MEATS - POULTRY recipes
Meats - Poultry
- A Perfect Pastry Crust? In your favorite recipe, substitute a
4:1 ratio of lard:butter.
- To make your own corn meal mix: combine 1 cup corn meal, 1 cup
all-purpose flour, 1/2 teaspoon salt, and 4 teaspoons baking
powder. You can store it in a tightly covered container for
up to 6 months.
- It's important to let a roast -- beef, pork, lamb or poultry --
sit a little while before carving. That allows the juices to
retreat back into the meat. If you carve a roast too soon,
much of its goodness will spill out onto the carving board.
- Microwave garlic cloves for 15 seconds and the skins slip
right off.
- To slice meat into thin strips, as for Chinese dishes -
partially freeze and it will slice easily.
- A roast with the bone in will cook faster than a boneless roast -
the bone carries the heat to the inside of the roast quicker.
- For a juicer hamburger add cold water to the beef before grilling
(1/2 cup to 1 pound of meat).
- To keep cauliflower white while cooking - add a little milk to the water.
- Let raw potatoes stand in cold water for at least half an hour
before frying to improve the crispness of french-fried potatoes.
- Buy mushrooms before they "open." When stems and caps are
attached snugly, mushrooms are truly fresh.
*MEATS - POULTRY*
96
Baked Chicken And Mushrooms
4 tablespoons butter or oil
1 teaspoon paprika
1/4 teaspoon thyme
1 teaspoon salt
1/4 teaspoon pepper
1 broiler-fryer chicken, cut up or 2 1/2 lbs chicken thighs
1/4 cup flour
3/4 cup dry white wine
2 cups sliced fresh mushrooms
Melt butter in 13" X 9" baking pan. Stir in thyme, paprika, salt, and
pepper. Dredge chicken pieces in flour, then swish in butter (both sides),
until coated. Arrange them in a baking dish. Bake in hot oven (400F) until
browned, about 30 minutes. Reduce heat to 350F, turn over chicken pieces,
and add mushrooms and wine. Cover dish with foil and continue baking about
30 minutes longer.
Baked Chicken And Mushrooms
97
Boneless Buffalo Wings
1 cup all-purpose flour
2 teaspoons salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
1 egg
1 cup milk
2 chicken breast fillets
4-6 cups vegetable oil
1/4 cup Crystal or Frank's Louisiana hot sauce
1 tablespoon margarine
Combine flour, salt, peppers and paprika in a medium bowl. In another small
bowl, whisk together egg and milk. Slice each chicken breast into 6 pieces.
Preheat 4-6 cups of vegetable oil in a deep fryer to 375F. One or two at a
time, dip each piece of chicken into the egg mixture, then into the breading
blend; then repeat the process so that each piece of chicken is
double-coated. When all chicken pieces have been breaded, arrange them on a
plate and chill for 15 minutes. When the chicken is done resting, drop each
piece into the hot oil and fry for 5-6 minutes or until each piece is
browned. As chicken fries, combine the hot sauce and margarine in a small
bowl. Microwave sauce for 20-30 seconds or just until the margarine is
melted, then stir to combine. You can also use a small saucepan for this
step. Just combine the hot sauce and margarine in the saucepan over low heat
and stir until margarine is melted and ingredients are blended. When chicken
pieces are done frying, remove them to a plate lined with a couple paper
towels. Place the chicken pieces into a covered container such as a large
jar with a lid. Pour the sauce over the chicken in the container, cover, and
then shake gently until each piece of chicken is coated with sauce. Pour the
chicken onto a plate. Serve with bleu cheese dressing and sliced celery on
the side.
Boneless Buffalo Wings
98
Cheesy Chicken Florentine
2 (12-oz.) packages Stouffer's frozen Spinach Souffle, defrosted
6 boneless, skinless chicken breast halves,
salt and pepper
2 tablespoons vegetable oil
2 cups cooked white rice
1 cup milk
1 cup shredded Swiss cheese, divided
1/4 cup chopped onion
2 teaspoons Dijon mustard
1/2 teaspoon salt
1 cup coarse fresh breadcrumbs
2 tablespoons butter or margarine, melted
Season chicken breasts with salt and pepper; saute in vegetable oil until
both sides are golden brown. Chicken will finish cooking in the oven.
