Chicken Maindishes

Chicken Main Dishes

“Egg-cellent” dishes…


Chipotle Chicken Enchiladas


    * 1 rotisserie chicken
    * 2 tablespoons EVOO – Extra Virgin Olive Oil
    * 1 small onion, chopped
    * 2 cloves garlic, grated
    * 1 to 2 tablespoons chipotle powder (to your taste)
    * 1/4 teaspoon ground cinnamon
    * 2 15-ounce cans chopped tomatoes with chilies
    * Salt
    * 1/4 cup cilantro, chopped
    * Juice of 1 lime
    * 2 1/2 cups shredded cheddar cheese (smoked is best)
    * 8 corn tortillas

Yields: 4 servings

Step 1
Preheat oven to 375°F.

Remove the skin from the chicken and discard. Tear the chicken meat from the bones, shred it, using two forks or your fingers, and reserve in a mixing bowl.

Step 2
Preheat a medium-size saucepot with the EVOO over medium heat and sauté the onions till soft. Add in the garlic and spices, and toast a few seconds until fragrant. Add in the tomatoes with chilies and season with salt. Cook for 10 minutes, until the flavors are well-married and the sauce is slightly thickened. Stir in the cilantro and lime juice, and remove from heat. Add a ladleful of sauce to the bowl with the chicken and toss to combine. Reserve the remaining sauce.

Step 3
Heat tortillas by warming each side in a dry skillet over medium-high heat or by layering moistened paper towels in between them and placing in the microwave for about a minute.

Step 4
Divide the chicken mixture equally among the warm tortillas and roll each one up. Add some of the reserved sauce to the bottom of a casserole or baking dish then line the dish with the rolled enchiladas, seam side down. Pour the remaining sauce over the chicken enchiladas and top with cheese.

Crunchy Chicken Strips     
Yields: 4 servings

“Created at the last minute to jazz up that bland chicken. A Crunchy corn tortilla chip outside and a salsa dipping sauce to accompany it.”

Two boneless Chicken breasts
3 cups corn tortilla chips (ground up in food processor)
2 eggs
1/2 cornmeal (or flour if you prefer)
Mexican spice (I used Emeril’s Mexican seasoning)
1 cup ‘uncooked salsa’ drained (in the refrigerated section of your grocery
1/2 mayonnaise

1.Cut breasts into strips. Dredge them in a ziploc bag with cornmeal (or flour and the mexican seasoning to taste). Set aside.
2.Beat eggs with a little water or milk and pour onto plate.
3. Crush corn tortilla chips in food processor or crush in a ziploc bags with rolling pin. Continue until small bits. Put onto plate or pie pan.
4. Preheat oven to 350 degrees while preparing strips.
5. Line cookie sheet with foil for easy clean up. Spray with non-stick cooking spray.
6. Line up breading station with bag of dredged chicken in cornmeal, plate of beaten egg, plate of tortilla bits and cookie sheet.
7. Shake chicken strip, dip into egg and dredge onto tortilla chip bits, pressing tortilla crumbs onto chicken to help stick. Place chicken strip onto cookie sheet; Continue until all strips are coated.
8. Bake strips for 20 minutes or until juices run clear. (Sprinkle extra mexican seasoning on strips when they come out of the oven.)
9. Drain uncooked fresh salsa in a sieve and mix with 1/2 c. mayonnaise.
10. Serve strips with salsa dipping sauce. Great with a tossed salad or rice and beans side dish.

Chicken Enchilada Quiche

  • 1 Pillsbury® Refrigerated Pie Crust (from 15-oz. box), softened as directed on box
  • 4 eggs
  • 1 cup half-and-half or milk
  • 1 (12.5-oz.) can chunk chicken breast in water, drained (1 1/2 cups)
  • 1 1/2 cups broken tortilla chips
  • 8 oz. (2 cups) shredded Monterey Jack cheese
  • 4 oz. (1 cup) shredded Cheddar cheese
  • 1 cup Old El Paso® Thick ‘n Chunky Salsa
  • 1( 4.5-oz.) can Old El Paso® Chopped Green Chiles
  • 1/2 teaspoon salt
  • Pepper to taste, if desired
  • Sour cream, if desired
  • Old El Paso® Thick ‘n Chunky Salsa, if desired

Preparation Directions:

1. Heat oven to 350°F. Place pie crust in 9- or 9 1/2-inch glass deep-dish pie pan as directed on box for one-crust filled pie.

2. In medium bowl, beat eggs with wire whisk until blended. Beat in half-and-half. Stir in chicken, chips, both cheeses, 1 cup salsa, the green chiles and salt. Pour into pie crust-lined pan. Sprinkle pepper over top of filling.

3. Bake at 350°F. for 55 to 65 minutes or until crust is light golden brown and knife inserted in center comes out clean. Let stand 10 minutes before serving. Cut into wedges. Serve with sour cream and/or salsa.

8 servings

Stir Fried Chicken with Lime and Coconut

This is a slightly tart spicy chicken dish that turn mellow when simmered in coconut milk. The Thai inspired recipes was created by Delia Smith. Serve with jasmine rice

4 boneless chicken breast halves cut into bite size pieces
grated zest and juice of 2 limes
4 tsp olive oil
2 green chili peppers, seeded and finely chopped
1 cup unsweetened coconut milk
4 tsp fish sauce
6-8 scallions, both white and green, cut into 1-inch shreds
1/2 chopped cilantro

In medium bowl, combine the chicken pieces with the lime zest and juice. Let sit for 15 minutes or up to 1 hour. Set aside.
In a large skillet over medium-high heat, heat the oil. Discarding the lime zest and juice, add the chicken and cook for 3-4 minutes or until the chicken is golden. Add the chili peppers and stir-fry for 1 minute more. Add the coconut milk, fish sauce, half the scallions and half the cilantro. Cook for 1-2 minutes more. Sprinkle with the remaining scallions and cilantro and serve immediately.

Chicken and Bacon Shish Kabobs
Tangy marinated chicken and mushrooms, wrapped in bacon and skewered. Excellent for entertaining and trying something new! These are a must try! (They can also be broiled instead of grilled if low on time.)

1/4 cup soy sauce
1/4 cup cider vinegar
2 tablespoons honey
2 tablespoons canola oil
10 large mushrooms, cut in half
2 green onions, minced
3 skinless, boneless chicken breast halves – cut into chunks
1/2 pound sliced thick cut bacon, cut in half
1 (8 ounce) can pineapple chunks, drained
1 In a large bowl, mix the soy sauce, cider vinegar, honey, canola oil, and green onions. Place the mushrooms and chicken into the mixture, and stir to coat. Cover, and marinate in the refrigerator at least 1 hour.
2 Preheat grill for high heat.
3 Wrap the chicken chunks with bacon, and thread onto
skewers so that the bacon is secured. Alternate with mushroom halves and pineapple chunks.
4 Lightly oil the grill grate. Arrange skewers on the prepared grill. Cook 15 to 20 minutes, brushing occasionally with remaining soy sauce mixture, until bacon is crisp and chicken juices run clear.

Chicken and Biscuits
Recipe courtesy of Rachael Ray

Serves 8

2 quarts chicken stock
2 1/2 pounds boneless, skinless chicken breast
5 tablespoons butter, divided
2 tablespoons Extra Virgin Olive Oil (EVOO), 2 turns of the pan
2 large carrots, peeled and sliced into half inch thick discs
1 large onion peeled and chopped
4 ribs of celery from the heart chopped
2 large russet potatoes, peeled and chopped
Coarse salt and black pepper
1 bay leaf, fresh or dried
1 cup frozen green peas
1/4 cup fresh flat leaf parsley chopped, a generous handful
3 tablespoons, a generous handful, chopped fresh dill
2 tubes, any brand or variety, store bought, bake off biscuits
A few pinches cayenne pepper

Heat chicken stock to a boil in a deep skillet or pot. Add chicken breasts and poach at a gentle simmer until cooked through about 10 to 12 minutes. Remove chicken, cut into bite size pieces and reserve.

Heat a large deep pot over medium heat. Add 2 tablespoons butter plus 2 tablespoons EVOO, 2 turns of the pan. When butter melts into oil add all chopped vegetables. Season with salt and pepper, add bay leaf, cook vegetables 10 minutes until they begin to become tender. Do not brown vegetables; you just want to sweat them out a bit. While vegetables are working, over small skillet over medium heat, melt 3 tablespoons butter, whisk in flour, and cook a few minutes to form a roux. Remove and reserve.

To the vegetables add the chicken and stock that you cooked the chicken in, pouring stock through a strainer to remove any by-products from poaching the chicken. Whisk roux into your completed chicken and vegetable mixture. Simmer until vegetables are tender and sauce thickens, about 20 minutes.

While chicken works, bake off biscuits to package directions, sprinkle the tops of each biscuit with a little bit of cayenne pepper just before they go in the oven.

When ready to serve, stir peas, dill and parsley into chicken. Split biscuits and place in bottom of shallow bowls and ladle chicken on top.

Cheddar-Crusted Chicken with Smooshy Applesauce
From Every Day with Rachael Ray – 4 Servings

Here’s a cheesy, apple-y 30 Minute Meal to satisfy both your salty and sweet needs.

