Chicken Danielle

Chicken is one of our favorite meals. This recipe below is an all time favorite. So if you want to try something different with a flair...give yourself some time and enjoy trying a new meal with chicken. This takes a bit of time, but no last minute rushing around when company comes.

• Bacon 125 g (4 oz)
• Butter 2 tablespoons
• 6 large skinless, boneless, chicken breast halves
• Button mushrooms (1 cup sliced)
• 1 cup dry white wine
• 1 (10.75 oz) can condensed cream of chicken soup
• 1 (10.75 oz) can condensed cream of mushroom soup
• 3/4 cup heavy cream
• 1/2 teaspoon chopped fresh rosemary
• 1/4 teaspoon chopped fresh thyme
• 1 package uncooked linguine pasta

1. Fry the bacon gently in a large flameproof casserole dish stirring for about 5 minutes until the fat runs.
2. Take the bacon out and saute' chicken in the bacon drippins for about 5 minutes until golden.
3. Preheat oven to 375 degrees.
4. Set aside chicken into casserole dish, reserving bacon drippings.
5. In a separate skillet, melt the butter over medium heat and saute mushrooms.
6. Add 1/2 cup white wine and stir at a low heat for 5 minutes.
7. Set mushrooms and drippings aside, keeping warm.
8. Add cream of chicken soup and cream of mushroom soup to the bacon/chicken drippings, making sure no lumps remain.
9. Slowly add cream stirring constantly, then add remaining 1/2 cup wine, adjusting as needed to make a nice thick gravy consistency.
10. Season with fresh rosemary and thyme.
11. Toss the bacon that you saved on top of this sauce.
12. Let mixture simmer over medium heat until bubbly and then add reserved mushroom mixture and stir together.
13. Pour soup/mushroom mixture over chicken in casserole dish, cover and bake in preheated oven for 30-45 minutes at 375 degrees.
14. Serve with your favorite pasta or on a platter of rice.

Add a few fresh vegetables, and zwieback and you'll feel like you are eating a traditional meal.

Stuffed Boned Chicken

I want to call it de-boned, but apparently “boned” is the way to say it. My friend, Doreen invited me over last week to show me how to bone a chicken. Removing the rib cage from a chicken is not for the faint of heart and takes a bit of time, but all the work is done ahead and you may actually be able to put up your feet before dinner. I am posting Doreen’s recipe today and should really call it Almost Boneless Stuffed Chicken, since we left the bones in the wings. We each did two and I would suggest that once you are in the mess, you may as well. You can freeze both or cook one and freeze one.

Ingredients:

2 whole fresh chickens (3-5 lbs)

Seasoning:
1 Tbsp salt
1 ½ tsp ginger
1 Tbsp flour

Stuffing:
8 cups cubed bread crumbs
1 tsp salt
¼ tsp pepper
1 tsp dried sage
½ chopped onion
¼ cup diced celery (optional)
1/4 cup butter
1 cup chicken broth


Method:

1. Prepare stuffing by cooking onions (and celery) in butter until soft. Mix all ingredients and set aside to cool.
2. Remove rib cage and leg bones from chicken.
   Pictures and instructions are on my blog.
   There are a number of online videos you can check out as well. I have linked two:
   http://www.videojug.com/film/how-to-de-bone-a-chicken
   http://www.youtube.com/watch?v=Qe4qSPojwtw
3. Once you have boned the chicken, lay it skin down on a working surface. Sprinkle lightly with some of the seasoning (mixing the ingredients called for)
4. Beginning at tail end, sew up half way.
5. Stuff with filling and continue sewing, folding flap from around neck over to sew shut.
6. Rub outside of chicken with a little oil and the rest of the seasoning.
7. Lay, breast side down, in roasting pan. ( I like the old black, speckled pan)
8. Bake uncovered for 30 minutes at 375 F.
9. Cover, reduce heat to 325 F and bake another 1 - 1 ½ hours, depending on size of chicken. (1/2 hour per pound total) I added carrots in the last half hour, then snap peas and frozen cranberries for the last 10 minutes.
10. Remove from oven and place on serving platter. Cover and let sit 10 minutes. If you wish to serve it with gravy for mashed potatoes, mix 1 Tbsp flour and 1 cup water in a covered container and stir into drippings in pan, stirring and bringing it to a boil.
    
