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Favorite Chicken Recipes Redux

readinglady
15 years ago

Several members mentioned recipes they'd saved on the "Favorite Chicken Recipes" thread that's since fallen off. Here it is. (I hope.)

We've all done a lot of cooking since then, so maybe there are some new recipes to add. Carol

Favorite Chicken Recipes

Posted by jessay3 (My Page) on Mon, Apr 10, 06 at 22:21

My family LOVES chicken. I have been reading everyones posts and everything looks so good. I was wondering if ya'll minded sharing. I have searched for some recipes but I haven't been able to find them.

Sol, your General Tso's chicken looks delicious. That is the only thing I order when we eat Chinese food. I absoulutely love it!

Moniqueb I would love your recipe for Caramel Chicken and that wonderful rice you serve with it.

Any other recipes anyone would like to share would be greatly appreciated!

Thanks everyone for a great forum. I get too many ideas!

Jessie


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Follow-Up Postings:

RE: Favorite Chicken Recipes

Posted by: wizardnm (My Page) on Tue, Apr 11, 06 at 0:02

I don't remember seeing Sol's rcipe fpr General Tso's Chicken, but here's the one I have made many times. It's one of my favorites too.

Siam Restaurant's General Tso's Chicken

1/2 cup cornstarch

1/4 cup water

11/2teaspoons minced garlic

11/2 teaspoons minced gingerroot

3/4 cup sugar

1/2 cup soy sauce

1/4 cup cup white vinegar

1/4 cup sherry

11/2 cups hot chicken broth

1 teaspoon MSG(monosodium gluconate), optional

3 lbs. deboned dark chicken meat, cut into large chunks

1/4 cup soy sauce

1 teaspoon white pepper

1 egg

About 1 cup cornstarch

1 cup vegetable oil, plus more for stir-frying

2 cups diced green onion

16 small dried hot peppers

To make sauce, mix 1/2 cup cornstarch and the water together. Add garlic, ginger, sugar, 1/2 cup soy sauce, the vinegar and wine. Add chicken broth and MSG, if desired, and stir until sugar dissolves. Refrigerate until needed.

In seperate bowl, mix chicken, 1/4 cup soy sauce and the white pepper. Stir in the egg. Add about 1 cup cornstarch, until chicken is coated evenly. Add 1 cup oil to seperate pieces.

Divide chicken into small quantities and deep-fry @ 350 until crispy. Drain on paper towel.

Place a small amout of oil in a wok and heat until wok is hot. Add green onions and peppers and stir-fry briefly.

Stir sauce and add to wok. Place chicken in sauce and cook until sauce thickens, adding water or cornstarch as needed for the right consistency. Serve with rice. Makes 6 to 8 servings.

Nancy


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RE: Favorite Chicken Recipes

Posted by: ann_t (My Page) on Tue, Apr 11, 06 at 0:56

Jessie, we love chicken too. I have alot of favourites. Probably the easiest and the number one favourite is a traditional roast chicken dinner, High Heat method, with leftovers going to hot chicken sandwiches with french fries.

Here are a few more of our favourites:

Home Cookin Chapter: Recipes From Thibeault's Table

Chicken Pot Pie With Herbed Crust

=================================

Dough

1 1/2 cups all purpose flour

2 Tablespoons chopped fresh thyme

1/2 teaspoon salt

4 Tablespoons cold butter, cut into

1 inch pieces

1/4 cup cold solid vegetable

shortening cut into bits

1/4 cup ice water

Chicken filling

4 Large chicken breasts

5 Cups chicken broth

2 Teaspoons black peppercorns

2 bay leaves

4 springs fresh thyme

3 Large garlic cloves

2 Small carrots cut into 3/4 inch cubes

1 Small leek cut into 1/2 inch thick

pieces (about 2 cups)

1 Large sweet potato

1 or 2 stalks of celery

2 or three large baking potatoes cut

into 1 1/2 inch pieces

1 Cup frozen peas

Sauce

4 Tablespoons butter

5 Tablespoons all purpose flour

1 Cup heavy cream

2 Tablespoons chopped fresh thyme

salt and pepper

. Use any combination of vegetables. I have added fresh green beans cut

into 1/2 inch pieces.

Cook the chicken in a soup pot with the broth, peppercorns, bay leaves,

thyme and garlic. Bring to a boil over high head. Reduce the heat to

low and simmer very gently until the chicken is cooked.

Remove the chicken from the pot and let cool. Remove meat from bones.

Strain broth to remove peppercorns and herbs. Bring strained broth to a

boil and add leeks, celery and carrot. Cook a couple of minutes and

then add sweet potatoes and regular potatoes. Remove vegetables from

broth to a bowl with the chicken and set aside.

Make sauce, by melting butter in a saucepan over low heat. Add flour

and then cooking stirring frequently with a whisk, until the mixture

develops a nutty smell, about 2 minutes. Slowly add half the broth to

the roux, whisking constantly until the sauce thickens. Add the rest of

the broth along with the cream and chopped thyme. Increase the heat to

moderate and allow the sauce to simmer, stirring occasionally, until it

is well steeped with the flavour of thyme. Remove the pan from the

head. Add the vegetables and chicken to the sauce. Add frozen peas.

Season with salt and pepper.

Spoon filling into the pan. Cover with pastry, trucking in edge to seal

to side of pan. Reroll the dough trimmings and cut out several leaf

shapes to decorate. Make small incisions in the crust to allow steam to

escape.

Bake in a 375 degree oven until crust in golden brown, for about 50

minutes.

Home Cookin Chapter: Recipes From Thibeault's Table

Chicken Souvlaki

================

Chicken breasts

Fresh minced garlic

dried oregano

lemons

olive oil

Salt

Pepper

. Cut chicken breasts into 1 inch cubes

Place on wooden Skewers that have been soaked in water (prevents

sticks from burning.. or on metal skewers.

Rub with fresh minced garlic

and dried oregano

Squeese fresh lemons over chicken

and some olive oil

Salt and pepper

Marinate for up to 1 hour. If marinating longer do not add lemon juice

until the last hour. Lemon juice "cooks" the flesh and changes the

texture.

Place on hot grill and turn often until done. Serve with Greek salad

and rice.

NOTE: This recipe works well with Pork (I use Pork Tenderloin) and

with Lamb

Home Cookin Chapter: Recipes From Thibeault's Table

Chicken Breasts With Mushroon Duxelles

======================================

Source: Lucy Waverman

This flavorful and elegant chicken is stuffed with a combination of fresh and dried mushrooms. Because the breasts are stuffed under the skin, the stuffing moistens the chicken meat and keeps it juicy. use either dried porcini or dried Chinese mushrooms; they have the most flavor. The sauce can be made ahead of time and the breasts stuffed a few hours before baking.

