Category Archives: Poultry

Portabello Chicken

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Submitted by Foghorn Leghorn
Serves 3

Ingredients

4 large chicken breasts, cut in pieces 6 tbsp extra virgin olive oil
½ onion, diced 2 c. chopped portabello mushrooms
1 pkg of shredded Mozzarella/Cheddar blended cheese

Directions

  1. portabello mushrooms by Peter Schauer on FlickrIn a large sauté pan, heat 2 tbsp of olive oil & add the onions. 
  2. Sauté for one minute & add the portabellos.
  3. Cook until all the mushrooms have extracted their liquid. Set aside.
  4. Cook chicken in frying pan until done. After chicken is done drain on paper towel. 
  5. Take the chicken & place it in a serving dish & place mushroom/onions on top of chicken pieces cover with cheese & place in microwave.
  6. Depending on your microwave place it there until cheese is melted over chicken,onions & mushrooms. 
  7. Great with Garlic/cheese mashed potatoes.

Chicken Peanut Noodles

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Submitted by randilicious
Serves 4

Ingredients

1 lb cubed chicken 1 lb noodles cooked al dente
1/3 c. hot water 1/3 c. smooth peanut butter
1 c. cut asparagus 2 tsp soy sauce
2 tsp white vinegar 4 green onions finely chopped
4 garlic cloves, minced 1 tbsp sugar
2 tsp hot red pepper flakes 2 tbsp extra virgin olive oil
3 tbsp crushed peanuts

Peanut Sauce Directions

  1. Combine hot water & peanut butter, until completely blended.
  2. Add soy sauce, vinegar, half of the scallions, 2 cloves of the garlic, sugar, & hot pepper.
  3. Simmer

Main Directions

  1. Heat oil in a saucepan. Toss in remainder of minced garlic.
  2. Heat chicken in oil over high heat until no longer pink.
  3. Reduce heat to medium, then add remainder of scallions plus asparagus. Cook thoroughly.
  4. Pour peanut sauce over chicken & vegetables.
  5. Mix in noodles. Toss to coat noodles completely.
  6. Top with crushed peanuts.

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.