Tier of the same old chicken recipes, any suggestions?

SOUTHERN CHICKEN STEW





1 whole chicken, or several boneless, skinless breasts


salt and pepper to taste


butter


flour


milk


1 can chicken broth


Texas Pete hot sauce





Parboil chicken in water until tender (usually about 2 hours). If using whole chicken, break meat into bite-size pieces and strain all bones, fat, and skin from soup. Reduce heat and make ';thickening';- mix flour, milk, salt and pepper together until lumps disappear. Mix thickening with soup and stir well. Add Texas Pete or other hot sauce to taste. Mix in chicken broth and reheat until bubbly.





COQ AU VIN (CHICKEN WITH WINE)





3 to 3 1/2 lb. cut-up fryer chicken


1/2 c. all-purpose flour


1 tsp. salt


1/4 tsp. freshly ground pepper


6 slices bacon


6 sm. onions (1 to 1 1/2 inch in diameter)


1/2 lb. mushrooms, washed, trimmed and quartered


4 carrots, halved and cut into 2-inch lengths


1 c. chicken broth or dissolved chicken bouillon cube in 1 c. boiling water


1 c. red burgundy wine


1 clove garlic, crushed


2 shallots, minced


Bouquet Garni





BOUQUET GARNI:Tie 1/2 teaspoon thyme leaves, 1 bay leaf and 2 large sprigs parsley in a cheesecloth bag or place into a tea ball.:





If desired, bone chicken parts. Wash chicken parts and pat dry. In a large skillet, saute bacon on medium heat to render fat. Remove bacon, crumble and set aside.


Mix flour, salt and pepper. Coat chicken parts with flour mixture. Brown chicken in hot bacon drippings. Push chicken to one side; add carrots and onions. Stir until onions are tender, adding garlic and shallots after 2-3 minutes of cooking. Do not allow garlic to brown.





Drain off fat. Add bacon, broth, wine, and the Bouquet Garni.





Bring to a boil, reduce heat and simmer for 15 minutes. Add mushrooms and simmer, uncovered, for 30 to 45 minutes more or until chicken is tender.





Note: As an alternative for bacon, trim the bone from a 1/2 pound pork shoulder steak and cut the meat into 1/2 inch cubes, or use pancetta.





In a wide frying pan, cook pork in its own fat over medium-high heat until the meat is very well browned and crisp; set aside.





In the pork drippings, brown the chicken. (Can also omit the carrots.) Alternatively, add 2 tablespoons Dijon mustard when adding the wine (instead).





TO SERVE: Remove chicken, onions, carrots, and mushrooms to a heated platter with a slotted spoon. Remove and discard Bouquet Garni.





Thicken cooking liquid by stirring in 1 to 2 tablespoons flour and simmering for a few minutes. Spoon some sauce over chicken.





Serve remaining sauce as an accompaniment. Skim off excess fat. Serve in pan in which Coq Au Vin was cooked or a large shallow serving dish.





If desired, sprinkle chicken with snipped fresh parsley.








TURKEY OR CHICKEN A LA KING





2/3 chicken breast or


leftover turkey (about 2 cups)


1 medium onion


2 cloves garlic, chopped


1/2 cup celery, diced


1 small jar pimientos


1/4 cup Worcestershire sauce


2 cans mixed vegetables (or frozen)


1 can cream mushrooms soup


1 can cream celery soup


1 can cream chicken soup


1 small can mushrooms


3 or 4 cups milk (per thickness of sauce)


1 teaspoons Old Bay


salt / pepper to taste





Brown chicken in skillet with oil; in same skillet, cook chopped celery until tender, then saut茅 onions and garlic. In a big pot with a lid, add small jar pimientos, Worcestershire sauce, creamed soups, milk, and vegetables. Add the seasoning. Simmer at low heat for 30 minutes or until hot. Add every thing from skillet to the pot and stir together. Serve over toast, rice or noodles.Tier of the same old chicken recipes, any suggestions?
2-3 cloves garlic minced


1/4 cup balsamic vinegar


sea salt and cracked peeper to taste


mix all ingredients together with chicken and marinate over night or two hours then BBQ.