6 Dried mushrooms

1/2 cup boiling chicken broth

2 tablespoons butter

4 shallots

8 ounce fresh mushrooms finely chopped

1 teaspoon dried tarragon or basil

3 tablespoons fresh bread crumbs

1/3 cup whipping cream

3 Tablespoons finely chopped fresh parsley

Salt and freshly ground pepper to taste

6 single boned chicken breasts, with skin on.

Sauce

1/2 cup chopped onions

1/4 cup dry red wine

1/2 cup mushroom-soaking liquid

3 cups chicken stock

2 tablespoons port or Madeira

1 tablespoon cornstarch

1 tablespoon cold water

salt and fresh ground pepper to taste.

. 1.

Soak the mushrooms in boiling chicken broth for 20 minutes. Drain the

mushrooms, reserving the soaking liquid and the mushrooms

separately.Chop the mushrooms.

2.

Preheat the oven to 375F

3.

Heat the butter in a frying pan over medium-high heat. Add the

shallots and dried and fresh mushrooms. Saute until all the liquid has

evaporated, stirring occasionally, about 4 minutes. Stir in the basil

or tarragon, bread crumbs, cream and parsley. cook until the cream has

reduced and the filling is thick. Season with salt and pepper.

4.

Divide the filling in six portions. with your fingertips, make a

pocket between the skin and the flesh of each chicken breast. Stuff

the filling under the skin of the chicken breasts. Season the breasts

with salt and pepper and place in a buttered baking dish large enough

to hold the breasts in one layer.

5.

Bake for 30 or 40 minutes, basting occasionally, until the juices run

clear.

6.

To make the sauce, in a frying pan, combine the onions and wine. On

high heat, bring to a boil and reduce until you have 1 tablespoon of

liquid.

7.

Pour in the mushroom liquid, reduce to 2 tablespoons and then add the

chicken stock and continue to boil until the stock is reduced by half.

Add the port and simmer for another 2 minutes, or until the sauce is

smooth and strongly flavored.

8.

Combine the cornstarch and cold water and stir into the sauce,

simmering until the sauce thickens slightly, about 2 minutes. Season

with salt and pepper and add any juices from the chicken. To serve,

pour the sauce over the chicken breasts.

Home Cookin Chapter: Recipes From Thibeault's Table

Chicken - Pollo Alla Marengo

============================

adjusted : from The Art of Eating Well, Pellegrino Artusi 1820 - 1911, Italy's Most Treasured Cookbook, Translated by Kyle M. Phillips III.

On the eve of the battle of Marengo, Napoleon's cook was unable to find the chuck wagons in the confusion and was forced to improvise, using stolen hens. The dish became known as chicken marengo, and tis said that Napoleon always enjoyed it, less for iteself than because it reminded him of a glorious victory.

Chop a young chicken into pieces at the joints. Saute it with 2 tablespoons butter and 1 of oil, season it with salt and pepper, and a pinch of nutmeg. Once the pieces are browned on all sides, drain off the fat, dust the meat with flour, add a minced clove or two of garlic, and add 1/2 cup of dry white wine. Add about 1/2 cup of broth over the chicken to keep it from drying out, cover it, and simmer it until done. Before serving it, sprinkle it with minced parsley and squeeze half a lemon over it.



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RE: Favorite Chicken Recipes

Posted by: debbie814 (My Page) on Tue, Apr 11, 06 at 5:29

This is the best Chicken Parmesan we have ever had.

Chicken Parmesan

================

Serve this with angel hair pasta and a fresh green salad, and savor a meal that is every bit as flavorful as Italian fare from a five star restaurant.

1 1/4 cups plain bread crumbs

5 TB grated Parmesan cheese, divided

1 TB chopped fresh parsley (or 1 tsp dried, crushed)

1 TB chopped fresh basil (or 1 tsp dried basil, crushed)

4 boneless skinless chicken breast halves

3/4 cup flour

2 eggs, beaten

1/4 cup olive oil

2 1/4 cups marinara sauce heated (can substitute store bought jarred pasta sauce)

1 1/2 cups shredded mozzerella cheese

. In a shallow dish, combine bread crumbs, 3 TB parmesan cheese, parsley

and basil.

Place chicken breasts between 2 pieces of plastic wrap. Using a

mallet, pound chicken to 1/2" thickness.

Coat each breast in flour, shaking off any excess flour. Dip each

breast into beaten eggs and then into bread crumb mixture. Set aside.

Preheat over to 375 degrees. In a 12" skillet, heat oil over medium

heat until hot but not smoking. Carefully add chicken to pan, cooking

two pieces at a time. Cook 3-4 minutes per side or until golden brown

on both sides. Remove chicken and drain on paper towels. (The chicken

can be made up to this point a day ahead. Wrap the chicken in foil and

refrigerate)

Spread 1 cup of the marinara sauce in the bottom of a 9 x 12 " baking

dish. Place chicken over the sauce. Cover chicken with remaining

sauce. Sprinkle with mozzerella cheese and the remaining 2 TB of

Parmesan cheese. Bake 15 - 20 minutes or until cheese has melted and

sauce is bubbly.

Makes 4 servings.

MARINARA SAUCE

Note: Can use 2 tsp each dried parsley and basil in place of fresh.

2 (28 oz) cans whole peeled tomatoes

2 TB olive oil

1 small onion, chopped

4 garlic cloves, minced

1/2 tsp salt

1/4 tsp pepper

2 TB chopped fresh parsley

2 TB chopped fresh basil

Coarsely chop tomatoes; reserve liquid in cans. In a large saucepan,

over medium-low heat, combine olive oil, onion and garlic. Cook 2

minutes, stirring frequently. Add tomatoes and reserved juice, 1/2 tsp

salt and 1/4 tsp pepper. Cover; bring to a boil. Reduce heat; simmer

10 minutes. Stir in parsley and basil. Cover and simmer 5 minutes.

Remove from heat and cool.

When cooled, pass sauce through a food mill or blend using a blender or

food processor. Reheat just before serving. Season with salt and

pepper to taste.

Makes 6 cups of sauce.

Cynthia O'Connor O'Hara, "The Harried Wife's Cookbook"


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RE: Fav Chicken Recipes

Posted by: debbie814 (My Page) on Tue, Apr 11, 06 at 5:32

Jessie, here's another favorite chicken dish of ours.

Chicken Riggies

===============

Here's a local favorite. Chicken Riggies, they're on just about every Italian restaurant menu in my hometown Utica, NY. It's a quick, easy meal.

1 stick butter, melted

1 onion minced

3 cloves garlic, minced

About 20 oz. of sweet peppers without the juice (sliced with seeds removed)

3 sliced hot cherry peppers or one whole that can slice into rings (packed in jar with oil) don't use the juice

Sauté above ingredients.

