19 Sep Chicken
CHICKEN STROGANOFF – Csilla
10 1/2 ounces (30 dkg) chicken breast
1 tbsp flour
2 tbsp butter
2 tbsp oil
1 leek, chopped
5. 2 ounces (15 dkg) sliced mushroom
½ cup (1 dl) sour cream
½ cup (1 dl) half and half
½ tsp mustard
Slice chicken into 2 cm cubes and put salt, pepper, and flour to them. Heat 1 tablespoon butter and oil and add chicken to it. Take the chicken out and add another tablespoon of butter and oil, Sauté leeks and mushroom. Mix sour cream, half and a half, mustard and to the mushroom. Put chicken back to the skillet and cook them for another 5 minutes. Finally, cut the pickles into small pieces and add them to the skillet.
CHICKEN VEGETABLE PASTA
diced chicken breasts
4 cups water
chicken bouillon cube or powder for flavor
1 can of spaghetti sauce
3 cups of uncooked pasta
2 zucchini thickly sliced
In a large pot, put a bit of oil and cook up chicken until no longer pink. Add carrots and onions, stirring for about 2 minutes. Add water, spaghetti sauce, bullion, and pasta. Boil and then simmer for 5 minutes. Add zucchini and cook 5 for minutes until all are tender. Serve.
QUICK CHICKEN PIE – Kim
5 large Potatoes
4 or 5 Chicken breasts
1 cup mixed frozen Vegetables
1 can Creme of Chicken soup
1/2 can of Milk
2 Frozen pie crusts
Peel, cut and cube potatoes
Boil Chicken breasts until cooked
Cook Mixed Vegetables
Once chicken is cooked allow to cool and cut into cubes, mix chicken vegetables and potatoes in a large mixing bowl with creme of chicken soup and use the can for a half a can of milk, you can make a pie, crust on bottom, filling, crust on top or pour mixture into a lasagna pan and put crust over top. Cook at 400 degrees for 45 to 50 minutes or until crust is brown.
Cut and serve with fresh French bread… Yummy!!
FETA AND SUN-DRIED TOMATO STUFFED CHICKEN – Sharlene V.
4 boneless skinless chicken breasts
1/2 cup sun-dried tomatoes
1/2 cup feta cheese
2 tsp chopped basil
1 tsp chopped oregano
1/2 tsp minced garlic
3/4 tsp pepper
1/2 tsp salt
few shakes (or squeezes) of lemon juice
Preheat oven to 425 degrees. Boil sun-dried tomatoes in water for 3 minutes to soften and remove oil. Drain tomatoes and slice into thin strips. Combine tomatoes, feta, basil, oregano, garlic and pepper in a small bowl. Cut a horizontal slit in the chicken breasts to form a pocket. Stuff 1/4 of the mixture into each breast. Wrap chicken breast in foil either individually or all together and sprinkle each piece with lemon juice and salt Place on a baking sheet and bake for 30 minutes.
ITALIAN CHICKEN – Joanie S.
Recipe for 4 boneless chicken breast.
In a casserole dish cover the bottom with Italian Salad Dressing.
Place chicken breast in a casserole dish.
Brush some of the Dressing over the chicken.
Cook in over at 400 for 40 – 50 minutes (depending on your oven).
CRANBERRY CHICKEN – Cathy C.
1 large bottle of Catalina or California salad dressing
1 package onion soup mix
1 can cranberries (whole in jelly)
Mix the above ingredients and pour over chicken thighs or breasts (preferably skinned), Bake 350 for an hour, serve over rice…delicious and simple!!! This recipe makes a lot of “gravy” because I love the sauce but my Mom makes it with a small salad dressing.
