Chicken With Garlic Recipe

INGREDIENTS:
2 Chickens or chicken breasts
2 sm Heads garlic
Water
1/4 cup of Chopped Italian parsley
Salt and pepper
2 tb Unsalted butter
1 lg Lemon; juiced
DIRECTIONS:
If using whole chickens, halve chickens and bone completely except
for wing joint. If only using breasts, bone completely. Place the
heads of garlic in water to cover in a small saucepan and bring to a
boil. Drain. Peel the garlic and cut each clove into paper-thin
slices. Toss in a bowl with the parsley, and season to taste with
salt and pepper. Loosen the chicken skin and stuff about 2 teaspoons
garlic mixture between the skin and the meat. Reserve remaining
garlic mixture. Set chicken aside. Prepare hot coals in a grill.
When the coals are ready, grill the chicken 5 to 7 minutes on each
side, or until the flesh is no longer pink. Do not overcook the
chicken or it will become dry. Heat the butter in a skillet, add the
reserved garlic mixture, and saute a few seconds. Add the lemon juice
and adjust seasonings. Heat through. Place the chicken on a large
heated platter and spoon the garlic sauce over it.

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Chicken With Goat Cheese Recipe

INGREDIENTS:
4 oz Goat cheese
4 x Boneless, skinless chicken
-breasts, pounded to 1/4"
1 tb Chopped fresh basil leaves-
-OR 1 tsp dried basil leaves
1/2 teaspoon of Chopped fresh thyme leaves-
-OR 1/8 tsp dried leaves
1 tb Minced sun-dried tomatoes,
-soaked in hot water,drained
1 teaspoon of Olive oil
1 x Egg white, beaten
1/2 cup of Cracker crumbs seasoned with
-1/2 tsp dried basil,crushed
1 1/4 cup of Roasted Red Pepper Wine
-Sauce
Nonstick olive oil cooking
-spray
Fresh basil leaves OR pars-
-ley for garnish
DIRECTIONS:
In medium bowl combine cheese, basil, thyme, tomatoes and olive oil.
Divide into four equal portions and form into small logs. Place
cheese log on each flattened chicken breast and roll chicken around
cheese. Dip each roll in egg white and roll in seasoned crumbs. Place
seam-side down in baking dish with lid; cover. Bake in preheated 350F
oven 20 minutes. Uncover and spray chicken with olive oil flavored
nonstick cooking spray. Increase oven temperature to 450F and bake
additional 10 minutes. To serve: Cut each chicken breast into four
slices and spoon Roasted Red Pepper Wine Sauce over top. Garnish with
basil or parsley.

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Chicken Oliver Recipe

INGREDIENTS:
2 Chicken breasts,
Boned and skinned,
(8-oz ea)
-flour
5 tb Butter, divided
1/4 cup of Fresh mushrooms,
Grated or very
Finely chopped
1/8 cup of Green onions including
Green tops, chopped
1 sm Tomato
1 Lemon's juice
1/4 cup of White wine
4 Marinated artichoke hearts,
Halved and diced
-salt (to taste)
-pepper (to taste)
-rice or noodles, cooked
DIRECTIONS:
Preheat the oven to 250 degrees F
Flour the chicken lightly and saute in three tablespoons of the butter
until slightly browned on both sides. Remove from pan. Place the
breast in a covered oven-safe dish and keep warm in oven
With the butter that remains in the pan, saute the mushrooms, onions
and tomato until near done. Add the lemon juice and wine, cook to
reduce the volume slightly. Add remaining two tablespoons of butter,
stir with a whisk until smooth and the sauce thickens. Add the
artichokes and return the chicken to pan. Add salt and pepper to
taste. Simmer a few minutes more and serve over your favorite rice or
noodles.

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Chicken Margarita Recipe

INGREDIENTS:
1 each Chicken, 3-3-1/2 lb
1 tb Chilli powder
10 each Garlic cloves (chopped fine)
1/2 cup of Tequilla (white/gold)
1 x Cilantro (garnish)
1 tb Ground cumin
3 each Limes (juice of)
3 tb Olive oil
1/2 cup of Water
DIRECTIONS:
Remove skin from chicken, cut chicken into parts. Combine cumin,
chilli powder, lime juice, garlic and 1 tablespoon of oil in a bowl. Marinate the
chicken for 20 minutes. Heat remaining oil in a heavy skillet, brown
chicken on all sides. Add marinade; tequilla and water.
Cover skillet and poach gently until chicken is cooked through,
about 25 minutes. Transfer chicken peices onto a platter. Reduce
sauce over high heat until of a good coating consistency and pour
over chicken. Garnish with cilantro leaves. Serve with rice.

