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From: TigMode
Kickin Chicken

This recipe calls for sun dried tomatoes.  The ones in oil are too slimy for me so I recommend soaking dried tomatoes in enough hot water to cover them.  My method would call for a cup and a half of tomatoes, the kind packed in oil would be roughly the contents of an 8 ounce jar. Either way, this is low fat but high flavor.....so much so that something bland like white rice is a great accompaniment.

Ingredients:

*   1/2 cup orange juice
*   2 tablespoons balsamic vinegar
*   3 to 3 1/2-pound cut-up broiler-fryer chicken
*   1/2 teaspoon salt
*   1/4 teaspoon pepper
*   1/3 cup orange marmalade
*   1 1/2 cups dried tomatoes, softened in water (or 1 jar (8 ounces) sun-dried tomatoes in oil, drained)
*   1 package (6 ounces) dried apricots
*   3 tablespoons packed brown sugar
 

Heat oven to 375°.

Mix orange juice and vinegar in ungreased rectangular pan, 13x9x2 inches. Arrange chicken pieces, skin sides up, in pan.
Spoon orange juice mixture over chicken.  Sprinkle with salt and pepper.  Spread marmalade over chicken.

Bake uncovered 30 minutes.  Spoon orange juice mixture over chicken.  Sprinkle tomatoes and apricots around chicken;
toss with orange juice mixture. Sprinkle brown sugar over tomatoes and apricots.

Bake uncovered 35 to 40 minutes, spooning orange juice mixture frequently over chicken, until juice of chicken is no longer
pink when centers of thickest pieces are cut. (Cover pan loosely with aluminum foil when chicken begins to brown.)

This is the easy way to make the dish you order in the restaurant.....and you can substitute veal cutlets for the chicken to
make Veal Piccata.  How easy is it?  You've got about 10 minutes of prep time to dredge the chicken, then roughly 10 minutes of cook time to have a meal that tastes like a million bucks.

Ingredients:

*   6 boneless, skinless chicken breast halves (about 1 1/2 pounds)
*   1 egg, slightly beaten
*   1 tablespoon water
*   1/2 cup dry bread crumbs ( I always liked to use the seasoned ones)
*   1/2 teaspoon salt
*   1/4 teaspoon pepper
*   1/8 teaspoon garlic powder
*   1/4 cup Gold Medal® all-purpose flour
*   2  tablespoons margarine or butter
*   2 tablespoons vegetable oil
*   2 tablespoons lemon juice
*   2  tablespoons dry white wine or chicken broth
*   Chopped fresh parsley, if desired
*   Lemon wedges, if desired
 

Flatten chicken to 1/4-inch thickness between plastic wrap or waxed paper. Mix egg and water. Mix bread crumbs, salt,
pepper and garlic powder. Coat chicken with flour. Dip into egg mixture; coat with bread crumb mixture.

Heat margarine and oil in 12-inch skillet over medium heat. Cook chicken in margarine mixture 8 to 10 minutes, turning
once, until juice is no longer pink when centers of thickest pieces are cut. Remove chicken from skillet using tongs; keep
warm.

Stir lemon juice and wine into drippings in skillet. Heat to boiling; pour over chicken. Sprinkle with chopped fresh parsley,
and serve with lemon wedges if desired.

Here's another quick and easy one after a long day at work.

Ingredients:

*   1/2 cup grated parmesan cheese
*   1/4 cup dry bread crumbs ( I suggest the seasoned Italian ones)
*   1 teaspoon dried oregano leaves
*   1 teaspoon parsley flakes
*   1/4 teaspoon paprika
*   1/4 teaspoon salt
*   1/4 teaspoon ground black pepper
*   6 boneless skinless chicken breast halves
*   2 tablespoons. butter or margerine, melted
 

Heat oven to 400°F.  Spray 15x10x1-inch baking pan with no stick cooking spray.

Mix cheese, crumbs and seasonings. Dip chicken in butter or margerine; coat with crumb mixture. Place in prepared pan.

Bake 20 to 25 minutes or until cooked through.

This recipe was from one of the Kraft recipe books you find at the grocery checkout, but I used to make it in my carnivorous days, and it's delish and easy.  This serves 4, but you can double as needed for a bigger crowd.

Ingredients:

*   1 cup barbecue suace with honey or regular barbecue sauce (if using regular, add a tblspoon honey  when preparing)
*   1/4 cup orange juice
*   1 tablespoon grated orange peel
*   3 lb. broiler-fryer chicken, quartered
*   orange slices, for garnish
 

Combine barbecue sauce, orange juice and peel in heavy plastic bag or glass baking dish. Add chicken to sauce; turn to coat well.  Close bag or cover dish and let stand at room temperature 30 minutes or refrigerate until ready to cook.

Preheat oven to 400°F.   Remove chicken from barbecue sauce; reserving sauce. Place chicken skin side up on rack in foil-lined roasting pan.   Bake 40 to 50 minutes or until chicken is cooked through, basting with reserved sauce three times. Garnish with orange slices.

If you like Mexican, here's a different and easy to fix take on it.

Ingredints:

*   1-1/2 pounds boneless skinless chicken breasts, chopped
*   1 tablespoon. oil
*   1 green pepper, chopped
*   1 envelope taco seasoning mix
*   1 package (8-1/2 oz.) corn muffin mix (love the Jiffy brand in the little blue boxes)
*   1 cup shredded cheddar cheese

Cook and stir chicken in oil in skillet until cooked through.  Drain.  Add green pepper, seasoning mix and 3/4 cup water.  Bring to boil.  Reduce heat; simmer 10 minutes, stirring occasionally.

Spoon chicken mixture into 9-inch pie plate; sprinkle with cheese.  Prepare muffin mix as directed on package.   Spoon muffin batter over cheese to cover.

Bake at 400°F for 20 minutes. Let stand 5 minutes before serving.