    
    Note: If you are preparing a chicken for a later day, freeze uncooked stuffed chicken immediately and later thaw in fridge overnight

Greek Tomato Sauce/ Chicken Parmigiana

Our son Rick found this recipe when he was studying Greece in Junior High. He served it to his class as part of his project and we've been making it ever since.

It's a wonderfully flavourful tomato sauce made from ingredients

you have in your cupboard..

It is great served over meatballs or shrimp or just plain as a pasta sauce.

I also like to use it for Chicken Veal Parmigiana. (recipe follows)

• 1 large onion finely chopped
• 1/4 cup butter (no substitutes*)
• 2 Tbsp olive oil
• 1 6 oz. can tomato paste
• 1 can water
• 1 large garlic clove, minced
• 2 Tbsp white wine vinegar
• 2 Tbsp brown sugar
• 1 tsp. dried basil
• salt and pepper to taste

1. In a medium pot, saute` onion in butter and olive oil until golden brown.
2. Add remaining ingredients and stir.
3. Simmer, uncovered, for about 30 minutes, stirring occasionally.

Chicken or Veal Parmigiana

• 4 chicken breasts or veal cutlets
• 1/2 cup flour
• 1/2 tsp. basil
• salt and pepper
• 1 large egg beaten with a fork
• 1 1/2 cup Panko bread crumbs
• Greek Tomato Sauce
• 4 slices Mozzerella cheese
• grated Parmesan cheese

1. Lay chicken breast or piece of veal between 2 sheets of plastic wrap and pound with a meat mallet to an even thickness.
2. Mix flour, basil, salt and pepper in a shallow bowl.
3. Dredge each piece of meat in seasoned flour.
4. Dip floured meat into beaten egg and then Panko crumbs.
5. Fry in 1/2" hot oil until nicely browned on each side, turning only once.
6. Place meat on a baking sheet and bake at 350º until meat is done, about 20 minutes.
7. Top each serving with a generous amount of warm tomato sauce and one piece of Mozzerella cheese, then sprinkle with 1 Tbsp Parmesan cheese.
8. Return to oven and broil, watching closely, until cheese begins to brown.

Baked Chicken in Apple Cider

I was given this recipe by a friend over the phone.

I have made it several times for family dinners, and larger pot luck affairs.

It is always a popular dish with people asking for the recipe.

Here it is ....

Ingredients

• 6 chicken breasts
• 1 bottle of apple cider (more if you like lots of sauce for your rice)
• 1 chopped onion
• 1 tsp thyme
• 1 tbsp parsley
• 1 cup whipping cream (if you increased the apple cider, increase the whipping cream too)

Method

1. Season pounded chicken breasts with salt and pepper and thyme

2. Sear chicken in frying pan (locks in juices) with the chopped onion

3. Place chicken and onions in baking dish and pour apple cider over top.

4. Bake in 350' oven for about 1 1/2 hours or until chicken is very tender.

5. Pour juices into a pot on stove top and thicken with cornstarch ( approx. 2 tbsp - or more depending on amout of liquid)

6. Add 1 cup cream , (or adjusted amount) and stir until smooth

7. Add 1 tbsp parsley

8. Pour back over the chicken and keep warm in oven until serving time.

9. Serve over rice.
**

Crumb Crust Chicken Breasts

Are you looking for a qucik meal to serve your family.  These chicken breasts can be prepared and fried up quickly since they are pounded to a unifrom thickness..

click on the picture to enlarge the tutorial collage..

Since I've discovered Panko Bread Crumbs. . . .I've been coating a variety of meat, fish and poultry in a variety of herb and seasoning variations.  The crumbs stay fresh much longer than regular bread crumbs and I often freeze them to ensure freshness if I don't plan to use them often..

