CHICKEN RECIPES

AFRICAN CURRY

This simple, spicy dish is a delicious way to enjoy international flavors with easily obtained ingredients. It's great with rice!

1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, peeled and chopped
1 bay leaf
1 (14.5 ounce) can whole peeled tomatoes, drained
2 teaspoons curry powder
1/8 teaspoon salt
1 (2 to 3 pound) whole chicken, bones and skin removed, cut into pieces
1 (14 ounce) can unsweetened coconut milk
1 lemon, juiced

1. Heat olive oil in a large, heavy skillet over medium heat. Stir in the onion, garlic, and bay leaf, and saute until onion is lightly browned. Mix tomatoes, curry powder, and salt into the skillet, and continue cooking about 5 minutes. Mix in the chicken, and cook 15 to 20 minutes, until no longer pink and juices run clear.
2. Reduce skillet heat to low. Stirring constantly, gradually blend in the coconut milk over a period of about 10 minutes. Mix in lemon juice just before serving.

ALMOND BAKED CHICKEN - 6 Servings

1 lb. broiler-fryer chicken (about 3 1/2 lb., cut up)
Flour
1 tsp. celery salt
1 tsp. paprika
1 tsp. salt
1/2 tsp. curry powder
1/2 tsp. crushed oregano
1/2 tsp. freshly ground pepper
6 tbsp. melted butter or margarine
3/4 c. sliced almonds
1 1/2 c. half & half light cream
1/2 c. sour cream
3 tbsp. fine dry bread crumbs blended
with 1 tbsp. melted butter
Mushrooms, if desired

Coat chicken pieces with flour. Blend celery salt, paprika, salt, curry powder, oregano, and pepper with butter. Coat chicken pieces in seasoned butter, arrange in a single layer in a baking dish. Sprinkle evenly with almonds. Pour half & half between the pieces. Bake, covered, in a 350 degree oven for 45 minutes. Uncover. Spoon about 1/2 cup sauce from pan into the sour cream and mix. Pour evenly over chicken. Sprinkle evenly with buttered crumbs. Bake uncovered about 15 minutes longer or until tender.

BASIC CHICKEN STOCK

1 pound chicken parts
1 large onion
3 stalks celery, including some leaves
1 large carrot
1 1/2 teaspoons salt
3 whole cloves
6 cups water
1/4 cup cold water (optional)
1 egg

1. Quarter onion. Chop scrubbed celery and carrot into 1 inch chunks. Place chicken pieces, onion, celery, carrot, salt, and cloves in large soup pot or Dutch oven. Add 6 cups water. Bring to a boil. Reduce heat, cover, and simmer for 1 hour.
2. Remove chicken and vegetables. Strain stock. Skim fat off the surface.
3. To clarify stock for clear soup, removing solid flecks that are too small to be strained out with cheesecloth, follow this method. Separate the egg white from the egg yolk, and reserve the shell. In a small bowl, combine 1/4 cup cold water, egg white, and crushed eggshell. Add to strained stock, and bring to a boil. Remove from heat, and let stand 5 minutes. Strain again through a sieve lined with cheesecloth.

CHICKEN CASHEW CASSEROLE

1 c. cooked chicken, cut up (or turkey)
1 can undiluted cream of mushroom soup
2 tbsp. tomato paste
1 1/2 c. celery, coarsely cut
1 tbsp. minced onion
1/4 lb. cashew nuts, chopped (salted or unsalted)
30 crumbled crackers (Saltines or Ritz)
Salt & pepper to taste

Mix all ingredients (except crumbs). Place layers of mixture in 1 1/2 quart dish alternating with layers of 2 cups of crumbs, ending with crumbs on top. Bake uncovered for 40 minutes at 325 degrees. Makes 5 to 6 servings.

CHICKEN KIEV

1/2 cup butter
1/2 tablespoon chopped fresh parsley
1/2 tablespoon chopped fresh chives
1 tablespoon lemon juice
6 skinless, boneless chicken breast halves
salt and pepper to taste
2 cups dried bread crumbs
3 eggs, lightly beaten
3 tablespoons water
2 quarts vegetable oil for frying

1. In a small bowl, combine the butter/margarine, parsley, chives and lemon juice. Blend all together and refrigerate.
2. Place chicken breasts between 2 pieces of wax paper and pound well to flatten. Remove paper and season breasts with salt and pepper to taste.
3. Remove seasoned butter from refrigerator and divide it into 6 portions. Place one portion in the center of each chicken breast. Fold the short ends of the breasts into the center, then fold in the sides. Secure each breast with a wooden toothpick.
4. Add the water to the eggs and beat together. Coat each rolled breast with bread crumbs, dip into egg/water mixture, then into bread crumbs again, coating well. Chill breasts for one hour.
5. In a deep fryer, heat oil to 365 degrees F (185 degrees C). Carefully lower breasts into hot oil. Fry for 8 minutes or until golden brown. Drain on paper towel.

