Chicken Recipes

Tamale Chicken Packets

wbaustin@worldnet.att.net (Bill Austin) — Fri, 31 Jul 2009 12:08:00 +0000

Tamale Chicken Packets

1 (15 1/4 ounce) can whole kernel corn, drained
1/4 cup chopped green bell pepper
1/4 cup sliced ripe olives
2 cups coarsely crushed tortilla chips
1 cup chunky salsa, divided
4 boneless, skinless chicken breast halves
(1 to 1 1/4 pounds), cut in 1/2-inch strips
1 teaspoon onion salt
1 teaspoon chili powder
1 cup shredded Cheddar cheese
4 sheets heavy duty aluminum foil

Preheat grill to medium-high or oven to 450 degrees F. Spray foil
with nonstick cooking spray.

Center one-fourth of corn on each sheet of aluminum foil. Top with
green pepper, olives, tortilla chips and half of salsa. Add chicken;
sprinkle with onion salt and chili powder. Top with remaining salsa.
Bring up foil sides. Double fold top and ends to seal packet, leaving
room for heat circulation inside. Repeat to make four packets.

Grill 12 to 14 minutes in covered grill or bake 15 to 18 minutes on a
cookie sheet in oven. Sprinkle with cheese before serving. Serve with
additional salsa and crushed chips, if desired.

Makes 4 servings.

Chicken Shawarma Recipe

wbaustin@worldnet.att.net (Bill Austin) — Thu, 30 Jul 2009 09:44:00 +0000

Chicken Shawarma Recipe

Shawarma is like the ultimate on the go meal. Thinly sliced meat, wrapped in
a pita with veggies and sauce is a delicious quick meal.

INGREDIENTS:
1 1/2 lbs boneless, skinless chicken thighs or breasts (thinly cut)
1 cup plain yogurt
1/4 cup vinegar
2 cloves garlic, crushed
1 teaspoon pepper
1/2 teaspoon salt
2 cardamom pods
1 teaspoon allspice
juice from 1 lemon

FOR THE SAUCE:
1 cup tahini
2 cloves garlic, crushed
1/4 cup lemon juice
2 tablespoons yogurt

PITA FILLINGS:
8 loaves of pita bread or 4 large
thinly slice cucumbers
thinly sliced onions
1/2 teaspoon sumac
thinly sliced tomatoes
1/2 cup fresh parsley, finely chopped
pickle slices (optional)

PREPARATION:
Combine all ingredients except for chicken, fillings, and sauce ingredients
to make marinade. If it seems a little dry, add a little olive oil (a
tablespoon at a time). Here is an excellent tahini recipe, if you do not
have some handy.

Add chicken, cover and refrigerate at least 8 hours, preferable overnight.

In a stockpot or large saucepan, cook chicken over medium heat for 45
minutes or until done. Be sure not to overcook! If chicken becomes a little
dry, add a few tablespoons of water throughout cooking duration.

While chicken is cooking, prepare the sauce. Combine sauce ingredients and
mix well. Set aside.

Take the onions, tomatoes, cucumbers and sprinkle with sumac. Add other
filling ingredients in a large bowl and combine well.

When the chicken is done, you can shred it, slice it, or leave into large
pieces. As long as it it thinly cut, there is not much difference. I prefer
to cut mine into wide strips.

Prepare the Pita
Place enough chicken on pita that cover 1/4 of the loaf. Add veggies and
pour sauce. Roll like a soft taco or burrito and you have shawarma! You can
also stuff the pocket of the pita if you like. I prefer to roll large pitas
(this is where making your own pita comes in handy), but it is hard to find
large loaves of pita at the supermarket.

Serving Shawarma
You can serve shawarma with fries, falafel, hummus, or with a salad like
tabouleh.

