Sid the Neighbor's

Favorite Recipes

All manner of Fowl things are here, HAHAHA

 
 

Aloha Chicken

Ingredients: 
4 boneless, skinless chicken breasts 
1 Tbsp. flour 
1 Tbsp. oil 
16 oz. can of pineapple chunks 
1 tsp. cornstarch 
1 Tbsp. honey 
1 Tbsp. teriyaki sauce or soy sauce 
1/8 tsp. pepper hot cooked rice 
Directions: Flatten the chicken breasts to 1/4 inch thickness. Place the flour in a large re-sealable plastic bag. Add the chicken and shake to coat. In a skillet, over medium heat, brown the chicken in oil for 3-5 minutes per side until the juices run clear. Remove the chicken from the skillet and keep warm. Drain the pineapple, reserving 1/4 cup of juice. In a small bowl, combine the juice and cornstarch until smooth. Add to the skillet. Stir in the honey, teriyaki sauce and the pepper. Boil for 30 seconds or until thickened. Add the pineapple and chicken. Heat through. Serve on a bed of rice. Yield: 4 servings

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Baked Chicken Drumsticks

Heat oven to 425°F
Melt in a small pan and set aside:
1/3 cup shortening
Mix in a paper bag:
1/4 cup flour
1/2 tsp. salt
1/2 tsp. paprika
1/2 tsp. pepper
1/2 tsp. garlic powder
Wash and pat dry:
2 lbs. chicken drumsticks
Put 3 or 4 chicken pieces in paper bag at a time and shake to coat chicken with flour mixture. Arrange chicken in a single layer in ungreased baking pan. Drizzle the shortening on chicken. Bake uncovered for 45 minutes or until chicken is tender. Serves 4 - 6

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Brandied Chicken Breasts

Ingredients:
4 whole fryer breasts, boned and skinned *
1/2 cup of flour
1/4 tsp salt
1/4 tsp freshly ground pepper
1/4 tsp tarragon leaves, crushed
1/4 cup butter
1/2 cup apricot brandy
3/4 cup chicken broth
1/2 cup sour cream
* You can use boneless, skinless breasts if you prefer.
Directions: Heat a large skillet on low heat and melt the butter in it. Meanwhile, in a shallow dish, sift together the flour, salt, pepper and tarragon. Add the chicken, one piece at a time, and dredge to coat. Add the chicken to the skillet and cook for 10 minutes on each side or until the chicken is browned. Add the brandy and the chicken broth. Stir and then let simmer for 10 more minutes or until the chicken is fork-tender. Remove the chicken from the pan and place on a warmed plate. Add the sour cream to the skillet and stir to warm. Pour the warm sauce over the chicken and serve immediately. Servings: 4 (large). This chicken is great served with wild rice, a crisp green salad and crusty bread.

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Cajun Chicken Sandwich with 
Creamy Cucumber Slaw

Ingredients:
6 boneless skinless chicken breast halves
6 tablespoons Cajun seasoning
1 tablespoon olive oil
6 Kaiser rolls -- toasted
CREAMY CUCUMBER SLAW
2 cups shredded cabbage
1/4 cup sliced green onions
1/4 cup thinly sliced radishes
2 tablespoons minced fresh parsley
1 small peeled and seeded cucumber
1/2 cup sour cream
1 tablespoon fresh lemon juice
1 tablespoon sugar
1/2 teaspoon prepared mustard
1/4 teaspoon salt
1/2 teaspoon celery seed
Sprinkle chicken with Cajun seasoning, coating well. In large fry pan over medium low heat, place olive oil. Add chicken and cook about 10 minutes or until lightly browned; turn and cook about 5 minutes more or until fork tender. Creamy Cucumber Slaw: In medium bowl, mix together 2 cups shredded cabbage, 1/4 cup sliced green onions, 1/4 cup thinly sliced radishes, and 2 tablespoons minced fresh parsley. In blender container, place 1 small peeled and seeded cucumber, 1/2 cup sour cream, 1 tablespoon fresh lemon juice, 1 tablespoon sugar, 1/2 teaspoon prepared mustard, and 1/4 teaspoon salt. Process until smooth and stir in 1/2 teaspoon celery seed. When ready to serve, mix together cabbage mixture and cucumber mixture. Place 1 chicken breast half on each roll; top with Creamy Cucumber Slaw.

