BBQ CHICKEN IN A FRY PAN
1/3 C. olive oil
2 fryer chickens quartered with skin removed
1 C. flour
1 tsp. salt
1/2 tsp. chili powder
1/4 tsp. pepper
1 C. catsup
1/2 C. brown sugar
1 Tbs. instant minced onion
2 Tbs. Worcestershire sauce
2 tsp. prepared mustard
1/4 C. red wine vinegar
1/4 C. water
shake.
2. Heat oil in fry pan. Place chicken quarters in fry pan, frying on both sides until golden.
3. Heat catsup, brown sugar, onion, Worcestershire sauce, mustard, vinegar and water to boiling,
simmer.
4. Pour sauce on chicken. Cover with tight fitting lid and simmer on low, basting with sauce
occasionally for 45 minutes or until chicken is tender.
CHICKEN & MUSHROOM IN WINE & CREAM
3 Tbs. flour
1/2 tsp. pepper
4 boneless, skinless chicken breasts, pounded to 1/4" thickness
4 Tbs. butter or margarine
1 Tbs. vegetable oil
1/2 C. chopped onion
2 cloves garlic, chopped
1/2 pound mushrooms
3 Tbs. dry white wine
2/3 C. beef stock
salt to taste
1/4 C. heavy cream
2. Dredge chicken in flour mixture to coat. Shake off excess.
3. In a large frying pan, heat 2 Tbs. of the butter or margarine in oil over medium heat.
4. Add chicken and fry until lightly browned. Remove and keep warm.
5. Add onion and garlic and sauté until onion is tender.
6.. Add mushrooms and cook until they are lightly browned.
7. Return chicken to pan, stir in wine and beef stock. Bring to a boil.
8. Reduce heat and simmer until liquid reduces by one third.
9. Whisk in remaining butter. Season with salt and pepper to taste.
10. Just before serving, stir in heavy cream, heating through but do not boil.
CHICKEN CROQUETTES
2 Tbs. margarine
1/4 C + 2 Tbs. flour
1/4 tsp. dry mustard
1/4 tsp. black pepper
1 1/2 tsp. onion salt
dash cayenne pepper
1 1/2 tsp. lemon juice
3/4 C. milk
1 # cooked chicken breast meat, shredded and cut into small pieces
2 tsp. minced pimento
1 tsp. shredded green onions
1/2 c. crushed crackers
1 egg, lightly beaten
oil for deep frying
2. Blend in flour, dry mustard, pepper, onion salt, cayenne and lemon juice. Return to heat.
3. Blend in milk. Cook over low heat, stirring until mixture thickens and is very smooth.
4. Add chicken, pimento, and green onions to sauce, mixing well.
5. Spread mixture out onto plate and chill.
6. Divide chilled mixture into balls the size of golf balls.
7. Roll in crackers, then egg, then crackers again. Chill again.
8. Fry in deep fryer 375 degrees for 4 minutes or until golden brown.
9. Serve hot with your favorite cream sauce.
CHICKEN KIEV
1/2 C. butter or margarine, softened
1 Tbs. snipped parsley (can use dried)
3/4 tsp. dried tarragon leaves
1/2 tsp. snipped chives (can use dried)
1/8 tsp. garlic powder
1/2 tsp. salt
1/16 tsp. pepper
6 boneless skinless chicken breasts
1/2 C. flour
5 eggs, well beaten
2 C. dry bread crumbs, crushed
aluminum foil. Wrap and freeze until firm.
2. Pound chicken breasts with tenderizer or mallet to 1/4 inch thickness.
3. Cut frozen butter square into 6 equal size pieces.
4. Place 1 piece of butter in center of each chicken breast.
5. Fold chicken over butter, making sure butter is completely sealed.
6. Fasten with toothpicks.
7. Roll chicken in flour, dip in eggs, then roll in bread crumbs.
8. Deep fry until golden brown.
CHICKEN POT PIE
2 C. chopped cooked chicken
1 C. chopped broccoli tops
1/2 C. cubed carrots
1/2 c. cubed celery
1/4 C. chopped onions
2 Tbs. margarine
3 Tbs. flour
1 C. nonfat dry milk
3 C. chicken broth
1 C. parmesan cheese
1 tsp. salt
1 egg
2. Sauté onions and celery in margarine about 5 minutes.
3. Stir in flour. Gradually add chicken broth and nonfat dry milk. Add remaining ingredients,
except parmesan cheese and egg. Bring to a boil.