OR





coat frying pan with olive oil place chicken thighs skin side down. Cook for three minutes turn to cook other side for three more minutes. Take chicken out and set aside. Add chopped onion,garlic,mushrooms to hot pan cook two minutes until softened. Sprinkle flour over veggies(about 2 tablespoons) cook for 2 minutes so the flour doesn't taste raw. Stir in chicken broth slowly while whisking. Add chicken back in pan. Spoon mixture over chicken put in a preheated 350 oven for one hour. ENJOYTier of the same old chicken recipes, any suggestions?
go to allrecipes.com-big selection!!!!!!!!!!!!!!!!!
This works great with chicken, roast, pork, or just about anything. It's GREAT for like a Sunday meal.





2 cans of Cream of Mushroom Soup


2 cans of French Onion Soup


2 cans of beef consume'


(optional)


1 cup of diced russett potatoes


1 cup of chopped carrots


1 cup of pearl onions (those tiny ones) yellow or white





Mix all the above in a good size crock pot and whisk it together to break up the cream of musroom and incorporate everything. Next, lay the chicken (or whatever) down in the mixture, piece by piece. I usually do 2 breasts per person to make sure there's enough. Put the lid on the crock pot and turn it on low and just let it go. I'm not sure of the exact time to let it cook, but if you cook it on low, you won't burn it. I start mine the night before we're going to eat (7:00 pm start it %26amp; around noon the next day eat it). When it's done...OMG is it good! The potatoes just MELT in your mouth with the flavor of the gravy. Let me know how you like it :)
Make chicken fajitas. Broil chicken tenders and add them in strips with sauteed peppers and onions. Season with fajita seasoning or sauce. Roll them up in warm flour tortillas and serve with sour cream. Yummy and easy.
are you just looking for chicken recipies?? just go online and you can find millions of recipies... like the food network website
Add bacon
Easy chicken and noodles





1 pkg of bowtie or penne noodles


1 lb chicken breast, diced and boneless


1 onion, peeled and diced


1 can cream chicken soup


sour cream, optional


salt/pepper





Cook noodles acording to the package.





While the noodles are cooking, in a skillet add 3 tsp of oil. On med/high heat sautee the diced onions and mushrooms for 3 minutes. Add the chicken and cook for 5-10 minutes.





Add cream of mushroom soup into meat mixture, mix well.


Lower heat to med/low. Cover and let cook for 15 minutes, stirring occassionally. When meat is cooked, turn off heat. Add a few dollops of sour cream and mix. Cover and wait for noodles to be cooked.





Drain the noodles, and serve meat over a plate of noodles


Serves 2-3











SPINACH SALAD


2 bunch fresh spinach washed and dried, or cheat and get the prewashed ones at the market


1 c dried cranberries


1/2 cup chopped pecans or walnuts or both.


1/4 c sunflower seeds


feta cheese


a viniagrette dressing





Mix ingredients together and add dressing before serving.


serves 4-6








JELLO DESSERT


1 pkg large jello, any flavor


coolwhip


fresh fruit





Make the jello as on the package but use 1/2 cup less water.


Add fresh fruit like fresh strawberries, grapes, chopped apples. Let it gel for 4-6 hours. Mix up the jello and add 1/4 tub of cool whip. Add more if desired. Mix well, and its like an ambrosia.





Put the mix in a glass, and top with more fresh fruit or coolwhip.


