Baked Chicken and Rice
1 2 1/2 pound cut-up broiler-fryer chicken (2 1/2 to
3-pounds)
3/4 teaspoon salt
1/4 teaspoon paprika (1/4 to 1/2 teaspoon)
1/4 teaspoon pepper
2 1/2 cups chicken broth
1 cup uncooked regular long grain rice
1 medium onion — chopped (about 1/2 cup)
1 clove garlic — finely chopped
1/2 teaspoon salt
1 1/2 teaspoons chopped fresh oregano
OR
1/2 teaspoon dried oregano leaves
1/8 teaspoon ground turmeric
1 bay leaf
2 cups shelled fresh green peas*
Pimiento strips
Pitted ripe olives
Heat oven to 350ş. Place chicken, skin sides up, in ungreased rectangular
baking dish, 13 × 9 × 2 inches. Sprinkle with salt, paprika and pepper.
Bake uncovered 30 minutes.
Heat broth to boiling. Remove chicken and drain fat from dish. Mix broth,
rice, onion, garlic, salt, oregano, turmeric, bay leaf and peas in baking
dish. Top with chicken. Cover with aluminum foil and bake until rice and
thickest pieces of chicken are done and liquid is absorbed, about 30
minutes. Remove bay leaf. Top with pimiento strips and olives.
Description:
“This hearty favorite is based on a traditional Spanish recipe, Arroz
con Pollo, “chicken with rice.” A specialty of Mexico and Puerto Rico,
this classic dish is especially popular in the southwestern United
States.”
Per serving: 454 Calories (kcal); 20g Total Fat; (41% calories from fat); 31g Protein; 34g Carbohydrate; 93mg Cholesterol; 858mg Sodium
Food Exchanges: 2 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates
NOTES : *1 package (10 ounces) frozen green peas, thawed and drained, can
be substituted for the fresh green peas.
Baked Barbecued Chicken
1/4 cup margarine or butter (1/2 stick)
2 1/2 pounds cut-up broiler-fryer chicken (2 1/2 to
3-pounds)
1 cup ketchup
1/2 cup water
1/4 cup lemon juice
1 tablespoon Worcestershire sauce
2 teaspoons paprika
1/2 teaspoon salt
1 medium onion — finely chopped (about 1/2 cup)
1 clove garlic — finely chopped
Heat oven to 375ş. Heat margarine in rectangular pan, 13 × 9 × 2 inches,
in oven. Place chicken in margarine, turning to coat. Arrange skin side
down in pan. Bake uncovered 30 minutes.
Mix remaining ingredients in 1-quart saucepan. Heat to boiling; remove
from heat. Drain fat from chicken. Bake uncovered until thickest pieces
are done and juices of chicken run clear, about 30 minutes longer.
Per serving: 400 Calories (kcal); 27g Total Fat; (60% calories from fat); 25g Protein; 14g Carbohydrate; 96mg Cholesterol; 857mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 1 Other Carbohydrates
NOTES : Grilled Barbecue Chicken: Cover and grill chicken, bone sides
down, 4 to 5 inches from medium coals, 25 minutes. Prepare sauce
as directed. Turn chicken. Grill until thickest pieces are done,
turning and brushing frequently with sauce, 30 to 40 minutes.
Thyme-Baked Chicken with Vegetables
3 pounds whole broiler-fryer chicken (3 to 3 1/2
pounds)
6 medium carrots
4 medium stalk celery
3 medium baking potatoes (russet or Idaho) 8 to 10
ounces each
3 medium onions
2 tablespoons margarine or butter
1 tablespoon chopped fresh thyme
OR
1 teaspoon dried thyme leaves
Heat the oven to 375ş. Rinse the chicken under cold water, and pat dry
with paper towels. Pat the inside of the chicken with paper towels. Fold
the wings of chicken across the back so tips are touching. There may be a
little resistance, but once they are in this position, they will stay.
Tie the drumsticks to the tail with string, but if the tail is missing,
tie the drumsticks together.
Place the chicken, breast side up, in the roasting pan. Insert a meat
thermometer so the tip is in the thickest part of inside thigh muscle and
does not touch bone. Roast chicken uncovered 45 minutes.
While the chicken is roasting, prepare the vegetables. Peel the carrots,
and cut into 1-inch pieces. Cut the celery into 1-inch pieces. Scrub the
potatoes thoroughly with a vegetable brush or peel the potatoes, and cut
into 1 1/2-inch pieces. Peel the onions, and cut into wedges.
Remove the chicken from the oven. Arrange the carrots, celery, potatoes
and onions around the chicken. Melt the margarine. Stir the thyme into the
margarine. Drizzle this mixture over the chicken and vegetables.
Cover the chicken and vegetables with aluminum foil and bake 45 to 60
minutes longer or until the thermometer reads 180ş, the juice of chicken
is no longer pink when you cut into the center of the thigh and the
vegetables are tender when pierced with a fork. Another way to test for
doneness is to wiggle the drumstick; if it moves easily, the chicken is
done.
