Low-fat Gravy

Total Time: 10 mins Preparation Time: 5 mins Cook Time: 5 mins

Ingredients

• 1/2 cup onion, finely chopped
• 1/2 cup mushroom, finely chopped
• 2 tablespoons fresh parsley, finely chopped
• 2 cups chicken broth, divided (reduced sodium, fat free recommended)
• 2 tablespoons cornstarch
• 1 pinch pepper

Recipe

• 1 in a saucepan over medium heat, saute onion, mushroom and parsley in 1/4 cup of broth until tender.
• 2 combine cornstarch, pepper and 1/2 cup broth, stir until smooth.
• 3 add to saucepan along with remaining broth.
• 4 bring to a boil, stirring occasionally.
• 5 boil for 2 minutes.

Mornay Sauce

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• 2 tablespoons butter
• 2 tablespoons flour
• 2/3 cup chicken stock
• 1/3 cup vermouth
• 1/4 cup swiss cheese, grated
• salt
• pepper

Recipe

• 1 melt butter and add flour to make a light roux.
• 2 combine chicken stock and vermouth. slowly blend into the roux.
• 3 stir and cook until reaches desired thickness.
• 4 add cheese and continue to stir until completely melted.
• 5 season to taste.

Margarita Chicken Breasts

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 2
• 1/4 cup bottled margarita mix
• 2 boneless skinless chicken breasts
• 1 clove garlic, crushed
• 2 teaspoons lime juice, bottled or fresh
• 1/4 teaspoon kosher salt

Recipe

• 1 put all ingredients, except chicken breasts in a plastic bag with a zipper top, mix well.
• 2 add chicken and marinate for at least 1/2 hour or up to 24 hours.
• 3 take chicken out of marinade and let sit while you take marinade and bring to a boil in a saucepan.
• 4 put chicken on grill for 5 minutes on each side, brush frequently with cooked marinade.
• 5 you can also broil the chicken.

Hard Rock Cafe Tupelo Style Chicken By Todd Wilbur

Jamaican Baste

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 3 tablespoons olive oil (12 teaspoons)
• 1 small onion, very finely chopped
• 2 garlic cloves, crushed or 2 garlic cloves, very finely chopped
• 1 red chili, seeded and finely chopped
• 3/4 teaspoon ground allspice
• 1/2 teaspoon ground cinnamon
• 1 lime, juice and finely grated zest
• 1 teaspoon sugar

Recipe

• 1 heat the oil in a small frypan
• 2 add the onion, garlic and chili. cook over medium heat, stirring, approx 10 mins or until the onion is cooked and just starting to brown. tip into a large shallow bowl.
• 3 add the remaining ingredients and mix well.
• 4 use as required. chicken should be marinated from 1 hour up to 24 hours , covered and refrigerated. serve cooked chicken garnished with lime wedges.

Lidia's Italy Chicken With Artichokes

Total Time: 1 hr 20 mins Preparation Time: 10 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 6
• 1 lemon
• 4 cups water
• 1 1/2 lbs small artichokes
• 4 lbs chicken
• 1 1/2 teaspoons salt (to taste)
• 3 tablespoons extra virgin olive oil
• 5 garlic cloves, peeled and crushed
• 1/2 teaspoon salt
• 1/4 teaspoon crushed red pepper flakes (to taste)
• 1 cup dry wine
• 1 (28 ounce) can italian plum tomatoes, preferably san marzano, crushed by hand
• 3 cups water
• 1 tablespoon chopped fresh italian parsley

Recipe

• 1 trim the artichokes and cut them into halves or wedges, about 1-1/2 inches wide and soak them in water with juice from the lemon.
• 2 salt the chicken. in a heavy bottom pan brown chicken in oil, but do not cook all of the way through. remove and place on a dish.
• 3 when the chicken is done put garlic in pan and cook for about two minutes, until sizzling.
• 4 take the artichoke out of the water and place in pan with the garlic. stir well and season with 1/2 teaspoon of salt and red pepper flakes.
• 5 cook for about 5 minutes tossing often. when the artichokes start to turn color add wine and cook until nearly evaporated, about 3 minutes.
• 6 pour in tomatoes and 3 cups of water. cover pan, bring to a boil and reduce for a steady simmer for about 15 minutes.
• 7 return chicken pieces and any liquid on platter to the pan submerging them into the sauce. cover and return to a simmer again for 40 minutes.
• 8 check about a quarter way through to make sure there is enough liquid so as not to burn.
• 9 remove lid and allow sauce to thicken up, simmering for about 15 minutes.

Jamaican Chicken Thighs

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon ground ginger
• 1/2 teaspoon dried thyme
• 1/2 teaspoon ground allspice
• 1/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon cayenne pepper
• 1/8 teaspoon fresh ground black pepper
• 8 boneless skinless chicken thighs

Recipe

• 1 mix together the first 9 ingredients in a small bowl.
• 2 rub spice mixture evenly over chicken.
• 3 heat a large nonstick skillet over med-high heat.
• 4 coat pan with cooking spray.
• 5 add chicken to skillet; cook 5 minutes on each side or until done.

Low-fat Crispy Chicken Wings

Grecian Chicken

Total Time: 1 hr Preparation Time: 10 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 1 -3 lb chicken thigh (bone in/skin on...do not use skinless!)
• shortening (solid-crisco)
• lemon juice
• lemon pepper
• garlic salt
• dried oregano (crushed)
• butter

Recipe

• 1 preheat oven to 375 degrees f.
• 2 place baking pan (no glassware) on stove top, heat slightly to melt enough of the shortening to cover bottom about 1/8" do not continue to heat pan!
• 3 place chicken thighs side by side, skin side up in pan brush top of each piece of chicken with some of the melted shortening sprinkle a small amount of lemon juice over entire contents of pan sprinkle a small amount of lemon pepper on top of each chicken piece repeat same step again, but using the garlic salt now cover each piece with small amount of oregano (amount used, depending on your taste) place approx 1/8" pat of butter on each piece bake uncovered in a 375 degree f oven for 45-50 minutes remove pan from oven--turn on broiler--place in broiler and broil only long enough to make top of each piece be nice and crispy (this step is fairly fast, so do not leave chicken alone for very long--check frequently!) note: i have found solid-crisco shortening to give a much better taste to this recipe than most liquid veg oils note: using a skinless thigh (to reduce fat) will greatly degrade the final taste and results for this recipe.
• 4 note: chicken legs may also be used in combination with the thighs for this recipe.

Margarita Chicken

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 3 limes, juice of
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 3 tablespoons tequila
• 3 tablespoons orange-flavored liqueur
• 2 tablespoons honey
• 1 tablespoon minced cilantro
• 4 chicken breasts

Recipe

• 1 in a large plastic bag, combine lime juice, olive oil, garlic, tequila, orange liqueur, honey and cilantro.
• 2 add chicken and seal bag. refrigerate for 2 hours. (or freeze at this point).
• 3 preheat grill to medium. grill chicken until no longer pink inside, 6-8 minutes per side.

Lick The Plate Chicken

Total Time: 1 hr 5 mins Preparation Time: 5 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 4 chicken breasts
• 6 tablespoons mayonnaise
• 2 tablespoons lemon juice
• 1 tablespoon vinegar
• 2 teaspoons sea salt or 2 teaspoons kosher salt
• 1 teaspoon fresh ground pepper

Recipe

• 1 pre-heat the oven to 350°f.
• 2 mix the mayo, lemon juice, vinegar, salt and pepper in a bowl.
• 3 pour it over the chicken.
• 4 cook for about 1 hour, until the chicken is just done, and the "sauce" is bubbly and lightly browned.

Ginger-lime Marinade For Chicken

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 6
• 1/4 cup soy sauce
• 1/4 cup vegetable oil
• 2 tablespoons fresh lime juice
• 2 tablespoons grated fresh ginger
• 1/2 teaspoon pepper
• 1 garlic clove, minced
• 1 lime zest

Recipe

• 1 mix all the ingredients together with a hand held blender or food processor marinate the chicken for at least 2 hours then grill, bbq or bake.

