SELECTED CHICKEN RECIPES


BAKED ROSEMARY CHICKEN

1 Chicken, whole - boneless, skinless
1 teaspoon Oil -- vegetable
1/2 teaspoon Rosemary
1/2 teaspoon Paprika
1/4 teaspoon Salt
1/8 teaspoon Pepper
1/2 cup Wine, white -- dry or chicken broth

- Preheat oven to 350 F.

- Place the chicken, skinned side up, in a baking dish. Brush oil over the chicken.
- In a small dish, mix together the rosemary, paprika, salt and pepper.
- Sprinkle this mixture over the chicken.
- Pour the wine around the chicken in the baking dish.
- Bake, uncovered, basting frequently with pan juices, for 50 minutes or until the chicken is brown and fork tender.

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Cajun Chicken and Linguine

Serving: 6
Prep Time: 15 minutes
Cook Time: About 30 minutes

1 pound linguine or fettuccine
2 teaspoons plus 1 tablespoon olive oil
1 pound chicken tenders, each cut lengthwise in half
2 teaspoons Cajun seasoning
1 large onion, sliced
1 large green pepper, sliced
1 package (8 ounces) sliced mushrooms
1/2 teaspoon salt
1/4 cup heavy or whipping cream
2 medium tomatoes, chopped
1 cup loosely packed fresh basil leaves, sliced

1. Heat large covered saucepot of salted water to boiling over high heat. Add pasta; cook as label directs.

2. Meanwhile, in nonstick 12-inch skillet, heat 2 teaspoons oil over medium-high heat until hot. Add chicken and Cajun seasoning and cook 3 to 5 minutes or until chicken just loses its pink color throughout, stirring frequently. Transfer chicken to plate.

3. In same skillet, heat remaining 1 tablespoon oil over medium heat. Add onion and pepper and cook, covered, 8 to 10 minutes or until vegetables are tender and browned, stirring occasionally. Add mushrooms and salt and cook, covered, 5 minutes, stirring occasionally.

4. Drain linguine, reserving 1/2 cup cooking water. Return linguine to saucepot. Add cooking water and cream; heat to boiling over medium heat. Stir in onion mixture; heat through. Remove saucepot from heat; add tomato, basil, and chicken with its juices on plate, and toss to mix well.

Based on individual serving.
Calories: 495
Total Fat: 12 g
Saturated Fat: 4 g
Cholesterol: 58 mg
Sodium: 455 mg
Carbohydrates: 66 g
Protein: 30 g

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Cajun Chicken Burgers

Prep: 15 minutes
Broil: 12 minutes

Ingredients
1/4 cup cooked or canned chickpeas (garbanzo beans), drained and mashed
1 beaten egg
2 tablespoons fine dry bread crumbs
1-1/2 teaspoons Cajun seasoning*
1/4 teaspoon salt
1 pound ground raw chicken
4 Kaiser rolls or hamburger buns, split
Lettuce leaves (optional)
Tomato slices (optional)
Chili sauce, taco sauce, or catsup (optional)

Directions
1. In a medium mixing bowl combine mashed chickpeas, egg, bread crumbs, Cajun seasoning, and salt. Add ground chicken and mix well. Shape into four 3/4-inch-thick patties.

2. Preheat oven broiler. Place patties on an ungreased, unheated rack of a broiler pan. Broil 3 to 4 inches from heat for 6 minutes. Turn patties; broil 6 to 8 minutes more or until an instant-read thermometer inserted in side of patty registers 165 degrees F. Toast rolls under broiler, if desired. Serve patties in buns with lettuce leaves and tomato slices, if desired and serve with chili sauce, taco sauce, or catsup. Makes 4 servings. Make-Ahead Tip: Prepare burgers; cover and chill up to 4 hours.
*Note: To make your own Cajun seasoning, in a container with a tight-fitting lid combine 2 tablespoons salt, 1 tablespoon ground red pepper, 1 teaspoon ground white pepper, 1 teaspoon garlic powder, and 1 teaspoon ground black pepper. Store, covered, at room temperature. Makes about 1/4 cup seasoning. Nutrition facts per serving:
calories: 338 total fat: 10g saturated fat: 2g cholesterol: 108mg sodium: 653mg carbohydrate: 36g fiber: 1g protein: 25g vitamin A: 5% vitamin C: 1% calcium: 7% iron: 23%
Source: Better Homes and Gardens

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Carolina Chicken Pilau

This simple recipe, made with bacon, onion, and chicken, is based on an old-fashioned southern rice dish. For best flavor, cook the chicken breasts on the bone. it to rice mixture; toss before serving.

