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| | From:  jackiendaisy (Original Message) | Sent: 3/13/2005 9:01 PM |
| Almond Fruited Chicken Salad Recipe |
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Ingredients:
2 c. cooked diced chicken
1 c. celery
1 c. grapes (green seedless)
2 c. almonds
1/2 c. pineapple (drained)
1 TBS lemon juice
Dressing:
2/3 c. Cool Whip
2/3 c. Miracle Whip
Instructions:
Combine first 6 ingredients. (May be made to this point the day before.) Mix dressing ingredients. Stir in. Serve with croissant or in melon bowls.
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| Herb and Lemon Roasted Chicken & Potatoes Recipe |
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Ingredients:
8 large chicken breasts
1 1/2 cups lemon juice
1 tablespoon dried rosemary
1 tablespoon dried thyme
Olive oil
3 tablespoons minced garlic (or more to taste)
2 tablespoons fresh rosemary (or 1 1/2 teaspoons dried)
8-10 large baking potatoes, cut into wedges
1 cup chicken stock
Instructions:
In a large, non-aluminum bowl, combine the chicken, lemon juice, dried rosemary and thyme. Cover and refrigerate one day, reversing the chicken once to make sure all is marinated.
Preheat oven to 350 degrees. Oil a large baking pan. Remove chicken from marinade and pat dry. Rub each breast with olive oil and place in pan. Sprinkle with some of the fresh garlic and rosemary. Toss potatoes in large bowl with some olive oil, and the remaining fresh garlic and rosemary. Spread potatoes around the chicken; pour chicken stock over all.
Bake for 1 hour and 15 minutes or until done, stirring the potatoes occasionally to help prevent sticking. | | |
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| | Herb and Lemon Roasted Chicken & Potatoes Recipe |
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Ingredients:
8 large chicken breasts
1 1/2 cups lemon juice
1 tablespoon dried rosemary
1 tablespoon dried thyme
Olive oil
3 tablespoons minced garlic (or more to taste)
2 tablespoons fresh rosemary (or 1 1/2 teaspoons dried)
8-10 large baking potatoes, cut into wedges
1 cup chicken stock
Instructions:
In a large, non-aluminum bowl, combine the chicken, lemon juice, dried rosemary and thyme. Cover and refrigerate one day, reversing the chicken once to make sure all is marinated.
Preheat oven to 350 degrees. Oil a large baking pan. Remove chicken from marinade and pat dry. Rub each breast with olive oil and place in pan. Sprinkle with some of the fresh garlic and rosemary. Toss potatoes in large bowl with some olive oil, and the remaining fresh garlic and rosemary. Spread potatoes around the chicken; pour chicken stock over all.
Bake for 1 hour and 15 minutes or until done, stirring the potatoes occasionally to help prevent sticking. | | |
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| | Lemon Chicken Recipe |
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| Ingredients:
8 chicken breasts, skinned and boned
1 cup fresh lemon juice
1 cup flour
1 t paprika
1/2 t freshly ground black pepper
1/4 cup oil
1 T grated lemon zest
1/8 cup brown sugar
1/8 cup chicken stock
2 lemons, sliced paper thin
Instructions:
Combine chicken and lemon juice in a bowl just large enough to hold them comfortably. Cover and marinate in refrigerator 8 hours or overnight. Turn occasionally.
Drain chicken thoroughly and pat dry. Fill a plastic bag with flour, paprika and black pepper and shake to mix. Put two pieces of chicken into the bag and shake coating completely.
Preheat oven to 350 degrees. Heat oil in frying pan until hot. Fry chicken pieces a few at a time until brown and crisp. This will take about 6-8 minutes per batch.
Arrange chicken in a single layer in a shallow baking pan. Sprinkle evenly with lemon zest and brown sugar. Mix chicken stock and lemon juice together and pour around chicken pieces. Put a slice of lemon on top of each piece of chicken. Bake chicken for 35 to 40 minutes, until golden brown.