Ginger-curry Cauliflower

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 head cauliflower, broken into florets
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 2 teaspoons grated fresh ginger
• 2 teaspoons curry powder
• 1 teaspoon turmeric
• 1/4 teaspoon kosher salt
• 1/4 cup fresh breadcrumb
• 1/4 cup chicken broth
• 1 tablespoon fresh parsley, chopped

Recipe

• 1 bring a large pot of salted water to a boil.
• 2 add the cauliflower and cook until crisp-tender, about 5 minutes.
• 3 drain.
• 4 heat the oil and butter in a large skillet over medium heat.
• 5 add the ginger, curry powder, turmeric, and salt and cook for 1 minute, stirring frequently.
• 6 add the bread crumbs and cook another minute.
• 7 add the broth and cauliflower and cook until all the liquid is absorbed, about 3 minutes.
• 8 remove from heat, add the parsley, and toss well.

Nat's (pass The Napkins) Chicken Drumsticks

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 12 chicken drumsticks
• 1 1/2 cups milk
• 2 teaspoons cornstarch
• 3/4 cup ketchup
• 1/2 cup red wine vinegar
• 1/4 cup packed brown sugar
• 3 tablespoons worcestershire sauce
• 1 large onion, finely chopped
• 3 cloves garlic, finely chopped
• 1 teaspoon fresh ginger, grated
• 1 teaspoon crushed dried red pepper flakes

Recipe

• 1 in a bowl, mix marinade ingredients.
• 2 place drumsticks in a shallow pan, pour marinade evenly, over the chicken.
• 3 refrigirate for 30 minutes.
• 4 preheat oven to 400 degrees f.
• 5 remove chicken from marinade (keep marinade), and place chicken on a foiled lined baking pan.
• 6 bake chicken for 30- 45 minutes (depending on size of drumsticks).
• 7 take reserved marinade, and pour into medium saucepan.
• 8 whisk in milk and cornstarch, bring to a boil.
• 9 simmer, uncovered for about 10 minutes.
• 10 durin the last 15 minutes of baking, brush drumsticks with the sauce.
• 11 keep remaining sauce for dipping!
• 12 enjoy!
• 13 if you want to bbq these, do so on medium heat and cook 45 minutes to 1 hour.

Mimi's Sticky Turkey Breast

Total Time: 31 hrs Preparation Time: 24 hrs Cook Time: 7 hrs

Ingredients

• 2 teaspoons salt
• 1 teaspoon paprika
• 3/4 teaspoon cayenne powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon thyme
• 1/2 teaspoon pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1 (7 lb) whole turkey breast, with bone-in, about 7 pounds
• 1 cup chopped onion

Recipe

• 1 rinse turkey breast, inside and out. drain well. rub spice mix over skin and inside turkey.
• 2 place in a resealable plastic bag, seal and refrigerate overnight.
• 3 when ready to roast, place turkey skin-side down in roaster and fill cavity with chopped onion.
• 4 roast uncovered at 250 deg.f roast turkey for approximately 6-7 hours, checking the internal temperature at 6 hours.
• 5 baste occasionally with pan juices until chicken is golden brown. when turkety breast reaches 165 degrees, remove from oven and let rest for at least 15 minutes.
• 6 carve and serve.
• 7 i take the remaining meat off the bone and refrigerate it it an air-tight container.

Minced Chicken Dumplings With Potatoes

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 250 g minced chicken
• 1 egg
• 2 tablespoons cornflour
• 1/4 teaspoon sesame seed oil
• 1 dash pepper
• 1/2 teaspoon salt
• 3 tablespoons oil
• 2 potatoes
• 1 onion
• 1 garlic clove
• 3 tablespoons light soya sauce
• 1/2 tablespoon dark soya sauce
• 4 tablespoons sugar
• 2 cups water

Recipe

• 1 mix the mince chicken, cornflour, egg, sesame seed oil, pepper and salt together and put aside.
• 2 peel the onion and slice into rings.
• 3 peel the potatoes and slice into rounds about 0.5 cm thickness.
• 4 chop garlic finely.
• 5 heat oil in pan and sauté the potatoes until half cook. remove from pan. using the remaining oil, put spoonfuls of minced chicken mixture into pan and fry on both sides till golden brown. remove and set aside with potatoes. pour away remaining oil, leaving about 1 tablespoon of oil in pan. sauté garlic and onion. add soya sauces, sugar and pepper. once caramelized add water. when it comes to a boil add the potatoes and chicken dumplings. once boiled and the potatoes are cooked through, remove and serve.

Pesto Alfredo Chicken Thighs (crock Pot)

Total Time: 6 hrs Cook Time: 6 hrs

Ingredients

• Servings: 4
• 2 1/2 lbs boneless skinless chicken thighs
• 1/4 teaspoon black pepper
• 1 (3 ounce) package cream cheese, cubed
• 1 (10 ounce) container alfredo sauce
• 1/4 cup water
• 1 teaspoon dried basil
• 1 (16 ounce) package frozen mixed vegetables
• 3 cups fettuccine, cooked

Recipe

• 1 place chicken thighs in slow cooker. sprinkle with pepper, add cream cheese on top. in a small bowl, combine alfredo sauce, water and basil, stirring well. pour over chicken thighs, then pour frozen mixed veggies on top. cover and cook on low for 6-7 hours or high for 3 to 3 1/2 hours. serve over hot fettuccine noodles.

Peruvian-style Chicken Tacos

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• 1 lb uncooked ground chicken breast
• 1/2 cup chopped onion
• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• 1 (14 1/2 ounce) can diced tomatoes
• 1 potato, peeled and finely chopped
• 1/4 cup chopped pitted dried plum
• 1/4 cup chopped pimento stuffed olive
• 1/4 cup shredded monterey jack cheese
• 12 (6 inch) corn tortillas or 12 (6 inch) flour tortillas
• cilantro (to garnish)

Recipe

• 1 preheat oven to 350 degrees.
• 2 in a large skillet cook chicken and onion until chicken is no longer pink; stir to break up pieces.
• 3 drain, if necessary.
• 4 add spices (salt to taste); cook and stir for 1 to 2 minutes.
• 5 add undrained tomatoes, potato, plums and olives.
• 6 bring to boil; reduce heat.
• 7 simmer covered, 12 to 15 minutes or until potatoes are tender.
• 8 uncover; cook 5 minutes more or until most of liquid has evaporated.
• 9 wrap tortillas in foil; bake for 15 minutes or until heated.
• 10 to assemble, place 1/3 cup chicken mixture in center of each tortilla; top with cheese and sprinkle with additional onion and fresh cilantro.
• 11 fold tortillas in half.

Greek Baked Chicken

Total Time: 8 hrs 45 mins Preparation Time: 8 hrs Cook Time: 45 mins

Ingredients

• Servings: 3
• 1/3 cup olive oil
• 1/4 cup lemon juice
• 1 teaspoon salt
• 1/2 teaspoon dried oregano
• 1/4 teaspoon pepper
• 3 1/2 lbs broiler-fryer chickens

Recipe

• 1 stir together first 5 ingredients. place chicken in a shallow dish or large heavy-duty zip lock bag. pour the oil mixture over chicken. cover and seal marinate for 8 hours in refrigerator.
• 2 remove the chicken from the marinade; discard the marinade.
• 3 tuck wings under and tie the legs together with string if desired. place the chicken breast side up on a rack in a shallow roasting pan. bake at 450°f for 45 minutes or until meat thermometer inserted in chicken thigh reads 180°f.

Low-fat Home-made Oven Chips

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 700 g potatoes
• 1 3/4 pints meat stock or 1 3/4 pints vegetable stock
• 2 tablespoons vegetable oil

Recipe

• 1 pre-heat the oven to 220 degrees.
• 2 cut the potatoes into thick chips.
• 3 heat the stock in a large pan,when boiling,plunge the potatoes into it and cook approx 5 mins or until just tender.
• 4 drain the potatoes and cool slightly-reserve the stock for making chips on another day!
• 5 put the oil in a large ziplock bag and carefully toss the chips in it-at this point you can freeze them for use another day.
• 6 transfer the chips to a non-stick baking tray and bake for approx 15 mins,turning them once or twice, until golden and crisp (if cooking from frozen allow a little longer!).
• 7 sprinkle with paprika or if you're like me and can't live without it some spicy chicken salt.

Pesto Chicken

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 4 chicken breasts
• 1/3 cup pesto sauce
• 1/3 cup dijon mustard
• 1/3 cup mozzarella cheese, plus extra
• mozzarella cheese, to sprinkle on top

Recipe

• 1 cut a slit in the chicken breasts. mix the pesto, dijon and half of the mozzarella. stuff chicken breasts with half the mixture and spread the other half over the top.
• 2 bake at 400 for 20-25 minutes. sprinkle remaining mozzarella over top of chicken breasts in last few minutes of cooking.