Serves 4
I like to do spaghetti, instead of using hamburger, shred up chicken! It's great!
Chinese Walnut Chicken


Chicken breasts strips are stir-fried with scallions, ginger and garlic, and seasoned with bourbon and soy sauce.Ingredients:


鈥?1 teaspoon cornstarch


鈥?1 Tablespoon water


鈥?1 egg white, beaten


鈥?4 skinless, boneless chicken breasts, cut into one-inch cubes


鈥?3 Tablespoons soy sauce


鈥?1 Tablespoon bourbon


鈥?1/2 teaspoon sugar


鈥?4 Tablespoons oil


鈥?3 whole scallions, cut into 2-inch slivers


鈥?2 slices fresh ginger, minced


鈥?1 medium garlic clove, minced


鈥?3/4 cup coarsely chopped walnuts


鈥?Hot cooked rice


Method:


In a bowl, mix together cornstarch, water and egg white. Add chicken and toss until thoroughly mixed. In a small bowl, combine soy sauce, bourbon and sugar. Set aside. Heat a wok or large heavy skillet over high heat until a drop of water ';skittles'; across and evaporates immediately. Add 2 Tablespoons of oil, swirl, and add chicken. Quickly stir-fry 3 to 5 minutes or until no pink shows. Quickly remove from pan and set aside. Reduce heat to medium-high and add the remaining oil to pan. Add scallions, ginger and garlic; stir-fry for 1 minute. Return chicken to pan. Add soy sauce/bourbon mixture and cook, stirring, about 1 minute. Stir in walnuts, mix well and serve with hot cooked rice.


Notes:


One tablespoon of bourbon is the secret ingredient in this recipe. But since nobody in our family drinks, I buy the smallest bottle of bourbon possible and keep it in my seasoning and flavoring cabinet among the vanilla extract, maple syrup and spice blends. It won't spoil and keeps forever.








CHICKEN CAPRESE





FOR THE TOMATOES AND BASIL:


2 pounds (approximately 8-10) Roma (plum) tomatoes, cored* and cut into 1-inch pieces


30 medium fresh basil leaves (no stems), cut into 1-inch pieces


4 tablespoons of extra-virgin olive oil, divided use


3 tablespoons minced garlic, divided use


3 1/2 teaspoons Italian seasoning, divided use


1 1/2 teaspoons and 1 tablespoon salt, divided use


FOR THE CHICKEN:


1 1/2 cups and 1 tablespoon flour, divided use


2 teaspoons black pepper


6 boneless, skinless chicken breasts or breast fillets


vegetable oil


FOR THE PASTA:


1 pound dry capellini (angel hair) pasta


FOR THE SAUCE:


1/2 cup white wine


1 1/2 cups heavy cream


1 cup grated Parmesan cheese


2 cups shredded mozzarella cheese (for top)





TOMATOES AND BASIL PREPARATION:


Combine Roma tomatoes, basil, 2 tablespoons of extra virgin olive oil, 2 tablespoons of minced garlic, 1 1/2 teaspoons of Italian seasoning and 1 1/2 teaspoons of salt in a large bowl and blend thoroughly. Cover, set aside and refrigerate for at least 1 hour.





CHICKEN PREPARATION:


Preheat oven to 350 degrees F.





Combine 1 1/2 cups of flour, 1 tablespoon of salt, black pepper and the remaining 2 teaspoons of Italian seasoning in a shallow dish. Dredge chicken in the mixture, shaking off any excess.





Coat a large, nonstick skillet with vegetable oil and heat over medium-high heat.





Place chicken in skillet and saute for about two minutes on each side, or until just golden brown. If skillet is not large enough, saute the chicken in batches.





When finished, transfer chicken to a large baking dish and place in oven to cook for approximately 10 minutes or until chicken is cooked through and the internal temperature reaches 165 degrees F.





PASTA PREPARATION:


Cook pasta according to package directions. Drain and set aside until needed.





SAUCE PREPARATION:


While pasta is cooking, heat the remaining 2 tablespoons of extra-virgin olive oil in a medium sauce pan over medium heat. Add the remaining 1 tablespoon of minced garlic and saute for approximately 1 minute. Do not brown.





Slowly add the remaining 1 tablespoon of flour and stir to combine.





