Chicken

Bistro Chicken

Marinade:

1 c. flat leaf parsley

2 garlic cloves

2 shallots

1 t. pepper

3 T. olive oil

11/2 T. Dijon mustard

1 1/2 tsp. dried herbes de provence

1/2 tsp. rosemary

1 grated lemon rind

Chicken:

1, 3 lb. chicken

1/2 tsp. salt

1/2 head garlic

1/2 c. chicken broth

2 Tb. lemon juice

1. To prepare marinade, combine all ingredients in a food processor; process to a paste.

2. To prepare chicken, coat chicken with marinade. Cover and refrigerate 4 hrs. or overnight.

3. Preheat oven 350 degrees. Season chicken with salt and pepper; place on rack in roasting pan.

If cooking a whole chicken, roast 1 1/2 hours or until meat thermometer inserted in thigh registers 170 degrees. Remove from oven and let rest 20 mins.

4. Reserve pan juices in the roasting pan. Add broth and lemon juice. squeeze roasted garlic cloves into broth mixture. Whisk, stirring to loose brown bits, and simmer until slightly thickened. Serve with chicken.

NOTES: I do this recipe with chicken breasts in a crock pot. Marinate chicken, then put in crock pot, layering chicken breasts. Cook on high about 6 hours. Works with bone-in or boneless breasts. I also use this on turkey breasts. This is actually my favorite way to use this recipe. It is so flavorful!

(Herbes de provence is available in the spice section of higher end grocery stores.)

Blackened Chicken

½ tsp. paprika

1/8 tsp. dried thyme

1/8 tsp salt

1/8 tsp. pepper

¼ tsp. cayenne pepper

1/8 tsp. onion powder

¼ tsp. ground cumin

2 boneless chicken breasts

Cooking spray

Mix together all the spices. Coat chicken breasts with cooking spray, and then sprinkle one side with spice mixture. Heat a skillet over high heat until it is very hot. Place chicken in hot pan, seasoned side down, and cook for 2 minutes. Turn, and cook 2 minutes on other side. Place breasts on baking sheet coated with cooking spray. Bake at 350 degrees for 10 minutes or until done.

**Can eat as an entrée, or dice up meat to put in salads. Also works well

tossed with a pasta, peas, mushrooms and a cream sauce.

Canton Chicken

½ pound boneless chicken breast, cut into strips

2 tablespoon cornstarch

medium onion

3 tablespoon Kikkoman soy sauce

¾ cup water

1 garlic clove, minced

2 tablespoon oil

1 package (16 ounces) cauliflower, snow pea pods, baby carrots

1 teaspoon each – ginger, sugar, and vinegar

Place chicken in bowl. Combine 1 tablespoon each of the cornstarch and soy sauce; add garlic. Pour over chicken, mixing to coat well. Let stand 15 minutes. Heat 1 tablespoon oil in skillet or wok. Add chicken and stir fry over high heat for 2 minutes until golden brown; remove chicken. Heat remaining oil in skillet; add onion and stir fry for 2 minutes. Add ¼ cup of water and vegetables to the skillet. Bring to a boil; reduce heat and simmer 2 minutes. Combine remaining water, cornstarch, and soy sauce; add the ginger, sugar, and vinegar. Pour into pan; add chicken, cook and stir until thickened – about 2 minutes. Makes 5 cups or 4 servings.
NOTE: I use any fresh vegetables instead of frozen.

Chicken ala Crescent

1 8 oz. pkg cream cheese

salt and pepper to taste

4 tablespoons butter

2 cups cooked, cubed chicken

1/4 cup finely chopped onion

2 cans Pillsbury Crescent rolls

Combine the cream cheese, butter, onions, salt, and pepper. Add the chicken and mix gently. (I make one big triangle out of two of the crescent rolls) Place about a 1/4 c. mixture on the dough section and roll up. Roll the chicken crescent in melted butter and then in bread crumbs. Bake at 375 degrees for 15 to 20 minutes. Top with gravy.

Gravy - 2 cups sour cream

1 can of cream of chicken soup

1 tsp. of fresh lemon juice

Combine ingredients together in a sauce pan and heat.

