ITALIAN ROAST CHICKEN
1 fryer, cut up & washed
2-3 tbsp. oil (for baking sheet pan)
2-3 cloves garlic
Sage leaves, crumpled
Parsley
Garlic salt
Oregano
Salt
Pepper
Place chicken in oven baking sheet covered with 2-3 tablespoons oil. Dice garlic over chicken pieces. Sprinkle other seasonings over chicken. Bake at 350 degrees for 1 hour approximately.
CHICKEN DIVAN CASSEROLE
4 chicken breasts, boiled & deboned & broken into lg. pieces
1 lg. bunch broccoli, cooked
1 tbsp. lemon juice
1/4 tsp. curry
1 c. mayonnaise
1 can cream of celery soup
1 pkg. shredded Cheddar cheese
Layer chicken pieces on bottom of greased casserole dish. Then broccoli. Mix remaining ingredients and pour on top of chicken and broccoli. Cover with shredded Cheddar cheese. Bake at 350 degrees for approximately 20-30 minutes.
CHICKEN & ANDOUILLE SMOKED SAUSAGE GUMBO
1 chicken, cut up
Garlic powder
Cayenne pepper
1 c. chopped onion
1 c. chopped bell pepper
1 c. chopped celery
1 1/4 c. flour
1/2 tsp. salt
1/2 tsp. cayenne pepper
Vegetable oil
7 c. chicken stock
1/2 lb. Andoville sausage or Polish kielbasa in 1/4″ cubes
1 tsp. minced garlic
2 c. okra (optional)
Hot cooked rice
Remove excess fat from chicken pieces. Rub on garlic powder and cayenne. Let stand 30 minutes. In a bowl combine onions, pepper and celery. Set aside. Combine flour, 1/2 teaspoon salt, 1/2 teaspoon garlic powder and 1/2 teaspoon cayenne in a plastic bag. Add chicken pieces and shake. Reserve 1/2 cup flour. In a heavy skillet heat 1-inch oil to very hot. Fry chicken until brown (5-8 minute side).
Drain on paper towels. Pour cooled oil into glass measuring cup. Scrape pan bottom and return 1/2 cup oil to the pan. Place pan over heat; whisk in remaining 1/2 cup flour.
Cook; whisk constantly until roux is red brown (3-4 minutes). Don’t scorch. Remove from heat and add vegetables. Cook until vegetables are soft. Scrape pan bottom. Place stock in large Dutch oven.
Bring to boil. Add roux mixture tablespoons at a time. Reduce heat to simmer; stir in Andoville sausage and minced garlic. Simmer 45 minutes.
Bone cooked chicken; cut meat into 1/2 inch chunks. Stir in chicken. As a main course, serve 1/3 cup rice in soup bowl with 1 1/4 cups gumbo.
MOZZARELLA CHICKEN
4 whole chicken breasts (boneless)
4 eggs
Italian breadcrumbs
3/4 lb. margarine
1/2 lb. fresh mushrooms
1/2 lb. Mozzarella cheese
Slice breasts into serving size pieces. Place chicken in slightly beaten egg for 1 hour. Refrigerate. Sauté mushrooms and set aside. Roll chicken pieces in breadcrumbs and fry in margarine until brown (10 minutes). Place chicken in 9 x 13 dish and put mushrooms on top. Heat oven to 325 degrees. Bake for 10 to 15 minutes. Then add cheese on top. Put chicken back in oven until cheese melts.
CHICKEN AND RICE
3/4 c. rice
2 cans cream of chicken soup
1 pkg. Lipton cup soup cream of chicken
2 c. water
Chicken pieces, about 2 lbs.
Mix rice, soups, water and put in greased 13 x 9 pan. Place chicken pieces on top and cover with foil. Bake at 325 degrees for 90 minutes. Remove foil and let brown 15 to 20 minutes more.
Can be made the day before and refrigerated until you bake it.
Tandoori Chicken
1 chicken; cut up into 6-8 pieces
1 teaspoon salt
2 tablespoons lemon juice
1/2 teaspoon black pepper
MARINADE:
1 clove garlic; minced
1 tablespoon minced fresh ginger root
1 cup yogurt
1/2 teaspoon powdered red pepper
1 tablespoon curry powder
1 teaspoon black pepper
1 teaspoon behar helow
1 teaspoon granulated white sugar
6 drops red food coloring; (optional)
Wash then dry the chicken. Make cuts with a sharp knife on each piece. Mix lemon, some salt and pepper; rub into chicken pieces and put aside for 30 minutes.
