Chicken breasts and rice casserole

Ingredients

3 chicken bouillon cubes
2 cups water
1/2 tsp salt
1/4 tsp pepper
1/2 tsp dried thyme
1 med onion, peeled and chopped
1 cup converted rice
4 chicken breasts
2 tbsp butter or margarine
1/2 cup minced fresh parsley
2 med cloves garlic, peeled & minced

How to prepare

Place the bouillon cubes, water, salt, pepper, thyme, rice and chicken breasts in the slow cooker. Cover and cook on low for 5-7 hours. Before serving: in a small skillet over medium heat, melt the butter and saut

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Chicken sate

Ingredients

1/8 cup olive or vegetable oil
1/4 cup 100 per cent coconut milk*
2 tbsp curry powder
2 tbsp honey
1 tsp cumin
1 tsp coriander
2 tsp garlic powder

1 1/2 tbsp fish sauce
2 chicken breasts (7-8 ounces each) skinned, boned and cut into 2×1 1/4×1/4″ pieces
* set aside 3 tbsp of coconut milk for basting

How to prepare

1. Combine marinade ingredients in a medium bowl and whisk until blended.
2. Add chicken pieces and toss gently until well-coated.
3. Thread 8 chicken pieces lengthwise on each of eight 9″ bamboo skewers, covering skewers. Place in refrigerator container, cover and refrigerate at least 3 hours, preferably overnight.
4. Prepare charcoal grill.
5. Remove skewers with chicken pieces from container, reserving marinade that has drained off. Stir 3 tbsp coconut milk into marinade and use mixture as basting sauce.
6. Grill sates, basting frequently, for 2 to 2 1/2 minutes on each side.

Serve with peanut dipping sauce which can be purchased in oriental supermarkets or the gourmet section of your local supermarket.
Prepared 12/8/94 by tommy tang, restaurateur and cookbook author. From: mike n maty

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Baked “Fried” Chicken

Ingredients

olive oil nonstick cooking spray
1/2 cup plain dried bread crumbs
1/4 cup grated Parmesan cheese
2 tablespoons cornmeal
1/2 teaspoon ground red pepper
1 egg white
1/2 teaspoon salt
One 3 1/2-pound chicken, cut up and skin removed
green onions for garnish

How to prepare

1. Preheat oven to 425 degrees F. Spray 15 1/2″ by 10 1/2″ jelly-roll pan with cooking spray.

2. On waxed paper, mix bread crumbs, cheese, cornmeal, and ground red pepper. In pie plate, beat egg white and salt.

3. Dip each piece of chicken in egg-white mixture, then coat with bread-crumb mixture. Place chicken in pan; spray lightly with cooking spray.

4. Bake chicken 35 minutes or until coating is crisp and juices run clear when chicken is pierced with tip of knife. Garnish with green onions if you like.

Each serving: About 365 calories, 45 g protein, 14 g
carbohydrate, 13 g total fat (4 g saturated), 126 mg
cholesterol, 630 mg sodium.

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Asian chicken salad

Ingredients

4 boned, skinned, chicken breast halves
1/2 cups teriyaki sauce
1/4 cup hoisin sauce
1/4 cup sesame seeds, toasted
6 tbsp sesame oil
2 tbsp dry mustard
1/2 cup rice vinegar
2 cups vegetable oil (for deep frying)
1/2 package wonton skins, cut into 1/4″ strips
1 lb thin rice-stick noodles (mai fun)
8 cups sliced iceberg lettuce
2 cups chopped fresh cilantro

6 1/2-oz package japanese fish cake, cut into strips (optional)
1/2 cup sliced cucumbers
5 green onions, sliced

How to prepare

Preheat oven to 375

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Caribbean chicken & vegetable kebabs

Ingredients

8 large garlic cloves, minced
2 tsp ground coriander
2 tsp ground turmeric
2 tsp dried mustard
2 tsp ground cloves
1 tsp aniseed

3 lbs boneless skinless chicken breasts, thighs, cut into 1″ pieces
4 red onions cut into 1″ pieces
6 yellow summer squash, cut into 1/2″-thick rounds
4 zucchini, cut into 1/2″-thick rounds

1 1/2 cups olive oil
1/3 cup fresh lime juice
12 (about) bamboo skewers

How to prepare

Combine garlic, coriander, turmeric, dried mustard, ground cloves, chili powder and aniseed in small bowl. Place chicken in glass baking dish and vegetables in another. Sprinkle each with half of spice mixture. Add half of olive oil and half of fresh lime juice to each and mix to coat well. Cover and refrigerate 6 to 8 hours. Season kebabs with salt and pepper. Grill until chicken is cooked through, about 5 minutes per side.

