recipelink.com Chat Room Recipe Swap
07-26-2000 - 14 Chicken Recipes
Fleigh,.CT (09:43:31Chicken Cordon Bleu
6 medium whole chicken breasts, skinned and boned
8 ounces Swiss cheese slices
6 slices cooked ham
6 Tablespoons all-purpose flour
2 teaspoons paprika
8 Tablespoons butter
3/4 cup white wine
1 1/2 teaspoons chicken bouillon
1 1/2 Tablespoons cornstarch
1 1/2 cups heavy cream
to taste seasoned salt, optional
1. With a meat mallet, pound breasts to about 1/4 inch thickness. Lightly season breasts with seasoning salt.
2. Spread chicken breasts flat; fold cheese and ham slices to fit on top; fold breasts over the cheese and ham slices and fasten securely with toothpicks.
3. On waxed paper, mix flour and paprika. Coat chicken pieces with flour mixture.
4. In large skillet over medium heat, in hot butter, cook chicken until
browned on all sides. Add wine and bouillon. Reduce heat to low; cover and simmer 30 minutes or until fork-tender. Remove chicken from pan; remove toothpicks and keep chicken warm while you finish the sauce.
5. In cup, blend cornstarch and cream until smooth. Gradually stir into skillet. Cook, stirring constantly, until thickened. Serve generously over chicken.
Note: This tastes even better the next day so be sure to have leftovers!
Carolyn-NJ (06:45:00Notes in "my" cookbook say that this Southern Living recipe originally appeared in their November, 1978 issue. It's been a favorite in our house for years. Although the directions read like everything is done at once, I almost always prepare it ahead and reheat, adjusting time/temp. It also freezes successfully.
Chicken Breasts Lombardy
8 boneless chicken breast halves
cup all-purpose flour
1 cup butter or margarine, divided
salt and pepper
1-1/2 cups (or more) sliced fresh mushrooms
cup Marsala wine
cup chicken broth
cup shredded Fontina or mozzarella cheese (I use a little more)
cup freshly grated Parmesan cheese
Cut each piece of chicken in half so you have breast quarters. Place each piece between 2 sheets of saran wrap or waxed paper and flatten to " thickness using a meat mallet.
Dredge chicken lightly with flour. Place 4 pieces at a time to 2 TBSP melted butter in a large skillet; cook over low heat 3 to 4 minutes on each side or until chicken is golden brown. Place chicken in a greased 13 x 9 x 2" baking dish, overlapping edges; sprinkle with salt and pepper to taste. Repeat procedure with remaining chicken, adding 2 TBSP butter to skillet each time, or as needed. Reserve drippings in skillet.
Saute mushrooms in butter. Sprinkle evenly over chicken.
Stir wine and chicken broth into pan drippings in skillet. Simmer 10 minutes, stirring occasionally. Season with salt and pepper if desired. Spoon sauce evenly over chicken.
Bake at 425 degrees for 12 minutes. Combine cheeses and sprinkle over chicken. Bake an additional 5 minutes.
Judy/AZ (06:19:42This is also from a gentleman on another board.
CHICKEN SPARERIBS
1 to 2 Tbsp. olive oil
8-10 skinned chicken thighs
1/2 cup water
1/3 cup soy sauce
1/3 cup firmly packed light brown sugar
1/4 cup apple juice
1/4 cup ketchup
1 Tbsp. cider vinegar
1 to 3 cloves garlic, minced (I use lots)
1/4 tsp. crushed red pepper
1/4 tsp. ground ginger
1 Tbsp. cornstarch
1 Tbsp. water
Heat olive oil in a heavy skillet. Add
the chicken thighs and brown lightly on all
sides--6 to 7 minutes--turning frequently.
In a large bowl, combine the 1/2-cup water,
soy sauce, light brown sugar, apple juice,
ketchup, vinegar, garlic, red pepper and
ginger. Add to chicken. Bring to a boil,
cover and reduce heat to simmer.
Simmer for 20 minutes, turning at least
once. In a small bowl, blend the cornstarch
with the
1 Tbsp. water. Use this mixture to thicken
the sauce. For a main dish, serve over rice.
Judy/AZ (06:17:27Chicken Noodle Casserole
The sauce makes this casserole. Got this from a friend on another board.