4. Add parmesan cheese. Pour into prepared pie shell and add top crust. Brush surface of pie crust with
beaten egg. Bake at 400 degrees 45-50 minutes. (Alternative to pie crust: Pour filling into a greased
2 quart casserole dish. Place buttermilk biscuits on top. Bake at 400 degrees approximately 20 minutes
or until tops of biscuits are golden brown.)
* This filling is a low fat version. If fat is not a concern, omit chicken broth, salt, and nonfat dry
milk, and use 3 C. milk or half and half and add 2 tsp. dry chicken flavored soup base
CHICKEN SALAD SANDWICHES
2 C. cooked chopped chicken breasts
2 hard boiled eggs
1/4 C. green onion tops, chopped into small pieces
6 croissants
8 oz. cream cheese, softened
1/3 C. mayonnaise
1/4 tsp. ground ginger
1/2 tsp. salt
2 Tbs. lemon juice
1/8 tsp. pepper
4 drops Tabasco
2. Spread over 1/2 of sliced croissant. Top with other half.
3. Top with lettuce if desired.
4. Also good with crackers as an appetizer or on toasted bread.
CHINESE CHICKEN
2 Tbs. vegetable oil
1 whole chicken cut into serving pieces
1/4 C. soy sauce
1/4 tsp. ground ginger
2 tsp. creamy peanut butter
2 tsp. sugar
3/4 C. chicken broth
1 med. yellow onion, pealed and chopped
2 cloves minced garlic
2 tsp. cider vinegar
2 tsp. cornstarch
2 Tbs. cold water
2. Mix soy sauce, ginger, peanut butter and sugar until well blended.
3. Stir in chicken broth and pour over the chicken.
4. Scatter onion and garlic over chicken.
5. Cover skillet and simmer 30 minutes. Remove chicken to a casserole dish.
6. Skin fat from pan juices. Combine cornstarch, water and vinegar.
7. Add to the liquid in the skillet. Bring to a boil and stir for 2 minutes.
8. Pour sauce over chicken and serve with rice.
CURRIED CHICKEN CREPES
Crepes:
1 C. flour
1 1/2 C. milk
2 eggs
1 Tbs. oil
1/4 tsp. salt
Filling and Sauce:
4 slices of bacon
1/2 C. thinly sliced celery
1/2 C. chopped onion
2 cloves minced garlic
1/4 C. flour
3 C. milk
2 tsp. curry powder
1 Tbs. + 1 tsp. instant chicken bouillon
4 C. cooked cubed chicken
on one side only. Invert pan over paper toweling. Cook remainder of batter.
2. Fry bacon crisp and drain. Crumble. Reserve drippings.
3. Cook celery, onion, and garlic in drippings. Blend in flour.
4. Add remainder of ingredients except chicken. Cook and stir until bubbly.
5. Add chicken and bacon and heat through. Reserve 1/3 of the chicken sauce to top crepes.
6. Spoon chicken mixture across diameter of crepe, leaving one inch on each side.
7. Place seam side down in greased baking dish.
8. Fill remaining crepes. Top with reserved sauce.
9. Bake at 350 degrees for 1/2 hour or until heated through and bubbly.
FAJITA OR GRILLED CHICKEN OR ROASTED CHICKEN
4 boneless, skinless chicken breasts or 3# whole fryer
1/2 C. cranberry juice
1/4 C. fresh lemon juice
2 tsp. grated lemon peel
1/2 C. minced onions
1/2 C. chopped fresh cilantro
2 tsp. seeded and finely chopped jalapeno chiles
2 tsp. minced garlic
1/2 tsp. powdered ginger
2 tsp. salt
2 tsp. paorika
1 tsp. black pepper
1 tsp. turmeric
1 tsp. cumin
1/8 tsp. cinnamon
Vegetables of Choice (various colors peppers for Fajitas)
1/4 C. olive oil (optional for low fat diets and omit if using whole fryer)
2. Reserve 1/4 C. marinade. Place marinade (except reserved mainade) and chicken breasts in a zip lock bag.
3. Marinate 4 hours. Discard marinade. Grill chicken over hot grill. Brush reserved marinade over vegetables while
grilling. Slice breasts for fajitas.
