BEST CHICKEN RESIPES

CHICKEN ROLL UPS

2009-04-11T20:56:00.005-07:00

CHICKEN ROLL UPS

4 boneless & skinless chicken breasts, pounded thin

Cream cheese

Garlic powder

Parsley

Chives

8 slices bacon

Spread a layer of cream cheese on the inside of the chicken breast. Season to taste with garlic, parsley and chives. Roll up, starting with the smallest end. Wrap 2 slices of

bacon around the rolled chicken breast. Bake 30-40 minutes in a 325 degree oven or until done. Broil last 5 minutes to brown bacon.

CHICKEN BENGALI

2009-04-11T20:56:00.004-07:00

CHICKEN BENGALI

1 1/2 tsp. flour

1 1/2 tsp. Worcestershire sauce

1 tsp. powder mustard

1/2 tsp. curry powder

1 1/2 lbs. chicken thighs, skinned

Preheat oven to 375 degrees. In small saucepan heat margarine over medium heat until bubbly and hot. Add remaining ingredients except chicken until mixture is smooth. Put in 9"x9" baking dish sprayed with Pam. Arrange chicken in single layers. Bake until chicken is brown, baste with juice every 20 minutes. Weight Watchers.

HOT CHICKEN SALAD

2009-04-11T20:56:00.003-07:00

HOT CHICKEN SALAD

4 c. diced chicken (6 breasts, baked)

2 c. diced celery

1/3 c. mayonnaise

1 can cream of mushroom soup

1 sm. jar chopped pimiento

1 can sliced water chestnuts, drained

1 tsp. salt

1 tsp. chopped onion

3 tsp. lemon juice

1 c. grated cheese

1 c. crushed potato chips

1/2 c. slivered almonds

Blend the first nine ingredients and pour into a 9"x13" pan. Top with the grated cheese, potato chips and slivered almonds. Bake at 350 degrees for 30 minutes. Will be bubbly.

CHICKEN AND BISCUITS

2009-04-11T20:56:00.002-07:00

CHICKEN AND BISCUITS

tbsp. margarine

3 chicken breasts, cooked & boned

3 tbsp. chopped onion

3 tbsp. chopped celery

2 tbsp. Worcestershire sauce

2/3 drops Tabasco

Salt & pepper to taste

1 can (10 count) Hungry Jack buttermilk biscuits & 1 sm. can

1 can cream of mushroom or chicken soup

1/2 c. sour cream

1/2 c. milk

2 c. grated Cheddar cheese

Cut chicken up into very small pieces. In a skillet melt margarine and saute onion and celery. Add Worcestershire sauce, Tabasco, salt and pepper. Add cut up chicken to this mixture. In a bowl, mix soup, sour cream and milk; set aside. With a rolling pin, roll each biscuit out flat. Put a spoonful of chicken mixture on each biscuit, fold biscuit over and pinch all edges together. Place biscuits in lightly greased baking dish and bake 10-15 minutes at 400 degrees or until lightly brown. Remove from oven and cover with soup mixture and grated cheese and return to oven for 10-15 minutes until cheese and soup are bubbly.

POTTED CHICKEN

2009-04-11T20:56:00.001-07:00

POTTED CHICKEN

3 lb. chicken parts

6 c. bubbling water

2 onions, peeled & quartered

3 carrots, thickly sliced

2 1/2 tsp. seasoned salt

1 (10 oz.) pkg. frozen mixed vegetables

1 pkg. chicken noodle soup mix

4 tsp. parsley

1 bay leaf, crumbled

Boil first 5 ingredients and cook 20 minutes or until chicken is tender. Add the remaining ingredients and cook done but not mushy.

CHICKEN IN CHEESE SAUCE

2009-04-11T20:56:00.000-07:00

CHICKEN IN CHEESE SAUCE

tbsp. butter

1/2 tsp. salt

1/8 tsp. pepper

Mix together above over low heat in saucepan, then add: 1 c. milk

1 c. sharp Cheddar cheese

1/4 c. sherry

Dash of hot pepper

Stir over heat until sauce thickens and cheese melts. Broccoli spears

CHICKEN CASSEROLE

2009-04-11T20:55:00.000-07:00

CHICKEN CASSEROLE

1 (2-2 1/2 lbs.) chicken, boiled and off bone

1 can cream of mushroom soup

1 can cream of chicken soup

1 (8 oz.) sour cream

1 (8 oz.) Cheez Whiz

1 stick butter or margarine

1 1/2 sleeves of Ritz crackers or saltines

Poppy seeds

Put bite size pieces of chicken in bottom of 9 x 13 inch pan. Mix the soups (undiluted), the sour cream, and the Cheez Whiz together in medium sized bowl. Put this mix on top of chicken. Sprinkle poppy seeds over soup mixture. Melt stick of butter. Crush crackers. Mix together, then sprinkle evenly over chicken casserole. Bake in 350 degree oven for 20-30 minutes, until bubbly and brown. Serves 6. This is a family favorite!

