chicken

Chicken and Rice Dish

From the kitchen of: Dan Uhrig

Here’s are relatively quick and easy chicken dish that you might enjoy.

  • 5 Cups uncooked chicken (cut to pieces or cubes)
  • 1 package Uncle Ben’s Combo-Wild/White rice
  • 1 can cream of celery soup
  • 1 medium jar diced pimentos
  • 1 medium onion-chopped
  • 2 cups French style green beans-chopped
  • 1 cup Hellmans mayo
  • 1 can water chestnuts-sliced
  • Salt & Pepper to taste

Mix all ingredients. Pour into a 2 1/2 or 3 quart casserole dish. Bake at 350 degrees 45 to 50 minutes. Serves 16.

If you want to freeze for later, don’t bake first!

Continue ReadingChicken and Rice Dish

Sunshine Chicken Drumsticks

From the kitchen of: Indiana State Fair

  • 1/2 cup plain breadcrumbs
  • 1 cup dry roasted sunflower seeds, finely chopped
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon white pepper
  • 1/4 teaspoon black pepper
  • 14 chicken drumsticks
  • 1 large egg, beaten

In medium bowl, mix together first seven ingredients. In shallow dish, place egg. Dip chicken, one piece at a time, first in egg and then roll in breadcrumb mixture to coat. Place chicken in baking pan. Bake at 375 degrees for 30- 35 minutes.

Spicy Mustard Yogurt Sauce

  • 1 cup plain yogurt
  • 2 tablespoons spicy brown mustard

Serve with chicken in separate bowl.

Continue ReadingSunshine Chicken Drumsticks

All-Seasoned Grilled Chicken

From the kitchen of: Easy Everyday Cooking

Preparation Time: 15 Minutes
Cooking Time: 30 Minutes
Perfect Partner: Baked Beans

  • 1 1/2 cups chili sauce
  • 3/4 cup red wine vinegar
  • 1 1/2 tablespoons prepared horseradish
  • 2 samll cloves garlic, halved
  • 1 teaspoon salt
  • 4 bone-in breasts of chicken (6 ounces each)

Mix chili sauce, vinegar, horseradish, garlic and salt in a bowl. Reserve 1/2 of the marinade. Add chicken to bowl; turn to coat. Cover; marinate in refrigerator for about 5 minutes.

Preheat grill or broiler. Remove chicken from marinade; discard marinade in bowl. Place chicken on grill or on the broiler pan.

Grill or broil chicken, turning and basting frequently with half the reserved marinade, until juices run clear when meat is pierced with a knife, about 30 minutes.

Heat remaining reserved marinade in a small saucepan, stirring occasionally. Serve hot alongside chicken.

Variations

Precooking the chicken in the microwave will save time. Cover chicken with plastic wrap; microwave on HIGH for about 5 minutes.

Continue ReadingAll-Seasoned Grilled Chicken

Honey Mustard Chicken

From the kitchen of: Easy Everyday Cooking

Preparation Time: 10 Minutes
Cooking Time: 30 Minutes
Perfect Partner: Green Beans

  • 1/3 cup Dijon Mustard
  • 1/3 cup honey
  • 2 tablespoons chopped fresh dill or 1 tablespoon dried dill
  • 1 teaspoon freshly grated orange peel
  • 2 1/2 pound chicken, quartered

Preheat oven to 400 degrees F. Combine mustard and honey in a small bowl. Stir in Dill and orange peel. (You may make the honey-mustard sauce ahead of time and keep refrigerated until ready to use. Store in an air-tight container for up to a week.)

Linke a baking sheet with foil. Place chicken, skin-side down, on prepared pan. Brush sauce on top of chicken; coat well. Turn chicken over. Gently pull back skin and brush meat with sauce, then brush skin with remaining sauce.

Bake until juices run clear when thickest portion of the meat is pierced with a knife, about 30 minutes.

Variations

Give the chicken a wonderful tangy taste by adding 2 tablespoons of orange marmalade to the sauce. For an even speedier meal, use skinless chicken breasts. Broil chicken, turning once, until no longer pink, about 15 minutes.