4. If using whole fryer, place fryer in roasting pan (unless it will fit in a zip lock bag). Pour all of marinade over
fryer. Do not reserve marinade. Refrigerate and turn every 30 min. for 4 -6 hours. Discard marinade. Roast
chicken in oven for approx. 1 1/2 hours at 350 degrees.
FRENCH CHICKEN
2 boneless skinless chicken breasts, pounded to 1/4' thickness
1/4 C. flour
salt, pepper and garlic powder to taste
2 Tbs. olive or vegetable oil
2 large tomatoes, seeded, peeled and diced
4 oz. sliced fresh mushrooms
1/2 C. mozzarella cheese
1/2 C. heavy cream
2. Brown chicken on both sides.
3. Top chicken with chopped tomatoes and mushrooms. Pour heavy cream over all. Sprinkle a little more
salt, pepper, and garlic powder on top.
4. Cover and simmer 15 minutes.
5. Uncover, sprinkle mozzarella cheese on top of chicken. Cover and simmer 5 minutes more.
6. Great served with rice pilaf.
GENERAL TSO'S CHICKEN & VEGETABLES
Sauce: Make sauce and refrigerate until needed
2 Tbs. cornstarch
3/4 tsp. ground ginger
1 1/2 tsp. fresh garlic
1/2 C. sugar
2 Tbs. soy sauce
2 Tbs. white vinegar
2 Tbs. sherry
1 1/2 C. chicken broth
2 Tbs. tomato paste
Put everything into a jar with a lid and shake it up, then refrigerate until needed. Shake it up again
when you are ready to use it.
Meat
2-3 boneless skinless chicken breasts, cut into chunks
2 Tbs. soy sauce
1/2 egg beaten
1/2 C. cornstarch
1 C. sliced green onions
3-4 dried hot peppers, seeds removed
Vegetables
8 oz. whole small mushrooms
3 carrots cut into sticks, and lightly steamed (10 min.)
1 C. broccoli, cut into chunks, and lightly steamed
2. Deep fry 7 or 8 pieces at a time in a 350 degree oil until chicken pieces are crispy. Drain on paper towels.
3. Repeat until all chicken chunks are fried.
4. Place a small amount of oil, (1Tbs.) in a wok or frying pan , and heat to 400 degrees. Add onions, peppers
(reusing them at this point) and stir fry about 30 seconds. Stir sauce mixture then add to wok or frying
pan. Stir constantly on medium heat. When sauce is thickened, add vegetables and chicken.
5. Heat through. Serve over fried or steamed rice.
PARMESAN CHICKEN & PASTA
1 C. plain cracker crumbs
2 Tbs. flour
1/4 C. parmesan cheese
1 C. milk or buttermilk for dipping
6 (1/2") thick pieces of chicken breast strips (chicken tenders)
vegetable oil ( frying )
2 C. dry pasta (or make your own fresh)
2 Tbs. margarine
1 Tbs. olive oil
2 tsp. chopped garlic
1/2 C. white table wine (Chablis)
1/4 C. water
2 Tbs. flour
3/4 C. milk
1/4 C. sour cream
1/2 tsp. salt
1/8 tsp. dried basil leaves
3/4 C. mozzarella cheese (grated)
2. Wash and drain chicken strips.
3. Mix cracker crumbs, flour, and parmesan cheese together.
4. Place milk or buttermilk in dish for dipping.
5. Dip chicken in cracker crumb mixture and then in milk and then back in cracker crumbs.
6. Place in fry pan that the oil has been heated and fry at medium temperature until golden.
7. Remove and drain chicken.
8. 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.
9. Add wine and blend. Immediately add milk and sour cream. Stir.
10. When mixture is smooth, add mozzarella cheese and stir until melted. Sprinkle dried basil in the
sauce and stir. Remove from heat.
