Chicken Alabama - Leslie Christiansen

8 Pieces chicken

1/3 c. flour

1/2 tsp salt

1/2 tsp paprika

dash thyme

dash pepper

Mix flour and spices.  Dredge chicken with flour mix. Shake off flour and sauté in 3 TBSP cooking oil. Place chicken in Casserole dish

Save flour for sauce

2 TBSP butter

1/4 c onion, chopped

1 cup chicken stock or broth

1/2 cup light cream (can be milk, I use heavy cream)

1/4 tsp. lemon juice (I left this out)

2 Tbsp pimento's (optional)

*ground Italian Sausage (optional)

Saute onion in 2 TBSP butter. Stir in extra flour (from chicken). Add chicken stock, cook until thickened. add cream and cook until smooth and thick.

Add lemon juice and pimento. blend well.

Pour over chicken, cover and bake 1 1/4 hrs F@ 325. Serve over rice.

*We just cooked this for Sunday dinner and the sauce looked like country gravy so I made up some more and we had it with mashed potato's.  For left overs the next day I made more "gravy" and added italian sausage.  Needless to say we want to have the left over gravy on some biscuits next.

Chicken Things by Leslie Christiansen

Chicken breast cooked and cubed

2 8 oz. cream cheese

Chicken broth - can use broth from cooking above mentioned chicken

1 can crescent rolls

In a sauce pan melt cream cheese and enough broth to make a sauce, add chicken and season with salt and garlic salt.

on a cookie sheet lay out 1/2 the of the canned rolls, pinch to seal perforation, fill with chicken mix, cover with remaining rolls and pinch to seal.

Cook according to direction on roll package.

serve with gravy

Gravy:

1 can cream of chicken soup

1 can cream of mushroom soup

milk

CHICKEN WINGS

3 lbs chicken wings - separated
1/2 cup soy sauce
1/2 cup chicken broth
3 TBS vinegar
2 cloves garlic, chopped
3 TBS sugar
3 TBS brown sugar
1 tsp. ginger
fresh pepper

Marinade wings for 2 hour or over night. Turn of few times.
Bake uncovered in 913 dish for 1 hour 350

serve as appetizer or as main dish with rice

Chicken Pot Pie

1 pound chicken breast, cooked and cubed
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
3-4 potatoes (uncooked) cubed
1/3 cup butter
1/3 cup chopped onion
1/3 flour
garlic powder
1 tsp salt
1/4 tsp pepper
1/4 tsp celery seed
2 1/2 chicken broth
1 1/4 cup milk

2 (9 inch) unbaked pie crusts

1. preheat oven to 425 degrees
2. In a saucepan, combine chicken, carrots, peas, celery, and potatoes.  Add chicken broth to cover and boil for 15 minutes.  Remove from heat, drain and set aside.
3. In the saucepan over medium heat, cook onions in butter until soft and translucent.  Stir in flour, salt, pepper, and celery seed.  Slowly stir in chicken broth and milk.  Simmer over medium-low heat until thick.  Remove from heat and set aside.
4. Cook bottom crust 5 minutes.
5. Place the chicken mixture in bottom pie crust.  Pour hot liquid mixture over.  Cover with top crust, seal edges, and cut away excess dough.  Make several small slits in the top to allow steam to escape.
6.  Bake in the preheated oven for 40 to 45 minutes or until pastry is golden brown and filling is bubbly.  Cool for 10 minutes before serving.

Chicken Fried Chicken

4 boneless skinless chicken breasts, pounded flat
30 saltine crackers
2 tbsp potato flakes
2 tbsp flour
1 tbsp season salt
1 tsp paprika
1 tbsp garlic powder
peper
2 eggs
flour
1/4 cup vegetable oil

In a large ziplock bag crush crackers until they are coarse crumbs.  Add potato flakes, flour, season salt, paprika, garlic powder, and pepper.  Coat chicken in flour then dip in egg.  Then place in bag one at a time and shake to coat.  Heat oil in skillet at medium heat.  Add chicken.  Cook for 15-20 minutes turning frequently until done. Serve with mashed potatoes and country gravy.

Chicken Enchiladas with Green Chili Sour Cream Sauce

8-10 flour tortillas
2 cups shredded Monterrey jack cheese
2 cups shredded cooked chicken
4 tbsp flour
4 tbsp butter
2 cups chicken broth
1 cup sour cream
1 can diced green chilies
chopped cilantro for garnish

Preheat oven to 425.  Mix together 1 cup of cheese and the chicken.  Place equal amounts of the chicken mixture into each tortilla.  Roll up and place seam side down in a lightly greased 9x13 inch pan.
In a saucepan , melt butter. Stir in the flour and cook for 1 minute.  Add the chicken broth, whisking until smooth.  Cook over medium heat until thick and bubbly.  Stir in the sour cream and green chiles.  Pour over the top of the enchiladas; sprinkle with remaining shredded cheese.  Bake for 20 to 25 minutes.  Sprinkle with cilantro, if desired.

