Poultry

warning: Creating default object from empty value in /home6/michelt9/public_html/modules/taxonomy/taxonomy.pages.inc on line 33.
poultry

Black Bean Chicken

Ingredients
2 cans black beans
16 ounces jarred salsa
1/2 cup brown rice (uncooked)
1 pound boneless, skinless chicken breasts

Directions
Place chicken breasts in slow cooker.
Pour beans, rice and salsa over chicken.
Cook on low for 8-10 hours and serve.

Nutrition Info
Calories: 307.3
Fat: 2.9g
Carbohydrates: 40.0g
Protein: 30.5g

http://recipes.sparkpeople.com/recipe-detail.asp?recipe=16385&src=droid

3 Ingredient Chicken

Chicken
Packet of Dry Italian Seasoning Mix
1/2 C. Brown Sugar

Mix the Italian Seasonings packet and brown sugar,
Coat chicken on all sides. Line pan in foil because the dressing/Sugar will caramelize.

Bake 350 degrees until golden brown 25 min on each side.

Dorito Crusted Chicken Fingers

4 boneless skinless chicken breasts
1 large bag of Doritos, nacho flavor (or flavor of choice)
2 cups buttermilk
2 cups flour...
4 eggs

Marinate sliced boneless chicken breasts in buttermilk for 2 hours. Dredge in flour. Dip in egg wash. Dredge in crushed Doritos.

Bake in a 400F for 15-20 minutes

Emeril's Scalloped Potatoes

Ingredients
1 tsp. plus 1/4 cup (1/2 stick) unsalted butter
2 1/2 lbs. red potatoes, peeled and sliced 1/4 inch thick
1 1/2 tsp. salt
1 tsp. freshly ground white pepper
2 tbsp. plus 2 tsp. bleached all-purpose flour
1/2 lb. sharp cheddar cheese, grated
1/2 lb. Monterey Jack cheese, grated
2 cups milk

Directions
Preheat the oven to 350 degrees. Grease a 2-quart baking dish with 1 tsp. of the butter.

Put the potatoes in a large mixing bowl and add the salt and white pepper. Toss to season evenly. Arrange a layer of potatoes on the bottom of

Ritzy Chicken

2 lbs chicken tenders or 4 large chicken breasts
1/4 tsp. salt
1/8 tsp.pepper
1/2 C. whole milk
3 C. cheddar cheese, grated
1 tsp. dried parsley
2 sleeves Ritz crackers

Sauce:
1 10 ounce can cream of chicken soup
2 Tbsp. sour cream
2 Tbsp. tablespoon butter

Crush crackers.
If using chicken breasts and not tenders, cut each chicken breast into 3 large pieces.
Pour the milk, cheese and cracker crumbs into 3 separate small pans.
Toss the salt and pepper into the cracker crumbs and stir the mixture around to combine.

Chicken Roll Up's

Boneless chicken rolls stuffed with mozzarella, garlic and basil.

Bake 350 for 30 min.

Orange Chicken Stir Fry

Salt and Pepper
4 cups broccoli florets
1 pound boneless skinless chicken breasts, cut into strips
1 tsp. 5 spice powder
2 Tblsp. oil
3 green onions, sliced
1/3 cup orange marmalade
2 Tblsp. soy sauce
2 cups cooked rice
1/3 cup sliced almonds, toasted

Bring a pot of salted water to a boil. Add broccoli, return to a boil. Cook 1 min. drain.
Season chicken with salt, pepper and 5 spice powder. Warm oil in a skillet, add chicken, cook until cooked through.
*Add 1/2 of green onions, sauté 30 seconds. Stir in broccoli, marmalade and soy sauce.

Chicken Sandwiches W/ Onion Sauce

Chicken
2 tbsp. brown sugar or sugar substitute
1 tsp. paprika
1/2 tsp. each cumin and chili powder
1/4 tsp. ginger
1/8 tsp. salt
2 pounds skinless boneless chicken thighs

Sauce
2 tsp. canola oil
1/2 cup chopped onion
1 tbsp. brown sugar or sugar substitute
1/2 tsp. each chili powder, garlic powder and dry mustard
1/8 tsp. ground red pepper
1 cup ketchup
2 tbsp. cider vinegar
8 hamburger buns, toasted
16 dill pickle chips

Heat grill.
To Prepare Chicken:
Combine first 6 ingredients, rub over chicken. Place chicken on grill coated with cooking spray.