Add:

1 cup Parmigiano cheese

2 lbs. boneless chicken breast, cubed

1 can chicken broth

1 can tomato sauce (15 oz)

Cook for 20 minutes. Pour over 1 1/2 boxes of cooked Rigatoni pasta. Serve with fresh Italian bread.



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RE: More Chicken Recipes

Posted by: debbie814 (My Page) on Tue, Apr 11, 06 at 5:35

Our family and friends make this at least twice a month it's so good.

Buffalo Chicken

===============

Side note: This is a recipe that my hubbie makes

that he learned from his college roommate

from Buffalo, NY. It's very yummy!!

8 boneless chicken breasts

Mix together:

1 small bottle of Frank's hot sauce (6 oz.)

½ stick of melted margarine

3 cloves garlic (minced)

Dip chicken in bread crumbs, and fry in vegetable

oil until golden brown. Place in baking dish,

and pour the mixture over the breasts. Bake

for 25 minutes @ 350.

If you want it spicier, use less margarine.

If you want it milder, use more margarine.

Serve celery sticks with bleu cheese dressing as

a side dish.


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RE: Favorite Chicken Recipes

Posted by: moniqueb (My Page) on Tue, Apr 11, 06 at 6:16

The Chicken in caramel sauce..the only credit I can take is that I like it so much..Too Much posted the recipe here..

Here it is exactly as I found it..

Chicken in Caramel Sauce

This recipe is from the Washington Post, which adapted it from a recipe from the Slanted Door restaurant that appeared in a cookbook called The Secrets of Success: Signature Recipes and Insider Tips from San FranÂs Best Restaurants by Michael BauerÂ

1/2 C packed dark brown sugar

1/4 C water

1/4 C Asian fish sauce

3 T rice vinegar

1 tsp minced garlic

1 tsp soy sauce

1 tsp thinly sliced fresh ginger

1/2 to 1 tsp freshly ground black pepper (1/2 usually enough for me)

2 small chili peppers, fresh or dried, halved (I always use fresh)

1 T canola oil

1 shallot thinly sliced

1 1/2 - 2 lbs boneless, skinless chicken breast or thigh meat, cut into bite-size pieces (can use a combo of light and dark meat, if you prefer)

In a small bowl, combine brown sugar, water, fish sauce, vinegar, garlic, soy sauce, ginger, pepper, and chilis, and mix well. Set aside.

Heat oil in a large skillet over high heat (can also use a wok, but IÂve had better luck w/a skillet). Add shallot and cook, stirring, until brown, about 5 minutes. Add chicken and cook, stirring occasionally, until lightly browned on each side but not cooked through, about 5 minutes.

Stir the reserved sauce mixture and add to skillet. Bring mixture to boil, reduce heat to med-low and cook, stirring occasionally, until the liquid is reduced by about half and the chicken is cooked through, about 15 minutes. Remove and discard the chili peppers. Remove pan from heat, set aside until sauce has thickened and cooled slightly, about 3 minutes.

Serve with rice.

Note: This is traditionally a Vietnamese dish. If you havenÂt cooked w/fish sauce before, youÂll notice that itÂs pretty stinky before itÂs cooked (!), but when the sauce is all together it gives it a really distinctive flavor that would be difficult to duplicate without it. IÂm able to get it in my local grocery store, but if you canÂt, then Asian markets will be sure to have it.

The dish can be more spicy or less, depending what you do w/the pepper and chilis. If I want it less spicy, I remove all the seeds from the chilis before adding them to the sauce. This time, I left most of the seeds in, and it was very spicy. Probably thereÂs a happy medium and it would be spicy enough w/about half the seeds. If you prefer it to be more sweet than spicy, remove all the seeds and use a bit less black pepper (even tho I like it spicy, I never need more than 1/2 tsp of pepper).

One problem I have is that the chicken is usually done faster than the sauce is reduced. It doesnÂt particularly suffer as a result, but it would probably help if I used a larger skillet so the chicken could brown faster while cooking for a shorter time.

Enjoy!

I did use a larger skillet and it does the trick..I also add a touch of Sambal Oelek..Top w/ scallion sand or dried noodles..My rice..is like everyone elses:)

I also really like the Boursin Chicken from Linda in TN.. the nuts are the kicker..

Sol's Lemon Chicken is fresh and tasty..

Ann T' Poulet en croute more fancy,but delicious..

We like roasting a chicken in the convection..

As a young bride..I baked chicken wings.. then plopped them into a Chinese VH thickened sauce,we loved that!

Simply marinated on the BBQ..

Warm Chicken salads..

Chicken is just like the little black dress to me.


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RE: Favorite Chicken Recipes

Posted by: ruthanna (My Page) on Tue, Apr 11, 06 at 7:02

SHERRIED CHICKEN Âserves 4 or more

2 frying chickens (2 1/ 2 pounds each), halved

1/ 2 cup butter, softened

1 tsp. salt

1/ 2 tsp. freshly ground black pepper

1 onion, minced

1/ 2 cup dry sherry

1/ 4 cup honey

Preheat the oven to 350 degrees. Spread the butter on the chicken and sprinkle with salt and pepper. Arrange the chicken in one layer in a roasting pan. Add the onion, cover, and bake for 45 minutes to an hour.

Combine the sherry and honey in a small saucepan and bring to a boil over medium-high heat. Pour the sauce over the chicken and bake for 15 minutes more, uncovered, or until the chicken is tender. Serve with pan juices.


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RE: Favorite Chicken Recipes

Posted by: jessay3 (My Page) on Tue, Apr 11, 06 at 7:05

Thanks everyone! I've been copying and pasting away.....keep them coming!

Chicken is by far our favorite meat. I don't care for beef very much. I do eat an occasional hamburger with the works though. But other than that I could care less about beef. Pork is the same. We eat it, my hubby loves it. I usually stick with the other things we're having with it such as salad, or choke a little of it down. Blah.....

We eat A LOT of chicken. "My name is Jessie, and I am a chickaholic," (SOB, SNIFFLE). I LOVE fried chicken!! I'm ashamed to say we eat it at least once a week. Yes I know. My BF tells me when I die, they will pluck feathers from my a......well you get the idea.

Monique I agree, it is just like a little black dress. (Although between you and me, I hate dresses.)

Thanks everyone,

Jessie


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RE: Favorite Chicken Recipes

Posted by: namabafo (My Page) on Tue, Apr 11, 06 at 8:03

Here's a favorite, even my pickiest kid eats it: (with my notes in () I always change recipes!)

Nancy

______________

Chicken Cacciatora (from 365 Ways to Cook Chicken)

3 tb oil (i used olive and only 2 tb)

1 chicken (3lb) cut up (I used 4 boneless breasts)

1 med onion sliced

3 garlic cloves minced (I used more!)

