Posted by admin on 27th April 2010
Crunchy Sour Cream and Onion Chicken
Posted by Trinityjae at recipegoldmine.com 7:54:25pm 9/25/03
Here is another one you HAVE to try!! Enjoy!
4 large boneless, skinless chicken breasts
2 large eggs
1/4 cup milk
2 cups sour cream and onion potato chips, crushed
1/4 teaspoon thyme
1/8 teaspoon black pepper
2 tablespoons butter or margarine, melted
Nonstick cooking spray
Preheat oven to 425 degrees F.
Crush potato chips either by hand with a rolling pin or in a blender/food processor.
In a small bowl, place the milk and egg and beat lightly.
On a piece of wax paper, place potato chip crumbs, thyme and pepper. Line a shallow baking pan with foil and spray with vegetable cooking spray.
Dip each chicken breast into egg-milk mixture; then roll in seasoned crumbs and arrange in a single layer on foil-lined baking pan. Repeat until all chicken is arranged in the pan. Let sit 15 minutes.
Drizzle melted butter or margarine over the chicken and bake for 30 minutes, or until the coating is crunchy and the chicken is cooked through.
Serves 4.
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Posted by admin on 23rd April 2010
Sweet and Sour Chicken
2 pounds boneless chicken breasts,
cut into 1/2-inch cubes
3 tablespoons sherry
4 teaspoons soy sauce, divided
1/2 teaspoon ground ginger
1 medium green bell pepper
1 medium red bell pepper
2 tablespoons cider vinegar
2 tablespoons water
1 tablespoon cornstarch
1 (20 ounce) can pineapple chunks in heavy syrup
1 tablespoon slivered fresh ginger
In a large, shallow, microwave-safe dish, toss chicken with sherry, 2 teaspoons soy sauce and ground ginger. Remove and discard stem, rib and seeds from peppers; cut into strips. Cut strips in half crosswise; set aside. In a large glass bowl, combine vinegar, water, cornstarch and 2 teaspoons soy sauce; mix well. Stir in pineapple chunks and their syrup and the pepper strips. Microwave on HIGH, stirring once, 3 minutes or until sauce is thickened and clear; set aside.
Cover chicken with wax paper; microwave on HIGH 6 minutes, stirring after 3 minutes. With a slotted spoon, add chicken and slivered ginger to pineapple mixture. Stir; then spoon mixture onto serving platter. Serve with cooked rice. Garnish with scallion flowers, if desired.
Serves 6.
The question grows more troubling with each passing year how much of what yesterdays science fiction regarded as unspeakably dreadful has become todays award-winning research — Theodore Roszak
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Posted by admin on 15th April 2010
Un-fried Chicken
Cooking spray
6 skinless chicken drumsticks
6 skinless, boneless chicken breast halves
3 1/2 cups ice water
1 cup plain nonfat yogurt
1 cup Italian-style breadcrumbs
1 cup all-purpose flour
1 tablespoon Old Bay seasoning
1/2 teaspoon Creole seasoning
1/8 teaspoon ground black pepper
Dash of cayenne pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
Preheat the oven to 400 degrees F.
Coat a baking sheet with nonstick spray. Put the chicken into a large bowl with the ice water. Put the yogurt into a medium bowl. Set both bowls aside.
Toss all the breading ingredients in a large zip-type bag. Seal and shake well to mix. Remove 2 pieces of chicken from the ice water and blot dry. Roll each piece in the yogurt, then toss them in the bag of crumbs to coat.
Transfer the chicken to the baking sheet. Repeat until all chicken is coated. Spray the chicken lightly with cooking spray.
Place the sheet on the bottom rack of the oven and bake for 1 hour, turning the pieces every 20 minutes to allow even browning. Serve hot or at room temperature.
Make 12 servings. 4 WW points per serving
Source: In the Kitchen with Rosie by Rosie Daly
Ah, when to the heart of man Was it ever less than a treason To go with the drift of things To yield with a grace to reason And bow and accept at the end Of a love or a season. — Robert Frost
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Posted by admin on 12th April 2010
Forgotten Chicken
1 1/2 cups rice, uncooked
1/2 cup milk
1 can cream of mushroom soup
1 can cream of celery soup
1 envelope dry onion soup mix
Chicken breasts
Mix rice, soups and milk. Pour into a greased baking dish. Coat chicken on both sides with dry soup mix. Lay on top of rice mixture. Cover tightly and bake for 1 1/2 hours at 350 degrees F.
To laugh often and much to win the respect of intelligent people and the affection of children to earn the appreciation of honest critics and endure the betrayal of false friends to appreciate beauty, to find the best in others to leave the world a little better whether by a healthy child, a garden patch or a redeemed social condition to know even one life has breathed easier because you have lived. This is the meaning of success. — Ralph Waldo Emerson
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Posted by admin on 9th April 2010
Picnic Chicken
1/3 cup butter
1/3 cup crushed saltine crackers
2 tablespoons onion soup mix
8 pieces chicken
Preheat oven to 350 degrees F.
