Crab Stuffed Chicken Breasts

Serves/Makes:6 Servings

Ingredients
3 large whole chicken breasts, halved, boned, and skinned
salt and pepper to taste
1/2 cup (125 ml) onion, chopped
1/2 cup (125 ml) celery, chopped
3 tbsp (45 ml) butter
5 tbsp (70 ml) white wine
1 cup (225 ml) flaked crab meat
1/2 cup (125 ml) cubed herb-seasoned stuffing
2 tbsp (30 ml) flour
1/2 tsp (2 ml) paprika
6 tbsp (90 ml) butter, melted
1 cup (225 ml) of Hollandaise Sauce

Preparation
Preheat oven to 375 degrees (200 C.).
Pound chicken breasts to flatten; sprinkle with salt and pepper.
Saute onion and celery in 3 tbsp (45 ml) of butter until tender.
Remove from heat and add 3 tbsp (45 ml) of wine, crabmeat, and stuffng.
Toss to blend.
Divide mixture among chicken breasts (about 2 tbsp (30 ml) or so), roll up and secure with toothpicks or string.
Combine flour and paprika and coat chicken.
Place chicken in a baking dish, drizzle with melted butter and bake uncovered for 45 minutes.
Transfer to platter and keep warm.
Add remaining wine to Hollandaise Sauce and spoon over chicken.

Comments
Serving Suggestion: Use a platter with a foundation of colorful steamed rice with red and green pepper pieces to lay the chicken on.

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Oriental Chicken Salad

Yield: 8 servings

1 (4 1/2 Lb. ) Fryer
1 c Sliced Gingerroot
3 Stalks Celery, Diagonally
Sliced
4 oz Uncooked Rice Noodles
2 tb Vegetable Oil
1 1/2 tb Low Sodium Soy Sauce
1 tb Lime Juice
1 cl Garlic Minced
6 Green Onions Sliced
1/2 c Sliced Radishes
3 Carrots Diagonally Sliced

Instructions:Remove Giblets & Neck Fromm Chicken. Rinse Chicken; Pat Dry. Make Several Slits in Skin Of The Chicken & Insert Gingerroot Slices. Place Chicken in A Dutch Oven & Cover With Water. Bring To A Boil, Reduce Heat & Simmer 50 Min. OR Until Chicken Is Tender. Remove Chicken From Broth, Reserving Broth; Let Chicken Cool. Discard Gingerroot Slices. Skin & Bone Chicken & Cut Into 1/2 Inch Pieces. Set Asode. Bring Reserved Chicken Broth To A Boil; Add Celery & Carrots & Cook Over High Heat 45 Seconds. Drain Vegetables Well & Rinse Immediately Under Cold Water. Drain Well Again. Cook Rice Noodles According To Package Directions. Drain Well.

Combine Oil, Soysauce, Lime Juice,& Garlic. Add To Reserved Chicken, Celery, Carrots, Green Onions & Radishes, Tossing Gently. Spoon Rice Noodles Onto A Serving Platter. Arrange Chicken Mixture in Center. Chill Until Ready To Serve. About 245 Cal. Per 1 C. Chicken Mixture & 1/4 C. Rice Noodles. (Fat 8.9. Chol. 57.)

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Fried Garlic Chicken Receipe

Ingredients:
2 Lbs. of Chicken (preferably Chicken wing pieces)
1 egg
1/4 cup of beer
2 Tbsp. soy sauce
3 Tbsp garlic salt
1/4 cup flour
1/4 cup cornstarch
1/2 tsp baking powder
dash white pepper

Instructions:Par boil chicken until well cooked ( This reduces the
amount of fat absourbed during frying). Mix remaining
ingrediants to make batter. Add chicken and toss to coat.
Cover and chill 1/2 hour.

Deep fry chicken in vegtable oil at 425F until golden brown.

