My Favorite Chicken Dishes and Pasta
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Stickey Chicken
2 teaspoons salt
1 teaspoon paprika
3/4 teaspoon cayenne pepper
1/2 teaspoon onion powder
1/2 teaspoon thyme
1/2 teaspoon white pepper
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1 whole roasting chicken
1 cup onions -- chopped
Combine all spices (first 8 ingredients) in small bowl. Rinse chicken, inside and out. Drain well. Rub spice mixture over skin and the inside of chicken. Place in a resealable plastic bag, seal and refrigerate overnight. When ready to roast, stuff cavity with onions. Place chicken breast side down in roasting pan.
Roast uncovered at 250ºF (that's not a typo...it's really 250º! Anything over 225º is safe as long as the chicken reaches an internal temperature of at least 155º, which this does, and more) for about 5 hours. Baste occasionally with pan juices or until pan juices start to caramelize on bottom of pan and chicken is golden brown.
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4 pounds chicken -- cut up-remove skin
2/3 cup ketchup
2/3 cup water
1/2 cup malt vinegar
1/2 cup brown sugar
1 small onion -- chopped
1 teaspoon dry mustard
1 teaspoon chili powder
1/2 teaspoon hot pepper sauce
1/2 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup barbecue sauce
Place chicken in a roaster which has been sprayed with a cooking spray. Cover and bake for 1/2 an hour at 350 degrees. Combine sauce ingredients-bring to a boil and simmer for 10 minutes.
Pour over chicken in roaster, cover and continue baking for 1 hour-basting two or three times. Remove cover and bake for another 1/2 hour-basting twice.
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1 tablespoon sesame oil
1 clove garlic minced
some fresh ginger chopped
1 stalk celery chopped
2 to 3 green onions diced
1 pound boneless skinless chicken breast cut into
strips
green pepper, red pepper, carrots, mushrooms, onions,
bean sprouts
or whatever veggies you like or happen to
have around
1 tablespoon corn starch dissolved in a little water (approx 1/8-1/4 cup)
1 tablespoon chili garlic sauce
1/4 cup soy sauce or more
pepper
Add oil to the pan on med heat. Add garlic, ginger and green onions and cook until they release their flavor. Add chicken with peppers, chili garlic sauce, and soy sauce.
Cook until the chicken is almost done, add carrots and any other veggies that take a while to cook. Then add other veggies and more soya sauce if needed.
After the veggies have cooked for a couple of minutes, add corn starch and water. Cover until desired tenderness.
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3 cups hot cooked rice or couscous
1 tablespoon olive or vegetable oil
1/4 cup coarsely chopped almonds
2 garlic cloves -- minced
8 chicken thighs -- skin removed
1 cup Old El Paso® Garden Pepper or Thick 'n
Chunky Salsa
1/4 cup water
2 tablespoons dried currants
1 tablespoon honey
3/4 teaspoon cumin
1/2 teaspoon cinnamon
While couscous is cooking, heat oil in large skillet over medium-high heat until hot. Add almonds; cook 1 to 2 minutes or until golden brown. Remove almonds from skillet with slotted spoon; set aside.
Add garlic to skillet; cook and stir 30 seconds. Add chicken; cook 4 to 5 minutes or until browned, turning once.
In medium bowl, combine salsa and all remaining ingredients; mix well. Add to chicken; mix well. Reduce heat to medium; cover and cook 20 minutes or until chicken is fork-tender and juices run clear, stirring occasionally.
Stir in almonds. Serve chicken mixture with rice or couscous.
NOTES : This recipe won $1,000,000.00
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1/4 cup olive oil
1/2 cup pine nuts
4 garlic cloves -- minced
2 large tomatoes -- seeded and chopped
2 jars marinated artichoke hearts -- (6 ounce) drained
1/4 cup chopped fresh basil
2 teaspoons chopped fresh oregano or 1/2 teaspoon
dried
crumbled
Salt and pepper
9 ounces angel hair pasta -- freshly cooked
Grated Parmesan
Heat oil in heavy medium skillet over medium-high heat. Add pine nuts and garlic and saute until light brown, about 3 minutes.
Stir in tomatoes and next 3 ingredients and heat through. Season with salt and pepper. Pour over pasta and toss thoroughly. Sprinkle with Parmesan.
Serve immediately, passing additional Parmesan separately.
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1 (3 lb.) broiler-fryer, cut up
1 Tbsp. salt
1/4 tsp. pepper
1 medium onion, halved
6 c. water
Dumplings
2 c. self rising flour
1 tsp. salt
2 beaten eggs
1/2 tsp. pepper
1 Tbsp. shortening
1/2 - 3/4 c. ice water
Combine chicken, onion, salt, pepper and water in a Dutch oven. Bring to boil, cover and simmer 2 hours or until chicken is tender. Remove chicken from broth. Cool, bone and remove skin. Add water to broth to measure 6 cups. Return chicken to broth and bring to boil.
