Chicken Breast

Chicken Breast

Marinade:

• 2/3 c. vegetable oil
• 1/3 c. lime juice
• 2 tbsp. chopped green chilies
• 1 tsp. minced fresh garlic
• 2 whole boneless, skinless chicken
• breasts, halved
• 8 slices Cheddar cheese
• Salsa

Method:

In 9-inch baking pan, stir together all marinade ingredients. Add chicken breasts, marinate, turning once in refrigerator at least 45 minutes.
Prepare grill. Remove chicken from marinade. Drain.
Grill chicken 7 minutes, turn. Continue grilling until fork tender.
Top each piece with cheese. Continue grilling until cheese melts. Serve with salsa.

Chicken Almond

Chicken Almond

Ingredients:

• 1 c. chicken breast, diced and cooked
• 1 can cream of chicken soup
• 1 c. sliced almonds
• 1/2 c. mayonnaise
• 1 c. celery, chopped
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1 tsp. lemon juice
• 3 eggs, hard-boiled
• 1 c. cracker crumbs
• 2 1/2 tsp. butter

Method:

Mix together cracker crumbs and butter; set aside.
Combine chicken, chicken soup, almonds, mayonnaise, celery, salt, pepper, eggs and lemon juice. Grease a deep casserole dish and pour mixed ingredients in alternating layers with 3/4 cup of buttered cracker crumbs. Bake at 400 degrees for 20 to 30 minutes or until bubbly. Cover with remaining buttered crumbs and brown. Serves 6.

Chicken and Rice

Chicken and Rice

Ingredients

• 1 c. uncooked rice
• 1 can cream of chicken soup
• 1 pkg. Good Season Italian dressing mix
• 2 c. boiling water
• 2 1/2-3 lb. cut up chicken or chicken breasts

Method:

Wash and drain rice. Spread in 9 x 13 inch baking dish or 3 quart casserole. Mix soup, Italian dressing mix and water. Stir into rice, salt and pepper, chicken pieces. Lay skin side up on top of rice mixture. Cover tightly with foil and cook for 1 hour at 350 degrees. Uncover and cook for 20 minutes longer to dry rice. Put casserole under broiler for a few seconds to brown chicken. Serves 6-8.

*Cream of mushroom soup can be substituted for the cream of chicken soup.

Chicken Broccoli

Chicken Broccoli

Ingredients:

• 1 can (10 3/4 oz.) cream of mushroom soup
• 1 can (10 3/4 oz.) cream of celery soup
• 1 c. mayonnaise or milk
• 1 tsp. lemon juice
• 1 bag (20 oz.) frozen broccoli cuts (thawed & drained)
• 3 lb. (8 c.) cooked chicken (in sm. pieces)
• 1 c. shredded Cheddar cheese (4 oz.)
• 1 can (2.8 oz.) French fried onions

Method:

Heat oven to 350 degrees. Lightly grease 2 (2 quart) shallow baking dishes. Whisk undiluted soups, mayonnaise and lemon juice in bowl until well blended. Place half broccoli in bottom of each baking dish. Top with half the chicken. Pour soup mixture over each; spread to cover; sprinkle with cheese. Bake 25-30 minutes until lightly browned. Scatter onions over tops. Bake 5-7 minutes more. To freeze: Cool, wrap tightly in foil and freeze up to 3 months. To reheat frozen, baked wrapped casserole 1 1/2 hours at 350 degrees. Unwrap and bake 10 minutes longer.

Cheese and Chicken Enchiladas

Cheese and Chicken Enchiladas

Ingredients:

• 1 med. onion, chopped
• 2 tbsp. margarine
• 1 1/2 c. shredded cooked chicken
• 1 jar picante sauce
• 8 flour tortillas (6")
• 1 pkg. (3 oz.) cream cheese, cubed
• 1 tsp. ground cumin
• 2 c. shredded extra sharp Cheddar cheese

Methods:

Heat oven to 350 degrees. Cook and stir onion in large skillet until tender. Stir in chicken, 1/4 cup of picante sauce, cream cheese and cumin; cook until thoroughly heated. Stir in 1 cup of cheese. Spoon about 1/3 cup chicken mixture in center of each tortilla; roll up.
Place seam side down in 12 x 7 inch baking dish. Top with remaining picante sauce and cheese.