Serves 4 to 6

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Foil Wrapped Chicken (appetizer)

2 scallions 1 oz. fresh ginger 2 Tablespoons soy sauce 1 Tablespoon sherry
pinch of brown sugar
pinch of salt
pinch of black pepper
1 lb. chicken meat
deep fat for frying

Instructions:Chop the scallions very finely; chop the ginger finely and mix with the
scallions soy sauce,sherry, sugar, salt and pepper. Cut the chicken into
bite size pieces and toss into the soy sauce mixture. leave covered for
at least 30 minutes.
Cut out squares of aluminum foil. Wrap each piece of chicken into a
piece of foil dropping in a litte extra sauce mixture in with the
chicken pieces Make sure chicken is securly wrapped with no leaks. Drop
the foil parcels in hot fat and fry for about 2 minutes turning once if
possible but not that important. Drain. The correct way to serve the
chicken is in its wrapper, since the wrapping holds in the flavour and
juices.

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Dragon Breath Chicken Wings

12-16 chicken wings (who counts them?)

Marinade:
1/4 cup soy sauce
1 clove garlic, crushed/minced
1 tsp Five Spice powder
1/4 cup dry sherry
1 Tbsp. sesame oil
1/2 tsp. Tabasco or other hot sauce, or to taste

Instructions:Marinate wings in a large ziploc bag for 24-48 hrs., turning every
8 hrs. or so.

Grill for 12 to 15 minutes per side until well browned. Accompany with
fried rice,egg rolls, and/or stir-fried vegetables.

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Chicken Foo Yung

** Ingredients **

1 tbsp sunflower oil
200g (7oz) Fresh or frozen peas
1 Medium sliced onion, cut into 1 inch square slices
220g (8oz) Boned Chicken Breast, cut into strips
2 tsp salt
220g (8oz) Beansprouts
5 Eggs, beaten
optionally add a couple of Chinese mushrooms, or mange tout

Instructions:** Procedure **

1) Heat the oil in a wok.

2) Stir fry the chicken; brown lightly on moderate to high heat.

3) Add half the salt, the onions, the peas, and stir fry for 2 minutes.

4) Add the beansprouts and stir fry for 1 minute.

5) Add the eggs to the ingredients in the wok and reduce the heat to a
low setting.

6) Stir occasionally while the mixture sets so that the mixture does not
burn on the bottom of the wok.

7) When the mixture has set and is brown in places, the dish is ready

Serving suggestion: serve immediately on a bed of long grain rice.

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Chicken Cashew Stir Fry

Ingredients:
1 whole chicken breast skinned & deboned cut into 1/2 inch cubes
2 chicken thigh?s skinned & deboned cut into 1/2 inch cubes
6 oz. cashew?s
1/4 pound broccoli
1/4 pound snow pea pod?s
1/4 pound mushroom?s cut into small piece?s
1 green bell pepper cut into thin strip?s

1 red bell pepper cut into thin strip?s
1 small onion cut into small piece?s
1 clove garlic crushed
3 Tbs. hoisin sauce
2 Tbs. corn starch to be mixed with 3 Tbs. water
3 Tbs. peanut oil to cook cashew?s & chicken
1 Tbs. peanut oil to cook vegie?s in.To add to oil after cooking chicken

Instructions:Cooking method

Heat wok med. high heat. Pour oil around side?s. Drop nut?s into wok stir fry tell
golden brown.
Then remove and place on plate.
Salt & pepper chicken to taste.
Set heat on high.
Put garlic into wok stir fry 5 sec. Then place chicken into wok.
Stir fry tell chicken is done about 6 min?s. Then remove. Place on plate with nut?s.
. Set aside.
Add remaining oil to wok.
Add veggie?s. Stir fry tell crisp & tender.
Add hoisin sauce.
Put chicken and nut?s back iin.
Add corn starch and water mixture. Stir till thick
Serve over rice.
You may want to tweak some of the ingredient's to suit your taste.
ENJOY.

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Braised Chicken and Sweetcorn with Peppers

Makes 4 to 6 servings.

