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Mandarin Chicken Salad
Salad:
4 chicken breast halves (about 6-oz each)
24 ounces mixed red-leaf romaine and romaine hearts, washed and sliced
1 cup sliced celery
1 to 1 1/2 cups drained canned mandarin oranges in light syrup
1/2 cup slivered or sliced almonds, roasted until fragrant
1 cup crisp rice noodles or chow mein noodles
1/4 cup sliced green onions
1 Tablespoon sesame seeds
Sliced cucumbers for garnish
Mandarin Dressing:
1 cup mayonnaise
1 1/2 Tablespoons granulated sugar
1 1/2 Tablespoons balsamic vinegar
3 Tablespoons hoisin sauce
2 1/2 teaspoons sesame oil
1 teaspoon soy sauce
Grill chicken breasts until done and slice into strips. Just before serving, combine lettuces, tossing well in a large serving bowl.
Divide greens among serving plates.
Attractively layer celery, chicken, oranges and almonds over greens.
Top with noodles and green onions. Sprinkle sesame seeds over top of salad and garnish plate with sliced cucumbers.
Combine all dressing ingredients and mix well. Makes 1 1/2 cups.
Serve dressing on side, about 4 ounces per main dish serving.
Refrigerate any unused dressing.
Makes 4 main dish servings or 8 to 10 side-dish servings.
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Chicken marinade
1 pint tequila
Freshly chopped cilantro
Juice of 1 lime
Mix together in a large ziploc, add chicken, squeeze air out and refrigerate overnight. Let rest on countertop 30min. prior to grilling.
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Chicken Smothered with Onions, Peppers and Cheese
4 boneless chicken breasts, cut in slices or
pounded a little to make individual servings
Teriyaki sauce
Onions, sliced
Green and red peppers, sliced
Mushrooms, sliced
Provolone cheese slices
Marinate chicken in Teriyaki sauce for 2 hours.
Stir fry chicken, onions, peppers, mushrooms and add more Teriyaki sauce. Depending on the brand of Teriyaki, you may need to add a little sugar.
Separate chicken into servings, mound with onions, peppers and mushrooms and place slices of provolone on top of mound. Make sure there is some Teriyaki sauce on mixture. Melt cheese and serve.
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Golden Chicken
4 boneless chicken breasts
1 can golden mushroom soup
1 can cream of mushroom soup
1 cup sour cream
1 envelope dry onion soup mix
Mix together mushroom soups and sour cream. Place chicken in baking dish. Spoon soup mixture over, then sprinkle dry onion soup mix on top, pressing in slightly. Bake at 350 degrees F for 30-40 minutes.
Serve over mashed potatoes. The gravy is delicious!
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Chicken ala Maria
Chicken ala Maria
1/2 cup Italian bread crumbs
1/4 cup grated Parmesan cheese
6 chicken breasts halves, boneless and skinless
1/2 cup sliced green onion
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1 cup milk
1 (10 ounce) package frozen chopped spinach, thawed and drained
4 ounces ham, diced
Combine bread crumbs and parmesan cheese. Dip chicken breast halves in crumb mixture to coat lightly. Arrange in a 13 x 9 x 2-inch baking pan. Set remaining crumb mixture aside.
In saucepan, cook onion in butter until tender. Blend in flour. Stir in milk all at once. Cook and stir until thickened and bubbly. Cook and stir 1 minute more.
Stir in spinach and ham. Spoon spinach mixture over chicken. Sprinkle with remaining crumb mixture. Bake, uncovered, in a 350 degree F oven for 40 to 45 minutes or until done.
Yield: 6 servings
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Caesar Chicken with Orzo
1 TB vegetable oil
4 boneless, skinless chicken breast halves (about 1 lb.)
1 can (14 1/2 oz.) chicken broth
1 cup water
1 cup uncooked orzo pasta
1 cup frozen brocolli or fresh
1 cup frozen peas and pearl onions
1/4 cup red pepper, diced
3 TB caesar or reduced-fat Caesar dressing
1/8 tsp. coarsely ground pepper
Heat oil in 10 inch skillet over medium-high heat.
Cook chicken in oil about 10 minutes or until brown on both sides.
Remove chicken from skillet; keep warm.
Add broth and water to skillet; heat to boiling.
Stir in pasta; return to boil. Cook uncovered 8 to 10 minutes,
stirring occasionally.
Stir in frozen vegetables, red peppers and dressing
(cut any large broccoli pieces in half).
Add chicken to pasta mixture; sprinkle with pepper.
Heat to boiling; reduce heat. Simmer uncovered about 5 minutes
or until vegetables are crisp-tender and juice of chicken
is no longer pink when center of thickest pieces are cut.
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Crunchy Chicken
4 chicken breast fillets
butter, salt and pepper
1 onion
1 clove garlic
2-3 tbsp vegetable fat for frying
3 tbsp peanut butter
400ml Coca-Cola
4 tbsp lime juice or lemon juice
50g chopped peanuts
2 tbsp fresh parsley
Method:
Rinse chicken fillets under cold water and pat dry with paper towel. Heat butter in skillet and sear chicken breasts on both sides over high heat.
Reduce heat and cook for a further 10 to 15 minutes and then season. Chop onions finely, press garlic and fry the two ingredients over high heat at the same time in a second skillet.
