chi-mum

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-= Exported from BigOven =-

Chicken Macadamia

Recipe By:
Serving Size: 1
Cuisine:
Main Ingredient:


-= Ingredients =-
-PATTI
6 Chicken breast halves
Boneless
2 Eggs
1/2 cup Flour
1/4 cup Cornstarch
1 tablespoon Ginger ; finely chopped
1 medium Onion ; grated
1/2 teaspoon Pepper
2 tablespoon Peanut oil
2 tablespoon Brandy
2 tablespoon Soy sauce
6 tablespoon Brown sugar
3 tablespoon Soy sauce
1/2 tablespoon Cornstarch
1/2 cup Vinegar
3/4 cup Water ; cold

-= Instructions =-
Mix the following in a blender:eggs, flour, cornstarch, ginger, onion,
pepper, peanut oil, brandy, and 2 tbls soy sauce. Marinate the chicken
pieces in the batter for 20 minutes. Meanwhile, combine the brown sugar,
3 tbls soy sauce, cornstarch, vinegar and water, in a saucepan. Simmer
over low heat for 15 minutes. Deep fry the chicken pieces in peanut oil
at 350~ for 8-10 minutes or until done. Drain. Place the chicken over
rice. Spoon the sauce over the chicken and rice. Top with chopped
macadamia nuts.Per Serving (excluding unknown items): 10778 Calories; 524g
Fat (43.7% calories from fat); 276g Protein; 1243g Carbohydrate; 18g
Dietary Fiber; 931mg Cholesterol; 83329mg Sodium. Exchanges: 17
Grain(Starch); 27 1/2 Lean Meat; 30 1/2 Vegetable; 87 1/2 Fat; 56 Other
Carbohydrates.Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


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-= Exported from BigOven =-

Chicken Madiera

Recipe By:
Serving Size: 4
Cuisine:
Main Ingredient:


-= Ingredients =-
Susan
4 Chicken cutlets ; pounded
Thin
Flour
1 tablespoon Olive oil
2 tablespoon Butter
2 Shallots ; finely minced
1/3 pound Mushrooms ; sliced thin
1/2 cup Madeira wine
1/2 cup Chicken stock
1 tablespoon Butter
Tarragon
Susan

-= Instructions =-
Heat large skillet, add butter and olive oil. Dust cutlets with flour,
shaking off any excess and slip into hot skillet when butter melts. Saute
until gold brown on both sides, over high heat. This should take about 3
minutes, total. Don't overcook the chicken. Remove from skillet, add
shallots and mushrooms and saute until mushrooms begin to give up their
liquid. With heat still on high, add Madeira and scrape up any brown bits
on the bottom of the skillet. Add the chicken stock and reduce the liquid
in the pan by half. When the liquid is reduced, add 1 tsp dried tarragon,
salt and pepper to taste. Add the final Tblsp of butter, whisking to
thoroughly incorporate it into the sauce. Return the chicken cutlets to
the skillet, cover with sauce and serve. Enjoy...........Per Serving
(excluding unknown items): 1103 Calories; 123g Fat (98.4% calories from
fat); 2g Protein; 3g Carbohydrate; trace Dietary Fiber; 186mg Cholesterol;
973mg Sodium. Exchanges: 1/2 Vegetable; 24 1/2 Fat.Nutr. Assoc. : 0 0 0 0
0 0 0 0 0 0 0 0 0


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Chicken Magnifique

Recipe By:
Serving Size: 8
Cuisine:
Main Ingredient:


-= Ingredients =-
3 pounds Split chicken breasts
1/4 cup Butter
2 cups Sliced mushroms
2 cans Cream of chicken soup
1 large Clove garlic ; minced
dash
dash
2/3 cup Light cream
12 ounces Long grain ; wild rice cook

-= Instructions =-
Use 1 large frying pan or prepare in 2 frying pans, 10 inch, by dividing
the ingredients equally. Brown chicken in butter, remove. Brown mushroms;
stir in soup, garlic and seasonings; add chicken. Cover; cook over low
heat 30 minutes or until chicken is tender. Stir occasionally; blend in
cream; heat slowly. Serve with rice.Per Serving (excluding unknown items):
119 Calories; 11g Fat (85.1% calories from fat); 1g Protein; 3g
Carbohydrate; trace Dietary Fiber; 31mg Cholesterol; 313mg Sodium.
Exchanges: 0 Grain(Starch); 2 1/2 Fat; 0 Other Carbohydrates.Nutr. Assoc.
: 0 0 0 0 0 0 0 0 0


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Chicken Mandarin

Recipe By:
Serving Size: 4
Cuisine:
Main Ingredient:


-= Ingredients =-
1 2 1/2-3 Pound whole
Chicken
Into
1/4 cup Flour
2 tablespoon Margarine
2 tablespoon Oil
4 tablespoon Lemon juice
1/2 cup Orange juice
2 tablespoon Honey
1/2 tablespoon Light salt ; soy sauce
1/2 teaspoon Ginger ; powdered
11 ounces Canned mandarin oranges
With

-= Instructions =-
Wash and dry chicken pieces. Shake in a paper bag with flour to coat. In
a skillet, heat oil and margarine; add chicken and brown each piece.
Drain mandarin oranges and set aside. Mix juice from the can with orange
juice, lemon juice, honey, soy sauce, and ginger. Pour sauce over the
chicken in the skillet. Cover and simmer for 30 mins. or until tender.
Add mandarin orange sections 5-10 min before chicken is done. Serve with
rice. Cal per serving: 360 or 460 with 1/2 c rice. Reformatted for MM by
Penny Schenck NFSM70BPer Serving (excluding unknown items): 1988 Calories;
155g Fat (66.7% calories from fat); 3g Protein; 170g Carbohydrate; 2g
Dietary Fiber; 0mg Cholesterol; 543mg Sodium. Exchanges: 1/2
Grain(Starch); 1 1/2 Fruit; 31 Fat; 9 1/2 Other Carbohydrates.Nutr. Assoc.
: 0 0 0 0 0 0 0 0 0 0 0 0 0 0


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Chicken Maque Choux

Recipe By:
Serving Size: 4
Cuisine:
Main Ingredient:


-= Ingredients =-
18 ea Young tender corn
1 ea Large spring chicken
1 ea Large onion ; finely chopped
1/2 ea Bell pepper ; chopped
1 ea Large tomato ; small pieces
1 teaspoon Salt
1 teaspoon Sugar
1 whole Black pepper
2 tablespoon Cooking oil
1 whole Milk ; if needed

-= Instructions =-
Cut corn off cob, and then scrape ears with back of knife to obtain milky
pulp in a heavy iron pot, brown the chicken in oil a few pieces at a
time, until all sides are done. Add corn, onions and the rest of the
ingredients to the pot. Stir mixture frequently while cooking over low
flame for 30 minutes. If mixture is too dry, add a small amount of milk.
Will serve four. From "Talk About Good" submitted by Mrs. Warren
ButcherPer Serving (excluding unknown items): 1161 Calories; 109g Fat
(82.7% calories from fat); trace Protein; 51g Carbohydrate; trace Dietary
Fiber; 0mg Cholesterol; 534mg Sodium. Exchanges: 0 Grain(Starch); 22 Fat;
3 1/2 Other Carbohydrates.Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0


