orange chicken

• 2 lbs boneless skinless chicken breasts or thighs, cut into 1-1/2” cubes
• 1 ½ cups corn starch
• 1 cup panko bread crumbs
• 2 eggs, beaten
• ¼ teaspoon salt
• ¼ teaspoon pepper
• Oil (for frying)

Orange Sauce

• 1 ½ cups water
• 1/4 cup orange juice
• 1/3 cup rice vinegar
• 2 ½ tablespoons soy sauce
• 1 tablespoon orange zest, grated
• 1 cup packed brown sugar
• ½ teaspoon ginger root, minced
• ½ teaspoon garlic, minced
• 2 tablespoons green onion, chopped
• ¼ teaspoon red pepper flakes
• 3 tablespoons cornstarch
• 2 tablespoons water

Combine corn starch, salt, and pepper.  Prepare a bowl with beaten eggs, another with panko bread crumbs and another with corn starch. Dip chicken in egg mixture, dredge in cornstarch, then again in the eggs and finally in the panko bread crumbs, set aside.  Heat pan with vegetable oil to 375 degrees, fry chicken in batches until completely cooked.
In a large saucepan combine 1 ½ cups water, orange juice, rice vinegar, and soy sauce. Blend well over medium heat for a few minutes. Stir in brown sugar, orange zest, ginger, garlic and red pepper flakes. Bring to a boil.
Combine 3 tablespoons of cornstarch with 1/4 cup of water and mix thoroughly. Slowly stir cornstarch mixture into sauce until it thickens. Pour sauce over breaded chicken, and if desired garnish with green onions.

Chicken Egg roll

• 1 pound ground chicken
• 2 teaspoons sesame oil, divided
• 1 tablespoon plus 2 teaspoons soy sauce
• 1 teaspoon minced fresh ginger
• 3 cloves garlic, minced
• 1 cup diced celery (about 3 ribs)
• 1/2 cup diced carrots
• 1/2 cup diced yellow onion
• 3/4 cup chopped crimini mushrooms
• 8 ounces bean sprouts
• 1/2 teaspoon fish sauce
• 2 teaspoons sambal oelek
• 2 teaspoons roasted sesame seeds
• 3 green onions, chopped
• kosher salt to taste
• 20 egg roll wrappers
• bowl of water for sealing wrappers

1. In a wok or large saute pan, combine ground chicken with 1 teaspoon sesame oil, 1 tablespoon soy sauce, minced garlic and minced ginger. Cook over medium heat until chicken is cooked through. Transfer chicken to a colander to strain.
2. In the same pan, add remaining sesame oil and heat over medium heat. Once oil is hot add celery, carrots, onions, mushrooms and bean sprouts. Stir in fish sauce, sambal oleke, sesame seeds and remaining soy sauce. Continue cooking for 2 minutes. Return ground chicken to the pan. Stir to combine. Continue cooking until the vegetables are slightly softened. Add green onions. Season with salt to taste. Remove from heat and allow to cool.
3. To assemble the egg rolls: using one egg roll wrapper with one point towards you, place 2 tablespoons of filling about an inch from the point closest to you. Working away from you, fold the wrapper over the filling. Next fold in both sides. Dip your finger in water and wet the edges. Continue rolling to seal completely. Repeat with remaining filling and wrappers.
4. To fry them, heat about 1 inch of oil in a frying pan over medium heat. Drop a tiny piece of a wrapper into the oil, if it sizzles the oil is ready. Fry egg rolls until golden brown, about 2-3 minutes per side.
5. Transfer to paper towel lined plate. Sprinkle with salt. Serve.

chicken club sandwich

4 bacon slices uncooked

4 chicken cutlets

1/4 t freshly ground pepper

8 slices 100% multigrain bread

1/4 c mayo

1 T mustard

4 gr leaf lettuce leaves

2 plum tomatoes

 

cook bacon until crisp.  remove form pan and reserve 1 T drippings. break bacon in half and set aside. sprinkle chicken with pepper, add chicken to pan.  cook until done.  while chicken cooks, toast bread. combine mayo and mustard.  spread onto toast. top with lettuce and tomato, chicken, and bacon

french bread chicken melts

 

cooking spray

1 sliced onion

1 3/4 c green bell pepper strips

2 c chopped cooked chicken breast

1/2 c honey dijon salad dressing

1/2 16-oz pkg twin french bread loaves

4 slices mozzarella cheese

 

preheat broiler.  heat skillet over medium heat.  coat pan with cooking spray.  cover and cook 8 minutes until tender, stirring occasionally.  add chicken and salad dressing; cook 2 minutes.  split bread in half horizontally.  place on baking sheet.  spoon chicken mixture on to bottom half and top with cheese.  broil 2 minutes.  place top half over cheese.  cut loaf into 5 equal portions

lemon-glazed chicken with mushrooms

 

