2 TBL lemon juice
1/2 tsp liquid smoke (optional)
1/2 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder
1 green pepper, cut into strips
1 medium onion, slice and separated into rings
2 TBL vegetable oil
3 boneless chicken breast or thighs cut into strips
6 four tortillas
1. Combine first 5 ingredients in a small bowl. Add chicken; stir to coat. Cover and chill for at least 30 minutes. Drain reserving marinade.
2. Wrap tortillas in foil. Bake at 350 degrees for 15 minutes.
3. Heat oil in a skillet. Add chicken; stir and cook until no longer pink. Add marinade, pepper and onions. Saute until crisp tender.
4. Separate chicken mixture into the tortillas. Top with chopped tomatoes, lettuce, guacamole, shredded cheese, sour cream and salsa.
Chicken Nachos
2 cups shredded cooked chicken
1/2 cup prepared salsa
1/2 package (15 oz) restaurant-style tortilla chips
1 cup shredded Monterey Jack cheese
1 jalapeno pepper, sliced
1 cup chopped tomato
2 TBL chopped fresh cilantro
1 cup sour cream
1. Preheat oven to 375 degrees. Combine the chicken and salsa in medium bowl.
2. Place the tortilla chips in a shallow ovenproof dish. Spoon the chicken mixture evenly over chips.
3. Sprinkle the Monterey Jack evenly over the chicken mixture and top with the jalapeno pepper. Bake until the cheese is melted, 10-15 minutes. Remove from oven and garnish with the tomato and cilantro. Serve warm with sour cream.
Gingered Chicken Legs
8-10 chicken legs
3/4 cup natural (plain) yogurt
1 1/2 tsp fresh ginger root, crushed
1 tsp salt
1 tsp Tabasco sauce
1 TBL ketchup
1 tsp crushed fresh garlic
1 TBL lemon juice
1 TBL fresh cilantro leaves
1 TBL oil
2 medium onions, sliced
1 TBL shredded ginger root
1. Place chicken legs in a glass bowl. In a separate bowl, combine yogurt, ginger pulp, salt, Tabasco sauce, tomato ketchup, garlic pulp, lemon juice and half of the fresh cilantro leaves. Whisk together, then pour mixture over the chicken legs and stir gently to coat the chicken.
2. Heat oil in a wok or heavy skillet. Add onions and cook until soft.
3. Pour in the chicken legs and marinade. Cook over medium heat, stirring occasionally, for 10-15 minutes.
4. Add the remaining cilantro and the shredded ginger. Serve Hot.
Southern Fried Chicken (thank you Becky)
Chicken tenders
butter milk to cover chicken
2 eggs
1 cup milk
1 small bag of four
oil for frying
seasonings (salt, black pepper, cayenne pepper, garlic powder, onion powder and poultry seasoning)
1. At least two hours before cooking: Place chicken in a bowl and pour buttermilk over it. Turn chicken so that they are covered in buttermilk. Place in refrigerator.
2. Divide flour into two separate bowls. Season each bowl of flour, with the seasonings, to your liking.
3. Mix eggs and about 1 cup of regular milk together in a small bowl.
4. Heat oil in a skillet. Drain butter milk off chicken. Dredge chicken pieces in the first bowl of seasoned flour, then dip them in the egg mixture and then into the second bowl of seasoned flour. Place in skillet to fry. Repeat process for all chicken tenders.
5. As chicken browns on one side, turn over and brown on the other side. Take out of skillet and drain on a paper towel.
Crispy Oven-Fried Chicken (for a lower fat alternative to deep fried chicken)
2 cups bread crumbs or crackers
1 TBL dried parsley or 3 TBL chopped fresh parsely
1/2 cup grated Parmesan cheese
2 1/2 lb chicken pieces
2 tsp olive oil
salt and pepper
1 cup buttermilk
1 tsp paprika
1. Preheat ovento 375 degrees. Line a bakign sheet with foil; grease foil. Place crumbs in a plastic bag; add parsley and Parmesan.
2. Brush cicken with oil; sprinkle with salt and pepper. Pour buttermilk into a shallow baking dish; add chicken, turning to coat.
3. Place chicken, one piece at a time, into plastic bag; shake to evenly coat. Repeat until all pieces are coated.
4. Place chicken in singel layer on prepared bakign sheet. Spinkle with paprika. Bake until juices run clear when thickest portion of meat is pierced with a knife, about 45 minutes.
