CHICKEN RECIPES : CHICKEN AND CRAB VALENTINE

2010-12-12T19:11:00.000-08:00

Mix together: 3 c. cooked chicken broken in pieces
2 c. boned crab (2, 4 oz. pkgs.)
8 slices bacon, cooked crisp.

In a double boiler melt 6 tablespoons butter. Stir in 6 tablespoons flour then add the
ingredients below.

1 1/2 c. chicken broth
3/4 tsp. paprika
1 sm. clove garlic
5 drops Tabasco
1/8 tsp. nutmeg
1 1/2 tsp. salt

Cover and cook 10-15 minutes stirring often. Add 1 cup sour cream. Mix and heat
through. Add chicken, crab and crumbled bacon. Serve with peas and rice tossed with
glazed walnuts. To glaze walnuts: Melt in a skillet: 2 tablespoons butter and 2
tablespoons Worcestershire sauce. Add walnuts and stir until walnuts are glazed. Mix
with peas and rice.

CHICKEN RECIPES : APRICOT CHICKEN

2010-12-11T19:08:00.001-08:00

8 pieces boneless, skinless chicken breasts
1 pkg. onion soup mix
1 (8 oz.) bottle French salad dressing
1 can apricot halves (approximately 16 oz.)

Heat oven to 350 degrees. Mix onion soup, French dressing and juice from apricots.
Set aside. Wash chicken breasts and place in an oblong (9 x 13) baking dish. Top
chicken with liquid mixture and apricots. Bake for 45 minutes. Serve with rice.

CHICKEN RECIPES : BAKED CHICKEN AND POTATOES

2010-11-29T06:52:00.000-08:00

1 fryer chicken , cut up
6 medium unpeeled potatoes, sliced
1 sliced onion
1 can mushroom soup

Put chicken in baking dish and top with potatoes and onion. Add a little water. Bake at
350 degrees for 40 minutes. Add mushroom soup and bake 10 to 20 minutes more.

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CHICKEN RECIPES : CHICKEN CRESCENT ALMONDINE

2010-11-29T06:50:00.000-08:00

1 (10 3/4 oz.) can condensed cream of chicken soup, undiluted
2/3 c. mayonnaise or salad dressing
1/2 c. sour cream
2 tbsp. instant minced onion
3 c. cooked, cubed chicken
1 (8 oz.) can water chestnuts, drained and sliced
1 (4 oz.) can mushroom stems and pieces, drained
1/2 c. chopped celery
1 (8 oz.) can crescent dinner rolls

--TOPPING--

2/3 c. shredded Swiss or American cheese
1/2 c. slivered almonds
2 tbsp. melted butter

In large saucepan, combine soup, mayonnaise, sour cream and onion. Stir in chicken,
water chestnuts, mushrooms and celery; cook over medium heat until mixture is hot and
bubbly. Pour into ungreased 13 inch x 9 inch x 2 inch baking dish. Unroll crescent
dough and separate into two rectangles, trimming to fit dish. Place dough rectangles
over hot chicken mixture.

Combine cheese and almonds; sprinkle over the dough. Drizzle with butter. Bake at
375 degrees for 20-25 minutes or until crust is a deep golden brown. Yield: 8 servings.

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CHICKEN RECIPES : CHICKEN AND DUMPLINGS

2010-11-25T06:13:00.000-08:00

1 large chicken
Place chicken in stewing kettle with a handful of parsley, a good dash of poultry
seasoning and salt and pepper to taste. Simmer 4 hours until tender. Add dumplings to
the pot and steam 10 minutes.

--DUMPLINGS--

2 c. flour
4 tsp. baking powder
2/3 c. milk
1/2 tsp. salt
2 tsp. butter

Mix dry ingredients. Work in the butter with finger tips. Add milk gradually. Roll out
very thin and cut in strips one inch by two inches. Drop in hot broth.

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CHICKEN RECIPES : CHICKEN AND RICE

2010-11-24T03:31:00.001-08:00

1 cut-up chicken
1 pkg. herb rice mix (Uncle Ben’s long grain wild rice - not instant)
1 can cream of celery soup
1 pkg. onion soup mix
2 soup cans water

Pour dry rice in buttered roasting pan, place chicken parts on top. Sprinkle onion soup
mix on top. Mix soup and water, pour over chicken.