** Ingredients **

1 tbsp sunflower oil
3 Spring onions, chopped
2 Pieces of root ginger (about 1 inch cubed), shredded
500g (1lb) Boned Chicken Breast, cut into strips
2 tbsp Light soy sauce
2 tbsp Dry sherry
2 Green Peppers, cut into strips
425g (15oz) Tin of sweetcorn, drained

Instructions:** Procedure **

1) Heat the oil in a wok.

2) Stir fry the spring onions and ginger for 1 minute.

3) Add the chicken and brown lightly.

4) Add the peppers and sweetcorn and stir fry for 2 minutes.

4) Pour in soy sauce and sherry, and stir fry for 2 minutes.

5) Pile onto a warmed serving dish and serve immediately.

Serving suggestion: serve with either long grain rice, or noodles.

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Almond Chicken

Ingredients:

1 lb skinned chicken breast.
1 cup vegtable oil
5 slices fresh ginger root
3 green onions, chopped to about 1" lengths
1 green pepper, chopped as above
1/2 cup diced bamboo shoots
1/3 Slivered almonds

Marinade:

1/4 tsp salt
1/8 tsp white pepper
1 tsp cornstarch
1 Tbsp soy sauce
1 egg white

Seasoning sauce

1 Tbsp rice vinegar
2 Tbsp soy sauce
1 Tbsp dry sherry
1/2 tsp salt
1 tsp sugar
1/2 tsp cornstarch

Instructions:Instructions:
Dice chicken into 1 inch cubes. Combine marinade ingrediants, add
chicken and mix well. Let stand 1/2 hour. Heat oil in wok, add chicken
and stir fry until browned. Remove chicken and drain well. Stir fry
ginger, onion, pepper and bamboo shoots for about 1 minute until
vegtables are crisp-tender. Combine ingrediants for seasoning sauce in a
small bowl, mix well and add to wok. bring to boil. Add chicken to
boiling sauce. Stir fry chicken until coated with sauce. Add almonds, mix
well and serve hot.

Serves 4

Variation:
Deep fry slivered almonds in vegtable oil for 2 to 3 minutes to crisp
them up. drain well on paper towel. Let stand for 5 minutes before using.

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Fiesta Chicken Pizza

Ingredients
1 prepared (12-inch) pizza crust
1 tablespoon vegetable oil
2 boneless, skinless chicken breast halves, cut into thin strips
1 pkg. (1.25 oz.) ORTEGA Taco Seasoning Mix
1 tablespoon water
1 cup ORTEGA SALSA PRIMA - Thick & Chunky
1 1/2 cups (6 oz.) SARGENTO® 4 Cheese Mexican Blend or Nacho & Taco Blend Shredded Cheese
Toppings: sliced black olives, green onions, green bell pepper, radishes, red onion
Sour cream (optional)
ORTEGA Thick & Smooth Taco Sauce (optional)
Instructions:Directions
PREHEAT oven. (See pizza crust package directions.)

HEAT vegetable oil in large skillet over medium heat. Add chicken and cook for 4 to 5 minutes or until no longer pink. Add seasoning mix and water; mix well.

SPREAD salsa over crust. Top with chicken mixture, cheese and vegetable toppings.

BAKE according to pizza crust package directions or until crust is crisp and cheese is melted. Top with sour cream and a drizzle of taco sauce before serving.

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BBQ Chicken Tacos

Ingredients
1 container (2 lb.) prepared shredded chicken in barbeque sauce*, warmed
1 pkg. (12) ORTEGA Taco Shells, warmed
1 cup (8 oz.) prepared coleslaw
Shredded Monterey Jack cheese (optional)

Instructions:Directions
FILL taco shells with chicken. Top with coleslaw and cheese.

* Note: Available fully cooked in your grocer’s refrigerated meat or deli case.

Tacos de Pollo con Barbacoa

This taco dish, inspired by southern barbecue, will be a huge hit with the little ones in your family. Also, the use of already-prepared ingredients makes it an ideal choice for a busy weeknight.

