Just Chicken Recipes

Spanish Chicken Stew

2012-01-11T08:32:00.000-08:00

From "The Stevenson Memorial Cookbook", 1919; the recipe is from Mrs. Lester Tennant

Cut up two chickens, about five pounds in all; good fat yellow hens are the best. Put in a good sized pot and put in cold water enough to cover about two inches over all; cover and let heat very slowly; stew until meat can be picked from the bones. When the liquor the chicken is cooked in becomes cold, remove all fat and save to make stew in.

Cut up six fair sized potatoes; one large onion; two large green peppers; one clove of garlic; one can of mushrooms; one can tomatoes; one can of peas; one bottle of little stuffed olives. Remove meat from chicken bones, then put in tomatoes, potatoes, peas, etc., in the liquor. Cut each mushroom through and add one wineglass each of olive oil and good white wine; three fair sized bay leaves; a large pinch of thyme; a few sprigs of parsley; salt; celery salt; black pepper and tobasco sauce to taste.

When potatoes are done, add one large tablespoonful butter, put in the chicken meat and the stew is ready to serve. Have plenty of toast to serve chicken on. This will serve sixteen people and may be made the day before.

Saffron Rice Chicken with Baby Vegetables

2012-01-09T09:03:00.000-08:00

This is a recipe from the US Military "Grill Sergeants" show on The Pentagon Channel

2 each chicken breast
1 pinch salt
1 pinch pepper
2 tbsp. Worcestershire Sauce
2 small cloves fresh garlic
Extra virgin olive oil
Baby Vegetables
1/4 cup baby carrots
1/4 cup baby squash
1/4 cup baby zucchini
1/4 cup yellow pearl onions
Salt and pepper to taste
Extra virgin olive oil (EVOO)

Marinate chicken for at least 15 minutes in Worcestershire Sauce, salt, pepper and garlic. In a cast iron skillet, heat EVOO and lightly brown chicken on both sides. Blanche carrots and veggies (to blanche is to plunge food into boiling water for a few seconds or minutes, then remove and place in ice water). Once the vegetables have been blanched add to chicken. Place in oven for approximately 15-20 minutes at 350F. Check every 5 minutes as needed.

Saffron Rice
1 pkg. of Saffron Rice
Follow instructions on package

Avoid cross-contamination: use separate cutting boards for meat and produce.

Chicken Bouillon

2011-06-18T09:08:00.001-07:00

1 four pound fowl
3 quarts of water
1 onion
2 tablespoonfuls of sugar
1 teaspoonful of salt
1 bay leaf
1 saltspoonful of celery seed, or one half cupful of chopped celery
1 saltspoonful of black pepper

Draw the chicken and cut it up as for a fricassee. Scald and skin the feet, and crack them thoroughly with your cleaver knife. Put the sugar in a soup kettle, add the onion, sliced, shake over a quick fire until brown, add the chicken and the water, bring to boiling point, and skim. Simmer gently for two hours.

Add all the seasonings, simmer one hour longer, and strain.

Add the juice of half a lemon and the whites of two eggs, slightly beaten. Boil rapidly five minutes, and strain through two thicknesses of cheese cloth. Reheat to serve. This may be used in place of beef bouillon, with the clam broth, for Bellevue bouillon.

This will serve twelve persons.

Chicken Smothered in Sauerkraut

2010-06-07T16:31:00.000-07:00

From "The Pilgrim Cookbook", The Ladie's Aid Society of the Pilgram Ev. Lutheran Church, Chicago, IL., 1921

Procure a young chicken, dress, draw and singe ; rub well with a flour and water paste ; wipe quite dry inside, dust with salt and pepper. Rinse and drain 1 quart sauerkraut, fill chicken with hot mashed potatoes well seasoned, lay it in the roaster and place on it two slices of bacon (place two slices in bottom of roaster also), then cover the chicken completely with sauerkraut, add a saltspoon of salt and half that quantity of pepper. Pour over a cup of cold water.

Close down the lid tight and roast in the oven 3 hours ; have a moderate fire. Do not allow to cook dry ; add boiling water as required to keep bottom of roaster quite moist. When done lift chicken on to a large platter, pile the kraut around it and garnish with slices of lemon. To the sauce in roaster add a large tablespoon of browned flour and a cup of stock ; boil up, add salt and pepper to taste. Strain and serve in sauce tureen.

