Favorite Chicken Recipes

[Semigourmet]

Mary's Beer Can Chicken (Spice Blend will be in a thread for spices)

Sister Mary’s – Recipes



Ingredients

1 3-5 pound hen
1 recipe Mary’s Roasted chicken spice blend ( this should be more than enough for 1 hen)
1 can beer (any kind)
2 sprigs fresh rosemary (about 4-5 inches long)
2 sprigs fresh thyme
1 medium onion, slice half into 1 inch slices, set the other half aside
1 large clove garlic, crushed
Olive oil
1 32 ounce container chicken stock
1-2 teaspoons chicken base
1/8 to ¼ cup cornstarch
Enough water to make a slurry



Directions

1. Preheat oven to 375 F. Rinse chicken and pat dry. Set aside. Open beer can pour half out. Place beer can into holder. Add 1 inch slices of onion, rosemary thyme and garlic clove. Set on baking sheet or in roasting pan. Set aside.


2. Drizzle enough olive oil over the chicken to lightly cover the skin. Season inside and out with plenty of the roasted chicken spice blend, and set on beer can holder.

3. Open the top of the chicken and look at the opening in the neck. Cut the other half of the onion to fit that hole and push it down into the hole to plug it. Pull the skin back over top of the onion. This will keep the steam and seasonings into the cavity. Put chicken into oven. After 1st hour turn oven down to 350 F. and cook an additional 1 to 1 ½ hours.

4. Remove beer can from chicken; remove chicken from roasting pan to a plate. Set aside to rest.

5. Scrape drippings from roasting pan into a saucepan. Over medium high heat add about ½ of the chicken stock into the pan. Add seasonings and chicken base to taste. Bring to a boil. Stirring constantly slowly add cornstarch and water mixture a little at a time until chicken mixture is as thick as you like. (if you don’t want gravy omit step 5)

Notes

[Semigourmet]

Chicken Alfredo Pot Pie

Servings 6


Ingredients

1 can (11 ounces) refrigerated soft bread sticks
1 jar (16 ounces) Alfredo pasta sauce
1/3 cup milk
1 pound frozen broccoli, cauliflower and carrots, thawed and drained
2 cups cut up cooked chicken
2 tablespoons grated Parmesan cheese
1 teaspoon Italian dressing



Directions

1. Heat oven to 375 F. Unroll bread stick dough; separate at perforations to form 12 strips and set aside.

2. Mix pasta sauce, milk, vegetables and chicken in 3-quart saucepan. Heat to boiling, stirring occasionally. Spoon into ungreased rectangular pan, 13 X 9 X 2 inches.

3. Twist each dough strip; arrange crosswise over hot chicken mixture, gently stretching strips if necessary to fit. Sprinkle with cheese and Italian seasoning.

4. Bake uncovered 20 to 30 minutes or until breadsticks are deep golden brown.



Notes

[Semigourmet]

Grilled Chicken with Chili Beer Baste


Servings 15


Ingredients

2 tablespoons vegetable oil
1 small onion, chopped
1 clove garlic, minced
½ cup ketchup
2 tablespoons brown sugar
2 teaspoons chili powder
2 chipotle peppers in adobo sauce, minced
1 teaspoon dry mustard
½ teaspoon salt
½ teaspoon black pepper
3 bottles (12 ounces each) pilsner beer
½ cup tomato juice
¼ cup Worcestershire sauce
1 tablespoon lemon juice
2 whole chickens (about 3 ½ pounds each) cut up




Directions

1. Make chili beer baste. Heat oil in 2 quart saucepan over medium heat. Add onion and garlic; cook until onion is tender. Combine ketchup, brown sugar, chili powder, chipotles, dry mustard, salt and pepper in medium bowl. Add 1 bottle of beer, tomato juice, Worcestershire sauce and lemon juice; whisk until well blended. Pour into saucepan with onion and garlic. Bring to a simmer and cook.