Add white wine and bring to a boil. Boil for approximately 1 minute.





Remove marinated tomato and basil mixture from refrigerator. Drain tomatoes and basil from liquid and set aside until needed. Add 1/2 cup of the marinade liquid and saute for approximately 1 minute.





Add heavy cream. Lower heat and bring to a simmer. Add grated Parmesan cheese.





ASSEMBLING CHICKEN CAPRESE:


Preheat broiler.





Remove chicken from baking dish and set aside until needed.





Transfer pasta to baking dish and partly coat with sauce.





Pour desired amount of the remaining sauce on pasta and evenly distribute tomatoes and basil over pasta. Place chicken on top of pasta. Sprinkle shredded mozzarella cheese evenly over chicken.





Place baking dish into broiler for approximately 2-3 minutes or until mozzarella cheese has melted.








Crockpot Cowloon Chicken


Ingredients


(5 servings)


3 1/2 lb Chicken


Salt


Pepper


1/4 ts Ground ginger


1 Clove Garlic; minced


1 c Chicken broth


8 1/2 oz Pineapple; sliced in syrup


4 oz Water chestnuts; drained sli


4 Green onions; diagonally cut


1/4 c Cornstarch


1/4 c Soy sauce


1 tb Vinegar


Instructions


Sprinkle chicken with salt and pepper. Place in slow cooker. Combine ginger, garlic, broth and syrup from pineapple; set aside. Cut pineapple slices into fourths. Arrange pineapple and water chestnuts over chicken. Pour ginger sauce over all. Cover and cook on high 1 hour; reduce heat to low and cook an additional 2 to 3 hours or until chicken is tender (it can be cooked up to 8 hours). Add green onions. Dissolve cornstarch in soy sauce and vinegar. Stir into pot. Cover and cook on high 10 to 15 minutes or until slightly thickened. Serve with crisp Chinese noodles.
KFC Original Fried Chicken





1 frying chicken, cut into frying pieces


1 1/2 cups flour


1 Pkg. (dry) Good Seasons Italian Dressing (THE 11 herbs and spices!)


1 Envelope Lipton (or other brand) Tomato cup of Soup


2 eggs, well beaten


2/3 cup milk


Vegetable oil to cover bottom of your skillet; about 1/2 inch deep.





Combine eggs and milk. Set aside.


Combine flour with the Italian dressing and soup mix.


Dip chicken pieces in milk-egg mixture and roll them in the


flour-seasoning mixture. Repeat procedure.


Fry pieces over medium heat for 25 to 30 minutes, turning often.


Remove from fire. Drain and serve.


******************************...





General Tso's Chicken





3/4 lb Boneless chicken breast


2 tsp Dark soy sauce


2 tsp Rice wine or dry sherry


1 tsp Finely chopped ginger root


1 tsp Cornstarch


1 tsp Sesame oil


1/3 cup Oil, preferably peanut


2 Dried red chiles


cut in half lengthwise


1 Tbsp Chopped fresh orange peel OR


2 tsp - dried citrus peel


-(soaked and coarsely chopped)


1/2 tsp Roasted Sichuan peppercorns


* (finely ground), optional


2 tsp Dark soy sauce


1/4 tsp Salt


1 tsp Sugar


1/2 tsp Sesame oil





CUT CHICKEN INTO THIN SLICES 2 inches long, cutting against the grain. Put


it into a bowl together with the soy sauce, rice wine or sherry, ginger,


cornstarch and 1 teaspoon sesame oil. Mix well, and then let the mixture


marinate for about 20 minutes. Heat the oil in a wok or large skillet until


it is very hot. Remove the chicken from the marinade with a slotted spoon.


Add it to the pan and stir-fry it for 2 minutes until it browns. Remove it


and leave to drain in a colander or sieve. Pour off most of the oil,


leaving about 2 teaspoons. Reheat the pan over a high heat and then add the


dried chiles. Stir-fry them for 10 seconds, and then return the chicken to


the pan. Add the rest of the ingredients and stir-fry for 4 minutes, mixing


well. Serve the dish at once.





