Stuffed Chicken Recipe?

I am looking for a recipe for stuffed chicken from ';Step-by-step Chicken Recipes cookbook'; published by ';Family Circle';. Chicken is stuffed with wild rice, pistachio and dried apricots.with lovely orange sauce..I left the book in another country and really need to cook this chicken again....Hope you can help me....thanksStuffed Chicken Recipe?
You might want to re-invest in this cookbook since you enjoyed the recipes so much. Click on Family Circle Recipes and take a look at what they've got at Target or Amazon.comStuffed Chicken Recipe?
3 tablespoons olive oil


1/4 pound sweet Italian sausage, removed from casings


1/4 cup finely chopped onions


2 tablespoons finely chopped carrots


2 tablespoons finely chopped celery


1 teaspoon chopped garlic


1 teaspoon minced orange zest


1/2 cup long-grain white rice


1/4 cup golden raisins


2 tablespoons toasted almond slivers


1 tablespoon chopped fresh parsley


1/2 teaspoon chopped fresh thyme


1/4 teaspoon ground cinnamon


1/2 teaspoon salt


1 cup chicken stock


2 cups apricot jam


1 tablespoon sugar


1 cup fresh orange juice


8 boned (except for the knuckle or joint at the bottom of the drumstick) chicken legs, the thigh and the drumstick all in 1 piece


Salt and freshly ground black pepper





In a saucepan, heat 1 tablespoon of the oil over medium-high heat. Add the sausage and cook, breaking it up with a spoon, until browned, about 5 minutes. Add the onions, carrots, and celery and cook, stirring, until soft, about 3 minutes. Add the garlic and 1/2 teaspoon of orange zest and stir until fragrant, about 30 seconds. Add the rice and stir until it turns opaque, about 3 minutes. Stir in the raisins, almonds, parsley, thyme, cinnamon, and salt. Add the chicken stock and bring to a boil. Stir, reduce the heat to low, cover and cook until the rice is tender and the liquid is absorbed, about 20 minutes. Remove the rice from the heat and let sit for 10 minutes. Fluff with a fork and spread on a baking sheet to cool.





Preheat the oven to 400 degrees F.





Meanwhile, in a saucepan make the glaze by combining the jam, remaining 1/2 teaspoon orange zest, sugar, and orange juice. Whisk to combine and bring to a boil. Reduce the heat and simmer until reduced by half, 8 to 10 minutes. Set aside to cool.





Season the chicken legs lightly with salt and pepper. Place on a baking sheet and divide the stuffing between the legs, about 1/4 to 1/3 cup each.





Pull the skin up around the filling and secure shut with a toothpick. Coat with the apricot glaze and bake until the chicken is tender and cooked through, 25 to 30 minutes, re-applying the glaze twice. Remove from the oven and serve immediately.
http://www.parents.com/recipes/recipedet鈥?/a>


this is the closest I could find

nail polish

Who can give me a simple chicken dinner recipe??

i just moved out with my bf, and i dont know how to cook!! well i am trying to learn.. he loves chicken so i want to make him dinner tonight.. but i need a recipe that's not so complicated because i'm barely learning!! so who can help me out??? ok thanks! and details will be appreciated!!!!!! :DWho can give me a simple chicken dinner recipe??
Chicken and Rice Casserole





1 cup Uncle Ben's white rice (uncooked)


1 med green pepper (diced)


1 can of Campbell's Cream of Chicken Soup


1 can of Campbell's Cream of Celery Soup


1 can of evaporated milk


2-4 skinless chicken breasts (rinsed)





Preheat oven to 350.


Combine rice, green pepper, soups, and evaporated milk. You can add a pinch of salt and pepper if desired.


Pour mixture into a greased 9x13 dish and place chicken breasts on top. (again, you can season those if desired)


Cover with alum foil and bake for 1 hour.





This casserole is one of my favorites and it is very easy!





Best wishes!Who can give me a simple chicken dinner recipe??
Nice and Easy- KFC.
soak the chicken in buttermilk for about 4 hours and then put it in a bag with some salt pepper and dry bread crumbs shake it up then place it in an oiled baking pan and bake it at 425 degrees for 45 minutes. a little sage in the crumbs is nice also.
Beer-Can Chicken








Who knew that a beer can could be so integral to the grilling of a chicken? Well in this recipe it is! Try this recipe at your next barbeque, it is my take on a great grilling recipe.





Serving: 6


Prep Time: 60 minutes


Cook Time: 75 minutes


Total Time: 135 minutes

















2 whole dried chiles, such as chipotle or New Mexico


2 tablespoons sugar


1 tablespoon salt


1 tablespoon ground cumin


1 tablespoon oregano


1 teaspoon ground cinnamon


1 3 1/2- to 4-pound whole chicken


1 12-ounce can of beer














1. In a food processor, combine chilles, sugar, salt, and spices. Rub the chicken inside and out with the spice rub. Cover with plastic wrap and refrigerate at least 4 hours or overnight.





2. Light a charcoal grill and allow the coals to burn until covered with gray ash or heat a gas grill to medium. Drink half the beer; leave the other half in the can. Slide the chicken over the can and place in the center of the cooking grate, balancing the chicken on its two legs and the can, like a tripod. Cover grill.





