Archive for Poultry

Popcorn Chicken

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Popcorn Chicken
Submitted By: 
Recipe Type: Kids
 
Ingredients
  • 1 egg
  • 1 c. white flour
  • 1 tsp. Cajun seasoning
  • 2 sm. boneless chicken breasts cut in 1-1 ½ inch pieces
  • ¾ c. vegetable oil
Instructions
  1. Mix flour and Cajun seasoning in small mixing bowl.
  2. In separate bowl, beat egg.
  3. Pour oil into a small skillet and place on a medium heat.
  4. Dip pieces of chicken into egg, being sure they are fully covered.
  5. Drop the chicken, piece by piece into the flour mixture, fully coating the chicken.
  6. Carefully place battered chicken in the oil and fry for about 3-4 minutes, flip the pieces over until pieces are colored a light golden brown.

 

Posted in Appetizer, Kids, Poultry, Side Dish, Snacks

Macaroni and Chicken Salad

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Macaroni and Chicken Salad
Submitted By: 
Recipe Type: Salad
 
Ingredients
  • 2 c. macaroni
  • 2 small can white chicken breast
  • celery
  • 2 tomatoes
  • 1 green pepper
  • 1 onion
  • 1 c. mayonnaise
  • 2 tbsp. apple cider vinegar
  • 1 tsp. salt
  • pepper
  • 1 tsp. sugar
Instructions
  1. Cook macaroni according to box. Drain and cool in water. Cut up about 4 or 5 stalks celery, one green pepper diced, one onion finely chopped. Remove seeds from 2 tomatoes and dice.
  2. Add chicken, salad, and flake it up a little bit at a time. Combine with mayonnaise, apple cider vinegar, salt, sugar, a pinch of pepper.

 

Posted in Pastas, Poultry, Salads, Side Dish

Chicken Breast With Orange Sauce

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Chicken Breast With Orange Sauce
Submitted By: 
Recipe Type: Main
 
Ingredients
  • 3 lg. whole broiler fryer chicken breasts
  • ½ tsp. salt, divided
  • ¼ c. butter
  • 2 tbsp. flour
  • ¼ tsp. dry mustard
  • ¼ tsp. cinnamon
  • ⅛ tsp. ginger
  • 1½ c. orange juice
  • 3 c. hot cooked rice
Instructions
  1. Halve breasts. Sprinkle with ¼ teaspoon salt. Brown in butter in skillet.
  2. Remove breasts from skillet.
  3. Add flour, sugar and spices and remaining ¼ teaspoon salt to drippings in skillet; stir to a smooth paste.
  4. Gradually add orange juice to make sauce.
  5. Place chicken breasts in baking pan and cover with sauce.
  6. Save enough sauce to add for the final 10 minutes of baking when breasts have been nestled in rice.
  7. Bake until tender, 350 degrees.

 

Posted in Main Course, Poultry

Chicken Kiev

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Chicken Kiev
Submitted By: 
Recipe Type: Main
Prep Time: 
Cook Time: 
Total Time: 
 
Ingredients
  • 8 boneless chicken breasts, washed and pounded to ¼ inch thickness
  • 8 tbsp. butter
  • 4 green onion, chopped well
  • 2 tsp. garlic salt or powder
  • Seasoned bread crumbs
  • Oil for frying
  • 2 eggs, beaten well
  • 12 oz. pkg. egg noodles
Instructions
  1. Combine butter, green onion and garlic salt; blend well. Divide into 8 balls and put into refrigerator, covered with Saran Wrap. Meanwhile, wash chicken breasts, remove skin, pat dry, and pound with a wooden mallet between two sheets of wax paper to ¼ inch thickness.
  2. When chicken is pounded, place a "butter ball" in the center of each and roll up lengthwise, secure loose ends and sides with toothpicks.
  3. Coat each roll with the eggs, and roll in bread crumbs until well coated. Heat oil over medium high heat and brown chicken rolls on all sides, transfer to shallow baking dish. Heat oven to 350 degrees and bake for 45 minutes.
  4. While chicken is in the oven, cook noodles as per package directions. When ready, serve kiev over cooked noodles, spoon butter sauce over noodles.

 

Posted in International, Italian, Main Course, Poultry

Chicken Cordon Bleu

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Chicken Cordon Bleu
Submitted By: 
Recipe Type: Main
Prep Time: 
Cook Time: 
Total Time: 
 
Ingredients
  • boneless skinless chicken breasts
  • ham
  • Swiss cheese
  • shake 'n bake
Instructions
  1. Heat the oven to 400F°.
  2. Coat the breasts with the Shake 'n Bake, and put them in the oven for 15 minutes. Remove from oven and allow to cool enough to handle.
  3. Slice them in half, and add a slice or two of thin ham and a slice of Swiss cheese. Put the other half back on top. Return them to the oven for another 5 minutes or so.

