INGREDIENTS
* 1 (3 pound) whole chicken
* 1/2 cup olive oil
* 1 cup red wine
* 1 teaspoon salt
* 1 leek, bulb only, chopped
* 1/4 cup chopped fresh dill weed
* 1/3 cup saturei (dried rose petals)
* 2 tablespoons ground coriander seed
* 1/2 teaspoon ground black pepper
* 2 tablespoons olive oil
* salt to taste
* 1/2 cup syrup from canned figs
DIRECTIONS
1. Mix together 1/2 cup olive oil, wine mixed with salt, chopped leek, dill, rose petals, coriander, and black pepper.
2. Heat 2 tablespoons olive oil in a large pan. Fry whole chicken over medium heat. Add about half of the seasoning mixture, and continue to fry until chicken just starts to change color.
3. Place chicken in a baking dish large enough to hold it along with the seasoning mixture–both what was in the pan and what you didn’t use. Rub the bird with the mixture for a minute or so.
4. Bake at 425 degrees F (220 degrees C) for 1 hour, occasionally basting with the seasoning mixture. The chicken will look almost burnt when done. Moisten a plate with fig syrup, place chicken on it. Season with salt and pepper.
INGREDIENTS
* 1 (2 to 3 pound) whole chicken
* 1/2 teaspoon salt
* 2 tablespoons olive oil
* 1 onion, thinly sliced
* 1/4 teaspoon ground black pepper
* 1 tablespoon crushed garlic
* 1/2 tablespoon tomato paste
* 1/2 teaspoon garam masala
* 1 teaspoon curry powder
* 1/4 teaspoon celery salt
* 1/4 teaspoon salt
* 1/4 cup water
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Place the chicken into a 2 quart covered baking dish or dutch oven with 1/2 teaspoon of salt and olive oil.
2. Bake in the preheated oven for 40 minutes or until chicken is cooked through and appears brown. Add the onion, pepper, garlic, tomato paste, garam masala, curry powder, seasoning to taste and 1/4 teaspoon salt. Mix all together, then add 1/4 cup water for the ingredients to steam.
3. Return to the oven for 5 more minutes to blend all the flavors. Serve over rice or eat plain.
INGREDIENTS
* 3 pods black cardamom
* 1 cinnamon stick
* 1 medium red onion
* 1 (3 1/2) pound chicken, split in half lengthwise
* 1 teaspoon dried cilantro
* 1/2 teaspoon ground black pepper
* 1/2 teaspoon salt
* 2 cups long grain white rice
* 3 cups milk
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. Place the chicken, cardamom pods, cinnamon, and whole red onion into a large Dutch oven. Fill with enough water to cover the chicken, and bring to a boil over medium-high heat; boil for 20 minutes. Reserve 4 cups of the resulting chicken stock in a large saucepan.
3. Remove the chicken and onion from the Dutch oven and place in a roasting pan. Season the chicken with the dried cilantro, black pepper, and salt; cover with aluminum foil.
4. Bake the chicken in the preheated oven for 30 minutes, then remove the foil and continue baking until the chicken becomes golden brown.
5. Meanwhile, pour the rice in with the reserved chicken stock. Bring the rice to a boil over high heat, stirring occasionally. once it reaches a boil, cover the saucepan and reduce the heat to low, simmer covered for 15 minutes. Stir the milk into the rice and bring the heat back up to medium-low; cook uncovered until no liquid remains. Serve the rice topped with the chicken and onion.
INGREDIENTS
* 1 1/2 tablespoons fresh lime juice
* 2 fluid ounces rum
* 1 tablespoon brown sugar
* 1/4 teaspoon cayenne pepper
* 1/4 teaspoon ground clove
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon ground ginger
* 1 teaspoon black pepper
* 1/2 teaspoon salt
* 1/2 teaspoon dried thyme leaves
* 1 (3 pound) whole chicken
* 1 tablespoon vegetable oil
DIRECTIONS
1. Preheat oven to 325 degrees F (165 degrees C).
2. In a small bowl, combine the lime juice, rum, and brown sugar; set aside. Mix together the cayenne pepper, clove, cinnamon, ginger, pepper, salt, and thyme leaves. Brush the chicken with oil, then coat with the spice mixture.
3. Place in a roasting pan, and bake about 90 minutes, until the juices run clear or until a meat thermometer inserted in thickest part of the thigh reaches 180 degrees F. Baste the chicken with the sauce every 20 minutes while it’s cooking. Allow chicken to rest for 10 minutes before carving.