Bake 350 degrees for 2 hours. 1/2 hour before done, pour melted butter over chicken.

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CHICKEN RECIPES : CHICKEN WITH SAGE CORN - BREAD CRUST

2010-11-24T03:30:00.001-08:00

4 skinned and boned chicken thighs
1/8 tsp. salt and pepper
1 tbsp. plus 1 tsp. Dijon mustard
1 tsp. olive oil
2/3 c. corn bread crumbs
1 tbsp. fresh sage, thyme, or rosemary or 1 tsp. each seasoning if you use dried herbs

Preheat oven to 400 degrees. Sprinkle chicken with salt and pepper. Bake 20 to 25
minutes until juices run clear.

In a bowl combine mustard and oil. In another bowl combine crumbs and herbs.
Preheat broiler. Set rack 6 inches from heat. Brush half of mustard on chicken and
sprinkle on crumbs. Broil until brown, turn chicken and repeat on other side. Serves 4.
Calories 178 Saturated fat 1 g. Total fat 7 g. Protein 24 g. Carbohydrate 4 g. Fiber 0 g.
Sodium 264 mg. Cholesterol 91 mg.

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CHICKEN RECIPES : CHICKEN TERI - YAKI

2010-11-24T03:29:00.000-08:00

--TERI SAUCE--

4 c. (1 quart) soy sauce (Kikkoman preferred)
1/4 c. (2 oz.) Mogen David concord white wine or equivalent (optional but it does add
special taste - alcohol evaporates when cooking)
1/2 c. (4 oz.) brown sugar
1 oz. garlic powder
1 tsp. of ANI-NO-MOTO or Accent

Cut chicken into serving pieces. Mix above ingredients thoroughly and cook until it boils
before cooking chicken. Put chicken into boiling sauce for about 15 minutes. Remove
pieces of chicken and broil until brown over charcoal or in oven. Dip again into

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CHICKEN RECIPES : CHINESE STYLE FRIED CHICKEN

2010-11-24T03:25:00.000-08:00

2 whole chicken breasts, boned and skinned
2 tomatoes, cut in pieces (1/2 inch)
1 green pepper, cut in pieces (1/2 inch)
2 tbsp. oil
Mushrooms (optional)
--SAUCE--
1/4 c. corn syrup
2 tbsp. soy sauce
1/2 c. water
1 tbsp. corn starch
1/4 tsp. ground ginger
Pinch garlic powder
2 tbsp. sherry (optional)
Mix together

Heat oil in large skillet. Add chicken cut in 1/2 inch pieces and cook for 3 minutes. Stir
occasionally. Stir in tomatoes and green pepper. Add sauce, mix, bring to boil, stirring
constantly. Continue to boil for 1 minute.

Mixture thickens because of corn starch. Serve over cooked rice Serves 4.

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CHICKEN RECIPES : GLAZED ORANGE CHICKEN

2010-11-24T03:22:00.000-08:00

No-stick cooking spray
2 tsp. oil
3 whole chicken breasts, halved, skinned and boned
1 tbsp. cornstarch
2 tsp. sugar
1/4 tsp. marjoram
1/8 tsp. salt
1/8 tsp. onion powder
1 1/4 c. unsweetened orange juice
1 tbsp. grated orange peel

Spray large non-stick skillet with cooking spray, add oil. Heat over medium high heat
until hot. Cook chicken breasts in hot oil until well browned. In small bowl, combine
cornstarch, sugar, marjoram, and salt and onion powder. Gradually stir in orange juice;
stir until well blended. Pour over chicken. Reduce heat, cover and simmer 15 to 20
minutes or until chicken is no longer pink, turning chicken halfway through cooking and
stirring occasionally. Sprinkle with orange peel.