**Note:  this is great served with a little salsa for garnish, topped with a dollop of sour cream and some sliced black olives**

*this is also very good with cornish hen*

1 large chicken approx 3lbs..  or 2 small fryers
salt and pepper to taste
3 1/2 Tblspoons of flour
2 1/2 Tblspoons of butter
1/2 c white wine
1 1/2 c chicken stock
6  shallots, chopped
1 clove
1 1/4 c sliced mushrooms
1/4 c of heavy cream

Season and flour chicken,  reserve extra flour, brown chicken in butter, add addtl flour and cook 3 mins.  Add wine and stock over chicken and stir till thickens.   Add shallots and clove and simmer 20 mins.   Add mushrooms, simmer 25 minutes.   Remove chicken, discard clove.  Add cream. simmer 5 mins.   Serve with Noques.

Noques

3 eggs
2 cups of flour
1 teaspoon parsley
1 1/4 c heavy cream
pinch nutmeg

Beat eggs.   Add flour, parsley, nutmeg.   Add 1/3 of cream and beat.   Add remainder of cream slowly, mix until smooth.  Push mixture thru strainer into boiling salted water.    They will float when done.  Serve buttered or with the sauce from the chicken.

Contrary to what may be thought, most of the country doesn't know *squat* about chicken wings.  The reason "Buffalo" wings are so popular  is that they are the only real chicken wing......and those of us living in western NY are prepared to battle to the death anybody who tries to put tomato sauce, or honey, or whatever other nonsensical ingredients people from other regions attempt to throw in.  We invented the damn things, take our word for it on how to make them!

You need:

*    2 pounds chicken wings
*    Tabasco Sauce
*    1/4 pound butter
*    bleu cheese dressing
*    chilled celery sticks
*    chilled carrot sticks
 

Remove tips from wings.  Cut wings in half at the joint.  Deep-fry in hot oil until golden, about 5 minutes or bake the wings in a 375 degree oven for 30-40 minutes until browned.  Melt butter and combine with Tabasco Sauce. Add whatever quantity of Tabasco Sauce suits your hot button. Coat the wings with the hot butter mixture and serve with blue cheese dressing and chilled celery and carrot sticks.

Note:  the hotter they are the better, and if you want, you can switch ranch dressing for the bleu cheese but the overall effect is not as good.  It is important to serve these to good friends, with much cold coke or beer on hand, and something about a sporting event on TV makes them taste better.   =)

This is actually a recipe of Eric's.  In the summertime he is king of the outside grill.  He loves fire!  Give the man a peice of meat to cook on his fire, and he is a happy camper....lol.  But actually he makes his own barbeque sauce for grilling. The sauce is used on chicken in this recipe, but it is also quite tasty over pork.

*  3/4 cup ketsup
*  1 tablespoon molasses
*  2 teaspoons brown sugar
*  1 teaspoon chili powder
*  1 teaspoon vegetable oil
*  1/2 teaspoon Worcestershire sauce
*  1 garlic clove, minced
*  1-1/2 to 2 lbs boneless skinless chicken breast halves
*  2 tablespoons butter, melted

In a small bowl, combine the first seven ingredients. Cover and refrigerate until ready to use. Brush chicken with butter. Grill uncovered, over medium-hot heat for 3-4 minutes on each side or until browned. Baste with barbeque. Continue basting and turning for 4-6 minutes or until meat juices run clear.

You can also always make a double-batch of sauce and reserve half to serve at the table.

*   1 can (10-3/4 oz) condensed mushroom soup, undiluted
*   1/3 cup milk
*   1 package (16oz) frozen california blend vegetables, thawed
*   1-1/2 cups cubed cooked chicken
*   1-1/2 cups (6oz) shredded swiss cheese, divided
*   1 jar (2oz) diced pimientos, drained
*   salt and pepper to taste
*   Hot cooked rice

In a bowl, combine soup and milk. Stir in vegetables, chicken, 1-1/4 cup cheese, pimientos, salt and pepper. Transfer to a greased 9inch square baking dish. Cover and bake at 350 degrees for 40 minutes. Uncover; top with remaining cheese. Bake 5-10 minutes longer or until bubbly. Let stand 5 minutes. Serve over rice

When all is said and done this is a kind of casserole.

Ingredients:

*   1 chicken (about 3 pounds), cut up
*   1/4 cup butter or margerine, melted
*   1/2 cup chopped onion
*   1/4 cup flour
*   2 teaspoons salt
*   2 tablespoons paprika
*   1/4 teaspoon pepper
*   1 cup chicken broth
*   2 cups sour cream
*   1/2 teaspoon Worcestershire sauce
*   8 ounces egg noodles
.

Lightly brown chicken in butter or margerine in a skillet; remove and set aside.

Saute onion in pan drippings until tender; blend in flour, salt, paprika, and pepper. Cook over low heat until bubbly. Gradually add chicken broth; cook, stirring constantly, until smooth and thickened.  Remove from heat; stir in sour cream and Worcestershire sauce.

Cook noodles according to package instructions; drain.  Combine noodles and half of sour cream sauce; spoon into a shallow 2 quart casserole.  Top with chicken; pour remaining sauce over chicken.  Bake at 325 degrees for 1 hour.

If you have ordered this dish at a chinese restaurant, you'll be glad to know how simple it is to make at home.  This recipe will feed 6 to 8 people, assumung you are making some rice, too!

Ingredients:

*   6 chicken breast halves, skinned
*   1/4 cup soy sauce
*   2 tablespoons cornstarch
*   1/2 teaspoon sugar
*   1/2 teaspoon salt
*   1/4 cup salad oil
*   1/3 cup cashews, oil-roasted
*   1/2 pound snow peas (strings removed)
*   1/2 pound sliced mushrooms
*   1 cup chicken broth
*   2 cans bamboo shoots (drained then cut into slivers)
*   4 green onions -- cut into thin sliver
 

Rinse chicken and pat dry. Cut each piece crosswise into 1/8-inch thick slices; then cut slices into 1-inch squares. Set aside. In a small bowl, stir together soy sauce, cornstarch, sugar, and salt; set aside.

