Summer Chicken Salad
Ingredients
- 2 Cooked Chicken Breast
- 1/8 tsp. Celery Salt
- 1/4 Cup Mayo
- 4 Fajita Tortilla Shells
Instructions
- In food processor chop chicken breasts.
- Add celery salt and mayo.
- Spread evenly on tortillas.
July 12, 2014
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May 21, 2014
Chili Chicken
Chili Chicken
Ingredients
- 2 tablespoons honey
- 5 tablespoons sweet chili sauce
- 3 tablespoons soy sauce
- 12 chicken drumsticks skin removed
Instructions
- In large bowl combine honey, sweet chili sauce and soy sauce.
- Set aside a small dish of the marinade for basting.
- Place chicken drumsticks into the bowl and cover with marinade.
- Cover Chicken and refrigerate at least 1 hour.
- Preheat an outdoor grill for medium-high heat.
- Lightly oil the grill grate.
- Cook for 10 minutes per side, or until juices run clear.
- Baste frequently with the reserved sauce during the last 5 minutes.
- SECOND METHOD: Preheat to 350F and bake for 45 to 60 minutes.
- I put all the sauce over them at the beginning and the bake.
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March 10, 2014
Crispy Chicken from the Freezer
Always good to make things in advance and have dinner ready in the freezer so you can just thaw it out and pop it in the oven. I always omit the Worcestershire Sauce, because I am allergic to fish and it has anchovies in it.
Crispy Chicken from the Freezer
Ingredients
- 2 1/2 lbs fryer chicken cut up
- 3/4 C sour cream
- 1 T lemon juice
- 1 t Worcestershire sauce
- 1 t celery salt
- 1 t salt
- 1/8 t pepper
- 1/2 t paprika
- 2 cloves garlic chopped fine
- 1 C dry bread crumbs
- Aluminum foil
Instructions
- Combine sour cream and lemon juice in a small bowl.
- Stir in Worcestershire sauce until completely blended.
- Add the celery salt, salt, pepper, paprika and garlic and mix well.
- Place bread crumbs in a shallow bowl or on a plate.
- Preheat oven to 350 degrees.
- Spray a large baking pan with a non stick cooking spray.
- Dip chicken pieces into the sour cream mixture.
- Roll in the bread crumbs.
- Place in a single layer in the baking pan.
- Bake 50 minutes or until chicken is tender and brown.
- Let chicken cool before removing from pan.
- Once the chicken has cooled wrap each piece in aluminum foil.
- Freeze for up to 2 months.
- Reheat by preheating oven to 450 degrees.
- Place each piece of chicken still in the aluminum foil on a cookie sheet.
- Bake 35 minutes.
- Unwrap from aluminum foil and place back in the oven.
- Continue baking 10 minutes or until crisp.
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March 7, 2014
Chicken Bowls
Chicken Bowls
Ingredients
- 1 whole chicken
- 2 celery stalks chopped
- 1 medium onion chopped
- 1 Tbsp parsley
- 1 bay leaf
- 2 tsp salt
- 8 Cups water
- 1 10 oz pkg frozen baby carrots, partially thawed
- 1 10 oz pkg frozen peas, partially thawed
- 1 6 oz can mushrooms, drained
- 1 Cup light cream
- 1/4 tsp nutmeg
- 1/4 tsp celery salt
- 1/8 tsp pepper
- 1/2 Cup all purpose flour
- 1 pkg 2 included refrigerated pie crust
- 4 foil pans 5X1 in
Instructions
- Place the water in a large pot over high heat and add chicken,celery, onion, parsley, bay leaf and salt and bring to boil. Reduce heat to low and simmer covered for 2 hours. Allow chicken to cool in the broth and remove when completely cooled. Remove chicken from bones. Strain broth and keep 5 Cups. Put chicken, carrots, peas and mushrooms together in a large mixing bowl and mix together. Place 4 Cups of reserved liquid in sauce pan and add cream, nutmeg, celery salt and pepper and bring to a boil. In small mixing bowl combine remain Cup of reserved broth and flour and whisk until mixture is smooth. Pour mixture in to boiling sauce pan and reduce heat to low and summer for 2 to 3 minutes. Pour over chicken mixture and cool completely.
- Flour a flat surface and roll out pie crust. Divide in to two even parts. Place 1/2 of the crust into the bottom a foil pan. Fill with chicken mixture. Cover with the remaining crust. Pinch to seal all the way around.
- Wrap in freezer paper.
- Freeze for up to 3 months.
- To bake preheat oven to 450 degrees.
- Unwrap each bowl and place on a cookie sheet.
- Cut a slit in the top of each to vent the steam.
- Bake 40 minutes or until crust is golden brown.
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March 10, 2010
Chicken Marsala
Chicken Marsala
Ingredients
- 1/4 cup all-purpose flour for coating
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon dried oregano
- 4 skinless boneless chicken breast halves - pounded 1/4 inch thick
- 4 tablespoons butter
- 4 tablespoons olive oil
- 1 cup sliced mushrooms
- 1/2 cup Marsala wine
- 1/4 cup cooking sherry omit & use 3/4 cup Marsala wine
Instructions
- In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.
- In a large skillet, melt butter in oil over medium heat.
- Place chicken in the pan, and lightly brown.
- Turn over chicken pieces, and add mushrooms.
- Pour in wine and sherry.
- Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.
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