Category Archives: Chicken

Amaretto Chicken

Amaretto Chicken

5 boned chicken breasts
1 tablespoon vegetable oil
3 tablespoons flour
3 tablespoons butter
1 1/2 teaspoons salt
1 1/2 tablespoons Dijon mustard
1 1/2 teaspoons ground pepper
1 6 1/4 oz can frozen orange juice
2 teaspoons paprika
1 cup amaretto
Mix the can of frozen orange juice with a half can of water. Preheat oven to 350 degrees. Combine flour, salt, pepper, paprika and garlic salt. Coat chicken with this mixture. Heat oil and butter in skillet and saut̩ chicken until brown. Remove and put in casserole. To skillet, add mustard, orange juice and Amaretto. Increase heat and boil, stirring constantly, until thick. Pour sauce over chicken and bake, covered, for 45 minutes. this can be frozen and reheated later. Serves 8 Р10.

Arizona Chicken

Arizona Chicken

4 boneless, skinless chicken breast halves
1 tablespoon dijon mustard
1 tablespoon butter
1/2 cup prepared salsa
2 tablespoons lime juice
1/4 cup chopped fresh cilantro

1. Pound each breast between sheets of plastic wrap to a uniform
thickness of 1/2 inch. Spread with mustard.

2. In large skillet, melt butter over medium heat. Add chicken,
and cook 3-4 minutes on each side. Stir salsa and lime juice
together and add to skillet.

3. Simmer gently, uncovered, until chicken is cooked through
and sauce has thickened, about 6-8 minutes. Sprinkle with
cilantro, if desired.

4. Serve hot with steamed rice.

Baja California Chicken

Baja California Chicken

Yield: Makes 8 servings

Ingredients:
8 boned chicken breasts
2 cloves garlic, crushed
4 tablespoons olive oil
4 tablespoons tarragon vinegar
2/3 cup dry sherry
seasoning salt and pepper to taste

Directions:
Sprinkle chicken with seasoning salt and pepper. Crush garlic into
oil and vinegar in a skillet. Saute chicken pieces until golden
brown, turning frequently. Remove; place in 9 x 11 baking dish. Pour
sherry over chicken pieces and place in 350 degree oven for about 10 minutes.

Lemonade Chicken

Crockpot Lemonade Chicken

4 to 6 pieces chicken breasts and legs
1 (6 ounce) can frozen lemonade, thawed
2 tablespoons brown sugar
3 tablespoons ketchup
1 tablespoon vinegar
2 tablespoons cornstarch
2 tablespoons cold water

Arrange chicken pieces in crockpot. Combine lemonade, brown sugar, and ketchup and mix well. Pour over chicken. Cover. Cook on HIGH for
3-4 hours or on LOW for 6-8 hours.

Remove chicken from pot, cover to keep hot. Transfer liquid to saucepan. Skim fat; combine cornstarch and cold water and add slowly to liquid, while stirring over low heat. When thickened, serve with chicken over hot rice.

Servings: 4 to 6

Next Day Chicken Bake

Next Day Chicken Bake

1 cup diced cooked chicken
1 cup prepared rice
1/4 cup chopped almonds, toasted
1 green onion, chopped
1 can condensed cream of mushroom soup (10.75 oz)
1/2 t. salt
1 to 2 t. lemon juice
1/2 cup mayonnaise
3/4 cup chopped celery
2 to 3 eggs, hard boiled, peeled and chopped
1 cup crushed potato chips

Combine all ingredients except potato chips in a 2 quart casserole dish; cover and chill overnight. sprinkle with potato chips. Bake, uncovered at 375 for 30 minutes. Serves 4