INGREDIENTS
* 6 skinless, boneless chicken breast halves
* 1 (16 ounce) bottle Italian-style salad dressing
DIRECTIONS
1. To Marinate: Pour salad dressing into a large, resealable plastic bag. Add chicken breasts, seal bag and shake to coat. Place in refrigerator for at least 1 hour or overnight (the longer you marinate, the more taste the chicken will absorb).
2. Preheat oven to 350 degrees F (175 degrees C).
3. Remove chicken from bag, discarding remaining marinade. Place chicken in a lightly greased 9×13 inch baking dish and bake at 350 degrees F (175 degrees C) for 1 hour, or until chicken is cooked through and juices run clear. Note: Turn chicken occasionally while baking.
INGREDIENTS
* 2 chicken breasts, cooked and deboned
* 1 (10.75 ounce) can condensed cream of chicken soup
* 1 (8 ounce) container sour cream
* 1/2 cup butter
* 40 buttery round crackers
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. Chop chicken into small pieces and place in a 9 x 13 inch baking dish.
3. Mix soup and sour cream and pour over chicken. Dot with butter or margarine. Crumble crackers finely and put on top of chicken mixture. Bake at 350 degrees F (175 degrees C) for 30 minutes.
INGREDIENTS
* 4 skinless, boneless chicken breast halves
* 1 (8 ounce) package cream cheese with chives
* 2 tablespoons melted butter
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Pound meat to between 1/4 and 1/8 inch thick.
2. Spread about a tablespoon of seasoned cream cheese on the bottom of each breast half. Roll up, and place in a casserole dish. Drizzle melted butter over rollups.
3. Bake in the preheated oven for about 30 minutes, or until chicken is cooked through and juices run clear.
4. Melt extra cream cheese with chives in the microwave, and use as sauce for the chicken.
INGREDIENTS
* 1/2 pound smoked sausage, sliced thinly
* 1/2 pound fresh button mushrooms
* 3 tablespoons chopped green onion
* 1 teaspoon minced garlic
* 4 tablespoons blue cheese salad dressing, divided
* 3 skinless, boneless chicken breasts
* 1 tablespoon Cajun-style seasoning
DIRECTIONS
1. To Make Stuffing: Brown sausage in a large skillet over medium high heat; once sausage starts to brown, add mushrooms and saute for 5 minutes, then add green onion and garlic and saute for another 2 minutes. Remove stuffing mixture from heat, put in a food processor and add 1 tablespoon salad dressing. Process slowly in processor, roughly chopping.
2. Preheat oven to 375 degrees F (190 degrees C).
3. Cut 2 inch slits in sides of chicken breasts and stuff with as much stuffing as breast will hold. Season both sides of breasts liberally with Cajun-style seasoning and sear in a hot skillet for 1 to 2 minutes per side, then place in a lightly greased 9×13 inch baking dish. Top with leftover stuffing and remaining 3 tablespoons salad dressing.
4. Bake at 375 degrees F (175 degrees C) for 30 minutes or until chicken is cooked through and juices run clear.
INGREDIENTS
* 1 1/2 cups Plain yogurt or sour cream
* 1/4 cup lemon juice
* 1/2 teaspoon Worcestershire sauce
* 1/2 teaspoon celery seed
* 1/2 teaspoon Hungarian sweet paprika
* 1 garlic clove, minced
* 1/2 teaspoon salt
* 1/4 teaspoon pepper
* 8 skinless, boneless chicken breast halves
* 2 cups fine dry bread crumbs
DIRECTIONS
1. In a large bowl, combine first eight ingredients. Place chicken in mixture and turn to coat. Cover and marinate overnight in the refrigerator. Remove chicken from marinade; coat each piece with crumbs. Arrange on a shallow baking pan. Bake, uncovered, at 350° for 45 minutes or until juices run clear.
INGREDIENTS
* 6 skinless, boneless chicken breast halves
* salt and pepper to taste
* 2 tablespoons butter
* 1 small onion, chopped
* 1/2 green bell pepper, seeded and chopped
* 2 chicken livers, trimmed and chopped
* 2 cloves garlic, minced
* 1 teaspoon dried sage
* 1 cup chicken broth
* 1/2 teaspoon salt
* 1/2 teaspoon ground black pepper
* 4 cups cornbread crumbs
* 1 (10.75 ounce) can condensed cream of chicken soup
* 1/2 cup water
DIRECTIONS
1. Preheat the oven to 350 degrees F (175 degrees C).
2. Cut a pocket into the side of each piece of chicken, going to within 1/2 inch of each edge. Season chicken pieces with salt and pepper; set aside.