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Cashew Chicken

Ingredients: 
1 pound boneless chicken -- cut into 1-inch
strips
3/4 cup orange juice
1/3 cup Sue Bee Honey
1/4 cup soy sauce
1 tablespoon cornstarch
1 teaspoon ground ginger
1 teaspoon garlic salt
1/2 teaspoon pepper
2 tablespoons vegetable oil
4 green onions -- cut-up
3 large carrots -- cleaned and sliced
2 celery stalks -- sliced
1 cup cashews
Hot cooked rice

Combine juice, soy sauce, honey, cornstarch and seasonings. 
Heat 1 tablespoon oil until it begins to smoke. Stir-fry vegetables for several minutes until the onions become fragrant. Set aside. Remove from skillet, heat another tablespoon of oil until smoking and stir-fry chicken strips until browned and tender. Add cooked vegetables, cashews and sauce mix. Continue cooking until sauce bubbles and thickens. Serve over hot rice.

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Chicken and Artichoke Casserole

Ingredients:
1 pkg. (6.2 oz.) fast-cooking long grain and wild rice mix
1 medium red bell pepper
1 can (14oz.) artichoke hearts in water
3 cups chopped cooked chicken
1/4 cup sliced green onions with tops
12 oz. jar of chicken gravy
1/2 cup sour cream
4 oz. shredded cheddar cheese
Directions: Heat the oven to 350 degrees F. Prepare the rice mix according to the package directions. Slice the bell pepper to make 3 rings for garnish. Set the rings aside. Chop the remaining bell pepper. Drain the artichokes and cut into bite-sized pieces. Add the chopped bell pepper, artichokes, chicken and green onions to rice. Mix well and spoon into a 2 qt. casserole dish. Mix together the gravy and sour cream until blended. Add the cheese. Spread the gravy mixture over rice mixture. Bake for 25-27 minutes or until thoroughly heated. Garnish with the bell pepper rings and sprinkle with additional sliced green onions, if desired.

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Chicken and Asparagus Casserole Ole

Ingredients: 
6 whole boneless chicken breasts 
1 medium onion, chopped 
1/2 cup butter 
1 (8 oz) can mushrooms, drained 
1 can cream of mushroom soup 
1 can cream of chicken soup 
1 (5 1/2 oz) can evaporated milk 
1/2 lb sharp cheddar cheese, grated 
1/4 tsp Tabasco sauce 
2 tsp soy sauce 
1 tsp salt 
1/2 tsp pepper 
1 tsp Accent 
2 Tbsp pimento, chopped 
2 cans asparagus tips, drained 
2 cans long asparagus spears, drained 
1/2 cup slivered almonds (optional) 
Directions: Boil the chicken breasts in seasoned water until tender. Cool and tear into bite-size pieces. Set aside. In a large saucepan, sauté the onion in butter and add the remaining ingredients except for the asparagus and almonds 
(if using). Simmer the sauce until the cheese melts. To assemble: Place a layer of chicken in the bottom of a large casserole dish. Top the chicken with a layer of asparagus tips, then a layer of asparagus spears. Top asparagus layers with about 1/2 of the sauce mixture. Repeat the layers, ending with sauce. Top with almonds if desired. Bake at 350 degrees until bubbly, about 30 minutes. DO NOT ADD LIQUID, even if it looks dry. This dish can be prepared ahead of time and then frozen. It freezes well. Makes about 12 servings.
 

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Chicken Chile Rellenos

Ingredients:
1 tablespoon olive oil 
1 pound boneless and skinless chicken thigh meat 
1 3/4 cups diced tomatoes 
1/2 cup salsa 
Kosher salt and ground pepper to taste 
4 large poblano peppers, roasted and peeled 
2 cups (about 8 ounces) grated Monterey Jack cheese 
1/2 (about 2 ounces) goat cheese, crumbled 
Directions: For chicken stuffing, heat the oil in a pan and add the chicken. Sauté the meat over medium heat, turning it several times until cooked. Allow it to cool. Coarsely chop the meat and put in a bowl. Add tomatoes, salsa, salt and pepper. Mix gently. For Rellenos, heat oven to 350 degrees. Put a fourth of the chicken mixture on each pepper, cut side facing up. Place peppers on a lightly oiled baking sheet. Mix together the Jack cheese and crumbled goat cheese and divide it evenly among the peppers, piling it on top of the chicken. Bake peppers for 20 minutes or until heated 

through.