Place a wok or wide frying pan over medium-high heat.  When pan is hot, add 1 tablespoon of the oil.  When oil is hot, add cashews and cook, stirring, until lightly browned; remove with a slotted spoon and set aside.  Add remaining 3 tablespoons oil to pan.  When oil is hot, add chicken and cook, stirring, until no longer pink.  Add pea pods, mushrooms, and broth.  Cover and simmer for 2 minutes.   Add bamboo shoots; then stir soy sauce mixture and add to pan.  Cook, stirring, until sauce is thickened; then summer uncovered, for 1 minute.  Add onions; stir until combined. Transfer to a large serving dish and
sprinkle with cashews.

I got this recipe from my friend Vicki at work......she swears by it, and says that sometimes she substitutes a dry red cabernet for the white wine.

Ingredients:

*   1 frying chicken
*   1/2 teaspoon basil
*   1/2 teaspoon garlic salt
*   1/4 teaspoon pepper
*   1/2 teaspoon oregano
*   1 cup dry white wine
*   1/2 teaspoon salt

Wash chicken and cut into pieces.  In small amount of oil, brown chicken pieces on all sides.  Pour off excess oil.  Add wine and seasonings.  Cover and simmer for 30 to 40 minutes or until chicken is tender..

You can use spinach fettucine for an added shot of color and flavor.

Ingredients:

*   1 box futtucine noodles (6 ounces)
*   2 large chicken breasts
*   1 egg
*   flour
*   salt
*   pepper
*   butter or margarine
*   1/4 pound sliced mushrooms
*   1 1/2 cup milk
*   2 tablespoons sherry,dry
*   1/4 cup grated parmesan cheese
 

In saucepot, prepare fettuccine as label directs; drain.  Return fettuccine to saucepan; keep warm.

Meanwhile, cut each chicken breast in half.   In small bowl, beat egg  slightly.  On waxed paper, mix 1/4 cup flour, 1/2 teaspoon salt, and 1/8 teaspoon pepper.  Dip chicken pieces into egg, then into flour mixture to coat evenly.

In 10" skillet over medium-high heat, in 2 tablespoons hot butter or margarine (1/4 stick), cook chicken until tender and browned, 10 minutes.  Remove to platter; keep warm.

To make sauce, use drippings in skillet and over medium heat, heat 2 more tablespoons butter or margarine; add mushrooms and cook until tender.  Stir in 2 tablespoons flour, 1/2 teaspoon salt, and 1/8 teaspoon pepper; cook 1 minute.   Stir in milk and sherry; cook, stirring constantly, until mixture thickens.  Stir in cheese until melted.  Remove 1 cup sauce.

Toss fettuccine with sauce in skillet.  Arrange on platter with chicken.  Pour reserved sauce over chicken. Sprinkle fettuccine with parsley as a garnish.

This is a great low-fat and scrumptious dish!

*  4 boneless skinless chickenm breast halves (1lb)
*  1 tablespoon all-purpose flour
*  1 tablespoon vegetable oil
*  2 cans (8oz) unsweetened pineapple chunks
*  1 teaspoon cornstarch
*  1 tablespoon honey
*  1 tablespoon light teriyaki sauce or light soy sauce
*  1/8 teaspoon pepper
*  Hot cooked rice

Flatten chicken to 1/4 inch thickness. place flour in a resealable plastic bag; add chicken and shake to coat.
In a skillet over medium heat, brown chicken in oil for 3-5 mins on each  side or until juices run clear. Remove and keep warm. Drain pineapple, reserving 1/4 cup juice. (discard remaining juice)   In a small bowl combine  cornstarch, and reserved juice until smooth.  Add to skillet. Stir in honey, teriyaki sauce and pepper. Boil for 30 seconds or until thickened.  Add pineapple and chicken; heat through. Serve over rice

A nice healthy alternative to ground beef tacos. I got this out of one of my Healthy Cooking Books.

*  1lb boneless skinless chicken breast, cut into cubes
*  1 can (15oz) black beans, rinsed and drained
*  1 cup salsa
*  1 tablespoon taco seasoning
*  6 fat-free flour tortillas (8inches) warmed

In a skillet that has been coated with nonstick cooking spray, cook chicken until juices run clear. Add beans, salsa, and taco seasoning; heat through.   Spoon chicken mixture into tortillas. Garnish with toppings of your choice.

This is another great recipe. I like to use my wok when I make this, because it is some what of a stir-fry. If you don't have a wok, a large non-stick skillet will work just as well.

*  2 teaspoons cornstarch, divided
*  3 tablespoons soy sauce, divided
*  1 lb boneless skinless chicken breasts, cut into 1/4 in. strips
*  1 tablespoon water
*  1-1/2 teaspoons vinegar
*  1-1/2 teaspoons sugar
*  Dash hot pepper sauce
*  1/2 cup walnut halves
*  3 tablespoons vegetable oil
*  1 medium green pepper, cut into 1 inch peices
*  1/2 teaspoon ground ginger
*  Hot cooked rice

In a bowl, combine 1 teaspoon cornstarch and 1 tablespoon Soy sauce until smooth; add chicken and toss to coat.   Cover and refrigerate for 30 minutes.  Meanwhile, in a bowl, combine water, vinegar, sugar, hot pepper sauce and remaining cornstarch and soy sauce; set aside.  In a skillet or wok saute walnuts in oil until toasted; remove and set aside.   In the same skillet, stir-fry chicken until juices run clear.   Remove and keep warm.   Add green pepper and ginger to skillet; cook and stir for 3 minutes or until pepper is crisp-tender.  Stir cornstarch mixture; add to skillet.   Bring to a boil; cook and stir for 2 minutes or until thick and bubbly.  Return chicken and walnuts to pan, stir and warm. Serve over rice

This is actually a quick and simple recipe. But you to plan ahead to make the tasty marinade. I love to make this dish when we are having company.  Plus any leftovers are wonderful for chicken salads or other dishes. Enjoy!