• 3 cups Japanese style  Panko Bread Crumbs
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon freeze dried basil  (or finely chop fresh)
• 2 teaspoons Oregano
• 2 eggs slightly beaten
• 4 chicken breasts
• 2 tablespoons olive oil
• 2 tablespoons butter

1. Put the chicken breasts in a resealable bag and pound thin with either a heavy frying pan or a meat mallet.
2. Combine the crumbs and the seasonings on a large dinner plate.
3. Dip the chicken in the egg mixture and then dredge in the bread crumb mixture on both sides.
4. Heat a heavy large fry pan over medium heat.
5. Melt the butter in the pan, add the olive oil  and then add the chicken but don't crowd the pan.  The chicken will not brown properly if you crowd the pan.  .the chicken will poach in the juices and you will not have a crispy coating.
6. Brown on both sides and then move the chicken to a dish and pop into a 350 oven while you sear the remaining chicken breasts.  When you have your last ones in the pan, turn down the heat to medium low and continue cooking until no pink remains in the middle of the meat.  This should work out perfectly with the chicken that has continued to cook through in the oven.
7. Serve with wedges of lemon and give them a squeeze over the chicken pieces.

If you are doing a large family batch. . .you may want to turn the oven down a bit to avoid the chicken drying out.   The chicken should be crispy on the outside. . and tender and juicy on the inside.

Stuffed Chicken Breasts

First of all I want to put in a plug for Neufeld Farms (on the sidebar) for anyone living in the area. This is where I have most often purchases my stuffed chicken breasts, either for a large crowd or just to have an emergency dinner ready in the freezer. Secondly, if you love to make your own, these are very easy!

Spinach Stuffed Chicken Breasts

Ingredients:

• 6 boneless breasts
• milk for marinating
• 4 oz. cream cheese, room temp
• 1/2 pkg. chopped frozen spinach, thawed
• 2 Tbsp basil pesto (I used Classico)
• 3/4 cup fine bread crumbs
• 3 Tbsp grated Parmesan cheese
• 1/2 tsp poultry seasoning
• a few shakes of garlic salt
• a few shakes of your favorite seasoning salt
• 1 Tbsp finely chopped parsley
• 1/4 cup butter, melted
  
  

Method:

1. If using frozen chicken breasts, thaw in fridge overnight. The next day, put in Ziploc bag and flatten with meat hammer, using flat side. Place in bowl and cover with milk until ready to use, at least a few hours, to tenderize.
2. Mix cream cheese, spinach and pesto
3. Combine crumbs and seasonings in small bowl
4. Spread filling on flattened chicken breast (check to be sure the side where the skin was removed, is on the outside.)
5. Tuck in sides as well as possible and roll up, then place on parchment paper lined pan, seam side down. It's a bit messy and feels like it won't hold together, but it does.
6. Once all the breasts are done, sprinkle generously with seasoned crumb mixture and drizzle with melted butter.
7. Bake at 375 F for about 45 - 50 minutes or until juices run clear.

The traditional method, with ham and cheese, is one of the first fancy type meals I made as a young "wife." I follow the same procedure, but for the filling I completely wrap a piece of cheese in a thin slice of ham. White cheddar works well. Again, I tuck in the sides as well as possible, and roll up as tight as I can. Once it's on the pan, it won't move. And the nice thing is, you put it in the oven and the work is done. A simple vegetable or salad and maybe some wild rice - your fancy meal is done.

Arroz Con Pollo

A few month ago I ordered the special in our favorite Mexican restaurant not sure even what I was ordering. I knew that Pollo was chicken and rice was involved so I knew it would be good. I enjoyed it so much that I spent a good part of the meal dissecting the flavours. I looked online for a recipe and was surprised to find many and so with the staples I had in the freezer and pantry I made a combination which we enjoyed very much.