Remove the vegetables from the pan, and cover with aluminum foil to keep
warm while carving the chicken. If you have an ovenproof platter, place
the vegetables on the platter, cover with aluminum foil and place in the
oven, which has been turned off.
Place chicken on a stable cutting surface, such as a plastic cutting board
or platter. Place chicken, breast up and with its legs to your right if
you’re right-handed or to the left if left-handed. Remove ties from
drumsticks. To carve chicken, see Carving the Turkey (see recipe).
Per serving: 331 Calories (kcal); 11g Total Fat; (29% calories from fat); 27g Protein; 31g Carbohydrate; 79mg Cholesterol; 181mg Sodium
Food Exchanges: 1 Grain(Starch); 3 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates
NOTES : Bake: 1 1/2 to 2 hours
Essential Equipment: shallow roasting pan (about 13 × 9-inch
rectangle)
Tips
For easy cleanup, use a disposable aluminum pan. For easier
handling of the heavy chicken and vegetables, buy a heavy-duty pan
or use two lighter-weight pans.
To keep vegetables hot while you are carving the chicken, place
them on an ovenproof serving platter or baking pan. Cover with
aluminum foil and return to the still-warm oven, which has been
turned off.
Teriyaki Chicken Stir-Fry
1 pound skinless, boneless chicken breast halves
1 tablespoon vegetable oil
1/2 cup teriyaki baste and glaze
3 tablespoons lemon juice
1 (16 ounce) bag frozen broccoli, carrots and water
chestnuts
Hot Cooked Couscous — (below)
HOT COOKED COUSCOUS
2 cups water
1/2 teaspoon salt
1 tablespoon olive or vegetable oil
1 1/2 cups uncooked couscous
If the chicken is frozen, place it in the refrigerator the night before
you plan to use it or for at least 12 hours. Cut and discard fat from
chicken with kitchen scissors or knife. Rinse chicken under cold water,
and pat dry with paper towels. Cut into 1-inch pieces.
Heat the skillet over high heat 1 to 2 minutes. Add the oil to the hot
skillet. If using a wok, rotate it to coat the side with oil.
Add the chicken. Stir-fry with a turner or large spoon 3 to 4 minutes,
lifting and stirring constantly, until chicken is no longer pink in
center.
Stir in the teriyaki glaze, lemon juice and frozen vegetables. Although
thawing the vegetables is not necessary, stir them into the chicken
mixture to allow them to cook uniformly.
Heat the mixture to boiling over high heat, stirring constantly. Reduce
heat just enough so mixture bubbles gently. Cover and cook about 6 minutes
or until vegetables are crisp-tender when pierced with a fork.
While chicken mixture is cooking, prepare Hot Cooked Couscous. Serve
chicken mixture with couscous.
HOT COOKED COUSCOUS:
Heat the water, salt and oil just to boiling in the saucepan over high
heat. Stir in the couscous. Cover and remove from heat. Let stand 5
minutes. Use a fork to fluff and lift the couscous after it cooks, which
prevents the couscous from clumping and sticking.
Cook:
“0:10″
Per serving: 504 Calories (kcal); 9g Total Fat; (15% calories from fat); 39g Protein; 64g Carbohydrate; 66mg Cholesterol; 1766mg Sodium
Food Exchanges: 3 1/2 Grain(Starch); 3 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates
NOTES : Essential Equipment: 12-inch skillet or wok; 2-quart saucepan
Tips
Try a flavored couscous, such as roasted garlic and olive, herbed
chicken or wild mushroom.
When cutting raw poultry, use hard-plastic cutting boards. They
are less porous than wooden cutting boards and are easily cleaned
or washed in a dishwasher.
Roast Turkey
Select a turkey that is plump and meaty with smooth, moist-looking skin.
The skin should be creamy colored. The cut ends of the bones should be
pink to red in color.
If the turkey is frozen, thaw it slowly in the refrigerator, in cold water
or quickly in the microwave, following the manufacturer’s directions. A
turkey weighing 8 to 12 pounds will thaw in about 2 days in the
refrigerator. A turkey weighing 20 to 24 pounds will thaw in about 5 days
in the refrigerator. A whole frozen turkey can be safely thawed in cold
water. Leave the turkey in its original wrap, free from tears or holes.
Place in cold water, allowing 30 minutes per pound for thawing, and change
the water often.
Remove the package of giblets (gizzard, heart and neck), if present, from
the neck cavity of the turkey, and discard. Rinse the cavity, or inside of
the turkey, with cool water; pat dry with paper towels. Rub the cavity of
turkey lightly with salt if desired. Do not salt the cavity if you will be
stuffing the turkey.
Stuff the turkey just before roasting-not ahead of time. See Bread
Stuffing. Fill the wishbone area (the neck) with stuffing first. Fasten
the neck skin to the back of the turkey with a skewer. Fold the wings
across the back so the tips are touching.
Place the turkey, breast side up, on a rack in a shallow roasting pan.