CHICKEN BREASTS IN CREAM SAUCE

2009-04-11T20:43:00.004-07:00

CHICKEN BREASTS IN CREAM SAUCE

chicken breasts halves, boned and skinned and rinsed

1/4 c. flour

1/2 tsp. salt

1/2 tsp. pepper

2 tbsp. butter

2 tbsp. vegetable oil

1/4 lb. mushrooms, sliced

3/4 tbsp. garlic, chopped

1 green onion, chopped

1. Add salt, pepper and flour. 2.
Dredge chicken breasts in seasoned flour mix, shake excess off. 3. Add butter and vegetable oil to sauté pan, cook on medium heat. 4. Cook chicken breasts for 2 1/2 minutes on each side. 5. Add mushrooms, garlic - cook for approximately 1 more minute until chicken is almost done, add chopped onion. 6. Drain fat from pan and set aside. Approximately 4 servings.

GARLIC CHICKEN

2009-04-11T20:43:00.003-07:00

GARLIC CHICKEN

1 bottle olive oil

2-3 cloves of garlic

Whole chicken, cut up or 5 breasts

6 potatoes, peeled and sliced thin

Salt and pepper

Preheat oven to 450 degrees. Pour olive oil in 13 x 9 inch pan. Add garlic cloves. Bake cloves until they pop. Add sliced potatoes and chicken pieces. Lower oven to 400 degrees and bake 45 minutes. Turn chicken after 30 minutes. Season to taste with salt and pepper.

CHICKEN ROYALE

2009-04-11T20:43:00.002-07:00

CHICKEN ROYALE

sm. boneless chicken breasts

1/4 c. flour

1/2 tsp. salt, if desired

1/4 tsp. paprika

Pepper

--STUFFING--

4 c. soft breadcrumbs

2 tbsp. onion

1/2 tsp. salt

1/8 tsp. thyme

Pepper

4 tbsp. melted butter

1/2 c. water

Mix all stuffing ingredients together. Stuff each breast secure with picks, skewers or thread. Put flour, salt, paprika and pepper in paper or plastic bag. Shake each piece of chicken to coat. Slather breasts with melted butter. Bake at 325 degrees for 1 to 1 1/2 hours, turning once. Sprinkle with parsley. Serve with mushroom sauce.

CHICKEN CURRY

2009-04-11T20:43:00.001-07:00

CHICKEN CURRY
10 chicken drumsticks (or other cuts)

3 med. potatoes

4 tbsp. curry powder (or more if desired)

8 oz. sour cream

2 lg. cooking onions

2" piece fresh ginger

3 cloves garlic

Salt to taste

5 tbsp. cooking oil

1 c. water

Cut the cooking onions, ginger and garlic into smaller pieces. Put them into a food processor and mince finely. Skin and cut potatoes into quarters. Mix the curry powder with some water to make a paste. Heat oil in a non-stick Dutch oven.

Stir-fry the minced onion mixture until fragrant. Add in the curry paste and stir-fry, mixing well for 2 minutes. Add the chicken and potatoes. Mix well. Cook, covered, for about 2 minutes. Add sour cream and water. Mix well. Bring to boil and reduce heat to simmer. Cook, covered, on low heat for about 30 minutes.

Curry tastes best if prepared ahead and served later with hot fluffy rice or a thick wholemeal bread.

CHICKEN KABOBS

2009-04-11T20:43:00.000-07:00

CHICKEN KABOBS

boneless chicken breasts

2 jars baby juice (Apple or peach juice)

Teriyaki sauce

Fresh garlic crushed

One clove

2 jars baby food peaches

Mix juice, peaches, garlic and teriyaki sauce in 13 x 9 dish. Add enough teriyaki to your taste. Cut chicken in pieces to place on skewer. Put in marinade overnight. Put chicken on skewers. Cook over grill. While cooking baste well with marinade. Serve with vegetables over rice.

