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Chicken Recipes
| 1 tbsp. butter or margarine |
| 4 boneless chicken breast halves |
| 1 can Cream of Mushroom soup |
| 2 tsp. paprika |
| 1/8 tsp. ground red pepper |
| 1/3 cup sour cream or plain yogurt |
| 4 cups hot cooked medium egg noodles |
Heat butter in skillet. Add chicken and cook until browned. Add soup, paprika and pepper. Heat to a boil. Cover and cook on low heat 5 minutes or until chicken is done.Stir in sour cream and heat through. Serve with noodles. Serves 4. Thanks to Jan.
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| 1/4 cup CRISCO Oil |
| 1 medium onion, peeled and chopped |
| 3/4 cup ketchup |
| 1/3 cup lemon juice or vinegar |
| 3 tablespoons granulated sugar |
| 3 tablespoons prepared mustard |
| 3 tablespoons Worcestershire sauce |
| 1/2 teaspoon salt |
| 1/2 teaspoon freshly ground black pepper |
| 3 pounds bone in chicken pieces or 4 boneless, skinless chicken breast flattened to even thickness |
Heat Crisco Oil in small saucepan on medium heat. Add onion. Cook 5 minutes,or until onions are soft. Add ketchup, lemon juice, sugar, mustard,Worcestershire sauce, salt and pepper. Simmer 20 minutes, stirring occasionally.
Heat grill or broiler while sauce is simmering. Rinse chicken. Pat dry. Place on grill on medium heat or about 8 inches from broiler. For whole bone-in pieces: Baste with sauce after about 20 minutes.Turn chicken. Baste again after 15 minutes. Cook 5 minutes longer or until chicken is no longer pink in center, turning and basting as needed. For boneless, skinless breasts: Baste with sauce immediately. Turn after 5 minutes. Baste again. Grill 3 to 5 minutes, or until chicken is no longer pink in center.
Use your favorite Crisco Oil product. Cooking times can vary greatly depending on size of chicken pieces and intensity of heat. Preparation time: 25 minutes Total time: 1 hour. 4 servings. Thanks to www.crisco.com and Julie Morales.
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| 2 boneless, skinless chicken breast halves, trimmed and cut into 1/4-inch slices |
| 1/2 teaspoon salt, divided |
| 1/4 teaspoon freshly ground black pepper |
| 3 tablespoons CRISCO Oil |
| 1 medium red onion, peeled and thinly sliced |
| 1 cup thinly sliced mushrooms |
| 1/2 cup hickory-flavored barbecue sauce |
| 1 12-inch pre-baked pizza crust |
| 2 cups grated smoked Gouda or shredded mozzarella cheese |
Heat oven to 450ºF. Cover baking sheet with heavy duty aluminum foil. Rinse chicken. Pat dry. Sprinkle with 1/4 teaspoon salt and pepper. Heat Crisco Oil in large skillet on medium-high heat. Add chicken. Sauté 2 minutes, or until exterior is no longer pink. Remove chicken from pan with slotted spoon.
Add onion and mushrooms to pan. Sprinkle with remaining 1/4 teaspoon salt. Sauté 3 minutes, or until onion is translucent. Remove pan from heat. Return chicken to pan. Stir barbecue sauce into chicken and vegetables. Place pizza crust on baking sheet. Arrange half of cheese on pizza crust. Top with chicken mixture. Top chicken with remaining cheese.
Bake at 450ºF for 10 to 12 minutes, or until crust is crisp and cheese
melts. Let stand 3 minutes before cutting. Serve immediately. Preparation time: 10 minutes
Total time: 30 minutes. 4 servings.
Thanks to www.crisco.com
and
Julie Morales.