Mix the rest of the ingredients; pour on the chicken pieces and let it marinate for 6 hours or overnight.
Preheat oven to 400°F. Cover chicken with foil. Bake for 20 minutes, then uncover and bake until done. You may choose to grill the pieces on hot coals.
Yields 6 pieces.
NOTES : Chicken marinated overnight in a sweet and spiced yogurt sauce; then baked or grilled.
Great on the grill or in the oven. My husband loves this dish.
Chicken Italian Style
4 large chicken pieces
2 tablespoon s oil
1 jar ragu italian cooking sauce (traditional style)
In large skillet brown chicken on both sides in hot oil. Drain excess oil. Pour jar Ragu sauce over chicken. Cover and simmer 45 minutes. Pour sauce over chicken prior to serving.
Broiled Chicken Oregano 2
4 chicken breast
1/3 cup lemon juice
1/3 cup olive oil
salt & pepper to taste
1/3 cup lemon juice
3 tablespoon oregano; fresh or 1 t dried
Several hours before serving-or the day before, if time allows, rub the chicken pieces pieces with the garlic and place them in a deep china or earthenware bowl. Combine marinade ingredients and the garlic clove and pour over chicken. Cover the bowl and refrigerate the chicken. Turn chicken pieces occasionally. When ready to cook, preheat the broiler to its highest setting. Arrange the chicken pieces on the broiler rack and baste with a little of the melted butter mixture. (Reserve part of the basting mixture to serve over the chicken when served.) Broil the chicken 3-4 inches from the heat for 5-8 minutes per side, basting often. Chicken is done when juices run clear when pierced with a sharp knife. Remove to serving platter, pour reserved basting mixture over the chicken breasts and serve immediately. This is also good done on a BBQ.
Filo Chicken Packets
• 3/4 c. chopped green onion
• 3/4 c. mayonnaise
• 3 T. lemon juice
• 3 cloves garlic, minced
• 3/4 t. dry tarragon
• 2/3 c. melted butter
• 12 sheets filo dough
• 6 chicken breast halves, boned and skinned
• 2 T. grated Parmesan cheese
• salt and pepper to taste
Note: One package of filo dough usually contains 22 sheets, or 11 packets. A hearty eater will consume 1 1/2 packets during a meal.
Thaw frozen filo dough in its package for 8 hours in the refrigerator, then let it stand for 2 hours before you use it. Once the filo dough has been opened and unrolled, place a slightly damp towel over it to prevent drying out.
Mix together green onion, mayonnaise, lemon juice, 2 cloves of the garlic and tarragon and set aside. Combine remaining garlic with the butter.
Place one sheet of the filo dough on a board and brush it with about 2 t. garlic butter. Arrange a second sheet on top and brush it with another 2 t. garlic butter. Lightly sprinkle a chicken piece with salt and pepper, spread one side with the mayonnaise mixture. Turn over one corner of the filo and top with more mayonnaise mixture (about 3 T. in all).
Roll the corner of the filo over the chicken once. Fold side over top and roll again. Fold opposite corner over then roll up. Repeat for all chicken pieces. Place slightly apart in ungreased baking pan. Brush all packets with remaining garlic butter. Sprinkle with Parmesan cheese.
Bake at 375° for 20 – 25 minutes, or until golden. Serve hot.
Broiled Chicken Oregano
4 chicken breast
1/3 cup lemon juice
1/3 cup olive oil
salt & pepper to taste
1/3 cup lemon juice
3 tablespoon oregano — fresh or 1 t dried
Several hours before serving-or the day before, if time allows, rub the chicken pieces with the garlic and place them in a deep china or earthenware bowl. Combine marinade ingredients and the garlic clove and pour over chicken. Cover the bowl and refrigerate the chicken. Turn chicken pieces occasionally. When ready to cook, preheat the broiler to its highest setting. Arrange the chicken pieces on the broiler rack and baste with a little of the melted butter mixture. (Reserve part of the basting mixture to serve over the chicken when served.) Broil the chicken 3-4 inches from the heat for 5-8 minutes per side, basting often. Chicken is done when juices run clear when pierced with a sharp knife. Remove to serving platter, pour reserved basting mixture over the chicken breasts and serve immediately. This is also good done on a BBQ.
Easy Barbecued Chicken Casserole
1 cn Pork and beans (16oz)
4 Chicken pieces
1/4 c Catsup
2 tb Peach preserves
2 ts Onion,instant minced
1/4 ts Soy sauce
1/4 c Brown sugar
Place beans in a 2-quart casserole; top with casserole. Mix together remaining ingredients; pour over chicken and beans.
