Chicken Breasts with Ginger Butter

Chicken Breasts with Ginger Butter - serves 4

4 boneless, skinless chicken breast halves
1/2 cup buttermilk
1/2 tsp hot pepper sauce
3 tbsp butter, room temperature
1 tbsp honey
1/2 tsp finely grated fresh ginger root
1/2 cup unsalted cocktail peanuts, finely chopped
1 cup flour
1/4 tsp garlic powder
1 tsp seasoning salt
1/4 tsp freshly ground black pepper
2 tbsp peanut oil

Place chicken breasts between 2 sheets wax paper and pound gently with
meat mallet or rolling pin to flatten.
In shallow dish, combine buttermilk and pepper sauce; add chicken and
marinate 1/2 hour or cover and refrigerate several hours.
In small bowl, cream butter, honey, and gingerroot; set aside. In
shallow dish, mix together peanuts, flour, garlic powder, seasoning
salt and black pepper. Remove chicken from marinade; drain well and
dredge in flour mixture to coat evenly.
In large frypan, place oil and heat over medium heat. Add chicken and
saute about 3 minutes or until lightly browned. Turn and cook about 5
minutes more until golden brown and no longer pink inside.
Top each breast half with a small dollop of ginger butter.

Caribbean Chicken

Caribbean Chicken

3 skinless, boneless chicken breasts
1/4 cup orange juice
2 tablespoons fresh lime juice
2 tablespoons mango chutney
2 teaspoons grated fresh ginger
1 tablespoon olive oil
1/2 teaspoon hot pepper sauce
1 teaspoon minced oregano
2 cloves garlic, minced

In a nonporous glass dish or bowl combine the orange juice, lime
juice, chutney, ginger, oil, pepper sauce, oregano and cloves. Mix all
together and add chicken. Toss to coat, cover dish and place in
refrigerator. Marinate overnight. Preheat grill to medium high heat or
set oven to broil Remove chicken from dish, dispose of remaining
marinade and grill or broil the chicken 6 inches from the heat source.

Blueberry Grilled Chicken

Blueberry Grilled Chicken

4 boneless, skinless chicken breasts
1/2 cup apricot jam
1/2 cup white wine vinegar
3 tablespoons brown mustard
1/4 cup blueberries

Place jam, vinegar and mustard in a glass dish and mix until well
combined. Remove 2/3 cup and set aside. Add chicken to glass dish,
coating entirely. Cover and place in the refrigerator up to 4 hours.
Cook on barbecue or inside grilling pan, basting with reserved
marinade until chicken is no longer pink. Add blueberries and
remaining marinade into a dmall saucepan, bring to a boil and serve
over chicken. Makes 4 servings.

Simmering Chicken Strawberry Kabobs

Simmering Chicken Strawberry Kabobs

"Very pretty and very fruity. The chicken cubes are marinated in
pineapple and lemon juice with a hint of cinnamon, and then tucked
onto skewers with chunks of pineapple and whole strawberries. As they
grill, they 're basted with a yummy mixture of melted"
INGREDIENTS:
1 cup lemon juice
2 (8 ounce) cans pineapple
chunks, juice reserved
salt and pepper to taste
2 teaspoons ground cinnamon
3 skinless, boneless chicken

breast halves, cubed
1 cup butter, melted
2 tablespoons brown sugar
1 teaspoon ground nutmeg
24 large strawberries
DIRECTIONS:
1. In a shallow glass bowl combine lemon juice, juice from pineapple
can, salt, pepper and 1 teaspoon cinnamon. Mix together. Add cubed
chicken and marinate for 1 hour in the refrigerator.
2. Preheat grill to medium heat.
3. In a small bowl combine the melted butter or margarine, 1 teaspoon
cinnamon, brown sugar and nutmeg.
4. Lightly oil grate. Using metal or soaked wooden skewers arrange
chicken, pineapple chunks and strawberries on each stick
(approximately 4 to 6 pieces of each item per skewer). Brush kabobs
with butter or margarine mixture place on grill and cook, turning on
all sides, until chicken is cooked through and strawberries are
sizzling. Approximately 8 to 10 minutes.

Cinco de Mayo Glazed Chicken Wings

Cinco de Mayo Glazed Chicken Wings

Linda Drumm

Bake-Off® Contest 42, 2006

Quick Meal!
Ready in less than
30 minutes!