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| BBQ Sauce |
| 1 cup catsup |
| 1/2 cup water |
| 1/2 cup chopped onion |
| 1 small clove garlic, miced |
| 1 teaspoon salt |
| 1/4 teaspoon pepper |
| 3 tablespoons lemon juice |
| Fried Chicken |
| 1/3 cup all-purpose flour |
| 1 teaspoon salt |
| 1 frying chicken (2-1/2 to 3 pounds) cut up or chicken pieces |
| 1/4 cup CRISCO Shortening |
For barbecue sauce, combine catsup, water, onion, garlic, one teaspoon salt and pepper in medium saucepan. Bring to boil. Reduce heat. Simmer 20 minutes.
Remove from heat. Stir in lemon juice.
Combine flour and one teaspoon salt in paper or plastic bag. Add a few
pieces of chicken at a time. Shake to coat. Heat Crisco to 365ºF in electric skillet or on medium-high heat in large heavy skillet. Fry chicken until tender. Turn chicken frequently.
Pour sauce over chicken, Cover. Simmer 35 to 40 minutes or until tender.
Turn chicken frequently. Makes 4 servings.
Thanks to www.crisco.com and Julie Morales.
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| 6 skinless, boneless breast of chicken |
| small bags of carrots |
| 4 stalks of celery |
| 1 onion (peeled) |
| 2 cups Bisquick |
| 2/3 cup milk |
| 1 tsp parsley |
| 1 tsp sage |
| 1 tsp rosemary |
| 1 tsp tyme |
| 5 cans of chicken broth |
In dutch oven add chicken broth, chicken breast and spices. Then add all vegetables cut into small pieces. Add water and cook on med high for 1 hr. Then remove chicken when cooked and cut into cubed pieces. In bowl add Bisquick and milk stir to a soft dough, Add chicken back to broth and drop by spoonfuls onto boiling stew. Cook uncovered over low heat 10 min; cover and cook 10 min longer. Thanks to Marrissa Jordan.
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| 1 whole chicken breast, boned and halved |
| 1 egg, slightly beaten |
| 1/2 tbsp water |
| 2-3 tbsp butter |
| 1/2 cup flavored bread crumbs |
| flour for dredging |
| salt and pepper |
| 2/3 cup red or white wine |
Remove skin from chicken; cut away any tough strands and remove all fat. Rinse and pat dry. Place chicken between 2 sheets of waxed paper or plastic wrap and pound flat. In a bowl, lightly beat egg and water together. On a plate, mix cheese and bread crumbs. Salt and pepper chicken; dredge with flour. Dip chicken in beaten egg, then into cheese/crumb mixture. Shake off excess crumbs. Melt butter in frying pan and saute chicken over medium heat for 2 min. Be careful not to overheat pan, as butter will burn. Chicken should be golden brown. Add wine. Simmer over low heat 4-5 minutes more. Serve immediately. Serves 2. Spoon remaining sauce from pan over chicken. S.C.C.U. Cookbook.
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| 4 skinless, boneless chicken breast |
| 1 envelope lipton onion soup mix |
| 1 8oz sour cream |
| 1 can cream of chicken soup |
Place chicken in glass baking dish, after trimming all extra fat. Then in bowl add all other ingredients and mix, then pour over chicken.
Bake at 350° covered with aluminium foil for 1 hr, then uncover and bake for 30 min.
This is one of my recipes to share with you!
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| 2 cans cream of chicken soup |
| 1 pkg of swiss cheese ( sliced) |
| 2 cups stuffing (Pepperidge Farm) |
| 3/4 cup sherry |
Grease baking dish lightly, trim any extra
fat from chicken. Then lay in bottom of baking
dish, layer cheese, mix soup and sherry, then pour
over chicken and cheese. Top with bread crumbs. Bake
at 350° for 1 hr.
This is one of my own recipes to share with you!
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| Chicken breast, skinless, boneless |
| 1 egg |
| 1/2 cup milk |
| Flour |
| Oil for frying |
Trim any extra fat from chicken. Cut into long strips about
an inch wide. Mix egg and milk. Dip Chicken to coat it, then roll in
flour coating completely. In large skillet heat oil about 1 inch deep, till
when you add flour it sizzles. Place chicken pieces in rows and cook until brown
then turn over and brown the other side, about 3-5 min on each side.
