Tag Archives: Chicken

CURRIED PEANUT CHICKEN

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  • 2 whole chicken breasts, skinned and boned

  • 2 cups ½ and ½

  • 1 ½ cups mayo

  • 3 T chutney

  • 2 T dry sherry

  • 1 T balsamic or sherry vinegar

  • 2 T plus 1 t curry

  • 1 t turmeric

  • 2 cups salted peanuts chopped in processor

Bake chicken in ½ and ½ for 30 minutes.  Cool and cut in bite sized pieces.  Process rest of ingredients except for peanuts.  Roll or dip chicken pieces in
processed mixture (use a toothpick for each piece), then dip into peanuts.

CHINESE CHICKEN SALAD

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  • 3 split chicken breasts (bone in, skin on)

  • Good olive oil

  • Kosher salt

  • Fresh ground pepper

  • 1 pound asparagus ends removed and cut into thirds diagonally

  • 2 red bell peppers, cored and seeded

  • 4 scallions (white and green parts), sliced diagonally

  • 2 T. white sesame seeds, toasted

Dressing:

  • 1 cup vegetable oil

  • ¼ cup apple cider vinegar

  • 1/3 cup soy sauce

  • 3 T. dark sesame oil

  • 1 T. honey

  • 2 cloves garlic minces

  • 1 t. peeled grated fresh ginger

  • 1 T. white sesame seeds, toasted

  • ½ cup smooth peanut butter

  • 4 t. kosher salt

  • 1 t. ground pepper. 

 

Roast chicken breasts at 350 degrees rubbed with oil and salt and pepper for 40 minutes.  Cool, remove meat and shred.  Blanch asparagus for 3-5 minutes.  Plunge into ice water, Drain.  Cut peppers into strips.  Combine chicken, asparagus, and peppers in large bowl.  Whisk together all dressing
ingredients and pour over chicken and vegetables.  Add scallions and sesame seeds and season to taste.

CHICKEN WITH CHIPPED BEEF

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  • 1 package of sliced dried beef

  • 4 boneless chicken breasts cut in half

  • 1 # bacon cooked and crumbled

  • ½ pint sour cream

  • 1 can cream chicken soup

  • 1 t. Worcestershire

  • 2 T white wine

  • Pepper

Lay slices of dried beef on bottom of Pyrex casserole.  Lay chicken pieces on
top.  Crumble bacon over chicken.  Mix remaining ingredients and pour over the
top.  Bake at 350 degrees for 30 minutes.

CHICKEN TORTELLINI ALA AUNT BOBBIE

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  • 3-4 boneless chicken breasts cut in bite-sized pieces

  • ¼ cup butter

  • 1 # fresh mushrooms sliced

  • 1 can artichoke hearts cut up

  • 1 T. Italian seasoning

  • ½ cup (or more) of white wine

  • 3 T. butter

  • 3 T. flour

  • 1 pint Half & Half

  • 8 oz. sour cream

  • 1 T. garlic powder

  • ¾ cup parmesan cheese

  •  One & ½ # of cheese tortellini cooked al dente

Sauté chicken pieces in butter.  Add mushrooms and cook 15 minutes.  Remove chicken and mushrooms.  Add artichoke hearts, Italian seasoning and wine.  Cook 10 minutes.  Add chicken and mushrooms.  Put in a large Pyrex casserole.  Make a white sauce with butter, flour and half & half.  Add sour cream, garlic
powder and cheese to white sauce.  Pour over chicken mixture.  Add tortellini and
back at 300 degrees for 45 minutes.  Make sure mixture is real juicy as tortellini will soak it up in the oven.  Serves 8-10 people.