Brush with melted margarine or butter. It is not necessary to add water or
to cover the turkey. Place a meat thermometer in the thickest part of
thigh muscle, so thermometer does not touch bone. Follow Timetable (below)
for approximate roasting time. Place a tent of aluminum foil loosely over
the turkey when it begins to turn golden. When two thirds done, cut the
band or remove the skewer holding the drumsticks; this will allow the
interior part of the thighs to cook through.
Roast until the thermometer reads 180° (for a whole turkey) and the juice
is no longer pink when you cut into the center of the thigh. The drumstick
should move easily when lifted or twisted. When the turkey is done, remove
it from the oven and let it stand about 15 minutes for easiest carving.
Keep turkey covered with aluminum foil so it will stay warm.
TIMETABLE FOR ROASTING TURKEY (Stuffed Whole Turkey)
Ready-To Cook Weight Oven Temperature Roasting Time*
______________________________________________________
8 to 12 pounds 325ş 3 to 3 1/2
hours
12 to 14 pounds 325ş 3 1/2 to 4
hours
14 to 18 pounds 325ş 4 to 4 1/4
hours
18 to 20 pounds 325ş 4 1/2 to 4 3/4
hours
20 to 24 pounds 325ş 4 3/4 to 5 1/4
hours
______________________________________________________
Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
Ranch Chicken
4 skinless, boneless chicken breast halves
(about 1/4 pound each)
1/4 cup ranch dressing
1/3 cup seasoned dry bread crumbs
2 tablespoons olive or vegetable oil
If the chicken is frozen, place it in the refrigerator the night before
you plan to use it or for at least 12 hours. Uncooked frozen chicken can
be thawed in the microwave oven, following the microwave manufacturer’s
directions. Cut and discard fat from chicken with kitchen scissors or
knife. Rinse chicken under cold water, and pat dry with paper towels.
Pour the dressing into the shallow bowl or pie pan. Place the bread crumbs
on waxed paper or a plate.
Dip the chicken, one piece at a time, into the dressing, coating all
sides. Then coat all sides with bread crumbs.
Heat the oil in the skillet over medium-high heat 1 to 2 minutes. Cook
chicken in oil 12 to 15 minutes, turning chicken over once with tongs,
until outside is golden brown and the juice is no longer pink when you cut
into the center of the thickest pieces. If the chicken sticks to the pan,
loosen it gently with a turner or fork.
____________________
Cook:
“0:15″
Per serving: 303 Calories (kcal); 16g Total Fat; (49% calories from fat); 29g Protein; 8g Carbohydrate; 71mg Cholesterol; 509mg Sodium
Food Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates
Serving Ideas : Serve with a big bowl of cooked pasta sprinkled with olive oil, grated Parmesan cheese and chopped fresh oregano. Round out the meal with a marinated-vegetable salad from the deli.
NOTES : Essential Equipment: shallow bowl or pie pan; 10- or 12-inch
nonstick skillet
Tip
You can use reduced-fat ranch dressing in this recipe.
Quick Chicken Soup
3/4 pound cooked chicken (about 2 cups cut up)
2 medium stalks celery
2 medium carrots
1 medium onion
2 cloves garlic
4 (14 1/2 ounce) cans ready-to-serve 1/3-less-sodium chicken
broth
1 cup frozen green peas
1 tablespoon chopped fresh parsley
OR
1 teaspoon parsley flakes
1 tablespoon chopped fresh thyme
OR
1 teaspoon dried thyme leaves
1/4 teaspoon pepper
1 dried bay leaf
1 cup uncooked gemelli or rotini pasta (4
ounces)
Cut the chicken into 1/2-inch pieces. Slice the celery. Peel and slice the
carrots. Peel and chop the onion. Hit garlic clove with flat side of heavy
knife to crack the skin, which will then slip off easily. Finely chop
garlic with knife.
Heat the chicken, celery, carrots, onion, garlic, broth, frozen peas,
parsley, thyme, pepper and bay leaf to boiling in the Dutch oven over high
heat. Stir in the pasta. Heat to boiling over high heat, stirring
occasionally to prevent sticking. Once mixture is boiling, reduce heat
just enough so mixture bubbles gently.
Cook uncovered 10 to 15 minutes, stirring occasionally, until pasta is
tender and vegetables are tender when pierced with a fork. Remove and
discard bay leaf.
____________________
Cook:
“0:15″
Per serving: 268 Calories (kcal); 5g Total Fat; (15% calories from fat); 33g Protein; 23g Carbohydrate; 51mg Cholesterol; 666mg Sodium
Food Exchanges: 1 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
NOTES : Essential Equipment: Dutch oven (about 4-quart size)
Tip
Leftover chicken soup freezes well. Place it in a moistureproof
and vaporproof container such as a plastic container with
tight-fitting lid; label and date before freezing.
For food safety—and the best flavor—cooked poultry should be
wrapped tightly and refrigerated no longer than 2 days.
