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11-08-2008, 04:03 PM
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Crunchy Chicken Bites
1/4 cup cornstarch 1 teaspoon salt 1/2 teaspoon sugar 2 tablespoons dry sherry 2 egg whites 1 whole chicken breast -- cut into 1-inch pieces 3/4 cup roasted and chopped Oregon hazelnuts Oil for frying MUSTARD SAUCE 1/4 cup dairy sour cream 1/4 cup salad dressing OR 1/4 cup mayonnaise 1 tablespoon dry mustard 1/4 teaspoon sugar Combine cornstarch, salt and sugar. Stir in sherry. Beat egg whites until foamy. Stir in cornstarch mixture. Dip chicken in mixture and roll in nuts, pressing nuts into chicken. Place on rack to dry. Fry in hot oil until done. Drain and serve with a mustard sauce, if desired. For Mustard Sauce: Blend all ingredients together and serve. Source: "Dundee Hazelnuts & The Oregon Hazelnut Industry" --------------------------- Lazy Sunday Chicken (Crock Pot) 4 pieces chicken breasts -- or thighs or whatever is available 1 10 oz can condensed cream of mushroom soup -- (or cream of chicken soup) 1 onion -- sliced 1 cup peas 4 tablespoons flour 1/2 cup water 1/2 teaspoon garlic salt 1/2 teaspoon paprika 1/2 teaspoon chili powder 1. Place chicken pieces in crock pot. 2. Mix soup with water and add to crock pot. 3. Add sliced onion. 4. Mix spices and sprinkle on top of chicken. 5. Cover and cook on HIGH 3-4 hours. 6. Remove chicken and keep warm. 7. Add peas to crock pot 8. Mix flour with equal parts of water stirring to a smooth paste and enter into crock pot. 9. Cover and cook on HIGH until gravy thickens. 10. Serve with baby potatoes or fluffy rice. Description: "Put this on before you go to church for a quick lunch."     
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11-08-2008, 04:29 PM
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These sound great CanMan! Thanks for sharing!!!
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11-08-2008, 05:37 PM
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Boneless, skinless chicken (breast or thigh) 2 lb.
Panko breadcrumbs 2 cups Sweet soy sauce 2 cups Eggs 2 Green onion, sliced thin ½ cup White onion, diced ½ cup White sesame seeds 4 Tbsp. Kosher salt 3 Tbsp. Ground coriander 2 Tbsp. Pickled ginger 1 Tbsp. Garlic, minced 1 tsp. Lemongrass, minced 1 tsp. Red curry paste 1 tsp. Cracked black pepper 1 Tbsp. Lemongrass skewers or lollipop sticks 16 1. Combine chicken, breadcrumbs, soy sauce, eggs, green onion, white onion, sesame seeds, salt, coriander, pickled ginger, garlic, lemongrass, curry paste and pepper in processor; blend well. Scrape down sides; repeat. Chill 1 hour. 2. Roll chicken mixture into 2-oz. balls; place on parchment-lined sheet pan; and stick lemongrass skewers or lollipop sticks in center of each. Bake 15 minutes at 350F.
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11-08-2008, 05:38 PM
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1 tablespoon oil
4 small boneless skinless chicken breast halves = (abt 1 lb total) 3/4 teaspoon garlic powder -- divided 3/4 teaspoon dried rosemary leaves -- crushed, divided 1 can 33% less sodium chicken broth - (10 1/2 oz) 1/3 cup water 2 cups uncooked Minute brown rice Heat oil in large nonstick skillet on medium-high heat. Add chicken; sprinkle with 1/4 teaspoon each of the garlic powder and rosemary. Cover. Cook 4 minutes on each side or until cooked through. Remove chicken from skillet.