Cover and bake in preheated 325 deg.F. oven for 1 3/4 hours.
Mini chicken schnitzels with coleslaw
Serving size: Serves 10 or more
Cooking time: Less than 60 minutes
Course: Finger food
Favourite flavours: Chicken
INGREDIENTS
4 skinless chicken breast fillets
2 cups flour
Salt and freshly ground black pepper
3 eggs, beaten
50ml milk
3 cups Japanese panko breadcrumbs (available at Asian grocery stores)
2 cups vegetable oil
Coleslaw
½ cup Japanese Kupi mayonnaise (available at Asian grocery stores)
1 lemon, juiced and zested
1 cup finely shredded celeriac
1 cup finely shredded carrot
1 cup finely shredded cabbage
½ red onion, cut in half then sliced finely
METHOD
1. Make schnitzels: Cut chicken breast fillets in half lengthways then, if necessary, flatten meat with mallet until 4mm thick. Cut into mini-schnitzels, about 4cm square, or into any shape you desire.
2. Season flour with salt and pepper. Transfer into plastic bag, then add chicken. Toss until well-coated.
3. Combine egg and milk. Dip chicken pieces into egg wash, then coat with breadcrumbs.
4. Heat oil in frying pan. Shallow fry chicken for 3 minutes each side until golden brown. Drain on paper towel.
5. Make coleslaw: Combine mayonnaise, lemon juice and lemon zest in small bowl. Season with salt and pepper to taste. In large bowl, stir mayonnaise dressing through combined celeriac, carrot, cabbage and onion.
6. To serve, re-heat schnitzels, if necessary, and top with 1 teaspoon coleslaw.
Makkhani Murghi – Chicken In Butter Sauce
4 tb Tomato Puree
Water to mix 1 Inch cube of fresh Ginger,
-peeled & grated finely 1/2 pt Single Cream, (10 fl ozs)
1 ts Garam Masala
3/4 ts Salt
1/4 ts Sugar
1 Fresh Hot Green Chili,
-finely chopped 1/4 ts Cayenne Pepper
1 tb Fresh Coriander,
-finely chopped 4 ts Lemon Juice
1 ts Cumin Seeds,
-roasted and ground 4 oz Unsalted Butter
Tandoori-style chicken, -freshly cooked Put the tomato paste in a clear measuring jug. Add water slowly, mixing as you go, to make up 8 fl ozs of tomato sauce. Add the ginger, cream, garam masala, salt, sugar, green chili, cayenne, coriander, lemon juice, and ground roasted cumin seeds. Mix Well. Heat the butter in a wide saute pan or a large frying pan. When butter has melted, add all the ingredients in the measuring jug. Bring to a simmer and cook on medium heat for a minute, mixing in the butter as you do so. Add the chicken pieces (but not their accumulated juices). Stir once and put the chicken pieces on a warm serving Platter. Extra sauce should be spooned over the top.
International Chicken
1 3 pound fryer — cut in servings
1/4 cup flour
2 teaspoons salt
2 teaspoons curry powder
1/8 teaspoon pepper
1 large onion — chopped
1 large green bell pepper — sliced into rings
2 cloves garlic — minced
1/2 cup raisins
1 16 oz can whole tomatoes — mashed
3 tablespoons flour
3 tablespoons water
Rinse chicken and pat dry. Combine 1/4 cup flour, the salt, curry powder and pepper. Dust chicken well with flour mixture. Place coated chicken in Crock-Po t and mix in chopped vegetables, garlic and raisins. Pour tomatoes over all. cover and cook on Low for 8 to 10 hours or on High for 3 to 4 hours.
Remover chicken pieces to warm platter. Thicken sauce before serving by stirring a smooth paste of the 3 tablespoons flour and water into the sauce in Crock- Pot. Cover and cook on High until sauce is thickened. This is good served on rice—especially saffron rice. Spon sauce over top. Serves 4
Chicken Laredo
3 lb Chicken — cut up
<<
3 tb Margarine
1/2 c Onion — chopped
1 c Seedless raisins
1/2 c Sliced pimento-stuffed
Olives 1/2 ts Cinnamon
1 cn Chicken stock
Dry Chicken pieces and sprinkle with garlic powder. In large skillet, saute chicken and onions in butter until browned. Reduce heat. Sprinkle raisins, olives, and cinnamon over chicken. Then pour stock over chicken. Cover and cook for 25 or 30 minutes. Serve with rice, if desired.