MOM’S RUSSIAN CHICKEN – Angela Y., Kingston
1 cup Russian Dressing (salad dressing)
1 cup orange marmalade
1 envelope dry onion soup mix
enough chicken pieces for 4-6 people
Put chicken pieces in a roasting pan on a rack. Cook @ 350 for about half and hour until halfway cooked. Remove from oven, DRAIN and discard juice. Mix dressing, marmalade, and soup mix in a bowl. Pour sauce over chicken put back in oven until fully cooked. Baste often. Serve over brown rice with sauce from bottom of the pan. *this can be doubled or tripled and is a hit at potlucks!
MUSHROOM CREAM SAUCE FOR CHICKEN OR PASTA – Angela Y., Kingston
Add 2 cups sliced fresh mushrooms and 2 tsp fresh snipped chives OR green onion to skillet. Cook in a few tsp. of olive oil and 2-3 Tbsp. butter for 2 minutes. Stir in 1/2 cup of whipping cream (heavy cream); boil gently for 3 min, scraping the bottom of the pan. Let it thicken; spoon over cooked chicken or toss with cooked penne pasta.
CHICKEN DIVAN – Jana M.,Kingston
Put 3 cups cooked rice in bottom of casserole dish. Top with chopped broccoli (1 head). Put chopped chicken/turkey on top and pour sauce overtop:
1 can cream of mushroom sauce
1/2 cup sour cream or yogurt
1/2 cup grated cheese
1/3 cup mayonnaise
1 tsp curry powder
1/2 cup water
Poke with a fork here and there to allow some liquid to drizzle down to bottom.
Bake uncovered at 350°F for 45-60 min.
CHICKEN CACCIATORE – Mary O.
cut up chicken breast
3 tbsp flour
¼ cup vegetable oil
¼ onion, finely chopped
some minced garlic or ½ tsp garlic powder
½ can tomato paste or 5 tbsp spaghetti sauce
½ cup white wine
¼ tsp pepper
¾ cup water with chicken bouillon mixed in
½ bay leaf
1/8 tsp thyme
½ tsp basil
1/8 tsp marjoram
½ – 1 cup sliced mushrooms (usually I omit them)
Toss chicken in flour. Saute in oil with onion and garlic till light brown. Add rest. Cook l hour. Serve with rice, potato or macaroni.
SMOKY ROASTED CHICKEN AND CORN CHOWDER – Chantal O., Kingston
1/4 cup real bacon bits (or 4 slices bacon cooked and crumbled)
1 tsp olive oil
1 cup diced onions
½ cup diced celery
½ cup diced red bell pepper
2 tsp minced garlic
1 tsp dried thyme
2 tbsp all purpose flour
2 cups chicken broth
1 can (12 0z) fat-free evaporated milk
1- 19 0z can dice tomatoes, well drained (empty the tomatoes into a sieve and press down on them to remove as much liquid as possible. You want the chunks of tomato but not their juice, which would make this soup a little bitter.)
1 can (14oz) creamed style corn
2 cups chopped roasted chicken
1 tbsp Dad’s Grill maple beer BBQ sauce from President’s Choice (or hickory flavored barbecue sauce)
½ tsp freshly ground pepper
In a large nonstick soup pot over medium-high heat, cook onions, celery, red pepper, bacon and garlic in olive oil. Cook and stir until vegetables begin to soften, about 5 minutes.
Add thyme and flour. Mix well. Stir in broth and evaporated milk. Bring mixture to a gentle boil and stir continuously until soup thickens slightly.
Reduce heat to medium-low. Stir in remaining ingredients. Cover and let simmer for 10 minutes, stirring occasionally. Serve hot.