— Mrs. E. S. Berndt.

Chicken Terrapin

2010-02-13T20:14:00.000-08:00

From "The Cookery Blue Book", Society for Christian Work of the First Unitarian Church, San Francisco, California, 1891

Chicken Terrapin—No. 1.

Chop the meat of a cold chicken and 1 parboiled sweet-bread quite fine. Make a cream sauce, with 1 cup of sweet cream, a quarter of a cup of butter and 2 tablespoonfuls of flour. Put in the chicken and sweet-breads. Keep it hot in a double boiler and just before serving add the yolks of 2 eggs and a wine-glass of sherry wine.

Chicken Terrapin No. 2.

Cut a cold boiled chicken in small squares, removing all the skin. Put into a skillet with 1/2 pint of cream and 1/4 pound of butter, rolled in 1 tablespoonful of flour, seasoned with salt and red pepper. Have ready 3 hard boiled eggs chopped fine. When the chicken has reached a boil, stir in a large glass of sherry with the egg, and serve hot.

Chicken Terrapin—No. 3.

Boil chicken in salted water. 1 quart of cold cooked chicken cut into dice; cooked livers of 1 or 2 chickens; 3 hard-boiled eggs; yolks of 2 raw eggs; 1 cup of chicken stock; 1 cup cream; slight grating of nutmeg; 1/3 teaspoon pepper; 1 level teaspoon salt; 4 tablespoons sherry; 3 tablespoons butter; 2 tablespoons flour; 1 teaspoon lemon juice. Chop hard-boiled eggs and add[20] to chicken; sprinkle with salt, pepper and nutmeg. Add flour to melted butter and stock and stir for three minutes. Add cream after reserving 4 tablespoonfuls. Stir one minute. Add chicken mixture and let it simmer for ten minutes. Beat yolks well and add cream; pour into mixture and stir one minute. Remove from fire, and add wine and lemon juice.

Pennsylvania Dutch Chicken Corn Soup

2010-01-27T08:36:00.001-08:00

1 stewing hen, about 4-lbs.
4 qts. water
1 onion, chopped
10 ears corn
½ cup celery, chopped with leaves
2 hard-boiled eggs
salt and pepper
rivels

Put cut-up chicken and onion into the water and cook slowly until tender, add salt. Remove chicken, cut the meat into small (1-inch) pieces and return to broth, together with corn, which has been cut from the cob, celery and seasoning. Continue to simmer. Make rivels by combining 1 cup flour, a pinch of salt, 1 egg and a little milk. Mix well with fork or fingers to form small crumbs. Drop these into the soup, also the chopped, hard-boiled eggs. Boil for 15 minutes longer.

From "Pennsylvania Dutch Cooking"

Southern Style Fried Chicken

2009-12-08T19:21:00.000-08:00

From "Dishes and Beverages of the Old South", by Martha McCulloch Williams, 1913.

Cut into joints two tender young chickens, wipe the pieces dry, season with salt and pepper, red and black, then set on ice. Fry a pound of streaky bacon in a deep skillet, take out when crisp, roll chicken in flour, dip in beaten egg, then roll again, and lay in the fat, which must be bubbling hot, but not scorching. Cook, turning often, to a rich brown, take out, then pile in a pan, set the pan over another with boiling water in the bottom, and put all in a very hot oven for fifteen minutes. This cooks the chicken through and through without making it hard. The pieces must not touch in frying so there will be two skilletfuls.

When all the chicken is fried, and in the oven, dredge in more flour, stir it well through the fat, then add a cup of cream, stirring hard all the time, and letting it barely simmer—boiling curdles it. Or if you want a full-cream gravy, pour off the fat, stir the cream in double quantity in the skillet to take up the flavors, then pour it in a double boiler, add pepper, salt, minced celery, a little onion juice, and one at a time, lumps of butter, rolled well in flour. Cook until thick and rich, and serve in a gravy boat.

Chicken Stew with Dumplings or Noodles

2009-02-18T17:53:00.001-08:00

Perhaps the most common way of preparing chicken is to stew it. When chicken is so cooked, such an addition as dumplings or noodles is generally made because of the excellent food combination that results. For stewing, an old chicken with a great deal of flavor should be used in preference to a young one, which will have less flavor.