Parmesan-Dijon Chicken
6 skinless, boneless chicken breast halves
(about 1/4 pound each)
1/4 cup margarine or butter (1/2 stick)
3/4 cup dry bread crumbs
1/4 cup grated Parmesan cheese
2 tablespoons Dijon mustard
If the chicken is frozen, place it in the refrigerator the night before
you plan to use it or for at least 12 hours. Cut and discard fat from
chicken with kitchen scissors or knife. Rinse chicken under cold water,
and pat dry with paper towels.
Heat the oven to 375ş. Either place the margarine in the shallow
microwavable dish and microwave uncovered on High about 15 seconds until
melted, or place the margarine in a pie pan and place in the oven about 1
minute until melted.
Mix the bread crumbs and cheese in a large plastic bag. Stir the mustard
into the melted margarine until well mixed.
To make breadcrumbs, place 4 pieces of bread on a cookie sheet and in a
200ş oven about 20 minutes or until dry;cool. Crush into crumbs with a
rolling pin or clean bottle.
Dip the chicken, one piece at a time, into the margarine mixture, coating
all sides. Then place in the bag of crumbs, seal the bag and shake to coat
with crumb mixture. Place the chicken in a single layer in the ungreased
rectangular pan.
Bake uncovered 20 to 30 minutes, turning chicken over once with tongs,
until juice of chicken is no longer pink when you cut into the center of
the thickest pieces. If chicken sticks to the pan during baking, loosen it
gently with a turner or fork.
____________________
Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker®
cookbooks. Because MasterCook and Betty Crocker® use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.
Bake:
“0:30″
Per serving: 270 Calories (kcal); 11g Total Fat; (37% calories from fat); 31g Protein; 10g Carbohydrate; 71mg Cholesterol; 407mg Sodium
Food Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates
Serving Ideas : Serve with Twice-Baked Potatoes (see recipe), which can bake at the same time as the chicken. Put the potatoes in the oven before you begin preparing the chicken.
NOTES : Essential Equipment: shallow microwavable dish or pie pan;
rectangular pan (about 13 × 9 inches)
Tips
For recipe success, pat rinsed chicken until it’s very dry before
dipping it into the margarine mixture, or the coating will not
adhere.
To make bread crumbs: Place 4 pieces of bread on a cookie sheet
and heat in a 200ş oven about 20 minutes or until dry; cool. Crush
into crumbs with a rolling pin or clean bottle.
Oven-Fried Chicken
3 pounds cut-up broiler-fryer chicken (3 to 3 1/2
pounds)
1/4 cup margarine or butter (1/2 stick)
1/2 cup all-purpose flour
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon pepper
If the chicken is frozen, place it in the refrigerator the night before
you plan to use it or for at least 12 hours. Cut and discard fat from
chicken with kitchen scissors or knife. Rinse chicken under cold water,
and pat dry with paper towels.
Heat the oven to 425ş. Place the margarine in the rectangular pan, and
melt in the oven, which will take about 3 minutes.
Mix the flour, paprika, salt and pepper in a large plastic bag. Place the
chicken, a few pieces at a time, in the bag, seal the bag and shake to
coat with flour mixture. Place the chicken, skin sides down, in a single
layer in margarine in pan.
Bake uncovered 30 minutes. Remove chicken from oven, and turn pieces over
with tongs. Continue baking uncovered about 30 minutes longer or until
juice of chicken is no longer pink when you cut into the center of the
thickest pieces. If chicken sticks to the pan, loosen it gently with a
turner or fork.
____________________
Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker®
cookbooks. Because MasterCook and Betty Crocker® use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.
Bake:
“1:00″
Per serving: 268 Calories (kcal); 15g Total Fat; (50% calories from fat); 24g Protein; 8g Carbohydrate; 89mg Cholesterol; 342mg Sodium
Food Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates
Serving Ideas : Serve with Garlic Mashed Potatoes (see Mashed Potato recipe). Peel potatoes after chicken goes into the oven to bake. Start to cook the potatoes and garlic just before turning the chicken.
NOTES : Essential Equipment: 13 × 9-inch rectangular pan
Lighter Oven-Fried Chicken: For 6 grams of fat and 160 calories
per serving, remove the skin from chicken before cooking by
lifting and pulling skin away from chicken. Loosen and cut away
connective membrane with kitchen scissors or knife. Do not melt
margarine in pan; instead, spray pan with cooking spray. Decrease
margarine to 2 tablespoons; melt the margarine, and drizzle over
chicken after turning in step 4.
Oven-Barbecued Chicken
3 pounds cut-up broiler-fryer chicken (3 to 3 1/2
pounds)
3/4 cup chili sauce
2 tablespoons honey
2 tablespoons soy sauce
1 teaspoon ground mustard (dry)
1/2 teaspoon prepared horseradish
1/2 teaspoon red pepper sauce
If the chicken is frozen, place it in the refrigerator the night before
you plan to use it or for at least 12 hours. Cut and discard fat from
chicken with kitchen scissors or knife. Rinse chicken under cold water,
and pat dry with paper towels.