Chicken Sausage, Pepper & Onion Heros

wbaustin@worldnet.att.net (Bill Austin) — Wed, 29 Jul 2009 12:16:00 +0000

Chicken Sausage, Pepper & Onion Heros

Ingredients
1 tbsp. oil
1 pkg. (12-15 oz.) chicken sausages
1 each red, green bell pepper
1 medium onion
4 hero rolls

Directions
Heat oil in a large nonstick skillet over medium-high heat.
Arrange sausages on one side of pan, cover and cook 4 minutes.
Meanwhile cut peppers in thin strips. Add to other side of pan; cook
2 minutes. While they cook, cut onion in half lengthwise, then in
long, thin strips. Add to peppers; turn sausages. Cook all 6
minutes, stirring occasionally, until sausages are lightly charred and
cooked through and vegetables are lightly browned and tender. To
serve: Place a sausage on each roll and top with pepper and onion.
Makes 4 servings.

Nutrional Info Per Serving: 412 cal, 20 g pro, 39 g car, 3 g fiber,
20 g fat (5 g sat fat), 74 mg chol, 1,335 mg sod.

Chicken Spiedies

wbaustin@worldnet.att.net (Bill Austin) — Tue, 28 Jul 2009 11:16:00 +0000

Chicken Spiedies

Marinade:
1/4 cup olive oil
1/4 cup red wine vinegar
2 teaspoons sugar
2 tablespoons garlic -- minced or to taste
1 teaspoon dijon mustard
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried tarragon
1/2 teaspoon dried oregano
1 1/2 pounds chicken breasts boneless/skinless (cut 1x1" squares)

Appetizer Sauce
1 cup mayonnaise
2 teaspoons dijon mustard
1 teaspoon garlic -- mince
2 teaspoons dried tarragon
1/2 cup pineapple juice

Vegetables:
3 large red bell peppers -- 1/2x1" (72 strips)
2 large green bell peppers -- 1/2x1" (48 strips)
1 large yellow onion -- 1/2x1" (96 strips)

24 8" bamboo skewers -- soak in water in the refrigerator overnight.

MARINADE-Add all ingredients except the chicken to a non-aluminum mixing
bowl and mix thoroughly until the sugar and salt are completely dissolved.
Pound the chicken breast between sheets of waxed paper until an even
thickness of 3/16" overall. Cut the chicken breast meat into 1" squares and
add to the marinade, covering completely. Allow to marinate for 2 hours,
refrigerated. Remove from the marinade after 2 hours and drain.

SPIEDIES-Assemble in the following order: red bell pepper, onion, chicken
(folded into "C" shape on the skewer), green bell pepper, onion, chicken,
alternately, finishing with a red pepper strip after the 4th piece of
chicken on each skewer. Spread the skewered items out on each skewer, so
they will cook quickly. Place the Spiedies on a grill or a griddle and
cook approximately 1 minute per side, turning 4 times. Adjust the timing
according to your equipment's heat output. Serve immediately, 4 per quest,
with dipping sauce, about 1/4 c per serving.

SAUCE- Mix all ingredients together just until blended. Chill 1 to 2 hours
to blend flavors. Serve cold.

Sesame Chicken

wbaustin@worldnet.att.net (Bill Austin) — Mon, 27 Jul 2009 11:14:00 +0000

Sesame Chicken

Honey, teriyaki sauce, Chinese five-spice powder and red pepper flakes give
distinctive flavor to this quick, homemade version of a classic Chinese
dish.

Prep Time: 15 Minutes
Cook Time: 15 Minutes
Ready In: 30 Minutes
Yields: 6 servings

INGREDIENTS
1 cup all-purpose flour
1/2 cup toasted sesame seeds, divided
1 teaspoon black pepper
1 teaspoon Chinese five-spice powder
1 teaspoon crushed red pepper flakes (optional)
5 (6 ounce) skinless, boneless chicken breast halves - cut into chunks
5 tablespoons vegetable oil
1/2 yellow onion, cut into wedges
1/2 cup green bell pepper, seeded and thinly sliced
2 tablespoons teriyaki sauce
2 tablespoons honey

DIRECTIONS
In a large resealable plastic bag, combine flour, 1/4 cup sesame seeds,
black pepper, five-spice powder, and red pepper flakes. Place a few pieces
of chicken at a time into the bag, and shake to coat. Remove to a platter.
Heat oil in a large skillet or wok over medium-high heat. Place chicken into
skillet, and brown on both sides, about 5 minutes. Remove chicken, and set
aside. Stir onion wedges and bell pepper slices into skillet; cook until
slightly browned, about 2 minutes. Remove, and set aside.
Return chicken to skillet, and reduce heat to low. Mix in teriyaki marinade,
1/4 cup sesame seeds, and honey; stir until sauce thickens. Return onion and
bell pepper to the skillet. Warm through, and serve.