Combine Spinach Souffle, rice, milk, 1/2 cup Swiss cheese, onion, mustard
and salt in large bowl; stir well. Spread into bottom of a 9x13-inch baking
pan; place chicken on top of spinach mixture. Combine breadcrumbs, butter
and remaining Swiss cheese in small bowl; sprinkle mixture evenly over
casserole. Cover casserole with aluminum foil. Bake in preheated 375F oven
for 25 minutes; remove cover. Continue bakin for 35 to 40 minutes or until
spinach mixture is set and chicken is no longer pink in the center.
Cheesy Chicken Florentine
99
Chicken And Mushroom Stroganoff
4 boneless, skinless chicken breast halves
2 tablespoons butter
2 tablespoons all-purpose flour
1 medium red onion, chopped
8 ounces mushrooms, quartered
1 to 1-1/2 cup chicken broth
2 tablespoons prepared coarse-grain mustard
1/2 cup sour cream
3 tablespoons chopped fresh parsley
2 cups cooked egg noodles
In large non-stick fry pan, melt butter over high heat. Place flour in pie
pan; add chicken and turn to coat well. Place chicken in fry pan and cook,
turning about 5 minutes to brown well on both sides. Stir in onions,
mushrooms and any unused flour. Reduce heat to medium and cook, stirring,
until onion is golden brown, about 5 minutes. In small bowl, whisk together
chicken broth and mustard. Pour mixture into fry pan and stir. Bring to
boil, reduce heat to simmer and cook about 5 minutes. Stir in sour cream and
parsley and simmer for 2 additional minutes. Season with salt and pepper to
taste and serve over egg noodles.
Chicken And Mushroom Stroganoff
100
Chicken Breasts Supreme
1-1/2 cup sour cream
1/4 cup lemon juice
1/2 teaspoon Worcestershire Sauce
1/2 teaspoon celery seed
1/2 teaspoon sweet paprika
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper
8 boneless skinless chicken breast halves
2 cups fine dry bread crumbs
In a large bowl, combine first eight ingredients. Place chicken in mixture
and turn to coat. Cover and marinate overnight in the refrigerator. Remove
chicken from marinade; coat each piece with crumbs. Arrange on a shallow
baking pan. Bake, uncovered, at 350F for 45 minutes or until juices run
clear.
Chicken Breasts Supreme
101
Chicken Cacciatore
1 - 3 1/2-pound chicken, cut into 6 pieces
1/2 cup all purpose flour
6 tablespoons olive oil
3/4 pound mushrooms, halved
2 green bell peppers, diced
1 onion, chopped
4 garlic cloves, chopped
1 teaspoon (generous) dried oregano
1 cup purchased marinara sauce
2/3 cup canned low-salt chicken broth
1/2 cup dry Marsala
3 tablespoons drained capers
Grated Parmesan cheese (optional)
Season chicken with salt and pepper. Place flour in plastic bag. Add chicken
pieces and toss to coat completely. Heat 3 tablespoons olive oil in heavy
large skillet over medium-high heat. Add chicken pieces to skillet and saute
until brown, about 4 minutes per side. Transfer chicken to plate. Pour fat
from skillet. Add remaining 3 tablespoons olive oil to skillet. Add halved
mushrooms, diced green bell peppers, chopped onion, chopped garlic and
oregano and saute until onion is tender, about 10 minutes. Mix in marinara
sauce, chicken broth, Marsala and capers. Return chicken pieces to skillet,
spooning sauce over. Bring sauce to boil. Reduce heat to medium-low. Cover
skillet and simmer until chicken is tender, about 20 minutes. Using tongs,
transfer chicken to large platter. Boil sauce until slightly thickened,
about 3 minutes; spoon off fat. Spoon sauce over chicken. Serve, passing
Parmesan separately, if desired.