Heat the oven to 375ş.
Place the chicken, skin sides down, in a single layer in the ungreased
pan. Cover with aluminum foil and bake 30 minutes.
While the chicken is baking, mix the chili sauce, honey, soy sauce,
mustard, horseradish and pepper sauce in a small bowl. Remove chicken from
oven, and turn pieces over. To retain juices and keep chicken from
becoming dry, turn pieces with tongs instead of a fork.
Pour sauce over chicken, spooning sauce over chicken pieces if necessary
to coat them completely.
Continue baking uncovered about 30 minutes longer or until juice of
chicken is no longer pink when you cut into the center of the thickest
pieces. Spoon remaining sauce over chicken before serving.
____________________
Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker®
cookbooks. Because MasterCook and Betty Crocker® use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.
Bake:
“1:00″
Per serving: 193 Calories (kcal); 7g Total Fat; (33% calories from fat); 24g Protein; 8g Carbohydrate; 69mg Cholesterol; 440mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates
NOTES : Essential Equipment: 13 × 9-inch rectangular pan
Tip
To save time, omit sauce ingredients and use 1 cup purchased
barbecue sauce.
When handling uncooked poultry, be sure to keep your hands,
utensils and countertops soap-and-hot-water clean. When cleaning
up after working with raw poultry, be sure to use disposable paper
towels.
Fast and Flavorful Chicken Breasts — Three Ways
BROILING OR GRILLING CHICKEN BREASTS
1. Select skinless, boneless chicken breast halves (about 1/4 pound each)
or skinless bone-in chicken breast halves (about 1/2 pound each). If the
chicken is frozen, place it in the refrigerator the night before you plan
to use it or for at least 12 hours. Cut and discard fat from chicken with
kitchen scissors or knife.
Rinse chicken under cold water, and pat dry with paper towels.
2a. To Broil: You may need to move the oven rack so it is 5 to 7 inches
below the broiler. Brush the rack of broiler pan with vegetable oil, or
spray it with cooking spray. Set the oven control to broil.
2b. To Grill: Brush the grill rack with vegetable oil, or spray it with
cooking spray. Prepare the coals or a gas grill for direct heat. Heat to
medium heat, which will take about 40 minutes for charcoal or about 10
minutes for a gas grill.
3a. To Broil: Place the chicken breast on the rack in a broiler pan.
3b. To Grill: Place the chicken breast on the grill 4 to 6 inches from
heat.
4. Broil or Grill uncovered for the time listed in the chart, turning
frequently with tongs. If desired, brush the chicken breasts with prepared
barbecue or teriyaki sauce from your supermarket during the last 15 to 20
minutes for bone-in chicken or the last 10 minutes for boneless chicken.
TIMETABLE FOR BROILING AND GRILLING CHICKEN BREASTS
CUT OF APPROXIMATE APPROXIMATE
CHICKEN BROILING TIME GRILLING TIME
DONENESS
______________________________________________________________________
Breast Halves 25 to 35 minutes, 20 to 25 minutes
Cooked until juice
(bone in) turning once
of chicken is no longer
(7 to 9 inches from heat)
pink when centers of
thickest pieces are cut
______________________________________________________________________
Breast Halves 15 to 20 minutes, 15 to 20 minutes
Cooked until juice
(boneless) turning once
of chicken is no longer
(4 to 6 inches from heat)
pink when centers of
thickest pieces are cut
______________________________________________________________________
PANFRYING CHICKEN BREASTS
1. Select skinless, boneless chicken breast halves (about 1/4 pound each)
or skinless, bone-in chicken breast halves (about 1/2 pound each). If the
chicken is frozen, place it in the refrigerator the night before you plan
to use it or for at least 12 hours. Cut and discard fat from chicken with
kitchen scissors or knife. Rinse chicken under cold water, and pat dry
with paper towels.
2. Heat 1 teaspoon vegetable oil in a 8-inch nonstick skillet over medium
heat 1 to 2 minutes. If you are preparing 3 to 4 chicken breast halves,
use a 10- or 12-inch skillet. Add the chicken.
3. Cook 8 to 10 minutes, turning chicken over once with tongs, until
outside of chicken is golden brown and the juice is no longer pink when
you cut into the center of the thickest piece. Larger chicken breast
halves may take 2 to 3 minutes longer. If desired, sprinkle with salt,
pepper and paprika.
____________________
Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker®
cookbooks. Because MasterCook and Betty Crocker® use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.
Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
NOTES : Tip
For more flavor, chicken breasts can be marinated before broiling,
grilling or panfrying. A wide array of marinades are available in
your supermarket, or you may wish to make your own. Allow about
1/4 to 1/2 cup marinade for each 1 to 2 pounds of chicken.
Marinate chicken covered in the refrigerator for 15 minutes to 2
hours.