All-Season Grilled Chicken

wbaustin@worldnet.att.net (Bill Austin) — Sun, 26 Jul 2009 11:09:00 +0000

All-Season Grilled Chicken

1 1/2 cups chili sauce
3/4 cup red-wine vinegar
1 1/2 tbsp prepared horseradish
2 small cloves garlic, halved
1 tsp salt
4 bone-in chicken breasts

Mix chili sauce, vinegar, horseradish, garlic and salt in a bowl. REserve 1/2 of the marinade. Add chicken to bowl; turn to coat. Cover; marinate in refrigerator for about 5 minutes.

Preheat grill or broiler. Remove chicken from marinade; discard marinade in bowl. Place chicken on grill or in broiler pan.

Grill or broil chicken, turning and basting frequently with half of the reserved marinade, until juices run clear when meat is pierced with a knife, about 30 minutes.

Heat remaining reserved marinade in a small saucepan, stirring occasionally. Serve hot alongside chicken.

**For a less spicy sauce, use ketchup instead of the chili sauce and omit the horseradish.

Make Ahead: Prepare large batches of marinade ahead of time, then freeze in recipe-size amounts to have on hand whenever you're ready to fire up the grill!

40 Clove Garlic Vampire Chicken

wbaustin@worldnet.att.net (Bill Austin) — Sat, 25 Jul 2009 10:56:00 +0000

40 Clove Garlic Vampire Chicken

40 cloves garlic
2 sprigs rosemary
2 sprigs thyme
2 sprigs sage
2 sprigs Italian parsley
Ground pepper to taste
3 pounds roasting or fryer chicken
3 stalks celery
Loaf french bread - optional

Rinse chicken in cold water and pat dry. Put celery on the
bottom of the crockpot. Put 1 sprig of each herb into the
cavity of the chicken. Place chicken on top of the celery.
Cut up the rest of the herbs and sprinkle on top of the
chicken. Add ground pepper to taste. Peel garlic, and
place on top and around chicken.

Cook on low for 8-9 hours. The cooked garlic can be used in
place as garlic butter for the french bread. Just squeeze
and spread onto bread slices.

African Chicken Wings

wbaustin@worldnet.att.net (Bill Austin) — Fri, 24 Jul 2009 11:06:00 +0000

African Chicken Wings

Yields 60 to 70 pieces

1/2 cup (1 stick) butter, melted
1/2 cup olive oil
2 tablespoons crushed red pepper (or more, if desired)
2/3 cup lemon juice
4 large garlic cloves, crushed
2 teaspoons salt
2 teaspoons ground black pepper
5 to 6 pounds split chicken wings or drumettes

Preheat the oven to 400 degrees F.

In a large bowl, combine all the ingredients except the chicken wings; mix well. Rinse and pat dry the chicken wings; place in the sauce and toss to coat well. Place on rimmed baking sheets that have been coated with nonstick vegetable spray and bake for 45 to 50 minutes, or until done to desired crispness.

Adobe Chicken Wraps

wbaustin@worldnet.att.net (Bill Austin) — Thu, 23 Jul 2009 11:05:00 +0000

Adobe Chicken Wraps
Have leftover chicken? Wrap up your dinner dilemma with a few extras you
probably have on hand.