This is one of my own recipes to share with you!
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| 4 chicken breast, cut into 1/2 inch slices |
| 6 Tbsp teriyaki sauce |
| 2 scallions, chopped fine |
| 1 Tbsp sesame seeds |
Preheat broiler. In a bowl, combine chicken with the teriyaki sauce and let stand 10 min to marinate. Lightly spray broiler pan; arrange chicken slices in a single layer so they don't touch. Broil for 1 1/2 to 2 min on each side. Tranfer to platter. Sprinkle with scallions and sesame seeds. Serve with rice and steamed vegetables. S.C.C.U. Cookbook.
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| 4 boneless, skinless chicken breast |
| sliced ham |
| sliced swiss cheese |
| flour |
| egg beaten |
| bread crumbs |
| butter |
Slice pocket into side of chicken breast. Stuff pocket with 1 slice of ham and cheese. Dip stuffed chicken breast in flour, then in egg and bread crumbs, covering both sides of chicken breast. Saute in butter until browned on both sides. Bake at 350° for 15-20 min. S.C.C.U. Cookbook
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| 4 boneless, skinless chicken breast halves (about 1 & 1/4 pds) |
| 1 tsp dried oregano leaves |
| 1/2 tsp salt |
| 1/2 tsp garlic powder |
| 1/4 tsp pepper |
| 1/4 tsp ground red pepper (cayenne) |
| 1 tbsp butter or stick margarine |
| 1 med green bell pepper, thinly sliced |
| 1 med onion, thinly sliced |
| 1 cup sliced mushrooms (4 oz) |
| 1/2 cup shredded mozzarella cheese |
| 1/2 cup shredded cheddar cheese |
Spray 12-inch nonstick skillet with cooking spray; heat over medium heat. Sprinkle both sides of chicken with oregano, salt, garlic powder, pepper and red pepper. Cook in skillet 8 to 10 min, turning once, until juice is no longer pink when centers of thickest pieces are cut. Remove chicken from skillet; keep warm.
Melt butter in skillet over medium heat. Cook bell pepper and onion in butter about 5 minutes, stirring occasionally, until crisp-tender. Stir in mushrooms. Cook 3 to 5 minutes, stirring occasionally, until vegetables are tender.
Place chicken in skillet; spoon vegetables over chicken. Sprinkle cheeses over chicken and vegetables; remove from heat. Cover and let stand until cheese is melted.
Thanks to Shelby Graves.
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| 1 small can chicken broth |
| 1/2 tsp dried basil |
| 2 cup vegetable combination [carrots, broccoli, cauliflower] |
| 2 cup uncooked noodles |
| 2 cup cooked cubed chicken |
| 1/8 tsp pepper |
In medium skillet mix broth, basil, pepper and vegetables. Over medium-high heat, heat to a boil. Reduce the heat to medium. Cover and cook for 5 minutes. Stir in uncooked noodles. Cover and cook for 5 more minutes or until the noodles are cooked, Add chicken and heat through. Serves 4. Thanks to Anna.
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| 1 tbsp vegetable oil |
| 1 lb. boneless chicken breasts, cut up |
| 1 bag (16 oz.) frozen vegetable pasta blend |
| 1 can (10 3/4 oz.) your favorite Campbell's Cream Soup * |
| 1/2 cup water |
HEAT oil in skillet. Add chicken and cook until browned, stirring often.
ADD vegetable pasta blend, soup and water. Heat to a boil. Cover and cook over low heat 10 min. or until done. Serves 4. Prep/Cook Time: 20 min.
*Delicious with Campbell's Cream of Chicken, Cream of Mushroom or Cream of Celery Soup. Thanks to Campbell's.
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| One large chicken fryer |
| 10 medium carrots |
| 10 small white potatoes |
| 2 cups mushrooms |
| 6 celery stalks cut in 3 sections each |
| 1 cup of wild rice uncooked |
| 3 cups of chicken broth (canned) |
| 3 cups of water |
| 2 Tbs sugar (melted slowly til caramelized) |
| Fresh or dried Cilantro |
Put all ingredients into a large covered
pot and cook on 225 °
for 6 hours. Your kitchen will smell heavenly and
this stew makes its own gravy - delicious!!! Thanks to Pam Cobb.