1 1/2 pd chicken cutlets

1/2 t salt

1/4 t pepper

3 T lemon juice

cooking spray

1 pkg sliced mushrooms

2 garlic cloves

1/2 c chicken broth

 

sprinkle chicken with salt and pepper.  drizzle with 2 T lemon juice.  heat skillet and coat with cooking spray.  add chicken, cook 2-3 minutes on each side.  remove and keep warm.  add mushrooms and garlic to pan.  saute 3 minutes. add remaining 1 T lemon juice, chicken broth and parsley. return chicken to pan.  cook uncovered 2-3 minutes.  garnish with lemon wedges.

orange chicken

 

1 1/4 c refrigerated oj

1 T soy sauce

1/2 t grated ginger

1/8 t red pepper

1 1/2 lb chicken cutlets

1/4 c flour

cooking spray

1 T butter

1 small orange

 

combine first 4 ingredients.  set aside.  dredge chicken in flour.  heat a large skillet.  coat with spray.  add butter and cook until butter melts.  add chicken to pan, cook 2-3 minutes until browned.  remove and keep warm.  while chicken cooks, cut 4 4in slices from orange reserve remaining for later.  recoat pan with cooking spray.  add orange slices, cook for 1 minute. add juice mixture to pan.  return chicken to pan. bring to a boil. cook uncovered for 4 minutes.  serve chicken with orange sauce.

Chicken Cordon Blue Bake

Chicken Cordon Blue Casserole:
2 Cups Cooked Chicken
2 Cups Cubed Ham
2 Cups Uncooked Rice
2 Cups Sour Cream
2 Cans Cream of Chicken Soup
2 Cups Grated Swiss Cheese
Crushed Croutons On Top
Bake 1 hour @ 350

Oven barbecued chicken

place skin side down in shallow buttered baking dish:
2 frying chicken cut up

top with 1 large onion sliced

mix in saucepan:
2/3 c ketsup
1/3 c vinegar
2 T butter or margarine
1/4 t garlic salt
1/4 t dry mustard

heat to a boil
spoon half over chicken
bake at 350 for 45 minutes
turn chicken over and bast with remaining sauce
continue baking for 45 more minutes

Chicken Pot Pie-weightwatchers

Ingredients
Serves 6
2 servings butter-flavored cooking spray  
1 tsp butter  
1 small onion, chopped  
2 cups mushrooms, sliced  
1/4 tsp paprika  
1/4 tsp dried thyme, crushed  
1/2 tsp table salt, or more to taste  
1/4 tsp black pepper  
2 cups frozen mixed vegetables  
1 cup canned chicken broth  
3 cups roasted chicken breast, chopped  
2 tbsp all-purpose flour  
1/2 cups fat-free evaporated milk, divided  
4 rolls reduced-fat crescent roll dough, unrolled

Directions
Preheat oven to 375ºF. Coat a 10-inch round shallow baking dish with cooking spray.

Coat a large pot with cooking spray. Add butter and melt over medium heat. Add onion and mushrooms and cook, until tender, stirring frequently, about 5 minutes. Stir in paprika, thyme, salt and pepper. Add vegetables, broth and chicken. Cover and simmer 15 minutes.
In a small cup, combine flour and 1/4 cup of evaporated milk; stir into chicken mixture. Cook over medium heat until thickened, stirring constantly, about 2 minutes. Stir in remaining 1/4 cup of evaporated milk and cook until mixture is slightly thickened, about 2 to 3 minutes more.

Spoon chicken mixture into prepared baking dish. Unroll crescent rolls and arrange dough around inside edge of baking dish to form a border (there will be a hole in the middle). Bake until rolls are golden brown and filling is bubbly, about 15 minutes. Cut into 6 pieces and serve.

weightwatcher-6 points

Chicken LIME Tacos

• 1 1/2 lbs. boneless, skinless chicken breast - cubed
• 1/8 cup red wine vinegar
• 1/2 lime, juiced
• 1 t. white sugar
• 1/2 t. salt
• 1/4 t. pepper
• 2 green onions, chopped
• 2 cloves garlic, minced
• 1 t. dried oregano

Directions: Saute chicken in medium sauce pan over medium high heat until no longer pink(I poached mine and then shredded it). Add vinegar, lime juice, sugar, salt, pepper, green onion, garlic, and oregano. Simmer for 10 minutes.

Place in tortillas, top with lettuce, tomato, cheese, and salsa. I like to squeeze a little more lime juice into my taco.

Apricot Chicken

4-6 chicken breasts, either whole, or cut into strips
8 oz. bottle of Catalina, Russian, or French dressing  (I use Russian.)
1 cup apricot jam
1 packet dry onion soup mix

Mix the goop together first, then pour over chicken in a glass dish (no greasing necessary).
Bake at 350 degrees for 45 minutes or until chicken is done.  Serve over rice.