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-= Exported from BigOven =-

Chicken Marengo

Recipe By:
Serving Size: 4
Cuisine:
Main Ingredient:


-= Ingredients =-
3 pounds Chicken pieces
1/2 teaspoon White pepper
1/2 cup Olive oil
1 3/4 Cup Sliced mushrooms
1 Lemon ; juice of
6 Anchovy fillets ; finely
Chopped
2 cloves Garlic ; chopped
1 Sprig parsley
2 Sprigs thyme
1/2 Bay leaf
1 cup Hot chicken broth
1 3/4 Cup Chopped ; skinned
Tomatoes
12 Black olives
2 Hard boiled eggs ; finely
Chopped

-= Instructions =-
Rub chicken pieces well with pepper and a small amount of olive oil.
Sprinkle mushrooms with lemon juice. Heat remaining olive oil in heavy
saucepan. Add chicken pieces and cook 10 minutes until well browned. Add
mushrooms, anchovys, garlic, herbs and hot chicken broth. Cover and
simmer over medium heat 25 minutes. Add tomatoes and olives for the final
5 minutes of cooking time. Transfer to deep heated platter. Sprinkle with
chopped eggs and serve. Creative Cooking: Poultry Typed by Carolyn Shaw
1-95Per Serving (excluding unknown items): 755 Calories; 63g Fat (76.2%
calories from fat); 43g Protein; 1g Carbohydrate; 1g Dietary Fiber; 211mg
Cholesterol; 280mg Sodium. Exchanges: 0 Grain(Starch); 6 Lean Meat; 0
Fruit; 9 Fat.Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


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-= Exported from BigOven =-

Chicken Marinara

Recipe By:
Serving Size: 4
Cuisine:
Main Ingredient:


-= Ingredients =-
3 To 3 1/2 Pound chicken
Cut
1/2 cup Seasoned flour
1/2 cup Melted butter or oleo
1/3 cup Grated Parmesan cheese
SAUCE:-
Onion
2 Garlic cloves ; crushed
2 tablespoon Oil ; olive oil preferred
1 teaspoon Salt
1 teaspoon Oregano
1/2 teaspoon Basil
1/4 teaspoon Pepper
1 tablespoon Parsley
15 ounces Tomato sauce

-= Instructions =-
Dredge chicken in seasoned flour. Place in 13x9x2-inch pan in which
butter has been melted. Bake in very hot oven (450 degrees) 30-40
minutes. Meanwhile, saute onion and garlic in oil in small pan until soft
but not brown. Stir tomato sauce and spice into sauce mixture. Boil
gently, uncovered, 15 minutes. Remove chicken from oven; reduce heat to
moderate (350 degrees). Turn chicken over and top with sauce and 1/3 cup
Parmesan cheese. Return to oven; bake 30 minutes or until chicken is
tender.Per Serving (excluding unknown items): 72 Calories; 2g Fat (27.3%
calories from fat); 5g Protein; 10g Carbohydrate; 3g Dietary Fiber; 5mg
Cholesterol; 1309mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1
1/2 Vegetable; 0 Fat.Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


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-= Exported from BigOven =-

Chicken Marsala

Recipe By:
Serving Size: 2
Cuisine:
Main Ingredient:


-= Ingredients =-
2 Chicken breasts ; boneless
Flour
Salt
1/4 cup Marsala wine
2 tablespoon Butter
2 tablespoon Olive oil ; divided

-= Instructions =-
Cut breasts in half. Pound flat in between 2 sheets of wax paper. Wash,
pat dry. Dreadge in flour seasoned to taste with salt and pepper. Melt
butter w/olive oil over med. heat. Add breasts 2 pcs. at a time so they
won't be crowded. Cook breasts about 2 min. turn again and cook another 2
min. or until done (white, not rubbery to push). Remove repeat entire
process w/remaining 2 breasts and remaining butter & oil. Now place all 4
pieces back into skillet, turn heat to med-hi. and add marsala. Quickly
cover to avoid steam loss, cook just 30 seconds. Remove chicken to
serving platter. Continue cooking wine, scraping up flour bits from
bottom of skillet. Cook an additional 30 seconds. Pour over chicken &
serve.Per Serving (excluding unknown items): 833 Calories; 92g Fat (99.4%
calories from fat); 1g Protein; trace Carbohydrate; 0g Dietary Fiber;
248mg Cholesterol; 938mg Sodium. Exchanges: 18 1/2 Fat.Nutr. Assoc. : 0 0
0 0 0 0


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CHICKEN MARSALA

My dad loved mushrooms, and he always ordered veal Marsala when we went
out to restaurants. My mom didn't buy veal very often, so she adapted this
recipe for chicken and made it on special occasions. He was also very fond
of white Burgundy wine, which makes a wonderful accompaniment to this
dish.

Recipe By: Father: Elmer M. Grimes, Haddonfield, NJ
Serving Size: 4
Cuisine:
Main Ingredient:


-= Ingredients =-
1 3/4 cups reduced-sodium chicken broth ; (14 fl oz)
2 tablespoons finely chopped shallot
5 tablespoons unsalted butter
10 ounces mushrooms ; trimmed and thinly sliced
1 1/2 teaspoons finely chopped fresh sage
1/4 teaspoon salt
1/8 teaspoon black pepper
1 cup all-purpose flour
4 skinless boneless chicken breast halves ; (2 lb total)
2 tablespoons extra-virgin olive oil
1/2 cup plus 2 tablespoons dry Marsala wine
2/3 cup heavy cream
1 teaspoon fresh lemon juice

-= Instructions =-
Put oven rack in middle position and preheat oven to 200°F.
Bring broth to a boil in a 2-quart saucepan over high heat, then boil,
uncovered, until reduced to about 3/4 cup, about 20 minutes.

Cook shallot in 3 tablespoons butter in an 8- to 10-inch heavy skillet
over moderate heat, stirring, until shallot begins to turn golden, about 1
minute. Add mushrooms, 1 teaspoon sage, salt, and pepper and cook,
stirring occasionally, until liquid mushrooms give off is evaporated and
mushrooms begin to brown, 6 to 8 minutes. Remove from heat.

Put flour in a wide shallow bowl. Gently pound chicken to 1/4 inch thick
between 2 sheets of plastic wrap using the flat side of a meat pounder or
a rolling pin.

Pat chicken dry and season with salt and pepper, then dredge in flour, 1
piece at a time, shaking off excess. Transfer to sheets of wax paper,
arranging chicken in 1 layer.

Heat 1 tablespoon each of oil and butter in a 10-inch heavy skillet over
moderately high heat until foam subsides, then sauté half of chicken,
turning over once, until golden and just cooked through, about 4 minutes
total. Transfer cooked chicken to a large heatproof platter, arranging in
1 layer, then put platter in oven to keep warm. Wipe out skillet with
paper towels and cook remaining chicken in same manner, then transfer to
oven, arranging in 1 layer.

