Recipe: 01-12-2000: 31 Chicken Breast Recipes Part 2

recipelink.com Recipe Swap - 01-12-2000
31 Chicken Breast Recipes Part 2 of 2

Chick (11:43:23) : Chicken Breasts With Sweet Red Peppers

4 chicken breast halves (1 1/4 lbs), skinless and
boneless
1 tbls cornstarch
2 tbls light soy sauce
2 tbls dry white wine
3 tbls olive oil
1/2 tsp red pepper flakes (optional)
Salt and freshly ground pepper to taste
2 large sweet red peppers
1/4 pound snow peas, trimmed and washed
1/2 cup sliced water chestnuts or bamboo shoots
1/4 cup coarsely chopped red onions
1 tbls sesame seeds
1 tbls finely chopped garlic
1 tbls grated fresh ginger
3/4 cup fresh or canned chicken broth
4 tbls coarsely chopped fresh cilantro

Using a sharp knife, cut the chicken breasts in half lengthwise then crosswise into slices 1/2 inch
thick. Core and seed the red peppers and cut into 1/2 inch cubes.

In a small mixing bowl, combine the cornstarch, soy sauce and white wine, blend well and set
aside.

In a wok or a large non-stick skillet, add the oil over high heat. Add the chicken, pepper flakes
and salt and pepper. Cook and stir about 1 minute. Scoop out the chicken pieces, leaving the oil.
Set aside.

Add the red peppers, snow peas, water chestnuts or bamboo shoots, onions and sesame seeds
and cook over high heat, stirring, about 1 minute or until crisp and tender. Add the garlic and the
ginger. Cook briefly over high heat. Add chicken and chicken broth. Cook stirring and tossing for
1 more minute.

Add the cornstarch mixture, cook and stir for 15 seconds.

Sprinkle with cilantro and serve immediately.

Yield: Makes 4 servings.

Chick (11:42:49) : Chicken Baked WIth Tomatoes And Herbs in Parchment

6 boned and skinned whole chicken breasts
3 cups coarsely chopped tomatoes
1/4 cup minced shallots
1 cup dry white wine, such as Chardonnay
2 tablespoons minced fresh tarragon
2 tablespoons minced fresh parsley
Seasoning salt, to taste
White pepper, to taste

Preheat oven to 375 .

Lay out 6 large rectangles of parchment paper horizontally on work surface. Crease vertically in
center and unfold. Place 1 chicken breast to right of the crease of each piece. Top each breast
with 1/2 cup tomatoes and 2 teaspoons shallots. Add 2 to 3 tablespoons wine to each and evenly
distribute tarragon and parsley on top of breasts. Sprinkle with seasoning salt and white pepper.

Fold left edge of parchment over chicken to meet right edge. Curl one corner at the fold, and
continue to roll and crimp the edge in a semi-circle to seal ingredients. Be sure the wine doesn't
leak. Tuck the remaining corner under the parcel you've created.

Place sealed packets on baking sheet or sheets and bake for 20 to 30 minutes or until no pink
color remains. (You can open one package and cut the chicken in half to see; serve this one to
yourself or save for later.)

Serve immediately; cooled parcels will deflate after 5 minutes.

Yield: Makes 6 servings.

Chick (11:41:41) : Coq Au Vin Rouge

1/4 lb. thick bacon
1 pkg boneless, skinless chicken breasts
(about 1 lb)
1 pkg boneless, skinless chicken thighs (about
1 lb)
2 tbls olive oil
2 tbls butter
1/2 tsp salt
1/8 tsp freshly ground pepper
1/4 cup cognac
3 cups red wine (Burgundy, Merlot, etc.)
1 can (10 3/4 oz) undiluted beef consomme
2 tbls tomato paste
2 cloves garlic, minced or pressed
1/4 tsp dried thyme leaves
1/4 tsp dried rosemary
1 bay leaf
1 pkg (10 oz) frozen pearl onions (thawed)
1/2 lb. small fresh mushrooms
2 tbls cornstarch

Slice bacon strips crosswise into 1/4-wide pieces. Place in 4- or 5-qt dutch oven on top of stove
and saut until very lightly browned and bottom of pan is coated with fat.

