Chicken Recipes:

Chicken Cacciatore: serves 4 - 6

1 chicken cut into 1/8's

or a 20 oz. chicken breast, or thighs or

combination

1/2 medium onion julienne

1 red bell pepper, julienne

1 green bell pepper, julienne

4 T. EVOO

2/3 cup merlot wine

1 cup chicken stock

12 oz. crushed tomatoes

6 oz. tomato paste

2 T. honey

1. brown chicken in 6 in deep 12 in. skillet or rondeau.

2. remove chicken and saute onions and peppers, garlic

3. deglaze with wine,

4. return chicken to pan with peppers, and onions

5. add tomato product and stock, honey

6. simmer for 45 minutes

Chicken Cordon Blue: serves 4

4 each chicken breasts, lay flat smooth side down,cover

with plastic wrap, pound evenly with flat side

of meat hammer or base of 6 in. skillet

4 oz. smoked sliced ham

3 oz. swiss cheese

8 oz. bread crumbs

2 whole eggs, whisked with 4 oz. water

6 oz. seasoned flour

1. roll ham around swiss cheese

2. place chicken breast smooth side down, place ham and cheese roll

in the center of the back side of the breast, tuck all the

sides in. Repeat with other breasts.

3. you should have a cylinder looking item, place on a small baking

sheet, put in the freezer for 2 hours.

4. to bread you need to dip your product in seasoned flour first.

5.Then you need to dip your product in Egg wash

6.Then you need to dip the same product in seasoned

Bread crumbs. 

7. Brown, breaded chicken in skillet with oil

8. bake in the oven at 350 for 25 - 35 minutes or until 165 degrees

9. serve with cream sauce

 

Chicken Stir Fry (ginger): serves 4

1 lb. of chicken breast, cut into thin strips

8 oz. sugar snap peas, snip stem

2 oz. vidalia onion, sliced in thin strips

8 oz. chinese cabbage, sliced thinly (like ribbons)

1 red pepper, sliced in thin strips

4 oz. mung bean sprouts

3 oz. fresh ginger, peeled, chopped or grated

1 tsp. minced garlic

1 T. chopped cilantro leaves

1 tsp. lime juice

2 oz. peanut oil

3 oz. soy sauce

2 oz. chicken stock

1 T. cornstarch

1. marinate chicken in, 1/2 tsp. minced garlic, 1 oz. peanut oil,

1 T. soy sauce, lime juice, cilantro let set for 1 hour under

refrigeration.

2. in very hot wok or large skillet with peanut oil, add garlic,

chicken, spread to cover surface with chicken. When

almost completely cooked remove chicken.

3. add peppers cook over hot surface, as finishing move up sides

of wok, or remove from skillet.

4. add chinese cabbage to center stir, cover 2 minutes.

5. combine remaining soy sauce, chicken stock, cornstarch.

6. in pan add all ingredients now, stir step 5 add to pan, stir all, cover

7. 2 - 3 minutes or until steaming hot

8. serve over white rice

 

Fried Chicken: serves 4 - 6

1 each whole fryer chicken, cut into 1/8

6 oz. buttermilk

1 1/2 cups flour, seasoned

2 each whole eggs, whisked with 3 oz. milk or water

1 tsp baking powder

1/8 tsp garlic powder

salt and pepper

1. put chicken pieces in buttermilk, refrigerate for 1 hour.

2. combine seasoned flour with baking powder, mix thoroughly,

garlic powder

3. dip chicken in seasoned flour, then in egg mixture, then back in

flour.

4. in fryer cook at 360 degrees for 10 - 15 minutes, or until an

internal temperature of 165 degrees

5. if you want to finish in the oven later, brown for 3 -4 minutes,

then place on baking sheet. finish in the oven at 325 for

15 - 20 minutes or until an internal temperature of165

degrees.

Roast Herbed Chicken: serves 4 - 6

1 each chicken 6 - 8 lbs.