KFC Originl Secret Chicken II

Ingredients
1 whole chicken, cut into pieces
3 beaten eggs
4 tablespoons oil

For the coating

2 cups flour
4 teaspoons paprika
1 teaspoons salt
1 teaspoon pepper
1 teaspoon poultry seasoning (or chicken stock powder)
1 teaspoon oregano
1 teaspoon tarragon
1 teaspoon parsley
1/2 teaspoon thyme
1 teaspoon chives
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon celery salt

Directions:

Sift flour and add together all the coating ingredients and grind finely with a mortar and pestle and place in a clean plastic bag.

Creamed Chicken over Biscuits

Whole roasted chicken cooked and deboned - or 2 -3 pounds chicken breasts / thighs cooked and shredded
Salt & pepper to taste
1 -2 Bag(s) of Frozen Mixed Vegetables ( 2 if you like alot of Vegetables)
Biscuits (homemade or store bought and freshly baked)
White Sauce ( basic recipe below)

Debone chicken, shred and set aside.

To Make White sauce:
1 tbsp butter or fat
1 tbsp flour
1/4 tsp salt
1 cup milk, cream, or stock (I use 1/2 milk / and 1/2 stock)

Cinnamon Honey Wings

2 1/2 pounds Chicken wings
4 each Garlic cloves, chopped
1/4 cup Olive oil
2 tablespoons Soy sauce
1/4 cup Vinegar, rice
1/4 cup Honey, mild
1−1/2 teaspoons Cinnamon, ground
1 teaspoon Thyme
1/2 teaspoon Ginger, ground
1/2 teaspoon Mustard, dry
1 cup Apple Wood Chips

Mix all ingredients (except chips) in a plastic bag then knead occasionally or 2 hours.
Soak wood chips in water for 30 minutes. Prepare fire in grill.

Barbecued Orange Chicken

2 1/2 lbs chicken parts

BBQ Sauce:
1/4 cup vegetable oil
1/4 cup frozen orange juice concentrate
1/2 cup white wine vinegar
1/4 cup tomato paste
1 orange zest, removed with grater, orange
slices reserved for salad

Salad:
1 large, ripe tomato
1 orange, sectioned (without rind, see above)
2 scallions, chopped
1 Tablespoon vegetable oil
1 Tablespoon white wine vinegar
1/8 Teaspoon salt
1/8 Teaspoon pepper

Prepare grill; heat coals. In medium bowl, mix together all barbecue
ingredients until smooth.

Grilled Key Lime Chicken

3 pounds Chicken breasts; boneless, skinless
1 cup Key lime juice
1 tablespoon Honey
3/4 cup Water
1/2 teaspoon Fresh ground black pepper
1/2 teaspoon Ground thyme
2 tablespoons Vegetable oil
1 tablespoon Fresh ginger; peel, grated

Combine all ingredients except chicken in blender or food processor.

Process until combined well. Pour over chicken. Cover and let marinate in the refrigerator overnight.

Grill over hot coals, turning once, until done.

Garnish with cilantro and lime slices.

Oven-Fried Chicken

1 Tblsp. Margarine or butter
2/3 C. Bisquick
1 1/2 tsp. paprika
1 1/4 tsp. salt
1/4 tsp. pepper
3- 3 1/2 pound cut up broiler
fryer chicken

Heat oven to 425 degrees. Melt margarine in rectangular baking dish or pan, 13 x 9 x 2 inches, in oven.
Mix Bisquick, paprika, salt and pepper. Coat chicken with Bisquick.
Place skin sides down in pan, pan and margarine should be hot.
Bake uncovered 35 minutes. Turn chicken.
Bake about 15 minutes longer or until juice of chicken is no longer pink when centers of thickest pieces are cut.

Makes 6 servings.

Barbecue Chicken III

1 Chicken, cut up and skin removed
1 C. ketchup
3/4 C. brown sugar
3 Tblsp. Worcestershire sauce

Place chicken in crockpot. Combine remaining ingredients and pour over chicken.