5 McIntosh apples–peeled, quartered, cored and chopped
2 teaspoons fresh lemon juice
1 cup apple cider (eyeball it)
3 rounded tablespoons brown sugar
One 1-inch piece of peeled ginger
1/2 teaspoon ground cinnamon
Four 8-ounce skinless, boneless chicken breasts
1 cup salted baby pretzels1 cup plain bread crumbs
1 cup shredded or crumbled sharp cheddar cheese
1 tablespoon fresh thyme, chopped
1/8 teaspoon freshly grated nutmeg (eyeball it)
Freshly ground pepper
1 large egg
All-purpose flour, for dredging
Vegetable oil, for frying

1. Preheat a medium saucepan over medium-high heat. Add the apples, lemon juice, cider, brown sugar, ginger and cinnamon and stir. Cook, stirring frequently, until mushy, about 15 minutes. Remove the ginger.
2. While the applesauce is cooking, sprinkle a little water into each of 4 quart-size plastic storage bags. Place 1 chicken breast in each bag, push out the excess air and seal it up. Using a heavy-bottomed pot, pound each breast until evenly thin, just shy of busting out of the bag.
3. Place the pretzels, bread crumbs, cheese, thyme, nutmeg and pepper in a food processor and pulse to grind until they’re the consistency of bread crumbs. Transfer the ground pretzels and cheese to a shallow dish.
4. Crack the egg into a second shallow dish and lightly beat with a splash of water. Place some flour in a third dish. Coat the chicken first in flour, then egg and finally in cheese and pretzel crumbs.
5. In a large skillet, heat 1/4 inch of oil over medium-high heat and add the coated chicken breasts. Cook in a single layer, 3 or 4 minutes on each side, until the juices run clear and the breading is evenly browned. Cut off a piece of a cutlet and taste, to see if you want to salt them a little. Serve the chicken with the applesauce.

Herbed-Baked Eggs

Yield: 2 servings

1/4 teaspoon minced fresh garlic
1/4 teaspoon minced fresh thyme leaves
1/4 teaspoon minced fresh rosemary leaves
1 tablespoon minced fresh parsley
1 tablespoon freshly grated Parmesan
6 extra-large eggs
2 tablespoons heavy cream
1 tablespoon unsalted butter
Kosher salt and freshly ground black pepper
Toasted French bread or brioche, for serving

Preheat the broiler for 5 minutes and place the oven rack 6 inches below the heat.

Combine the garlic, thyme, rosemary, parsley, and Parmesan and set aside. Carefully crack 3 eggs into each of 2 small bowls or teacups (you won’t be baking them in these) without breaking the yolks. (It’s very important to have all the eggs ready to go before you start cooking.)

Place 2 individual gratin dishes on a baking sheet. Place 1 tablespoon of cream and 1/2 tablespoon of butter in each dish and place under the broiler for about 3 minutes, until hot and bubbly. Quickly, but carefully, pour 3 eggs into each gratin dish and sprinkle evenly with the herb mixture, then sprinkle liberally with salt and pepper. Place back under the broiler for 5 to 6 minutes, until the whites of the eggs are almost cooked. (Rotate the baking sheet once if they aren’t cooking evenly.) The eggs will continue to cook after you take them out of the oven. Allow to set for 60 seconds and serve hot with toasted bread.

Chicken Divan with Almonds
Recipe courtesy James Villas, Crazy for Casseroles, The Harvard Common Press, 2003

1 (2-pound) head broccoli, stems removed
1/4 cup (1/2 stick) butter
1/4 cup all-purpose flour
1 cup chicken broth
1 cup milk
Salt and freshly ground black pepper
1/8 teaspoon ground nutmeg
1/2 cup freshly grated Parmesan
3 tablespoons dry sherry
12 slices cooked chicken or turkey
1 cup slivered almonds
1/2 cup heavy cream

Place a collapsible steamer in a large saucepan with a tight-fitting lid, pour in enough water to just reach the bottom of the steamer, and bring to a boil.

Break the broccoli into florets and place them in the saucepan. Steam until just tender, about 5 to 7 minutes and drain.

Preheat to oven to 350 degrees F. Butter a shallow 2-quart casserole and set side.

In a medium-size saucepan, melt the butter over moderate heat, then add the flour and stir for 1 minute. Gradually add the broth and milk and stir until thickened. Season with salt and pepper; add the nutmeg, 1/4 cup of the cheese, and the sherry. Stir until the cheese melts, and remove from the heat.

Arrange the broccoli in the prepared casserole in a single layer, sprinkle the remaining 1/4 cup cheese over the top, arrange the chicken slices evenly over the broccoli, and sprinkle the almonds over the top.

In a medium-size mixing bowl, beat the heavy cream with an electric mixer until soft peaks form, fold into the cheese sauce, pour evenly over the chicken and almonds, and bake until bubbly and golden brown, about 35 minutes. Yield: 6 servings

Mushroom and Chicken Dumplings(This is the ONLY recipe I remember making in my FACS class when in High School, so take all measurements with caution for I am recalling this from memory 20+ years ago)Can of biscuits (10 count)Package of sliced mushrooms2 cans of mushroom soup2 cups whole milk or cream (depending on how rich you want this)Garlic powderSalt and pepper to tasteMy suggestion is to hit the salad bar for the following items:Cooked chicken (1-1/2 cups)1 cup Bell pepper 1/2 c. onionPlace cans of soup and milk or cream  in 3 qt. pan.   Stir and heat through soup while prepping the dumplings.Finely chop the peppers, onion and cube the chicken.  Place in bowl, salt and pepper to taste, sprinkle with a bit of garlic powder.   Chop all the mushrooms into small chunks and divide into half.  Place one half in soup mixture and the other into the bowl with the chicken, peppers and onions.  Mix chicken and veggies.  Open biscuits and use rolling pin to flatten biscuits.  After all biscuits are flattened, take spoon and portion out all the chix/veggie mixture among them.  Pinch each biscuit closed sealing the chicken mixture inside dumpling.  After all dumplings are sealed.  Turn up soup to a simmer.  Put in ONE dumpling.  Gently stir so outside of it can cook a for a second or two.  Add remaining dumplings, stirring gently between each addition.  Cook for 15 minutes or until dumpling is cooked through.  Ladle into bowls with 3 dumplings and some soup.  Serve with hot crusty bread.  Serves 3-4.

Spicy Chicken with Peppers and Basil
Recipe courtesy Rachael Ray

Yield: 4 servings

2 cups jasmine rice, prepared to directions on the package
1 1/2 pounds boneless, skinless chicken breast
1 tablespoon (1 turn around the pan) wok or light colored oil
1 tablespoon hot chile oil
1/2 to 1 teaspoon crushed red pepper flakes
1 small to medium onion, thinly sliced
2 red bell peppers, seeded and thinly sliced
4 cloves garlic, chopped
2 tablespoons (2 turns around the pan in thin stream or 2 splashes) fish sauce
20 leaves fresh sweet basil, torn
Serving suggestion: Thai Salad with Peanut Dressing, recipe follows

Place rice on the stovetop to cook.

Cut chicken on an angle across the breast into thin strips. Cut strips across into bite size pieces. Set chicken aside. Wash hands and cutting board.

When the rice is 6 or 7 minutes away from being done, begin your stir fry.

Heat a wok, wok shaped skillet, or large nonstick skillet over high heat. When the pan smokes, add wok or light cooking oil, and hot chile oil. Sprinkle in crushed pepper flakes. Add chicken and stir fry 2 minutes. Add onions, red bell peppers, and garlic and stir-fry for 1 or 2 more minutes. Add fish sauce. Remove the pan from heat and add basil. Toss chicken dish until basil wilts.

Serve chicken and peppers with prepared rice, salad with peanut dressing.

Thai Salad with Peanut Dressing:
3 tablespoons chunky style peanut butter
2 tablespoons light oil, vegetable or canola
1 tablespoon dark soy sauce, a splash
2 tablespoons (2 splashes) rice wine vinegar
1 teaspoon sugar
1/4 teaspoon (2 pinches) cayenne pepper
1 small head Iceberg lettuce, shredded
2 cups fresh bean spouts
2 carrots, grated or peeled into curls with a vegetable peeler

Heat peanut butter in microwave in a small microwave safe dish on high for 15 seconds to soften. Transfer peanut butter to a bowl. Whisk in oil, soy, vinegar, sugar, and cayenne pepper.

Pile lettuce, bean spouts, and carrots on a serving platter. Drizzle liberally with peanut dressing and serve.

Baked Chicken Cheese Enchiladas
Recipe courtesy of Gourmet Magazine

Yield: 6 to 7 servings as an entree

4 oz. cream cheese, softened
1/4 cup sour cream
2 cups prepared salsa
2 cups grated Cheddar or Monterey Jack cheese
2 cups shredded cooked chicken
1 cup frozen corn kernels, thawed
1/2 teaspoon cumin
1/4 teaspoon dried oregano
1/4 teaspoon cayenne
Salt and pepper
4 scallions, thinly sliced
12 to 14 soft round 6 to 8-inch flour or corn tortillas

Preheat oven to 325 degrees F.
In a medium bowl cream together the cream cheese and the sour cream. Stir in 1/2 cup of the salsa. Stir in 1 cup of the grated cheese. In a second bowl toss together the chicken, the corn, cumin, cayenne, salt, pepper, and 1/2 of the scallions. Add the chicken mixture to the cheese mixture and stir to combine.
In a baking dish spread a 1/2 cup of the salsa over the bottom. Place about a 1/3 cup of the filling on a corn tortilla, roll up and transfer to the baking dish with the seam side down. Repeat process for remaining tortillas. Pour remaining salsa over enchiladas, spreading to coat all of them. Sprinkle remaining grated cheese over the top. Enchiladas may be prepared up to this point 12 hours in advance. Transfer to preheated oven and bake for 20 to 25 minutes until hot and bubbly. Enchiladas may be reheated, covered with aluminum foil, before service. Sprinkle with the remaining scallions and serve warm.