4. Grill about 1 1/4 hours or until an instant-read thermometer registers 170掳 F inserted in the breast and 180掳 F in the thigh, or until the juices run clear.





5. Carefully remove the chicken and hot can from grill. Let the chicken rest 10 minutes before lifting it from the can.





Nutrition note: The calories and carbohydrates in the beer are not included in the nutritional analysis of the chicken because none of the beer ends up in the dish.
If you are doing boneless chicken breasts, put them in a 1 gal zip lock bag, add about a 1/2 cup of mayo, mix it around till all the pieces are covered, add itialian bread crumbs to another 1 gallon bag, I would say about a cup (You can add more it is not going to hurt) add the breasts and mix them around until they are covered, place them on a baking sheet, put them in an over pre heated to about 375 for about 45 mins or until done (Cut open and it is all white on the inside) I would serve with green beans, potatoes, or pasta noodles with butter.
speghetti and meatballs and a salad.
For 2





2 chicken breasts or thighs


can of cream of mushroom (or celery, or cheese etc)


salt, pepper, spices


chopped onions


grated cheese





Brown the chicken - take the skin off


put chicken in a baking dish add salt, pepper, whatever spices like curry, or thyme etc.add onions and soup


bake at 350 for up to an hour....after 45 minutes top the dish with grated cheddar or swiss cheese


let this sit 15 minutes after cooking serve with rice or noodles.
I like to cook my chicken in a saucepan with a can of italian-style diced tomatoes and about 1/2 cup of Balsamic vinegar, served over pasta!
If it is boneless, wrap it in foil bake at 350 for 45-60 min.


Boil spaghetti noodles. Heat up a jar of spaghetti sauce.


Serve the chicken over noodles with sauce and parmesan cheese.
Get those bags of Frozen Chicken breasts and you will save yourself a TON of Time and MONEY!!





Spicey Chicken: Do this one day before you plan to make this meal.





2 Frozen Chicken breasts


3-4 Tbsp of Olive Oil


3/4 c Hot sauce or pepper sauce


1 Tsp Garlic powder


1 Tsp Onion powder


1 Tsp Cumin


2 Tsp Crushed Red Pepper Flakes





In a baking dish, Place both frozen chicken breasts. Pour Olive Oil over it. Add all of your spices, sprinkling them over your chicken.





Cover with Plastic Wrap and leave in the fridge until next day.





Next day, Uncover and place into a 350 degree oven. Bake for 30 Minutes and serve with a creamy rice. Those Lipton Rice packets are a life saver!!!!
Stuffed Tomato Basil Chicken





INGREDIENTS


2 (6 ounce) boneless, skinless chicken breasts


1/2 (12 ounce) bottle garlic and herb marinade


8 fresh basil leaves


1 large tomato, thinly sliced


4 slices provolone cheese


6 slices bacon


1/8 cup freshly grated Parmesan








DIRECTIONS


Place chicken breasts on a cutting board. With a sharp knife, slice chicken breasts horizontally, without slicing them completely in half. Open the chicken breasts like a book. Place chicken and marinade into a large resealable plastic bag. Refrigerate for 30 minutes.


Preheat oven to 500 degrees F (260 degrees C).


Place opened chicken breasts on a broiler pan. Place 4 basil leaves on the bottom half of each chicken breast. Top each with 2 or 3 tomato slices and 1 slice of cheese, and fold over top half of chicken (if necessary, fasten with toothpicks). Wrap 3 slices bacon around each chicken breast.


Cook in preheated oven for 15 minutes. Turn chicken, and cook 15 minutes more. Remove from oven, and sprinkle chicken with Parmesan. Return to oven, and cook until cheese is melted, about 2 to 3 minutes.





Enjoy Chef Ric
im not sure of the recipe, but if u take fresh chicken breasts (boneless) then add 2 cans of cream of mushroom soup put it in a casserole dish and bake. serve with rice SOOOOOOOOOO good!
Easy Chicken %26amp; Potato Dinner





2 lbs chicken breasts or chicken thighs (bone-in)


1 lb potatoes, cut into wedges


4 small carrots, cut into small chunks


1/2 cup Italian dressing


1 tablespoon italian seasoning


1/2 cup parmesan cheese





1. Place chicken, potato%26amp; carrot in 13'; X 9'; dish.


2. Pour dressing over dish contents.


3. Sprinkle with seasonings and parmesan cheese.


4. Bake, uncovered, at 400 for 1 hour or until chicken is cooked through.


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Easy Swiss Chicken dinner


6 boneless skinless chicken breasts


2 (10 ounce) boxes frozen broccoli, spears (or you can use equivalent fresh broccoli)


1 can cream of mushroom soup


1 can cream of celery soup


1/2 cup dry white wine


6 slices swiss cheese


1 small thinly sliced onion


paprika





1. Cook Broccoli until almost tender.


2. Place in a 13 x 9 baking dish which has been sprayed with cooking spray (such as Pam) Cover with chicken.


3. Place slices of onions on chicken.


4. Cover the chicken and onions with sliced Swiss cheese.


5. Mix the soups with the wine and pour over the mixture in the pan.


6. Sprinkle with Paprika.


7. Bake at 350 degrees for 35 to 40 minutes.
Buy a packet of yellow rice, season to taste (maybe onions, salt, pepperand anything else you have) put it in the pot with the rice and you have just cooked yellow rice and chicken.
Take 4 Chicken breasts ( skinned) Placed on a chopping board or plate, using a sharp knife make cuts about one quarter depth across the breasts.