 

Posted in International, Main Course, Poultry

Chicken Tetrazini

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Chicken Tetrazini
Submitted By: 
Recipe Type: Main
Prep Time: 
Cook Time: 
Total Time: 
 
Ingredients
  • ¼ c. butter
  • ¼ c. flour
  • ½ tsp. salt
  • ¼ tsp. pepper
  • 1 c. chicken broth
  • 1 c. heavy cream
  • ½-1 c. sherry or white wine
  • 7 oz. fettuccine noodles
  • 2 c. cubed chicken
  • 3 oz. mushrooms
  • ½ c. grated Parmesan cheese
Instructions
  1. Preheat oven to 350 degrees.
  2. Melt butter over low heat; blend in flour and seasonings.
  3. Cook over low heat until smooth and bubbly. Remove from heat; stir in broth and cream. Heat until boiling, stirring constantly.
  4. Boil and stir for 1 minute. Stir in wine, boiled noodles, chicken and mushrooms.
  5. Pour into ungreased 2 quart casserole.
  6. Sprinkle with cheese. Bake uncovered for 30 minutes.

 

Posted in International, Italian, Main Course, Poultry

Honey Garlic Chicken Wings

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Honey Garlic Chicken Wings
Submitted By: 
Recipe Type: Appetizer
Prep Time: 
Cook Time: 
Total Time: 
 
Ingredients
  • ½ c. honey
  • ¼ c. lemon juice
  • ¼ c. water
  • 3 tbsp. ketchup
  • 1½ tsp. garlic powder
  • ½ tsp. garlic salt
  • 1 tsp. ground ginger
Instructions
  1. Combine all ingredients in sauce pan. Heat to boiling and simmer for 5 minutes.
  2. Place 3 lbs chicken wings separated into a 9x13 baking dish. Pour sauce over wings. Marinate for
  3. hrs.
  4. Bake at 400 F for 1 hour, turning once.

 

Posted in Appetizer, Comfort Food, Main Course, Poultry, Side Dish, Snacks

Bourbon Chicken

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Bourbon Chicken
Submitted By: 
Recipe Type: Main
Prep Time: 
Cook Time: 
Total Time: 
 
Ingredients
  • 1 tbsp. olive oil
  • 1 tbsp. butter
  • 2½ lbs. chicken parts, skinned
  • 1 tsp. salt
  • ½ c. bourbon, divided
  • ¼ c. chopped shallots
  • 3 tbsp. chopped fresh parsley
  • 1 tsp. thyme leaves
  • ½ c. half & half
Instructions
  1. In 12 inch nonstick skillet heat together oil and butter until butter is bubbly and mixture; add chicken pieces, sprinkle with salt and pepper and brown well on all sides. Add ¼ cup bourbon; using a long match, ignite mixture. When flame goes out, add remaining ¼ cup bourbon along with the shallots, parsley and thyme.
  2. Reduce heat to low, cover and let simmer until chicken is tender and, when pierced with a fork, juices run clear, 20 to 25 minutes. Using slotted spoon, remove chicken to serving platter.
  3. Add half and half to pan juices in skillet and let simmer, stirring frequently, until mixture thickens slightly; pour over chicken and serve immediately.

 

Posted in Main Course, Poultry

Stir Fry Sweet and Sour Chicken

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Stir Fry Sweet and Sour Chicken
Submitted By: 
Recipe Type: Main
 
Ingredients
  • 3 boneless skinless chicken breast
  • sesame seeds
  • 1 green bell pepper (julienne)
  • 1 clove of garlic, chopped
  • 2½ tbsp. of coconut oil
  • 1 jar of La Choy sweet and sour sauce
Instructions
  1. Cube chicken into desired chunks; set aside. Heat oil until melted over low heat. Add sesame seeds and chopped garlic, stir to mix together, turn up heat to med-hi, and add chicken.
  2. Stir fry until chicken is thoroughly cooked, then add bell pepper and sweet and sour sauce. Stir and turn down heat to low.
  3. Cover and simmer for about 10 minutes until bell pepper is soft and tender.

 

Posted in International, Main Course, Poultry

Chicken Casserole

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Chicken Casserole
Submitted By: 
Recipe Type: Main
Prep Time: 
Cook Time: 
Total Time: 
 
Ingredients
  • ¼ c. butter
  • ¼ c. flour
  • 1⅔ c. evaporated milk
  • 1 c. chicken broth
  • ½ c. water
  • 3 c. cooked long-grain rice
  • 2½ c. cooked chicken, diced
  • 1 (3 oz.) mushrooms, drained
  • ⅓ c. chopped green pepper
  • ¼ c. pimiento
  • 1½ tsp. salt
Instructions
  1. In saucepan, melt butter and blend in flour.
  2. Add milk, broth and water. Cook quickly, stirring constantly, until mixture thickens and bubbles.
  3. Add rice, chicken, mushrooms, green pepper, pimiento and salt.
  4. Pour into greased 2 quart dish.
  5. Bake uncovered, at 350 degrees for 40 minutes, or until heated through.