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Chicken Fajitas

Notes

Marinating chicken and peppers and onions in a highly flavored marinade and then grilling gives it all the flavor without fat. A spiced creamy yogurt sauce and avocado sauce wrapped in a corn tortilla with fresh cilantro keeps the fajitas healthy and fresh tasting.

Ingredients

• 1 cup packed cilantro leaves, plus extra for serving
• 1/4 cup lime juice, about 2 limes
• 1/4 cup low-sodium chicken broth (GF)
  
• 3 scallions, cut into 1-inch pieces
• 2 cloves garlic
• 1 jalapeno, seeded if desired
• 1 tablespoon honey
• Kosher salt
• 1 1/2-pounds boneless skinless chicken breasts
• 1 red onion, sliced into 1/2-inch thick rounds
• 2 orange and/or yellow bell peppers, quartered, seeds removed
• 1 ripe avocado, halved, seeded and peeled
• 1 1/2 teaspoons olive oil
• 1/8 teaspoon ground cumin
• 1/8 teaspoon ground coriander
• 1/4 cup fat-free Greek Yogurt
• 12 corn tortillas

1. Put the cilantro, lime juice, broth, scallions, garlic, jalapeno, honey, and salt in a blender, puree until smooth. Reserve 2 tablespoons; do not wash out the blender.

Put chicken breasts in a medium bowl and the peppers and onions in another. Divide the remaining cilantro puree evenly between the chicken and the peppers and onions. Toss well to coat the chicken and vegetables and let stand, at room temperature, for 30 minutes.

2. Add the avocado, 1/2 cup water, and the reserved 2 tablespoons cilantro sauce to the blender. Puree until smooth and season with salt. Set aside.

3. Heat the oil in a small skillet set over medium heat until hot. Add the cumin and coriander and continue to cook until fragrant, about 30 seconds to 1 minute. Pour the spices over the yogurt and set aside for the flavors to blend. Stir before serving.

4. Preheat a grill for medium-high/direct heat cooking. Oil the grill grates. Grill the chicken and vegetables, turning, until the vegetables are tender and the chicken reaches an internal temperature of 160 degrees F, about 5 to 8 minutes for the vegetables and 12 to 15 minutes for the chicken. Let chicken rest 5 minutes. Place the tortillas on the grill until just warmed through, about 30 seconds.

5. To assemble the fajitas: slice the onions and peppers into thin strips and then slice the chicken. Place some peppers, onions, chicken and cilantro in a tortilla topped with the spiced yogurt and the avocado sauce.

Chicken Skewers with Grapes

Chicken:
1 lb boneless, skinless chicken breast; cut into 3/4 inch pieces

Marinade:
2 TBS olive oil
zest lemon (about 1 tsp.)
1 TBS lemon juice
2 cloves garlic, minced
1 TBS ground cumin
1/2 tsp. ground coriander
1/2 tsp. salt
Mix marinade and add chicken. Marinade about 2 hours.

soak wooden skewers in water for 20 minutes to avoid burning.

load chicken and green grapes on skewer alternately.

Cook on grill or indoor grill pan 3 to 4 minutes each side.

We served this with grilled vegetables. Seasoned with butter, salt and pepper.

Crunchy Chicken Bake

The Elders asked for this recipe, so I thought I'd pass it along! It's a yummy twist on oven-baked fried chicken.

2/3 cup cornflake crumbs

1 T all-purpose flour

2 tsp paprika

1 tsp packed brown sugar

3/4 tsp garlic powder

3/4 onion powder

3/4 tsp salt

1/2 tsp ground coriander

4 skinless boneless chicken-breast halves

1. Preheat oven to 400 degrees. Spray a baking sheet with nonstick spray.

2. Combine the cornflake crumbs, flour, paprika, brown sugar, garlic powder, onion powder, salt, and coriander in a large ziplock bag. Spray the chicken lightly with nonstick spray and place 1 piece in the bag. Shake the bag to coat the chicken evenly; then transfer to the baking sheet. Repeat with remaining chicken breats.

3. Bake until the chicken is golden and cooked through, 40-45 minutes.

Serves 4 (or more for us, because the kids don't each much..)

I usually serve it with "favorite"/"funeral" potatoes and salad, but the cookbook I found it in also said it would be good sliced in a mixed-green tossed salad.