2. Place chicken pieces into 2 large self sealing plastic food storage bags. Pour remaining beer over chicken in each bag; seal bags. Refrigerate 8 hours or overnight.

3. Preheat grill to medium heat. Remove chickens from beer marinade and drain well. Place chicken leg and thigh quarters over hottest part of grill; place breast pieces on cooler edges of grill. Cook, turning occasionally, 25 to 30 minutes.

4. Remove chili beer baste from refrigerator, and reserve one cup for table service. Begin basting the chicken on the grill. Brush chicken generously with the chili beer basting sauce during the last 10 minutes of cooking. Internal temperature should reach 175 F. When thermometer is inserted near leg joint. Serve chicken with warmed, reserved sauce.



Notes This is spicy but Very Tasty

[Semigourmet]

Creamy Swiss Chicken


Servings 4


Ingredients

4 boneless, skinless chicken breast halves
1 (10 ¾ ounce) can condensed cream of chicken with herbs soup
¼ cup half and half
¼ cup plain bread crumbs
1 tablespoon butter, melted
4 (1 oz.) slices Gruyere cheese



Directions

1. Heat oven to 375 F. Spray 12 X 8 inch (2 quart) baking dish with nonstick cooking spray. Place chicken in sprayed baking dish.

2. In small bowl, combine soup and half and half; mix well. Pour over chicken. Bake at 375 F. For 30 minutes.

3. Meanwhile, in another small bowl, combine bread crumbs and melted butter; mix well.

4. Remove chicken from oven. Top each with cheese slice; sprinkle crumb mixture over cheese. Return to oven; bake an additional 10 minutes or until chicken is fork tender and juices run clear.



Notes

[Semigourmet]

Feta Topped Chicken

Serves 4




Ingredients

¼ cup purchased creamy Caesar Salad Dressing
2 tablespoons chopped fresh oregano
½ teaspoon lemon pepper seasoning
4 boneless skinless chicken breast halves
¾ cup crumbled feta cheese




Directions

1. Heat oven to 400 F. Line shallow baking pan with foil. In small bowl, combine dressing, 1 tablespoon of the oregano and the lemon pepper seasoning; mix well.

2. Place chicken breast halves in foil lined pan. Brush dressing mixture over chicken.

3. Bake at 400 F. For 25 minutes. Sprinkle cheese over chicken; press in lightly. Bake an additional 10 to 15 minutes or until chicken is fork tender and juices run clear, and feta has begun to brown. Sprinkle remaining tablespoon oregano over chicken before serving.



Notes Just a bit bland.

[Semigourmet]

G's Kicked Up Chicken Burgers

G’s – Recipes

Servings 4



Ingredients

2 boneless skinless chicken breast halves, pounded to make half the thickness
4 burger buns
1 cup guacamole
4 tomato slices
4 slices pepper Jack cheese

Garnish: mayonnaise (just a little), mustard, red onion rings, lettuce leaves (optional)



Directions

1. Heat the grill to medium heat. Pound out chicken breasts. Season chicken breasts, and grill until done. About 4-5 minutes on each side.

2. To make burger spread bottom side of the bun with a little mayo, then a little mustard. On the top bun spread with guacamole. Set chicken breast on bottom bun, top with 1 slice cheese. Garnish with onion, and lettuce if desired.

3. Serve with chips or fries if desired.





Notes Very Tasty. But be careful how much mayo and guacamole you put on the buns, your chicken will scooch out of your bun if you aren’t careful.

[Semigourmet]

Herbed Parmesan Chicken Breasts

Servings 4



Ingredients

½ cup shredded Parmesan cheese
1 teaspoon dried basil
½ teaspoon finely chopped fresh garlic
¼ teaspoon dried oregano
4 (4 oz.) boneless skinless chicken breast halves
¼ cup butter, melted



Directions

1. Heat oven to 400 F. Combine cheese, basil, garlic and oregano in pie pan or shallow bowl. Dip chicken in melted butter; coat with cheese mixture.