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Picnic-Fried Chicken Recipe

INGREDIENTS:
1 cup of Buttermilk
1 tb Pepper
2 lb Chicken pieces
1/2 cup of Flour
Oil for frying
DIRECTIONS:
PREHEAT OVEN TO 375F. Combine buttermilk and pepper in ceramic bowl or
baking dish. Remove skin from chicken and place chicken in buttermilk.
Cover and refrigerate 3 hours, turning once. Place flour on plate.
Remove chicken from buttermilk, pat dry and dredge in flour. Fill
large, heavy skillet with 1-inch oil. When hot, add chicken without
crowding and fry, turning once, until golden on both sides. You may
have to fry in batches. Remove pieces as they are done and drain on
paper towels. Arrange chicken on rack in roasting pan. Bake 10-to-15
minutes or until chicken is well done. Let chicken cool to room
temperature before refrigerating or packing into picnic hamper.

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Chicken And Vegetable Dijon Recipe

INGREDIENTS:
4 Chicken Breast, bone/skinles
1 1/2 cup of Broccoli flowerets
1 1/2 cup of Mushrooms, sliced
1 sm Green pepper, sliced
1 sm Red pepper, sliced
1 md Onion, sliced
1 cn Broccoli soup
1 cn Cream of chicken soup
1/2 cup of Milk
2 tb Dijon mustard
2 tb Margarine
DIRECTIONS:
In skillet in 1 tbsp margarine, cook chicken 10 minutes, or until browned.
Remove from pan. In 1 tbsp margarine cook veggies until tender. Stir often.
Stir in soups, milk, and mustard. Bring to boil. Return chicken. Simmer
until ready to eat. Serve over pasta
From Gemini's MASSIVE MealMaster collection at www.synapse.com/ gemini

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Chicken And Pasta With Oraange-Basil Sauce Recipe

INGREDIENTS:
3/4 cup of Frozen orange juice
-concentrate; thawed
1/2 cup of Chicken broth
4 teaspoon of Cornstarch
6 oz Dried gemelli pasta; rotini,
-or corkscrew
16 oz Italian blend mixed
-vegetables
2 cup of Cooked chicken; or turkey,
-cubed
1/4 cup of Fresh basil; snipped
DIRECTIONS:
For sauce, in a small saucepan, combine thawed concentrate, chicken broth,
and cornstarch. Cook and stir until thickened and bubbly; cook and stir 2
minutes more.eanwhile, in a large saucepan cook pasta in boiling, slightly salted water
for 5 minutes. add frozen vegetables; return to boiling. cook, uncovered, 5
minutes more or until pasta and vegetables are tender. Drain; return to
saucepan. Add sauce, chicken, basil, and 1/8 teaspoon pepper. Heat and toss
until hot
Source: Special Advertising Section for Florida Citrus
NOTES : For this quick, one-dish meal, purchase a deli-roasted chicken or a
cooked turkey breast
Recipe by: Meredith Corporation 1998
DIRECTIONS:
Posted to MC-Recipe Digest by Barb at PK on Apr 21, 1998

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Mustard Wings Recipe

INGREDIENTS:
12 Chicken drumettes
Freshly ground pepper to
Taste
1 tb Honey
Cayenne pepper to taste
1 Clove garlic finely
Minced
2 teaspoon of Dijon mustard
Whole wheat bread crumbs
Very finely ground
DIRECTIONS:
1. Preheat oven to 400 degrees F. Lightly oil a baking sheet. Remove as
much skin as possible from drummettes. Sprinkle chicken with pepper
2. Combine honey, cayenne, garlic, and mustard. Brush mixture onto chicken,
coating all sides lightly and evenly, then dip in bread crumbs
3. Place on prepared baking sheet and bake until light brown (about 30
minutes). Serve hot.akes 12 drummettes.