Add peanut butter, stir until smooth, then add a little of the Coca-Cola. Gradually add the rest of the cola and then the limejuice. Chop peanuts and parsley and add it to sauce. Arrange chicken breasts on plates and pour the sauce over.
4 chicken breast fillets
butter, salt and pepper
1 onion
1 clove garlic
2-3 tbsp vegetable fat for frying
3 tbsp peanut butter
400ml Coca-Cola
4 tbsp lime juice or lemon juice
50g chopped peanuts
2 tbsp fresh parsley
Method:
Rinse chicken fillets under cold water and pat dry with paper towel. Heat butter in skillet and sear chicken breasts on both sides over high heat.
Reduce heat and cook for a further 10 to 15 minutes and then season. Chop onions finely, press garlic and fry the two ingredients over high heat at the same time in a second skillet.
Add peanut butter, stir until smooth, then add a little of the Coca-Cola. Gradually add the rest of the cola and then the limejuice. Chop peanuts and parsley and add it to sauce. Arrange chicken breasts on plates and pour the sauce over.
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Chicken Broccoli Cheese Wrap
2 cups cooked chicken, chopped
1 cup broccoli, chopped
1/2 cup red bell pepper, chopped
1 garlic clove, pressed
4 ounces (1 cup) sharp Cheddar cheese, shredded
1/2 cup mayonnaise
2 teaspoons all-purpose dill mix
1/3 teaspoon salt
2 (8 ounce) packages refrigerated crescent rolls
1 egg white, lightly beaten
2 tablespoons slivered almonds
Preheat oven to 375 degrees F.
Place chopped chicken, broccoli, and bell pepper in bowl. Press garlic over
vegetable mixture. Shred cheese and add to bowl, mix gently. Add mayonnaise,
dill mix and salt; mix well.
Unroll 1 package of crescent rolls; do not separate. Arrange longest sides of
dough across width of 12 x 15-inch rectangle stone. Repeat with remaining
package of dough.
2 cups cooked chicken, chopped
1 cup broccoli, chopped
1/2 cup red bell pepper, chopped
1 garlic clove, pressed
4 ounces (1 cup) sharp Cheddar cheese, shredded
1/2 cup mayonnaise
2 teaspoons all-purpose dill mix
1/3 teaspoon salt
2 (8 ounce) packages refrigerated crescent rolls
1 egg white, lightly beaten
2 tablespoons slivered almonds
Preheat oven to 375 degrees F.
Place chopped chicken, broccoli, and bell pepper in bowl. Press garlic over
vegetable mixture. Shred cheese and add to bowl, mix gently. Add mayonnaise,
dill mix and salt; mix well.
Unroll 1 package of crescent rolls; do not separate. Arrange longest sides of
dough across width of 12 x 15-inch rectangle stone. Repeat with remaining
package of dough.
Using roller, roll dough to seal perforations. On longest
sides of baking stone, cut dough into strips 1 1/2 inches apart, 3 inches deep.
Spread filling evenly over middle of dough.
sides of baking stone, cut dough into strips 1 1/2 inches apart, 3 inches deep.
Spread filling evenly over middle of dough.
To braid, lift strips of dough across mixture to meet in center, twisting each strip one turn. Continue alternating strips to form a braid. Tuck ends under to seal at end of braid.
Brush egg white over dough using Pastry Brush.
Brush egg white over dough using Pastry Brush.
Sprinkle with almonds. Bake 25
for 28 minutes or until deep golden brown.
for 28 minutes or until deep golden brown.
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30 Minute Chicken Taco Bake
1-1/2 lbs. boneless skinless chicken breasts, chopped
1 Tbs. oil
1 pkg. (16.33 oz) soft taco dinner
1/2 cup sour cream
8 oz. pkg. shredded cheddar cheese, divided
Cook and stir chicken in oil in large skillet until cooked through;
drain. Add seasoning mix and 3/4 cup water. Bring to boil. Reduce
heat; simmer 10 minutes, stirring occasionally.
Stir in sour cream. Spray 12x8 baking dish with nonstick cooking spray. Line baking dish with 5 of the tortillas; sprinkle with 1 cup of the cheese.
Spoon chicken mixture over cheese; top with remaining tortillas. Drizzle
with taco sauce.
Bake at 350 for 15 minutes. Sprinkle with remaining cheese. Bake an additional 5 minutes or until cheese is melted.
1-1/2 lbs. boneless skinless chicken breasts, chopped
1 Tbs. oil
1 pkg. (16.33 oz) soft taco dinner
1/2 cup sour cream
8 oz. pkg. shredded cheddar cheese, divided
Cook and stir chicken in oil in large skillet until cooked through;
drain. Add seasoning mix and 3/4 cup water. Bring to boil. Reduce
heat; simmer 10 minutes, stirring occasionally.
Stir in sour cream. Spray 12x8 baking dish with nonstick cooking spray. Line baking dish with 5 of the tortillas; sprinkle with 1 cup of the cheese.
Spoon chicken mixture over cheese; top with remaining tortillas. Drizzle
with taco sauce.
Bake at 350 for 15 minutes. Sprinkle with remaining cheese. Bake an additional 5 minutes or until cheese is melted.