Add toasted sesame seeds to make sesame chicken.


******************************...


Panda Express Orange Chicken





2 lbs boneless chicken pieces, skinned


1 egg


1 1/2 tsp salt


white pepper


oil (for frying)


1/2 cup plus 1 Tbsp cornstarch


1/4 cup flour


1 Tbsp minced ginger root


1 tsp minced garlic


dash crushed hot red chiles


1/4 cup chopped green onions


1 Tbsp rice wine


1/4 cup water


1/2 to 1 tsp sesame oil





ORANGE SAUCE FOR STIR FRY:


2 tsp Minced zest and


1/4 cup Juice from


1 large Orange


1/2 tsp Sugar


2 Tbsp Chicken stock


1 Tbsp Light soy sauce





Combine all ingredients in small bowl and set aside.


Cut chicken pieces in 2'; squares and place in large bowl. Stir in egg,


salt, pepper, and 1 Tbsp oil and mix well. Stir cornstarch and flour


together. Add chicken pieces, stirring to coat.


Heat oil for deep-frying in wok or deep-fryer to 375. Add chicken pieces,


a small batch at time, and fry 3 to 4 minutes or until golden and crisp.


(Do not overcook or chicken will be tough.) Remove chicken from oil with


slotted spoon and drain on paper towels. Set aside.


Clean wok and heat 15 seconds over high heat. Add 1 Tbsp oil. Add ginger


and garlic and stir-fry until fragrant. Add and stir-fry crushed chiles


and green onions. Add rice wine and stir 3 seconds. Add Orange Sauce


and bring to boil. Add cooked chicken, stirring until well mixed.


Stir water into remaining 1 Tbsp cornstarch until smooth.


Add to chicken and heat until sauce is thick. Stir in 1 tsp sesame oil.





Serve at once.


Makes 6 servings.


******************************...





Planet Hollywood Cap'n Crunch Chicken





2 cups Cap'n Crunch cereal


1 1/2 cups Corn flakes


1 egg


1 cup milk


1 cup all-purpose flour


1 teaspoon onion powder


1 teaspoon garlic powder


1/2 teaspoon black pepper


2 pounds chicken breast -- cut in 1oz. tenders


vegetable oil -- for frying





Coarsely grind or crush the Cap'n Crunch and Cornflakes. Set aside. Beat the egg with the milk. Set aside. Stir together the flour, onion and garlic powders and black pepper. Set aside. Dip the chicken pieces into the seasoned flour. Move around to coat well, then shake off excess flour. Dip into the egg wash, coating well, then dip into the Cap'n Crunch/Cornflakes mixture, coating well. Heat oil in a large heavy skillet to 325掳F. Drop coated chicken tenders carefully into the hot oil and cook until golden brown and fully cooked: 3 to 5 minutes depending on the size of the tenders. Drain and serve immediately with Creole mustard sauce. Makes 8 servings.





Creole Mustard Sauce





1 cup mayonnaise


1/4 cup Creole style mustard (Dijon is fine too)


1 tablespoon yellow mustard


1 tablespoon horseradish


1/2 teaspoon cider vinegar


1 dash Worcestershire sauce


1 teaspoon red wine vinegar


1 teaspoon water


1/2 teaspoon cayenne pepper


1/2 teaspoon salt


1 tablespoon green onions -- sliced in 1/4'; pieces


1 tablespoon crushed garlic packed in oil


1 teaspoon chopped green bell pepper -- (fine)


1 teaspoon finely chopped celery


1 teaspoon finely chopped onion





Mix all ingredients together thoroughly. Make about 1 1/2 cups.


******************************...


Steak %26amp; Ale Hawaiian Chicken





4-6 Chicken Breasts





Marinade:


1/4 cup soy sauce


1/2 cup + 2 Tbsp dry sherry


1 1/2 cup unsweetened pineapple juice


1/4 cup red wine vinegar


1/4 cup + 2 Tbsp sugar


1/2 tsp. garlic powder





Combine all ingredients and marinate chicken overnight.