Cook 4 hours on high or 8-10 hours on low.

Cheesy Crockpot Chicken III

3 whole boneless chicken breasts
2 cans cream chicken soup
1 can chedder cheese soup

Remove all fat and skin from chicken; rinse and pat dry, sprinkle with salt, pepper and garlic powder.
Put in crockpot and add the three soups straight from the cans.
Cook on low all day (at least 8 hrs) do not lift the lid.

Serve over rice or noodles.

Cheesy Crockpot Chicken II

6 chicken breasts (boneless & skinless)
salt & pepper to taste
garlic powder, to taste
2 cans cream of chicken soup
1 can cheddar cheese soup

Rinse chicken and sprinkle with salt, pepper and garlic powder.
Mix undiluted soup and pour over chicken in the crock pot.

Cook on low 6 to 8 hours.

Serve over rice or noodles.

Cheesy Crockpot Chicken II

6 chicken breasts (boneless & skinless)
salt & pepper to taste
garlic powder, to taste
2 cans cream of chicken soup
1 can cheddar cheese soup

Rinse chicken and sprinkle with salt, pepper and garlic powder.
Mix undiluted soup and pour over chicken in the crock pot.

Cook on low 6 to 8 hours.

Serve over rice or noodles.

Cheesy Crockpot Chicken II

6 chicken breasts (boneless & skinless)
salt & pepper to taste
garlic powder, to taste
2 cans cream of chicken soup
1 can cheddar cheese soup

Rinse chicken and sprinkle with salt, pepper and garlic powder.
Mix undiluted soup and pour over chicken in the crock pot.

Cook on low 6 to 8 hours.

Serve over rice or noodles.

Cheesy Crockpot Chicken II

6 chicken breasts (boneless & skinless)
salt & pepper to taste
garlic powder, to taste
2 cans cream of chicken soup
1 can cheddar cheese soup

Rinse chicken and sprinkle with salt, pepper and garlic powder.
Mix undiluted soup and pour over chicken in the crock pot.

Cook on low 6 to 8 hours.

Serve over rice or noodles.

Cheesy Crockpot Chicken II

6 chicken breasts (boneless & skinless)
salt & pepper to taste
garlic powder, to taste
2 cans cream of chicken soup
1 can cheddar cheese soup

Rinse chicken and sprinkle with salt, pepper and garlic powder.
Mix undiluted soup and pour over chicken in the crock pot.

Cook on low 6 to 8 hours.

Serve over rice or noodles.

Chicken Caccciatore (Crockpot)

Place cut up chicken in slow cooker/Crock Pot, cover with one large undrained can of cut-up tomatoes, one cut-up onion, one cut-up green
pepper, minced garlic (to taste), one Tblsp.. Italian herbs, red pepper flakes to taste. (I add fresh mushrooms)

Cook all on low 6-8 hours until falling apart.

Serve over pasta, sprinkling more pepper flakes (optional) and plenty of Parmesan cheese over it!

Chicken Merlot With Mushrooms

2 1/2 to 3 lbs. meaty chicken pieces, skinned
3 C. sliced fresh mushrooms
1 large onion, chopped
2 cloves garlic, minced
3/4 C. chicken broth
1 6-ounce can tomato paste
1/4 C. dry red wine (such as Merlot) or chicken broth (I used broth)
2 Tblsp. quick-cooking tapioca
2 Tblsp. snipped fresh basil or 1 1/2 tsp. dried basil, crushed (I useddried)
2 tsp. sugar
1/4 tsp. salt
1/4 tsp. pepper
2 C. hot cooked noodles
2 Tblsp. finely shredded Parmesan cheese

Rinse chicken; set aside. In a 3 1/2-4-or 5-quart crockery cooker place mushrooms, onion, and garlic.

Bourbon Chicken Breast (Crockpot)

4 chicken breasts halves
1/4 C. flour
1/2 tsp paprika
Salt
2 Tblsp. butter
2 Tblsp. oil
2 Tblsp. onion, chopped
2 Tblsp. parsley, chopped
1/4 tsp. dried chervil
1/4 C. bourbon
1 (4 oz) can mushrooms, undrained
1 (10 oz) can tomatoes
1/4 tsp. sugar
Salt & Pepper

Dredge chicken in flour which has been mixed with paprika and a little salt. Heat butter and oil in a skillet and saute chicken on both sides until lightly browned. Stir in onion, parsley and chervil and cook a moment. Remove from heat.