Morning Glory Chicken

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 3 lbs chicken pieces
• 1 -2 cup water or 1 -2 cup chicken broth or 1 -2 cup wine
• 3 large sweet potatoes
• 1 lb jicama
• 1 jalapeno, seeded and chopped

Recipe

• 1 place chicken pieces into large frying pan. add water, chicken broth or wine to barely cover pieces. simmer, uncovered, for 20 minutes.
• 2 peel the sweet potatoes and cut into 1 inch chunks. add to the chicken and cook for 10 to 15 minutes, until sweet potato is just about tender. add the jalapeno after 5 minutes of cooking time.
• 3 peel the jicama and cut into julienne pieces, about 1/4 inch thick. add to the chicken and turn up the heat to full boil. cook for 5 minutes until jicama is just tender crisp and liquid has reduced a bit.
• 4 serve the broth with chicken or reserve for another use.

Margaret's Chicken Roll-ups

Total Time: 1 hr Preparation Time: 10 mins Cook Time: 50 mins

Ingredients

• Servings: 6
• 6 boneless skinless chicken breast halves
• 6 slices mozzarella cheese
• 1/2 cup all-purpose flour
• 2 eggs, lightly beaten
• 2/3 cup seasoned bread crumbs
• 1/4-1/2 cup butter, melted (or use a butter flavored non stick spray to save calories)
• 1/2 teaspoon dried oregano

Recipe

• 1 flatten chick to 1/3 inch thickness.
• 2 place one cheese slice on each piece of chicken and roll-up tightly then secure with toothpick.
• 3 place flour, beaten eggs, and bread crumbs in separate shallow bowls.
• 4 coat chicken with flour, then dip in eggs, then coat with bread crumbs.
• 5 place seam side down in an ungreased 2-3 quart baking dish.
• 6 cobmine the butter and oregano and drizzle over the chicken.
• 7 bake uncovered at 350 degrees for 40-50 minutes or until chicken juices run clear (180 degrees).
• 8 discard toothpicks before serving.

Moroccan Chicken

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 2 1/2 lbs boneless chicken breasts, cut into bite size pieces
• 1 tablespoon grill seasoning
• 2 teaspoons turmeric
• 2 teaspoons cumin
• 1 1/2 teaspoons dried coriander
• 1 teaspoon paprika
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground cloves
• 3 tablespoons extra virgin olive oil
• 2 medium onions, sliced thin
• 3 garlic cloves, chopped
• 20 -24 pitted dates, chopped, about 1 cup
• 2 cups chicken stock

Recipe

• 1 place chicken in a zip-loc bag or put the chicken in a bowl.
• 2 add the spices and mix well.
• 3 heat a large skillet over med-high heat.add olive oil and swish around the pan several times.
• 4 sear the chicken and caramelize the meat all over for 5-7 minutes.
• 5 add the onions and garlic and cook 5 minutes more.
• 6 add the dates and 2 cups of chicken stock to the pan , cover and cook 7-8 minutes to plump the dates and soften the onions.
• 7 serve with couscous.

Oh-so-yummy Chicken Breasts

Total Time: 1 hr 40 mins Preparation Time: 10 mins Cook Time: 1 hr 30 mins

Ingredients

• 5 -6 boneless skinless chicken breasts
• 1 cup catsup
• 1 cup brown sugar
• 1 cup crushed pineapple in it's own juice, drained
• 1 green pepper, chunked
• 1 onion, chunked

Recipe

• 1 arrange chicken in a baking dish. combine other ingredients, pour over chicken. cover with foil and bake in 350 degree oven for 1 - 1 1/2 hours. for thicker sauce, remove liquid from baking dish and simmer on stove till thick.

Hungarian Chicken Paprikash

Total Time: 1 hr 40 mins Preparation Time: 10 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 1 large onion
• salt
• 2 tablespoons olive oil
• 1 teaspoon paprika (hungarian, szeged, is best if you can get it.)
• 2 skinless chicken thighs
• 2 chicken drumsticks, with skin removed
• 1/2 cup water

Recipe

• 1 sauté the onion with the oil in a very deep frying pan, or a non-stick pot.
• 2 salt it so that the layers separate and become filmy.
• 3 when the onions are golden and limp, turn down the heat as low as possible, shove the onions to the side of the pan and add the paprika.
• 4 you must be very careful not to let the paprika burn.
• 5 keep stirring it in the oil to keep this from happening.
• 6 after the paprika is cooked (about two minutes) mix in the onions again and add the chicken.
• 7 turn up the heat a bit.
• 8 you have to keep stirring so the paprika doesn't stick to the pan.
• 9 the chicken will start to release juices.
• 10 add the water.
• 11 let simmer for about an hour, stirring periodically.
• 12 serve over boiled potatoes.

Light & Tasty Bobbat

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• 2 tablespoons active dry yeast
• 1/2 cup lukewarm water
• 2 teaspoons sugar
• 5 eggs, well beaten
• 3/4 cup milk
• 1 teaspoon salt
• 3 1/2-4 1/2 cups flour
• 1 1/2-2 lbs farmer sausage or 1 1/2-2 lbs chicken pieces

Recipe

• 1 sprinkle yeast over water and sugar.
• 2 stir and set aside.
• 3 in a large bowl beat eggs, then add milk, yeast mixture and salt.
• 4 gradually add flour.
• 5 cover and keep in a warm place till it is double in bulk.
• 6 during this time, slowly fry pieces of meat on each side to eliminate excess grease in batter and almost done.
• 7 drain on paper towels and cool.
• 8 stir down bobbat batter and pour half into a greased baking pan.
• 9 lay pieces of meat on top of batter and pour remaining batter over meat.
• 10 let rise till doubled in bulk (about 1 hour).
• 11 bake at 375 deg f for about 40-60 minutes or until golden brown.
• 12 serve hot.

Margarita Chicken

Total Time: 27 mins Preparation Time: 15 mins Cook Time: 12 mins

Ingredients

• Servings: 4
• 1/2 teaspoon finely shredded lime peel
• 1/4 cup lime juice
• 2 tablespoons tequila
• 2 tablespoons honey
• 1 tablespoon cooking oil
• 2 teaspoons cornstarch
• 1/4 teaspoon garlic salt
• 1/4 teaspoon fresh coarse ground black pepper
• 4 boneless skinless chicken breast halves
• lime slice, halved (optional)
• 4 flour tortillas, warmed
• 1 medium tomato, cut into 8 wedges
• 1 medium avocado, seeded peeled and cut up

Recipe

• 1 for glaze, in a small saucepan stir together lime peel, lime juice, tequila, honey, cooking oil, cornstarch, garlic, salt and pepper.
• 2 cook and stir over medium heat until thickened and bubbly; cook and stir for 2 minutes more. remove from heat.
• 3 place chicken on the unheated rack of a broiler pan; broil 4 to 5 inches from the heat for 12 to 15 minutes or until chicken is no longer pink, turn once half way through cooking. brush chicken with glaze the last 5 minutes of cooking. drizzle chicken with the remaining glaze. if desired, garnish with lime slices. serve chicken with warm tortillas, tomatoes, and avocado.

Mardi Gras Pizza

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 1 pizza crust
• 2 cups salsa
• 2 chicken breasts, seasoned to taste, grilled & sliced
• 1 -2 link hot italian sausage, cooked & crumbled
• pineapple tidbits
• 1 green pepper, sliced
• 1 cup cheddar cheese, shredded
• 1 cup mozzarella cheese, shredded

Recipe

• 1 top crust in the following order.
• 2 salsa (i prefer throwing the salsa in the blender and pureeing to a finer sauce).
• 3 1/2 of the cheddar and mozzarella.
• 4 chicken.
• 5 sausage.
• 6 pinapple.
• 7 green pepper.
• 8 remaining cheese.
• 9 bake in oven 450f 12-15 mins or until bubbly and brown.