Boulder Chicken
3 whole boned and skinned chicken breasts
4 large eggs — well beaten
seasoned bread crumbs 1/2 stick butter, maybe a little more
1/2 lb mushrooms — sliced
8 slices provolone cheese
1 1/2 cups chicken broth
Cut chicken into bite-sized pieces. Add chicken pieces to eggs, marinate overnight in covered bowl. The next day, roll chicken in crumbs. Heat half of the butter (more can be added if needed). Slowly saute chicken over ow-medium heat until the chicken is white, turning frequently, about 15 minutes until golden brown. Remove chicken to warm plate. Saute the mushrroms in remaining butter. In a 3 qt. ungreased casserole, layer chicken pieces mushrooms, cheese. Repeat layers. Pour broth over all. Top with additional bread crumbs. Bake, uncovered, for 25 minutes at 350.
Almond Chicken
2 whole skinless boneless chicken breasts
2 tablespoons soy sauce
1 tablespoon rice wine
1/2 teaspoon sugar
1 teaspoon cornstarch
2 tablespoons chicken stock
1 1/2″ ginger root slice — minced
1 garlic cloves — minced
1 egg
1 cup almonds — ground
6 cups peanut oil
Pat chicken dry with paper towels. Cut into strips 1/2″ wide by 3″ long. Stir soy sauce, rice wine, chicken stock, sugar, cornstarch, ginger, and garlic together. Place chicken in marinade, turning to coat. Marinate at least one hour, turning chicken after half an hour.
Remove chicken from marinade and drain on paper towels. Beat egg slightly with 1/2 teaspoon water. One by one, dip chicken pieces in egg and roll in almonds to coat. Let almond coated pieces set 15 minutes. Heat oil to 350. Fry chicken pieces in batches one layer deep until crisp, golden brown. Be sure to let oil come back up to 350 between batches. Drain on paper towels and serve at once.
Asparagus and sesame chicken soup
2 lbs Chicken
2 c Warm water
3 tbsp Sesame oil
1 tsp Sugar
6 Slices ginger root
1/2 c Button mushrooms, canned
1/2 c Medium sherry
8 Fresh asparagus spears
1/2 tsp Salt
Wash chicken, remove fat pockets, pat dry, and chop into bite-size pieces. NOTE: if tempted to use breast Meat without bones, please don’t; bones add to body and flavor of Soup.
Peel and slice ginger root. Wash and cut asparagus into 2″ sections. Braising: Heat wok to medium Hot. Add sesame oil. Start braising chicken a few pieces at a time when oil begins to smell. Sesame oil will burn at lower temperature than other cooking oils, so avoid Hot wok. After browning lightly, return chicken pieces to wok; add ginger slices, sherry and salt.
When sherry boils, add water and Sugar. Turn up heat, bring to boil, then reduce heat to simmer, cover and simmer for 30 minutes. Add mushrooms and asparagus, simmer for another 15 minutes. Transfer to covered Soup tureen (or put plate on top of Soup bowl), place in steamer on low, and hold until ready to serve. You can make this Soup in large Sauce pan, if wok is needed for something else.
Oriental chicken tenders curried peanut chicken
1 c. soy sauce
1/3 c. sugar
4 tsp. vegetable oil
1 1/2 tsp. ground ginger
1 tsp. five spice powder
2 bunches green onion
16 chicken tenders (approx. 2 lbs.)
Blend soy sauce, sugar, oil, ginger and five spice powder in a large bowl until the sugar dissolves. Stir in green onions. Add chicken tenders to marinade. Turn to coat. Cover chicken and refrigerate overnight. Preheat oven to 350 degrees.
Drain chicken RESERVING MARINADE. Arrange chicken in dish and bake until brown and tender, while basting occasionally with marinade.
Another variation of the same recipe:
4 halves, skinned & boned chicken breasts
2 c. half & half
1 1/2 c. mayonnaise
3 tbsp. mango chutney
2 tbsp. dry sherry
1 tbsp. sherry vinegar
2 tbsp. plus 1 tsp. curry powder
1 tsp. turmeric
2 c. finely chopped salted roasted peanuts
Preheat oven to 350 degrees. Place chicken breasts in a shallow baking dish just large enough to hold them. Pour half and half over them and bake for 30 minutes. Let cool and cut in 1 inch cubes.
Process mayonnaise, chutney, sherry, vinegar, curry powder and turmeric in a blender or food processor. Dip chicken pieces into the curry mayonnaise and roll in the chopped nuts. Refrigerate 30 minutes. Arrange on a serving plate with fancy toothpicks.