2. Place chicken into ungreased 8 or 9 inch square baking dish. Bake for 17 to 22 minutes or until chicken is no longer pink.




Notes These are GREAT!

[Semigourmet]

Mary's Chicken Marsala


Servings 4



Ingredients

½ cup flour
¼ teaspoon salt
¼ teaspoon pepper
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon paprika
4 boneless skinless chicken breast halves
2 tablespoons olive oil
2 tablespoons butter or margarine
2 cloves garlic, finely chopped
3 tablespoons minced shallot
1 cup sliced mushrooms
¼ cup chopped fresh parsley or 1 tablespoon dried parsley flakes
½ cup dry marsala wine or chicken broth



Directions

1. In a plastic food storage bag, with room for expansion. Pound out the chicken breasts to flatten and tenderize.

2. Mix flour, with all seasonings. Season chicken with all the same spices. Coat chicken with flour mixture; shake off excess flour.


3. Heat oil and butter in 10 inch skillet over medium high heat. Add chicken and cook uncovered for about 8 to 10 minutes turning once, until chicken is golden brown ,and no longer pink in center. Remove from skillet and cover to keep warm.

4. Add more butter and olive oil to the pan, add shallots, mushrooms, and garlic to pan, sauté undisturbed for 4- 5 minutes until mushrooms start to caramelize. Then stir add ¼ cup of the marsala and let cook down to concentrate. Then add the other ¼ cup (or more to taste) salt and pepper to taste. Return the chicken to the pan and coat in the sauce. Serve with sauce.



Notes

[Semigourmet]

Paprika Chicken with Sour Cream Gravy

Servings 4



Ingredients

½ cup all purpose flour
2 teaspoons paprika
1 teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon cayenne pepper
4 boneless skinless chicken breasts
¼ cup butter or margarine
1 can Campbell’s condensed cream of chicken soup
¼ cup sliced green onions
8 ounces sour cream



Directions

1. MIX flour, paprika, garlic powder, black pepper and red pepper on plate. Coat chicken.

2. Heat butter in skillet over medium heat. Cook chicken 10 minutes or until brown. Set chicken aside.

3. Add soup and green onions. Bring to a boil. Return chicken to pan. Cover and cook on low heat for 10 minutes or until chicken is done. Remove chicken stir in sour cream and return chicken to pan, and serve.



Notes This tastes like the old fashioned fried chicken with homemade gravy.

TIP: Serve with a rice blend, steamed cut green beans and carrot slices. For dessert serve your favorite fruit and gelatin combination.

[Semigourmet]

Savory Barbecued Chicken


Servings 4 to 5



Ingredients

½ cup tomato sauce
2 tablespoons jalapeno pepper jelly
2 tablespoons lime or lemon juice
2 tablespoons quick cooking tapioca
1 teaspoon brown sugar
1 teaspoon ground cumin
¼ to ½ teaspoon crushed red pepper
8 to 10 chicken thighs and or drumsticks, skinned




Directions

1. In a 3 ½ to 4 quart slow cooker combine tomato sauce, jelly, lime or lemon juice, tapioca, brown sugar, cumin and red pepper. Place chicken, meaty side down, on sauce mixture.

2. Cover; cook on low heat setting for 6 to 7 hours or on high heat setting for 3 to 3 ½ hours.



Notes This is pretty good.