Yields: 4 main-dish servings
Cook Time: About 45 minutes
Total Time: About 65 minutes

1 teaspoon olive oil
4 small bone-in chicken-breast halves (about 2 3/4 pounds), skin removed
2 slices bacon, cut in 1/4-inch dice
1 large onion, cut lengthwise in half then thinly sliced crosswise
1 cup long-grain white rice
1 can (14 1/2 ounces) chicken broth (1 3/4 cups)
1/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1/2 cup loosely packed fresh parsley leaves, chopped

1. In nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add chicken and cook about 8 minutes or until golden, turning over once. Transfer chicken to plate. Reduce heat to medium; add bacon and cook 4 minutes or until browned, stirring frequently. Remove bacon with slotted spoon to small bowl. Discard all but 2 teaspoons bacon fat from skillet.

2. Add onion to same skillet and cook, covered, 10 minutes or until tender and lightly browned, stirring occasionally. Add rice and stir until evenly coated. Stir in bacon, broth, salt, pepper, and 1/2 cup water. Return chicken to skillet; heat to boiling over medium-high heat. Reduce heat to medium-low and cook, covered, 20 to 25 minutes or until juices run clear when chicken is pierced with tip of knife and rice is tender. Sprinkle with parsley to serve.

Based on individual serving.
Calories: 390 Total Fat: 8 g Saturated Fat: 2 g Cholesterol: 81 mg Sodium: 725 mg Carbohydrates: 41 g Fiber: 2 g Protein: 36 g

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Crock pot Colorful Chicken Stew

1 lb. boneless skinless chicken breasts, cubed
1 (14 1/2 oz.) can Italian diced tomatoes, undrained
2 medium potatoes, peeled and cut into 1/2-inch cubes
5 medium carrots, chopped
3 celery ribs, chopped
1 large onion, chopped
1 medium green bell pepper, chopped
2 (4 oz.) cans mushroom stems and pieces, drained
2 low-sodium chicken bouillon cubes
Artificial Sweetener equal to 2 tsp. Sugar
1 tsp. chili powder
1/4 teaspoon pepper
1 tablespoon cornstarch
2 cup cold water

In a 5-quart crock pot, combine the first 12 ingredients.
In a small bowl, combine cornstarch and water until smooth.
Stir into chicken mixture.
Cover and cook on LOW for 8 to 10 hours or until vegetables are tender.

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Crock Pot Chicken Marsala

4 half chicken breasts, cut into cubes
1 stick butter, melted
1 pkg. (8 oz.) cream cheese, cubed
2/3 cup Marsala wine
2 cans cream of mushroom or cream of chicken soup, undiluted
3/4 cup water
1/4 tsp. dried oregano
1/4 tsp. basil
1/2 tsp. garlic salt
Salt and pepper, to taste
Cut chicken breasts into cubes. Place chicken, butter, water and spices in crock pot/slow cooker.
Mix cream cheese, wine and mushroom soup until combined and pour over chicken.

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Crockpot Chicken Paprikash Recipe

1 serving cooking spray, or enough to coat skillet
2 c. mushrooms, coarsely chopped
1 small onion, chopped
1 garlic clove, minced
1 small sweet red pepper, diced
1 tsp. paprika
3/4 tsp. table salt
1/2 tsp. black pepper
1/2 c. canned chicken broth
1 lb. uncooked chicken breast, boneless, and skinless
1 T. flour
1/2 c. fat-free sour cream

Coat a non-stick skillet with cooking spray, and heat.
Add mushrooms, onion, garlic and pepper. Saute 5 mins.
Stir in paprika, salt, and pepper. Cook 30 secs more.
Spoon mixture into a 4-5 qt. crockpot. Add broth.
Cut each chicken breast into 4 long strips, and add to slow cooker.
Cover, and cook on low setting for 5-6 hrs.
Stir together flour and sour cream in a cup.
Stir into chicken mixture.
Cover, and cook on low, until the mixture is thick and hot, about 10 mins. more.
Makes about 2 c. per serving.
Makes 4 servings

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Chicken and Mushrooms with Sour Cream Sauce

3 to 3 1/2 pounds chicken pieces
1/4 cup milk
1/2 cup flour
6 tablespoons butter
salt and pepper
8 ounces fresh sliced mushrooms
2 cups sour cream
paprika

Dip chicken pieces in milk then dredge in flour. Heat butter in a skillet over medium-low heat.
Brown chicken pieces on all sides; transfer to a 3-quart casserole.
Sprinkle with salt and pepper. Brown mushrooms lightly in the same skillet; arrange over chicken and sprinkle with a little more salt and pepper. Cover and bake at 350 45 minutes.
Add sour cream, seasoned with 1/2 teaspoon of salt.
Bake 10 minutes longer then sprinkle with paprika. Chicken recipe serves 4.