Next, take about 4 table spoons of Marg or Butter and put them into a mug, heat in microwave until marg/butter is in a liquid form. Now add garlic if you have some to taste


Then pore a generous layer of the marg/butter from the mug over the breasts.





Place under a medium grill until cooked.





Take a large tin of new potato's put into a frying pan with a table spoon of marg/butter and fry on a high heat (turning them regularly) until potato's are golden brown. (if you have garlic you may wish to put some in with the potato's too)





Serve with either tinned chopped tomato's/baked beans or peas





When serving up, pore marg/butter from frying pan over chicken and potato's





Simple and most items should be in your cuboard and fridge (maybe not the garlic tho .... lol )





Suz
Rinse and clean your parts.


Place in sprayed baking pan and season with pepper and salt.


Top with salsa(1/2ccup-1cup depends on your taste)


Bake in oven at 350 until done usually 20-30mins.


Top with shredded cheese once out of oven.


You may want to cover with foil while baking to keep it from drying out.


Also if you are useing chicken breasts strips you can season them with garlic,salt,pepper, and soy sauce and cook them in a skillet until done maybe 10min. Toss in some frozen veggies and cook until done about 5 mins. Good luck!

Is there a recipe with baked chicken, tomatoes and maybe provolone cheese melted on top?

i would like to make something that has chicken baked with tomatoes, spices and some kind of cheese melted on top.... maybe provolone...


is there a recipe for something like this?Is there a recipe with baked chicken, tomatoes and maybe provolone cheese melted on top?
If you look up ';chicken cacciatore'; in Yahoo! Food, you'll get thousands of links. Try looking at some of them, and adopting them for your use. Also, try looking at ';chicken Marengo,'; though this is usually topped with fruit, it wouldn't be hard to top it with cheese.





Good luck, and happy cooking!





Oops! ';happy cooking'; is someone else's sign off...';hasta la vista, Baby!';Is there a recipe with baked chicken, tomatoes and maybe provolone cheese melted on top?
You make a caccitore and put cheese on top or chicken parmesan.





Two ways to do chicken parm:


The easy way:


Bread some boneless chicken with half soft bread crumbs and half parmesan and fry it (really easy buy chicken already breaded)


Put them on a cookie sheet - spread a basic tomato sauce over each piece, top with cheese and bake.





The slightly harder way is to bread the chicken with soft crumbs and parmesan, make a nice tomato sauce - see below.


Lay it in a baking pan and pour the sauce over. Lay slices of cheese and bake it.





The simple tomato sauce that I use for everything (came from Good housekeeping veal parm recipe):





Saute 2, 3 or 4 cloves of minced garlic in olive oil.


Add a tin of tomatoes (19 or 29 oz tin)


small tin (7oz) plain tomato sauce


ground pepper


1/4 teaspoon thyme or a larger amount of fresh thyme.


Simmer the sauce - simple but amazing.





Please please use soft crumbs if you are breading the chicken yourself - it makes a huge difference.
Perhaps fry the chicken in a frying pan with some oil until toasty. Then add in some diced tomatos, diced onion, garlic and spices and finish cooking in the oven. You'll end up with chicken in a chunky tomato sauce. You can then melt the cheese over it.
Bake your chicken.





Slice your tomatoes.





Skillet fry your tomatoes.





Put on top of chicken.





Place cheese on top.





Put under broiler until melted.
Yes, if you add artichoke as well, it's called Tuscan chicken.

I need a recipe for garlic chicken with rice. You know like what you get a good Chinese restaurant.?

Chinese Garlic Chicken











4 boneless, skinless chicken breast halves (about 1 lb.)


1 egg white


1 Tablespoon cornstarch


1 Tablespoon dry white wine or sherry


4 green onions


1 teaspoon minced gingerroot


3 teaspoons minced fresh garlic (about 6 medium cloves)


2 Tablespoons vegetable oil


Hot cooked rice





SAUCE


1 teaspoon crushed chili paste (sambal oelek) or more to taste


2 teaspoons sugar


1 teaspoon cornstarch


2 teaspoons rice vinegar


1 Tablespoon water


2 Tablespoons dry white wine or sherry


2 Tablespoons soy sauce





Place chicken breasts in freezer for 1 to 2 hours or until very firm but not frozen solid. Slice crosswise into thin shreds. In small bowl, lightly beat egg white, then mix in 1 tablespoon cornstach and 1 tablespoon wine, stirring until cornstarch is dissolved. Add chicken and mix well to coat all pieces. Let stand at room temperature 30 minutes.





Meanwhile, slice green onions on the diagonal into very thin slices. Mince gingerroot and garlic. Combine Sauce ingredients, mixing well. Heat wok or frying pan, add oil, and stir-fry chicken until no longer pink.