Ingredients

• 1 large onion, chopped
• 1 medium green pepper, chopped
• 1 teaspoon butter
• 3 cups shredded cooked chicken breast
• 2 cans (4 ounces each) chopped green chilies
• 1/4 cup all-purpose flour
• 1-1/2 to 2 teaspoons ground coriander
• 2-1/2 cups Progresso  Reduced-Sodium Chicken Broth
• 1 cup (8 ounces) reduced-fat sour cream
• 1 cup (4 ounces) reduced-fat Monterey Jack or reduced-fat Mexican cheese blend, divided
• 12 corn tortillas (6 inches), warmed

Directions

• In a small skillet, saute onion and green pepper in butter until tender. In a large bowl, combine the chicken, green chilies and onion mixture.
• In a small saucepan, combine flour and coriander. Add broth; stir until smooth. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened. Remove from the heat; stir in sour cream and 1/2 cup cheese. Stir 3/4 cup sauce into chicken mixture.
• Place 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in a 13-in. x 9-in. baking dish coated with cooking spray. Pour remaining sauce over top; sprinkle with remaining cheese. Bake, uncovered, at 350° for 30-35 minutes or until heated through. Yield: 6 servings.

Chicken Tacos with pineapple sauce

• 1 cup chopped fresh pineapple
• 1/2 cup chopped peeled mango
• 2 tablespoons minced fresh cilantro
• 1 tablespoon finely chopped red onion
• 1 tablespoon lime juice
• 3/4 teaspoon salt, divided
• 2 cups cubed cooked chicken breast
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt-free garlic seasoning blend
• 8 corn tortillas (6 inches), warmed

Directions

• For pico de gallo, in a small bowl, combine the pineapple, mango, cilantro, onion, lime juice and 1/4 teaspoon salt. Set aside.
• In a large nonstick skillet coated with cooking spray, cook and stir the chicken, cumin, seasoning blend and remaining salt until heated through. Spoon 1/4 cup onto each tortilla. Fold in sides. Serve with pico de gallo. Yield: 4 servings.

Country Chicken with gravy

• 3/4 cup crushed cornflakes
• 1/2 teaspoon poultry seasoning
• 1/2 teaspoon paprika
• 1/4 teaspoon salt
• 1/4 teaspoon dried thyme
• 1/4 teaspoon pepper
• 2 tablespoons fat-free evaporated milk
• 4 boneless skinless chicken breast halves (4 ounces each)
• 2 teaspoons canola oil
• 
  GRAVY:
• 1 tablespoon butter
• 1 tablespoon all-purpose flour
• 1/4 teaspoon pepper
• 1/8 teaspoon salt
• 1/2 cup fat-free evaporated milk
• 1/4 cup Progresso ® Chicken Broth
• 1 teaspoon sherry or additional condensed chicken broth
• 2 tablespoons minced chives

Directions

• In a shallow bowl, combine the first six ingredients. Place milk in another shallow bowl. Dip chicken in milk, then roll in cornflake mixture.
• In a large nonstick skillet coated with cooking spray, cook chicken in oil over medium heat for 6-8 minutes on each side or until a meat thermometer reads 170°.
• Meanwhile, in a small saucepan, melt butter. Stir in the flour, pepper and salt until smooth. Gradually stir in the milk, broth and sherry. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in chives. Serve with chicken. Yield: 4 servings

Chicken Tamales

• 20 dried corn husks
• 1 broiler/fryer chicken (3 to 4 pounds), cut up
• 3 quarts water
• 1 medium onion, quartered
• 2 teaspoons salt
• 1 garlic clove, crushed
• 
  DOUGH:
• 1 cup shortening
• 3 cups masa harina
• 
  CHICKEN CHILI FILLING:
• 6 tablespoons canola oil
• 6 tablespoons all-purpose flour
• 3/4 cup chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon pepper
• 2 cans (2-1/4 ounces each) sliced ripe olives, drained

