Chicken Enchilada Casserole
6 chicken breasts
2 cup sliced fresh mushrooms
1 1/4 cup chopped onion (1 medium)
1/2 cup chopped bell pepper
2 tablespoons minced jalapeno pepper
1 (4 oz) can chopped green chiles
1/4 cup milk
3 tablespoons all-purpose flour
1 1/2 cups water
3/4 teaspoons chili powder
1/2 teaspoons salt
1/2 teaspoon ground cumin
1/4 teaspoon pepper
8 corn tortillas
1 cup shredded cheddar cheese
1/2 cup tomato-chopped-unpealed
1/4 cup sour cream
Cook chicken and dice, set aside. Saute mushrooms, onion, bell
pepper, & minced jalapeno pepper until tender. Remove skillet
from heat; stir in chicken and green chiles. Set aside. Combine
milk and flour in a small saucepan. Gradually stir in water;
place on medium heat-cook & stir until thick & bubbly. Stir in
chili powder, salt, cumin, & pepper. Add to chicken mixture and
set aside. Wrap tortillas in damp paper towels & then in foil &
bake at 350 degrees for 10 min. Arrange half of the tortillas
in a 12x8x2 dish. Top with half of chicken mixture. Repeat with
rest of tortillas and chicken mixture. Cover and bake at 350
degrees for 25 min. Uncover and sprinkle with cheese; let stand
10 min. Top serving with tomato and sour cream. Garnish with
additional jalapeno pepper slices.
Yield: 6 Servings
2 cups chicken breast strips, cooked and cubed
1 1/2 cup long-grain white rice, cooked
3 whole hard-boiled eggs, chopped
1/2 cup onions, chopped
1/4 tsp. salt
10 3/4 oz. low-fat cream of mushroom soup
3/4 cup fat-free mayonnaise
1 cup Rice Krispies cereal
Preheat oven to 375 degrees.
Spray a 2-quart casserole dish with non-stick cooking spray and set aside.
In a medium mixing bowl, combine chicken, rice, eggs, onions, and salt. Mix well.
Fold in mushroom soup and mayonnaise. Mix well.
Spoon and spread mixture evenly into prepared dish.
Sprinkle Rice Krispies over top.
Bake for 45 minutes.
Makes eight servings.
Fruited Curry Chicken Salad
4 skinless, boneless chicken breast halves - cooked and diced
1 stalk celery, chopped
1/2 onion, chopped
1 small apple - peeled, cored and chopped
1/3 cup golden raisins
1/3 cup seedless green grapes, halved
1/2 cup chopped toasted pecans
1/8 teaspoon ground black pepper
1/2 teaspoon curry powder
3/4 cup mayonnaise
In a large salad bowl combine the chicken, celery, onion, apple, raisins, grapes, pecans, pepper, curry powder and mayonnaise. Mix all together, tossing to coat. Salad is ready to serve!
Makes 8 Servings
Citrus Chicken Breasts
2 garlic cloves, crushed
1 tsp chili powder
1/2 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp black pepper
1/4 tsp ground cinnamon
1 tbsp dark brown sugar
2 tbsp canola oil
2 tbsp fresh lime juice
1/4 cup orange juice
4 boneless (not skinless) chicken breast halves, slashed
1. With a sharp knife, cut 3 parallel slashes through chicken skin, about
1/4 inches deep.
2. Combine garlic, chili powder, oregano, thyme,
cumin, coriander, pepper, cinnamon, sugar, oil, lime juice, and
3. Add chicken and toss to coat evenly. Cover and
refrigerate for 30 minutes, turning once. (can be marinated up
to 2 hours in advance, turning often)
4. Grill skin side down over medium-hot coals until skin is crisp, 7 minutes. Turn and continue grilling until chicken is opaque with no trace of pink, a further 5 minutes.
5. Sprinkle with salt.
Makes 4 Servings
Baked Garlic Chicken
1/3 cup mayonnaise
1/4 cup grated Parmesan cheese
3 to 4 tablespoons savory herb with garlic soup mix
4 boneless skinless chicken breast halves
2 tablespoons dry bread crumbs
In a bowl, combine mayonnaise, Parmesan cheese and soup mix. Place the
chicken in a greased 11-inch x 7-inch x 2-inch baking dish. Spread with the
mayonnaise mixture. Sprinkle with bread crumbs. Bake, uncovered, at 400 F
for 20 to 25 minutes or until juices run clear and a meat thermometer reads
Servings: 4 servings
Chicken & Asparagus
1 chicken breast half, butterflied
1 tablespoon vegetable oil
1 clove garlic, minced
1/4 cup chopped onions
2 to 3 stalks asparagus, trimmed and cut into 1-inch pieces
2 to 3 sun-dried tomatoes, rehydrated
2 or 3 fresh mushrooms, cleaned and quartered
Salt and pepper to taste
2 to 3 tablespoons sherry
1/4 cup chicken stock
1 serving linguine, cooked
Saute chicken breast in vegetable oil over high heat. Add garlic, onions,
asparagus, sun-dried tomatoes and mushrooms. Season with salt, pepper and
thyme. Add sherry and chicken stock and simmer until sauce thickens slightly
and chicken is cooked through. Serve over linguine.