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CAPE COD CHICKEN BREASTS

Serves 4
The cranberries called for in this recipe are available in your supermarket produce section from September through November.
If you want to have cranberries available for use at another time of the year, buy them when they're available and then freeze them in the bag they came in, but enclose that bag in a freezer bag so the berries are double wrapped. They'll stay in good condition for about nine months.
4 chicken breast halves
ground pepper to taste
1 to 2 tablespoons vegetable oil or margarine
1 medium onion, finely chopped
1-1/2 cups fresh or frozen, thawed cranberries
3/4 cup orange juice
2 or 3 tablespoons sugar
1 teaspoon grated fresh orange peel
pinch nutmeg
Removed skin, and season chicken on both sides with pepper.
In a large skillet, over medium-high heat, heat oil.
Add chicken breasts and cook for 4 to 5 minutes per side until golden brown.
Add onion; cook 2 minutes longer, stirring often.
Add cranberries, orange juice, sugar, orange peel and nutmeg.
Stir to scrape up bits from bottom of skillet; bring to a boil.
Reduce heat to medium-low; cover and cook 20 to 25 minutes longer or until chicken is tender and cranberries are soft, stirring occasionally.
Remove chicken to warm platter; keep warm.
Transfer cranberry mixture from skillet to food processor or blender; cover and puree until almost smooth. To serve, pour sauce over chicken.
Nutrition Figures per Serving
Calories 514. Protein 48 grams. Fat 26 grams. Carbohydrate 20 grams. Sodium 144 mg. Cholesterol 145 mg.

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CHICKEN ENCHILADAS

1 whole chicken, cooked, skinned, deboned
and cut into bite size pieces
1 can cream of celery soup
1 c. sour cream
3 oz. pkg. cream cheese, softened
1/3 c. green chiles, chopped
1/3 c. jalapenos, chopped (if desired)
Dash of nutmeg
6 to 8 thick flour tortillas
1 (10 oz.) can green chile sauce
Monterey Jack cheese, shredded
Dash of chili powder
Mix together soup, sour cream, cream cheese, dash of nutmeg, dash of chili
powder, green chiles and jalapenos. Add chicken and toss.
Spread filling on tortillas and roll up. Place in lightly greased rectangular baking dish, side by side.
Cover with green chile sauce and top with shredded cheese. Cover with tin foil and bake at 350 degrees for approximately 45 minutes until hot and bubbly.

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Chicken in Cider

Ingredients
1 plump corn-fed chicken
salt and freshly ground black pepper
50g/2oz butter
2 shallots, finely chopped
1 large carrot, finely chopped
4 apples, peeled and cored
enough dried raisins and shelled walnuts to stuff the cored apples caster sugar
150ml/5fl oz cider
2 tbsp double cream
1 glass calvados

Method
1. Season the chicken inside and out with salt and pepper. Melt the butter in a roasting pan.

2. Add the shallots and carrot to the pan and roast the chicken, breast down on top of them, for 30 minutes. Turn the chicken on to its back and add the four stuffed apples, each one sprinkled with a little caster sugar and a knob of butter.

3. Add the cider, season and return to the oven for approximately 45 mintues.

4. Now take the chicken out of the oven. Place on a serving dish and keep warm, along with the four apples.

5. Over a low heat, stir the cream into the juices from the roasting pan and strain into a serving jug.

6. Slightly warm the calvados, pour it over the chicken and flame it. As the flames die down, pour over the sauce

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Chicken Jambalaya

1/2 c. onion, chopped
4 c. chicken, cooked and diced
1 tsp. salt
1 qt. chicken broth
1 c. celery, diced
1 1/2 c. carrots,diced
1/8 tsp. black pepper
1 c. rice,uncooked
1/4 c butter, margarine, or chicken fat
2 T. parsley, minced
In 2-quart saucepan, cook onion and celery in butter until golden brown. Add chicken broth, rice, salt and pepper; cover and cook over low heat 20 minutes.
Add chicken and carrots; cook 15 minutes longer, or until carrots are tender. Sprinkle with parsley and serve

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Chicken Patties on Croissants

Prep: 25 minutes
Cook: 10 minutes

Ingredients
1 beaten egg
1/2 cup finely chopped celery
1/2 cup finely chopped green sweet pepper
1/3 cup fine dry seasoned bread crumbs
2 tablespoons finely chopped onion
1 tablespoon snipped parsley
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1 pound ground raw chicken
2 tablespoons cooking oil
4 croissants, split lengthwise
1/2 cup mayonnaise or salad dressing
1 tablespoon finely chopped green onion
1 teaspoon snipped parsley
1/8 teaspoon dried tarragon, crushed
Dash pepper
4 lettuce leaves
1 large tomato, sliced

Directions
1. For tarragon sauce, in small bowl combine mayonnaise or salad dressing, green onion, the 1 teaspoon snipped parsley, tarragon, and pepper. Stir to mix. Cover and chill until serving time.