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Chicken Curry with Garlic Cabbage

Ingredients:
4 tablespoons butter (1/2 stick)
3 tablespoons flour
1 1/2 cups chicken broth
1/2 cup half-and-half
4 teaspoons curry powder
1/8 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon ground ginger
3 cups cooked chicken
1/2 cup fresh mushrooms, sliced
Directions: Melt the butter in a skillet over moderately high heat. Blend in the flour. Add the chicken broth and half-and-half. Reduce the heat and cook, stirring constantly, until the sauce has thickened. Stir in the curry powder, cayenne pepper, salt and ginger. Add the chicken and mushrooms. Cook, covered, over low heat for 10 minutes. Serve on a bed of rice with a side of shredded cabbage with garlic (recipe below).
Shredded Cabbage with Garlic
Ingredients:
1 small head of cabbage
4 tablespoons butter
2 cloves of garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
Directions:
Quarter the cabbage and discard the core. Cut the quarters into 1/8 inch thick slices. Melt the butter in a large skillet. Add cabbage and garlic. Stir to coat the cabbage. Cover the skillet and cook over low heat for about 15 minutes, or until cabbage is crisp-tender. Stir occasionally. Season with salt and pepper.

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Chicken Jambalaya

Ingredients:
6 boneless skinless chicken breasts plus 8 cups of reserved chicken stock 
1- 2 or more cloves of garlic, diced
2 large green bell peppers, diced
3 large yellow onions, diced
1 can diced rotel tomatoes
3 links of hot sausage, chopped 
4 cups long grain white rice, uncooked
6 Tbsp. olive oil
2 Tbsp. Cajun seasoning
Directions: Boil the chicken in 8 cups of water, reserving the stock. Sauté the garlic, green peppers and onion in the olive oil for 5 minutes. Add the tomatoes, sausage and rice. Mix very well. Shred the chicken and add to the mixture along with the Cajun spice. Add the 8 cups of reserved stock. Bring to a boil and then reduce the heat to low and simmer for 30 minutes, stirring occasionally to prevent sticking. When the liquid is absorbed, test to make sure the rice is done. If not, add a bit more water and continue cooking until done. 


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Chicken Marengo

Ingredients: 

6 skinless, boneless chicken breasts 
1/2 stick butter 
1 julienned small onion 
1 julienned green pepper 
1 cup sliced fresh mushrooms 
1/2 cup black olives 
2 small fresh tomatoes, cut into small pieces 
2 cups whole canned tomatoes 
1/2 cup olive oil 
garlic (amount depends on preference) 
salt and pepper 
Directions: Cut the chicken into fillets and flatten. Sauté lightly in butter until golden brown. Pour off the excess butter. Add the green pepper, onion, mushrooms, olives and fresh tomatoes to the chicken. In a blender, mix canned tomatoes, olive oil, garlic and salt and pepper to taste. Pour over chicken. Simmer until the vegetables and chicken are tender. Serves 6. 

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Chicken Picadillo

Ingredients: 
1 can (16 ounces) whole tomatoes, chopped 
1/2 cup golden raisins 
1 tablespoon chopped green chilies 
1 teaspoon sugar 
1 teaspoon ground cinnamon 
1/2 teaspoon salt 
1/2 teaspoon ground cumin 
1/8 teaspoon ground red pepper 
2 tablespoons vegetable oil 
8 skinless broiler/fryer chicken thighs 
1/2 cup chopped onion 
Hot cooked rice 
1/4 cup sliced almonds 
Directions: Mix together the tomatoes, raisins, chilies, sugar, cinnamon, salt, cumin and red pepper in a small bowl; set aside. Heat the oil in large skillet over medium-high heat. Add chicken and cook, turning to brown all sides, about 10 minutes. Add the onion. Cook and stir onion 2 to 3 minutes until soft. Drain off the excess fat. Add the tomato mixture. Reduce the heat to medium. Cover and cook for about 15 minutes or until the chicken is fork-tender. Uncover and cook for 5 minutes longer. Serve the chicken and sauce over the hot cooked rice. Sprinkle with almonds. Makes 4 servings.