1 1/2 cups chopped cooked chicken
1/2 cup Old El Paso® Thick 'n Chunky salsa
1 can (15 ounces) black beans, rinsed and drained
1 can (7 ounces) Green Giant® Niblets® whole kernel corn, drained
6 spinach or regular flour tortillas (8 to 10 inches in diameter)
1/3 cup sour cream
Additional Old El Paso® Thick 'n Chunky salsa, if desired

1. In medium bowl, mix chicken, 1/2 cup salsa, the beans and corn. Divide
chicken mixture among tortillas, spreading to within 2 inches of bottom of
each tortilla. Top each with sour cream.
2. Fold one end of the tortilla up about 1 inch over filling; fold right and
left sides over folded end, overlapping. Fold remaining end down. Serve with
additional salsa.

2-Step Italian Style Chicken

wbaustin@worldnet.att.net (Bill Austin) — Wed, 22 Jul 2009 10:55:00 +0000

2-Step Italian Style Chicken

1 tbsp. vegetable oil
1 1/2 lb. skinless, boneless chicken breast halves (4 to 6)
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup
(regular or 98% Fat Free)
1/3 cup water
1 tbsp. chopped fresh parsley
1 tbsp. chopped fresh basil leaves OR 1 tsp. dried basil leaves, crushed
1/2 cup chopped plum tomato
1 tbsp. butter

1. Heat the oil in a 10-inch skillet over medium-high heat. Add the
chicken and cook for 10 minutes or until it's well browned on both
sides. Remove the chicken and set aside.
2. Stir in the soup, water, parsley, basil and tomato. Heat to a boil.
Return the chicken to the skillet and reduce the heat to low. Cover
and cook for 5 minutes or until the chicken is cooked through*.
3. Remove the chicken to the serving platter. Add the butter to the
sauce mixture and stir until the butter melts. Serve the sauce with
the chicken. Serves 4.

Chicken a la King

wbaustin@worldnet.att.net (Bill Austin) — Tue, 21 Jul 2009 12:03:00 +0000

Chicken a la King

Chicken a la king recipe with a savoury sauce of butter, cream and chicken broth, along with mushrooms, green bell pepper, and other ingredients.

INGREDIENTS:
3/4 cup sliced mushrooms
1/4 cup minced green bell pepper
1 tablespoon butter
2 cups cooked diced chicken
2 ounces chopped pimiento, drained
1/4 cup butter
1/4 cup flour
2 cups chicken broth
1 teaspoon salt, or to taste
dash pepper
1 cup cream or half-and-half
2 egg yolks

PREPARATION:
Sauté mushrooms and green pepper in 1 tablespoon butter until tender. Stir in chicken; set aside.
In a saucepan, melt 1/4 cup butter over low heat. Stir in flour until smooth and bubbly. Gradually add chicken broth and continue cooking and stirring until sauce is thickened and bubbly.
Add chicken and sautéed vegetables. Season with salt and pepper, to taste. Heat cream until hot then quickly stir into the beaten egg yolks. Add egg yolk mixture to the chicken mixture and heat thoroughly over low heat, but do not boil.
Serves 6.

Chicken a la Creme

wbaustin@worldnet.att.net (Bill Austin) — Mon, 20 Jul 2009 12:51:00 +0000

Chicken a la Creme

"A simple, fast and delicious French recipe for chicken tenders in a
rich cream sauce. You'll want to serve it with crusty French bread to
sop up every drop!"
Original recipe yield: 6 servings.

Prep Time:
2 Minutes
Cook Time:
20 Minutes
Ready In:
22 Minutes

* 1/4 cup butter
* 1 1/2 pounds chicken breast tenderloins or strips
* salt and pepper to taste
* 1 pint heavy cream

1. Melt half of the butter in a large skillet over medium-high
heat. Season chicken tenders with salt and pepper, and saute them in
butter until golden on all sides, about 10 minutes. Add the remaining
butter, reduce heat to medium, and cook for 5 more minutes.
2. Pour the heavy cream into the skillet, and simmer gently for 5
minutes, stirring occasionally, until the sauce has thickened and
chicken is cooked through. Best when served with fresh French bread
for dipping.