Hungarian Chicken Paprikash

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 4 large boneless chicken breast halves
• salt and pepper
• all-purpose flour
• 3 tablespoons olive oil
• 2 bell peppers, cut into strips
• 1 onion, medium sliced
• 4 large garlic cloves, chopped
• 5 teaspoons sweet hungarian paprika
• 1/4 teaspoon hot hungarian paprika
• 1 1/4 cups canned chicken broth
• 4 large canned italian plum tomatoes, chopped, drained
• 1 tablespoon tomato paste

Recipe

• 1 season chicken with salt and pepper.
• 2 coat with flour, shaking off excess.
• 3 heat oil in heavy large skillet over high heat.
• 4 add chicken to skillet and saute until brown and crisp, about 4 minutes per side.
• 5 transfer chicken to plate.
• 6 add bell peppers, onion and garlic to skillet and saute for 5 minutes.
• 7 reduce heat to low.
• 8 add both paprikas and stir 2 minutes.
• 9 mix in broth, tomatoes and tomato paste.
• 10 return chicken to skillet.
• 11 bring liquids to simmer.
• 12 cover skillet and simmer gently until chicken is just cooked through, about 8 minutes.
• 13 transfer chicken to platter; keep warm.
• 14 increase heat to high and boil until sauce coats spoon thickly, about 8 minutes.
• 15 season with salt and pepper.
• 16 spoon sauce over chicken.

Low-fat Oven-fried Chicken

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 2
• 2 chicken breasts, de-skinned
• 6 saltines, crushed
• 2 teaspoons grated parmesan cheese
• salt
• pepper
• 1/8 teaspoon basil
• 1/8 teaspoon celery seed
• 1/8 teaspoon onion powder
• 1/8 teaspoon oregano
• 1/8 teaspoon paprika
• 1 1/2 tablespoons canned skim milk
• 1 tablespoon vegetable oil

Recipe

• 1 mix dry ingredients together; dip chicken in milk then roll in dry mix.
• 2 place on greased pan; bake 400, 30 min; take from oven, brush with oil, bake 10 minute.
• 3 more.

Pesto Chicken Roll-ups

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 1/4 cup pesto sauce
• 1/2 cup cheese, grated or 1/2 cup crumbled such as mozzarella cheese, provelone, gouda
• 1/4 cup black olives, chopped (optional)
• cornmeal or panko breadcrumbs, spread out in a small plate
• 4 boneless skinless chicken breasts

Recipe

• 1 preheat over to 350°f.
• 2 grease a standard 9 by 13 glass backing pan (or whatever you find as equivalent).
• 3 pound chicken breasts to about 1/4 inch thick. pounding between sheets of plastic wrap keeps the bits off your walls :-).
• 4 divide filling ingredients into quarters.
• 5 spread one quarter of the pesto on inside, rougher surface of a chicken breast.
• 6 evenly sprinkle one quarter of the olives and cheese onto the pesto covered chicken breast.
• 7 roll up the chicken breast and then roll in the corn meal to coat.
• 8 place roll-up in the greased glass baking pan, seam down.
• 9 do the same to the other 3 breasts.
• 10 optionally spray tops with non-stick spray to attain browner crusts.
• 11 bake for 35-45 minutes, or until center of each breast is done.
• 12 can serve as is immediately, or with a cheese sauce.

Moroccan Barbecue Chicken

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 2 lemons, zest of, only
• 1 teaspoon cumin seed
• 2 teaspoons coriander seeds
• 1 teaspoon coarse sea salt
• 2 tablespoons mixed peppercorns
• 1 teaspoon crushed dried chili
• cilantro leaf, finely chopped
• 2 -3 tablespoons olive oil
• 4 chicken breasts

Recipe

• 1 pound the lemon zest, cumin seeds, coriander seeds, sea salt, mixed peppercorns, chilies and chopped cilantro to a coarse consistency, using a pestle and mortar. stir in the olive oil to form a paste.
• 2 smear the chicken breasts with the paste. cook them on the barbecue over a moderate heat for 10 - 15 minutes or until throughly cooked, turning once during cooking time.

Light & Tasty Chicken Piccata

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 8 boneless skinless chicken breast halves
• 1/2 cup egg substitute
• 2 tablespoons chicken broth
• 1/4 cup chicken broth (additional)
• 5 tablespoons lemon juice, divided
• 3 garlic cloves, minced
• 1/8 teaspoon hot pepper sauce
• 1/2 cup all-purpose flour
• 1/2 cup parmesan cheese, grated
• 1/4 cup fresh parsley, minced
• 1/2 teaspoon salt
• 3 teaspoons olive oil, divided
• 2 tablespoons butter

Recipe

• 1 flatten chicken to 1/4 inch thickness. in a shallow dish, combine the egg substitute, 2 tablespoons broth, 2 tablespoons lemon juice, garlic and hot pepper sauce.
• 2 in another shallow dish, combine the flour, parmesan cheese, parsley and salt.
• 3 coat chicken with flour mixture; dip in egg substitute mixture, then coat again with flour mixture.
• 4 in a large nonstick skillet, brown half of the chicken breasts in 1 1/2 teaspoons oil for 3-5 minutes on each side or until juices run clear. remove chicken and keep warm. drain drippings. repeat with remaining chicken and oil. remove chicken and keep warm.
• 5 in the same pan, melt butter. add the remaining broth and lemon juice. bring to a boil. boil, uncovered, until reduced by a fourth. drizzle over chicken.

Margarita Chicken - 1 Net Carb - Crockpot

Total Time: 8 hrs 10 mins Preparation Time: 10 mins Cook Time: 8 hrs

Ingredients

• Servings: 4
• 2 tablespoons vegetable oil
• 1 tablespoon dried onion flakes
• 1/4 cup tequila, good quality
• 1/2 teaspoon black pepper
• 1/2 teaspoon kosher salt
• 1/2 ground cumin
• 1/3 cup recaito (bottled)
• 3 tablespoons water
• 2 lbs assorted bone-in chicken pieces, skin removed
• 1 lime, pierced 12 times with paring knife and cut in half

Recipe

• 1 grease crockpot with oil (leave excess inside).
• 2 add all ingredients, except the chicken pieces and the lime, and mix well.
• 3 add chicken and lime - toss to coat.
• 4 cover and cook on low for 8 hours.

Hungarian Chicken

Total Time: 55 mins Preparation Time: 25 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 7 boneless skinless chicken thighs, cut into bite-sized pieces (or i use about 4 boneless, skinless chicken breasts, cut into bite sized pieces)
• salt & pepper
• 2 tablespoons vegetable oil
• 2 onions, chopped
• 1 (14 1/2 ounce) can stewed tomatoes (i buy them already chopped)
• 2 1/2 tablespoons sweet hungarian paprika
• 1 (14 ounce) can chicken broth
• 1/4-1/2 cup brown sugar
• 2 cups sour cream

Recipe

• 1 salt and pepper chicken pieces.
• 2 heat the vegetable oil over medium heat in a large frying pan.
• 3 brown the chicken lightly on all sides, about 10 minutes.
• 4 remove the chicken pieces and set aside.
• 5 add onion to pan.
• 6 cook just until the onion starts to brown.
• 7 add the tomatoes and the paprika.
• 8 return the chicken to the pan, add chicken broth and brown sugar.
• 9 cover and simmer until tender, about 30 to 40 minutes.
• 10 stir in sour cream.
• 11 heat until warm, but do not boil.
• 12 (i temper the sour cream by adding small amounts of the hot broth mixture into the sour cream, stirring the sour cream continuously, until the sour cream is very warm, then i add to the broth mixture in the pan, and stir. heat until warm. i do this so as not to curdle the sour cream).
• 13 serve over egg noodles or, spaetzle, or over homemade hungarian noodles.

Pesto Chicken Salad

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 4
• 1 cup cooked chicken breast, cubed
• 1 cup celery, chopped
• 1 cup tomato, chopped
• 1/2 cup onion, chopped
• 1/2 cup purchased pesto sauce (found in refrigerated section of supermarkets)

Recipe

• 1 combine all ingredients in a large bowl and mix well.
• 2 serve with your choice of bread, bagel, pita, or wrap.

Low-fat Oven Chicken

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 2
• 2 boneless chicken breasts
• flour
• salt
• pepper
• 2 egg whites, lightly beaten
• breadcrumbs
• cajun seasoning (optional(added to breadcrumbs for a little extra kick)

Recipe

• 1 preheat oven to 375.
• 2 salt and pepper chicken breasts.
• 3 roll in flour.
• 4 dip in egg whites.
• 5 dredge in bread crumbs until covered.
• 6 place on cookie sheet lightly sprayed with non-stick cooking spray.
• 7 bake 30-45 minutes until center is no longer pink (do not turn the chicken during baking.).

