Chicken
Done Right
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Submit your
favorite recipes to: Reader Recipes;
P.O. Box 2340; Glen Allen, VA
23058-2340. Or send your recipe by e-mail to [email protected]. |
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Honey
mustard CHICKEN
From Shirley Myers of Haymarket
Ingredients:
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3 or 4 chicken breasts |
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1⁄3 cup margarine (melted) |
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1⁄2 cup honey |
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2 T yellow mustard |
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1 t seasoned salt |
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1 t curry powder |
Directions: Combine margarine, honey, yellow mustard,
salt and curry powder; pour over chicken breasts in a covered casserole
dish. Bake at 350˚ for approximately 1 hour and 15 minutes. Baste
every 15 minutes. Serve with rice or whipped potatoes.
BREADED RANCH CHICKEN
From Shirley Ramsey of
Gretna
Ingredients:
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3⁄4 cup crushed cornflakes |
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3⁄4 cup grated Parmesan cheese |
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1 envelope ranch salad dressing mix |
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5 or 6 boneless/skinless chicken breast halves |
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1⁄2 cup margarine (melted) |
Directions: In a shallow bowl, combine the
cornflakes, Parmesan cheese and salad dressing mix. Dip chicken in butter;
then roll in cornflake mixture to coat. Place in a greased 13x9x2-inch
baking dish; bake (uncovered) at 350˚ for 45 minutes or until chicken
juices run clear.
RUSCHETTA CHICKEN BAKE
From Judy Charlton of Columbia, S.C.
Ingredients:
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14.5-oz. can tomatoes (diced) |
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2 cloves garlic (minced) |
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1 pkg. chicken-flavored stuffing mix |
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1⁄2 cup water |
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11⁄2 lbs. boneless chicken breast (cut into
bite-sized pieces) |
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11⁄2 t basil |
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1 cup shredded mozzarella cheese |
Directions: In a medium bowl, pour undrained
tomatoes. Add garlic, stuffing mix and water; stir until stuffing mix is
moist; set aside. Arrange chicken in a 13x9-inch baking dish. Sprinkle
with basil and then with cheese. Top evenly with stuffing mixture. Bake at
400˚ for 30 minutes.
CHICKEN BREAST WITH CRAB POCKETS
From Chef Barbie Winstead of
New Castle
Ingredients:
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4 oz. cream cheese (softened) |
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2 green onions (chopped, including greens) |
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2 T dried parsley |
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1 t white pepper |
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1 t onion powder |
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1 t nutmeg |
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2 cloves garlic (pressed) |
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6 oz. canned white crabmeat (lump is better) |
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4 boneless skinless chicken breast halves |
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1 egg (beaten) |
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2 cups Panko Japanese bread crumbs (more or less) |
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1⁄2 t salt |
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4 T butter |
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3 T olive oil |
Directions: Combine
cream cheese, onions and spices together in a medium bowl. Mix well
and add the crab. Divide into four portions. Using a sharp short knife,
make a pocket in each chicken breast by making a horizontal cut through
the center. Stuff each pocket with 1⁄4 of the crab. (You can secure
with a toothpick.) Take the beaten egg and add the salt to it in a
shallow dish. Put the bread crumbs in another shallow dish. Melt the
butter in the oil. While melting, put the crumbs in a dish. Dip each
chicken breast into the egg on both sides, then press into the crumbs to
coat well (all over). Cook the chicken in the oil and butter until golden
brown, about 12-14 minutes on each side. Makes 4 servings.
BAKED CHICKEN REUBEN
From E. Jackson of Louisa
Ingredients:
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1 bag (2 lbs.) sauerkraut (well-drained) |
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4 whole chicken breasts; season to taste; halved
and boned |
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4 slices natural Swiss cheese |
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11⁄4 cups thousand island salad dressing |
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1 T chopped parsley |
Directions: Place chicken in a buttered baking pan;
place sauerkraut over chicken and top with Swiss cheese. Pour dressing
evenly over cheese. Cover with foil. Bake at 325˚ about 11⁄2
hours. Sprinkle with parsley. Serve.