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Chicken Pockets with Vegetables

 

Ingredients: 
1/2 pound mushrooms
1/2 pound spinach
4 tablespoons corn oil
1/2 cup onions -- chopped
1 garlic clove -- crushed
1/2 teaspoon oregano
4 chicken breasts
3 tablespoons dry white wine
fresh parsley -- chopped
lemon wedges
Rinse, pat-dry and chop mushrooms; set aside. Wash spinach; place in saucepan and cook, covered, only with the water clinging to the leaves until barely wilted. Drain spinach well, squeezing out excess water. Chop and set aside. Heat 2 tablespoons oil in a skillet until hot; add onion and mushrooms and sauté until tender. Add garlic, oregano, spinach, and pepper to taste. Cook and stir for 1 minute. 
Set aside. Meanwhile, flatten each chicken breast by placing between 2 layers of waxed paper or plastic wrap; pound with rolling pin or heavy plate edge until about 1/4-inch thick. Spoon 1/4th of mushroom mixture onto center of each chicken breast; roll lengthwise and secure with wooden toothpicks.
Place breasts in a 9-inch shallow baking pan. Combine wine with remaining oil and spoon over chicken. Bake, uncovered, in preheated 400 degree oven until chicken is tender, about 15 to 20 minutes. Baste often. Sprinkle with chopped parsley and serve with lemon wedges.

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Chicken with Toasted Garlic and 
Mustard Cream Sauce

Ingredients:
TOASTED GARLIC:
1/4 cup vegetable oil
12 large cloves garlic -- diced
MUSTARD CREAM SAUCE:
2 tablespoons butter
1 large onion -- sliced thin
1 tablespoon white flour
1 3/4 cups chicken stock
or canned chicken broth
4 teaspoons Dijon mustard
4 teaspoons coarse mustard
1/3 cup heavy cream
1 1/2 teaspoons sour cream
3 tablespoons minced fresh parsley
1 fresh minced chives or tarragon
CHICKEN BREASTS:
6 boneless -- halved chicken
breast, 2 pounds
Salt
Ground black pepper
1 1/2 tablespoons vegetable oil
TO COOK: For the Toasted Garlic, heat the oil in a small skillet. Add the garlic; cook over medium-low heat until 
golden brown, about 3 minutes. Remove the garlic with a slotted spoon and drain on paper towels; set aside. For the sauce, heat butter in a medium saucepan. Add onions; cover and cook over low heat until softened, about 5 minutes. Add flour; cook over low heat, stirring constantly until flour is incorporated into the butter, about 30 seconds. Continuing to stir constantly, gradually add chicken stock. Bring to boil, cover, and simmer, stirring occasionally until sauce thickens slightly, about 20 minutes.
For the chicken, meanwhile, sprinkle chicken breasts with 1 teaspoon salt and 1/2 teaspoon pepper. Heat oil in a large skillet. Add chicken and sauté, turning once, until lightly browned and cook through, about 10 minutes. Cover and keep chicken warm, reserving juices that accumulate. To finish the sauce, stir mustards and cream into the simmering sauce. Remove from heat and stir in sour cream, herbs, and any accumulated chicken cooking juices. TO SERVE: Transfer each chicken breast to a warm dinner plate. Spoon a portion of sauce over each chicken breast, sprinkle with some Toasted Garlic, and serve immediately.

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Coconut Chicken

Ingredients: 
1 egg 
1/2 cup buttermilk 
1/2 cup beer 
5 ounces cake flour
1/2 teaspoon baking powder, 
1/2 teaspoon baking soda, 
1 1/2 teaspoons salt 
2 pounds boneless, skinless chicken breast, 
2 cups coconut 
Directions: Combine eggs, milk and beer in a bowl. Mix cake flour, baking powder, baking soda and salt together and add to the milk mixture. Mix well. Batter should have consistency of thin pancake batter. Cut chicken into 1/2 inch pieces and dredge in all-purpose flour. Dip in buttermilk and then dip into batter. Roll in coconut. Deep fry at 350 in oil until browned.