This is pure comfort food. Sometimes I roast a chicken just to have this the next day.
1/2 c plus 2 T butter, divided
1/2 c all-purpose flour
3 c rich chicken stock
2 c sour cream
1/2 c white wine
dash nutmeg
salt and freshly ground black pepper, to taste
1 lb egg noodles, cooked 6 to 7 minutes
4 1/2 c cooked chicken, cut into pieces
1 lb mushroom, sliced and cooked
1 c soft bread crumbs
1/2 c Parmesan cheese, freshly grated
Preheat oven to 350 degrees F.
Clean and slice the mushrooms and saut in a 2 tablespoons butter until soft and slightly browned, about 7
minutes.
Remove crusts from 2 or 3 slices of fresh bread and with steel blade in food processor, process bread until soft
crumbs form.
Melt 1/2 cup butter in a saucepan, over medium heat, and whisk in the flour. Cook 1 minute. Gradually add
stock, sour cream and wine. Cook until thickened, stirring constantly. Add nutmeg, salt and pepper to taste and
blend well. Arrange the noodles in an ovenproof casserole. Layer chicken, mushrooms then sauce to cover.
Melt remaining 2 tablespoons butter and mix with the bread crumbs. Top the casserole with the buttered crumbs
and sprinkle with Parmesan. Bake for 30 minutes, or until heated through and bubbly.
Serve with buttered green beans and biscuits.
bon app tit!
I made this last night. The mustard sauce is the key to this chicken. I use stone ground mustard.
Judy/AZ (06:17:27
PECAN CRUSTED CHICKEN MEDALLIONS
1/4 cup pecan nuts
(roasted and salted)
1/2 cup flour
1 egg
1/4 cup milk
4 tablespoons pomery
mustard
1 tablespoon mayonnaise
2 boneless, skinless chicken
breasts
Vegetable oil
Make pecan flour: mix together flour, pulverized nuts and season with salt and fresh black pepper. Make egg dip for chicken breast: mix one egg with milk and 1 tablespoon mustard, and season with salt and fresh black pepper.
Make mustard sauce:
Mix remaining mustard and mayonnaise, and thin with water.
Slice the chicken breasts in 3 horizontal slices. Pound them slightly between plastic wrap or waxed paper, season with salt and pepper.
Flour chicken pieces and dredge in the egg dip, then flour them again. Saute them for 3 minutes on each side or until golden brown. Remove from pan to a baking sheet and bake them at 375 degrees for 3 to 4 minutes, or until juices run clear. Remove the chicken from the oven. Serve with mustard sauce. Serves 2.
I serve this with petite whole green beans topped with caramelized onions.
Marie,.New.Jersey (04:57:18Easy Creamed chicken
4 Whole chicken legs (thighs included)
paprika
1/2 cup sliced celery
1/2 cup sliced onions
2 cans cream of chicken soup
1 small can evaporated milk
1 soup can milk
Heat oven to 400 degrees. Lay chicken on large baking sheet. Sprinkle with paprika. Bake for about 25 minutes until chicken starts to brown a bit.
While chicken is baking saute celery and onions in 1 or 2 tab. butter in a large pot until soft. Add 2 cans of cream of chicken soup, evap. milk and soup can of milk. Add browned chicken and cook on low heat for about 45 minutes. Serve over rice. Note: A Teflon coated pot works best for this.
recipelink.com (10:09:06
Ham and Cheese Chicken Rolls
Recipe By : Jo Anne Merrill
Serving Size : 4
4 boneless skinless chicken breast halves
4 ham slices, extra lean
4 Swiss cheese slices -- very thin
1/4 cup all-purpose flour
1 dash salt
1/4 teaspoon black pepper -- fresh ground
1/4 teaspoon lemon pepper -- optional
1/2 cup soft bread crumbs
1 egg
2 1/2 tablespoons Canola oil -- or peanut
1. Skin the chicken breasts and pound to 1/4 inch between sheets of waxed paper.
2. Lay one slice of fully cooked thin ham on chicken, then one slice of very thin Swiss cheese. Roll up very carefully; secure with wet toothpicks or tie twine around tightly. Unwaxed dental floss makes a good tie.