Remove chicken with a slotted spoon. Add onions, ginger and garlic to wok and stir-fry about 30 seconds, until ginger and garlic are fragrant but not brown. Return chicken to wok, restir sauce ingredients and add to wok. Cook, stirring constantly, until mixture is well combined, hot and bubbly and thickens slightly. Turn off heat and splash with about 1 teaspoon of dark sesame oil. Serve over rice.I need a recipe for garlic chicken with rice. You know like what you get a good Chinese restaurant.?
http://www.cooks.com/rec/view/0,1942,148鈥?/a>





hope it helps.I need a recipe for garlic chicken with rice. You know like what you get a good Chinese restaurant.?
You get a some chicken breast or thigh, which ever one you like better and you cut it up into small pieces. In a wok or pan, you heat some oil and garlic and stir that around for a while. Then you stir in the chicken pieces and stir fry it with the garlic. Add some salt and some soy sauce if you like. Cook rice in a rice cooker or get minute rice and there you go!
3 ounces uncooked chicken breasts, cut into 1 inch chunks


2 teaspoons reduced-calorie margarine


1 clove garlic, minced


1/2 cup frozen peas, thawed


2 teaspoons lemon juice


2 tablespoons white wine


parsley, minced


1/2 cup brown rice, cooked





1 servings Change size or US/metric


Change to: servings US Metric





20 minutes 10 mins prep





Melt the butter in a skillet and saute the garlic in it.


Add the chicken and all the other ingredients (except the rice,) cover and cook until done, about 5-10 minutes.


Serve on a 1/2 cup of cooked brown rice
Panda Express Orange Chicken





2 lbs boneless chicken pieces, skinned


1 egg


1 1/2 tsp salt


white pepper


oil (for frying)


1/2 cup plus 1 Tbsp cornstarch


1/4 cup flour


1 Tbsp minced ginger root


1 tsp minced garlic


dash crushed hot red chiles


1/4 cup chopped green onions


1 Tbsp rice wine


1/4 cup water


1/2 to 1 tsp sesame oil





ORANGE SAUCE FOR STIR FRY:


2 tsp Minced zest and


1/4 cup Juice from


1 large Orange


1/2 tsp Sugar


2 Tbsp Chicken stock


1 Tbsp Light soy sauce





Combine all ingredients in small bowl and set aside.


Cut chicken pieces in 2'; squares and place in large bowl. Stir in egg,


salt, pepper, and 1 Tbsp oil and mix well. Stir cornstarch and flour


together. Add chicken pieces, stirring to coat.


Heat oil for deep-frying in wok or deep-fryer to 375. Add chicken pieces,


a small batch at time, and fry 3 to 4 minutes or until golden and crisp.


(Do not overcook or chicken will be tough.) Remove chicken from oil with


slotted spoon and drain on paper towels. Set aside.


Clean wok and heat 15 seconds over high heat. Add 1 Tbsp oil. Add ginger


and garlic and stir-fry until fragrant. Add and stir-fry crushed chiles


and green onions. Add rice wine and stir 3 seconds. Add Orange Sauce


and bring to boil. Add cooked chicken, stirring until well mixed.


Stir water into remaining 1 Tbsp cornstarch until smooth.


Add to chicken and heat until sauce is thick. Stir in 1 tsp sesame oil.





Serve at once.


Makes 6 servings.
I made up this recipe the other night when I wanted something easy and savory. I based it on my mother's old standby baked chicken and rice, but made it a lighter version by using broth in place of the cream soup and spicing it up with some garlic and ginger. Depending on your taste, you may want to add more garlic and ginger. You could probably throw in some vegetables (like broccoli) and make it a true one-dish meal





2 split chicken breasts


1/2 cup brown rice


1 cup mushroom broth


1/2 cup minced onions


2 cloves garlic, minced (more if you like things garlicky)


1 tablespoon minced fresh ginger


2 teaspoons vegetable oil


salt and pepper








Preheat oven to 350.


Saute onions, garlic and ginger in the vegetable oil over medium high heat until the onion is translucent.


Add uncooked rice and saute until you can smell toasted rice.


Add the rice mixture and the broth to a baking dish sprayed with nonstick spray.


Add salt and pepper to taste.


Place the chicken on top of the rice (if you remove the skin from the chicken breasts, place them meat side down).


Cover the dish and bake for 1 hour and 15 minutes, or until the rice is cooked.


If you leave the skin on the chicken, remove the dish cover for the last 15-20 minutes.

Need a recipe with CHICKEN?

I make a lot of chicken and need some good recipes. Anyone have a favorite?? SERIOUSLY, please.Need a recipe with CHICKEN?
A few here for you:


1)


http://southernfood.about.com/od/chicken鈥?/a>


2)


http://www.cooksrecipes.com/poultry/braz鈥?/a>


3)


http://southernfood.about.com/od/chicken鈥?/a>


4)


http://southernfood.about.com/od/bakedch鈥?/a>


5)


http://allrecipes.com/Recipes/Meat-and-P鈥?/a>Need a recipe with CHICKEN?
*********CHICKEN CACCIATORE WITH NOODLES


1/4 c. oil


1 - 3 lb. chicken, cut up


2 pt. jars Spaghetti sauce


1 tsp. pepper


1 clove minced garlic


12 oz. pkg. noodles


Parmesan cheese


Grated cheese


Heat oil in skillet. Brown chicken on all sides. Combine salt, pepper, sauce and garlic; pour over chicken. Simmer covered 25 minutes or until tender. About 10 minutes before chicken is done, cook noodles according to package. Drain. Arrange chicken on noodles. Sprinkle cheese over all. Serves 4 to 6.