Chicken with Fresh Basil (Gai Paht Bai Graprao)

Try this using ground meat from the grocery store, or cut any other meat into bite-sized pieces, or use shrimp, decreasing the cooking time since they cook so quickly.
Makes 4 servings

3 tablespoons vegetable oil
1 tablespoon coarsely chopped garlic
1/2 cup coarsely chopped onion
3/4 pound boneless chicken, coarsely ground or cut into bite-sized pieces
2 tablespoons fish sauce
1 tablespoon dark soy sauce or soy sauce
2 tablespoons water
2 teaspoons sugar
2 tablespoons coarsely chopped fresh hot green chilies, such as Thai chilies, serranos, or jalapenos
1 cup fresh holy basil (bai graprao), Asian basil, or Italian basil leaves or fresh mint leaves

Heat the oil in a large deep skillet over medium-high heat and then add, the garlic and onion. Toss well, and when they begin to release their aroma, add the chicken in generous pinches. Toss well, using a spatula or slotted spoon, to help meat brown evenly and to break up big chunks to achieve a crumbly texture.
Add the fish sauce, soy sauce, water, and sugar and cook 2 to 3 minutes, tossing now and then, just until the meat is cooked and the seasonings form a thin, smooth sauce. Add the chilies and basil and toss well. Transfer to a serving plate and serve hot or warm.

Cheesecake Factory Romano Chicken

2 Chicken Breasts
1/2 C. Flour
2 Tbsp. Romano Cheese – You can use Kraft in a jar
Salt and Pepper to taste
1 Egg beaten
2 tsp. Water

Whisk together the egg, and the water. Pound out chicken breasts to, at most, 1/2 inch thick. Season the flour with salt and pepper, and coat the chicken lightly. Then dip in egg, and cover with shredded Romano. Place in frying pan on medium high, with a little bit of oil. Cook until golden brown.
Serves 2.

Chicken and Dumplings
Recipe courtesy Sandra Lee

Yield: 8 servings

1 whole store-bought roast chicken (about 2 pounds)
2 tablespoons vegetable oil
1 container (7 ounces) chopped onions
6 cans (14 ounces) low-sodium chicken broth
1 teaspoon poultry seasoning
1 teaspoon salt
1/2 teaspoon ground pepper
1 container (14 ounces) pre-cut carrot sticks, chopped
1 container (14 ounces) pre-cut celery sticks, chopped
1 roll (16.3 ounces) golden buttermilk biscuit dough
1 can (10.5 ounces) condensed chicken gravy

Remove skin from chicken and shred meat into large pieces. Set aside.

In a small frying pan, add vegetable oil and heat over medium heat. When oil is hot, add chopped onions and saute until soft.

In a large pot or Dutch oven, add broth, poultry seasoning, salt, pepper, carrots, celery, and sauteed onions. Bring to a boil. Reduce to simmer for about 10 minutes to soften vegetables, and then add shredded chicken. Continue to simmer while making dumplings.

While stew is simmering, prepare dumplings. Open can and remove biscuits. On a lightly floured surface, roll each biscuit to 1/4-inch thick. With a knife, cut each biscuit into 4 pie-pieces. Set aside.

Skim surface for any scum that has risen to top. Stir in chicken gravy.

With the stew still simmering over low heat, stir in dumplings a few at a time. Once all dumplings are in to pot, cover with a tight fitting lid and cook for 10 minutes.

Ladle into bowls and serve piping hot.

Bruschetta Chicken Bake
Makes: 6 servings

1 can (14-1/2 oz.) diced tomatoes, undrained
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1/2 cup water
2 cloves garlic, minced
1-1/2 lb. boneless skinless chicken breasts, cut into bite-sized pieces
1 tsp. dried basil leaves
1 cup KRAFT Shredded Mozzarella Cheese
PREHEAT oven to 400°F. Place tomatoes with their liquid in medium bowl. Add stuffing mix, water and garlic; stir just until stuffing mix is moistened. Set aside.
PLACE chicken in 13×9-inch baking dish; sprinkle with the basil and cheese. Top with the stuffing mixture.
BAKE 30 min. or until chicken is cooked through.

Ultimate Cheesy Chicken and Corn Nachos
Recipe courtesy Emeril Lagasse, 2004

4 tablespoons unsalted butter
4 tablespoons all-purpose flour
2 cups milk
1 small can chopped green chiles, drained
1 1/2 cups grated Pepper Jack
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1 (9-ounce) bag blue corn tortilla chips (8 to 10 cups)
2 cups shredded chicken
1 cup cooked fresh corn kernels, from about 2 small ears of corn
2 cups grated Cheddar
1/4 cup green onions, finely sliced
3/4 cup sour cream, for garnishing
2 tablespoons chopped fresh cilantro leaves, for garnishing
Pico de Gallo, for serving, recipe follows

Preheat the oven to 400 degrees F.

In a large, ovenproof shallow casserole or on a large baking sheet, spread half of the tortilla chips in an even layer. Top with half of the chicken half of the corn, and half of the cheddar cheese. Top with the remaining tortilla chips, chicken and corn. Pour the hot cheese sauce over the chicken and corn, then evenly spread the remaining grated cheddar over the top. Bake until the cheese is melted and bubbly and the nachos are heated through, 8 to 10 minutes. Garnish with the sliced green onions, sour cream and cilantro. Serve with the Pico de Gallo alongside.

Pico de Gallo:
3 ripe plum tomatoes (about 3/4 pound) or 1(14-ounce) can whole tomatoes, drained
1/4 cup chopped yellow onion
2 tablespoons minced cilantro leaves
1 jalapeno pepper, stem and seeds removed, finely chopped
1/4 teaspoon salt
1/2 teaspoon red hot sauce (recommended: Emeril’s Hot Sauce)
2 teaspoons fresh lime juice
1 clove garlic, minced

In the bowl of a food processor, combine all ingredients and pulse until the salsa is of uniform consistency but still slightly chunky, about 7 pulses. Transfer to a bowl and set aside until ready to serve the nachos.

Chicken Mug Pie
Recipe courtesy Rachael Ray

Yield: 4 mugs

1 tube jumbo bake-off butter biscuits, from the dairy aisle of market (recommended: Grands by Pillsbury)
Sweet paprika, for sprinkling
1 1/2 pounds chicken breast pieces, diced
3 tablespoons butter
2 ribs celery and greens from the heart, chopped
1 medium yellow onion, chopped
1 large carrot, peeled and diced
Salt and pepper
2 teaspoons poultry seasoning
3 tablespoons all-purpose flour
1 cup shredded potatoes, ready to cook hash browns, available in sacks on dairy aisle
1 pint half-and-half or cream
1 quart chicken stock, available in boxes on soup aisle
1/4 teaspoon grated nutmeg, a healthy grating
1 cup frozen green peas

Preheat oven according to package directions and arrange biscuits on cookie sheet. You will have 4 extra biscuits. Save them for ham and cheese or egg and cheese breakfast sandwiches the next morning. Sprinkle biscuits with a little paprika and bake for 10 to 12 minutes.

In a medium pot over medium to medium high heat, cook chicken in butter 2 minutes then add veggies and season with salt and pepper and poultry seasoning. Cook 5 minutes more, add flour cook another minute. Add potatoes, then whisk in half-and-half or cream and chicken stock. Add nutmeg. Bring soup to a boil by raising heat, then turn heat back to simmer and cook soup another 10 minutes. Adjust seasonings. Add peas. Stir in to warm them through a minute.

Serve mugs of soup with biscuits on top to cap the mug: chicken mug pies!

Chicken Green Chili
Recipe courtesy Tyler Florence

Poached Chicken:
1 chicken, about 3 1/2 pounds
1 large onion, peeled
3 cloves garlic, peeled
1/4 bunch fresh thyme
1 bay leaf

4 poblano chiles
Extra-virgin olive oil
1 onion, chopped
4 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon dried oregano
1 cup finely ground tortilla chips (ground in a food processor)
Leaves from 1/2 bunch fresh cilantro, chopped
Smoky Chile Cornbread, recipe follows

For garnish:
Shredded jack cheese
Chopped fresh cilantro leaves
Lime wedges

Remove the giblets from the chicken. Discard the liver (it makes the broth bitter) and hold onto everything else. Rinse the chicken with cool water. Put the chicken, onion, and giblets in a large stockpot. Pour in enough cold water just to cover by 1 inch (about 3 quarts). Toss in the garlic and herbs and allow the water to slowly come to a boil over medium heat. Skim off the foam then reduce the heat and simmer gently for 1 hour, uncovered, until the chicken is cooked through. Skim any impurities that rise to the surface; add more water if necessary to keep the chicken covered.

Carefully remove the chicken to a cutting board and let it cool. With a slotted spoon, remove the vegetables, giblets, thyme and bay leaf from the pot and discard. Reserve chicken broth. When the chicken is cool enough to handle, discard the skin and bones; shred the meat by hand.

Meanwhile, seed, core, and thinly slice the poblano peppers.

Heat a 2-count of olive oil in a medium saucepan over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. Dust the vegetables with the ground cumin, coriander, and oregano, and stir; cook 1 minute. Stir in the ground tortillas. Pour in the reserved chicken broth, season with salt and cook 20 minutes. Now add the shredded chicken and chiles, and the cilantro and cook 5 more minutes. Taste for seasoning.

