Ingredients:
6 cup water
3 lb chicken
1 sprig tarragon
1 sprig parsley
1 sprig celery
1 sprig thyme
1/2 cup sliced leelk, white part only
2 shallots, peeled and quartered
1 teaspoon salt
1 cup long grain rice
2 1/4 cup shelled peas
1 cup diced carrots
1/8 teaspoon cayenne pepper
2 tablespoon chopped parsley
Instructions:
Bring water to boil in large saucepan. Add chicken and cook for 30 minutes, skimming as needed. Add herbs, leeks, shallots and salt. Cover and simmer for 30 minutes. Place uncooked rice in colander and wash under cold running water until clear; drain. Remove chicken and herbs from broth and set aside. Add peas, carrots and rice to broth, cover and simmer for 20 minutes. Remove chicken meat from carcass and cut into small pieces; return to pot. Season with cayenne, sprinkle with parsley and serve.
Ingredients:
1 lb thin noodles
3/4 cup soy sauce
1/4 cup peanut oil
2 cup mayonnaise
1 tablespoon dijon mustard
1/4 cup oriental-style sesame oil
2 whole boneless, skinless
1 chicken breasts
6 green onions, thinly sliced
2 carrots, peeled & coarsely
1 chopped
1 red sweet pepper, chopped
1 (8-oz.) can sliced bamboo
1 shoots, drained
1 (6-oz.) jar mini corn on the
1 cob, drained and thinly
1 sliced
1/2 cup chopped, fresh cilantro
1/2 lb fresh snow peas, trimmed,
1 cut into julienne, blanched
1 then cooled in cold water,
1 drained
1 lightly toasted sesame seeds
1 szechuan chili oil
Instructions:
Poach and cool chicken breasts. Cut into bite-sized pieces and reserve.
Cook noodles. Drain and toss into a large bowl with 1/2 cup soy sauce, then peanut oil. Cool to room temperature, occassionally stirring the noodles to coat thoroughly.
Combine mayonnaise with mustard, sesame oil and the remaining 1/4 cup soy sauce and chili oil to taste. Refrigerate until ready to use.
Add chicken, green onions, carrots, sweet pepper, bamboo shoots, mini corn and chopped cilantro to noodles. Mix gently. Add mayonnaise mixture and blend well. Cover and refrigerate until ready to serve, preferable overnight.
Just before serving add julienned snow peas, adding a little extra soy sauce and peanut oil or mayonnaise if noodles seem dry. Garnish with sesame seeds.
Serves 10 to 12 as a salad.
Ingredients:
7 cups of cooked, diced chicken
4 cups diced celery
1 can water chestnuts, drained, and sliced thin
1 medium onion, grated or chopped fine
Juice of 1 lemon
Salt and pepper to taste
1/2 teas. garlic powder
2-1/2 cups of mayonnaise
Optional: 1 small can crushed pineapple, drained well
Instructions:
Mix above together. Place into a large flat greased baking dish. Let stand at room temperature for 2-3 hours before baking. If made the day ahead and refrigerated, remove early from refrigerator or add to baking time. Before baking, cover the top of the mixture with:
3 cups grated mild cheese (Swiss is excellent or Co-Jack)
3 cups of crushed potato chips (don’t use the cheap or generic kind as they are too greasy!)
Bake at 425 degrees for 30 minutes and serve.
This is something different to take to church picnics or family cook-outs and easy to make. People will rave over it!
serves 10
Ingredients:
1 pound boned and skinned chicken breast ha
1 tablespoon olive oil
1 1/2 teaspoons ground cumin
1/2 teaspoon turmeric
14 1/2 ounces chicken broth
2 tablespoons dried onions; minced
1/2 cup roasted red peppers
hot sauce
1 package coucous; 10 ounce
Instructions:
1. Trim all visible fat from chicken and cut meat in 1 inch cubes.
2. Heat oil in large heavy saute pan. Add chicken and sprinkle with cumin, turmeric, salt and pepper.
3. Saute over medium heat for 3 minutes.
4. Add 1 1/2 cup broth and dried onion. Stir and bring to a simmer over high heat. Cover and cook over medium low heat about 5 minutes or until meat changed color throughout.
