ALMOND CHICKEN
1 lb skinned chicken breast
1/3 Slivered almonds
5 slices fresh ginger root
3 green onions, chopped to about 1″ lengths
1 green pepper, chopped as above 1/2 cup diced bamboo shoots
1 cup vegetable oil
~~Marinade~~
1/4 tsp salt
1/8 tsp white pepper
1 tsp cornstarch
1 Tbsp soy sauce
1 egg white
~~Seasoning sauce~~
1 Tbsp rice vinegar
2 Tbsp soy sauce
1 Tbsp dry sherry
1/2 tsp salt
1 tsp sugar
1/2 tsp cornstarch
Cut chicken into 1” cubes. Combine marinade ingredients, add chicken and mix well. Let stand 1/2 hour.
Heat oil in wok, add chicken and stir¬fry until browned. Remove chicken and drain well. Stir¬fry ginger, onion, pepper and bamboo shoots for about 1 minute until vegtables are crisp¬tender. Combine ingrediants for seasoning sauce in a small bowl, mix well and add to wok. bring to boil. Add chicken to boiling sauce. Stir¬fry chicken until coated with sauce. Add almonds, mix well and serve hot.
Serves 4
BAKED CHICKEN FOR ONE
1 (3 oz.) chicken breast, boned & skinned
2 tbsp. (any brand) bottled diet Italian dressing
Marinate chicken in dressing overnight in covered casserole. Bake for one hour at 350 degrees. No additional seasonings are necessary. Will be very tender and juicy,.
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.
ITALIAN CHICKEN CUTLETS
2 whole chicken breasts, skinned, boned, halved
1/4 c. flour
3/4 c. dry bread crumbs
1 tsp. dried oregano leaves
1/4 tsp. salt
1 egg, beaten
1 tbsp. water
1 (8 oz.) can tomato sauce
1/4 tsp. dried basil leaves
1/8 tsp. garlic powder
1/4 c. oil
4 slices (4 oz.) Mozzarella cheese
1/4 c. grated Parmesan cheese
Place 1 chicken breast half, boned side up, between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound chicken with rolling pin or flat side of meat mallet until about 1/4 inch thick. Repeat with remaining chicken pieces, making 4 cutlets. Coat chicken cutlets with flour.
In shallow dish, combine bread crumbs, oregano and salt. In another shallow dish, combine egg and water. Dip each cutlet in egg mixture; coat with crumb mixture. In small saucepan, combine tomato sauce, basil and garlic powder. Cook over low heat until thoroughly heated, stirring occasionally. Meanwhile, heat oil in large skillet over medium high heat until it ripples. Add cutlets; cook until crisp and golden brown on one side, 6 to 8 minutes. Turn; cook other side about 2 minutes or until chicken is no longer pink. Top each cutlet with cheese slice. Cover skillet to melt cheese, about 1 minute.
Place cutlet on serving plate. Serve with sauce and Parmesan cheese. 4 servings.
MOZZARELLA CHICKEN
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 ROLL UPS
4 boneless & skinless chicken breasts, pounded thin
Cream cheese
Garlic powder
Parsley
Chives
8 slices bacon
Spread a layer of cream cheese on the inside of the chicken breast. Season to taste with garlic, parsley and chives. Roll up, starting with the smallest end. Wrap 2 slices of bacon around the rolled chicken breast. Bake 30-40 minutes in a 325 degree oven or until done. Broil last 5 minutes to brown bacon.
CHICKEN WITH PORT
Serve with an elegant dry red wine, such as Cabernet Sauvignon Sequoia Grove Vineyards 1986. Napa Valley.
2 tbsp. vegetable oil
2 tbsp. butter, room temperature
1 c. thinly sliced onions
6 lg. boneless chicken breast halves
Salt, freshly ground pepper to taste
4 cloves garlic, minced
1 c. tawny port (such as Fonseca Bin #27)
1/2 c. heavy cream
1/4 c. chopped parsley, to garnish
In a large skillet heat oil and butter over medium heat. Add onions and cook, stirring frequently, until golden brown, about 5 minutes. Add chicken and cook 4 minutes on each side, or until golden brown on outside and cooked through on inside. Season with salt and pepper.
Remove chicken with a slotted spatula to a platter; cover to keep warm. Add garlic to skillet and cook over low heat 2 minutes until garlic just releases its fragrance. Add port and boil 1 minute, or until reduced to 1/2 cup. Add chicken and boil 30 seconds, or until lightly thickened. To serve chicken, cut each breast on the diagonal into 1 inch slices. Serve with sauce; garnish with parsley.