CHICKEN NOODLE CASSEROLE
l bag of broad egg noodles, cooked and drained
l lb chicken breast cut into bite size pieces
l diced a medium onion
3 cans cream of mushroom soup
¾ cup grated cheddar cheese
l/4 cup grated parmesan
2 tbsp oil
a bit of butter
salt and pepper to taste
a bit of milk
Preheat oven to 325. Grease casserole dish. Add cooked noodles. In frying pan put oil, chicken, and onions. Cook for about 5 minutes till meat not pink. Pour over noodles. Add soup. Mix. Add cheese and parmesan on top. Cover. Bake 25-35 minutes. Serves 6-8.
l cup breadcrumbs
1/3 cup grated parmesan
2 tbsp parsley (optional)
1 tsp crushed garlic or garlic powder
l tsp salt
¼ tsp pepper
½ cup melted butter
2 ½ lbs of chicken pieces
Preheat oven to 375. You can grease a pan or put some tinfoil on the bottom for easy clean up. Dip chicken in butter. Roll in a mix of the rest. Put in pan. Sprinkle remaining mix on top. Bake 375 for 45-50 minutes.
TERIYAKI CHICKEN– Helen, Charlo
l tbsp oil
½ cup soya sauce
½ cup sugar
½ tsp garlic powder
2 tsp water
¼ tsp ginger
Mix above. Pour over chicken. Refrigerate ½ hour. Bake for 1 hour at 350F. Turn over half way through.
PAPRIKA CHICKEN WINGS – Ursula, Toronto
Cut wings into sections. Arrange on a cookie sheet. Sprinkle liberally with salt, paprika and garlic powder. Broil 15 minutes a side. Serve hot.
HONEY GARLIC CHICKEN
¼ cup ketchup
½ cup honey
¼ cup soya sauce
garlic cloves minced
4 tbsp brown sugar
Mix well. Pour over chicken. Bake 400F for 50-60 minutes. Let stand 20 minutes before serving.
CHICKEN IN A HURRY– Diane, London
½ cup ketchup
1 pkg onion soup mix
¼ cup water
¼ cup brown sugar
Mix well in a bowl. Pour over chicken. Bake 350 for l hour covered. Can add potatoes and carrots for a meal in a dish.
CHICKEN BREAST SPECIAL – Linda, Kingston
6 boneless chicken breasts
6 bacon slices, cooked, drained and cut into small pieces
6 or more garlic cloves
l can cream of chicken soup
l cup sour cream
2 tsp chopped chives
Pound chicken flat. Roll up with crushed garlic inside and secure with a toothpick. Arrange in a tray in a single layer. Combine rest. Pour over. Cover. Bake 350F for 1 ½ hours until tender.
HONEY CHICKEN CURRY– Kim R., Kingston
½ cup honey
¼ tsp salt
¼ cup prepared mustard
1 tsp curry powder
Mix well and pour over chicken. Bake for 60 minutes at 375, covered. Serve with rice.
CURRIED CHICKEN– Kim R., Kingston
sliced chicken breast
2 tsp minced garlic
2 tsp dried basil
4 tsp curry powder
1/8 tsp pepper
l small diced onions
chopped mushrooms and/or green peppers
l can cream of mushroom soup
½ can of milk
l tsp basil
Boil up some pasta. Drain. Set aside. Mix with l tsp basil and some olive oil. In a pan, heat some oil. Add sliced chicken breast and cook till no longer pink. Add spices. Then add vegetables. Add liquids. Simmer. Pour over noodle. Serve.
RICE AND CHICKEN BAKE– Mary Jean, Kingston
3 boned chicken breasts
2 onions chopped
2 garlic cloves
½ tsp thyme
2 cups long grain rice (uncooked)
5 cups of chicken broth
1 tsp regular vinegar or 1 tbsp white wine vinegar
1 cup shredded squash or shredded carrots
1/3 cup parmesan cheese
2 eggs beaten
1 can diced tomatoes
Slice thin and cook chicken. Add onions, garlic, and thyme. Stir in rice to coat. Add chicken stock and vinegar. Bring to a boil. Reduce heat to low and cook 20 minutes. Put in vegetables before or after this. Stir in cheese, eggs and tomatoes. Pour into a greased casserole dish. Sprinkle with parmesan. Bake 350 for 30 minutes.