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| | Lobster Stuffed Chicken with Boursin Cheese Sauce Recipe |
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Ingredients:
Stuffing:
2 oz Onions, finely diced
2 oz Celery, finely diced
1 oz Clarified Butter
1 oz Dry Sherry
1/2 Tbsp Minced Garlic
1/2 Tbsp Worcestershire Sauce
10 oz Ritz Crackers, crushed
1 Tbsp Scallions, sliced
1 Tbsp Chopped Parsley
1 tsp Salt
1 tsp White Pepper
Sauce:
8 six-oz Boneless, skinless Chicken Breasts, lightly pounded
1 lb Lobster Meat, medium diced
2 cups Heavy Cream
10 oz Boursin Cheese with Garlic & Herb
Instructions:
Sauté onion and celery in clarified butter until limp. Combine with remaining stuffing ingredients. Stuff pounded chicken breasts with 2 oz of cracker stuffing and 2 oz of lobster meat. Sauce: Bring heavy cream to a boil in a 2-quart saucepan. Whisk in Boursin Cheese and reduce heat to very low. Cook sauce very gently, scraping the bottom of the pan with a rubber spatula often, so that the cheese does not burn. Continue cooking until the sauce is lightly thickened. Sauce may be held for a short time in warm water bath. Bake chicken in a 350�?oven for approximately 18 minutes and top with sauce upon serving. | | |
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| | Mango-Mustard Glazed Chicken Recipe |
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Ingredients:
1 cup chopped peeled mango
1 cup pineapple juice
½ cup apricot or peach preserves
½ cup dry white wine
1 ½ tablespoons stone-ground mustard
1 tablespoon cornstarch
1 tablespoon water
6 (4-ounce) skinned, boned chicken breast halves
¼ teaspoon salt
¼ teaspoon pepper
Cooking spray
Instructions:
Combine first 7 ingredients in a bowl; stir well with a whisk.
Sprinkle chicken with salt and pepper. Heat a large non-stick skillet coated with cooking spray over medium heat until hot. Add chicken; cook 3 minutes on each side or until browned. Remove chicken from pan.
Add mango mixture; bring to a boil. Return chicken to pan; reduce heat, and simmer 15 minutes or until chicken is done and sauce thickens, stirring occasionally. | | |
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| | Maple Cider Chicken Recipe |
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Ingredients:
Maple Cider Chicken with Garlic Mashed Potatoes in a Savory Phyllo Shell Topped with Cherry Amaretto Glaze
For Chicken: 6- 4oz boneless and skinless chicken breasts
1/4 cup maple syrup
3/4 cup apple cider
1/4 cup cider vinegar
1/4 cup brown sugar
For Mashed Potatoes:
6 potatoes, peeled and quartered in 1- 4 qt. sauce pot with 3 qts. water
2- cloves of elephant garlic or 1 hear of regular garlic
3/4 cup of milk
1/2 cup of sweet unsalted butter
salt and pepper
For Phyllo Shells:
4 sheets phyllo dough approx. 6x10
First press extra virgin olive oil
cracked black pepper
For Glaze:
1 cup cherry amaretto preserves
1/4 cup reserved chicken marinade
Instructions:
For Chicken:
Combine all ingredients in a 1 qt. sauce pot, whisk and bring to a boil. Reduce heat and let simmer for 10 min. Pour into a medium plastic bowl and refrigerate. Add chicken and marinade approx. 2-3 hrs. Drain and reserve liquid. Saute chicken in a large non-stick pan for 2-3 minutes on each side until done. Remove and keep warm.
For Mashed Potatoes:
Boil potatoes until very soft. Peel and quarter jumbo garlic. Boil cloves in half cup of water, then strain. Place garlic in a small non-stick saute pan with 1/4 cup of chicken marinade. Cook until garlic is golden brown, 5-8 minutes. Add milk, butter, and salt and pepper to cooked garlic. In a mixing bowl, whip potatoes with garlic mixture. Put in large pastry bag with star tip and set aide.
For Phyllo Shells:
Set oven at 400. Separate sheets of dough, drizzle with olive oil and cracked pepper. Repeat 3 times. Cut phyllo into size you wish to use (mini, small, or large muffin tins). Bake 2-3 minute until edges are light brown in color. Remove.
For Glaze:
Place in small sauce pot on low heat and stir.
To Assemble:
Place very small amount of potato on plate to prevent shell from sliding. Pipe mashed potatoes into phyllo shell. Slice chicken into slivers approx. 1 inch then slide chicken into mashed potatoes. Place small amount of sauce next to chicken. Garnish with fresh sprigs of rosemary and thyme.
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| | Olive Chicken Mozzarella Recipe |
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| Ingredients:
1/4 cup flour
1/4 tsp. salt
1/4 cup olive oil
4 boneless, skinless chicken breasts (cut into bits)
1 clove garlic, crushed
1 medium onion, chopped fine
One 8-oz. can sliced mushrooms
One 14-oz. jar spaghetti sauce
1/2 tsp. oregano
1/2 cup sliced pimento stuffed olives
6 ounces sliced mozzarella cheese
Instructions:
Combine flour & salt in plastic bag & coat chicken. Brown in hot olive oil. Arrange chicken pieces in a 2-qt. shallow baking dish.