CHICKEN CASSEROLE
1 fryer or chicken breast (stewed)
2 cans cream of chicken soup
1 pkg. Pepperidge Farm dressing mix
1 c. chicken broth
1 c. milk
Remove skin and bone from stewed chicken. Place in bottom of 13″x9″ baking dish. Cover with chicken soup. Prepare dressing as directed on package. Place over chicken in dish, pour broth and milk over the top. Bake 400 degrees about 25 minutes.
CHICKEN POT PIE
2 c. chicken (1 fryer or 4 breasts)
1 (20 oz.) pkg. frozen mixed vegetables
2 cans cream of chicken soup
1 c. chicken broth
–TOPPING–
1 c. self rising flour
1 stick margarine
1 c. milk
Cut chicken into chunks. May be pre-cooked. For convenience canned chicken breast may be used. Layer vegetables, chicken and soup mixture in a 2 quart greased casserole dish. Pour topping over the mixture and bake at 400 degrees for 1 hour or until golden brown.
Herbed Chicken Pate
2 pounds skinless boneless chicken breast
2/3 cup white part only leek
1/4 cup shallots
3/4 cup unsalted butter
3 egg whites
1 1/2 teaspoons salt
1/4 teaspoon freshly ground pepper
1/8 teaspoon freshly grated nutmeg
2 1/4 cups whipping cream — well-chilled
1/2 cup chicken broth
2 cups tight-packed leaves spinach
2 cups tight-packed leaves basil
3/4 cup whipping cream — well-chilled
Cut chicken into 1/2-inch pieces. Puree in processor in 2 batches to very smooth paste. Refrigerate until well chilled, at least 1 hour.
Meanwhile, thinly slice leek and shallot. Melt butter in heavy small skillet over low heat. Add leek and shallot and cook until soft, stirring occasionally, about 15 minutes. Cool.
Combine half of chicken with half of leek mixture in processor. Puree until smooth. Add half of egg whites and process until smooth. Transfer to bowl. Repeat with remaining chicken, leek mixture and egg whites. Refrigerate until well chilled.
Blend half of chicken mixture, salt, pepper and nutmeg in processor. With machine running, slowly pour 1 cup plus 2 tablespoons cream through feed tube. Blend 1 minute. Transfer to large bowl. Repeat with remaining chicken, salt, pepper, nutmeg and 1 cup plus 2 tablespoons cream. Combine both chicken mixtures.
Bring chicken broth to boil in large skillet. Add spinach and basil and toss until just wilted, about 45 seconds. Drain well. Squeeze out any remaining liquid. Puree spinach mixture with remaining 3/4 cup cream until smooth. Blend in 1/4 of chicken mixture.
Preheat oven to 350 degrees. Line 9×5-inch loaf pan with plastic wrap, leaving 5-inch overhang. Pour half of white chicken mixture into pan. Cover with half of spinach mixture. Using knife, swirl through layers to create marble effect. Repeat with remaining chicken and spinach. Tap pan on work surface to settle pate. Fold overlapping plastic over top of pate. Cover pan tightly with foil. Place loaf pan in deep roasting pan. Pour enough water into roasting pan to come 2/3 up sides of loaf pan. Transfer to oven and bake 1 1/4 hours. Cool. Weight pate with heavy object and refrigerate overnight.
Unmold pate onto platter. Let stand at room temperature 1 hour before serving.
Per Serving (excluding unknown items): 807 Calories; 69g Fat (76.7% calories from fat); 40g Protein; 7g Carbohydrate; 1g Dietary Fiber; 313mg Cholesterol; 781mg Sodium. Exchanges: 0 Grain(Starch); 5 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk; 13 1/2 Fat.
PARMESAN CHICKEN
1 c. crushed Ritz crackers
3/4 c. Parmesan cheese
4 boneless chicken breasts
1/4 c. melted margarine
Mix 3/4 cup Parmesan cheese to each 1 cup of crushed Ritz cracker crumbs. Dip boneless chicken breasts in melted margarine and then roll in crumb mixture. Then roll chicken breast wide end to narrow end. Lay in baking dish seam side down. Bake at 350 degrees for 1 hour. Cover the first 1/2 hour of cooking and then take cover off last 1/2 hour. Increase recipe according to needs.