Chicken Pot Pie for 2
1 package refrigerated pie crusts
1 teaspoon flour
2 tablespoons margarine or butter
2 tablespoons flour
1/8 teaspoon poultry seasoning
1 dash pepper
1/2 cup chicken broth
1/3 cup milk
1 cup cooked chicken, cubed
1 cup frozen mixed vegetables, thawed
Let 1 pie crust pouch stand at room temperature for 15 to 20
minutes. Heat oven to 400 degrees. Unfold pie crust; peel off
top plastic sheet. Press out fold lines; sprinkle 1 teaspoon
flour over crust. Turn crust, flour side down, onto ungreased
cookie sheet; peel off remaining plastic sheet. Invert two
10-ounce bowls or custard cups over crust. With a sharp knife,
cut circle 1/2-inch larger than rims of bowls; remove bowls
from crust. Line each bowl with crust, flour side down. Using
remaining crust pieces, cut desired shapes with cookie cutter
or sharp knife.
In small saucepan, melt margarine over medium heat. Stir in
2 tablespoons flour, poultry seasoning and pepper; cook until
mixture is smooth and bubbly. Gradually add broth and milk.
Cook until mixture boils and thickens, stirring constantly.
Stir in chicken and mixed vegetables; cook until thoroughly
heated. Divide mixture evenly into crust-lined bowls; top
with pastry cutouts. Place bowls on cookie sheet to catch
any spills. Bake at 400 degrees for 20 to 30 minutes or until
crust is golden brown.
Yield: 2 Servings
Chicken Roasted with Cream Cheese and Herbs
1 lb chicken pieces - skin on or off as you wish
1 lb cream cheese
splash of milk, buttermilk, sour cream or plain yogurt
soft bread torn in small pieces
herb spices as you wish - I use garlic, tarragon, parsley, rosemary
depending on my palate 'du jour.'
whip the herbs, cream cheese and milk (or whatever milk
product you choose) in a bowl.
Dip in the chicken pieces and roll them in the soft bread crumbs.
Put them on a cookie sheet and pop them in a preheated 325F oven for an
hour and five minutes.
2 chicken breasts, poached just until done and finely diced or shredded
1/2 cup Hellmans mayonnaise, more or less
1/4 cup sweet pickle relish
1/4 cup finely minced white onion, or green onion
1 or 2 boiled eggs, chopped
Pinch of salt and pepper, or to taste
Combine all ingredients. Spread on bread, toast, or serve in lettuce cups
and garnish with seeded diced tomato.
Gaeng Gai (Thai Chicken Curry)
4 tbsp vegetable oil
10 dried red chilies, crushed (adjust heat to your taste. this amount makes
a fairly hot dish)
1 medium yellow onion, chopped
4 cloves garlic, chopped
1 tsp. ground galangal (kha)*
1 stalk fresh lemon grass*, chopped fine
4 Tbsp fresh coriander, chopped
1 tsp. ground nutmeg
6 kaffir lime leaves*
1 Tbsp ground coriander seed
1 Tbsp sugar
2 Tbsp fish sauce*
1 tsp ground cumin
1 tsp. salt
2 whole chicken breasts, skinned, boned, cut into 1/8" slices
10 oz shredded bamboo shoots
16 oz. coconut milk (frozen is better, but you can substitute
1-14 oz. can)
20 fresh basil leaves (dried basil is not a good substitute)
*Available at good oriental markets
Heat the oil in a wok and stir-fry the chilies, onion, and garlic until
light brown. Add galangal,lemon grass, fresh coriander, nutmeg, lime
leaves, cumin, ground coriander, sugar, fish sauce,and salt. Cook for about
2 min. over medium heat. Add the chicken and stir-fry for 1 minute. Add
the bamboo shoots and coconut milk. Bring to boil,reduce heat and simmer
about 10-15 minutes until checken is tender. Garnish with fresh basil,serve
over rice. This dish is even better if you refrigerate it overnight and
reheat it the next day!