While chicken is cooking, make and chill dumplings. Blend Crisco in flour with a pastry blender. Add ice water to form soft dough. Turn dough out on lightly floured board. Kneed gently 30 seconds. Roll dough to 1/8 inch thickness and cut into 1/2 x 4 inch strips. Place on paper towel-lined shallow pan. Chill in refrigerator until chicken is tender. Dumplings may be frozen before putting into boiling broth. Cover Dutch oven, reduce heat and cook 30 minutes covered. Makes 8 servings.
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2 tablespoons flour
4 chicken breast halves -- skinned
3 tablespoons olive oil
1 medium onion -- finely chopped
2 garlic cloves -- minced
1 cup chicken broth
1 1/2 tablespoons hungarian paprika
1 1/2 teaspoons dried dill weed
1/4 teaspoon crush red pepper flakes
1 dash salt
1 tablespoon parsley flakes
Cooked egg noodles or fettuccini
Dredge chicken in flour to coat, reserve excess. In large fry pan, add oil and lightly brown chicken, remove from pan.
Add a bit more oil, add onion and garlic, saute for 5 min. (add a few Tbsp. of broth if pan seems too dry)
Stir in spices, salt, pepper and parsley. Stir 1 minute. Add the remaining broth and bring to a boil.
Combine any remaining flour with about 2 Tbsp. water and whisk into broth.
Put the chicken back into the pan,
spooning some of the sauce over each piece. Cover and cook over med-low heat for 30 min.,
or until cooked through. Baste occassionally with sauce.
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6 boneless skinless chicken breasts -- about 2 pounds
salt and pepper
1/3 cup nonfat yogurt
1/4 cup Dijon mustard
1/2 cup fine fresh bread crumbs
1 tsp dried marjoram
1/2 tsp salt
1/4 tsp pepper
Preheat oven to 350. Lightly coat 1 or 2 large baking sheets with cooking spray. Trim all visible fat from chicken and sprinkle lightly with salt and pepper. Stir yogurt and mustard in a small bowl. Spread mixture on bottom sides of chicken.
Place on baking sheets, coated sides down, leaving space between pieces. Spread mixture over top. Combine bread crumbs, marjoram, salt and pepper. Sprinkle over chicken. Bake for 30 to 35 minutes until golden brown and no longer pink in center.
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20 chicken wings -- tips removed and
then cut in half
Add flour -- salt and pepper to
a plastic bag and shake wings in this.
Sauce
8 tablespoons honey
1 cup soya sauce
2 garlic cloves -- minced
Heat this together until the honey is
melted
Broil on each side till lightly browned. Place wings in baking dish. Pour sauce over and cover. Bake for 1/2 hour and then uncover.Turn a few times while baking. Bake at 350' for a total of 45 minutes.
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2 large boneless chicken breast
1 cup pitted black olives -- chopped
3 tablespoons butter
1 1/2 teaspoons seasoned salt
1/4 teaspoon thyme
1/4 teaspoon white pepper
1/8 teaspoon paprika
1 egg yolk
1/2 teaspoon lemon juice
Cut chicken breasts in half lengthwise. Loosen skin from breasts, leaving skin attached at the thicker edge. Mix together soft butter with onion, thyme, salt and pepper. Mix in the chopped olives. Spread over chicken breasts and fold skin over and secure with toothpicks.
Place chicken, skin side up, in baking dish. Mix remaining butter with paprika and spread over skin. Bake at 350 degrees for 30 minutes. Set chiken on warm platter. Pour pan drippings into small sacue pan. Beat egg yolk and add to drippings. Stir constantly over low heat until thickened. Stir in lemon juice. Pour sauce over chicken.
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1 pound Russet or Baker's potatoes
unpeeled
1 cup unbleached flour
2 egg yolks
Salt to taste
Simple tomato sauce of choice
Freshly grated Parmesan
Bake potatoes 45 minutes at 375 degrees.
Remove skins and force potatoes through the medium disk of a food mill into a bowl and beat in 3/4 to 1 cup of flour, 2 egg yolks and salt to taste. Transfer mixture to a lightly floured board and gently knead dough, adding additional flour, if necessary, to form a soft, smooth but slightly sticky dough. Do not overwork dough.
Divide dough into three equal parts. Working with one piece of dough at a time roll it into a rope about 1 inch in diameter and cut it into 3/4-inch pieces. Gnocchi may be transferred to a lightly floured baking sheet and chilled for 30 minutes.
The gnocchi can be cooked as is or they can be shaped.