*  1 cup orange juice
*  1/4 cup olive oil or vegetable oil
*  3 garlic cloves, minced
*  1 tablespoon dried rosemary, crushed
*  1 tablespoon dried thyme
*  8 boneless skinless chicken breast halves (2lbs)

combine the first 5 ingredients; pour half into a large resealable plastic bag.  Refrigerate the remaining marinade for basting.  Add chicken to bag;  seal and toss to coat.  Refrigerate for 8 hours or overnight.  Drain and discard marinade . Grill chicken, uncovered, over medium heat or broil 4 inches from the heat for 3 minutes on each side.  Baste with reserved marinade. Continue cooking for 6-8 minutes or until juices run clear.

*  4 boneless skinless chicken breast halves
*  1 cup dry bread crumbs
*  1 teaspoon plus 2 tablespoons Dijon mustard, divided
*  3 tablespoons honey
*  2 tablespoons butter or margarine

Flatten chicken to 1/4 inch thickness.  In a shallow bowl, combine bread crumbs and 1 teaspoon of mustard.  In another shallow bowl combine honey and remaining mustard.  Dip chicken in honey-mustard mixture, then coat with crumbs.  In a non-stick skillet over medium heat, cook chicken in butter on both sides until juices run clear.

This has a sort of sweet, really interesting flavor.

Ingredients:

*   1/2 cup apricot nectar
*   1/4 cup dry sherry
*    2 tablespoons soy sauce
*    1 tablespoon lemon juice
*    1 tablespoon prepared mustard
*    1/2 teaspoon ground ginger
*    6 chicken thighs (skin removed)
*    12 dried apricot halves

Combine all but chicken and dried apricots. Mix well, set aside.

Trim excess fat from chicken.    Rinse chicken with cold water, pat dry.  Place chicken in a 12x8x2" baking dish.  Pour reserved apricot nectar mixture over chicken.  Cover and bake at 350 degress for 45 minutes.  Uncover, and place apricot halves in apricot nectar mixture.  Continue baking, uncovered, 15 minutes or until chicken is tender.

Remove chicken to a warmed serving platter, discarding apricot nectar mixture.  Garnish each thigh with 2 apricot halves. Serve immediately.

Just another idea for those nights when you don't know what to make.....I like recipes that can be made with what'son hand, and everybody always has this stuff in the pantry.

Ingredients:

*   1 1/2 cups  plain yogurt (sour cream or mayonnaise can be used, also)
*   1/4 cup lemon juice
*   1/2 teaspoon Worcestershire sauce
*   1/2 teaspoon celery seed
*   1/2 teaspoon hungarian sweet paprika
*   1 clove minced garlic
*   1/2 teaspoon salt
*   1/4 teaspoon pepper
*   8 boneless skinless chicken breast halves
*   2 cups fine dry bread crumbs

In a large bowl, combine first eight ingredients.  Place chicken in mixture and turn to coat.  Cover and marinate overnight in the frigde.

Remove chicken from marinade; coat each piece with crumbs.  Arrange on a shallow baking pan.  Bake, uncovered, at 350-degree for 45 minutes or until juices run clear.

I got this recipe out of a magazine ages ago and served it for my friend Michelle's baby shower.  Every woman there begged for the recipe and seemed amazed that it wasn't harder to make.  This one looks and tastes like a million bucks, if you ever need to impress!  The recipe is for 4, just double it (or more) as needed.  I made it for 20 people for the shower, and it was hardly any work at all because I did the chicken ahead of time.

Ingredients:

*  4 chicken breast halves (boneless)
*  1/2 cup flour
*  salt and pepper to taste
*  4 tablespoons butter
*  1 cup crabmeat
*  12 cooked asparagus spears
*  hollandaise sauce

Place chicken between 2 pieces of wax paper on a cutting board and pound very thin. Combine the flour, salt and pepper in a shallow bowl.

Heat the butter in a heavy skillet.  Dip the chicken pieces lightly in the seasoned flour and shake off excess.  When the butter stops foaming, add the chicken and cook 3 to 4 minutes per side, until golden.  Remove to a heated serving platter as the remaining pieces are cooked.

Cover each slice of chicken with crabmeat and top with 3 asparagus spears. Drizzle hollandaise sauce over asparagus and serve.

This recipe is worth having just for the sauce, which I whip up for pasta all the time!  I suggest tossing in some green peas too for color.

Ingredients:

*   1/2 cup dry packed sundried tomatoes
*   1 tablespoon butter
*   1 medium sized garlic clove, minced
*   1 cup chicken stock
*   1 cup  heavy cream
*   1 pound chicken breast halves (boneless and skinless are easiest)
*   salt and black pepper to taste
*    2 tablespoons vegetable oil
*    2 tablespoons chopped fresh basil (or 2 teaspoons dried)
*    8 oounces fettucine (I have also used ziti and spirals--whatever is handy)

Snip the tomatoes into bite-size pieces.  Melt the butter in a saucepan pver low heat; add the garlic and cook for 30 seconds.  Add 3/4 cup of the stock and the tomatoes.  Bring to a boil.  Reduce the heat and simmer, uncovered, over medium heat for about 10 minutes or until the tomatoes are tender.  Add the cream and bring to a boil, stirring. Simmer over medium heat until the sauce is thick enough to coat the back of a spoon.

Sprinkle the chicken with salt and pepper on both sides.  Heat the oil in a large, heavy skillet over medium-high heat.  Add the chicken and saute, pressing on the chicken occasionally with a slotted spatula, for about 4 minutes per side or until the meat feels springy and is no longer pink inside.  Transfer to a board; cover and keep warm.