Chicken Alfredo Pizza

This is my new favorite dinner recipe. It is so delicious! I found the original recipe on Allrecipes.com, but have made a few changes. You can see the original here.


Ingredients

DOUGH
1 C. Warm Water
1 package yeast
2T. Olive Oil
1T. White Sugar
1/2t. Salt
1/4t. Dried Rosemary
1/4t. Garlic Powder
3 C. Flour

SAUCE
4T. Butter
1/4t. Salt
1 dash black pepper
4T. Flour
1 C. Milk
3/4 C. Parmesan Cheese

GARLIC BUTTER
2T. Butter
1 Clove Garlic, Minced
1 pinch dried Rosemary
1 pinch Salt

TOPPINGS
1 Chicken Breast Half, cut in small pieces and cooked
Season with Rosemary, Thyme, Garlic powder, Salt and Poultry Seasoning. Or, you can season the chicken however you want.
1 Red Pepper, cut into slices
1/2 C. Mushrooms, sliced
1 Roma Tomato, diced
1/4 C. Fresh Basil, diced

DIRECTIONS
1. To Make the Dough: Pour the warm water into a small bowl and stir in the yeast until dissolved. Allow to rest until the yeast foams, about 5 minutes. Mix the oil, sugar, salt, rosemary, and garlic powder together in a mixing bowl. Stir in the yeast mixture, and gradually stir in the flour. Gather into a loose ball and knead until a smooth ball forms. Cover, and let rise 1/2 hour. If kneading in a KA, use the dough hook and knead for about 6-8 minutes.
2. Carmelize your red peppers by cooking them on low/medium heat in about 1T. Butter. I start these at about the same time I do the dough and let them cook until I'm ready to put them on the pizza. Make sure to stir them often so they don't burn.
3. To Make Sauce: Melt butter in small saucepan over medium heat. Blend in salt, pepper and flour, then stir in the milk and Parmesan cheese. Simmer, stirring constantly, until thickened. Remove from heat, cover and set aside.
4. To Make the Garlic Butter: Melt the butter in a small saucepan over medium heat. Blend in garlic, rosemary and salt. Cook, stirring constantly, until garlic is tender but not browned. Remove from heat, cover and set aside.
5. Preheat over to 400 degrees F. Spread dough out on a pizza pan. Top with cooled garlic butter, cover the entire crust. Next spread the Sauce on top, leaving crust edges. Top with the chicken, peppers, mushrooms, tomatoes and basil.
6. Bake in preheated oven for 20 minutes, or until bottom crust is lightly browned. Remove from oven and let set for 2 to 3 minutes before cutting.

Chicken and Wild Rice Soup

I found this soup recipe on Doug's cousin's blog. I decided to give it a try, and LOVE it. In fact I am having a bowl right now for lunch while I type this!

Chicken and Wild Rice Soup

4 chicken breast halves

1 box Long Grain and Wild Rice Mix (Near East brand is best, but Uncle Ben's is easier to find.)

1 quart chicken stock or broth

1 quart milk or evaporated milk

1/2 cup butter

1/2 cup flour

1 1/2 Tbs. cornstarch

1/2 tsp poultry seasoning

2 carrots, chopped

2 celery stalks, chopped

salt and pepper

• Sprinkle the chicken with 1/2 of the poultry seasoning and salt. Cook it in a tiny bit of olive oil over medium heat. Cover to avoid drying out.
• At the same time, cook the rice according to the directions on the box.
• In a large pot, melt butter. Add chopped carrots and celery and pepper to taste, and saute for about 10 minutes until tender. Add flour, cornstarch and the rest of the poultry seasoning, and whisk together quickly.
• Add stock and milk, whisking quickly as you pour. Cook over medium-low heat stirring often.
• When the chicken and rice are finished, cut chicken into bite-size pieces and add both to the soup.

Chicken Cordon Bleu

This is a super easy recipe and very yummy!

4 Chicken Breasts
4 slices of deli ham
4 slices of Swiss Cheese
1 C. Seasoned Stuffing, crushed (you can also use seasoned bread crumbs, but I think stuffing is the best!)
Salt & Pepper
8-12 Toothpicks
1lb. asparagus (optional)
1 packet Hollandaise Sauce (optional)
Wax paper (optional)


Place wax paper over the top of your chicken. Use a meat mallet to pound out your chicken. If you don't have a mallet, you could also use the bottom of a cup or a rolling pin. The wax paper is optional, it just prevents the chicken from sticking to your pounding apparatus.
Season your chicken with the Salt and Pepper on both sides. Place your ham and cheese on one side of the chicken. Put the asparagus in the middle. Starting with the small end of the chicken, roll it tightly up. Use the toothpicks to keep it closed.
Place your crushed stuffing onto a plate and roll the chicken around in it so that it's completely coated. Place your chicken in a greased pan and cover. Cook for about 30 minutes at 400 degrees or until the chicken is cooked all the way through. Top with Hollandaise sauce, if wanted. I've tried making Hollandaise sauce from scratch, but I like it out of the packets so much more! Not to mention, it's way easier!
Makes 4 Servings.

