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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Chicken With Sauce Supreme
Categories: Main dish Poultry
Servings: 8
2 1/2 lb Broiler-fryer Chicken 1 T Salt
1/8 t Pepper 1 cn Chicken Soup *
2 t Dried Parsley Flakes 1 cn Onions **
3 c Hot Cooked Rice
* Chicken Soup should be a can of Condensed Cream Of Chicken Soup (10
** Onions to be whole onions, drained, (16 ozs)
~--------------------------------------------------------------------------
Cut chicken into pieces; cut each breast half into halves. Arrange chicken
sides up and thickest parts to outside in oblong baking dish, 12 x 7 1/2 x
2-inches. Sprinkle with salt and pepper. Cover loosely and microwave on
high (100%) until chicken is done, 20 to 25 minutes.
Remove chicken from dish; reserve juices. Stir soup and parsley flakes
into chicken juices. Arrange chicken in dish, coating with soup mixture.
Add onions. Cover loosely and microwave unti hot, 7 to 9 minutes. Serve
with rice.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Chicken Breasts With Rice
Categories: Main dish Poultry
Servings: 4
1 ea Jar (2 1/2 oz) Dried Beef 2 ea Med. Stalks Celery, Chopped
1 ea Small Onion, chopped 1 T Butter or Margarine
2 c Cooked Rice 2 T Chopped Parsley
1 ea Jar (1 oz) Pine Nuts (opt.) 1 1/2 lb (2 Med.) Chicken Breasts *
1/2 t Seasoned Salt 1 x Paprika
* Have the butcher bone and cut each breast in to halves.
~--------------------------------------------------------------------------
Snip beef into small pieces. Cover and microwave beef, celery, onion and
margarine in 2-Qt casserole on high (100%) until onion is crisp tender, 3
to 4 minutes. Stir in rice, parsley, and pine nuts.
Arrange chicken breasts skin sides up and thickest parts ot outside on rice
mixture. Sprinkle with seasoned salt and paprika. Cover and microwave 5
minutes; turn casserole one half turn. Microwave until chicken is done, 8
to 11 minutes.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Chutney Chicken
Categories: Chicken Poultry Main dish
Servings: 2
1/2 c Water 1/4 c Dried Apple
14 oz (4) Chicken Drumsticks 1/4 c Water
8 oz Tomato Sauce/Chopped Onions 1/4 c Raisins
1/2 t Cornstarch 1/2 t Finely Shreeded Orange Peel
1 x Dash Ground Cloves 1 x Dash Bottled HotPepper Sauce
1 x Hot Cooked Rice (Opt.)
In a 2-cup measure micro-cook the 1/2 c water, uncovered, on 100% power
for 1 to 2 minutes or till boiling. Stir in dried apple. Let stand for 5
minutes. Drain off excess water. Meanwhile, place chicken drumsticks in
a shallow baking dish. Pour the 1/4 cup water over the drumsticks. Cover
with vented clear plastic wrap. Micro-cook, covered, on 100% power for 5
to 6 minutes or till the chicken is tender, rotationg the dish a
quarter-turn every minute. Drain off liquid. Transfer chicken drumsticks
to a serving platter. Cover and keep warm while preparing tomato sauce.
For tomato sauce, in a 4-cup measure combine tomato sauce with chopped
onions, raisins, cornstarch, shredded orange peel, ground cloves, bottled
hot pepper sauce, and drained apple. Micro-cook, uncovered, on 100% power
for 2 1/2 to 3 1/2 minutes or till thickened and bubbly, stirring every
minute. Spoon over chicken drumsticks. Serve with hot rice, if desired.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Orange Chicken
Categories: Chicken Citrus Main dish Poultry
Servings: 2
1 ea Whole Large Chicken Breast * 1/2 c Cooked Rice
1/4 t Finely Shredded Orange Peel 1 x Dash Ground Cinnamon
1/2 c Orange Juice 1 1/2 t Cornstarch
2 T Broken Walnut Meats 2 x Cucumber Roses (Opt.)
* Chicken Breast should be skinned and boned.
~-------------------------------------------------------------------------
Halve chicken breast lengthwise. Place one portion, boned side up,
between two pieces of clear plastic wrap. Working from the center to the
edges, pound lightly with a meat mallet, forming a rectangle about
1/8-inch thick. Remove plastic wrap. Sprinkle chicken with salt to
taste. Repeat with the remaining portion of chicken. In a small bowl
stir together cooked rice, shredded orang peel, and ground cinnamon.
Spoon half of the rice orange peel mixture atop one chicken breast
portion, spreading it to within 1/4-inch of the edges. Fold in sides,
roll up jelly-roll style, starting with one end. Repeat with the
remaining rice-orange peel mixture and chicken portion. Place chicken
rolls, seam side down, in a shallow baking dish. Cover with vented clear
plastic wrap. Micro-cook the chicken rolls, covered, on 50% power for 7
to 8 minutes or till chicken is tender, rotating dish a half-turn after 4
minutes. Transfer chicken rolls to a serving platter. For orange sauce,
in a 1-cup measure stir together orange juice and cornstarch. Micro-cook,
uncovered, on 100% power for 1 1/2 to 2 minutes or till mixture is
thickened and bubbly, stirring every 20 seconds. Stir in broken walnut
meats. Spoon the orange sauce atop the chicken rolls on the serving
platter. Garnish with cucumber roses, if desired.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Turkey Patties Oriental
Categories: Low-cal Poultry Grill
Servings: 4
1 1/4 lb Ground Turkey 1/3 c Dry bread crumbs
1 ea Egg 3/4 t Garlic salt
1 T Cooking oil 2 ea Stalks celery, cut diagonal
1 ea Onion, cut in thin rings 1 x Green pepper, cut 3/4"pieces
2 ea Tomatoes, med., cut in 1/8's 1 x Oriental Sauce
1 c Chicken broth 1 T Soy sauce
2 t Cornstarch 1 t Sugar
1 t Vinegar 1 x Dash, white pepper
Mix first 4 ingredients. Form into 4-6 patties, each about
3/4-thick. Heat oil in large skillet over medium-high heat.
Saute burgers 3 mediums each side, until browned. Mix
Oriental Sauce and pour over burgers; bring to a boil, stiring
occasionaly. Reduce heat; add celery, onion and pepper.
Simmer, covered, 6 minutes. Salt and pepper to taste. Add
tomato; simmer 2 to 3 minutes, until meat is no longer pink.
~---------------------------------------------------------------
Turkey Store Cookbook Offer
80 page color cookbook with over 100 recipes for any occasion.
$1.95 The Turkey Store Cookbook
allow 6 weeks for delivery.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Chicken Parmesan
Categories: Low-cal Poultry Main dish Italian
Servings: 6
1/3 c Parmesan cheese, grated 1/4 t Italian seasoning, crushed
3 x Chicken breast, * 1/4 c Green onion, sliced
1 T Margarine 1 T Flour, all-purpose
1/2 c Milk, skim 5 oz Spinach, frozen **
1 T Pimiento, chopped
* chicken breast, (about 2 1/4 pounds total), skinned, boned, and halved
** 1/2 of a 10-ounce package frozen chopped spinach, thawed and drained
~--------------------------------------------------------------------------
PER SERVING: 202 cal., 30g Pro., 4g Carbo., 7g fat, 77mg Chol.,
In a small mixing bowl combine cheese and Italain seasoning. Roll chicken
pieces in cheese mixture to coat lightly; set remaining cheese mixture
aside.
ARRANGE pieces in an 8x8x2-inch baking dish. In a small saucepan cook
onion in hot margarine till tender. Stir in flour; add milk all at once.
Cook and stir till bubbly; stir in drained spinach and pimiento. Spoon
spinach mixture over chicken; sprinkle with remaining cheese mixture.
Bake, uncovered, in a 350F oven for 30 to 35 minutes or till tender.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Szechwan Chicken Soup
Categories: Low-cal Soups Poultry
Servings: 6
3 x Condensed chicken broth * 3 oz Oriental noodles **
1/2 t Pepper, red, ground 3 c Chicken, cooked, cubed, ***
2 x Apples, medium, cored **** 6 oz Pea pods, frozen, cut up
4 x Green onions, *****
* 10 3/4 -ounce broth ** chicken flavored, broken up
*** frozen chicken cubes **** cored and coarsely chopped
***** onions, bias-sliced into 1 1/2-inch length
~--------------------------------------------------------------------------
PER SERVING: 259 Cal., 28g Pro., 20g Carbo., 7g fat, 54mg Chol.,
In a large saucepan or Dutch oven stir together chicken broth, noodles
and flavoring packet, red pepper, and 3 soup cans (3 3/4 cups) water.
Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Stir
in remaining ingredients. Return to boiling. Serve at once.
BETTER HOMES AND GARDENS
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Skillet Chicken and Rice
Categories: Low-cal Main dish Poultry Rice
Servings: 6
2 lb Chicken pieces, skinned 3 c Mushrooms, fresh, sliced
4 x Carrots, peeled, sliced 1/2" 3/4 c Rice, long grain
1/2 c Onion, chopped 1 t Poultry seasoning
1 t Bouillon, chicken, granules 1/4 t Salt
PER SERVING: 265 Cal., 25g Pro., 27g Carbo., 6g fat, 67mg Chol.,
Spray a 12-inch skillet with nonstick spray coating. Brown chicken
pieces on all sides over medium heat about 15 minutes. Remove chicken.
Drain fat from skillet, if neccessary. Add mushrooms, carrots, rice,
onion, bouillon, poultry seasoning, 2 cups water, salt. Place chicken
atop rice mixture. Cover; simmer 30 minutes or till chicken and rice
are done.
BETTER HOMES AND GARDENS
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Yogurt Chicken With Garlic-Mint Dipping Sauce
Categories: Garlic Poultry Main dish
Servings: 4
1 1/2 c Plain Yogurt 1 c Bread Crumbs
1 x Salt & Pepper To Taste 4 ea Chicken Thighs, Skinned
4 ea Chicken Legs, Skinned 1 x Dipping Sauce
1 x Garlic Puree From 1 Head 1/2 ea Small Onion, Coarsely Cho
1 ea Thin Slice Ginger Root, P 2 T Chopped Green Chilies, (c
1 t Sugar 1 x Salt To Taste
3/4 c Fresh Mint Leaves 1/4 c Fresh Coriander (Chinese
1/4 c Fresh Parsley Leaves
Preheat oven to 400 Degrees F.
Pour yogurt into wide shallow bowl and set it on your work surface.
Season the bread crumbs with salt and freshly ground pepper. Spread
crumbs out on a platter and place next to the yogurt. Place a wire rack
over a baking sheet and set it aside. Dry chicken pieces. Dip each piece
into the yougurt untl throughtly coated on both sides. Then roll each
piece in the crumbs, pressing the piece in so that the crumbs adhere.
Each piece should be evenly coated. Place chicken on the wire rack. Bake
for 40 to 45 minutes.
To serve, place a piece of chicken on each of 4 small plates. Pour some
sauce in a crecent on the bottom edge of each plate around the chicken but
not on it. Place the remaining chicken on a platter and pass the
remaining souce in a clear pitcher. Serve hot or at room temperature.
DIPPING SAUCE:
1 C Plain Yogurt
~-------------------------------------------------------------------------
Place all the ingredients in a blender or food processor. Flick the motor
on and off unti a thin flecked green sauce is achieved. Serve at once.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Chicken And Sausage In Tomato Sauce
Categories: Garlic Sauces Poultry
Servings: 8
1/4 c Olive Oil 4 ea Lg Cloves Garlic,Coarse Chop
2 1/2 lb Sweet Ital. Sausage Links 1 1/2 lb Hot Ital. Sausage Links
4 ea Chicken Legs 4 ea Chicken Thighs
56 oz (2 cns) Tomatoes 6 oz (1 can) Tomato Paste
1 x Salt And Pepper To Taste 1/2 T Dried Basil
1/2 c Dry Red Wine 1 x Chopped Fresh Parsley
Heat Oil in a large heavy skillet. Add the garlic and saute until light
golden. Remove the garlic and reserve. Prick the sausages in several
places and then sear them in the hot oil. Remove and set aside, covered.
Brown chicken well on all sides in the same skillet. Remove and set
aside, covered. Pour 1 T of the drippings into a large Dutch oven or
casserole. Discard remaining drippings or save them for another use. (Do
not wash skillet; you will nedd it later.) Crush the tomatoes with your
hands and add them, with their juice, to the drippings. Add the tomato
paste, salt, freshly ground pepper, basil and reserved garlic. Simmer,
uncovered, for 15 minutes. Add the sausage and simmer, covered, for 20
minutes. Add the chicken, cover, and simmer for 20 minutes more.
Meanwhile, deglaze the skillet with the wine. Stir wine into the sauce
and simmer for a final 10 minutes. Sprinkle with parsley. Serve with
pasta and freshly grated Parmesan Cheese.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Chicken Braised With 40 Cloves Of Garlic
Categories: Garlic Poultry Main dish
Servings: 6
40 ea Cloves Garlic * 6 ea Chicken Legs/Thighs **
2 ea Med Onions, Coarsely Chopped 2 T Olive Oil
1 c Fresh Parsley, Chopped 1 t Dried Tarragon, Crumbled
1/2 t Allspice 1/4 t Cinnamon
1 x Salt & Pepper To Taste 1/4 c Cognac
1/3 c Dry White Vermouth
* Garlic Should be parboiled and peeled.
** Chicken may be skinned if desired
~-------------------------------------------------------------------------
Preheat oven to 375 degrees F. Place all the ingredients in a deep, heavy
pot that can be covered. Combine everything very well with your hands.
Seal the pot very tightly with foil. Place a cover over the foil. Pot
must be very well sealed so that no juices or steam can escape. Bake for
1 1/2 hours. Do not open the pot during this time. Serve piping hot,
with good crusty bread for mopping up the juices and garlic. Open the pot
at the table, so that the diners may get the full benefit of the marvelous
fragrance that explodes out of the vessel.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Chicken Breasts Florentine
Categories: Poultry Main dish
Servings: 6
2 lb Bonless Chicken Breasts 1/2 c Unbleached All-Purpose Flour
2 ea Large Eggs, Well Beaten 2/3 c Seasoned Dry Bread Crumbs
1/4 c Oil 1 ea Med. Clove Garlic Fine Chop
1/2 c Dry White Wine 1 ea Env. Golden Onion Soup Mix
1 1/2 c Water 2 T Finely Chopped Parsley
1/8 t Pepper 1 x Side Dishes *
* Side dishes to create a bed for the Chicken include Hot Cooked Rice
Piliaf or White Rice and/or Hot Cooked Spinach.