Chicken Cacciatore
102
Chicken Marsala
1 skinless, boneless chicken breast
1 teaspoon shallot, diced fine
1/2 teaspoon garlic, crushed
4 whole mushrooms, sliced
salt and pepper, to taste
1/2 cup marsala wine
1/2 cup beef demi-glace
In a hot pan, saute the sliced chicken breast in a small spoon of butter or
olive oil. When the chicken is cooked, add the chopped shallots, garlic and
sliced mushrooms. Stir in about 1/2 cup marsala wine and 1/2 cup demi-glace.
Let the sauce reduce until it's nice and creamy by stirring the mixture.
Taste it, add salt or pepper, and serve.
Chicken Marsala
103
Chicken Pot Pie
1 cup potatoes, diced
1 cup chopped onions
1 cup celery, diced
1 cup chopped carrots
1/3 cup melted margarine
1/2 cup all-purpose flour
2 cups chicken broth
1 cup half-and-half
1 teaspoon salt
1/4 teaspoon pepper
4 cups chopped cooked chicken
2 frozen pie crusts
Saute onion, celery, carrots and potatoes in butter for 10 minutes. Add
flour to sauteed mixture, stirring well. Cook one minute stirring
constantly. Combine broth and half and half. Gradually stir into vegetable
mixture. Cook over medium heat stirring constantly until thickened and
bubbly. Stir in salt and pepper, add chicken, and stir well. Pour into a
shallow 2 quart casserole dish. Top with pie shells. Cut slits. Bake at 400F
for 40-50 minutes or until pastry is golden brown and filling is bubbly and
cooked through.
Chicken Pot Pie
104
Coca-Cola Barbecued Chicken
12 oz. chili sauce
8 oz. Coca-Cola
1 garlic clove, peeled and chopped
1/2 cup chopped peeled onion
2 tablespoons light brown sugar
1 tablespoon soy sauce
1/2 teaspoon dry mustard
Several drops hot pepper sauce, to taste
salt and freshly ground black pepper, to taste
About 2 to 2-1/2 pounds chicken drum sticks and thighs
Combine the first 8 ingredients in a slow cooker/crock pot or Dutch oven.
Add chicken pieces, coating each well with sauce. For slow cooker, cover and
set cooker at high setting. Allow sauce to come to a simmer, reduce heat to
low setting and allow chicken to cook, cover ajar, about 8 hours or until
chicken is fork tender. Skim off any fat from sauce and discard. For Dutch
oven, bake, uncovered, in a very slow oven (275F) for 3 to 4 hours, or until
fork tender. Skim off any fat from sauce and discard. Adjust seasoning and
serve chicken accompanied with sauce.
Coca-Cola Barbecued Chicken
105
Coq Au Vin
10 ounces shallots, or 2 medium yellow onions, sliced or chopped
2 tablespoons olive oil, more if needed
6 ounces salt pork or pancetta in 1-inch cubes
2 tablespoons butter
1 clove garlic, peeled and minced
4 cups whole button mushrooms, or large mushrooms, halved
3 1/2 pounds free-range organic chicken, cut into 10 pieces
3 tablespoons all-purpose flour
1/4 cup brandy
1 bottle Burgundy or other rich red wine
1 bouquet garni (one 3-inch piece leek, one 3-inch piece celery,
3 sprigs parsley, 2 sprigs thyme and a bay leaf, tied in cheesecloth)
Salt and pepper.
Bring a pot of water to a boil; pour water over shallots, then peel, and set
them aside. Place a large casserole over medium heat and add olive oil and
salt pork. Saute until pork begins to crisp, 3 to 4 minutes, then add
shallots. Continue to saut until shallots are lightly browned, about 10
more minutes. Transfer mixture to a large bowl with a slotted spoon; set
aside the unwashed casserole. Place a medium skillet over low heat, and melt
butter. Add garlic and mushrooms, and saute until mushrooms have softened.
Add mushroom mixture with slotted spoon to salt pork and shallots. Place
chicken pieces in a large freezer bag or a large bowl. Add flour, and toss
until chicken is coated. Return casserole to medium-high heat, When pan is
hot, brown chicken in batches, adding olive oil if pan looks dry. Do not
crowd pan, and turn pieces as needed until well browned on all sides.
