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Chicken, Roasted Ramps & Potatoes Serves 4 Preheat oven to 500. Trim roots from ramps and slip off outer
skins. Cut off and reserve leaves, leaving white bulbs attached
to slender pink stems. Put leaves and bulbs in separate bowls.
Pat chicken dry. Put in a flameproof large shallow roasting pan,
without crowding, and surrounded potatoes. Drizzle 2T olive
oil and rub all over to coat evenly. Arrange chicken skin sides
up and season salt and pepper. Roast in upper third of oven
20 min. Toss bulbs remaining 1/2 T oil and seasoned salt.
Scatter bulbs around chicken and roast mixture until breast pieces
are just cooked through., 10-15 min. Transfer breast pieces to a
platter and keep warm. Roast remaining chicken and vegetables
5 min more, or until cooked through. Transfer to platter and
keep warm, loosely covered in foil. (If crisper skin is desired,
broiled chicken only, skin sides up, about 2 min) Pour off fat
from roasting pan and straddle pan across 2 burners. Add wine
and deglaze pan by cooking over high heat, scraping up brown
bits. Boil wine until reduced to about 1/4 c and add broth. When
broth boils, add ramp leaves and stir until wilted and tender,
1-2 min. Remove with tongs and add to chicken. Boil pan juices
until reduced to about 1/2 c and pour around chicken. Ramps 0.75 lb
Chicken 3 -3.5 lb, cut into 8 pieces
Potato 1 lb small red, halved
Olive Oil 2.5 T
Wine, White 0.5 c
Stock 1 c chicken
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Chicken, Sherried Artichoke Serves 4 Sprinkle chicken generously w salt, pepper, and paprika. In skillet, brown chicken on all sides in 1T butter. Transfer to 2 qt casserole. Arrange artichokes between chicken pieces. Add remaining butter to drippings; add mushrooms and scallions and sauté until tender. Sprinkle flour over mushrooms and stir in broth, sherry and rosemary. Cook, stirring, a few minutes; pour over chicken. Cover and bake at 375 for 40 minutes. Chicken 1 frying, cut up Salt Pepper Paprika Butter 6 T Artichoke Hearts 16 oz can Mushrooms 0.25 lb, sliced Onions, Green 3 T, chopped Flour 2 T Stock 0.67 c, chicken Wine, Sherry 0.25 c Rosemary 0.5 tsp ------------------------------------------------------- |
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Chicken, Special Serves 4 Brown chicken in butter. Put in 2 qt casserole. In drippings, brown onion, almonds and mushrooms. Stir in flour, salt and pepper and paprika. Add stock, ketchup, Wor. sauce, sour cream and tarragon. Pour over chicken, cover, and bake 1 hr at 375. Arrange canned peach halves on top. Sprinkle grated cheese and paprika. + Bake, uncovered, 10 min. Chicken 3 lb cut up
Butter 0.25 c;
Onion 1 minced
Nuts, Almonds, slivered 0.33 c
Mushrooms 0.75 c sliced
Flour 2 T
Paprika
Stock 1 c chicken
Ketchup 1 T
Worcestershire Sauce 1 tsp
Sour Cream 1 c
Tarragon 0.5 tsp
Peach 4 canned halves
Cheese, Parmesan 0.5 c |
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Chicken Curry Salad
Serving on croissants or lettuce leaves
5 skinless, boneless chicken breast halves
1 cup lite mayonnaise
3/4 cup mango chutney
1 teaspoon curry powder
1/4 teaspoon pepper
2/3 cup chopped pecans
1 cup seedless grapes, halved
1/2 cup chopped onion In a large saucepan, simmer chicken breasts
in water for about 7 to 10 minutes, or until
cooked through. Drain, cool, and tear into
small pieces with a fork.
In a large bowl, combine mayonnaise, chutney,
curry powder, and pepper. Stir in chicken, pecans,
grapes, and onions. Chill. |
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Crock Pot Chicken W/ Black Beans and Cream Cheese
4 hours 3 min prep
4-5 boneless chicken breasts
1 (15 1/2 ounce) can black beans
1 (15 ounce) can corn
1 (15 ounce) jar salsa, any kind
1 (8 ounce) package cream cheese
Take 4-5 frozen, yes, frozen, boneless chicken breasts
put into crock pot.
add 1 can of black beans, drained,
1 jar of salsa,
1 can of corn drained.