CHICKEN AND RICE

2009-04-11T20:42:00.001-07:00

CHICKEN AND RICE

3/4 c. rice
2 cans cream of chicken soup

1 pkg. Lipton cup soup cream of chicken

2 c. water

Chicken pieces, about 2 lbs.

Mix rice, soups, water and put in greased 13 x 9 pan. Place chicken pieces on top and cover with foil. Bake at 325 degrees for 90 minutes. Remove foil and let brown 15 to 20 minutes more.

Can be made the day before and refrigerated until you bake it.

ROAST CHICKEN WITH ALMONDS

2009-04-11T20:42:00.000-07:00

ROAST CHICKEN WITH ALMONDS

chicken breast halves

Salt and pepper

1 (5 1/2 oz.) pkg. slivered almonds

1 (10 1/2 oz.) can cream of mushroom soup

1 (10 1/2 oz.) can cream of chicken soup

1/4 to 1/2 c. dry white wine, or water or other liquid

Parmesan cheese

Spread chicken in very lightly greased baking dish. Cover with 2/3 of the almonds. Mix soups with wine. Pour over chicken and almonds. Sprinkle Parmesan cheese on top and then sprinkle remaining almonds over. Bake at 350 degrees for 2 hours uncovered. Serves 8 to 10.

CHICKEN TIKKA

2009-04-10T21:54:00.002-07:00

CHICKEN TIKKA5/8 c. yogurt

4 crushed garlic cloves

1 1/2 inch fresh ginger, peeled & chopped

1 sm. onion, grated

1 1/2 tsp. chili powder

1 tbsp. ground coriander

1 tsp. salt

4 chicken breasts, skinned & boned

1 lg. onion, thinly sliced into rings

2 lg. tomatoes, sliced

2 tbsp. coriander leaves

Combine first 7 ingredients and set aside. Cut chicken into 1 inch cubes. Add to marinade, mix well, cover and chill for 6 hours or overnight. Heat broiler. Put chicken on skewers or in broiler pan and broil (or grill) 5 to 8 minutes, turning occasionally until cooked through.

Garnish with onion rings, tomatoes, and coriander leaves and serve. 4 servings.

CRISPY CASHEW CHICKEN (MADE IN WOK)

2009-04-10T21:54:00.001-07:00

CRISPY CASHEW CHICKEN (MADE IN WOK)

2 egg whites

1 1/4 c. finely chopped cashew nuts

2 whole chicken breasts, skinned, boned and thinly sliced

2 c. peanut or vegetable oil

1/4 c. cornstarch

1 tsp. sugar

2 tsp. salt

1 1/2 tbsp. dry sherry

In small bowl, combine cornstarch, salt, sugar and sherry. In separate bowl, beat egg white lightly until just frothy. Gradually add cornstarch mixture. Stir gently until blended. Place chopped cashews on plate. Dip chicken slices into egg mixture, then coat with cashews. Place on waxed paper. Pour oil into wok, place tempura rack onto wok, making sure rack is level and hooks rest securely on edge of wok. Heat oil over medium to medium-high heat until it reaches 375 degrees. Drop 5 or 6 slices of chicken carefully into hot oil, using a slotted spoon. Fry until golden brown, about 2 to 3 minutes. Remove from oil and place on tempura rack to drain and keep warm.

Continue frying remaining chicken pieces. Makes about 32 appetizers.

HOT-N-SPICY CHICKEN WINGS

2009-04-10T21:54:00.000-07:00

HOT-N-SPICY CHICKEN WINGS

lbs. bag chicken wings (drumettes)

12 fl. oz. Louisiana Pre Crystal Hot Sauce

1-2 sticks butter

Fry chicken wings until golden brown and drain on paper towel. Mix hot sauce and melted butter and pour into deep pan or crock pot. Add chicken wings to sauce and heat thoroughly.

ORIENTAL CHICKEN WINGS

2009-04-10T21:51:00.000-07:00

ORIENTAL CHICKEN WINGS

6 chicken wings

1 sm. clove garlic

1 scallion

1/4 c. soy sauce

2 tbsp. honey

2 tsp. rice-wine vinegar

1/2 tsp.g rated ginger

1/2 tsp. oriental sesame oil

Pinch of cayenne

1 tsp. sesame seeds

1 tbsp. chopped fresh coriander or parsley

Remove wing tips and cut wings in half at the joint. Mince garlic and scallion. Combine soy sauce, honey, vinegar, garlic, ginger, oil and cayenne in a microwave safe dish. Add wings and turn to coat. Marinate at least 30 minutes, turning twice. Put larger wings at the edge of the dish. Cover with plastic and vent. Microwave on high for 5 minutes.