Prep Time: 50 min ; Start to Finish: 50 min
Makes: 5 servings (4 chicken wings each)

Green chilies and taco seasoning add the piquant flavor but it is the
lemon-lime carbonated beverage that adds the sweetness to these
chicken wings.

1 tablespoon canola or vegetable oil
2 1/2 lb chicken wings, cut apart at joints, wing tips discarded
2 medium green onions, thinly sliced including tops (about 2 tablespoons)
1 teaspoon crushed red pepper flakes
2 cans (12 oz each) lemon-lime carbonated beverage
1 can (4.5 oz) Old El Paso® chopped green chiles, drained
1 package (1.25 oz) Old El Paso® taco seasoning mix
10 lettuce leaves, if desired

1 . In 12-inch nonstick skillet, heat oil over medium-high heat. Add
chicken wings and onions; sprinkle with pepper flakes. Cook uncovered
5 to 8 minutes, stirring occasionally, until browned; drain.
2 . Stir in carbonated beverage, green chiles and taco seasoning mix.
Increase heat to high; cook uncovered 15 minutes, stirring
occasionally. Reduce heat to medium-high; cook 5 to 10 minutes,
stirring frequently, until chicken wings are completely glazed, small
amount of glaze remains in skillet and juice of chicken is clear when
thickest part is cut to bone (180°F).
3 . To serve, line serving plate with lettuce; arrange chicken wings
over lettuce. Serve immediately.

High Altitude (3500-6500 ft):In step 1, cook 8 to 11 minutes.

Source: pillsbury.

Brie Pecan Rollups with Raspberry Sauce

Brie Pecan Rollups with Raspberry Sauce

"Chicken breasts rolled with a Brie cheese/green onion/garlic mixture,
then dipped in egg and toasted pecans and browned to done-ness. A
simple raspberry sauce is drizzled over these delicacies for a superb
finishing touch."

INGREDIENTS:
4 skinless, boneless chicken
breast halves
1 pound Brie cheese
1 cup chopped green onion
2 cloves garlic, crushed
2 cups finely chopped toasted
pecans

1 egg, beaten
1/4 cup water
2 cups fresh raspberries
1/4 cup white sugar
1/4 cup water
salt and pepper to taste
1/2 cup olive oil
DIRECTIONS:
1. Pound the chicken to flatten. Soften Brie in microwave; in a
medium bowl combine the Brie, green onion and garlic and mix together.
Spread about 1/4 cup of this mixture onto each chicken breast half.
Roll up and secure with toothpicks.
2. Combine egg beat and water in a small bowl and whisk together to
make egg wash. Place toasted pecans in a shallow dish or bowl. Dip
each chicken roll in egg wash, then roll through the pecans, coating
on all sides.
3. Heat oil in a large skillet over medium high heat and cook chicken
rolls for 15 minutes, turning to brown on each side. When browned,
cook for an additional 15 minutes, until cooked through and chicken
juices run clear.
4. To Make Raspberry Sauce: Meanwhile, place raspberries, sugar and
water in a blender. Blend for 3 to 4 minutes, then pour through a
sieve to remove seeds.
5. Remove cooked chicken rolls from skillet to paper towels to drain.
When drained, transfer to a serving plate and drizzle with raspberry
sauce. Drizzle some sauce onto the plate in a circle, and serve.

Yummy Crockpot chicken -TNT

Yummy Crockpot Chicken

1 whole chicken, rinsed
2 T each onion and garlic powder, and paprika

Place chicken in large crockpot cover with spices & let cook for 6-8 hours.

This made a very flavorful chicken. We had mashed potatoes & peas as sides.

Bacon and Tomato Chicken Casserole

Bacon and Tomato Chicken Casserole

Source: Complete Recipes

Ingredients:

* 3 sl Bacon
* 1 pk (9 ounces) frozen artichoke hearts, thawed
* 4 Chicken breast halves, boneless, skinless
* 1 ts Dried thyme
* Salt & pepper
* 2 Tomatoes
* 1/2 c Grated sharp cheddar cheese (up to 1)

Instructions:
>From the Pensacola News Journal

Fry the bacon until crisp in a Dutch oven or deep stove-top
casserole. Drain on absorbent paper. Pour out excess grease but don't
wipe pot clean. Chop artichokes into small pieces and put them in the
Dutch oven. Top with chicken. Sprinkle with thyme, salt and a
generous amount of pepper. Core the tomatoes, cut them in half and
scoop out the seeds with your finger (don't worry about getting every
seed). Slice tomatoes and place the slices over the chicken. Combine
grated cheese and crumbled bacon. Sprinkle over chicken and bake,
uncovered, for 20 minutes or until chicken is cooked and cheese is
melted. 4 servings.