5. Add red pepper and hot sauce to taste. Cover and keep warm.
6. Bring remaining broth and 3/4 cup water to boil in small saucepan.
7. Stir in couscous and remove from heat, let stand 5 minutes.
8. Serve couscous in bowls and top with chicken and its sauce.
Ingredients:
1/4 cup chopped fresh parsley
1/2 teaspoon freshly ground pepper
1/2 teaspoon grated lime rind
2 tablespoon lime juice
1 cup dry white wine (or chablis)
6 single chicken breast halves *
Instructions:
* 6 (4 oz each) skinned, boned chicken breast halves Combine all ingredients except chicken in a shallow baking dish. Add chicken, turning to coat. Cover and marinate in refrigerator for 1 day. Remove chicken from marinade, reserving marinade. Coat grill rack with Pam, place rack on grill over med-hot coals. Place chicken on rack, and cook 5 minutes on each side or until done, basting with reserved marinade. PER SERVING: 146 calories
Ingredients:
2 tablespoons reduced-sodium soy sauce
1 garlic clove; minced
1/2 teaspoon minced peeled gingerroot
salt; to taste
ground black pepper; to taste
2 tablespoons canola oil
1 large sweet potato; peeled
–cut into 1/4-inch slices
12 green onions
1 package oriental-seasoned boneless chicken
– breasts
–about 1 pound
2 cups hot cooked rice
Instructions:
1. Prepare grill for cooking.
2. In medium bowl, combine soy sauce, garlic, ginger, salt and pepper; whisk in oil. Add sweet potato and scallions; toss to coat with soy sauce mixture.
3. On cooking surface of grill, 5 to 6 inches from heat source, cook potato and scallions, until potato is tender, about 10 to 15 minutes, turning occasionally and basting frequently with seasoning mixture.
4. Meanwhile, grill chicken until cooked through, about 8 to 10 minute, turning occasionally. Serve together over rice.
Makes 4 servings. Preparation time: About 10 minutes. Cooking time: About 15 to 25 minutes.
Ingredients:
1 cup plain lowfat yogurt
1 finely grated peel of 1
1 lemon
1 1/2 tablespoon lemon juice
2 tablespoon finely chopped fresh oregano
2 tablespoon finely chopped parsley
1 medium clove garlic, peeled and
1 forced through a press
1/4 teaspoon salt
1 freshly ground black pepper
1 to taste
4 chicken breast halves on the
1 bone, skin removed
Instructions:
1. Combine the yogurt, lemon peel and juice, oregano, parsley, garlic, salt and pepper. 2. Put the chicken into a dish and spread about 1/4 cup of the yogurt sauce over the chicken. Cover with plastic wrap and refrigerate several hours or overnight. Cover and refrigerate the remaining yogurt sauce. 3. Place the chicken on a rack in a baking pan and bake in a preheated 375-degree oven 30 minutes. Turn the oven 30 minutes. Turn the oven to broil and continue cooking about 5 minutes, until the chicken is browned on top and cooked through. 4. Spoon the yogurt sauce over the chicken and serve.
Ingredients:
1/4 cup unsweetened orange juice
2 tablespoon unsweetened pineapple juice
1 teaspoon minced cilantro leaves
1/4 teaspoon salt
4 (4 oz) chicken breast halves, skinn; ed
3/4 cup finely chopped pineapple
2 tablespoon chopped red bell pepper
1 jalapeno pepper, seeded and chopped
2 tablespoon minced cilantro leaves
1 1/2 teaspoon white wine vinegar
1 teaspoon unsweetened orange juice
1/2 teaspoon pepper
Instructions:
Serves 4
Pineapple leaves
Combine first 4 ingredients in a shallow dish; mix well. Add chicken, turning to coat. Cover and refrigerate chicken for several hours, turning occasionally.
Combine pineapple, bell pepper, jalapeno, cilantro, vinegar, and orange juice in a small bowl; mix well. Let mixture stand at room temperature for 2 hours.