**********CHICKEN WITH WHITE SAUCE


1 2-1/2 to 3-pound chicken, cut into serving pieces


5 tablespoons butter


1 bunch scallions, chopped, including 2 inches of the green tops


1/2 pound mushrooms, quartered


2 cups chicken broth


1/2 cup dry sherry


Salt and freshly ground pepper to taste


2 tablespoons flour


1 cup light cream


1/4 cup finely chopped fresh tarragon or 1 teaspoon dried tarragon


1/3 cup chopped walnuts


Dry the chicken thoroughly with paper towels. In a large, heavy skillet heat 3 tablespoons of the butter over moderate heat. Add the chicken, skin side down, and saute, turning to brown evenly on all sides. Remove to a plate and set aside.


Add the scallions and mushrooms to the skillet and cook until the vegetables are lightly browned, stirring frequently. Return the chicken to the skillet. Add the broth, sherry, and salt and pepper. Cover and simmer until tender.


Transfer the chicken and vegetables to a serving platter and keep warm. Reserve the cooking liquid in the skillet.


In a small saucepan melt the remaining 2 tablespoons butter over low heat. Add the flour and cook 3 or 4 minutes, stirring constantly. Gradually add the cream and the reserved cooking liquid from the chicken, stirring constantly with a wire whisk. Simmer until the sauce is smooth, thickened, and hot. Stir in the tarragon and walnuts, taste for seasoning, and pour over the chicken. Serve with buttered noodles and buttered green peas or asparagus tips.





********QUICK AND EASY CHICKEN ALFREDO


2 chicken breast sliced


2 jars Alfredo sauce


2 c. mushrooms


1 lb. fettuccine or any pasta


2 tsp. butter


Saut茅 chicken and mushrooms in butter until lightly brown. Pour in Alfredo sauce over chicken and let simmer for about 5-7 minutes. Pour mixture over cooked fettuccine or pasta. Sprinkle with Parmesan cheese.





*******CRESCENT CHICKEN ROLLS


1 can crescent rolls


4 boneless cooked chicken breasts


2 cans cream of chicken soup


1/2 c. finely chopped celery (optional)


1/2 c. finely chopped onion (optional)


Pick chicken into small pieces and mix with celery and onion. Unroll crescent rolls and place chicken mixture in middle and roll up. Place in deep baking dish and pour around them cream of chicken soup them undiluted. Bake at 350 degrees until rolls are golden brown, about 25 minutes.
3-3 1/2 lbs cut-up broiler-fryer chickens


1/2 cup dry white wine (chicken broth ok)


1/4 cup lemon juice


1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme


1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary


1 tablespoon chopped fresh sage or 1 teaspoon dried sage


1/2 teaspoon salt


3 heads garlic


extra sprigs herbs (optional)





Preheat oven to 375 degrees F.


Place checken in an ungreased rectangular baking dish or casserole (lasagna-type pan).


Mix wine, chopped herbs and salt and pour over chicken.


Cut top 1/2-inch off the tops of garlic heads and place cut side up in between the chicken pieces in the pan.


Tuck extra sprigs of thyme, rosemary and sage in and among the chicken if you desire too (optional).


Cover with lid or aluminum foil and bake in preheated oven for 30 minutes, then uncover, turn chicken pieces, and bake for 20-30 minutes more or until chicken is cooked through.


To serve, gently squeeze roasted garlic out onto roasted chicken pieces; serve with extra herbs and pan juices, if you desire.
How about Apple Chicken Caserole.





1 packet of stove top stuffing mix, spread on the bottom of a square flat pan.





2. Pre-cook some carrots until just before done. Place them on the sfuffing





3. Lay chicken fillets on the stuffing/carrots





3. Pare 1-2 apples (red and golden delicious are great), slice into sections and place on and around the chicken.





Add butter, brown sugar and a little cinnimon. Bake about 350-375 until apples and chicken are cooked (about 45min to 1.5 hrs, depending on how much you make).








Note, you can also substitue squash or sweet potatoes for the stuffing, but that is a lot more work as you will have to precook them somewhat.





Hope this helps. It's definitly a different chicken dinner.
Swiss Chicken Casserole





INGREDIENTS


6 skinless, boneless chicken breasts


6 slices Swiss cheese


1 (10.75 ounce) can condensed cream of chicken soup


1/4 cup milk


2 cups herb-seasoned stuffing mix


1/4 cup butter


DIRECTIONS


Preheat oven to 350 degrees F (175 degrees C).


Arrange chicken in a greased 12 x 8 x 2 baking dish. Top with Swiss cheese slices.


Combine soup and milk and stir well. Spoon mixture over chicken and sprinkle with stuffing mix. Drizzle butter or margarine over crumbs.