To serve, ladle the chili into big bowls and garnish with grated cheese, cilantro, and a wedge of lime. Serve with the Smoky Chile Cornbread.

Smoky Chile Cornbread:
4 strips bacon, chopped
2 cups cornmeal, white or yellow
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons salt
4 eggs
2 cups milk
1 canned chipotle chile, drained, stemmed, seeded and minced
2 tablespoons finely chopped fresh chives, optional

Preheat the oven to 350 degrees F.

Put the bacon into a cold 10-inch cast iron pan and cook over medium heat until the fat is rendered and the bacon bits are crisp, 5 to 7 minutes. Use a slotted spoon to remove the bacon to a paper towel lined plate. Keep the bacon fat in the pan and set aside.

In a large bowl, whisk together the cornmeal, flour, baking powder, sugar, baking soda, and salt. In a separate bowl beat the eggs with a whisk until foamy; whisk in the milk. Add the milk mixture to the dry ingredients and stir just until combined. Fold in the bacon bits, chile, and chives. Pour the batter into the cast iron pan. Bake until a toothpick inserted in the center comes out clean, about 20 to 25 minutes.

Yield: 6 to 8 servings

Chicken Meatballs ala Bucatini

Yield: 4 servings

1 1/2 pounds ground chicken breast
2 cloves garlic, chopped
2 tablespoons chopped ginger root
2 scallions, finely chopped
1 small red pepper, 1/4 finely chopped and the remainder thinly sliced
2 tablespoons hoisin sauce, Chinese style barbecue sauce
Salt and coarse black pepper
3 tablespoons vegetable oil, divided
3/4 small red bell pepper, sliced
1 cup shredded carrots
1 cup bean spouts
1 cup snow pea pods, julienne cut
1 pound bucatini, cooked to al dente
1/4 to 1/3 cup dark soy (Tamari) sauce, eyeball it

Preheat oven to 400 degrees F.

Combine chicken, garlic, ginger, scallions, finely chopped red bell pepper, hoisin and salt and pepper. Roll meatballs into the size of chicken eyeballs. Place balls on a nonstick cookie sheet and coat lightly with vegetable oil, about 1 1/2 tablespoons. Roll balls around with your hands to gently coat with the oil. Roast the chicken eyeballs 10 to 12 minutes in a very hot oven.

About 5 minutes from the meatballs coming out of the oven, start stir-frying the veggies. Heat a large nonstick skillet over high heat. Add remaining 1 1/2 tablespoons vegetable oil. Add the sliced red bell pepper, carrots, spouts and pea pods to hot pan. Stir fry 1 minute, then drain noodles and add them to the vegetables. Add dark soy sauce to the noodles and toss to combine and evenly coat.

Transfer noodles to a serving platter and top with chicken eyeballs.

Chicken Nuggets with Honey Mustard Dipping Sauce
Recipe courtesy Paula Deen

Yield: 12 servings

2 cups crushed sour-cream-and-onion-flavored potato chips
1 egg
2 tablespoons milk
6 chicken breast fillets, cut into 1 1/2-inch cubes
1/3 cup butter, melted
Honey Mustard, recipe follows

Preheat the oven to 350 degrees.

Spread the crushed potato chips in a shallow dish. Beat together the egg and milk in a shallow bowl. Dip the chicken cubes into the egg mixture and then dredge them in the chips. Place the chicken nuggets on a baking sheet and drizzle with melted butter. Bake for 15 to 18 minutes, or until golden brown. The chicken nuggets can be frozen after baking. Serve with your favorite sauce, such as honey mustard or ranch dressing.

Honey Mustard:
3/4 cup mayonnaise
3 tablespoons honey
2 tablespoons yellow mustard
1 tablespoon lemon juice or juice from 1/2 lemon
Horseradish, to taste
2 tablespoons orange juice (more or less as needed)

Combine all ingredients except orange juice; stir well. Thin to pouring consistency for dressing or dipping consistency for dips with orange juice. Cover and chill for 2 or 3 hours.

Sesame Chicken Drumettes
Recipe courtesy Sandra Lee Semi-Homemade Cooking,
Yield: 4 servings

1/3 cup teriyaki sauce
1 1/2 tablespoons dry sherry
1 1/2 tablespoons toasted sesame seeds
1 1/4 pounds chicken drumettes (about 12)
1 1/2 tablespoons barbecue sauce
1 1/2 tablespoons honey
1/4 teaspoon sesame oil

In a large resealable plastic bag, combine teriyaki sauce, sherry, and sesame seeds. Add chicken drumettes, turning to coat. Seal bag and refrigerate for at least 30 minutes, or up to 1 day.

Preheat oven to 400 degrees F.

Line a cookie sheet with foil. Using tongs, transfer drumettes to cookie sheet. Discard marinade. Bake until drumettes are golden brown, about 15 minutes.

Mix barbecue sauce, honey, and sesame oil in a small bowl. Brush drumettes with half of sauce mixture and bake for 5 more minutes. Using clean tongs, turn drumettes over, brush other side with sauce mixture, and bake for 5 more minutes. Serve hot or at room temperature.

Planet Hollywood Chicken Crunch

1 C. Cap’n Crunch Cereal
1 C. Corn flakes
1 C. Flour
1 Tbsp. Granulated Onion
1 Tbsp. Granulated Garlic
2 tsp. Ground black pepper
1 C Milk
2 Eggs
1 lb. Chicken tenders, or breasts cut into strips

Pulse cereals in blender until the consistency of fine crumbs. Pour into bowl. Combine flour, onion, garlic, and pepper in bowl. Beat eggs and mix with milk in third bowl. Dredge breast tenders, first in milk mixture, then in flour mixture, and finally in cereal crumbs. Deep fry at 325 for 3 – 4 minutes or until cooked thoroughly. Serve with Creole mustard.
Another viewer suggests that you coat the chicken twice to ensure that it stays nice and moist.

BBQ Chicken Pizza
Recipe courtesy Sandra Lee

Yield: 4 to 6 servings

2 tablespoons olive oil
1/2 pound chicken tenders
2/3 cup barbecue sauce (recommended: Bullseye Original)
Flour, for dusting surface
1 (13.8-ounce) package pizza dough (recommended: Pillsbury Classic)
3/4 cup shredded Gouda
1 cup shredded mozzarella
3/4 cup shredded Parmesan
1/2 medium red onion, thinly sliced
3 tablespoons chopped fresh cilantro leaves

Preheat oven to 400 degrees F.

Heat oil in a large skillet over medium-high heat. Add chicken tenders and saute until golden brown, about 12 minutes. Remove from heat. When chicken is cool enough to handle, dice chicken to yield a little over 1 cup. In a small bowl, toss chicken with 2 tablespoons barbecue sauce. Set aside.

On a floured surface, roll out dough and place on a greased sheet pan. Shape to fill the sheet pan, about a 15 by 10-inch rectangle. Spread remaining barbecue sauce evenly over pizza dough. Sprinkle Gouda, mozzarella, Parmesan, onions, and chicken over top. Bake for 20 minutes or until cheese bubbles. Sprinkle with chopped cilantro and cut into pieces.

Gift Wrapped Chicken in Lettuce

Sauce Ingredients:
1 teaspoon plum sauce
1 teaspoon sweet soy sauce
1 teaspoon sambal chili paste
1/2 teaspoon sesame oil


Peanut oil, enough to saute with
3 ounces shredded chicken
1/4 cup diced shallots
1/4 cup minced garlic
1/4 cup bamboo shoots
1/4 cup water chestnuts
1/4 cup shredded carrots
1/4 cup shitake mushrooms
1/4 cup scallions


5 lettuce leaves


Start by marinating chicken in a teaspoon of cornstarch, a teaspoon of sesame oil, and a teaspoon of water or until chicken is moisten. Set this to the side.

Next, mix sauce ingredients together, then set it to the side.

Now add the sesame seed oil to the pan, throw in the shallots, garlic, bamboo shoots, water chestnuts, carrots, shitake mushrooms, then add the cooked chicken, and toss everything together. Add the sauce and some scallions and toss again.

Garnish with chopped cilantro, and serve it with romaine lettuce.

Eat by putting the chicken mixture into a lettuce leaf, roll the leaf up and enjoy!

Sesame Chicken Strips
Recipe courtesy Paula Deen

Yield: 8 to 10 servings

6 skinless boneless chicken breast halves
1 cup sour cream
1 tablespoon lemon juice 1/2 lemon, juiced
2 teaspoons celery salt
2 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper
2 cloves garlic, minced
1 cup dry bread crumbs
1/3 cup sesame seeds
4 tablespoons (1/2 stick) butter, melted

Lightly grease a 15 by 10-inch jelly roll pan. Cut chicken crosswise into 1/2-inch strips. In a large bowl, combine sour cream, lemon juice, celery salt, Worcestershire sauce, salt, pepper, and garlic. Mix well. Add chicken to mixture, coat well, and cover. Refrigerate at least 8 hours or overnight.

Preheat oven to 350 degrees F.

In medium bowl, combine bread crumbs and sesame seeds. Remove chicken strips from sour cream mixture. Roll in crumb mixture, coating evenly. Arrange in single layer in prepared pan. Spoon butter evenly over chicken. Bake for 18 to 25 minutes or until chicken is tender and golden brown.