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Crock pot Chicken Paprika


Ingredients: 
12 pieces of chicken breast strips (not the entire breast) 
4 medium sized potatoes, sliced, skins left on by choice 
4 medium onions, peeled and sliced 
1 cup of water 
3 Tbsp. oil paprika 
Directions: Place 4 chicken strips in the bottom of the crock pot. Sprinkle with paprika. Then, cover with a layer of potatoes. Cover the potatoes with a layer of onions. Add 1 Tbsp. of the oil. Then sprinkle generously with paprika. Then start over with the 4 chicken strips and follow the steps above again for 3 complete layers. Pour the cup of water into the crock pot (down the side to not wash the paprika away). Cook on high temperature all day (6-8 hours). *You can use different vegetables if you like. Carrot slices would work well. 

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Cumin Crusted Chicken with Borracho Beans And Greens

Ingredients:
4 chicken breast quarters
2 tablespoons olive oil
2 tablespoons butter
2 shallots -- minced
1 pound mustard greens -- washed
TOASTED CUMIN AND BLACK PEPPER RUB
1/4 cup cumin seeds
2 tablespoons dried oregano
1/4 teaspoon black peppercorns
1/4 teaspoon salt
1/2 teaspoon sugar
BORRACHO BEANS
1 cup dried pinto beans
1 tablespoon vegetable oil
1/4 onion -- diced
6 Serrano chilies with seeds
8 plum tomatoes -- diced
2/3 cup beer
1/4 teaspoon salt
2 tablespoons chopped fresh cilantro leaves
Directions: Rub chicken with Toasted Cumin and Black Pepper Rub. Refrigerate at least 2 hours. Prepare Borracho Beans and keep hot. In fry pan over medium heat, place oil. Add chicken and sear on each side. Remove chicken to 350°F oven and cook about 45 minutes or until fork can be inserted with ease. In large fry pan, place butter and shallots; cook, stirring, about 2 minutes. Add mustard greens and cook, tossing gently, until wilted. Arrange greens in 4 shallow bowls. Add beans evenly around greens and top with chicken.
TOASTED CUMIN AND BLACK PEPPER RUB: In fry pan, place cumin seeds, dried oregano, black peppercorns, salt, and sugar. Toast over medium heat, stirring, about 2 minutes. Transfer to spice grinder and pulse until smooth.
BORRACHO BEANS: Wash dried pinto beans; cover with water and soak overnight. Drain and rinse beans; place in saucepan and add water to cover by 3 inches. Simmer over low heat about 1 1/2 hours until tender, adding water if necessary. Drain. In large fry pan over medium heat, place vegetable oil, onion and minced Serrano chilies. Cook about 5 minutes; stir in tomatoes, beer, and salt. Add beans, bring to a boil, reduce heat and simmer about 10 minutes. Stir in chopped fresh cilantro leaves just before serving.

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Dill Chicken Appetizers

Ingredients:
2 cups cooked chicken breast, diced
2 cups sharp cheddar cheese, shredded
2 cups mayonnaise
1 red sweet bell pepper, diced
2 garlic cloves, minced
5 Tbsp. dill seed or dill powder
2 cups fresh broccoli, diced
1 tsp. salt
1 tsp. pepper
3 cans of large crescent rolls dough
Directions: Heat the oven to 375 degrees. Gently mix together the chicken, cheese, mayonnaise, red pepper, garlic, dill, broccoli, and salt and pepper. Take the crescent roll dough out of the packages and place a spoonful of the mixture in the center of each individual piece of dough. Fold the corners up into the middle and crimp to seal. If you wish, you can brush the outside with a beaten egg and sprinkle with more dill. Place on a cooking sheet and bake in the oven for approximately 12 minutes or until golden brown. Remove from the oven and allow to sit for 10 minutes before serving. The filling will be hot!

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Easy & Elegant Chicken Medallions

Ingredients: 
3/4 pound chicken breasts -- boned and skinned
2 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons canola oil
1 small onion -- sliced
4 ounces mushroom pieces -- drained
1 teaspoon Dijon mustard
1/4 cup water
2 tablespoons white wine
1/2 cup nonfat plain yogurt

Dust chicken breast pieces with flour and sprinkle with salt and pepper. In non-stick fry pan, place oil and heat to medium high temperature. Add chicken and cook, turning, about 5 minutes or until brown on all sides. Push chicken to side of pan; add onion and mushrooms. Stir and cook until onion is clear, about 5 minutes. In small bowl, place mustard. Slowly add water, then wine, stirring until smooth; pour mixture over chicken. Cover, reduce heat to low and simmer about 10 minutes or until chicken is fork-tender. Remove chicken to serving bowl. Stir yogurt into pan drippings and pour over chicken. 