~--------------------------------------------------------------------------
Dip chicken in flour, then eggs, then bread crumbs.
In large skillet, heat oil and cook chicken over medium heat until almost
done. Remove chicken. Reserve 1 T drippings. Add garlic and wine to
reserved drippings, and cook over medium heat 5 minutes. Stir in golden
onion recipe soup mix thoroughly blended with water, bring to a boil.
Return chicken to skillet and simmer covered 10 minutes or until chicken is
done and sauce is slightly thickened. Stir in parsley and pepper. To
serve, arrange chicken over hot rice and spinach; garnish as desired.
MICROWAVE DIRECTIONS:
Omit oil and decrease wine to 1/4 C. Dip chicken in flour, eggs, and bread
crumbs as above. In 3-quart casserole, heat chicken, uncovered, at HIGH
(Full Power) 4 minutes, rearranging chicken once. Stir in garlic, then
golden onion recipe soup mix, thoroughly blended with water and wine. Heat
uncovered on HIGH (Full Power) 5 minutes or until boiling, stirring once.
Decrease heat to MEDIUM (50% of Full Power) and heat uncovered, stirring
occasionally, 7 minutes or until chicken is done and sauce is slightly
thickened. Stir in parsley and pepper. Let stand covered 5 minutes.
Serve as above.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Chicken Curry
Categories: Main dish Poultry
Servings: 4
2 T Butter Or Margarine 1 lb Bonless Chicken Breasts *
1 ea Lge Tomato Coarsely Chopped 1 ea Env. Onion Soup Mix
2 t Curry Powder 1 c Water
1/2 c Plain Yougurt 2 c Hot Cooked Rice
2 c Hot Cooke Peas
* Chicken breasts should be cut into thin strips.
~--------------------------------------------------------------------------
In large skillet, melt butter and brown chicken over medium heat. Stir in
tomatoe, then onion recipe soup mix and curry blended with water. Simmer
covered 15 minutes or until chicken is done. Stir in yougurt; het through
but do not boil. To serve, arrange chicken and sauce over hot rice and
peas. Serve, if desired, with flaked coconut, raisins, cashews, or
almonds.
MICROWAVE DIRECTIONS:
In 2-quart casserole, heat butter at HIGH (Full Power) 1 minute. Add
chicken and heat at HIGH (Full Power), covered, 5 minutes. Stir in tomato,
then onion recipe soup mix and curry blended with water. Stir in yogurt;
heat at HIGH (Full Power) 1 minute. Let stand covered 5 minutes. Serve
as above.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Oven-Baked Buttermilk Chicken
Categories: Poultry Main dish
Servings: 4
1 ea Env. Golden Onion Soup Mix 1 c Unbleached All-purpose Flour
2 ea Large Eggs 1/2 c Buttermilk *
3 lb Chicken Cut into Serving Pcs 1/4 c Margarine or Butter, Melted
* Substitution: Blend 1 1/2 t lemon juice with enough milk to equal 1/2
cup; let stand 5 minutes.
~--------------------------------------------------------------------------
Preheat oven to 425 degrees F.
Combine golden onion recipe soup mix with flour; set aside.
Beat eggs with buttermilk. Dip chicken pieces in buttermilk mixture, then
flour mixture, coating well. Place in large shallow baking pan, on rack,
and chill 30 minutes. Drizzle with butter, then bake 45 minutes or until
well done.
NOTE:
This is a great recipe for picnics or just eating on the patio.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Chicken 'n' Vegetable Stir Fry
Categories: Main dish Poultry
Servings: 4
3 T Oil 1 lb Bonless Chicken Breasts *
1/2 c Broccoli Forets 2 oz Snow Peas (About 1/2 C)
1 ea Med Carrot Thinly Sliced 1/2 ea Med Red or Green Pepper **
1 ea Env Golden Onion Soup Mix 1 t Cornstarch
1/2 t Ground Ginger 1 1/2 c Water
2 t Imported Soy Sauce 1 t White or Rice Vinegar
1 x Hot Cooked Rice
* Chicken breasts should be cut into thin strips.
** Sweet pepper should be cut into thin strips.
~--------------------------------------------------------------------------
In large skillet, heat oil and cook chicken with vegetables over medium-
high heat, stirring constantly. 10 minutes or until chicken is golden and
vegetables are crisp-tender. Thoroughly blend golden onion recipe soup
mix, cornstarch, ginger, water, soy sauce and vinegar; stir into chicken
mixture. Bring to a boil, then simmer uncovered t minutes or until sauce
is thickened. Serve over hot rice and garnish, if desired, with sliced
green onion and toasted sesame seeds.
MICROWAVE DIRECTIONS:
Omit oil and degrease ginger to 1/4 t. In 2-quart casserole, heat chicken,
uncovered, at HIGH (Full Power) 4 minutes or until almost done; remove
chicken and drain. Add vegetables to casserole and heat uncovered 5
minutes at HIGH (Full Power). Thoroughly blend golden onion soup mix,
cornstarch, ginger, water, soy sauce and vinegar; stir into vegetables.
Heat uncovered 5 minutes on HIGH (Full Power) or until sauce is thickened,
stirring once. Return chicken to casserole and heat 1 minute or until
heated through. Let stand covered 5 minutes. Serve and garnish as above.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Chicken Salad Supreme
Categories: Salads Poultry
Servings: 4
1 c Mayo Or Salad Dressing 1/4 c Lime Juice
1 t Salt 1/4 t Ground Nutmeg
4 c Cubed Chicken Or Turkey 11 oz (1 cn) Mandarin Oranges *
1 c Seedless Green Grape Halves 3/4 c Chopped Celery
1/2 c Slivered Almonds, Toasted
Drain Mandarin Orange segments.
In large bowl, combine mayonnaise, lime juice, salt, and nutmeg. Add
remaining ingredients; miz well. Chill. Serve on Lettuce leaves.
Refrigerate leftovers.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Marinated Ginger Chicken
Categories: Main dish Poultry
Servings: 4
1 ea 2 1/2-3 lb Frying Chicken 1/2 c Lemon juice
1/2 c Vegtable oil 1/4 c Imported Soy Sauce
1 t Grated Ginger Root OR 1 T Ground ginger
1 t Onion Salt 1/4 t Garlic Powder
NOTE: When making this recipe, it tastes much better if you find sources
~--------------------------------------------------------------------------
Cut chicken in to serving parts if not already in that form.
Place chicken in shallow baking dish. In small bowl, combine remaining
ingredients; pour over chicken. Cover, refrigerate 4 hours or overnight,
turning occasionally. Grill or broil as desired, basting frequently with
marinade. Refrigerate leftovers
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Chicken Tacos
Categories: Mexican Main dish Poultry
Servings: 6
1/4 c Green onion, chopped 1 T Shortening
2 c Cooked chicken, shredded 1 ea 8 oz can taco sauce or
8 oz Green chili salsa 1 ea Salt to taste
1 pk Taco shells 1 c Grated cheddar cheese
-----------------------------OPTIONAL TOPPINGS-----------------------------
1 ea Chopped lettuce 1 ea Chopped tomato
1 ea Sour cream 1 ea Guacamole
Saute' the onion in the shortening until transparent. Add the chicken,
green chili salsa or taco sauce and salt to taste. Heat to boiling.
Prepare shells according to package directions. Put two tablespoons of the
chicken mixture and one tablespoon of grated cheese in each shell. Serve
with option of lettuce, tomato, sour cream or guacamole and extra chili
sauce as desired.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Creamy Baked Chicken Breasts
Categories: Main dish Poultry
Servings: 8
4 ea Whole Chicken Breasts 4 ea Swiss Cheese slices, 4"x4"
1 cn Cream of Chicken Soup, 10 oz 1/4 c Dry White Wine
1 c Herb seasoned stuffing mix 1/4 c Melted Butter
1 x Garlic powder (opt.) 2 T Parmesan cheese (opt.)
Arrange split, skinned and boned chicken breasts in a lightly greased 13x9
inch baking dish. Top with cheese slices. Combine soup and wine; stir
well. Spoon sauce evenly over chicken and sprinkle with crushed stuffing
mix. Drizzle butter over stuffing. If desired, sprinkle with garlic powder
and Parmesan cheese. Bake at 350 for 45 to 55 minutes.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Chicken Tortilla Soup
Categories: Soups Poultry Mexican Vegetables
Servings: 6
1/2 c Onion; Finely Chopped, 1 Med 1 ea Clove Garlic; Finely Chopped
2 T Vegetable Oil 4 c Chicken Broth
1/4 c Red Bell Pepper; Chopped 1 T Red Chiles; Ground
3/4 t Basil Leaves; Dried 1/2 t Salt
1/4 t Pepper 15 oz Tomato Puree; 1 can
1/2 c Vegetable Oil 10 ea 6"-dia Corn Tortillas; *
2 c Chicken Breasts; Cooked, **
---------------------------------GARNISHES---------------------------------
1 x Avocado Slices 1 x Cheese; ***
* Corn Tortillas should be cut into 1/2-inch strips.
** Cooked Chicken breasts should be cut up or shredded.
*** Use Monterey Jack or Chihuahua Cheese in this recipe.
~-------------------------------------------------------------------------
Cook and stir onions and garlic in 2 T oil in 4-quart Dutch oven until
onion is tender. Stir in broth, bell pepper, ground red chiles, basil,
salt and pepper, and tomato puree. Heat to boiling; reduce heat. Simmer
uncovered for 30 minutes. Heat 1/2 cup oil in 10-inch skillet until hot.
Cook tortilla strips in oil until light golden brown, 30 to 60 seconds;
drain. Divide tortilla strips and chicken among 6 bowls; pour broth over
chicken. Top with cheese and avocado slices.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: White Bean Chili
Categories: Vegetables Chili Mexican Poultry
Servings: 6
1 c Onion; Chopped, 1 Large 1 ea Clove Garlic; Finely Chopped
1/4 c Margarine Or Butter 4 c Chicken; Cooked, *
3 c Chicken Broth 2 T Cilantro; Fresh, Snipped
1 T Basil Leaves; Dried 2 t Red Chiles; Ground
1/4 t Cloves; Ground 32 oz Great Northern Beans; 2 Cans
---------------------------------GARNISHES---------------------------------
3/4 c Tomato; Chopped, 1 Medium 1 x Blue Or Yellow Corn Tortilla
1 x Chips.
* Chicken should be cut into 1/2-inch Cubes.
~-------------------------------------------------------------------------
Cook and stir onion and garlic in margarine in 4-quart Dutch oven until
onion is tender. Stir in remaining ingredients except chopped tomato and
tortilla chips. Heat to boiling; reduce heat. Cover and simmer for 1
hour, stirring occasionally. Sterve with tomato and tortilla chips.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Sesame Chicken Teriyaki
Categories: Low-cal Chicken Main dish
Servings: 2
2 T Teriyaki Sauce 1 T Water
2 x Cloves Garlic, minced 1/4 t Ground ginger
6 oz Chicken Breast halves * 1/4 t Sesame Seeds, toaster
* boned, skinless chicken breast halves, cut into 3/4" wide strips
For marinade, in a small mixing bowl combine teriyaki sauce, water,
garlic, and ginger. Stir in chicken. Let stand 20 minutes at room
temperature, stirring occasionally. Drain.
Thread chicken, accordian-style, on two 10-12" skewers or four 6"
skewers. Place on the unheated rack of a broiler pan. Broil 4-5" from
heat for 3 minutes. Turn chicken and broil 2-3 minutes more or till
chicken is tender and no longer pink. Sprinkle with toasted sesame seeds.
Microwave Directions:
Prepare as above, except thread marinated chicken on four 6" bamboo
skewers and place in 8x8x2" baking dish. Microcook, covered with waxed
paper, on 100% power (high) for 3 1/2 -5 minutes or till chicken is no
longer pink. Give dish a half-turn every 2 minutes.
*******************************************************
Per serving: 160 calories, 27 g protein, 4 g carbohydrates, 3 g fat, 72 mg
cholesterol, 639 mg sodium, 268 mg potassium.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Chicken Breasts with Curried Stuffing
Categories: Low-cal Chicken Main dish
Servings: 4
1/2 c Shredded Carrot 1/4 c Sliced Green Onion
1 t Curry powder (or less) 1 T Margarine
1/2 c Soft Bread Crumbs 2 T Raisins
1 T Water 4 x Med Chicken Breast Halves *
1/8 t Salt 1/4 t Paprika
1/4 c Low-fat Plain Yogurt 2 t Orange marmalade
* 4 med (12 oz total) boned skinless chicken breast halves
In a small saucepan cook carrot, green onion, and curry powder in
margarine till vegetables are tender. Remove from heat and stir in bread
crumbs, raisins, and water.
Place 1 chicken breast half, boned side up, between 2 pieces of clear
plastic wrap. Working from the center to the edges, pound lightly with a
meat mallet to 1/4" thickness. Remove plastic wrap. Repeat with remaining
chicken. Sprinkle chicken pieces lightly with salt.
Place 1/4 of the stuffing mixture on 1/2 of each chicken breast. Fold the
other half of the chicken breast over the filling. Secure with a
toothpick. Place chicken in an 8x8x2" baking dish. Sprinkle with paprika.
Bake, covered, 350 deg F, for about 25 minutes or till chicken is tender
and no longer pink.
Meanwhile, combine yogurt and marmalade. To serve, dollop about 1 Tbspn
yogurt mixture atop each piece of chicken.
************************************************************
Per serving: 223 calories, 28 g protein, 12 g carbohydrates, 6 g fat, 73
mg cholesterol, 209 mg sodium, 363 mg potassium.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Cheesy Chicken Rolls
Categories: Low-cal Chicken Main dish
Servings: 4
1/2 c Shredded lo-fat Mozzarella 2 1/2 oz Jar sliced Mushrooms, draine
1/4 c Plain low-fat Yogurt 1 T Snipped Chives
1 T Snipped Parsley 1 T Chopped Pimento
4 x Med Chicken Breast Halves * 1 T Fine dry Bread Crumbs
1/8 t Paprika 1 T Plain low-fat Yogurt
* 4 med (12 oz total) boned skinless chicken breast halves
For filling, in a small bowl combine cheese, mushrooms, the 1/4 c yogurt,
chives, parsley, and pimento.