Transfer chicken to a plate, and set aside. Shake any excess flour from
freezer bag into casserole, and scrape bottom with a wooden spoon. Pour in
brandy, then stand back and carefully ignite with a long match. Slowly stir
in the whole bottle of Burgundy. Bring liquid to a boil. Return chicken to
casserole, and add salt pork, shallots and mushrooms. Add bouquet garni, and
stir to mix well. When liquid returns to a boil, cover, and reduce heat to
low. Simmer for 1 hour, and season with salt and pepper to taste. Flavor
improves if cooled and refrigerated overnight; reheat thoroughly before
serving.
Coq Au Vin
106
Cream Of Chicken Pepperpot
2 tablespoons kosher salt
1 teaspoon whole peppercorns
3 carrots, coarsely chopped
1 onion, coarsely chopped
1 rib celery, coarsely chopped
1 gallon cold water
1 whole fryer chicken
Oil for sauteing
1/2 cup each: finely diced yellow, red and green bell peppers
1 stick butter
1/2 cup flour
1 pint heavy cream
Salt and black pepper to taste
Tabasco to taste
Add salt, peppercorns, carrot, onion and celery to water. Bring to a boil,
reduce heat to a simmer and cook chicken until meat is tender, about 2
hours. Skim impurities from top of water as the chicken cooks. When done,
strain remaining stock and set aside. Remove meat from bones and set aside.
Saute diced bell peppers. Stir in reserved chicken. Set aside. In a skillet,
combine butter and flour. Cook over low heat until the mixture is thick and
golden, about 1/2 hour. To reserved stock add cream, chicken and peppers and
salt and pepper to taste. Bring to a boil. Whisk in flour and butter
mixture. Add Tabasco to taste. Simmer until flavors meld.
Cream Of Chicken Pepperpot
107
Creamy Italian Chicken
4 boneless skinless chicken breast halves
1 envelope dry Italian salad dressing mix
1/4 cup water
8 oz. cream cheese, softened
1 can cream of chicken soup, undiluted
4 oz. can mushroom stems and pieces, drained
Hot cooked rice or pasta
Place the chicken breast halves in a crock pot. Combine the Italian dressing
mix and water; mix until smooth, and pour over top of chicken. Cover and
cook on low for 3 hours. Combine the cream cheese and soup until smooth and
blended. Stir in mushroom pieces. Pour soup mixture over chicken. Cook 1
hour more or until chicken is cooked through. Serve over hot cooked rice or
pasta.
Creamy Italian Chicken
108
Crockpot Chicken And Sausage Gumbo
1/3 cup all-purpose flour
1/3 cup cooking oil
3 cups water
12 ounces fully cooked smoked sausage links, sliced in 3/4" pieces
12 ounces skinless, boneless chicken breasts or thighs,
cut into 3/4" pieces
1 - 10 ounce package frozen whole okra, partially thawed and cut
into 1/2-inch slices
1 cup chopped onion
1/2 cup chopped green sweet pepper
1/2 cup chopped celery
4 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground red pepper
3 cups hot cooked rice
For the roux, in a heavy 2-quart saucepan stir together the flour and oil
until smooth. Cook over medium-high heat for 5 minutes, stirring constantly.
Reduce heat to medium. Cook and stir constantly about 15 minutes more or
until a dark, reddish-brown roux forms. Cool. Place water in crockpot. Stir
in roux. Add sausage, chicken, okra, onion, sweet pepper, celery, garlic,
salt, pepper, and ground red pepper. Cover; cook on low-heat setting for 6
to 7 hours or on high-heat setting for 3 to 3-1/2 hours. Skim off fat. Serve
over the hot cooked rice.
Crockpot Chicken And Sausage Gumbo
109
Curried Chicken
4 chicken leg quarters
2 tablespoons vegetable oil
1 - (10.75-oz.) can condensed cream of chicken soup
1/2 cup water
2 teaspoons curry powder
1/8 teaspoon ground cinnamon
1/2 cup chopped onion
Rinse chicken with cold water and pat dry with paper towels. In heavy frying
pan, heat oil; add chicken and cook over medium-high heat, turning
occasionally, for 15 minutes or until browned. Remove chicken. Cover and
keep warm. Combine soup, water, curry powder, cinnamon and onion. Stir into
drippings in pan; mix well. Heat until simmering. Return chicken to fry pan;
season with salt and pepper. Cook, covered, over medium heat for 15 to 20
minutes or until done. Serve chicken and sauce over hot rice or pasta.