Discard the fat from the skillet.  Add the remaining stock and bring to a boil, stirring up the pan juices.  Boil to reduce slightly, then add to the sauce.  Stir in the basil.  Taste and adjust the seasoning.

Meanwhile, cook the pasta, uncovered, in a large port of boiling salted water over high heat, stirring occasionally.  Drain, transfer to bowl and toss with 3 or 4 tablespoons  of the sauce.

Cut each chicken breasts into 2 or 3 diagonal slices.  Reheat gently in the sauce if needed.  Transfer the pasta to serving plates, top with the chicken and coat with sauce.

This is a traditional way to serve chicken in Argentina.....my grandma makes it all the time, and it's one of the things I miss now that I am a vegetarian.  It's a different twist on your favorite roast chicken recipe.

Ingredients:

*   1 whole chicken
*    lemon juice
*    1 onion, cut up in chunks
*    2 carrots, sliced
*    1 bay leaf
*    1 teaspoon rosemary
*     salt and pepper
*    1 glass white wine
*    1 apple, grated
*    1 tablespoon sugar

Wash the chicken, cut it in pieces and season well with salt and pepper.  Place in a glass baking dish and add the onion, carrots, bayleaf, rosemary and wine.  Cover with foil and place in the fridge to marinate for 24 hours.

Roast in the oven, in the same dish covered with the same foil for one hour.

Meanwhile, grate the apple and mix it with the water and sugar.  Take off the foil, cover the chicken in the apple mixture and
continue cooking for 20 minutes more until the chicken is browned.

This is really good served with orzo (the rice shaped pasta)....just add a bit of olive oil, salt and snipped fresh mint leaves to cooked orzo for a great side dish.  If you have a good Greek or Italian deli nearby, get the olives there for best flavor.

Ingredients:

*  3 tablespoons olive oil
*  1 3 1/2 pound chicken, cut into 8 pieces
*  6 garlic cloves, chopped
*  1 1/2 teaspoons anise seed, crushed
*  1 28-ounce can Italian plum tomatoes
*  1/2 cup chicken broth
*  1/4 cup Ouzo, Pernod or Ricard liqueur
*  1 tablespoon dried oregano, crumbled
*  12 black, brine-cured olives, pitted (kalamatta are great for this)
*  4 ounces feta cheese, crumbled
 

Heat olive oil in heavy large skillet over medium-high heat.  Season chicken with salt and pepper. Sauté chicken in batches if necessary until brown, about 5 minutes per side.  Transfer to plate.

Pour off all but 2 tablespoons drippings from skillet.  Add garlic and anise seed and stir 30 seconds.   Add tomatoes, broth Ouzo and oregano.  Bring mixture to simmer, breaking up tomatoes with back of spoon.   Return chicken to skillet.  Bring to simmer and cook uncovered 15 minutes.

Transfer chicken breasts to plate. Turn chicken pieces in skillet over and simmer 5 minutes longer.  Transfer chicken in skillet to same plate.

Increase heat to high, add olives and cook until liquid is reduced to sauce consistency, stirring occasionally, about 6 to 8 minutes.  Season with salt and pepper to taste.

Sprinkle feta cheese over chicken and serve.

If you have never had anything "french", it is to die for.   Now that I am a vegetarian, my fave is artichokes french, but *anything* french is excellent.  You can substitute veal or orange roughy for the chicken with excellent results.  This has the most amazing flavor--it's all about the sauce, baybee!

Ingredients:

* 8 Chicken breast pieces (boned and skinned) about 4 ounces each
 

-----BATTER-----

     1 cup eggs, beaten
     2 tablespoons Lemon juice
     1/4 cup chopped parsley
     1/4 teaspoon salt
     1/4 cup white wine
     1 1/2 teaspoons pureed garlic
     2 dashes hot pepper sauce (I use tabasco)
     1/4 cup grated parmesan cheese
     Margarine or butter for coating pan

-----WINE SAUCE-----

     1 stick margerine
     1/2 cup white wine
     1/4 cup lemon juice

Dust the chicken in the flour and set aside.

Make the batter by beating eggs briskly, then beating in the lemon juice, parsley, salt, wine, garlic, hot pepper sauce, and parmesan.

Coat a heavy skillet with margarine or olive oil and place over high heat.  Dip the floured chicken pieces generously in the batter and place in the heated skillet.  Cook until golden brown on each side, about 5 minutes. Remove chicken from the pan and drain excess oil.

Make the wine sauce by melting the margarine in the pan, then stirring in the wine and lemon juice.  Return the chicken pieces to the pan, spooning the wine sauce over all and cook 1 minute longer.  Serve immediately.

I am a huge fan of casseroles.....I love throwing things together, especially something leftover from a previous meal like cooked chicken, baking it, and having something brand new as a result.

Ingredients:

*  1 package wild rice mix
*  1 can cream of chicken soup
*  4 cups chicken, cooked and cubed
*  1 cup chopped celery
*  1/4 cup chopped onion
*  1 can water chestnuts
*  1 can drained mushrooms
*  3 tablespoons soy sauce
*  1 cup chicken broth
*  1 1/2 cups seasoned bread stuffing mix
*  1/2 cup butter or margarine (melted)

Cook rice according to package directions.   Blend in soup and next 6 ingredients; mix gently.  Add broth and mix.  Spread in a coated (I use Pam) 13x9x2 inch dish. Sprinkle with topping; bake at 350 for 1 hour.

This one tastes way too good to be this easy!

Ingredients:

*   1 chicken, cut up
*   4 tablespoons butter  (1/2 stick)
*   1/2 cup honey
*   1/4 cup  prepared mustard
*   1 teaspoon salt
*   1 teaspoon curry powder

Wash chicken, pat dry.

Melt butter in shallow baking pan.  Stir in rest of ingredients.   Roll chicken pieces in baking mixture to coat both sides.  Arrange meaty side up in dish.

Bake 375 for 1 hour or until tender and glazed.  Turn once and baste frequently.