Remove and grill, saute or bake. Baste with marinade ONLY during the


first several minutes of cooking. Top each breast with a slice of


Muenster or provolone cheese and broil just until cheese starts to melt.


******************************...





Hooter's Buffalo Chicken Wings





vegetable oil -- for frying


1/4 cup butter


1/4 cup Crystal Louisiana Hot Sauce


dash ground pepper


dash garlic powder


1/2 cup all-purpose flour


1/4 tsp paprika


1/4 tsp cayenne pepper


1/4 tsp salt


10 chicken wing pieces





ON THE SIDE: bleu cheese dressing and celery sticks


Heat oil in a deep fryer to 375. You want just enough oil to cover the


wings entirely -- an inch or so deep at least.


Combine the butter, hot sauce, ground pepper, and garlic powder in a


small saucepan over low heat. Heat until the butter is melted and


the ingredients are well-blended.


Combine the flour, paprika, cayenne powder, and salt in a small bowl.


If the wings are frozen, be sure to defrost and dry them. Put the wings


in a large bowl and sprinkle the flour mixture over them, coating each


wing evenly. Put the wings in the refrigerator 60-90 minutes.


This will help the breading to stick to the wings when fried.


Put all the wings in the hot oil and fry 10 to 15 minutes or until


some parts of the wings begin to turn dark brown. Remove from the oil


to a paper towel to drain. Don't let them sit too long, because you


want to serve them hot. Quickly put the wings in a large bowl. Add the hot


sauce and stir, coating all of the wings evenly.


Serve with bleu cheese dressing and celery sticks on the side.


******************************...





MAGDALINAS VALENTINE CHICKEN





4 boneless skinless chicken breast


2 cans Campbell's condensed golden cream of mushroom soup


1/4 chopped yellow onion


milk (1) one soup can's amount





flour seasoned with garlic powder, season salt, pepper, and (dill weed) optional.





Season and flour 4 chicken breasts and fry in skillet with vegetable oil till done.





Drain and remove excess grease from skillet.





Combine chopped onion, milk, Campbell's condensed golden cream of mushroom soup, 2 tbsp of seasoned flour in skillet with cooked chicken breasts.





Simmer on medium heat till onions are soft.


******************************...


Orange chicken





INGREDIENTS:


4 medium skinless, boneless chicken breasts


1 1/2 tsp cornstarch


1/2 tsp finely shredded orange peel


1/8 tsp salt


1/2 cup orange juice


2 small oranges, peeled, skinned and chopped


PREPARATION:


Rinse and dry chicken breasts. Spray a large nonstick skillet with cooking spray. Cook chicken on medium/high until no longer pink - about 10-12 minutes, turning once.


In a small saucepan, combine cornstarch, orange peel and salt. Gradually stir the 1/2 cup orange juice into the cornstarch mixture. Cook until the sauce thickens, stirring constantly. Cook and stir for a further two minutes. Add the orange pieces and heat through.





To serve, place chicken on plates. Spoon sauce over chicken.





Servings: 4


******************************...





Planet Hollywood Cap'n Crunch Chicken





Chicken Crunch:


2 cup Cap'n Crunch cereal


6 eggs


2 cup corn flakes


1 cup milk


2 1/2 cup all-purpose flour


25 to 30 chicken tenders


3 Tbsp granulated onion


Vegetable oil for deep frying


3 Tbsp granulated garlic


Creole mustard sauce, recipe follows


1 Tbsp pepper





In food processor, grind cereals until crumbly but some


1/8-inch chunks are still visible. Spread in a shallow pan.





In a bowl, combine flour, onion, garlic and pepper.


In a separate bowl, combine the eggs and milk.


