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CHICKEN SCALOPPINE with SPINACH AND LINGUINE 1 lb fresh asparagus Snap off tough ends of asparagus; cut in half crosswise. Prepare linguine according to package directions, adding asparagus dudring the last 2 minutes of cooking; drain; return to pan; stir in spinach, cover and keep warm over low heat. Combine 3/4 cup flour, 1 1/2 teaspoon salt, and 1 teaspoon pepper in zip-lock bag; add chicken cutlets,shake to lightly coat. Melt 1 tablespoon butter with 1 tablespoon olive oil in large skillet over medium heat. Cook 3 cutlets in skillet 2 - 3 minutes; turn and cook 2-3 minutes or until lightly browned and done. Remove form skillete; Repeat with remaining butter, oil, and cutlets. Whisk 2 tablespoons flour into skillet, and cook 30 seconds. Whisk in chicken broth, lemon zest and juice, capers, and remaining 1/2 teaspoon salt and pepper. Cook over medium heat 6-8 minutes or until slightly thickened, whisking to loosen particles from bottom of skillet. Pour over warm pasta and toss. Transfer to a serving dish and sprinkle with tomatoes. Serve with chicken and parmesan cheese. CHICKEN TENDERS WITH CREAMY MUSTARD SAUCE Preheat oven to 475 degress. Place 1/3 cup flour in a shallow bowl and 1 large beaten egg in the second bowl. Season both with salt and pepper. Pulse 4 cups crisp rice cereal and 2 TB olive oil in food proccessor until fine crumbs form. Season with salt and pepper. Place in a third shallow bowl. Coat 1.5 pounds chicken tenders: first in flour, shaking off excess; then with egg, letting excess drip off; and finally in cereal mixture, pressing to help it adhere. Place on a baking sheet, and bake until light golden brown and cooked through, 10-15 minutes, turning halfway through. Meanwhile in a small bowl, mix together 1/2 cup reduced fat sour cream, 2 TB dizon mustard, 1 TB honey; season with salt and pepper. Serve tenders with carrot and cucumber sticks with honey mustard on the side PECAN CRUSTED CHICKEN TENDERS 16 Saltine crackers finely crushed Preheat oven to 4254 degrees. Stir together crushed crackers and pecans, paprika, salt and pepper. Whisk egg white just until foamy. Chicken in Celery/Wine Sauce Season chicken tenders or 4 half breasts with salt, pepper, lemon pepper, and garlic salt. Dust with flour. Brown in olive oil with a couple pats of butter. Slice Vidalia onion into large slices and cook with chicken. Add white wine to pan and scrape fond off bottom of pan. Add 1 can cream of celery soup and more wine. Cook until breasts are done. Serve over rice or noodles. Sprinkle with chopped green onions. Best if made a day ahead. . COQ auVIN ROSETTES 2 TB butter Melt butter in skillet. Add mushrooms and onion and cook for 4-5 minutes or until tender. Add chicken, wine, tarragon, white pepper, and salt. Bring just to boiling, reduce heat. Simmer, covered, for 5 minutes, stirring once. Remove from heat. Preheat oven to 325 degrees. Stir together sour cream and flour; stir in half-and-half. Add sour cream mix and cheeses to cream cheese mix in skillet. Cook and stir over medium heat until thickened and bubbly. Spoon cream cheese mix over filled rings in baking dish, sprinkle with almonds. Bake covered about 35 minutes or until heated through. Sprinkle with parsley. CAROL'S CHICKEN FAJITAS Marinate 4 chicken bonesless breasts in equal parts of Worcheshire Sauce and Soy Sauce for about 2 hours. Broil about 4 inches from flame for approximately 7 minutes on each side...until done. Slice diagonally into small pieces. Prepare dishes of chopped tomatoes, chopped onions, grated cheese, sour cream, and guacamole. Warm flour tortillas: Wrap in cloth napkin, microwave for 60 seconds. For an alternative recipe, see Julia Ann's Soft Chicken Fajitas in this section. Much spicer and more traditional. CHICKEN KIEV 8 TB. Butter, softened, mashed 6 slices hardy sandwich bread, cut into cubes Butterfly 4 boneless chicken breasts; pound between two sheets of plastic -pound from center to edges. 