Cut chicken into 1" by 2" pieces (breasts can be cut into 4-6 pieces each, thighs into about 4
pieces each -- I use kitchen shears for this). Add chicken and 1 Tablespoon of the olive oil to
casserole. Brown chicken well.

Sprinkle with salt and pepper. Pour cognac over chicken and cook for about 2 minutes. (You can
flame cognac before adding to pot, if you like -- cook until flames die.)

In a small bowl, mix wine, consomm , and tomato paste. Add to pot. Stir in garlic, thyme,
rosemary, and bay leaf. Cover and simmer for 30 minutes or until chicken is fork tender.

Meanwhile, brown onions in 1 Tablespoon of the oil in a large skillet. Push onions to one side of
pan. Add 1 Tablespoon of the butter to pan. Add mushrooms and brown well.

Remove chicken from casserole. Strain juices into bowl, discarding the herbs. Place juices back
into casserole and boil until reduced by half. Mix cornstarch with remaining 1 Tablespoon butter
(softened). Whisk cornstarch mixture into boiling juices and cook until thickened.

Return chicken to pot with thickened juices. Stir in onions and mushrooms. Simmer a few minutes
to blend flavors. Pour everything into a covered 2-quart casserole dish. Serve now, *OR*
refrigerate until an hour before serving time, then reheat at 300 degrees (covered) for 1 hour.

Serves 4.

Chick (11:40:42) : Crispy Chicken Dumplings

1/2 pound boneless chicken breasts, skinned
2 egg whites
2 tsp. cornstarch
2 tsp. rice wine or dry sherry
1 tsp. finely chopped ginger root
2 tsp. finely chopped scallions
1 tsp. salt
1 cup oil, preferably peanut
1/4 cup cornstarch, for dusting
1 tablespoon Chinese white rice vinegar or cider
vinegar
2 tsp. finely chopped garlic
1 tablespoon dark soy sauce
1 tsp. Chili oil

Chop and then blend the chicken with the egg whites, cornstarch, rice wine or sherry, ginger,
scallions and salt in a blender or food processor until you have a fine paste. Alternatively you
could chop the chicken with a sharp cleaver or knife until it is very fine and then incorporate it with
the other ingredients into a bowl. Rub 1 tablespoon of the oil on a deep heatproof plate and put
the mixture on it. Set up a steamer or put a rack into a wok or deep pan and pour in 2 inches of
water. Bring the water to a boil and then set the plate of chicken mixture into the steamer or on
the rack. Cover with a lid and steam gently for about 15 minutes or until the chicken is firm and
cooked. Remove the chicken and let it cool.

Divide the chicken mixture into bite size pieces and dust them lightly with the cornstarch. Mix the
sauce ingredients and set them aside. Heat the oil in a pot, wok, or deep skillet until it is hot, then
fry the chicken pieces for 2 minutes or until they are golden brown. Drain them on paper towels.

Arrange the chicken pieces on a warm serving platter, pour the sauce over the top, and serve.

Chick (11:39:15) : Crusty Chicken Breasts Topped With Chopped Salad

1 1/2 cups fresh white breadcrumbs
1/2 cup freshly grated Parmesan cheese (about
2 ounces)
1 1/2 tsp grated lemon peel
2 eggs, beaten to blend
4 boneless chicken breast halves
2 large bunches arugula, trimmed, chopped
4 ripe plum tomatoes, seeded, chopped
1/4 cup plus 2 tbls olive oil
1/4 cup chopped red onion
2 tbls chopped fresh basil or 2 teaspoons
dried, crumbled
1 tbls balsamic vinegar or red wine vinegar
1 tbls fresh lemon juice

Combine breadcrumbs, Parmesan and lemon peel in shallow bowl.

Place eggs in second shallow bowl.

Season chicken with salt and pepper. Dip 1 chicken piece into eggs, turning to coat completely.
Dredge both sides of chicken in breadcrumb mixture, pressing crumbs to adhere. Transfer
chicken to plate lined with plastic wrap. Repeat with remaining chicken. (Can be prepared hours
ahead. Cover with plastic and chill.)