Keep in crock pot on high for about 4-5 hours or until
chicken is cooked.
Add 1 package of cream cheese (just throw it on top!)
and let sit for about 1/2 hour.
All done and enjoy!
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Greek Chicken:
1/2 c olive oil;3 cloves garlic;
1tsp salt ;
1 tbsp each chopped fresh rosemary &
oregano & thyme;
2 lemons juiced.;1 4lb. chicken- cut in pieces.;
in glass dish , combine oil and herbs and add chicken pcs
to marinate all night in refrigerator .
lightly oil a cold grill rack and preheat grill for med-high.
reduce heat to med-low -remove chicken from marinade;
throw away marinade then
grill chicken turning every 5 mins for up to 30-35 mins
until meat thermometer gets to 170 o for breast and 180 o for dark meat . Lemon Broccoli Chicken
4 Skinless, boneless chicken breast halves
1 cn Cream of broccoli soup;1/4 c Milk
1/8 ts Pepper;1 Lemon
1 tb Vegetable oil
Cut 4 thin lemon slices;squeeze tsps juice from remaining lemon.Set aside.In pan,in hot oil,cook chicken 10 mins until browned.Remove;set aside.Spoon off fat.In pan,combine soup; milk,reserved lemon juice & pepper. Return chicken to pan; top with lemon slices.Cover,cook over low heat 5 mins or until chicken is no longer pink, stirring often. Garnish with fresh thyme. Quick Marinated Chicken
1 pce.ea Chicken, cut-up
Marinade:
1/2 c Vinegar;
1 c Vegetable oil;1 tb Ground black pepper;1 tb Salt
3 tb Worchestershire sauce;2 tb Lemon juice;2 tb Thyme;
1 tb Garlic salt;2 tb Mayonaise;
Rinse chicken pieces,pat dry and place in a large plastic bag.Place marinade ingredients in a jar,cover and shake well(yes, it is ugly!)Pour marinade over chicken,squeeze out air and seal bag.Rotate several times to coat chicken. Marinade in refrigerator 1 hour to overnight.Remove chicken [saving excess marinade]Grill in oven until done (30-45 min.),basting several times with reserved marinade. |
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Chicken Laksa
Laksas are spicy, fragrant soups popular in South-East Asia.
There are many different versions - this one is not too hot.
Serves 4
Ingredients
500 grams boneless chicken pieces, without skin ;
1 tblsp oil (sesame is best); 1 tblsp minced fresh ginger ;
1 tblsp minced garlic; 1 red chilli, deseeded & chopped ;
100 grams snow peas or green beans,
trimmed and sliced ;
1 1/2 tsp ground coriander ;
1 1/2 cups coconut milk ;
4 cups chicken stock ;2 tblsp Asian fish sauce ;
300 grams fresh Asian egg noodles ;
2-3 spring onions, trimmed and chopped ;
salt and pepper to season ;
chopped coriander and a few mint leaves to garnish ;
Method
Cut the pieces of chicken into thin strips.
Heat the oil in a large frying pan or wok
and cook the chicken over a moderate
heat until golden. Transfer to a plate.
Add ginger, garlic, and chilli to the pan and cook
for 1 minute. Increase the heat and add the snow
peas or green beans and ground coriander and
cook for a further minute.
Add the coconut milk, chicken stock, fish sauce, noodles,
spring onions and chicken and simmer gently for about
3-4 minutes until the noodles are tender and the chicken
cooked. Season with salt and pepper. Garnish with
coriander and mint leaves. Cook's Tips
If using powdered stock, use 1 tsp to every cup of water.
Use coconut milk not cream. Coconut cream is too thick for this recipe.
If you would like your laksa thinner, add an extra cup of chicken stock. No peek chicken. AsparaGus.
1 can cream of chicken soup
1 can cream of celery soup
1 can cream of mushroom soup
2 cups instant rice (I used regular rice, it worked fine for me)
1 chicken , cut up or use desired pieces
1 package Lipton (or other) DRY onion soup
Mix the 3 cans of soup with a little water and
add to uncooked rice.
Put in a 9x13 pan
Lay chicken pieces over the rice and soup mixture.