Creamy Chicken Alfredo
1/4 cup all-purpose flour
6 chicken breast or thighs (boneless or bone-in)
1/2 tsp salt
2TBL, plus 1 tsp olive oil, divided
3 cloves garlic, minced
1 TBL onion, minced
1 1/2 cups whipping cream
1/3 cup Parmesan cheese, grated
1/2 tsp ground black pepper
1 lb fettuccine
1 TBL coarsely chopped fresh parsley (for garnishing)
1. Preheat oven to 375 degrees. Spread the flour on a plate. Sprinkle chicken with salt, then coat with the flour.
2. Heat 2 TBL oil in a large skillet over medium-high heat. Add chicken. Cook, in batches if necessary, turning once, until golden, about 4 minutes on each side. Remove from the skillet and place in a large ovenproof dish.
3. Add the remaining oil to skillet. Add the garlic and onion and saute over medium heat until softened, about 2 minutes. Increase heat slightly. Add the cream, Parmesan and pepper. Cook until sauce is bubbly and slightly thickened, 2-3 minutes.
4. Spoon half of the sauce over the chicken in the dish. Bake until cooked through, 8-12 minutes. Meanwhile, bring a sauce pan of lightly salted water to boil. Add pasta and cook according to the package directions. Drain, then arrange on warm serving platter with the chicken. Top with the remaining sauce and parsley. Serve.
Chicken Parmesan (thank you Giada)
1 TBL olive oil
1 tsp chopped fresh thyme
1 tsp chpped fresh rosemary
1 tsp chopped fresh flat-leaf parsley
4 chicken cutlets (about 3 oz each)
1 tsp salt
1/2 tsp freshly ground black pepper
3/4 cup marinara sauce
1/4 cup shredded mozzarella cheese
8 tsp freshly grated Parmesan cheese
1 TBL butter, cut into pieces
1. Preheat oven to 500 degrees. In a small bowl, stir in oil and herbs to blend. Brush both sides of chicken with the herb oil and sprinkle with the salt and pepper.
2. Heat a large skillet over high heat. Add the cutlets and cook just until brown, about 1 minute per side. Transfer chicken into an oven safe dish.
3. Spoon the marinara sauce over and around cutlets. Sprinkle 1 TBL of mozzarella over each cutlet, then sprinkle 2 tsp of Parmesan over each. Dot the tops of chicken with butter pieces and bake until the cheese melts and the chicken is cooked through, about 6-10 minutes. Serve over cooked pasta.
Savory Chicken Pot Pie
3 TBL butter, divided
1 small onion, finely chopped
1 red pepper, deseeded and finely chopped
1 stalks celery, trimmed and chopped
1 lb cooped chicken, chopped (I have also done this with cooked Turkey)
1 lb frozen mixed vegetables
1/2 cup chicken broth
1 can (10 oz) cream of chicken soup
1/2 package (15 oz) refrigerated pie crust
1. Preheat oven to 425 degrees. Melt 2 TBL butter in a large saucepan over medium heat. Add the onions, red pepper, and celery. Saute the vegetables, stirring occasionally, until softened, about 5 minutes.
2. Add the chicken, mixed vegetables, broth and soup to the pot. Bring the mixture to a boil. Reduce heat to low and simmer for 5 minutes, stirring occasionally. Transfer the mixture to a deep-dish pie plate.
3. Lay the pie crust over the pie plate and trim using a sharp knife. Seal the edges using the back of a fork. Cut slits into the crust using a sharp knife. Melt the remaining butter; brush over the top of the pie crust.
4. Bake until the crust is golden brown, 10-15 minutes. Let stand for 5 minutes before serving.
Buttermilk Crumb-Coated Chicken
1/2 cup buttermilk
2 tsp Dijon mustard
1/4 tsp salt
4 chicken breasts or thighs (boneless or bone-in)
1 cup bread crumbs
3 TBL chopped fresh parsley
2 TBL grated Parmesan cheese
1 tsp dried basil
1/2 tsp dried tarragon
2 TBL melted butter or margarine
1. Preheat oven to 375 degrees. Combine buttermilk, mustard and salt in a medium bowl. Add chicken; turn to coat.
2. Combine bread crumbs, 2 TBL parsley, Parmesan, basil and tarragon in a shallow baking dish. Add melted butter; toss with a fork until mixed.
3. Remove chicken from buttermilk mixture; discard mixture. Roll chicken in crumb mixture to coat well. Place on a greased baking sheet.
4. Bake chicken until juices run clear when meat is pierced with a knife, about 35 minutes. Place on a serving platter. Sprinkle with remaining chopped parsley.