3. Melt the butter in a large saucepan over medium heat. Add the onion, bell pepper and chicken livers; cook and stir until onion is tender, about 5 minutes. Add the garlic and sage; cook and stir until fragrant, about 1 minute more. Pour in the chicken broth and season with salt and pepper. Bring to a boil, then remove from the heat. Gently stir in the cornbread crumbs and set aside until cool enough to handle.
4. Spoon some of the stuffing into the pocket of each piece of chicken. Arrange them in a 9×13 inch baking dish. Spoon any leftover stuffing into the pan to surround the chicken. Stir together the condensed chicken soup and water; pour over the top off the chicken. Cover with a lid or aluminum foil.
5. Bake in the preheated oven for 45 minutes. Remove the aluminum foil and bake for an additional 10 minutes, or until the center of the stuffed breasts has reached 160 degrees F (70 degrees C) and the chicken has browned on top.
INGREDIENTS
* 2 sweet potatoes, peeled and cut into 2-inch pieces
* 1 tablespoon olive oil
* salt and pepper to taste
* 2 skinless, boneless chicken breast halves
* 1/2 cup balsamic vinegar
* salt and ground black pepper to taste
* 1/2 cup balsamic vinegar
DIRECTIONS
1. Preheat oven to 400 degrees F (200 degrees C).
2. Place the potatoes on a baking sheet; drizzle olive oil over potatoes and season with salt and pepper.
3. Place the chicken breasts in a baking dish. Pour 1/2 cup of balsamic vinegar over the breasts; season with salt and pepper. Cover with aluminum foil.
4. Place the potatoes in the preheated oven and bake for 10 minutes; place the dish with the chicken in the oven and cook both the potatoes an chicken another 20 minutes; flip both the potatoes and chicken; reduce the oven heat to 350 degrees F (175 degrees C). Bake another 20 minutes.
5. Pour 1/2 cup of balsamic vinegar into a small saucepan and place over medium heat. Cook until reduced to about 1/4 cup. Place the chicken breasts atop the potatoes; drizzle with the reduced balsamic vinegar to serve.
INGREDIENTS
* 2 cups flour
* 1 tablespoon dried tarragon
* 2 tablespoons salt
* 1 tablespoon ground ginger
* 2 tablespoons ground black pepper
* 1 tablespoon dry mustard powder
* 1 tablespoon dried thyme leaves
* 1 teaspoon garlic powder
* 1 teaspoon dried oregano
* 1 egg
* 1/4 cup milk
* 8 (6 ounce) skinless, boneless chicken breast halves
* 1/2 cup vegetable oil
DIRECTIONS
1. Stir together flour, tarragon, salt, ginger, pepper, mustard powder, thyme, garlic powder, and oregano in a shallow bowl until well blended. Beat the egg together with the milk until smooth in a bowl. Dredge the chicken breasts in the flour mixture, shake off excess, then dip in egg, and again in flour. Set breasts aside to rest for 10 minutes.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Heat the vegetable oil in a skillet over medium-high heat. Dredge the chicken breasts in flour again, and shake off excess. Brown the chicken in the hot oil until golden brown on both sides. Place onto a baking sheet, and bake in preheated oven until the chicken is no longer pink in the center, 20 to 30 minutes.
INGREDIENTS
* 6 skinless, boneless chicken breasts
* 2 cups cooked wild rice
* 1/2 cup roasted green chili, chopped
* 1 cup shredded Cheddar cheese
* 1/4 cup chopped green onions
* 1 teaspoon ground cumin
* salt to taste
* ground black pepper to taste
* 1 cup crushed corn flakes cereal
* 1 egg, beaten
DIRECTIONS
1. Mix together rice, chili, cheese, onion, and cumin.
2. Rinse chicken thoroughly, and pat dry. Cut a slit in each breast to create a pouch that is open on one side only. Stuff each chicken breast with rice filling.
3. Coat each stuffed breast with beaten egg, then coat in potato flakes and place in a lightly greased 9×13 inch baking dish. Season with salt and pepper to taste.
4. Bake at 375 degrees F (190 degrees C) for 40 minutes, or until juices run clear. If the breasts dry out too quickly, cover loosely with a piece of foil.
INGREDIENTS
* 6 skinless, boneless chicken breast halves - pounded thin
* 1 (8 ounce) bottle Italian-style salad dressing
* 8 slices of stale wheat bread, torn
* 3/4 cup grated Parmesan cheese
* 1 teaspoon chopped fresh thyme
* 1/8 teaspoon pepper
* 1 1/2 cups feta cheese, crumbled
* 1/2 cup sour cream
* 1 tablespoon vegetable oil
* 3 cloves garlic, minced
* 4 cups chopped fresh spinach
* 1 bunch green onions, chopped
* 1 cup mushrooms, sliced
* 1 (8 ounce) jar oil-packed sun-dried tomatoes, chopped
DIRECTIONS
1. Place chicken breasts in a large resealable plastic bag. Pour in Italian dressing, seal tightly, and refrigerate at least 1 hour.