Note: this recipe was learned at my husbands grandmothers knee.  When we first started dating I received a hungarian cookbook and hungarian to english dictionary.....the veritable seal of approval.  For this reason measurements are approximate...

1 fryer cut up.
1 medium yellow onion chopped
1/2 stick butter
milk
hungarian paprika *must be hungarian*
salt and pepper to taste

Brown chicken and onion in butter.   Pour in enough milk to cover chicken.  Add enough paprika to turn milk pink to rose color.  Simmer till chicken is falling off of bones.... emove chicken.  Thicken sauce with milk and flour.  Serve with spatzle..

Spatzle.

4 eggs
flour.

Beat eggs with flour till you have a stiff stickey dough.  Cut small portions from side of bowl into boiling salted water.  They are done when they float.  Toss spatzle in the sauce from the chicken, and serve hot.

I dunno about the rest of America, but here in upstate NY any pizza place worth frequenting has fresh oven baked stromboli on the menu.....YUMMY!   Here's an easy recipe for one that has chicken as a base.  You can always fill stromboli with whatever you want.....it's kind of like pizza....all the combinatins are good, and everybody has a fave.

*   1 pound. boneless, skinless chicken breast halves
*   2 teaspoons olive or vegetable oil
*   2 cups shredded mozzarella cheese (use skim mozz to cut fat)
*   1 jar pasta sauce
*   2 tablespoons grated parmesan cheese
*   1 tablespoon finely chopped fresh parsley
*   1 lb. fresh or frozen thawed bread dough

Preheat oven to 400F. Season chicken, if desired, with salt and pepper.

In laarge skillet, heat oil over medium-high heat and brown chicken.  Remove chicken from skillet and let cool; pull into large shreds.

In medium bowl, combine cooked chicken, mozzarella, 1/2 cup sauce, parmesan cheese and parsley; set aside.

On lightly floured surface, press dough to form 10 x 1 2-inch rectangle.  Arrange chicken mixture down center of dough. Cover filling bringing one long side into center, then overlap with the other long side; pinch seam to seal. Fold in ends and pinch to seal.   Arrange on cookie sheet, seam side down.  Gently press in sides to form 12 x 4-inch loaf.  Bake 35 minutes or until dough is cooked and golden.  Cut stromboli into slices and serve with remaining heated pasta sauce.

This has an interesting Flavor and the potatos just complete this dish!

Roasted Dill Chicken

*  1/2 cup Italian dressing
*  1 cup loosley packed snipped Fresh dill
*  1/2 cup coarsely chopped shallots or onions
*  1/2 teaspoon salt
*  1/4 teaspoon pepper
*  1 (5-5-1/2) roasting chicken
*  2 lbs all purpose potatos, cut into chunks

Pre-heat oven to 375

In a food processor or blender, process Italian dresing, dill, shallots, salt, and pepper until blended.

In a roasting pan, on rack, place chicken; spread dill mixture inside cavity, then under and over skin.  Close cavity with skewers or wooden toothpicks; tie legs together with string.  Arrange potatos around chicken.  Loosely cover with heavy duty aluminum foil, then roast 1-1/2 hours, turning potatos occasionally.  Remove foil and continue roasting 15 minutes or until meat thermometer reaches 185  degrees and potatos are done.

* 3/4 lb boneless skinless chicken breast, cut into strips
* 2 teaspoons oil
* 1 cup water
* 1 tablespoon dry sherry
* 1 package (10oz) frozen broccoli spears or florets, thawed
* 1 can (10-3/4 oz) condensed cream of chicken soup
* 1-1/2 cup instant rice
* 1/2 cup shredded cheddar cheese

Cook and stir chicken in hot oil in large skillet until lightly browned.  Add water, sherry, broccoli and soup.  Bring to a full boil, separating broccoli spears.   Stir in rice. Cover; remove from heat.  Let stand for 5 minutes.  Fluff with fork. Arrange on platter and sprinkle with cheese.

The chunks of chicken add heartiness to this casserole bake.

*  9 slices day-old bread, cubed
*  3 cups chicken broth
*  4 cups cubed cooked chicken
*  1/2 cup uncooked instant rice
*  1/2 cup diced pimientos
*  2 tablespoons minced fresh parsley
*  1-1/2 teaspoon salt, optional
*  4 eggs beaten

Ina large bowl, toss bread cubes and broth.   Add chicken, rice, pimiemtos, parsley, and salt if desired; mix well.  Transfer to a greased 13x9 baking dish.  Pour eggs over all.  Bake uncovered, at 325 for 1 hour or until a knife inserted near the center comes out clean.

Makes about 8 servings

This is a new twist for the grill, so get your hubbies ready!  This would be really great with a little yellow rice......

Ingredients:

*   2/3 cup vegetable oil
*   1/3 cup lime juice
*   2 tablespoons green chilies, chopped
*   1 teaspoon  fresh garlic, minced
*   4 chicken breasts halves (skinned)
*   8 slices cheddar cheese
*   salsa
 

In 9" square baking pan stir together all marinade ingredients (the first 4).  Add chicken breasts; marinate, turning once, in refrigerator at least 45 minutes.  Meanwhile, prepare grill placing coals to one side; heat until coals are ash white.  Make aluminum foil drip pan; place opposite coals.  Remove chicken from marinade; drain. Grill chicken 7 minutes; turn. Continue grilling until fork tender, 6 to 8 minutes.

Top each chicken breast with 2 slices cheese. Continue grilling until cheese begins to melt. Serve with salsa.

The overall effect here is tangy and delish.  This needs to marinate, so either prepare it right before bed the day before you intend to serve it or toss it all together on your way to work.  Make some potatoes or stuffing and stand back since this is sure to please.

Ingredients:

*  6 boneless, skinless chicken breasts
*  1 (1.5 ounce) packet dried onion soup mix (like Lipton)
*  1 (16 ounce) can cranberry sauce
*  8 ounces French salad dressing
 

Place chicken breasts in a glass or other non-reactive casserole dish.

