4 skinless, boneless chicken breasts, flattened
1 cup cornflake crumbs
1/4 tsp pepper
1/4 tsp salt
1/4 tsp poultry seasoning
1/2 cup skim milk
Combine cornflake crumbs and seasonings in shallow bowl. Soak chicken in milk then dredge chicken
in crumb mixture. Place on baking sheet which has been sprayed with nonstick spray. Bake at 400*
about 25 minutes or until lightly browned.
Serves 4
Baked Chicken Breasts Supreme
2 Tablespoons of butter or margarine
2 Tablespoons of salad oil
6 skinless/boneless chicken breasts
1 can of condensed cream of chicken soup
1/2 cup light cream
1/2 cup dry sherry
1 Teaspoon tarragon leaves
1 Teaspoon Worcestershire sauce
1/2 Teaspoon chervil leaves (this is found in the spice aisle)
1/4 Teaspoon garlic powder
1 can (6 oz.) or 1 package of sliced mushrooms, drained
Heat oven to 350. In oven, heat butter and oil in baking dish, 13 1/2 x 9 x
12 inches, until butter is melted. Place chicken in baking dish, turning to
coat with butter. Bake uncovered for one hour.
Ten minutes before chicken is done, heat soup, cream, and wine, stirring
occasionally. Stir in tarragon leaves, Worcestershire sauce, chervil leaves,
garlic powder, and mushrooms.
Remove chicken from oven, drain fat fro dish. Pour mixture over chicken.
Cover tightly and cook 15-20 minutes longer or until fork tender.
Brazilian Chicken Baked in Beer
serves 4
2 2.5 lb chickens (or equiv pieces) trimmed of fat, excess skin
2 bottles dark lager (appx)
1 onion
1 T chopped garlic
2 t dried oregano
2 t dried tarragon
1.5 t dried basil
2.5 t paprika
0.25 t black or white pepper
0.25 t crushed red pepper
salt
Put chicken pieces skin side down in baking dish,
pour in enough lager to just cover the chicken.
slice the onion, lay over chicken pieces,
sprinkle with herbs & spices.
Marinate 2 hrs room temp (overnight in refrigerator +1/2 hr to come to room temp)
Bake 400 deg, preheated oven for 2 hours,
drain and reduce the sauce to form a glaze.
Serve with:
collard greens shredded and sauteed in olive oil & garlic
rice cooked with 1/4 t saffron threads
Chicken Jambalaya
1 lb chicken meat (I get a package of boned, skinned breasts)
3/4 lb smoked sausage
2 cans chicken broth
1 med onion, chopped
2 stalks celery, chopped
1 med green pepper, chopped
cayenne pepper, to taste
(1-2 Tablespoons, depending how hot you like it)
16 oz bag white rice
1 small can tomato paste
4-5 green onions, chopped
1 med tomato, chopped
optional: shrimp, seafood
Cut the chicken and sausage into small or smaller than bite-sized pieces.
Season the chicken with salt and pepper ( I do this rather generously:
1 t pepper, 2 t salt, possibly more) Using a dutch oven on the stovetop,
Cook chicken and sausage in small amount of oil or lard (some authentics
swear it must be in lard) until the chicken is done; about 15 minutes.
Remove the meat from the pan and set aside.
Saute the onion, celery and green pepper until tender crisp. Add the
chicken broth, rice and cayenne pepper. Heat until the broth starts
to bubble, then stir the meat back in. Turn the heat down low and simmer
with the lid on for 30 minutes. DO NOT STIR during this time or some
of the rice will rise to the top out of the liquid and you'll get crunchy
jambalaya.
After the 30 minutes are up, stir in the tomato paste. Then stir in the
green onions and tomatos. Serves a family or more.
Greek Homestyle Chicken
Ingredients:
Four pieces of boneless, skinless chicken breasts
juice of two lemons
four or five potatoes, peeled and sliced french-fry style
1/2 cup olive oil
1/2 to 1 cup of water
one head of garlic, the cloves peeled but whole
oregano, salt, and pepper to taste
Place chicken in a shallow baking tray.
Arrange potatoes around chicken pieces. Scatter whole peeled cloves of
garlic around chicken and potatoes.
Mix together lemon juice and olive oil, and pour evenly over chicken
and potatoes. Add water until potatoes are just about covered.
Add salt, pepper to taste. Cover chicken and pototoes with generous
amounts of oregano.
Bake at 350 degrees, until tops of chicken are reddish brown.
Turn chicken, stir potatoes, and sprinkle on more oregano. If potatoes
aren't at least half-covered with liquid, add water.
Return to oven for about 15-20 minutes. Chicken is done when both
sides a lightly browned and potatoes are soft when touched with a fork.
Serve with a crusty bread, or with pita bread.
Texicali Chicken
Serving Size : 6
2-3 LBS COOKED AND BONED CHICKEN
1 MED CHOPPED ONION
1 MED CHOPPED BELL PEPPER
1 tsp SALT
1/4 tsp PEPPER
1 1/2 TBSP CHILI POWDER
1/2 tsp cumin
1 16 oz can stewed tomatoes
1 tsp oregano
1 tsp chopped (or dried) cilantro (optional)
3 cups cooked rice
2 TBSP oil
2 tsp corn starch
The chicken can be either boiled or microwaved. Break the cooked and boned
chicken into bite sized pieces. Reserve about one cup of the stock.
Saute the onion and pepper in oil until the onion is transluscent. Add the
stewed tomatoes and stir. Add the salt, pepper, chili powder, cumin and
oregano and blend thoroughly. When this has started to boil, add the
reserved stock (you may substitute one cup of chicken bouilon). Simmer for
about 10 minutes, stirring occasionally.
Prepare rice according to package directions ( 1 1/2 cups, uncooked).
Add the corn starch to a little water and blend. Add to the tomato
mixture and blend well, stirring as it thickens. Add about one half of the
chicken and the cilantro while stirring. When this mixture has thickened,
place the rice in a large greased baking dish (9 1/2 x 9 1/2 x 2),
spreading it over the bottom. Place the reserved chicken over this and
pour the chicken tomato mixture over all. Cover. Thoroughly heat in a
microwave oven on high for 6-8 minutes or in a preheated oven (350 F.) for
12-15 minutes.
HAWAIIAN CHICKEN WINGS
Ingredients:
------------
1/4 cup butter or margarine
1/2 cup tomato ketchup
1 clove garlic, minced
3 lbs chicken wings, tips removed
1 cup fine dry bread crumbs
1 (14 ox/398mL can) pinapple chunks
2 Tbsp brown sugar
1 Tbsp minched fresh ginger (or a teaspoon of dry)
1 Tbsp Worcestershire sauce
Dash Hot pepper sauce (Tobasco)
Instructions:
-------------
Melt butter in shallow baking pan in 400F oven. Stir together ketchup
and garlic; brush over wings, then roll wings in bread crumbs to coat
evenly. Place in pan, turning to coat lightly with butter and bake for
30 minutes. Meanwhile, drain pinapple, reserving juice in 2-cup
measure; add water to make 3/4 cup liquid. Stir in brown sugar, ginger,
Worcestershir sauce and hot pepper sauce. After wings have cooked 30
minutes, turn and pour on sauce; bake about 20 to 30 minutes longer or
until chicken is tender, adding pinapple for last 5 minutes. Care
should be taken to ensure wings ar lightly browned. Makes about 4
servings.