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Chicken paprikas
3 chicken breast halves (bone-in)
3 chicken thighs
3 chicken legs
Salt, pepper
2 tablespoons sweet Hungarian paprika
1 onion, sliced
2 cups chicken broth
1/2 cup sour cream
Wash chicken pieces and trim off excess skin. Rub all over with salt, pepper and paprika. Place in crockery cooker. Scatter onion over chicken. Pour in chicken broth.
Cover tightly and cook on high setting for 30 minutes. Turn to low setting and continue cooking for 6 to 7 hours, or until chicken is tender. Just before serving, stir in sour cream. Makes 6 servings.
3 chicken thighs
3 chicken legs
Salt, pepper
2 tablespoons sweet Hungarian paprika
1 onion, sliced
2 cups chicken broth
1/2 cup sour cream
Wash chicken pieces and trim off excess skin. Rub all over with salt, pepper and paprika. Place in crockery cooker. Scatter onion over chicken. Pour in chicken broth.
Cover tightly and cook on high setting for 30 minutes. Turn to low setting and continue cooking for 6 to 7 hours, or until chicken is tender. Just before serving, stir in sour cream. Makes 6 servings.
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Cheesy Chicken Biscuit Casserole
2 cups cooked chicken meat, cubed
1 can cream of chicken soup
1 cup green beans, frozen or canned (drained if canned)
1/4 teaspoon garlic powder
1- 4oz can mushrooms
2 cup shredded cheddar cheese
1/2 cup mayonnaise
1 can refrigerated biscuits
2 tablespoons melted margarine or butter
Preheat oven to 350 degrees.
In a medium saucepan, combine chicken, soup, green beans, mushrooms, cheese and mayonnaise. Heat until the mixture is bubbling. Pour hot mixture into an ungreased 2-quart baking dish.
Separate biscuits and arrange over chicken mixture. Brush biscuits with melted butter. Cover and bake for 20 minutes, then uncover and bake an additional 10 minutes or until golden brown.
Serves 4
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Chicken Bratwurst
3-lbs ground chicken
1/2-tsp allspice
3/4-tsp caraway seeds, crushed
3/4-tsp dried marjoram
1-tsp finely ground white pepper
1-tsp salt
1-tbsp liquid smoke
Combine all ingredients, mix well & stuff into hog casing.
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• 4 skinless boneless chicken breast halves
• 4 tbsp honey
• Juice and zest of 1 large lemon
• 1 garlic clove, crushed
• 1 tbsp Dijon mustard
• 1 tsp freshly ground black pepper
Combine honey, lemon juice and zest, garlic, mustard and black pepper in a glass dish. Place chicken breasts in marinade, coating both sides with mixture. Cover and marinate for at least 2 hours, preferably longer.
Preheat oven to 400 degrees. Place chicken breasts in a baking dish and spoon marinade over them. Roast for 25 minutes.
Crunchy Onion Chicken Tenders
2 cups (4 oz.) French's® Original or Cheddar French Fried Onions
2 tbsp. flour
1 lb. chicken tenders
1 large egg, beaten
Crush French Fried Onions with flour in plastic bag. Dip chicken tenders into egg; coat in onion crumbs. Bake 15 min. at 400 ºF until chicken is cooked.
2 cups (4 oz.) French's® Original or Cheddar French Fried Onions
2 tbsp. flour
1 lb. chicken tenders
1 large egg, beaten
Crush French Fried Onions with flour in plastic bag. Dip chicken tenders into egg; coat in onion crumbs. Bake 15 min. at 400 ºF until chicken is cooked.
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Cheesy Chicken Mac Casserole
2 C. uncooked elbow macaroni
2 (5 oz.) cans chunk chicken
2 C. sheredded cheddar cheese
2 C. milk
2 cans cream of chicken soup
1 4 oz. can mushrooms
1/4 C. chopped onion
Preheat oven to 350 degrees. In a large bowl combine the macaroni, chicken, cheese, milk, soup, mushrooms and onion.
Mix together and put into 9x13 baking dish. Bake at 350 degrees for about 45 minutes or until bubbly and golden brown.
2 C. uncooked elbow macaroni
2 (5 oz.) cans chunk chicken
2 C. sheredded cheddar cheese
2 C. milk
2 cans cream of chicken soup
1 4 oz. can mushrooms
1/4 C. chopped onion
Preheat oven to 350 degrees. In a large bowl combine the macaroni, chicken, cheese, milk, soup, mushrooms and onion.
Mix together and put into 9x13 baking dish. Bake at 350 degrees for about 45 minutes or until bubbly and golden brown.
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Saucy Chicken Casserole
3 C. cut-up cooked chicken or turkey
2 cans cream of mushroom soup
1 (16 oz.) pkg. frozen mixed vegetables
1 tsp. poultry seasoning
1/2 tsp. garlic salt
2 C. Bisquick
1 1/2 C. milk
1 tsp. parsley flakes
Preheat oven to 450ºF. Mix chicken, soup, vegetables, poultry seasoning and
garlic salt in ungreased 13 x 9-inch baking dish. Stir baking mix and milk until
blended.
Pour over chicken mixture. Sprinkle with parsley. Bake for 30 minutes
or until crust is light golden brown.