Remove chicken from dish, reserving marinade. Sprinkle chicken with pepper.
Grill chicken 4 to 5 inches from coals 15 minutes or until done. Turning and basting frequently with reserved marinade.
To serve, top each breast with 3 tablespoons pineapple mixture. Garnish with pineapple leaves.
Ingredients:
28 oz plum tomatoes; drained and
1/3 cup olive oil
1/4 cup white wine
1 tablespoon white vinegar
3 green onions; chopped
4 cup garlic; minced
1/2 teaspoon salt
1/2 teaspoon pepper
2 teaspoon celentro; minced
8 chicken; breasts , skin re
1 ground pepper
Instructions:
In lg. bowl combine all the ingredents for the sauce. Mix well, cover and refrigerate over night. Heat an outside grill and let the sauce> come to room temp. Sprinkel the chicken with lime juice and with salt and pepper, as you like. Place on grilland cook for about 6 min per side or until brown. brush the sauce on the chicken throughout the grilling and top each with more sauce when serving.
Ingredients:
3 lb frying chicken
1/4 teaspoon ground paprika
20 sprigs fresh parsley
2 tablespoon butter
4 ribs celery cut into thirds
2 cup unsalted chicken broth
1 medium yellow onion halved
1/2 lemon juice
1 salt and fresh pepper to ta
1/4 cup dry white wine
Instructions:
PREHEAT OVEN TO 375 DEGREES.PLACE THE CHICKEN ON IT’S BREAST ON A FLAT WORK SURFACE.USING POULTRY SHEARS,CUT ALONG THE ENTIRE LENGTH OF THE BACKBONE.SPREAD THE CHICKEN OPEN AND RINSE WITH COLD WATER.DRY WITH PAPER TOWELS.CUT OFF EXCESS FAT AT NECK AND TAIL,AND DISCARD FAT. OPEN THE BIRD OUT AS MUCH AS POSSIBLE.USE THE HEEL OF YOUR HAND AND STRIKE THE BREAST FIRMLY TO BREAK THE BREAST BONE,COLLAR BONES,RIB CAGE,AN WISHBONE.PLACE THE PARSLEY,CELERY,ONION INTO A 10 TO 12 INCH OVEN PROOF SKILLET OR BAKING DISH,AND LAY THE CHICKEN,BREAST SIDE UP,ON TOP,ARRANGING THE BIRD SO IT RESTS NEATLY IN THE SKILLET.SPRINKLE CHICKEN WITH SAlt,AND PEPPER AND PAPRIKA,AND DOT WITH BUTTER. ROAST UNCOVERED FOR 35 MINUTES OR UNTIL CHICKEN HAS BEGUN TO BROWN.IN A TWO CUP MEASURING CUP,COMBINE BROTH,LEMON JUICE,AND WINE.RESERVE 1/4 CUP O THE LIQUID,AND ADD THE REST TO THE SKILLET.BASTE THE CHICKEN,AND CONTINUE ROAST UNCOVERED,BASTING EVERY 15 MINUTES,FOR 50 TO 60 MINUTES LONGER,OR UNTIL THE SKIN IS A DEEP GOLDEN BROWN AND JUICES RUN CLEAR WHEN CHICKEN IS PIERCED IN THE THIICKEST PART OF THE THIGH AND INTERAL TEMPERATURE REGISTE 180 DEGREES. TRANSFER CHICKEN TO A WARM PLATTER OR GROOVED CARVIONG BOARD AND KEEP WARM BY COVERING WITH A TENT OF FOIL.DISCARD THE VEGETABLES.TILT THE SKILLET,AND SPOON OFF THE FAT.STRAIN THE DEFATTED COOKING JUICES IF DESIRE AND RETURN JUICES TO THE SKILLET. STIR CORNSTARCH INTO THE RESERVED 1/4 CUP BROTH WINE MIXTURE.ADD THE DISSOLVED CORNSTARCH MIXTURE TO THE BROTH IN THE SKILLET.BRINNG TO A SIMMER,AND STIR FREQUENTLY UNTIL THHICKENED.SERVE GRAVY ALONG SIDE CHICKEN