Place 1 chicken breast half, boned side up, between 2 pieces of clear
plastic wrap. Working from the center to the edges, pound lightly with a
meat mallet to 1/8" thickness. Remove plastic wrap. Repeat with remaining
chicken. Sprinkle lightly with salt and pepper.
Spread some of the filling on each chicken breast half. Fold in the sides
and roll up. Arrange rolls seam side down in a 10x6x2" baking dish.
Combine bread crumbs and paprika. Brush chicken with the 1 Tbspn
yogurt; sprinkle with crumb mixture. Bake in 350 deg F. oven for 20-25
minutes or till chicken is tender and no longer pink.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Nutty Chicken Fingers
Categories: Low-cal Chicken Main dish
Servings: 5
1/3 c Cornflake crumbs 1/2 c Finely chopped Pecans
1 T Parsley flakes 1/8 t Salt
1/8 t Garlic powder 12 oz Chicken Breast Halves *
2 T Skim Milk
* 12 ounces boned skinless chicken breast halves, cut into 1x3" strips
In a shallow dish combine cornflake crumbs, pecans, parsley, salt, and
garlic powder. Dip chicken in milk, then roll in crumb mixture. Place in a
15x10x1" baking pan.
Bake in a 400 deg F. oven for 7-9 minutes or till chicken is tender and
no longer pink.
***********************************************************
per serving: 217 calories, 23 g protein, 7 g carbohydrates, 10 g fat, 59
mg cholesterol, 178 mg sodium, 245 mg potassium.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Crab-Stuffed Chicken
Categories: Low-cal Chicken Main dish Microwave
Servings: 6
4 oz Crabmeat(or imitation) chop 1/4 c Water Chestnuts, chop finely
2 T Fine dry Bread Crumbs 2 T Mayonnaise or salad dressing
1 T Snipped Parsley 1/4 t Dijon-style Mustard
6 x Med Chicken Breast halves * 2 T White Wine Worcestershire
* 6 med (1 - 1 1/4 lbs) boned skinless chicken breast halves
Sliced green onion
For filling, combine crabmeat, water chestnuts, bread crumbs, mayonnaise,
parsley, and mustard.
Place 1 piece of chicken, boned side up, between clear plastic wrap.
Pound with meat mallet till 1/8" thick. Repeat with other pieces of
chicken.
Spoon some of the filling onto 1 end of each chicken breast half. Fold in
the sides and roll up. Arrange chicken, seam side down, in a 12x7x2"
baking dish. Brush with some of the Worcestershire sauce.
Bake in a 350 deg F. oven for 20-25 minutes or till chicken is no longer
pink. Brush with remaining Worcestershire sauce and sprinkle with green
onion.
Microwave Directions:
Prepare as above, except microcook chicken rolls, covered with waxed
paper, on 100% (high) for 8-10 minutes or till chicken is no longer pink.
Give the dish a 1/2 turn every 4 minutes.
********************************************************
Per serving: 190 calories, 31 g protein, 4 g carbohydrates, 5 g fat, 83 mg
cholesterol, 324 mg sodium, 282 mg potassium.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Chicken and Vegetable Casseroles
Categories: Low-cal Chicken Main dish
Servings: 2
1 1/2 c Zucchini, cut in 1/4" slices 1 x Small Onion *
1 x Sm Tomato, cut in thin wedge 2 T Sliced pitted ripe Olives
2 T Snipped Parsley 1 T Snipped fresh Basil **
1/8 t Garlic powder 2 x Med Chicken Breast hlves ***
1 t Margarine
* thinly sliced and separated into rings
** or 1 t dried basil, crushed
*** 2 med (6 oz total) boned skinless chicken breast halves
Halve large slices of zucchini. In a large bowl stir together zucchini,
onion, tomato, olives, parsley, basil, and garlic powder. Divide evenly
between 2 individual casseroles or au gratin dishes. Top with a chicken
breast half. Dot with margarine. Sprinkle chicken breast halves with 1/8 t
salt and 1/8 t pepper.
Bake, covered, in a 350 deg F. oven about 40 minutes or till chicken is
no longer pink.
Per serving: 200 calories, 28 g protein, 7 g carbohydrates, 6 g fat, 72 mg
cholesterol, 295 mg sodium, 635 mg potassium.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Ginger and Peach Chicken
Categories: Low-cal Chicken Main dish Oriental
Servings: 4
4 x Chicken Breast halves * 8 oz Can Peach slices, lite syrup
1 t Cornstarch 1/2 t Grated Gingerroot
1/4 t Salt 1/2 c Sliced Water Chestnuts,drain
2 c Hot cooked Rice 6 oz Pkg frozen Pea Pods, cooked
* 4 med (12 oz total) boned skinless chicken breast halves
Spray a large skillet with nonstick spray. Preheat skillet over medium
heat. Add chicken. Cook over medium heat for 8-10 minutes or till tender
and no longer pink; turn to brown evenly. Remove from skillet; keep warm.
Meanwhile, drain peaches, reserving juice. Add water to juice to equal
1/2 cup. Stir in cornstarch, gingerroot, and salt. Add to skillet. Cook
and stir till thickened and bubbly. Cook and stir 1 minute more. Gently
stir in peaches and water chestnuts: heat through.
On a serving platter or 4 individual plates arrange rice, pea pods, and
chicken. Spoon sauce over chicken.
**************************************************************
Per serving: 321 calories, 30 g protein, 41 g carbohydt=rates, 3 g fat, 72
mg cholesterol, 205 mg sodium, 459 mg potassium.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Chicken Medaillons
Categories: Low-cal Chicken Main dish
Servings: 4
1 1/2 c Sliced fresh Mushrooms 2 T Shredded Carrot
2 T Sliced Green Onion 2 T Finely chopped Celery
2 1/2 t Lemon Juice 1/4 t Dried Thyme, crushed
1 x Tomato, peeled, seeded, chop 4 x Chicken Breast halves *
1/2 t Instant Chicken Bouillon 1 T Cornstarch
1/4 c Skim Milk
* 4 med (12 oz total) boned skinless chicken breast halves
For filling, in a med saucepan cook mushrooms, carrot, onion, and celery,
in a small amount of boiling water about 5 minutes or till tender (keep
pan covered.) Drain. Stir in 1 1/2 t of the lemon juice, half of the
thyme, and 1/8 t pepper. Stir in tomato.
Place 1 chicken breast half, boned side up, between 2 sheets of plastic
wrap. Pound with a meat mallet till 1/8" thick. Repeat with all chicken
breasts. Sprinkle chicken with 1/8 t salt and dash pepper. Spoon 1/4 of
the filling onto each chicken piece. Fold in the sides; roll up. Secure
with wooden toothpicks.
Spray a med skillet with nonstick coating. Brown chicken over medium heat
3-4 minutes, turning occasionally. Add remaining lemon juice and remaining
thyme, bouillon granules, and 1/2 cup water. Cover and simmer about 15
minutes or till chicken is no longer pink. Remove chicken.
Combine cornstarch and milk. Add to skillet. Cook and stir till bubbly;
cook 2 minutes more. Remove toothpicks. Cut chicken into 1/2" slices;
arrange on top of sauce.
***********************************************************
Per serving: 174 calories, 28 g protein, 6 g carbohydrates, 3 g fat, 73 mg
cholesterol, 192 mg sodium, 426 mg potassium.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Chicken Parmesan
Categories: Low-cal Chicken Main dish
Servings: 6
1/3 c Grated Parmesan cheese 1/4 t Dried Italian seasoning
6 x Chicken Breast halves * 1/4 c Sliced Green Onion
1 T Margarine 1 T All-purpose Flour
1/2 c Skim Milk 5 oz Pkg frzn chopped Spinach **
1 T Chopped Pimento
* 6 med (1 - 1.25 lbs total) boned skinless chicken breast halves
** 1/2 of a 10-ounce pkg frozen chopped spinach, thawed and well drained
In a shallow dish combine Parmesan cheese and Italian seasoning. Roll
chicken in mixture to coat lightly. Set remaining cheese mixture aside.
Arrange coated chicken breast halves in a 10x6x2" baking dish.
In a small saucepan cook onion in margarine till tender. Stir in flour.
Add milk all at once. Cook and stir till thickened and bubbly. Stir in
spinach and pimento. Spoon spinach mixture over chicken: sprinkle with
remaining cheese mixture.
Bake in 350 deg F. oven for 30-35 minutes or till chicken is tender and
no longer pink. To serve, use a slotted spatula to transfer chicken to a
serving dish.
*********************************************************
Per serving: 202 calories, 30 g protein, 4 g carbohydrates, 7 g fat, 77 mg
cholesterol, 212 mg sodium, 361 mg potassium.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Fiesta Chicken, Low Cal
Categories: Low-cal Chicken Main dish
Servings: 6
8 oz Can Tomato Sauce 1/2 c Orange juice
1/2 c Finely chopped Onion 2 T Raisins
2 T Chopped Pimento 1/2 t Oregano, crushed
1/2 t Chili powder 1 x Clove Garlic, minced
12 oz Chicken Breast Halves * 2 t Cornstarch
1 T Water 1/4 c Snipped Parsley
3 c Hot cooked Rice
Several dashes bottled Hot Pepper Sauce
* 12 oz boned skinless chicken breast halves, cut into 1" pieces
In a large skillet combine tomato sauce, orange juice, onion, raisins,
pimiento, oregano, chili pwder, garlic, and hot pepper sauce. Bring to
boiling; reduce heat. Cover and simmer 5 minutes.
Stir in chicken; return to boiling. Cover and simmer 12-15 minutes more
or till chicken is tender and no longer pink.
Meanwhile combine cornstarch and water. Stir into skillet. Cook and stir
till thickened and bubbly. Cook and stir 2 minutes more.
Toss parsley with rice. Serve chicken mixture over rice.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Chicken Fajitas
Categories: Low-cal Chicken Main dish Mexican
Servings: 4
8 x 6" Flour Tortillas 1 x Sm Onion, sliced into rings
2 x Cloves Garlic, minced 1 x Med Green /Sweet Red Pepper*
1 T Cooking Oil 9 oz Chicken Breast halves **
1/3 c Salsa 2 c Shredded Lettuce
1/4 c Plain low-fat Yogurt 1 x Green Onion, thinly sliced
* cut into bite-size strips
** 9 oz boned skinless chicken breast halves, cut into bite-sized strips
Wrap tortillas in foil. Place in 300 deg F. oven for 10-12 minutes or
till heated through.
Meanwhile, spray a large skillet with Pam. Add onion and garlic; stir-fry
for 2 minutes. Add red or green pepper; stir-fry for 1-2 minutes more or
until veggies are tender crisp. Remove from skillet. Add oil to skillet.
Add chicken; stir-fry 3-5 minutes or till chicken is tender and no longer
pink. Return veggies to skillet. Add salsa. Cook and stir till heated
through.
To serve, divide chicken mixture evenly among tortillas. Top with
shredded lettuce. Dollop with yogurt and sprinkle with green onion. Roll
up tortillas and serve.
***********************************************************
Per serving: 297 calories, 24 g protein, 33 g carbohydrates, 7 g fat, 55
mg cholesterol, 197 mg sodium, 373 mg potassium.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Marinated Chicken Kabobs
Categories: Low-cal Chicken Main dish
Servings: 4
2 T Water 2 T Olive oil or cooking oil
1/2 t Dried Tarragon, crushed 1/4 t Hot Pepper Sauce
2 T Lemon Juice 1/8 t Salt
1 x Clove Garlic, minced 2 x Med Zucchini, cut in 1" piec
1 x Med green/Sweet Red Pepper
12 ounces boned skinless Chicken Breast Halves, cut into 1" cubes
For marinade, combine lemon juice, water, oil, tarragon, hot pepper
sauce, salt, and garlic. Place chicken in a plastic bag and set in a deep
bowl. Pour marinade in bag. Close bag. Let chicken stand 20 minutes at
room temperature, turning bag frequently.
Cut green or sweet red pepper into 1" squares. Drain chicken, reserving
marinade. Thread chicken, zucchini, and red pepper alternately on 4 long
skewers. Arrange skewers on the unheated rack of a broiler pan. Broil 4-5"
from heat about 8 minutes or till chicken is tender and no longer pink;
turn once and brush with marinade.
Per serving: 173 calories, 27 g protein, 4 g carbohydrates, 5 g fat, 72 mg
cholesterol, 83 mg sodium, 441 mg potassium.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Chicken Marsala
Categories: Low-cal Chicken Main dish
Servings: 4
1 1/2 c Sliced fresh Mushrooms 2 T Sliced Green onion
2 T Water 1/4 t Salt
1/4 c Dry Marsala or dry Sherry
4 medium (12 oz total) boned skinless Chicken Breast Halves
Place 1 piece of chicken, boned side up, between 2 pieces of plastic
wrap. Pound with a meat mallet till 1/4" thick. Repeat with all breasts.
Spray a large skillet with nonstick spray. Preheat skillet over medium
heat. Add 2 chicken breast halves. Cook over medium heat for 2-3 minutes
or till tender and no pink remains. Transfer to a platter; keep warm.
Repeat with remaining chicken breast halves.
Carefully add mushrooms, green onion, water, and salt to skillet. Cook
over medium heat till mushrooms are tender and most of the liquid has
evaporated (about 3 minutes.) Add Marsala or dry sherry to skillet. Heat
through. Spoon vegetables and sauce over chicken.
*************************************************************
Per serving: 161 calories, 27 g protein, 2 g carbohydrates, 3 g fat, 72 mg
cholesterol, 191 mg sodium, 337 mg potassium.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Lime-Sauced Chicken
Categories: Low-cal Chicken Main dish
Servings: 4
1/2 x Of a medium Lime 3/4 c Apple juice or cider
2 t Cornstarch 1/2 t Dry instant Chicken Bouillon
4 med (12 oz total) boned skinless Chicken Breast Halves
Spray a large skillet with Pam. Preheat skillet over medium heat. Add
chicken. Cook over medium heat for 8-10 minutes or till tender and no
longer pink, turning to brown evenly. Remove from skillet; keep warm.