1/2 lb. mushrooms sliced (I used more cause I love them)

1 bell peper cut in 1" chunks (i used a red bell pepper)

1 16oz can tomatoes

1 8oz can tomato sauce

1 tsp dried organo

1 tsp salt

1/2 tsp freshly ground pepper (more because we love black pepper)

in large frying pan heat oil over medium. brown chicken on all

sides, about 10 minutes. remove and drain on paper towels

add onion, garlic, mushrooms and bell pepepr to the pan and saute

until onion and pepper are softenend, about 5 minutes. Add

remaining ingredients, stir well.

return chicken to pan. Bring to a boil, reduce heat. Cover and

simmer 30 minutes, until chicken is tender. (I only simmered about

15 -20 because the breasts cook quicker. then I removed the breasts

and reduced the sauce for about 5-10 minutes because i like it

thicker. put the meat back into the pan to heat through)

I served it over jasmine rice. yum!


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RE: Favorite Chicken Recipes

Posted by: wizardnm (My Page) on Tue, Apr 11, 06 at 8:24

Jessie, here's a couple of other favorite chicken recipes that I love.

Asian Marinated Grilled Chicken Breasts

5 LBS boneless skinless chicken breasts

Marinade:

1 C veg. oil

¼ C sesame oil

¾ C soy sauce

1/3 C minced garlic

¼ C minced ginger

2/3 C minced cilantro

5-6 green onions, thinly sliced

1 tsp Black Pepper

Combine marinade in a container large enough to hold the chicken. Refrigerate 4+ hours. Overnight is fine.

Remove chicken from marinade and grill over med. hot fire. Done when thermometer registars 160°.

Note: If only a small quanity of chicken is needed, you can divide chicken and marinade into freezer bags and freeze until needed. Chicken will be ready to cook as soon as thawed.

Leftover cooked chicken makes a great sandwich either cold or reheated in the microwave. I like it heated with provelone, sliced chicken, tomato, lettuce and mayo.

Also makes a great Asian Salad. Chop the chicken, lay over greens, sprinkle with mandarine oranges, roasted sunflower kernals, rice noodles and a sweet sour dressing.