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Elegant Garlic Chicken for Two


Ingredients:
2 broiler-fryer chicken quarters
2 tablespoons butter
1 clove garlic -- minced
1 medium onion -- sliced
2 cloves
1 bay leaf -- broken in half
1/2 teaspoon salt
1/2 teaspoon coarsely ground pepper
1 cup white wine
1/2 cup sour cream
In medium fry pan, place butter and garlic and heat to medium temperature, about 2 minutes or until garlic is light brown. Add chicken and cook, turning, about 10 minutes or until brown on all sides. Place onion slices on bottom of pan under chicken; add cloves and bay leaf. Sprinkle chicken with salt and pepper; pour wine over chicken. Cover, reduce temperature to low and simmer about 40 minutes or until fork can be inserted in chicken with ease. Remove chicken to serving plates and keep warm. To pan drippings, add sour cream and cook, stirring, about 2 minutes until warm but not boiling. Spoon over chicken.

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Game Hens a la Orange


Ingredients:
2 Cornish hens -- split
4 tablespoons butter
2 tablespoons oil
STUFFING
1 1/2 cups breadcrumbs
1/4 cup chopped onions
1 teaspoon sage
1/4 cup slivered almonds
1 can Mandarin oranges
ORANGE SAUCE
1/2 cup orange juice
1 tablespoon cornstarch
2 tablespoons orange liqueur
Preheat oven to 325 F. Put butter and oil in a sauté pan and heat until butter melts. Add hens and sauté on all sides until nicely browned. Remove and set aside. Add onion, breadcrumbs, almonds and sage to the pan. Stir and brown slightly. Add oranges and stir lightly. Spoon into a baking pan in individual mounds to equal number of hen halves. Place a game hen half on each mound. Combine cornstarch, orange juice and liqueur in a small pan. Heat until clear and pour over hens. Bake for 1 1/2 hours.

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Hawaiian Turkey


Ingredients: 
15-1/4 oz. can pineapple slices (juice pack) 
10-1/2 oz. can condensed chicken broth 
10 oz. package frozen peas 
2 oz. can sliced mushrooms, drained 
1-1/2 cups bias-cut celery slices 
1/4 cup chopped onions 
1/4 cup soy sauce 
3 tablespoons cornstarch 
3 cups diced, cooked turkey 
5 oz. can water chestnuts, drained & sliced 
4 cups cooked rice.
 Directions: Drain the pineapple, reserving the juice. Add enough water to the juice to make 1 cup. In a large saucepan combine the juice mixture, broth, peas, mushrooms, celery, onion, and soy sauce; bring to boiling. Cover; simmer for 5 minutes. Blend cornstarch with 3 tablespoons cold water; add to saucepan. Cook and stir until thickened and bubbly. Cut up the pineapple. Stir the pineapple, turkey, and water chestnuts into saucepan; heat through. Serve over hot cooked rice. Serves 8.

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Italian Chicken with Peppers and Onions

Ingredients: 
4- 6 boneless, skinless chicken breasts* 
2 cups flour 
1 tsp. salt 
1 tsp. pepper 
1 tsp. garlic powder 
1 tsp. lemon pepper 
1 large red onion, cut into 1" slices 
1 large green pepper, cut into 1" slices 
1 large red pepper, cut into 1" slices 
1 large yellow pepper, cut into 1" slices 
1 tsp. of minced garlic 
1 can of "Italian Style" diced tomatoes (approx. 28 oz) 
1 tbsp. of fresh oregano 
1 tbsp. of fresh basil 
4 tbsp. olive oil, divided 
1 package of angel hair pasta 
* Number of chicken breasts used will depend on how many you are serving. I plan for 1 breast per person and 1 or 2 extras for seconds. 
Directions: Mix the flour, salt, pepper, garlic powder and lemon pepper together. Slice the chicken breasts into 3/4" slices. Dip the slices into water and then dredge in the flour mixture. Put 3 tbsp. of olive oil in a large skillet. Heat to medium heat. Carefully place the chicken pieces in the skillet. Allow to brown on the first side and then flip them over. Add the onion, peppers, garlic, oregano and basil. Allow to cook for a couple minutes and then add the tomatoes. Cook until the onions and peppers are tender. 
In the meantime, cook the pasta according to the package 
directions. After draining the pasta, coat with the remaining 
tbsp. of olive oil to keep it from sticking together. On each plate, make a bed of angel hair pasta. Then put a heaping spoonful or two of the chicken mixture on top. Sprinkle with parmesan cheese if desired. Serve with a nice tossed salad and a loaf of warm garlic bread. 