Add 1/2 cup wine to skillet and boil over high heat, stirring and scraping
up brown bits, about 30 seconds. Add reduced broth, cream, and mushrooms,
then simmer, stirring occasionally, until sauce is slightly thickened, 6
to 8 minutes. Add lemon juice and remaining 2 tablespoons wine and 1/2
teaspoon sage.

Serve chicken with sauce.

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-= Exported from BigOven =-

Chicken Marsala

Recipe By:
Serving Size: 4
Cuisine:
Main Ingredient:


-= Ingredients =-
1 pound Cutlets ; soak in milk for 1
Hour
Flour
Oil
Sauteeing
1/2 cup Marsala wine
10 ounces Sliced mushrooms
4 tablespoon Fresh chopped parsley

-= Instructions =-
Heat oil and butter until hot but not smoking. Dredge cutlets in flour
patting flour in with hands. Sautee on both sides until a crispy coating
forms. As cutlets are done place on a warm platter and keep warm. When
cutlets are done, strain drippings into a clean pan. If you don`t have
about 1/2 cup left add a bit more butter and oil. Add mushrooms and
parsley and sautee until lightly golden. Add marsala wine and mix well.
Add cutlets back into the pan turning them to coat each side. Cook on low
for 5 min. Serve hot. (wrv)Per Serving (excluding unknown items): 38
Calories; trace Fat (11.6% calories from fat); 1g Protein; 4g
Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 4mg Sodium. Exchanges:
1/2 Vegetable.Nutr. Assoc. : 0 0 0 0 0 0 0 0 0


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-= Exported from BigOven =-

Chicken Marsala

Recipe By:
Serving Size: 4
Cuisine:
Main Ingredient:


-= Ingredients =-
1/2 cup Sliced fresh Mushrooms
2 tablespoon Sliced Green onion
2 tablespoon Water
1/4 teaspoon Salt
1/4 cup Dry Marsala or dry Sherry
4 medium 12 Ounce total Chicken
Breast
Halves

-= Instructions =-
Place 1 piece of chicken, boned side up, between 2 pieces of plastic
wrap. Pound with a meat mallet till 1/4" thick. Repeat with all breasts.
Spray a large skillet with nonstick spray. Preheat skillet over medium
heat. Add 2 chicken breast halves. Cook over medium heat for 2-3 minutes
or till tender and no pink remains. Transfer to a platter; keep warm.
Repeat with remaining chicken breast halves. Carefully add mushrooms,
green onion, water, and salt to skillet. Cook over medium heat till
mushrooms are tender and most of the liquid has evaporated (about 3
minutes.) Add Marsala or dry sherry to skillet. Heat through. Spoon
vegetables and sauce over chicken.
************************************************** ***** Per serving: 161
calories, 27 g protein, 2 g carbohydrates, 3 g fat, 72 mg cholesterol,
191 mg sodium, 337 mg potassium. From the copious database of Wesley
Pitts Echo: Cooking 2/04/96 From : Wesley Pitts From: Teri Chesser
Date: 30 Apr 99Per Serving (excluding unknown items): 7 Calories; trace
Fat (11.6% calories from fat); 1g Protein; 1g Carbohydrate; trace Dietary
Fiber; 0mg Cholesterol; 138mg Sodium. Exchanges: 1/2 Vegetable.Nutr.
Assoc. : 0 0 0 0 0 0 0 0


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-= Exported from BigOven =-

Chicken Marsala

Recipe By:
Serving Size: 4
Cuisine:
Main Ingredient:


-= Ingredients =-
4 Chicken breasts ; boneless
2 tablespoon Flour
2 tablespoon Butter
2 tablespoon Shallots ; chopped
1 cup Mushrooms ; sliced
1/2 cup Marsala wine
1/4 cup Water
1 tablespoon Parsley
1/8 teaspoon Salt

-= Instructions =-
Dredge chicken in flour. In large skillet, melt butter. Add chicken to
skillet and cook until browned on each side. Remove to serving platter.
Add chopped shallots to skillet,cook till tender. Stir in Marsala, water,
mushrooms, parsley and salt. Cook, stirring to deglaze the pan and until
mushrooms are tender. Return chicken to pan. cook, turning once, until
both sides are coated and sauce thickens.Per Serving (excluding unknown
items): 1166 Calories; 74g Fat (58.2% calories from fat); 68g Protein; 51g
Carbohydrate; 3g Dietary Fiber; 310mg Cholesterol; 731mg Sodium.
Exchanges: 3 Grain(Starch); 8 1/2 Lean Meat; 1/2 Vegetable; 9 Fat.Nutr.
Assoc. : 0 0 0 0 0 0 0 0 0


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Chicken Medaillons

Recipe By:
Serving Size: 4
Cuisine:
Main Ingredient:


-= Ingredients =-
1/2 cup Fresh Mushrooms ; sliced
2 tablespoon Carrot ; shredded
2 tablespoon Green Onion ; sliced
2 tablespoon Celery ; finely chopped
2 1/2 Teaspoon Lemon Juice
1/4 teaspoon Dried Thyme ; crushed
1 Tomato ; peeled seeded
Chop
4 Chicken Breast halves
Boneless
1/2 teaspoon Instant Chicken Bouillon
1 tablespoon Cornstarch
1/4 cup Skim Milk

-= Instructions =-
For filling, in a medium saucepan cook mushrooms, carrot, onion, and
celery in a small amount of boiling water about 5 minutes or till tender
(keep pan covered.) Drain. Stir in 1 1/2 t of the lemon juice, half of
the thyme, and 1/8 t pepper. Stir in tomato pieces. Place 1 chicken
breast half, boned side up, between 2 sheets of plastic wrap. Pound with
a meat mallet till 1/8" thick. Repeat with all chicken breasts. Sprinkle
chicken with 1/8 t salt and dash pepper. Spoon 1/4 of the filling onto
each chicken piece. Fold in the sides; roll up. Secure with wooden
toothpicks. Spray a medium skillet with nonstick coating. Brown chicken
over medium heat 3-4 minutes, turning occasionally. Add remaining lemon
juice and remaining thyme, bouillon granules, and 1/2 cup water. Cover
and simmer about 15 minutes or till chicken is no longer pink. Remove
chicken. Combine cornstarch and milk. Add to skillet. Cook and stir till
bubbly; cook 2 minutes more. Remove toothpicks. Cut chicken into 1/2"
slices; arrange on top of sauce.Per Serving (excluding unknown items):
411 Calories; 14g Fat (30.7% calories from fat); 32g Protein; 38g
Carbohydrate; 3g Dietary Fiber; 93mg Cholesterol; 137mg Sodium.
Exchanges: 2 Grain(Starch); 4 1/2 Lean Meat; 1 1/2 Vegetable; 0 Non-Fat
Milk; 0 Fat.Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0