Greek Baked Chicken Thighs

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 8 -10 chicken thighs (skin on, boned and cut in half)
• 1 pint cherry tomatoes
• 6 medium potatoes, peeled
• 6 garlic cloves, sliced
• 1 tablespoon dried oregano
• 2 teaspoons fresh rosemary, chopped
• salt and pepper
• 1/2 lemon, juice of

Recipe

• 1 after you bone your chicken thighs and cut them into smaller pieces (i halved them), season them with salt and pepper and brown them in olive oil. reserve in the roasting pan.
• 2 boil your potatoes in salted water until cooked and then slightly squish each potato and add to the pan with the chicken.
• 3 prick one end of your tomatoes and drop them in boiling water for about 45 seconds. remove the tomatoes from the water and place in another pot with ice and cold water. now gently pinch each tomato and the skins will easily come off. discard the skins and add the tomatoes into the roasting pan.
• 4 drizzle with oilve oil, add the garlic, lemon juice, oregano and rosemary and some additional salt and pepper.
• 5 give the ingredients a gentle toss and place in a pre-heated 375f oven for 40 minutes.

Onion Clay Pot Chicken

Total Time: 1 hr 55 mins Preparation Time: 25 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 1 (1200 g) chicken
• 1 medium leek
• 2 medium onions
• 4 whole spring onions
• 10 garlic cloves, peeled
• 50 ml butter
• 2 -3 teaspoons salt
• 1 teaspoon ground black pepper
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika

Recipe

• 1 rinse the claypot and lid in cold water. (if it´s the first time you´re using it, let both lid and bottom soak for 15 minutes in cold water.).
• 2 peel, rinse and cut the onions into quarters, the leek and spring onions into 4 pieces, and leave the peeled garlic cloves whole.
• 3 rub the chicken inside and out with salt, pepper, garlic powder and paprika powder.
• 4 put the chicken in the claypot breast side up, and surround with, leeks, onions and garlic cloves.
• 5 put the butter in small clicks over the chicken and veggies.
• 6 cover with the lid and put the pot on a rack far down in a cold oven.
• 7 turn on oven and bake at 225 degrees celsius for about 1 and 1/2 hours removing the lid for the last 15 minutes to brown. (check to make sure the chicken is cooked through since ovens vary).
• 8 place the pot on a wooden cutting board or something like that, not on any cold surface or it could crack, replace the lid and let rest for about 10 more minutes before serving.

Lavender Lemon Chicken

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1/2 cup butter, room temperature
• 2 teaspoons dried lavender
• 1 teaspoon dried thyme
• 3 garlic cloves, minced
• 1/2 teaspoon lemon zest
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 large onion
• 1 (4 -7 lb) broiler-fryer chickens, whole
• 1/4 cup dry vermouth
• 1/2 cup chicken stock
• 1 -2 tablespoon flour

Recipe

• 1 in a small bowl or mortar and pestle coarsely crush lavender and thyme. then stir together with butter, zest, salt and pepper until well combined.
• 2 spoon mixture onto a sheet of plastic wrap and form into a 4-inch log. chill butter log until firm, at least 30 minutes, and up to 3 days.
• 3 preheat oven to 400°f.
• 4 rinse chicken and pat dry.
• 5 slice herb butter and reserve 2 tablespoons for sauce.
• 6 slide hand under skin of chicken breast to loosen skin from meat. insert about 3/4's of the butter under the skin and spread the rest over the outside of chicken.
• 7 truss chicken. place the chicken in a flameproof roasting pan.
• 8 slice the onion into large pieces and scatter around the chicken.
• 9 roast bird in middle of oven until an instant-read thermometer inserted in thickest part of a thigh (be careful not to touch bone) registers 170° to 175°f.
• 10 it will take roughly 55-65 minutes for a four pound chicken and 8 minutes more per every pound over that.
• 11 lift chicken and tilt, emptying any juices from cavity into roasting pan.
• 12 remove the chicken to a platter, cover loosely with foil.
• 13 sauce: add vermouth to pan. place pan over high heat; bring vermouth to boil, scraping up any browned bits and onions.
• 14 strain the mixture into cup with pan juices.
• 15 spoon fat off and pour back into the pan. add reserved 2 tablespoons herb butter and bring to a simmer - or melt butter before adding to pan.
• 16 when butter has completely melted add flour and whisk until smooth.
• 17 serve sauce with chicken.

Life Saving Tomato Grilled Chicken

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• 1 1/2 kg chicken thighs (about 14 thighs and drumsticks) or 1 1/2 kg chicken drumsticks (about 14 thighs and drumsticks)
• 1 (410 g) can tomato puree
• 250 ml tomato sauce
• 250 ml dry wine
• 100 ml sunflower oil
• 25 ml soft brown sugar
• 4 garlic cloves, crushed
• 2 ml dried sage
• 2 ml dried thyme
• 2 drops tabasco sauce
• salt and pepper

Recipe

• 1 cut two shallow cuts in the thickest part of each piece of chicken.
• 2 microwave the rest of the ingredients (except the salt and pepper), uncovered in a deep dish for 10 minutes on 100% power, stirring the marinade occasionally during this time.
• 3 place the chicken pieces in the marinade and cover the dish with cling film.
• 4 microwave for 15 minutes on 100% power, stirring the chicken pieces and marinade after 7 minutes. marinate overnight.
• 5 remove the chicken pieces from the marinade immedtiaely before barbecuing. season the chicken pieces with salt and pepper and grill over the coals until done.

Margarita Chicken

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 4 boneless skinless chicken breasts, halved
• 2 tablespoons corn oil
• 2 tablespoons fresh lime juice
• 1 teaspoon honey
• 1 cup tortilla chips, finely crushed
• 1 (14 1/2 ounce) can mexican-style stewed tomatoes, drained
• 2 tablespoons cilantro, chopped
• 1/3 cup monterey jack cheese, grated
• fresh cilantro stem
• lime wedge

Recipe

• 1 dip chicken breasts in mixture of oil, lime juice, and honey, then roll in tortilla chip crumbs to coat.
• 2 bake for 20-25 minutes at 350*.
• 3 while baking chicken, puree tomatoes and chopped cilantro into a sauce.
• 4 remove chicken from oven, top with puree and sprinkle with cheese.
• 5 bake again for 5 minutes or until cheese melts.
• 6 garnish with cilantro and lime wedges.

Hungarian Chicken Paprikash

Total Time: 1 hr 5 mins Preparation Time: 5 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1/2 cup flour
• 3 tablespoons hungarian paprika (preferably szeged)
• salt
• pepper
• chicken piece (breasts, legs, or thighs, with bones)
• 3 tablespoons vegetable oil
• 1 cup chopped onion
• 1/8 teaspoon ground red pepper (cayenne)
• 2 cups chicken broth
• 1 cup sour cream

Recipe

• 1 combine flour, 2 tbsp paprika, salt and pepper.
• 2 dredge chicken pieces in flour mixture.
• 3 reserve left over flour.
• 4 add oil to large dutch oven.
• 5 heat oil over medium high heat.
• 6 add chicken and brown on both sides, about 10 minutes.
• 7 remove chicken from pot.
• 8 add little oil to pot (if bottom appears to be too dry).
• 9 add onion, red pepper, 1 tbsp paprika, and salt.
• 10 saute until onion is tender, about 2 minutes.
• 11 return chicken to pot, and add enough chicken broth to cover.
• 12 bring to boil, reduce heat, cover, and simmer about 30 to 45 minutes, until chicken is done.
• 13 remove from heat and let paprikash cool down.
• 14 combine reserved flour and 1/2 cup sour cream.
• 15 add small amount of liquid from pot into flour mixture and stir with whisk until smooth.
• 16 add mixture to pot, stirring constantly.
• 17 simmer 5 minutes.
• 18 let cool down again and add remaining sour cream, stirring constantly.
• 19 sauce should be a very pale orange color (almost ).
• 20 cook about 1 minute until heated.
• 21 serve over homemade hungarian nokedli (spaetzel), wide egg noodles, or cooked cavatelli.