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CHICKEN RECIPES : HERBED CHICKEN

2010-11-24T03:12:00.000-08:00

1 tbsp. olive or vegetable oil
1 medium onion, chopped
1 green or sweet red pepper, chopped
6 lg. fresh mushrooms, thinly sliced
1/3 c. chicken broth
2 tbsp. red wine vinegar
1 (29 oz.) can tomato sauce
2 garlic cloves, minced
1 tsp. sugar
1/4 tsp. salt
1/4 tsp. pepper
1 lb. boneless skinless chicken breasts, cut into chunks
2 tbsp. chopped fresh basil or 1 tsp. dried basil
1 tbsp. chopped fresh sage or 1/2 tsp. dried sage
1 lb. dry linguine, cooked and drained
2 to 3 tbsp. grated Parmesan cheese
2 tbsp. chopped fresh parsley

In a skillet, heat oil over medium high. Saute onion, peppers and mushrooms until
tender. Add broth and vinegar; bring to a boil. Boil 2 minutes. Add tomato sauce,
garlic, sugar, salt and pepper. Bring to a boil. Reduce heat; cover and simmer 25
minutes. Add chicken, basil and sage.

Cook, uncovered, 15 minutes more or until chicken is done and sauce is lightly
thickened. Serve chicken and sauce over pasta. Sprinkle with cheese and parsley.
Yield: 4 servings.

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CHICKEN RECIPES : ITALIAN CHICKEN CUTLETS

2010-11-24T03:11:00.000-08:00

2 whole chicken breasts, skinned, boned, halved
1/4 c. flour
3/4 c. dry bread crumbs
1 tsp. dried oregano leaves
1/4 tsp. salt
1 egg, beaten
1 tbsp. water
1 (8 oz.) can tomato sauce
1/4 tsp. dried basil leaves
1/8 tsp. garlic powder
1/4 c. oil
4 slices (4 oz.) Mozzarella cheese
1/4 c. grated Parmesan cheese

Place 1 chicken breast half, boned side up, between 2 pieces of plastic wrap or waxed
paper. Working from center, gently pound chicken with rolling pin or flat side of meat
mallet until about 1/4 inch thick. Repeat with remaining chicken pieces, making 4
cutlets. Coat chicken cutlets with flour.

In shallow dish, combine bread crumbs, oregano and salt. In another shallow dish,
combine egg and water. Dip each cutlet in egg mixture; coat with crumb mixture. In
small saucepan, combine tomato sauce, basil and garlic powder. Cook over low heat
until thoroughly heated, stirring occasionally. Meanwhile, heat oil in large skillet over
medium high heat until it ripples. Add cutlets; cook until crisp and golden brown on one
side, 6 to 8 minutes. Turn; cook other side about 2 minutes or until chicken is no longer
pink. Top each cutlet with cheese slice. Cover skillet to melt cheese, about 1 minute.
Place cutlet on serving plate. Serve with sauce and Parmesan cheese. 4 servings.

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CHICKEN RECIPES : LIGHT CAPITAL CHICKEN

2010-11-24T03:09:00.000-08:00

2 tbsp. corn oil margarine
4 tbsp. flour
3/4 c. defatted chicken stock
1/2 c. skim milk
1 tbsp. canola oil
3 whole chicken breasts, boned, skinned, split, about 1 1/2 lbs. total
8 oz. fresh mushrooms, sliced, about 3 cups
1 c. each, dry white wine, water
1/2 c. 2% milk
3/4 tsp. salt
1/4 tsp. dried tarragon leaves, crushed
Dash garlic powder
1/4 tsp. freshly ground black pepper
2 tbsp. each, chopped green onions, fresh parsley

Heat oven to 350 degrees. Melt 1 tablespoon of the margarine in medium saucepan.
Add 3 tablespoons of flour and stir over medium heat for 1 minute; do not brown. Add
chicken stock and skim milk. Using a wire whisk, stir the mixture over medium heat until
it comes to a boil.

Continue to cook 1 minute more; set aside. Melt remaining
1 tablespoon margarine in a large skillet along with canola oil. Add chicken and cook
over medium heat until brown on both sides, about 5 minutes. Remove chicken and
place in baking dish sprayed with non-stick vegetable coating.

Cook mushrooms in same skillet 5 minutes. Stir in remaining 1 tablespoon flour, the
sauce, and the wine and water. Simmer, stirring, until thickened about 10 minutes. Stir
in 2% milk, salt, tarragon, garlic powder and pepper. Pour over chicken and bake,
uncovered until hot (45 minutes). Sprinkle with green onions and parsley; bake 5
minutes.