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-= Exported from BigOven =-

Chicken Medallions

Recipe By:
Serving Size: 4
Cuisine:
Main Ingredient:


-= Ingredients =-
1/2 cup Sliced fresh Mushrooms
2 tablespoon Shredded Carrot
2 tablespoon Sliced Green Onion
2 tablespoon Finely chopped Celery
2 1/2 Teaspoon Lemon Juice
1/4 teaspoon Dried Thyme ; crushed
Tomato
Chop
4 Chicken Breast halves *
1/2 teaspoon Instant Chicken Bouillon
1 tablespoon Cornstarch
1/4 cup Skim Milk

-= Instructions =-
* 4 med (12 oz total) boned skinless chicken breast halves For filling,
in a med saucepan cook mushrooms, carrot, onion, and celery, in a small
amount of boiling water about 5 minutes or till tender (keep pan
covered.) Drain. Stir in 1 1/2 t of the lemon juice, half of the thyme,
and 1/8 t pepper. Stir in tomato. Place 1 chicken breast half, boned side
up, between 2 sheets of plastic wrap. Pound with a meat mallet till 1/8"
thick. Repeat with all chicken breasts. Sprinkle chicken with 1/8 t salt
and dash pepper. Spoon 1/4 of the filling onto each chicken piece. Fold
in the sides; roll up. Secure with wooden toothpicks. Spray a med skillet
with nonstick coating. Brown chicken over medium heat 3-4 minutes,
turning occasionally. Add remaining lemon juice and remaining thyme,
bouillon granules, and 1/2 cup water. Cover and simmer about 15 minutes
or till chicken is no longer pink. Remove chicken. Combine cornstarch and
milk. Add to skillet. Cook and stir till bubbly; cook 2 minutes more.
Remove toothpicks. Cut chicken into 1/2" slices; arrange on top of sauce.
Per serving: 174 calories, 28 g protein, 6 g carbohydrates, 3 g fat, 73
mg cholesterol, 192 mg sodium, 426 mg potassium, 16% of calories from fat
Posted 11-26-93 by CARL BERGER on F-Cooking From the recipe files of
Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet
sylvia.steiger@lunatic.com, moderator of GT Cookbook and PlanoNet Lowfat
& Luscious echoesPer Serving (excluding unknown items): 157 Calories;
trace Fat (1.6% calories from fat); 2g Protein; 36g Carbohydrate; 3g
Dietary Fiber; trace Cholesterol; 75mg Sodium. Exchanges: 2
Grain(Starch); 1 1/2 Vegetable; 0 Non-Fat Milk.Nutr. Assoc. : 0 0 0 0 0 0
0 0 0 0 0 0


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Chicken Micronesia

Recipe By:
Serving Size: 4
Cuisine:
Main Ingredient:


-= Ingredients =-
JUDI
1/4 cup Brown sugar
2 tablespoon Cornstarch
1 cup Orange juice
2 tablespoon Lime juice
1 can Crushed pineapple ; 8-oz
1/4 cup Green pepper ; diced
1/4 cup Pimiento ; diced
1 tablespoon Soy sauce
1/2 cup Butter or margarine ; melted
1 cup Flour
2 teaspoons Seasoned salt ; optional
1/4 teaspoon Black pepper ; ground
dash
1 Broiler-fryer chicken
Cut
Parts

-= Instructions =-
In a glass bowl or glass saucepan, make sauce by combining sugar,
cornstarch, and juices, stirring until blended. Add pineapple, green
pepper, pimiento, and soy sauce. Microwave on high stirring every 2
minutes for about 6 minutes or until clear and thick. (I usually cover
this bowl). In a shallow dish, place melted butter or margarine. In
another shallow dish, mix flour, seasoned salt, garlic powder, and
pepper. In a large shallow baking dish, place chicken skin side up in in
a single layer, placing meatier pieces to outside. Cover with waxed paper
or plastic wrap. Microwave on high for 9 minutes. Turn dish one half turn
and microwave on high for another 9 minutes. Remove from oven and let
stand covered for 5 minutes before testing for doneness. Return to oven
for additional cooking if not fork tender. Return sauce to microwave
and microwave for 2-1/2 minutes. To serve pour sauce on chicken. SOURCE:
Recipe adapted from The Chicken and the Egg Cookbook. This is a very easy
dish and takes no time to cook up. Very tasy too.Per Serving (excluding
unknown items): 698 Calories; 24g Fat (30.0% calories from fat); 8g
Protein; 116g Carbohydrate; 3g Dietary Fiber; 62mg Cholesterol; 4361mg
Sodium. Exchanges: 5 1/2 Grain(Starch); 1 1/2 Vegetable; 1 Fruit; 4 1/2
Fat; 1/2 Other Carbohydrates.Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
0 0


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Chicken Milanese

Recipe By:
Serving Size: 4
Cuisine:
Main Ingredient:


-= Ingredients =-
4 Chicken breast halves ; skin
3/4 cup Parmesan ; freshly grated
2 tablespoon Parmesan ; freshly grated
3/4 cup Breadcrumbs ; fresh white
1 tablespoon Parsley ; minced fresh
1/8 teaspoon Salt
1/8 teaspoon Pepper ; freshly ground
1 Egg
1/2 cup Milk
2 cups Olive oil
2 tablespoon Butter ; unsalted
2 tablespoon Lemon juice ; fresh
1 Lemon ; quartered
Parsley

-= Instructions =-
Flatten chicken breasts between sheets of waxed paper to thickness of 3/8
inch, using meat mallet or rolling pin. Mix cheese, breadcrumbs, minced
parsley, salt and pepper in large bowl. Whisk egg with milk in medium
bowl to blend. Dip chicken into egg, then into breadcrumb mixture,
coating completely and pressing to adhere. Shake off excess breadcrumbs.
Heat oil in heavy large deep skillet to 375 degrees. Add chicken and cook
until golden brown and cooked through, about 4 minutes per side. Using
tongs, transfer to paper towels and drain. Transfer chicken to platter.
Melt butter in small saucepan. Mix in lemon juice and pour over chicken.
Garnish with lemon wedges and parsley sprigs. *** My notes: I found that
3/4 cup each parmesan and breadcrumbs makes too much coating for 4
chicken breasts, so I reduced the amounts to 1/2 cup each- which is still
about enough for 6 breasts. I use Bertolli Extra Light olive oil for
frying, and just enough to cover the bottom of the skillet.Per Serving
(excluding unknown items): 1685 Calories; 170g Fat (88.7% calories from
fat); 34g Protein; 15g Carbohydrate; 1g Dietary Fiber; 268mg Cholesterol;
665mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 1
Fruit; 0 Non-Fat Milk; 31 Fat.Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0


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Chicken Mix

Recipe By:
Serving Size: 1
Cuisine:
Main Ingredient:


-= Ingredients =-
11 pounds 4 Med Cut Up Fryers
3 tablespoon Parsley Flakes
4 teaspoons Salt
2 teaspoons Basil
4 quarts Cold Water
4 medium Carrots ; Peeled &Chopped
1/2 teaspoon Pepper