• 3 frozen or fresh skinless boneless chicken breasts or 6 boneless skinless chicken thighs
• 1 tablespoon olive oil
• 1 medium onion . .diced
• 1 tablespoon chili powder
• 1 teaspoon oregano
• 1 teaspoon cumin
• 1 teaspoon dill weed
• 1 teaspoon paprika
• 2 cloves minced garlic
• 1 796 ml or 28 oz can diced tomatoes
• 2 tablespoons tomato paste
• 2 tablespoons lime juice
• 2 tablespoon minced chipotle peppers in adobe sauce (you may use more after the sauce simmers a bit if you want it hotter
• 1 cup of diced roasted sweet red peppers (or you could just use 1 diced pepper which you would then add with the onion)
• 1 cup chicken broth
• 2 teaspoons flour
  

1. Cube the raw chicken into bite sized pieces.
2. Heat a large saucepan to medium high and then add the olive oil and the chicken and brown it all over.
3. Turn the heat down to medium.
4. Add the onions and garlic and stir until the onion is translucent about 5 minutes.
5. Add all the spices and and stir for a few minutes allowing the spices to blend.
6. Add the tomatoes and chipotle peppers and diced roasted red pepper. (these could be blended if you want a smoother sauce. .we prefer our sauces chunky)
7. Combine the room temperature chicken broth and flour until smooth and add to the rest of the sauce.
   
8. Stir in the lime juice last and allow to simmer 15 minutes.
9. Serve with hot rice. You can use soft flour tortilla shells to the chicken sauce in or .. just put the sauce over the rice. . sprinkling with some shredded lettuce and a bit of shredded cheese and some guacamole on the side with crispy tortilla chips.

Orange Glazed Chicken

This is a simple, yet delicious family meal idea I got my my friend, Doris, many years ago.

Ingredients:

10 -12 pieces of chicken
salt, pepper, garlic powder (or seasoning salt)
1/4 cup frozen orange juice concentrate
2 Tbsp butter
1/2 tsp ginger

Method:

1. Season chicken pieces with salt, pepper and garlic powder or preferred seasoning salt.
2. Bake on foil lined cookie sheet at 375F for 40 minutes
3. In a small pot, bring orange juice, butter and ginger to boil. Spoon over chicken and bake another 20 minutes.

Orange rice

Add one Tbsp frozen orange juice concentrate per cup of water to rice. Add 2-3 Tbsp of raisins just before rice is done.

Mushroom Chicken

This is one of my quick meals that I saute together in about 30 minutes. It works best to cut up your veggies before you begin to brown your chicken breasts. Start a pot of water to boil some spaghetti noodles the same time you begin your chicken. Even though it has a bit of heavy cream, I think it is still a healthy choice especially if you use whole wheat noodles like we do. The sauce is just enough to coat and flavour the noodles. Use a large pan but if possible it should not be non stick. The meat browns better without one.

Mushroom Chicken

• 4 - 6 chicken breasts
• 2 tablespoons oil
• 6 cups sliced mushrooms
• 1 large onion .. diced
• 1 bell pepper thinly sliced
• 2 handfuls fresh spinach. . washed and left to drain
• 2 cloves garlic minced (or 1 head of roasted garlic . ..which we actually prefer)
• 1 can or small carton chicken broth
• 1/2 cup heavy cream
• a splash of white wine (optional)
• 1/2 cup fresh chopped basil or 2 tablespoons freeze dried basil
• 1/2 cup parmigiana cheese

1. Heat a large fry pan over medium high heat. .. and add the oil.
2. Pat dry the chicken breasts, season them with salt and pepper and add them to the pan. Don't crowd the pan or the chicken will not brown . .they'll just poach. Look at my pan . .don't add more than that.
3. When the chicken begins to release from the pan ..it is ready to flip. Cook an additional 5 minutes or until the other side is browned and then remove and put in a 325 oven to keep warm and to finish the cooking.
4. Add 1 more tablespoon of oil if necessary and then add the onion and mushrooms and garlic. Scrape up the bits of brown and saute until the mushrooms have released their liquid and they are beginning to brown.  This part is important not to rush.  The mushrooms are best when soft. 
5. Add the bell pepper and  and continue to saute until the pepper has just wilted.
6. Add the heavy cream and the wine and the chicken broth and bring to a simmer.
7. Add the chicken back into the pan and add the basil and simmer a few minutes.
8. Add the spinach and the parmigiana cheese.
9. As soon as the spinach wilts serve over hot noodles. . .we prefer spaghetti.