In order to prepare chicken by stewing, clean, draw, and cut up the bird. Place the pieces in a large kettle and cover them well with boiling water. Bring all quickly to the boiling point and add 2 teaspoonfuls of salt. Then remove the scum, lower the temperature, and continue to cook at the simmering point. Keep the pieces well covered with water; also, keep the stew pot covered during the cooking. When the chicken has become tender enough to permit the pieces to be easily pierced with a fork, remove them to a deep platter or a vegetable dish. Dumplings or noodles may be cooked in the chicken broth, as the water in which the chicken was stewed is called, or they may be boiled or steamed separately. If they are cooked separately, thicken the broth with flour and serve it over the chicken with the noodles or dumplings.

Bombay Chicken Croquettes

2009-02-11T17:04:00.001-08:00

Boil a fat hen well seasoned with salt, pepper, 1 sliced onion, 2 green peppers and 2 cloves of garlic. Remove the chicken and chop fine and mix with chopped parsley, the grated rind of 1/2 lemon, 1/2 teaspoonful of paprica and a pinch of nutmeg. Add a little chopped tarragon and chervil and 2 beaten eggs. Mix with the sauce and form into croquettes. Then dip into beaten eggs and fine bread-crumbs, and fry in deep hot lard a golden brown.

Serve hot. Garnish with fried parsley and serve tomato-sauce in a separate dish, flavored with chopped mango chutney.

Chicken Rolls

2009-02-03T18:19:00.001-08:00

* 4 ounces from the breast of chicken (½ a cup).
* 4 ounces of braised tongue.
* ½ a teaspoonful of celery salt.
* A few grains of cayenne.
* 1 teaspoonful of anchovy paste.
* 4 tablespoonfuls of mayonnaise or boiled dressing.

Chop the meat and pound to a paste in a mortar; add the seasonings and mix well. Remove the crust from a loaf of moist bread; cut in very thin slices, trim each slice into a rectangular shape, spread lightly with soft butter and then with the mixture. Roll the slices and tie them with ribbon. Omit the anchovy paste, if desired.

Chicken With Tomatoes (Pollo alla contadina)

2009-01-29T20:44:00.001-08:00

Take a young chicken and make some little holes in the skin in which you will put some sprigs of rosemary and a clove of garlic cut into five or six pieces. Put it on the fire with chopped lard and season with salt and pepper inside and outside. When it is well browned on all parts add tomatoes cut in pieces, taking care to remove previously all the seeds. Moisten with broth or water. Brown some potatoes in oil, fat or butter, previously cutting them into sections. When browned dip in the sauce of the chicken and serve the whole together.

Cream of Chicken Sandwiches

2009-01-26T05:53:00.000-08:00

Take ½ a cupful of finely-chopped chicken and pound it fine. Dissolve a teaspoonful of gelatine in 2 tablespoonfuls of cold water. Whip ½ a pt. of cream to a stiff froth. Add the liquid gelatine to the chicken; season with salt and a teaspoonful of grated horse radish (if liked). Stir until it begins to thicken, add the whipped cream a little at a time, and stand away until very cold. Cut bread into fancy slices and spread with the mixture.

Steamed Chicken

2008-08-21T06:36:00.000-07:00

Rub the chicken on the inside with pepper and half a teaspoonful of salt; place in a steamer in a kettle that will keep it as near the water as possible, cover and steam an hour and a half; when done, keep hot while dressing is prepared, then cut up, arrange on the platter, and serve with the dressing over it.

The dressing is made as follows: Boil one pint of gravy from the kettle without the fat, add cayenne pepper and half a teaspoonful of salt; stir a tablespoonful of flour into a quarter of a pint of cream until smooth and add to the gravy. Cornstarch may be used instead of the flour, and some cooks add nutmeg or celery salt.

White House Cookbook Chicken Croquettes No. 1.

2008-08-20T15:25:00.001-07:00

Put a cup of cream or milk in a saucepan, set it over the fire, and when it boils add a lump of butter as large as an egg, in which has been mixed a tablespoonful of flour. Let it boil up thick; remove from the fire, and when cool mix into it a teaspoonful of salt, half a teaspoonful of pepper, a bit of minced onion or parsley, one cup of fine bread crumbs, and a pint of finely-chopped cooked chicken, either roasted or boiled. Lastly, beat up two eggs and work in with the whole. Flour your hands and make into small, round, flat cakes; dip in egg and bread crumbs and fry like fish cakes in butter and good sweet lard mixed, or like fried cakes in plenty of hot lard. Take them up with a skimmer and lay them on brown paper to free them from the grease. Serve hot.