In a mixing bowl, combine the soup mix, cranberry sauce, and dressing.  Pour over the chicken breasts. Cover with plastic wrap, and refrigerate for at least 8 hours.

Cover loosely with foil. Bake at 350 degrees and bake for 1 hour and 15 minutes, or until done.

Everybody has a recipe or two for lemon chicken, but this one for lime chicken is a pleasant alternative when you are looking for something different from the same old same old.   I love limes and use them as often as possible in cooking for their unique flavor.

Ingredients:

*  6 chicken thighs or 3 large chicken breasts halves
*  2 tablespoons cooking oil
*  1 medium onion, chopped
*  1 clove garlic, minced
*  1/8 teaspoon hot red pepper
*  1/2 teaspoon ground cumin
*  1/2 teaspoon crushed coriander seeds
*  1/4 teaspoon turmeric
*  2 tablespoons soy sauce
*  2 limes

Heat oil in large skillet.  Remove chicken skin chicken and brown over medium heat.  Add onion and garlic and cook 2 minutes.  Add all other ingredients  except limes.  Reduce heat, cover and cook until tender, about 20  or 25 minutes.

Right before serving, add the juice of 2 limes, about 2 tablespoons, and be sure to twist a fork in the lime to get juicy pulpy bits into the pan.  Heat through.  Garnish with lime quarters and serve.

I got this recipe from my friend Kay at work.  She swears by it, and says if she had to pick one recipe over the years that would be her MVP, this one is it.

*    2 1/2 pounds chicken pieces (or boneless breasts)
*    6 tablespoons butter or margarine
*    2 tablespoons flour
*    1 tablespoon paprika
*    2 cups plain yogurt
*    1/4 cup fresh mushrooms -- sliced
*    2 tablespoons fresh lemon juice ( or lime for a different flavor)
*     2 tablespoons fresh parsley -- chopped

Wash chicken and pat it dry.  Add salt and pepper.  In large pan, melt 4 tablespoons of butter; fry the chicken until golden brown.   Remove to buttered shallow baking dish.

Sprinkle flour and paprika into pan juices and cook, stirring for 1 minute.  Stir in yogurt and mix well.  Spoon over the chicken.
Saute the mushrooms in the remaining butter and lemon juice for 1 minute and spoon over the chicken and yogurt. Sprinkle with
the parsley.

Bake, covered, in a preheated 325 degree oven for about an hour and fifteen minutes or until chicken is tender.  Boneless chicken breasts don't take quite as long so adjust the time down to about 55 minutes of so.

This is much too easy to be as good as it is.  You wouldn't think these flavors would necessarily be good together, but they all compliment one another and are phenomenal with chicken.  Throw some onions in to bake with the meat and prepare to enjoy.

Ingredients:

*  6 chicken breast halves (boneless and skin removed)
*  2 tablespoons olive oil
*  2 tablespoons chopped parsley
*  5 teaspoons lime juice
*  2 tablespoons lemon juice
*  3 heaping teaspoons basil pesto
*  1 large garlic clove (minced)
*  salt and pepper

Whisk together all ingredients except chicken.  Pour over chicken and marinate 4-6 hours.

Place in baking dish and bake at 350F for 45 minutes.

The smell when this is cooking defies explanation!  It's really good served with new potatoes and a green veggie like peas or green beans.

Ingredients:

*  whole chicken, cut up
*  1/3 cup honey
*  1/4 cup ReaLemon® juice
*  2 teaspoons dried rosemary leaves, crushed
*  1/4 teaspoon crushed red pepper

Preheat oven to 350°F. Rinse chicken with cold water and pat dry with paper towels. Spray an 11 x 15 x 1-inch baking pan with nonstick cooking spray.

Place chicken in pan. Combine honey, lemon juice, rosemary and red pepper.  Brush half of sauce over chicken.

Bake chicken at 350°F for 1 hour or until done, brushing occasionally

Ingredients:

*  2 tablespoons butter
*  6 chicken breast halves without skin, boned
*  1 cup sour cream (you can use light)
*  1/3 cup milk
*  2 tablespoons dijon mustard
*  1/4 cup chopped green onions

Rinse chicken breasts and pat to dry.

In a 10-inch skillet melt butter until sizzling hot; add chicken breasts. Cook over medium-high heat, turning once, until chicken is
browned and fork tender, about 12 to 15 minutes.  Remove chicken from skillet; set aside.

Reduce heat to medium. In same skillet add all remaining ingredients except green onions.  Continue cooking,  stirring constantly, until sauce is smooth and heated through (about 2 minutes). Serve sauce over chicken; sprinkle with the chopped green onions.

This is one of my favorite chicken dishes! It is simple and quick. Which helps when you work all day and want a tasty meal, but don't have time to cook for hours to get it.

*  4 boneless skinless chicken breast halves
*  2 cups sliced mushrooms
*  3 garlic cloves, minced
*  1 teaspoon dried basil
*  1/2 teaspoon italian seasoning
*  1 jar (28oz) meatless spaghetti sauce
*  1/2 cup red wine OR chicken broth
*  Hot cooked angel hair pasta Or spaghetti

In a nonstick skillet coated with nonstick cooking spray, cook chicken for 6 minutes on each side; remove and keep warm. Add mushrooms, garlic, basil, and italian seasoning to skillet; saute until mushrooms are tender.  Stir in spaghetti sauce and wine OR broth.  Add chicken; cover and simmer for 10 minutes or until heated through. Serve over pasta

I was going to toss this one out during "Slow-cooker week", but decided to save it for Chicken or poultry week. This is such an easy recipe.  It practically cooks itself, yet is elegant enough to serve for a dinner party.  The slow cooker is fantastic for this recipe. With combination of shrimp and tender chicken, the flavor will blow your mind.