Chicken & Vegetable Ragout with Brown Rice

wbaustin@worldnet.att.net (Bill Austin) — Sat, 18 Jul 2009 12:52:00 +0000

Chicken & Vegetable Ragout with Brown Rice

SERVES: 4
PREP TIME: 35 Minutes

INGREDIENTS
1 cup(s) UNCLE BEN'S® Natural Whole Grain Brown Rice
2 Tbsp. olive oil , divided
1 cup(s) green beans
1 cup(s) zucchini slices
2 tomatoes sliced into 8 pieces each
1 lbs. chicken tenders
1 cup(s) sliced mushrooms
1 1/2 tsp. fresh basil leaves chopped (1/2 teaspoon dried)
4 cloves garlic, sliced
3/4 tsp. fresh thyme leaves

INSTRUCTIONS

Prepare UNCLE BEN’S® Original Brown Rice according to package directions.

Heat 1-tablespoon oil in large non-stick skillet. Add chicken and cook 2-3 minutes each side or until cooked through. Remove from skillet and set aside. Add remaining oil, garlic, green beans, zucchini and cook for 2 –3 minutes. Add mushrooms, herbs and cook 2 minutes more. Add tomatoes and cook until heated through.

Top ragout over chicken and serve with UNCLE BEN’S® Original Brown Rice.

Chicken & Stuffing Casserole

wbaustin@worldnet.att.net (Bill Austin) — Fri, 17 Jul 2009 12:52:00 +0000

Chicken & Stuffing Casserole
Ingredients

2 cups herb-seasoned stuffing mix, divided
2 tbsp. butter or margarine, melted
4 cups frozen mixed vegetables, thawed, well drained
2 cups shredded or cubed cooked chicken or turkey
4 cups low-sodium chicken broth
4 large eggs

Directions
Preheat oven to 400° F. Coat a 2-qt. shallow baking dish with
cooking spray.

Mix 2 tbsp. stuffing mix with melted butter in small bowl; set aside.

Combine remaining stuffing mix with vegetables and chicken in large
bowl. Spread mixture in even layer in prepared baking dish. Beat
broth and eggs until blended; pour over chicken and stuffing.
Sprinkle with reserved stuffing mix. Bake until heated through, 25 -
30 minutes.

Makes 6 servings.
Nutritional Info Per Serving: 416 cal; 27g protein; 13g fat; 48g carb;
1,057mg Sodium; 190mg Chol; 6g Fiber.

Chicken Caesar Pasta

wbaustin@worldnet.att.net (Bill Austin) — Thu, 16 Jul 2009 12:46:00 +0000

Chicken Caesar Pasta

1 lb penne pasta
1 Tbs. butter
1 1/2 lb skinless, boneless chicken breasts, cut in 1 in. chunks
1/2 tsp. freshly ground black pepper
1/4 tsp. salt
1 small head romaine lettuce, cut crosswise in strips, washed and
dried (6 cups)
3/4 cup good quality bottled Caesar dressing
1/2 cup grated Parmesan cheese
1/4 cup red wine vinegar
1 large tomato, chopped

Garnish: Parmesan cheese curls, shaved off a chunk with a vegetable
peeler

1. Cook pasta according to package directions. Drain in a colander.
2. While pasta cooks, melt butter in a large skillet over medium
heat. Add chicken, pepper and salt. Cook, stirring occasionally, 5
minutes, or until chicken is cooked through. Remove skillet from
heat.
3. Return pasta to pasta cooking pot. Add chicken, half the lettuce,
the dressing, cheese and vinegar. Toss to mix and coat. Place in a
large serving bowl; sprinkle with remaining lettuce and the tomato.
Garnish with Parmesan curls.

Anniversary Chicken

wbaustin@worldnet.att.net (Bill Austin) — Wed, 15 Jul 2009 12:16:00 +0000

Anniversary Chicken

2 tablespoons vegetable oil
6 skinless, boneless chicken breast halves
1/2 cup teriyaki basting sauce
1/2 cup Ranch-style salad dressing
1 cup shredded Cheddar cheese
3 green onions, chopped
1/2 (3 ounce) can bacon bits
1 tablespoon chopped fresh parsley, for garnish

Preheat oven to 350 degrees F (175 degrees C).
In a large skillet, heat oil over medium-high heat. Add chicken breasts, and saute 4 to 5 minutes each side, until lightly browned.