From "The White House Cookbook"

Fried Chicken a la Italienne

2008-08-19T06:31:00.001-07:00

Make common batter; mix into it a cupful of chopped tomatoes, one onion chopped, some minced parsley, salt and pepper. Cut up young, tender chickens, dry them well and dip each piece in the batter; then fry brown in plenty of butter in a thick-bottomed frying pan. Serve with tomato sauce.

This is from "The White House Cookbook"

Roast Chicken

2008-08-18T06:24:00.000-07:00

Pick and draw them, wash out well in two or three waters, adding a little soda to the last but one to sweeten it, if there is doubt as to its being fresh. Dry it well with a clean cloth, and fill the crop and body with a stuffing the same as "Dressing for Fowls." Lay it in a dripping-pan; put a pint of hot water and a piece of butter in the dripping-pan, add to it a small tablespoonful of salt, and a small teaspoonful of pepper; baste frequently, and let it roast quickly, without scorching; when nearly done, put a piece of butter the size of a large egg to the water in the pan; when it melts, baste with it, dredge a little flour over, baste again, and let it finish; half an hour will roast a full grown chicken, if the fire is right. When done, take it up.

Having stewed the necks, gizzards, livers and hearts in a very little water, strain it and mix it hot with the gravy that has dripped from the fowls, and which must be first skimmed. Thicken it with a little browned flour, add to it the livers, hearts and gizzards chopped small. Or, put the giblets in the pan with the chicken and let them roast. Send the fowls to the table with the gravy in a boat. Cranberry sauce should accompany them, or any tart sauce.

This vintage recipe is from "The White House Cookbook"

Stewed Chicken

2008-08-17T21:04:00.001-07:00

Clean and cut up a chicken. Put it, with the giblets, in enough boiling salted water to cover it—one teaspoonful of salt to each quart of water. Let it boil for ten minutes and put it into a cooker for ten hours or more. If not quite tender, bring it again to a boil and cook it for six or eight hours, depending on its toughness. Skim off as much fat from the liquor as possible, pour off some of the liquor to use as soup or stock, and thicken the remainder with flour for gravy. A beaten egg or two stirred into the gravy just before serving improves it. Add pepper and salt to taste, and serve chicken on hot platter with gravy poured around it.

Chicken Croquettes No. 1

2008-08-13T10:16:00.001-07:00

Cook one-half tablespoon of flour in one tablespoon chicken-fat, add one-half cup of soup stock gradually, and one-half teaspoon each of onion juice, lemon juice, salt, and one-quarter teaspoon of pepper, one and one-half cups of veal or chicken, chopped very fine, one pair of brains which have been boiled, mix these well, remove from the fire and add one well-beaten egg. Turn this mixture out on a flat dish and place in ice-box to cool. Then roll into small cones, dip in beaten egg, roll again in powdered bread or cracker crumbs and drop them into boiling fat, fry until a delicate brown.

From "The International Jewish Cook Book", 1919.

Fried Chicken, Maryland Style

2008-08-11T06:49:00.000-07:00

Cut up a chicken, and season with salt, pepper and a little mace. Dip the pieces into beaten egg, then roll in flour and fry in lard and butter until brown. Take out the chicken and in the pan put a large piece of butter with a little flour. As soon as it froths up stir in milk until thick. Let it boil a minute and pour over the chicken.

This vintage recipe is from "Joe Tilden's Recipes for Epicures", 1907. Major Joseph Tilden was in his time one of the most famous Bohemians and epicureans of the Pacific Coast.