Chicken Parmesan - at least thats what I think it is :-)

This was one we posted on our blog, we've had it a couple times now and love it. Bon-appetite

Chicken Parm. on a bed of noodles (Serves 4)

First Bread 4 boneless chicken breasts using Italian seasoned bread crumps (just mix italian seasoning in with the bread crumbs) and egg whites (2) and fry them in a little extra virgin olive oil until browned and cooked through.

Sauce (start by lightly toasting the garlic in the olive oil (2 or 3 tsp of fresh chopped garlic)) Then,

- Add 2 cup of cherry tomatoes, cut in halves

-1 large yellow onion

- Salt and pepper to tase

-1/2 cup of olive oil

- a covering of oregano, 3 fingers of sage and thyme, and parsley

-a little bit of hot pepper seeds

- 1/3 jar of your favorite brand of mushroom spaghetti sauce (you can make it without this part but I like to thicken the sauce a little)

cook all of this until everything is nice and blended put a lid on it to keep it hot and moist.

while cooking the sauce start the noodles and turn the oven on to bake at 400 degrees.

also try to keep the chicken warm.

when the sauce is ready pore it over the breaded chicken in a glass cooking pan and sprinkle a cup of mozzarella cheese on top and put it in the oven for 10 or 15 minutes until you can see the cheese melt and the sauce start to boil. quickly remove and serve on top of a bed of noodles plated individually. The glass pan in the picture is larger than usual and there is more chicken for this size double the sauce recipe (9’’x 13’’).

It is imperative to time this all together so everything is hot, if you don’t it will still taste great but I recommend timing it just perfect. If you think the recipe could use some tweaking go for it, like I said we kind of winged it so let us know if there are any improvements we could make.

ORANGE CHICKEN

So my mom had this idea to have an assigned category every month and have everyone post a recipe during the month. It doesn't have to be anything fancy or exciting, it could even be something you cook every week. I would love some new recipes to try as I often feel that I am cooking the same things over and over again. So if everyone is interested then I thought this month we could make it easy and have everyone post a chicken recipe.

My recipe is one that Doug's family cooks a lot and so we have had it often since we have been married. They call it "Orange Chicken" but I think that is more because of the color then the flavor.

Orange Chicken

3 lbs chicken breasts (I usually just use enough for our family to eat and I cut it into smaller pieces)

garlic salt

black pepper

beaten eggs

flour

3/4 cup sugar

1/2 cup vinegar

1/2 cup chicken broth

3 1/2 tbsp ketchup

1 tbsp soy sauce

Sprinkle both sides of chicken with garlic salt and pepper. Let stand for 1 hour or more. Preheat oven to 325 degrees. Dip chicken in beaten egg then flour. Brown in hot oil. Place in baking dish. Cover with the following sauce: Mix sugar, vinegar, chicken broth, ketchup, and soy sauce in sauce pan and heat. Pour over chicken. Bake uncovered for 1 hour. Turn chicken over once or twice while cooking.

Chicken Katsu Recipe

From Recipezaar.com:

This is a simple recipe of a dish that is widely popular at local restaurants in Hawaii. The key component of this dish is the sauce, which could be bought at an Oriental Foods store as tonkatsu (pork cutlet) sauce. But I have included a recipe for it here. I searched over years to find a recipe for the sauce, then finally modified one to match what can be found in Hawaii. I think its perfect now, so I hope you like it. The sauce is best if made a few hours in advance and refrigerated. If you can't get the panko flakes, you can just use flour or some other breading, but it won't be as crispy.

40 min 20 min prep

SERVES 3 -4

• 2 lbs boneless skinless chicken thighs
• 1/2 cup flour
• 3 eggs, beaten
• 1 cup Japanese-style bread crumbs (panko flakes)
• garlic salt
• oil (for frying)

sauce

• 3 tablespoons applesauce
• 2 teaspoons sugar
• 2 tablespoons ketchup
• 1/2 tablespoon soy sauce
• 1 tablespoon worcestershire sauce
• 1 teaspoon cooking sherry
• 1/8 teaspoon dry mustard
• 1/8 teaspoon ground allspice
• 1/8 teaspoon ground cloves
• 1/8 teaspoon garlic powder

1. For the Sauce:.
2. Add sauce ingredients to a bowl one by one, mixing in between.
3. For the Chicken:.
4. Place flour, eggs, and panko in separate bowls.
5. Lightly salt chicken then dip in eggs, then in flour, then in eggs, then in panko.
6. Deep fry or pan fry at medium heat until lightly brown.
7. Serve with sauce and hot rice.