3. Mix the flour, pepper, salt and lemon-pepper (optional). Dust this over the chicken rolls lightly. Dip one at a time into the beaten egg. Roll in the bread crumbs.
4. Heat the oil in a 9 or 10-inch heavy skillet with lid. Place the chicken rolls into hot oil, seam side down. Saute about 10 minutes, turning carefully once or twice.
5. Add 2 tablespoons of water or chicken broth, cover immediately, and turn heat to simmer. Simmer for 10-15 minutes. Remove from pan, let stand 3-4 minutes, then carefully remove the toothpicks or twine. Serve warm.
recipelink.com (10:07:47
Lemon Roast Chicken (crock pot)
From the recipe files of Carole Walberg
Serving Size : 4
1 whole chicken
1 dash salt
1 dash pepper
1 teaspoon oregano
2 cloves minced garlic
2 tablespoons butter
1/4 cup water
3 tablespoons lemon juice
Wash chicken, pat dry, season with salt and pepper. Sprinkle 1/2 oregano and garlic inside cavity. Melt butter in large frying pan. Brown chicken on all sides. Transfer to crock pot. Sprinkle with oregano and garlic. Add water to fry pan, stir to loosen brown bits. Pour into crock pot. Cover. Cook on LOW 8 hours. Add lemon juice in the last hour of cooking. Transfer chicken to cutting board. Skim fat. Pour juice into sauce bowl. Carve bird. Serve with some juice spooned over chicken.
recipelink.com (10:04:33
Lemon Chicken Soup
Recipe By : Deb Quaglio
Serving Size : 6
8 c chicken broth
1/2 c fresh lemon juice
1/2 c celery -- chopped
1/2 c carrot -- chopped
1/2 c onion -- chopped
6 tbsp chicken bouillon
white pepper
1/4 c butter -- softened
1/4 c flour
8 egg yolk -- room temperature
long grain rice
chicken -- diced, cooked
Combine broth, juice, veggies, bouillon, and pepper in a Dutch oven and boil. Reduce heat, cover partially, and simmer until veggies are tender, about 20 minutes. Blend butter and flour in a small bowl. Using the back of a fork, scrape flour mixture into hot soup a little at a time, stirring well. Simmer 10 minutes, stirring frequently. Beat egg yolks in a large bowl. Gradually mix some of the soup into the egg, then add it to the pot of soup. Cook until heated through. Stir in rice and chicken and serve.
recipelink.com (09:59:50
Frances' Chicken Saltimbocca
1/2 c breadcrumbs
5 slices mozzarella cheese -- sliced and halved
2 tbsp parmesan cheese
1 c chicken -- cooked and sliced
10 crepes
10 slices cooked ham -- sliced thin
1/4 c margarine -- melted
seasoned salt
2 c cream of chicken soup -- slightly diluted
1 tomato -- finely chopped
Place one slice of ham and a half slice of cheese on each crepe. Top with chicken and tomato. Fold over right and left sides and roll. Combine parmesan cheese and bread crumbs. Dip crepes in melted margarine then crumbs. Heat in shallow pan in 350f oven for 20-25 minutes. Serve topped with soup gravy.
recipelink.com (09:58:50
Five Flavors Chicken
Recipe By : Women's Day Crockery Cuisine
Serving Size : 4
3 pounds chicken breast halves without skin
1 1/4 inch fresh ginger root -- peel and finely chop
2 cloves garlic -- minced
1/2 cup soy sauce
1/2 cup honey
3 tablespoons dry sherry
2 tablespoons cornstarch
Mix ginger, garlic, soy sauce, honey, and sherry in a small bowl. Dip each piece of chicken into sauce; place chicken in crock pot and pour remaining sauce over it. Cover and cook on LOW. Will be ready in about 6 hours.
Remove chicken to warm serving dish. Pour juices into skillet. Blend cornstarch with a little of the cooled sauce, then whisk into skillet. Cook over low heat until thickened. Pour a little sauce over chicken and pass remainder in a pitcher.