Hungarian Easter Potatoes

Total Time: 3 hrs 20 mins Preparation Time: 20 mins Cook Time: 3 hrs

Ingredients

• Servings: 8
• 3 lbs potatoes (washed)
• 8 large eggs (hard boiled)
• 8 tablespoons butter
• 1 garlic clove (cut in half)
• 2 large onions (sliced 1/8-inch thick)
• 1 cup chicken broth
• 32 ounces sour cream
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon paprika, sweet

Recipe

• 1 300 degree oven large oven casserole.
• 2 boil potatoes with skin on, in
• 3 salted water until fork tender.
• 4 remove from hot water and place in
• 5 covered bowl in fridge to cool off. do this while hot.bring eggs to boil, cover and remove from heat. wait 15 minutes and place in cold water. when cool, peel and slice thickly. set aside. meanwhile -
• 6 melt butter in good size saucepan. add sliced onions and garlic. sautee until onions are cooked but not browned and remove both pieces of garlic. discard the garlic. in separate bowl, mix chicken broth and sour cream until well blended - there may be lumps of sour cream - don't worry, they will melt in as they heat up later on.
• 7 peel potatoes. these get sliced into very thick slices or chunks. set aside.
• 8 assembly --
• 9 place 1/4 of onions and butter in bottom of casserole; then 1/4 of potatoes and 1/4 of eggs. sprinkle with salt, pepper and paprika. continue to build layers until all is used. when done, stick the handle of a wooden spoon, or a table knife down through the center and wiggle to make opening larger. make other holes as needed. pour sour cream mix into casserole. cover with top or aluminum foil and place in slow oven. allow to heat through thoroughly - depending on the depth of bowl, this may take 2 or 3 hours. this can't be rushed -- if you try, the sour cream will curdle and you will develop a burned taste from the bottom. this is 100% better on the second day, so make it a day before you intend to serve. mmmmmm good!
• 10 notes : with many of
• 11 grandma's dishes, everyone says they just can't make it like she did, or that there's "something" missing -- it's the garlic in this one! it adds to the dish but is so subtle that you can't taste it outright.

Margie's Chicken

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• 1 chicken breast
• 1 tablespoon barbecue sauce
• 1 pineapple ring
• 1 slice ham (thin)
• 1 slice provolone cheese

Recipe

• 1 barbecue chicken with sauce brushed on. when chicken is cooked, place ham slice, pineapple ring (cut ring in half if too big to fit on chicken) and provalone cheese onto chicken. let cheese melt over pineapple and ham. serve.

Pesto Chicken & Pepper Wraps

Total Time: 37 mins Preparation Time: 25 mins Cook Time: 12 mins

Ingredients

• Servings: 5
• 2/3 cup pesto sauce, you can use homemade or store-bought pesto sauce
• 3 tablespoons red wine vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 1/4 lbs boneless skinless chicken breasts or 1 1/4 lbs boneless skinless chicken thighs
• 2 red bell peppers, stemmed,seeded,halved
• 5 flour tortillas (8 inch)
• 5 slices mozzarella cheese
• 5 lettuce leaves
• orange slice
• red chile
• green chili
• fresh basil sprig

Recipe

• 1 combine 1/4 cup pesto, vinegar, salt and black pepper in medium bowl.
• 2 add chicken; toss to coat.
• 3 cover and refrigerate at least 30 minutes.
• 4 remove chicken from marinade; discard marinade.
• 5 grill chicken over medium-hot briquets about 4 minutes per side until chicken is no longer pink in center, turning once.
• 6 grill bell peppers, skin sides down, about 8 minutes until skin is charred.
• 7 place bell peppers in large resealable plastic food storage bag; seal.
• 8 let stand 5 minutes; remove skin.
• 9 cut chicken and bell peppers into thin strips.
• 10 spread about 1 tablespoon of remaining pesto down center of each tortilla; top with chicken, bell peppers, cheese and lettuce.
• 11 roll tortillas to enclose filling.
• 12 garnish with orange slices, chiles and basil sprigs.

Morel Fricassee

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1 tablespoon butter, unsalted
• 1 sweet onion, sliced
• 2 garlic cloves, minced
• 1 cup cooked ham or 1 cup canadian bacon, slivered
• 8 ounces fresh morels, halved, brushed clean
• 1/2 cup chicken broth
• 1/4 cup whipping cream (optional)
• 3 tablespoons minced fresh herbs (such as thyme, tarragon or dill)
• 1/4 teaspoon salt (optional)
• fresh ground pepper

Recipe

• 1 heat oil and butter in a large skillet over medium-high heat; add onion.
• 2 cook, stirring often, until soft, about 5 minutes.
• 3 add garlic and ham; cook, stirring often, 1 minute.
• 4 add mushrooms and chicken broth; cook, stirring often, 3 minutes.
• 5 stir in cream and herbs; cook over low heat until slightly thickened, 3 minutes.
• 6 add salt if needed, and pepper to taste.

Onion Chicken

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1 1/2 cups french-fried onions
• 6 boneless skinless chicken breast halves
• 1/4 cup french's honey dijon mustard or 1/4 cup french's honey mustard

Recipe

• 1 heat oven to 400°f crush french fried onions in plastic bag with hands or rolling pin. transfer to sheet of waxed paper.
• 2 spread mustard evenly on chicken. coat with onion crumbs; pressing gently to adhere.
• 3 place in baking pan. bake 20 minutes or until chicken is no longer pink in center.

Grits With Sun-dried Tomato Pesto And Goat Cheese

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• Servings: 2
• 2 1/4 cups chicken stock
• 1 tablespoon butter
• 1 clove garlic, minced
• 1/2 cup quick-cooking hominy grits (3 ounces)
• 3/4 cup fat-free half-and-half
• 2 1/2 ounces sun-dried tomato pesto (about 1/3 cup)
• 1 teaspoon fresh thyme, chopped or 1/4 teaspoon dried thyme
• 4 ounces crumbled soft goat cheese (about 1 cup)
• chopped fresh chives (to garnish)

Recipe

• 1 preheat oven to 350°; spray two 2 cup single-serving casseroles or baking dishes with cooking spray.
• 2 bring stock, butter and garlic to a boil; whisk in grits gradually until bubbling; reduce heat to moderately low, cover and simmer for 8 minutes, whisking frequently.
• 3 whisk in 1/2 cup half-and-half and simmer another 5 minutes, whisking frequently; add remaining half-and-half and simmer another 5 minutes,whisking often, until very thick.
• 4 stir in pesto and thyme; scatter the goat cheese over the surface and bake 15 minutes, until cheese softens; garnish with chives and serve immediately.

Margarita Chicken

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1/2 cup margarita mix
• 1/4 cup soy sauce
• 1/4 cup vegetable oil
• 1/2 lemon, juiced
• 1 fresh garlic clove, chopped
• 1/4 cup fresh cilantro
• 1 teaspoon hot sauce (optional)
• 1/2 teaspoon cumin
• 1/2 teaspoon black pepper
• 4 -6 boneless skinless chicken breasts
• lime wedges and cilantro (to garnish)

Recipe

• 1 pound chicken breasts to even thickness. this is important!
• 2 combine all ingredients in a blender except chicken.
• 3 pour marinade over chicken and let sit in the fridge for at least 1 hour, up to 24 hours.
• 4 preheat grill to medium-high heat.
• 5 grill chicken breasts for 7-8 minutes per side, turning once. since the thick parts have been flattened, the whole breast should develop a nice, caramelized texture without drying out.
• 6 remove from grill and let rest for 5-10 minutes. slice for fajitas, or serve whole with lime wedges and cilantro.

Pesto Chicken In Tomato Crepes

Total Time: 1 hr 1 min Preparation Time: 1 hr Cook Time: 1 min

Ingredients

• 5 eggs
• 3 cups milk
• 1/4 cup vegetable oil
• 3 tablespoons tomato paste
• 2 cups flour
• 1/4 cup sugar
• 1/4 teaspoon salt
• 2 tablespoons butter
• 2 tablespoons flour
• 1/4 teaspoon salt
• 1 cup milk
• 1/3 cup pesto sauce
• 4 cups diced cooked chicken
• 1 1/2 cups swiss cheese, shredded

Recipe

• 1 crepes:.
• 2 combine first 7 ingredients in a blender. blend until smooth, about one minute. cover batter and chill for 1 hours (i never do this).
• 3 heat an 8" crepe pan or non stick frying pan over medium heat. remove from heat, and pour 1/4 cup batter into hot pan. lift and tilt the pan to cover bottem with thin layer of batter. return pan to heat. cook until bottem is slightly browned and top is dry, about 2 minute turn crepe over and brown other side. remove from pan, and repeat with remaining batter.
• 4 filling:(remaining ingredients).
• 5 melt butter in small saucepan. add flour and salt, stirring until smooth. gradually add milk. cook over medium heat, stirring constantly, until mixture comes to a boil and thickens, about 4 minute remove from heat, and stir in pesto and chicken.
• 6 assembly:.
• 7 spoon about 1/3 cup filing onto half of crepe. sprinkle with cheese. fold crepe in half over filling then in half again to make a quarter circle.
• 8 pan fry crepes in a little butter once assembled to heat through. serve warm.