Chicken – St.John’s

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  • 3 cups of cooked chicken breasts, cut in bite size pieces

  • 1 ¼ cups Hellman’s mayonnaise

  • 1 can chow mien noodles (#303 size)

  • 1 can mushrooms, sliced and sautéed (you can use fresh also)

  • 1 can cream of chicken soup undiluted

  • 3 eggs well beaten

  • Slivered almonds

Beat eggs well.  Add mayonnaise and beat.  Add egg mixture to undiluted chicken soup.  Add remaining ingredients except almonds.  Grease a 9×12 casserole dish well.  Add mixture and bake 1 hour at 350 degrees.  Refrigerate and reheat the next day for 1 hour at 250 degrees.  Put almonds on top before reheating.  Cut into squares and serve with the following sauce:

  • 1 can of cream of mushroom soup

  • 1 can of cream of celery soup

Heat both soups undiluted in a double boiler.  Do not stir too often as this tends to thin the sauce too much.  Serves 6-8.

CHICKEN SQUARES (SANDY JASON)

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  • 6 oz. cream cheese

  • 2 cups cooked chicken

  • ¼ cup half and half

  • ¼ t. salt

  • 1/8 t. pepper

  • 1 T. chives

  • 1 T. chopped pimento

  • 1 8 oz. can refrigerator crescent rolls

  • ¾ cups bread crumbs

Make up a chicken salad with chicken, cream cheese, half and half, salt, pepper, chives and pimento.  Make four rectangles from refrigerator rolls.  Divide chicken onto rectangles.  Bring corners together and close seams.  Flatten down.  Dip in 3 T. melted butter, and then bread crumbs.  Bake 20-25 minutes on an un-greased
cookie sheet at 350 degrees.

Chicken Salad WITH Wild Rice

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  • One 6oz. package long grain and wild rice (Uncle Ben)

  • One lb. boneless chicken breast, cooked and cut in small pieces

  • 1 can sliced water chestnuts

  • ½ tsp. salt

  • ¾ cup mayo

  • 1 T. milk

  • 2-3 T. lemon juice

  • ¾ cup seedless red grapes cut in half

  • ¾ cup sliced celery

  • ¾ cup coarsely chopped cashews

  • One T. finely chopped onion

  • Lettuce leaves to serve on

Prepare rice.  Mix with chicken and water chestnuts.  Add onion, salt, mayo, milk
and lemon juice.  Add celery and other ingredients.   Before serving fold in
cashews and grapes.

CHICKEN BALSAMIC GRILLED FROM RAVINIA

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  • 1 cup vegetable oil

  • ½ cup balsamic vinegar

  • 3 T. sugar

  • 3 T. ketchup

  • 1 T. Worcestershire sauce

  • 2 medium scallions, tops included, minced

  • 1 t. salt

  • ½ t. cracked pepper

  • 1 t. dry mustard

  • 1 medium clove garlic, minced

  • Tabasco to taste

  • 5 pounds of chicken in serving size pieces

Combine all ingredients except chicken.  Dip chicken in marinade to coat.  Arrange chicken in two 9” square pans.  Pour remaining marinade over chicken.  Cover and refrigerate overnight (or at least 6 hours).  Bring chicken to room
temperature.  Back in preheated 325 degree oven 30-40 minutes.  Remove
chicken from marinade.  Grill 4-5 minutes each side until tender.

BREAST OF CHICKEN PARISIENNE

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  • ½ oz. dried mushrooms (soak as package directs then chop)

  • 3 whole chicken breasts – split, boned, and skinned.

  • ¼ cup butter

  • 2 T. brandy

  • 2 T. finely chopped onion

  • ¼ t. finely chopped garlic

  • 2 T. flour

  • ½ t. meat extract paste

  • 1 t. catsup

  • 1/8 t. salt

  • Dash of cayenne

  • 1 cup chicken broth

  • ½ cup light cream

  • ¼ cup fresh tarragon

  • ½ cup sliced fresh mushrooms

  • 2 t. tarragon vinegar

Brown chicken breasts in butter.  Flame with brandy before removing chicken
from pan.  Add onion and garlic and dried mushrooms and sauté.  Stir in flour, meat paste until blended.  Then add catsup, salt and cayenne.  Then add broth and 1/3 cup of the cream.  Bring to boil.  Add chicken, fresh tarragon, and fresh
mushrooms.  Simmer covered for 30 minutes.  Remove chicken.  Add remaining cream and vinegar.