MOZZARELLA CHICKEN AND SAUCE
4 chicken breast with or without bones
1 jar Ragu spaghetti sauce (tomatoes and herbs)
1/2 green bell pepper, chopped
1 sm. onion, chopped
1/4 c. sliced ham, chopped
1 c. mozzarella cheese
Dales steak sauce
Salt, pepper & garlic powder to taste
Cover bottom of Pyrex dish (for oven) with Dales steak sauce. Layer bottom of dish with chicken (browning optional). Sprinkle chicken with onions, green peppers, salt, pepper, garlic powder and ham. Cover with Ragu sauce. Cover and cook for 50 minutes in preheated oven, 350 degree cooking temperature. Remove cover and
cover with cheese. Remain cooking until cheese melts, about 5 minutes. Serve over spaghetti noodles and with French bread. Yield 4 servings as a complete meal.
SOUR CREAM AND CHICKEN ENCHILADAS
6 boneless chicken breast
8 flour tortillas
8 oz. sour cream
1 jar picante sauce
2 c. Monterey Jack cheese
Boil chicken breast. Cut into slices. Simmer chicken in picante sauce. Lightly spread butter on flour tortillas.
Stuff tortillas with chicken mixture. Lay open side face down in casserole dish. Cut slices in top of tortillas.
Spread sour cream then cheese on top of tortillas. Bake at 350 degrees about 30 minutes until cheese is melted.
MEXICAN CHICKEN CASSEROLE
6 chicken breast or 1 whole chicken
1 can cream of mushroom soup
10 oz. Velveeta cheese
1 can Rotel tomatoes
1 c. milk
1 bag Doritos
Boil chicken. Debone and chop up chicken. Combine milk, Velveeta, soup and tomatoes; bring to a boil. Add meat and simmer 5-10 minutes, stirring often. Put layer of Doritos in long casserole dish, then layer meat mixture.
Add layer of chips, layer of meat mixture, ending with chips on top. Bake at 350 degrees for 30 minutes.
CHICKEN AND PORK ADOBO
1/2 lb. chicken breast
1/2 lb. lean pork
1 c. soy sauce
1/4 c. vinegar
2 tbsp. sugar
1/4 tsp. pepper
4 cloves garlic
Cut chicken and pork in small pieces. Mix with sauce. Cook for 1/2 hour or until tender. Serve hot.
CHICKEN IN CHEESE SAUCE
–WHITE SAUCE–
2 tbsp. butter
1/2 tsp. salt
1/8 tsp. pepper
Mix together above over low heat in saucepan, then add: 1 c. milk
1 c. sharp Cheddar cheese
1/4 c. sherry
Dash of hot pepper
Stir over heat until sauce thickens and cheese melts. Broccoli spears
Slices of chicken breast, parboiled Place broccoli spears on bottom of baking dish with slices of chicken breasts. Pour sauce over chicken, sprinkle Parmesan or Romano cheese. Bake at 350 degrees for 30 minutes, serve over rice.
SOFT CHICKEN TACOS
10 med. flour tortillas
1/4 c. chopped onion
2 tbsp. butter or margarine
1 (8 oz.) can tomato sauce
1/2 tsp. garlic salt
1/2 tsp. salt
1/2 tsp. ground cumin
In skillet, quickly cook 4 chicken breast fillets, cut into 1/4 inch wide strips, and onion in fat until chicken is done and onion is tender. Add tomato sauce, garlic salt, salt, and cumin. Reduce heat and simmer, covered for 15-20 minutes. To serve, place hot meat mixture on heated tortillas and top with choice of fillings. Roll up burrito style.
Makes 10 servings. FILLING CHOICES: Shredded cheese, chopped tomatoes, shredded lettuce, sliced pitted ripe olives, and taco sauce.
CHICKEN BREAST SOUTHWESTERN
–MARINADE–
2/3 c. vegetable oil
1/3 c. lime juice
2 tbsp. chopped green chilies
1 tsp. minced fresh garlic
2 whole boneless, skinless chicken breasts, halved
8 slices Cheddar cheese
Salsa
In 9-inch baking pan, stir together all marinade ingredients. Add chicken breasts, marinate, turning once in refrigerator at least 45 minutes. Prepare grill.
Remove chicken from marinade. Drain. Grill chicken 7 minutes, turn. Continue grilling until fork tender. Top each piece with cheese. Continue grilling until cheese melts. Serve with salsa.