In a 13 x 9-inch baking pan, melt butter in oven, about 5 to 7 minutes. Stir together crushed crackers and onion soup mix. Dip chicken into melted butter, then coat with crumb mixture. In the same pan, place chicken pieces; sprinkle with remaining crumb mixture. Bake for 45 to 55 minutes or until fork tender.
Dip
1 medium cucumber, peeled and chopped
1 cup sour cream
1 1/2 teaspoons chopped fresh chives
1/2 teaspoon salt
1/2 teaspoon dried dillweed
Stir together all ingredients. Cover; refrigerate at least 1 hour. Serve chicken hot or cold with dip.
Makes 4 servings.
The nature of men and women - their essential nature - is so vile and despicable that if you were to portray a person as he really is, no one would believe you. — W. Somerset Maugham
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Posted by admin on 9th April 2010
Aromatic Sherried Chicken
1/3 cup The Christian Brothers? Golden Sherry
1/3 cup dried apricots
1 medium onion, sliced
2 tablespoons vegetable oil
2 1/2 to 3 pounds chicken, quartered
1/2 teaspoon basil
1/8 teaspoon cinnamon or 1 cinnamon stick
Combine sherry and apricots; set aside. In electric frying pan, saut? onion in oil until golden; remove and reserve onion. Brown chicken in oil remaining in pan. Add onion, apricots, sherry, basil and cinnamon. Cover pan. Cook at 200 degrees F about 50 minutes or until chicken is tender, turning once. Remove cover last 10 minutes.
Makes 4 servings.
Readiness of speech is often inability to hold the tongue. — Jean Baptiste Rousseau
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Posted by admin on 6th April 2010
Chicken Marsala
3 pounds boned, skinned, quartered chicken breasts
1 egg, beaten
1 cup flour, seasoned with salt and pepper
1/2 cup butter
1/4 cup lemon juice
1/2 cup Marsala wine
Chopped parsley
Dip chicken in egg and flour. Brown slowly. Arrange in single layer in ovenproof dish. Melt butter. Add lemon juice and wine. Pour over chicken. Sprinkle with parsley. Cover with foil. Bake at 325 degrees F for 45 minutes.
Serve with noodles.
Yields 8 servings.
Actions lie louder than words. — Carolyn Wells
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Posted by admin on 23rd March 2010
Chicken Parmesan
3 whole chicken breasts, split and de-boned
2 eggs, beaten
1/2 cup bread crumbs
3/4 cup vegetable oil
1 (15 ounce) can tomato sauce
1 (3 ounce) can mushrooms, drained
1/2 teaspoon garlic salt
1/4 teaspoon oregano
1/4 teaspoon basil
3 slices mozzarella cheese
1/2 cup Parmesan cheese, grated
Flatten chicken breasts to 1/2-inch thick. Dip in eggs. Roll in bread crumbs. Brown in oil. Drain. Arrange breasts in 12 x 9-inch baking dish. In medium saucepan, heat next 5 ingredients. Simmer for 15 minutes. Pour sauce over chicken. Cut mozzarella slices into 6 triangles and place on chicken. Top with Parmesan cheese. Bake at 350 degrees F for 30 minutes.
Some weasel took the cork out of my lunch. — W. C. Fields
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Posted by admin on 23rd March 2010
Chicken Cordon Bleu
Source: 1,001 Recipes For People with Diabetes
Serves: 6
6 (4 ounce) boneless, skinless chicken breast halves
4 ounces sliced fat-free Swiss cheese
3 ounces lean smoked ham
All-purpose flour
2 egg whites, beaten
1/3 cup unseasoned dry bread crumbs
Vegetable cooking spray
Pound chicken breasts with flat side of meat mallet until very thin and even in thickness. Layer cheese and ham on chicken breasts, cutting to fit. Roll up chicken and secure with wooden picks. Coat chicken rolls lightly with flour; dip in egg whites and coat in bread crumbs. Spray rolls generously with cooking spray and cook in skillet over medium heat until browned on all sides, 8 to 10 minutes. Place chicken in baking pan. Bake at 350 degrees F, uncovered, until cooked through, about 30 minutes.
Calories: 210 Protein: 34.6 g Sodium: 540 mg Cholesterol: 73.2 mg Fat: 3.9 g Carbohydrates: 6.3 g
Exchanges: 4 Meat
History is more or less bunk. — Henry Ford
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Posted by admin on 22nd March 2010
King Ranch Chicken
1/2 to 2/3 pound Cheddar cheese, grated
1 1/2 teaspoons chili powder
Garlic salt, to taste
Salt, to taste
Pepper, to taste
1 can cream of mushroom soup
1 can cream of chicken soup
2 dozen corn tortillas
2 frying chickens, boiled, then cut into
bite-size pieces (save stock)
1 large onion, chopped
1 large bell pepper, chopped
1 can tomatoes
Put Cheddar cheese in a bowl and sprinkle with chili powder and seasonings. Then spread soups over cheese. Quickly dip tortillas in boiling chicken stock to wilt. Layer a 13 x 9-inch baking dish with tortillas and add ingredients in the order listed above. Bake 30 minutes at 325 degrees F.
Feeds a crowd!
This administration is totally colorblind. — Ronald Reagan
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