Roasted Chicken Salad Personal All Time Favorite, developed and sold for years when we had the deli. Preheat oven to 400° Coat a rimmed baking pan with cooking spray. Place chicken breasts skin side up, spray with a little cooking spray and sprinkle with kosher salt. If using skinless, boneless breasts (I prefer skin\-on, more flavor) you should still spray and salt. Roast to 160° internal temp., about 45\-55 min, depending on size. Remove from oven, drain grease and cool. When cool enough to handle, remove skin and bones, cut into cubes about ½ inch in size. Mine are pretty irregular. Refridgerate until well chilled. Version \#1 DRIED CHERRY AND PECAN 4 C cut up chicken breast meat 2 C celery, sliced thin or coarsely chopped (I do mine in a food processor) 1 C dried red cherries 1 C coarsely chopped toasted pecans Toss together in a large bowl. Add dressing to desired consistancy. Better a little wet rather than dry, as chicken will absorb dressing as it sits. Dressing: 1½ C mayo (Hellman's preferred) ¼ C Kikkoman's soy sauce 1 tsp powdered ginger 1 tsp celery seed 1 tsp grd pepper Combine to use in dried cherry salad. Version \#2 HERB CHICKEN SALAD 4 C chopped chicken breasts 6 green onions 1 C loosely packed flat leaf (Italian) parsley 1 tsp salt 1 tsp black ground pepper 1\-2 C mayo Place chicken in a large bowl. Chop green onion and parsley very fine or pulse in food processor, add to chicken and toss. Sprinkle with salt and pepper and stir in mayo to desired consistancy. Add more salt and pepper if needed. Nancy \-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\- RE: Favorite Chicken Recipes Posted by: woodie2 (My Page) on Tue, Apr 11, 06 at 8:40 I guess I'm a chickaholic too! Can't wait to tell Ken your BF's comment about plucking feathers out of your you know what, he'll love that one! I make Ruthanna's Sherried Chicken, Nancy's Asian Marinated Chicken and Debbie's Chicken Riggies and they're all really terrific recipes. Here are a couple of my other favories, but I've saved my very favorite for last \- Linda in Tennessee's Lebanese Chicken \- its fantastic! CHICKEN SAVOY 2 1/2\- to 3\-pound chicken, cut into 6 pieces (two drumsticks, two thighs, two breasts with wings) 2 tablespoons finely chopped garlic 1 tablespoon dried oregano Salt and freshly ground pepper to taste 6 to 8 teaspoons grated Locatelli or other Pecorino Romano cheese 1/2 cup red wine vinegar (preferably 7% acidity) In a 10 1/2\-inch cast iron skillet or other heavy, oven\-proof pan, arrange the chicken pieces skin side down and so that they do not touch each other. Sprinkle the chicken with garlic, oregano, salt, pepper and grated cheese, in that order. Place chicken in a preheated 500\-degree oven for 35 minutes. Remove from oven and pour on all the vinegar at once. It should sizzle. Return the chicken to the oven for another minute or so. Arrange chicken on a platter and pour on the sauce created by the vinegar. Serve immediately. (Woodie's Note: I don't really use 500 degrees because my smoke alarm will go off, so I usually do 450 for 40\-45 minutes, depends on which chicken pieces I'm using \- we like dark meat the best. I also think that I use more vinegar, I don't measure, just pour it on, and I use any kind of vinegar, balsamic or red wine, doesn't really matter.) TUSCAN CHICKEN Recipe courtesy Rachael Ray 2 pounds boneless, skinless chicken thighs 1 1/2 pounds chicken breast tenderloins Salt and pepper 3 tablespoons extra\-virgin olive oil 6 cloves garlic, crushed 3 tablespoons white wine vinegar 2 tablespoons butter 2 shallots, chopped 6 sprigs fresh rosemary, finely chopped 2 tablespoons flour 1 cup dry white wine 2 cups beef broth (yes, beef broth) Heat a large, deep skillet over medium high heat. Season chicken with salt and pepper. Add 2 tablespoons extra\-virgin olive oil, half the chicken pieces, and a couple of crushed cloves of garlic. Brown chicken 2 minutes on each side and remove from pan. Add remaining oil, another single turn of the pan, remaining chicken pieces and garlic. Brown chicken 2 minutes on each side and remove. Add vinegar to the pan. Let it cook off. Add butter, shallots, and rosemary to the pan and cook 2 minutes, add flour and cook 1 minute more. Whisk in wine, reduce 1 minute. Whisk in broth and bring liquids up to a bubble. Return chicken to the pan and simmer over moderate heat 7 to 8 minutes to finish cooking chicken through. LEBANESE CHICKEN Posted by: Linda\_inTennessee (My Page) on Tue, Nov 25, 03 at 17:53 thought you might like this recipe I love lemon taste in my food List of Ingredients Yield: 4 servings 3/4 c Lemon juice 8 large Garlic clove(s), minced 2 tbs Thyme, minced or 2 tsp Dried thyme 1 tbs Paprika 1 1/2 tsp Ground cumin 3/4 tsp Cayenne pepper 2 Chickens (3 lb ea) Split lengthwise, backbones Removed and discarded Lemon wedges to garnish Whisk lemon juice, minced garlic, thyme, paprika, cumin, and cayenne pepper in small bowl. Place chicken in 13x9x2\-inch glass baking dish. Pour marinade over; turn chicken to coat. Cover and refrigerate at least 6 hours or overnight, turning occasionally. Preheat oven to 425 F. Transfer chicken and marinade 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 min. Transfer chicken to plates. Garnish with lemon wedges. Pass pan juices separately. \-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\- RE: Favorite Chicken Recipes Posted by: solsthumper (My Page) on Tue, Apr 11, 06 at 9:35 Jessie, the General Tso's Chicken, the Caramel Chicken and the much acclaimed :\-o Lemon Garlic Chicken, are all recipes that I have posted over the years. The latter is also an oldie, but was just recently tried by some of our CF members. And I won't bulls\-it you, when I blatantly admit: "It's always a good feeling whenever folks enjoy your recipes." Anyway, I'm on my way out the door, but will be glad to type them up for you tonight. Sol \-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\- RE: Favorite Chicken Recipes Posted by: beverlyal (My Page) on Tue, Apr 11, 06 at 9:44 I eat chicken breasts almost on a daily basis. Here are two of my favorite recipes. They break every cardinal rule of the CF. Microwave cooked, COM, Velveeta, jarred cheese spread, convenience foods etc. Still my favorites! LOL Easily adapted if you don't want to use those things. Fiesta Chicken Kiev serves 2 1/2 cup + 2 teaspoons butter 2 teaspoons Kraft Old English Sharp Cheddar Cheese Spread 1\-1/2 teaspoon minced onion 1 teaspoon chopped green chiliÂs 2 skinless, boneless chicken breasts 1 cup crushed Cheeze\-it crackers 2 tablespoons Taco seasoning mix Mix 2 teaspoons butter, the 2 teaspoons Kraft Old English Cheese Spread, the onion and green chiliÂs. Separate into two equal size mounds and freeze. Pound chicken breasts to 1/8 inch thickness. Place one mound of the frozen cheese\-butter mixture in the center of each chicken breasts and roll up. Tie with string or use toothpicks to hold together. Melt the remaining 1/2 cup butter and roll chicken in it, coating well. Mix the crushed Cheeze\-itÂs and Taco seasoning mix together in a shallow bowl. Roll the buttered chicken in the mixture. Place chicken in a greased microwave safe dish and cook four minutes in the microwave on high. Serve and enjoy. Be sure to sop up all escaped juices! Yum! \-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\- Baked Chicken That Makes ItÂs Own Gravy 4 chicken breasts halves (bone in, skin on) 1/4 cup flour 1/4 cup melted butter 2/3 cup evaporated milk 1 can cream of mushroom soup 1/4 teaspoon garlic granules 1\-1/2 cups Velveeta 1/2 teaspoon salt 1/8 teaspoon white pepper 1/2 cup drained whole pearl onions 1/2 cup sliced mushrooms Dash paprika Coat chicken with flour. Arrange in a single layer in melted butter in a baking dish/pan. Bake uncovered at 425 degrees