Chicken Recipes

[Anonymous]

Why on earth is butter forbidden as substitute for margarine? I don't buy margarine...ever.

Originally Posted by ohiobarb42

These are absolutely delicious. If you prefer milder sauce, reduce amount of hot sauce or omit altogether.

Anchor Bar Buffalo Wings
(The Original!!!)
Source: Ladies Home Journal - August 1991 - This is supposed to be the REAL Buffalo Wing recipe from the Anchor Bar in Buffalo, NY.
This makes enough for about 30 "wingettes."

Sauce

6 tbsps Louisiana Hot Sauce
1/4 cup (1/2 stick) margarine only (no butter)
1 tbsp white vinegar
1/8 tsp celery seed
1/8 to 1/4 tsp cayenne pepper
1/8 tsp garlic salt
Dash black pepper
1/4 tsp Worcestershire Sauce
1 to 2 tsps Tabasco sauce
Carrot and celery sticks
Marie's Bleu Cheese Dressing
30 Chicken wings

The Sauce:
Mix all the ingredients in a small sauce pan over low heat until the margarine is completely melted. Stir occasionally.
The Wings:
Fry the wings in a deep fryer set at 375 degrees F using vegetable or peanut oil. Fry 15 wings at a time for 12 to 15 minutes. Drain the wings for a few minutes then put them in a bowl. After all the wings have been fried, pour the sauce over them, cover the bowl, and shake to completely coat the wings. They can be eaten now, or you can put them on a baking sheet and bake them for a few minutes to get an extra-crispy coating. Serve with carrot and celery sticks and Marie's Bleu Cheese Dressing and cold beer (Genee Cream Ale is traditional).

[herself]

CHICKEN AND BROCCOLI CASSEROLE

2-3 cups diced cooked chicken
1 can Cream of Mushroom or Celery soup
1/2 cup of milk
1 bag frozen broccoli
8 oz Cheeze Whiz
3/4 cup melted butter
1 1/2 cups uncooked Minute Rice

Mix all ingredients together and put in a casserole dish. Bake at 350 for 45 minutes.

[Anonymous]

These ingredients sound a little suspicious together...but trust me...this is one of the best Crockpot Chicken recipes I have ever had. Hope you all enjoy it too.

Cranberry chicken

4-6 chicken breast halves, skinless and boned
1 can whole cranberry sauce
2/3 cup chili sauce (I used ½ ketchup and ½ chili sauce – to ¾ cup)
2 T. vinegar
2 T. brown sugar
1 pkg. dry lipton golden onion soup mix

Place chicken breasts in the crock pot. Combine remaining ingredients; add to the crock pot, coating chicken well. Cover and cook on low for 6-8 hours.

[Anonymous]

The Absolute Best Southern Fried Chicken

One 3 1/2 pound chicken , cut into eighths
1 1/2 teaspoons freshly ground black pepper, divided
1/2 teaspoon garlic powder
1/2 cup all- purpose flour
1/4 teaspoon paprika
1 cup vegetable oil

directions:
Rinse the chicken and pat dry. In a small bowl, combine the salt, 1 teaspoon of the black pepper and the garlic powder. Sprinkle over the chicken. Let stand at least 30 minutes or even better, overnight in the refrigerator ( don't deviate this is the key to this recipe)

Place the flour, the remaining 1/2 teaspoon black pepper and paprika into a plastic bag. Add the seasoned chicken and shake until each piece is covered with the flour.

In a large skillet, heat the oil over high heat until it bubbles when a little flour is sprinkled in. Add the chicken pieces and reduce the heat to medium. Cook for 7 to 10 minutes or until cooked through. Remove from the skillet and drain on paper towels before serving.

[Anonymous]

Chicken Enchiladas
2 cans chikcen (or cook 4 chicken breasts) 1 8 oz block cream cheese
1/2 + C chopped onions flour tortillas grated Monteray Jack cheese
1 can enchilada sauce sour cream, green onions, chopped olives
Make 2 cups white sauce but but use dry package enchilada sauce mix instead of flour. Put aside.
In fry pan, chicken, onions, and cream cheese. Cook on low heat til cheese melted and all blended well. Into each flour tortilla place generous teaspoon of chicken mixture, on top some cheese, teaspoon of canned sauce, roll up, place in sprayed baking dish. Repeat until at least 10-12 tortillas used. (Can double by adding another row on top, after coating with additional can of sauce and some cheese). Pour white sauce mixture over top, cover with grated cheese. Bake 350 1 hr. Freezes well. Serve with shredded lettuce, sout cream, green onions, etc. Leftovers freeze well too.