Meanwhile, remove strips of peel from lime, using a vegetable peeler. Cut
peel into thin strips; set aside. Squeeze 1 Tblspn juice from lime.
Combine lime juice, apple juice, cornstarch, and bouillon granules;
carefully add to skillet. Cook and stir till thickened and bubbly. Cook
and stir 2 minutes more.
To serve, cut each chicken breast half into 1" diagonal pieces. Spoon
some sauce over each serving. Garnish with reserved lime peel. Pass
remaining sauce.
*****************************************************************
Per serving: 170 calories, 26 g protein, 7 g carbohydrates, 3 g fat, 72 mg
cholesterol, 111 mg sodium, 277 mg potassium.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Broiled Chicken Oregano
Categories: Chicken
Servings: 4
4 ea Chicken breast 1 ea Garlic clove; quartered
1 x ----marinade---- 1/3 c Lemon juice
1/3 c Olive oil 1 x Salt & pepper to taste
3 T Oregano; fresh or 1 tbsp dr 1 x ----basting ingredients----
5 T Butter; melted 1/3 c Lemon juice
3 T Oregano; fresh or 1 t dried
Several hours before serving-or the day before, if time allows, rub
the chicken pieces pieces with the garlic and place them in a deep
china or earthenware bowl. Combine marinade ingredients and the
garlic clove and pour over chicken. Cover the bowl and refrigerate
the chicken. Turn chicken pieces occasionally. When ready to cook,
preheat the broiler to its highest setting. Arrange the chicken pieces
on the broiler rack and baste with a little of the melted butter
mixture. (Reserve part of the basting mixture to serve over the
chicken when served.) Broil the chicken 3-4 inches from the heat for
5-8 minutes per side, basting often. Chicken is done when juices run
clear when pierced with a sharp knife. Remove to serving platter,
pour reserved basting mixture over the chicken breasts and serve
immediately. This is also good done on a BBQ.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Champagne Chicken
Categories: Poultry Main dish
Servings: 6
3 ea Chicken breast/boned/skinned 2 T Olive oil
2 T Butter 1/4 c Champagne; dry
1/2 c Heavy cream 3 T Tarragon; fresh (1 t dry)
1 x Salt & freshly ground pepper 1 x ----optional ingredients----
6 ea Prosciutto slices/paper thin 3 ea Shallots; finely chopped
1 T Butter or margarine
*** See instructions at end if using the optional ingredients. Cut
chicken into 1/4" wide slices. Melt the butter and olive oil in a
large heavy skillet. Saute the chicken for 4 to 5 minutes. Remove the
chicken and keep warm. Deglaze the pan with the champagne. Add the
cream to the pan. Add the tarragon and reduce the sauce for two
minutes. Put the chicken back into the pan and bring just to a simmer.
Remove to serving platter. Serve hot with fresh vegetables or over
rice or pasta. (I serve this over fettucini, or with a side dish of
Fettucini Alfredo). *** Cut chicken breasts in half only. Place each
half between sheets of waxed paper and pound with a meat tenderizer
until about 1/8" thick. Saute shallots in butter until tender. Divide
shallots equally between the breast halves, spreading evenly over
each. Place one slice of prosciutto on each breast half, fold in half,
and secure with toothpicks. Saute about 4 to 5 minutes on each side in
the butter and olive oil listed in the original ingredients. Chicken
is done when it springs back when lightly pressed with finger. Follow
the balance of the instructions listed above for the sauce. Source:
The original recipe came from "The Martha Culbertson Cook Booklet"
published by Culbertson Winery. The "additional ingredients"
modification is my own.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Chicken Cordon Bleu
Categories: Poultry
Servings: 6
6 ea Chicken breasts 6 ea Swiss cheese slices
6 ea Ham slices 3 T Flour
1 t Paprika 6 T Butter
1/2 c Dry white wine 1 t Chicken bouillon
1 T Corn starch 1 c Whipping cream
Pound chicken breasts if they're too thick. Place a cheese and ham
slice on each breast within 1/2 in. of edge. Fold edges of chicken
over filling and secure with tooth picks. Mix flour and paprika and
coat chicken. Heat butter in skillet and cook chicken until browned on
all sides. Add wine and bouillon. Reduce heat to low, cover and
simmer 30 minutes. Remove tooth picks and transfer breasts to warm
platter. Blend cornstarch with cream and whisk slowly into skillet.
Cook, stirring until thickened and pour over chicken.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Chicken Milanese
Categories: Chicken
Servings: 4
4 ea Chicken breast halves; skin 3/4 c Parmesan; freshly grated
2 T Parmesan; freshly grated 3/4 c Breadcrumbs; fresh white
1 T Parsley; minced fresh 1/8 t Salt
1/8 t Pepper; freshly ground 1 ea Egg
1/2 c Milk 2 c Olive oil
2 T Butter; unsalted 2 T Lemon juice; fresh
1 ea Lemon; quartered 1 x Parsley springs; fresh
Flatten chicken breasts between sheets of waxed paper to thickness of
3/8 inch, using meat mallet or rolling pin. Mix cheese, breadcrumbs,
minced parsley, salt and pepper in large bowl. Whisk egg with milk in
medium bowl to blend. Dip chicken into egg, then into breadcrumb
mixture, coating completely and pressing to adhere. Shake off excess
breadcrumbs. Heat oil in heavy large deep skillet to 375 degrees. Add
chicken and cook until golden brown and cooked through, about 4
minutes per side. Using tongs, transfer to paper towels and drain.
Transfer chicken to platter. Melt butter in small saucepan. Mix in
lemon juice and pour over chicken. Garnish with lemon wedges and
parsley sprigs. *** My notes: I found that 3/4 cup each parmesan and
breadcrumbs makes too much coating for 4 chicken breasts, so I reduced
the amounts to 1/2 cup each- which is still about enough for 6
breasts. I use Bertolli Extra Light olive oil for frying, and just
enough to cover the bottom of the skillet.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Chicken Pot Pie
Categories: Penndutch Chicken
Servings: 1
1 ea Chicken 4 ea Potato
3 ea Onion 1 x Salt & pepper
1 x *pastry
Wash, clean and cut chicken into individual portions. Place a layer of
chicken in the bottom of a large iron kettle and cover with thick
slices of raw potato, then with slices of onion and salt & pepper.
Roll dough out rather thick and cut in 2 inch squares and place on top
of onion. Continue until kettle is filled having the top layer of pie
dough. Add water to cover contents halfway. Cover kettle tightly and
cook over a low flame until chicken is tender.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Hot Chicken Wings
Categories: Cajun Appetizers Poultry
Servings: 6
2 1/2 lb Chicken wings 1 x Oil for frying (optional)
6 oz Hot sauce or tabasco 1/2 c Melted butter
Cut the chicken wings in two at the joints. In a large frying pan or
skillet; heat to 360F enough oil (or shortening) to cover the chicken
wings. Add the wings and fry until crisp, about 12-15 minutes. To
bake, preheat the oven to 450F. Spread the chicken wings out on a
baking sheet in one layer and bake 45 minutes. To make the sauce,
combine the Hot Sauce or Tabasco and melted butter and blend
thoroughly. As soon as the chicken wings are cooked, douse with the
sauce, and serve immediately. Serves 2-6 Nathalie Dupree's "New
Southern Cooking" Nathalie says, "These little wings make a good meal
for two or are a great appetizer. Up North, they are called Buffalo
wings and are served with celery and blue-cheese dressing. The little
wing tips should be trimmed off to make neater pieces. But I cook
them along with the wings and save them for myself. I call them the
"cook's treat." You may fry or bake the wings, depending on dietary
considerations.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Roast Chicken
Categories: Penndutch Chicken
Servings: 1
1 ea Chicken ** 1 ea *bread stuffing recipe
1 x Salt & pepper 1 x Butter
1 c Sour cream
** 4 to 5 lb roasting chicken
Thoroughly clean and wash the chicken. Rub inside and out with salt
and pepper mixed together. Then rub the inside of the chicken
generously with butter. Fill with Bread Stuffing. Place in roasting
pan in a hot oven (400-F) and roast about 2 hours, basting about every
15 minutes with spoonfuls of the sour cream. If a thicker gravy is
desired, 1 Tbsp flour can be added to the liquid in pan after chicken
is roasted.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Chicken Pate
Categories: Low-cal Chicken Appetizers
Servings: 6
1 1/2 c Chicken Breast,cooked,minced 8 oz Neufchatel Cheese, softened
3 T Chopped Onion 2 T Dry Sherry
2 T Mayonnaise (diet) 2 t Lemon juice
1/4 t Hot sauce 1/8 t Ground Nutmeg
1 ds Paprika
Combine chicken (which has been finely chopped), Neufchatel, onion,
sherry, mayonnaise, lemon juice, hot sauce, and nutmeg in container of
electric blender; process until smooth. Transfer mixture to a 2 cup mold
coated with cooking spray (Pam). Cover, and chill overnight.
Unmold onto a serving plate. Sprinkle with paprika. Garnish with parsley
sprigs, if desired. Serve with Melba toast rounds or unsalted crackers.
Yield: 1 3/4 cups (28 calories per Tablespoon.)
PER SERVING (1 T): 28 calories, 2.8 g fat, .3 g carbohydrates, 0 g fiber,
10 g cholesterol, 30 mg sodium, 27 mg potassium.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Chilled Chicken with Dill Sauce
Categories: Low-cal Chicken Barbq
Servings: 8
8 x Boneless Chicken Breast * 1/2 c Italian salad dressing (diet
2 T Water 1 T Lime juice
1 T White wine vinegar 1 x Clove Garlic, crushed
8 x Lime wedges
---------------------------------DILL SAUCE---------------------------------
1/2 c Plain low-fat Yogurt 1/4 c Low-fat Cottage Cheese
1 1/2 t Lime juice 1 1/2 t Chopped Green Onion
1/2 t Dried whole Dillweed 1/8 t White pepper
* 8 (4 oz) boneless chicken breast halves, skinned
Trim excess fat from chicken. Place each piece between 2 sheets of waxed
paper; flatten to 1/4" thickness, using a meat mallet or rolling pin.
Place chicken in 13x9x2" baking dish. Combine next 5 ingredients in a
small bowl; pour over chicken. Cover and refrigerate 2 hours.
Remove chicken from marinade, discarding marinade. Coat a grill with
cooking spray. Grill chicken 6" over med coals 8 minutes, turning once.
Arrange chicken on a serving platter; garnish with lime wedges. Serve
either warm or chilled with 1 1/2 T Dill Sauce per serving. (8 servings,
160 calories each.)
DILL SAUCE:
Combine all ingredients in blender; process till smooth. Cover and chill
thoroughly. Yield: 1 cup.
PER SERVING: 27.5 g fat, 160 calories, 3.3 g carbohydrates, 72 g
cholesterol, 236 mg sodium, 264 mg potassium.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Cold Fruited Chicken
Categories: Low-cal Chicken
Servings: 4
1/4 c Dried Apricot halves, 1/4ed 1/4 c Chopped red onion
2 T Dry White Wine 2 T Unsweetened Orange juice
1 1/2 t Red wine Vinegar 2 c Chicken Breast (chop, cooked
1/2 c Orange segments(coarse chopp 1/2 c Seedless Red or Green Grapes
1/4 c Sliced Almonds, toasted 1/4 c Chopped fresh Parsley
1/4 t Pepper 1/8 t Salt
1 ds Red pepper 4 x Leaves Red Leaf Lettuce
Combine quartered apricot halves, chopped onion, white wine, orange juice,
and red wine vinegar in a saucepan, and bring to a boil. Set aside to
cool.
Combine apricot mixture with chicken, orange, grapes, almonds, parsley,
pepper, salt, and crushed red pepper in a large bowl; cover and chill 1-2
hours. Spoon chicken mixture onto a lettuce lined platter to serve.
PER SERVING: 229 calories, 24.5 g protein, 19.7 g carbohydrate, 1.7 g
fiber, 59 g cholesterol, 132 mg sodium, 616 mg potassium.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Chicken-Vegetable Pot Pies
Categories: Low-cal Chicken Main-dish
Servings: 6
12 oz Chicken Breast halves 2 1/2 c Water
2 x Med Baking potatoes * 1/2 c Chopped Celery
1 t Dry Chicken Bouillon powder 10 oz Pkg frzn Mixed Vegetables
2 T Unsalted Margarine 2 T Flour
1 c Skim Milk 1 t Poultry seasoning
4 oz Can drained sliced Mushrooms
-----------------------------------CRUST-----------------------------------
1 c Flour 1 t Baking powder
1/4 t Salt 1 T Plus 1 1/2 t Margarine
1/2 c Nonfat Buttermilk
* peeled and cut into 1/2" cubes
Combine chicken and water in a large saucepan. Bring to a boil. Cover,
reduce heat, and simmer 30 minutes or until chicken is tender. Remove
chicken, reserving broth. Bone chicken, and cut meat into bite-size
pieces; set aside.
Add potatoes, celery, and bouillon pwder to broth; bring to a boil.
Cover, reduce heat, and simmer 15-20 minutes or until potatoes are tender.
Stir in mixed vegetables; set aside.
Melt 2 T margarine in a heavy saucepan over low heat; add 2 T flour,
stirring until smooth. Cook 1 minute, stirring constantly. Gradually add
skim milk; cook over med heat, stirring constantly, until mixture is
thickened and bubbly. Remove from heat; stir in poultry seasoning.
Combine reserved chicken, vegetable mixture, white sauce, and mushrooms
in a large bowl. Spoon into individual baking dishes that have been coated
with Pam.
CRUST:
Combine 1 c flour, baking powder, and salt in a small bowl. Cut in 1 T
plus 1 1/2 t margarine with a pastry blender until mixture resembles
coarse meal. Stir in buttermilk. Spoon biscuit dough into 6 portions over
chicken mixture. Bake at 350 deg F for 1 hour or until biscuits are
golden.
