Chicken Recipes

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2007-03-31T04:41:00.000-07:00

Easy chicken recipes: episode 1

2007-03-30T08:56:00.000-07:00

GLAZED ORANGE CHICKEN

2007-03-30T08:36:00.000-07:00

No-stick cooking spray
2 tsp. oil
3 whole chicken breasts, halved, skinned and boned
1 tbsp. cornstarch
2 tsp. sugar
1/4 tsp. marjoram
1/8 tsp. salt
1/8 tsp. onion powder
1 1/4 c. unsweetened orange juice
1 tbsp. grated orange peel
Spray large non-stick skillet with cooking spray, add oil. Heat over medium high heat until hot. Cook chicken breasts in hot oil until well browned. In small bowl, combine cornstarch, sugar, marjoram, and salt and onion powder. Gradually stir in orange juice; stir until well blended. Pour over chicken. Reduce heat, cover and simmer 15 to 20 minutes or until chicken is no longer pink, turning chicken halfway through cooking and stirring occasionally. Sprinkle with orange peel.

CHINESE STYLE FRIED CHICKEN

2007-03-30T08:35:00.002-07:00

2 whole chicken breasts, boned and skinned
2 tomatoes, cut in pieces (1/2 inch)
1 green pepper, cut in pieces (1/2 inch)
2 tbsp. oil
Mushrooms (optional)
--SAUCE--
1/4 c. corn syrup
2 tbsp. soy sauce
1/2 c. water
1 tbsp. corn starch
1/4 tsp. ground ginger
Pinch garlic powder
2 tbsp. sherry (optional)
Mix together
Heat oil in large skillet. Add chicken cut in 1/2 inch pieces and cook for 3 minutes. Stir occasionally. Stir in tomatoes and green pepper. Add sauce, mix, bring to boil, stirring constantly. Continue to boil for 1 minute.
Mixture thickens because of corn starch. Serve over cooked rice Serves 4.

CHICKEN TERI - YAKI

2007-03-30T08:35:00.001-07:00

--TERI SAUCE--
4 c. (1 quart) soy sauce (Kikkoman preferred)
1/4 c. (2 oz.) Mogen David concord white wine or equivalent (optional but it does add special taste - alcohol evaporates when cooking)
1/2 c. (4 oz.) brown sugar
1 oz. garlic powder
1 tsp. of ANI-NO-MOTO or Accent
Cut chicken into serving pieces. Mix above ingredients thoroughly and cook until it boils before cooking chicken. Put chicken into boiling sauce for about 15 minutes. Remove pieces of chicken and broil until brown over charcoal or in oven. Dip again into sauce and broil other side, or just bake in over for about 35 minutes at 325 degrees.

CHICKEN WITH SAGE CORN - BREAD CRUST

2007-03-30T08:33:00.000-07:00

4 skinned and boned chicken thighs
1/8 tsp. salt and pepper
1 tbsp. plus 1 tsp. Dijon mustard
1 tsp. olive oil
2/3 c. corn bread crumbs
1 tbsp. fresh sage, thyme, or rosemary or 1 tsp. each seasoning if you use dried herbs
Preheat oven to 400 degrees. Sprinkle chicken with salt and pepper. Bake 20 to 25 minutes until juices run clear.
In a bowl combine mustard and oil. In another bowl combine crumbs and herbs. Preheat broiler. Set rack 6 inches from heat. Brush half of mustard on chicken and sprinkle on crumbs. Broil until brown, turn chicken and repeat on other side. Serves 4. Calories 178 Saturated fat 1 g. Total fat 7 g. Protein 24 g. Carbohydrate 4 g. Fiber 0 g. Sodium 264 mg. Cholesterol 91 mg.

CHICKEN AND RICE 1

2007-03-30T08:29:00.000-07:00

1 cut-up chicken
1 pkg. herb rice mix (Uncle Ben's long grain wild rice - not instant)
1 can cream of celery soup
1 pkg. onion soup mix
2 soup cans water
Pour dry rice in buttered roasting pan, place chicken parts on top. Sprinkle onion soup mix on top. Mix soup and water, pour over chicken.
Bake 350 degrees for 2 hours. 1/2 hour before done, pour melted butter over chicken.

Cooking The Australian Way

2007-03-30T08:25:00.000-07:00

Chicken Salad-Stuffed Avocado Video Recipe

2007-03-27T05:49:00.001-07:00

CHICKEN AND DUMPLINGS

2007-03-27T05:48:00.001-07:00

1 large chicken
Place chicken in stewing kettle with a handful of parsley, a good dash of poultry seasoning and salt and pepper to taste. Simmer 4 hours until tender. Add dumplings to the pot and steam 10 minutes.
--DUMPLINGS--
2 c. flour
4 tsp. baking powder
2/3 c. milk
1/2 tsp. salt
2 tsp. butter
Mix dry ingredients. Work in the butter with finger tips. Add milk gradually. Roll out very thin and cut in strips one inch by two inches. Drop in hot broth.