10 Minute Szechuan Chicken
Ingredients
4 each chicken breast, halves, boneless and skinless
1 1/2 tablespoon vinegar, white wine or rice wine
3 tablespoon cornstarch
1 teaspoon sugar
1 tablespoon vegetable oil
1/4 cup water
3 each garlic cloves, minced
6 each green onions, cut into 1 inch pieces
5 tablespoon soy sauce, (low salt)
1/8 teaspoon cayenne, or to taste
Directions:
Cut chicken into 1 1/2 inch cubes. Lightly toss with cornstarch in bag to coat. Heat oil in skillet or wok; stir-fry chicken and garlic until lightly browned. Add soy sauce, vinegar, sugar and water.
Cover and cook 3 minutes or until chicken is cooked through. Add green onions and cayenne; cook uncovered about 2 minutes longer.
CHICKEN PARISIENNE
4-6 lg. chicken breasts
1 can condensed cream of mushroom soup
3 oz. (2/3 c.) mushrooms, with liquid
1 c. dairy sour cream
1/2 c. cooking sherry or white wine
Paprika
Place chicken breast in 11 x 7 x 1 1/2 inch baking dish. Combine sour cream, cream of mushroom soup, mushrooms and sherry and pour over chicken. Sprinkle generously with paprika. Bake at 350 degrees about 1 to 1 1/4 hours or until tender. Serve with hot fluffy rice.
NO PEEK CHICKEN
1 pkg. Uncle Ben’s wild rice
1 can cream of mushroom soup
1 can cream of celery soup
1 soup can of water
1 tsp. parsley
Dash of curry powder
4-6 chicken breasts, boned and skinned
1/2 pkg. Lipton onion soup
Preheat oven to 350 degrees. Grease 9 x 13 inch baking dish. Mix first 6 ingredients; pour into baking dish. Lay chicken breast on top. Sprinkle soup mix over chicken. Cover tightly with foil. Bake 2 1/2 hours. Don’t peek until 2 1/2 hours done. Let stand 15-30 minutes before serving.
CHICKEN TETRAZZINI
5 c. cooked, cubed, boneless chicken breast
2 c. sour cream
7 oz. pkg. skinners ready cut spaghetti
2 cans cream chicken soup, undiluted
8 oz. can mushroom pieces, drained
1 stick oleo, melted
White pepper to taste,1 c. grated (freshly) Parmesan cheese Combine all ingredients except cheese. It is not necessary to cook pasta, provided you put the ingredients
together a half a day before baking. Place mix in 13 x 9 inch casserole (greased). Can be frozen. When ready to bake sprinkle cheese over top. Bake at 350 degrees for 25-30 minutes or until bubbly. Serves 12.
MAXINE’S CHICKEN TETRAZZINI
Bake 1 chicken or use several chicken breast, boiled 3 c. chicken, chopped
1/2 c. pimento (4 oz. can)
1/2 c. green pepper, chopped
1 can cream of mushroom soup
1 c. chicken broth or more
1 tsp. salt
1 tsp. pepper
1 lb. Cheddar cheese, mild
8 oz. pkg. spaghetti, cooked
Mix all ingredients except half of cheese. Cover with foil. Bake at 350 degrees for 45 minutes. Remove foil and add remainder of cheese and heat until melted. This is great with a green salad and hot French bread.
CHICKEN ENCHILADA CASSEROLE
1 can boned chicken or 3 chicken breast (cooked)
1 can mushroom soup
1/2 can chopped green chilies
1/4 lb. Cheddar cheese, grated
1/4 lb. longhorn cheese, grated
1 sm. onion, chopped
1 can enchilada sauce
1 pkg. tortillas
Lightly brown chopped onion in oil or margarine. Add chilies, enchilada sauce, soup and chicken. Mix and heat. Place in a greased casserole part of tortillas, then pour a small amount of chicken mixture over them. Cover with grated cheese. Make second and third layers in same manner, with final layer the chicken mixture and topped with cheese. Bake at 350 degrees for 45 minutes. Serves 4.