Sour Cream Mushroom Chicken

Sour Cream Mushroom Chicken

"Much like a chicken stroganoff, with mushrooms and wine in a sour
cream sauce. A terrific combination that goes down easy."
INGREDIENTS:
1 (10.75 ounce) can
condensed cream of chicken
soup
1 (10.75 ounce) can
condensed cream of
mushroom soup
2 cups sour cream
3/4 cup dry white wine
1/2 onion, chopped

1 cup fresh sliced mushrooms
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon ground black
pepper
6 skinless, boneless chicken
breast halves
1 tablespoon chopped fresh
parsley, for garnish
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a 9x13 inch baking dish, combine the cream of chicken soup,
cream of mushroom soup, sour cream, wine/broth, onion, mushrooms,
garlic powder, salt and pepper. Mix all together. Arrange chicken
breasts on top of mixture. Bake uncovered in the preheated oven for 1
hour or until chicken is tender and juices run clear.

Pistachio Crusted Chicken

Pistachio Crusted Chicken

"Kids will love these quick pistachio chicken strips; adults will too!
This recipe is very easy, and elegant. Anyone can make it, and
everyone will enjoy it!"
INGREDIENTS:
1 cup chopped pistachios
1/2 cup bread crumbs
2 tablespoons Dijon mustard
2 tablespoons olive oil

2 tablespoons honey
salt and pepper to taste
2 large skinless, boneless
chicken breast halves, cut into
1-inch strips
DIRECTIONS:
1. Preheat oven to 500 degrees F (260 degrees C). Lightly coat a
baking sheet with cooking spray.
2. Mix together pistachios and bread crumbs in a shallow bowl. In a
separate bowl, stir together Dijon mustard, olive oil, honey, salt and
pepper until smooth. Dip chicken into Dijon mixture to coat, then coat
with bread crumbs. Place onto prepared baking sheet.
3. Place into preheated oven and turn the oven down to 375 degrees F
(190 degrees C). Bake until the chicken is no longer pink and the
pistachio coating is golden brown, about 20 minutes.

Sweet Sour Cream Baked Chicken

Sweet Sour Cream Baked Chicken

" Egg and sour cream batter make the chicken delectably moist, crushed
graham crackers in the breading impart a subtle sweetness."
INGREDIENTS:
1 egg
1 (8 ounce) container sour
cream
6 graham crackers
1 teaspoon dried rosemary

1 cup dry bread crumbs
1 cup all-purpose flour
4 skinless, boneless chicken
breast halves
DIRECTIONS:
1. Preheat oven to 375 degrees F (190 degrees C).
2. Beat egg in a small bowl, then pour egg beat into a shallow dish
or bowl and blend in sour cream. Crush graham crackers into crumbs
and, in a separate shallow dish or bowl, combine rosemary, bread
crumbs and crushed graham cracker crumbs.
3. Lightly coat chicken with flour; dip floured chicken breasts in
egg mixture, then crumb mixture and place in a lightly greased 9x13
inch baking dish.
4. Bake at 350 degrees F (175 degrees C) for 1 hour or until chicken
is cooked through and juices run clear.

Honey Fried Chicken

Honey Fried Chicken

"Honey-drenched chicken dipped in seasoned flour fries up crisp,
golden and delicious."
INGREDIENTS:
1 (4 pound) whole chicken, cut
into pieces
salt and pepper to taste
1/2 cup honey
1 tablespoon garlic powder

1 packet chicken bouillon
granules
2 cups all-purpose flour
1 quart vegetable oil for frying
DIRECTIONS:
1. Season chicken pieces with salt and pepper, then coat each
seasoned chicken piece with honey.
2. In a shallow dish or bowl, mix together the garlic powder, chicken
bouillon granules and flour. Dredge honey coated chicken pieces in
flour mixture, coating completely.
3. Fill a large, heavy skillet with oil to a depth of one inch. Heat
over medium-high heat.
4. Fry chicken for at least 5 minutes per side, until no longer pink
and juices run clear.