for 30 minutes. Turn chicken, bake until brown  15 to 20 minutes. Remove from the oven and reduced the oven temperature to 325. Pour off excess fat. Combine milk, mushroom soup, cheese, salt and pepper. Add onions and mushrooms to chicken. Pour soup mixture over chicken. Sprinkle with paprika and cover with foil. Return to the oven for 20 minutes. Serve over noodles. Serves 4. Note: If you are trying to use skinless, boneless chicken, you will need to use more butter to prevent burning. Also not as tasty. \-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\- RE: Favorite Chicken Recipes Posted by: annie1992 (My Page) on Tue, Apr 11, 06 at 9:49 I can vouch for Sol's Caramel Chicken, I keep a bottle of fish sauce in the refrigerator just for that recipe. And yes, it stinks, but the chicken is SOOOOO good. If Sol's recipe doesn't get posted, I'll find it and post it. Annie \-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\- RE: Favorite Chicken Recipes Posted by: marigene (My Page) on Tue, Apr 11, 06 at 10:13 My favorite is the Tuscan Garlic Chicken posted by Doucanoe (Linda) posted back the beginning of the year. The only change I made was to use less of the heavy cream! We like it so well that we have been having it a couple times a month. Tuscan Garlic Chicken Inspired by our Culinary Institute of Tuscany, this chicken pasta dish is layered with flavors! Servings: 6 cook: 30 min(s) Ingredients: 3 lb(s) Boneless, skinless chicken breasts 1 1/2 cup(s) Flour, plus 1 tablespoon 1 Tbsp Salt 2 tsp Black pepper 2 tsp Italian herb seasoning 1 lb(s) Penne pasta 1 Tbsp Garlic, chopped 1 Red pepper, julienne cut 1/2 cup(s) White wine 1/2 lb(s) Whole leaf spinach, stemmed 12 oz Heavy cream 1 cup(s) Parmesan cheese, grated Procedures: Preparing the Chicken: \- Combine 1 1/2 cups flour, salt, black pepper and Italian herb seasoning in a shallow dish. \- Dredge chicken in the mixture, shaking off any excess. \- Saute the chicken in batches, in a large, nonstick, ovenproof skillet \- with enough oil to coat \- over medium\-high heat for about two to three minutes on each side, or until golden brown and crisp. \- When finished, transfer the ovenproof skillet to a preheated oven at 350 degrees F. Cook for approximately 15 minutes or until cooked through and the internal temperature reaches 165 degrees F. Preparing the Pasta: \- Cook pasta al dente (or according to package instructions). \- Drain and set aside until needed. Preparing the Sauce: \- While the pasta is cooking, heat 1/2 to 1 fluid ounce of oil in a sauce pan. Add the garlic and the red pepper and cook for approximately one minute. \- Slowly add remaining one tablespoon of flour and stir to combine. \- Next add the white wine and bring to a boil for about one minute. Add the spinach and the cream and bring to a boil. The sauce is done cooking when the spinach becomes wilted. Complete by stirring in the parmesan cheese. Preparing Tusacan Garlic Chicken Entree: \- Partly coat the pasta with the sauce, transfer to a large bowl (or individual dishes) and then top with the chicken, the remaining sauce and extra parmesan cheese. Serve and enjoy. It is much simpler than it looks. And good! Linda \-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\- RE: Favorite Chicken Recipes Posted by: ann\_t (My Page) on Tue, Apr 11, 06 at 10:47 Don't forget fried chicken or chicken fingers or schnitzel. Home Cookin Chapter: Recipes From Thibeault's Table Southern Fried Chicken \=\=\=\=\=\=\=\=\=\=\=\=\=\=\=\=\=\=\=\=\=\= Cut a chicken into 8 or 10 pieces. Season flour with with garlic powder, salt, pepper, cayenne pepper and thyme. Beat together eggs with a bit of milk. Dip the chicken pieces into the egg mixture then into the seasoned flour. Repeat this process so that the chicken is dipped into the egg and the flour mixture twice. Heat oil about an inch deep in skillet and fry chicken, turning once, until golden brown. Serve with a cream gravy with mashed potatoes. Home Cookin Chapter: Recipes From Thibeault's Table Chicken Schnitzel (or chicken fingers) \=\=\=\=\=\=\=\=\=\=\=\=\=\=\=\=\= Boneless Chicken Breasts Garlic (optional) flour seasoned with salt, pepper and garlic poweder (if not using fresh garlic) 2 eggs or more depending on number of pieces of chicken. fresh or dried bread crumbs oil lemon . Pound chicken breasts flat. If using fresh garlic, mince and rub small amount over chicken breasts Dredge chicken with seasoned flour Beat eggs with a bit of water Dip chicken into beaten eggs and then into bread crumbs. Brown in hot oil and place in low oven to keep warm until the rest of the chicken is cooked. Serve with lemon wedges. Options: Rub some dijon mustard over chicken before dipping into flour. For An Italian twist, add some parmesan cheese to the egg mixture or add directly to the bread crumbs. Herbs, such as oregano or basil can also be added to the bread crumbs Home Cookin Chapter: Recipes From Thibeault's Table Chicken with Pesto and Mascarpone Sauce \=\=\=\=\=\=\=\=\=\=\=\=\=\=\=\=\=\=\=\=\=\=\=\=\=\=\=\=\=\=\=\=\=\=\=\=\=\=\= Adapted from a recipe by V. Little 2 Tablespoons Olive oil 1 small onion finely chopped 1 clove of garlic, minced 4 slices pancetta, chopped 1 cup fresh bread crumbs 1/2 cup parmesan cheese 3 tablespoons parsley, chopped zest from small lemon 1 egg 4 large Chicken breasts 1/2 cup white wine 1/2 to 1 cup chicken broth 2 to 3 tablespoons mascarpone 2 tablespoons homemade pesto . Saute the onion and pancetta in the olive oil until golden. Add the garlic, and stir for 30 seconds. Remove from the heat. When cool empty the mixture into a food processor along with the bread crumbs, parmesan cheese, parsley, egg and lemon zest. Pulse until well combined but not pureed. Stuff mixture until the skin of chicken breasts. Rub with a little olive oil and roast in a shallow roasting pan at 400°F until done. Remove chicken from pan. Add 1/2 cup white wine to pan and simmer until reduced to a 1/4 cup. Add 1/2 the e chicken broth and simmer for a few minutes. Add the mascarpone and stir until well blended. Stir in the pesto. Add more chicken broth if you like a thinner sauce. Serve over the chicken. \-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\- RE: Favorite Chicken Recipes Posted by: mercedes\_stewart (My Page) on Tue, Apr 11, 06 at 10:52 Jessie, if you like chickpeas, prunes and pears, you'll probably enjoy this recipe. It's the chicken version of my Moroccan lamb stew: Chicken Casablanca 8 bone\-in skinless chicken thighs 3 carrots, cut into chunky segments 1 large onion, diced Garlic, as many cloves as you'd like (I use four whole cloves) 2 firm pears, quartered (Anjou pears are great in this dish) 8 pitted prunes 14 oz tomatoes (I often use tomato confit, but fresh or canned toms are fine) 14 oz chickpeas, canned 12 ounces liquid (that's the juice from the tomatoes plus about a cup of boiling water or broth) Spices (I use turmeric, cinnamon, dash of clove, dash of chili powder) \- Brown chicken in oil. \- Add carrots, onions and garlic. Cook until golden. \- Add tomatoes, chickpeas, prunes, liquid, spices, salt, and pepper. Bring to a boil then cover and let simmer for 20 minutes. \- Add pear quarters, and cook until chicken is done and pears are soft. I usually serve this over couscous but it will go well with a side dish of potatoes, steamed basmati or even sautéed greens. \-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\- RE: Favorite Chicken Recipes Posted by: doucanoe (My Page) on Tue, Apr 11, 06 at 11:14 Here are a couple other favorites of ours: Chicken Lasagne Layer with lasagna noodles: Cottage cheese Parmesan Colby cheese Diced, cooked chicken Combine and pour over layered ingredients: 1 can cream of mushroom soup 1 can cream of chicken soup Sliced mushrooms Garlic powder Oregano Basil