CHICKEN NEWBURG

A tarragon-wine sauce with subtle hints of lemon coats chicken and avocado perched on toast.
Prep Time: 15 Minutes
Cook Time: 10 Minutes
Ready In: 25 Minutes
Servings: 4

Ingredients:
* 1 onion, chopped
* 3 tablespoons vegetable oil
* 1 teaspoon salt
* 1 pinch ground black pepper
* 1/4 teaspoon dried tarragon
* 1 cup chicken broth
* 3 tablespoons all-purpose flour
* 1/2 cup milk
* 2 cups diced, cooked chicken meat
* 1 egg yolk, beaten
* 1 tablespoon lemon juice
* 1/4 cup sherry
* 1 red bell pepper, chopped
* 1 avocado - peeled, pitted and diced
* 6 slices toasted white bread

Directions:
1. Saute onion in oil for about 3 minutes. Stir in the flour, salt, ground pepper, tarragon, chicken broth and milk and cook until the mixture thickens, stirring constantly.

2. Add the chicken pieces to the mixture. Blend in the egg yolk, then the lemon juice, sherry and bell pepper. Cook until chicken is heated through, about 5 minutes. Stir in the avocado and serve on toast! Voila!

Nutrition Info:
* Servings Per Recipe: 4 * Amount Per Serving * Calories: 473 * Total Fat: 24.7g * Cholesterol: 108mg * Sodium: 1182mg * Total Carbohydrates: 35.7g * Dietary Fiber: 4.7g * Protein: 26.5g

CRISPY ORIENTAL CHICKEN WINGS

1 1/2 lbs. chicken wings, disjointed
1 med. Egg
1/2 c. soy sauce
2 tbsp. garlic powder
1/4 tsp. ginger powder
1 med. onion, finely diced
2 c. finely crushed corn flakes

Mix together egg, soy sauce, garlic powder and ginger powder. Set aside. On wax paper, mix together crushed corn flakes and diced onion. Dip each wing in soy sauce mixture, then roll in corn flakes and onion. In glass baking dish, cover and cook wings on high (9) for 20 minutes, or until cooked. Remove covering halfway through cooking. Use 13"x9" baking dish. Yield: 24 appetizers.

CROCK POT CHICKEN DIVAN

2-3 c. cooked, cut up chicken (lg. chunks)
1/2 sm. onion, chopped
1 can cream of chicken soup
1/2 c. margarine or butter
3 tbsp. flour
2 stalks celery, thinly sliced
1 pkg. (10 oz.) frozen broccoli spears, thawed, then cut into 1 inch pieces
1/2 tsp. curry
1 tbsp. lemon juice
Hot buttered noodles

Combine everything but noodles. Pour into lightly greased crock pot and cook on low setting 6 to 8 hours (high 2 to 3 hours). Serve with hot noodles, spooning over top. Makes 2 quarts. Serves 4 to 6.

CURRIED CHICKEN SALAD

4 Boneless Skinless Chicken Breast
1 tsp. curry powder
1 small onion
1 tsp. sugar
3 tsp. salt
1 tsp. lemon juice
6 peppercorns
l 1/2 cups water
2 cups chopped celery
1 1/4 cups fat free Mayonnaise
2 tsp. grated onion

Simmer chicken with the top 5 ingredients for 30 minutes or until tender. Dice and chill. When ready to serve, combine chicken with celery in large bowl. Blend mayonnaise, curry powder, sugar, onion and lemon juice. Combine with chicken and toss well. Chill.

CURRIED WALNUT CHICKEN - 6 Servings

1/2 cup (60g) chopped walnuts
1 can fat-free, reduced sodium chicken broth
3 Tbsp (25g) cornstarch
1 Tbsp (6g) curry powder
1 pound (45g) boneless, skinless chicken breasts, cut into 1-inch (2.5cm) cubes
2 medium carrots, peeled and thinly sliced on the diagonal
1 small red bell pepper, seeded and sliced into thin strips
4 green onions, cut on the diagonal into 1-inch (2.5cm) pieces
Salt, to taste
3 cups (600g) hot, cooked, long-grain white rice

Heat walnuts in a dry skillet over medium-high heat 1 to 2 minutes until walnuts are slightly toasted. Set aside till it’s time to serve.