Sprinkle dry onion soup on top.
SEAL VERY TIGHTLY with foil and bake in
325 degree oven for 2 hours.
DO NOT PEEK!!! The steam is needed for the baking!
With this, you can add just about anything
like some frozen peas, mushrooms, etc. ` |
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Chicken Salad
Prep Time: 30 Minutes
Ready In: 30 Minutes
Makes: 8 servings
Ingredients
4 skinless, boneless chicken breast halves;
4 eggs;
1 red apple, diced;3 green onions, chopped;
1/2 cup sweet pickle relish;1/2 cup mayonnaise;
3 stalks celery, thinly sliced;
1 (8 ozs) can pineapple chunks, juice reserved;
1/4 cup chopped fresh cilantro;1 cup chopped pecans;
1 tspn fajita seasoning to taste;
Directions .
Bring a large pot of water to a boil.
Add chicken and cook until thoroughly cooked and no
longer pink inside, approximately 10 to 15 minutes.
Drain, cool and chop.
Place eggs in a saucepan and cover with cold water.
Bring water to a boil and immediately remove from heat.
Cover and let eggs stand in hot water for 10 to 12 minutes.
Remove from hot water, cool, peel and chop.
In a large bowl, mix together the chicken, sliced eggs,
apple, onions, relish, mayonnaise, celery, pineapple
(with just a little juice for flavor), cilantro, pecans and
fajita seasoning to taste. |
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Bourbon Pecan Chicken Chicken breasts are coated in a pecan breading,
and fried in a skillet.
Then a rich bourbon sauce is poured over them
before serving. Prep Time: 20 Minutes -Cook Time: 10 Minutes
Ready In: 30 Minutes
Yields: 8 servings
INGREDIENTS
1/2 cup finely chopped pecans
1/2 cup dry bread crumbs
8 skinless, boneless chicken breast halves ;
1/4 cup clarified butter, melted;
1/4 cup Dijon mustard ;
1/4 cup dark brown sugar ;
2 2/3 tablespoons bourbon whiskey;
2 tablespoons soy sauce;
1 teaspoon Worcestershire sauce;
3/4 cup unsalted butter, chilled and cut into
small cubes;
1/2 cup sliced green onions.
DIRECTIONS
Stir together the pecans, bread crumbs, and
2 tablespoons of clarified butter.
Spread the mixture out on a plate.
Press the chicken breasts into the mixture to coat
on both sides. Heat the remaining 2 tablespoons
of clarified butter in a large skillet over medium heat.
Place the coated chicken breasts in the pan,
and fry on both sides until nicely browned and
chicken meat is cooked through, about 10 minutes
per side.
In a small saucepan, whisk together the Dijon mustard, brown sugar, bourbon, soy sauce, and Worcestershire sauce until smooth. Bring to a simmer over medium-low heat, then remove from the burner, and whisk in the 3/4 cup of unsalted butter one piece at a time. Do not return to the heat.
Arrange the chicken breasts on a large serving plate. Pour the sauce over the chicken, and sprinkle with green onion.
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Chicken Gruyere with Sauteed Mushrooms
Chicken breasts are browned in butter, then baked with mushrooms, onion, and white wine. The finishing touch is an exquisite layer of melted Gruyere cheese on the top. If you enjoy rich French cooking then you will love this recipe.
Prep Time: 15 Minutes -Cook Time: 30 Minutes
Ready In: 45 Minutes -Yields: 4 servings
INGREDIENTS
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon chopped fresh parsley
1/2 teaspoon dried dill weed
1/4 cup butter, divided
4 boneless, skinless chicken breast halves
1 pound fresh mushrooms
1 onion, sliced into rings
1/2 cup white wine
8 ounces Gruyere cheese, shredded
DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C). In a shallow dish, stir together the flour, salt, pepper, parsley, and dill. Rinse chicken breasts, and pat dry. Dredge chicken in the flour mixture.
In a large skillet, heat 2 tablespoons of the butter over medium-high heat. Place chicken into the hot buttered skillet, and fry until brown on both sides. Transfer chicken breasts to a 1 quart glass baking dish. Add remaining butter to skillet, and fry the mushrooms and onion until wilted and lightly browned. Stir in the white wine, and reduce heat to medium. Simmer for 3 minutes to blend flavors. Pour the mushroom mixture over the chicken in the dish.