Place chicken in crock cooker.

Chicken Parmigiana

3 Chicken breasts
1 Egg
1 tsp. Salt
1/4 tsp. Pepper
1 C. Dry bread crumbs
1 1/4 C. Butter
1 can Pizza sauce -- 10 1/2 oz
6 slices Mozarella cheese
Parmesan cheese

If using whole chicken breasts, cut in to halves. In bowl beat egg salt and pepper dip chicken into egg. Then coat with crumbs.

In large killet saute chicken in butter. Arrange chicken in pot.
Pour pizza sauce over chicken.
Cover and cook on low 6 to 8 hours. Add mozzarella cheese, sprinkle parmesan cheese on top.
Cover and cook 15 minutes.

Chili Chicken

3 whole chicken breasts (1 1/2 to 2 lbs, cut in 1 inch pieces)
1 cup chopped onion
1 cup chopped bell pepper
2 garlic cloves
2 tbsp. vegetable oil
2 cans Mexican stewed tomatoes (16 ounce each)
1 can chili beans
2/3 cup picante sauce
1 teaspoon. chili powder
1 teaspoon. cumin
1/2 teaspoon. salt

Saute chicken, onion, pepper, garlic in vegetable oil until vegetables are wilted.
Transfer to slow cooker/Crock Pot and add remaining ingredients.
Cook, covered, on low, for 4 to 6 hours.
Serve over rice.

Serves 4 to 6.

Chicken Crescents

6 chicken breasts or 1 whole chicken
1/2 tsp. salt
8 oz. cream cheese
1/4 tsp. pepper
2 tbsp. onion
Garlic salt
2 (8 count) pkg. crescent rolls
4 tbsp. melted butter
Seasoned bread crumbs

Cook chicken and debone. Combine chicken, salt, cream cheese, pepper, onion, and garlic salt.
Spoon mixture onto individual crescent dough. Roll and seal edges.
Dip in butter and bread crumbs.
Bake for 15-20 minutes at 350 degrees.

Chicken in a Pot

3 pounds chicken, whole, no skin
2 carrots – sliced
2 onions – sliced
2 celery stalks -- with leaves, cut in half
1 teaspoon basil
2 teaspoons salt
1/2 teaspoon black pepper
1/2 cup fat-free chicken broth -- or wine

Put carrots, onions, and celery in bottom of CROCK-POT. Add whole chicken. Top with salt, pepper, liquid.
Sprinkle basil over top.
Cover and cook until done-low 8 to 10 hours. (High 3 to 4 hours, using 1 cup water).
Remove chicken and vegetables with spatula.

Chicken in a Packet

1/2 cup bottled barbecue sauce
4 (4-ounce) skinless, boneless chicken breast halves
1 green pepper, cut into strips
1 sweet red pepper, cut into strips
4 small baking potatoes or 12 new potatoes, thinly sliced
1/4 teaspoon ground black pepper

Preheat the oven to 350 degrees.
Tear off two pieces of foil the size of a cookie sheet.

Place one piece of the foil on a cookie sheet. Spoon half of the barbecue sauce on the center of the foil.
Layer the chicken, green and red peppers and potatoes on top. Sprinkle with the black pepper.
Top with the remaining barbecue sauce.

Baked Chicken Breasts Supreme

1 1/2 cups lowfat yogurt -- Or light sour cream
1/4 cup lemon juice
1/2 teaspoon Worcestershire sauce
1/2 teaspoon celery seed
1/2 teaspoon paprika -- Hungarian sweet
1 clove garlic – minced
1/2 teaspoon salt – optional
1/4 teaspoon pepper
8 boneless skinless chicken breast halves
2 cups dry bread crumbs – fine

In a large bowl, combine first 8 ingredients. Place chicken in mixture and turn to coat.
Cover and marinade overnight in the refrigerator. Remove chicken from marinade.

Coat each piece with crumbs. Arrange on a shallow baking pan.