Salt & pepper Sprinkle with parmesan cheese. Bake 20 minutes at 400F. \*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\* DaveÂs Chicken & Tortellini ½ large onion, chopped 1 tsp crushed garlic 1/2cc sliced mushrooms 2 T olive oil 2 chicken breasts cut in small cubes Salt & pepper 1 tsp dried basil ¼ c chicken broth 6 oz dry tortellini 8 oz grated mozzarella Saute onion, garlic and mushrooms in olive oil. Add chicken and cook until done, about 15 minutes. Sprinkle with salt, pepper and basil. Add broth and simmer for a few minutes. Meanwhile, cook tortellini according to package directions. Drain. Add chicken and tortellini to casserole dish with lid. Top with grated cheese, cover dish until cheese is melted.. Serves 4\-6 From Star Tribune \*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\* And this one is equally good with chicken instead of shrimp: GREEK\-STYLE PASTA WITH SHRIMP A simple dish from the Cottage Inn, Eureka Springs, Arkansas. Can be prepared in 45 minutes or less. 1/4 cup olive oil 4 teaspoons minced garlic 1 pound uncooked medium shrimp, peeled, deveined 1 1/2 cups drained canned artichoke hearts, chopped 1 1/2 cups crumbled feta cheese 1/2 cup chopped seeded tomatoes 3 tablespoons fresh lemon juice 3 tablespoons chopped fresh parsley 2 tablespoons finely chopped fresh oregano or 1 1/2 teaspoons dried 12 ounces angel hair pasta or linguine Heat oil in a large skillet over medium high heat. Add garlic and sauté 30 seconds. Add shrimp and sauté until almost cooked through, about 2 minutes. Add artichokes, feta, tomatoes, lemon juice, parsley and oregano and sauté until shrimp are cooked through, about 2 minutes. Season with salt and pepper. Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Transfer pasta to large bowl. Add shrimp mixture to pasta and toss to coat. Season to taste with salt and pepper and serve. Serves 4. Bon Appétit June 1995 My notes: This is also good with chicken in place of the shrimp. Add cheese last and do not cook longer than instructions. Linda \-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\- RE: Favorite Chicken Recipes Posted by: ann\_t (My Page) on Tue, Apr 11, 06 at 11:22 My favourite chicken enchilada recipe: Home Cookin Chapter: Recipes From Thibeault's Table Enchiladas De Pollo \=\=\=\=\=\=\=\=\=\=\=\=\=\=\=\=\=\=\= Deluxe Chicken Enchiladas Source:Barbara Hansen's Mexican Cookery 2 whole chicken breasts chicken broth 1/2 small onion 1 bay leaf 8 peppercorns garlic clove salt 1/2 medium onion chopped 3 tablespoons grated parmesan cheese 1 cup shredded Monterey Jack Cheese 1 4 oz can green chilies 1 13 oz can tomatillos, drained 1/4 cup cilantro leaves 3/4 cup whipping cream 1 egg salt 1/4 cup lard or oil 8 corn tortillas 1 cup cheddar or Monterey Jack Cheese Gaucamole 1 cup sour cream lettuce black olives . Place chicken in large pot and cover with chicken broth. Add onion, bay leaf, peppercorns and salt. Simmer until tender. Let cool in broth. Remove chicken and save broth for another use. Shred or cut chicken to to smaller pieces. Add chopped onion, Parmesan cheese and Monterey Jack Cheese. Taste and add salt if needed. Set aside. IN a blender or processor, combine green chilies, tomatillos , cilantro, whipping cream and egg and blend until smooth. Add salt and pepper to taste. Set aside. Preheat oven to 375°F. Heat lard in small skillet. With tongs, carefully place one tortilla at a time in hot lard. Hold for 3 to 5 seconds and drain on paper towels. You want the tortillas to be softened but not crisp. Place some of the chicken mixture on the tortilla and roll tightly. Place seam\-side down in a baking dish. Pour cream mixture over the Enchiladas and sprinkle evenly with 1 cup of cheddar or Monterey cheese. Bake about 20 minutes or until heated through and bubbly. Serve with sour cream, guacamole, lettuce and olives. \-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\- RE: Favorite Chicken Recipes Posted by: harper (My Page) on Tue, Apr 11, 06 at 12:27 Annie, Sol's Chicken in Caramel Sauce is posted above by Monique. Apparently another poster (Too Much) found it online. On my copy Sol noted that it was courtesy of Charles Phan of The Slanted Door Restaurant. It's the same recipe. And obviously much loved! I still haven't tried it. Harper \-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\- RE: Favorite Chicken Recipes Posted by: clairebuoyant (My Page) on Tue, Apr 11, 06 at 12:47 Chicken Piccata is another favorite on our table. This recipe was submitted by Woodie, the only thing I add to it is capers. CHiCKEN PICCATA SUBMITTED BY WOODIE This is they way I make chicken piccata, adapted from a newspaper article a few years ago. Maybe not very Italian, but we like this with mashed potatoes! 4 chicken breast halves, boned and skinned salt and pepper flour (enough for coating) 3 tablespoons butter juice of 1 lemon 1\-1/2 cups chicken broth 1/2 cup white wine Fresh chopped parsley, to garnish. Put a piece of waxed paper on the counter and place chicken on top. Use a meat pounder, the side of a saucer, the unsharpened side of a heavy knife or other object to pound the breast into a thin piece thatÂs uniformly thick (about an inch). Salt and pepper the chicken generously, then coat with flour. Melt butter in a large skillet and brown chicken on both sides. Remove chicken from skillet. Add lemon juice, chicken broth and wine. Boil down until itÂs about one\-half cup. Place chicken back in skillet, cover and cook 3 minutes. Remove cover and serve. Garnish with fresh chopped parsley. \-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\- RE: Favorite Chicken Recipes Posted by: jojoco (My Page) on Tue, Apr 11, 06 at 13:21 Never tried this one... Here is a link that might be useful: I am not brave enough to try this... \-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\- RE: Favorite Chicken Recipes Posted by: jessay3 (My Page) on Tue, Apr 11, 06 at 13:38 jojoco, that is one recipe that will NOT be copy and pasted! EWWW!!! LOL! Jessie \-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\- RE: Favorite Chicken Recipes Posted by: doucanoe (My Page) on Tue, Apr 11, 06 at 13:44 Aye Carumba! Me neither! Reminds me of a chinese restaurant my sister worked in during high school. They invited her to stay after work and have dinner with them in the kitchen. She said they opened up the pot of soup they were making and it contained duck heads! WHOLE freakin' duck heads! She gagged and turned down their invite! Good thing this was not one of their menu items! LOL Linda \-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\- RE: Favorite Chicken Recipes Posted by: lisava (My Page) on Tue, Apr 11, 06 at 15:23 Lots of good sounding recipes here. I am a fan of Chicken Piccata. I make it just like the above recipe but I add capers too. Chicken Marsala also. This one is good. Sorry I can't find the exact recipe on my hard drive but it is easy: 1 container Rondelle Garlic and Herb Cheese Chicken breasts, boneless, skinless (4) Butter Garlic Powder Bread Crumbs Eggs (2) Pound the chicken breasts down between wax paper, spread the Rondelle Garlic and Herb cheese over each breast (be liberal), roll the breasts up jelly roll fashion, dip in beaten eggs and then dip in bread crumbs. Place seam side down in casserole dish. Combine butter and garlic powder and melt. Pour over top of chicken breasts (be liberal with this also). Don't worry about any cheese coming out of the breasts \- it oozes into the butter/garlic mixture. Bake at 350 for about 45 mins. You will see them becoming golden brown. They are very good. \-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\- RE: Favorite Chicken Recipes Posted by: mqmoi (My Page) on Tue, Apr 11, 06 at 17:34 I'll post a few easy ones. Would also like to say that I like the Tuscan