3 C. cut-up cooked chicken or turkey
2 cans cream of mushroom soup
1 (16 oz.) pkg. frozen mixed vegetables
1 tsp. poultry seasoning
1/2 tsp. garlic salt
2 C. Bisquick
1 1/2 C. milk
1 tsp. parsley flakes
Preheat oven to 450ºF. Mix chicken, soup, vegetables, poultry seasoning and
garlic salt in ungreased 13 x 9-inch baking dish. Stir baking mix and milk until
blended.
Pour over chicken mixture. Sprinkle with parsley. Bake for 30 minutes
or until crust is light golden brown.
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Glazed Lemon Chicken
• 4 skinless boneless chicken breast halves
• 4 tbsp honey
• Juice and zest of 1 large lemon
• 1 garlic clove, crushed
• 1 tbsp Dijon mustard
• 1 tsp freshly ground black pepper
Combine honey, lemon juice and zest, garlic, mustard and black pepper in a glass dish. Place chicken breasts in marinade, coating both sides with mixture. Cover and marinate for at least 2 hours, preferably longer.
Preheat oven to 400 degrees. Place chicken breasts in a baking dish and spoon marinade over them. Roast for 25 minutes.
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Chicken Breasts Mexican Style
2 whole chicken breasts, boned and skinned
2 eggs
1/4 c. salsa
1 c. fine bread crumbs
1 tsp. cumin
1 tsp. chili powder
3/4 tsp. garlic salt
1/4 tsp. oregano
4 tbsp. melted butter
Mix eggs and salsa in small bowl. Combine bread crumbs, chili powder, cumin,
garlic salt and oregano in flat pan. Dip halved breasts in egg wash and then
roll in crumb mixture. Repeat a second time.
Melt butter in 9x13 inch pan. Roll
chicken in butter and place boned side down. Bake in 375 degree oven for 25-30 minutes until done.
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Chilli's Cajun Chicken Pasta
- fresh shredded parmesan, to taste
- 1/2 tsp. lemon pepper seasoning
- 4 boneless, skinless chicken breast halves
- 1 tsp. black pepper
- 1/4 tsp garlic powder
- 4 tbsp. butter or margarine
- 2 roma tomatoes, diced
- 4 tsp. cajun seasoning
- 3 cups heavy cream
- 1 tsp. salt
- 8 oz. cooked penne pasta (drained)
First, Slightly moisten the chicken with water. Then, in a large resealable plastic bag, shakethe chicken and cajun seasoning until the chicken is evenly coated.
Next, In a large skillet, saute the chicken in 2 tbsp of butter over a medium heat, turning when necessary. Once the chicken is about half done, grab another skillet and combine the heavy cream, 2 tbsp of butter, and the rest of the seasonings over a medium heat, stirring every now and then.
When the creamy mixture begins to bubble, add the pasta and turn off the heat, make sure to stir well. Once the chicken is cooked all the way through, take it to the cutting board and cut it into strips.
Serve the pasta and sauce onto big serving plates, and then top with chicken, diced tomatoes and parmesan cheese.
Serve the pasta and sauce onto big serving plates, and then top with chicken, diced tomatoes and parmesan cheese.
Chuck a thick, garlic infused slice of Texas toast on top and enjoy your masterpiece!
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Salsa Chicken and Rice Casserole
1 can (10 oz) enchilada sauce
1 cup uncooked converted white rice
1 cup Thick 'n Chunky salsa
2 cans (10 3/4 oz each) condensed cream of celery soup
1 can (15 oz) black beans, drained, rinsed
5 bone-in chicken breast halves with skin
Heat oven to 325°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Reserve 2 tablespoons enchilada sauce for brushing on chicken. In large bowl, mix remaining enchilada sauce, the uncooked rice, salsa, soup and beans; pour into baking dish.
Arrange chicken, skin side up, over rice mixture. Cover tightly with foil. Bake 1 hour. Uncover; brush chicken with reserved 2 tablespoons enchilada sauce. Bake uncovered 1 hour longer or until chicken is fork-tender, its juices run clear and skin is slightly crisp.
1 can (10 oz) enchilada sauce
1 cup uncooked converted white rice
1 cup Thick 'n Chunky salsa
2 cans (10 3/4 oz each) condensed cream of celery soup
1 can (15 oz) black beans, drained, rinsed
5 bone-in chicken breast halves with skin
Heat oven to 325°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Reserve 2 tablespoons enchilada sauce for brushing on chicken. In large bowl, mix remaining enchilada sauce, the uncooked rice, salsa, soup and beans; pour into baking dish.
Arrange chicken, skin side up, over rice mixture. Cover tightly with foil. Bake 1 hour. Uncover; brush chicken with reserved 2 tablespoons enchilada sauce. Bake uncovered 1 hour longer or until chicken is fork-tender, its juices run clear and skin is slightly crisp.
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Golden Chicken Casserole
1 (10-3/4oz) can condensed cream of chicken soup, undiluted
1 (10-3/4 oz) can condensed cream of celery soup, undiluted
1/2 cup water
1/4 to 1/2 tsp salt
1 (32oz) pkg Tater Tots
1 (16oz) pkg frozen mixed vegetables
2 cups cubed cooked chicken
1 cup (4oz) shredded cheddar cheese
Combine the soups, water and salt; mix well. In a greased 13x9 baking dish, layer 1/3 of the soup mixture, half the Tater Tots, half the vegs, and half the chicken. Repeat layers.