Crockpot Stuffing

My sister-in-law always cooks her stuffing in the crockpot...and shared her recipe with me. I used it a few times...and then combined it with the simple Betty Crocker original recipe that I have been making for decades...and have found it to be a great way to make extra stuffing for a large crowd. The steam keeps the stuffing nice and moist...and it stays piping hot until serving time.


Ingredients:

• 1 loaf of firm white bread, cut into 3/4 inch cubes (or 9 cups of cubes)
• 1/2 cup butter
• 1 cup chopped onions
• 1 cup chopped celery
• 2 1/2 teaspoons poultry seasoning (or 1 1/2 teaspoons sage and 1 teaspoon thyme)
• 1 1/2 teaspoons salt
• 1/2 teaspoon pepper
• 1/2 cup chicken broth (add more if you prefer a very moist stuffing)

Directions:

1. Melt butter in a skillet over medium heat. Cook onion and celery until veggies soften...stirring frequently.
2. In large mixing bowl, combine bread cubes, seasonings and onion mixture. Add enough broth to moisten. Transfer to slow cooker and cover.
3. Cook on high for 1 hour. Reduce heat to low and cook for about 4 hours.
4. Serves 10.
   

Notes:

• I double the recipe...stuff the turkey and cook the remaining stuffing in the crockpot. When it is time to carve the turkey...add turkey stuffing to crockpot, combine well and keep piping hot until dinner time.
  

BBQ Chicken on a Can

Now that summer is all but over . . you may think about putting your grill away. . .but if you have a covered gas grill . . . try barbecuing chicken the easy way. Beer can chicken has been around for awhile but if you don't drink beer . . .there is a chance you haven't tried this easy recipe.

What ever you use to steam your chicken from the inside is really beside the point.
You can use beer with no alcohol, cola. . or put chicken broth in the can too.

If you are starting with a full can. . empty it down to 2/3 full. Use a can opener to put additional holes in the top of the can.

Rinse and dry your chicken inside and out.

Sprinkle it liberally with Cajun seasoning or seasoning salt if you don't want it spicy. .. inside and out.

I purchased a rack to set my can on . .to stabilize the whole chicken.. . but you can simply put your can on a older metal pie plate or square pan.

Preheat your grill to 350 F. If possible. . .leave the center burner off and turn on the outer burners. If you can't do this. . .preheat one side and set your chicken on the other side. . and turn your chicken occasionally.

Set your chicken on the can. .firmly.

Put your chicken on the grill. . . close the cover. .and cook it about one hour. Test to make sure it is done by piercing the thigh . .juices should run clear. The thigh should be tender and easily twisted in its socket. If it is the first time you are making it on your grill .. depending on the size of your chicken. . .leave additional time ..the chicken can sit with foil on it for awhile before cutting it up and be kept warm in the oven while your side dishes finish. I'd rather be waiting for my side dishes to finish than be waiting for the chicken to be done.

Remove the chicken from the grill . ..you'll need to use clean pot holders. . .. Be careful. The remaining broth in the can is very hot. You may want to use some paper towels with your pot holders. .it can be a bit messy. Leave the pan on the grill for now. .just lift the chicken off the can.

Cover with foil a few minutes. .and cut it into serving pieces.

Prosciutto Wrapped Chicken Breasts

I need recipes for baking. . but when it comes to cooking, I often put together dinners from previous flavours that I enjoy. This chicken recipe is easy and can be made earlier in the day. . .refrigerated and popped in the oven 30 minutes before you are ready to serve.