Hot n' Spicy Chicken
4 to 6 boneless chicken breasts
salt, pepper, cayenne pepper
1/2 cup oil
1 lb. chorizo or andouille sausage
1/2 lb. jalapeno pepper cheese, shredded
8 oz. sour cream
1 green pepper, chopped
4 stalks celery, chopped
3 small yellow onions, chopped
2 tsp. garlic powder
2 cups water
1 cup chopped green onions
1 cup parsley, measured, then chopped
Season chicken breasts with salt, pepper and cayenne. Brown chicken in hot
oil. Remove from oil and brown sausage. Remove and cut sausage into small
chunks. Remove most of oil; leave sediment.
Add onion, pepper, celery, 1/2 of the green onions, 1/2 of the parsley. Add
sausage, chicken and garlic. Slowly add water. Simmer, covered, for 30 to
40 minutes. Drain off most of any remaining water.
Fold in sour cream and shredded cheese. Add remaining green onion and
parsley before serving.
Parmesan Chicken Breasts
1 chicken breast - preferably bone in as it stays moister that way
1 Tbsp white wine
1 Tbsp parmesan cheese
Preheat oven to 375 F. Place chicken breasts in greased baking pan.
Mix wine and parmesan thoroughly, and spread over tops of chicken
breasts. Bake for 35-45 minutes until done
Spiced Grilled Chicken
2 tb Cooking oil
1/4 c Onion, chopped fine
1 ea Clove Garlic, minced
3/4 c Ketchup
1/3 c Vinegar
1 tb Worcestershire sauce
2 ts Brown sugar
1/2 ts Celery seed
1 ts Dry mustard
1/2 ts Salt
1/4 ts Black pepper
1 ts Tabasco sauce
1 2 1/2- 3 lbs. chicken -quartered
Heat cooking oil in saucepan and cook onion and garlic until
tender, but do not borwn. Add ketchup, stir, and add
remaining ingredients (EXCEPT CHICHEN). Bring to a boil.
Reduce heat, simmer, uncovered, for 10 minutes, stirring
occasionally. Set sauce aside.
Season chicken pieces with additional salt, if desired. Place chicken pieces bone side down over medium to hot coals. Grill 25 minutes (until bone side is well browned). Turn pieces over and grill 25 minutes more (until chicken is tender).
Brush chicken frequently with sauce during last 10 minutes of
grilling, using all the sauce.
2/3 cup soy sauce
1/2 cup sugar
3 Tablespoons Scotch (bourbon will also work)
2 Tablespoons olive oil
2 Tablespoons Sesame seed oil
1 green onion chopped
1 teaspoon grated ginger
1 teaspoon minced garlic
6 to 8 pieces of chicken (your choice)
Mix the above ingredients in mixing bowl.
Wash chicken in cold water and pat dry. Place chicken in a zip lock bag and
pour in marinade. Marinade at least 1 hour ( I do my overnight in the
refrigerator and pull out 1 hour before grilling) Grill over low to medium
heat until juices run clear approximately 30 to 40 minutes.
4 broiler-fryer chicken breast halves, skinned and boned
2 teaspoons lemon-pepper seasoning
1-1/2 teaspoons extra virgin olive oil
1/3 cup balsamic vinegar
1/4 cup chicken broth
2 garlic cloves, minced
4 teaspoons butter
On hard surface with meat mallet or similar flattening utensil,
lightly pound chicken to 1/4-inch thickness. Press lemon-pepper
seasoning evenly on both sides of chicken. In large frypan,
place oil and heat to medium temperature. Add chicken and cook,
turning once, about 7 minutes or until fork can be inserted in
chicken with ease. Remove chicken to warm serving platter; keep
warm. In medium bowl, mix together vinegar, broth and garlic;
add to frypan. Cook over medium-high heat, scraping up brown
meat bits, about 2 minutes or until mixture is reduced and
syrupy. Add butter; stir to melt. Place chicken on serving
dish and spoon sauce over chicken. Garnish with parsley sprigs
and cherry tomatoes.
Yield: 4 Servings
Saucy Chicken Bake
1 cup finely chopped onion
1/3 cup vegetable or olive oil
1/2 cup ketchup
1/2 cup water
1/2 cup lemon juice
1/4 cup sugar
1/4 cup Worcestershire sauce
1 1/4 tsp salt
1/2 tsp black pepper
4 drops Tabasco sauce
9 - 12 uncooked chicken parts (legs, wings, thighs, breasts, drumsticks)
1 large zucchini, sliced
Add oil and onion in a fry pay and cook onion until soft and golden.
Add all remaining ingredients except zucchini slices. Simmer 15 minutes.
Line baking pan with zucchini slices. From the frying pan, place chicken
pieces on top of zucchini slices. Pour sauce (from frying pan mixture)
Bake at 350 degrees for about one hour, basting about every 20 minutes.