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CHICKEN RECIPES : NO PEEK CHICKEN

2010-11-24T03:07:00.001-08:00

1 1/2 c. Minute Rice, uncooked
1 chicken, cut up or pieces
1 pkg. dry onion soup mix
1 can cream of mushroom soup
1 can cream of celery soup

Mix dry rice with mushroom and celery soup. Rinse out cans with a little water and add
to mix. Place chicken on top of rice mixture. Sprinkle onion soup on chicken rice
mixture. Seal pan completely with tin foil. Bake at 325 degrees for 1 hour. Do not peek
or uncover until done.

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CHICKEN RECIPES : SKILLET BARBECUED CHICKEN

2010-11-21T07:32:00.001-08:00

Chicken, with or without skin, bone or boneless
2 tbsp. butter
1 tsp. curry powder
1 clove garlic, minced
1 can onion soup
2 tbsp. flour
1 1/2 c. of water
1/2 c. of ketchup
1 tbsp. honey
1 tsp. Worcestershire sauce

In large skillet melt butter with curry powder and garlic. Add chicken and brown.
Remove chicken. Into drippings, stir soup and flour together. Gradually stir in
remaining ingredients. Return chicken to pan. Cover and cook over low heat until
chicken is done. About 1 hour. Serve with rice or noodles.

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CHICKEN RECIPES : SUNDAY DINNER CHICKEN

2010-11-21T07:29:00.000-08:00

8 chicken breasts (boneless and skinless)
1 pkg. chipped beef or 1 jar smoked chipped beef
1 can undiluted cream of chicken soup
1/2 pt. sour cream
(if desired - wrap each piece of chicken with 1 piece of bacon)

Cover bottom of flat, greased baking dish (8x12) with chipped beef. Arrange chicken on
top of beef. Mix soup and sour cream. Pour over chicken. Bake at 275 degrees for 3
hours uncovered. Serves 8.

Put into oven when you leave for Sunday School and church. When you get home,
cook vegetables, prepare salad and dinner is on the table in 20 minutes.

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CHICKEN RECIPES : TARRAGON CHICKEN

2010-11-21T07:27:00.000-08:00

2 whole chicken breasts, boned skinned and pounded to 1/4 inch thickness
All purpose flour
4 tbsp. butter, divided
1/2 lb. sliced mushrooms
2 tbsp. all purpose flour
1 c. chicken broth
1 1/4 tsp. minced fresh tarragon or 1/4 tsp. dried tarragon
1/2 c. half and half
Salt and freshly ground black pepper to taste
2-4 Servings.

Dredge chicken breasts in flour and brown in 2 tablespoons butter.
Remove chicken to warm platter. Add remaining 2 tablespoons butter and saute
mushrooms. Sprinkle mushrooms with 2 tablespoons flour, blend well. Gradually add
chicken broth, then tarragon, cook until thickened. Slowly add half and half, and season
with salt and pepper. Return chicken to pan and heat through. Sauce should be only
slightly thick.

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CHICKEN RECIPES : TERIYAKI CHICKEN

2010-11-21T06:08:00.000-08:00

1 chicken, cut up or 2 lbs. Teriyaki beef or top sirloin steak sliced thin
2 tsp. grated fresh ginger
1 clove garlic, chopped fine
1 medium onion, chopped
1/3 c. soy sauce
1/4 c. sugar
1/4 c. sake

--QUICK TERIYAKI MARINADE--

1 c. soy sauce
1 1/2 - 1 1/4 c. brown sugar
1 tsp. oyster sauce
1 tsp. mirin (sweet rice wine)
1 clove chopped garlic
Grated fresh ginger

Mix all ingredients except meat. Stir and cook over low heat until sugar is dissolved.
Cool. Pour over meat and marinate for at least 1 hour. Best when cooked over
charcoal. Use remaining marinade for basting. If you use the Quick Teriyaki
Marinade, mix together and marinate meat for about 1/2 hour. Best when meat is
cooked over charcoal. Baste often.