Prosciutto Wrapped Chicken Breasts

• 1 chicken boneless skinless chicken breast per person
• enough Prosciutto to wrap around. . I used 3 very thin slices per breast
• Cheese of your choice. I used Provolone.
• 1 basil leaf per breast
• 1/4 cup very finely chopped sun dried tomatoes
• Italian seasoning
• olive oil

1. Slice almost all the way in half. . horizontally the chicken breast.
2. Put a slice of cheese and a small sprinkle of sun dried tomatoes.
3. Close the chicken breast up and sprinkle with Italian Seasoning.
4. Lay one Basil leaf on top.
5. Wrap with Prosciutto.
6. Lay each breast on a Baking Pan. . .leaving enough room between each piece of chicken for adequate browning.
7. Brush each piece of Chicken with a bit of Olive Oil.
8. Bake at 425. . .for 20 minutes. . .slice one to make sure it is no longer pink in the middle. .
9. Remove the chicken from the pan. . .pour the juices and scrape the browned bits into a small saucepan to reduce for several minutes. .pour over chicken.

Greek Seasoning and Feta Cheese is a very good flavour combination.

Stuffed Chicken Breasts in Puff Pastry

Our daughter made this wonderful meal for us and I had to have the recipe. The original recipe is from one of Jamie Oliver's cookbooks. He calls the recipe "My old man's superb chicken." I chuckled at the name, but thought I'd give it a new name for here at MGCC....although I do think that any man would really think this was superb!

4 boneless skinless chicken breasts

1 397 gram box puff pastry (I used tender flake brand)

2 cups mushrooms finely chopped

1/2 cup chopped fresh flat leaf parsley

1 1/2 tbsp olive oil

2 cloves minced garlic

1/2 tsp salt

3 grind of fresh pepper

To begin, if your puff pastry is frozen, thaw according to directions on the box.

In a non stick pan heat olive oil over medium heat. Saute chopped mushrooms and garlic for 5 minutes. Add the freshly chopped parsley, salt and pepper and continue to saute for about 8-10 minutes. Cool completely.

Score Chicken breasts with a sharp knife making a pocket. Once the mushroom mixture has cooled, fill all 4 chicken breast pockets.

Using a little dusting of flour and a rolling pin, roll each puff pastry 'block' 18"x8" and 1/4" thick. Cut down the middle of each sheet, making a total of 4, 4"x18" strips.

Place one stuffed breast at the bottom of one of the stripes of pastry. Starting at one corner roll so that the pastry overlaps, encasing the whole breast. Roll all breasts and place on a parchment lines baking sheet.

Beat one egg and brush the outsides of each roll. Bake in 400 oven for 35-40 minutes. Pastry should be golden brown and flaky.

While chicken is baking begin the mustard and wine sauce. You may want to double this it is so delicious.

Mustard & Wine Sauce

2 heaping tbsp whole grain mustard

1 1/2 cups white wine (you can use cooking wine)

Combine both ingredients in a non stick sauce pan. Over medium heat allow the wine to reduce by about 1/4. Turn to simmer and add 1/2 cup cream. Allow to simmer for about 10-15 minutes. Season with salt and fresh pepper to taste.

Roast Chicken

I know that there are alot of good roast chicken recipes out there, but my son is a real foodie and told me that we need to pizzaz up this very plain dish........so I have to credit him with the recipe, and he would have to credit the t.v. show Tyler's Ultimate. It is not exactly the same recipe but I think it is inspired from that.
He loves medditaranean flavours so we combinded a variety of spices and lemon, onion and garlic and voila..........
1 roast chicken
season the inside and out well with salt, pepper, oregano and thyme
stuff the cavity with a
small onion, cut in half
1 head of garlic, with the top cut off
1 lemon, cut in half (I used an orange once too when we had no lemons, it was very good)
lay bacon strips on top
Bake in an open roaster at a 425 for for 20-25 minutes until bacon is crisp (save for a salad)
Cover the roast and bake at 375 for 1-1/2 hours.
Serve with Roasted Potatoes or make a very tasty gravy with the pan drippings and serve with Mashed Potatoes. DELISH!
*Enjoy*

Stuffed Breast of Chicken

Why buy expensive and often processed stuffed 'chicken meat' in the freezer section when it is so easy to make one's own stuffed chicken breast. Okay, I know...convenience. But you can make these ahead, wrap tightly in freezer paper, put in serving sizes into freezer ziplocs and 'presto'....same thing. Only you know you have real chicken breast, guaranteed taste and home cooked goodness. (just one word...if you are going to freeze these uncooked...start with fresh chicken....do not thaw and then re-freeze)

Brother...that sounds like an ad! But it is really easy and you can 'mix it up' ... experiment with your seasonings and stuffing. The only thing I would suggest is that you not combine too many flavours in your stuffing...keep it simple....you still want to enjoy the tender meat.