Dredge chicken in seasoned flour. Dip in egg mixture,


coating evenly. Dredge in cereal mixture,


coating well. Arrange on wax paper.


Preheat oil in deep fryer to 325 degrees.


Deep fry chicken in batches for 3 1/2 minutes or until


golden brown. Drain.


Makes 4 servings.





Creole Mustard Sauce


1/4 cup sliced green onions


2 Tbsp horseradish


2 Tbsp chopped garlic


1 Tbsp red wine vinegar


2 Tbsp chopped onion


1 Tbsp water


2 Tbsp chopped celery


2 tsp. cider vinegar


2 Tbsp chopped green pepper


1 tsp. Worcestershire sauce


1 cup mayonnaise


1 tsp. Tabasco sauce


1/4 cup hot mustard


Salt and cayenne pepper to taste


2 Tbsp yellow mustard





Combine all ingredients and mix well.


Serve on the side with chicken. Makes about 2 cups.


******************************...





Popeye's Fried Chicken





3 cup Self-rising flour


1 cup Cornstarch


3 Tbsp Seasoned salt


2 Tbsp Paprika


1 tsp Baking soda


1 pkg Italian Salad Dressing Mix Powder


1 pkg Onion Soup Mix -- (1 1/2 Ounces)


1 pkg Spaghetti sauce mix -- (1/2 Ounce)


3 Tbsp Sugar


3 cup Corn flakes -- crushed


2 Eggs -- well beaten


1/4 cup Cold water


4 lb Chicken -- cut up





Combine first 9 ingredients in large bowl. Put the corn flakes into


another bowl. Put eggs and water in a 3rd bowl. Put enough corn oil


into a heavy roomy skillet to fill it 1'; deep. Get it HOT! Grease a


9x12x2 baking pan. Set it aside. Preheat oven to 350~. Dip chicken


pieces 1 piece at a time as follows: 1-Into dry coating mix. 2-Into


egg and water mix. 3-Into corn flakes. 4-Briskly but briefly back


into dry mix. 5-Drop into hot oil, skin-side-down and brown 3 to 4


minutes on medium high. Turn and brown other side of each piece.


Don't crowd pieces during frying. Place in prepared pan in single


layer, skin-side-up. Seal in foil, on 3 sides only, leaving 1 side


loose for steam to escape. Bake at 350~ for 35-40 minutes removing


foil then to test tenderness of chicken. Allow to bake uncovered 5


minutes longer to crisp the coating. Serves 4. Leftovers refrigerate


well up to 4 days. Do not freeze these leftovers. Leftover coating


mix (1st 9 ingredients) can be stored at room temp in covered


container up to 2 months.


******************************...





Spicy Grilled Chicken Breasts Recipe


4 skinless boneless chicken breast halves


1/2 cup orange juice


1/4 cup vegetable oil


2 tbsp. soy sauce


2 tbsp. honey


2 cloves garlic -- minced


juice of 1/2 lime


1 tsp. chipotle sauce or more


Mexican seasoning mix





Make some slits in the chicken breasts, wash them, dry them and


then cut off any excess fat or gristle.





In a large bowl, combine orange juice, oil, soy sauce, honey, garlic,


lime juice and chipotle sauce. Add chicken, cover and refrigerate


several hours or overnight, turning chicken once or twice to distribute


marinate.





Light a charcoal fire, heat a large cast-iron grill pan or Preheat electric grill.


When hot, drain chicken and dust both sides with Mexican seasoning mix.


Grill, or blacken in pan with just a film of oil, turning once until chicken is


browned outside and white throughout but still juicy, about 7 minutes.


******************************...





Marie Callender's Chicken Pot Pie





CRUST:


1 1/2 C all-purpose flour


3/4 tsp salt


2 egg yolks


3 TBL ice water


2/3 C cold butter





FILLING:


1 C sliced carrots (3 carrots)


1 C sliced celery (1 stalk)


2 C frozen peas


1 C chopped white onion


4 boneless, skinless breasts (or more if you like a lot of chicken!)


