CHICKEN ITALIAN

Ingredients

3 pounds Skinned chicken breasts
2 tablespoons Olive oil
2 tablespoons Lemon juice
2 Cloves garlic – crushed
1/4 teaspoon Oregano
2 tablespoons Dry white wine
pepper to taste

How to prepare

If using whole chicken, cut chicken in half. Blend marinade of all the remaining ingredients. Soak chicken for 10 minutes. Bake in greased pan @ 375 degrees for 45 minutes to 1 hour or until tender

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Balsamic Chicken with Potatoes and Arugula

Ingredients

6 large skinless, boneless chicken thighs (about 1
1/4 pounds)
2 tablespoons all-purpose flour
1/2 teaspoon salt
3 garlic cloves
1 tablespoon salad oil
1 pound medium-size red potatoes
2 bunches arugula
2 tablespoons brown sugar
2 tablespoons balsamic or red wine vinegar
2 tablespoons soy sauce

How to prepare

1. Cut each chicken thigh in half. In bowl, toss chicken with flour and salt. Peel garlic cloves and cut each lengthwise in half.

2. In nonstick 12-inch skillet over medium heat, in hot salad oil, cook chicken thighs and garlic, covered, 20 minutes or until chicken is browned and juices run clear when chicken is pierced with a knife, turning once halfway through cooking time.

3. Meanwhile, cut each potato into quarters. In 2-quart saucepan over high heat, heat potatoes and enough water to cover to boiling. Reduce heat to low; cover and simmer 7 to 10 minutes until potatoes are just tender; drain and keep warm. Wash arugula; drain well.

4. In cup, stir brown sugar, balsamic vinegar, and soy sauce. When chicken is done, add vinegar mixture to skillet, tossing to coat chicken well. Remove skillet from heat; add potatoes and half of arugula, tossing to mix well. Arrange remaining arugula on platter or 4 dinner plates; top with chicken mixture.

About 345 calories, 9 g fat, 117 mg
cholesterol, 920 mg sodium.

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Chicken Breasts in Chardonnay

Ingredients

5 skinless, boneless chicken breasts
2 cup of chardonnay
5 tart apples (macintosh are best)
pine nuts (optional)
poultry seasoning
dill weed

How to prepare

Marinate the chicken in the wine overnight. Set the chicken in a pan and dust lightly with dill and poultry seasoning. Pour a little of the wine over the chicken breasts Slice the apples and layer over the chicken. Scatter pine nuts over the top. Bake at 350 until the chicken is cooked through, about half an hour.

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CHICKEN TONNATO D’ESTE

Ingredients

4 1/4 cups Chicken stock
6 Chicken breast halves – skinned
1/2 cup Mayonnaise
1/4 cup Dry white wine
4 Flat Anchovy fillets
1 tablespoonOil from anchovies
1 can Water packed tuna, (7 oz.) – drained
2 tablespoons Lemon juice
1/4 teaspoon Oregano
Salt and pepper to taste
1 tablespoonCapers – drained (garnish)
2 tablespoons Chopped fresh parsley – (garnish)
1 Lemon – sliced (garnish)

How to prepare

Bring 4 cups chicken stock to boil in covered saucepan. Poach chicken breasts 15 minutes and allow to cool in stock For tonnato sauce, in blender or processor, combine mayonnaise, wine, 1/2 cup stock, anchovies, oil from anchovies, tuna, lemon juice amd oregano and process until well blended. Season to taste with salt and pepper Remove bones from chicken breasts and cut meat into 1/2″ thick slices Layer on serving platter, so that they overlap slightly. Pour tonnato sauce over all. Sprinkle capers and parsley on top and garnish with lemon slices Serve cold or at room temperature

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HONEY MUSTARD CHICKEN

Ingredients

1 can pineapple rings in juice
4 boneless skinless chicken breast halves
2 teaspoons vegetable oil
2 largegarlic cloves – pressed
1 teaspoon thyme – crumbled
1/4 cup honey
1 cup Dijon mustard
1 tablespooncornstarch

How to prepare

Drain pineapple; reserve juice. Sprinkle chicken with salt and pepper to taste. Rub with garlic and thyme. Brown in hot oil in nonstick skillet. Combine 2 tablespoons reserved juice with cornstarch. Combine honey and mustard; stir into skillet with remaining juice. Spoon sauce over chicken. Cover and simmer for 15 minutes. Stir cornstarch mixture into pan juices. Add pineapple. Cook, stirring, until sauce boils and thickens.