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11-08-2008, 05:40 PM
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30-MINUTE CHICKEN MARSALA
1/4 cup all-purpose flour for coating 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1/2 teaspoon dried oregano 4 skinless, boneless chicken breast halves, pounded 1/4 inch thick 4 tablespoons butter 4 tablespoons olive oil 1 cup sliced mushrooms 1/2 cup Marsala wine (see note) 1/4 cup chicken broth note: Marsala is a sweet red wine and the key ingredient in this dish. In a pinch, you may make this substitution: 1/2 cup red grape juice plus 1 tablespoon vinegar. In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture. In a large skillet, melt butter and oil over medium heat. Place chicken in the pan and lightly brown. Turn over chicken pieces and add mushrooms. Pour in wine and chicken broth. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear. Serve with rice or buttered noodles. Serves 4.
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11-08-2008, 05:41 PM
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Acapulco Chicken
Makes 4 servings. 2 onions, finely chopped 1 clove garlic, minced 1-2 tablespoons oil 2 pounds boneless, skinless chicken breasts, cut into finger-sized strips 1/2 teaspoon salt 1/4 teaspoon pepper 4 tomatoes, chopped 1 jalapeno pepper, seeded and finely chopped 1/2 teaspoon ground cumin 2 cups chicken broth 1 cup Minute Rice, uncooked Sauté onion and garlic in the oil. Season the chicken with salt and pepper, and brown lightly in the seasoned oil. Add the tomatoes, jalapeno, cumin and stock. Heat to boiling, cover, and simmer for 4-5 minutes. Add the rice and cover. Cook until rice and chicken are tender and liquid has been mostly absorbed.
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11-08-2008, 05:42 PM
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Catalina Chicken Breasts
Prep: 10 min. 2 t. vegetable oil 6 small boneless skinless chicken breast halves (1 1/2 lbs.) 1/2 c. Kraft Catalina Dressing 1/2 c. apricot jam 1/2 pkg. dry onion soup mix (3 T.) Preheat oven to 350 degrees. Heat oil in large skillet on medium-high heat. Add chicken; cook 4 min. on each side or until browned. Remove chicken from skillet; place in 3-qt. baking dish. Mix dressing, jam and soup mix in small bowl. Pour over chicken. Bake for 45 min. or until chicken is cooked through. Serves 6 This is great served with rice and a salad.
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11-08-2008, 05:43 PM
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1/4 cup butter, melted
1/2 cup all-purpose flour 1 teaspoon salt 1 teaspoon ground black pepper 1 teaspoon garlic powder 1 egg 1 tablespoon milk 1 cup shredded Cheddar cheese 1/2 cup Italian seasoned bread crumbs 1 cup crispy rice cereal 3 skinless, boneless chicken breast halves - cut in half 2 tablespoons butter, melted Directions 1. Preheat oven to 350 degrees F (175 degrees C). Coat a medium baking dish with 1/4 cup melted butter. 2. In a bowl, mix the flour, salt, pepper, and garlic powder. In a separate bowl, beat together the egg and milk. In a third bowl, mix the cheese, bread crumbs, cereal. Dredge chicken pieces in the flour mixture, dip in the egg mixture, then press in the breadcrumb mixture to coat. Arrange in the prepared baking dish. Drizzle 2 tablespoons butter evenly over chicken. 3. Bake 35 minutes in the preheated oven, or until coating is golden brown and chicken juices run clear.
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11-08-2008, 05:44 PM
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Chicken Fried Chicken
30 saltine crackers 2 tablespoons all-purpose flour 2 tablespoons dry potato flakes 1 teaspoon seasoned salt 1/2 teaspoon ground black pepper 1 egg 1/4 cup vegetable oil 6 skinless, boneless chicken breast halves Place crackers in a large resealable plastic bag; seal bag and crush crackers until they are coarse crumbs. Add flour, potato flakes, seasoned salt, and pepper to bag and mix well. Beat egg in a shallow dish or bowl; heat oil in a large skillet over medium high heat. One by one, dredge chicken pieces in egg beat, then place in bag with crumb mixture, seal bag and shake to coat. Reduce heat to medium and cook coated chicken in skillet for 15 to 20 minutes, turning frequently, until golden brown and juices run clear.
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