Top with the remaining soup mixture. Sprinkle with cheese. Cover and bake at 350 degrees for 50 min. or till bubbly. Uncover; bake 5-10 min. longer or till browned and heated through.
1 (10-3/4oz) can condensed cream of chicken soup, undiluted
1 (10-3/4 oz) can condensed cream of celery soup, undiluted
1/2 cup water
1/4 to 1/2 tsp salt
1 (32oz) pkg Tater Tots
1 (16oz) pkg frozen mixed vegetables
2 cups cubed cooked chicken
1 cup (4oz) shredded cheddar cheese
Combine the soups, water and salt; mix well. In a greased 13x9 baking dish, layer 1/3 of the soup mixture, half the Tater Tots, half the vegs, and half the chicken. Repeat layers.
Top with the remaining soup mixture. Sprinkle with cheese. Cover and bake at 350 degrees for 50 min. or till bubbly. Uncover; bake 5-10 min. longer or till browned and heated through.
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Italian Herbed Chicken & Penne Pasta
1 can (14 oz.) Swanson® Seasoned Chicken Broth with Italian Herbs *
6 sun-dried tomatoes **
1 tbsp. olive oil
1 lb. boneless chicken breasts, cut into crosswise strips
2 cups sliced mushrooms
1 tbsp. all-purpose flour
1 cup packed coarsely chopped fresh spinach
4 cups hot cooked penne pasta (medium tube-shaped)
Grated Parmesan cheese
Place broth and tomatoes in microwave-safe measuring cup. Microwave on high 2 min. Let stand 5 min. Remove tomatoes and cut up.
1 can (14 oz.) Swanson® Seasoned Chicken Broth with Italian Herbs *
6 sun-dried tomatoes **
1 tbsp. olive oil
1 lb. boneless chicken breasts, cut into crosswise strips
2 cups sliced mushrooms
1 tbsp. all-purpose flour
1 cup packed coarsely chopped fresh spinach
4 cups hot cooked penne pasta (medium tube-shaped)
Grated Parmesan cheese
Place broth and tomatoes in microwave-safe measuring cup. Microwave on high 2 min. Let stand 5 min. Remove tomatoes and cut up.
Heat oil in large nonstick skillet. Add chicken and cook until browned, stirring often. Add mushrooms and cook until tender. Stir in flour and cook and stir 1 min. Add tomatoes and broth.
Cook and stir until mixture boils and thickens. Add spinach and pasta. Mix lightly to coat. Serve with cheese.
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Fritos Chicken Fried Steak
Ingredients:
4 ea. 6 oz. top round steaks -- (ask butcher to cube)
3 ea. Eggs, beaten
1/4 cup milk
1 cup all-purpose flour (seasoned with 1
1 teaspoon black pepper and
1 teaspoon granulated garlic)
3 cups crushed Fritos® brand corn chips
oil for frying
Preparation:
In a bowl, mix together eggs and milk and set aside. In a second bowl, mix flour, black pepper and garlic. Coat steak with flour mixture, dip into egg mixture and roll in FRITOS® brand Corn Chips to coat (press crumbs in well to adhere).
Fry in hot oil until golden brown. Place in 350F oven for 15 minutes while preparing rest of meal.
Ingredients:
4 ea. 6 oz. top round steaks -- (ask butcher to cube)
3 ea. Eggs, beaten
1/4 cup milk
1 cup all-purpose flour (seasoned with 1
1 teaspoon black pepper and
1 teaspoon granulated garlic)
3 cups crushed Fritos® brand corn chips
oil for frying
Preparation:
In a bowl, mix together eggs and milk and set aside. In a second bowl, mix flour, black pepper and garlic. Coat steak with flour mixture, dip into egg mixture and roll in FRITOS® brand Corn Chips to coat (press crumbs in well to adhere).
Fry in hot oil until golden brown. Place in 350F oven for 15 minutes while preparing rest of meal.
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Chicken wings
36 chicken wings
1 (5 oz.) bottle soy sauce
1 tsp. Dijon mustard
4 tbsp. brown sugar
1/2 tsp. garlic powder
Rinse chicken wings and pat dry. Mix soy sauce, mustard, brown sugar and garlic powder together. Marinate wings in mixture overnight (or about 6 hours).
Bake wings on cookie sheet for about 1 hour at 375 degrees. Baste wing
occasionally with sauce.
Serves 9-12.
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Hot and spicy chicken wings
5 lbs. bag chicken wings (drumettes)
12 fl. oz. Louisiana Pre Crystal Hot Sauce
1-2 sticks butter
Fry chicken wings until golden brown and drain on paper towel.
Mix hot sauce and melted butter, and pour into deep pan or crock pot.
Add chicken wings to sauce and heat thoroughly.
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Chicken bits
Chicken wings
36 chicken wings
1 (5 oz.) bottle soy sauce
1 tsp. Dijon mustard
4 tbsp. brown sugar
1/2 tsp. garlic powder
Rinse chicken wings and pat dry. Mix soy sauce, mustard, brown sugar and garlic powder together. Marinate wings in mixture overnight (or about 6 hours).
Bake wings on cookie sheet for about 1 hour at 375 degrees. Baste wing
occasionally with sauce.
Serves 9-12.
