Chicken Chimichanga Recipe

2 cups shredded cooked chicken
Peanut oil
1 (16 oz.) can refried beans
1 (12 oz.) jar green chili salsa, divided
12 flour tortillas
2 cups shredded Monterey Jack cheese (8 oz.)
2 cups shredded lettuce
1 (8 oz.) container sour cream

Mix chicken with 1/2 can of the beans (1 cup) and 1/4 cup of
the green chili salsa. In a sauté pan, heat one inch peanut oil to
375 degree on deep fry thermometer over medium heat.

Soften tortillas according to package directions.

Set aside 3/4 cup of the cheese for garnish. Place about 1/4 cup
of the chicken mixture and a heaping tablespoon of the cheese
on end of each tortilla.

Fold one side of tortilla over filling, then fold in the other two sides.
Fold fourth side over secure with toothpicks.

Fry two or three at a time, folded side down, about 1 minute.
Turn and fry 1 minute longer, or until golden brown and crisp.
Drain on paper towels; remove toothpicks. Serve with lettuce,
sour cream and remaining beans, salsa and cheese

Chicken Nacho Appetizer

2 boneless skinless chicken breasts
1 1/2 teaspoons salt, divided
2 1/2 teaspoons cumin
1 onion, peeled and chopped
2 tablespoons butter
1 cup seeded and chopped tomato
1 4 ounces can green chiles, drained, chopped
1/4 teaspoon ground black pepper
36 tortilla chips
2 cups shredded Monterey jack cheese
1 jalapeno, seeded and thinly sliced
4 ounces sour cream

Place chicken breasts with 1 teaspoon salt in a saucepan; cover with water and bring to a boil. Reduce heat; simmer 6 to 8 minutes. Drain, reserving the broth. Place chicken in food processor; add 1/2 teaspoons cumin; process until coarsely ground. Set aside.

In a medium heavy skillet over medium-high heat, saute onion in butter until tender, about 5 minutes. Add chicken, 3/4 cup of reserved chicken broth, tomatoes, green chile peppers, remaining cumin, remaining salt and pepper.

Simmer uncovered 20 minutes or until liquid evaporates. Place tortilla
chips on an ungreased cookie sheet; spoon 2 tablespoons of chicken mixture onto each chip. Top with Monterey Jack cheese and jalapeno. Broil until cheese melts. Serve topped with sour cream.

Chicken Mushroom Stroganoff
Ingredients

2 tsp. vegetable oil, divided*
1 lb. boneless, skinless chicken breasts
12 oz. (3-1/2 cups) white mushrooms, sliced
1 cup thinly sliced onion
1/2 cup reduced fat sour cream
1/4 cup chicken broth
2 tbsp. chopped fresh dill or 2 tsp dried
1 tsp. salt
1/4 tsp. ground black pepper

Directions
In a large nonstick skillet over medium heat, heat 1 tsp. oil.
Add chicken and cook until golden brown and cooked through. Remove
chicken, cover to keep warm. In same skillet, heat remaining oil, add
mushrooms and onion, cook, stirring constantly, until tender, about 5
minutes. Reduce heat to low, stir in sour cream, chicken broth and
spices. Add reserved chicken; cook until heated through, about 5
minutes.
To serve, pile on top of a plate of rice or egg noodles.
Makes 4 servings.
**Tip: you can omit the oil completely in this recipe by cooking with
a combination of lemon juice and broth, about 1 tbsp. of each, thus
reducing amount of fat without sacrificing taste.

Gingery Chicken Bites with Dipping Sauce

2 whole boneless, skinless chicken breasts, cut in 1-inch cubes
1/4 cup cornstarch
1/2 teaspoon baking powder
2 tablespoons dry white wine
1 tablespoon finely minced fresh gingerroot
1/2 teaspoon salt, divided
1 cup flour
3/4 cup cold water
Cranberry Orange Dipping Sauce: recipe follows
vegetable oil for deep frying

In medium bowl, mix together wine, gingerroot and 1/4 teaspoon of
the salt. Add chicken and toss to coat. Cover and marinate in
refrigerator 2 hours or overnight. In large bowl, mix together
flour, cornstarch, baking powder, remaining 1/4 teaspoon salt and
cold water. Stir marinated chicken into batter. Place 2 inches of
oil in deep pan or wok and heat to 365°F. Add chicken, a few pieces
at a time, and cook until crisp and brown, about 3 minutes. Drain
chicken and arrange on large platter with bowl of dipping sauce in
center. Makes 6 servings.

Cranberry Orange Dipping Sauce (can be made ahead and refrigerated):
Place 2 cups fresh cranberries, rinsed, drained and stems removed,
in medium saucepan. Add 1 cup orange juice and 1 cup sugar and bring
to a boil. Cook about 5 minutes and puree in food processor until
smooth. Add 1 tablespoon white vinegar, 1/8 teaspoon ground
cinnamon, 1/8 teaspoon ground allspice and 1/16 teaspoon salt. Serve
at room temperature.

Ginger-Mustard Chicken Breasts

Ingredients

a.. 2 teaspoons grainy mustard
b.. 2 teaspoons Dijon-style mustard
c.. 2 teaspoons minced fresh ginger
d.. 3/4 cup chicken broth
e.. 1 teaspoon butter
f.. 2 tablespoons flour
g.. 4 skinless, boneless chicken breasts
h.. 4 scallions — minced
i.. Salt and freshly ground pepper — to taste

Directions
Dust chicken lightly with flour. Melt butter in nonstick fry pan and
saute chicken over medium-high heat until brown on both sides, about
2-3 minutes per side. Remove chicken and keep warm.

