ForeverEating

Spicy Chicken

by P. Gilpin

2 Chicken Breasts

Olive Oil

2 Bottles of Fried Tomato Sauce

3 Chilli Peppers

Salt

Sugar

1 Carrot

Sweet Corn

Water

- Chop chicken breasts into cubes and stir-fry with olive oil until soft but not cooked entirely

- To golden, add a little extra olive oil

- Chop carrot in small pieces and boil in water

- Boil sweet corn with carrots after three minutes

- Grind 3 chilli peppers and mix with 2 bottles of fried tomato sauce along with chicken in pan

- Mix carrots and sweet corn with chicken and tomato sauce and add water

- Pour a little salt and a little sugar on chicken

- Leave to cook and add 1 litre of water on low temperature

- Cook until soft

- (As an option, add mushrooms and/or garden peas to carrots)

- Serve with rice or deep fried potatoes

Chicken Breast with Wine and Mushrooms

by M. Cousins

4 skinless chicken breasts cut into 1-2 inch squares

1 cup Italian flavored bread crumbs

salt & pepper to taste

1/4 tsp dried tarragon

7 tbsps butter , margarine or olive oil

1/4 cup minced onion

1 cup chicken broth

1/2 cup white wine

1/2 lb sliced mushrooms

Sprinkle chicken with salt, pepper and tarragon.  Coat with bread crumbs.  In large skillet brown chicken in 5 tbsps butter.  Transfer chicken to baking dish.  Sauté’ onion in remaining butter in the same skillet until tender. Add mushrooms cook until all moisture from mushrooms evaporate.  Add broth and wine, bring to boil.  Pour around chicken and bake, uncovered in preheated 350 degree oven for 40 minutes.  Serve with rice pilaf.

Tomorrow’s Easy Lemon Chicken

by J. Faitelson

2-  3 pounds of  chicken cutlets sliced thin

1 cup extra virgin olive oil                                                            

3/4 cup lemon juice                                                                      

4 cloves garlic chopped                                                                

2 tbsp oregano

1/2 tsp salt

1/2 tsp pepper

Combine all ingredients except chicken to make marinade, mix well.  Wash chicken and pat dry with paper towels.  Place chicken in a one quart glass baking dish, pour marinade.  Cover and refrigerate overnight.  Bake at 350 for one hour.  Serve with rice and salad. (Try a little sauce over rice.)

Lemongrass Chicken

by E. Bouch

3 lb Chicken Breasts

1/2 cup  Lemongrass, about 4 stalks 

-    minced  **

3  Scallion; all of them finely sliced

2 tbl Peanut oil

2  Red chile peppers; chopped

2 tsp Sugar

1/2 cup  Chicken stock; fresh or canned

1/4 tsp Black pepper; freshly ground

1 tsp Salt

 MMMMM--------------------------GARNISH-------------------------------

1/2 c  Dry-roasted peanuts; chopped

Coriander leaves; chopped

De-bone and Cut the chicken into strips.  Remove the outer leaves of

the lemongrass and finely slice the tender white part at the base of the 

stalks. Bruise with a mortar and pestle or the handle  of a cleaver. 

Finely slice the scallions, including the green  tops. Mix the chicken with

the salt, 1/4 teaspoon pepper, the lemongrass and scallions and set

aside for 30 minutes. Heat a wok and add the oil, and when the oil is

hot add the chicken mixture and stir-fry. Add

on medium heat for 10 minutes or until chicken no longer looks pink.

Season with sugar and pepper and add the chicken stock. Stir for a few minutes.Garnish with the peanuts, and coriander.

Serve with rice, if desired.

This quickly prepared but terrifically flavorful dish is great served with

rice paper wrappers.  I love it with a few leaves of mint and basil. This

is one you must try. It is easily done in a wok.