Cheddar Chicken

Cheddar Chicken

Ingredients:

• 1 (10 oz.) frozen chopped broccoli
• 2 whole chicken breasts
• 4 tbsp. butter
• 1/2 lb. shredded mild cheddar cheese
• 1/3 c. milk
• 2 tbsp. sliced almonds

Methods:

Place chopped broccoli in 8"x12" baking dish. Set aside to thaw. Cut chicken in cubes, brown in butter about 10 minutes until they are fork tender. Place on broccoli. In 1 quart saucepan over low stir cheese and milk until smooth. Pour cheese mixture over chicken and broccoli. Sprinkle with almonds.
Bake 20 to 30 minutes at 350 degrees, until heated through.

Baked Chicken Breasts

Baked Chicken Breasts

Ingredients

• 8 chicken breast halves, skinned
• 8 slices Swiss cheese
• 1 can cream of chicken soup
• 1/3 c. white wine
• 1 c. Pepperidge herb stuffing mix
• 1/4 tsp. melted butter or margarine

Method:

Put chicken in very lightly greased baking dish. Then put cheese on top. Combine soup and wine. Spoon over chicken. Sprinkle with stuffing. Drizzle melted butter over chicken. Bake at 350 degrees 45 to 50 minutes. Serves 6 to 8.

Baked Chicken and Rice

Baked Chicken and Rice

Ingredients:

• 1 (10 oz.) pkg. Virgo yellow rice
• 3 c. boiling water
• 1 stick margarine or butter, soft
• Chicken legs, thighs or breast
• Minced or diced onions to taste (optional)

Method:

1. Preheat oven to 350 degrees. Grease oblong dish. Mix rice and margarine or butter.
2. Spread on bottom of greased dish.
3. Add boiling water on top, then lay chicken parts on top. Cover dish with foil and bake 1 hour.
4. Uncover and sprinkle with paprika (optional) and brown for additional 20 minutes.
5. You can use 2 cups water "plus" one can of chicken broth.

Chicken Casserole with Apple

Chicken Casserole with Apple

Ingredients :

• 3 unpeeled tart apples, cubed
• 2 chicken breasts, skinned
• 2 tbsp. orange juice
• 2 tbsp. honey
• 2 orange slices

Method :

Place apples in bottom of lightly oiled casserole dish. Put chicken breasts over apples. Combine orange juice and honey in a cup.
Spoon 1 tablespoon of mixture over each piece. Cover casserole and bake 45 minutes at 350 degrees. Uncover casserole. Spoon remaining orange juice and honey over chicken and bake another 30 minutes, uncovered. Garnish with orange slices.

Chicken Parmesan

Chicken Parmesan

Ingredients :

• 4 boneless and skinless chicken breast
• halves (about 1 lb.)
• 1 egg, slightly beaten
• 1/2 c. seasoned bread crumbs
• 2 tbsp. margarine or butter
• 1 3/4 c. Prego spaghetti sauce
• 1/2 c. shredded Mozzarella cheese
• 1 tbsp. grated Parmesan cheese
• 1/4 c. chopped fresh parsley

Method:

Using palm of hand flatten chicken to even thickness. Dip chicken into egg then into crumbs to coat. In skillet over medium heat, in hot margarine, brown chicken on both sides. Add Prego sauce. Reduce heat. Cover; simmer 10 minutes. Sprinkle with cheeses and parsley. Cover; simmer 5 minutes or until cheese melts. 4 servings.

Hot Roast Chicken

Hot Roast Chicken

Ingredients:

• 1 whole chicken, cut
• 500 ml coconut milk
• 1 tbsp of orangeade nipis
• Salt sufficiently
• 5 sheet of leaf of orange purut
• 1 lemongrass, contusing
• Salt sufficiently
• 3 tbsp oil for sautee

Smooth flavour:

• 10 shallot fang
• 5 red chilli
  
• 5 walnut, sautee
• 1 cm ginger
• 50 g demerara

Way of making:

1. Marinade chicken with the orangeade of nipis and salt. Hush during ± 30 minute. Jab the chicken with the fork, so that time cooked [by] a flavour can diffuse into.