[Semigourmet]

Fiery Chicken and Vegetables


Serves 4



Ingredients

1 can (14 ounces) fat free chicken broth
1 cup long grain rice
1 pound boneless skinless chicken breast halves
1 tablespoon vegetable oil
1 bag (16 ounces) frozen broccoli stir fry vegetable mixture (without sauce)
2 cloves fresh garlic, minced, or 2 teaspoon bottled minced garlic
1 tablespoon regular or reduced sodium soy sauce
2 teaspoons finely minced fresh ginger or bottled minced ginger
1 teaspoon sugar
½ teaspoon red pepper flakes
2 tablespoons cornstarch




1. Combine 1 cup of the broth (reserving the rest) and 1 cup water in a covered medium size saucepan and bring to a boil. Add the rice, stir, and reduce the hat to low. Cover the pan and simmer until the rice is tender, about 20 minutes.
2. Meanwhile, if the chicken is frozen, run it under to remove the packaging. Microwave the chicken, uncovered, on high power for 3 minutes to partially defrost.
3. While the chicken defrosts, heat the oil over medium heat in an extra deep 12 inch skillet. Add the frozen broccoli mixture and stir occasionally.
4. Meanwhile, cut the chicken (fresh or partially defrosted) into bite size pieces, adding them to the skillet as you cut. Cook, stirring frequently, until chicken is no longer pink in center, 5 to 6 minutes. Add the garlic to the pan. Stir well. Add the soy sauce, ginger, sugar, and red pepper flakes. Stir well and cook to blend the flavors, 2 minutes.
5. Combine the cornstarch and remaining ¾ cup chicken broth in a small container the has a lid. Cover and shake until the lumps dissolve. Drizzle mixture over the chicken. Stir continuously until the sauce thickens, about 1 minute. Remove the skillet from the heat and set aside until the rice is done. Serve the chicken mixture over a bed of rice.



Notes this is really tasty

[Semigourmet]

Black Bean Garnachas


Servings 4


Ingredients

1 can diced tomatoes with garlic and onion
1 can black beans or pinto beans, drained
2 cloves garlic, minced
1 to 2 teaspoons minced jalapenos (optional)
½ teaspoon ground cumin
1 cup cubed grilled chicken
4 flour tortillas
½ cup shredded sharp cheddar cheese



Directions

1. Combine undrained tomatoes, beans, garlic, jalapeno peppers and cumin in large skillet. Cook over medium high heat 5 to 7 minutes or until thickened, stirring occasionally. Stir in chicken. Season with salt and pepper, if desired.

2. Arrange tortillas in single layer on grill over medium heat. Spread about ¾ cup chicken mixture over each tortilla. Top with cheese.

3. Cook about 3 minutes or until bottoms of tortillas are browned and cheese is melted. Top with shredded lettuce, diced avocado and sliced jalapeno peppers, if desired. Or fresh diced tomatoes.



Notes This is very filling, Easy and tasty.

[Semigourmet]

Spinach, Cheese and Prosciutto Stuffed Chicken Breasts

Servings 4

Ingredients

4 boneless, skinless chicken breasts
Salt & pepper
4 slices (1/2 oz. each) prosciutto ham
4 slices (1/2 oz. each) smoked provolone
1 cup spinach leaves, chopped
4 tablespoons flour, divided
1 tablespoon olive oil
1 tablespoon butter
1 cup chicken broth
1 tablespoon heavy cream



Directions

1. Preheat oven to 350 F.

2. Slice chicken breasts horizontally, stopping about ½ inch from long side of each breast. Open breasts like books; sprinkle lightly with salt and pepper. Lay 1 slice prosciutto, 1 slice provolone and ¼ cup spinach in each chicken breast. Fold closed.

3. Spread 3 tablespoons flour on a plate. Holding chicken breast closed, dredge both sides in flour; shake off excess. Sprinkle dredged chicken with salt and pepper. Repeat with remaining breasts.

4. Heat oil and butters in large skillet over medium heat. Place chicken in skillet; cook about 4 minutes per side or until browned.

5. Remove chicken to shallow baking dish. Cook in prepared oven 10 minutes or until done.

6. Meanwhile, combine chicken broth and cream in small bowl. Whisk in remaining tablespoon flour. Pour broth mixture into skillet; cook, stirring, until sauce thickens (about 3 minutes). Spoon sauce onto serving plate; top with chicken breasts.




Notes This is Very tasty!