GREEK CHICKEN WITH POTATOES

GREEK CHICKEN WITH POTATOES

6 med. potatoes
1 tsp. salt
1/4 tsp. pepper (or to taste)
1 tsp. garlic salt
2 tsp. oregano
1/2 c. lemon juice

CHICKEN:

1 (3 lb.) fryer chicken
3/4 tsp. salt
1/4 tsp. pepper
1 tsp. oregano
3/4 tsp. garlic salt
1/4 c. oil or butter, melted
1/4 c. lemon juice

Pare and quarter potatoes. Place in bowl and toss with ingredients
through 1/2 cup lemon juice. Let marinate while chicken roasts, mixing
often so potatoes do not turn brown.

Rub inside and outside of chicken with salt, pepper, oregano and
garlic salt. Place chicken, breast side up, in roasting pan and
drizzle oil and lemon juice over bird. Roast, uncovered, in preheated,
375 degree oven for 15 minutes. Remove from oven, take chicken out of
roaster, place potatoes and marinade on bottom of roasting pan and put
chicken back on top. Continue roasting another 30 to 45 minutes,
basting occasionally, until breast is golden brown.

When chicken is browned on breast side, turn back side up and roast,
uncovered, basting occasionally, for another 1/2 hour. When chicken is
done, remove from pan and keep warm until served. Serves 4.

CRANBERRY ROAST CHICKEN AND SWEET POTATOES

CRANBERRY ROAST CHICKEN AND SWEET POTATOES

quick & easy

INGREDIENTS:

1 pound sweet potatoes, thinly sliced
4 bone-in chicken breast halves (about 2 1/4 lbs.)
1 16-ounce can Ocean Spray® Whole Berry or Jellied Cranberry Sauce
1/4 cup olive or vegetable oil
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground black pepper

DIRECTIONS:

Preheat oven to 375ºF.

Rinse potatoes; pat dry. Place potatoes evenly in
a 13 x 9-inch baking pan. Place chicken on top.
Whisk remaining ingredients together in a medium
mixing bowl. Pour mixture evenly over chicken and potatoes.

Bake uncovered for 50 minutes or until chicken is
cooked throughout and potatoes are tender.

Makes 4 servings.


MY SOURCE: OCEAN SPRAY

Sticky Wings

Sticky Wings--APPETIZERS

Source: Kikkoman

Yield: 4 to 6 appetizers

10 chicken wings (about 2 lbs.)
1 teaspoon garlic salt
1/2 teaspoon black pepper
Nonstick cooking spray
1/3 cup Kikkoman Plum Sauce

1. Disjoint chicken wings; discard tips (or save
for stock). Place chicken in bowl; sprinkle with
garlic salt and pepper and toss to coat all sides.
2. Spray large, shallow foil-lined baking pan
with cooking spray; arrange wings in single layer
in pan. Bake in 425°F. oven 25 minutes.
3. Turn wings. Cook 25 minutes longer, or until
wings are crispy and no longer pink near bone.
4. Remove wings to large bowl. Add plum sauce and
toss until all pieces are evenly coated with sauce.

Chicken and Dumplings

Chicken and Dumplings

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

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

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

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

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

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

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

Ladle into bowls and serve piping hot.

BBQ Chicken Chopped Salad

BBQ Chicken Chopped Salad

Source: calraisins

INGREDIENTS
Dressing

* 1 small shallot, peeled and minced
* 1 tablespoon Dijon mustard
* 1 teaspoon granulated sugar
* 1/3 cup red wine vinegar
* Juice of 1 orange
* 1/3 cup extra virgin olive oil
* 1/2 teaspoon kosher salt
* 1 teaspoon freshly ground black pepper

Salad

* 8 cups romaine lettuce leaves, cut crosswise in 1/2-inch strips
* 3 cups diced cooked BBQ chicken
* 1 small bunch scallions, chopped
* 8 slices smoked bacon, cooked crisp and chopped
* 1 cup Roma tomatoes, diced 1/4-inch
* 1/2 cup California natural raisins, plumped in warm water for 1
minute and drained
* 1/2 cup California golden raisins, plumped in warm water for 1
minute and drained
* 1/2 cup toased peanuts, finely chopped
* 3/4 cup Monterey pepper jack cheese, diced 1/4-inch
* 1 cup roughly chopped fresh basil, loosely packed
* 1 cup San Francisco-style sour sough croutons (preferably homemade)

PROCEDURE

In a small mixing bowl, combine shallot, mustard, sugar, vinegar and
orange juice. Gradually add the oil in a thin stream, whisking
continuously. Season with salt and pepper and set aside.

In a large mixing bowl, combine all the chopped salad ingredients. Add
the dressing and toss to coat all ingredients well. Serve on chilled
plates.