Chicken Cacciatore

1 chicken, cut up

1 8 ounce can tomato sauce

3 cloves garlic, cut up

½ large onion

salt and pepper to taste

1 can black olives

pinch marjoram

3 clusters of sage (or chicken seasoning)

Brown chicken pieces in olive oil. Sprinkle with salt and pepper to taste. Cut garlic into pieces. Place in frying pan with chicken. Sprinkle marjoram and sage over chicken and brown chicken well. (Nonna adds about ¼ cup “cooking wine”.) Simmer about 15 minutes. Remove chicken from fry pan. Add tomato sauce and onion to juices in pan. Simmer until onion is cooked. Add chicken to sauce and simmer over low heat about 15 minutes. Add olives with the tomato sauce for added flavor. My favorite is to serve this over polenta.

Chicken Lo Mein

1 lb. chicken

2 T. soy sauce

3 T. rice wine

3 T. cornstarch

8 oz. linguini noodles

4oz. mushrooms

2 carrots

1 zucchini

1/2 onion

3 T. soy sauce

2 T. oyster sauce

1 T. sesame oil

extra vegetable oil

Trim chicken toss with 3Tb soy, rice wine, and cornstarch. Set aside to marinade. Prep vegetables and boil noodles. Make 3-2-1 sauce (3 Tb. soy sauce, 2 Tb. oyster sauce, 1 Tb. sesame oil) set aside. Heat wok until smoking and add vegetable oil. Cook chicken, remove, and set aside. Add a little more oil, add carrots and onions for 2min. Add in zucchini, mushrooms, and noodles. Add chicken back in, toss. Create a well in the middle and add sauce. Toss and evenly coat everything. Serve!

Chicken Pot Pie

1 pie crust, prepared 1/4 tsp. pepper

1/3 c. margarine 1 3/4 c. chicken broth

1/3 c. flour 2/3 c. milk

1/3 c. chopped onion 2 c. cooked chicken

1/2 tsp. salt 10 ozs. peas & carrots, frozen

(can add additional vegetables if desired)

Melt margarine. Add onion, then flour, salt and pepper. Add broth and milk. Boil one minute, then add chicken and veggies. Pour into pie crust. Put pie crust lid on. Bake 425 degrees for 30-35 mins.

Cindy's Version of Applebee's Oriental Chicken

Dressing:

3 T. honey 1 tsp. Grey Poupon Dijon mustard

1 ½ T. rice wine vinegar 1/8 tsp. sesame oil

¼ c. mayonnaise

Salad:

One bag Romaine salad mix (or any salad ingredients desired)

1 handful of toasted, sliced almonds (I toast them in a little bit of butter over med. heat.)

1 handful Chow Mein noodles

4 chicken breasts, breaded and baked

After chicken is cooked, slice meat into 1/2” strips. Toss with salad ingredients. Can add mandarin orange slices if desired. Toss with dressing. Yum! (The dressing is what makes this recipe!)

Crock Pot Italian Chicken

4-6 boneless, skinless chicken breasts

1 pkg Zesty Italian Salad Dressing mix

3-4 oz. cream cheese

1 can cream of chicken soup

Place chicken in bottom of crock pot and sprinkle dressing mix over it. Place the cream cheese and soup on top of the chicken. Do not stir. Cover and cook 4-6 hours on high until chicken is fork tender. (I serve this with rice; can also serve over egg noodles.)

Easy Grilled Cajun Chicken

1 tsp salt

1 tsp cayenne pepper

1 tsp paprika

1.2 tsp black pepper

1/2 oregano

1/4 garlic powder

1/4 tsp onion powder

1/2 c. lemon juice

1/4 c. vegetable oil

1) Combine the dry spices in a small bowl. In a shallow glass dish (large enough to hold the chicken in a single layer), or a gallon size sip lock bag. Place the lemon juice and oil. Add half of spice mix; stir to combine.

2) Add the chicken breasts, turning to coat both sides. Marinate for 30 to 60 mins. at room temperature or at least 2 hours to overnight in the fridge, covered.

3) Drain the chicken and sprinkle both sides with the remaining reasoning mix. Place the breasts on a hot grill with the thin ends away from the flames. Cook, turning once, until just cooked through, 3-8 mins per side, depending on th wheat intensity and the thickness of the meat.

