Oven Fried Chicken

3 lbs chicken

Wet ingredients:
2 eggs
1 Tblsp honey
1 Tblsp Dijon mustard

Dry ingredients:
2 cups bread crumbs
1/4 tsp garlic powder
1/4 tsp cayenne pepper
1/2 tsp paprika
salt and pepper to taste

Dredge chicken in wet and dry ingredients. Spray wire rack with cooking spray. Put chicken on rack on top of cookie sheet and spray with cooking spray. Bake at 400 for 45 minutes.

Marinated Chicken Casserole

4 red potatoes, cut up into squares
4 small carrots, cut up
1 onion, cut up
2 chicken breasts, cut into bite size pieces
1 lemon juiced
3 Tblsp olive oil
3 cloves garlic, crushed
pinch red pepper
1/2 tsp oregano
salt and pepper to taste

Put vegetables and chicken in large zip lock bag. Mix rest of ingredients together and pour into bag.
Mix together and refrigerate for 1-2 hours. Bake at 400 in 13x9 inch pan for 40-45 minutes.

Chicken Scampi

1/2 c butter
1/4 c olive oil
1/4 c chopped green onion
1 Tblsp minced garlic
1 lemon
2 lbs chicken breast, cut up
1 tsp salt
1/2 tsp pepper
1/4 c parsley
1 tomato, sliced and cut in half
Angel hair pasta

Saute butter, oil, garlic and onions. Add the juice of l lemon. Put in the cut up chicken, salt and pepper. Cook until chicken is done. Add parsley and cut up tomato. Heat and add to the cooked angel hair pasta. Serve immediately.

Crock Pot Lemon Chicken

1 lb chicken breasts
1 packet Italian dressing mix
2 Tblsp butter
1/4 c lemon juice
1/4 c chicken stock
Noodles or rice

Put chicken, mix, butter, juice, and chicken stock in crock pot. Cook on low for 6-8 hours. When done, shred chicken with 2 forks. Serve over noodles or rice and top with juices from crock pot.

Thai Coconut Chicken Curry

2 Tblsp curry paste
4 c coconut milk
1 tsp sugar
6 oz chicken cut into bite size pieces
8 oz can sliced or diced water chestnuts
15 oz can baby corn
1/2 red onion sliced
1/2 c fresh basil leaves

On low heat put paste in pot. Whisk in 1 can coconut milk on high heat. Add rest of coconut milk and sugar. Bring to a boil. Add chicken, water chestnuts, corn and onion. Cook for 3-5 minutes. Add basil. Serve over rice.

Chicken Pot Pie Soup

1/3 c butter
1/3 c flour
1/3 c chopped onion
2 stalks celery
1/2 tsp salt
1/4 tsp pepper
1/2 tsp poultry seasoning
1 3/4 c chicken broth
2/3 c milk
2 c cooked chicken cut into cubes
1 c frozen peas and carrots
2 potatoes cubed

Heat butter over low heat until melted. Blend in flour, onion, celery, and seasonings. Cook over low heat, stirring constantly until mixture is smooth and bubbly, remove from heat, stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken, vegetables and potatoes. Cover and cook until potatoes are soft.

Lemon Chicken and Zucchini

1 lb. chicken breasts
1/4 c chicken broth
1 Tblsp cornstarch
2 Tblsp soy sauce
1 tsp sugar
2 Tblsp oil
1 tsp grated ginger root
3 1/2 c sliced zucchini or vegetable of choice
2 Tblsp lemon juice
8 oz. fettucini brown rice pasta or wheat pasta

Cut chicken into 1-inch pieces. Blend chicken broth into cornstarch, stir in soy sauce and sugar. Set aside. Preheat large non stick fry pan over medium high heat. Add oil. Stir fry ginger root in hot oil for 30 seconds. Stir fry half of zucchini for 2-3 minutes or until crisp-tender. Remove zucchini, stir fry remaining zucchini 2-3 minutes. Remove and add more oil. Add chicken and stir fry 2 minutes or until done. Stir broth mixture and stir into chicken. Cook and stir until thickened and bubbly. Add zucchini and lemon juice. Cover and cook 1 minute more. Serve on top of cooked fettucini.