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Anniversary Chicken

2 tbsp (30 ml) vegetable oil
6 skinless, boneless chicken breast halves
1/2 cup (125 ml) teriyaki basting sauce
1/2 cup (125 ml) Ranch-style salad dressing
1 cup (225 ml) shredded Cheddar cheese
3 green onions, chopped
1/2 3 ounce can bacon bits
1 tbsp (15 ml) chopped fresh parsley, for garnish
Instructions:Preheat oven to 350 degrees (175 C.).
In a large skillet, heat oil over medium-high heat.
Add chicken breasts, and saute 4 to 5 minutes each side, until lightly browned.
Place browned chicken breasts in a 9x13 inch baking dish.
Brush with teriyaki sauce, then spoon on salad dressing.
Sprinkle with cheese, green onions and bacon bits.
Bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear.
Garnish with parsley and serve.

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Chicken Chili

1 lb (.5 kg). boneless skinless chicken thighs (breasts can be used, but not as flavorful)
1/2 tbsp (7 ml) canola or olive oil (vegetable oil is fine too)
1 large sweet onion, chopped
2 ribs celery, sliced in small pieces
1 clove garlic, minced, (use more to taste if you like)
1 14 oz (392 grm). can whole tomatoes
1 15 oz (420 grm). can red chili kidney beans, drained (I like to substitute Pinto beans)
1 green pepper, diced
2 tsp (10 ml) chili powder (or to taste)
3/4 tsp (4 ml) ground cumin seed (or to taste, this is that rich savory flavoring in chili)
1/4 tsp (1 ml) salt or to taste
1/4 tsp (1 ml) black pepper or to taste

Instructions:Wash chicken and pat it dry.
Remove all visible fat and cut the chicken in 1/2 inch piecees.
In a large non-stick skillet over medium-high heat, cook chicken in hot oil until the meat is lightly browned.
Add onion, celery, and garlic; cook over medium heat until vegetables are tender.
Add tomatoes, stirring to break them up, or squish them in your hands when you add them.
Add all the remaining ingredients.
Cover and allow to simmer for 10 minutes.
Remove the cover and let simmer for for 15-20 minutes, or until part of the liquid has evaporated and reduced and the chili starts to thicken.

Serve this over hot brown rice for a really nutritious meal for your family.. this is QUICK and EASY. The chili freezes well, so make a double or triple recipe and freeze it in individual servings or enough for another full meal for your family

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Jerk Chicken

1 cup (225 ml) diced onion
3 scallions, green and white parts, chopped
2 tbsp (30 ml) fresh thyme leaves, or 2 tsp (10 ml). dried
1 tbsp (15 ml) coarsely chopped gingerroot
2 or more Scotch bonnet or haba ero chile peppers
1 tbsp (15 ml) vegetable oil
1 tsp (5 ml). ground allspice
1/2 tsp (2 ml). freshly ground black pepper
1/2 tsp (2 ml). ground cinnamon
1/4 tsp (1 ml). freshly ground nutmeg
1/2 tsp (2 ml). salt
2 whole chicken breast, split and skinned

Instructions:In a food processor or blender, combine the onion, scallion, thyme, ginger, chiles, oil, allspice, pepper, cinnamon, nutmeg and salt.
Process to a pulpy paste--there will be about a cup.
Spread the paste liberally over the chicken breasts.
Arrange the chicken on a plate.
Cover with plastic wrap and marinate in the refrigerate 2-3 hours, up to overnight.
Preheat the oven to 300 degrees (150 C.).
Place the chicken in a baking dish, cover and bake 30 minutes.
Meanwhile, light the grill, or if cooking indoors, heat a grill pan or ridged griddle.
When the chicken comes out of the oven, grill it until it is cooked through, turning the pieces once--this takes about 10 minutes, depending on the size of the chicken breasts.


Comments
194 calories, 7 grams of fat per serving.