 

Posted in Casserole, Main Course, Poultry

Chicken Enchiladas

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Chicken Enchiladas
Submitted By: 
Recipe Type: Main
Prep Time: 
Cook Time: 
Total Time: 
 
Ingredients
  • 6 chicken breasts, cooked, cut into 1" pieces
  • 1 onion
  • 2 tbsp. butter
  • 2 16 oz. cans Old El Paso Enchilada sauce
  • 1 4 oz. can tomato sauce
  • 16 white corn tortillas
  • 2 c. cheddar cheese, combined with
  • 2 c. Monterrey Jack cheese
  • 1 chicken bouillon cube (in ¼ cup liquid)
  • 1 c. stewed tomatoes
  • 1 tsp. garlic powder
  • 1 tsp. dried basil
  • 1 tsp. dried oregano
  • ½ tsp. chili powder
Instructions
  1. Slice the onion and saute in garlic and butter. Add the dissolved bouillon cube, tomatoes, Enchilada sauce, herbs and seasonings. Simmer over low heat.
  2. Fry the tortillas in 375 degree oil for a short period (about 1 minute).
  3. Remove tortillas and drain on paper towels. Dip in sauce when cooled.
  4. Fill each with chicken and cheese and roll up, placing seam side down in 9 x 13 x 2 inch pan.
  5. Pour remaining sauce on top and sprinkle with cheese.
  6. Bake at 350 degrees for 30 to 40 minutes.

 

Posted in International, Main Course, Mexican, Poultry

Chicken Parmesan

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Chicken Parmesan
Submitted By: 
Recipe Type: Main
Prep Time: 
Cook Time: 
Total Time: 
 
Ingredients
  • 4-6 chicken breasts
  • Italian dressing for marinating chicken
  • 2 c. bread crumbs
  • ½ c. Parmesan cheese
  • garlic powder
  • salt and pepper
  • mozzarella cheese
  • spaghetti sauce
  • oil with 3 tbls. butter
Instructions
  1. Marinate chicken breasts for ½ hour in Italian dressing add Parmesan to bread crumbs and garlic powder, salt and pepper to taste. Dip marinated chicken into bread crumb mixture and add enough oil with butter in pan for frying until brown on both sides.
  2. Preheat oven to 375F degree.
  3. After browning, place chicken in shallow baking pan and pour any kind of spaghetti sauce of your liking over chicken. Add enough mozzarella cheese to cover and bake at 350 for 45 minutes.

 

Posted in Main Course, Poultry

Buffalo Chicken Fingers

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Buffalo Chicken Fingers
Submitted By: 
Recipe Type: Poultry
 
Ingredients
  • 5 chicken tenders
  • 4 oz. Hot Sauce
  • 6 eggs
  • 1 qt. milk
  • 1 lb. bread crumbs
  • 1 tsp. paprika
  • ½ tsp. garlic powder
  • 2 tbsp. fresh parsley, minced
Instructions
  1. Wash 5 chicken tenders under cold water. Beat eggs and add milk. Continue beating until egg is thoroughly mixed with milk to make egg wash.
  2. Combine paprika with bread crumbs, parsley and garlic powder.
  3. Coat the chicken tenders in the egg wash and cover with bread crumbs until well coated.
  4. Pour the hot sauce into mixing bowl. Heat a deep fryer to approximately 360F and set the oven to 350F.
  5. After the tenders are fully cooked, dip into the hot sauce until fully coated. Place on baking pan and bake for 3 minutes.

 

Posted in Appetizer, Main Course, Poultry, Snacks

Chicken Madeira

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Chicken Madeira
Submitted By: 
Recipe Type: Main
 
Ingredients
  • 4 pounded boneless chicken breasts, coated in mixture of flour, salt, pepper and a dash of paprika, oil and butter
  • ½ c. Madeira wine
  • ¾ c. chicken broth
  • 1 tsp. cornstarch
Instructions
  1. Fry chicken in oil and butter until done.
  2. Remove and keep warm.
  3. Drain grease from skillet; add Madeira and boil until reduced to about 2 tablespoons.
  4. Add broth to reduced wine and boil mixture, stirring occasionally.
  5. Stir in 1 teaspoon cornstarch and 1 teaspoon water and simmer sauce whisking for 1 minute.
  6. Spoon sauce over chicken and serve.

 

Posted in International, Italian, Main Course, Poultry
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