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| 2 whole chicken breasts, skinned, boned, and cut in half |
| 1/2 tsp salt |
| 1 tbsp dry sherry |
| Sauce: |
| 4 tbsp cornstarch |
| 3 tbsp water |
| 3 cups broth |
| 1 1/2 cups chopped mushrooms (optional) |
| 3 tbsp chicken fat or butter |
| 2 tsp soy sauce |
| 3 tbsp chicken bouillon granules |
| Batter: |
| 3 tbsp cornstarch |
| 3 tbsp flour |
| 1/2 tsp baking powder |
| 1 egg, beaten |
| 1 tbsp water |
| 1 cup shredded lettuce |
| 1/3 cup toasted, slivered almonds |
| 1 green onion, finely chopped (green and white parts) |
| Oil for frying |
Batter coated chicken is deep-fried in this specialty from Detroit, Michigan
Serves 4 to 6.
Sprinkle chicken with salt and sherry and marinate for 15 minutes. While chicken is marinating, prepare the sauce.
Mix together the cornstarch and water in a small saucepan until smooth. Gradually mix in the chicken broth, mushrooms (if using), chicken fat or butter, soy sauce, and bouillon granules. Bring the mixture to a boil, stirring constantly. Let boil for 1 minute, and keep warm.
To prepare batter: Beat together the cornstarch, flour, baking powder, egg, and water until smooth. Coat each piece of chicken with the batter. Heat wok or a large skillet and add oil to a depth of 1/2-inch. Heat to 375 degrees.
Cook coated chicken pieces in oil until they are golden, turning them once. This should take about 5 - 7 minutes. Drain the chicken on a tempura rack if you have one, or on paper towels. Cut the chicken diagonally into strips. Reassemble the strips into chicken breast shapes and place on a bed of shredded lettuce. Sprinkle with almonds and green onion. Spoon the sauce over the chicken and serve. Thanks to Jenn.
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| 12 corn tortillas |
| 3 lb. boneless, skinless chicken breasts |
| 2 cans cream of chicken soup |
| 10 oz. extra sharp cheddar cheese, grated |
| 4 oz. can diced jalapenos |
| 4 oz. can diced green chilies |
Preheat the oven to 250°. Put chicken into pot, just covered with water. Boil chicken on stovetop until tender & moist. Take chicken out of water, save the water (keep it hot). In the meantime, put the cream of chicken soup in a saucepan with the diced jalapenos & diced chilies, simmer on stovetop on very low heat until you use it (do not add water to the cream of chicken soup). Dip the corn tortillas into the chicken broth a few seconds (not too long or will rip).Layer the tortillas in a 9 1/2 x 13" cake pan in rows of 3 across, 4 down. Let them overlap & go up onto the lip of the pan. Pull apart chicken into tiny bite size pieces, layer on top of the tortillas. Use a soup ladle to spread the cream of chicken soup mixture over the chicken, completely covering it. Sprinkle the grated cheese all over the top of it. Cook in oven at 250° until cheese is melted. Serve hot. Store in refrigerator & reheat at 250° until cheese melts again. DO NOT use higher heat, or Enchilada will burn! It s best to grate the cheese by hand, it seems to melt & combine the dish better. Thanks to Angela Ross and Jessie Ross.
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| 4 skinless, boneless chicken breast |
| juice from 1 orange |
| juice from 2 lemons |
| juice from 1 lime |
| 1/4 cup Itailan Dressing |
| 1 lg or 2 sm cloves of crushed garlic |
Marinade Chicken in all ingredients for at least 2 hrs, longer is better. 24 hrs is great! Grill or sauté over med heat until done. Approx 15-20 min.
This is one of my own recipes to share with you!