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Glazed Crockpot Chicken

6 oz (168 grm). orange juice, frozen concentrate, thawed
6 skinned and boned chicken breast halves, split
1/2 tsp (2 ml) marjoram
1 dash ground nutmeg
1 dash garlic powder
1/4 cup (60 ml) water
2 tbsp (30 ml) cornstarch

Instructions:Combine thawed orange juice concentrate (not regular orange juice) in bowl along with the marjoram, garlic powder and nutmeg.
Dip each piece of chicken into the orange juice to coat completely.
Place in crockpot.
Pour the remaining orange juice mixture over the chicken.
Cover and cook on low for 7-9 hours, or cook on high for 4 hours if you wish.
Precise cooking time is not important in crockpot cooking. When chicken is done, remove to serving platter. Pour the sauce that remains in crockpot into a saucepan. Mix the cornstarch and water and stir into the juice in pan. Cook over medium heat, stirring constantly, until thick and bubbly. Serve the sauce over the chicken.

Comments:
One serving: 156.1 calories, 0.3 gr. fiber, 1.5 gr. fat, 21.1 gr. protein, 13.3 Carbs

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Spicy Chicken Fillet Sandwich

6-8 cups vegetable oil
1/3 cup Frank's Original Red Hot Pepper Sauce
2/3 cup water
1 cup all-purpose flour
2 1/2 teaspoons salt
4 teaspoons cayenne pepper
1 teaspoon coarse ground black pepper
1 teaspoon onion powder
1/2 teaspoon paprika
1/8 teaspoon garlic powder
4 chicken breast fillets
4 plain hamburger buns
8 teaspoons mayonnaise
4 lettuce leaves
4 tomato slices
Instructions:1. Preheat 6-8 cups of oil in a deep fryer to 350 degrees.
3. Combine the pepper sauce and water in a small bowl.
4. Combine the flour, salt, cayenne pepper, black pepper, onion powder, paprika and garlic powder in another shallow bowl.
5. Pound each of the chicken pieces with a mallet until about 3/8-inch thick. Trim each breast fillet if necessary to help it fit on the bun.
6. Working with one fillet at a time, coat each piece with the flour, then dredge it in the diluted pepper sauce. Coat the chicken once again in the flour mixture and set it aside until the rest of the chicken is breaded.
7. Fry the chicken fillets for 8-12 minutes or until they are light brown and crispy. Remove the chicken to a rack or to paper towels to drain.
8. As chicken is frying, prepare each sandwich by grilling the face of the hamburger buns on a hot skillet over medium heat. Spread about 2 teaspoons of mayonnaise on the face of each of the inverted top buns.
9. Place a tomato slice onto the mayonnaise, then stack a leaf of lettuce on top of the tomato.
10. On each of the bottom buns, stack one piece of chicken.
11. Flip the top half of each sandwich onto the bottom half and serve hot. (http://www.topsecretrecipes.com)
Makes 4 sandwiches.

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Extra Tasty Crispy Chicken

1 whole frying chicken, cut up
6-8 cups vegetable oil

Marinade
4 cups water
1 tablespoon salt
1/2 teaspoon MSG (see Tidbits)

Coating
1 egg, beaten
1 cup milk
2 cups all-purpose flour
2 1/2 teaspoons salt
3/4 teaspoon pepper
3/4 teaspoon MSG

Instructions:1. Trim any excess skin and fat from the chicken pieces. Preheat the oil in a deep-fryer to 350 degrees.
2. Combine the water, salt and MSG for the marinade in a large bowl. Add the chicken to the bowl and let it sit for 20 minutes. Turn the chicken a couple times as it marinates.
3. Combine the beaten egg and milk in a medium bowl. In another medium bowl, combine the remaining coating ingredients (flour, salt, pepper and MSG).
4. When the chicken has marinated, transfer each piece to paper towels so that excess liquid can drain off. Working with one piece at a time, first coat the chicken with the dry flour mixture, then the egg and milk mixture, and then back into the flour. Be sure that each piece is coated very generously. Stack the chicken on a plate or cookie sheet until each piece has been coated.
5. Drop the chicken, one piece at a time into the hot oil. Fry half of the chicken at a time (4 pieces) for 12-15 minutes, or until it is golden brown. You should be sure to stir the chicken around halfway through the cooking time so that each piece cooks evenly.
6. Remove the chicken to a rack or towels to drain for about 5 minutes before eating. (http://www.topsecretrecipes.com)
Serves 3-4 (8 pieces of chicken).