Place browned chicken breasts in a 9x13 inch baking dish. Brush with teriyaki sauce, then spoon on salad dressing. Sprinkle with cheese, green onions and bacon bits.
Bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear. Garnish with parsley and serve.

GARLIC & DILL CHICKEN HOAGIES

wbaustin@worldnet.att.net (Bill Austin) — Mon, 13 Jul 2009 11:50:00 +0000

GARLIC & DILL CHICKEN HOAGIES

Preparation 20 min.
Cooking 12 min.

Ingredients:

* 4 (4-ounce) boneless skinless chicken breast halves
* 2 tablespoons LAND O LAKES® Butter
* 2 teaspoons finely chopped fresh garlic
* 1 1/2 teaspoons dried dill weed
* 1/2 cup LAND O LAKES® Light or Fat Free Sour Cream
* 3 ounces cream cheese, softened
* 1/4 teaspoon salt
* 4 hoagie buns, split
* 4 lettuce leaves
* 8 tomato slices

Instructions:

Flatten each chicken breast to about 1/2-inch thickness by pounding
between sheets of waxed paper.

Melt butter in 10-inch skillet until sizzling; stir in garlic and 1/2
teaspoon dill weed. Cook over medium heat 1 minute; add chicken
breasts. Continue cooking, turning occasionally, until chicken is
browned and fork tender (10 to 15 minutes).

Meanwhile, combine remaining 1 teaspoon dill weed, sour cream, cream
cheese and salt in small bowl; mix well.

To assemble each sandwich, spread about 1 tablespoon sour cream
mixture on each half of bun. Layer bottom half of bun with 1 lettuce
leaf, 2 tomato slices, chicken breast and bun top.

Ingredient Substitution Index
Yield: 4 sandwiches

Garlic Chicken Italiano

wbaustin@worldnet.att.net (Bill Austin) — Sat, 11 Jul 2009 11:26:00 +0000

Garlic Chicken Italiano

Ingredients
2 tablespoons olive oil
1/4 to 1/2 teaspoon coarse salt
1/4 teaspoon black pepper
2 heads garlic
1 to 3-pound fresh roasting chicken
1 lemon, halved
1/2 cup dry white wine
2 cups water

Directions
1. Combine olive oil, salt, and pepper. Separate the garlic into cloves
and peel. Mince 4 cloves and stir into olive oil. Brush chicken with the
oil mixture.

2. Squeeze lemon juice over chicken. Place lemon halves inside chicken
cavity. Pull neck skin to back and fasten with a skewer. If a band of
skin crosses the tail, tuck drumsticks under the band. If there's no
band, tie drumsticks to tail. Twist wing tips under the back.

3. Place bird, breast side up, on a rack in a shallow roasting pan. Pour
wine and the water into pan. Add remaining garlic cloves.

4. Roast the chicken in a 400 degree F oven for 1-1/4 to 1-1/2 hours or
until thoroughly cooked and a meat thermometer inserted into the inside
of a thigh muscles registers 180 degree F to 185 degree F.

5. Remove chicken from oven and cover with foil. Let stand for 5 to 10
minutes. Remove garlic from juices using a slotted spoon. Skim fat from
pan juices. Carve chicken. Pour some of the pan juices over chicken.
Serve garlic cloves with chicken. Pass remaining juices. Makes 4
servings.

Saucy BBQ Chicken & Potato Skillet

wbaustin@worldnet.att.net (Bill Austin) — Thu, 09 Jul 2009 12:37:00 +0000

Saucy BBQ Chicken & Potato Skillet

Prep Time: 10 min
Total Time: 30 min
Makes: 4 servings

10 new red potatoes, halved (1 lb.)

2 tsp. oil

4 small boneless skinless chicken breast halves (1 lb.)