Pour broth into skillet, increase heat and deglaze skillet by boiling
and scraping loose browned bits on bottom of pan. Add ginger and
cook, stirring frequently, 2 minutes. Stir in mustards and scallions.
Season with salt and pepper. Spoon sauce over chicken.

Saucy Baked Chicken

6 chicken cutlets (about 1 1/2 lbs)
1 medium onion, sliced
8 oz sliced white mushrooms
1/4 cup olive oil
1 1/2 cups chicken broth
4 tbsp all-purpose flour
2 tbsp freshly squeezed lemon juice
2 tbsp balsmaic vinegar
1 1/2 tsp salt
1/4 tsp pepper

Preheat oven to 450 degrees F. Pour oil into large roasting pan. Add chicken, onion, and mushrooms, turning to coat with oil. Bake 5 minutes; turn chicken over and stir vegetables. Bake an additional 5 minutes.

Meanwhile, in a medium bowl, whisk flour into chicken broth. Add vinegar, lemon juice, salt and pepper, stirring well.

When chicken has cooked for 10 minutes, add broth mixture to roasting pan, cover with foil and bake 10 minutes. Remove foil; stir vegetables and bake, uncovered, until sauce bubbles and is slightly thickened, about 10 minutes.

Heat broiler. Turn chicken over. Place pan 6 inches from heat and broil until chicken just starts to turn golden, about 3-5 minutes. Serve immediately.

Santa Fe Chicken Salad
(serves 2)

1-1/2 cups shredded spicy chicken
4 cups lettuce, torn into bite sized pieces
3 green onions, chopped
2 tomatoes, diced
1 avocado, diced
1/4 cucumber, peeled and sliced
1/2 c. black beans
1/2 c. corn kernels (optional)
1/4 c. red bell pepper, diced (optional)
2 corn tortillas, in 1/4″ strips, fried ’til crisp (optional)
vinagrette or italian dressing, to taste

Mix all ingredients and serve.

Indonesian Chicken Curry

*Ingredients :*

1 Chicken, cut into 8 pieces
1 tablespoon Lime juice or tamarind juice
1 teaspoon Salt
3 tablespoons Oil
3 Shallots, finely sliced
3 cm Cinnamon stick
1 Star anise
2 Cloves
2 Cardamoms
1 stalk Lemon grass, bruised
2 Pandanus leaves, shredded, knotted
5 Curry leaves
500 cc Coconut milk from 1 1/2 coconuts
3 tablespoons Roasted shredded coconut, pounded

*Spices (ground)*
3 Candlenuts, roasted
1 tablespoon Coriander
1 teaspoon Cumin, roasted
1 teaspoon Aniseed
1/8 Nutmeg
10 Red chilies
6 Shallots
3 cloves Garlic
1 teaspoon Chopped turmeric
2 teaspoons Chopped ginger
1 tablespoon Salt

*Method :*

– Rub the chicken with lime or tamarind juice and salt.
– Let it stand for 15 minutes.
– Heat oil and sauté shallots until golden brown, then add ground
spices, whole spices, lemon grass, pandanus leaves, curry leaves and
chicken.
– Cook for a few minutes, then add coconut milk and pounded coconut.
– Continue to cook, stirring from time to time until the chicken is
cooked and the gravy is thick and oily.
– Serve with cane bread or lacy pancakes.

Ham ‘n’ Cheese Stuffed Chicken

Ingredients
2 tablespoons molasses
2 tablespoons spicy brown mustard
8 thin boneless, skinless chicken breast halves (1/4 inch thick, 1-1/2
pounds total)
4 teaspoons vegetable oil
1 teaspoon salt
1/4 teaspoon black pepper
4 slices baked ham (2 ounces total)
4 slices Fontina cheese (2 ounces total)

Directions
1. Whisk molasses, mustard in cup; divide in half in 2 cups.

2. Brush chicken all over with 2 teaspoons oil; sprinkle with salt and
pepper.

3. Place 1 slice each of ham and cheese on each of 4 chicken pieces.
Cover each with remaining chicken.

4. Heat remaining oil in large nonstick skillet over medium heat. Brush
tops of sandwiched chicken with 1 tablespoon molasses mixture from first cup. Working in batches, place chicken, molasses side down, in skillet; cook, covered, 4 minutes. Uncover; brush tops with remaining molasses mixture from first cup. Turn chicken over; saute, uncovered, 5 minutes (170 degrees F). Brush tops with 1 tablespoon molasses mixture from second cup. Remove to platter, molasses side down. Brush tops with remaining molasses mixture from second cup. Makes 4 servings.

Kung Pao Chicken

1 pound skinless, boneless chicken breast halves – cut into chunks
2 tablespoons white wine
2 tablespoons soy sauce
2 tablespoons sesame oil, divided
2 tablespoons cornstarch, dissolved in 2 tablespoons water
1 ounce hot chile paste
1 teaspoon distilled white vinegar
2 teaspoons brown sugar
4 green onions, chopped
1 tablespoon chopped garlic
1 (8 ounce) can water chestnuts
4 ounces chopped peanuts

1. To Make Marinade: Combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together. Place chicken pieces in a glass dish or bowl and add marinade. Toss to coat. Cover dish and place in refrigerator for about 30 minutes.

2. To Make Sauce: In a small bowl combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, chili paste, vinegar and sugar. Mix together and add green onion, garlic, water chestnuts and peanuts. In a medium skillet, heat sauce slowly until aromatic.

3. Meanwhile, remove chicken from marinade and saute in a large skillet
until meat is white and juices run clear. When sauce is aromatic, add
sauteed chicken to it and let simmer together until sauce thickens.