Ingredients: (for my dinner for two last night - you can increase or decrease as needed)

2 chicken breasts (thawed and fat removed), chives, 1/8 cup asiago or parmesan, 2 fresh basil leaves, 1/4 cup fine bread crumbs, 2 slices mozzarella cheese, fresh ground black pepper....salt (if you think it is necessary), olive oil and 1 or2 slices of deli ham. (or use sliced red/yellow pepper or fresh mushrooms)
Chop all ingredients except chicken and mozzarella into fine pieces. Combine in bowl. Add fresh ground pepper (and salt IF you think it is necessary...get the picture...you don't really need it :) Add enough olive oil to moisten when stirred.
Lay chicken breast flat on cutting board...you may pound it lightly if necessary. With sharp knife slice along the 'flat' nearly in half.

Opening the 'pocket' you created....place stuffing inside being careful not to overfill. Slip one slice of mozza in...who can resist. Plump up and pound (like they do in the Subway Store) down so filling settles to bottom. Tuck top flat over bottom. Place side by side in a casserole dish. Drizzle with olive oil. Place in 350 oven covered for 45 minutes.....uncover for last 15. Serve and Enjoy!

Russian Dressing Chicken

At the risk of posting a recipe that the whole world already makes ..

here is our old family favorite.

Russian Chicken

• 1 cut up chicken or 6 - 8 small flattened chicken breasts
  
• 1 package dried onion soup mix. . or garlic onion
  
• 1/2 cup of apricot jam
  
• 1 small bottle Russian Dressing
  
• a sprinkle of chili peppers for a bit of bite. . if you like
  
• can also throw in some parsley and such but that is optional

Spray a 9 X 13 pan with Pam. .

Line the chicken in the pan in a single layer

Mix the remainder ingredients and pour over the chicken.

Bake at 350 about an hour and a half. . .

If I use frozen chicken breasts and whole chicken pieces . .it is 1 1/2 hours but if small chicken breasts .. it would closer to one hour.

Serve with brown rice and something green that has come out of a garden.

Call them for dinner. . .

This dinner is perfect for bloggers. . you can cook and blog at the same time.

If I had a nickel for every time my family asked for this. . .

I'd be blogging from a tropical location. .

woo hoo

Chicken Crepes

These crepes often bring back memories of the couple who was teaching/mentoring us when we were in a young marrieds class. Hank and Joyce modeled true caring and hospitality to all of us and often had a large group at their house on Sundays for brunch. We learned so much from them! I remember large cookie sheets of crepes coming out of their oven and being so impressed with the ease and joy they served us with, together. It made me want to be like that. I have altered the recipe a bit, although I think I would like to try it again in the way that they made them, with a little dry white wine in the sauce. For now I will just write it out the way I’ve made them. Always good! Use leftover, turkey, roast chicken or rotisserie chicken (when it's too hot to cook). Cubes best once it's been refrigerated. The meat goes a long way. I usually serve these with stovetop and/or rice, steamed broccoli and a cucumber salad.

CREPES
2 eggs
1 cup milk
¼ tsp salt
¾ cup flour
Beat with whisk or electric beater.
Fill ladle with 3 Tbsp of batter and pour into a small, heated (7”) Teflon pan, holding it slightly at an angle and then rotating to cover. Cook just below med heat. Usually no need to grease, maybe spray for first crepe. Makes about 10.


CHEESE SAUCE
Melt 2-3 Tbsp margarine on low heat, then with whisk,
stir in 2 Tbsp flour (mine are rounded, so maybe 3 to be exact)
add 1 1/2 cups milk, starting slowly, stirring until smooth.
As sauce heats, add:
2 Tbsp cheezwhiz (or 1 cup shredded Swiss cheese) and
1/2 Knorr chicken bouillon cube (use other half in rice)
Stir until sauce begins to bubble

Mix 1/1/2 – 2 cups cooked, cubed chicken with cheese sauce, saving some of the sauce for topping.
Spoon into crepes, roll up and lay side by side into pyrex casserole dish.
Spoon saved cheese sauce over center of crepes and bake at 350 F, 20 min. I usually cover with foil to prevent drying out. You can probably heat them for 10 min without foil. These can be made ahead of time and refrigerated.