[Semigourmet]

Grubbin' Spicy Chicken Soup


Servings 8

Ingredients

1 tablespoon olive oil
1 cup diced sweet onion
2 tablespoons chili powder
1 tablespoon grated orange rind
1 teaspoon crushed red pepper
4 garlic cloves, minced
2 cups shredded cooked chicken breast
1/2 cup fresh orange juice
4 (10 1/2-ounce) cans low-salt chicken broth, divided
2 cups red bell pepper strips
1/3 cup (1-inch) julienne-cut carrot
1/3 cup diced seeded Anaheim chile
2 tablespoons diced seeded jalapeño pepper
1/2 teaspoon salt
4 cups coarsely chopped green cabbage
4 cups vegetable juice
1 cup uncooked wild rice
1 tablespoon chili powder
4 plum tomatoes, each cut onto eight wedges
3 cups drained canned navy beans
1/2 cup low-fat sour cream


Directions

1. Heat oil in a large nonstick skillet over medium heat. Add the onion and next 4 ingredients (onion through garlic); sauté 4 minutes or until the onion is tender. Stir in chicken and orange juice; bring to a boil. Cook for 2 minutes or until the liquid is almost evaporated, stirring constantly. Add 1 can broth; bring to a boil. Stir in the bell pepper, carrot, Anaheim chile, jalapeño, and salt. Cook over medium heat 15 minutes or until vegetables are tender. Set aside.

2. Combine remaining 3 cans broth, cabbage, vegetable juice, rice, 1 tablespoon chili powder, and tomatoes in a large Dutch oven; bring to a boil. Reduce heat, and simmer 20 minutes. Add chicken mixture and beans; cook an additional 45 minutes. Serve with sour cream.


Notes Make this soup 1 day ahead of time--the flavors meld and become more intense the next day

[catalyst0527]

Hi, I'm a 26 years old university student of South Korea.
I'm very interested in cooking from 3 years ago.
I was a solder on a cooks duty when I was serving a millitary service.

I want to learn lots of another recipes from the other people. :)
And I will share my recipes in this cooking-forums.
Let's share our talents.

I am also a member of cookscentral.com I have found many interesting recipes on this site.. it allows for me to upload and share some of my recipes from Korea..

Has anyone ever tried this site cookcentral.com - Welcome!

[catalyst0527]

* Fried Sesame & Pork Rolls *


- Ingredients

1/4 lb. Pork
2 tsp Soy sauce
1/2 tsp white sugar
10 sesame leaves
1/2 cup all-purpose flour
1 egg
10 leeks
salt and pepper to taste


- Prepare

1. rinse the sesame leaves in cold water
2. mince the pork
3. mix 2 tsp Soy sauce, 1/2 tsp white sugar & minced pork
4. mix 1/2 cup flour, 1/2 cup fresh water, salt and pepper to taste & 1 egg
5. roll the 1/40 lb. seasoned pork with sesame leaves
6. fasten the each roll with leek
7. spread the mixed flour on the rolls
8. fry the rolls




Hi, I'm a 26 years old university student of South Korea.
I'm very interested in cooking from 3 years ago.
I was a solder on a cooks duty when I was serving a millitary service.

I want to learn lots of another recipes from the other people. :)
And I will share my recipes in this cooking-forums.
Let's share our talents.

I am also a member of cookscentral.com I have found many interesting recipes on this site.. it allows for me to upload and share some of my recipes from Korea..

Has anyone ever tried this site www.cookcentral.com - Welcome!

[Semigourmet]

Catalyst0527 Sounds Wonderful! I love asian dishes and hate all the SALT that is added in the restaurants. It would be Wonderful to have some Authentic recipes to work with.

I would love to help you learn some new recipes too. I Love to cook, I cook mostly for my husband and I, I do cook for his LARGE family every now and then. They are smitten. Cause I bring a lot of veggies and usually do the traditional fried catfish and chicken wings. LOL! So we bring salmon and grill it, shrimp, and lots of veggies. And also cook for friends every chance I get.