Buffalo Chicken Wing Pizza

Since I am lazy, I'd probably just use precooked chicken pieces & toss them in the sauce. I'd say use leftover wings, but they don't exist!!!

Buffalo Chicken Wing Pizza

3/4 pound chicken pieces
2 tablespoons Creole seasoning
1/2 cup flour
1/2 cup oil, for frying chicken
1/2 cup chicken wing sauce, ready made or 3 ounces hot sauce
6 tablespoons butter, melted
1/4 cup blue cheese dressing
4 ounces mozzarella cheese, shredded
3 tablespoons blue cheese, crumbled
1 medium pizza crust

Mix flour and Cajun seasoning in a plastic bag. Put chicken pieces in
the bag and shake until coated with flour mix. Heat oil in a fry pan.
Add chicken and cook, turning occasionally, for about 20 minutes.
Preheat oven to 425F. Remove chicken and allow to cool enough to
handle. Chop chicken into pieces about 1/2 inch in diameter. Shake
approximately 2 teaspoons of hot sauce onto the chicken or to taste.
Spread pizza dough onto greased pan, about 14 inch diameter. Mix
chicken wing sauce with blue cheese dressing. Spread the sauce mixture
onto the pizza dough. Spread the pieces of chicken onto top of the
sauce. Sprinkle shredded mozzarella over the chicken. Sprinkle the
crumbled blue cheese on to of the mozzarella. Bake at 425F for about
20 minutes or until cheese is lightly browned.

Chicken and Dumplin' Casserole

**Updated*** I think this would freeze nicely. I'd probably wait until cooking day to make the biscuit dough, but that might freeze just fine too.

Chicken and Dumplin' Casserole

1/2 cup onion, chopped
1/2 cup celery, chopped
2 garlic cloves, minced
1/4 cup butter
1/2 cup flour
2 teaspoons granulated sugar
1 teaspoon salt
1 teaspoon dried basil
1/2 teaspoon pepper
4 cups chicken broth
1 (10 ounce) package frozen green peas
4 cups chicken, cooked, cubed

Dumplings
2 cups prepackaged buttermilk biscuit mix
2 teaspoons dried basil
2/3 cup milk

In a large saucepan, sauté onion, celery and garlic in butter until
tender. Add flour, sugar, salt, basil, pepper and broth; bring to a
boil. Cook and stir for one minute; reduce heat. Add peas and cook for
5 minutes, stirring constantly. Stir in cubed chicken. Pour into a
greased 13 x 9 x 2-inch baking dish.

12 Dumplings
Combine biscuit mix and basil in a bowl. Stir in milk with a fork
until moistened. Drop by tablespoonsful onto casserole Bake,
uncovered, at 350 degrees F for 30 minutes. Cover and bake 10 minutes
more or until dumplings are done.

EASY & DELICIOUS CHICKEN PAPRIKA RECIPE

EASY & DELICIOUS CHICKEN PAPRIKA RECIPE
SERVES 4

Prep: 15 minutes; Cook: 50 minutes

Delicious with artichoke hearts, peas or a green salad. Serve with pasta, potatoes or spaetzle, or rice. You can prepare dish ahead of time adding sour cream mixture before serving.

* 1 3lb chicken, cut up in 6 or 8 pieces
* 1 large onion, finely chopped
* 4 TBS Vegetable oil
* 2 cups chicken broth
* 2 cups low fat sour cream (you can use yogurt,although it will have less flavor)
* 3 or more TBSP sweet Hungarian paprika
* 2 tsp flour
* 2 tsp salt
* pepper

Rinse off chicken , remove and discard skin and excess fat. Heat 2 TBSP oil in a large, heavy, covered stew pot or casserole on medium heat. Add onions, sauté till light golden in color, set aside. Add remaining oil, heat, lightly brown chicken pieces, still over medium heat Add onions to chicken in casserole, draining off excess fat. Add paprika, salt and a couple twists of the pepper mill. Stir well. Add broth.

Bring to a simmer, cook covered for 30 minutes, uncover and simmer for a 15 minutes more stirring occasionally. Using a fork, mix the flour into the sour cream. Remove chicken from casserole. Spoon off fat from cooking liquid if desired. Whisk sour cream mixture into cooking liquid. Add chicken pieces and simmer till heated through.

Serve with pasta (noodles, penne, etc.), or mashed potatoes or spaetzle, or rice.