2. Sautee smooth flavour with lemongrass and orange leaf till fragrance, later then include the chicken. Poke at till turn colour.

3. Add coconut mink a few/little. Cooking until gravy jell.

4. Prepare brass which pallet have with the aluminium foil. Placing above chicken, later;then matured oven till at the same time nub with cream the rest of gravy sautee.


Tips
1. Select;Choose the middle aged chicken, because cooking it need time, if easy spring chicken fall to pieces

2. Use the small fire moment braise the chicken, let the flavour diffuse the perfection

3. Often [release] the chicken to nub with cream by the rest of gravy sautee

4. Present with sambal terasi (shrimp paste) and fresh cucumber.

Roasted Chicken

Roasted CHICKEN bumbu rujak

Ingredients:

• 1 whole chicken kampong / 800gr, ( cutting 4), roast, contusing
• 200 ml [of] coconut milk, from ½ coconut
• Salt, sour water and sugar sufficiently

Smooth Flavour:

• 5 garlic fang
• 10 shallot fang
• 5 walnut
• 10 red chilli fruit, throw away its seed
• 10 cayenne fruit
• 2 tomato
• 1 tsp shrimp paste (terasi)

Way of making:

1. Heating oil, sautee the smooth flavour make fragrance, including chicken, giving water
sufficiently, cook till soft chicken and flavour diffuse

2. After water run dry to [enter/include] the coconut mink jell, cook again till coconut
milk be thick.

3. Lift the chicken, and roast to return make fragrance. Serve by the rest of its flavour.

Chicken Grilled with (Lemon Grass)

Chicken Grilled with (Lemon Grass)

Ingredients:

• 1 whole chicken/ crosscut 4 or 8 ( jabing with the fork, leting there cavity )
• 4 bar lemongrass, cut smooth
• 1 tbsp taste the inggris
• 2 sweet tbsp ketchup
• 1 tbsp of lemon orangeade
• 1 tbsp oil
• Salt, sugar and peper sufficiently

Smooth Flavour:

• 3 garlic fang
• 7 shallot fang
• 1 smooth tsp coriander
• 2 red chilli fruit, throw away its seed

WAY OF MAKING

1. Mingle the smooth flavour with the other substance flatten

2. Add chicken, mix flatten. Hush during 1 hour, leting flavour diffuse

3. Grill the matured chicken until ripe

4. Serve with : rice, sambal and lalapan (fresh vegetables).

Chicken with Ketchup

Chicken with Ketchup

Ingredient:

• 1 whole chicken kampong, crosscut become four, clean wash

Flavour:

• 3 tbsp of coriander, attenuating
• 4 tbsp of sugar
• 4 tbsp sweet ketchup
• 3 tbsp sour water
• 4 lemon orange, cleave
• 5 garlic fang
• Salt, pepper and cooking oil sufficiently
• Water sufficiently

WAY OF MAKING

1. Soak 1 hour chicken in sour water mixture, coriander, sugar, sweet ketchup, peper and salt

2. Afterwards braise the chicken with marinade flavour until ripeness, leak

3. Fry the chicken in rust colored hot oil until brown, lift, leak

4. Serving chicken with the sweet ketchup and lemon orange.

Serve with rice

Chicken of Petis Flavour

Chicken of Petis Flavour (Shrimp Paste)

Ingredients:

• 1 whole chicken kampong (± 800gr)
• 3 tbsp cooking oil for sautee
• 2 tbsp liquid tamarind
• 5 tbsp petis (shrimp paste)
• 2 tbsp sweet ketchup
• 1 tbsp sand sugar
• 7 peace of orange purut leaf
• 3 bar lemongrass, take to turn white, contusing
• 750 ml water to boil
• 1 tsp salt
• 30 cayenne fruit
• 1 tbsp honey

Smooth Flavour:

• 7 shallot
• 4 garlic fang
• 2 cm ginger
• 3 red chilli fruit
• 1½ tsp coriander powder

Way of make:
1. Cut chicken become 4 shares.