1 T. fresh thyme, chopped leaves

1 T. fresh parsley, chopped

1 tsp. fresh sage, chopped leaves

1 lemon, cut in 1/2

2 T. EVOO

1. brush chicken with olive oil

2. season with salt and pepper

3. sprinkle surface with herbs, rub them into oil

4. squeeze lemon over chicken, place lemon in cavity

6. roast at 325 for about 1.5 to 2 hours, or until it reaches an internal

temperature of 165 degrees

Chicken Marsala: serves 4

4 each chicken breasts, lay flat smooth side down,cover

with plastic wrap, pound evenly with flat side

of meat hammer or base of 6 in. skillet

4 oz. pancetta, bacon or diced ham

8 oz. chicken stock

1 T. EVOO

2 oz. marsala

1 tsp. minced garlic

1 oz. roux

1 tsp. butter

1 tsp. chopped parsley

2 oz. sliced mushrooms

1. cook bacon pieces, remove from pan, drain sautee

mushrooms, garlic,

2. deglaze with marsala wine simmer 3 minutes, add

chicken stock

3. BTB, thicken with roux

4. reduce to simmer, add parsley, whisk in butter

5. set sauce aside,

6. brown chicken in hot pan for 2 - 3 minutes on each

side.

7. add 1/2 sauce to pan, reduce heat to medium 5 - 10

minutes, cover cook chicken to an internal

temperature of 165 degrees

8. serve sauce over chicken

Chicken Parmesan: serves 4

4 each chicken breast, lay flat smooth side down,cover

with plastic wrap, pound evenly with flat side

of meat hammer or base of 6 in. skillet

1 cup seasoned flour

2 eggs, whisk eggs with 3 oz. milk or water

1 cup seasoned italian bread crumbs

4 oz. EVOO

1 pint marinara sauce

5 oz. mozzarella cheese

1. dredge chicken breasts in seasoned flour, then egg, then bread

crumbs, set aside. Repeat with other breasts

2. in hot skillet, add oil brown chicken on each side 2 - 3 minutes

3. place on baking sheet in 350 degree oven for 10 minutes, check

temperature, when close to 165 top with warm marinara

sauce, about 2 oz. per chicken, then about 1 oz. of

shredded mozzarella cheese.

4. return to oven, until cheese is golden brown, about 10 minutes

5. serve with your favorite pasta, and remaining sauce

Chicken Pot Pie: serves 4 - 6

1 X 9 in. pie shell

1 X cover for pie shell

12 - 16 oz. chicken meat, cooked, cut into chunks

2 oz. diced celery, saute

4 oz. diced carrots, steam in chicken broth

2 oz. diced onions, saute

4 oz. peas

8 oz. red potatoes, steamed, 1/4'd

12 oz. chicken gravy

1. in bowl, combine chicken, vegetables mix

2. place contents in pie shell, cover with potatoes

3. pour gravy over the contents

4. brush edges of pie with water

5. cover pie with 2nd crust, pinch edges with fork

6. remove excess crust, trim with pairing knife around underside of

outside of the pie tin.

7. brush top of pie crust with milk

8. if cold, bake at 350 for 45 - minutes to 1 hour, or until golden

brown and has an internal temperature of 165 degrees.

Variations: prepare ingredients ahead, when roasting a chicken use a

large chicken, make the extra gravy needed, have carrots

for the vegetable make extra, serve with whipped potato,

instead of top crust use whipped potato in place of the

crust and red potatoes. It will only take minutes to

assemble the pot pie for a meal later in the week or you

could freeze. If you freeze, try and thaw the pie out, or it

will take close to 2 hours to cook

Chicken Quesadilla: serves 4

12 oz. chicken meat, roasted, copped

1/2 vidalia or spanish onion, diced sauteed

1 green pepper, diced sauteed

1 red pepper, diced sauteed,

2 portabella mushroom, caps, sliced, sauteed

4 X 10 in. tortillas

6 oz. jack cheese or pepperjack cheese

8 oz. salsa

8 oz. sour cream

3 T. butter or oil

1. in a bowl toss, roasted chicken, sauteed peppers, mushrooms,

onions.

2. place in center of 1/2 of tortilla, spread out to edges of the 1/2

3. top with 1.5 oz. grated cheese

4. fold tortilla in 1/2

5. brush with melted butter

6. place buttered side in medium heated skillet, heat slowly to golden

brown and melted

7. flip over and repeat

8. serve with salsa and sour cream