-= Instructions =-
Combine all ingredients in a large kettle or Dutch Oven. Cover and cook
over high heat until water boils. Reduce heat and simmer until meat is
tender, about 1 1/2 hours. Remove from the heat. Strain broth and
refregerate until fat can be skimmed. Cool the chicken and remove the
bones and discard along with the skin. Put chicken into 6 1-pint
containers with 1/2 inch space at top. Pour skimmed chicken broth into
six more 1-pint containers leaving 1/2 inch space at top. Seal and label
containers with contents. Freeze and use within 3 months. Makes about 6
pints of Chicken Mix and 6 pints of Chicken Broth.Per Serving (excluding
unknown items): 10 Calories; trace Fat (9.7% calories from fat); 1g
Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 8642mg
Sodium. Exchanges: 0 Grain(Starch); 0 Fat.Nutr. Assoc. : 0 0 0 0 0 0 0


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-= Exported from BigOven =-

Chicken Momi

Recipe By:
Serving Size: 12
Cuisine:
Main Ingredient:


-= Ingredients =-
6 Whole chicken breasts
Boned
And
Salt
1/4 cup Butter
1/4 cup Honey
2 tablespoon Soy sauce
4 tablespoon Sesame seeds
Papaya
Lime
-STUFFING-
1/2 cup Light cream
2 cups Soft bread crumbs
2/3 cup Finely chopped onion
2 cans 3oz water chestnuts
Minced
1/4 cup Butter
1/2 pound Ground veal
1/2 pound Ground pork ; cooked and
Drained
2 Eggs
2 tablespoon Soy sauce
2 teaspoons Grated fresh ginger
1/8 teaspoon Cayenne

-= Instructions =-
Saute onion and water chestnuts in butter. Pour cream over bread crumbs
while onions cook. Combine all stuffing ingredients together. Sprinkle
chicken with salt. top each with scant 1/4 cup stuffing; roll up and
fasten with toothpicks Place skin side up in greased baking dish. Melt
butter with honey and beat in soy sauce. Spoon over chicken. Bake at
325F. abuot 45 minutes, basting frequently with drippings. Sprinkle with
sesame seeds; increase oven to 450F. and bake 10 minutes longer, or until
well browned. Garnish with papaya and lime slices. Makes 12 servings
Junior League of Hamilton-Burlington, Ontario The Eastern Junior League
Cookbook ISBN 0-345-30275-3 Carolyn Shaw 6/97Per Serving (excluding
unknown items): 496 Calories; 36g Fat (62.0% calories from fat); 19g
Protein; 30g Carbohydrate; 7g Dietary Fiber; 74mg Cholesterol; 5639mg
Sodium. Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 2 Vegetable; 6 1/2
Fat; 1/2 Other Carbohydrates.Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
0 0 0 0 0 0 0 0 0


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-= Exported from BigOven =-

Chicken Monterey

Recipe By:
Serving Size: 4
Cuisine:
Main Ingredient:


-= Ingredients =-
5 tablespoon Olive oil
3 pounds Chicken ; quartered
Salt
1 cup Onions ; finely chopped
2 Carrots ; peeled and chopped
4 cloves Garlic ; minced
1 cup Chicken broth
1/2 cup Orange juice
1/2 cup Canned tomatoes ; crushed
1 tablespoon Dried rosemary
1 medium Red bell pepper ; julienned
1/2 large Zucchini ; sliced diagonally
1/2 large Yellow squash ; sliced
Diagon
1/3 cup Parsley ; chopped
1 Orange ; zest only grated

-= Instructions =-
Recipe by: Silver Palate Cookbook Heat 3 tbsp of the oil in a large
skillet. Pat the chicken pieces dry, season them with salt and pepper,
and cook gently in oil for 5 minutes. Turn the chicken over, season
again, then cook for another 5 minutes. Remove chicken from skillet and
reserve. Add the onions, carrots and garlic to the oil remaining in the
sillet and cook, covered, over low heat until vegetables are tender,
about 25 minutes. Uncover skillet and add the broth, orange juice,
tomatoes and rosemary. Season to taste with salt and pepper and simmer
the mixture, uncovered, for 15 minutes. Return chicken pieces to the pan
and simmer further, 20 to 25 munutes, or until chicken is nearly done.
Baste the pieces with the sauce and turn them once at the 15 minute mark.
Heat remaining 2 tbsp of olive oil in another skillet and saute the
pepper julienne for 5 minutes. Add sliced zucchini and the squash and
season with salt and pepper. Raise the heat and toss the vegetables in
the oil until they are tender but still firm, another 5 minutes or so.
With a slotted spoon, transfer the vegetables to the skillet with the
chicken and simmer together for 5 minutes. Sprinkle with the chopped
parsley and orange zest and serve immediately.Per Serving (excluding
unknown items): 3019 Calories; 309g Fat (91.0% calories from fat); 47g
Protein; 22g Carbohydrate; 5g Dietary Fiber; 224mg Cholesterol; 427mg
Sodium. Exchanges: 0 Grain(Starch); 6 Lean Meat; 2 1/2 Vegetable; 1/2
Fruit; 58 Fat.Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


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-= Exported from BigOven =-

Chicken Mozzarella

Recipe By:
Serving Size: 6
Cuisine:
Main Ingredient:


-= Ingredients =-
6 Chicken breast halves
Boneless
1 teaspoon Oregano
Salt
To
1 medium Onion ; chopped
2 cups Fresh mushrooms ; sliced
2 cups Tomato sauce
3 tablespoon Dry red wine
4 ounces Skim Milk Mozzarella
Thinly
Sliced

-= Instructions =-
Season chicken breast halves with oregano, salt, pepper and garlic
powder. Preheat a large, non-stick skillet. Over medium heat, brown
chicken lightly on both sides. Add onion and cook three minutes longer,
or until the onion is soft. Add mushrooms and tomato sauce, cover, and
simmer over low heat until chicken is tender, about fifteen minutes. Stir
in wine and simmer, uncovered, for five minutes or until sauce is
slightly thickened. Place mixture in a greased, shallow baking dish, and
place sheese slices on top. Bake uncovered at 450 degrees for five
minutes, or until cheese is melted. SOURCE: Braile Monitor, Spetember,
1987 author Sharon Maneki Typos: Kathryn L. ConePer Serving (excluding
unknown items): 300 Calories; 14g Fat (42.8% calories from fat); 32g
Protein; 9g Carbohydrate; 2g Dietary Fiber; 93mg Cholesterol; 596mg
Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 1 1/2 Vegetable; 0
Fat.Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0


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-= Exported from BigOven =-

Chicken Murphy

Recipe By:
Serving Size: 8
Cuisine:
Main Ingredient:


-= Ingredients =-
1/2 pound Italian sausage ; sweet
3 pounds Chicken thigh & breast
Boned
Up
Salt
3 tablespoon Olive oil
1 cup Celery ; chopped
1 cup Onions ; chopped
1/2 pound Mushrooms ; sliced
8 Anchovy fillets ; flat
1/2 cup Black olives ; sliced
1 tablespoon Capers
1/2 cup White wine
1/4 cup Tomato sauce