Garnish with lemon wedges.
Curried Chicken
110
Garlic Brown Sugar Chicken
1 large chicken, cut into serving pieces
1 cup packed brown sugar
2/3 cup vinegar
1/4 cup Sprite or 7-Up soda
2 to 3 tablespoons minced garlic
2 tablespoons soy sauce
1 teaspoon pepper (regular black or cayenne)
Place chicken in crockpot. Mix all remaining ingredients and pour over
chicken. Cook on low for 6-8 hours. Serve over rice or noodles. You can
thicken the juices after cooking with a little cornstarch.
Garlic Brown Sugar Chicken
111
Green Chile Chicken Enchiladas
12 - 18 corn tortillas
1/2 cup oil
8 oz. shredded Monterey Jack cheese
3/4 cup chopped onion
1/4 cup butter or margarine
1/4 cup flour
2 cups chicken broth
4 oz. chopped green chiles
1 cup sour cream
1 chicken or 3 breast halves, boiled and shredded
chopped green onions (garnish)
Cook tortillas in hot oil until softened (5 seconds). Place some chicken,
cheese, and onion on each tortilla and roll up. Place seam side down in
greased baking pan. Melt butter, add flour, stir well. Add broth; cook till
thick. Stir in sour cream and chiles. Stir until heated. Pour over
enchiladas. Bake at 375F for 20 minutes or until heated through. Put
remaining cheese on top and return to oven for 5 more minutes. Garnish with
chopped green onions.
Green Chile Chicken Enchiladas
112
Homestyle Turkey
1 (12 pound) whole turkey
6 tablespoons butter, divided
4 cups warm water
3 tablespoons chicken bouillon
2 tablespoons dried parsley
2 tablespoons dried minced onion
2 tablespoons seasoning salt
Preheat oven to 450F. Rinse and wash turkey. Save giblets and neck for
gravy. Stuff turkey, if desired. Place turkey in a Dutch oven or roasting
pan. Separate the skin over the breast to make little pockets. Put 3
tablespoons of the butter on both sides between the skin and breast meat.
This makes for very juicy breast meat. In a medium bowl, combine the water
with the bouillon. Sprinkle in the parsley and minced onion. Pour over the
top of the turkey. Sprinkle seasoning salt over the turkey. Cover with foil,
and place in oven. Immediately turn oven down to 325F. Bake for 3 1/2 to 4
hours, until the internal temperature of the turkey reaches 180F. For the
last 45 minutes or so, remove the foil so the turkey will brown nicely.
Homestyle Turkey
113
Irish Chicken And Dumplings
2 (10.75 ounce) cans condensed cream of chicken soup
3 cups water
1 cup chopped celery
2 onions, quartered
1 teaspoon salt
1/2 teaspoon poultry seasoning
1/2 teaspoon ground black pepper
4 boneless chicken breast halves
5 carrots, sliced
1 (10 ounce) package frozen green peas
4 potatoes, quartered
3 cups baking mix
1 1/3 cups milk
In large, heavy pot, combine soup, water, chicken, celery, onion, salt,
poultry seasoning, and pepper. Cover and cook over low heat about 1 1/2
hours. Add potatoes and carrots; cover and cook another 30 minutes. Remove
chicken from pot, shred it, and return to pot. Add peas and cook only 5
minutes longer. Add dumplings. To make dumplings: Mix baking mix and milk
until a soft dough forms. Drop by tablespoonfuls onto BOILING stew. Simmer
covered for 10 minutes, then uncover and simmer an additional 10 minutes.