Grilled Chicken Tostadas

Marinade:

½ c. fresh lime juice (about 3-4 limes)

¼ c. soy sauce

¼ c. vegetable oil

1 T. honey

1 ½ tsp. chili powder

Place chicken in Ziploc bag with marinade. Let marinade for at least 1-4 hrs. (Do not let marinate longer. The meat turns rubbery.) Grill chicken until center is no longer pink. Cut into ½ inch strips. Place chicken on warmed tortillas with shredded lettuce, shredded cheese, guacamole, sour cream, salsa, and any other desired toppings.

NOTE: This is equally as good in a salad. The lime gives this marinade a delicious, tangy flavor. Yummy!

Herbed Crock Pot Chicken

1/4 cup chopped fresh rosemary (5-7 sprigs)
1 T. chopped fresh Thyme
3 garlic cloves
1 tsp. lemon zest
1 1/2 T. lemon Juice
1 T. olive oil
2 tsp. salt
1/2 tsp. pepper

1) Mix herbs with olive oil, salt, and pepper in small bowl to make a paste
2) Place chicken in crock pot and loosen skin. Place paste under skin, on, and around
3) put remaining ingredients on and around
4) Turn chicken upside down
5) cook for 3-4 hours on high

Poppy Seed Chicken

About 2 lbs. chicken, browned and cubed 2 Tbsp poppy seeds

2 cans cream of chicken soup 3/4 cube melted butter

11/2 pint sour cream angel hair pasta

1 pkg Ritz crackers

Prepare chicken and put in 9 x 13 pan. Mix soup and sour cream and pour over the chicken, mix. Pour into 9 x 13. Crush crackers in ziploc bag with rolling pin or use food processor. Mix with poppy seeds and melted butter. Sprinkle over chicken mixture. Bake at 350 for 20-25 minutes. Put over cooked angel hair

pasta.

Skillet Lemon Chicken

4 boneless chicken breast halves, skin removed salt to taste

1/3 c. flour 4 oz. fresh mushrooms, sliced

1/8 tsp. pepper 4 green onions, sliced

¼ tsp. garlic powder 2 Tbsp. chicken broth

1/8 tsp. paprika 2 Tbsp. fresh lemon juice

2 Tbsp. olive oil freshly chopped parsley, for garnish

1 T. butter

Place chicken breast halves between sheets of plastic wrap; gently pound to thin to an even

thickness. Combine flour, pepper, garlic powder, and paprika in a plastic Ziploc bag. Add

chicken; shake and coat well.

In a large skillet, heat olive oil and butter over medium heat. Saute chicken breasts

for 3-4 mins. per side, turn and sprinkle with a little salt. Place on platter and cover with foil

to keep warm. Add mushrooms to the skillet with a little more butter, if needed. Saute for 3

minutes, until browned and tender. Add green onions and sauté 1 min. longer. Add broth and

lemon juice; simmer for 1 min. Put chicken back in skillet; simmer 1 min. longer.

Arrange chicken on platter; pour sauce and mushrooms over the chicken and

Garnish with chopped parsley.

Southwestern Chicken

4 boneless, skinless chicken breasts 1 clove garlic, minced

1 tsp ground cumin 3/4 c. picante sauce

1/4 tsp. salt 1/3 c. sour cream

1/4 tsp pepper avocado slices

1 Tbsp olive oil chopped cilantro

Sprinkle chicken with cumin, salt, and pepper. Heat oil in skillet over medium heat. Cook chicken and garlic in oil until lightly browned, about 3 minutes per side. Add picante sauce. Cover and simmer until chicken is tender, about 10 minutes. Remove chicken to serving platter. Keep warm. Stir sour cream into skillet juices until well blended and heated through. Spool over chicken. Top with avocado slices and garnish with cilantro.

Uncle Ben's Wild Rice Chicken Casserole

1 16 oz. box Uncle Ben’s Long Grain & Wild Rice

2 c. hot water 1 fryer chicken cut up

Salt and pepper 1 10 oz. can Cream of Mushroom Soup

1/2 c. milk 1/2 c. almonds, sautéed in butter (or margarine)

Combine contents of box and water in 2 1/2 qt. casserole dish. Salt and pepper chicken to taste. Arrange on top of rice mixture. Bake covered 1 1/4 hrs. at 375 degrees or until chicken is done. Combine soup and milk. When casserole is done, pour soup mixture over chicken and rice. Cook until bubbly. Top with sautéed almonds.

