Chicken

Hot Chicken Wings

• 12 chicken drumettes (1 1/4 lb.), skin removed
• 1/2 cup reduced-sodium soy sauce
• 1/3 cup lemon juice
• 2 tablespoons hot pepper sauce
• 1/2 to 1 teaspoon crushed red pepper flakes

Grill Directions: In medium bowl, combine all ingredients; toss gently to coat chicken. Cover; let stand at room temperature 10 minutes to marinate. Heat grill. When ready to grill, oil grill rack. Remove chicken from marinade; reserve marinade. Place chicken on gas grill over meduim-high heat or on charcoal grill 4 to 6 inches from medium-high coals. Cook 10 to 15 minutes or until chidken is fork tender and juices run clear, turing frequently and brushing occasionally with reserved marinade. Discard any remaining marinade. If desired, serve with blue cheese salad dressing.

Broiler Directions: Prepare chicken as directed above. Oil broiler pan. Place chicken on oiled pan. Broil 4 to 6 inches from heat for 10 to 15 minutes or until chicken is fork tender and juices run clear, turning once and brushing occasionally with reserved marinade. Discard any remaining marinade. If desired, serve with blue cheese salad dressing.

6 servings

Oriental Orange Glazed Chicken

• Glaze
• 1 (6 oz.) can frozen orange juice concentrate
• 1/3 cup honey
• 2 tablespoons soy sauce
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ginger
• Chicken
• 1 (3 to 3 1/2 lb.) frying chicken, cut into 8 pieces or quartered, skin removed if desired

Grill Directions: Heat grill. In small sauce pan, combine all glaze ingredients. Bring to a boil, stirring occasionally. Remove from heat.

When ready to grill, place chicken, skin side down, on gas grill over low heat or on charcoal grill 4 to 6 inches from medium coals. Cook 45 to 60 minutes or until chicken is fork tender and juices run clear, turning once and brushing frequently with glaze during last 15 minutes of cooking. Bring any remaining glaze to a boil; serve as sauce with chicken.

Oven and Broiler Directions: Heat oven to 350 deg.F. Prepare glaze as directed above. Place chicken, skin side up, in ungreased 13X9-inch (3 quart) baking dish. Bake at 350 deg.F. for 45 to 60 minutes or until chicken is fork tender and juices run clear.

Transfer chicken, skin side up, to broiler pan. Broil 6 to 8 inches from heat for 2 to 4 minutes, brushing frequently with glaze. Bring remaining glaze to a boil; serve as sauce with chicken.

6 servings

Spicy Chicken Vegetable Pizzas

• 1 cup Green Giant American Mixtures Santa Fe Style Frozen Corn, Broccoli and Red Peppers (from 1 lb. pkg.) cooked, well drained
• 4 oz. (1 cup) shredded Monterey Jack cheese with jalapeno peppers
• 3/4 cup shredded or chopped cooked chicken
• 1/2 cup chopped green onions
• 1/2 teaspoon dried oregano leaves
• 2 (6-inch) prebaked Italian bread shells

Heat oven to 425 deg.F. In medium bowl, combine vegetables, cheese, chicken, onions and oregano; toss to combine. Place bread shells on ungreased cookie sheet. Spoon vegetable mixture evenly over shells.

Bake at 425 deg.F. for 5 to 6 minutes or until thoroughly heated and cheese is melted.

2 servings

Italian Chicken Casserole

• 4 oz. (1 1/2 cups) uncooked mostaccioli (tube-shaped macaroni)
• 1 tablespoon olive oil or oil
• 1/2 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1 (14.5 or 16 oz.) can whole tomatoes, undrained, cut up
• 1 (6 oz.) can tomato paste
• 2 teaspoons sugar
• 1/4 teaspoon salt
• 1/2 teaspoon dried Italian seasoning
• 1/8 teaspoon ground red pepper (cayenne)
• 2 cups diced cooked chicken
• 1 (2/5 oz.) jar sliced mushrooms, drained
• 4 oz. (1 cup) shredded mozzarella cheese

Cook mostaccioli to desired doneness as directed on package. Drain; keep warm.

Heat oven to 350 deg. F. In large skillet, heat oil over medium-high heat until hot. Add onion and bell pepper; cook and stir 2 to 5 minutes or until crisp-tender. Stir in tomatoes, tomato paste, sugar, salt, Italian seasoning and ground red pepper. Bring to a boil. Reduce heat to low; simmer uncovered 5 minutes. Stir in chicken, mushrooms and cooked mostaccioli. Spoon into ungreased 2-quart casserole; cover.

Bake at 350 deg. F. for 45 to 50 minutes or until bubbly. Uncover; sprinkle with cheese. Bake uncovered an additional 5 minutes or until cheese is melted.

5 (1 cup) servings