1/4 " thick at the center until 1/8 " edges will help to roll. This is the key part of the recipe. Arrange on cutting board, salt and pepper on breasts. Cut the butter into 4 sticks. Place butter stick towards tip of breast (horizonally) and start rolling up, tucking the edges inside - like a burrito; Place in refrigerator for an hour to make chicken stick to itself. Take 1 cup of flour seasoned with salt and pepper, 3 large eggs, beaten + 1 ts. dejon mustard and seasoned for breading. Roll each chicken roll in the flour, roll in the egg mixture, then roll lin bread crumbs, pressing them all around. Set oven at 350 degree oven, bake about 45 minutes. Use thermometer to test - should be 160 degrees. CHICKEN ENCHILADAS 1 onion chopped 3 crushed cloves of garlic 12 oz boneless chicken thighs Add Boneless Chicken Thighs - 12 oz – cut into thin strips and stirred into spice mixture to coat. Cool chicken mix in freezer for about 10 minutes. Meanwhile, combine ½ cup fresh chopped cilantro, about 1 + cup cheddar cheese, about 4 oz chopped El Paso pickled jalapenos. Set aside. Put ¾ cup sauce into 9 “ x 14” pan. 10 Corn Tortillas: place on cookie sheet, spray tortillas with Pam on both sides. Bake 300 oven for 4 minutes. (Makes them pliable). Set oven to 400. Get chicken from freezer and add to cheese mixture. This is filling mix. Put 1/3 cup of filling in each tortilla, roll up. Put in pan seam side down. Put remaining sauce on top of enchiladas with about another cup cheese. Cover with foil, and bake 400 degrees for 20-25 minutes. Serve with sour cream, lettuce, and avocado for garnish. Tex-Mex Chicken Spaghetti Serves 20: Baked in two dishes Set Oven 350 degrees 6 chicken breasts, cut in 1-inch pieces In very large pan, sauté chicken in butter until golden; add onion and bell pepper and cook until onion is transparent; Add tomatoes, mushrooms, olives, chiles and soup, salt, and simmer 5 minutes. Prepare by buttering two 2 qt. or 9x12 in. baking dishes. Place half of the pasta in each disk. Layer with half of chicken mixture, then half of the cheese; repeat layers ending with the cheese; Bake 30-35 minutes, uncovered, until hot and bubbly. King Ranch Chicken Serves 6-8 Bake 325 degrees 2 Tablespoons butter SAUTE chopped onion, bell peppers in butter; BAKE, uncovered, for 45 minutes; garnish with cilantro. Creamed Chicken in Biscuit Bowls Make Biscuit Bowls using 1 can 16.3 oz refrigerated biscuits. Roll each biscuit into a 5-in circle. Using a cupcake pan, invert, and coat bottoms with cooking spray. Mold biscuit circles onto outside of muffin pan to form little bowl shapes. Bake for 14 minutes; removed and cool. Creamed Chicken: MELT butter and sauté onion, celery, mushrooms for 2-3 minutes; WHISK in soup, milk, COOK over low heat 3-4 minutes, stirring occasionally; ADD cheese, stirring constantly until melted; STIR in chicken, peas, carrots, pimento, salt and pepper over low heat for about 10 minutes . SERVE in biscuit bowls. CHICKEN TETRAZZINI 7 oz spaghetti Cook spaghetti according to package directions. Drain. Melt butter in large saucepan over low heat. Blend in flour and seasoning. Cook over low heat, stirring until mix is smooth and bubbly. Remove from heat. Stir in broth and cream. Stirring constantly, boil1 minute. Stir in sherry, spaghetti, chicken and mushrooms. Pour in 2-quart casserole. Sprinkle with cheese. Bake in 350 degree oven for 30 minutes. CAMP HONEY CREEK 2 chicken fryers ( 4-5 lbs of chicken 3 ribs celery,chopped Simmer chicken until tender in well seasoned water. Note: This can be re-heated on low heat or baked in a casserole dish until heated through. Freezes well. CAROL’S CHICKEN SPAGHETTI 2 cups chopped celery SAUTE celery and onion in butter until soft. Add soups, olives, salt, pepper and chicken. Add 1/4 cup grated Parmesan cheese. Stir and heat just a minute or so to mix thoroughly. POUR into a 13x9 baking dish and sprinkle generously with Parmesan cheese. DOT with butter and bake 30 -40 minutes until bubbly.Tastier if made a day in advance. JUDY’S CHICKEN SALAD 5 large chicken breasts, cooked and chopped - about 5 cups Add salt and pepper to taste. Combine remaining ingredients. Add this mixture to the jello mixture and put in a glass dish. Refrigerate at least 4 hours or overnight. Serve on mini-croissants or scoops on a lettuce leaf. Garnish with tortilla twists or green onions or more walnuts or fresh herb leaves. MOLDED CHICKEN MOUSSE ½ cup cold water 1 can mushroom soup Sprinkle jello on cold water to soften. Slice into wedges or squares to serve in lettuce cups. CHICKEN 8 ozs extra-wide egg noodles Cook noodles as directed. Add snap peas to noodles l minute before the noodles are done. Heat broth cream, lemon peel, pepper