Thai Peanut Saute

1-2lbs. chicken (optional) 1 Tb. Sriracha

Vegetable oil 1 lime

3 cloves garlic 1 Tb. fresh ginger

3-4 shakes soy sauce salt & pepper to taste

16oz (1 pkg.) linguine noodles vegetables (carrots, broccoli, green onion, etc)

peanuts

Peanut Sauce:

1c. Chicken broth 6 Tb. creamy peanut butter

2-4 tsp. Sriracha 3 Tb. honey

6 Tb. soy sauce 3 Tb. fresh ginger

4-5 cloves garlic

In large skillet, saute chicken in oil, Sriracha, lime juice, garlic, ginger, soy sauce, salt, and pepper. While chicken is cooking prepare linguini (to al dente) and make the peanut sauce. After the chicken is cooked, remove from the skillet and wrap in foil to keep warm.

Reoil the skillet, add vegetables and saute (except for the bean sprouts, add those a few minutes before serving). Add the chicken and bean sprouts to the skillet, cover, and reduce heat.

Drain noodles and stir them together with the peanut sauce. Top with veggies and chicken. garnish with green onions, limes, and peanuts.

Peanut Sauce:

Combine chicken broth, peanut butter, chili sauce, honey, soy sauce, ginger, and garlic in a small sauce pan over medium heat until sauce becomes smooth and blended.

Panera Asian Sesame Chicken Salad

1 bag pre-washed romaine lettuce
1 bag pre-washed baby spinach
4 medium chicken breasts

For the chicken marinade: For the dressing:
3 Tb soy sauce 1/2 c. rice vinegar
2 tsp brown sugar (or honey) 1/4 c. sugar
1 tsp sesame oil 2 Tb canola oil
1/2 tsp ground ginger 1-1/2 tsp sesame oil (toasted in pan)
1/2 tsp garlic powder 1/2 tsp salt pepper

1/2 tsp sesame seeds, toasted

Salad toppings:
Chopped cilantro
11oz can mandarin oranges packed in water or 100% juice (rinse in water if packed in syrup)
1/4 cup sliced almonds
Baked or fried wonton strips
Sesame seeds

For the chicken: Whisk together chicken marinade ingredients, and marinate chicken for 15 minutes. Grill, or cook in a non-stick sprayed skillet until done, then let the chicken rest for 5 minutes. Cut into slices.

For the dressing: Bring vinegar to a boil in a small saucepan. Turn off the heat, then add in the sugar and stir until dissolved. Let cool. Combine with the rest of the dressing ingredients in a jar, and shake to combine.

Divide lettuce and spinach between four plates. Top with sliced chicken, salad dressing, and toppings.

Ginger Sesame Chicken Salad

Dressing:

1/4 c. soy sauce 3 Tb fresh ginger, peeled and finely chopped

1/4 c. canola oil 2 Tb hoisin sauce

1 Tb sesame oil 1 tsp sriracha sauce

1 tsp kosher salt 2 large chicken breasts, boneless and skinless

1/4 cup red wine vinegar 1/4 cup finely chopped green onions

Salad:

1 lb Napa cabbage, very thinly sliced

2 carrots, grated

3 green onions, thinly sliced and cut on the diagonal

2/3 cup freshly cut cilantro leaves, coarsely chopped

1/2 cup slivered almonds, dry toasted

1 tsp white sesame seeds, toasted

1 tsp black sesame seeds, toasted.

Marinade: Whisk together the soy sauce, ginger, canola oil, hoisin sauce, sesame oil, sriracha, and salt to make the marinade. Put the two chicken breasts in a gallon sized zip-top bag and add 3-4 Tbsp of the marinade over the chicken. Reserve the rest of the marinade for the dressing. Squeeze the air out of the bag so that the marinade comes into contact with the meat. With a meat pounder (or heavy pan, or empty bottle), pound the breasts to a uniform thickness. This will allow them to cook more evenly and also help tenderize the meat. Allow the flattened chicken breasts to marinade 30 minutes.