Serving Ideas : Serve with hot rice, steamed broccoli and fresh pineapple.
recipelink.com (09:57:30
Festive Chicken
8 bacon strips
4 chicken breasts halves (with bones)
1 cup soy sauce
1/2 cup sugar
4 garlic cloves -- minced
3 teaspoons ground ginger
1/4 teaspoon paprika
4 drops hot pepper sauce
Wrap two bacon strips around each chicken breast; place in a shallow glass
baking dish and set aside. In a small mixing bowl, combine soy sauce and sugar, add remaining ingredients. Pour over chicken, turning to coat evenly. Cover with plastic wrap and refrigerate for several hours or overnight. Drain and reserve marinade. Bake at 325~F. for 50-60 minutes or until chicken tests done, basting occasionally with marinade.
recipelink.com (09:56:13
Fancy Fast Chicken
Recipe By : PAT MULDROW
Serving Size : 4
3 Chicken breasts*
6 Slices Swiss cheese
1/4 lb Sliced mushrooms -- (optional)
1 can Cream of chicken soup
1/2 cup White wine
2 cup Pepperidge Farm Stuffing
1 Butter
*Split, boned, and skinned Place chicken in lightly greased 9x13" glass baking dish. Top each piece with slice of Swiss cheese. If using sliced mushrooms, lay them over the Swiss cheese. Mix can of soup with wine and pour over chicken. Spread stuffing mix over top, and drizzle melted butter over the top. Bake at 350 degrees for 45 to 60 minutes.
recipelink.com (09:54:42
Fajita Chicken Wings
Serving Size : 24
12 Chicken wings
marinade
1/4 cup Lime juice
2 tablespoons Oil
3 tablespoons Cilantro -- chopped
1 Clove Garlic -- minced
1 teaspoon Cumin
1/2 teaspoon Salt
1/2 teaspoon Oregano
1/4 teaspoon Red pepper flakes -- crushed
Cut each chicken wing in half; place in large resealable plastic bag. Add all marinade ingredients; seal bag. Turn bag to coat wings. Refrigerate at least 4 hours or up to 24 hours, turning bag occasionally.
Heat oven to 375 F. Drain chicken wings, reserving marinade. Place chicken on broiler pan. Bake at 375 F. for 45 to 60 minutes or until chicken is no longer pink, brushing occasionally with reserved marinade. Discard any remaining marinade.
07-26-2000 - 14 Chicken Recipes
Fleigh,.CT (09:43:31Chicken Cordon Bleu
6 medium whole chicken breasts, skinned and boned
8 ounces Swiss cheese slices
6 slices cooked ham
6 Tablespoons all-purpose flour
2 teaspoons paprika
8 Tablespoons butter
3/4 cup white wine
1 1/2 teaspoons chicken bouillon
1 1/2 Tablespoons cornstarch
1 1/2 cups heavy cream
to taste seasoned salt, optional
1. With a meat mallet, pound breasts to about 1/4 inch thickness. Lightly season breasts with seasoning salt.
2. Spread chicken breasts flat; fold cheese and ham slices to fit on top; fold breasts over the cheese and ham slices and fasten securely with toothpicks.
3. On waxed paper, mix flour and paprika. Coat chicken pieces with flour mixture.
4. In large skillet over medium heat, in hot butter, cook chicken until
browned on all sides. Add wine and bouillon. Reduce heat to low; cover and simmer 30 minutes or until fork-tender. Remove chicken from pan; remove toothpicks and keep chicken warm while you finish the sauce.
5. In cup, blend cornstarch and cream until smooth. Gradually stir into skillet. Cook, stirring constantly, until thickened. Serve generously over chicken.
Note: This tastes even better the next day so be sure to have leftovers!
Carolyn-NJ (06:45:00Notes in "my" cookbook say that this Southern Living recipe originally appeared in their November, 1978 issue. It's been a favorite in our house for years. Although the directions read like everything is done at once, I almost always prepare it ahead and reheat, adjusting time/temp. It also freezes successfully.
Chicken Breasts Lombardy
8 boneless chicken breast halves
cup all-purpose flour
1 cup butter or margarine, divided
salt and pepper
1-1/2 cups (or more) sliced fresh mushrooms
cup Marsala wine
cup chicken broth
cup shredded Fontina or mozzarella cheese (I use a little more)
cup freshly grated Parmesan cheese
Cut each piece of chicken in half so you have breast quarters. Place each piece between 2 sheets of saran wrap or waxed paper and flatten to " thickness using a meat mallet.