[Anonymous]

Quick & Easy Chicken Pot Pie

Ingredients

Cut up half of cooked chicken (or pieces that you prefer)
1 bag of frozen mixed veggies
2 cans of cream of chicken soup (for a 9 x 13 dish)
Bisquick - use recipe on box for crust

Dice up chicken put in 9 x 13 pan - mix in veggies and cream of chicken soup then pour on the Bisquick mixture.

Bake in oven for 30 - 45 minutes -- dinner hit at my house.

[Anonymous]

the best baked chicken

1 LB. boneless skinless chicken breast
1 package Keebler waverly crakers
1 stick butter

1.melt butter in micrwave.
2.wash and dry chicken.
3.crush crakers. (put in plastic bag and take rolling pin and roll over bag.)

4.place foil in bottom of shallow baking pan.
5.dip chicken in butter, roll in craker crumbs, and lay in baking pan.
6.sprinkle craker crumbs over chicken, spoon remaining butter on chicken.
7.fold foil over chiken and seal edges.
8.bake for 45 minutes at 350....

Your family will love...
Great for entertaining, just put in oven and forget about it..

[Anonymous]

CHICKEN SALAD

1 cup cooked diced chicken (great way to use leftover chicken or turkey)
1/4 cup green seedless grapes, peeled and diced
1/4 cup red seedless grapes, peeled and diced
1/2 medium red apple, diced
1/2 medium green apple, diced
medium orange, peeled and diced
1/2 cup chopped walnuts or pecans
1/4 cup shredded coconut
2 Tablespoons lemon juice (keeps fruit from turning dark)
1/2 yogart or cool whip
-------------------------------------------

In a mixing bowl combine the chicken, grapes, apples, orange, nuts, coconut and lemon juice, mixing well. Stir in the yogart or cool whip. If mixture is too dry, add a bit more until it appears creamy. Cover salad and place in the refrigerator at least an hour until the salad is completely cold.

Serve the salad on a leaf of lettuce accompanied by a few of your favorite snack crackers. It is a healthy treat that is filling yet light .

Serves 3-4.

[Rrsdvm2]

Chicken Milano (my family's favorite!)

2 cloves garlic, minced
2 boneless chicken breast, halved (about 1 1/4 pounds)
1/2 tsp. dried basil leaves
1/8 tsp. crushed red pepper flakes (optional)
1 Tablespoon olive oil
1 can (14 1/2 oz) Italian style stewed tomatoes
1 can (16 oz) cut green italian beans or green beans, drained
1/4 cup skim milk
2 tsp. corn starch

Rub garlic over chicken. Sprinkle with basil and red pepper. Season with salt and black pepper. In skillet, brown chicken in oil over medium-high heat. Stir in tomatoes. Cover; simmer 5 minutes. Uncover; reduce heat to medium and cook 8-10 minutes or until liquid is slightly thickened and chicken is tender. Stir in green beans. Mix corn starch in milk and add to skillet; heat through. Do not boil. Serve over rice.
Makes 4 servings.

[Anonymous]

Bob's Chicken Bake

4 - 6 lrg chicken breasts
3 tsp butter for browning
2 cans Cream of Mushroom Soup
16 oz. Sour Cream
1 lrg Sweet Onion chopped
minced garlic to taste
1 1/2 C. good white wine
3-4 C. Motzerella Cheese
salt & ground black pepper to taste

Brown chicken breast,onions & garlic in butter, combine everything else except cheese. After chicken, onions & garlic are browned, arrange chicken breast in a baking dish with onions & garlic, then pour mixture over the chicken breast & bake at 325 degrees for 45min - 1 hr. Last 20 min remove from oven & sprinkle with cheese & return to bake until cheese is just brown. Serve with Jasmine rice & and your favorite green vegetable. [/b]

[Anonymous]

Lemon Chicken
Serves/makes 4 | Difficulty Level 2 | Ready in approximately 30 min.

Ingredients
4 Boneless skinless chicken breasts
8 ounces sliced mushrooms (fresh)
4 Tbsp butter (not margarine)
4 Tbsp lemon juice
1/2 cup flour
salt and pepper

Directions:
Melt butter in non-stick skillet over medium heat,

Put the flour, salt and pepper in a re-sealable plastic bag, shake to mix. Add the chicken one piece at a time and toss to coat. Brown the chicken pieces in the butter over medium high heat.