In medium bowl combine arugula, tomatoes, 2 tablespoons olive oil, onion, basil, vinegar and
lemon juice. Season to taste with salt and pepper.

Heat remaining 1/4 cup oil in heavy skillet over medium-high heat. Add chicken and saut until
brown and springy to touch, about 5 minutes per side. Transfer chicken to platter. Spoon 1/4 of
salad mixture over each.

Makes 4 servings.

Chick (11:38:12) : Almond Chicken

1 cup flour
2 tsp. baking powder
1/2 tsp salt
1/4 tsp msg.
1 Tbsp. oil
3/4 cup or more cold water
1/4 c. almond meal
2 raw, boned chicken breasts, cut into fillets
oil to deep fry chicken
3/4 tsp molasses or hoisin sauce
1 cup chicken stock
2 tsp. soy sauce
1/4 tsp. msg
1 tbsp. cornstarch
1 tbsp. water
3/4 cup toasted almonds

Make batter by combining the flour, baking powder, salt, msg, oil, water, and almond meal. You
make the almond meal by putting fresh almonds in a blender.

Dip fillets into batter, deep fry until brown. Cut into serving slices.

Mix the molasses or hoisin sauce, chicken stock, soy sauce, and msg in a small saucepan. Add
cornstarch and water. Heat until thickened.

Pour gravy over chicken and sprinkle with toasted almonds.

CCCFree (10:09:16) : Sr. Polly's Chicken Breast
Recipe By : Sr. Apolonia, OP
Serving Size : 75

75 Each Chicken Breast
37 1/2 Slices Swiss Cheese Slices
2 1/4 Quarts Cream Of Chicken Soup
2 Quarts White Wine
1 1/8 Pounds Butter
2 7/8 Pounds Herbed Croutons -- Crushed

Arrange chicken breasts in baking dish(sheet pan)
Place cheese 1/2 cheese slice on each breast.
Mix together soup and wine(WHITE WINE ONLY)
Sprinkle crushed croutons over chicken,cheese,soup,and wine
Dot with butter
Bake uncovered at 350 Degrees Fahrenheit for Aprox. 1 hour or until tender

NOTES : Serve with rice

Shelby,.IA (10:08:19) : One-Dish Chicken Bake

4 boneless skinless chicken breasts halves (about 1-1/4 lb)
1 pkg (6oz) Stove Top Stuffing Mix for Chicken
1 can (10-3/4oz) condensed cream of mushroom soup
1/3 cup sour cream or milk

Toss contents of seasoning packet, stuffing mix, and 1-2/3 cup of water; set aside.
Place chicken in 13x9-in baking dish or 2-qt casserole. Mix soup and sour cream(or milk); pour over chicken. Spoon stuffing evenly over top.
Bake at 375 for 35 min. or until chicken is cooked through. Makes 4 servings.

CCCFree (10:05:05) :

Shawarma
Recipe By : Al Baab
Serving Size : 8

2 Pounds beef, lamb or chicken -- very thinly sliced
Marinade:
1 Cup yogurt
2 Tablespoons lemon juice
4 Cloves garlic -- minced
1/2 Teaspoon hot pepper sauce
1 Tablespoon vinegar
1 Tablespoon onion -- finely minced
1/2 Teaspoon black pepper
1/2 Teaspoon red pepper
1/2 Teaspoon ground mace
1/2 Teaspoon salt

Combine all marinade ingredients. Add meat and marinate overnight.

Place the marinated meat in a barbeque cage and cook over hot coals for 15
minutes. Combine tahini (sesame paste), clove of garlic, lemon juice and
parsley until it is of a creamy texture, Add water if necessary. Place the
cooked meat, sliced tomatoes and onions in pita bread and pour on the tahini
mixture as desired.

OK, now here's how I made them: I followed the instructions exactly until
cooking time. I used chicken (hubby doesn't like lamb), drained it from the
marinade, spread the chicken out on my slotted broiler pan (so the juices
could drip down). Broil about 3 minutes, stir the chicken around a bit and
continue broiling until cooked through. I did not make the tahini
sauce--instead I used homemade buttermilk salad dressing. We used to eat at
this place in Dhahran called Babba Habbas, and buttermilk dressing came
closest to tasting like their sauce.