I collect recipes, and cookbooks. So if I don't have a particular recipe I can usually find it. But on the down side. I travel with my husband and we are usually away from the house, so I am usually limited to the recipes that I have entered into my pc. Speaking of I used to use a software called Mastercook. I crashed it 3 times and have given up using that. So, now I have created a template for Microsoft Word that I enter my recipes into and save them all organized on my hard drive. So if you keep recipes, and need a way to store them I can send you my template if you like

As for the cookcentral.com I will have to check that one out. I think you will also like cooking.com forum it is a great site and everyone there is REALLY nice!

[catalyst0527]

I appreciated your comment, Mary.

I think we can share lots of good things. :)

[Semigourmet]

Okay hubby has a request, Does your family make (sorry the spelling will stink but bare with me) bulgogi? or Korean barbecue he love Korean barbecue. or are thes dishes that are only done in restaurants?

And by the way, you are so welcome. Do you have spacific types of foods that you like better than others? I see you like pasta dishes. LOL! Anything else? I will post some more pasta dishes also.

[Semigourmet]

Also I forgot to mention that if you try a recipe please let us know how it turned out for you. We love to hear feedback about our recipes. Thanks!

[Semigourmet]

Adobe Chicken Wraps


Servings 6





Ingredients

1 ½ cups chopped cooked chicken
½ cup salsa
1 can (15 oz.) black beans, rinsed and drained
1 can (7 oz.) whole kernel corn, drained
6 spinach or flour tortillas
1/3 cup sour cream
Additional salsa, if desired




Directions

1. Mix chicken, ½ cup salsa, the beans and corn. Divide chicken mixture among tortillas, spreading to within 2 inches of bottom of each tortilla. Top each with sour cream

2. Fold one end of the tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold remaining end down. Serve with additional salsa.




Notes This is very tasty and quick to make. Try adding some diced onions, sliced black olives, and some taco sauce. MMMM.

[Semigourmet]

Just tried a new recipe last night. And MAN was it good and pretty darned easy

Braised chicken thighs with mushrooms

Servings 6



Ingredients

1 tablespoon olive oil
6 chicken thighs
1 tablespoon M’s seasoning blend, recipe follows
½ teaspoon salt
½ teaspoon black pepper
2 tablespoons butter
16 ounces button mushrooms, thinly sliced
1 cup sliced yellow onion
1 tablespoon minced garlic
2 tablespoons all-purpose flour
1 tablespoons tomato paste
2 cups chicken stock
2 tablespoons coarsely chopped fresh rosemary leaves
4 cups steamed white rice
2 tablespoons chopped fresh parsley leaves



Directions

1. Set a 10-inch, straight-sided saute pan over medium-high heat and add the oil. Season the chicken thighs with the Essence, salt and pepper. Place the chicken, skin side down in the pan and sear until golden brown, about 3 to 4 minutes. Turn the chicken over and sear on the second side for another 3 to 4 minutes.

2. Remove the chicken from the pan and add the butter and mushrooms. Saute the mushrooms, stirring occasionally, until browned and most of the liquid has evaporated, about 4 to 5 minutes. Add the onions and garlic to the pan and saute for 3 to 4 minutes. Sprinkle the flour into the pan and cook, stirring often to make a light brown roux, about 4 to 5 minutes. Add the tomato paste, cook stirring for about 2 minutes, add stock and rosemary to the pan, bring to a boil and reduce to a simmer. Return the chicken to the pan, skin side down and cook the chicken for 30 minutes. Turn the chicken over and cook until the meat is very tender, about 30 minutes. Serve the chicken over rice and garnish with the chopped parsley.




M’s Seasoning

½ teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon paprika
¾ teaspoon oregano
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper



Note I served mine with Homemade rice pilaf. Worked wonderfully!