Cover and bake at 350 degrees F (175 degrees C) for 50 minutes.
Lemon Mushroom Herb Chicken





INGREDIENTS


1 cup all-purpose flour


1/2 tablespoon dried thyme


2 tablespoons dried basil


1 tablespoon dried parsley


1 teaspoon paprika


1 teaspoon salt


1/2 teaspoon ground black pepper


1 teaspoon garlic powder


4 boneless, skinless chicken breast halves


1/2 cup butter


1 (10.75 ounce) can condensed cream of mushroom soup


1 (10.5 ounce) can condensed chicken broth


1/4 cup dry white wine


1 lemon, juiced


1 tablespoon chopped fresh parsley


2 tablespoons capers


1 tablespoon grated lemon zest


DIRECTIONS


In a shallow dish or bowl, combine the flour, thyme, basil, parsley, paprika, salt, ground black pepper, and garlic powder. Dredge chicken in the mixture to coat, patting off any excess flour.


Melt butter in a large skillet over medium heat, and cook chicken until no longer translucent. In a medium bowl, mix together the cream of mushroom soup, chicken broth, wine, and lemon juice; pour over chicken.


Cover skillet, and simmer 20 minutes, or until chicken is no longer pink and juices run clear. Garnish with parsley, capers, and lemon zest.





Herbed Chicken Omelet





INGREDIENTS


4 eggs


1 green onion, sliced


2 tablespoons minced fresh parsley


1/4 teaspoon dried tarragon


1/4 teaspoon salt


1/4 teaspoon pepper


1 tablespoon butter or margarine


1/2 cup cubed cooked chicken


1/2 teaspoon celery seed


DIRECTIONS


In a bowl, beat eggs, onion, parsley, tarragon, salt and pepper. Melt butter in a skillet over medium heat; add egg mixture. As eggs set, lift edges, letting uncooked portion flow underneath. Sprinkle with chicken and celery seed. When the eggs are set, remove from the heat; fold omelet in half.








Chicken Makhani (Indian Butter Chicken)





INGREDIENTS


1 tablespoon peanut oil


1 shallot, finely chopped


1/4 white onion, chopped


2 tablespoons butter


2 teaspoons lemon juice


1 tablespoon ginger garlic paste


1 teaspoon garam masala


1 teaspoon chili powder


1 teaspoon ground cumin


1 bay leaf


1/4 cup plain yogurt


1 cup half-and-half


1 cup tomato puree


1/4 teaspoon cayenne pepper, or to taste


1 pinch salt


1 pinch black pepper





1 tablespoon peanut oil


1 pound boneless, skinless chicken thighs, cut into bite-size pieces


1 teaspoon garam masala


1 pinch cayenne pepper


1 tablespoon cornstarch


1/4 cup water


DIRECTIONS


Heat 1 tablespoon oil in a large saucepan over medium high heat. Saute shallot and onion until soft and translucent. Stir in butter, lemon juice, ginger-garlic paste, 1 teaspoon garam masala, chili powder, cumin and bay leaf. Cook, stirring, for 1 minute. Add tomato sauce, and cook for 2 minutes, stirring frequently. Stir in half-and-half and yogurt. Reduce heat to low, and simmer for 10 minutes, stirring frequently. Season with salt pepper. Remove from heat and set aside.


Heat 1 tablespoon oil in a large heavy skillet over medium heat. Cook chicken until lightly browned, about 10 minutes. Reduce heat, and season with 1 teaspoon garam masala and cayenne. Stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink. Stir cooked chicken into sauce.


Mix together cornstarch and water, then stir into the sauce. Cook for 5 to 10 minutes, or until thickened.








Garlic Cheese Chicken Rollups





INGREDIENTS


4 skinless, boneless chicken breasts


1 cup dried bread crumbs, seasoned


1/2 cup grated Parmesan cheese


1/4 cup butter, melted


1 (7 ounce) package garlic cheese spread


DIRECTIONS


Preheat oven to 350 degrees F (175 degrees C).


Pound chicken breasts until thinned out. In a shallow dish or bowl mix together bread crumbs and cheese. Dip one side of each breast into melted butter or margarine, then into crumb/cheese mixture. Place a dollop of cheese spread at one end of each chicken breast, on the side of the breast not dipped in the mixture. Roll up each breast and secure with toothpicks.


Place rollups in a lightly greased 9x13 inch baking dish and drizzle any remaining butter or margarine over all. Bake in the preheated oven for 35 to 40 minutes, or until cooked through and juices run clear.
Chicken Casserole.


Cut Chicken into bite sized pieces and brown with some garlic and onion in a little oil and transfer to casserole dish.


Add diced Peppers and other vegetables.


Use soup mix as a liquid.


Cover with bread crumbs and grated cheese and bake in a 180C for about 20 minutes until bubbling hot and the cheese has started to brown.
Green chile chicken Enchiladas


1 Can of green sauce


2 Jalapenos


Corn tortillas


1 can of Cream of chicken


1/4 milk


Onions finely chopped


Cilantro


Cheese





Boil chicken until real soft. Shredd it and mix 1/2 of the cream of chicken in it mix in the milk. Set aside


In a blender combine the enchilada sauce with jalapenos, onions, and 4-6 cloves of garlic this is your sauce.


Heat your sauce till it boils then turn it off. Dip your tortillas in the sauce fill it with your chicken onions and cheese of your choice. Roll in. Pour left overs sauce on top with cheese and garnish with sour cream, chopped onions and cilantro, sliced jalepenos sprinkle with cheese. Enjoy.