NOTES : The cone of meat, marinated in yogurt and seasoning, is layers upon
layers of meat (lamb, beef or chicken) place on a spit and topped off with an
onion and lemon. The spit is placed vertically in front of an open flame.
As the meat cooks it is turned. The shawarma chef takes his sharp knife in
hand and cuts off paper thin slices of cooked meat which drop into a waiting
tray below. The cooked meat, salad and yogurt or hot sauce are placed in the
pocket of pita bread or on a long toasted roll. Delicious!!!!!

Shelby,.IA (09:52:53) : Honey-Mustard Chicken
From:Quick Cooking Mag.

4 boneless skinless chicken breasts halves(1lb)
1 cup dry bread crumbs
1 tsp plus 2Tbsp Dijon mustard, divided
3 Tbsp honey
2 Tbsp butter or margarine

Flatten chicken to 1/4-in. thickness. In a shallow bowl, combine bread crumbs and 1 tsp of mustard. In another shallow bowl, combine honey and remaining mustard. Dip chicken in honey-mustard mixture, then coat with crumbs. In a nonstick skillet over med. heat, cook chicken in butter on both sides until juices run clear, about 8 minutes. Yield: 4 serviings

Marie/ME (09:51:51) : Baked Chicken Paprika--- From Lori A
[Wednesday October 27th, 1999 at 15:43:22]
This recipe was so excellent.....it melted in your mouth---My neice made twenty breasts for a xmas buffet we had....everyone drooled – Marie/ME
Serves 2 or 3

1 whole boneless Chicken Breast
8 oz. Sour Cream
2 Tbs. Lemon Juice
Paprika
Salt and Pepper to taste
Italian flavored Bread Crumbs

Blend sour cream and lemon juice in medium mixing
bowl. Add 5-8 shakes of paprika and stir until the
mixture is well colored.
Cut chicken into 4 pieces, or more. Add the chicken to
sour cream mixture and turn to coat. Cover and marinate
at least 8 hours. (For best results, you may prepare the
recipe the night before serving.)
Pre-heat oven to 375-F degrees.
Remove chicken from marinade and roll in Italian bread
crumbs mixed with salt and pepper until well coated.
Place the chicken in glass baking dish and bake for 35
-45 minutes, or until the top starts to brown. Serve warm.
Happy Cooking from The Cook & Recipe Staff at Recipe-a-Day!
http://www.recipe-a-day.com

mrs.djxfour.ky (09:29:21) : EASY CHICKEN SANTA FE

1 can (15 oz) black beans, rinsed and drained
2 cans (15 oz) whole kernel corn, drained
1 cup bottled thick and chunky salsa
5 or 6 skinless, boneless chicken breast halves (about 2 lbs)
1 cup shredded Cheddar cheese

In a 3-1/2- or 4-quart electric slow cooker, mix together the beans, corn,
and 1/2 cup salsa. Top with the chicken breasts, then pour the remaining
1/2 cup salsa over the chicken. Cover and cook on high setting for 2-1/2
to 3 hours, or until the chicken is tender and white throughout; do not
overcook or the chicken will toughen. Sprinkle cheese on top, cover, and
cook until the cheese melts, about 5 minutes. Serves 6.

mrs.djxfour.ky (09:28:12) : Sweet & Tangy Chicken
From:Quick Cook Mag.

8 boneless skinless chicken brest halves
2 bottles 18 oz bbq sauce
1 can (20oz) pineapple chunks, undrained
1 medium gren peper, chopped
1 med. onion, chopped
2 cloves of garlic minced

Hot cooked rice

place four chicken brestes in a 5 qt slow cooker. Combine bbq sauce, pneapple, green peper, onion and garlic; pour half over the chicken. Top with remaining chicken and sauce. Cover and cook on low for 8-9 hours or until chicken is tender. Thicken sauce if desired. Serve the chicken ans sauce over rice.

Yield: 8 servings.
(note: Use mild bbq sauce)