CHICKEN BREASTS MILANO

Ingredients

8 Whole chicken breasts – split
1/2 cup Olive or vegetable oil
1/2 cup Dry white wine
2 Cloves garlic – crushed
1 teaspoon Fresh Italian parsley – chopped
1 teaspoon Dried leaf oregano – crumbled
Salt
Pepper
1/8 teaspoon Crushed red-pepper flakes – (or more)
1/3 cup Parmesan cheese – grated
Fresh spinach leaves – steamed
Hot cooked rice
Red bell pepper strips

How to prepare

ix oil, wine, garlic, parsley, oregano, salt and pepper (to taste). Marinate chicken in a shallow pan, covered, for several hours or overnight. Remove chicken and reserve marinade. Place breasts, skin- side up in 1 or 2 roasting pans; do not crowd. Brush with part of reserved marinade. Bake in 375 F oven, basting occasionally with marinade, for 40 minutes until skin is crisp. Sprinkle part of Parmesan over the chicken and return to oven just until Parmesan begins to turn golden. Line a warm platter with steamed spinach leaves, then with rice. Arrange chicken breasts on top and sprinkle with remaining Parmesan cheese. Garnish with red pepper strips (NOTE: Chicken breasts can be grilled about 4 inches from coals for 20 minutes, turning and basting with marinade until chicken is golden.

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Spicy thai style ground chicken with basil

Ingredients

1.5 tbsp vegetable oil
12 oz ground chicken, turkey, or beef
3 green onions, chopped
juice of 1/2 lime
2 cloves garlic, minced
1-2 hot peppers (seeded if prefer that the dish isn’t too hot), minced

1 tbsp fish sauce
1 tbsp chili paste with garlic, or to taste
1 tsp sugar
1/2 cup fresh basil leaves, chopped
cooked rice

How to prepare

Heat oil in wok on high. Add chicken and stir fry 45 sec. Add garlic and hot pepper. Cook until the chicken is no longer pink, ~2-3 min. Add green onions, lime juice, fish sauce, chili paste, & sugar. Stir fry 30 sec. Add basil immediately before removing from heat. Serve over rice serves 2

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Chicken broth

Ingredients

1 medium stewing chicken, or backs, necks, and 6 chicken wings
3 quarts water
1 onion, peeled & cut into quarters
2 carrots, peeled & coarsely chopped

2 celery stalks, coarsely chopped
1 bay leaf
1/4 teaspoon dried sage leaves
1/2 teaspoon dried basil leaves pinch of dried thyme leaves
freshly ground pepper

How to prepare

Place the chicken and all the other ingredients in a large pot. Bring to a boil, skimming off the scum that rises to the top. When there is no more scum, lower the heat and simmer, uncovered, for 1 to 2 hours. Strain the broth and refrigerate for later use. When the fat congeals on top of the cold broth, carefully lift it off and discard. Makes 1//2 quarts.

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Crunchy parmesan garlic chicken

Ingredients

2/3 cup dry french bread crumbs
2/3 cup grated parmesan cheese
1/4 cup minced parsley
2 tsp grated lemon peel
1/2 tsp salt
1/4 tsp pepper
3 cloves minced garlic

1/3 cup butter
3 lb broiler-fryer cut up

How to prepare

Mix first six ingredients together in a 1 qt. Mixing bowl. Set aside. In a 1 qt. Saucepan heat garlic and butter over very low heat until butter has melted. Remove from heat. Coat chicken pieces with garlic butter mixture, then coat with bread crumb mixture. Place coated chicken on large, ungreased cookie sheet skin side up. Mix together any remaining crumbs and butter and sprinkle over chicken. Bake for 1 hr. At 350

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MAMMA’S CHICKEN CHICKEN

Ingredients

2 each Chickens – cut up in serving
Pieces
1 cup Lemon juice
2 cups Seasoned bread crumbs
1 each H
2 tablespoons Grated cheese
1 each Sliced onion
Olive oil

How to prepare

Dip chicken in lemon juice, and then roll in seasoned bread-crumb-and cheese mixture. In a baking dish, place onion in and around chicken Sprinkle with olive oil and bake in preheated 350~ degree oven for 1 hour, uncovered. Serve immediately. VARIATION: POTATOES-You take 4 potatoes, peeled and cut in sixths lengthwise Rub a little olive oil on each piece, dip in seasoned bread crumbs mixed w/cheese and place between chicken pieces. You can even cook the potatoes in a baking dish of their own at 350~ degrees for 1 hour. They are a perfect accompaniment to roast beef, veal, or pork

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CHICKEN AND SALSA VERDE PANINI

Ingredients

7 Green olives – coarsely Chopped small
Garlic clove – peeled and Coarsely chopped
2 tablespoons Drained capers
Grated zest (yellow part of Peel) of 1 lemon
3 tablespoons Olive oil
4 tablespoons Lemon juice
Pinch salt
Freshly ground black pepper To taste
2 Skinless – boneless roasted Chicken breast halves Thinly sliced
4 Round or oblong sandwich
Rolls – split in halves

How to prepare

1. On a chopping board, combine the green olives, garlic, capers and lemon zest. Chop finely. (Or combine and chop in a food processor.) Transfer to a bowl. In a small jar combine the olive oil and lemon juice; shake until combined and pour over the olive mixture. Stir in the salt and pepper. (If not using right away, cover and refrigerate.)

