Category: Poultry

Categories
Asian Chicken Main Dish Pasta

Hot-as-Heck Chicken on Chinese Noodles With Peanut Sauce

Peanut Sauce:
2 tsp. peeled, chopped fresh ginger
2 tsp. chopped cilantro
2 cloves garlic
2 fresh jalapeno peppers
1/2 c. red wine vinegar
1/2 c. soy sauce
1 heaping cup creamy peanut butter
2 tsp. curry powder, toasted
1/4 c. honey
2 tsp. dark sesame oil
1 tbs. olive oil
4 (6 oz.) chicken breast halves
1/2 c. dry sherry
1 c. sweet hot chili sauce
1/2 lb. dried Chinese egg noodles, cooked al dente and tossed with a dash of vegetable oil
1/2 c. dry-roasted peanuts or cashews
3 to 4 green onions, minced
To prepare the peanut sauce, combine the ginger, cilantro, garlic, jalapenos, vinegar, soy sauce and peanut butter in the bowl of a food processor and process until smooth. Scrape down the sides of the bowl and add the curry powder, honey and sesame oil; process until smooth. Set aside.
Fill a pasta pot or medium stock pot with 8 to 10 cups of salted water and bring to a boil over high heat.
Meanwhile, in a very large sauté pan, heat the oil over high heat until smoking hot. Put the chicken breasts in the pan and brown them well, about 2 minutes on each side. Decrease the heat to medium and cook for another 2 to 3 minutes. Add the sherry, increase the heat to high, and cook until about half of the sherry remains, 2 to 3 minutes. Add the chili sauce and turn the breasts to coat them well. Decrease the heat to low and slowly simmer while you prepare the noodles.
Put the noodles in the pasta insert and set in the pot of boiling water or in the stock pot and cook for about 2 minutes to heat through. Strain the noodles and place in a large bowl. Toss them with 1/2 cup of the peanut sauce and place on a serving platter. Remove the chicken breasts from the sauce and slice. Place the chicken slices on the noodles and pour some of the remaining sauce over the top. Sprinkle with the roasted peanuts and scallions. Serve hot.
Categories
Chicken Homemade Mixes

Homemade Shake & Bake Chicken

1 1/2 c. unseasoned bread crumbs
1/2 c. all purpose flour
2 tsp. celery salt
2 tsp. onion salt
2 tsp. paprika
1/2 tsp. pepper
Mix ingredients together. Store in a covered container. Does not need refrigeration. Makes 2 cups (enough for 8 pieces of chicken).
OVEN FRIED CHICKEN:
1 (2 lb.) cut up frying chicken
Oven frying mix
Rinse chicken in cold water. Dredge chicken pieces in oven frying mix. Spray cookie tin with cooking spray. Place chicken skin side up on cookie tin. Bake in a preheated 375 degree oven for 50 minutes, until chicken is crisp and cooked through. Blot with paper towels and serve immediately. Makes 6 servings.
6  Servings
Categories
Chicken Main Dish

Hawaiian Chicken

Loved this one.  Makes a lot of sauce.  Serve with steamed rice.
6 chicken breasts, boneless, skinless, cubed
2 cloves garlic, minced
1 cup carrots, sliced
3 tablespoons cornstarch
1/4 cup cider vinegar
1/2 cup ketchup
2 cups chicken broth
1 cup brown sugar
1/4 cup red and yellow bell pepper, diced
1 8 oz. can pineapple, chunks drained with juice reserved
In large skillet, heat 2 tbsp. oil over medium high heat.  Add garlic and chicken pieces and cook about 5 minutes until browned.  Add in carrots and cook for 2 more minutes.  In a separate bowl, combine cornstarch, cider vinegar, ketchup, chicken broth, brown sugar and reserved pineapple juice.  Pour sauce mixture over chicken and bring to a simmer.  Add in peppers and pineapple, return to a simmer and cook for 20 minutes longer, stirring to blend well.
6  Servings
Categories
Main Dish Turkey

Fried Turkey

1     turkey, giblets removed, rinse and pat dry
      salt and pepper, to taste
In turkey deep fry pot, pour in oil to the appropriate mark for the size of your bird.  If your pan is not marked, put the turkey in pot and add water to just above the turkey.  Remove the turkey and mark the depth of the water.  Pour our the water, dry out pot, then add peanut oil to the mark. Preheat the oil to 350º.  Place the seasoned turkey on the stand, use the hook to lower into the preheated oil.  Cook the turkey for 3 minutes per pound at 325º.  Remove turkey and test for doneness with meat thermometer.  The temperature should reach 170º in the breast and 180º in the thigh.
10  Servings
Categories
Chicken Main Dish