Chicken Croquettes

2008-08-10T09:42:00.001-07:00

Take two chickens weighing about two pounds each, put them into a saucepan with water to cover, add two onions and carrots, a small bunch of parsley and thyme, a few cloves and half a grated nutmeg, and boil until birds are tender; then remove the skin, gristle and sinews and chop the meat as fine as possible. Put into a saucepan one pound of butter and two tablespoonfuls of flour, stir over the fire for a few minutes and add half a pint of the liquor the chickens were cooked in and one pint of rich cream, and boil for eight or ten minutes, stirring continually. Remove the pan from the fire, season with salt, pepper, grated nutmeg and a little powdered sweet marjoram, add the chopped meat and stir well. Then stir in rapidly the yolks of four eggs, place the saucepan on the fire for a minute, stirring well, turn the mass onto a dish, spread it out and let it get cold. Cover the hands with flour and form the preparation into shapes, dip them into egg beaten with cream, then in sifted breadcrumbs and let them stand for half an hour or so to dry; then fry them a delicate color after plunging into boiling lard. Take them out, drain, place on a napkin on a dish and serve. The remainder of the chicken stock may be used for making consomme or soup.

This recipe is from "Good Things to Eat as Suggested by Rufus, A Collection of Practical Recipes for Preparing Meats, Game, Fowl, Fish, Puddings, Pastries, Etc.", by Rufus Estes, 1911. Mr. Estes was a Chef with the Pullman Railcar Co. and then with the Subsidiary Companies of United States Steel in Chicago.

Chicken Portuguese

2008-08-10T05:10:00.000-07:00

Truss two young chickens as though for roasting. Lay on the bottom of a large stew pan the rind of a piece of pork, and on this, place the chicken. Add four ounces of butter, a head of celery chopped, two onions sliced, three small carrots sliced, two Chili peppers cut up, and the halves of two bell peppers from which the seeds have been
removed. Season with salt, cayenne, thyme and a few sweet herbs. Cover and cook quickly for forty minutes, moistening from time to time with a spoonful of stock or gravy. Then add two large tomatoes sliced, and cook twenty minutes longer. Serve the chicken with the sauce poured over it.

This recipe is from "Joe Tilden's Recipes for Epicures, 1917". Major Joseph Tilden was in his time one of the most famous Bohemians and epicureans of the Pacific Coast.

Chicken a la Leon D'oro

2008-08-07T07:37:00.000-07:00

Cut a spring chicken into pieces. Place these in a pan containing hot olive oil, and season with salt and pepper. Turn the chicken until it is thoroughly browned, and add finely chopped green peppers. Let it cook awhile then add a finely chopped clove of garlic and a little sage. Put in a small glass of Marsala wine, tomato sauce and French mushrooms and let simmer for ten minutes. Before taking from the pan add half a tablespoonful of butter and serve on a hot plate.

From "Bohemian San Francisco, Its restaurants and their most famous recipes--The elegant art of dining", by Clarence E. Edwords, 1914.

Chicken Portola a la Coppa

2008-08-07T07:34:00.000-07:00

Take a fresh coconut and cut off the top, removing nearly all of the meat. Put together three tablespoonfuls of chopped coconut meat and two ears of fresh, green corn, taken from the cob. Slice two onions into four tablespoonfuls of olive oil, together with a tablespoonful of diced bacon fried in olive oil, add one chopped green pepper, half a dozen tomatoes stewed with salt and pepper, one clove of garlic, and cook all together until it thickens.

Strain this into the corn and coconut and add one spring chicken cut in four pieces. Put the mixture into the shell of the coconut, using the cut-off top as a cover, and close tightly with a covering of paste around the joints to keep in the flavors. Put the coconut into a pan with water in it and set in the oven, well heated, for one hour, basting frequently to prevent the coconut's burning.

From "Bohemian San Francisco, Its restaurants and their most famous recipes--The elegant art of dining", by Clarence E. Edwords, 1914.

Pollo all'Oliva

2008-07-30T09:45:00.000-07:00

Ingredients: Fowl, onions, celery, salt, parsley, carrots, butter, stock, olives, tomatoes.

Cut up half an onion, a stick of celery, a sprig of parsley, a carrot, and cook them all in a quarter pound of butter. Into this put a fowl cut up and let it act brown all over, turn when necessary and then baste it with boiling stock. Add four Spanish olives cut up and four others pounded in a mortar, eight whole olives and three tablespoonsful of tomato puree reduced, and when the fowl is well cooked pour the sauce over it.