In a large pot, bring 4 quarts water to a boil. Add salt to taste and enough gnocchi to cook without crowding the pan. Once gnocchi have floated to surface simmer for 10 to 15 seconds more, or until just firm. With a slotted spoon transfer gnocchi to a bowl. Cook remaining gnocchi in same manner and keep warm. Divide gnocchi among serving plates and nap with tomato sauce. Serve with freshly grated cheese.
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4 boneless chicken breasts
1 Stick butter
1/3 cup lemon juice
1/2 cup flour
1/2 cup minced onion
1 Clove minced garlic
1 teaspoon salt and pepper
Bone and pound the chicken breasts. Dreddge with flour. Melt the butter in a baking pan.
Coat chicken on all sides. Bake at 375 degrees, brushing with pan drippings for 30 minutes. Meanwhile, make the lemon baste, where you mix 1/3 cup lemon juice, minced onion, garlic and salt and pepper.
Brush chicken with part of the baste, and bake, brushing with the remaining baster for 30 minutes longer or until done.
Serve with rice and a vegetable.
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4 skinless boneless chicken breasts
2 oz. blue cheese
6 oz. cream cheese
3 tablespoons butter
1 clove garlic - minced
1 tablespoon brandy
1 egg - beaten
1/3 cup flour
3/4 cup seasoned bread crumbs
3 tablespoons butter
1/2 teaspoon basil
1/2 teaspoon chervil
1/2 teaspoon chopped fresh parsley
1/3 cup dry white wine
Flatten chicken breasts to 1/4". Blend garlic and cheeses together - DO NOT OVERMIX - add butter and brandy - blend well. Spread the garlic/cheese mixture on each breast, roll up jelly-roll fashion. Place on plate and cover with waxed paper, place weight on top and refrigerate for at least 20 minutes.
Melt butter, add herbs and wine - heat mixture to slow boil- reduce heat and keep warm. Dip breasts in flour, then in beaten egg and then roll in crumbs
place in baking dish.
Spoon a little of the butter mixture over chicken and bake at 350° for about 45 minutes. Pour remaining butter/herb mixture over breasts and serve.
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1 -- 5 pound roasting chicken -- skinned
2-- 5 inch sprig rosemary
2 stalks celery with leaves
--each cut into 4 pieces
2 small onions -- quartered
16 garlic cloves
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika
rosemary sprigs -- optional
Rinse chicken under cold water; pat dry. Trim excess fat. Place rosemary, celery, 4 onion wedges, and 4 garlic cloves in cavity of chicken; tie legs together with twine. Place chicken, breast side up, in a 4-quart electric slow cooker; add remaining onion and garlic to cooker.
Drizzle lemon juice over chicken; sprinkle with next 3 ingredients. Cover; cook on low-heat for 8 hour. Discard rosemary. Serve chicken with vegetables and garlic. Garnish with additional rosemary and lemons, if desired.
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1/4 cup olive oil
1/2 cup pine nuts
4 garlic cloves -- minced
2 large tomatoes -- seeded and chopped
2 small jars marinated artichoke hearts
1/4 cup chopped fresh basil
2 teaspoons chopped fresh oregano or 1/2 teaspoon
dried
crumbled
Salt and pepper
fettuccine noodles -- freshly cooked
Grated Parmesan
Heat oil in heavy medium skillet over medium-high heat. Add pine nuts and garlic and saute until light brown, about 3 minutes. Stir in tomatoes and next 3 ingredients and heat through.
Season with salt and pepper. Pour over pasta and toss thoroughly. Sprinkle with Parmesan. Serve immediately, passing additional Parmesan separately.
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1/2 teaspoon paprika
1/8 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cumin
1/8 teaspoon dried thyme
1/8 teaspoon pepper
1/8 teaspoon onion powder
2 boneless chicken breasts
cooking spray
Mix together all the spices. Coat chicken breasts with cooking spray, and then sprinkle one side with spice mixture. Heat a cast iron skillet over high heat until it is very hot.
Place chicken in hot pan, seasoned side down, and cook for 2 minutes. Turn, and cook 2 minutes on other side. Place breasts on baking sheet coated with cooking spray.
Bake at 350* for 10 minutes or until done.
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8 bacon strips
4 chicken breasts halves
1 cup soy sauce
1/2 cup sugar
4 garlic cloves -- minced
3 teaspoons ground ginger
1/4 teaspoon paprika
4 drops hot pepper sauce
Wrap two bacon strips around each chicken breast; place in a shallow glass baking dish and set aside. In a small mixing bowl, combine soy sauce and sugar, add remaining ingredients. Pour over chicken, turning to coat evenly. Cover with plastic wrap and refrigerate for several hours or overnight.
Drain and reserve marinade. Bake at 325~F. for 50-60 minutes or until chicken tests done, basting occasionally with marinade
.