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Hot and spicy chicken wings
5 lbs. bag chicken wings (drumettes)
12 fl. oz. Louisiana Pre Crystal Hot Sauce
1-2 sticks butter
Fry chicken wings until golden brown and drain on paper towel.
Mix hot sauce and melted butter, and pour into deep pan or crock pot.
Add chicken wings to sauce and heat thoroughly.
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Chicken bits
Debone 2 whole chicken breasts. Cut in bite-size pieces. Dip in melted butter. Roll in seasoned bread crumbs (Italian seasoning with extra Parmesan cheese added).
Put on cookie sheet. Bake at 350 degrees for 30 minutes.
Yields 36 bite-size.
Put on cookie sheet. Bake at 350 degrees for 30 minutes.
Yields 36 bite-size.
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Teriyaki chicken wings
1/3 c. lemon juice
1/4 c. soy sauce
1/4 c. vegetable oil
3 tbsp. chili sauce
1 clove garlic, finely chopped
1/4 tsp. pepper
1/4 tsp. celery seed
Dash of dry mustard
3 lb. chicken wings
Marinade:
Combine lemon juice, soy sauce, oil, chili sauce, garlic, pepper, celery
seed and mustard. Stir well, set aside. Cut chicken wings at joint and remove wing tips. Place chicken in baking dish.
Pour marinade over chicken. Cover, refrigerate at least 4 hours or overnight. Drain and place on broiler tray.
Broil about 10 minutes each side with tray about 7 inches from heating element. Brush occasionally with marinade.
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Hidden valley chicken drummies
20 chicken drummies
Good 1/4 c. butter, melted
1 tbsp. hot pepper sauce
2 tbsp. vinegar
2 pkgs. Hidden Valley dressing mix
Paprika
Celery sticks
Dip chicken in mixture of melted butter, pepper sauce and vinegar.
Put in baking pan. Sprinkle with 1 package dry dressing mix.
Bake 30 minutes at 350 degrees or until browned.
Sprinkle with paprika. Serve with celery sticks and prepared Hidden Valley dressing. Mix as dip.
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Chicken wings in soy sauce
Teriyaki chicken wings
1/3 c. lemon juice
1/4 c. soy sauce
1/4 c. vegetable oil
3 tbsp. chili sauce
1 clove garlic, finely chopped
1/4 tsp. pepper
1/4 tsp. celery seed
Dash of dry mustard
3 lb. chicken wings
Marinade:
Combine lemon juice, soy sauce, oil, chili sauce, garlic, pepper, celery
seed and mustard. Stir well, set aside. Cut chicken wings at joint and remove wing tips. Place chicken in baking dish.
Pour marinade over chicken. Cover, refrigerate at least 4 hours or overnight. Drain and place on broiler tray.
Broil about 10 minutes each side with tray about 7 inches from heating element. Brush occasionally with marinade.
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Hidden valley chicken drummies
20 chicken drummies
Good 1/4 c. butter, melted
1 tbsp. hot pepper sauce
2 tbsp. vinegar
2 pkgs. Hidden Valley dressing mix
Paprika
Celery sticks
Dip chicken in mixture of melted butter, pepper sauce and vinegar.
Put in baking pan. Sprinkle with 1 package dry dressing mix.
Bake 30 minutes at 350 degrees or until browned.
Sprinkle with paprika. Serve with celery sticks and prepared Hidden Valley dressing. Mix as dip.
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Chicken wings in soy sauce
24 chicken wings
1 c. soy saucesoy
3/4 c. chopped green onions with tops
1/3 c. sugar
4 tsp. salad oil
1 clove garlic, crushed
1 1/2 tsp. ground ginger
Halve the wings and throw away the tips. Blend soy sauce, onions, sugar, oil, garlic and ginger in a large bowl.
Add the wings, cover and marinate for 30 minutes. Remove the wings and reserve the marinade.
Place the chicken in a shallow pan and baste with the sauce.
Bake in 350- degree oven for 15 minutes and turn over, baste again and cook 15 more minutes.This may be made the day before and reserved in refrigerator, covered.
Be sure to save some marinade to baste again when reheating in oven.
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Buffalo style chicken wings
2 1/2 lb. (12-15) chicken wings
1/4 c. Durkee red hot sauce
1 stick (1/2 c.) melted butter or margarine
Celery sticks
Blue cheese dip
Split wings at joint and discard tips. Arrange on a rack in a roasting pan.
Cover wing pieces with sauce on both sides. Bake at 425 degrees for 1 hour, turning halfway through cooking time.
Wings can be deep fried at 400 degrees for about 12 minutes and then dipped into the hot sauce until coated completely.
Serve with celery and blue cheese dip.
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1 c. soy saucesoy
3/4 c. chopped green onions with tops
1/3 c. sugar
4 tsp. salad oil
1 clove garlic, crushed
1 1/2 tsp. ground ginger
Halve the wings and throw away the tips. Blend soy sauce, onions, sugar, oil, garlic and ginger in a large bowl.
Add the wings, cover and marinate for 30 minutes. Remove the wings and reserve the marinade.
Place the chicken in a shallow pan and baste with the sauce.
Bake in 350- degree oven for 15 minutes and turn over, baste again and cook 15 more minutes.This may be made the day before and reserved in refrigerator, covered.
Be sure to save some marinade to baste again when reheating in oven.