I'm looking for an old fashion Chicken and Dumplings recipe.?

My mother used to make Chicken and Dumplings that melted in your mouth. I remember she use onions, celery and carrots in it, and I believe sage, garlic, salt and pepper. Any Seniors have such a recipe?I'm looking for an old fashion Chicken and Dumplings recipe.?
Shirley Wollard Woodlock learned to make chicken and dumplings while watching her mother, Jennie Wollard Nunn. ';Hers were made to perfection,'; recalls Shirley. ';She would always say, 'Don't forget the bay leaves and the pepper.''; Now Shirley always makes her mother's chicken and dumplings to bring to Wollard family reunions. The recipe was passed down from Shirley's grandmother, who grew up in the hills of Tennessee. From Shirley Wollard Woodlock





1 whole fryer chicken or hen


4 to 5 bay leaves


salt and pepper, to taste


4 to 6 tablespoons butter


pepper, to taste


Dumplings:





1 teaspoon salt


1/2 cup oil


3/4 cup water


2 small eggs


3 cups flour


Wash the chicken and place into a large Dutch oven. Cover well with plenty of water and add bay leaves. Add salt and pepper, and the butter (the more butter, the richer the dish). Bring to a boil over medium-high heat, and cook, uncovered, until the chicken is well done, about 1 hour.








Remove the chicken from the broth. Discard the bay leaves. When the chicken has cooled, remove the meat from the bone and return the deboned chicken to the broth. About 1/2 to 3/4 pot of broth should remain.








For dumplings: In a large bowl, mix together the salt, oil, water, and eggs. Slowly add the flour to the mixture, blending it constantly with a fork. Stir only long enough to mix the dough.








Turn the dough out onto a floured board. Pinch the dough in half, and roll out until thin, about 1/4 inch. Slice the dough into 1/2-inch-wide strips, and cross-slice into pieces 4 to 8 inches long, for ease in handling.








Bring the broth and chicken back to a boil, and pepper well to taste. Drop the dumpling strips into the boiling stock. Boil approximately 20 minutes, uncovered, stirring occasionally to prevent sticking, until the dumplings are done (they'll be puffy). Most of the broth will be absorbed. Serve with red pinto beans and corn bread.I'm looking for an old fashion Chicken and Dumplings recipe.?
Here is the recipe I make for my family about once a week in the winter. It's absolutely delicious. It doesn't have carrots in the recipe but you could definitely put them in. It says that it's a Cracker Barrel recipe, I don't know. Make sure you roll the dumplings out with lots of flour, it's what thickens the broth.





http://www.cookingcache.com/poultry/crac鈥?/a>
Old-Fashioned Chicken and Slick Dumplings





4 pounds boneless, skinless chicken meat


2 small carrots, sliced


3 sweet potatoes, peeled and cubed


3 Irish potatoes, cubed


5 small onions


5 cups water


salt to taste


ground black pepper to taste


1 bay leaf


3 stalks celery tops


1 pinch sage


2 cups all-purpose flour


1/2 teaspoon salt


1 teaspoon baking powder


4 tablespoons rendered chicken fat





Place chicken in a large pot. Add salt and pepper, a dash of cayenne, a bay leaf, and a handful of celery tops. Cover with water, and cook until done. Discard bay leaf. Add vegetables, and continue cooking until vegetables are nearly done.





Meanwhile, make the dumplings. Mix together flour, 1/2 teaspoon salt, baking powder, chicken fat. Mix in enough water to make a stiff dough. Divide dough into three parts. Roll out, and cut into squares.





Add 1/3 dumplings to simmering chicken, and cook 5 minutes. Add another third, and cook 5 minutes more. Add the remaining third, and cook 5 minutes longer. Serve.
Old Fashioned Chicken and Dumplings:





2 hours 30 min prep


6 servings





1 (2.5-3 lb) broiler-fryer chickens


2 quarts water


1 teaspoon salt


1/2 teaspoon pepper


2 cups all-purpose flour


1/2 teaspoon baking soda


1/2 teaspoon salt


3 tablespoons shortening


3/4 cup buttermilk





1. Place chicken in Dutch oven; add water and 1 teaspoon salt. Bring to a boil; cover, reduce heat and simmer 1 hour or until tender. Remove chicken and let cool slightly. Bone chicken; cutting meat into bite-size pieces; set aside. Bring broth to a boil; add pepper.


2. Combine flour, soda, and 1/2 teaspoon salt; cut in shortening until mixture resembles coarse meal. Add buttermilk stirring with fork until dry ingredients are moistened. Turn dough out onto a well floured surface, and knead lightly 4 or 5 times.


3. For drop dumplings, pat dough to 1/4 inch thick. Pinch off dough to 1 1/2 inch pieces and drop into boiling broth. Reduce heat to medium low, and cook 8 to 10 minutes or to desired consistency stirring occasionally. Stir in chicken.


4. For rolled dumplings roll dough to 1/4 inch thickness. Cut dough into 4 x 1/2 inch pieces. Drop dough one piece at a time into boiling broth, genetly stirring after each addition.
I found a yummy old fashion beef stew recipe from Byron's dutch oven recipes. Alot of his recipes have the spices that you've listed! Some other great sites to search are:


www.foodnetwork.com


www.lightandtasty.com


www.papadutch.home.com


and try Cracker Barrel, they have a bunch of old fashion recipes.