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Chicken stock, by julia child.

Ingredients

2 qt or so raw and/or cooked chicken bones and scraps
2 tsp salt
1/2 cup chopped onion
1/2 cup carrot
1/2 cup celery
1 medium imported bay leaf

8 parsley stems
5 peppercorns

How to prepare

Chop the bones and scraps into 1″ pieces and bring to the simmer in a saucepan (3 qt stainless steel suggested) with water to cover by 1″ and salt. As a simmer is reached, gray scum will rise to the surface for several minutes; skim it off occasionally until it most ceases to rise. Add the remaining ingredients. Cover the pan loosely and simmer 1 1/2 hrs., Adding a little water if the liquid evaporates to expose the ingredients. Strain through the sieve into a bowl, an degrease. To yield about 2 quarts

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Barbecued Chicken Kabobs

Ingredients

1 10-ounce package medium-size mushrooms
1 7-ounce jar roasted red peppers, drained
1 bunch green onions
1 1/4 pounds skinless, boneless chicken-breast
cubes for kabobs or 1 1/4 pounds skinless,
boneless chicken-breast halves
1 cup bottled honey-Dijon barbecue sauce
1 tablespoon salad oil
1 head Boston lettuce
1 bunch watercress

How to prepare

1. Preheat broiler as manufacturer directs. Cut mushrooms in half, if large. Cut roasted red peppers into 1 1/2-inch pieces. Cut off roots from green onions. Cut green onions into 3-inch lengths. If using chicken-breast halves, cut into 2-inch pieces.

2. On each of 4 long metal skewers, alternately thread chicken cubes, mushrooms, roasted red peppers, and green onions. In small bowl, mix barbecue sauce and salad oil until blended.

3. Place skewers on rack in broiling pan; brush all over with half of barbecue mixture. Place pan in broiler about 3 inches from source of heat; broil kabobs 7 minutes. Turn skewers; brush with remaining barbecue mixture and broil 7 to 8 minutes longer until chicken and vegetables are tender and chicken loses its pink color throughout.

4. Arrange Boston lettuce and watercress on platter. Arrange skewers over greens.

Each serving: About 355 calories, 10 g fat, 91 mg
cholesterol, 1235 mg sodium.

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Spicy cajun game hens

Ingredients

2 (20-oz each) cornish game hens, cut in half lengthwise
14 1/2 oz can cajun style stewed tomatoes
2 green onions, sliced
1 stalk celery, sliced
1 red pepper, cut in strips
1 green pepper, cut in strips
1/2 carrot, thinly sliced
2 cloves garlic, minced
1/2 tsp thyme
1 tsp cayenne
1 tsp white pepper
1 tsp black pepper

1 tsp salt
2 tbsp cornstarch
1/4 cup water

How to prepare

Preheat oven to 350

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Low-Fat Chicken Paprika

Ingredients

1 lb boneless chicken breast cut into strips
1 med yellow onion (halved and cut in strips top to bottom)
3/4 cup boiling water w/ 2 chicken cubes disolved
paprika
pam spray
can of sliced mushrooms (optional)
8 oz fat free sour cream

How to prepare

Spray a large skillet with a good coat of pan. Saute onions over med heat to soften. Push onions to the side and add chicken to brown slightly (cook 5-6 min, turn and cook for 4-5 min more) Give good dusting of paprika (about 1 Tablespoon) then add water/cube mixture and reduce by at least 1/2 over med/low heat (simmer don’t boil) this usually takes 10 min (add optional can/jar mushrooms) Whisk in sour cream until fully incorporated. Garnish with additional shake of paprika and grated parsley. Usually served with white steamed rice or No-Yolks Egg noodles cooked according to directions.

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