chicken that Woodie has posted too. I've made it several times now. EASY BAKED CHICKEN 4 boneless, skinless chicken breast haves Kosher salt, ground black pepper, garlic powder 4 tablespoons mayonnaise 4 tablespoons fresh grated Parmesan 1 cup fresh coarse bread crumbs or Panko Chopped parsley Season chicken lightly with salt, pepper, and garlic powder. Combine mayonnaise and cheese. Coat each breast with 2 tablespoons mixture, putting more on top. Place in a lightly greased baking dish. Sprinkle with bread crumbs and top with parsley. Bake at 400 until juice run clear (20 minutes). ASIAN DRUMSTICKS\-\-MQ Preheat oven to 375. Peel back the skin on 5\-6 drumsticks and discard. Rinse, pat dry, and place in a baking dish. Add: Peanut oil Tamari or soy sauce Fresh\-grated ginger and garlic Honey Cayenne Two capfuls of distilled or rice vinegar Turn with tongs to coat, baste 2\-3 times during cooking. Cook until a glaze is formed and meat separates from the bone. BAKED CHICKEN, ARTICHOKES, AND LEMON\-\-from Lee This is an easy and delicious after\-work meal. Whole cut\-up chicken (for two of us, I leave out the breasts.) I always remove the skin. 1 to 1 ½ cups rice 2\-3 cups chicken broth Artichoke hearts Garlic Lemon Garlic and Italian seasoning 1\. Brown the chicken or not. Season with salt and pepper. 2\. Cook the rice (if desired), in a Dutch oven with a little olive oil for a few minutes. 3\. Put the rice in a Dutch oven; put chicken pieces, seasoned with salt and pepper on top, fill in with artichoke hearts. 4\. If using water packed artichoke hearts, add some oregano or Italian seasoning sprinkled over the whole dish; if using marinated hearts, the seasoning that's in them should be enough. 5\. Add a bit of fresh, grated garlic. 6\. Slice a lemon and tuck the slices in around the chicken. 7\. Bake, covered at 350 for an hour, then check the chicken and rice. 8\. You may need to bake it a little longer covered. When the rice is cooked, uncover and increase temp to 375 and bake about 15 minutes to brown chicken. \-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\- RE: Favorite Chicken Recipes Posted by: trixxee62 (My Page) on Tue, Apr 11, 06 at 18:47 Incredibly simple (and only 6 ingredients). SPICY ROAST CHICKEN WITH TOMATOES AND MARJORAM 24 ounces cherry tomatoes (about 4 cups), stemmed 1/4 cup olive oil 5 garlic cloves, pressed 1 1/4 teaspoons dried crushed red pepper 2 tablespoons chopped fresh marjoram 4 chicken breast halves with ribs Preheat oven to 450°F. Toss tomatoes, olive oil, garlic, crushed red pepper, and 1 tablespoon marjoram in large bowl. Place chicken on rimmed baking sheet. Pour tomato mixture over chicken, arranging tomatoes in single layer on sheet around chicken. Sprinkle generously with salt and pepper. Roast until chicken is cooked through and tomatoes are blistered, about 35 minutes. Transfer chicken to plates. Spoon tomatoes and juices over. Sprinkle with remaining 1 tablespoon marjoram. Makes 4 servings. \-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\- RE: Favorite Chicken Recipes Posted by: beverlyal (My Page) on Tue, Apr 11, 06 at 18:58 I'm sure all the Chicken Picatta is good. I've tried Woodie's and can vouch for it! I could try to eat chicken feet and other such stuff before I would eat sushi! \-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\- RE: Favorite Chicken Recipes Posted by: publickman (My Page) on Tue, Apr 11, 06 at 20:14 I make Yucatecan style chicken with achiote, the most popular Yucatecan spice. It's best to use really good chili powder in this recipe \- preferably from ancho or pasilla chilies, or you can make your own chili powder from dried ancho or pasilla chilies. In the Yucatan, this is made with special oranges that are bitter, but combining regular oranges with limes gets a similar result. I feel like I'm in Mérida when I make this dish. I haven't had chicken feet, but have seen them on the menu and passed. Lars \-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\- RE: Favorite Chicken Recipes Posted by: clairebuoyant (My Page) on Tue, Apr 11, 06 at 20:43 Here is my favorite Chicken Marsala recipe...quick and easy with LOTS of flavor. The only thing I add is a shallot or two to the sauce. CHICKEN MARSALA WITH SAGE 4 skinless boneless chicken breast halves, each halved horizontally All purpose flour 6 tablespoons (3/4 stick) butter 1 tablespoon chopped fresh sage 1 cup imported dry Marsala 1 cup canned low\-salt chicken broth Fresh sage leaves Sprinkle chicken with salt and pepper. Dust with flour; shake off excess. Melt 3 tablespoons butter in large skillet over medium\-high heat. Add chopped sage; sauté 1 minute. Add half of chicken. Sauté until brown and cooked through, about 3 minutes per side. Transfer chicken to platter. Repeat with remaining butter and chicken. Tent chicken with foil. Add Marsala and broth to skillet; bring to boil, scraping up any browned bits. Boil until sauce is reduced to 1/2 cup, about 10 minutes. Season with salt and pepper; spoon over chicken. Garnish with sage leaves. Makes 4 servings. Bon Appétit May 2002 Epicurious.com © CondéNet, Inc. All rights reserved. \-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\- RE: Favorite Chicken Recipes Posted by: moniqueb (My Page) on Tue, Apr 11, 06 at 21:19 In my cookbook..I have the Caramel Chicken as SOL'S:) But when I did the search..Toomuch came up.. I hope I didn't make a mistake..I just like it so much I was too quick to post.. \-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\- RE: Favorite Chicken Recipes Posted by: lakeguy35 (My Page) on Tue, Apr 11, 06 at 22:21 Here is a fun one for the grill. If you like roasted garlic put a whole head on top of the chicken. (Thanks Lindac!) Two hours is a little long in my book, I find 1 1/2 to be about the right time for me, give or take 5 \- 10 minutes depending on the size of the bird. Cajun or jerked rub is good on this too. David BEER CAN CHICKEN This odd recipe makes some of the most moist, succulent, flavorful barbecued chicken I've ever tasted. The secret: an open can of beer is inserted into the cavity of the bird, which is cooked upright on the grill. Besides being incredibly tender, the bird makes a great conversation piece. The recipe was inspired by the Bryce Boar Blazers, a barbecue team from Texas I met at the Memphis in May World Championship Barbecue Cooking Contest. The proper beverage? Beer, of course. 1 large whole chicken (4 to 5 pounds) 3 tablespoons Memphis Rub\* or your favorite dry barbecue rub 1 can (12 ounces) beer 1\. Remove and discard the fat just inside the body cavities of the chicken. Remove the package of giblets, and set aside for another use. Rinse the chicken, inside and out, under cold running water, then drain and blot dry, inside and out, with paper towels. Sprinkle 1 tablespoon of the rub inside the body and neck cavities, the rub another 1 tablespoon all over the skin of the bird. If you wish, rub another 1/2 tablespoon of the mixture between the flesh and the skin. Cover and refrigerate the chicken while you preheat the grill. 2\. Set up the grill for indirect grilling\*\* placing a drip pan in the center. If using a charcoal grill, preheat it to medium. If using a gas grill, place all the wood chips in the smoker box and preheat the grill to high; then, when smoke appears, lower the heat to medium. 3\. Pop the tab on the beer can. Using a "church key" Âstyle can opener, make 6 or 7 holes in the top of the can. Pour out the top inch of beer, then spoon the remaining dry rub through the holes into the beer. Holding the chicken upright, with the opening of the body cavity down, insert the beer can into the cavity. 4\. When ready to cook, if using charcoal, toss half the wood chips on the c

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