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| 3 red potatoes, cubed |
| 2 baking potatoes, peeled and cubed |
| 2 tsp black pepper |
| 1 tsp garlic salt |
| 2 tsp basil |
| 1 tsp oregano |
| 1 pkg. dry ranch dressing mix |
| 1/4 cup creamy Caesar dressing |
| 1 zucchini, cubed |
| 1/2 green pepper, sliced |
| 1/4 red onion, sliced |
| 1 1/2 cups green beans, frozen |
| 1/4 white onion, sliced |
| 1/2 red bell pepper, sliced |
| 1 1/2 cups baby carrots |
| 1 cup Colby & Monterey cheese, shredded |
| 1 cup cheddar cheese, shredded |
| 1/4 cup Blue cheese dressing |
| 1/4 cup Ranch dressing |
| 4 boneless, skinless chicken breasts, cubed |
| 1/2 cup fine breadcrumbs |
Boil potatoes, drain & put in a large bowl. Then add the following ingredients: Black pepper, Garlic salt, Basil, Oregano, dry Ranch dressing mix, creamy Ceasar dressing, Zucchini, Green pepper, Red onion, Green beans, White onion, and Red bell pepper. Stir to blend flavors, then cover with aluminum foil. In the meantime, boil 1 1/2 cups baby carrots till tender & add to potato mixture. Next, add the following ingredients to the potato mixture: Colby & Monterey cheese, Cheddar cheese, Blue cheese dressing, Ranch dressing and chicken. Turn out into a large casserole dish, & top with Breadcrumbs. Bake at 375 degrees for 1 1/2 to 2 hours. Stirring occasionally, adding more dressing if needed. Thanks to Angela Ross.
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| 4 chicken breasts |
| 1 tsp ground ginger |
| 1/4 cup soy sauce |
| 2 Tbsp dried minced onion |
| 1/2 cup packed brown sugar |
| 1/4 cup bourbon (to taste) |
| 1/2 tsp garlic powder |
Bourbon Street ChickenPlace chicken breasts in a 9"x13" baking dish. Combine the ginger, soy sauce, onion flakes, sugar, bourbon and garlic powder and pour over chicken. Cover dish and place in refrigerator overnight. Preheat oven to 375 degrees. In a covered dish, bake in preheated oven, basting frequently, for 1 hour or until chicken is well browned and juices run clear. Also good on the grill! Note: If you double the recipe, make sure that the chicken is still in a single layer. Serving 5. Thanks to Jason Parish.
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| 1 pound boneless chicken breasts, cut into 1" cubes |
| 2 cloves garlic, minced |
| 2 Tbsp olive oil |
| 4 Med. potatoes, cut 1/2 cubes (about 4 cups) |
| 1 Med. red bell pepper, diced |
| 1 jar 27-28oz Spagetti sauce |
| 1 pound fresh cut green beans |
| 1 tsp dried basil |
| Salt and Pepper to taste |
In a 12" skillet, sautè chicken and garlic in olive oil until chicken is lightly browned. Add potatoes and peppers; continue to cook about 5 minutes, stirring occasionally. Add sauce, basil, green beans, salt and pepper; bring to a boil. Reduce heat to medium; cover and simmer for 35 minutes or until chicken is thoroughly cooked and potatoes are tender. Stir occasionally. Cooking time: 40 minutes. Serves 6. Thanks to Bessie Nidell.
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| 6 boneless, skinless chicken breast halves |
| 2 Tbsp margarine |
| 1/2 cup (2oz) Grated Parmesan cheese |
| 1/4 cup dry bread crumbs |
| 1 tsp dried oregano leaves |
| 1 tsp dried parsley flakes |
| 1/4 tsp paprika |
| 1/4 tsp salt & black pepper |
Heat oven to 400 degrees. Spray 15x10x1 inch baking pan with non-stick cooking spray. Dip chicken in spread; coat with remaining ingredients. Place in prepared pan. Bake 20-25 minutes or until tender. Makes 6 servings.Thanks to Bessie Nidell.
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