Parmesan Crusted Chicken Breasts
Recipe courtesy Rachael Ray

Yield: 4 servings

2 cups shredded Parmesan, available in tubs near deli — make sure to get shredded cheese, not grated
4 (6 to 8-ounce) boneless, skinless chicken breasts
Ground pepper

Roll out a 2-foot piece of waxed paper or foil near the stovetop. Heat a large nonstick skillet over medium high heat — your pan must be very hot when the chicken is added. Pile the shredded cheese on the work surface created with the waxed paper or foil. Season your chicken breasts with black pepper but no salt; the cheese will add enough salt to the taste of the dish. Press the breasts firmly into the cheese. Coat both sides of breasts with as much cheese as possible. Add 1 tablespoon extra-virgin olive oil to the skillet, 1 turn of the pan. Set breasts into the skillet and cook 7 minutes on each side, until cheese forms an even, golden casing around the tender chicken breasts.

Drain off any excess oil from chicken as you remove it from the skillet.

Chicken with Herbed Goat Cheese
Copyright 2003, Ina Garten, All rights reserved

Yield: 6 servings

3 whole (6 split) chicken breasts, bone-in, skin-on
12 ounces Montrachet goat cheese, with garlic and herbs
Fresh basil leaves
Good olive oil
Kosher salt
Freshly ground black pepper

Preheat the oven to 375 degrees.

Place the chicken breasts on a baking sheet. Loosen the skin from the meat with your fingers, leaving one side attached.. Cut 12 thick slices of the Montrachet and place 2 slices plus a large basil leaf under the skin of each chicken breast. Rub each piece with olive oil and sprinkle generously with salt and pepper. Bake the breasts for 35 to 40 minutes, until just cooked through. Serve hot or at room temperature.

Roasted Creamy Chicken Cups
1 store-bought rotisserie chicken, skin removed and meat finely shredded
1 (13-ounce) container Tostitos Party Bowl Spicy Queso
1 cup sour cream
1 cup canned corn, drained well
1 small jalapeno pepper, finely minced
1 tablespoon chili powder
1 tablespoon garlic powder
Pinch cayenne pepper
1 bag Tostitos Scoop chips
Finely shredded Monterey jack cheese
Chopped scallions or chives, for garnish

Preheat broiler.
In a bowl, combine the chicken, Tostitos Party Bowl Spicy Queso, sour cream, corn, jalapeno pepper, chili powder, garlic powder, cayenne pepper, and salt, to taste.
Spoon the chicken mixture into the chips. Top with a little shredded cheese, then place under the broiler until lightly browned on top, about 3 minutes.
Garnish with chopped scallions and serve immediately.
Yield: 100 pieces

Thai Chicken Wraps
1/4 cup sugar
1/4 cup creamy peanut butter
3 tablespoons soy sauce
3 tablespoons water
2 tablespoons cooking oil
1 teaspoon bottled minced garlic
6, 8- to 10-inch green, red, and/or plain flour tortillas
1/2 teaspoon garlic salt
1/4 to 1/2 teaspoon pepper
12 ounces skinless, boneless chicken breast strips for stir-frying
1 tablespoon cooking oil
4 cups packaged shredded broccoli (broccoli slaw mix)
1 medium red onion, cut into thin wedges
1 teaspoon grated fresh ginger
For peanut sauce, in a small saucepan combine sugar, peanut butter, soy sauce, water, the 2 tablespoons cooking oil, and the garlic. Heat until sugar is dissolved, stirring frequently. Set aside. Wrap tortillas in foil. Bake in a 350 degree F oven about 10 minutes or until heated and softened. Meanwhile, in a medium mixing bowl combine garlic salt and pepper. Add chicken, tossing to coat evenly. In a large skillet heat the 1 tablespoon oil. Cook and stir seasoned chicken in hot oil over medium-high heat for 2 to 3 minutes or until cooked through. Remove chicken from skillet; keep warm. Add broccoli, onion, and ginger to skillet. Cook and stir for 2 to 3 minutes or until vegetables are crisp-tender. Remove from heat. To assemble, spread each tortilla with about 1 tablespoon of the peanut sauce. Top with chicken strips and vegetable mixture. Roll up each tortilla, securing with a wooden toothpick. Serve immediately with remaining sauce. Makes 6 servings.

Chicken and Dumplings
Recipe courtesy Paula Deen

Yield: 4 to 6 servings

1 (2 1/2-pound) chicken, cut into 8 pieces
3 ribs celery, chopped
1 large onion, chopped
2 bay leaves
2 chicken bouillon cubes
1 teaspoon House Seasoning, recipe follows
1 (10 3/4-ounce) can condensed cream of celery or cream of chicken soup

2 cups all-purpose flour
1 teaspoon salt
Ice water

To start the chicken: Place the chicken, celery, onion, bay leaves, bouillon, and House Seasoning in a large pot. Add 4 quarts of water and in water and bring to a simmer over medium heat. Simmer the chicken until it is tender and the thigh juices run clear, about 40 minutes. Remove the chicken from the pot and, when it is cool enough to handle, remove the skin and separate the meat from the bones. Return the chicken meat to the pot. Keep warm over low heat.

To prepare the dumplings: Mix the flour with the salt and mound together in a mixing bowl. Beginning at the center of the mound, drizzle a small amount of ice water over the flour. Using your fingers, and moving from the center to the sides of the bowl, gradually incorporate about 3/4 cup of ice water. Knead the dough and form it into ball.

Dust a good amount of flour onto a clean work surface. Roll out the dough (it will be firm), working from center to 1/8-inch thick. Let the dough relax for several minutes.

Add the cream of celery soup to the pot with the chicken and simmer gently over medium-low heat.

Cut the dough into 1-inch pieces. Pull a piece in half and drop the halves into the simmering soup. Repeat. Do not stir the chicken once the dumplings have been added. Gently move the pot in a circular motion so the dumplings become submerged and cook evenly. Cook until the dumplings float and are no longer doughy, 3 to 4 minutes.

To serve, ladle chicken, gravy, and dumplings into warm bowls.

Cook’s Note: If the chicken stew is too thin it can be thickened before the dumplings are added. Simply mix together 2 tablespoons cornstarch and 1/4 cup of water then whisk this mixture into the stew.

Chicken Stew with Biscuits
Copyright 2002, Barefoot Contessa Family Style, All rights reserved

Yield: 8 servings

3 whole (6 split) chicken breasts, bone in, skin on
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
5 cups chicken stock, preferably homemade
2 chicken bouillon cubes
12 tablespoons (1 1/2 sticks) unsalted butter
2 cups chopped yellow onions (2 onions)
3/4 cup flour
1/4 cup heavy cream
2 cups medium-diced carrots (4 carrots), blanched for 2 minutes
1 10-ounce package frozen peas (2 cups)
1 1/2 cups frozen small whole onions
1/2 cup minced fresh parsley

For the biscuits:
2 cups flour
1 tablespoon baking powder
1 teaspoon kosher salt
1 teaspoon sugar
1/4 pound (1 stick) cold unsalted butter, diced
3/4 cup half-and-half
1/2 cup chopped fresh parsley
1 egg mixed with 1 tablespoon water, for egg wash

Preheat the oven to 375 degrees F.

Place the chicken breasts on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, and then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.

In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and sauté the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and the heavy cream. Add the cubed chicken, carrots, peas, onions, and parsley. Mix well. Place the stew in a 10 x 13 x 2-inch oval or rectangular baking dish. Place the baking dish on a sheet pan lined with parchment or wax paper. Bake for 15 minutes.

Meanwhile, make the biscuits. Combine the flour, baking powder, salt, and sugar in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is the size of peas. Add the half-and-half and combine on low speed. Mix in the parsley. Dump the dough out on a well-floured board and, with a rolling pin, roll out to 3/8-inch thick. Cut out twelve circles with a 2 1/2-inch round cutter.

Remove the stew from the oven and arrange the biscuits on top of the filling. Brush them with egg wash, and return the dish to the oven. Bake for another 20 to 30 minutes, until the biscuits are brown and the stew is bubbly.

Note: To make in advance, refrigerate the chicken stew and biscuits separately. Bake the stew for 25 minutes, then place the biscuits on top, and bake for another 30 minutes, until done.

Recipe courtesy Juan Carlos Cruz

I’ve made these for gatherings like potlucks, baby showers and everyone always asks for the recipe!!!

Yield: 8 servings

1 tablespoon canola oil
1 pound lean ground turkey
2 red onions, chopped
4 cloves garlic, smashed and chopped
1 1/2 teaspoons chili powder
1/4 teaspoon cumin powder
1 (4-ounce) can diced green chiles, not drained
1 (15-ounce) can tomatoes with green chiles, not drained
1 teaspoon freshly ground pepper
2 cups shredded low-fat Cheddar
1 pint light cream cheese
8 (6-inch) corn tortillas
1 bunch green onions, sliced
1/4 cup shredded low-fat mozzarella cheese

Preheat oven to 350 degrees F.

Heat a large non-stick skillet over medium-high heat. Add 1 tablespoon canola oil to coat the bottom of the pot. Add the ground turkey to the hot oil and brown, breaking it up as it cooks. Drain meat into a colander and reserve. To the same skillet which has a little residual fat from cooking the turkey, add the onions and cook over medium heat until soft; then add the garlic and cook until soft. Stir in the chili powder and cumin. Add the chiles and their juices and the tomatoes and their juices. Add the meat back to the pan and stir until combined. Add tomatoes and their juices and chiles. Reduce heat to low and simmer for 20 minutes or until thick. Season with salt, to taste, and pepper.

In a medium bowl, combine Cheddar and cream cheese; set aside. Line a casserole dish with half the tortillas and ladle half of the meat mixture over. Cover with half of the cheese mixture. Top with half of the green onions. Repeat layers 1 more time. Bake for 45 minutes or until bubbling. Let stand for 5 minutes before serving.