[Semigourmet]

Homemade Rice Pilaf

Servings 4


Ingredients

1 ½ tablespoons unsalted butter
½ cup yellow, minced
¼ teaspoons kosher salt
Freshly ground black pepper
1 cups long grain rice
1 ½ cups low-sodium chicken broth
1 bay leaf
1 sprig fresh rosemary (about 4” sprig)



Directions

1. Melt the butter with the onion in a medium saucepan over medium-low heat. Season with the salt and pepper and cook until the onions are soft, about 5 minutes. Add the rice and stir until coated with the butter. Increase the heat to medium-high. Let the rice cook until toasted, stirring occasionally, about 5 minutes more.

2. Stir in the broth, bay leaf, and rosemary. Bring to a simmer over low heat, cover, and cook until all the broth has been absorbed by the rice and the rice is tender, about 15 to 18 minutes. Remove from the heat and let set for 5 minutes. Discard the rosemary and bay leaf. Fluff the rice with a fork and serve.


Note If you are using this rice as a side for a meal without a sauce or gravy use 1 ¾ cups chicken broth as it is a bit dry.

[fahriye]

EASY CHICKEN CASSEROLE
YOU NEED
1 small chicken
1 fresh rosemary spring
2 bay leaves
1 red onion, cut into wedges
2 leeks, cut into chunks
2 carrots, cut into chunks
2 celery sticks, cut into chunks
12 baby new potatoes
900 ml vegetable stock
200g green beans, trimmed
Salt and ground black pepper to taste.

METHOD
Preheat the oven to 180C, put the herbs and the chicken in a large flame and oven proof casserole. Add the onion, leeks, carrots, celery, potatoes and stock. Bring it to boil, then cook in the oven for 45-60 minutes or until the chicken is cooked. Pierce the thickest part of the leg with a knife to test the chicken is cooked. The juices from the chicken should be clear.
Then add the beans and cook for further 5 minutes. Season with salt and pepper to taste.
TO SERVE
Spoon the vegetables on a serving plate. Carve the chicken and divide among the plates then ladle the stock over.

[Semigourmet]

Creamy Swiss Chicken
Serves 4

Ingredients

4 boneless, skinless chicken breast halves
1 (10 ¾ ounce) can condensed cream of chicken with herbs soup
¼ cup half and half
¼ cup plain bread crumbs
1 tablespoon butter, melted
4 (1 oz.) slices Gruyere cheese



Directions

1. Heat oven to 375 F. Spray 12 X 8 inch (2 quart) baking dish with nonstick cooking spray. Place chicken in sprayed baking dish.

2. In small bowl, combine soup and half and half; mix well. Pour over chicken. Bake at 375 F. For 30 minutes.

3. Meanwhile, in another small bowl, combine bread crumbs and melted butter; mix well.

4. Remove chicken from oven. Top each with cheese slice; sprinkle crumb mixture over cheese. Return to oven; bake an additional 10 minutes or until chicken is fork tender and juices run clear.

[Semigourmet]

Sesame Teriyaki Chicken

Servings 4



Ingredients

1 pound boneless, skinless chicken breasts or thighs
1/3 cup teriyaki sauce (recipe follows)
2 teaspoons cornstarch
1 tablespoon olive, peanut or vegetable oil
2 large green onions, cut into ½- inch slices
1 tablespoon toasted sesame seeds
3 dashes or drops of sesame oil



Directions

1. Cut chicken into 1 inch pieces; toss with teriyaki sauce in small bowl. Marinate at room temperature 15 minutes or cover and refrigerate up to 2 hours.

2. Drain chicken and reserve marinade. Blend cornstarch into reserved marinade until smooth.

3. Heat wok or large skillet over medium high heat. Add peanut oil; heat until hot. Add chicken and stir fry 3 minutes or until chicken is no longer pink. Stir marinade mixture; add to wok along with onions and sesame seeds. Stir fry 30 seconds or until sauce boils and thickens. Stir in sesame oil.