Creamy Chicken and Dumplings
1 pound skinless, boneless chicken breast halves
1 tablespoon vegetable oil
1 3/4 cups water
1 cup milk
1 (1 ounce) envelope chicken gravy mix
2 teaspoons chopped fresh marjoram
OR
3/4 teaspoon dried marjoram leaves
1/2 teaspoon salt
1 (16 ounce) bag frozen broccoli, cauliflower and carrots
Dumplings — (below)
DUMPLINGS
1 2/3 cups Bisquick® Original baking mix
1/2 cup milk
If the chicken is frozen, place it in the refrigerator the night before
you plan to use it or for at least 12 hours. Cut and discard fat from
chicken with kitchen scissors or knife. Rinse chicken under cold water,
and pat dry with paper towels. Cut chicken into 1-inch pieces.
Heat the oil in the Dutch oven over medium heat. Cook chicken in oil 5 to
7 minutes, stirring frequently, until golden brown. Remove the Dutch oven
from the heat.
Stir in the water, milk, gravy mix (dry), marjoram, salt and frozen
vegetables. Although thawing the vegetables is not necessary, stir them
into the chicken mixture to allow them to cook uniformly.
Heat chicken mixture to boiling over high heat. Once mixture is boiling,
reduce heat just enough so mixture bubbles gently.
Prepare Dumplings. With the chicken mixture boiling gently with bubbles
breaking the surface continually, drop the dumpling dough by 12 spoonfuls
onto hot chicken mixture. The dumplings will cook completely through when
they are dropped onto the chicken mixture rather than into the liquid. If
they are dropped directly into the liquid, the dumplings will be doughy
and will not cook through.
Cook uncovered 10 minutes. Cover and cook 10 minutes longer.
DUMPLINGS:
Mix baking mix and milk in small or medium bowl with a fork until baking
mix is completely moistened and a soft dough forms.
____________________
Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker®
cookbooks. Because MasterCook and Betty Crocker® use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.
Cook:
“0:30″
Per serving: 476 Calories (kcal); 15g Total Fat; (28% calories from fat); 35g Protein; 47g Carbohydrate; 78mg Cholesterol; 1395mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates
NOTES : Essential Equipment: Dutch oven (about 4-quart size) or 3-quart
saucepan
Tips
You can substitute 1 pound skinless, boneless chicken thighs for
the chicken breast halves.
For recipe success, mix the dumpling dough only until the baking
mix and milk form a soft dough; overmixing will cause tough
dumplings.
Chicken Breasts with Orange Glaze
2 skinless, boneless chicken breast halves
(about 1/4 pound each)
1 tablespoon margarine or butter
1/2 teaspoon cornstarch
1/4 teaspoon ground mustard (dry)
1/4 cup orange juice
2 tablespoons orange marmalade
1 tablespoon soy sauce
If the chicken is frozen, place it in the refrigerator the night before
you plan to use it or for at least 12 hours. Cut and discard fat from
chicken with kitchen scissors or knife. Rinse chicken under cold water,
and pat dry with paper towels.
Melt the margarine in the skillet over medium heat. Cook chicken in
margarine about 15 minutes, turning chicken over once with tongs, until
juice of chicken is no longer pink when you cut into the center of the
thickest piece.
While the chicken is cooking, mix the cornstarch and mustard in a small
bowl. Stir in the orange juice, orange marmalade and soy sauce, mixing
well.
Place the chicken on a serving plate, and cover with aluminum foil or a
pan lid to keep it warm. Discard any juices left in the skillet.
To make the glaze, pour the orange mixture into the same skillet. Heat to
boiling over medium heat, stirring constantly. Continue boiling about 1
minute, stirring constantly, until the sauce is thickened. Pour the glaze
over chicken on serving plate.
____________________
Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker®
cookbooks. Because MasterCook and Betty Crocker® use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.
Cook:
“0:25″
Per serving: 252 Calories (kcal); 7g Total Fat; (26% calories from fat); 28g Protein; 18g Carbohydrate; 68mg Cholesterol; 669mg Sodium
Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1 Other Carbohydrates
NOTES : Essential Equipment: 8-inch skillet or 3-quart saucepan
Tips
You can substitute apricot, peach or pineapple preserves for the
orange marmalade in the glaze.
Prevent poultry from contaminating any foods in your grocery cart
by putting it in plastic bags and placing it in the cart so that
juices do not drip on other foods.
YUMMY CHICKEN WINGS
12-18 chicken wings
1/3 c soy sauce
1 tsp. ginger
2 garlic cloves minced
2 green onions minced
1 TBS honey
2 tsp. oil
Combine ingredients in your Crock Pot!! Cook on low for 6-8 hours serves 2-4 people depending on appetizer or main dish.
WINNING WINGS IN SWEET AND SOUR SAUCE
* 16 Chicken wings
* 4 tablespoons Wine or balsamic vinegar
* 1 cup Apricot preserves
* 2 tablespoons Peanut butter (optional)
* 1 cup Ketchup
* 4 tablespoons Horseradish
* 1 cup Sweet onion, finely chopped
* 1 teaspoon Hot sauce (optional)
Pat the chicken wings dry and place then in the slow cooker/Crock Pot.