2. Heat cooking oil in frying pan, sautee the smooth flavour and make fragrance. Add liquid tamarind, petis (shrimp paste), sweet ketchup, sugar, leaf of orange and lemongrass, swirl flatten.

3. Add chicken, decant the boiling water little by little, at the same time swirled. Add of Salt and cayenne, swirl to flatten.

4. Cook until ripe chicken and its gravy jell, off the fire, including honey, swirl to flatten. Lift.

Serve with rice

Fried Chicken

Fried Chicken ala JAPAN ( Chicken Katsu )

Ingredients:

• 600 gr chicken fillet, crosscut 8x2 cm
• 2 tbsp salty ketchup
• 1 tsp peper powder
• Salt sufficiently
• 2 cm ginger, smooth scar
• 3 garlic fang, chop up the refinement
• 2 egg, shake to release
• 200 gr of flour panir

For the salad of:

• 225 gr kol, smooth iris
• 6 tbsp saus thousand island
• this ingredients mingled to [by] flatten

Radish piccalilli:

• 150 gr radish, plane down harsh
• 150 gr carrot, plane down harsh
• 5 tbsp of sand sugar
• 2 tsp vinegar
• 1 tsp salt
• swirled the ingredients together

Way of making

1. Smear the chicken with the briny ketchup, smooth merica, salt, ginger, and garlic. Casting aside in refrigerator [of] during 1 clock

2. Chicken leak. Plunging into egg shake. Then smear with the flour panir flatten. Repeat again

3. Fry in a lot of oil till matured and brown. Lift, leak. Present with salad and radish piccalilli..

Chicken in Hot Pepper Sauce

Chicken in Hot Pepper Sauce

Serves 4

Ingredients:

• 1 chicken
• 2 tbsps olive oil
• 1 tsp chopped garlic
• 1 green pepper, seeded and cut into thin strips
• 1 red pepper, seeded and cut into thin strips
• 1 tsp wine vinegar
• 1 tbsp light soy sauce
• 1 tsp sugar
• 1 tbsp chili sauce
• 340 ml chicken stock
• Salt and pepper.

1. Bone the chicken. To bone the legs, cut down along the bone all sides, drawing out the bone with an even movement. Cut all the chicken meat into thin strips.

2. Heat the oil in a wok and stir-fry the garlic, chicken and the green and red peppers.

3. Pour off any excess olive oil and deglaze the wok with the vinegar. Stir in the soy sauce, tasting after each addition. Season with a little salt and pepper to taste.

4. Cook until the sauce has reduced slightly. Serve piping hot.

Chicken Korma

Chicken Korma

Ingredients:

• 1.5 kg chicken joints, skin removed
• 3 cm cube of root ginger, finely grated
• 125 gr thick set natural yogurt
• 1 small onion, coarsely chopped
• 4 dried red chilies
• 5 cloves garlic, peeled and coarsely chopped
• 500 gr onions, finely sliced
• 1 tbsp ground coriander
• ½ tsp powdered black pepper
• 1 tsp garam masala
• 1 tsp ground turmeric
• 250 ml warm water (reduce quantity if using boneless chicken)
• 100 gr creamed coconut, ct into small pieces
• 1¼ tsps salt or to taste
• 2 heaped tbsps ground almonds
• Juice of ½ a lemon

1. Cut each chicken joint into half, separating leg from thigh and cutting each breast into two.

2. Mix with ginger and yogurt, cover and leave to marinate in a cool place for 5 hours or in the refrigerator overnight.

3. Place the chopped onion, red chilies and garlic in a liquidizer or food processor and liquidize to a smooth paste. You may need to add a little water if u are using a liquidizer.

4. Heat the 5 tbsps oil over medium heat and fry the sliced onions till they are golden brown. Remove the pan from the heat and using a slotted spoon, transfer the onions to another dish. Leave any remaining oil in the pan.

5. Place the pan in which the onions have been fried, over medium heat and add the other 2 tbsps cooking oil.

6. When hot, add the ground coriander, powdered pepper, garam masala and turmeric, stir rapidly (take the pan off the heat if the oil is too hot) and add the chicken along with the marinade. Adjust the heat to medium-high and fry the chicken for ±10 minutes, stirring frequently.