Rotate plate and cook 5 minutes longer. Transfer wings to a serving plate. Return marinade to oven and cook, partially covered on high for 2 minutes. Pour marinade over wings and turn to coat. Sprinkle with sesame seeds, scallion and coriander. 12 pieces.

2008-08-01T11:57:00.001-07:00

BEST CHICKEN RECIPES

2008-07-19T01:45:00.000-07:00

ORIENTAL CHICKEN WINGS

6 chicken wings

1 sm. clove garlic

1 scallion

1/4 c. soy sauce

2 tbsp. honey

2 tsp. rice-wine vinegar

1/2 tsp.g rated ginger

1/2 tsp. oriental sesame oil

Pinch of cayenne

1 tsp. sesame seeds

1 tbsp. chopped fresh coriander or parsley

HOT-N-SPICY CHICKEN WINGS

lbs. bag chicken wings (drumettes)

12 fl. oz. Louisiana Pre Crystal Hot Sauce

1-2 sticks butter

Fry chicken wings until golden brown and drain on paper towel. Mix hot sauce and melted butter and pour into deep pan or crock pot. Add chicken wings to sauce and heat thoroughly.

CRISPY CASHEW CHICKEN (MADE IN WOK)

2 egg whites

1 1/4 c. finely chopped cashew nuts

2 whole chicken breasts, skinned, boned and thinly sliced

2 c. peanut or vegetable oil

1/4 c. cornstarch

1 tsp. sugar

2 tsp. salt

1 1/2 tbsp. dry sherry

Continue frying remaining chicken pieces. Makes about 32 appetizers.

CHICKEN SOUP WITH TINY MEATBALLS

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lb. stewing chicken

4 c. water

2 1/2 tsp. basil

1/2 lb. sm. onions

1 bay leaf

1 clove garlic

5 carrots, sliced

Parsley and celery leaves

Place chicken in water in large saucepan. Add salt, pepper, basil, bay leaf and garlic. Bring to boil. Lower heat and simmer slowly for 1/2 hour or until chicken is tender. Remove chicken from pan. Cool and carefully skim fat from surface of soup. Bring soup to a boil and add onions, carrots, parsley and celery, simmer gently for 10

minutes.

--MEATBALLs --

1 c. finely minced beef

1 egg

1 slice crumbly white bread

1/2 tsp. salt

Freshly ground black pepper

Mix beef with egg, bread, salt and pepper. Form into small meatballs, add meatballs to soup and simmer for 35 minutes. Meanwhile, skim and bone the chicken. Cut meat into small pieces. Garnish the soup with chicken and serve.

CHICKEN TIKKA

5/8 c. yogurt

4 crushed garlic cloves

1 1/2 inch fresh ginger, peeled & chopped

1 sm. onion, grated

1 1/2 tsp. chili powder

1 tbsp. ground coriander

1 tsp. salt

4 chicken breasts, skinned & boned

1 lg. onion, thinly sliced into rings

2 lg. tomatoes, sliced

2 tbsp. coriander leaves

Garnish with onion rings, tomatoes, and coriander leaves and serve. 4 servings.

ROAST CHICKEN WITH ALMONDS

chicken breast halves

Salt and pepper

1 (5 1/2 oz.) pkg. slivered almonds

1 (10 1/2 oz.) can cream of mushroom soup

1 (10 1/2 oz.) can cream of chicken soup

1/4 to 1/2 c. dry white wine, or water or other liquid

Parmesan cheese

CHICKEN AND RICE

3/4 c. rice

2 cans cream of chicken soup

1 pkg. Lipton cup soup cream of chicken

2 c. water

Chicken pieces, about 2 lbs.

Mix rice, soups, water and put in greased 13 x 9 pan. Place chicken pieces on top and cover with foil. Bake at 325 degrees for 90 minutes. Remove foil and let brown 15 to 20 minutes more.

Can be made the day before and refrigerated until you bake it.

CHICKEN KABOBS

boneless chicken breasts

2 jars baby juice (Apple or peach juice)

Teriyaki sauce

Fresh garlic crushed

One clove

2 jars baby food peaches

CHICKEN CURRY

10 chicken drumsticks (or other cuts)

3 med. potatoes

4 tbsp. curry powder (or more if desired)

8 oz. sour cream

2 lg. cooking onions

2" piece fresh ginger

3 cloves garlic

Salt to taste

5 tbsp. cooking oil

1 c. water

Curry tastes best if prepared ahead and served later with hot fluffy rice or a thick wholemeal bread.