PER SERVING: 314 calories, 18.6 g protein, 8.2 g fat, 41 g carbohydrates,
27 g cholesterol, 2.2 mg iron, 458 mg sodium, 116 mg calcium.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Creamy Chicken Popovers
Categories: Low-cal Chicken
Servings: 6
2 c Water 18 oz Skinned Chicken Breast halve
1 x Lge Carrot, scraped, sliced 1 x Sm Onion, sliced
1 x Sm Onion, chopped 1 1/4 c Flour, divided
1/4 t Dried Tarragon 1 3/4 c Skim Milk, divided
1/2 c Plain low-fat Yogurt 1/4 c Dry white Wine (or Chablis)
1/2 c Frzn English Peas, thawed 2 T Chopped Pimento
1/4 t Salt 2 x Eggs
Combine water, chicken, carrot, and sliced onion in a large saucepan.
Bring to a boil; cover, reduce heat, and simmer 30 minutes. Remove chicken
from broth; cool. Bone chicken, and cut meat into 1" pieces. Set aside.
Strain broth, saving 3/4 cup.
Coat a large nonstick skillet with cooking spray; place over med-hi heat
until hot. Add chopped onion, and saute until tender. Gradually add 1/4
cup flour and tarragon, stirring well. Gradually stir in 3/4 cup skim
milk, yogurt, wine, and reserved 3/4 c chicken broth. Cook, stirring
constantly, until mixture is thickened and bubbly. Stir in peas, pimento,
and reserved chicken. Set aside, and keep warm.
Combine remaining 1 cup flour and salt, stirring well. Add eggs and
remaining 1 cup skim milk; beat with a wire whisk until well blended.
Spoon mixture evenly into six 6-oz custard cups that have been coated with
Pam. Place 4" apart on a baking sheet. Bake at 400 deg F for 45-50 minutes
or till golden brown. Break open each popover. Spoon 1/2 cup chicken
mixture over each popover. Serve immediately.
PER SERVING: 276 calories, 25.4 g protein, 3.9 g fat, 33.1 g
carbohydrates, 133 g cholesterol, 2.2 mg iron, 236 mg sodium, 162 mg
calcium.
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Curried Chicken Dinner
Categories: Low-cal Chicken Indian
Servings: 6
2 1/2 c Water 1 c Brown Rice, uncooked
1 1/2 t Chicken bouillon powder 6 x Chicken breast halves *
2 1/2 c Water 1/2 t Curry powder
1/4 t Salt 2 c Unsweetened Orange juice
2 T Cornstarch 2 T Dry Sherry
1 t Groung Ginger 1 t Grated Orange rind
2 c Diagonally sliced Celery 1 x Lg sweet Red Pepper **
1 x Lg Green Pepper **
* 6 oz each
** seeded and cut into julienne strips
Combine 2 1/2 cups water, rice, and bouillon powder in a med saucepan;
bring to a boil. Cover, reduce heat, and simmer 50 minutes or until liquid
is absorbed.
Combine chicken, 2 1/2 cups water, curry powder, and salt in a large
Dutch oven; bring to a boil. Cover, reduce heat, and simmer 30 minutes or
until chicken is tender; drain. Bone chicken, and cut into bite-size
pieces; set meat aside.
Combine orange juice, cornstarch, sherry, and ginger in a small bowl,
stirring until cornstarch is dissolved; set aside.
Coat a large nonstick skillet with Pam; place over med-hi heat until hot.
Add celery and peppers, and saute until crisp-tender. Stir in reserved
chicken and orange juice mixture; bring to a boil. Cook 1 minute, stirring
constantly, until thickened. To serve, spoon chicken mixture over hot,
cooked rice.
PER SERVING: 332 calories, 32.1 g protein, 4.5 g fat, 39.3 g
carbohydrates, 78 g cholesterol, 2.2 mg iron, 409 mg sodium, 51 mg
calcium.
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Tropical Chicken Kabobs
Categories: Low-cal Chicken Barbq
Servings: 6
1/3 c Lime Juice 1 T Vegetable oil
1 T Honey 6 x Chicken Breast Halves *
12 x Pearl Onions, peeled 1 x Lg Green Pepper **
1 x Papaya, peeled ** 1 1/2 c Fresh Pineapple Chunks
* 4 oz each, skinned, boned, cut into 1 1/2" pieces
** seeded, and cut into 2" pieces
Combine lime juice, vegetable oil, and honey in a shallow dish. Add
chicken; toss gently. Cover and marinate in rfrigerator 8 hours or
overnight, stirring occasionally. Remove chicken from marinade, reserving
marinade. Alternate chicken, onion, pepper, papaya, and pineapple on
6 (12") skewers. Coat grill rack with Pam; place rack on grill over
medium-hot coals. Place kabobs on rack, and cook 15-20 minutes or till
done, turning and basting frequently with reserved marinade.
PER SERVING: 222 calories, 26.6 g protein, 5.7 g fat, 16.4 g
carbohydrates, 70 g cholesterol, 1.5 mg iron, 66 mg sodium, 36 mg calcium.
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Spanish Saffron Chicken
Categories: Low-cal Chicken
Servings: 6
6 x Chicken Breast halves * 1/4 t Ground Pepper
1 x Med Onion, sliced 1 x Clove garlic, minced
1/2 lb Fresh Mushrooms, sliced 1 c Water
2 t Paprika 1 t Dry Chicken Bouillon powder
1/2 t Saffron threads (or Tumeric) 1 c Frzn English Peas
2 T Sliced Ripe Olives (pitted) 1/4 c Skim Milk
1 T Cornstarch 2 T Water
3 c Hot cooked long-grain Rice
* 6 (4 oz each) skinned, boned chicken breast halves
Sprinkle chicken with pepper. Place in large Dutch oven that has been
coated with cooking spray. Cook over med heat until browned.
Wipe pan drippings from Dutch oven with a paper towel. Coat Dutch oven
again with Pam; place over med-hi heat until hot. Add onion, garlic, and
mushrooms; saute until tender. Add chicken, 1 c water, and paprika,
bouillon powder, and saffron threads. Bring to a boil. Cover, reduce heat,
and simmer 25 minutes until chicken is tender. Remove chicken and set
aside.
Add peas, olives, and skim milk to Dutch oven. Cover and simmer 5
minutes. Combine cornstarch and 2 T water; add to vegetable mixture. Bring
to a boil. Reduce heat; cook, stirring constantly, until thickened and
bubbly. Remove from heat.
To serve, place rice on a serving platter. Arrange chicken over rice; top
with vegetable mixture.
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Grilled Lime Chicken
Categories: Low-cal Chicken Barbq
Servings: 6
1/4 c Chopped fresh parsley 1/2 t Freshly ground pepper
1/2 t Grated Lime rind 2 T Lime juice
1 c Dry White Wine (or Chablis) 6 x Chicken breast halves *
* 6 (4 oz each) skinned, boned chicken breast halves
Combine all ingredients except chicken in a shallow baking dish. Add
chicken, turning to coat. Cover and marinate in refrigerator for 1 day.
Remove chicken from marinade, reserving marinade. Coat grill rack with
Pam, place rack on grill over med-hot coals. Place chicken on rack, and
cook 5 minutes on each side or until done, basting with reserved marinade.
PER SERVING: 146 calories, 25.8 g protein, 2.9 g fat, 2.4 g carbohydrates
70 g cholesterol, 1.2 mg iron, 64 mg sodium, 21 mg calcium.
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Crispy Mustard Chicken
Categories: Low-cal Chicken
Servings: 4
2 T Mayonnaise (diet) 2 T Prepared Mustard
1/4 c Wheat germ 1/3 c Fine, dry Bread Crumbs
1/2 t Ground Thyme 1/4 t Salt
4 x Chicken Breast halves *
* 4 oz each, skinned and boned
Combine mayonnaise and mustard in a small bowl; stir well. Combine wheat
germ and other ingredients except chicken in in a shallow bowl. Brush each
chicken breast with mustard mixture, then dredge in breadcrumb mixture.
Place chicken in a 10x6x2" baking dish that has been coated with Pam.
Cover and bake at 350 deg F for 40 minutes. Uncover and bake an additional
20 minutes or until chicken is tender.
PER SERVING: 206 calories, 29.9 g protein, 5.2 g fat, 10 g carbohydrates
69 g cholesterol, 2 mg iron, 435 mg sodium, 38 mg calcium.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Honey-Baked Chicken
Categories: Low-cal Chicken
Servings: 6
3 lb Broiler/fryer Chicken,skined 3/4 c Shredded yellow Squash
3/4 c Shredded Zucchini 1/2 c Finely chopped Onion
1/2 c Finely chopped Celery 1 1/4 c Toasted,wholewheat Breadcrum
1 x Clove Garlic, crushed 1 x Egg, beaten
1/4 c Chopped Pecans 1/4 t Salt
1/4 t Pepper 3 T Unsweetened Apple Juice
2 T Honey
Discard giblets and neck of chicken (or save for stock.) Rinse chicken
under cold, running water, and pat dry. Set aside.
Coat a large nonstick skillet with Pam; place over med-hi heat until hot.
Add yellow squash, zucchini, onion, celery, and garlic, and saute until
tender-crisp. Drain. Combine vegetable mixture, breadcrumbs, egg, pecans,
salt, and pepper in a med bowl; stir well. Place chicken, breast side up,
on a rack in a roasting pan that has been coated with Pam. Stuff lightly
with dressing mixture. Truss chicken (or put ball of foil in opening.)
Combine apple juice and honey, stirring well. Brush chicken with half of
apple juice-honey mixture. Bake at 350 deg F for 1 1/2- 2 hours or until
drumsticks are easy to move and juices run clear, basting occasionally
with remaining apple-honey muixture.
PER SERVING: 266 calories, 26.8 g protein, 10.8 g fat, 15.6 g carbohydrate
119 g cholesterol, 1.8 mg iron, 246 mg sodium, 45 mg calcium.
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Chinese Chicken-Stuffed Peppers
Categories: Low-cal Chicken
Servings: 4
4 x Lg sweet red Pepper 1 T Sesame oil
1 x Clove garlic, minced 1 t Minced fresh Gingerroot
1/2 c Finely chopped Carrots 1/4 c Thinly sliced Green onions
1 c Finely chopped Chicken * 1 c Cooked regular Rice
1/2 c Frzn English Peas, thawed 1 x Egg, beaten
1 T Plus 1 1/2 t Soy sauce 1/8 t Salt
* 1 cup finely chopped, cooked Chicken Breast (skinned before cooking)
Cut a 1/2" thick slice from the side of each pepper, reserving slices;
remove seeds. Place peppers in boiling water, boil 5 minutes. Drain, set
aside.
Coat a large skillet or wok with Pam; add sesame oil, and place over med
heat until hot. Add garlic and gingerroot; stir fry 30 seconds. Add
carrots and green onions; stir fry 2 minutes more. Remove from heat. Add
chicken and remaining ingredients, stirring well.
Spoon 3/4 cup mixture into each reserved pepper. Top with reserved pepper
slices. Arrange peppers, cut side up, in a 10x6x2" baking dish. Cover and
bake 350 deg F for 30 minutes or until thoroughly heated.
PER SERVING: 231 calories, 16.4 g protein, 6.7 g fat, 25.7 carbohydrates
98 g cholesterol, 3.1 mg iron, 366 mg sodium, 37 mg calcium.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Chicken Etouffee
Categories: Low-cal Chicken
Servings: 8
1 x Lg Onion, chopped 1 x Sm Green Pepper, chopped
1/2 x Sm Sweet Red Pepper, chopped 2 x Stalks Celery, chopped
1 x Clove garlic, minced 2 T Margarine
2 T Flour 3 c Chopped,cookd Chicken Breast
3/4 c Water 3/4 t Dry Chicken bouillon powder
1/2 t Dried whole Thyme 1/4 t Salt
1/4 t Red pepper 1 ds Hot sauce
2 c Hot cooked parboiled Rice 1 T Chopped fresh Parsley
Coat a large skillet with Pam; place over med heat until hot. Add onion
and other vegetables, saute until tender. Remove from skillet, set aside.
Place margarine and flour in skillet; cook over low heat 5 minutes,
stirring constantly, until mixture is color of a copper penny. Return
vegetables to skillet. Add chicken and other ingredients except rice and
parsley. Simmer 2 minutes or till thoroughly heated. Serve over hot,cooked
rice. Sprinkle with parsley.
PER SERVING: 182 calories, 18 g protein, 5 g fat, 15 g carbohydrates, 45 g
cholesterol, 1.5 mg iron, 352 mg sodium, 32 mg calcium.
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Crispy Chicken Drumsticks
Categories: Low-cal Chicken
Servings: 4
8 x Chicken Drumsticks,skinned * 1 1/2 c Dry whole wheat Breadcrumbs
1/4 c Grated Parmesan Cheese 2 T Minced fresh Parsley
1/4 t Garlic powder 1/8 t Pepper
1/3 c Skim Milk
* about 2 1/2 pounds
Rinse chicken with cold water, and pat dry. Combine bread crumbs and
other ingredients (except milk), stirring well. Dip drumsticks in skim
milk. Dredge in breadcrumb mixture, coating well. Place drumsticks in a
10x6x2" baking dish sprayed with Pam. Bake at 350 deg F for 1 hour or till
tender.
PER SERVING: 286 calories, 37.3 g protein, 8.7 g fat, 13.4 g carbohydrate
110 g cholesterol, 2.1 mg iron, 343 mg sodium, 135 mg calcium.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Scampi-Style Chicken Thighs
Categories: Low-cal Chicken
Servings: 4
4 x Skinned Chicken Thighs * 1/3 c Fresh squeezed lemon juice
2 T Minced fresh Parsley 2 T Dry White Wine (or Chablis)
1 T Margarine, melted 1 T Olive oil
1 x Clove Garlic, minced 1/8 t Onion powder
1/8 t Paprika
* 6 oz each
Trim excess fat from chicken. Rinse chicken with cold water, pat dry.
Place chicken in a shallow container. Pour lemon juice over chicken, and
let stand 20 minutes.
Combine parsley and rest of ingredients in a small bowl; stir well. Spray
rack of a broiler pan with Pam. Remove chicken from lemon juice,
discarding lemon juiice. Arrange chicken on rack, and brush with parsley
mixture. Broil 6" from heating element, 4 minutes on each side or till
tender.Transfer chicken to a serving platter. Garnish with lemon wedges and
parsley, if desired.