In a bowl, mix together remaining ingredients.
Taste-check for a good balance of sweet and sour.
Pour the sauce over the wings. Cover the slow cooker/Crock Pot and cook on low until the chicken is tender, about 4 hours.
White Chili with Chicken
1 lb. dry white northern beans
5 1/4 c. chicken broth
2 cloves garlic, minced
1 lg. white onion, chopped
1 tbsp. ground white pepper
1 tsp. salt
1 tbsp. dried oregano
1 tbsp. ground cumin
1/2 tsp. ground cloves
1 (7 oz.) can diced green chilies
5 c. diced cooked chicken breast
1 3/4 c. chicken broth
1 tbsp. diced jalapeno pepper
(optional)
Flour tortillas
Condiments:
Shredded Monterey Jack cheese
Sliced black olives
Chunky salsa
Sour cream
Diced avocados
Soak beans in water to cover for 24 hours then drain. In slow cooker/Crock Pot or large kettle,
combine beans, 5 1/4 cup chicken broth, garlic, onion, white pepper, salt, oregano, cumin, cloves. Simmer covered for at least 5 hours until beans are tender. Stir occasionally. Stir in green chiles, chicken and 1 3/4 chicken broth. For hotter taste, add jalapeno. Cover and simmer for 1 hour. Serve with flour tortillas and condiments.
TERIYAKI SAUCE WINGS
* 3 pounds chicken wings
* 1 onion, chopped
* 1 cup soy sauce
* 1 cup brown sugar
* 2 teaspoons ground ginger
* 2 cloves garlic, crushed
* 1/4 cup dry sherry
Rinse chicken, and pat dry. Cut off wing tips and discard. Cut each wing into 2 pieces, cutting at the joint. Broil wings 4 inches from heat for about 10 minutes on each side, or until browned. Transfer to Crock Pot. Mix all remaining ingredients together and pour over chicken wings. Cook, covered, on low for 5 to 6 hours or on high for 2 to 3 hours. Stir once or twice to keep wings coated with sauce.
Makes about 32 wings.
SWISS CHICKEN CASSEROLE
* 6 chicken breasts, boneless and skinless
* 6 slices Swiss cheese
* 1 can cream of mushroom soup
* 1/4 cup milk
* 2 cups stuffing mix
* 1/2 cup butter or margarine, melted
Lightly greas Crock Pot or spray with cooking spray. Place chicken breasts in pot. Top with cheese. Combine soup and milk, stirring well. Spoon over cheese; sprinkle with stuffing mix. Drizzle melted butter over stuffing mix. Cook on low 8 to 10 hours or high 4 to 6 hours.
Serves 6.
SWEET ‘N’ SOUR CHICKEN
6 med. carrots, cut into 1/2″ chunks
1/2 c. finely chopped green pepper
1 sm. onion, finely chopped
3 split chicken breasts (remove skin, optional)
1/2 tsp. salt
1 (10 oz.) jar Sweet N Sour sauce
1 (15 oz.) can pineapple chunks, drained
2 tbsp. cornstarch
Place all ingredients in slow cooker/Crock Pot with chicken on top. Cover and cook on low 6-8 hours. Remove chicken and thicken with 2 tablespoons cornstarch dissolved to a medium thick paste with water. Pour over chicken breasts – or remove chicken from bone and come with sauce mixture. Serve with steamed white or brown rice.
SPICY CHICKEN WINGS
* 3 tbsp. vinegar
* 24 chicken wings, drummettes
* 1/4 c. hot pepper sauce, or less
* 1/2 c. melted butter
* 1 pkg. Hidden Valley Ranch original dry salad dressing mix
Preheat oven to 350 degrees. Mix all ingredients together except chicken wings and salad dressing mix. Place chicken wings in baking dish or pan in a single layer. Pour mixture over wings. Sprinkle with dry dressing mix. Bake 25 – 30 minutes or until browned. Sprinkle with paprika if you like. Chicken wings may be made in slow cooker/Crock Pot – cook on low 4 to 5 hours.
SPANISH CHICKEN
2 lb. boneless skinless chicken breast
Seasoned salt & pepper to taste
Black olives, pitted
Sliced mushrooms, drained
Stewed tomatoes
Liquid to cover (beer, tomato soup or tomato sauce w/equal amount of
water or stock)
Cut chicken into bite-sized pieces; season. Place with remaining ingredients in slow cooker. Simmer all day on low. Serve over rice.
Serves 4.
SPAGHETTI SAUCE WITH CHICKEN & SAUSAGE
* 1 lb. Italian sausage
* 3-4 boneless chicken breasts, cut into 1-inch chunks
* 1 cup chopped green pepper
* 1 cup chopped onion
* 1-2 tsp. Italian seasoning
* 2 (4 oz. each) cans mushroom stems and pieces, drained
* 2 jars favorite spaghetti sauce
* Hot cooked pasta
In skillet, brown Italian sausage, piercing casings to allow excess fat to run out.