Dredge chicken lightly with flour. Place 4 pieces at a time to 2 TBSP melted butter in a large skillet; cook over low heat 3 to 4 minutes on each side or until chicken is golden brown. Place chicken in a greased 13 x 9 x 2" baking dish, overlapping edges; sprinkle with salt and pepper to taste. Repeat procedure with remaining chicken, adding 2 TBSP butter to skillet each time, or as needed. Reserve drippings in skillet.
Saute mushrooms in butter. Sprinkle evenly over chicken.
Stir wine and chicken broth into pan drippings in skillet. Simmer 10 minutes, stirring occasionally. Season with salt and pepper if desired. Spoon sauce evenly over chicken.
Bake at 425 degrees for 12 minutes. Combine cheeses and sprinkle over chicken. Bake an additional 5 minutes.
Judy/AZ (06:19:42This is also from a gentleman on another board.
CHICKEN SPARERIBS
1 to 2 Tbsp. olive oil
8-10 skinned chicken thighs
1/2 cup water
1/3 cup soy sauce
1/3 cup firmly packed light brown sugar
1/4 cup apple juice
1/4 cup ketchup
1 Tbsp. cider vinegar
1 to 3 cloves garlic, minced (I use lots)
1/4 tsp. crushed red pepper
1/4 tsp. ground ginger
1 Tbsp. cornstarch
1 Tbsp. water
Heat olive oil in a heavy skillet. Add
the chicken thighs and brown lightly on all
sides--6 to 7 minutes--turning frequently.
In a large bowl, combine the 1/2-cup water,
soy sauce, light brown sugar, apple juice,
ketchup, vinegar, garlic, red pepper and
ginger. Add to chicken. Bring to a boil,
cover and reduce heat to simmer.
Simmer for 20 minutes, turning at least
once. In a small bowl, blend the cornstarch
with the
1 Tbsp. water. Use this mixture to thicken
the sauce. For a main dish, serve over rice.
Judy/AZ (06:17:27Chicken Noodle Casserole
The sauce makes this casserole. Got this from a friend on another board.
This is pure comfort food. Sometimes I roast a chicken just to have this the next day.
1/2 c plus 2 T butter, divided
1/2 c all-purpose flour
3 c rich chicken stock
2 c sour cream
1/2 c white wine
dash nutmeg
salt and freshly ground black pepper, to taste
1 lb egg noodles, cooked 6 to 7 minutes
4 1/2 c cooked chicken, cut into pieces
1 lb mushroom, sliced and cooked
1 c soft bread crumbs
1/2 c Parmesan cheese, freshly grated
Preheat oven to 350 degrees F.
Clean and slice the mushrooms and saut in a 2 tablespoons butter until soft and slightly browned, about 7
minutes.
Remove crusts from 2 or 3 slices of fresh bread and with steel blade in food processor, process bread until soft
crumbs form.
Melt 1/2 cup butter in a saucepan, over medium heat, and whisk in the flour. Cook 1 minute. Gradually add
stock, sour cream and wine. Cook until thickened, stirring constantly. Add nutmeg, salt and pepper to taste and
blend well. Arrange the noodles in an ovenproof casserole. Layer chicken, mushrooms then sauce to cover.
Melt remaining 2 tablespoons butter and mix with the bread crumbs. Top the casserole with the buttered crumbs
and sprinkle with Parmesan. Bake for 30 minutes, or until heated through and bubbly.
Serve with buttered green beans and biscuits.
bon app tit!
I made this last night. The mustard sauce is the key to this chicken. I use stone ground mustard.
Judy/AZ (06:17:27
PECAN CRUSTED CHICKEN MEDALLIONS
1/4 cup pecan nuts
(roasted and salted)
1/2 cup flour
1 egg
1/4 cup milk
4 tablespoons pomery
mustard
1 tablespoon mayonnaise
2 boneless, skinless chicken
breasts
Vegetable oil
Make pecan flour: mix together flour, pulverized nuts and season with salt and fresh black pepper. Make egg dip for chicken breast: mix one egg with milk and 1 tablespoon mustard, and season with salt and fresh black pepper.