Irish Chicken And Dumplings
114
Orange-Bourbon Chicken
2 boneless, skinless Chicken breast
6 tablespoons Butter
1/2 teaspoon Salt
1/2 teaspoon Pepper
12 oz. Orange juice (frozen -concentrate), thawed
6 tablespoons Bourbon
Buttered Almonds:
1/2 cup Almonds, slivered
2 teaspoons Butter
1/2 teaspoon Salt
1/2 teaspoon Black pepper
Preheat oven to 425F. In large, heavy, oven-proof skillet melt butter; let
cool, but do not let solidify. Turn chicken in butter to coat. Season
chicken with salt and pepper. Tuck edges under, forming compact shape about
1 1/2 inches thick. Place chicken in skillet, skinned side up. Bake at 425F,
basting occasionally, for about 15 minutes, until meat thermometer registers
190F. Remove chicken to warm serving plates; keep warm. Saute almonds in
butter until lightly toasted. Sprinkle with salt. Let cool to crisp. Add
orange juice concentrate to drippings in skillet; stir over high heat until
reduced by 1/3. Stir in bourbon; heat through. Stir in remaining salt and
pepper; pour sauce over chicken. Sprinkle with the almonds.
Orange-Bourbon Chicken
115
Parmesan Crusted Chicken
1 cup plain bread crumbs
2 tablespoons flour
1/4 cup Parmesan cheese
1 cup milk
6 chicken tenders (1/2" thick)
vegetable oil for frying
2 cups dry bowtie pasta
2 tablespoons butter
3 tablespoons olive oil
2 teaspoons crushed garlic
1/2 cup white wine
1/4 cup water
2 tablespoons flour
3/4 cup half and half
1/4 cup sour cream
1/2 teaspoon salt
1/8 teaspoon basil leaves
3/4 cup mild Asiago cheese, finely grated
Prepare pasta according to package directions. Wash and drain chicken
strips. Mix breadcrumbs, flour, and Parmesan cheese together. Place milk in
dish for dipping. Dip chicken in breadcrumb mixture and then in milk and
then back in breadcrumbs. Place in fry pan that the oil has been heated and
fry at medium to medium low temperature until golden. Remove and drain
chicken. In a saucepan on medium heat, melt butter, add olive oil. Whisk in
flour until mixture is blended. Quickly add garlic, water, and 1/2 teaspoon
of salt stir well. Add wine and blend. Immediately add half and half and
sour cream; stir well. When mixture is smooth add grated Asiago cheese. Stir
until melted. Finally, sprinkle fresh basil in the sauce, stir lightly, and
remove from heat.
Garnish: 4 broccoli florets (lightly steamed) 2 white mushrooms (quartered,
lightly steamed) 1/4 teaspoon crushed red pepper
Assembly: Place pasta in individual pasta dishes. Spoon about 1/2 - 3/4 cup
sauce over pasta, add broccoli and mushrooms. Place Parmesan Chicken on
pasta and sprinkle red crushed pepper and add grated Parmesan cheese if
desired.
Parmesan Crusted Chicken
116
Roast Goose With Chestnuts And Prunes
1 - 16 ounce package pitted prunes
3 cups beef stock or canned beef broth
1 3/4 cups dry red wine
1 1/4 cups prune juice
1 - 12 to 13 pound goose
1 orange, quartered
1 tablespoon salt
1 tablespoon ground pepper
1 large onion, cut into 8 pieces
4 bay leaves
6 tablespoons Cognac or other brandy
1 tablespoon butter, room temperature
1 tablespoon all purpose flour
1 - 7 2/5 ounce jar steamed or roasted chestnuts
Chopped fresh parsley
Combine prunes, stock, 1 1/2 cups wine and 1 cup prune juice in heavy medium
saucepan. Simmer 10 minutes. Remove mixture from heat. Transfer 12 prunes to
small bowl, using slotted spoon. Preheat oven to 375F. Pat goose dry. Pull
out fat from cavity. Rub inside and out with cut side of orange. Combine
salt and pepper and rub inside and outside goose. Place orange, onion, bay
leaves and 12 drained prunes in goose cavity. Tie legs together. Place goose
on rack in roasting pan. Pierce all over with small metal skewer or
toothpick. Roast goose 15 minutes. Reduce temperature to 350F and roast 30
minutes longer. Remove fat from roasting pan. Combine remaining 1/4 cup wine
and 1/4 cup prune juice and brush some over goose. Continue roasting goose
until juices run clear when pierced in thickest part of thigh, basting goose
with wine mixture and removing fat from pan occasionally, about 2 hours.