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Buffalo style chicken wings
2 1/2 lb. (12-15) chicken wings
1/4 c. Durkee red hot sauce
1 stick (1/2 c.) melted butter or margarine
Celery sticks
Blue cheese dip
Split wings at joint and discard tips. Arrange on a rack in a roasting pan.
Cover wing pieces with sauce on both sides. Bake at 425 degrees for 1 hour, turning halfway through cooking time.
Wings can be deep fried at 400 degrees for about 12 minutes and then dipped into the hot sauce until coated completely.
Serve with celery and blue cheese dip.
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KFC Gravy Recipe
1 can beef stock
1/2 cup heavy whiping cream
1 Tbs corn starch
2 Tbs water
In a medium sauce pan bring beef stock to boil then add heavy cream and return to full boil. Mix together water and corn starch and add to boiling liquid slowly stirring constantly till desired thickness is reached. remove from heat and serve.
1/2 cup heavy whiping cream
1 Tbs corn starch
2 Tbs water
In a medium sauce pan bring beef stock to boil then add heavy cream and return to full boil. Mix together water and corn starch and add to boiling liquid slowly stirring constantly till desired thickness is reached. remove from heat and serve.
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Quick chicken parmigiana
4 skinless, boneless chicken breasts (8 ounces each)
1 cup marinara sauce
3 1/2 ounces provolone cheese, thinly sliced
In a large, deep, nonstick saute pan, add salted water to a depth of 2" and bring to a boil. Slip the chicken into the water and reduce the heat to medium. Cook until the chicken is just firm to the touch, about 10 minutes.
Immediately remove the chicken from the water and pat it dry with paper towels. Season the chicken with salt and ground white pepper.
Preheat the broiler. Spray a rimmed baking sheet with cooking spray.
In a small nonstick skillet over medium heat, add the sauce and heat until just hot. Place the still-warm chicken on the baking sheet.
Spoon the sauce evenly over the chicken and cover them with the cheese. Broil about 6" from the heat until the cheese is a little bubbly and golden brown. Remove the chicken from the oven and serve immediately.
Serves 4
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Quick chicken parmigiana
4 skinless, boneless chicken breasts (8 ounces each)
1 cup marinara sauce
3 1/2 ounces provolone cheese, thinly sliced
In a large, deep, nonstick saute pan, add salted water to a depth of 2" and bring to a boil. Slip the chicken into the water and reduce the heat to medium. Cook until the chicken is just firm to the touch, about 10 minutes.
Immediately remove the chicken from the water and pat it dry with paper towels. Season the chicken with salt and ground white pepper.
Preheat the broiler. Spray a rimmed baking sheet with cooking spray.
In a small nonstick skillet over medium heat, add the sauce and heat until just hot. Place the still-warm chicken on the baking sheet.
Spoon the sauce evenly over the chicken and cover them with the cheese. Broil about 6" from the heat until the cheese is a little bubbly and golden brown. Remove the chicken from the oven and serve immediately.
Serves 4
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Chicken Lasagna recipe
[/b]12 uncooked lasagna noodles (12 oz)
1 TBSP butter or margarine
¾ C chopped green bell pepper
¾ C chopped onion
1/3 C milk
2 cans (10 ¾ oz each) condensed cream of chicken soup
½ tsp dried basil leaves
¼ tsp pepper
1 container (12 oz) small curd creamed cottage cheese
3 C diced cooked chicken
2 C shredded mozzarella cheese (8 oz)
1 C shredded cheddar cheese (4 oz)
½ C grated parmesan cheese
Heat oven to 350. Spray bottom and sides of rectangular baking dish, 13x9x2, with cooking spray. Cook and drain noodles as directed on package.
While noodles are cooking, melt butter in 2-qt saucepan over medium-high heat.
Cook bell pepper and onion in butter, stirring occasionally, until crisp-tender; remove from heat. Stir in milk, soup, basil and pepper.
1 TBSP butter or margarine
¾ C chopped green bell pepper
¾ C chopped onion
1/3 C milk
2 cans (10 ¾ oz each) condensed cream of chicken soup
½ tsp dried basil leaves
¼ tsp pepper
1 container (12 oz) small curd creamed cottage cheese
3 C diced cooked chicken
2 C shredded mozzarella cheese (8 oz)
1 C shredded cheddar cheese (4 oz)
½ C grated parmesan cheese
Heat oven to 350. Spray bottom and sides of rectangular baking dish, 13x9x2, with cooking spray. Cook and drain noodles as directed on package.
While noodles are cooking, melt butter in 2-qt saucepan over medium-high heat.
Cook bell pepper and onion in butter, stirring occasionally, until crisp-tender; remove from heat. Stir in milk, soup, basil and pepper.
Place 4 noodles in baking dish. Top with about 1 cup of the soup mixture, half of the cottage cheese, 1 ½ cups of the chicken, 2/3 cup mozzarella cheese and 1/3 cup cheddar cheese.
Repeat layers once, starting with the noodles. Place remaining 4 noodles over top. Top with remaining soup mixture, mozzarella cheese and cheddar cheese.
Sprinkle parmesan cheese over top.
Bake uncovered 50-55 minutes or until bubbly and hot in center. Let stand 15 minutes before cutting.