1 medium onion, sliced

2 cups frozen peas

1/4 cup fat-free reduced-sodium chicken broth

1/4 cup KRAFT Original Barbecue Sauce

1/4 cup KRAFT CATALINA Dressing

PLACE potatoes in microwaveable dish; cover. Microwave on HIGH 15 min. or
until tender.

MEANWHILE, heat oil in large nonstick skillet on medium-high heat. Add
chicken and onions; cook 10 min. or until chicken is browned on both sides,
turning chicken over after 5 min. and stirring onions occasionally.

ADD potatoes, peas, broth, barbecue sauce and dressing; mix well. Cover.
Reduce heat to medium-low; simmer 5 min. or until peas are heated and
chicken is cooked through (170°F.)

Saucy Chicken over Couscous

wbaustin@worldnet.att.net (Bill Austin) — Wed, 08 Jul 2009 12:36:00 +0000

Saucy Chicken over Couscous

1 lb skinless, boneless chicken breasts
1 cup Florida's Natural® Premium Brand orange juice
1/3 cup teriyaki sauce
4 tsp cornstarch
1 16 oz package loose packed frozen stirfry vegetables (sugar snap peas,
carrots, onions, and mushrooms)
Non Stick cooking spray
1 to 2 tsp cooking oil
3 cups hot cooked couscous
orange wedges (optional)

Rinse chicken; pat dry with paper towels. Cut into bite size pieces; set aside.

For sauce, in a bowl stir together orange juice, teriyaki sauce, and cornstarch; set aside.

Cook vegetables in a small amount of water until crisp-tender; drain. Keep warm.

Meanwhile, spray an unheated large skillet with non-stick cooking spray.

Preheat over medium heat.

Add half of the chicken; stir-fry for 2-3 minutes or until tender and no longer pink.
Remove and repeat with remaining chicken, adding cooking oil, if necessary.

Return all chicken to skillet. Push chicken away from center of skillet.

Stir sauce and add to center of the skillet.

Cook and stir until the mixture is thickened and bubbly. Cook and stir for 1 minute more.

Serve immediately over vegetables and couscous.

If desired, garnish with orange wedges.

Old Fashioned Chicken Pot Pie

wbaustin@worldnet.att.net (Bill Austin) — Mon, 06 Jul 2009 12:11:00 +0000

Old Fashioned Chicken Pot Pie

This pie is wonderful, comforting and smells great as it bakes! It's so easy to make with the help of canned potato soup and vegetables!

Prep Time: 10 Minutes
Cook Time: 25 Minutes
Ready In: 35 Minutes
Makes: 1 - 9 inch pie

Ingredients
2 pounds cooked chicken, chopped
1 (15 ounce) can mixed vegetables
1 (10.75 ounce) can condensed cream of potato soup
1/4 cup milk
1/4 teaspoon black pepper
1/4 teaspoon dried thyme
1/4 teaspoon dried parsley
salt to taste
1 recipe pastry for a 9 inch double crust pie

Directions
1. Preheat oven to 350 degrees F (175 degrees C.) Roll one ball out to fit a 9 inch pie plate. Place bottom crust in pie plate. Roll out top crust and set aside.

2. In a large bowl, combine chicken, vegetables, potato soup and milk. Season with pepper, thyme, parsley and salt to taste. Pour filling into pie shell. Cover with top crust. Seal edges and cut several slits in the top to allow steam to escape.

3. Bake in the preheated oven for 25 to 30 minutes, or until golden brown.

Olive Garden Chicken Marsala

wbaustin@worldnet.att.net (Bill Austin) — Sun, 05 Jul 2009 12:10:00 +0000

Olive Garden Chicken Marsala

4 Chicken half-breasts (skinless/boneless pound 1/4" thick)
1/4 cup Wondra flour
1/2 teaspoon Salt
1/2 teaspoon Oregano
4 tablespoons Oil
4 tablespoons Butter/margarine
1 cup Fresh mushroons -- slice
1/2 cup Marsala wine

Combine flour, salt, pepper and oregano and blend well. Heat the oil and butter in a skillet until bubbling lightly. Dredge the chicken in the flour and shake off the excess. Cook the chicken on medium heat for about 2 minutes on the first side, until lightly brown.
As you turn the breasts to the second side to cook, add the mushrooms around the chicken pieces. Coook about 2 more minutes, until lightly browned on the second side. Stir the mushrooms. When the second side is lightly browned, add the wine around the pieces, cover the pan and simmer for about 10 minutes.