Chicken Soup with Wine

2008-07-22T06:55:00.000-07:00

3 lb. fowl
1 onion, sliced
2 quarts cold water
2 stalks celery
2 slices carrot
Bit of bay leaf
1 tablespoon salt
2 tablespoons Sauterne wine
1/2 teaspoon peppercorns
1 teaspoon beef extract
1 cup cream
Salt
Pepper

Wipe and cut up fowl. Cover with water, and add carrot, salt, peppercorns, celery, and bay leaf. Bring quickly to boiling-point, then let simmer until meat is tender. Remove meat and strain stock. Chill, remove fat, reheat, and add wine, beef extract, and cream. Season with salt and pepper.

This recipe is from the Boston Cooking School Cookbook (Fannie Farmer)

Moroccan Chicken with Apricots

2008-07-22T06:15:00.000-07:00

2 Tablespoons Olive oil
2/3 cup slivered almonds
1 Teaspoon minced garlic
4 Boneless, skinless chicken breast halves
2 cans chicken broth
½ cup dried apricots
1 ½ teaspoons cinnamon
1/8 teaspoon cayenne pepper (depending on your taste)
1 can chick peas, drained
Salt, to taste

1. Heat oil in large nonstick skillet to medium-high.
2. Add onions and garlic to skillet. Cook and toss 2 minutes.
3. Add chicken breasts. Cook 5 minutes, stirring onions and turning chicken once.
4. Add broth, apricots, cinnamon and cayenne.
5. Cover, reduce heat to medium and cook 5 minutes.
6. Remove cover, mix in beans and simmer for 3 minutes to reduce liquid slightly.
7. Season with salt and sprinkle with almonds to serve.

This recipe is from the US Peace Corps

Rice with Chicken, Spanish Style

2008-07-22T06:13:00.000-07:00

2 tablespoons olive oil
2 medium onions, chopped
4 garlic cloves, minced
2 stalks celery, diced
2 medium red/green peppers, cut into strips
1 cup chopped mushrooms
2 cups uncooked rice
1 3-lb chicken, cut into 8 pieces, skin removed
1 teaspoon salt (optional)
3 1/2 cups chicken broth, fat removed
4 cups water Saffron or Sazón, for color
3 medium tomatoes, chopped
1 cup frozen peas
1 cup frozen corn
1 cup frozen green beans
Olives or capers for garnish, if desired

Heat the oil over medium heat in a nonstick pot. Add the onion, garlic, celery, green pepper, and mushrooms. Cook over medium heat, stirring often, for about 3 minutes or until tender.
Add the rice and sauté for 2-3 minutes, stirring constantly until it begins to brown.
Add the chicken, salt, chicken broth, water, saffron (Sazón), and tomatoes. Bring the water to a boil, then reduce heat to medium-low and let simmer.
Cover the pot and let the casserole simmer until the water is absorbed and rice is tender, about 20 minutes.
Stir in the peas, corn, and beans, and cook for 8-10 minutes. When everything is hot the casserole is ready to serve. Garnish with olives or capers, if desired.

Chicken Marsala

2008-07-22T06:10:00.000-07:00

1/8 tsp black pepper
1/4 tsp salt
1/4 C flour
4 chicken breasts, boned, skinless (5 ounces)
1 Tbsp olive oil
1/2 C Marsala wine
1/2 C chicken stock, skim fat from top
1/2 lemon fresh lemon juice
1/2 C sliced mushrooms
1 Tbsp fresh parsley, chopped

1. Mix together pepper, salt, and flour. Coat chicken with seasoned flour.
2. In a heavy-bottomed skillet, heat oil. Place chicken breasts in skillet and brown on both sides. Then remove chicken from skillet and set aside.
3. To the skillet, add wine and stir until the wine is heated. Add juice, stock, and mushrooms. Stir to toss, reduce heat, and cook for about 10 minutes until the sauce is partially reduced.
4. Return browned chicken breasts to skillet. Spoon sauce over the chicken.
5. Cover and cook for about 5-10 minutes or until chicken is done.
6. Serve sauce over chicken. Garnish with chopped parsley.

Yield: 4 servings--Serving Size: 1 chicken breast with 1/3 cup sauce

Chicken Salad

2008-07-22T06:00:00.003-07:00

3¼ cups chicken, cooked, cubed, and skinless
¼ cup celery, chopped
1 Tbsp lemon juice
½ tsp onion powder
1/8 tsp salt
3 Tbsp mayonnaise, low-fat

1. Bake chicken, cut into cubes, and refrigerate.
2. In large bowl, combine rest of ingredients, add chilled chicken and mix well.

