Poultry Recipes



          CUTTING A WISHBONE   

Leave the breast whole, make a deep cut at the top of the breast bone (skin side up), cut down until your knife contacts the bones on the back side. Cut along these bone to the end of the breast. You are cutting the V shape from the chicken. When you are finished cut the remaining breast in half. 

HONEY PECAN CHICKEN

CHICKEN CASSEROLE 

Line bottom of the pan with partially cooked bacon.

1 c. uncooked rice

1 can cream of chicken soup

1 can evaporated milk

4-6 chicken breasts

Salt and pepper chicken.   Mix together rice, soup and milk and pour in pan, add chicken.   cover with foil and bake at 350 for about 30 minutes.   Remove foil and cook 30 minutes longer, may need to add a little more milk.   Check bacon for doneness, if not brown turn oven up to 400.

Recipe from Barbara Nelon 

CHEESY CHICKEN FLORENTINE

GOOD!!

2 pkgs (12 oz ea) Stouffer's frozen Spinach Souffle, defrosted

6 boneless, skinless chicken breast halves,

seasoned w/salt and pepper

2 tbsp veg. oil

2 C. cooked rice (I used long grain & wild rice - tg)

1 C. milk

1 C. (4 oz) shredded Mozzarella cheese, divided

1/4 C. chopped onion

2 Tsp.  Dijon mustard

1/2 tsp. salt

1 C. coarse fresh breadcrumbs

2 Tbsp butter, melted

Saute chicken breasts in veg. oil until both sides are golden brown. Chicken will finish cooking in the oven.

Combine Spinach Souffle, rice, milk, 1/2 C. swiss cheese, onion, mustard and salt in a large bowl; stir well. Spread into bottom of 9 x 13 baking pan; place chicken on top of spinach mixture.

Combine breadcrumbs, butter and remaining swiss cheese in small bowl; sprinkle mixture evenly over casserole. Cover casserole with aluminum foil.

Bake in preheated 375 degree oven for 25 minutes; remove cover. Continue baking for 35 to 40 minutes or until spinach mixture is set and chicken is no longer pink in the center.

CHICKEN KABOBS IN MARINADE 

 This is worth the extra trouble to make this incredible marinade!!

4 large boneless, skinless chicken breasts

Cut in 1 inch squares:

Bell pepper, onion, mushrooms, tomatoes

Marinade:

I   c. sugar

1/2   t. garlic powder

 I   c. soy sauce

1/4 c. Worcestershire

1   t. coarse pepper

1   t. ginger

1/4 c. red wine vinegar

2 c. hot water

Combine marinade ingredients and boil for 10 minutes. Remove from heat. Add more water and ice to make a total of 6 cups. Remove one cup and reserve for side servings.

Marinate chicken cubes for at least 2 hours. Assemble chicken and vegetables on skewers. Brush with oil. Grill or broil. 

Terry Geer 

CHICKEN MARSALA

8 boneless chicken breast halves
½ cup all-purpose flour
1 cup butter or margarine, divided
salt and pepper
1-1/2 cups (or more) sliced fresh mushrooms
¾ cup Marsala wine
½ cup chicken broth
½ cup shredded Fontina or mozzarella cheese (use a little more)
½ cup freshly grated Parmesan cheese

Cut each piece of chicken in half so you have breast quarters. Place each piece between 2 sheets of saran wrap or waxed paper and flatten to ½” thickness using a meat mallet. Dredge chicken lightly with flour. Place 4 pieces at a time to 2 TBSP melted butter in a large skillet; cook over low heat 3 to 4 minutes on each side or until chicken is golden brown. Place chicken in a greased 13 x 9 x 2"”baking dish, overlapping edges; sprinkle with salt and pepper to taste. Repeat procedure with remaining chicken, adding 2 TBSP butter to skillet each time, or as needed. Reserve drippings in skillet.

Saute mushrooms in butter. Sprinkle evenly over chicken.
Stir wine and chicken broth into pan drippings in skillet. Simmer 10 minutes, stirring occasionally. Season with salt and pepper if desired. Spoon sauce evenly over chicken.

Bake at 425 degrees for 12 minutes. Combine cheeses and sprinkle over chicken. Bake an additional 5 minutes.