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CHICKEN RECIPES : BAKED CHICKEN WINGS

2010-11-21T06:05:00.000-08:00

Start with a layer of chicken or turkey wings in a larger roasting pan. Top with 2 cans
cream of chicken soup. Then sprinkle with 1 envelope of Lipton onion soup mix.

Then repeat the same two more times. Add 1/2 cup of water and seal with foil paper
and bake at 350 degrees for 3 to 4 hours or until tender

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CHICKEN RECIPES : EASY CHICKEN POT PIE

2010-11-21T06:03:00.000-08:00

2 c. diced, cooked chicken
1 med. onion, chopped
4 boiled eggs, grated or chopped
2 cans mixed vegetables, drained
2 cans cream of chicken soup
1 can cream of celery soup
1/2 c. chicken broth

--CRUST--

1 c. sweet milk
1 c. mayonnaise
1 c. self-rising flour

Layer first three ingredients in dish. Mix soup, broths and vegetables. Pour over
chicken. Mix milk, mayonnaise and flour; spread over soup mix for crust. Bake at 350
degrees for 1 to 1 1/2 hours until golden brown.

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CHICKEN RECIPES : CHICKEN DELIGHT

2010-11-21T06:02:00.000-08:00

15-20 cut up chicken pieces
1 can cream of chicken soup
1 can cream of celery soup
1 green bell pepper
1 red or yellow pepper
1 can water

Wash chicken. Season with pepper and your favorite seasoning salt. (I like
McCormick’s.) Refrigerate chicken overnight allowing seasonings to soak throughout.
Cut peppers into slices and set aside.

Mix soups and water in bowl. Add peppers and pour over chicken. Bake at 350
degrees for about 1 hour and 15 minutes.

NOTE: The broth from this dish may be used as gravy for dressing.

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CHICKEN RECIPES : CHICKEN A LA KING

2010-11-21T03:36:00.000-08:00

2 tablespoons fat
2 tablespoons flour
1 cup milk
1 cup cream
2 egg yolks
1 green pepper, minced
1 cup quartered mushrooms
1 pimiento cut in narrow strips
2 cups cooked diced chicken
1 teaspoon salt
1/2 teaspoon pepper

Make a white sauce using meat drippings, flour, milk, cream, salt and pepper. Add
mushrooms, green pepper, pimiento and chicken. Cook until the meat is done. Just
before serving stir in the egg yolks, slightly beaten, and cook for a about a minute or
two, stirring constantly. Serve at once on hot toast

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CHICKEN RECIPES : ORIENTAL CHICKEN TENDERS CURRIED PEANUT CHICKEN

2010-11-21T03:10:00.000-08:00

1 c. soy sauce
1/3 c. sugar
4 tsp. vegetable oil
1 1/2 tsp. ground ginger
1 tsp. five spice powder
2 bunches green onion
16 chicken tenders (approx. 2 lbs.)

Blend soy sauce, sugar, oil, ginger and five spice powder in a large bowl until the sugar
dissolves. Stir in green onions. Add chicken tenders to marinade. Turn to coat. Cover
chicken and refrigerate overnight. Preheat oven to 350 degrees.

Drain chicken RESERVING MARINADE. Arrange chicken in dish and bake until brown
and tender, while basting occasionally with marinade.

Another variation of the same recipe:
4 halves, skinned & boned chicken breasts
2 c. half & half
1 1/2 c. mayonnaise
3 tbsp. mango chutney
2 tbsp. dry sherry
1 tbsp. sherry vinegar
2 tbsp. plus 1 tsp. curry powder
1 tsp. turmeric
2 c. finely chopped salted roasted peanuts

Preheat oven to 350 degrees. Place chicken breasts in a shallow baking dish just large
enough to hold them. Pour half and half over them and bake for 30 minutes. Let cool
and cut in 1 inch cubes.

Process mayonnaise, chutney, sherry, vinegar, curry powder and turmeric in a blender
or food processor. Dip chicken pieces into the curry mayonnaise and roll in the
chopped nuts. Refrigerate 30 minutes. Arrange on a serving plate with fancy
toothpicks.

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MOST POPULAR CHICKEN RECIPES