Chicken Milano
6 chicken breast or thighs (boneless)
1/2 cup all-purpose flour
2 eggs, beaten
1 cup Italian bread crumbs
1/2 cup butter or margarine
1 cup marinara sauce
1 cup half and half
1/2 cup mozzarella cheese, shredded
1/2 Swiss cheese, shredded
1/4 cup grated Parmesan cheese
1. Preheat oven to 350 degrees. Roll each chicken breast in flour; dip in beaten egg. Roll in bread crumbs to coat well.
2. Heat butter in large skillet over medium-high heat; add chicken pieces. Cook until browned on all sides, about 10 minutes.
3. Mix marinara sauce and half-and-half in a small bowl, reserving 2 TBL. Pour into baking dish. Arrange chicken in prepared dish.
4. Mix mozzarella, Swiss, and Parmesan cheeses in a small bowl. Sprinkle over chicken. top with reserved sauce. Bake, loosely covered, until cooked through, about 30 minutes.
4 boneless chicken breast or thighs
1/3 cup all-purpose flour
1/2 tsp salt
1/8 tsp pepper
1/4 cup butter or margarine
8 oz mushrooms sliced (about 2 1/2 cups)
1/3 cup white wine or chicken broth
1/4 cup chopped fresh parsley or 2 TBL dried parsely
3/4 cup whipping cream
1. Pound each chicken piece to a 1/4 inch thickness. Mix four, salt and pepper together on waxed paper. Coat chicken with flour mixture. Shake off excess.
2. Melt butter in large skillet over medium heat. Add chicken. Cook chicken over medium-high heat until golden brown, about 5 minutes per side. Remove and set aside; cover to keep warm.
3. Add mushrooms and white wine to skillet. Cook, stirring continually, for about 2 minutes.
4. Add parsley and whipping cream to skillet. Cook over low heat stirring continually until sauce thickens, about 2 minutes. Serve sauce over chicken.
Chicken Bake (thank you Mom)
6 chicken breast or thighs (boneless or bone-in)
2 cans cream of chicken soup
1 cup sour cream
1 cup shredded cheese
1 box STOVETOP chicken stuffing (you definatley need the name brand for this one)
1. Preheat the oven to 375 degrees. In a small bowl, combine soup and sour cream.
2. Lighlty grease a 9x13 baking dish. Spread 1/4 of soup mixure on bottom of dish. Spread evenly to coat bottom. Place chicken on top of mixture. Sprinkle with salt and pepper.
3. Pour remaining soup mixture evenly over top of chicken. Sprinkly cheese evenly over chicken.
4. Shake stuffing bag to ensure that it is mixed well. Pour (uncooked) stuffing over chicken until it is covered evenly (you should probably only us about 1/2-3/4 of the box).
5. Cook covered for 30 minutes. Take cover off and cook an additional 15 minutes, until sauce is bubblying.
Lemon Chicken Stir-Fry
8 oz uncooked bow tie pasta
1 small yellow squash cut in half lengthwise and sliced
2 large carrots, peeled and sliced (1 cup)
1 small red bell pepper, cut into ¼ inch strips
½ lb asparagus, trimmed and cut into 1 inch lengths (about 1 ½ cups)
1 lb boneless, skinless chicken breast or thigh, cut into 1 inch strips
2 tsp vegetable oil, divided
¾ cup water
2 TBL lemon juice
1 envelop Lipton Recipe Secrets Savory Herb with Garlic Soup Mix
¼ cu (1 oz) grated fresh Parmesan cheese
1. Cook pasta according to package directions. Drain, put in a casserole dish and keep warm.
2. Heat 1 tsp oil in skillet over medium/high heat until hot. Add chicken; stir-fry for 5-6 minutes or until chicken is no longer pink. Remove chicken from skillet and transfer to casserole dish with cooked pasta; cover and keep warm.
3. Heat remaining oil in same skillet. Add carrots and bell peppers; stir-fry for 2-3 minutes. Add asparagus and squash; stir-fry for 1-2 minutes or until vegetables are crisp-tender.
4. Whisk water, lemon juice and soup mix. Add sauce to vegetable mixture. Reduce heat to low; simmer, covered, for 5 minutes or until sauce is thickened. Add pasta and chicken to skillet; toss to coat. Add grated Parmesan cheese over pasta. Serve Immediately.