4-6 servings

Chicken Lettuce Wraps

3 Tblsp soy sauce
2 Tblsp chicken broth
2 tsp corn starch
1 tsp sugar
1 lb. ground chicken or turkey
2 Tblsp oil
1 Tblsp grated fresh ginger
1 Tblsp minced or chopped garlic
1/4 c chopped red bell pepper
1/4 c shredded carrots
4 mushrooms, cut into pieces
1 small can chopped water chestnuts
1/4 - 1/2 tsp crushed red pepper flakes
1/4 c finely chopped green onion
1 Tblsp toasted sesame oil
3 Tblsp chopped fresh cilantro
Cup shaped lettuce leaves, such as Boston or Iceberg

1. Combine soy sauce, broth, cornstarch, and sugar. Stir until smooth. Place ground chicken in medium bowl and separate into 6 big lumps. Pour in about half of the soy sauce mixture, mix. Set aside for 10-15 minutes.

2. Heat a large deep skillet over medium-high heat. Add oil, swirl to coat, and then add ginger, garlic, bell pepper, carrots, mushrooms and water chestnuts. Cook, tossing often, until fragrant but not browned, about 1 minute. Add seasoned meat, crumbling it in and using a spoon to spread into a fairly even layer. Let cook for about 1 minute, until it has begun to brown on one side. Turn to cook other side, breaking meat up into large chunks.

3. When meat is cooked through and very crumbly, add remaining soy sauce mixture, toss to mix. Add red pepper flakes, green onion, sesame oil and cilantro; toss well. To serve place a generous spoonful on each lettuce cup. Serve with Hoisin sauce.

As an alternative to lettuce cups, toss with pasta or rice or a green salad. Tuck into warm tortillas or pita pockets with chopped tomato and sliced cucumber.

Serves 4.

Hoisin Sauce

1/4 c soy sauce
1/4 c brown sugar
2 Tblsp tomato paste
2 Tblsp apple cider vinegar
1 tsp grated fresh ginger
1 tsp minced garlic
1/8 tsp cayenne pepper

Sweet and Sour Chicken

Leftover chicken or chicken, turkey, or beef  meatballs
1 can pineapple tidbits or chunks
2 Tblsp sugar or 1/8 tsp stevia
1 Tblsp cornstarch
2 Tblsp soy sauce
2 Tblsp rice vinegar
1/2 c water
1 green or red bell pepper, cut into 1-inch pieces or vegetable of choice

Drain pineapple, reserving 1/2 c syrup. Add sugar and cornstarch to browned meatballs in fry pan. Stir in soy sauce, vinegar, water and pineapple syrup. Cook, stirring constantly, until mixture boils and thickens. Add green pepper or vegetable and pineapple. Cover and simmer 15 minutes or until thickened. Serve over rice.

Serves 4 to 5.

Chicken Chow Mein with Rice

Cooked Rice
1 pkg. frozen stir fry vegetables, saute in oil
1 chicken breast cut up in bite size pieces, cook with vegetables

Sauce
1/4 c soy sauce
2 tsp sugar or pinch of stevia
1 Tblsp rice vinegar
1 clove minced garlic
1 tsp grated fresh ginger
2 scallions sliced
1/4 tsp crushed red pepper flakes
2 Tblsp cornstarch
1 tsp toasted sesame oil
2 c chicken broth

Whisk sauce together in bowl and stir into vegetables and chicken. Bring to a boil and simmer until thickened. Serve over rice and sprinkle with toasted sesame seeds or sliced almonds if desired.

Baked Chicken and Potatoes

   

4 chicken breast halves, cut into serving pieces
6 red potatoes, quartered
1 c. crushed tomatoes
2 tsp parsley flakes
1 tsp basil
2 cloves garlic, minced
salt and pepper to taste
3 Tblsp oil
1/4 c. parmesan cheese

Wash chicken and wipe dry with paper towel. Put enough oil in a 13 x 9 pan to cover the bottom. Place chicken in pan and place potatoes between the chicken pieces.

Sprinkle tomatoes, parsley, basil, salt and pepper over the chicken and potatoes. Sprinkle oil over all and top with cheese.

Bake in 375 oven for about an hour or until chicken is done. Do not overcook.

Makes 4 servings

Crispy Baked Chicken

1/4 c margarine 

1 clove garlic, crushed or minced

1 c brown rice crispies or corn flake crumbs

1/2 c finely chopped almonds

2 Tblsp minced fresh parsley 

1/2 tsp paprika

1/2 tsp dried basil

1/4 tsp salt

1/4 tsp pepper

6 boneless skinless chicken breasts

Preheat oven to 400.  In 13 x 9 pan, melt marg. with garlic in oven.  Combine dry ing., mix well.   Coat  chicken in garlic marg. and then top with  crumb mixture on both sides.  Spray top of chicken with cooking spray.  Bake uncovered for about 45 minutes or until done.