Make mustard sauce:
Mix remaining mustard and mayonnaise, and thin with water.
Slice the chicken breasts in 3 horizontal slices. Pound them slightly between plastic wrap or waxed paper, season with salt and pepper.
Flour chicken pieces and dredge in the egg dip, then flour them again. Saute them for 3 minutes on each side or until golden brown. Remove from pan to a baking sheet and bake them at 375 degrees for 3 to 4 minutes, or until juices run clear. Remove the chicken from the oven. Serve with mustard sauce. Serves 2.
I serve this with petite whole green beans topped with caramelized onions.
Marie,.New.Jersey (04:57:18Easy Creamed chicken
4 Whole chicken legs (thighs included)
paprika
1/2 cup sliced celery
1/2 cup sliced onions
2 cans cream of chicken soup
1 small can evaporated milk
1 soup can milk
Heat oven to 400 degrees. Lay chicken on large baking sheet. Sprinkle with paprika. Bake for about 25 minutes until chicken starts to brown a bit.
While chicken is baking saute celery and onions in 1 or 2 tab. butter in a large pot until soft. Add 2 cans of cream of chicken soup, evap. milk and soup can of milk. Add browned chicken and cook on low heat for about 45 minutes. Serve over rice. Note: A Teflon coated pot works best for this.
recipelink.com (10:09:06
Ham and Cheese Chicken Rolls
Recipe By : Jo Anne Merrill
Serving Size : 4
4 boneless skinless chicken breast halves
4 ham slices, extra lean
4 Swiss cheese slices -- very thin
1/4 cup all-purpose flour
1 dash salt
1/4 teaspoon black pepper -- fresh ground
1/4 teaspoon lemon pepper -- optional
1/2 cup soft bread crumbs
1 egg
2 1/2 tablespoons Canola oil -- or peanut
1. Skin the chicken breasts and pound to 1/4 inch between sheets of waxed paper.
2. Lay one slice of fully cooked thin ham on chicken, then one slice of very thin Swiss cheese. Roll up very carefully; secure with wet toothpicks or tie twine around tightly. Unwaxed dental floss makes a good tie.
3. Mix the flour, pepper, salt and lemon-pepper (optional). Dust this over the chicken rolls lightly. Dip one at a time into the beaten egg. Roll in the bread crumbs.
4. Heat the oil in a 9 or 10-inch heavy skillet with lid. Place the chicken rolls into hot oil, seam side down. Saute about 10 minutes, turning carefully once or twice.
5. Add 2 tablespoons of water or chicken broth, cover immediately, and turn heat to simmer. Simmer for 10-15 minutes. Remove from pan, let stand 3-4 minutes, then carefully remove the toothpicks or twine. Serve warm.
recipelink.com (10:07:47
Lemon Roast Chicken (crock pot)
From the recipe files of Carole Walberg
Serving Size : 4
1 whole chicken
1 dash salt
1 dash pepper
1 teaspoon oregano
2 cloves minced garlic
2 tablespoons butter
1/4 cup water
3 tablespoons lemon juice
Wash chicken, pat dry, season with salt and pepper. Sprinkle 1/2 oregano and garlic inside cavity. Melt butter in large frying pan. Brown chicken on all sides. Transfer to crock pot. Sprinkle with oregano and garlic. Add water to fry pan, stir to loosen brown bits. Pour into crock pot. Cover. Cook on LOW 8 hours. Add lemon juice in the last hour of cooking. Transfer chicken to cutting board. Skim fat. Pour juice into sauce bowl. Carve bird. Serve with some juice spooned over chicken.
recipelink.com (10:04:33
Lemon Chicken Soup
Recipe By : Deb Quaglio
Serving Size : 6
8 c chicken broth
1/2 c fresh lemon juice
1/2 c celery -- chopped
1/2 c carrot -- chopped
1/2 c onion -- chopped
6 tbsp chicken bouillon
white pepper
1/4 c butter -- softened
1/4 c flour
8 egg yolk -- room temperature
long grain rice
chicken -- diced, cooked
Combine broth, juice, veggies, bouillon, and pepper in a Dutch oven and boil. Reduce heat, cover partially, and simmer until veggies are tender, about 20 minutes. Blend butter and flour in a small bowl. Using the back of a fork, scrape flour mixture into hot soup a little at a time, stirring well. Simmer 10 minutes, stirring frequently. Beat egg yolks in a large bowl. Gradually mix some of the soup into the egg, then add it to the pot of soup. Cook until heated through. Stir in rice and chicken and serve.