Onion-Smothered Chicken
1 (3 lb) chicken (or chicken pieces)
3 or 4 large onions
3 or 4 unpeeled potatoes, scrubbed
¼ cup olive oil
1 cup cooking sherry or nonalcoholic cooking sherry
3 or 4 bay leaves
¾ tsp grated gingerroot
1 tsp dried oregano
¼ tsp black pepper
1/8 tsp dried thyme
1/8 tsp dried rosemary
1. Cut the chicken into quarters and trim excess fat. Slice onions and cut potatoes into quarters.
2. Heat olive oil in a large skillet over medium heat until hot. Add the chicken. Cook, turning frequently, until browned on all sides; drain.
3. Increase the heat to high. Add onions, potatoes, sherry, bay leaves, gingerroot, oregano, black pepper, thyme and rosemary and mix well. Cook stirring continually for 1 minutes. Reduce heat to low.
4. Simmer, turning mixture occasionally, until and instant-read thermometer inserted in the center of each Chicken piece (not touch bone) registers 180 degrees, about 45 minutes. Discard bay leaves.
5. Spoon chicken and vegetables onto a heated serving platter with a slotted spoon. Serve hot.
Marinated Chicken
½ medium orange
½ medium lemon
4 TBL tomato paste
1 TBL honey
1 TBL balsamic vinegar
1 tsp dried oregano
Salt and pepper
8 skinless boneless chicken breasts or thighs
1 TBL olive oil
1 8oz of red and yellow cherry tomato
1 tsp Italian seasoning
Flat-leaf parsley sprigs to garnish (optional)
1. Juice the orange and the lemon, and then finely grate the rinds. Place the citrus juice and zest in a baking dish. Whisk in the tomato paste, honey, vinegar and oregano. Add salt and pepper as desired.
2. Using a sharp knife, make shallow sliced across chicken pieces. Add the chicken to the marinade and turn to coat well. Marinate at room temperature for at least 30 minutes. Meanwhile, preheat oven to 375 degrees.
3. Transfer the chicken to a baking sheet lined with foil, reserving the marinade. Bake for 15 minutes, basting with the marinade 2-3 times. Continue baking until juices run clear when the chicken is pierced with a knife, about 20 minutes longer. Keep warm.
4. Meanwhile, heat the olive oil in a medium saucepan. Slice the tomatoes in half, toss with Italian seasoning and add to the pot. Sauté until softened, about 3 minutes. Add salt and pepper to taste. Arrange tomatoes around the chicken. Garnish with parsley if desired.
Lemon Grilled Chicken
1 lemon
2 TBL olive oil
1 clove garlic, crushed
1 TBL chopped fresh parsley plus extra for garnish
¼ tsp dried thyme
¼ tsp dried marjoram
¼ tsp salt
¼ tsp black pepper
4 skinless, boneless chicken breast or thighs
1. Use a peeler to remove strips of zest for half of the lemon, then trim into fine strips with a small knife. Reserve and set aside. Grate the other side of lemon to make 1 TBL of zest. Finally, squeeze the juice from the lemon into a bowl.
2. In a large bowl, combine the lemon zest and juice, oil, garlic, parsley, thyme, marjoram, salt and pepper. Add the chicken to the bowl and spoon the marinade over the chicken until coated. Cover with plastic wrap. Chill for 30 minutes, or overnight if you have time.
3. Preheat the griddle, grill or broiler to medium heat. Put the chicken pieces on the griddle, grill or broiler pan. Cook chicken until cooked through, about 10 minutes per side. Brush with reserved marinade 2-3 times during cooking. Sprinkle with reserved lemon strips and serve immediately. You may also add parsley to garnish if desired.
Stir-Fry Chicken
¼ cups cashews
1 ½ cups chicken broth
2 TBL orange juice
2 TBL soy sauce
2 tsp cornstarch
2 tsp sesame oil
4 skinless, boneless chicken breasts or thighs
1 green pepper
2 TBL vegetable oil
2 scallions, trimmed and chopped
1 large carrot, sliced into thin strips
1 cup bean sprouts
Hot cooked Chinese noodles or rice
1. Toast the cashews in a large skillet over medium heat until golden browned, 2-3 minutes. Set aside. In a small bowl, mix the broth, orange juice, soy sauce, cornstarch and sesame oil. Set aside.
2. Using a sharp knife, cut the chicken into bite-sized pieces. Cut the pepper in half, remove the seeds and slice. Heat the vegetable oil in the skillet. Add the chicken; stir-fry until browned, about 6 minutes.
3. Add the vegetables to the skillet. Stir-fry the mixture for 3 minutes longer. Stir in the sauce and bring to a boil. Reduce heat and simmer until the sauce thickens, 2-3 minutes. Stir in the toasted cashews. Serve immediately.
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