Aztec Casserole

Makes 6 to 8 servings 

     A chicken mixture with corn, chile peppers, cheese and sour cream gives this casserole the savory, zingy flavor.  I’ve made this for our Hispanic Heritage Night, it was gone!

9 (6 inch) corn tortillas, cut in half
2 (10 ounce) cans enchilada sauce
2 cups sour cream
2 cups shredded Cheddar cheese
2 (4 ounce) cans diced green chiles
1 cup fresh corn kernels
1 pound skinless, boneless chicken breast halves – boiled 


1 Preheat oven to 350 degrees F (175 degrees C).
2 In a medium bowl, combine sour cream, cheese, chile peppers, corn, and chicken. Mix together well.
3 Dip 9 tortilla halves in enchilada sauce, and arrange them in the bottom of a lightly greased 9×13 inch baking dish. Spread 1/2 chicken mixture over the tortilla layer. Repeat.
4 Bake in the preheated oven for 25 to 30 minutes, or until center is heated through.

Mini Chicken Pies
1 stick butter, softened, plus more for greasing pan
1 (3-ounce) package cream cheese, softened
1 cup all-purpose flour
8 tablespoons (1 stick) butter
3/4 cup all-purpose flour
1 1/2 cups half-and-half or cream
1 (10 3/4-ounce) can condensed cream of mushroom soup
1 (13 1/4-ounce) can sliced mushrooms, drained
1/2 cup grated Parmesan
1 egg, beaten
1 pound cooked chicken coarsely diced
Garlic powder
Buttered bread crumbs, for topping
Preheat oven to 325 degrees F.

In a mixing bowl, blend butter and cream cheese until well combined. Cut in the flour with a fork. Divide dough into 6 balls and chill in the refrigerator for 1 hour.

Grease a 6-cup jumbo muffin tins with butter or nonstick cooking spray. Pat each of the chilled dough balls into each muffin cup. Bake for approximately 8 minutes, or until golden brown.

Preheat oven to 350 degrees F.

In a saucepan over medium heat, melt butter and stir in flour; then slowly blend in half-and-half, stirring constantly. The sauce should be thick; do not brown the sauce. Add mushroom soup, sliced mushrooms, Parmesan, and egg and stir to combine. Fold in chicken and add garlic powder, to taste. Pour mixture into pie crusts and top with buttered bread crumbs. Bake for 15 to 20 minutes, or until brown and bubbly. Let pies cool for 10 minutes before removing from muffin tin

Farfalle Del Mondo

4 or 5 boneless chicken breasts
Kosher salt
Fresh ground black pepper
Southwest seasoning (chili powder, Mexican oregano, garlic powder, ground chipotles (smoked jalepenos), paprika, ground cumin and ground coriander)
Olive oil, to coat
2 1/2 tablespoons pine nuts
1 pound multi-colored farfalle pasta
12 ounces triple cream brie cheese
1 cup extra virgin olive oil
2 cups hand-chopped ripe Roma tomatoes
3 teaspoons chopped garlic
2 tablespoons hand-chopped Italian parsley or cilantro
6 large fresh basil leaves, roughly chopped

Pound the chicken breasts to even thickness with a meat mallet to cook evenly. Season both sides of the chicken breasts with salt and pepper. Sprinkle southwest seasoning on both sides of chicken. Lightly coat with olive oil. Grill chicken over coals with mesquite or hickory chips added. (In metal tray if using a gas grill). Rotate chicken a quarter turn after a few minutes to add grill marks. Turn chicken over after about 5 to 7 minutes and grill the other side the same way. When chicken is done (moist and tender) take off the grill and let rest.

Bring a large pot of slightly salted water to a boil for the pasta. Add pasta and cook until it is al dente. Keep cooked pasta covered and warm in a slight bit of its water. In a small, ungreased frying pan, toast pine nuts until they are golden brown. Key – Do NOT burn the pine nuts or the entire dish will taste bitter. Cut the outer covering (rind) off the brie. Throw away the rind and set the cheese aside. Heat a large frying pan to medium-high heat and add all of the olive oil. After 30 seconds or so add the tomato, garlic, parsley/cilantro and basil. Let this saute for about 1 minute. Key – have all of the ingredients ready and next to the stove because this sauce works fast! Add the brie and toasted pine nuts. Toss or slowly stir over low heat for two minutes or until the cheese is completely incorporated into the sauce. You should have a medium thick sauce with a beautifully rich pink color with splashes of green. Drain the remaining water off the pasta in a colander. Place a nice portion of pasta on a decorative plate. Chop the chicken breasts on a bias and place on top of the pasta. Ladle a fair amount of the brie sauce over the chicken and pasta.

Chinese Chicken Salad with Red Chile Peanut Dressing
Recipe courtesy Bobby Flay 
Yield: 4 servings 

1/4 cup rice wine vinegar 
2 tablespoons smooth peanut butter 
1 tablespoon chopped fresh ginger 
2 teaspoons chipotle pepper puree 
1 tablespoon soy sauce 
1 tablespoon honey 
2 teaspoons toasted sesame oil 
1/2 cup canola oil 
Salt and freshly ground pepper 
1/2 head Napa cabbage, shredded 
1/2 head romaine lettuce, shredded 
2 carrots, shredded 
1/4 pound snow peas, julienned 
1/4 cup coarsely chopped fresh cilantro leaves 
1/4 cup thinly sliced green onion 
2 cups shredded rotisserie chicken 
1/2 cup chopped roasted peanuts 
1/4 cup chopped fresh mint leaves 
Chili oil, optional 
Grilled lime halves, for garnish 

Whisk together the vinegar, peanut butter, ginger, chipotle pepper puree, soy sauce, honey, sesame oil, and canola oil in a medium bowl. Season with salt and pepper, to taste. Combine cabbage, lettuce, carrots, snow peas, cilantro, and green onion in a large bowl. Add the dressing and toss to combine. 
Transfer to a serving platter and top with the shredded chicken, chopped peanuts, and mint. Drizzle with chili oil, if desired. Garnish with grilled lime halves.

Crispy Crunchy Fried Chicken 
2003 Martha Stewart Living Omnimedia, Inc 
Yield: 4 servings 

1/2 cup coarse or kosher salt (or 6 tablespoons table salt) 
3 quarts water 
1 whole chicken, cut into serving pieces 
1 1/2 cups all-purpose flour 
1/4 cup cornmeal 
2 teaspoons dried thyme, oregano or pinch cayenne 
1 teaspoon table salt 
1 1/4 teaspoons freshly ground black pepper 
2 large eggs 
1/2 cup buttermilk 
Peanut oil, for frying

In a large bowl or pot, dissolve 1/2 cup kosher salt in 3 quarts of water. Rinse chicken pieces and add to bowl. Cover and refrigerate for 2 hours. Remove chicken pieces and rinse under cool water. Clear space in the refrigerator to accommodate a wire cooling rack. 

Mix together the next 5 ingredients (flour through pepper) and place in a large sealable plastic storage bag. Shake. In a medium bowl, whisk the eggs and then whisk in the buttermilk. Dip 1/2 the chicken pieces in the buttermilk, then place in the plastic bag. Shake, and place on a wire rack. Repeat for remaining pieces. Put the rack on a baking sheet and place in the refrigerator for at least 1 hour, but preferably 2 hours. 

Put peanut oil in a large iron Dutch oven to a depth of 3/4-inch. Place over medium-high heat. 

When oil reaches 365 degrees F (if you don’t have a thermometer, simply wait until the oil starts to smoke, arrange chicken pieces in the pan, skin side down, and cover pan. After 5 minutes remove the cover. Adjust heat level if necessary so that oil bubbles at a moderate pace; not too rapidly and not too slowly. Rearrange pieces if some are browning more quickly than others. After 5 more minutes, turn the pieces over. Cook uncovered for 8 to 10 more minutes or until done. Meanwhile, thoroughly wash and dry the wire rack while the chicken is cooking. 

Remove the fried chicken to the cleaned wire rack set over a baking sheet. Let drain for 5 minutes and serve.

Whole Baked Chicken in a Crockpot

 1 (3 to 3 1/2 lb.) whole chicken 
 1 teaspoon salt 
 1 teaspoon paprika 
 1/2 teaspoon pepper 
 1 teaspoon olive oil 
 1 whole lemon, cut in half
 1 large onion, sliced 
 1 medium bulb garlic (about 20 cloves) 

  Remove giblets from chicken; remove as much fat as possible. Rinse and drain chicken; pat dry inside and out  with paper towels. 

  In a small bowl, combine salt, paprika, pepper, and oil; mix to form paste. Spread evenly over chicken.
 Sprinkle some inside cavity as well. Place halved lemon inside chicken. Place onion slices all over bottom of
 Crock-Pot. Place chicken, breast side up, over onion. Separate garlic into cloves; do not peel cloves. Place garlic cloves in and around chicken. Cover; cook on low setting for at least 7 hours or until chicken is tender and juices run clear. 

Breaded Chicken Cutlets
From Food Network Kitchens

Yield: 4 servings 

10 slices white bread or 1 1/4 cups bread crumbs* 
1 tablespoon minced fresh thyme leaves or 1 teaspoon dried thyme 
1 teaspoon finely grated lemon zest 
3/4 teaspoon kosher salt 
Freshly ground black pepper 
About 1 cup all-purpose flour, for dredging 
2 large eggs, beaten 
4 boneless skinless chicken breast, each about 6 ounces 
1/3 to 1/2 cup oil, for shallow frying 

Serving suggestion: Lemon wedges, thyme sprigs for garnish 

*(Use a bread with low or no sugar content-otherwise, like sourdough or the coating will brown too quickly)

Preheat the oven to 350 degrees F. 