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Jamaican Jerk Chicken

Ingredients: 
1/2 cup minced green onions 
1/4 cup orange juice 
1 tbsp minced gingerroot 
1tbsp minced hot pepper 
1 tbsp lime or lemon juice 
1 tbsp light soy sauce 
1 clove garlic, minced 
1 tsp allspice 
1/4 tsp cinnamon 
pinch cloves 
2 lb chicken thighs 
Directions: In a shallow glass dish, combine onions, orange juice, gingerroot, hot pepper, lime juice, soy sauce, garlic, allspice, cinnamon and cloves. Add the chicken. Cover and marinate in the refrigerator, turning occasionally, for at least 2 hours or up to 8 hours. Remove the chicken from marinade, brush any hot pepper off chicken back into marinade and reserve. Place the chicken on greased grill over medium-hot coals or at medium setting. Cook, turning occasionally for 15 minutes. Drizzle with marinade. Cook, drizzling with remaining marinade, for 15 to 25 minutes longer or until juices run clear when chicken is pierced. Makes 4 servings. 

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Lemon Chicken

Ingredients:
1 lb. boneless, skinless chicken breast
6 Tbsp. corn starch
2 Tbsp. flour
1 sliced lemon, for garnish
Lemon Sauce:
1/4 cup chicken broth
1 tsp. sesame oil (optional)
1/4 cup sugar
1 Tbsp. water
1/2 tsp. salt
2 tsp. corn starch
juice of 1 lemon (about 1/4 cup)
Marinade:
1/2 tsp. salt
2 tsp. rice wine or dry sherry
1 tsp. soy sauce
1 egg white
1/8 tsp. pepper
Directions: Cut the chicken breasts into thin slices.
Combine the marinade ingredients in a medium sized bowl. Add the chicken. Mix well. Let stand for 15 minutes. Combine the ingredients for the lemon sauce in a small bowl. Mix well and set aside. Heat a small amount of broth in a skillet over medium heat. Meanwhile, mix the 6 tbsp. of corn starch and the 2 tbsp. of flour in a medium-sized bowl. Dip the chicken pieces in the flour mixture to coat. Brown the chicken in the broth. Continue adding more additional broth as needed to prevent burning. Remove the chicken, arrange on a platter. Stir the lemon sauce into the hot pan. Bring to a boil. When the sauce begins to thicken, add 1 tsp. sesame oil. Stir the sauce and pour over the chicken. If desired, garnish with the lemon slices. Serve immediately.

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Lime and Honey Broiled Chicken

Ingredients:
2 broiler-fryer chicken quarters
1/4 cup fresh lime juice
1 tablespoon butter-flavored margarine
1 teaspoon honey
1/4 teaspoon garlic powder
2 tablespoons white wine
1/2 teaspoon salt
1/4 teaspoon coarsely ground pepper
In small saucepan, place lime juice, margarine, honey, and garlic powder. Heat over high temperature until margarine melts, about 2 minutes. Add white wine and stir to mix. Line a small baking pan (just large enough to hold chicken) with foil; arrange chicken in pan, skin side up. Pour lime juice sauce over chicken and let stand 5 minutes. Sprinkle with salt and pepper. Set oven temperature control at broil (450 F.) and arrange rack so chicken is about 5 inches from heat. Broil 15 minutes; turn chicken and spoon sauce from pan over chicken. Broil about 15 minutes more or until fork can be inserted in chicken with ease. Remove from oven; spoon sauce from pan over chicken and let stand about 3 minutes.