Transfer goose to platter and tent with foil. Let stand 20 minutes. Strain
prune poaching liquid, reserving prunes. Degrease roasting juices. Add 1/2
cup poaching liquid to roasting pan and bring to boil, scraping up any
browned bits. Transfer to heavy medium saucepan. Add Cognac, remaining
poaching liquid and degreased roasting juices. Boil until flavors are
intense, about 15 minutes. Knead butter and flour together. Whisk into sauce
in small bits and simmer until thick, about 8 minutes. Add poached prunes
and chestnuts and heat through. Sprinkle with parsley. Carve goose into thin
slices. Spoon sauce, chestnuts and prunes over.
Roast Goose With Chestnuts And Prunes
117
Rotisserie Marinade Chicken
1/4 cup oil
1 tablespoon honey
1 tablespoon lime juice
1/4 teaspoon paprika
seasoned salt to taste (optional)
Mix all ingredients well in saucepan and warm just to melt honey. Arrange 4
chicken breast halves, skin-side up, in a baking dish or pan sprayed with
Pam. Bake, uncovered, at 400F, about 35-40 minutes, basting pieces (without
turning them) 3-4 times during baking or until nicely browned. Immediately
upon removing from oven, seal baking dish or pan tightly in foil and let
stand 15-20 minutes before serving. Although this recipe calls for baking in
the oven, it will actually taste like rotisserie-cooked chicken.
Rotisserie Marinade Chicken
118
Salsa Chicken
4 skinless, boneless chicken breast halves
4 teaspoons taco seasoning mix
1 cup salsa
1 cup shredded Cheddar cheese
4 tablespoons sour cream
Preheat oven to 375F. Place chicken breasts in a lightly greased 9x13 inch
baking dish. Sprinkle taco seasoning on both sides of chicken breasts, and
pour salsa over all. Bake at 375F for 25 to 35 minutes, or until chicken is
tender and juicy and its juices run clear. Sprinkle chicken evenly with
cheese, and continue baking for an additional 3 to 5 minutes, or until
cheese is melted and bubbly. Top with sour cream and serve.
Salsa Chicken
119
Sesame Chicken Nuggets
4 skinless, boneless chicken breasts
2 cups corn oil
1 egg, beaten
1/3 cup water
1/3 cup all-purpose flour
1-1/2 tablespoons sesame seeds, toasted
1-1/2 teaspoons salt
Rinse chicken with cold water and pat dry with paper towels. Cut into
1x1x1/2 inch pieces. Fill a deep fryer with corn oil, no more than 1/3 full.
Heat to medium heat. Place egg and water in a small bowl and mix well. Add
the flour, sesame seeds and salt, stirring until a smooth batter is formed.
Dip chicken pieces in batter and drain off any excess. Add battered chicken,
a few pieces at a time, to the hot oil. Fry about 4 minutes or until golden
brown and done (remove chicken from oil to test). Drain on paper towels.
Sesame Chicken Nuggets
120
Smothered Chicken
Chicken Marinade (prepackaged, or see below recipe)
4 Boneless, Skinless Chicken Breasts
1 cup sliced onions
1 cup sliced mushrooms
1 teaspoon hickory smoke flavor (found on condiments aisle)
3 tablespoons butter or margarine
4 to 8 slices provolone cheese (use more or less to your liking)
4 slices cooked bacon
Chicken Marinade:
1 teaspoon basil leaves
1 tablespoon garlic powder
3 tablespoons hickory smoke flavoring
1/4 cup white cooking wine
1/4 cup vegetable oil
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons vinegar
Combine all ingredients in a bowl. Marinade meat in covered bowl or plastic
bag for at least 2 hours.
Marinate chicken as shown above, or follow directions on package if using
pre-packaged marinade. While chicken is marinating, slice onions and
mushrooms and cook your bacon. Saute mushrooms and onions in butter and
hickory smoke flavor for 3 to 5 minutes, or until onions are transparent but
not brown and mushrooms are tender. Remove chicken from marinade, and grill
for about 10 minutes. Do not overcook chicken!!! While grilling, preheat
oven on broil. After chicken is done, remove from grill and place in a
shallow baking dish. Cover each breast with a strip of bacon, then provolone
cheese, then some sauteed onions and mushrooms. Broil for 3 to 5 minutes, or
until cheese is bubbly.