One Dish Chicken Dinner
1/4 teaspoon crushed red pepper
1 teaspoon dried basil (or 2 tablespoons chopped fresh basil)
1/2 teaspoon dried oregano leaves
2 medium zucchini
4 large plum tomatoes
3 tablespoons lemon juice
4 medium chicken-breast halves, skin & bone on(about 2 1/2 pounds)
4 ears of corn
1 tablespoon olive or salad oil
1/2 teaspoon sugar
Preheat oven to 400 degrees. Remove husks and silk from
corn. With serrated knife, cut each ear of corn crosswise
into 3 pieces. Cut zucchini into 3-inch chunks. Cut each
tomato lengthwise in half. Place chicken breasts in large
roasting pan (17 by 11 1/2 inches); sprinkle with oregano
and 1/2 teaspoon salt. Arrange corn and zucchini around
chicken. Bake chicken and vegetables 30 minutes. Add
tomatoes and bake 15 minutes longer or until juices run
clear when chicken is pierced with a knife and vegetables
are tender. Meanwhile, in cup, with fork, mix lemon juice,
olive or salad oil, basil, sugar, crushed red pepper, and
1/2 teaspoon salt. Arrange chicken and vegetables on large
platter. Brush chicken and vegetables with lemon mixture.
Yield: 4 Servings
Roasted Citrus Turkey Breast
1 frozen bone-in turkey breast (4-5 pounds)
Pinch of parsley, finely chopped
Pinch of fresh thyme, finely chopped
Pinch of fresh rosemary, finely chopped
Pinch of freshly ground black pepper
Pinch of paprika
Thaw the frozen turkey. Rinse and pat dry with paper towels.
In a medium bowl, combine the parsley, thyme and rosemary.
Grate the oranges and lemon peel and set the oranges and lemon aside.
Add the peels to the herb mixture and toss until combined. Rub the herb mixture over the skin of the turkey.
Place the turkey on a rack in a large roasting pan.
Cut the oranges and lemon in half and squeeze their juices over the turkey. Also sprinkle the turkey with the pepper and paprika.
Insert a meat thermometer in the thickest part of the breast. Roast turkey uncovered, at 325 degrees F for 2 1/2 hours or until the thermometer registers 170 degrees to 175 degrees.
Baste turkey often with the pan juices.
Remove and discard the skin before serving.
1/4 cup turkey Pan drippings
1/4 cup Flour
1 cup Water
2 cups Turkey stock
Turkey giblets,cooked -- chopped
Pour off all turkey fat from roasting pan into a glass measuring
cup. Measure and return 1/4 cup to pan. Sprinkle flour into fat;
cook and stir 2 or 3 minutes over low heat. Add water and 2 cups
of the reserved turkey stock. Cook, stirring and scraping up
browned bits in pan with wooden spoon, until gravy thickens and
bubbles 2 minutes. Strain gravy into saucepan; add chopped
giblets and reserved liver. Taste; season with salt and pepper
4 cloves garlic
1/4 cup orange juice
1 Tbsp. fish sauce
1 Tbsp. sugar
1 pound boneless chicken (or shrimp, beef, pork) cut into finger size strips
1/4-1/2 cup coconut milk
1 tsp. curry paste
1 Tbsp. lime juice
1 Tbsp. sugar
2 tsp. fish sauce
1/4 cup peanut butter
A little chicken stock or water
Combine the marinade ingredients and marinate the chicken for two hours or overnight.
Skewer the marinated meat and grill for 2-3 minutes on each side.
Combine the sauce ingredients, whisk together and add a little stock or
water to consistency (not too thick, not too thin). Taste for sweetness.
Add a little more sugar, fish sauce or lime juice to taste.
Serve the grilled skewers with the sauce and serve garnished with chopped cilantro or scallions and crushed peanuts if desired.
Tip: If you're making a lot of these for a party, marinate them skewered
in a baking dish, bake the whole dish at 350 in the oven for a while and
finish cooking on the grill.
Chicken & Vegetable Soup
1 whole chicken (3 pounds), skinned and cut up
1 large onion, chopped
2-3 cloves garlic, minced
2 quarts water
1 stalk celery, sliced
1 medium turnip, peeled and cut into 1/2 inch cubes
2 medium carrots, sliced
2 medium zucchini, sliced
1 15-ounce can (1/2 pound) kidney beans or hominy, drained
1 small head cabbage, chopped
2 tsp. salt
1/4 tsp. black pepper
Place chicken, onion, and garlic in a large saucepan or Dutch oven. Cover with water and bring to boil. Reduce heat; simmer for 50-60 minutes or until chicken is tender. At this point, chicken may be removed from broth and cooled.
Take meat from bones. Skim any fat from broth; return meat to pan. Add remaining ingredients; simmer for 20-30 minutes or until vegetables are tender.