and salt to b Stir boiling. Add chicken and noodle mixture into sauce, heat through, stirring constantly. RUBY’s CHICKEN & DRESSING CASSEROLE 1 fryer, boiled and deboned Heat together broth and butter and seasonings from the two packages of Stove Top dressings. Mix with dressing solids. Pour in dish, top with chicken. Mix together soups and sour cream and add on top. Bake 325 degrees 1 hour . GREEN CHILI SOUR CREAM ENCHILADAS 2 -4 oz cans can be substituted) Rinse under cold water to remove seeds. Chop chiles, and se aside. Fry tortillas, one at a time, in a small skillet in hot oil 3-5 seconds on each side or just until tortillas are softened. Combine onion and cheese; place about 3 Tablespoons cheese mixture on each tortilla; roll tortilla up and place on a greased 13 x 9 x 2 inch baking dish. Melt butter ; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add chicken broth; cook over medium heat, stirring constantly, until mixture thickens. Remove from heat. Stir in sour cream and chiles. Pour sauce over tortillas, and bake at 375 degrees for 10-15 minutes or until bubbly DON’S CHICKEN SPAGHETTI 1 large chicken, cut up Boil the chicken with salt and pepper to taste. When done, cool and bone the chicken. Saute the onion, celery, garlic, and bell peppers in 2 Tablespoons butter. Add the soup and cook for a few minutes while stirring. Add the sliced olives and the boned chicken. Cook over very low heat while sautéing the mushrooms in the remaining butter. Add the mushrooms and the cheeses to the mix. Cook the spaghetti until almost done and add the mix, blending well. Serves 8-10 CHICKEN WITH WINE 4 slices lean bacon, chopped In a deep skillet, brown the bacon in the butter. Remove the bacon and set aside. Add the chicken and brown. Add the wine, salt and pepper to taste, onions, garlic salt, and herb seasoning. When the liquid bubbles, add the bacon and mushrooms. Cover and simmer about 45 minutes or until tender. Serves 4 CHICKEN CURRY 5LB. ROASTING CHICKEN Simmer chicken in 1 quart water. Add salt, celery leaves, onion, and parsley, to make a nice chicken stock. Cover and simmer until the chicken is tender. Remove chicken and cool. Strain the stock and save for the sauce. Be sure to get all the juice strained and pressed out of the vegetables. When chicken is cool enough to handle, remove skin and take the chicken off the bones in as nice large pieces as possible. Put bones and skin back in strained chicken stock. Add 1 cup more water and simmer slowly for 45 minutes. Strain again and save broth. This makes the stock richer and makes better chicken curry. Cook onions and apply together in butter slowly, stirring often. Don’t have heat too high , for you don’t want browning here. They should be just golden yellow. Use large skillet. Push onion and apple to one side of the pan and smooth flour into the fat, cooking and stirring slowly until flour and fat turn a light brown. Remove from the heat and add 1 quart chicken sock. (If the stock has reduced so much there isn’t quite a quart, add caned, clear chicken broth to make up a quart). Stir over low heat until the sauce is smooth and thick enough. If to o thick, then with a little broth. Now add raisins, juice of lemon and strip strip of lemon peel. Simmer 5 minutes and add cream. Season with salt. Mix the curry powder with a little cold water and stir into the sauce. When the sauce is well seasoned, removed lemon peel and add chicken, cut into pieces that are easy to eat. Simmer until the chicken is heated through. The sauce should be the consistency of very heavy cream, or good soft custard. Serve with cooked rice,. For condiments: chutney, toasted chopped almonds, peanuts, raisings, grated fresh coconut, etc. CHICKEN PARMIGIANA 3 whole chicken breasts, split, boned and skinned Place each breast on a sheet of waxed paper. Flatten to ¼ inch thickness, using a meat mallet or rolling pin. Combine eggs, salt, and pepper. Dip chicken breasts into egg mix, and roll each in breadcrumbs. Brown chicken in hot oil in large skillet; drain on towels. Place chicken in a lightly greased 13 x 9 x 2 inch baking dish. Drain oil from skillet. Combine tomato sauce, basil, and garlic powder in skillet. Bring to a boil and simmer 10 minutes or until thickened. Stir in butter. Pour mix over chicken and sprinkle with Parmesan cheese. Cover and bake at 350 degrees for 30 minutes. Uncover and arrange mozzarella cheese slices on top. Bake 10 more minutes. 