When the chicken is browned add the mushroom slices then pour the lemon juice over all.

Cover, and cook over low heat for 20 minutes.

Uncover and serve over rice.

[Anonymous]

Rinse off whole chicken
Clean out cavity
Open can of root beer, you can place this on a foil pan
Set on grill (medium coals)
Place chicken on root beer can (can is in the cavity holding chicken up)
Cover grill and cook one hour

Skin gets crispy brown, meat moist and tender.
Serve with your choice of side dishes..If you would rather not use beer, try this.

_________________

[swtness]

I am sure glad that everyone seems to like this idea. My hand is cramping up from all these great recipes....

[Anonymous]

Chicken and Cream

6 chicken breast halves
1 T butter or olive oil
flour, salt and pepper
1 pint whipping cream, unwhipped
1-3 cloves garlic, minced

Put butter or oil in heated fry pan. Dredge chicken breasts in flour, salt and pepper mixture. Brown chicken. Put chicken in baking pan. Mix together whipping cream abd garlic. Pour over chicken. Bake at 350 degrees for 1 hour. Serve over pasta or rice. Note: The sauce may seperate, but it is still yummy. Enjoy!

[Anonymous]

Mamma Pat's Southern Fried Chicken

1 3 lb. fryer chicken, cut up
3/4 cup plain flour (plus 1 cup extra)
1/4 cup yellow corn meal
1 tsp red pepper flakes
Dash of salt/pepper
1 1/2 cups buttermilk
3 Tbsp hot sauce
Oil for frying

Wash and pat dry all the chicken pieces. Mix flour, meal, pepper flakes, and salt and pepper together in a bowl big enough to dip chicken in. Pour buttermilk mixed with hot sauce in a bowl the same size. Put plain (1 cup) flour in a bowl the same size.

Dredge chicken in the seasoned flour mixture coating thoroughly, then dip in buttermilk mixture. Let excess drip off then dredge in plain flour. Put on a platter and put in the refrigerator for at least 15 minutes (will help coating to stick). Just before the time is up for chicken to come out of the refrigerator, heat up enough oil to cover chicken about halfway up the side. Cook until done, then drain on paper towels or large paper bag. Can cover skillet for the first 10-15 minutes turning chicken once then leave cover off so chicken will crisp. Yummy!!!

[Anonymous]

Arroz con Pollo Rice with Chicken


1 (3 pound) chicken cut into 8 pieces, skin removed
Salt
Pepper
1 lime, juiced
1/2 cup pure Spanish olive oil
1 onion, small dice
1 green pepper, small dice
1 roasted red pepper, small dice
3 cloves garlic, minced
1 cup prepared tomato sauce
1 teaspoon ground cumin
1 bay leaf
1/2 cup dry white wine
12 ounces beer
1/2 cup sherry
3 cups chicken stock
1 1/2 cups Valencia rice, soaked in cold water for 1 hour
5 saffron threads
1 cup frozen sweet peas
Preheat oven to 350 degrees F.
Season the chicken with salt, pepper, and lime juice. In a large casserole or Dutch oven, heat the olive oil. Brown the chicken, remove the chicken from the pan, and set aside.
Add the onions, peppers, and garlic to the casserole. Cook until translucent. Add the tomato sauce, cumin, and bay leaf; cook for another 5 minutes. Add the chicken, wine, beer, and sherry, and cook for 5 to 8 minutes. Add the stock, bring to a boil, and adjust the seasoning. Add the drained rice and the saffron.
Bring the mixture to a boil, cover, and cook in the oven for 20 minutes.
Remove the rice from the oven and add the peas, fluffing the rice and mixing in the peas at the same time. Serve hot.
Yield: 4 servings
Prep Time: 25 minutes
Cook Time: 55 minutes
Difficulty: Medium[/color]

[Anonymous]