In a medium bowl whisk together broth, cornstarch and curry powder. Set aside and reserve.

Coat a 12-inch (30cm) nonstick skillet with vegetable cooking spray and set over medium-high heat. Add chicken and saut e, stirring occasionally, until chicken is seared and golden-brown, about 5 minutes. Stir in carrots, bell pepper, and green onions; saut e, stirring occasionally, 2 minutes.

Stir in curry mixture and bring to a boil. Reduce heat to medium-low, cover and cook, stirring occasionally, until sauce is thickened, chicken is cooked throughout and vegetables are crisp-tender, about 4 minutes. Season with salt. Spoon rice into individual warm serving bowls; top with chicken curry mixture and walnuts, dividing equally.

DELICIOUSLY EASY GARLIC CHICKEN

3 tablespoons butter
4 skinless, boneless chicken breast halves
2 teaspoons garlic powder
1 teaspoon seasoning salt
1 teaspoon onion powder

1. Melt butter in a large skillet over medium high heat. Add chicken and sprinkle with garlic powder, seasoning salt and onion powder. Saute about 10 to 15 minutes on each side, or until chicken is cooked through and juices run clear.

EASY BAR-B-Que CHICKEN CASSEROLE - Serves 4

1 can pork and beans (16-oz)
4 chicken pieces
1/4 cup catsup
2 Tbsp peach preserves
2 tsp onion, instant minced
1/4 tsp soy sauce
1/4 cup brown sugar

Preheat oven 325. Place beans in a 2-quart casserole; top with chicken. Mix together remaining ingredients; pour over chicken and beans. Cover, bake for 1-3/4 hours.

EASY GARLIC CHICKEN - 4 Servings

Sprinkle chicken breasts with garlic powder, onion powder and seasoning salt - then sautee.

3 tablespoons butter
4 skinless, boneless chicken breast halves
2 teaspoons garlic powder
1 teaspoon seasoning salt
1 teaspoon onion powder


Melt butter in a large skillet over medium high heat. Add chicken and sprinkle with garlic powder, seasoning salt and onion powder. Saute about 10 to 15 minutes on each side, or until chicken is cooked through and juices run clear.

EASY GRILLED CHICKEN TERIYAKI

4 skinless, boneless chicken breast halves
1 cup teriyaki sauce
1/4 cup lemon juice
2 teaspoons minced fresh garlic
2 teaspoons sesame oil

1. Place chicken, teriyaki sauce, lemon juice, garlic, and sesame oil in a large resealable plastic bag. Seal bag, and shake to coat. Place in refrigerator for 24 hours, turning every so often.
2. Preheat grill for high heat.
3. Lightly oil the grill grate. Remove chicken from bag, discarding any remaining marinade. Grill for 6 to 8 minutes each side, or until juices run clear when chicken is pierced with a fork.

GRILLED CHICKEN

2 sm. cans frozen orange juice concentrate
1/2 c. Worcestershire sauce
Chicken pieces

Blend orange juice concentrate (undiluted) and Worcestershire sauce in blender. Do not add any other ingredients. Marinade chicken pieces about 1 hour. Cook over low flames, turning occasionally and basting often with marinade.

HABANERO WINGS

(18 ounce) bottle teriyaki barbeque sauce
1/2 cup Worcestershire sauce
1/4 cup honey
3 dashes liquid smoke flavoring
1 1/2 tablespoons grated fresh ginger
8 cloves crushed garlic
6 minced habanero peppers - take out seeds
6 green chile peppers, chopped
3 tablespoons grated raw horseradish
18-20 chicken wings, separated at joints, tips discarded

1. In a medium saucepan mix together barbeque sauce, Worcestershire sauce, honey, liquid smoke, ginger, garlic, habanero peppers, green chile peppers, and horseradish. Simmer 1 hour over low heat, stirring occasionally.
2. Place chicken wings in a large bowl. Coat wings with 3/4 of the sauce. Cover and refrigerate for at least 6 hours.
3. Preheat grill on low.
4. Lightly oil grate. Discard marinade and place chicken on the grill. Cook over low heat for 45 minutes to 1 hour, turning occasionally, until juices run clear. Transfer chicken to a slow cooker for serving. The stir in the remaining sauce. Set to Low to keep chicken warm.