Pesto Chicken Pizza

Total Time: 2 hrs 13 mins Preparation Time: 2 hrs Cook Time: 13 mins

Ingredients

• Servings: 4
• 2 boneless skinless chicken breasts, cooked and shredded
• 1/2 cup italian dressing
• 1 small red bell pepper, cored and thinly sliced
• 1 small red onion, diced
• cornmeal
• 1 (10 ounce) package refrigerated pizza crusts
• 3 tablespoons pesto sauce
• 2 cups shredded mozzarella cheese
• 3 tablespoons grated parmesan cheese

Recipe

• 1 combine shredded chicken and italian dressing. chill in refrigerator for 2 hours.
• 2 preheat oven to 450 degrees.
• 3 spray a large skillet with cooking spray and then heat over medium-high heat. add red pepper and onion, sauteing until tender-crisp, about 3 minutes.
• 4 sprinkle a large cookie sheet with cornmeal. place pizza crust dough on sheet and unroll. pat into 14 x 10 inch rectangle.
• 5 spread pesto over dough up to 1/2" from edges.
• 6 top with 1 cup mozzarella.
• 7 drain chicken and put on top with red pepper mixture.
• 8 sprinkle with remaining mozzarella and parmesan cheese.
• 9 bake on bottom oven rack 8-10 minutes until crust is browned and cheese is melted.

Hungarian Chicken Paprika

Ingredients

• Servings: 6
• 1 whole chicken
• 1 -1 1/2 pint sour cream
• 6 chicken thighs
• 1 pint whole milk
• 2 tablespoons paprika
• 1 teaspoon salt
• water
• 1 tablespoon chicken base
• 1 cup unbleached flour, unsifted
• 1 teaspoon salt
• 2 eggs

Recipe

• 1 sauce procedure: cut whole chicken into it's constituent parts (breasts, thigh, etc.) and remove skin. remove skin from thighs. (trim fat deposits and rinse all chicken thoroughly) this step is critical.
• 2 cut all chicken pieces in half. this exposes the crucial bone marrow. the more marrow you expose, the better the sauce. i chop the wings into 4 or five pieces. do not add giblets and neck.
• 3 in large pot, combine chicken, salt, paprika, chicken base, and enough water to just cover the chicken pieces.
• 4 cook, partially covered, at such temperature that a simmer to very gentle boil is achieved. you want just a bit of bubbling.
• 5 do so until the chicken is thoroughly cooked and easily removed from the bone--about 1.5 hrs. (i cook the chicken until it is on the verge of falling off the bone. this extracts maximum flavor from the chicken.)
• 6 strain mixture to separate liquid and chicken. place chicken into a warm serving dish.
• 7 return liquid to pot, and vigorously mix in sour cream and milk. i use a whisk for this. carefully bring the sauce to a boil and remove immediately from heat. failure to remove promptly will result in very messy boiling over!
• 8 set burner to it's lowest setting and return pot to the burner to keep sauce hot. the sauce is basically finished at this point. you may wish to fine tune by adding more salt, sour cream, paprika, and/or chicken base. i sometimes add a 1/2 cup or so of heavy cream for added richness. you may also want to skim most of the liquid fat from the sauce surface.
• 9 noodles procedure: combine flour, salt, and eggs in a hemispherical bowl large enough to accommodate mixing.
• 10 add about 1/2 cup water and proceed to blend ingredients with a fork until well blended. the consistency your striving for is such that the dough is clearly wet, adheres to the bowl, and is loose enough to slowly spread out when a dollop is applied to the cutting board. add enough water to achieve this. i've never measured how much water i use, but think it's about 1/2 cup plus some. actually, the consistency is not critical. i'm guessing you've made noodles (or dumplings) like this, and that additional, excruciating explanation is not necessary.
• 11 set a dutch oven (good size pot) 2/3 full of water to boil. at this point, obviously the dough goes into the water. i place a good size dollop on a small cutting board and use a gently curved, sharp knife to cut perhaps 1/2" size blobs which are then vigorously swept off the board into the boiling water.
• 12 they are done when they float to the surface. a perforated spoon is used to remove the noodles from the water which are placed in a warm serving bowl.
• 13 i cut perhaps 3-4 dozen noodles, let them cook (very quick), remove, and proceed to add the next 3-4 dozen until all of the dough is consumed. if it looks like boiling over is about to occur, add some cold water.
• 14 finally: at this point you should have a pot of wonderful sauce, a bowl full of chicken pieces, and a bowl of noodles. for serving, place a good serving of noodles and half (maybe less) as much chicken into a flat bowl. apply enough sauce to almost cover noodles and chicken.
• 15 you may want to salt to taste. my wife likes pepper on it. i do not. in any case, viola! that's it. i really want you to try this, as everyone on both sides of our family loves it. my instructions are laborious because attention paid to various details will produce a superb dish, while an average effort with average ingredients produce a result that is only very good.

Lifted Boneless Chicken Wings

Total Time: 15 mins Preparation Time: 10 mins Cook Time: 5 mins

Ingredients

• Servings: 8
• 4 cups boneless frozen pre-packaged chicken wings
• 2 eggs
• 1 cup flour
• 1/4 cup seasoned bread crumbs
• salt
• pepper, to tast
• garlic powder
• chipolti seasoning

Recipe

• 1 make egg wash using 2 eggs. to make flour mixter combine flour, seasoned bread crumbs, chipolti seasoning, garlic, salt, and pepper and put in gallon zip lock bag. roll boneless chicken wings in egg-wash, then place in ziplock bag and shake. put the now breaded boneless chicken wings in a deep fryer and cook until crispy brown. place wings on plate with paper towels after cooked to drain some of the oil off. while hot shake parmesan cheese over the wings. allow to cool slightly. good alone and great dipped in a marinara sauce. yummy!

Morning Chicken

Total Time: 40 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 1 tablespoon dijon mustard
• 1 tablespoon smoked paprika
• 2 garlic cloves, smashed
• 3/4 teaspoon dried thyme
• 1 grated zest and lemon, juice of
• 2 tablespoons olive oil
• one 4 lb chicken, cut into 8 pieces
• salt and pepper

Recipe

• 1 place all of the marinade ingredients into a ziploc bag and stir to combine. add in chicken and marinate in the refrigerator for 8 to 12 hours, turning the bag a couple times, if possible.
• 2 preheat the oven to 450 f, with a rack in the middle position. remove the chicken from the bag and allow the excess marinade to drip off. place on a sheet pan and season with salt and pepper. arrange skin side down and roast until golden brown, about 20 minutes. flip the pieces over and roast until cooked through, about 10 minutes more.

Grits N' Greens Casserole

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 10
• 2 cups whipping cream or 2 cups half-and-half cream
• 8 cups chicken broth, divided
• 2 cups grits, regular
• 1 (16 ounce) bag collard greens, frozen
• 1 cup butter
• 2 1/2 cups parmesan cheese (shredded or grated)
• 1/2 teaspoon fresh ground pepper (to taste)
• 1 cup bacon, cooked and crumbled

Recipe

• 1 grease 13 x 9 baking dish. bring cream & 6 cups of chicken broth to a boil, stir in grits & cook over medium heat until they return to a boil. reduce to a simmer, cover & cook for 25-30 minutes, stirring occasionally. add milk if needed to cook to desire consistency (should resemble slightly runny oatmeal when finished).
• 2 cook collards in remaining 2 cups of chicken broth for 10 minutes. drain & blot dry with paper towel to remove excess water. add butter & cheese to grits, stir until butter & cheese melt. stir in collards. place in casserole dish, top with crumbled bacon. bake @ 350 degrees until lightly brown on top.