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Nacho Style Chicken
4 c. cubed chicken
1 lb. American cheese cubes
2 cans condensed chicken soup (undiluted)
1 (10 oz.) can diced tomatoes
1 c. chopped onion or onion salt
1/2 tsp. garlic salt
1 (14 1/2 oz.) pkg. nacho cheese tortilla chips
Combine first 6 ingredients in large bowl; mix well. Crush chips; set 1 cup to the side (reserved for later). Add crushed chips to chicken mixture. Spoon into greased 9 x 13 baking dish. Sprinkle with reserved chips. Bake, uncovered, at 350° for 30 minutes or until cheese is melted and bubbling.
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BBQ Chicken Burritos
1/2 tsp. seasoning salt
1/3 tsp. pepper
1/2 tsp. garlic powder
1 tbsp. onion flakes
4 chicken breasts
1/2 bottle of barbecue sauce
5 large flour tortillas
2 cups cheddar cheese
In a baking pan, combine seasonings and pat the chicken with them to coat. Pour barbecue sauce on top and bake at 350 degrees for about 30 minutes, or until completely cooked through. When chicken is done, set it aside and warm the tortillas. Shred chicken in sauce and mix well.
Spread some of the chicken mixture in the middle of each tortilla and sprinkle cheese over the chicken. Roll the tortillas up, top with remaining cheese and bake until cheese is melted. Top with sour cream, if desired.
Spread some of the chicken mixture in the middle of each tortilla and sprinkle cheese over the chicken. Roll the tortillas up, top with remaining cheese and bake until cheese is melted. Top with sour cream, if desired.
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Cheesy chicken
Ingredients:
2 pounds boneless skinless chicken breasts
2 cans cream of chicken soup
1 can Cheddar cheese soup
1 small onion, diced
2 cloves garlic, minced
Spray crockpot with cooking spray. Place onions and garlic in bottom
of crockpot. Place chicken breasts on top of vegetables.
Mix the soups together and pour over chicken. Cover and cook on LOW
for 6 hours.
Serve over hot rice.
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Chili fried chicken
Ingredients:
12 pieces frying chicken
2 C. milk
1 C. all-purpose flour
2 C. coarsely crushed cornflakes
1 C. plain bread crumbs
1 T. cracked pepper
1 T. chili powder
1 T. salt
4 eggs, lightly beaten
1 C. vegetable oil for frying
1/8 C. minced fresh cilantro (no stems)
2 tsp. fresh lemon juice
1 teaspoon salt
Soak chicken in milk overnight.
Roll chicken pieces in flour. Mix together cornflakes, bread crumbs, cracked pepper, chili powder and salt. Dip chicken in beaten egg and roll in
Roll chicken pieces in flour. Mix together cornflakes, bread crumbs, cracked pepper, chili powder and salt. Dip chicken in beaten egg and roll in
cornflake mixture.
Heat one-half of the oil in a large, heavy skillet over medium-high heat until very hot, but not smoking. Arrange 6 pieces of chicken in pan.
Fry until very brown and crispy, approximately 9 minutes per side, turning once. Juices of chicken will run clear when done. Drain on paper-towel-lined
tray in warm oven while frying remaining pieces.
Serves 6-8.
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Cool Ranch Dorito Fried Chicken
1 pkg Jiffy Cornbread mix, dry
1 envelope Hidden Valley Ranch dry salad dressing
3-4 lb chicken, cut into serving pieces and washed
4 eggs, beaten, in a bowl
shortening for frying
Heat shortening in a skillet on the stove until a drop of water sizzles. Then it is ready.
Meanwhile, in a plastic bag combine the dry Jiffy cornbread mix and the dry ranch salad dressing mix. Shake it up so it mixes well. Set on counter next to bowl of beaten eggs.
Dip pieces of chicken in beaten eggs, coat both sides, then put them in the bag with the cornbread/ranch dressing mix, and shake well until chicken is well coated. Place in skillet and repeat with remaining chicken.
Chicken will brown fast, after it is browned on both sides, turn the heat down, cover it, and let it cook on a lower heat until it is no longer pink in the middle.
Chicken will brown fast, after it is browned on both sides, turn the heat down, cover it, and let it cook on a lower heat until it is no longer pink in the middle.
For the last 10 minutes of cooking, take the lid off the skillet so the coating crisps up again.
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Simply Spicy Grilled Chicken
3/4 cup Picante sauce
3/4 cup barbecue sauce
2 pounds chicken parts, skin removed
1 cup uncooked regular
long-grain white rice
2 green onions, sliced (about 1/4 cup)
Stir picante sauce and barbecue sauce in a small bowl. Reserve 3/4 cup for rice. Lightly oil grill rack and heat grill to medium.
Grill chicken for 20 minutes. Brush chicken with remaining picante sauce mixture. Grill for 20 minutes more or until chicken is cooked through, turning and brushing often with the picante sauce mixture.
Discard the remaining picante sauce mixture. Cook rice according to package directions without salt. Stir in reserved 3/4 cup picante sauce mixture and onions.
Serve rice with chicken.
Grill chicken for 20 minutes. Brush chicken with remaining picante sauce mixture. Grill for 20 minutes more or until chicken is cooked through, turning and brushing often with the picante sauce mixture.
Discard the remaining picante sauce mixture. Cook rice according to package directions without salt. Stir in reserved 3/4 cup picante sauce mixture and onions.
Serve rice with chicken.
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