recipelink.com (09:59:50
Frances' Chicken Saltimbocca
1/2 c breadcrumbs
5 slices mozzarella cheese -- sliced and halved
2 tbsp parmesan cheese
1 c chicken -- cooked and sliced
10 crepes
10 slices cooked ham -- sliced thin
1/4 c margarine -- melted
seasoned salt
2 c cream of chicken soup -- slightly diluted
1 tomato -- finely chopped
Place one slice of ham and a half slice of cheese on each crepe. Top with chicken and tomato. Fold over right and left sides and roll. Combine parmesan cheese and bread crumbs. Dip crepes in melted margarine then crumbs. Heat in shallow pan in 350f oven for 20-25 minutes. Serve topped with soup gravy.
recipelink.com (09:58:50
Five Flavors Chicken
Recipe By : Women's Day Crockery Cuisine
Serving Size : 4
3 pounds chicken breast halves without skin
1 1/4 inch fresh ginger root -- peel and finely chop
2 cloves garlic -- minced
1/2 cup soy sauce
1/2 cup honey
3 tablespoons dry sherry
2 tablespoons cornstarch
Mix ginger, garlic, soy sauce, honey, and sherry in a small bowl. Dip each piece of chicken into sauce; place chicken in crock pot and pour remaining sauce over it. Cover and cook on LOW. Will be ready in about 6 hours.
Remove chicken to warm serving dish. Pour juices into skillet. Blend cornstarch with a little of the cooled sauce, then whisk into skillet. Cook over low heat until thickened. Pour a little sauce over chicken and pass remainder in a pitcher.
Serving Ideas : Serve with hot rice, steamed broccoli and fresh pineapple.
recipelink.com (09:57:30
Festive Chicken
8 bacon strips
4 chicken breasts halves (with bones)
1 cup soy sauce
1/2 cup sugar
4 garlic cloves -- minced
3 teaspoons ground ginger
1/4 teaspoon paprika
4 drops hot pepper sauce
Wrap two bacon strips around each chicken breast; place in a shallow glass
baking dish and set aside. In a small mixing bowl, combine soy sauce and sugar, add remaining ingredients. Pour over chicken, turning to coat evenly. Cover with plastic wrap and refrigerate for several hours or overnight. Drain and reserve marinade. Bake at 325~F. for 50-60 minutes or until chicken tests done, basting occasionally with marinade.
recipelink.com (09:56:13
Fancy Fast Chicken
Recipe By : PAT MULDROW
Serving Size : 4
3 Chicken breasts*
6 Slices Swiss cheese
1/4 lb Sliced mushrooms -- (optional)
1 can Cream of chicken soup
1/2 cup White wine
2 cup Pepperidge Farm Stuffing
1 Butter
*Split, boned, and skinned Place chicken in lightly greased 9x13" glass baking dish. Top each piece with slice of Swiss cheese. If using sliced mushrooms, lay them over the Swiss cheese. Mix can of soup with wine and pour over chicken. Spread stuffing mix over top, and drizzle melted butter over the top. Bake at 350 degrees for 45 to 60 minutes.
recipelink.com (09:54:42
Fajita Chicken Wings
Serving Size : 24
12 Chicken wings
marinade
1/4 cup Lime juice
2 tablespoons Oil
3 tablespoons Cilantro -- chopped
1 Clove Garlic -- minced
1 teaspoon Cumin
1/2 teaspoon Salt
1/2 teaspoon Oregano
1/4 teaspoon Red pepper flakes -- crushed
Cut each chicken wing in half; place in large resealable plastic bag. Add all marinade ingredients; seal bag. Turn bag to coat wings. Refrigerate at least 4 hours or up to 24 hours, turning bag occasionally.
Heat oven to 375 F. Drain chicken wings, reserving marinade. Place chicken on broiler pan. Bake at 375 F. for 45 to 60 minutes or until chicken is no longer pink, brushing occasionally with reserved marinade. Discard any remaining marinade.
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