4 broccoli florets (lightly steamed)
2 white mushrooms (quartered lightly steamed)
1/4 tsp. cayenne pepper (optional)
parmesan cheese for sprinkling
2. Spoon about 1/2 - 3/4 cup sauce over pasta, add broccoli and mushrooms.
3. Place Parmesan Chicken on pasta and sprinkle cayenne pepper if desired. Add grated
parmesan cheese if desired.
a salad and rolls. The sauce is wonderful for putting on any pasta with any vegetable
accompaniment.
RED CHICKEN PARMESAN
2 boneless skinless chicken breasts, pounded to 1/4" thickness
flour
salt to taste
pepper to taste
garlic powder to taste
2 Tbs. vegetable or olive oil
1/4 C. canned or bottled spaghetti sauce
2 -3 Tbs. parmesan cheese
1 oz. grated mozzarella cheese
2. Season with salt, pepper, and garlic powder.
3. Brown chicken on both sides.
4. Pour spaghetti sauce over top of chicken.
5. Top with parmesan and mozzarella cheese. Cover and simmer 5 -10 minutes.
6. Serve over buttered pasta or spaghetti.
ROTISSERIE CHICKEN RUB
2 tsp. salt
1/2 tsp. garlic powder
1 tsp. lemon zest
2 tsp. paprika
1 tsp. marjoram
1 tsp. cumin
1 tsp. ground ginger
1 tsp. black pepper
2. Rub one portion all over the chicken.
3. Mix remaining portion with 1/4 C. butter or margarine. Inject butter mixture into flesh of chicken in 5 or 6 areas.
4. Either bake chicken in crock pot on low all day, or cook in your rotisserie per manufacturer's instructions, or
bake in the oven a couple hours. Either way, it's tasty. Leftovers are great to cut up and pile onto a salad. I don't
have a rotissserie so I rub half of this on a frozen chicken breast, place in my crock pot, and cook on high about 3
hours. Really tasty and really juicy.
1 tsp. salt
1/2 tsp. garlic powder
1 tsp. lemon zest
1 tsp. paprika
1 Tbs. parsley
1 tsp. lemon pepper
1/2 tsp. orange zest
(Double recipe and add 1/2 of recipe to melted 1/4 C. butter or margarine. Inject butter half as above. Rub other half over outside of chicken. Cook as above.)
LEMON PEPPER CHICKEN RUB
1 tsp. salt
1/2 tsp. celery salt
1/2 tsp. garlic powder
1/2 tsp. onion powder
1 tsp. lemon pepper
This rub will cover 2 large chicken breasts with the bone in. Double recipe for a whole chicken.
RUSSIAN CHINESE CHICKEN
2 boneless skinless chicken breasts, pounded to 1/4" thickness
1 egg, well beaten
1/4 C. soy sauce
1/4 C. flour or cornstarch
2 Tbs. oil for frying
sprinkling of black pepper
1/2 tsp. chopped garlic
1/4 C. vodka
1/4 C. chopped green onions
2 lg. tomatoes, peeled, seeded, and chopped
4 oz. chopped fresh mushrooms
1 tsp. dried tarragon leaves
2. Sauté garlic in hot oil for 1 minute. Add chicken and brown on both sides.
3. Place mushrooms, tomatoes, onion, and tarragon over chicken. Pour vodka over all.
4. Cover and simmer for 30 minutes.
WHITE CHICKEN PARMESAN
2 boneless skinless chicken breasts pounded to 1/4" thickness
1/4 C. flour
2 Tbs. olive oil (can use vegetable oil instead if desired)
salt, pepper, and garlic powder to taste
1 Tbs. flour
1 C. milk
1/2 C. mozzarella cheese
1/2 C. parmesan cheese
sides in oil.
2. Remove chicken from pan and set aside in small casserole dish.
3. Add 1 Tbs. flour to oil in pan. Stir. Add milk gradually. Blend until smooth.
4. Blend in mozzarella cheese. Pour cheese sauce over chicken. Sprinkle parmesan cheese over all.
5. Bake at 350 degrees 20 minutes or until parmesan cheese is lightly browned.