Lexington-style Grilled Chicken

Total Time: 5 hrs 15 mins Preparation Time: 15 mins Cook Time: 5 hrs

Ingredients

• Servings: 8
• 2 cups cider vinegar
• 1/4 cup firmly packed dark brown sugar
• 1/4 cup vegetable oil
• 3 tablespoons crushed red pepper flakes
• 4 teaspoons salt (i did 2 tsp kosher salt and 2 tsp garlic salt)
• 2 teaspoons black pepper
• 2 whole cut up chicken (or your favorite parts--i did drumsticks only)

Recipe

• 1 stir together first six ingredients until blended and pour into large ziplock bag or other marinating container.
• 2 refrigerate at least 2 and up to 8 hours.
• 3 remove chicken; discard marinade.
• 4 grill chicken covered with grill lid, over med-high heat 35 to 45 minutes or until done, turning occasionally.

Oh My Gawd Absolute Best Oven Fried Chicken

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 10 lbs chicken parts (best to buy chicken leg quarters)
• plain bottled italian salad dressing (as needed)
• italian breadcrumbs (with cheese)

Recipe

• 1 skin chicken using paper towels to grab chicken skin so it won't slip when pulling it off.
• 2 cut chicken into individual parts.
• 3 use two bowls big enough to hold a chicken part.
• 4 half fill one with dressing, and the other with bread crumbs.
• 5 use as many oven baking pans as you need.
• 6 cover with aluminum foil, then spray foil with non-stick cooking spray, or coat with oil.
• 7 when coating the chicken, use this method to avoid a mess:
• 8 grab a chicken part with your left hand, and place it in the bowl with the dressing in it, then coat the chicken with the dressing.
• 9 then again with your left hand, grab the chicken and shake the excess oil off of it, and place it in the bread crumbs bowl, using the same left hand.
• 10 in the bread crumb bowl:
• 11 grab a small amount of crumbs with your clean right hand and sprinkle them on top of the chicken, then again with your right hand, press the crumbs into the chicken, then flip back and fourth while pressing the crumbs into the chicken.
• 12 with your right hand again, place the chicken into the baking pan, making sure that each piece of chicken doesn't touch each other, or the sides of the pan.
• 13 you do this to permit even browning on all sides of the chicken.
• 14 repeat exact procedure with each chicken part.
• 15 bake at 350 degrees for 45 minutes, then check next to bone for doneness.
• 16 be prepared for marvelous chicken like you never tasted before.
• 17 note: skinning the chicken is not necessary, but if you don't eat the skin, it is recommended.
• 18 if you remove the skin just before eating the chicken, then you remove the delicious italian bread crumbs, and the cheese taste.
• 19 here in new orleans at kmart, the large bottles of dressings go on sale for$1 each, and i stock up.

Low-fat Scrambled Eggs W/ Avocado

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 8 egg whites
• 4 egg yolks
• 1/4 cup chicken broth (or vegetable broth)
• 1/4 teaspoon salt (plus a pinch to sprinkle on top)
• 1/4 teaspoon black pepper
• 1 avocado, diced (optional)

Recipe

• 1 separate eggs.
• 2 add egg whites and 4 yolks in bowl.
• 3 reserve remaining 4 yolks for an alternate use or discard.
• 4 add the other three ingredients and wisk together thoroughly.
• 5 cook over medium-high heat stirring constantly until eggs are done.
• 6 sprinkle with salt and diced avocado.
• 7 serve with toast.

Pan-seared Chicken With Apricot Glaze

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• 1 tablespoon olive oil
• 4 boneless skinless chicken breast halves
• salt, to taste
• pepper, to taste
• 1/2 cup apricot jam
• 1 tablespoon water

Recipe

• 1 heat the olive oil in a large skillet over medium heat. season the chicken with salt and pepper. add the chicken breasts to the pan and cook; undisturbed, for 5 minutes. carefully flip the chicken pieces and continue cooking another 4 to 5 minutes, or until chicken is browned and cooked through.
• 2 meanwhile, combine the jam and water in a small saucepan and cook over low heat, stirring, just until warmed. spoon over the seared chicken breasts and serve immediately.
• 3 makes 4 servings.
• 4 variations:.
• 5 you can also spoon the glaze over hot grilled chicken breasts.

Moro Orange Pizza

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 8 inch prepared pizza crust
• 2 ounces mozzarella cheese, shredded
• 2 ounces roma tomatoes, seeded,diced
• 6 slices grilled chicken, sliced
• 8 pieces moro orange, peeled,seeded
• 1 ounce goat cheese, crumbled
• 1/2 teaspoon tarragon, dry
• 1 teaspoon fresh cilantro, chopped

Recipe

• 1 spread the mozzarella cheese over the crust.
• 2 top with the diced tomatoes, spreading evenly over the cheese.
• 3 alternate 6 pieces of chicken and 6 moro orange segments around the edge of the pizza.
• 4 place the 2 remaining segments in the center of the pizza.
• 5 sprinkle the goat cheese over the whole pizza.
• 6 dust the top of the pizza with the tarragon.
• 7 place in a pre-heated 425º oven and cook for 10-12 minutes until done.
• 8 remove and sprinkle with cilantro.
• 9 serve.

Pancho Villa Stew

Total Time: 6 hrs 10 mins Preparation Time: 10 mins Cook Time: 6 hrs

Ingredients

• 3 cups diced cooked ham
• 1 lb smoked sausage
• 3 (14 ounce) cans chicken broth
• 1 (15 ounce) can diced tomatoes
• 1 (7 ounce) can chopped green chilies
• 1 onion, chopped
• 2 (15 ounce) cans pinto beans, liquid reserved
• 1 (15 ounce) can whole kernel corn
• 1 teaspoon garlic powder
• 2 teaspoons ground cumin
• 1 tablespoon cocoa powder, mix
• 1 teaspoon salt
• 1 teaspoon dried oregano

Recipe

• 1 cut sausage into 1/2 inch pieces.
• 2 in a slow cooker, combine all ingredients and stir well.
• 3 cover and cook on low for 5-7 hours.
• 4 serve with buttered flour tortillas.

Home On The Ranch Chicken And Pierogi Casserole #rsc

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• 4 tablespoons butter
• 1 (12 ounce) box frozen mini potato & cheese pierogies
• 1/2 cup unseasoned breadcrumbs
• 1 cup grated gruyere cheese
• 4 tablespoons finely grated parmesan cheese
• 1/2 cup thinly sliced scallion (about 5 scallions)
• 1/2 cup hidden valley® original ranch® dressing
• 1/2 cup plain low-fat greek yogurt
• 1 large egg (slightly beaten)
• 12 ounces cooked chicken breasts, cut in bite sized pieces (about 2 cups)

Recipe

• 1 preheat oven to 350ºf. grease a 1 1/2-quart baking dish with 1 tablespoon of the butter.
• 2 following package directions, cook pierogies in boiling water for 3 to 5 minutes, or until they are heated through and float to the top. drain and set aside.
• 3 meanwhile, combine breadcrumbs, 1/4 cup of the gruyére cheese and 2 tablespoons of the parmesan cheese in a small bowl. melt the remaining 3 tablespoons butter; stir into breadcrumb mixture.
• 4 set aside about 2 tablespoons of the sliced scallions. in a large bowl, whisk the remaining scallions, remaining 3/4 cup gruyére cheese, remaining 2 tablespoons parmesan cheese, the ranch dressing, yogurt and egg until well blended. add pierogies and chicken; toss until they are coated with the mixture.
• 5 arrange pierogies/chicken mixture in baking dish; sprinkle with bread crumb mixture.
• 6 bake at 350ºf for 30 minutes or until heated through. let stand for 5 minutes. sprinkle with remaining 2 tablespoons scallions before serving .

Greek Braised Chicken

Total Time: 1 hr 40 mins Preparation Time: 10 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 2 kg chicken, organic if possible
• 1/4 cup butter
• 1 onion, finely chopped
• 1 garlic clove, crushed
• 1 1/2 cups chopped tomatoes
• 1 tablespoon tomato paste
• 1/2 cup dry wine
• 1 bay leaf
• 2 pieces cinnamon bark
• 1/2 teaspoon sugar

Recipe

• 1 cut chicken into serving pieces and wipe dry.
• 2 melt the butter in a heavy saucepan and brown chicken on all sides. remove when browned.
• 3 reduce heat and add onion and garlic, fry gently until transparent, add remaining ingredients. cover and simmer for 20 minutes.
• 4 return chicken to the pan, cover and simmer gently for 45 minutes or until tender.
• 5 remove bay leaf and cinnamon bark and serve.