Curry chicken stuffed with celery

Ingredients

3 lb. Chicken cut in pieces
1/2 tsp curry powder
1 small bunch celery cut into 2″ lengths (save the leaves)
1 tsp salt
1/4 tsp pepper
1/2 tsp savory

2 tbsp all purpose flour (opt.)

How to prepare

Wash and wipe the chicken and rub the skin all over with curry powder. In the slow cooker make a bed of the celery pieces. Place the chicken in the pot, layered with celery leaves, and sprinkle with salt, pepper, and savory. Cover and cook on low for 5-7 hours. Before serving: you can serve the chicken plain or turn the cooking liquid into a delicious sauce. Drain the juices from the cooker and skim off and reserve about 1-2 tab.. Of chicken fat. Pour the juices into a small skillet; turn the heat to high and boiled own until there is 1/2-3/4 cup of stock. In another skillet, over low heat, warm the chicken fat and stir the four into it. When you have a smooth paste, pour the cooked down stock into the skillet, stirring quickly to keep the sauce smooth. Simmer 3-4 minutes or until thickened. Taste and add salt and pepper if needed. Place the chicken in a serving dish with the celery pieces around it and pour the sauce over all. Yield: 6-8 servings

Share

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.

Share

Chicken chili

Ingredients

2 tbsp vegetable oil
3/4 lb chicken breasts, skinless & boneless & 1″ cubed
1 cup onion, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
28 oz canned, stewed tomato
30 oz canned, black beans, rinsed & drained
3/4 cup salsa
1 tsp chili powder
1 tsp cumin
1 tsp chicken bouillon granules

How to prepare

Heat the oil in a dutch oven. Saut

Share

Chicken Cacciatoria

Ingredients

1 Chicken – cut up
10 milliliters Garlic – peeled
1/4 cup Flour
2 teaspoons Salt
1/8 teaspoon Pepper
1/4 cup Oil
1 can Tomatoes (28 oz)
8 small White onions – peeled
6 ounces Tomato paste
2 teaspoons Sugar
1 Bay leaf

How to prepare

Rub chicken with garlic. Mince garlic and save. Combine flour, 1 tsp salt, and pepper in large paper bag; shake chicken pieces until coated. Heat oil in Dutch oven. Brown chicken a few pieces at a time on all sides; drain on absorbent paper. Pour off any oil remaining in pan. Return chicken to Dutch oven. Add garlic, tomatoes, tomato paste, onions, sugar, 1 tsp salt, and bay leaf. Cover. Basting occasionally with sauce in the pan, simmer 1 hour or until chicken is tender

Share

Chicken tostada pizza

Ingredients

4 6″ tostadas
6 oz pkg of shredded cheddar cheese
1 cup chopped cooked chicken
1/2 cup salsa
1/4 cup chopped green pepper
1/2 cup black olives
1 tbsp chopped cilantr

How to prepare

Heat oven to 350 heat tostadas for 5-7 mins until browned on a cookie sheet remove From oven and top each with 2 tsp of cheese mix chicken and salsa and spoon over the Cheese top with green pepper, black olives and cilantro top each with remaining Cheese and heat until cheese is melted i served the pizzas with chopped lettuce, Tomatoes and sour cream.

Share

Artichoke Chicken

Ingredients

1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon black pepper
4 boneless, skinless chicken breasts halves (1 to 1
1/2 pounds total), pounded to 1/4-inch thickness
4 tablespoons olive oil
1/3 cup Soave or other dry white wine
1 package (3 ounces) sun dried tomatoes, reconstituted according to the package instructions and sliced
1 can (14 ounces) artichoke hearts, drained and quartered
1 lemon, cut in half

How to prepare

In a shallow dish, combine the flour, salt, and pepper, mix well. Dip the chicken in the flour mixture, coating completely. Heat the oil in a large skillet over medium-high heat. Add the chicken and saut

Share

Chicken marguerite

Ingredients

6 boneless chicken breast halves
4 tbsp butter
2 medium onions, chopped
2 large tomatoes, seeded, chopped 2 green peppers, coarsely chopped 1/2 chayote squash, peeled, pitted, chopped
2 garlic cloves, minced
2 tsp pepper
1/4 tsp dried, crumbled
1/2 tsp poultry seasoning
5 green onions, chopped
1/2 cup chicken stock
2 tbsp catsup
3 tbsp soy sauce salt

How to prepare

Melt 2 tbsp butter in heavy large skillet over medium heat. Add onions tomatoes, bell peppers and chayote. Saut

Share

California Pizza Kitchen BBQ Chicken Pizza

Ingredients

BBQ Chicken —
10 oz boneless/skinless chicken breasts, cut into 3/4″ cubes
1 tbsp olive oil
2 tbsp favorite BBQ sauce (we use a spicy-sweet sauce)
For the Pizza —
1 recipe basic pizza dough
Cornmeal or flour for handling
1/2 cup favorite BBQ sauce (we use a spicy-sweet sauce)
2 tbsp shredded smoked Gouda cheese
2 cup shredded mozzarella cheese
1/4 sm red onion, sliced into 1/8″ pieces
2 tbsp chopped fresh chopped fresh cilantro

How to prepare

To make BBQ Chicken:

In a lg frying pan, cook the chicken in olive oil over med-high heat until just cooked, 5 to 6 min.. Do not overcook. Set aside in the refrigerator until chilled through. Once chilled, coat the chicken with 2 Tbsp. BBQ sauce; set aside in the refrigerator.

To make the pizza:

Place the pizza stone in the center of the oven and preheat to 500

Share

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.

Share