Good luck, hope they work
Chicken %26amp; Dumplings


1-2lbs of chicken


Boil chicken until done (keep the liquid level above half full). Once chicken is done clean it off the bones and remove any skin or fat. return shredded meat to medium boil. Add 3 or 4 bouillon cubes. Use bisquick mix. Follow the directions for dumpling mixture. Drop dumplings in with a mild boil. Do not stir. Add salt and pepper. Ready to serve.





Easy and Very Good!
1 whole chicken-boiled %26amp; deboned cooked with -small onion chopped-tbs.black pepper-pinch of sage-if you like you can also cook with -1 cup hopped carrots%26amp;1/2 cup celery(I like it this way, but some don't) Bring this to a rolling boil %26amp; add---bisquit dough rolled out thin %26amp; cut into 1 inch sqaures----reduce heat cover %26amp; simmer for about 25 to 30 mins stirring so it doesn't scour ge

What is a good chicken wings recipe?

These are very good. I made them for a party (used all 3 of the marinades) and grilled them instead of baking.





---------- Recipe via Meal-Master (tm) v8.02





Title: CHICKEN WINGS WITH THREE DIFFERENT MARINADES


Categories: Poultry, Marinades


Yield: 24 servings





EACH RECIPE CALLS FOR 12


CHICKEN WINGS, CUT IN 1/2


***TERIYAKI


1/4 c Soy sauce, can use lite


1/4 c Dry white wine


2 tb Sugar


1/2 ts Gingerroot, freshly grated


1 Clove garlic, minced


***ORANGE BAR-B-QUE


1/3 c Chili sauce


1/4 c Orange marmalade


1 tb Red wine vinegar


1 1/2 ts Worcestershire sauce


1/2 ts Prepared mustard


1/4 ts Garlic powder


***SWEET AND SOUR


1/2 c Water


1/4 c Oil


3/4 c Sugar


1/4 c Ketchup


1/4 c Vinegar


1 ts Garlic salt


1/2 ts Chicken-flavor bouillon





FOR ALL THREE RECIPES: Cut each chicken wing in half;


place in large resealable plastic bag. At one flavor


marinade per bag, add all the ingredients and seal


bag. Turn bag making sure all the wings are coated.


Refrigerate up to 24 hours, but perferably more than


4. Turn bag occasionally. Heat oven to 375. Drain the


wings, reserving the marinade. Place on broiler pan


and bake 1 hour or until chicken is no longer pink,


basting with marinade at 15 minute intervals. DISCARD


ANY REMAINING MARINADE. Serve warm. Makes 24.What is a good chicken wings recipe?
deep fry the wings, get 1/2 cup butter and 10 tblspns of hotsauce, melt the butter and add hotsauce, then mix cooked wings in sauce and serveWhat is a good chicken wings recipe?
I marinate mine in my hot sauce mixture all day long, then I bake them.


I don't like the ones that are fried then coated, way too messy.


Mine are hot without the mess, it's soaked into the meat and mmmm are they ever good.





For approx 3 dozen wings...


4 oz. Hot Sauce ( I use 2 oz of El Yucateco hot sauce and 2 oz of Crystal hot sauce.)


1 tbl. Cajun seasoning


1 tbl. Black pepper


1 tea. Onion powder


陆 tea. Cayenne pepper (chili piquin)


陆 tea Garlic powder


Sprinkle salt





Mix dry ingredients well.


Pour in hot sauce and mix until well blended.


Place wings into a one gallon zip lock bag,


Pour ingredients into bag, roll around mixing well.


Marinate in refrigerator all day.


turning and mixing every hour or so.





Pre-heat oven to 350,


Place wings on a wire rack over cookie sheet


Bake 1 hour, turn each wing over and continue


Baking 陆 - 1 hour.


The fat tends to burn off so the skin gets a little crispy and not greasy.
My favorite is a healthier version of old-fashioned home-fried chicken.





Take 2 cups flour and mix in 2 tsp salt, 2 tsp pepper, 1 tbl paprika, 1 tbl garlic powder, and 1 tbl onion powder. (Adjust to taste. It may seem like a lot of spice, but remember each piece is only going to have a little bit on it so it needs to be strong enough that it can be tasted.)





Wet the chicken wings, then coat in flour mixture. Pour about 1/4 cup of cooking oil onto a cookie sheet with sides. Arrange the wings in a single layer on this. Bake at 350 degrees Fahrenheit about 20 min, turn over, and bake 25 more min or until done.





Drain on a paper towel and serve with various dipping sauces. Yummmm!
I like the hot wings myself......batter your wings with flour....add salt and pepper to flour and mix well....then batter your wings. fry them up...place on plate lined with paper towels to remove excess grease.......Now coat your fried wings in some Franks hot sauce, put in the oven at about 350 - 400 degrees and allow to bake. take them out and serve with Blue cheese dressing, ranch dressing a spicy sauce or sweet and sour, with celery and so fourth.....really good.
marinate with a little sesami oil, garlic and soy sauce, then grill brushing marinate over the wings

nail polish