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Mission Chicken Recipe

Ingredients:

2 1/2 lb Broiler-fryer chicken --
Quartered
1/4 c Butter
1/4 ts Ground cinnamon
1/4 ts Ground cloves
1 ts Salt
1 ts Seasoned salt
6 oz Can frozen orange juice --
Thawed
1/2 c Water
2 dr Hot pepper sauce
1 c Seedless grapes -- halved
1/2 c Slivered almonds -- toasted

Directions:

In large skillet or slow-cookin gpot with browning unit, brown chicken in
butter. Combine cinnamon, cloves,, salt, seasoned salt, orange juice
concentrate, water, and hot pepper sauce. Pour this mixture over chicken
in slow-cooking pot. Cover and cook on low for 4 to 5 hours or until
chicken is tender. Stir in grapes. Place chicken in serving dish;
sprinkle with almonds. If preferred, pass sauce in separate bowl or
thicken with flour dissolved in small amount of water.

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Curried Peanut Chicken Recipe

INGREDIENTS
2 sm Chickens (frying),

1 lg Onion, sliced
-cut into serving-

1 lg Green pepper, cut
-size pieces
-into strips
1/4 cup of Oil
1 lg Tomato, skinned and
2 teaspoon of Salt, to taste
-sliced
3 teaspoon of Curry powder,
1/4 cup of Peanut butter, crunchy
-(or more, to taste)
1/4 cup of Water
DIRECTIONS
Brown the chicken pieces in the oil. Stir the salt and curry powder into
the drippings and cook, stirring, for one minute.
Add onion, pepper and tomato. Cover and simmer five minutes. Add chicken
pieces, cover and simmer 30 minutes or until tender. Remove chicken pieces
to a dish, or over rice. Blend peanut butter with water and stir into
gravy. Heat to boiling while stirring constantly. Serve.
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Risotto with Prawns and Nuts

INGREDIENTS

* 30 ml olive oil
* 1 onion, finely chopped
* 335 g medium shrimp, peeled and deveined, tails left on
* 455 g Arborio rice
* 945 ml reduced-sodium chicken broth, warmed
* 120 ml white wine
* 60 ml chile-garlic flavored butter
* 1 carrot, cut into thin strips
* 45 g pine nuts
* 35 g sliced black olives
* 1 large red chile pepper, minced
* ground black pepper to taste

DIRECTIONS

* Heat olive oil in a large saucepan over medium heat.
* Stir in the onion and cook until softened and translucent, about 3 minutes. Stir in Arborio rice until well coated in oil; continue cooking until both the onion and rice begin to turn golden-brown, about 8 minutes.
* Pour in white wine and stir until evaporated. Pour in 1/3 of the hot chicken broth; stir constantly as the risotto simmers and slowly absorbs the broth, about 8 minutes. Add half of the remaining broth, and continue stirring until absorbed, about another 8 minutes.
* Stir in chile-garlic butter, shrimp, carrot, pine nuts, black olives, and red chile pepper until the butter has melted. Stir in the remaining chicken broth, and again stir constantly until absorbed, about 8 minutes. Season to taste with black pepper.
*.Taste rice and check it is slightly firm and totally delicious. If it is still a little crunchy, stir in some hot water and continue cooking until it reaches the desired tenderness.

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Chicken Pasta Greek Style

INGREDIENTS

* 455 g uncooked pasta
* 15 ml olive oil
* 2 cloves crushed garlic
* 455 g skinless, boneless chicken breast meat - cut into bite-size pieces
* 1 (14 ounce) can marinated artichoke hearts, drained and chopped
* 85 g chopped red onion
* 10 g chopped fresh parsley
* 1 large tomato, chopped
* 75 g crumbled feta cheese
* 30 ml lemon juice
* 3 g dried oregano
* salt and pepper to taste
* 2 lemons, wedged, for garnish


DIRECTIONS

* Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 10 minutes. Drain.
* Meanwhile, heat olive oil in a large skillet over medium-high heat. Add garlic and onion, and saute for 2 mins. Stir in the chicken. Cook, stirring occasionally, until chicken is no longer pink and the juices run clear, about 5 to 6 minutes.
* Reduce heat to medium-low, and add the artichoke hearts, tomato, feta cheese, parsley, lemon juice, oregano and cooked pasta. Stir until heated through, about 2 to 3 minutes. Remove from heat, season to taste with salt and pepper, and garnish with lemon wedges.