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1 pound boned and skinned chicken breasts -- sliced thin
1 tablespoon corn starch
2 teaspoons brown sugar
3 tablespoons soya sauce
2 teaspoons sesame oil
1 tablespoon vegetable oil
1 teaspoon fresh ginger -- chopped
4 cups broccoli florets
1/4 cup water
Mix brown sugar and cornstarch together, dredge the chicken strips. Sprinkle with soya
sauce and sesame oil. Toss well. Add a teaspoon of vegetable oil to a hot wok. Cook the
chicken until no longer pink and the juices run clear. Remove chicken and set aside. Add
ginger and remaining oil and stir for 30 seconds. Add the broccoli and cook for 3 minutes
stirring constantly. Add the chicken and water, stir for a few minutes until the sauce
is thickened. Serve over rice or pasta.
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Chicken parts of your choice - skinless -- boneless
1 jar marinated artichoke hearts
1 can diced tomatoes - do not drain -- (28 oz)
2 cloves garlic - minced
1/2 tablespoon salt
1/2 tablespoon oregano
1/2 tablespoon basil
1/2 tablespoon pepper
1 pound fresh mushrooms - quartered
1/2 cup dry red wine
Season chicken with seasoned salt and garlic powder. Place in pan and bake UNCOVERED for 1/2 hour. Combine tomatoes, artichokes, garlic, mushrooms, all spices and red wine. Pour over chicken, cover and bake at 350 degrees for 1 hour. Serve garnished with chopped fresh parsley.
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This recipe comes from the gals at Kitchen Chat
3/4 cup fresh lemon juice
8 large garlic cloves, minced
2 tablespoons fresh thyme or 2 teaspoons dried thyme
1 tablespoon paprika
1 1/2 teaspoons ground cumin
3/4 teaspoon cayenne pepper
2 small chickens, cut into serving pieces (do not remove skin)
salt and pepper to taste
Whisk lemon juice, minced garlic, thyme, paprika, cumin and cayenne pepper in a small bowl.
Place the chicken pieces in a large zipper lock plastic bag, pour in the marinade and seal.
Place in the refrigerator and marinate overnight or up to 24 hours, turning the bag occassionally.
Preheat oven to 425 degrees. Transfer chicken pieces to large roasting pan. Season chicken with salt and pepper. Bake until chicken is golden brown and cooked through, basting occasionally with pan juices, about 50 minutes.
Yield: 6 - 8 servings
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1 can tuna in water
1 tablespoon butter
2 teaspoons garlic -- diced
2/3 cup onion -- chopped
2/3 cup red or green peppers -- diced
1 1/2 cups mushroom -- sliced
1 cup tomato -- diced
1 1/2 cups tomato sauce
1/2 cup each basil and oregano(fresh)--chopped or 1 tablespoon each dried
3/4 cup Parmesan cheese
1 pound pasta
salt and pepper
Melt butter in a large saucepan. Saute garlic, onions and peppers for 3 minutes. Add mushrooms and stir. Increase heat to high and cook stirring for 3 minutes. Add tomatoes and sauce. Cover and bring to a boil. Reduce heat and simmer for 20 minutes.
Cook the pasta while the sauce is simmering.
Fold tuna, herbs and 1/4 of the cheese into the sauce. Toss sauce with pasta and sprinkle with remaining cheese.
I have used zucchini in place of mushrooms and it was very good.
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6 lasagna noodles
1 can Italian-style tomato sauce -- (15 oz.)
Filling
1 8 oz.pkg. crab meat
1 cup ricotta cheese
1/4 cup Parmesan cheese -- grated
1 egg
1 tablespoon parsley flakes
1/4 teaspoon onion powder
Cook noodles according to package directions. Rinse in cold water; drain well. Thoroughly combine filling ingredients with fork. Spread 1/3 cup filling on each noodle. Roll tightly; place seam-side down in a 9-inch square baking pan. Pour sauce over roll ups. Bake covered in 375* oven 30 minutes.
6 servings
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1 tablespoon olive oil
3 cloves garlic -- minced
2 whole boneless skinless chicken breasts -- 1" chunks
1 medium zucchini -- chunks
2 medium tomatoes -- chunks
1 tablespoon dried basil
2 tablespoons vinegar
1/4 teaspoon pepper
cooked rice or pasta
Heat oil in a skillet; saute garlic. Add chicken and cook until no longer pink; remove and keep warm. Combin zucchini, tomato, basil, and vinegar; toss to coat vegetables well. Add to skillet and stir-fry about 3-5 minutes. Return chicken to skillet and heat through. Serve over rice or pasta.
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4 large potatoes
1/4 pound white chedder cheese
1/2 box lasagna noodles
butter
milk
2 large onions
Cook the potatoes, then mash. Add the cheese. Cook the lasagna noodles and drain. Grease an oblong pan with butter. Fry the onions in butter. Layer noodles and potatoes. Top with onions. Bake at 350* for 35 minutes.
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