Remove to plate and cut into 1/2 to 1-inch chunks.
In same skillet, brown chicken pieces. (I like to sauté the pepper and onion a bit, too.) Place sausage and chicken in slow cooker. Add pepper and onion. Sprinkle with
Italian seasoning. Add mushrooms. Pour sauce over everything. Cover and cook on low for 6 to 8 hours. Stir before serving over spaghetti or other pasta.
RUSSIAN CHICKEN 3
* 1 bottle Russian dressing (16 oz.)
* 1 envelope onion soup mix
* 1 jar apricot preserves (10 oz.)
* 4 pieces chicken — (4 to 6)
* Seasoned salt and pepper to taste
Combine dressing, preserves and onion soup mix in bowl and pour into a slow cooker/Crock Pot. Sprinkle chicken with seasoned salt and pepper. Place chicken, skin side down, in slow cooker/Crock Pot. Cook on LOW for 8 hours (HIGH 4 hours)
Serves 4 – 6.
RUSSIAN CHICKEN 2
* 1 bottle Russian dressing (16 oz.)
* 1 envelope onion soup mix
* 1 jar apricot preserves (10 oz.)
* 4 pieces chicken — (4 to 6)
* Seasoned salt and pepper to taste
Combine dressing, preserves and onion soup mix in bowl and pour into a slow cooker/Crock Pot. Sprinkle chicken with seasoned salt and pepper. Place chicken, skin side down, in slow cooker/Crock Pot. Cook on LOW for 8 hours (HIGH 4 hours)
Serves 4 – 6.
PROVINCIAL CHICKEN
* 1 1/2 pounds chicken tenders, frozen
* 2 small zucchini, diced
* 1 can (4 oz) sliced black olives
* 1 tablespoon sherry wine vinegar or balsamic vinegar
* 1 can good-quality diced tomatoes (about 15 ounces)
* 1 can (10 oz) cream of chicken soup with herbs
* 2 teaspoons dried parsley flakes
* 1 teaspoon dried basil
* 1 tablespoon dried minced onion
* 1 cup shredded cheddar cheese
* 2 to 3 tablespoons sour cream (optional)
* hot noodles, rice or pasta
Combine first 9 ingredients in 3 1/2-quart slow cooker/Crock Pot (or larger). Cover and cook on low for 6 to 8 hours. Add cheese and sour cream during the last 15 minutes. Serve over hot noodles, rice or pasta.
PHILIPPINE CHICKEN
* 1 chicken, cut up
* 1 cup water
* 1/2 cup vinegar
* 1/4 cup soy sauce
* 2 cloves garlic, sliced
Put all in Crock Pot; cook for 6 to 8 hours on low. Serve over rice.
ORANGE BURGUNDY CHICKEN
* 2 1/2 to 3 pounds frying chicken, cut up
* 1/2 cup orange marmalade
* 1/2 cup orange juice
* 1/2 cup dry red wine
* 2 tablespoons cornstarch
* 2 tablespoons brown sugar, packed
* 1 tablespoon lemon juice
* 1 teaspoon salt
Remove skin from chicken. Rinse and place in slow cooker. Combine remaining ingredients in a bowl and pour over chicken. Cover and cook on low 6 to 8 hours. Serve with rice and spinach salad.
Serves 6.
ORANGE-GLAZED CHICKEN
6 ounces orange juice, frozen concentrate, thawed
6 chicken breast halves
1/2 teaspoon marjoram
1 dash ground nutmeg
1 dsah garlic powder
1/4 cup water
2 tablespoons cornstarch
Combine thawed orange juice concentrate in a bowl with the marjoram, garlic powder and nutmeg.
Dip each chicken breast half into the orange juice to coat completely. Place in slow cooker/Crock Pot. Pour the remaining orange juice mixture over the chicken. Cover and cook on low for 6-8 hours, or on high for about 4 hours.
ONE POT CHICKEN AND GRAVY
Boneless, skinless chicken breasts
Potatoes, quartered, with jackets
About 6 stalks celery
1/2 pkg baby carrots
1 can cream of chicken soup*
1 pkg dry onion soup mix
Place vegetables on bottom of Crock Pot. Brown chicken breasts in PAM or vegetable spray. Place over vegetables. Cover with the cream of chicken soup, undiluted. Sprinkle with dry onion soup mix. Do not add water. Cover and cook all day on low, or 6 hours on high.
* I had planned to substitute either Campbell’s healthy choice or reduced fat cream of chicken. I have done this in other recipes, and cannot taste the difference.
MEXICAN CHICKEN IN CROCKPOT
* Chicken pieces
* Taco seasoning
Let cook all day on low or several hours on high. Serve as chicken tacos or with a side dish as the main course. Super simple. You really cannot go wrong. Be careful because if you cook too long the bones could come apart into small pieces and could be difficult to separate from meat.