2. Place the stale bread, Parmesan, thyme, and pepper into a food processor. Pulse until the bread is processed into crumbs. Seat aside.
3. In a large bowl, stir together the feta and sour cream. Set aside.
4. Heat the oil in a large skillet over medium heat. Stir in the garlic. Then add the spinach, and cook until it wilts. Stir in green onions, cook 2 minutes. Remove spinach to a plate, and leave any liquid in the pan. Stir in mushrooms, and sautee until soft. Remove mushrooms to plate with spinach. Allow to cool briefly, then combine spinach and mushrooms with feta and sour cream mixture.
5. Stir the sun-dried tomatoes into the mixture, and spread onto a large cookie sheet. Place in the freezer for about 30 minutes.
6. Preheat the oven to 400 degrees F (200 degrees C).
7. Place chicken breasts on a cookie sheet, and place about 3 tablespoons of the filling mixture in the center of each breast. Roll the breasts, and secure with a toothpick. Transfer chicken breasts to a baking dish, and sprinkle breadcrumb mixture over chicken breasts.
8. Bake, uncovered, in a preheated oven for 25 minutes.
INGREDIENTS
* 8 slices bacon
* 4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
* 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
* 1 cup crumbled blue cheese
* 2 tablespoons all-purpose flour
* 1/8 teaspoon ground black pepper
* 1/4 teaspoon salt
* 2 tablespoons olive oil
DIRECTIONS
1. Cook bacon until crisp. I prefer to use an indoor grill. Bacon can also be cooked in a skillet over medium-high heat, or the microwave at about 1 minute per slice. Drain on paper towels, and set aside.
2. Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, stir together the spinach and blue cheese. Crumble in the bacon, and stir to distribute.
3. Lay the chicken breast halves out on a clean surface, and distribute the spinach mixture evenly onto the centers of them. Fold the chicken over the filling, and secure with toothpicks. Stir together the flour, salt and pepper on a dinner plate. Roll the chicken in the flour to coat.
4. Heat the oil in a skillet over medium-high heat. Quickly brown each piece of chicken on top and bottom. Remove to a lightly greased baking dish, and cover with a lid or aluminum foil.
5. Bake for 30 minutes in the preheated oven, until chicken juices run clear, and filling is hot.
INGREDIENTS
* 4 skinless, boneless chicken breast halves
* salt and pepper to taste
* 1 egg
* 1/2 cup water
* 2 cups finely chopped almonds
* 1/4 cup butter
* 3 tablespoons olive oil
* 1 pound fresh mushrooms
* 1 onion, sliced into rings
* 2 cloves garlic, crushed
* 1 cup heavy cream
* 1/4 cup almond paste
* 1/2 teaspoon freshly ground nutmeg
DIRECTIONS
1. Pound chicken breasts to flatten; Season with salt and pepper to taste. In a small bowl, beat together egg and water to make egg wash. Place almond crumbs in a shallow dish or bowl; dip chicken in egg wash, then dredge in almonds.
2. Melt butter with olive oil in a medium skillet over medium high heat. Brown coated chicken quickly, then transfer to a 9×13 inch baking dish.
3. Preheat oven to 350 degrees F (175 degrees C).
4. In same skillet, brown the mushrooms and onions with the garlic. Mix together and spread mixture over the chicken.
5. In same skillet, combine the cream and almond paste and mix together; heat through, then stir in nutmeg. Pour sauce over chicken, mushrooms and onions.
6. Bake in preheated oven for 40 minutes, or until chicken is cooked through and no longer pink inside.
INGREDIENTS
* 1 tablespoon butter
* 1/2 cup finely diced acorn squash
* 1 green bell pepper, diced
* 1 small onion, finely diced
* 1 stalk celery, chopped
* salt and pepper to taste
* 4 skinless, boneless chicken breasts
* 2 ounces shredded Cheddar cheese
* 2 cups all-purpose flour for coating
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 inch baking dish.
2. In a medium skillet, melt butter or margarine. Add the squash, green bell pepper, onion and celery. Saute until slightly tender. Season to taste with salt and pepper. Remove from heat, add cheese and mix together.
3. Slice chicken breasts on the side about 3/4 of the way through. Stuff mixture evenly into each slit chicken breast until full. Dredge each breast in flour to coat completely, and brown coated chicken in skillet.