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Chicken Pie Recipe

INGREDIENTS

* 2 cups frozen mixed vegetables
* 1 recipe pastry for a 9 inch double crust pie
* 1 teaspoon dried thyme
* 2 boneless, skinless chicken breast halves, boiled
* 1/2 (10.75 ounce) can condensed cream of celery soup
* 1 (10.75 ounce) can condensed cream of potato soup

DIRECTIONS

* Preheat oven to 400 F (200 C).
* Line a 9 inch pie dish with pastry.
* Blanch frozen mixed vegetables for 3 to 4 minutes. Drain.
* Dice chicken and place in a large bowl. Add vegetables, thyme, celery soup and potato soup. Stir together.
* Pour filling into pastry lined pie dish. Arrange top layer of pie crust, seal and flute the edges. Cut slits in the top of the crust to allow for steam to escape.
* Place pie on cookie sheet. Put aluminum foil around pie crust edges. Bake at 400 degrees F (200 degrees C) for 30 minutes. Remove foil and continue to bake for an additional 30 minutes until golden brown. Remove from oven & let stand for 5 minutes and then serve.


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Chicken and Rice Casserole (with Cheese) Recipe

INGREDIENTS

* 4 skinless, boneless chicken breast halves
* 2 cups cooked white rice
* 1 (10.75 ounce) can condensed cream of chicken soup
* 2 cups shredded Cheddar cheese
* 3 slices soft white bread (cut into cubes)
* salt & pepper to taste

DIRECTIONS

* Cut chicken into small pieces
* Preheat oven to 350 degrees F (175 degrees C).
* To Cook Chicken: Season chicken with salt &pepper to taste, place in a microwave-safe dish, cover and cook in microwave for 5 to 6 minutes. Turn and cook another 2 to 3 minutes or until cooked through and no longer pink inside. Let cool.
* In a 9x13 inch baking dish, combine chicken, rice and soup and mix well. Top with cheese, then with bread cubes.
* Bake at 350 degrees F (175 degrees C) for 20 minutes, or until cheese is melted & bubbly & bread is crunchy.

Cajun Chicken Recipe

INGREDIENTS
4 chicken breasts
1 tbls Schwarz cajun spice
1 tbls sunflower oil
2 tbls extra light Hellmans mayonaise

DIRECTIONS
* Chop chicken into smallish pieces and the add a littel of the spice and coat the chicken.

* Put the hob on low heat on the big ring and add the chicken to a frying pan and cook on the hob with the rest of the spice for 10 minutes.

* When the chicken is cooked put the chicken into a bowl and stirr in the mayonaise

* Put the chicken on a plate and acompany with a little salad.

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Fantastic Chicken Balti Recipe

A great balti recipe!

INGREDIENTS

500g boneless chicken (cut into 1 inch cubes)
1 red and 1 green pepper (each cut into inch-sized squares)
8 tomatoes, finely chopped
2 green chillies, finely chopped (optional)
1 teaspoon red chilli powder
1 tablespoon fresh coriander, finely chopped
¼ teaspoon mustard seeds
1 teaspoon garlic paste
1 teaspoon coriander powder
1 teaspoon turmeric powder
1 teaspoon cumin powder
1 teaspoon garam masala powder
salt, to taste
2 cups water or chicken stock
4 tablespoons vegetable oil or ghee
1 medium onion, coarsely chopped
4 tablespoons coriander leaves, chopped


DIRECTIONS

* Heat oil or ghee in a large pan over medium heat. Add the peppers. Stir fry for a minute drain and keep aside.

* Add mustard seeds & let them crackle. Add the onions & fry until translucent in colour.

* Add tomatoes & cook for 5 mins, stirring, then add the coriander powder, chilli powder, cumin powder, salt and garlic paste and fry for further 2 minutes.

* Add the chicken pieces and stir fry for few minutes.

* Add water or chicken stock, bring to the boil, then cook on medium heat until chicken is done and gravy has thickened. Keep stirring in between.

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Kung Pao Chicken Recipe

INGREDIENTS

* 2 cloves garlic, minced
* 2 teaspoons cornstarch
* 1 teaspoon hot chili oil
* 1 lb boneless, skinless chicken breasts or thighs
* 1/4 cup reduced-sodium soy sauce
* Lettuce leaves (optoinal)
* 1 tablespoon peanut or vegetable oil
* 1/3 cup roasted peanuts
* 2 green onions, cut into short, thin stripes


DIRECTIONS

* Cut the chicken into pieces. Toss chicken with garlic and chili oil in medium bowl.
* Blend soy sauce into cornstarch in cup until smooth.
* Heat the wok over a high heat. Add the oil; heat until hot. Add chicken mixture; stir-fry 3 miutes or until chicken is no longer pink.
* Stir the soy sauce mixture and add to wok along with peanuts and green onions. Stir-fry 1 minute or until sauce boils and thickens. Serve bed of lettuce leaves.

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