PER SERVING: 218 calories, 19.4 g protein, 14.3 g fat, 2 g carbohydrates,
70 g cholesterol, 1.1 mg iron, 100 mg sodium, 16 mg calcium.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Apricot Chicken Thighs
Categories: Low-cal Chicken
Servings: 6
1/2 c Apricot nectar 1/4 c Dry sherry
2 T Soy sauce 1 T Lemon juice
1 T Prepared Mustard 1/2 t Ground Ginger
6 x Chicken thighs(2 lb),skinned 12 x Dried Apricot halves
Combine all but chicken and dried apricots. Mix well, set aside.
Trim excess fat from chicken. Rinse chicken with cold water, pat dry.
Place chicken in a 12x8x2" baking dish. Pour reserved apricot nectar
mixture over chicken. Cover and bake at 350 deg F for 45 minutes. Uncover,
and place aproicot halves in apricot nectar mixture. Continue baking,
uncovered, 15 minutes or until chicken is tender.
Remove chicken to a warmed serving platter, discarding apricot nectar
mixture. Garnish each thigh with 2 apricot halves. Serve immediately.
PER SERVING: 192 calories, 18 g protein, 7.7 g fat, 8.5 g carbohydrates,
65 g cholesterol, 1.3 mg iron, 290 mg sodium, 16 mg calcium.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Chicken Thighs Marengo
Categories: Low-cal Chicken
Servings: 6
6 x Chicken Thighs(2 lb),skinned 1/2 t Salt
1/4 t Pepper 2 t Olive oil
1 c Sliced fresh Mushrooms 4 x Green onions, sliced
1 x Clove Garlic, minced 1/2 c Dry White Wine (or Chablis)
1/4 t Dried whole Thyme 2 x Med tomatoes, cut in wedges
1 T Minced fresh parsley
Trim excess fat from chicken. Rinse chicken with cold water, pat dry.
Place in a shallow container. Sprinkle with salt and pepper.
Coat a large skillet with cooking spray; add olive oil. Place over med-hi
heat until hot. Add chicken to skillet; cook 2-3 minutes on each side
until lightly browned. Remove chicken from skillet, and drain on paper
towels.
Wipe skillet dry with a paper towel. Recoat skillet with cooking spray;
place over med-hi heat until hot. Add mushrooms and cook 2 minutes,
stirring frequently. Remove mushrooms from skillet, and set aside.
Recoat skillet with Pam. Place over med-hi heat until hot. Add green
onions and garlic; saute 1 minute. Stir in wine and thyme. Add reserved
chicken. Bring mixture to a boil. Cover; reduce heat, and simmer 25
minutes. Add reserved mushrooms and tomato wedges; simmer 2 minutes or
until thoroughly heated.
Sprinkle with parsley, and serve immediately.
PER SERVING: 175 calories, 18.6 g protein, 9.2 g fat, 3.9 g carbohydrates
65 g cholesterol, 1.4 mg iron, 262 mg sodium, 20 mg calcium.
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: AJAM GORENG DJAWA (Fried Chicken with Spices)
Categories: Chicken Indonesian
Servings: 6
1 ea Chicken, frying; cut up 2 ea Chilies; split
1 ea Onion, small; sliced 2 T Coriander seed, ground
1 T Caraway seed, ground 1 T Turmeric
1 x Salt 2 T Tamarind juice
2 T Brown sugar 1 c Coconut milk
1 x Oil
Put chicken in a pan with all the ingredients except the oil. Bring to
boil then reduce heat and simmer for 20 min. or until liquid has been
absorbed. Heat oil and deep fry chicken until golden brown.
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: LIME CHICKEN
Categories: Chicken Indonesian Main dish
Servings: 6
6 ea Chicken thigh 2 T Oil
1 ea Onion, med; chopped 2 ea Garlic clove; crushed
1/4 t Thai chile, dried; crushed 1 t Cumin, ground
1 t Coriander, ground 1/2 t Turmeric
2 T Soy sauce 1 x Lime wedges
Calories per serving: 357
Fat grams per serving: 6 Approx. Cook Time: 0:30
Brown chicken in oil. Add the remaining ingredients in the order
listed. Reduce the heat and simmer, covered, 15 to 20 minutes or
until the chicken is tender. Serve with lime wedges.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Chicken Sauce Piquant
Categories: Cajun Main dish Poultry
Servings: 30
2 c Bacon drippings (for roux) 6 c Plain flour
7 c Onion, chopped 1 c Bell pepper, chopped
3 c Green onions, chopped 1 c Celery, chopped
3 c Parsley, chopped 1/4 c Garlic, chopped
1 x Bacon drippins/brown chicken 20 lb Baking hens, (see directions
1 x Water 1 lb Mushrooms, sliced
16 c Tomato sauce 8 c Chablis wine
1 1/2 pt Stuffed olives 6 T Lea & Perrins
8 T Louisiana hot sauce 1 t Dried mint, crushed
6 T Salt
The bacon drippings are for browning the chicken.
The 20 lbs of chicken should be cut up in 2-inch-long pieces.
Justin likes more wine in this sauce than some peoples. If you
don't wish to use all 8 Cups of Chablis in the sauce, feel free
to drink what the sauce don't take. Make sure you taste your
sauce as you add the wine. Me, I likes it. My wife, she don't.
Make a roux. (see the recipe for Justin Wilson's roux, also
posted here). Add onions, bell pepper, green onions, and
celery and saute until onions are tender and clear. Add parsley
and garlic and saute.
Brown off chicken while roux is being made. After onions, etc.
are tender, add water to bring roux to a smooth paste. Add all
other ingredients and enough water to cover well. Bring to a
boil, and then cut heat. Cook for about 4 to 6 hours.
Serve over spaghetti. This is for a party and will serve
20 to 40 people. You can freeze what you don't eat.
From Justin Wilson's "Outdoor Cooking With Inside Help"
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Chicken Maque Choux
Categories: Cajun Main dish Poultry
Servings: 4
18 ea Young tender corn 1 ea Large spring chicken
1 ea Large onion, finely chopped 1/2 ea Bell pepper, chopped
1 ea Large tomato, small pieces 1 t Salt
1 t Sugar 1 x Black pepper
2 T Cooking oil 1 x Milk, if needed
Cut corn off cob, and then scrape ears with back of knife to
obtain milky pulp in a heavy iron pot, brown the chicken in
oil a few pieces at a time, until all sides are done. Add
corn, onions and the rest of the ingredients to the pot.
Stir mixture frequently while cooking over low flame for
30 minutes. If mixture is too dry, add a small amount of milk.
Will serve four.
From "Talk About Good" submitted by Mrs. Warren Butcher
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Chicken Chunks with Peanuts in Spicy Sauce
Categories: Hot & spicy Main dish Poultry
Servings: 4
1/2 c Peanuts; raw 3 c Peanut oil
2 ea Whole chicken breasts at roo 1 ea Large egg white
1 1/2 T Water chestnut flour 1 x -----------sauce------------
4 ea Green onions 2 ea Large cloves garlic
1 T Minced ginger root 1/2 c Chicken stock
1/2 T Sesame oil 1/2 T Chinese red vingear
1/2 T Dark soy sauce 1 1/2 t Chili paste with garlic
1 T Dry sherry 1 ea Pinch sugar
1 ea Cornstarch paste
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
+++++ Preparation: Trim ends off green onions and cut light green and
white part into 1" sections. Mix all other sauce ingredients in
2-quart saucepan. Reserve. Pull skin off breasts, then pull chicken
meat from bones. Slice meat into 1" strips, then crosswise to make 1"
chunks. In bowl large enough to hold chicken, add egg white to water
chestnut flour. Beat mixture with a single chopstick (not an egg
beater or whisk). Stir chicken pieces into egg mixture to coat
thoroughly. Marinate 5 minutes. Note: water chestnut flour gives a
lighter crust than cornstarch, though the latter may be substituted.
Deep-frying: Heat cooking oil in wok or deep-fryer to medium heat
(you'll need more oil for deep-fryer). Fry peanuts until they are a
light tan color; if a test peanut browns quickly, turn down heat.
Remove peanuts with strainer or slotted spoon; drain on paper towel or
paper bag. Reserve. Turn up heat slightly for chicken. Test a chunk
first: chicken should raise to surface immediately & brown in about 2
minutes. Deep-fry coated chicken chunks until golden brown. Deep-fry
no more than 8 chunks at a time. Use long chopsticks or spatula to
keep pieces separate while they are frying. Remove with long
chopsticks or slotted spoon. Reserve. Sauce: While deep-frying
chicken, heat sauce to simmer. Add green onions & peanuts about a
minute before serving. At the last minute, add chicken pieces to
sauce, mix quickly & serve.
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Chicken Salad
Categories: Salads Spreads Chicken
Servings: 1
1 ea Small sweet pickle 1 ea 1-inch piece onion
1 ea Cooked chicken breast, cubed 1/3 c Mayonnaise
1/2 t Sugar 1 ds Salt
1 ds Pepper
Place pickle and onion in blender or food processor. Process until
finely chopped. Add chicken and process 3 fast pulses. Add remaining
ingredients and process 2 fast pulses. Yield: 1 Cup
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Harvest Cornish Hens
Categories: Main dish Poultry
Servings: 8
4 ea 1 3/4 lb. fresh or frozen ro 1 x Salt
1 x Pepper 2 T Olive or salad oil
1 t Dried parsley flakes 1/4 t Dried thyme leaves
1 T Butter or margarine 1 ea 10-oz bag carrots, sliced 1/
1 ea 10-oz container brussel spro 1 ea 12-oz. package mushrooms, sl
1 x Milk 1 T All-purpose flour
1 t Chicken-flavor instant bouil 1 x Parsley sprigs for garnish
Calories per serving: 435
Fat grams per serving: 23 Approx. Cook Time:
Cholesterol per serving: 105
Remove giblets and necks from Rock Cornish Hens; refrigerate to use in
soup another day. Rinse hens with running cold water; pat dry with
paper towels. Sprinkle inside body cavity with salt and pepper. Fold
neck skin to back; lift wings toward neck, then fold them under back
of hen so they stay in place. With string, tie legs and tail of each
hen together. Place hens, breast-side up, on rack in roasting pan. In
a cup, mix olive or salad oil, dried parsley flakes, dried thyme
leaves, 1/2 tsp. salt, and 1/4 tsp. pepper; brush hens with oil
mixture. Roast hens in 350 degree oven about 1 1/4 hours, brushing
hens occasionally with drippings in pan. Hens are done when legs can
be moved up and down easily or when fork is inserted between leg and
body cavity and juices that escape are not pink. Toward the end of
roasting hens, in 12-inch skillet over medium-high heat, in hot
margarine, cook carrots, Brussel sprouts and 1/2 tsp. salt until
golden. Add 1/2 cup water; over high heat, heat to boiling. Reduce
heat to medium-low; cover and cook 5 to 10 minutes until vegetables
are tender-crisp, stirring occasionally; keep warm. When hens are
done, discard strings. Place hens on warm large platter; keep warm.
For gravy, remove rack from roasting pan; pour pan drippings into
1-cup measure; let drippings stand a few seconds until fat deparates
from meat juice. Skim 2 Tbsp. fat from drippings into 3-quart
saucepan; skim and discard any remeining fat. In saucepan over high
heat, in hot fat, cook mushrooms until tender and golden, stirring
occasionally. Stir enough milk into meat juice to measuring to equal 1
cup; stir in flour, chicken bouillon and 1/2 tsp salt until blended.
Add 1/2 cup water to roasting pan; stir to loosen brown bits from
bottom of pan. Pour water and brown bits into mushrooms in saucepan.
Add meat-juice mixture; cook over high heat, stirring constantly until
mixture boils and thickens slightly; boil 1 minute. To serve, arrange
vegetables on platter with Cornish hens. Garnish with parsley sprigs.
Serve with mushroom gravy.
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Real Sauce A La King
Categories: Sauces Chicken Poultry
Servings: 1
4 T Butter 1/4 c Flour
1/2 t Salt 1/4 t Pepper
1 1/2 c Milk 3/4 c Light cream
1/4 c Finely chopped green pepper 2 ea Pimientos, chopped
1/2 c Sliced fresh mushrooms 2 ea Egg yolks
2 T Dry sherry
In a double boiler, melt the butter. Stir in the flour and the
seasonings. Gradually stir in the milk and light cream. Add the green
pepper, pimientos and mushrooms. Stirring occasionally, cook the
mixture for 10 minutes, or until it has thickened. Without stirring,
cook gently for 10 minutes longer. Beat the egg yolks and sherry
together. Add this mixture gradually to the sauce.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: AUDREY'S ORIENTAL CHICKEN
Categories: Poultry Main dish
Servings: 4
1/4 c Firmly packed brown sugar 2 T Cornstarch
1/4 c Vinegar 1 T Soy sauce
1 ea 15 oz. can pineapple chunks 1 c Strips, green pepper
1 c Thin onion rings 1 T Oil
2 ea Boneless chicken breasts*
*Cut into thin strips. In a medium bowl, combine sugar and cornstarch.
Gradually stir in vinegar and soy sauce. Stir in pineapple, green
pepper and onion, set aside. Heat oil in wok. Add chicken and stir
fry, just until tender, and chicken has turned white. Add pineapple
and vegetable mixture; stir until well mixed. Cover and simmer over
low heat 15 minutes. Cal: 314; Fat 7g.
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: CATHY'S BAKED CHICKEN
Categories: Poultry Main dish Low-cal
Servings: 4
2 ea Chicken breasts, halved 1 c Fresh bread crumbs
1/2 t Onion powder 1/2 t Garlic powder
1/4 t Cayenne pepper 1/8 t Ground ginger
1/3 c Plain low-fat yogurt
Preheat oven to 400F. Lightly spray a medium size shallow baking dish
with vegetable spray. Rinse chicken and pat dry. In a shallow pan,
combine bread crumbs, onion powder, garlic powder, cayenne pepper and
ginger. Dip chicken in yogurt, then into crumb mixture. Place in
prepared dish. Bake uncovered, 45 to 50 min, or until tender. Cal:
254, Fat: 5 g.
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: CHICKEN AND FRESH VEGETABLE PROVENCALE
Categories: Main dish Poultry
Servings: 4
1 ea Small cauliflower 2 ea Ripe tomatoes, sliced
2 ea Med. carrots, sliced thin 1 ea Large onion, sliced thin
2 T Chopped fresh parsley, divid 1 T Diced leaf basil, divided
1/4 t Pepper 1 ea Chicken cube bouillon
1/2 c Boiling water 2 T Lemon juice
2 ea Chicken breasts, skinned,spt
Break the cauliflower into small pieces. Combine vegetables in 3 qt.
baking dish. Sprinkle with 1T parsley, 2t basil, and the pepper.