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Chicken Enchiladas

1 can Cream of Chicken Soup
2/4 chicken breasts, cooked and cubed
1 can enchilada sauce green or red (we like green) (I like the bigger can)
3 - 4 cups cheese grated
1 can green chilies
4 oz. cream cheese (I usually add more)
olives (optional)

Mix cream of chicken soup, chicken, 1/2 can enchilada sauce, half of the cheese, 1/2 of the green chilies, cream cheese cubed, and olives. Pour half of the remaining enchilada sauce on bottom of 9 x 9 pan. Fill tortilla shells with filling, roll closed sealing ends. Roll in sauce on bottom of pan and arrange in pan. Pour remaining enchilada sauce on top, cover with remaining cheese, green chilies and olives.

Cook covered in microwave (vented) for 8 min. on high and let sit in microwave for two minutes or cook in oven on 350 for 30 - 40 minutes.

Easy Chicken Casserole

Cook Time: 30 minutes

Ingredients:
2 cups soft bread cubes (about 3 slices)
1/2 cup shredded Cheddar cheese
2 tablespoons butter, melted
1 cup cooked vegetables (peas, green beans, mixed, etc)
2 tablespoons chopped onion
3 tablespoons butter
3 tablespoons all-purpose flour
1 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups milk
1 1/2 cups cooked cubed chicken
1 large tomato, sliced

Preparation:
Combine bread cubes with melted butter and cheese; arrange half of mixture in a buttered 1 1/2-quart casserole dish. Spread vegetables over the bread mixture.

Saute chopped onion in remaining 3 tablespoons butter until tender. Blend in flour and seasonings; cook, stirring, until flour is blended into butter. Gradually add milk, stirring and cooking until thickened and bubbling. Stir in cooked cubed chicken. Pour chicken in sauce over vegetables in casserole; arrange tomato slices over sauce then top with remaining bread mixture. Bake at 325 degrees for 25 to 30 minutes, until hot and bubbly and lightly browned.

ROSEMARY CHICKEN (aka lemon butt)

Ingredients:3 to 3 1/2-pound chicken
2 lemons, quartered
2 tablespoons kosher salt
1 teaspoon coarsely ground black pepper
3 tablespoons fresh, chopped rosemary
2 tablespoons picked thyme
Extra virgin olive oil
Butcher's twine

Instructions:Preheat oven to 400 degrees F.
Rinse and dry the chicken. Season cavity liberally with half the salt and pepper, reserving the remaining half to season the outside. Stuff the cavity with rosemary, thyme, and lemons, squeezing the lemons as you put them in. Truss the bird tightly to keep the breasts from drying out. Add salt and pepper over the surface. Heat a sauté pan with 1 tablespoon of olive oil, over low heat for 1 minute. Add the chicken, breast side up.
Transfer to oven and for 18 minutes per pound. For a 3 1/2-pound chicken, one hour is perfect. Do not open oven or baste chicken during roasting. If the chicken is cooked properly, when pierced with a knife in the thigh, the juice will run clear, not pink. Remove from the pan and cover loosely with foil. Allow to rest for 10 minutes prior to serving.

Chickadee Wings

Wings
Chicken wings cut into sections (throw third piece away) (recipe is for two people and calls for 8 drumettes or 4 wings, I increase the amount of wings to how may people are eating, the dipping sauce is good for more than 2 people.)
1/3 cup flour Salt and Pepper
2 TBS butter 2TBS extra-virgin olive oil
1 TBS Honey

Season the chicken with salt and pepper, then coat each piece with the flour, shaking off any excess. In a medium nonstick skillet, melt the butter in the olive oil over medium heat. Add the chicken and cook for 5 minutes on each side. Drizzle the chicken with 1 TBS honey, lower the heat to medium-low and cook, shaking the pan frequently to prevent the honey from burning, for 5 minutes. Transfer the chicken to plates and serve with the dips and celery sticks.

Dipping Sauces:
1/4 cup honey 2 TBS mustard

1/4 cup mayonnaise 1/4 cup blue cheese, crumbled

In a small bowl, combine 1/4 cup honey and the mustard.
In another small bowl, combine the mayonnaise and half of the blue cheese; mash with a fork until nearly smooth, then fold in the remaining blue cheese.