4 TBL butter


5 TBL all-purpose flour


2 1/2 C chicken broth


2/3 C milk


1/2 tsp salt


Dash of pepper


1 egg, beaten





Prepare the crust by sifting together the flour salt in a medium bowl. Make a depression in the center of the flour with your hand. Put the yolks and ice water into the depression. Slice the butter into tablespoon size portions and add it into the flour depression as well. Using a fork, but the wet ingredients into the dry ingredients. When all of the flour is moistened, use your hands to finish combining the ingredients. This will ensure that the chunks of butter are well blended into the dough. Roll the dough into a ball, cover it with plastic wrap and put it into the refrigerator for 1 to 2 hours. This will make the dough much easier to work with!





When the dough has chilled, preheat the oven to 425 degrees, and start on the filling by steaming the vegetables. Steam the carrots and celery for 5 minutes in a steamer or a saucepan with a small amount of water in the bottom. Add the frozen peas and onions and continue to steam for an additional 10 to 12 minutes or until the carrots are tender. Prepare the chicken by poaching the breasts in lightly salted boiling water for 8 to 10 minutes.





In a separate large saucepan, melt the butter over medium heat, remove from the heat, then add the flour and whisk together until smooth. Add the chicken broth and milk and continue stirring over high heat until the mixture comes to a boil. Cook for an additional minute or two until thick, then reduce the heat to low.





Cut the poached chicken into large bite sized chunks and add them to the sauce. Add the salt and a dash of pepper. Add the steamed vegetables to the sauce and simmer the mixture over medium/low heat for 4 to 5 minutes. As the filling simmers, roll out the dough on a floured surface. Use one of the casserole dishes you plan to bake the pies in as a guide for cutting the dough. The filling will fit four 16-ounce casserole dishes perfectly, but you can use just about any comparable size, as long as they are oven safe.


Invert one of the dishes onto the dough and use a knife to cut around the rim. Make the cut about a half-inch larger all the way around to give the dough a ';lip';, which you will fold over when you cover the pie. Make four. Spoon the chicken and vegetable filling into each casserole dish adn carefully cover each dish with the cut dough. Fold the edge of the dough over the edge of each dish and press firmly so that the dough sticks to the outer rim. Brush some beaten egg on the dough on each pie. Bake the pies on a cookie sheet for 30 to 45 minutes or until the top crust is light brown.





ENJOY!!!
Take some chicken thighs, remove the skin but don't throw away.


place a pad of butter on top and then salt and pepper. place the skin back on. Place another pad of butter on and salt and pepper again. Take the outer ring of a whole onion off and cut it in half. place on top of chicken cradle side down. bake at 400 Degrees until done to taste. I prefer the skin to get a little crispy. The butter and the onion and the skin help keep the chicken juicy.
Chicken Saltimboca Aka Chicken ';jump Into the Mouth'; Recipe


A authentic Italian recipe that is a mix of my own and that of a recipe I saw on Everyday italian


6-8 thinly pounded chicken breasts, about


salt and pepper


6-8 slices prosciutto


1 1/2 cups spinach, drained


2 tablespoons olive oil (for spinach)


2 tablespoons olive oil (for pan)


1 cup fresh grated parmesan cheese


1/2 lemon


1 (14 1/2 ounce) can chicken broth


6 servings





1. put spinach in a bowl and season with olive oil, salt and pepper to taste, set aside season chicken with salt and pepper lay chicken flat and top each piece of chicken with one slice of proscuitto top each chicken with a thin layer of spinach sprinkle each chicken with parmesan cheese roll each chicken and pin with two toothpicks, roll them as tight as you can.


2. heat olive oil in pan and place chicken in pan cook for about three minutes per side add chicken broth squeez a little bit of the lemon into pan turn heat to medium low and simmer for ten minutes remove chicken from pan turn heat to low until sauce thickens up just a little bit, poor over chicken and serve.