Dressing: To the reserved marinade, add in the vinegar and green onions. Now we have the dressing.

Grill the chicken: To a hot grill pan (yes, an outdoor grill or 'regular' pan is fine), add the marinated chicken breasts. cook them about 4 minutes per side or until there is no signs of pink and juices run clear when pierced with a small, sharp knife. Transfer the chicken to a cutting board and allow them to rest 15 minutes. Please don't cut them right away... all the juices will run out leaving you with dry meat! After the 15 minutes, you will cut them crosswise into 1/4" inch thick slices.

Salad: In a large bowl, add the cabbage, carrots, green onions, cilantro, half of the sesame seeds, and half of the almonds. Add the chicken and mix together. Add just enough of the dressing to coat the salad lightly and toss together.

Serve: Distribute salad to 4 - 6 plates. Re-whisk the dressing and drizzle a little over each salad. Garnish with the remaining almonds and sesame seeds on each salad.

Hawaiian Haystacks

Cook chicken and dice

For about 2 c. chicken, I use 2 cans cr. of chicken soup. Pour soup in large saucepan, then add enough milk to make it gravy consistency. Heat through. Add chicken. Cook 2 c. rice for every 8 people. Then prepare all the fixin's:
pineapple tidbits
shredded coconut
sliced almonds
diced tomatoes
diced bell pepper
chow mein noodles

Sesame Chicken Noodles

Chicken breasts 8 Tb peanut butter

4 cloves garlic (minced) 4 Tb red wine vinegar

1 bunch scallions 2 Tb sesame oil

12oz linguini pasta 6 Tb soy sauce

4 tsp honey 8 oz red cabbage and any other veggies you want

4 tsp pepperolio oil (or red pepper flakes or chili powder)

Bring a pot of water to boil, salted for pasta. Fill a pot 3/4 of the way add a large pinch pf salt and bring to boil (for chicken). Once boiling, add chicken, and remove from heat. Set aside until chicken is no longer pink in the middle (about 15min). Add linguini to pot of water and cook (9-11min). Whisk together peanut butter, garlic, vinegar, 1 tsp sesame oil, 3 Tb soy sauce, 2 tsp pepperolio (or as much for spice you want), honey, 2 Tb oil, and 2 Tb water in a small bowl.

Remove chicken and shred. Drain noodles and toss with sesame oil. Toss noodles, chicken, cabbage, and sauce. Serve and sprinkle with green onions.

Chipotle Chicken Burrito Bowls

For the Chicken:

4 boneless skinless chicken breasts, pounded to even thickness and towel dried

Juice of half a lime

¼ c. extra virgin olive oil

3 Tb. Homemade Taco seasoning (or store bought packet)

For Cilantro-Lime Rice:

2 c. uncooked long grain rice

2 Tb. salted butter

2 tsp. table salt

Juice of 1 large lime, for tossing

⅔ c. freshly chopped cilantro, for tossing

For Burrito Salad:

1 c. chopped romaine lettuce

½ c. diced bell peppers, any color

½ c. diced tomatoes

½ diced red onions

½ c. sweet corn kernels

½ c. canned black beans, rinsed and drained

¼ c. chopped fresh cilantro

2 stalks scallions, chopped

Garnishes: sour cream, fresh guacamole, fresh salsa

Cook rice according to package instructions, adding the butter and salt into the water. Without lifting the lid, set cooked rice aside. While rice is cooking, prepare the chicken: In a bowl, combine the chicken with oil, lime, taco seasoning. Toss to coat and cover. Marinate for 30 minutes. Meanwhile, chop all the Burrito Salad ingredients and toss them together in a bowl. Set aside. Grill chicken on medium high heat, about 4 min per side, depending on thickness of chicken. Cook just until center is no longer pink; don't over-cook. Remove from heat and set aside. Toss and fluff rice with a fork. Add the lime juice and cilantro and toss to combine. Spoon rice into individual bowls. Top with Burrito Salad mixture. Add sliced grilled chicken and garnish as desired. Serve warm or at room temp.

Mama Savoldi's

RECIPES