Yield: 4 servings

 “Pioneer Dinner” Chicken/Veal Marsala

by M. Cousins

First Step 

1 - 2 pounds thinly sliced chicken or veal cutlets*

1/4 cup Flour

salt & pepper to taste

Olive oil

Place  flour in plastic bag with salt and pepper.  Add chicken slices one at a time and shake bag to coat chicken.  Sauté chicken in olive oil on high setting browning each side.  Place in platter or chicken can be frozen for later use.

Second Step

1 small finely chopped onion                                       

1 can chicken broth         

1 Package of sliced mushroom                                     

1/2  up to 1 cup marsala wine to taste

 Add onion to frying pan on medium heat to loosen browned coating on pan.  Add a little chicken broth to absorb flavors.  Add mushrooms until softened, around 10 minutes.  Add marsala wine, then chicken broth, simmer 5 minutes.  Add cooked chicken and simmer 10-15  minutes until sauce thickens. Taste and add more wine to taste.   Serve with rice or over fettuccini. 

*Veal cutlets can be pounded between two sheets of wax paper to tenderize.

Chicken and Dumplings

by B. Bennett   

1 (3 pound) whole chicken, cut up            1 tsp pepper

4 tbsp chicken bouillon granules                1 tsp. salt

2 cups all purpose flour                             1/4 cup shortening

1 tbsp baking powder                               2/3 to 3/4 cup milk

*Bring chicken and water to cover to a boil in a large Dutch oven,

reduce heat and simmer 1 hour.  Remove chicken, cool, pour broth through a wire mesh strainer into a large saucepan, discarding solids.  Skim off fat.  Return broth to pan, bring to a simmer.

*Skin and bone chicken.  Cut chicken into bite-size pieces; add chicken

pieces, bouillon granules, and pepper to broth.  Return to a simmer.

*Combine flour, baking powder, and salt in a bowl. Cut in shortening

with a pastry blender until  mixture is crumbly.  Add milk, stirring until dry ingredients are moistened.

*Turn dough out onto a lightly floured surface.  Roll out to 1/8"

thickness, sprinkle lightly with flour, and cut into 3x2 " strips.

*Bring broth mixture to a boil.  Drop strips, one at a time, into boiling

broth, stirring gently until all are added.  Reduce heat, and simmer

stirring often about 20 minutes. Yield:6 to 8 serve.

Chicken Cacciatore

by B. Romano

1 1/2 -2 lbs chicken, skinless breast

2 tbsp extra virgin olive oil

2 onions, chopped

1 green pepper, chopped

1 large tomato or 7 oz crushed tomatoes

pinch of salt

cook sliced chicken  a little while in olive oil, then add onions  and pepper. Continue to stir add pinch of salt, and tomato.

Cover and cook 20-30 minutes.

Crispy Cheese Filled Chicken

by C. Skoczylas

4 skinned chicken breasts, halved            

3 oz. fat reduced extra sharp cheddar cheese

1 cup crushed corn flakes              

1/2 cup non fat buttermilk

1 tbsp

mustard

Vegetable cooking spray.

1 tsp. spicy pepper seasoning (salt free)

Preheat oven to 350 and spray 13x9x2" baking pan. Cut breasts about 2” deep and split. Fill with cheese. Brush with mustard and secure with wooden toothpick. In bowl, combine corn flakes and seasoning. Dip chicken in buttermilk, dredge in cereal and place in pan. Bake for 1 hour.

Chicken Spiedies

by M. Cousins

 Spiedies, (pronounced "speedies"), are marinated cubes of meat cooked on a skewer. Originally from Italy , this delicacy seems to have originated in the Broome County area of New York State.

This recipe is great  if you are having a barbecue.  I like to serve them  on rolls with sautéed peppers and onions.

2 pounds chicken breast cubed                       2 tsp parsley

2/3  cups vegetable oil                                  ½ tsp. oregano

½  cup vinegar                                              1 tsp. garlic powder

1 tsp. salt                                                      1 tsp. onion powder

1tsp pepper                                                    juice of 1 lemon

Combine all ingredients and marinate in refrigerator over- night.  Grill on skewers.