CHICKEN CRESCENT ALMONDINE

2007-03-27T05:47:00.001-07:00

1 (10 3/4 oz.) can condensed cream of chicken soup, undiluted
2/3 c. mayonnaise or salad dressing
1/2 c. sour cream
2 tbsp. instant minced onion
3 c. cooked, cubed chicken
1 (8 oz.) can water chestnuts, drained and sliced
1 (4 oz.) can mushroom stems and pieces, drained
1/2 c. chopped celery
1 (8 oz.) can crescent dinner rolls
--TOPPING--
2/3 c. shredded Swiss or American cheese
1/2 c. slivered almonds
2 tbsp. melted butter
In large saucepan, combine soup, mayonnaise, sour cream and onion. Stir in chicken, water chestnuts, mushrooms and celery; cook over medium heat until mixture is hot and bubbly. Pour into ungreased 13 inch x 9 inch x 2 inch baking dish. Unroll crescent dough and separate into two rectangles, trimming to fit dish. Place dough rectangles over hot chicken mixture.
Combine cheese and almonds; sprinkle over the dough. Drizzle with butter. Bake at 375 degrees for 20-25 minutes or until crust is a deep golden brown. Yield: 8 servings.

BAKED CHICKEN AND POTATOES

2007-03-27T05:46:00.003-07:00

1 fryer chicken , cut up
6 medium unpeeled potatoes, sliced
1 sliced onion
1 can mushroom soup
Put chicken in baking dish and top with potatoes and onion. Add a little water. Bake at 350 degrees for 40 minutes. Add mushroom soup and bake 10 to 20 minutes more.

APRICOT CHICKEN 1

2007-03-27T05:46:00.001-07:00

8 pieces boneless, skinless chicken breasts
1 pkg. onion soup mix
1 (8 oz.) bottle French salad dressing
1 can apricot halves (approximately 16 oz.)
Heat oven to 350 degrees. Mix onion soup, French dressing and juice from apricots. Set aside. Wash chicken breasts and place in an oblong (9 x 13) baking dish. Top chicken with liquid mixture and apricots. Bake for 45 minutes. Serve with rice.

CHICKEN AND CRAB VALENTINE

2007-03-27T05:45:00.001-07:00

Mix together: 3 c. cooked chicken broken in pieces
2 c. boned crab (2, 4 oz. pkgs.)
8 slices bacon, cooked crisp.
In a double boiler melt 6 tablespoons butter. Stir in 6 tablespoons flour then add the ingredients below.
1 1/2 c. chicken broth
3/4 tsp. paprika
1 sm. clove garlic
5 drops Tabasco
1/8 tsp. nutmeg
1 1/2 tsp. salt
Cover and cook 10-15 minutes stirring often. Add 1 cup sour cream. Mix and heat through. Add chicken, crab and crumbled bacon. Serve with peas and rice tossed with glazed walnuts. To glaze walnuts: Melt in a skillet: 2 tablespoons butter and 2 tablespoons Worcestershire sauce. Add walnuts and stir until walnuts are glazed. Mix
with peas and rice.

Chicken Stock / Poached Chicken Video Recipe

2007-03-27T05:42:00.001-07:00

Sponsor post

2007-03-19T15:00:00.000-07:00

RASPBERRY CHICKEN

2007-03-18T10:50:00.000-07:00

4 lb. fryer in pieces
2 c. fresh or frozen raspberries
2 tsp. cornstarch
1/2 c. sugar
1/2 c. cranberry-raspberry cocktail
1/8 tsp. cinnamon
1/8 tsp. allspice
1/8 tsp. nutmeg
Broil chicken in a 9 x 13 inch baking dish to brown and partially cook. Bake at 350 degrees for 30 minutes. Drain the liquid. Cook the rest of the ingredients in a saucepan. Pour over the chicken and cook 1/2 hour more.

MOZZARELLA CHICKEN

2007-03-18T10:49:00.001-07:00

1 lb. boneless chicken breast cutlets
1 egg, beaten
Flavored bread crumbs
1 tbsp. olive oil
1 tbsp. margarine
3/4 c. chicken broth
1/4 c. water
3 tbsp. lemon juice
4.8 oz. mozzarella cheese, shredded
Preheat oven to 350 degrees. Dip chicken breast cutlets in egg and coat with bread crumbs. Heat olive oil and margarine in skillet; brown chicken. Place chicken in 9 x 13 inch dish. Combine chicken broth, water and lemon juice. Pour mixture over chicken. Liberally sprinkle cheese over chicken. Bake for 15-20 minutes until cheese melts. Serves 4.