Teryaki Chicken

This recipe was from a friend - Heidi in Winnipeg.

Cooking the chicken in the marinade keeps it exceptionally moist.

Marinade
1/2 cup oil
1 cup soy sauce
2-3 cloves garlic, minced
2 Tbsp. vinegar
3 Tbsp brown sugar
grated fresh ginger to taste*
1 Tbsp. orange zest

boneless chicken breasts or thighs

Combine marinade ingredients, mixing well.

Place chicken in a large ziplock bag and pour marinade over. Seal bag and marinate in fridge for no more than 3-4 hours.

Place a foil pan (lwith edges) on a preheated BBQ. Place chicken pieces in pan and pour marinade over. Grill for 6-7 minutes per side, turning only once.

*Tip

I seldom kept fresh ginger in the house because it would spoil before I'd used it up. Then someone told me to keep it in the freezer. It is very easy to scrape the peel off the frozen gingerroot and grate it on a rasp. Grate as much as you need than pop the rest back in to the freezer.

Chicken Stew

Chicken Stew
2 Tablespoons olive oil
2 stalks celery, cut into bite size pieces
1 carrot peeled, cut into bite size pieces
1 small onion, chopped
Salt and freshly ground black pepper
1 (14-1/2 oz) can chopped tomatoes
1 (14 oz.) can low-salt chicken broth
1/2 cup fresh basil leaves
1 Tblsp. tomato paste
1 bay leaf
1/2 teaspoon dried thyme leaves
2 chicken breast with ribs (about 1-1/2 lbs. total)
1 (15 oz.) can of organic kidney beans, drained (rinsed if not organic)

Heat the oil in a heavy 5-1/2 quart saucepan over medium heat. Add the celery, carrot, and onion. Saute the vegetables until the onion is translucent, about 5 minutes. Season with salt and pepper, to taste. Stir in the tomatoes with their juices, chicken broth, basil, tomato paste, bay leaf, thyme. Add the chicken breasts; press to submerge.


Bring the cooking liquid to simmer. Reduce the heat to medium-low and simmer gently uncovered until the chicken is almost cooked through, turning the chicken breasts over and stirring the mixture occassionally, about 25 minutes.
Using tongs, transfer the chicken breasts to a work surface and cool for 5 minutes. Discard the bay leaf. Add the kidney beans to the pot and simmer until the liquid has reduced into stew consistency, about 10 minutes.
Discard the skin and bones from the chicken. Shred or cut the chicken into bite size pieces. Return the chicken meat to the stew. Bring the stew just to a simmer. Season with salt and pepper, to taste.



Ladle the stew into serving bowls and serve with good crusty bread.

So here are my variations: I doubled the recipe. I used a whole chicken instead of just breasts. I let the dark meat cook a little longer than the breasts. I used chopped tomatos with jalapeno and chopped tomatos with sweet onions and garlic. I used both kidney beans and a can of garbanzo beans (chick peas) I drained and rinsed both. I didn't have fresh basil so I used dried. The last thing I did different was to throw in some fresh mushrooms!

Enjoy!

'Greek Style' Chicken

This is a dish my mom used to make quite often for supper.

A simple, but well seasoned, one dish meal.

Peel and quarter potatoes into an open casserole dish. Quarter several onions and place with potatoes. Scatter in some baby carrots. Add a few pieces of garlic and grind some fresh pepper over top. Add fresh (or dried) oregano and/or basil. Add salt to season if you wish. Drizzle with several tablespoons of olive oil and 2 tbsp lemon juice. Place several chicken breasts on top and place in 350 oven for 1 hour. Cover with loose foil or 'lid' for first 45 minutes and then remove to brown the chicken.