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CHICKEN RECIPES

 

 

Cheese stuffed chicken

 

INGREDIENTS
(4 serves)

    • 2 whole chicken breasts, boned, skinned and halved lengthwise
    • 4 3x1" slices monterey jack cheese
    • 2 eggs
    • 1 tbsp grated Parmesan cheese
    • 1 tsp instant chicken bouillion granules Lime slices Parsley

DIRECTIONS:
Slice chicken horizontally through longest, thickest edge to create a pocket. Place a cheese slice in each pocket. In mixing bowl, beat together the eggs, parmesan, bouillion granules, chopped parsley, and pepper. Coat breasts with flour; dip in egg mixture. In skillet, brown chicken in hot oil for 2-3 minutes on each side. Remove from skillet. Place in small baking pan. Bake in 375 oven for 8-10 minutes or until coating just begins to brown. Serve with lime slices and parsley sprigs.

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Chicken gloria

INGREDIENTS
(6 serves)
 

    • 1 cup orange marmalade
    • 3/4 cup Burgundy
    • 3/4 cup water
    • 1/2 cup orange juice
    • 1 8-ounce can apricots, drained and pureed
    • 2 tablespoons red currant jelly
    • 2 tablespoons cornstarch, dissolved in 1/4 cup cold water
    • 6 8-ounce chicken breast halves, skinned, boned, and lightly pounded
    • Seasoned flour
    • Oil
    • 1/4 cup sherry
    • 1/4 cup brandy
    • Halved apricots and chopped fresh parsley for garnish

DIRECTIONS:
Combine first 7 ingredients in saucepan and simmer gently over low heat, stirring frequently until well blended. Slowly add cornstarch mixture, stirring constantly. Simmer until thickened, about 5 minutes.Meanwhile, dredge chicken breasts lightly in flour. Heat oil in large skillet, add chicken and saute' until golden brown on both sides; do not overcook. Drain on paper towels. Pour off oil and wipe out skillet.
Return chicken to pan. Add sherry and brandy and simmer 2 minutes.
Stir in apricot sauce, spooning over chicken to coat lightly.
Transfer to heated platter and garnish with apricot halves and chopped parsley.
Serve with remaining sauce.

 

 

Chicken with apple cream sauce

INGREDIENTS
(6 serves)

    • 4 boneless, skinless chicken breasts
    • 1 TBSP vegetable oil or olive oil
    • 1/4 cup apple juice concentrate 1 tsp. lemon juice
    • 1/4 tsp. dried rosemary, crushed
    • 1 tsp. cornstarch 3/4 cup whipping cream
    • 1 TBSP dried parsley flakes or fresh
    • 1 med. unpeeled Macintosh apple, chopped
    • Hot cooked brown and wild rice
DIRECTIONS:  
Season chicken with salt and pepper. In large skillet over medium-high heat, cook chicken in hot oil about 4 mins. per side or till browned. Add juice concentrate, lemon juice and rosemary. Reduce heat; cover and simmer for 10mins. or till juices of chicken run clear. (internal temp. should read 170deg.) Remove chicken from skillet; set aside and keep warm. In small bowl, whisk together cornstarch and cream. Add to juices in skillet. Cook and stir till thickened, about 1-2mins. Serve chicken with sauce spooned over top on a bed of rice. Top with apples.

 

Curry chicken

INGREDIENTS:

(4 serves)

    • 1- 3lbs chicken
    • 2 tablespoon currypowder
    • onion, thyme, garlic, pepper, black pepper.
    • salt to taste
    • lemon or lime juice
DIRECTIONS:  
1. Clean, skin,and cut chicken in small pieces,then wash with lime or lemon juice
2. Drain, season with curry, onion, thyme, garlic, peppers, salt and let marinate for awhile
3. In a skillet pour about 3 tablespoon of oil. Let oil heat but not too hot
4. Add chicken and let cook until done.
5. Serve over white rice

 
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