Teriyaki Sauce
½ cup soy sauce
¼ cup water
2 tablespoons sweet rice wine (Mirin)
1 tablespoon, plus 2 teaspoons brown sugar
¼ cup sugar
1 ½ teaspoons minced garlic
1 ½ teaspoons minced ginger

Combine ingredients in a saucepan on medium heat until the sugar is dissolved.



Note If you are a sesame fan you can add up to 1 teaspoon of sesame oil at the end.

To serve: over plain rice or pasta would work great.

Additions: If you would like more veggies you could add chopped bean sprouts, shredded carrots, chopped water chestnuts, or snap peas would all work great even shredded cabbage would be great. Just make sure you blanch or cook the veggie to the desired doneness before adding to this dish.

[johnnyreno13]

Sesame Teriyaki Chicken

Servings 4



Ingredients

1 pound boneless, skinless chicken breasts or thighs
1/3 cup teriyaki sauce (recipe follows)
2 teaspoons cornstarch
1 tablespoon olive, peanut or vegetable oil
2 large green onions, cut into ½- inch slices
1 tablespoon toasted sesame seeds
3 dashes or drops of sesame oil



Directions

1. Cut chicken into 1 inch pieces; toss with teriyaki sauce in small bowl. Marinate at room temperature 15 minutes or cover and refrigerate up to 2 hours.

2. Drain chicken and reserve marinade. Blend cornstarch into reserved marinade until smooth.

3. Heat wok or large skillet over medium high heat. Add peanut oil; heat until hot. Add chicken and stir fry 3 minutes or until chicken is no longer pink. Stir marinade mixture; add to wok along with onions and sesame seeds. Stir fry 30 seconds or until sauce boils and thickens. Stir in sesame oil.


Teriyaki Sauce
½ cup soy sauce
¼ cup water
2 tablespoons sweet rice wine (Mirin)
1 tablespoon, plus 2 teaspoons brown sugar
¼ cup sugar
1 ½ teaspoons minced garlic
1 ½ teaspoons minced ginger

Combine ingredients in a saucepan on medium heat until the sugar is dissolved.



Note If you are a sesame fan you can add up to 1 teaspoon of sesame oil at the end.

To serve: over plain rice or pasta would work great.

Additions: If you would like more veggies you could add chopped bean sprouts, shredded carrots, chopped water chestnuts, or snap peas would all work great even shredded cabbage would be great. Just make sure you blanch or cook the veggie to the desired doneness before adding to this dish.

yum yum I will try this recipe tomorrow.

[fahriye]

CABERNET SAUVIGNON CHICKEN
YOU NEED
8 pieces of chicken thighs
2 tbsp olive oil
1 tbsp plain flour
1 litre of red wine
2 medium carrots
15 baby onions
2 celery cticks
salt
ground black pepper
fresh parsley, chopped.

First bring the red wine to boil, to remove the alcohol until it is reduced by a third. Leave to cool. Prepare all the vegetables and cut into chunks. Peal and leave the onions whole. Wash the chicken pieces and mix with the vegetables. Pour the wine over the chicken and vegetable mixture. Cover and leave to marinade in the fridge over night. Then put the chicken and vegetables in a colander to drain at least 45 minutes. Reserve the liquid.
Dry roast the flour in a non stick pan on the stove until it is light golden colour, set aside.
Fry the chicken pieces in olve oil on a high heat turning each side for 5-7 minutes. Add the vegetables and cook for further 5 minutes. Add the flour and whisk in the wine little at a time to make a smooth sauce, add salt and pepper and mix well. Transfer it to an oven proof dish, cover and cook in the preheated oven,170C for 30-45 minutes.Sprinkle with fresh parsley and serve piping hot with crusty bread or roast potatoes.

[Semigourmet]

So, Johnnyreno13, did you try the Sesame Teriyaki Recipe? Did you like it? it is one of my favorites. and Easy I like that part of it. LOL