CHICKEN CHILI
From Teresa Swortzel of Staunton
Ingredients:
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1 lb. boneless, skinless chicken breasts |
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28-oz. can Bush�s original baked beans |
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15-oz. can black beans |
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15-oz. can kidney beans |
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11-oz. can Mexican-style corn |
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141⁄2-oz. can petite, diced tomatoes |
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111⁄2-oz. can tomato juice |
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11⁄4-oz. package taco seasoning |
Directions: Boil chicken breasts until tender and no
longer pink. Cut into bite-sized pieces. Combine all ingredients and place
in slow cooker. Cook on low heat for 6-8 hours. Delicious served with
cornbread.
CHICKEN SPAGHETTI
From Maggie Holmes of
Supply
Ingredients:
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4-5 chicken breasts |
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1 box spaghetti noodles |
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1 box Velveeta cheese |
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3-4 t butter |
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1⁄4 cup onion |
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1⁄4 cup green pepper (Red bell pepper can
be substituted to give a more hot, spicy flavor.) |
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1 can cream of mushroom soup |
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1 can cream of celery soup |
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1⁄2 can of milk (I usually just use the
soup can.) |
Directions: Boil chicken in water until done; set
aside to cool, save water for spaghetti. Once chicken cools, pull off skin
and discard. Shred chicken in separate container; set aside. Boil
spaghetti in chicken water for 30 minutes. Dice Velveeta cheese; set
aside. Chop green pepper and onion and saut� in butter; drain on paper
towel. In saucepan, combine cream of mushroom soup, cream of celery soup
and milk; add chopped onion, green pepper and half of diced cheese. Cook
until cheese melts in mixture. Spray casserole dish with non-stick cooking
spray. Layer spaghetti, chicken and soup mixture. Top with remaining
cheese. Bake for 45 to 50 minutes on 325˚. Cool before serving;
delicious with crackers.
CHICKEN POT PIE
From Janice Schmitt of
Evington
Ingredients:
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4 chicken breasts |
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16-oz. can of vegetables (drained) |
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16-oz. can LeSueur peas (drained) |
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1 can cream of chicken soup |
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1 can cream of celery soup |
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1 cup plain flour |
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1 cup milk |
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1 stick margarine (melted) |
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1⁄2 t baking powder |
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1⁄2 t salt and pepper |
Directions: Cook chicken until tender; save 1 cup of
broth. Chop chicken; place in 9x13-inch pan. Mix together vegetables and
peas; pour over chicken. Mix chicken and celery soups with 1 cup broth;
stir well; pour over vegetables and peas. Mix together flour, milk,
margarine, baking powder, salt and pepper; mix well and pour over top of
soup mixture. Bake at 350˚ for 45 minutes to 1 hour.
QUICK CHICKEN BARBECUE
From Phyllis Dunaway of Brookneal
Ingredients:
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3 or 4 lbs. chicken parts (skinned) |
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2 cups prepared barbecue sauce (mild or hot) |
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11⁄2 cups onions (chopped coarsely) |
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1 large green pepper (seeded and chopped) |
Directions: Place all ingredients in a pressure
cooker; stir to cover chicken. Cook approximately 9 minutes; release
pressure. Enjoy! Makes 4-6 servings.
Editors note: The �Stove Top Chicken� recipe that
appeared in last month�s column was missing an ingredient in the
directions. The directions should have read:
Toss contents of vegetable/seasoning packet of
stuffing mix and 12⁄3 cups of water, set aside. Place chicken in
13x9-inch baking dish or 2-quart casserole dish. Mix soup and sour cream
or milk; pour over chicken. Place stuffing over chicken and bake at
375˚ for 25 minutes or until chicken is cooked. Makes 4 servings.
We regret any inconvenience this error may have
caused.
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