Smothered Chicken
121
Sour Cream Chicken
4 chicken breasts, cut into strips (you could use thigh meat
as well or chicken strips)
1 (8 ounce) container sour cream or 1 (8 ounce) container
plain yogurt
1 box Ritz crackers (the 3 roll size or the minis which crush
easier) or Chicken In A Biscuit crackers
1 cup sweet butter
1/2 cup parmesan cheese
2 tablespoons tarragon or marjoram
Clean chicken and pour sour cream over it and let marinate for about an hour
in the refrigerator. Meanwhile, take crackers and crush into medium course
crumbs, mix in Parmesan cheese and Tarragon/ Marjoram. Melt half of the
butter and pour on the bottom of a 9x13 baking dish. Dredge chicken in the
cracker mixture and set in baking dish. Repeat until complete. Melt the rest
of the butter and pour on top of chicken. Bake at 350F for 35-45 minutes or
until golden brown.
Sour Cream Chicken
122
Spring Stir-Fry
2 tablespoons vegetable oil
12 ounces skinless, boneless chicken-breast halves, cut on the
diagonal into 1/8-inch-thick slices
2 garlic cloves, thinly sliced
2 teaspoons grated peeled fresh ginger
1 pound asparagus, trimmed and cut on the diagonal into
3-inch pieces
1/2 teaspoon salt
1/8 teaspoon ground black pepper
8 ounces sliced fresh mushrooms
1 bunch green onions, thinly sliced
1 lime, cut into wedges
In nonstick 12-inch skillet, heat 1 tablespoon oil over medium-high heat
until hot. Add chicken, garlic, and 1 1/2 teaspoons ginger, and cook 2 to 3
minutes, until chicken loses its pink color throughout, stirring constantly.
Transfer chicken to bowl. To same skillet, add asparagus, salt, pepper,
remaining 1 tablespoon oil, and 2 tablespoons water, and cook 3 minutes or
until tender-crisp, stirring frequently. Add mushrooms and cook 1 minute.
Return chicken to skillet; add green onions and remaining ginger and cook 1
minute. Serve with lime wedges.
Spring Stir-Fry
123
Swiss Chicken Casserole
6 boneless, skinless chicken breast halves
1 can cream of chicken soup
1 soup can water
8 oz. sliced Swiss cheese
1/2 stick butter
1 package coarse bread crumbs
Cut the chicken into bite-sized pieces and place in the bottom of a
casserole dish. In a small bowl, mix soup and water then pour over chicken.
Put a layer of swiss cheese over this. Melt butter and add enough bread
crumbs to take up the butter. Sprinkle bread crumbs and butter over the
cheese. Bake, covered with foil, in a 375F oven for 35-45 minutes until
nicely browned and bubbly.
Swiss Chicken Casserole
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Tortilla Crunch Chicken Fingers
1 pkg. dry onion soup mix
1 teaspoon crushed red pepper flakes
1/4 teaspoon cayenne pepper
1/8 teaspoon ground cumin
1 cup finely crushed tortilla chips
1-1/2 lb. boneless skinless chicken breasts
2 tablespoons butter or margarine, melted
1 egg
2 tablespoons water
Preheat oven to 375F. Coat a large baking sheet with vegetable cooking
spray. Combine dry onion soup mix, red pepper flakes, cayenne pepper, cumin,
and finely crushed tortilla chips; set aside. Beat together egg and water;
set aside. Place chicken breasts between two pieces of plastic wrap and
pound to an even 1/2-inch thickness. Cut into 1/2- x 3-inch strips. Dip
strips in egg then into tortilla chip/spice mixture, coating well. Arrange
in a single layer on prepared baking dish; drizzle with butter. Bake
uncovered for 15 to 18 minutes, or until chicken is done and topping is
golden and crispy.
Tortilla Crunch Chicken Fingers
125