Crispy Oven-Fried Chicken

2008-07-22T05:57:00.000-07:00

½ cup skim milk or buttermilk
1 tsp poultry seasoning
1 cup cornflakes, crumbled
1½ Tbsps onion powder
1 ½ Tbsps garlic powder
2 tsps black pepper
2 tsps dried hot pepper, crushed
1 tsp ginger, ground
8 pieces chicken, skinless (4 breasts, 4 drumsticks)
1 tsp vegetable oil (use to grease baking pan)
a few shakes paprika

1. Preheat oven to 350° F.
2. Add 1/2 teaspoon of poultry seasoning to milk.
3. Combine all other spices with cornflake crumbs and place in a plastic bag.
4. Wash chicken and pat dry. Dip chicken into milk, shake to remove excess, then quickly shake in bag with seasoning and crumbs.
5. Refrigerate for 1 hour.
6. Remove from refrigerator and sprinkle lightly with paprika for color.
7. Evenly space chicken on greased baking pan.
8. Cover with aluminum foil and bake 40 minutes. Remove foil and continue baking for an additional 30 to 40 minutes or until the meat can be easily pulled away from the bone with a fork. The drumsticks may require less baking time than the breasts. Crumbs will form a crispy “skin.” (Do not turn chicken during baking.)

Makes 6 servings--Serving size: 1/2 breast or 2 small drumsticks

Baked Fried Chicken Breast

2008-07-22T05:50:00.000-07:00

non-stick cooking spray
1/2 cup plain dried bread crumbs
1/2 cup grated Parmesan cheese
2 tablespoons cornmeal
1/2 teaspoon ground red pepper
1 large egg white
1/2 teaspoon salt
1 1/2 lbs boneless, skinless chicken breast

Pre-heat oven to 350°. Spray a medium baking pan with cooking spray. On waxed paper, mix bread crumbs, cheese, cornmeal, and ground red pepper.

In pie plate, beat egg white and salt. Dip each piece of chicken in egg white mixture, then coat with bread crumb mixture. Place chicken in pan; spray lightly with cooking spray.

Bake chicken for 35 minutes or until coating is crisp and juices run clear when chicken is pierced with the tip of a knife.

Baked Chicken Nuggets

2008-07-22T05:45:00.000-07:00

1½ lb chicken thighs, boneless and skinless
1 cup ready-to-eat cereal, cornflakes, crumbs
1 tsp paprika
½ tsp Italian herb seasoning
¼ tsp garlic powder
¼ tsp onion powder

1. Remove skin and bone; cut thighs into bite-size pieces.
2. Place cornflakes into plastic bag and crush by using a rolling pin.
3. Add remaining ingredients to crushed cornflakes. Close bag tightly and shake until blended.
4. Add a few chicken pieces at a time to crumb mixture. Shake to coat evenly.

Conventional Method
1. Preheat oven to 400° F. Lightly grease a cooking sheet.
2. Place chicken pieces on cooking sheet so they are not touching.
3. Bake until golden brown, about 12-14 minutes.

Note:To remove bone from chicken thighs:
1. Place chicken on cutting board. Remove skin from thighs.
2. Turn the chicken thighs over.
3. Cut around bone and remove it.

20-Minute Chicken Creole

2008-07-22T05:43:00.000-07:00

4 medium chicken breast halves, skinned, boned, and cut into 1-inch strips*
1 can (14 oz) tomatoes, cut up
1 cup chili sauce, low-sodium
1½ cups green peppers, chopped (1 large)
1½ cups celery, chopped
¼ cup onion, chopped
2 cloves garlic, minced
1 Tbsp fresh basil or 1 tsp dried
1 Tbsp fresh parsley or 1 tsp dried
¼ tsp crushed red pepper
¼ tsp salt

1. Spray a deep skillet with non-stick spray coating. Preheat pan over high heat.
2. Cook chicken in hot skillet, stirring, for 3-5 minutes, or until no longer pink. Reduce heat.
3. Add tomatoes and their juice, low-sodium chili sauce, green pepper, celery, onion, garlic, basil, parsley, crushed red pepper, and salt. Bring to boiling; reduce heat and simmer, covered, for 10 minutes.
4. Serve over hot cooked rice or whole wheat pasta.