CHICKEN ROYALE

sm. boneless chicken breasts

1/4 c. flour

1/2 tsp. salt, if desired

1/4 tsp. paprika

Pepper

--STUFFING--

4 c. soft breadcrumbs

2 tbsp. onion

1/2 tsp. salt

1/8 tsp. thyme

Pepper

4 tbsp. melted butter

1/2 c. water

GARLIC CHICKEN

1 bottle olive oil

2-3 cloves of garlic

Whole chicken, cut up or 5 breasts

6 potatoes, peeled and sliced thin

Salt and pepper

CHICKEN BREASTS IN CREAM SAUCE

chicken breasts halves, boned and skinned and rinsed

1/4 c. flour

1/2 tsp. salt

1/2 tsp. pepper

2 tbsp. butter

2 tbsp. vegetable oil

1/4 lb. mushrooms, sliced

3/4 tbsp. garlic, chopped

1 green onion, chopped

1. Add salt, pepper and flour. 2. Dredge chicken breasts in seasoned flour mix, shake excess off. 3. Add butter and vegetable oil to sauté pan, cook on medium heat. 4. Cook chicken breasts for 2 1/2 minutes on each side. 5. Add mushrooms, garlic - cook for approximately 1 more minute until chicken is almost done, add chopped onion. 6. Drain fat from pan and set aside. Approximately 4 servings.

CHICKEN CASSEROLE

1 (2-2 1/2 lbs.) chicken, boiled and off bone

1 can cream of mushroom soup

1 can cream of chicken soup

1 (8 oz.) sour cream

1 (8 oz.) Cheez Whiz

1 stick butter or margarine

1 1/2 sleeves of Ritz crackers or saltines

Poppy seeds

CHICKEN IN CHEESE SAUCE

--WHITE SAUCE--

tbsp. butter

1/2 tsp. salt

1/8 tsp. pepper

Mix together above over low heat in saucepan, then add: 1 c. milk

1 c. sharp Cheddar cheese

1/4 c. sherry

Dash of hot pepper

Stir over heat until sauce thickens and cheese melts. Broccoli spears

POTTED CHICKEN

3 lb. chicken parts

6 c. bubbling water

2 onions, peeled & quartered

3 carrots, thickly sliced

2 1/2 tsp. seasoned salt

1 (10 oz.) pkg. frozen mixed vegetables

1 pkg. chicken noodle soup mix

4 tsp. parsley

1 bay leaf, crumbled

Boil first 5 ingredients and cook 20 minutes or until chicken is tender. Add the remaining ingredients and cook done but not mushy.

CHICKEN AND BISCUITS

tbsp. margarine

3 chicken breasts, cooked & boned

3 tbsp. chopped onion

3 tbsp. chopped celery

2 tbsp. Worcestershire sauce

2/3 drops Tabasco

Salt & pepper to taste

1 can (10 count) Hungry Jack buttermilk biscuits & 1 sm. can

1 can cream of mushroom or chicken soup

1/2 c. sour cream

1/2 c. milk

2 c. grated Cheddar cheese

HOT CHICKEN SALAD

4 c. diced chicken (6 breasts, baked)

2 c. diced celery

1/3 c. mayonnaise

1 can cream of mushroom soup

1 sm. jar chopped pimiento

1 can sliced water chestnuts, drained

1 tsp. salt

1 tsp. chopped onion

3 tsp. lemon juice

1 c. grated cheese

1 c. crushed potato chips

1/2 c. slivered almonds

Blend the first nine ingredients and pour into a 9"x13" pan. Top with the grated cheese, potato chips and slivered almonds. Bake at 350 degrees for 30 minutes. Will be bubbly.

CHICKEN BENGALI

tbsp. margarine

1 1/2 tsp. flour

1 1/2 tsp. Worcestershire sauce

1 tsp. powder mustard

1/2 tsp. curry powder

1 1/2 lbs. chicken thighs, skinned

CHICKEN ROLL UPS

4 boneless & skinless chicken breasts, pounded thin

Cream cheese

Garlic powder

Parsley

Chives

8 slices bacon

Spread a layer of cream cheese on the inside of the chicken breast. Season to taste with garlic, parsley and chives. Roll up, starting with the smallest end. Wrap 2 slices of

bacon around the rolled chicken breast. Bake 30-40 minutes in a 325 degree oven or until done. Broil last 5 minutes to brown bacon.