[b]Chicken Fried Steak and Creamy Gravy
Recipe Courtesy of Cathy Lowe
2 pounds round steak, cut 1/2-inch thick and pounded with mallet
Salt and pepper
1 cup flour
2 eggs, beaten
Hot pepper sauce
4 cups crushed saltine crackers
1/4 cup corn oil
4 cups of milk
Season steaks with salt and pepper. Reserve 1/4 cup of flour. Dredge each steak in flour, egg and cracker crumbs. In a large cast iron skillet over medium high heat corn oil. Add steaks and cook until golden brown and crisp. Transfer to paper towels to drain. Pour off all but 4 tablespoon remaining oil and set over low heat. Whisk 1/4 flour into hot oil and bring to simmer. Gradually whisk in milk and bring to a simmer. Season with salt and pepper.
Yield: 2 servings
Difficulty: Easy
[/b]

[rczclark]

Chicken & Dumplings


1 Whole Chicken
1 can Cream of Chicken Soup
2 stalks Celery
1 can (10) Biscuits
1 cup Flour
S&P, Garlic Powder, Parsley ( I used a tsp of each and some parsley)
1can Chicken Broth

Boil chicken and de-bone. Place back into pot. Add soup, broth, celery and seasonings to liquid from chicken. Cook on low boil. Meanwhile, on wax paper roll out each biscuit into flour with rolling pin. Slice biscuits into 3-4 strips each. Add strips to soup mixture. Bring to a LOW BOIL for 25 minutes. Stirring occasionally - SOFTLY!! Enjoy!!!

[Anonymous]

CRANBERRY CHICKEN

8 boneless, skinless chicken breasts
2 cans cranberry sauce
1 1/2 c. Western Dressing
1 envelope dry onion soup mix

Preheat oven to 350. Spray a 13 X 9 baking pan. Spread chicken breasts in pan. Combine cranberry sauce, Western Dressing and onion soup mix. Pour over chicken; cover and bake for 45 minutes. Service chicken and sauce over rice.

Enjoy!

[Anonymous]

Honey Baked Chicken

2 fryers cut into serving pieces
1/2 c. melted butter
1/4 c prepared mustard
1 tsp curry
1 tsp salt
1/2 c honey

Place chicken, skin side up in pan. Pour other ingredients over the chicken and bake at 350 about 1 hour or until done and tender. Baste frequently

[Anonymous]

Our local supermarket sells these for $5.99 a pound. I found out that their secret ingredient is Kraft French Dressing. It is easy to make and saves money.

Chicken Kebabs

1 1/2 pounds boneless chicken breasts, cut into 1" cubes
1 bottle of Kraft French Dressing
skewers

Pour dressing over chicken and marinade for at least 1 hour. Grill or broil until done, about 15 to 20 minutes.

[silversolara]

This is awesome tasting and not difficult to make . . .

Garlic Cheddar Chicken

Printed from Allrecipes, Submitted by BAYLOR66

I cut the chicken into small cubes so they look like chicken nuggets – nice bite-size pieces.


1/2 cup butter4 cloves garlic, minced3/4 cup dry bread crumbs1/2 cup freshly grated Parmesan cheese1 1/2 cups shredded Cheddar cheese 1/4 teaspoon dried parsley1/4 teaspoon dried oregano1/4 teaspoon ground black pepper1/8 teaspoon salt8 skinless, boneless chicken breast halves - pounded thin

Directions
1 Preheat oven to 350 degrees F (175 degrees C).
2 In a saucepan over medium-low heat, melt the butter,
and saute the garlic for about 10 minutes.
3 In a bowl, mix the bread crumbs, Parmesan cheese,
Cheddar cheese, parsley, oregano, pepper, and salt.
4 Dip each chicken breast in the garlic butter to coat,
then coat in with the bread crumb mixture. Arrange the
coated chicken breasts in a 9x13 inch baking dish. Drizzle
with any remaining butter and top with any remaining bread
crumb mixture.
5 Bake 30 minutes in the preheated oven, or until chicken
is no longer pink and juices run clear.

[Anonymous]

Mexacali Chicken

1 1/2 lbs. chicken, 3.8 oz. can sliced black olives, can of chili (no beans),
2 bunchs green onions, 8 oz. pkg. cream cheese, 8 oz. salsa, 1 lb. grated
cheddar cheese, flour tortillas

Poach chicken until nearly done, shred or dice chicken, slice green onions
set aside onion tops, combine chili, salsa, and cream cheese in a casserole dish add chicken, gr. onions, olives, top with grated cheese

Place covered in 375 degree oven until cheese is bubbly about 1/2 hour

Heat flour tortillas place chicken mixture in center of tortilla, garnish with
sliced green onion tops fold tortilla around chicken mixture

Serve with spanish rice and refried beans

I had a friend who hated chicken but loved this