To make bread crumbs: Trim the crust off the bread and discard, tear bread into pieces. Spread bread out on a microwave-safe plate, and microwave on HIGH for 1 minute to dry out the bread. (Alternately, spread the bread out on a baking sheet and dry in a preheated 300 degree F oven for 22 to 25 minutes.) Pulse the dried bread or crumbs in a food processor with the thyme, lemon zest, 3/4 teaspoon salt, and pepper. 

With the flat side of a cook’s knife or the smooth side of a meat-pounder, pound each breast to equal thickness. Put the flour, eggs, and the bread crumbs each separately in 3 shallow dishes. Pat the chicken dry and season both sides with salt and pepper. Dip each breast into the flour, then shake off the excess. Next, run the breast through the egg to coat it lightly and hold the chicken over the liquid to let any excess fall back into the bowl. Finally, lay the chicken in the bread crumbs, turn it over and press it into the breading to coat. Lay on a piece of waxed paper. 

Heat a large skillet (12 inches in diameter) over medium heat. Add the oil. Lay 2 chicken breasts smooth-side down in the pan. Cook the chicken without turning until beginning to brown, about 2 minutes. Turn the chicken and cook until equally brown on the other side, about 2 minutes more. Repeat with the remaining 2 breasts. Transfer chicken to a paper towel lined plate to drain. Place all 4 breasts on a rack over a baking pan and bake until firm to the touch, about 6 to 8 minutes. Remove from the oven and serve immediately with lemon wedges.

Cajun Cornmeal Crusted Chicken
From Food Network Kitchens
Yield: 4 servings 

1 1/2 cups all-purpose flour 
1 cup yellow cornmeal 
2 tablespoons Cajun spice mix 
1/2 teaspoon kosher salt 
1 1/2 cups buttermilk 
1/2 to 1 teaspoon hot sauce 
4 boneless skinless chicken breast, each about 6 ounces 
1/3 to 1/2 cup oil, for shallow frying 

Serving suggestions: Mayonnaise blended with mustard, to taste, or sliced tomatoes

Preheat the oven 350 degrees F. 

In a medium bowl, whisk 1/2 cup of the flour with the cornmeal, Cajun spice, and 1/2 teaspoon salt. Put the remaining 1 cup flour, buttermilk, and the cornmeal mixture respectively in 3 shallow dishes. Season the buttermilk with hot sauce, to taste. 

With the flat side of a cook’s knife or the smooth side of a meat-pounder, pound each breast to equal thickness. Pat the chicken breasts dry and season with salt. 

First, lightly coat each breast in flour and shake off any excess. Next, dip each breast into the buttermilk to coat and remove, shaking slightly so the excess buttermilk drains back into the bowl. Finally, dredge the chicken in the cornmeal mixture; again shake off any excess coating. Lay the chicken on a piece of waxed paper. 

Heat a large cast iron skillet (12 inches in diameter) over medium heat with about 1/2 inch of oil. Lay 2 chicken breasts smooth-side down in the pan and cook, until golden brown, about 3 to 4 minutes. Turn over and cook 3 to 4 minutes more. Drain chicken on a paper towel. Repeat with remaining chicken. 

Place all chicken breasts on a rack over a baking pan and bake until firm to the touch, about 6 to 8 minutes. Season with salt to taste, and serve immediately with mustard mayonnaise or sliced tomatoes.

Tequila Lime Chicken
Barefoot Contessa Family Style
Yield: 6 Servings

1/2 cup gold tequila 
1 cup freshly squeezed lime juice (5 to 6 limes) 
1/2 cup freshly squeezed orange juice (2  oranges) 
1 tablespoon chili powder 
1 tablespoon minced fresh jalapeno pepper (1 pepper seeded) 
1 tablespoon minced fresh garlic (3 cloves) 
2 teaspoons kosher salt 
1 teaspoon freshly ground black pepper 
3 whole (6 split) boneless chicken breasts, skin on

Combine the tequila, lime juice, orange juice, chili powder, jalapeno
pepper, garlic, salt, and pepper in a large bowl. Add the chicken
breasts. Refrigerate overnight. 

Heat a grill with coals and brush the rack with oil to prevent the
chicken from sticking. Remove the chicken breasts from the
marinade, sprinkle well with salt and pepper, and grill them skin-side
down for about 5 minutes, until nicely browned. Turn the chicken and
cook for another 10 minutes, until just cooked through. Remove from
the grill to a plate. Cover tightly and allow to rest for 5 minutes. Serve
hot or at room temperature.

Chinese Chicken Salad

2 Tablespoons sesame seeds
2 Pounds chicken breasts — boned and skinned
1 Tablespoon sesame oil
1 Tablespoon salad oil
rice sticks
oil for frying
4 Cups iceberg lettuce — shredded
4 green onions — thinly sliced
1/2 Cup cilantro — chopped
—–Hoisin Dressing—–
2 Tablespoons hoisin sauce
2 Tablespoons lemon
2 Teaspoons sugar
1 Tablespoon sesame oil
3 Tablespoons salad oil
1. In a small frying pan over medium heat, stir sesame seed until lightly
browned (6 to 8 minutes); set aside.
2. Using the flat side of a meat mallet, pound chicken breasts between
pieces of waxed paper, to a thickness of about 1/4 inch. Cut into bite-sized
strips about 1/2 inch wide. Sprinkle with salt.
3. In a wok or large frying pan heat oil and brown half the chicken lightly,
stirring and turning over medium high heat until cooked through (about 3
minutes); remove from pan. Add remaining chicken and cook in the same way.
4. Mix chicken with Hoisin Dressing and let stand while assembling salad.
5. To fry rice sticks: Pour salad oil into a wok or large, deep frying pan
to a depth of about 2 inches; heat to 350 degrees F. Add a generous handful
of rice sticks. Stir and fry just until puffy and crisp.

Thai Basil Chicken

1  pound ground chicken 
4  cloves garlic 
4  green onions chopped
2  tablespoons peanut oil 
4  small  red chiles finely chopped
3/4 cup basil leaves chopped
2  tablespoons fish sauce 

Heat up a wok; add oil & stir fry garlic and green onions until tender  but NOT browned, about 1-2 minutes.  Add chili peppers and cook,  stirring, about 1 minute more.  Add chicken and stir-fry until cooked  through.  Stir in basil & fish sauce; mix thoroughly.  Serve over  rice, if desired.

Whipped Cream Chicken Salad
From Charleston, SC Junior League.
This can be served in pastry shells or scooped out cherry tomatoes or used as a sandwich filling. It is sinfully rich.
Makes 4 cups

2 cups diced cooked chicken
1 1/2 cups diced celery
2 Tbsp. chopped parsley
1 tsp. salt
1/2 tsp. ground pepper
1 cup mayonnaise
2 Tbsp. fresh lemon juice
1/4 cup heavy cream, whipped
1/2 cup chopped or sliced almonds

In a large bowl toss the chicken with the celery, parsley, salt, and pepper. Add the mayo and the lemon juice and mix well. Gently fold in whipped cream until it is well incorporated.
Refrigerate the salad for about an hour. Before serving, sprinkle with the almonds.

 Pecan Chicken


24  Keebler® Toasteds® Buttercrisp, Onion, Sesame, Wheat or Reduced-Fat Wheat Crackers finely crushed*
1/2  cup finely chopped pecans
1/3  cup Dijon mustard
3  tablespoons maple syrup or honey
1/2  teaspoon ground black pepper
4  boneless, skinless chicken breast halves (1 to 1 1/4 pounds)*
2  tablespoons melted margarine, optional

1. In small mixing bowl, stir together crushed crackers and pecans. In separate small mixing bowl, combine mustard, syrup, pepper and salt.

2. Pound each chicken breast between two sheets of plastic wrap to even thickness (about 3/4-inch). Dip chicken in mustard mixture, then in crumbs. Place on rack coated with vegetable spray set over a large baking sheet. Drizzle with melted margarine, if desired.

3. Roast on lowest oven rack at 375 degrees F for 25 minutes or until cooked through; cover with foil during last 10 minutes if chicken browns too quickly. Serve immediately.

Creamy Cajun Chicken Pasta 

2    boneless skinless chicken breasts, cut into thin strips 
4    ounces linguine, cooked al dente 
2    teaspoons cajun seasoning 
2    tablespoons butter 
1    thinly sliced green onion 
1?2    cup heavy whipping cream 
2    tablespoons chopped sun-dried tomatoes 
 1/4    teaspoon salt 
 1/4    teaspoon dried basil 
 1/8    teaspoon ground black pepper 
 1/8    teaspoon garlic powder 
 1/4    cup grated parmesan cheese 

1.  Place chicken and Cajun seasoning in a bowl and toss to coat.
2.  In a large skillet over medium heat, sauté chicken in butter or margarine until chicken is tender, about 5 to 7 minutes. 
3.  Reduce heat add green onion, heavy cream, tomatoes, basil, salt, garlic powder, black pepper and heat through. 
4. Pour over hot linguine and toss,with Parmesan cheese.