Cover dish, and bake for 20 minutes in the preheated oven. After 20 minutes, remove cover, and sprinkle with shredded cheese. Continue baking for 10 more minutes, or until cheese is lightly browned and bubbly.
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Chicken With Pinenuts
Serves 4 Ingredients
2 double chicken breasts, with skin on ;
freshly ground black pepper;
6-8 slices of your favourite brie cheese;
6-8 large fresh basil leaves;
3 tblsp garlic butter or clarified butter;
2 sundried tomatoes in olive oil, drained and finely sliced;
¼ cup pinenuts;
¾ cup medium white wine [Riesling or similar];
pinch sugar;
Method
Place the breasts between plastic wrap and flatten
the fillets slightly with a mallet or a rolling pin to make
them the same thickness all the way through.
Remove the plastic wrap and season with a little ground
black pepper if wished.
On one side of the breast, place 3-4 slices of brie and
cover with basil leaves. Bring the second side of the
chicken over and secure the two together with a skewer
(can be wooden or metal).
Heat the butter in an ovenproof frying pan until sizzling.
Add the chicken breast, lower the heat and allow the chicken
to cook for about 5-6 minutes, turning once to brown evenly
on both sides. Transfer to a 180 degrees Celsius oven for
about 25-30 minutes.
When cooked, transfer the chicken to a plate.
Add the tomatoes, pinenuts, wine and sugar to the pan
and warm through. The sauce should smell fragrant.
Slice the chicken thinly and evenly, and arrange,
overlapping, on a plate or platter. Pour over the sauce
and garnish with shredded basil if wished.
Serve with seasonal vegetables or salad. Cook's Tip
The chicken needs to be well cooked but not overdone,
as it becomes dry and stringy.
Variation :Place a slice of ham on the chicken before
putting the basil on top. |
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Low-Fat Chicken Divan
1 lb. fresh broccoli, cut in 2-inch pieces, cooked and drained (about 4 cups)
or 1 pkg. (10 ozs.) frozen broccoli spears, cooked and drained.
2 cans, chunk white chicken, drained
1 can low-fat cream of chicken soup
1/4 cup water
1/8 tsp. pepper
1/4 cup shredded low-fat cheddar cheese In a 2 quart baking dish, arrange broccoli and chicken.
In a small bowl combine soup, water and pepper; pour over chicken and sprinkle with cheese.
Bake at 450 degrees for 15 minutes or until hot and bubbling. Garnish with sliced plum tomatoes, if desired.
Makes 4 servings.
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Creamy Chicken Popovers
Yield: 6 Servings
2 cups water
18 oz skinned chicken breast halves
1 large carrot, scraped, sliced
1 small onion, sliced
1 small onion, chopped
1 1/4 cup flour, divided
1/4 tsp dried tarragon
1 3/4 cup skim milk, divided
1/2 cup plain low-fat yogurt
1/4 cup dry white wine (or chablis)
1/2 cup frozen English peas, thawed
2 Tbsp chopped pimento
1/4 tsp salt
2 eggs
Combine water, chicken, carrot, and sliced onion in a large saucepan.
Bring to a boil; cover, reduce heat, and simmer 30 minutes. Remove chicken from broth; cool. Bone chicken, and cut meat into 1" pieces.
Set aside. Strain broth, saving 3/4 cup. Coat a large nonstick skillet with cooking spray; place over med-hi heat until hot. Add chopped onion, and saute until tender. Gradually add 1/4 cup flour and tarragon, stirring well.
Gradually stir in 3/4 cup skim milk, yogurt, wine, and reserved 3/4 cup chicken broth.
Cook, stirring constantly, until mixture is thickened and bubbly.
Stir in peas, pimento, and reserved chicken.
Set aside, and keep warm.
Combine remaining 1 cup flour and salt, stirring well.
Add eggs and remaining 1 cup skim milk; beat with a wire whisk until well blended.
Spoon mixture evenly into six 6-oz custard cups that have been coated with Pam. Place 4" apart on a baking sheet. Bake at 400 deg F for 45-50 minutes or till golden brown. Break open each popover.
Spoon 1/2 cup chicken mixture over each popover.
Serve immediately.
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