CHICKEN QUESADILLAS

4 boneless, skinless chicken breast 

1 onion, sliced 

1 green pepper, sliced 

1 c.cheddar cheese, or jack or combo 

4 flour tortillas (10-inch) 

Fajita seasoning 

Sprinkle chicken with Fajita seasoning, then pound with meat mallet.  Saute until no longer pink.  Slice in strips across the grain. Set aside.  Saute green pepper and then onion until tender.  Brush tortilla with margarine, place on griddle or large skillet.  Arrange chicken, onion, peppers, and cheese on one half.  Fold over and grill until crisp.  May also be baked at this point. 

CHICKEN WITH ARTICHOKES & GARLIC

4 chicken breasts, boneless and skinless
1 head of garlic, peeled
1 jar of artichoke hearts, drained
1 med. onion coarsely chopped
1/2 c. stuffed olives with pimientos
1/4 c. capers, drained
1/2 c. sun-dried tomatoes
2 whole sprigs of fresh rosemary
1/2 c. coarsely chopped parsley
1 t. black pepper
1/2 c. chicken broth
1/2 c. dry sherry or vino seco
1 T. butter

Preheat oven to 350. Brown chicken in 1 T. butter. Arrange in a baking dish and surround it with all the ingredients except the broth and the sherry. Pour on the broth and sherry and cover tightly with foil. Bake for 30 minutes. Remove foil and bake an additional 40 minutes. Baste occasionally with the liquid before it evaporates. Serves with wedges of lemon. Easy and delicious!!   Gina/FL

Serves 4

CHICKEN PAPA GOOSE 

4 boneless chicken breasts, sliced into strips

Bread with flour, salt and pepper, fry in 2 T. margarine until done.

1 red bell pepper, sliced into strips

1/2 large onion, sliced

4 T. margarine, divided

1/2 c. red wine

Saute in 2 T. margarine until softened. Add red wine, stir and add cooked chicken to the pan, turn heat on low and stir in 1 cup sour cream. Stir until heated through.

Serve over buttered egg noodles.

CHICKEN MACADAMIA 

Different and delicious!

Serving Size : 4
1/4 cup flour
1 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon ground ginger
1 teaspoon paprika
1 tablespoon cooking oil
8 halved chicken breasts
1 cup pineapple juice
2 tablespoons vinegar
3 tablespoons brown sugar
1 cup macadamia nuts

Simmer chicken until tender. Remove bones then cut chicken into chunks. Mix together flour, salt, pepper and paprika. Roll chunks of chicken in flour mixture. Heat oil in skillet and lightly brown chicken chunks. Combine pineapple juice, vinegar, and brown sugar, pour over chicken. Cover and simmer 20 to 30 minutes. Before serving, sprinkle with Macadamia nuts. Serve with cooked rice.

 

GRECIAN CHICKEN BREASTS

My daughter's favorite

6 boneless, skinless chicken breasts, split
1 pkg. (10oz.) frozen chopped spinach, thawed
1 pkg. (8oz.) feta cheese, crumbled
1/2 cup mayonnaise
1 clove garlic, minced
1/4 cup flour
1/2 tsp. paprika
12 strips bacon

Preheat oven to 325. Cut a pocket into each breast, salt and pepper to taste and set aside.
Thoroughly drain and squeeze any liquid from the thawed spinach. Do not cook. Combine with feta cheese, mayonnaise, and garlic. Stuff into the pockets.
Combine the flour and paprika and lightly coat the stuffed chicken breasts. Wrap 2 strips of bacon around each breast and place on a baking sheet. Bake uncovered at 325. for 1 hour. Unbelievably delicious!!!

Serves 6, can easily be halved. Also, can be prepared and frozen to be baked at a later date, just thaw and bake. I make them all and freeze the ones I am not using.

CHIP AND DIP CHICKEN  

1 pkg. dry ranch seasoning and salad dressing mix 

1 c. milk 

1 chicken about 3 ½ lbs., cut into pieces 

2 cups (6 oz.) ridged potato chips, coarsely crushed 

2 T. chopped fresh parsley – optional 

Reserve 1 T dressing mix. In a resealable plastic bag combine remaining dry mix with milk. Add chicken to bag and turn to coat all pieces. 

Preheat oven to 375 degrees. Combine chips with reserved dry dressing mix and parsley. Remove chicken pieces from dressing and coat with crushed chips. Arrange on greased jellyroll pan. Bake 35-40 minutes or until no longer pink. 

Substitute: bottled Ranch Dressing and Ranch flavored chips or plain ridged chips