4. Place browned chicken breasts in the prepared baking dish, cover and bake in the preheated oven for about 30 minutes or until chicken is cooked through and juices run clear.
INGREDIENTS
* 2 tablespoons fresh lemon juice
* 3/4 cup butter
* 2 cloves garlic, crushed
* 1/4 teaspoon dried basil
* 1 teaspoon chopped pimento
* 1 cup chopped pecans
* 1 1/2 cups chopped fresh broccoli florets
* 1 small onion, minced
* 1/2 cup sour cream
* 1 (3 ounce) package cream cheese
* 8 skinless, boneless chicken breast halves
* 1 egg, beaten
* 1 cup dry bread crumbs
* 1/2 cup chopped pecans
* 1 tablespoon vegetable oil
DIRECTIONS
1. To Make Broccoli/Cream Cheese Filling: In a medium saucepan over low heat, heat the lemon juice, butter or margarine, garlic, basil and pimento until butter or margarine has melted. Add the 1 cup pecans, broccoli and onion and cook until broccoli is tender; then add the sour cream and cream cheese and mix all together until smooth. Let cool, cover and refrigerate to chill for 30 minutes.
2. Place 1 to 2 tablespoons of the broccoli/cream cheese filling in the center of each chicken breast, roll up, tuck in sides and fasten with toothpicks. Put the egg beat in a shallow dish or bowl, and mix the bread crumbs and 1/2 cup pecans together in another shallow dish or bowl. Dip the chicken rolls in the egg, then in the pecan mixture.
3. Preheat oven to 350 degrees F (175 degrees C).
4. Heat oil in a large skillet over medium high heat and saute coated chicken rolls in skillet until well browned on both sides, about 2 to 4 minutes each side. Place browned rolls in a lightly greased 9×13 inch baking dish.
5. Bake at 350 degrees F (175 degrees C) for 30 minutes, or until chicken is cooked through and chicken meat is white. Serve with a small portion of leftover broccoli/cream cheese mixture on top of each chicken breast.
INGREDIENTS
* 10 skinless, boneless chicken breast halves
* 2 cups dry bread crumbs
* 2 tablespoons all-purpose flour
* 1 tablespoon dried oregano
* 2 teaspoons salt
* 2 teaspoons ground black pepper
* 1 tablespoon vegetable oil
* 1 1/2 cups packed brown sugar
* 1/4 cup prepared mustard
* 1/2 cup ketchup
* 1 tablespoon Worcestershire sauce
* 1 tablespoon soy sauce
* 1/4 cup grated onion
* 1/2 teaspoon salt
* 3/4 cup water
* 10 pineapple rings
DIRECTIONS
1. Rinse chicken breasts and pat dry. In a shallow dish or bowl, mix together the bread crumbs, flour, oregano, 2 teaspoons salt and pepper. Heat oil in a large skillet over medium high heat; dredge chicken in bread crumb mixture and brown in skillet, about 3 to 4 minutes each side. Layer chicken in 2 lightly greased 9×13 inch baking dishes.
2. Preheat oven to 350 degrees F (175 degrees C).
3. In a large saucepan over low heat, combine the brown sugar, mustard, ketchup, Worcestershire sauce, soy sauce, onion, 1/2 teaspoon salt and water. Bring to a boil, and pour over chicken. Cover baking dishes with aluminum foil.
4. Bake in preheated oven for 1 hour, or until chicken is no longer pink and juices run clear. Top each piece with a pineapple ring, and serve.
INGREDIENTS
* 1 tablespoon olive oil
* 2 (6 ounce) skinless, boneless chicken breast halves
* Salt and pepper to taste
* 2 pieces cornbread, crumbled
* 2 slices cooked bacon, crumbled
* 2 tablespoons minced celery
* 2 tablespoons minced onion
* 2 tablespoons butter, melted
* 1/4 cup chicken stock
* 1/3 cup chicken stock
* 1/3 cup plum jam
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. Heat olive oil in a skillet over high heat. Using a paring knife, cut a pocket into the side of each breast. Place into skillet and sear until lightly browned on both sides, but not cooked through. Set aside.
3. Combine cornbread, bacon, celery, onion, butter, and 1/4 cup chicken stock; mix until well combined. Stuff each breast with cornbread mixture.
4. Bake in preheated oven for 25 minutes.
5. While the chicken is baking, bring 1/3 cup chicken stock to a simmer. Whisk in plum jam, and simmer over medium-low heat until most of the chicken stock has evaporated.
6. Pour plum glaze over chicken breasts, and cook for an additional 10 minutes and the center of the stuffed breast reaches 160 degrees F (70 degrees C).