Combine the bouillon cube and water and pour over vegetables. Make
paste of 1T parsley, 1t basil, the garlic powder, and lemon juice.
Place the chicken over the vegetables. Spread the paste on the
chicken. Cover and bake at 350F for 1 1/2 hrs or until the chicken
and vegetables are tender, basting occasionally. Cal: 220; Fat 3/5g.
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: CHICKEN AND SWEET POTATOES
Categories: Poultry Main dish Low-cal
Servings: 6
2 c Mashed, cooked sweet potatoe 2 T Brown sugar
1/2 t Ground cinnamon 1/8 t Ground nutmeg
1/3 c Skimmed evaporated milk 1/4 c Chicken broth
1/4 c Minced onion 1 ea 8 oz. can water chestnuts*
1 ea 10 oz. cream of chicken soup 1 ea Or white sauce chicken flav
3 c Cubed chicken 3 T Water
*Drained, sliced. Preheat oven to 350F. In a medium size bowl, combine
sweet potatoes, brown sugar, cinnamon, nutmeg and milk. Spread around
the inside edge of a round 10 in. casserole, forming a ring. In a
medium size non stick skillet, heat broth over low heat. Add onion
and water chestnuts; cook until tender. Add soup or sauce, chicken
and 3 tablespoons water; cook over medium heat until hot, stirring
occasionally. Spoon chicken mixture into center of sweet potato ring
in casserole. Bake uncovered, 30 min or until bubbling. Cal: 308;
Fat: 6g.
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: CHICKEN AND VEGETABLE CASSEROLE
Categories: Poultry Main dish Low-cal
Servings: 4
2 ea Chicken breasts, halved 4 ea Carrots, quartered
1 c Pearl onions 2 ea Celery stalks, large pieces
2 ea Potatoes, peeled, quartered 1/4 c Chicken broth
1 ea 10oz can cream of mushroom s 1/2 c Skim milk
1/4 t Dried leaf thyme 1/8 t Ground sage
1 ea Bay leaf
Preheat oven to 350F. Rinse chicken and pat dry. Heat a medium size
non stick skillet over low heat; spray lightly with vegetable spray.
Add chicken and cook quickly until browned on both sides. Remove
chicken to a medium size shallow casserole. Add vegetables to
casserole. In a small bowl combine broth, soup milk, thyme, sage and
bay leaf; pour over chicken and vegetables. Bake, covered 1 hour or
until vegetables and chicken are tender. Cal: 343; Fat: 9.
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Chicken Breasts with Spicy Rub
Categories: Poultry Main dish
Servings: 4
4 ea Chicken breasts 2 t Vegetable oil
1 x ------------rub------------- 2 T Ground cumin
2 T Paprika 2 T Brown sugar
1 T Black pepper 1 t Curry powder
1 t Cayenne 1 t Salt
1/2 t Five spice powderr 1 T Dijon mustard
1 T Red wine vinegar 1 T Vegetable
2 ea Cloves garlic, minced
Pat chicken pieces dry. Combine ingredients for rub. Smear rub over
bother sides of chicken; the more you use, the spicer it will be.
Heat barbecue. Brush grill with 2 tablespoons oil. Place chicken on
grill, skin side down. Cook over medium heat, about 10 to 12 minutes
per side, until chicken is justed cooked through. (If heat is too
high, coating will burn; if too low, cooking time will be a little
longer).
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Chicken in Black Bean Sauce
Categories: Main dish Poultry Foreign
Servings: 4
1 lb Boneless chicken breasts 2 T Dry sherry
1 T Soy sauce 2 t Sesame oil
1 x -----------sauce------------ 1/2 c Chicken stock
2 t Cornstarch 1/2 t Sugar
1 t Soy sauce 1 t Hot chili paste
1 T Vegetable oil 2 ea Cloves garlic
2 t Minced fresh ginger 2 T Fermented black beans
Cut chicken into 3/4 inch pieces. Combine sherry, soy and sesame oil
in a 4-cup microwaveable casserole. Toss chicken in mixture, cover
and marinate while preparing other ingredients. In a small boil
combine stock, cornstarch, soy sauce, sugar, chili paste; set aside.
Prepare garlic, ginger and black beans; set aside. Microwave chicken
and marinade, covered at high for 4 to 6 minutes or until chicken is
opaque and tender. Stir twice during cooking. Stand, covered, while
making sauce. In a 2 cup glass measure, microwave vegetable oil at
high for 1 minute or until hot. Stir in garlic, ginger and black
beans and microwave, uncovered high for 1 minute or until fragrant.
Stir in stock mixture until smooth and microwave at high for 1 1/2 to
3 minutes or until sauce comes to a boil and thickens. Stir once.
Drain liquid off chicken, pour black bean sauce over, stir and serve
immediately.
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Chicken in Lemon Grass and Chili (GA Xao Xa Ot)
Categories: Foreign Main dish Poultry
Servings: 4
3 lb Chicken 4 ea Cloves garlic
1 ea Large onion 3 T Vegetable oil
1 ea Salt 2 T Minched lemon grass
1 t Ground chilies 4 T Fish sauce(nuoc mam)
1 T Granulated sugar 1 T Caramel sauce
1 c Water
Rinse chicken and dry well. Cut into small pieces. Peel garlic and
slice finely. Cut onion into halves lengthwise and then cut
lengthwise into 1/2 inch strips. Heat oil in large frying pan over
medium heat. Add a pinch of salt, garlic and onion. Fry over medium
heat until onion becomes translucent. Add lemon grass and chili. Fry
1 to 2 minutes until fragrant. Add chicken and cook until lightly
browned. Add fish sauce, sugar and caramel sauce. Mix well. Add 1
cup water and cook 45 minutes or until chicen is tender. Stir
occasionally and add more water if necessary. Makes 4 servings.
CARAMEL SAUCE: Mix 1/2 c sugar with 4 tablespoons of water in heavy
saucepan. Bring to a boil over medium heat and let boil until mixture
changes colour. Turn heat down to low and heat until brown. Add 1/2
cup water to mixture. Stir until sugar is dissolved. Remove from
heat and store in a jar in the refrigerator.
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Chicken Indienne
Categories: Poultry Main dish
Servings: 4
2 lb Chicken pieces 3 T Fresh lemon juice
3 T All purpose flour 1 t Salt
1/8 t Freshly ground pepper 3 T Oil
1 T Butter 1 ea Large onion, chopped
3 T Curry powder 1/2 c Water
1/2 c Heavy cream 1 t Chicken stock base
2 T Candied ginger 1 ea Lime wedges (optional)
Sprinkle chicken pieces with lemon juice and let stand 30 minutes.
Pat dry. Mix flour, salt and pepper; dredge chicken pieces to coat
evenly. In a heavy skillet with a tight lid, heat oil and butter.
Cook chicken, sprinkling with any leftover flour mixture, until
browned on both sides. Remove from skillet and set aside. Add onion
and cook until golden. Add onion and cook until golden. Add curry
powder and cook for 2 minutes. Gradually beat in water and cream, cook
until thickened. Add chicken stock base and ginger, stir, and return
chicken to skillet. Cover and simmer, turning chicken once, for 40
minutes or until chicken in tender. Transfer to heated platter and
surround with lime wedges. Serve with rice.
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: CHICKEN NAPOLI
Categories: Main dish Meats Poultry
Servings: 6
1 ea Chicken, fryer, skinned, cut 1/2 ea Cauliflower, florets
2 ea Potatoes, sliced 2 ea Carrots, sliced
1/2 ea Eggplant, cubed 2 ea Onions, sliced
1 ea Red or green pepper, sliced 2 ea Celery, sliced
1/2 t Pepper 16 oz Tomatoes, can
1/2 t Garlic powder 2 t Chicken boullion powder
1 1/2 c Water 1 T Dill weed
Place chicken and vegetable in 4 qt. casserole. Sprinkle with pepper.
Add tomatoes, garlic powder, bouillon powder, and water. Sprinkle
with dill. Cover tightly and bake at 350F for 2 hrs. Stir after 1
hr. The flavour continues to develop as the casserole stands. Cal:
240, Fat 4/5g.
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: CHICKEN RISOTTO
Categories: Main dish Poultry
Servings: 8
2 ea Zucchini, thinly sliced 2 ea Green onions, sliced
2 c Skinned diced chicken,cooked 1/2 t Salt
1/2 t Thyme 2 T Chopped pimento
3 c Cooked rice 1/4 c Grated cheese
Cook the zucchini and onions in small amount of water until tender,
about 5 to 10 min. Add other ingredients, except for cheese. Cook
and stir until heated through. Remove from heat, stir in cheese,
serve. Cal: 187, Fat: 1g.
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Chicken Scalopine
Categories: Poultry Main dish
Servings: 6
4 T Butter, divided 4 c Sliced fresh mushrooms
6 ea Boned chicken breasts flat 1/3 c Thin sliced green onions
1/3 c Water 1/4 c White wine
1/2 t Chicken bouillon mix 1/3 c Whipping cream
1 ea Salt & pepper to taste
Melt 2 tablespoons of butter in large non stick frypan. Saute
mushrooms until tender and any liquid has evaporated; remove from pan;
set aside. Melt remaining 2 tablespoons butter in same frypan. Saute
chicken breasts on both sides until golden brown and cooked through;
remove from pan; set aside. Add onions to pan; saute until tender.
Add water, wine and boulillon mix to pan. Bring to boil. Cook and
stir until mixture is reduced by half. Add cream to pan. Cook and
stir until slightly thickened. Add salt and pepper to taste. Return
mushrooms and chicken to sauce in pan. Reheat to serving temperature.
Makes 4 to 6 servings.
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Chicken with Mustard and Wine Sauce
Categories: Poultry Main dish
Servings: 3
1 ea Frying chicken 2 T Oil, preferably peanut
2 ea Large garlic cloves sliced 2 T Chopped shallots
1/2 c Dry white wine 1 c Leeks, sliced into 2" pieces
1 x Salt and pepper to taste 3 T Dijon mustard
1/4 c Whipping cream
Cut chicken into serving size pieces. Saute in hot oil until browned.
Remove from pan, drain all but a little oil from pan. Add garlic and
shallots; cook 1 minute. Add wine and return chicken to pan. Cover
and simmer until tender, about 15 minutes. Add more wine if needed.
Increase heat, add leeks, toss and cook briefly. Season with salt and
pepper. Cover and cook over medium heat for 3 minutes. Stir in
mustard and cream. If sauce is too thick, thin it with a little wine.
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Chicken with peppercorn sauce
Categories: Poultry
Servings: 4
1 ea Salt 1 ea Black pepper
1 ea Paprika 1 ea Garlic
1 ea Basil 4 ea Chicken breasts
4 T Cooking oil 1 t Cooking onion, chopped
1 T White wine 1 t Green peppercorns
1/2 c Chicken stock 1/2 c 35% cream
Grind the salt, pepper, paprika, garlic and basil until it is a powder
and then sprinkle this mixture over the chicken breasts. Heat the 4
tbsp oil in a frying pan and saute the chicken until it is cooked but
not overcooked and dry. Meanwhile, brush another frying pan with
remaining cooking oil and saute the onions until they are transparent.
Add the white wine and reduce until it is a syrup. Add 1/2 of the
peppercorns and crush with a fork in the pan. Add the chicken stock
and reduce by 1/2. Now, tranfser the liquid from the pan into blender
and blend until smooth. Place the mixture back in the frying pan, add
the rest of the peppercorns (do not crush this time) and the 35%
cream. Cook this slowly until the mixture thickens. Pour over the
cooked chicken breasts and enjoy.
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: COQ AU VIN
Categories: Poultry Main dish Low-cal
Servings: 4
2 ea Boneless chicken breast, hav 4 t Low fat margarine
1/8 t Garlic powder 1/8 t Dried leaf thyme
1/8 t Lemon pepper 1/2 t Minced chives
1 T Chopped fresh parsley 1 T All purpose flour
4 oz Mushrooms, sliced 4 oz Pearl onions
1/4 c White wine
Preheat oven to 350F. Rinse chicken and pat dry. Melt 2t margarine
in a large non-stick skillet over medium heat. Add garlic powder and
herbs; stir together 30 seconds. Dredge chicken in flour. Add to
skillet and cook until brown on both sides. Remove to a small
casserole; set aside. Add remaining 2t margarine to skillet. Add
mushrooms and onions; saute until golden. Add to casserole. Pour wine
into skillet and scrape up browned pieces. Pour over chicken. Bake,
covered, 50 to 60 min. or until tender. Cal: 193, Fat: 5g.
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Country Captain Chicken
Categories: Poultry Main dish
Servings: 6
4 T Butter 1 ea Small onion, finely chopped
1/2 ea Sweet pepper, finely chopped 2 ea Garlic cloves finely chopped
2 T Vegetable oil 1/2 c All purpose flour
1 1/2 t Salt 1 t Pepper
3 lb Chicken serving size pieces 1 c Plum tomatoes
2 c Chicken stock 2 T Curry powder
1/4 c Dried shredded coconut 1/4 c Sultana raisins
1 x Salt and pepper to taste 1 ea Slived almonds to garnish
1 ea Chopped parsley to garnish
Melt butter in skillet large enough to hold chicken in one layer. Add
onion, carrot green pepper, garlic and cook until tender, about 5
minutes. Transfer to saucepan. Add oil to skillet. Combine flour,
salt and pepper in bowl. Roll chicken in flour mixture, cook in hot
oil until nicely browned. Drain off any excess oil. Add tomatoes,
their liquid, stock and curry powder to sauce with cooked vegetables.
Bring to boil over medium heat. Pour over chicken and simmer for 15
minutes. Stir in coconut and raisins; simmer for 5 minutes longer.
Test chicken for doneness, check seasoning. Arrange chicken in
serving bowl. Garnish with almonds and parsley. Serve with boiled
rice.