-= Instructions =-
Cut sausage into 2 1/2 inch long pieces. Cook in a heavy skillet, turning
until browned on all sides; remove to Dutch oven. Sprinkle chicken with
salt and pepper. Wipe skillet, heat oil and brown chicken on both sides.
Add to sausage. In saucepan add celery and enough water to cover. Bring
to a boil, then lower heat to simmer for about 5 minutes, until crisp
tender. Drain, reserving cooking liquid. Add onions and mushrooms to the
oil remaining in the chicken skillet. Cook, stirring until wilted. add
the anchovies, olives and capers. Add drained celery. Stir to combine.
Add the wine and tomato sauce and simmer 10 minutes; pour sauce over the
chicken and sausage in Dutch oven. Add salt and pepper, cover and simmer
30 minutes, or until chicken is tender. If chicken begins to dry, add a
little of the celery liquid and a bit more tomato sauce.Per Serving
(excluding unknown items): 755 Calories; 82g Fat (97.0% calories from
fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;
174mg Sodium. Exchanges: 1 Vegetable; 0 Fruit; 16 1/2 Fat; 0 Other
Carbohydrates.Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0


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-= Exported from BigOven =-

Chicken 'n Pepper Dijon

Recipe By:
Serving Size: 6
Cuisine:
Main Ingredient:


-= Ingredients =-
1 medium Green pepper ; cut in strips
1 medium Red pepper ; cut in strips
1 tablespoon Vegetable oil
1/2 cup GREY POUPON Country Dijon
Or
Dijon
1/4 cup White wine
1/2 teaspoon Cornstarch
6 Chicken breasts
Boneless

-= Instructions =-
In large skillet, over high heat, cook peppers in oil until tender-crisp.
Blend mustard, wine and cornstarch; add to skillet. Cook, over
medium-high heat, stirring constantly until mixture thickens. Keep warm.
Meanwhile, grill or broil chicken 6" from heat source for 10-15 minutes
or until done, turning once. Serve pepper mixture with grilled chicken.
Source: Grey Poupon Coupon leaflet. MM: Lyn.Per Serving (excluding
unknown items): 329 Calories; 36g Fat (99.7% calories from fat); trace
Protein; trace Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 1mg
Sodium. Exchanges: 0 Grain(Starch); 7 1/2 Fat.Nutr. Assoc. : 0 0 0 0 0 0
0 0 0 0


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-= Exported from BigOven =-

Chicken 'n Stuffing

Recipe By:
Serving Size: 12
Cuisine:
Main Ingredient:


-= Ingredients =-
8 ounces Pkg. stuffing mix
1 pound Whole chicken
1/2 teaspoon Browning sauce
1/2 cup Water
1/2 teaspoon Chicken bouillon granules
Paprika
2 tablespoon Flour

-= Instructions =-
Clean chicken. Prepare stuffing mix following package directions. Stuff
chicken, secure wings and legs to chicken body with string. Combine
browning sauce, water and bouillon. Place chicken in Tender Cooker, pour
water mixture over chicken, sprinkle with paprika. If breast bone is near
the top of the cooker, cover with a narrow piece of foil. Cover pot, add
regulator and microwave on high for 25 minutes. Let pressure drop, remove
chicken and thicken gravy by mixing flour with a little water and
microwaving on high for 3 to 4 minutes, stirring at least once. From
Tender Cooker recipe booklet Posted by Sheila Exner, Feb. 1993 By
Michael Bauman) on Aug 11, 1998 MM by Helen PeagramPer Serving (excluding
unknown items): 215 Calories; 10g Fat (42.5% calories from fat); 14g
Protein; 16g Carbohydrate; 1g Dietary Fiber; 59mg Cholesterol; 63mg
Sodium. Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 1 Fat.Nutr. Assoc. :
0 0 0 0 0 0 0


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-= Exported from BigOven =-

Chicken Napolitano

Recipe By:
Serving Size: 4
Cuisine:
Main Ingredient:


-= Ingredients =-
-LISA
4 Half boneless chicken
Breasts
1/4 cup Flour
1/2 teaspoon Garlic powder
2 tablespoon Olive oil
14 1/2 Ounce Italian style
Stewed
Tomatos
1/2 pound Small mushrooms ; sliced
1/4 cup Chicken broth
1/2 teaspoon Thyme

-= Instructions =-
Place chicken between waxed paper; pound to 1/2 inch thick. Combine flour
and garlic powder; toss with chicken, coating well. In skillet, cook
chicken in oil 3 to 5 minutes on each side or until done. Remove to
serving dish; keep warm. To skillet, add tomatoes, mushrooms, broth and
thyme. Bring to boil; cook over high heat 5 minutes to reduce sauce. Pour
over chicken. Source: Del MontePer Serving (excluding unknown items): 987
Calories; 108g Fat (97.0% calories from fat); 1g Protein; 6g Carbohydrate;
trace Dietary Fiber; 0mg Cholesterol; 48mg Sodium. Exchanges: 1/2
Grain(Starch); 0 Lean Meat; 21 1/2 Fat.Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
0 0


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-= Exported from BigOven =-

Chicken Narragansett

Recipe By:
Serving Size: 6
Cuisine:
Main Ingredient:


-= Ingredients =-
4 Chicken
Breasts
And
Bottle
Dress
Seasoned
Mix
Ground
1 Hour.

-= Instructions =-
Place chicken breasts in a shallow 2 qt. casserole. Cover with salad
dressing. Cover and marinade for 5 hours or overnight. Roll the breasts
in the stuffing mix. Bake uncovered at 350 for 45 minutes toPer Serving
(excluding unknown items): 2143 Calories; 156g Fat (66.9% calories from
fat); 172g Protein; 1g Carbohydrate; 0g Dietary Fiber; 905mg Cholesterol;
694mg Sodium. Exchanges: 24 Lean Meat; 16 Fat.Nutr. Assoc. : 0 0 0 0 0 0
0 0 0 0 0


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-= Exported from BigOven =-

Chicken Noodle Potpie

Recipe By:
Serving Size: 6
Cuisine:
Main Ingredient:


-= Ingredients =-
1 Chicken ; cut up
2 teaspoons Salt
Water
8 ounces Medium wide noodles
1/4 cup Butter
1/4 cup Flour
1/2 cup White wine
1/2 cup Heavy cream
1/2 cup Celery ; diced
1/4 cup Onion ; diced
PASTRY
1/2 Hr. Source: W. Day