2. In medium mixing bowl combine egg, celery, green sweet pepper, bread crumbs, onion, the 1 tablespoon snipped parsley, Worcestershire sauce, and salt. Add chicken; mix lightly but well. Shape into four 4-inch oval patties.

3. In large skillet cook chicken patties in hot oil over medium heat for 10 to 12 minutes or until an instant-read thermometer inserted in side of patty registers 165 degrees F, turning once. Spread each cut side of croissants with some of the tarragon sauce. Arrange a lettuce leaf and a chicken patty on bottom half of each croissant. Top each with additional tarragon sauce and croissant top. Serve with tomato slices. Makes 4 sandwiches. Make-Ahead Tip: Prepare tarragon sauce up to 24 hours ahead; cover and chill.

Nutrition facts per serving:
calories: 560 total fat: 43g saturated fat: 10g cholesterol: 153mg sodium: 610mg carbohydrate: 23g fiber: 3g protein: 22g
Source: Better Homes and Gardens

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CRUNCHY BAKED DRUMSTICKS

Serves 4
The grated lemon peel and the pepper can minimize the need for salt in this recipe.
If you're on a low salt diet, skip the salt.
6 chicken drumsticks
1 egg white, lightly beaten
2 tablespoons lowfat milk
1/2 teaspoon salt or to taste
1/4 teaspoon ground pepper
1 cup crunchy nut-like cereal nuggets or bran flakes, crushed (Grapenuts)
1 teaspoon grated lemon peel
Vegetable cooking spray

Preheat oven to 350oF.
In shallow bowl, beat together egg white, milk, salt and pepper.
On waxed paper, combine cereal and lemon peel.
Roll drumsticks evenly in egg white mixture, then in cereal mixture, turning to coat well.

Spray a rectangular baking dish or cookie sheet with vegetable cooking spray.
Arrange drumsticks in dish in a single layer. Bake 50 to 60 minutes or until cooked through and golden.
Nutrition Figures per Serving

Calories 294. Protein 26 grams. Fat 10 grams. Carbohydrate 25 grams. Sodium 535 mg. Cholesterol 74.

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Chicken Veronique

Ingredients
1 large Chicken Breast, sliced into two pieces
2 tbs unsalted butter
1 tbs olive oil
1/2 cup low-sodium chicken broth
1-2 shallots, chopped
1 tbs flour
2 tbs fresh lemon juice
Ground pepper
1/8 tsp ground thyme
1/2 cup Riesling wine (or other white wine)
1 cup seedless green grapes, halved lengthwise
Directions
In large skillet over medium heat, melt butter and olive oil.
After the foam has subsided, add the chicken breasts.
Saute 4 minutes, turning once, until chicken is slightly browned on both sides.
Remove from skillet; keep warm.

In the same pan (with the butter/oil mixture used for cooking the chicken), add the chicken broth and shallots; cook over medium heat.
When the mixture starts to boil, add the flour. Cook for 2 minutes.
Stir in the lemon juice, pepper, thyme, and wine. Cook for an additional 2 minutes.

Return the chicken to the skillet, and cook the chicken, covered, in the sauce over medium heat for 12 minutes. Stir in grapes, and cook until heated through, about 3 minutes. (I also added about 1/8 cup of Riesling when I added the grapes as well.)

To serve, spoon grape mixture over chicken.Makes 2 servings

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THYME THIGHS

Serves 4
Wine is a flavor bargain, if you're counting calories.
The alcohol calories in this recipe will evaporate away, but the flavor of the wine remains.
6 chicken thighs
2 tablespoons flour
1/8 teaspoon ground nutmeg
1/8 teaspoon Cayenne pepper
2 tablespoons vegetable oil
1 tablespoon fresh, minced thyme or 1 teaspoon dried
1/2 cup dry white wine

Remove skin from thighs and trim visible fat. On wax paper, combine flour, nutmeg, and pepper.
Coat thighs with flour mixture. Heat oil in large skillet over medium-high heat.
Add thighs and cook 10 to 15 minutes or until lightly browned, turning once.
Sprinkle thyme on chicken and pour wine on top.
Cover, reduce heat to medium low and cook 30 minutes or until chicken is tender.

Nutritional Figures Per Serving
Calories 235. Protein 24 grams. Carbohydrate 4 grams. Fat 13 grams. Cholesterol 71 mg. Sodium 66 mg.

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