Mexican Chicken Casserole

wbaustin@worldnet.att.net (Bill Austin) — Sat, 04 Jul 2009 12:09:00 +0000

Mexican Chicken Casserole

4 boneless skinless chicken breast halves
1 (10.75-oz.) can condensed cream of mushroom soup
1 (10.75-oz.) can condensed cream of chicken soup
1 (10-oz.) can diced tomatoes with green chilies, mild or hot
1 (10-count) package flour tortillas
2 cups shredded cheddar cheese

Boil chicken until cooked through; drain and cool. When cool enough to handle, tear apart.

In large bowl combine chicken, both soups, and tomatoes; mix well.

Tear tortillas into fourths. In large baking pan layer tortillas,then chicken mixture and cheese. Repeat until chicken mixture and cheese are gone (best if top layer is cheese). Bake at 375°F until cheese is melted and hot.

Servings: 5
Preparation time: 15 minutes
Cooking time: 20 minutes

Crispy Onion Chicken

wbaustin@worldnet.att.net (Bill Austin) — Fri, 03 Jul 2009 12:07:00 +0000

Crispy Onion Chicken

1/2 cup butter or margarine, melted
1 tablespoon Worcestershire sauce
1 teaspoon ground mustard
1/2 teaspoon garlic salt
1/4 teaspoon pepper
4 boneless skinless chicken breast halves
1 can (6 ounces) cheddar or original French-fried onions, crushed

In a shallow bowl, combine the butter, Worcestershire sauce, mustard, garlic salt and pepper. Dip chicken in the butter mixture, then coat with onions. Place in a greased 9-in. square baking pan. Top with any remaining onions; drizzle with any remaining butter mixture. Bake, uncovered, at 350° for 30-35 minutes or until chicken juices run clear. Yield: 4 servings

4th of July Gyro-Style Chicken with Seasoned Fries

wbaustin@worldnet.att.net (Bill Austin) — Tue, 30 Jun 2009 08:16:00 +0000

Gyro-Style Chicken with Seasoned Fries

Ingredients
1/2 seedless cucumber, peeled and chopped (about 1 cup)
2 containers (6 ounces each) low-fat plain yogurt
1 tablespoon fresh lemon juice
1/8 teaspoon onion salt
1 bag (22 ounces) frozen waffle-cut fries
3 tablespoons lemon-herb chicken seasoning
1-1/2 pounds boneless, skinless chicken tenders
8 cups bagged iceberg salad mix
3 regular-size pita breads, each cut into quarters and warmed slightly

1 package (4 ounces) crumbled feta cheese

Directions
1. Heat oven to 450 degrees F. Place one oven rack in lowest position
and a second oven rack in highest position. Lightly coat 2 baking sheets
with nonstick cooking spray.

2. In medium-size bowl, stir together cucumber, yogurt, lemon juice and
salt. Cover; refrigerate yogurt sauce.

3. Place fries on one of the prepared baking sheets. Lightly coat with
cooking spray; toss fries with 1 tablespoon lemon-herb seasoning.

4. Bake fries on lowest rack in 450 degrees F oven for 15 minutes.

5. Meanwhile, season chicken with remaining 2 tablespoons seasoning.
Place on second baking sheet.

6. Place chicken on highest rack in 450 degree F oven; leave fries in
oven. Bake until chicken is 170 degrees F, about 15 minutes (fries bake
30 minutes total).

7. Divide chicken, fries, salad and pita quarters among 6 plates.
Sprinkle with feta. Serve yogurt sauce on side. Makes 6 servings.