-= Instructions =-
Put chicken in a pot with the salt, add water almost to cover. Simmer
covered1 1/2 hrs or until chicken is tender. Remove and bone when cooled.
Cut into serving pieces. Return skin and bones to pot and simmer 1/2 hr.
Pour off 1c broth and set aside. Cook noodles in remaining broth 15 mins.
Drain.Meanwhile, melt butter, blend in flour and pour in broth, wine and
cream while stirring. Add celery and onions and simmer 10 mins. Put
noodles and chicken in buttered 2 1/2 qt baking dish. Pour sauce over.
Place pastry on top and crimp edges over edge of dish. Slash pastry with
a "V" in the center. Bake 425,Per Serving (excluding unknown items): 168
Calories; 15g Fat (85.5% calories from fat); 1g Protein; 5g Carbohydrate;
trace Dietary Fiber; 48mg Cholesterol; 797mg Sodium. Exchanges: 1/2
Grain(Starch); 0 Non-Fat Milk; 3 Fat.Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
0


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-= Exported from BigOven =-

Chicken Nuggets

Recipe By:
Serving Size: 4
Cuisine:
Main Ingredient:


-= Ingredients =-
3 tablespoon Extra virgin olive oil
2 tablespoon Prepared dijon mustard
2 tablespoon Lemon juice
1 clove Garlic ; minced
Salt
Blac
1/2 pound Skinless boneless
Chicken
1 cup Dried breadcrumbs
Salt
2 tablespoon Butter
1 tablespoon Vegetable oil

-= Instructions =-
Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF 6649 In a mixing bowl
combine the olive oil, mustard, lemon juice and garlic. Blend until
smooth and season to taste with salt and pepper. Cut the kids portion
of chicken breasts into 1 inch cubes; leave the adults' portion whole.
Marinate all of chicken in the mustard mix for as long as possible.
Season breadcrumbs with salt and pepper. Dip the chicken in breadcrumbs
so all sides are well coated. Heat the butter and vegetable oil in a
large skillet and saute for 5 minutes a side or until just cooked
through. Yield: 4 servings Variations: if kids don't like mustard
mix, marinate their portion of chicken cubes in ketchup, a barbecue sauce
or some dressing they love, then dip in breadcrumbs and proceed with
recipePer Serving (excluding unknown items): 2351 Calories; 262g Fat
(98.1% calories from fat); 1g Protein; 11g Carbohydrate; trace Dietary
Fiber; 124mg Cholesterol; 470mg Sodium. Exchanges: 1/2 Fruit; 52 1/2
Fat.Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0


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Chicken Nuggets With Spicy Sauces

Recipe By:
Serving Size: 4
Cuisine:
Main Ingredient:


-= Ingredients =-
6 Whole chicken breasts
Skinned
2 Eggs ; beaten
1 cup Water
1/2 teaspoon Salt
3 tablespoon Sesame seeds
1 cup Flour
1 To 1-1/2 pints corn oil

-= Instructions =-
Cut chicken into 1 x 1 1/2 inch nuggets. You can get 6 pieces from each
half of a 12 to 14 ounce breast. Mix eggs, water, salt, sesame seeds, and
flour into batter. Pour oil into a heavy 3-quart saucepan or deep
fryer, filling no more than 1/3 full. Heat to 375 degrees. Dip the
chicken nuggets into the batter; drain off excess batter. Fry 3 to 5
minutes or until golden brown. ( Fry 8 or 9 at a time in a single layer.)
Drain on paper towels. Serve with trio of sauces. Makes 72 pieces.
Nippy Pineapple Sauce: Mix 1 jar (12oz) pineapple preserves, 1/4 cup
prepared mustard, and 1/4 cup prepared horseradish in a saucepan and
heat. Dill Sauce: Mix together 1 cup mayonnaise, 1 teaspoon dried dill
weed, and 2 tablespoons finely chopped dill pickle. Let flavors blend for
several hours before serving. Royalty Sauce: Mix 1 cup catsup, 1/2
teaspoon dry mustard, 1 tablespoon brown suger, two tablespoon vinegar,
and 6 tablespoons margarine in a saucepan, and cook 4 to 5 minutes,
stiring constantly. Shared by: Alvin From: Date:Per Serving (excluding
unknown items): 733 Calories; 54g Fat (62.9% calories from fat); 22g
Protein; 49g Carbohydrate; 14g Dietary Fiber; 0mg Cholesterol; 814mg
Sodium. Exchanges: 3 Grain(Starch); 2 Lean Meat; 9 1/2 Fat.Nutr. Assoc. :
0 0 0 0 0 0 0 0


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Chicken Nuggets With Trio Of Sauces

Recipe By:
Serving Size: 4
Cuisine:
Main Ingredient:


-= Ingredients =-
36 Ritz crackers
1 large Egg
2 tablespoon Water
2 tablespoon Vegetable oil
1 pound Chicken breast ; b/s cut in
1 " pieces
Creamy
2/3 cup Salsa ; drained
1/4 cup Mayonnaise ; light
1/4 cup Sour cream ; light
Honey
1/3 cup Honey
2 tablespoon Dijon mustard
2 tablespoon Mayonnaise ; light
Pineapple
8 ounces Pineapple ; crushed in
Juice
1/3 cup Corn syrup
2 teaspoons White vinegar
1/4 teaspoon Salt

-= Instructions =-
Preheat oven to 375^. Coat cookie sheet with vegetable cooking spray.
Place crackers in food processor; pulse to fine crumbs. Transfer to bowl.
Whisk egg, water, and oil in another bowl. Add chicken, turning to coat.
Roll in crumbs and transfer to prepared cookie sheet. Bake 20 minutes.
Serve with trio of sauces. Kids may prefer ketchup. Creamy Salsa:
Combine salsa, mayonnaise, and sour cream in bowl. Honey Mustard:
Combine honey, mustard, and mayonnaise in bowl. Pineapple Chutney:
Combine pineapple, corn syrup, vinegar, and salt in small saucepan. Heat
to boiling and cook until very thick, 8-10 minutes. Cool. Source:
Ladies' Home Journal November 1994 : Recipes by Cynthia DePersio MM
format: April Bowman-Fox 1/97Per Serving (excluding unknown items): 1154
Calories; 111g Fat (83.9% calories from fat); 2g Protein; 46g
Carbohydrate; trace Dietary Fiber; 48mg Cholesterol; 282mg Sodium.
Exchanges: 1/2 Lean Meat; 22 Fat; 3 Other Carbohydrates.Nutr. Assoc. : 0 0
0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


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Chicken Olivia

Recipe By:
Serving Size: 4
Cuisine:
Main Ingredient:


-= Ingredients =-
2 teaspoons Butter
1 can ArtichZ Tearts drained
And
Quartered
2 tablespoon Tomato puree
2 large Tomatoes chopped
1 teaspoon Garlic cloves ; crushed
3/4 cup Chicken stock
4 Chicken breasts ; skinless
2 teaspoons Olive oil
Black