White Chilie

 by C. Matthews

1 lb. dried navy beans                              1/4 tsp Cayenne Pepper

4 cups chicken broth                                1/4 tea. ground cloves

2 cups water                                           1 -1/4 cup chopped onion

1- 1/2 tsp salt                                          1 -1/2 tsp Oregano

2 tsp Cumin                                             3 or 4 chicken breast cubed

4 or 5 Jalapeno slices                               4 cloves minced garlic   

2 cans {4 oz.} chopped green chilies

Shredded Cheese

Soak beans overnight and pour off water. Combine all ingredients. Cook 2 hours. Serve topped with cheese.

Honey Mustard Baked Chicken

by N. Farnsworth

8 chicken pieces                                       

4 Tbsp. mild mustard                                

4 Tbsp. melted butter                                 

2 Tbsp. lemon juices       

4 Tbsp. Honey  

salt & pepper to taste

Preheat oven to 400 Place chicken on large cookie sheet. Place all remaining ingredients in a bowl and blend. Brush 1/2 mixture over chicken. Bake for 15 minutes. Turn chicken and coat top side with remaining mixture. Return chicken to oven and cook 15 minutes longer. Serve chicken on warmed platter and pour over the cooking juices. Enjoy!

CaptreeIsland Chicken

by P. Biba

Soak chicken parts in evaporated milk for an hour.  Bread with Italian style crumbs and fry.  Put in a baking dish.  Add 2 cans of cream of chicken soup and some milk.  Bake for 1/2 hour at 350.

Busy Woman Recipe-Zorba the Greek One-Pan Delight

  by B. Helms

1 pound chicken breasts – diced         

1 cup finely chopped onion  

2 Cans (14  & 1/2 oz each) chicken broth                             

2 cups orzo (rice-shaped pasta)                                       

3 cups washed, packed, torn spinach leaves

1/2 cup crumbled feta cheese

3/4 teaspoon dried oregano leaves

In a large skillet, sauté chicken with olive oil on medium heat until lightly browned, add onions cook 5 minutes, add broth,  and oregano bring to a boil.  Add orzo, reduce heat.  Cover and simmer for 12 minutes, stirring occasionally until pasta is cooked. Stir in Spinach and heat just until spinach wilts.  Remove from heat and top with cheese.  Serves 4.

Serve this with a side salad and crusty bread.  Looks pretty brought to the table in a colorful bowl.  Good quick company dish also.

Stuffed Cornish Hens

by J. Clifford

2   Cornish game hens

Stuffing:

1 1/2 lb Macintosh apples peeled and diced               

1/4 tsp thyme

3 tbsp lemon juice                                                  

2 1/2 tbsp sugar                                                   

1/2 tsp salt

1/4 tsp cayenne

1/4 tsp cinnamon

Combine all ingredients and stuff each hen.

Baste:

2 tsp olive oil                                                          

1/2 tsp paprika

1/4 tsp cayenne 

1/4 tsp dried thyme

pinch ground pepper

Combine all ingredients and brush hen throughout cooking.

Bake at 450 degrees for 20 minutes, reduce heat to 325 degrees for 40 minutes.  Serves 2 people.

Turkey “Wellington”

by K. Doxtader

1 lb ground turkey

1 10 oz package chopped spinach, thawed and drained

2 eggs, separately, 1 beaten

1 packet dry herb/garlic soup/dip mix

1 sheet frozen puff pastry, thawed

Preheat oven to 400 degrees.

Combine turkey, spinach, 1 egg, and soup mix.  Lightly flour work surface, unfold pastry.  Cut slits 1 inch apart from the outer edge to the fold mark along the long sides of the pastry rectangle.  Form turkey mixture into a narrow loaf in the center of the pastry between the two fold marks.  Fold the pastry strips over the loaf, alternating sides.  Place loaf on ungreased baking sheet.  Brush 1 beaten egg over pastry.  Bake 30 to 35 minutes until pastry is golden.