6 servings. Julia Ann’s SOFT CHICKEN TACOS Boil, bone and chop up chicken. I use 3 chicken breasts. Saute in one chopped onion in olive oil. Add salt, pepper, several chopped tomatoes, ¼ cup fresh cilantro, ½ teaspoon powdered cumin, 3 + Tablespoons chili powder. Add chicken. Simmer. Warm tortillas over fire and fill with mix. CHICKEN PICCATA - I 6 Chicken breast halves, skinned and boned Place each piece of chicken between 2 sheets of waxed paper, and flatten to ¼ inch thickness using a meat mallet or rolling pin. Combine flour, salt, and pepper. Dredge chicken in flour mixture. Melt butter in large skillet over medium heat. Add chicken, and cook 3-4 minutes o each side or until golden brown. Remove chicken and drain on paper towels. Keep warm. Add lemon juice and lemon slices to pan drippings in skillet; cook until thoroughly heated. Pour lemon mixture over chicken and spring with parsley. . Season 4 chicken cutlets and sauté in 2 Tablespoon oil. Deglaze pan with ¼ cup dry white wine and 1 teaspoon minced garlic; Add ½ cup chicken broth, 2 Tablespoons lemon juice, 1 Tablespoon drainedcapers, and sauteed cutlets
SEASON cutlets with salt and pepper and dust with flour; spray a sauté pan with nonstick spray, add oil, and heat over medium-high heat. SAUTE cutlets 2-3 minutes on one side. Flip the cutlets over and sauté the other side 1-2 minutes with pan covered. Transfer cutlets to a warm plate; pour off fat from the pan. DEGLAZE pan with wine and add minced garlic. Cook until garlic is slightly brown and liquid is nerly gone, about 2 minutes. ADD broth, lemon juice, and capers. Return cutlets to pan and cook on each side 1 minute. Transfer cutles to a warm plate. FINISH with butter and lemon slices. Once butter melts, pour sauce over cutlets. BANDERA ENCHILADAS 2 cups finely chopped onion Saute ¼ cup of the onions in ¼ cup of oil until soft but not brown. Add the garlic and flour and blend well. Combine the tomatoes and water and add to skillet. Add the chili powder, cumin, and salt. Simmer for about 1 hour. Add a little water if the sauce gets thicker than the consistency of cream. Heat the remaining ½ cup of oil. Dip the tortillas, one at a time, in the hot oil and then in the hot sauce you have prepared. Spread the dipped tortilla with about 2 teaspoons of the mixed grated cheeses and 1 teaspoon of the chopped raw onion. Roll the tortillas and fasten with a toothpick. Place the enchiladas seam side down in a shallow baking dish. Sprinkle with the remaining onion and cheese. Our the remaining sauce over all. Heat in a 400 degrees about 10 minutes or until cheese is melted. CHICKEN AND DUMPLINGS 3-pound chicken or chicken parts In a heavy saucepan, cover chicken with water. Add salt, pepper, garlic powder, bouillon onion, celery, and carrots. Simmer 30-60 minutes. Until chicken is tender. Remove chicken and set stock aside. Cool. Debone chicken and cut into bite-size pieces. In separate bowl, combine flour, baking powder, and salt. Cut in shortening until mix is crumbly. Add ½ cup milk, stirring gently for stiff dough. Roll dough to 1/8 inch thickness on floured surface. Cut into 1-inch strips. Bring chicken stock to rolling boil. Drop in dough strips one at a time, stirring gently. Reduce heat. Cover. Simmer gently 8-10 minutes. Add chicken and remaining milk. Reheat. If desired, add more salt and pepper. LUBY’S CHEEESE ENCHILADAS 6 cups cheddar cheese, shredded Mix cheddar cheese and onions thoroughly. Put about ¼ cup of mix on each tortilla and roll semi tight about the size of a quarter. Place into tow 9 x 13 inch pans. Keep covered in the refrigerator until ready to use. Pour the chili over the enchiladas in each pan. Cover with foil and cook ina 350 degrees oven for 10 minutes. Remove the foil and sprinkle the top with American cheese. Cook until just melted. Luby’s Chili: Mix together ground beef, onions, salt, garlic powder and pepper. Cook for 20-30 minutes until beef is brown, stirring frequently. Add crushed tomatoes with juice, cumin, paprika, chili powder and broth. Simmer for 1 hour, stirring often. Dissolve cornstarch in water and pour it slowly into the chili while stirring constantly. Cook chili for 10 more minutes. Keep warm until use.
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