Category Archives: Poultry

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.

Tomato & Basil Chicken Breasts

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Submitted by Ruth
Serves 2

Ingredients

2 small chicken breasts, trimmed of fat 3-4 semi dried tomatoes
small bunch of basil small bunch of oregano

Directions

  1. Place semi dried tomatoes, basil, & oregano in blender (or mortar& pestle if you don’t have a blender) & blend/crush until a smooth paste. If too thick add a small amount of water, or white wine, to thin.
  2. Place chicken breasts in a non metal bowl, or plate & cover with tomato/basil mix. Allow to marinate for at least 4 hours. Overnight is better.
  3. Heat grill, or BBQ, & grill breasts over medium heat until cooked.
  4. Cooking can be done in a frying pan, but the marinade tends to burn. Can also be done in the oven on a baking dish with a rack. If done in the oven cook for approximately 35-40 minutes at 350°F.

Breast of Chicken Maya-fique

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Submitted by Maya/Malibu Hardy
Serves 8

Ingredients

4 whole chicken breasts, split (about 3 lbs) ¼ c. butter or margarine
2 c. sliced mushrooms 2 cans Cream of Chicken soup
1 large garlic clove, minced 1/8 tsp crushed tarragon (rosemary works too)
½ c. white wine generous dash crushed oregano

Directions

  1. Use 1 large skillet or prepare in 2 skillets (10″) by dividing ingredients equally.
  2. Brown chicken in butter; remove. Brown mushrooms.
  3. Stir in soup, garlic, & seasonings; add chicken.
  4. Cover & cook over low heat for 45 minutes, stirring occasionally.
  5. Add white wine & heat slowly. Serve with wild rice mix.

Chicken Divan

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Submitted by Governor Mooby McChubs®
Serves 4

Ingredients

1½ lb. boneless chicken cut into bite size pieces 2 cans Cream of Chicken soup
1 c. mayonnaise 2 tsp lemon juice
8 oz sharp cheddar, shredded 16 oz frozen broccoli cuts
2 tsp curry powder 4 c. rice
bread crumbs

Directions

  1. Simmer chicken in skillet until browned.
  2. Steam broccoli 10-15 minutes until tender.
  3. Combine soup, mayo, cheese, lemon juice, & curry powder in a mixing bowl.
  4. Add cooked chicken & broccoli to mixture & stir slightly to mix.
  5. Spoon mixture into a casserole dish & top with bread crumbs.
  6. Prepare rice according to directions on package. Serve casserole over rice.