*  1 teaspoon salt
*  1 teaspoon pepper
*  1 broiler/fryer chicken (3-4 lbs) cut up and skin removed
*  1/4 cup butter or margarine
*  1 large onion, chopped
*  1 can (8oz) tomato sauce
*  1/2 cup chicken broth
*  1 garlic clove, minced
*  1 teaspoon dried basil
*  1 pound uncooked medium shrimp, peeled and deveined

Combine salt and pepper; rub over chicken peices.   In a skillet, brown chicken on all sides with butter. Transfer to ungreased slow cooker. In a bowl combine the onion, tomato sauce, broth, garlic, and basil; pour over chicken.  Cover and cook for 4-5 hours or until chicken juices run clear. Add shrimp and mix well.  Cover and cook on high for 20-30 minutes or until shrimp turn pink.

Ok... I love recipes where you can cheat using a packet mix and yet it still tastes like the real thing. This is one of those recipes. Simple, easy, tasty and everyone thinks you are an amazing chef.

*  8 oz penne or any medium pasta
*  1 envelope pesto sauce mix
*  3/4 cup milk
*  1/4 cup olive or vegetable oil
*  2 cups cubed cooked chicked
*  shredded Parmesan cheese

Cook pasta according to directions. Meanwhile, in a large sauce pan, whisk together pesto mix, milk and oil. Bring to a boil. Reduce heat; simmer, uncovered for 5 minutes. Add chicken; heat through. Drain pasta. Add to sauce and toss to coat. Sprinkle with parmesan cheese.

Makes 4-6 servings

This makes a hearty meal-in-one!

*  1-2/3 cups frozen mixed vegetables, thawed
*  1 can (10-3/4 oz) condensed cream of chicken soup, undiluted
*  1 cup cubed cooked chicken
*  1 egg, beaten
*  1/2 cup milk
*  1 cup Buttermilk Biscuit Mix

In a bowl, combine vegetables, soup and chicken.  Transfer to an ungreased 9inch pie plate.  In another bowl, combine egg, milk and biscuit mix just until moist.  Pour over chiken mixture.  Bake at 400 for 30-35 minutes or until golden brown.

This is an interesting little breakfast dish you can make if you have leftover chicken fromm another meal.  It's a nice change from the run of the mill ham in the omelette. Although this recipe doesn't call for the use of cheese, by all means if you wanna throw it in... Go for it! I think some cheese would actually make this recipe even better.

*  4 eggs
*  1 green onion, sliced
*  2 tablespoons minced fresh parsley
*  1/4 teaspoon dried tarragon
*  1/4 teaspoon salt
*  1/4 teaspoon pepper
*  1 tablesponn butter or margarine
*  1/2 cup cubed cooked chicken
*  1/2 teaspoon celery seed

In a bowl beat eggs, onion, parsley, tarragon, salt and pepper.   Melt butter in a skillet over medium heat; add egg mixture. As eggs set, lift edges, letting uncooked portion to flow underneath.  Sprinkle with chicken and celery seed.  When the eggs are set, remove from the heat and fold omelette in half.

Makes 2 servings

I think that I have mentioned before that I adore sweet potatoes......this is a great way to eat them....and oh yeah, there's
chicken involved!  ;o)~

Ingredients:

*  4 chicken breast halves (boneless)
*  1 cup heavy cream
*  2 tablespoons honey
*  1 teaspoon salt
*  1/2 teaspoon ground nutmeg
*  1/2 teaspoon ground allspice
*  pinch ground cloves
*  2 tablespoons butter
*  4 large sweet potatoes, preboiled 20 min.(skins removed)

Arrange chicken breasts, skin side up, in a shallow baking dish.  Mix together cream, honey salt and spices and pour over chicken.  Dot with butter.

Bake 30 minutes at 350 degrees, basting with cream mixture.  Remove from oven and arrange sweet potatoes around chicken.  Return to oven and bake 30 minutes longer or until chicken is fork tender.

The marinade used in this dish also tastes wonderful on seafood. Because I am not huge seafood eater, I usually use chicken instead.

*  3/4 cup water
*  1/4 cup lemon juice
*  2 tablespoon dried minced onion
*  1 tablespoon dried parsley flakes
*  1 tablespoon Worchestershire sauce
*  2 garlic cloves, minced
*  1 teaspoon dill seed
*  1/2 teaspoon salt, optional
*  1/2 teaspoon curry powder
*  1/2 teaspoon pepper
*  1 broiler/fryer chicken (3-3-1/2lbs) cut up

Ina large resealable plastic bag or shallow glass dish, combine the first 10 ingredients.  Add chicken and turn to coat.  Cover and refrigerate for 4-6 hours.  Drain, disgarding marinade.  Grill chicken, covered, over low heat for 50-60 minutes or until juices run clear, turning several times.

This is a really impressive recipe that looks and tastes *much* harder than it really is.  The colors in this are striking, and it's a perfect dish for company or for any special occasion but easy enough to make after work and a long day.

Ingredients:

*  3 chicken breasts, halved, boned, skinned
*  2 tablespoons butter or margarine
*  1 tablespoon orange marmalade
*  1/4 teaspoon tarragon, crumbled
*  1 green onion, thinly sliced (use part of the top)
*  1/3 cup dry white wine
*  1 cup seedless grapes (try red grapes, like "Flame" grapes to make the dish prettier)
*  1/4 cup whipping cream
*  salt
*  nutmeg
 

Sprinkle chicken breasts  with  salt  and  nutmeg. Brown  lightly  in heated butter in a large frying pan.

Add marmalade, tarragon, green onion and wine.  Cover, reduce heat and simmer 10 minutes.

Add grapes, cover again and continue cooking about 10 minutes longer, until chicken is cooked through.

Using a slotted spoon, remove chicken and grapes to a warm serving dish; keep warm.  Add cream to liquid in pan.  Bring to boiling, stirring, and cook until reduced and slightly thickened.  Salt to taste.  Pour sauce over chicken.