Saute garlic & onion in drippings until onion is tender. Stir in mushrooms, spaghetti sauce, oregano, and olives. Top chicken with tomato-olive sauce. Top with sliced cheese. Bake in preheated 350 degree oven until chicken is tender - about 30 minutes. | | |
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| | Savannahs Chicken Roll-up Recipe |
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Ingredients:
4 pieces Chicken breast pounded flat
salt and pepper
1 small package bread stuffing mix
1 box of spinach, drain and squeeze excess water
1 can of cream of celery soup
1 1/2 cups sour cream
1 tablespoons tarragon
Instructions:
Season chicken breast with salt and pepper to taste. Add spinach to stuffing mix. Mound stuffing mix on flat chicken breasts and then roll, with seam on bottom. Put in a greased casserole dish. Then ADD: soup, sour cream and tarragon over top of chicken. Cook 350 for 45 min.... GOOD and Easy. | | |
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| | Seal Beach Inn & Gardens Curried Chicken Sandwich Recipe |
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Ingredients:
1 1/2 teaspoons curry powder, divided
1 1/2 teaspoons grated lemon zest, divided
3/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 pounds boneless, skinless chicken breasts
1 tablespoon oil (olive preferred)
3/4 cup light mayonnaise
1 tablespoon lemon juice
1 tablespoon honey
1/2 cup EACH green & red seedless grapes, halved
5 ounces dry roasted cashews, coarsely chopped
6 large croissants, split
Instructions:
Combine 1/2 teaspoon curry powder, 1/2 teaspoon lemon zest, salt & pepper, and sprinkle over chicken breasts. In large nonstick skillet, heat oil over low heat. Add chicken; cook until juices run clear, about 10 minutes. Remove from heat, let stand 10 minutes before slicing.
Meanwhile, combine mayonnaise, lemon juice, honey & remaining curry powder and lemon zest; stir in grapes & cashews. Cube chicken and combine with mayonnaise mixture. Fill croissants and serve
immediately.
Comments: Recipe can be made in advance and refrigerated until ready but do not add cashews & grapes or fill croissants until just prior to serving.
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| | Stuffed Chicken Breast Recipe |
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| Ingredients:
Eight 6-8 ounces boneless and skinless chicken breasts
Cream Cheese Herb Stuffing (see below)
All purpose flour
Egg wash
Herbed bread crumbs
Canola cooking oil
Cream Cheese Herb Stuffing:
1 pound cream cheese
1 tablespoon basil
1 tablespoon chives
1 tablespoon dill
1 tablespoon chopped garlic
Instructions:
Soften cream cheese and add herbs, mixing well. Trim chicken breasts and cut a pocket in each. Stuff with a heaping tablespoon of herb stuffing.
Dredge each breast in flour. Dip in the egg wash and roll in the bread crumbs. In a large skillet add 3 tablespoons of oil, and saute the breasts until browned (no more than 4 at one time). Place the sauteed breasts on a greased baking pan and put in a preheated oven at 350 degrees for approximately 20 minutes. | | |
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| | Tarragon Chicken Salad Recipe |
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| Ingredients:
4 boneless whole chicken breasts
1/2 cup sour cream
1/2 cup mayonnaise
2 celery stalks
1/4 cup walnuts
1 tbs dried tarragon
salt and pepper to taste
Instructions:
Bake chicken breasts 25 minutes. Cut meat from bones and place in bowl.
Whisk sour cream and mayonnaise together and pour over chicken. Add celery, walnuts, tarragon, salt and pepper to taste and toss well. Refrigerate. | | |
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| The Chef's Drunken Chicken Recipe |
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| Ingredients:
1 8 oz boneless, skinless chicken breast
1/4 of an apple, sinned and sliced
1 oz mild cheddar cheese
flour
1 egg beaten
bread crumbs
oil for sauteing
1/4 cup cream sherry
Instructions:
Pound chicken to about 1/4 inch in thickness
Place apple and cheese inside breast and close with toothpicks
Roll the breast in flour
Then smother it with the beaten egg and roll it in the bread crumbs until it is completely covered
Saute in the oil until golden brown all over
Let cool and remove toothpicks
Note - this can be made in advance and stored in the refrigerator for several days if necessary.
When ready to make, place in small baking dish and pour sherry over the top. Bake 15 minutes at 375 degrees. Enjoy! | | |
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