Chinese Fried Rice 

3/4    cup finely chopped onions 
2 1/2    tablespoons oil 
1    egg, lightly beaten 
3    drops soy sauce 
3    drops sesame oil 
8    ounces cooked lean boneless pork or chickens , chopped 
 1/2    cup finely chopped carrots (very small) 
 1/2    cup frozen peas, thawed 
4    cups cold cooked rice, grains separated (preferably medium grain) 
4    green onions, chopped 
2    cups bean sprouts 
2    tablespoons light soy sauce 
Can add cooked chicken if desired

1.  Heat 1 tbsp oil in wok; add chopped onions and stir-fry until onions turn a nice brown color, about 8-10 minutes; remove from wok. 
2.  Allow wok to cool slightly. 
3.  Mix egg with 3 drops of soy and 3 drops of sesame oil; set aside. 
4.  Add 1/2 tbsp oil to wok, swirling to coat surfaces; add egg mixture; working quickly, swirl egg until egg sets against wok; when egg puffs, flip egg and cook other side briefly; remove from wok, and chop into small pieces. 
5.  Heat 1 tbsp oil in wok; add selected meat to wok, along with carrots, peas, and cooked onion; stir-fry for 2 minutes. 
6.  Add rice, green onions, and bean sprouts, tossing to mix well; stir-fry for 3 minutes. 
7.  Add 2 tbsp of light soy sauce and chopped egg to rice mixture and fold in; stir-fry for 1 minute more; serve. 
5. Set out additional soy sauce on the table, if desired.

Indonesian Ginger Chicken
The Barefoot Contessa Cookbook

1 cup honey
3/4 cup soy sauce
1/4 cup minced garlic (8 to 12 cloves)
1/2 cup peeled and grated fresh ginger root
2 (3 1/2 pound) chickens, quartered, with backs removed

Cook the honey, soy sauce, garlic, and ginger root in a small saucepan over low heat until the honey is melted. Arrange the chicken in 1 layer in a shallow baking pan, skin side down, and pour on the sauce. Cover the pan tightly with aluminum foil. Marinate overnight in the refrigerator. 

Preheat the oven to 350 degrees F. 

Place the baking pan in the oven and bake for 30 minutes. Uncover the pan, turn the chicken skin side up, and raise the temperature to 375 degrees F. Continue baking for 30 minutes or until the juices run clear when you cut between a leg and thigh and the sauce is a rich, dark brown.

Yield: 4 to 6 servings

Cheez-It® Fried Chicken

About 2 pounds of chicken 


1  (2.5 to 3 lb.) fryer chicken, cut up
1 1/2  cups  Cheez-It® Crackers, crushed to fine crumbs
1  teaspoon salt
 1/4  teaspoon oregano
 1/4  teaspoon celery or garlic salt
1  egg, beaten
 1/4  cup milk
 1/2  cup shortening


1. Clean, wash, and dry chicken.

2. In shallow pan, combine Cheez-It® Cracker crumbs with salt, oregano, and celery salt. Roll pieces of chicken in crumbs until well coated. Dip chicken in mixture of egg and milk. Roll again in remaining crumbs until well coated.

3. In a large fry pan, brown chicken a few pieces at a time, in shortening. When all pieces are browned, arrange back in fry pan. Cover and cook over low heat until tender, about 30 minutes.

Chicken Chimi in the Oven

Makes 6 servings 

” A fragrant, spicy chicken mixture rolled up in flour tortillas and baked. A healthy version of a chicken chimichanga, this is my absolute favorite recipe! ”


1/2 cup chopped onion
2 cloves garlic, minced
1/4 cup chili powder
2 cups salsa
3 tablespoons water
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1 pound cooked, shredded chicken breast meat
1 cup refried beans
6 (10 inch) flour tortillas
2 tablespoons olive oil


1 Saute onion and garlic in a large saucepan until tender. Stir in chili powder, salsa, water, cumin and cinnamon. Mix together and pour mixture into blender or food processor; process until smooth. Pour back into saucepan and stir in chicken. Heat through.

2 Preheat oven to 425 degrees F (220 degrees C).

3 Spoon a heaping tablespoon of beans down center of each tortilla, working with 1 tortilla at a time. Top with 1/2 cup of chicken mixture. Fold up bottom, top and sides of tortillas and secure with toothpicks. Place chimichangas seam-side-down in a lightly greased 10×15 inch baking dish. Brush sides with oil.

4 Bake in preheated oven for 15 minutes or until golden brown and crisp, turning every five minutes. Serve with salsa, sour cream and guacamole.

Recommendation: Cut chili powder down by half, add shredded cheese.

Chicken Enchiladas

Makes 6 servings 


1 tablespoon butter
1/2 cup chopped green onions
1/2 teaspoon garlic powder
1 (4 ounce) can diced green chiles
1 (10.75 ounce) can  condensed cream of mushroom soup
1/2 cup sour cream
1 1/2 cups cubed cooked chicken breast meat
1 cup shredded Cheddar cheese, divided
6 (12 inch) flour tortillas
1/4 cup milk


1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.

2 In a medium saucepan over medium heat, melt the butter and saute the green onion until tender (about 3 to 4 minutes). Add the garlic powder, then stir in the green chiles, cream of mushroom soup and sour cream. Mix well. Reserve 3/4 of this sauce and set aside. To the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 cup of shredded Cheddar cheese. Stir together.

3 Fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish.

4 In a small bowl combine the reserved 3/4 of the sauce with the milk. Spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded Cheddar cheese. Bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly.

Best Chicken Ever

Makes 6 servings 


6 skinless, boneless chicken breasts
4 cups sour cream
2 cups crushed cornflakes cereal
1 teaspoon Italian-style seasoning
6 tablespoons butter, melted


1 Preheat oven to 350 degrees F (175 degrees C).

2 Rinse and trim the chicken breasts. Pat dry. Generously coat both sides of each breast with sour cream. Put crushed cornflake crumbs in a shallow plate or bowl and season to taste (I use onion salt and garlic salt). Dip the sour cream coated chicken in the seasoned cornflake crumbs.

3 Place coated chicken in a lightly greased 9×13 inch baking dish. Drizzle with melted butter/margarine and bake in the preheated oven for 1 hour.

Cheddar Chicken

Makes 8 servings 


1 cup crushed cornflakes cereal
3/4 cup grated Parmesan cheese
1/4 cup shredded Cheddar cheese
1/2 cup butter, melted
8 skinless, boneless chicken breast halves 


1 Preheat oven to 350 degrees F (175 degrees C).

2 In a medium bowl, mix the cornflake crumbs, Parmesan cheese and Cheddar cheese.

3 Dip the chicken breasts in the melted butter, and roll them in the cornflake crumb mixture. Place chicken in a lightly greased 9×13 inch baking dish.

4 Bake in the preheated oven for 30 to 40 minutes, until chicken is no longer pink and juices run clear.

Double Dipped Fried Chicken

3 1/2 pound frying chicken, cut into 8 serving pieces
2 cups buttermilk
1/4 cup water
2 teaspoons red pepper sauce
3 cups flour
1 tablespoon kosher salt 
Fresh cracked black pepper, to taste
1 tablespoon dried oregano
1 tablespoon granulated garlic
1 teaspoon paprika
1 teaspoon cayenne
4 cups peanut oil, for frying

Rinse the chicken pieces and pat dry with paper towels. In a shallow platter, combine the buttermilk, water, and red pepper sauce. Soak the chicken pieces, turn to coat, then cover, and refrigerate for at least 2 hours. If time allows, marinate the chicken for up to 24 hours because the buttermilk promotes tenderness. Place flour in a shallow platter. Season it by mixing in salt, pepper, oregano, garlic, paprika, and cayenne. Roll the marinated chicken pieces in the flour, a few at a time, until well coated. Then, dip chicken in the buttermilk bath again followed by another coat of seasoned flour. Allow the chicken to sit in the flour and dry out while preparing the oil, this will help the coating stay on better. The buttermilk will keep absorbing the seasoned flour, which then fries up to form a crunchy crust. Heat oil in a large electric skillet to 350 degrees F. There should be about 1-inch of fat in the pan. Carefully add the chicken pieces in a single layer, skin side down. Do not crowd the pan or the temperature will plummet; make sure the fat continues to bubble around the chicken. Fry for 5 minutes, then turn the pieces over and fry the other side 5 minutes. Turn again, frying a total of 15 minutes. The turning will produce a golden-crisp skin with even color. Remove chicken to a plate lined with paper towels to drain. Do not put hot chicken directly in a bowl or container, the air can not circulate and the steam will cause the crust to fall off. Serve immediately or cool to room temperature.

Chicken Tenders

Recipe courtesy Kathleen Daelemans

1 pound boneless, skinless chicken tenders
Salt and pepper
1 (8-ounce) container plain yogurt
2 cups finely ground, toasted bread crumbs
Olive oil or pan coating

Preheat oven to 400 degrees F. Season chicken with salt and pepper. Pour yogurt into a shallow dish or plate. Pour bread crumbs into a separate shallow dish or plate. Dredge chicken through yogurt, shake off excess, place in crumbs, and coat all over. Gently shake off excess crumbs. Spray a large non-stick pan with olive oil or pan coating. Place tenders on the pan and bake for 6 minutes. Turn tenders over and bake another 6 minutes, or until tenders are crisp and cooked through.

Orange & Basil Marinated Chicken Breast 


16 oz orange juice 
4 oz water
2 oz basil leaves 
2 oz white wine

8 chicken breasts, boneless 

* In large bowl, mix all ingredients for marinade. 
* Add chicken breast, and refrigerate up to 6 hours. 
* Over medium heat, saute breast on 1 side. Turn after 4-5 minutes. 
* Continue cooking for 4 minutes more until chicken breast carmelizes a golden brown. 
* Serve over vegetables.


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