CHICKEN PARMESAN

2007-03-18T10:48:00.001-07:00

4 half chicken breasts (skinned & boned)
2 cans (14 1/2 oz. each) DelMonte Italian style stewed tomatoes
2 tbsp. cornstarch
1/2 tsp. oregano or basil crushed (I use basil)
1/4 tsp. hot pepper sauce (Tabasco sauce)
1/4 c. grated Parmesan cheese
Place chicken in baking dish. Bake covered 15 minutes in preheated 425 degree oven. Drain. Combine tomatoes, cornstarch, basil and pepper sauce. Cook stirring constantly until thickened. Pour heated sauce over chicken. Top with cheese. Bake 5 minutes uncovered. Makes 4 servings.

CHICKEN OF PUERTO RICO

2007-03-18T10:47:00.001-07:00

1-3 lb. chicken pieces
1 tbsp. salt
1 bay leaf
1 c. olive oil
4 tbsp. butter
1/2 lb. sliced onions
1/2 c. vinegar
Rub chicken with salt and pepper. Brown in olive oil. Arrange onions over chicken. Add butter, bay leaf and vinegar. Cover and cook until done over low heat.

PECAN CHICKEN WITH DIJON MUSTARD

2007-03-18T10:44:00.000-07:00

Chicken cutlets
Dijon mustard
Pecans crushed
Bread crumbs
Butter
Light cream
2 chicken bouillon cubes
Whip butter and Dijon mustard (3 to 1 Dijon to butter). Combine pecans and bread crumbs (50-50). Dip chicken in Dijon and butter mixture. Then coat with pecan/crumb mixture (pat down well). Bake at 325 degrees for 30 minutes in buttered dish.
--CREAM SAUCE--
1/8 c. flour
2 tbsp. butter
1 c. light cream
2 bouillon cubes
1 tsp. Dijon mustard
Melt butter. Add flour, then cream. Stir constantly over medium heat until sauce thickens. Add bouillon cubes. Stir until melted. Add 1 teaspoon Dijon mustard. (If sauce should get too thick, add more cream and Dijon to taste.)

GINGER PEACHY CHICKEN

2007-03-18T10:43:00.000-07:00

2 lg. chicken breasts, split
1 (18 oz.) can peach halves
2 tsp. honey
2 tbsp. peach juice
1/2 tsp. garlic salt
1/2 tsp. ground ginger
Put chicken in baking dish and arrange peach halves in between. Drizzle peach juice and honey over the top.
Sprinkle with garlic salt and ginger. Bake at 325 degrees until done. Serves 3-4 persons.

OVEN BAKED BARBECUE CHICKEN

2007-03-18T10:41:00.000-07:00

In a saucepan melt 2 tablespoons butter. Add 2 cloves of garlic, crushed. Cook 4-5 minutes. Then add ingredients listed below.
1 c. catsup
2/3 c. chili sauce
4 tbsp. brown sugar
4 tbsp. chopped onion
2 tbsp. Worcestershire sauce
2 tbsp. prepared mustard
2 tsp. celery seed
1/2 tsp. salt
Dash of Tabasco (optional)
6 thin slices of lemon
Bring to a boil. Place chicken in a shallow pan. Pour boiling sauce over it. Bake at 350 degrees for 1 hour, basting often with sauce. Alternative method: Cover chicken and sauce and bake at 200 degrees for 2 hours, uncover and bake at 450 degrees for 20 minutes.

EASY BARBECUE CHICKEN

2007-03-18T10:40:00.000-07:00

1 pkg. dry onion soup mix
1 sm. bottle Russian dressing (the pink kind)
1 (8-10 oz.) jar apricot preserves
Pour over skinned chicken pieces. Bake at 350 degrees for 1 1/2 hours.

CHICKEN ALA BELGIQUE

2007-03-18T10:39:00.001-07:00

Marinate in 1 cup white wine: 1/2 lb. thinly sliced ham, cut julienne
3-4 diced shallots Saute in 6 tablespoons butter for 10 minutes: 8 chicken cutlets, salted, peppered & floured.
Drain ham mixture, reserving liquid. Add ham mixture to chicken and cook 5-8 minutes. Pour reserved wine mixture into chicken and ham mixture. Cook 5-8 minutes. Remove chicken to serving platter. Add to pan: 1 tbsp. Dijon mustard 1 c. heavy cream. Stir until heated through and slightly thickened. Pour over meat. Serve with rice.