grilling and
brushing with sauce during the last 5 minutes of grilling. (For a gas
grill, preheat grill. Reduce heat to medium. Place chicken on grill rack
over heat. Cover and grill as above.) Bring remaining sauce to boiling;
pass with chicken. Makes 6 servings.