Monthly Archives: March 2008

Chicken Strips

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Submitted by Caaien
Serves 2-4

Ingredients

8 chicken breast tenderloins 3 large eggs
½ c. water 3 c. flour
1 tbsp salt 1 tbsp black pepper
1 tbsp oregano 1 tbsp garlic powder
1 tsp paprika 1 tsp cayenne pepper

Directions

  1. Preheat deep fryer to 375°F (using oil of choice).
  2. Combine eggs & water in bowl.
  3. In separate bowl, mix remaining dry ingredients.
  4. Dip chicken strips in egg mixture.
  5. Then, roll strips in the flour mixture.
  6. Repeat steps 4 & 5 for a second coating.
  7. Fry strips, 2-4 at a time, in deep fryer for 5-8 minutes or until deeply golden.

Bad but Delicious Honey Butter Chicken

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Submitted by jennifer_ann7

Ingredients

½ c. flour 1 tsp salt
1 tsp paprika ¼ c. margarine or butter
1-2 lb boneless/skinless chicken breasts, cut into chunks 1/8 c. honey
1/8 c. butter 1/8 c. lemon juice

Directions

  1. Preheat oven to 400°F.
  2. Combine flour, salt, pepper, & paprika.
  3. Dredge chicken pieces in flour.
  4. Melt butter & pour into a baking pan.
  5. Add pieces of floured chicken in single layer, turning chicken to coat with butter.
  6. Bake for 10 minutes.
  7. Make honey butter sauce: Melt 1/8 c. butter in a pan. While melting add 1/8 c. lemon juice & 1/8 c. honey to butter, & mix with a whisk.
  8. After the chicken has cooked 10 minutes, pour honey butter sauce over chicken & cook an additional 10 minutes or until cooked through.

Thai Chicken, Marianna Style

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Submitted by Happy13
Serves 4-6

Paste Ingredients

1 tsp fresh ground pepper 1 tsp ground cumin
1 tsp ground coriander ½ tsp ground ginger
5 cloves garlic, peeled& chopped ½ tsp anchovy paste
1 tbsp extra virgin olive oil 1 tsp salt
2 tsp Thai chili pepper paste t tbsp smooth peanut butter

Main Ingredients

2-3 lbs boneless, skinless chicken breast cut 14-16 oz coconut milk
into bite sized pieces, rubbed with paste 1 tbsp Asian fish sauce
1 tsp granulated sugar the zest of 1 lime

Directions

  1. Place all paste ingredients into food processor & process into a paste consistency.
  2. In a separate 2½ qt heavy bottom sauce pan, pour the coconut milk. Add the chicken, any remaining paste, & the remaining ingredients & stir to mix.
  3. Bring everything to a boil. Reduce the heat to low, cover saucepan & simmer for 45 minutes or until the chicken is no longer pink in the middle.
  4. Stir occasionally to make sure the chicken is evenly & thoroughly cooked. Service or jasmine or basmati rice. Also good over couscous or quinoa.

Chef’s Note: This recipe is even better the next day! It’s actually very easy to make & is a good 1 pot meal. It sticks to your ribs. I sometimes serve it with a fresh spring green salad with olive oil & balsamic vinegar.

Honey Lemon Chicken

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Submitted by randilicious
Serves 4

Sauce Ingredients

1 c. water ½ c. sugar
1/3 c. distilled white vinegar 1½ tbsp corn starch
½ c. honey 1 c. orange juice
1 lemon

Chicken Ingredients

1 lb. chicken cut into 1½” strips 3 tbsp all-purpose flour
3 tbsp corn starch

Other Ingredients

2 cloves garlic, minced 10 sticks asparagus, cut into 2″ strips
3 tbsp extra virgin olive oil 1½ c. steamed white rice

Sauce Directions

  1. In a medium sauce pan over medium heat, mix water & corn starch until well blended. 
  2. Stir in sugar, vinegar, orange juice, & honey. Squeeze in 1 lemon. 
  3. Heat over medium heat for approximately 15 minutes, stirring occasionally, until it reaches a syrup consistency. 
  4. Set sauce aside.

Directions

  1. Mix together 3 tbsp flour & 3 tbsp corn starch. 
  2. Dredge chicken strips in flour/corn starch mixture until each chicken strip is well coated. Set aside chicken.
  3. Prepare rice in rice cooker, & set aside.
  4. In a wok or saucepan, heat olive oil. When oil is hot, toss in garlic. Add chicken & fry in garlic & oil.
  5. Stir in asparagus & hear with chicken for 2 minutes. Drain oil.
  6. Pour sauce over chicken & asparagus. Serve over bed of steamed white rice.

Holiday Feast Any Day of the Week

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Submitted by Happy Scrappy nastypup
Serves 2

Ingredients

4 chicken breasts or 4 chicken thighs turkey seasoning
1 pkg. Stove Top stuffing

Directions

  1. Preheat oven to 350°F.
  2. Season the chicken as you would a holiday turkey. Place them on a cookie sheet covered with heavy duty aluminum foil (makes clean up easier). 
  3. Get some prepared stuffing (Stove Top or any leftover stuffing will do fine) & place a large scoop under each piece of chicken.
  4. Bake for 45 minutes. 
  5. Serve with green bean casserole or any other traditional holiday side dishes.