2. Spread bottom halves of rolls with the salsa verde, leaving some of the juices in the bowl. Top with the slices of chicken breast. Brush the remaining juices over the inside of the top halves of the rolls; place on top of bottom halves and press down lightly. Cut into halves and serve

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ITALIAN STUFFED CHICKEN BREAST

Ingredients

1/2 cup Tomato sauce
1 teaspoon Parmesan cheese
4 ounces Chicken breast
1/4 teaspoon Dried oregano
1/4 cup Havarti or swiss cheese
1 teaspoon Melted butter
1 tablespoonBread crumbs

How to prepare

Mix crumbs, parmesan cheese and oregano. Pound breast thin. Cover with havarti or swiss chesse. Roll up and brush with butter. Roll in crumb mixture. Bake at 350 degrees for 30 minutes. Add sauce and bake 10 minutes more.

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Chicken in cabernet

Ingredients

4-lb chicken, cut into eighths
2 tbsp flour
1 1/2 tsp salt
1 tsp freshly ground pepper
2 tbsp olive oil
10 slices bacon, cut into 1″ pieces
1 med onion, cut into 1″ pieces
16 sm boiling onions, cut in half
16 button mushrooms or 12 med mushrooms, cut in half
1 lg carrot, cut into 1/2″ pieces
1 stalk celery, cut into 1/2″ pieces
3 cloves garlic, minced
1/2 tsp dried thyme
1 tbsp minced fresh tarragon
1/2 bottle cabernet
1 tbsp flour
1 tbsp unsalted butter

How to prepare

Dust the chicken pieces with the 2 tbsp of flour and season with 1/2 tsp salt and 1/2 tsp pepper set aside heat a lg saut

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Grecian chicken pie

Ingredients

4 cups cubed cooked chicken
2 cups sliced fresh mushrooms
3/4 to 1 cup margarine or butter
2 tbsp flour
1/2 cup chopped onion
1 14-1/2 oz can stewed tomatoes
1/2 cup water

1 tbsp chicken instant bouillon
1/4 tsp thyme leaves
1/4 cup sliced pitted ripe olives
16-oz pkg frozen filo pastry leaves
grated parmesan cheese

How to prepare

Preheat oven to 350 f. In large skillet, cook mushrooms and onion in 2 tbsp margarine until tender. Add flour, stirring until smooth. Add tomatoes, water, bouillon and thyme; cook and stir until bouillon dissolves. Remove from heat; stir in chicken and olives. Melt remaining margarine. Place 2 sheets pastry in bottom of greased 15 x 10 jellyroll pan, pressing into corners. Brush with margarine; repeat using 2 sheets pastry brushed with margarine for each layer, until half of pastry has been used. Spread chicken filling over pastry; repeat layering with pastry sheets and margarine until all the pastry has been used. Trim edges of pastry even with edge of pan. Sprinkle lightly with cheese. Bake 25 minutes or until pastry is golden.

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Balsamic Chicken & Artichokes

Ingredients

2 large skinless, boneless chicken-breast halves (about 1 pound)
1/4 teaspoon pepper
all-purpose flour
salt
1/2 8-ounce package 97% fat-free ham steaks
1 9-ounce package frozen artichoke hearts
1 tablespoon olive or salad oil
2 tablespoons balsamic vinegar
1 10-ounce package frozen peas
parsley sprigs for garnish

How to prepare

1. Cut chicken into 2-inch chunks. On waxed paper, mix pepper, 2 tablespoons flour, and 1/2 teaspoon salt; use to coat chicken chunks. Cut ham into 2″ by 1/4″ strips.

2. Prepare frozen artichoke hearts as label directs; drain.

3. In nonstick 12-inch skillet over medium-high heat, in hot olive or salad oil, cook chicken until golden brown and it just loses its pink color throughout.

4. In cup, mix balsamic vinegar, 1 teaspoon flour, 1/2 teaspoon salt, and 1/2 cup water. Stir balsamic-vinegar mixture, ham, artichoke hearts, and frozen peas into skillet; heat to boiling. Spoon mixture onto platter; garnish with parsley sprigs.

Each serving: About 290 calories, 6 g fat, 81 mg cholesterol,
720 mg sodium.

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