WOWIE MAUI CHICKEN– Denise, Kingston
4 boneless chicken breasts, cut into cubes
1 ½ cups chicken broth
1 can pineapple tidbits, undrained
1 ½ cups uncooked long grain rice or brown rice*
¾ cup finely chopped carrots
½ cup each chopped sweet red and green pepper
1/3 cup ketchup
2 tbsp each: brown sugar, Soya sauce, white vinegar
2 cloves garlic, minced
¾ cup chopped green onions
Cook chicken in a frying pan till no longer pink. Add all ingredients except green onions. Stir well. Bring to a boil. Reduce heat and simmer for 25 minutes, until rice tender. Stir occasionally. Stir in green onions in last 5 minutes. Serve immediately. Makes 4 servings. *If using brown rice, make sure it’s the quicker cooking variety (cooks in 25 minutes), but not instant rice.
CORNFLAKE CHICKEN CRUST– Lola, Montreal
Wash chicken pieces. Don’t dry. Add salt, pepper and garlic powder. Crumble corn flakes and roll in. Line a cookie sheet with foil. Place on top and bake l hour at 350F.
CHICKEN STEW/SOUP– Ursula J., Toronto
diced chicken breast
l tsp salt, ¼ tsp paprika, l tsp sugar
1 diced onion
rice (½ cup)
l tbsp shortening
l shredded carrot and 2 diced peeled potatoes
½ tsp thyme, ¼ tsp marjoram, pepper
water (5-6 cups) and chicken bouillion
Brown onion in shortening. Add meat and spices. Cook till no longer pink. Add rest. Cook 30 minutes.
CHICKEN QUESADILLAS – Nadia B., Ottawa
1 cup canned chickpeas, drained, rinsed, and mashed (I use a whole can so I can make more tortillas)
½ cup sour cream
½ cup salsa (mild, medium, or hot)
1 large clove garlic, minced
8 7-inch flour tortillas (I make 2 12-inch tortillas but you can make as many as you can spread out the filling)
2 tsp. vegetable oil
1 chicken breast half, cooked and shredded (or more if you have to feed more people)
¼ cup each finely chopped sweet red pepper and chopped green onion (I use red onion here)
1 tbsp. chopped fresh coriander (I omit this)
1 cup grated Monterey Jack cheese (I use regular cheddar)
Preheat oven to 400˚.
Combine mashed chickpeas, 2 tablespoons sour cream, 2 tablespoons salsa, and garlic in a small bowl. Mix well. Set aside.
Brush one side of each tortilla with oil. Arrange 4 tortillas, oil-side down on a baking sheet. Spread ¼ chickpea mixture over each tortilla, leaving a ½-inch border.
Combine shredded chicken, red pepper, green onions, and coriander in a small bowl. Spread ¼ chicken mixture over chickpeas, followed by ¼ cheese. Cover with remaining tortillas, oil-side up.
Bake 8-10 minutes, until tortillas are a light golden brown. Remove from oven. Let cool 5 minutes before cutting (this is important, otherwise, tortillas will slide apart). Cut each quesadilla into 6 wedges. Serve with remaining sour cream and salsa. Makes 24 wedges.
CHICKEN COUSCOUS – Beatrice A., Kingston
2 cups chicken, cooked and cubed
2 cups couscous, cooked (cooking directions below)
1 tsp ground cumin
1/2 ground coriander
2 medium tomatoes, cubed
2 tbsp olive oil
2 tbsp lemon juice
1 green onion, sliced
1 cup cucumber, cubed
1/4 cup fresh parsley, chopped
2 tbsp fresh coriander, chopped
For the couscous: Place an amount of water in a pot that is equal to the quantity of couscous you wish to cook. Bring the water to a boil. Add the couscous and mix with a fork. Remove from the stove and let stand, covered, for 5 minutes.
Add a pat of butter and mix with a fork. Now in a large bowl, mix all ingredients. Can add or omit whatever ingredients you have on hand. Very versatile recipe. Put in the refrigerator for at least one hour before eating.