CHICKEN CASSOULET
1 1/2 c. dry navy beans
1 whole med. sized chicken breast,cut into bite-sized pieces
Vegetable cooking spray
4 oz. turkey Polish kielbasa, sliced
2 cloves garlic, minced
1 lg. onion, chopped
1 lg. celery stalk, sliced
3 lg. carrots, sliced
1/4 c. parsley, chopped
1/4 c. dry white wine
1 (8 oz.) can tomato sauce
1 tsp. dried thyme
1 tsp. salt
1/4 tsp. pepper
1 tsp. seasoning salt (optional)
4 c. water
Rinse and sort beans. Cover with 6 cups water and boil 3 minutes. Remove from heat. Cover and let stand 1 hour. Drain and rinse spray. Dutch oven with vegetable cooking spray; add chicken, sausage, garlic, onion and celery. Saute until lightly brown. Add beans, carrots, remaining ingredients and 4 cups water. Simmer about 1 hour, stirring occasionally. Check seasonings. I sometimes add chicken bouillon. Makes 10 cups. Very low calories. About 3 g fat and 35 mg cholesterol. 260 calories.
CHICKEN BREAST EDEN ISLE
12-14 half chicken breasts, boned
2 jars dried chipped beef
1 (8 oz.) carton sour cream
1 can cream mushroom soup
12-14 slices bacon
Wrap slice bacon around each half breast. Fasten with toothpick. Layer shredded beef on bottom of open pan. Top with breasts.
Cover with mix of soup and sour cream. Bake at 300 degrees, covered with foil for first hour.
Turn to 250 degrees and bake 2 more hours. Baste at halfway time. Remove foil for last 1/2 hour cooking.
Remove toothpicks. A little vermouth or sherry may be added to above, if desired. (For heartier portions, roll 1/2 chicken thigh (boned) inside breast portion
BRANDIED CHICKEN BREAST
Ground pepper
1/4 tsp. tarragon leaves
1/4 c. butter
1/3 c. apricot brandy
3/4 c. chicken broth
1/2 c. sour cream
Mix flour, salt, pepper, tarragon, dredge chicken in flour mixture. Melt butter, fry chicken until browned. Add brandy, flame. Add broth, simmer covered 10 minutes or until done. Add sour cream, warm and serve.
MARINATED CHICKEN SANDWICHES
3 cloves garlic, minced
1/2 c. onion, minced
1/2 tsp. ground ginger
1/4 c. + 2 tbsp. white wine vinegar
2 tsp. olive oil
2 tbsp. frozen apple juice concentrate, undiluted
4 (4 oz.) chicken breast halves, skinned and boned
Vegetable cooking spray
4 (2 oz.) whole-wheat rolls, split
1 c. loosely packed, sliced fresh spinach
8 slices tomato
Combine first six ingredients in a large Ziploc plastic bag. Add chicken. Seal bag. Marinate in refrigerator for 2 hours, turning bag occasionally. Remove chicken from bag, reserving marinade. Coat grill rack with cooking spray; place on grill over medium hot coals. Place chicken on rack and cook 8 minutes on each side, basting frequently with reserved marinade. Remaining items are for the sandwich.
LEMON CHICKEN SAUTE
6 chicken breast halves, boned and skinned
3 tbsp. all-purpose flour
Non-stick cooking spray
1/4 c. margarine
1/3 c. teriyaki sauce
3 tbsp. lemon juice
1 tsp. fresh garlic, minced
1/2 tsp. sugar
Rice, cooked
Roll chicken in flour to coat. Spray 10″ skillet with non-stick spray. Add margarine and melt. Add chicken breasts. Cook over medium heat until chicken is lightly browned, about 5 to 7 minutes. Turn chicken, cook until lightly browned. Remove chicken and set aside. Stir in teriyaki sauce, lemon juice, garlic and sugar. Return chicken to pan and simmer 3 minutes. Turn chicken and continue cooking until fork-tender, about 2 to 3 minutes. Serve over rice. Serves 4 to 6.
CHICKEN WITH NESTS
8 nested style angel hair pasta
8 chicken breast halves
1 tsp. salt
1/2 tsp. pepper
1 tsp. garlic powder
1 (6 oz.) can sliced mushrooms
1 (10 oz.) pkg. frozen chopped spinach, thawed and drained well
1 (10 3/4 oz.) can cream of chicken soup
2/3 c. water
3 oz. monterey jack cheese, shredded
3 oz. cheddar cheese, shredded
Cook pasta, keeping nest together, about 2 minutes; drain well. Sprinkle salt, pepper and garlic powder over chicken. Put chicken in 9″ x 13″ pan. Spoon some spinach over each chicken breast. Place pasta nest carefully on top of chicken and spinach. Combine soup and water in pan. Bring to a boil. Mix well and pour over nests evenly. Bake at 375 degrees for 1 hour. Combine cheese and sprinkle over pasta. Bake 5 minutes more. Serves 8.