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: CREAMY CHICKEN CASSEROLE lo cal, lo fat
Categories: Poultry Main dish
Servings: 6
2 T All purpose flour 1 T Non-fat powdered milk
1 1/4 c Skim milk 1/4 t Salt
1 ea Pepper to taste 1/2 t Dried leaf marjoram
1/2 t Dried leaf thyme 1/2 c Celery, thinly sliced
1/2 c Sliced mushrooms 1 c Chicken broth
1 T Chicken broth 3 c Cooked rice
2 1/2 c Cubed cooked chicken 1 T Chopped fresh parsley
1/4 c Slivered almonds (optional)
Preheat oven to 350F. In a medium saucepan, combine flour and powdered
milk. Slowly add skim milk, stirring to blend. Cook over medium heat
until sauce thickens, stirring constantly. Add salt, pepper, marjoram
and thyme, set aside. In a large non-stick skillet over low heat, cook
celery and mushrooms in 1 tablespoon broth until tender. Stir in rice,
1 cup broth, chicken and sauce. Pour into a shallow casserole.
Sprinkle with parsley (and almonds). Bake, covered 35 minutes; remove
lid and bake about 10 minutes longer or until bubbling. Serve
immediately.
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: CURRIED CHICKEN
Categories: Poultry Main dish Low-cal
Servings: 6
3 ea Chicken breasts, halved 3 T All purpose flour
1 1/2 c Sliced onion 1 T Water
1 ea Apple, peeled, chopped 1/4 t Curry powder
1/8 t Ground ginger 1/8 t Ground tumeric
1/2 t Salt 1/8 t Pepper
1 c Chicken broth 1/3 c Raisins
Preheat oven to 350F. Rinse chicken, pat dry; dredge in flour. Spray
a large non stick skillet with vegetable spray; heat over medium high.
Add chicken and cook just until brown; turn and brown other side.
Put chicken in a medium size shallow casserole. In skillet over low
heat, cook onion in 1 T water 5 minutes; add apple and cook 1 min.
Spoon over chicken; sprinkle with spices. Pour broth over all. Bake,
covered, 55 min or until tender. Add raisins and cook 5 minutes
longer. Cal: 214; Fat 4 g.
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: EAST INDIAN CHICKEN
Categories: Main dish Poultry
Servings: 4
1/2 c Chopped onion 1/2 c Chopped green pepper
1/4 t Garlic powder 1 t Vegetable oil
2 c Skin, cooked diced chicken 1/2 t Salt
1/2 t Pepper 1 1/2 t Curry powder
28 oz Whole tomatoes, can 1 T Worcestershire sauce
2 T Chopped parsley 1/4 c Raisins
2 c Cooked rice
Cook onion, pepper, garlic powder in oil until onion tender, about 3
min. Add remaining ingredients, except rice, cook over low heat for 30
min. Serve over rice. Cal: 340 Fat: 1 2/5g.
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Grilled Chicken Breasts in Raspberry Vinegar Marin
Categories: Poultry Main dish
Servings: 6
4 ea Chicken breasts halves 1/2 c Raspberry or wine vinegar
1/4 c Chicken stock 2 T Olive oil
1 T Lemon juice 1 t Grated lemon peel
1 ea Shallot, finely chopped 1/2 t Dried tarragon leaves
1 x Black pepper
Remove excess fat from chicken breasts; place them in sealable plastic
bag or non-aluminum bowl. Combine remaining ingredients; pour evenly
over chicken breasts. Seal bag or cover bowl; marinate in
refrigerator 4 hours or overnight. Turn occaisionally. Remove chicken
from marinade. Arrange in one layer in large, shallow microwaveable
dish, with thicker parts toward outer edges. Pierce skin in several
places with sharp knife. Cover with waxed papper. Microwave at high 4
minutes per pound. Turn over and rearrange part-way through cooking.
Transfer immediately to preheated grill, skin side up, over low heat.
Turn often for even grilling. Cook until tender and juices run clear
when chicken is pierced with fork, 10 to 20 minutes.
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Honey Curried Chicken
Categories: Poultry
Servings: 2
4 ea Chicken breasts; skin on 1/4 c Butter melted
1/4 c Honey 2 T Dijon mustard
3 t Curry powder or garam masala 2 x Hot pepper sauce
1 ea Clove garlic small crushed 2 T Soya sauce
2 T Lemon juice 1 t Ginger grated or finely chop
1 ea Salt and pepper to taste
In an oiled Baking Dish, arrange chicken skin side down. Combine all
other ingredients and stir until smooth. Pour over chicken and
refridgerate 1 hour. (or more if you wish). Drain into cup excess
sauce and bake chicken, uncovered in 375 degree oven for 20 minutes.
Turn chicken over and baste with remaining sauce, bake chicken another
20-30 minutes or until its tender and no pink remains, basting
periodically. Serve with anything - rice, noodles, or baked potatoe
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Howtowdie (Scottish Roast Chicken)
Categories: Main dish Poultry Foreign
Servings: 6
3 lb Broiler, frying chicken 6 ea Medium onions
1/4 c Margarine or butter, melted 1 x --------oat stuffing--------
1 ea Large onion finely chopped 1/4 c Margarine
1 c Regular rolled oat 1 t Salt
1/2 t Ground coriander 1/2 t Pepper
1/8 t Grated nutmeg
Fill wishbone area of chicken with stuffing. Fasten neck skin to
back with skewer. Fold wings across back with tips touching. Fill
body cavity lightly. (Do not overstuff) The stuffing will expand
while cooking. Place chicken, breast side up, in shallow roasting
pan. Cut onions in half and arrange around the chicken. Brush
chicken and onions with margarine. Roast uncovered in 375 F oven,
brushing chicken and onions several times with remaining margarine
until chicken and onions are done, about 1 1/2 hours. OAT STUFFING
Cook and stir onion in margarine in 10 inch skillet over medium heat
unitl light brown. Stir in remaining ingredients. Cook and stir
until oats are golden brown and crip, about 3 to 4 minutes.
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Jerk Chicken
Categories: Poultry Main dish
Servings: 4
1 T Ground allspice 1 T Dried thyme
1 1/2 t Cayenne pepper 1 1/2 t Black pepper
1 1/2 t Ground sage 3/4 t Grated nutmeg
3/4 t Cinnamon 2 T Salt
2 T Garlic powder 1 T Sugar
1/4 c Soya sauce 3/4 c Vinegar
1/2 c Orange juice 1/4 c Olive oil
1 c Minced onion 3 ea Green onions
4 ea Chicken breasts, halves
In large glass or ceramic bowl combine allspice, thyme, cayenne
pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic powder and
sugar. Slowly whisk in soy sauce, vinegar, orange juice. In slow
stream whisk in olive oil. Add onion and green onion. Combine well.
Add chicken and allow to marinate 1 hour at room temperature or over
night, covered in refrigerator. If using outdoor grill toss 1 or 2
bay leaves on coals. Grill chicken 6 min. each side. Chicken may also
be broiled indoors 5-6 min. each side. Either way, brush well with
marinate while cooking. For hotter flavour, double amounts of first 7
ingredients.
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: ORANGE BAKED CHICKEN
Categories: Main dish Poultry
Servings: 6
3 ea Chicken breasts, skin, split 1/4 c Minced onion
1/2 t Paprika 1/2 t Salt
1/4 t Rosemary 1/4 t Pepper
2 T Flour 2 c Orange juice
Arrange chicken in shallow baking pan, breast side up, not
overlapping. Sprinkle with onion and seasonings. Blend flour with 1/2
c orange juice, stir in the remaining juice and pour over the chicken.
Bake, uncovered, basting occasionally at 350F for 1 hr. or until
tender. Serve the chicken over noodles or rice on a warm platter.
Stir the pan juices to blend and pour over the chicken.
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Pon Pon Chicken
Categories: Main dish Meats Poultry
Servings: 1
1 ea Boneless chicken breast 10 ea Bean thread sheets;optional
2 ea Cucumbers, sliced 1/2 T Salt
1 x ------dressing mixture------ 1 T Sesame seed paste (or oil)
2 1/2 T Soy sauce 1 1/2 t Sugar
1 T Vinegar 1 1/2 t Worchesershire sauce
1/4 t Garlic juice 1/4 t Ginger juice
1/2 t Hot chili sauce (optional) 1 ea Dash black pepper
1/2 t Cornstarch
Poach or steam chicken over medium heat for approximately 10-12
minutes until done. Remove and let cool. Then shred or cut into match
size strips. Set aside. Peel and cut cucumbers lengthwise into half,
then slice into thin strips. Mix with 1/2 T salt in a large bowl and
slightly squeeze for a minute. Drain well and place evenly on a
platter. In a saucepan, add dressing mix and bring to a slow boil
while stirring. Add stock or water if needed. Finally, slightly
thicken. Transfer dressing to a container and store until needed. To
serve, place chicken strips on top of pickled cucumber and pour
dressing over top.
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Savory Chicken with Pine Nuts
Categories: Poultry Main dish Foreign
Servings: 2
1 c Chicken breast diced 1/2 c Pine nuts
1/2 c Bamboo shoots, diced 2 T Garlic, minced
2 T Green onions, finely chopped 4 T Vegetable oil
1 x ------chicken marinade------ 1 T Corn starch
2 T Water 1 T Chinese wine
2 t Soy sauce 1 x -----------sauce------------
1 T Soy sauce 1 T Water
2 t Hoisin sauce 1 t Oyster sauce
1 t Chili bean sauce 1 t Sugar
1 t Sesame oil
Dice chicken, place in a bowl and mix with marinade ingredients.
Before dicing bamboo shoots, blanch in boiling water for 30 seconds
(to remove tinny, canned flavour). Mix all the sauce ingredients in a
small bowl. Heat wok, add 2 tablespoons vegetable oil an stirfry pine
nuts until golden brown. Set aside on paper towel. Using the same
wok, heat again and add 2 tablespoons vegetable oil. On high heat,
add garlic and stir-fry 10 seconds, then add chicken with marinade and
stir-fry until white, but not completely cooked through. Add sauce
and bamboo shoots and cook for 2 minutes. Add pine nuts and green
onions, mix well and serve.
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Turkey Soup
Categories: Soups Poultry
Servings: 6
1 ea Onion, chopped 1 ea Carrot, chopped
1 ea Stalk celery, chopped 2 T Unsalted butter
1 T Vegetable oil 1/4 c All purpose flour
4 c Chicken stock 4 c Water
1 c Dry white wine 1 ea Turkey carcass
2 ea Sprigs of parsley 1/2 t Thyme
1 ea Bay leaf 6 ea Peppercorns
Cook onion, carrot and celery in the butter and oil over moderately
high heat, stirring for 7 to 10 minutes or until vegetables are
golden. Add flour and cook over moderate heat, stirring for 2
minutes. Stir in stock, 4 cups water and wine. Bring to a boil. Add
turkey carcass broken in pieces, parsley, thyme, bay leaf and
peppercorns. Simmer soup, partially covered, skimming any froth as ti
rises to surface, for about 1 1/2 hours. Strain soup into heated
tureen, pressing hard on the solids. Serve or cool and store.
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Turkey Stew Island Style
Categories: Poultry Main dish
Servings: 4
1 1/2 lb Turkey parts, skinned 1 t Papkrika
1 ea Onion, coursely chopped 1 ea Green pepper, coarsely chop
2 ea Garlic, finely chopped 1 c Coarsely chopped celery
19 oz Tomatoes 1/2 c Sliced mushrooms
1 c Chicken stock 1 c Peeled chopped potatoes
1 c Frozen green peas 1 T Dried parsley
1/4 t Ground pepper 1/4 t Dried oregano
1/4 t Thyme
Cut turkey parts into bite sized pieces. In a large skillet or
saucepan, combine turkey paprika. cook over medium heat, stirring
constantly, about 5 minutes and meat is browned. Remove turkey and
set aside. Place onions, green pepper, garlic, celery and mushrooms
in skillet. Cook, stirring constantly about 4 minutes and vegetables
are tender. Add tomatoes, chicken stock, potatoes, peas, parsley,
pepper, oregano and thyme; mix well. Add reserved turkey, cooked
covered over low heat about 40 minutes or until meat is fork tender.
Serve on hot rice.
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Turkey Tropicale
Categories: Poultry Main dish
Servings: 4
1 ea Chicken coating mix 2 lb Turkey parts, cut in pieces
2 T Butter 1/2 c Brown sugar
1/3 c Orange juice 1/4 c Golden rum
1 T Cornstarch 4 ea Small bananas, cut in half
Coat rurkey pieces with coating mix according to package directions.
Arrange in a single layer in a 8 inch baking dish. Bake uncovered at
400 F for 40 minutes. In a medium skillet, melt butter. Add sugar,
stirring constantly until melted. Stir orange juice and rum into
cornstarch; whisk together and gradually add to sugar mixture. Bring
mixture to a boil, reduce heat and simmer, stirring constantly, until
sauce is thick and clear (about 3 minutes). Add bananas and cook
until heated through (about 1 minute). Place baked turkey on serving
plate; pour banana sauce over turkey and serve. Makes 4 servings.
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Chicken Marbella
Categories: Italian Casseroles Main dish Poultry
Servings: 16
4 ea 2.5 lb chickens, quartered 1 ea Head garlic, peeled, pureed
1/4 c Dried oregano 1 ea Salt and pepper to taste
1/2 c Red wine vinegar 1/2 c Olive oil
1 c Pitted prunes 1/2 c Pitted, grn Spanish olives
1/2 c Capers with a bit of juice 6 ea Bay leaves
1 c Brown sugar 1 c White wine
1/4 c Italian parsley, or cilantro
In a lg bowl combine chicken quarters, garlic, oregano, pepper and coarse
salt to taste, vinegar, oil, prumes, olives, capers and juice, and bay
leaves. Cover and let marinater, refrigerated, overnight.
Preheat overn to 350 F. Arrange chicken in a single layer in one or two
large, shallow baking pans and spoon marinade over it evenly. Sprinkle
chicken pieces with brown sugar and pour white wine around them. Bake for
50 min to 1 hr, basting frequently with pan juices. Chicken is donw when
thigh pieces, pricked with a fork at their thickest, yield clear yellow
(rather than pink) juice. With a slotted spoon transfer chicken, prunes,
olives and capers to a serving platter. Moisten with a ffew spoonfuls of
pan juices and sprinkle generously with parsley or cilantro. Pass
remaining pan juices in a sauce boat.
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