HONEY LEMON CHICKEN

4 lbs. frying chicken, quartered and skinned
Paprika
Cayenne pepper
1/2 c. lemon juice
1/2 c. honey
1 1/2 tbsp. sesame seeds

Season chicken lightly with paprika and cayenne pepper. Mix lemon juice and honey and set aside. Place seasoned chicken on broiler rack. Broil 4-5 inches from heat for 15 minutes basting occasionally . Turn pieces over and broil 15 minutes longer, basting occasionally. Combine sesame seeds and 3 tablespoons of honey and lemon mix. Spoon over chicken prior to serving. May be cooked on grill.

OREGANO CHICKEN

6 to 8 chicken portions
4 ounces olive oil
4 ounces dry white wine
1 ounce dried oregano
salt and freshly ground black pepper
2 garlic cloves chopped

Arrange the chicken portions in a large, shallow dish. In a bowl, combine the oil, wine, oregano, salt, pepper and garlic. Mix well. Spread this marinade over the chicken portions, cover and marinade for 2 to 3 hours, turning and rearranging occasionally. Place the chicken portions on an oiled grill rack and cook under a preheated grill for about 30 minutes or until the chicken is crisp and golden on the outside and cooked through, turning and rearranging several times during cooking. Serve hot or cold. Serves 6 to 8.

SMOTHERED CHICKEN

1/3 cup flour
1/4 teaspoon paprika
salt and pepper to taste
2 1/2 to 3 pound broiler fryer chicken
1/4 cup vegetable oil
1 1/2 cup water
1 small onion, sliced

Combine flour, salt, pepper and paprika. Coat chicken with flour mixture. Heat oil in large heavy skillet. Brown chicken on all sides, remove from skillet. Brown remaining flour mixture in oil until golden brown, stirring constantly. Slowly stir in water. Return chicken to skillet, add onion. Cover and cook over low heat until done, about 25 to 30 minutes. Serves 4.

SOUR CREAM CHICKEN

2 cups sour cream
1/4 cup lemon juice
4 teaspoons Worcestershire sauce
2 teaspoons celery salt
2 teaspoons paprika
1 clove garlic, pressed
2 teaspoons pepper
3 whole chicken breasts, split and skinned
3/4 cup bread crumbs
1/2 cup butter, melted

Combine sour cream, lemon juice, Worcestershire sauce, celery salt, paprika, garlic and pepper until well mixed. Add chicken pieces and coat thoroughly. Allow to marinate in the sour cream mixture covered overnight in the refrigerator. Remove pieces of chicken from the sauce and roll in the crumbs. Arrange in a large baking dish and dot with butter. Bake uncovered at 350F for 45 minutes or until done. Serves 6.

THAI BASIL CHICKEN

2 tablespoons minced garlic
1 tablespoon corn or canola oil
4 Boneless, Skinless Chicken Breasts
1 cup lightly packed fresh basil leaves, thinly sliced
3 tablespoons lemon juice
3 tablespoons water
1 tablespoon soy sauce
1 tablespoon sugar
1/2 teaspoon pepper

Combine garlic and oil in a 10- to 12- in. frying pan. Stir often over medium-high heat until garlic is golden, 1 to 2 minutes. With a slotted spoon, transfer garlic to a small bowl.
Add chicken to pan. Cook until lightly browned, about 5 minutes.
Add 1/2 cup sliced basil to pan with garlic, lemon juice, water, soy sauce, sugar, and pepper. Cover and simmer until chicken is white in thickest part (cut to test), 6 to 7 minutes, spooning juices over chicken often.
Put chicken on a platter; keep warm. Boil pan juices, uncovered, over high heat until reduced to 1/4 cup. Stir in remaining sliced basil. Pour over chicken.

THREE PEPPER CHICKEN

20 saltine crackers crushed
1 tsp Italian seasoning
4(4oz) boneless chicken breasts
1/4 cup egg beaters
1 cup red, yellow and /or green pepper strips
1 med onion, cut in strips
1 clove garlic, crushed
3 Tbsp margarine or butter
1 cup chicken broth
1 Tbsp flour
2 cups hot cooked bow tie pasta
Chopped parsley for garnish

In shallow bowl, combine crackers and seasoning. Dip each chicken breast in egg substitute and coat with cracker mixture; set aside. In large nonstick skillet, over med-high heat, cook peppers, onion, and garlic in 1 Tbsp butter until tender crisp; remove from skillet. In same skillet, cook chicken in 1 Tbsp butter until golden brown on both sides, adding remaining butter as needed, about 5 to 10 minutes. Remove chicken to serving platter; keep warm. Blend chicken broth and flour; stir into pan drippings. Heat until mixture thickens and begins to boil; stir in pepper mixture and heat through. Serve over chicken with pasta. Garnish with parsley

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