Directions

• Place corn husks in a large bowl; cover with cold water and soak for at least 2 hours.
• Meanwhile, in a Dutch oven, combine the chicken, water, onion, salt and garlic. Bring to a boil. Reduce heat; cover and simmer for 45-60 minutes or until meat is tender. Remove chicken from broth; set aside until cool enough to handle. Strain broth; skim fat. Finely chop or shred chicken.
• For dough, in a large bowl, beat the shortening until light and fluffy, about 1 minute. Add small amounts of masa harina alternately with 2 cups reserved broth, beating until well blended.
• Drop a small amount of dough into a cup of cold water; dough should float to the top. If dough does not float, continue beating until dough is light enough to float.
• In a Dutch oven, heat oil over medium heat; stir in flour until blended. Cook and stir for 7-9 minutes or until lightly browned. Stir in the spices, chicken and 4 cups reserved broth. Bring to a boil. Reduce heat; simmer, uncovered, for 45 minutes or until filling is thickened, stirring occasionally.
• Drain corn husks and pat dry. Place a corn husk on a work surface with the small end pointing away from you. Place 3 tablespoons dough over half of husk closest to you, patting dough to within 1 in. of edges. Top with 2 tablespoons chicken mixture and 2 teaspoons olives. Lifting one long side, fold husk over filling so that edges meet, enclosing filling in husk. Fold ends of husk over tamale; tie with string. Repeat.
• In a large steamer basket, position tamales upright. Place basket in a Dutch oven over 1 in. of water. Bring to a boil; cover and steam for 45-50 minutes or until dough peels away from husk, adding hot water to pan as needed. Remove husks before eating. Yield: 10 servings.
  
  -----Look for dried corn husks and masa harina in the ethnic aisle..

Chicken swiss bundles

1 small onion finely chopped
1/2 c sliced mushroom
1 1/2 t butter
1 garlic clove minced
1 c cooked chicken-cubed or shredded
1 T honey mustard
1/4 t salt
1/4 t lemon pepper
1/4 t italian seasoning
2 c shredded swiss cheese
12 frozen bread dough dinner rolls
2 T butter melted

saute onion and mushrooms in butter.  add garlic, cook 1 minute longer.  add chicken, peppers, mustard and seasonings. heat thouroghly.  remove and add cheese.

flaten each roll into a 5 inch circle. place 1/4 c chicken mixture in the center of 6 rolled out dough.  brush edges with water.  top with remaining circles.  press edges with fork toseal. 

place on greased baking sheet.  brush with melted butter  bake at 350 for 18-22 minutes. 

Baked Creamy Chicken

Prep time: 60 minutes
Ingredients:

• 4 boneless, skinless chicken breasts
• 4 1½-oz. slices Swiss cheese
• ½ can of condensed cream of chicken soup
• 2 tbsp. white cooking wine or chicken broth
• ½ c. stuffing mix
• ¼ c. butter, melted

Directions:

1. Preheat the oven to 350° Fahrenheit.
2. Arrange chicken in a lightly greased baking dish.
3. Top each piece of chicken with cheese slices.
4. In a separate bowl, combine soup (freeze the remainder of the soup for later use) and wine or chicken broth. Mix well.
5. Pour the soup mixture over the chicken.
6. In a separate bowl, mix stuffing crumbs and butter together. Put bread crumbs on top of chicken.
7. Bake for 45-50 minutes. Be sure that chicken is no longer pink inside.

Serves: 4

Sweet & Sour Chicken

Chicken breast cut into pieces

Egg

Cornstarch

Sauce:

½ c sugar

¼ c catsup

½ c vinegar

½ t garlic powder

1 T soy sauce

Roll meat in egg and then cornstarch.  Place in a fry pan with oil and brown on all sides.  Place in baking dish and cover with sauce.  Bake at 325 for 1 hour. Serve with rice

Chicken Spaghetti

 

 

Ingredients:

2 cups cooked chicken

2 cans Cream of Mushroom soup

2 cups grated sharp cheddar cheese

1/4 cup finely diced green pepper

1/2 cup finely diced onion

1-4 oz jar diced pimentos, drained

3 cups dry spaghetti, broken into two inch pieces

2 cups reserved chicken broth from pot

1 teaspoon Lawry's Seasoned Salt

1/8 to 1/4 teaspoon Cayenne pepper

Salt & Pepper to taste

1 additional cup grated sharp cheddar cheese

 

 

Directions:

Cook 1 cut up fryer and pick out the meat to make two cups.  Cook spaghetti in same chicken broth until al dente.  Do not overcook.  When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar.

 

Place mixture in casserole pan and top with remaining sharp cheddar.  Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately:  350 degrees for 45 minutes until bubbly.  (If the cheese on top starts to get too cooked, cover with foil.)

French Bread Chicken Sandwich

3-4 chicken breasts
1 cans chicken broth
2 tablespoons Montreal Steak Seasoning
1 Loaf of French Bread
Ranch Dressing
4 slices of bacon
1 Avocado sliced
1 Tomato sliced
1 cup shredded cheese

Cook in crock pot on high for four hours with chicken broth and Montreal Steak Seasoning
(feel free to add more chicken, chicken broth and Steak Seasoning for future dinners)
It is easier for me to shred the chicken in the crock pot so that it soaks up all the marinade. Chicken freezes well for future meals!

Cut French bread loaf long ways in half.
Spread Ranch dressing on both sides of the loaf.
then add layers...chicken, bacon, cheese, tomato and avocado.
Bake at 375 for 10 minutes, and then I like to broil it for another 2 minutes. Slice and serve.