French’s Crunchy Onion Chicken

1 1/3 cups French’s French Fried Onions
1 pound chicken breasts, boneless, skinless
1 egg
Crush French fried onions in plastic bag.  Dip chicken into egg then coat in onion crumbs.  Bake 20 minutes at 400 degrees until cooked through.
4  Servings
Categories
Chicken Main Dish Mexican

Fajita-Style Chicken Tenders with Corn & Black Bean Salsa

2 tsp olive oil
1 lb chicken tenders
1 pkt (1.12 oz) fajita seasoning mix
1 can (15 oz) black beans, rinsed
1 can (11 oz) whole kernel corn
1 cup salsa
3 Tbsp chopped fresh cilantro
Note: Serve with lime wedges and tortilla chips or warm flour tortillas.
Heat oil in a large nonstick skillet. Add tenders and cook over medium-high heat, turning once, 3 minutes or until lightly colored. Sprinkle with fajita seasoning and 2 Tbsp water; toss over medium heat 1 minute until coated and chicken is cooked through.  While tenders cook, combine beans, corn and salsa in a medium saucepan or microwave dish. Heat until hot. Remove from heat and stir in cilantro. Serve along with the tenders.
4  Servings
Categories
Casseroles Chicken Ham Main Dish Make Ahead Pasta Turkey

Easy Day Before Casserole

7 oz. macaroni (uncooked)
1 can celery soup
1 can mushroom soup
1 small jar pimentos (optional)
4 oz. mushroom pieces
1 small onion, chopped
2 c. milk
1/2 lb Velveeta cheese diced
1/4 c. green pepper diced
2 c. ham, chicken or turkey, cooked and chopped
1 can water chestnuts, sliced
Combine all ingredients. Place in buttered 3 quart or 9×13 inch pan. Refrigerate overnight. Remove from refrigerator 1 hour before baking. Preheat oven to 350. Bake one hour.
8  Servings
Categories
Asian Chicken Main Dish Slow Cooker

Crock Pot Thai Chicken Thighs

8 boneless skinless chicken thighs
1 (16 ounce) jars cilantro salsa (or any salsa you prefer)
1/2 cup peanut butter (crunchy or creamy)
2 teaspoons ginger
2 tablespoons soy sauce
2 teaspoons lime juice
Put all ingredients in crock pot on low for 6-8 hours.  Garnish with cilantro, scallions, and peanuts.  Serve with jasmine rice made with half coconut milk and half water (1 cup raw rice, 1 cup water, 1 cup coconut milk).
     
8  Servings
Categories
Chicken Main Dish

Crispy Sesame Chicken

1 cup grated Parmesan cheese
1/2 cup fine, dry breadcrumbs
1/4 cup plus 2 tablespoons sesame seeds
1 (3 to 3 1/2 pound) broiler-fryer, cut up
1/2 cup butter, melted
Combine first 3 ingredients in small bowl. Dip chicken in butter; dredge in breadcrumb mixture. Place chicken in 13 x 9-inch baking dish. Bake at 350 degrees F for 1 hour or until done.
 6  Servings
Categories
Chicken Main Dish

Crispy Fried Chicken Cutlets

3 tablespoons honey
2 tablespoons Dijon mustard
1 tablespoon white wine vinegar
2 cups buttermilk
2 tablespoons hot pepper sauce
2 tablespoons Dijon mustard
1 egg
1 1/2 teaspoons dried oregano
1 1/2 pounds chicken breasts, cutlets – thinly sliced
2 cups bread crumbs, Panko Japanese bread crumbs
1/2 teaspoon salt
1/2 teaspoon black pepper
1 1/2 quarts vegetable oil, for frying
Sauce: 
Whisk together first 3 ingredients in a small bowl.  Set aside until serving.
Chicken:  In large glass bowl, whisk buttermilk, pepper sauce, mustard, egg and 1 teaspoon oregano.  Add cutlets; turn to coat with marinade.  Cover with plastic wrap.  Refrigerate 1 to 2 hours. 
In shallow dish, toss together bread crumbs, remaining oregano, salt and pepper.  Set aside mixture.  In deep pot, heat oil until 350 degrees on deep fat frying thermometer – or until crumbs sizzle when dropped into the oil.  One at a time, remove cutlets from marinade and coat with bread crumbs.  Fry until golden brown.  Drain on paper towels.
Serve with dipping sauce.
8  Servings