-= Instructions =-
Melt butter in heavy skillet over medium heat. Add artichokes and saute 2
minutes. Add tomate puree, tomates and garlic. Cook 1 minute. Add stock.
Increase heat and boil until liquid is reduced by half, stirring
occcasionally, about 5 minutes. Keep warm. Sauce can be made a day
before. Reheat before continuing. Rub chicken on both sides with oil
and pepper. Add chicken to sauce and cook about 3 minutes per side until
done. Spoon sauce over chicken and serve. Sylvia's comments: this was
really good! I used a can of tomatoes instead of fresh, and their juice
instead of the chicken stock. I also coarsely chopped the artichokes
instead of just quartering them. 3 minutes per side was a joke for
bone-in chicken; I had to remove the meat from the bones and return to
the pan for a few minutes. Served over rice, yummm! Posted on GEnie
Food & Wine RT May 01, 1993 by THE.LARK [Lawrence] From the recipe
files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook
echo moderator at net/node 004/005Per Serving (excluding unknown items):
590 Calories; 31g Fat (48.4% calories from fat); 63g Protein; 12g
Carbohydrate; 3g Dietary Fiber; 191mg Cholesterol; 1104mg Sodium.
Exchanges: 8 1/2 Lean Meat; 2 Vegetable; 1 Fat.Nutr. Assoc. : 0 0 0 0 0 0
0 0 0 0 0


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Chicken On A Cloud

Recipe By:
Serving Size: 4
Cuisine:
Main Ingredient:


-= Ingredients =-
-CHICKEN-
1 cup Flour
1/2 teaspoon Salt
1/2 teaspoon Ground sage
1/4 teaspoon Pepper
4 Chicken breast halves
2 tablespoon Canola oil
-CLOUD-
Flour
1 teaspoon Baking powder
1/2 teaspoon Salt
2 Egg white
2 Eggs
1/2 cup Milk
1/4 cup Butter or margarine ; melted
1/4 cup Chopped parsley

-= Instructions =-
Chicken: Combine flour, salt, sage and pepper. Coat chicken with mixture.
Brown in hot oil. Place chicken in casserole or baking dish. Cloud: To
remaining flour from chicken add enough flour to make 1/2 cup. Add baking
powder and salt to flour. Combine eggs, milk and butter, add to dry
ingredients, stir till smooth. Pour over chicken. Bake in moderate oven
(350 degrees) 1 hour or until chicken is tender. Taken from Better
Homes & Gardens, Sept. 1955, as sent in by Mrs. Burdette Boileau, Covina,
California Posted by: Sheila Exner - October 1991Per Serving (excluding
unknown items): 1427 Calories; 128g Fat (80.4% calories from fat); 41g
Protein; 29g Carbohydrate; 1g Dietary Fiber; 199mg Cholesterol; 849mg
Sodium. Exchanges: 1 1/2 Grain(Starch); 5 Lean Meat; 0 Vegetable; 1/2
Non-Fat Milk; 22 1/2 Fat; 0 Other Carbohydrates.Nutr. Assoc. : 0 0 0 0 0 0
0 0 0 0 0 0 0 0 0 0


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Chicken On Rice

Recipe By:
Serving Size: 4
Cuisine:
Main Ingredient:


-= Ingredients =-
-LISA
1 can Cream of mushroom soup
10 ounces Milk
1 cup Raw white rice
4 ounces Can mushrooms ; stems and
Piec
1 Envelope dehydrated onion
Soup
1 Chicken ; cut up

-= Instructions =-
Heat oven to 350. Mix mushroom soup with milk; reserve 1/2 cup of
mixture. Mix remaining soup with rice, mushrooms, including liquid; and
half of the onion soup mix. Pour into 10 inch baking dish. Place chicken
on top. Pour reserved soup mixture over chicken; sprinkle with remaining
onion soup mix. cover and bake 1 hour; uncover and bake 15 minutes longer
to brown.Per Serving (excluding unknown items): 879 Calories; 63g Fat
(65.9% calories from fat); 67g Protein; 6g Carbohydrate; trace Dietary
Fiber; 350mg Cholesterol; 553mg Sodium. Exchanges: 0 Grain(Starch); 9
Lean Meat; 1/2 Non-Fat Milk; 7 Fat.Nutr. Assoc. : 0 0 0 0 0 0 0 0 0


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Chicken Or Turkey Curry

Recipe By:
Serving Size: 6
Cuisine:
Main Ingredient:
Categories: Main dish

-= Ingredients =-
1/2 cup Thinly sliced celery
1/2 cup Finely chopped onion
2 cloves Garlic ; minced
3 tablespoon Chicken stock
4 tablespoon Cornstarch or arrowroot
2 cups Skim milk
1 cup Unsweetened applesauce
6 tablespoon No salt added tomato
Paste
4 teaspoons Curry powder
4 Frozen bouillon cubes
separate
6 cups Cooked chicken or turkey
Pieces

-= Instructions =-
In a large skilet, saute onion, celery and garlic. Stir in cornstarch,
milk, water, applesauce, tomato paste, curry powder and bouillon cubes.
Cook, stirring, until bubbly and thickened. Add chicken or turkey and
heat through. Variation: Serve over rice and sprinkle with raisins,
chopped green pepper or chopped hard cooked egg white. Per serving:
Calories: 258 Protein: 36g Carbohydrates: 21g Fat: 4g Sodium: 130mg
Cholesterol: 62mg Adapted from Cooking for Good Health by Gloria Rose
ISBN: 0-89529-577-6 Entered by Carolyn Shaw 3-95.Per Serving (excluding
unknown items): 67 Calories; trace Fat (6.8% calories from fat); 4g
Protein; 11g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 1118mg
Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 1/2 Fruit; 1/2 Non-Fat
Milk; 0 Fat.Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0


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Chicken Or Turkey Divan With Cheese Sauce

Recipe By:
Serving Size: 6
Cuisine:
Main Ingredient:


-= Ingredients =-
1/2 cup Butter ; divided
6 sl Bread ; thick
1/3 cup Flour ; all-purpose
1 teaspoon Salt
1/2 teaspoon Paprika
dash
2 cups Milk
1 cup Cheese ; American shredded
12 sl Chicken or turkey ; cooked
Thin
24 Asparagus stalks ; cooked

-= Instructions =-
Melt 1/4 cup butter. Cut crusts from bread slices. Brush cut surfaces of
bread with melted butter. Place on overnproof platter or baking dish.
Melt remaining 1/4 cup butter in saucepan; blend in flour, salt, paprika,
and pepper. Add milk, stirring constantly, and cook until sauce is smooth
and thickend. Blend in cheese; stir until melted. Toast bread until
lighlty browned in very hot oven, 450 degrees, about 5 minutes. Arrange
chicken on toast squares; cover with asparagus tips. Spoon cheese sauce
over asparagus. Place under broiler 4 to 5 inches from heat source until
warm and lightly brown, 3 to 4 minutes. SOURCE: Southern Living
Magazine, November 1972. Typos by Nancy Coleman. Submitted By NANCY
COLEMAN On 12-01-94Per Serving (excluding unknown items): 278 Calories;
19g Fat (61.2% calories from fat); 6g Protein; 22g Carbohydrate; 1g
Dietary Fiber; 53mg Cholesterol; 686mg Sodium. Exchanges: 1
Grain(Starch); 0 Lean Meat; 1/2 Non-Fat Milk; 4 Fat.Nutr. Assoc. : 0 0 0 0
0 0 0 0 0 0 0


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CHI-MUM