7. Add the liquidized spices and continue to fry for 6 minutes on low heat.

8. Add the water and the coconut and bring to the boil. Stir until coconut is dissolved. Add fried onion slices and salt.

9. Reduce heat to low, cover the pan and simmer until the chicken is tender (± 30 minutes). Sprinkle the ground almonds and mix well. Remove from the heat and add the lemon juice.

Chicken Tikka

Chicken Tikka

Ingredients:

• 450 gr boneless, skinned chicken breast
• 1 tsp salt
• ½ tsp tandoori colour a few drops of red food colouring mixed with 1 tbsp tomato puree
• 2 cloves garlic, peeled and coarsely chopped
• 3 cm cube of root ginger, peeled and coarsely chopped
• 2 tsps ground coriander
• ½ tsp ground all spice or garam masala
• ¼ of a whole nutmeg, finely grated
• ½ tsp ground turmeric
• 125 gr thick set natural yogurt
• 4 tbsps corn or vegetables oil
• ½ tsp chilli powder
• Juice of ½ lemon

1. Cut the chicken into 2.5cm in cubes. Sprinkle with ½ tsp salt from the specified amount, and the lemon juice-mix thoroughly, cover and keep aside for 30 minutes.

2. Put the rest of the ingredients into an electric food processor or liquidizer and blend until smooth.

3. Put this marinade into a sieve and hold the sieve over the chicken pieces. Press the marinade through the sieve with the back of a metal spoon until only a very coarse mixture is let.

4. Coat the chicken thoroughly with the sieved marinade, cover the container and leave to marinate for ±8 hours or overnight in the refrigerator.

5. Pre heat the oven to 230ºC

6. Line a roasting tin with aluminium foil ( this will help to maintain the high level of temperature required to cook the chicken quickly without drying it out ).

7. Thread the chicken onto skewers, leaving1cm gap between each piece ( this is necessary for the heat to reach all sides of chicken ).

8. Place the skewers in the prepared roasting tin and brush with some of the remaining marinade.

9. cook in the centre of the oven for ±8 minutes.

10. Take the tin out of the oven, turn the skewers over and brush the pieces of chicken with the remaining marinade.

11. Return the tin to the oven and cook for a further ±8 minutes.

12. Shake off any excess liquid from the chicken.

13. Place the skewers on a serving dish. You may take the tikka off he skewers if you wish, but allow the meat to cool slightly before removing from the skewers.

Chicken Tikka is one of the most popular chicken dishes cooked in the Tandoor, the Indian clay oven.

Coriander Chicken

Coriander Chicken

Serves : 6

Ingredients:

= 1 kg chicken joints, skinned
= 5 cloves garlic, peeled and crushed
= 125 gr thick set natural yogurt
= 1 large onion, finally sliced
= 5 tbsps cooking oil
= 2 tbsps ground coriander
= ½ tsp ground black pepper
= 1 tsp ground mixed spice
= ½ tsp ground turmeric
= ½ tsp cayenne pepper or chili powder
= 150 ml warm water
= 1 tsp salt or to taste
= 30 gr ground almonds
= 2 hard-boiled eggs, sliced
= ¼ tsp paprika

1. Cut each chicken joint into two, mix thoroughly with the crushed garlic and the yogurt. Cover the container and leave to marinate in a cool place for±4 hours or overnight in the refrigerator.

2. Heat the oil over medium heat and fry the onions until they are golden brown (±8minutes). Remove with a slotted spoon and keep aside.

3. In the same oil, fry the coriander, ground pepper, ground mixed spice and turmeric for 15 seconds and add the chicken along with all the marinade in the container.

4. Adjust heat to medium-high and fry the chicken until it changes colour.

5. Add the cayenne or chili powder, water, salt and the fried onion slices. Bring to the boil, cover the pan and simmer until the chicken is tender (±30 minutes).

6. Stir in the ground almonds and remove from heat. Garnish with slices of hard-boiled egg and a sprinkling of paprika.