Continue ReadingHoney Mustard Chicken

Thai BBQ Chicken

From the kitchen of: Unknown

Marinade:

  • 2 stalks fresh lemon grass
  • 2 tablespoons chopped fresh ginger
  • 2 tablespoons chopped cilantro
  • 1 1/2 cups light soy sauce
  • 1 tablespoon sugar
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons red curry paste
  • 2 pounds chicken breasts and thighs, on the bone

Sweet and Spicy Sauce:

  • 1 tablespoon finely chopped chiles
  • 1/2 cup white vinegar
  • 1 teaspoon salt
  • 2 tablespoons sugar
  • 1 teaspoon finely chopped very fresh garlic

Remove the grassy tops of the lemon grass, leaving stalks about 6 inches long, and cut off any hard root section. Using the blunt edge of a large knife or cleaver, bruise each stalk all over, then chop. Combine marinade ingredients in blender, process until smooth and pour into a nonreactive bowl. Add chicken, turning to coat all over. Cover and refrigerate at least 4 hours or overnight.

Meanwhile, combine the sauce ingredients in a small saucepan and bring to a boil while stirring. Reduce heat and simmer 2 to 3 minutes, or until thickened slightly, then remove from heat.

Prepare grill or preheat broiler. Remove chicken from marinade, and grill or broil breasts and thighs until golden brown on all sides over high heat, starting chicken skinside down first. Then move chicken to a medium hot part of the grill or broiler until cooked through, 20 to 30 minutes total. Serve with Sweet and Spicy Sauce.

Yield: 4 to 6 servings

Continue ReadingThai BBQ Chicken

Chicken Rollatini

  • 4 skinless, boneless chicken breast halves
  • 1/2 cup shredded Parmesan cheese
  • 1 clove garlic, finely chopped
  • 4 teaspoons butter
  • 4 ounces thinly sliced prosciutto
  • 10 ounces sliced whole milk mozzarella cheese
  • 1/3 cup white wine
  • 1/4 cup olive oil
  • 1 pinch black pepper

1. Preheat oven to 325 degrees F (165 degrees C).

2. Pound chicken breasts flat, and lay them on work surface. Sprinkle liberally with Parmesan cheese on both sides. Place a pinch of minced garlic and 1 teaspoon butter in the center of each breast. Cover each breast with a layer of prosciutto and mozzarella cheese. Reserve some of the prosciutto to place on top of the chicken. Roll up each chicken breast, and secure with toothpicks.

3. In a 9×13 inch baking dish, combine white wine and olive oil. Arrange chicken rolls in dish. Place a small piece of prosciutto on top of each roll, and sprinkle with pepper.

4. Bake in preheated oven for 30 minutes, or until chicken is no longer pink, an juices run clear.

Original recipe yield: 4 servings.

Continue ReadingChicken Rollatini

Garlic Chicken

From the kitchen of: Julia Green.

  • 3 tablespoons butter
  • 4 skinless, boneless chicken breast halves
  • 2 teaspoons garlic powder
  • 1 teaspoon seasoning salt
  • 1 teaspoon onion powder

Melt butter in a large skillet over medium high heat. Add chicken and sprinkle with garlic powder, seasoning salt and onion powder. Saute about 10 to 15 minutes on each side, or until chicken is cooked through and juices run clear.

"Sprinkle chicken breasts with garlic powder, onion powder and seasoning salt – then sautee and enjoy. Couldn’t be easier! Great recipe for quick and easy meal, even for the pickiest eater!"  Original recipe yield: 4 servings.

Continue ReadingGarlic Chicken

Lemon Pepper Chicken

From the kitchen of: Unknown.

  • 5 boneless skinless chicken breasts (or any chicken pieces)
  • Lemon Pepper seasoning
  • 2 tablespoons melted or squeeze margarine

Put chicken in crockpot. Sprinkle generously with seasoning. Pour margarine over chicken. Cook on low for 10 hrs. or on high for 6 hrs.

Continue ReadingLemon Pepper Chicken

Baked Lemon Chicken

From the kitchen of: Unknown.

  • 1 (3 pound or larger) broiler-fryer, whole or chicken breasts
  • 1 teaspoon crumbled dry oregano
  • 2 cloves garlic, minced
  • 2 tablespoons butter
  • 1/4 cup sherry or water
  • 3 tablespoons lemon juice
  • Salt and pepper

Wash chicken and giblets; pat dry. Season chicken with salt and pepper. Sprinkle half of garlic and oregano inside cavity of chicken. Melt butter in frying pan and brown chicken. Transfer to Slow Cooker. Sprinkle with remaining oregano and garlic. Add sherry to frying pan, stir to loosen brown bits. Pour into Slow Cooker.

Cover, cook over low (200 degrees) for 8 hours. Add lemon juice last hour. Transfer chicken to cutting board. Skim fat from juices and pour to a serving bowl. Carve chicken. Serve with juices over chicken.

Continue ReadingBaked Lemon Chicken