Tidbits
MSG is Monosodium Glutamate, the solid form of a natural amino acid found in many vegetables. It can be found in stores in the spice sections and as the brand name Accent flavor enhancer. MSG is an important component of many KFC items.

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Very Hot Chicken Wings

40 chicken drummette or winglet pieces or 20 wings, tips cut off and cut into 2 pieces
1 cup (225 ml) hot sauce (tabasco, red hot)
1/4 cup (60 ml) red pepper jelly, melted
1 tbsp (15 ml) hot pepper flakes
garlic powder
pepper

Instructions:Preheat oven to 400 degrees (200 C.).
Dry wings and arrange evenly on a broiler pan sprayed with cooking spray.
Line bottom of pan with foil.
Sprinkle wings generously with garlic powder and pepper.
Bake on middle rack for 1/2 hour, turning once and rearranging on pan twice to cook evenly.
Sprinkle with additional garlic powder and pepper once turning.
Remove from oven and place in a large bowl.
Combine sauce ingredients and pour over chicken, stirring to coat.
Return wings to oven.
1/2 Cook hour longer, turning once and pouring any remaining sauce carefully over.
Serve on a lettuce-lined platter with slices of fresh tomato and cucumber around edges.
Serve with bleu cheese dressing for dipping or ranch dressing with a clove of fresh garlic crushed into it that has been refrigerated for the cooking period.

Comments
This recipe was created in response to a plea from my husband, who could never find take-out hot wings that were hot enough for him. (I have made far hotter, which he loves, but I can't eat!)
This recipe is for 4 appetizer servings, or one meal. (as in a wife and a verrry hungry hubbie!)

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Chicken and Dumplings

4 skinless, boneless chicken breasts, bite size pieces
4 tbsp (60 ml). butter
2 cans (10.75oz) condensed cream of chicken or mushroom soup
1 small onion, chopped
water or broth to cover
1 (8 count) roll/can of refridgerated biscuits

Instructions:Chicken:
Place chicken, butter, soup, onion and enough water or broth to cover in slow cooker.
Turn to high heat and cover and cook for about five ot six hours, or until chicken is cooked but tender.
Dumplings:
Thirty minutes before chicken is done, tear biscuits into large pieces and drop into slow cooker.
Biscuits will turn into dumplings and are ready when done in the middle.
Serve when chicken and dumplings are cooked.
Season to taste and serve and enjoy!

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Mexican Chicken Casserole

1 whole chicken (or 4-5 chicken breasts)
8 corn tortillas
2 cans Cream of Chicken or Mushroom Soup
1 or 2 cans Ro-tel Tomatoes w/Chilis, drained
2 cups (475 ml) cheddar cheese, grated
sour cream (optional)

Instructions:Boil the chicken until completely done, let cool, remove from bone, and shred or dice into bite sized pieces.
Warm the tortillas (just to make flexible) by placing in a skillet with a small amount of oil.
Spray a 9 x 13 inch casserole dish with Pam and line with the warmed tortillas.
Place the chicken on top of the tortillas.
Put the soup (I use one of each kind) and Ro-tel Tomatoes in a blender and mix.
Pour the soup mixture over the chicken and top with cheese.
Bake in a 350 degree (175 C.) oven for approximately 45 minutes or until cheese is melted and the soup bubbles around the edges.

Comments
You may want to vary the amount of Ro-tel you use, especially if you have children - 2 cans may be too spicy. I usually serve with spanish rice and beans. We also top with sour cream (on the plate, not in the pan).

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