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Mexicali Chicken

2 1/2 - 3 lb. broiler or fryer chicken, cut up
2 tbsp. salad oil
1 - 7 oz. bottle spicy taco sauce
1/2 cup water
1 tsp. salt
1/2 tsp. oregano
1/4 tsp. minced garlic
1/4 cup instant minced onion
2 cups shredded cheddar cheese
Wash chicken and pat dry. Heat oil in a large skillet and cook chicken over a medium heat for about 15 minutes or until brown. Drain off fat. Mix taco sauce, water, salt, oregano, garlic and onion. Pour over chicken. Reduce heat cover and simmer for 30 minutes or until chicken is done. Place chicken in an ungreased 9X9 baking dish. Cool and sprinkle with cheese, cover and refrigerate for 8 hours. Heat oven to 400°. Bake for 40 minutes, uncovered for the last 20 minutes. Serves 5-6

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Parsley Spinach Chicken Stew

 Ingredients: 

1 cup chopped fresh parsley 
8 ounces spinach, rinsed and chopped 
1 onion, chopped 
1 potato, cubed 
4 skinless, boneless chicken breasts 
6 tablespoons olive oil 
1/4 teaspoon salt 
1/4 teaspoon ground turmeric 
2 tablespoons tomato paste 
4 cups water 
3 tablespoons fresh lemon juice 
Directions: In a medium size frying pan, heat 4 tablespoons of the olive oil. Add the parsley and spinach and fry until wilted. Set aside. Heat the other 2 tablespoons of olive oil in a large pot. Add the onion and sauté. Stir it occasionally until tender. Add the chicken breasts and brown both sides of each breast. Cut into bite sized pieces if you like. Add the salt, turmeric, fried parsley, spinach, water and tomato paste. Bring all to a boil and let boil for 10 minutes. Add the cubed potatoes. Cover and let cook over low heat for 1 to 2 hours. Add the lemon juice, bring to a boil and let boil for 10 more minutes. Serve with steamed rice if desired. 

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Oriental Grilled Chicken 

Ingredients:
2 boneless, skinless, chick breasts
1/2 cup soy sauce
2 teaspoons brown sugar
1/2 cup rice wine
1 tablespoon sesame oil
1 tablespoon scallions -- chopped
1 1/2 inch ginger root slice -- chopped
Cut chicken breasts in half. Mix remaining ingredients together in a shallow pan large enough to hold breasts in one layer. Place breasts in marinade, turning to coat and rubbing marinade into breasts. Marinate at least one hour and as long as overnight. Grill chicken over hot coals or under broiler. Strain marinade, bring it to a boil, and serve it with chicken.

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Santa Fe Chicken Sandwiches

Ingredients:
4 chicken breasts, boneless and skinless
1 large green pepper (sliced thinly)
1 large onion (sliced thinly)
olive oil to sauté the peppers and onions in
Marinade:
2 Tbsp. chili pepper
1 tsp. cumin
1 1/2 tsp. cayenne pepper
1/3 - 1/2 cup olive oil
1/3 cup vinegar
4 oz. spicy French dressing
1 tsp. onion powder
1/2 garlic powder
juice of 2 limes
Directions:
Marinate the chicken breasts for at least 3 hours in the marinade ingredients. Either preheat the grill or the oven (to 425 degrees). Sauté the peppers and onions in the olive oil. Bake the chicken for 20-25 minutes, turning frequently and basting with the marinade. When the chicken is thoroughly cooked (no longer pink) serve with warm, toasted onion rolls or the roll of your choice. Some great condiments to serve with this recipe are: diced tomatoes; shredded cheeses; jalapeno peppers; red, yellow and green peppers; and red onions.

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TURKEY OR CHICKEN ENCHILADAS

Ingredients:
1/2 cup chopped onion
1 tsp minced garlic
2 Tbs. margarine
1 small can sliced ripe olives- drained
14 cup chopped green chilies (you can use canned ones)
1/2 cup sour Cream (or you can use plain yogurt)
1 can Cream of Chicken soup - undiluted
1/2 cup milk
1 1/2 cup cubed cooked turkey or chicken
12 cup shredded cheese
10 Tortillas )small ones)
Sauté onions with garlic and margarine. Add olives and green chilies. Stir in sour cream, cream of chicken soup and milk. Reserve 3/4 cup sauce, fold in turkey and cheese. Fry tortillas or heat in microwave. Fill tortillas with mixture. Put in 8' x 12" pan, pour more sauce over top. (3/4 cup reserve) Sprinkle with grated cheese. Bake at 350 decrees for 30 minutes.

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Last Updated: August 16, 2002