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Balsamic chicken & broccoli

Ingredients

1 tbsp olive oil
1 garlic cloves, minced
1/2 small yellow onion, thinly sliced, cut into thirds
2 tbsp shallots, minced
1/4 cup white wine
2 whole chicken breasts, boneless, cut into strips
3 tbsp balsamic vinegar
2 cup broccoli spears
1 cup mushrooms, oyster or shitake, sliced or whole
1/3 cup chicken stock
1/4 tsp salt pasta or brown rice
freshly ground black pepper to taste

How to prepare

Heat the oil in a heavy pot. Add the garlic, onion and shallots and cook until light golden. Keep the pot covered between stirrings and use a tablespoon or so of the wine if more liquid is needed. Add the strips of chicken and enough of the wine to keep the meat from sticking to the pot. Cook until the chicken is white all the way through, about 5 to 7 minutes (use more wine if needed). Remove the chicken and saut

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Chicken and Rice-Cuban

Ingredients

3 tbsp olive oil
3 1/2 to 4 lb whole chicken, cut up into serving pieces
salt and pepper to taste
1 onion, finely chopped
3 cloves garlic, minced
2 tsp bijol
2 cups rice
1 cup beer, at room temperature
1/2 cup mayonnaise
20 Sicilian or Spanish olives, chopped
1 red bell pepper, roasted, cut into thin strips
3 tsp capers, chopped if lg
1 cup fresh or defrosted frozen peas
2 hard cooked eggs, sliced, Optional

How to prepare

Heat oil over med heat in a lg nonstick skillet. Sprinkle chicken with salt and pepper, then add to skillet, turning to brown on all sides. Remove chicken and set aside. Add onion and garlic to pan and cook until soft and golden, about 5 – 10 minutes. Return chicken to pan. Add 2 cups hot water, bijol and more salt and pepper if desired. Bring to a boil, reduce heat and simmer 20 minutes, or until chicken is cooked. Remove chicken and set aside to cool.
Bring remaining water to a boil, add rice, cover, reduce heat and simmer until water disappears, about 10 – 15 minutes. Add beer, replace cover and cook another 10 – 15 minutes, until rice is done and no liquid remains in the bottom of the pan.
When chicken is cool enough to handle shred meat and discard skin and bones.
To serve lay on third of the rice in a flat baking dish. Cover with a third of the mayonnaise, then all the chicken. Next put half the remaining rice, covered with half the remaining mayonnaise, half the olives, half the pimento strips then half the capers. Top with remaining rice, remaining mayonnaise, remaining olives, remaining pimento, capers then cooked peas. If using sliced egg arrange on top before adding peas. Serve warm. Serves 6

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Orange chicken

Ingredients

1 tbsp soy sauce
1 tbsp rice wine
2 tsp cornstarch
1 1/2 tsp minced fresh ginger
1 tsp sesame oil
1 lb boned and skinned chicken, cut into 1/2″ cubes
Sauce
2 tbsp chicken stock
1 1/2 tbsp soy sauce
1 tbsp rice wine
2 tsp cornstarch
1 tsp sesame oil
Pinch freshly ground white pepper
1/4 cup peanut oil
6 to 8 snow peas
Cooked rice
2 tsp minced fresh orange peel

How to prepare

Combine first five ingredients in small bowl add chicken and toss to coat well cover And marinate at room temperature at least 30 minutes, stirring occasionally Soak orange peel in enough water to cover, about 5 minutes drain and set aside Combine stock, soy sauce, rice wine, cornstarch, sesame oil and pepper mix set Aside heat 1/4 cup oil drain chicken stir-fry in small batches, about 2 minutes Remove heat peanut oil with orange peel, stir-fry 1 minute return chicken to wok With snow peas and soy mixture, stir-fry 3 minutes serve immediately over rice Yield: 3 servings

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Greek lemon baste for chicken

Ingredients

1/2 cup lemon juice
1/4 cup olive oil
2 garlic cloves, minced
grated zest of 1 lemon
2 tbsp chopped parsley
1 tsp dried oregano, or 1 tbsp chopped fresh oregano

Salt and freshly ground black pepper, to taste

How to prepare

Combine all ingredients. Makes 3/4 cup. Enough for 3 lb of chicken.
To use: brush on skinned chicken pieces, quarters or halves and let marinate 30 minutes to 1 hour before grilling.

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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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