Chicken Crepes

These crepes often bring back memories of the couple who was teaching/mentoring us when we were in a young marrieds class. Hank and Joyce modeled true caring and hospitality to all of us and often had a large group at their house on Sundays for brunch. We learned so much from them! I remember large cookie sheets of crepes coming out of their oven and being so impressed with the ease and joy they served us with, together. It made me want to be like that. I have altered the recipe a bit, although I think I would like to try it again in the way that they made them, with a little dry white wine in the sauce. For now I will just write it out the way I’ve made them. Always good! Use leftover, turkey, roast chicken or rotisserie chicken (when it's too hot to cook). Cubes best once it's been refrigerated. The meat goes a long way. I usually serve these with stove top dressing and/or rice, steamed broccoli and a cucumber salad.

CREPES

• 2 eggs
• 1 cup milk
• ¼ teaspoon salt
• ¾ cup flour

1. Beat with whisk or electric beater.
2. Fill ladle with 3 tablspoons of batter and pour into a small, heated (7 inch) Teflon pan, holding it slightly at an angle and then rotating to cover. Cook just below med heat. Usually no need to grease, maybe spray for first crepe. Makes about 10.

CHEESE SAUCE

•  2 - 3 tablespoons butter
• 2 tablespoons flour (mine are rounded, so maybe 3 to be exact)
• 1 1/2 cups milk
• 2 tablespoons cheezwhiz or 1 cup Swiss cheese, shredded
• 1 Knorr chicken bouillon, divided 

1. In small saucepan, melt butter and stir in the flour with a whisk
2. Add milk, starting slowly, while stirring, and continue until smooth and bubbly.
3. Stir in your preferred cheese and 1/2 of the bouillon cube (use other half in the water that you cook the rice in.)

ASSEMBLING:

1. Mix 1/1/2 – 2 cups cooked, cubed chicken with cheese sauce, saving some of the sauce for topping.
2. Spoon into crepes, roll up and lay side by side into Pyrex casserole dish.
3. Spoon saved cheese sauce over center of crepes and bake at 350 F, 20 min. I usually cover with foil to prevent drying out. You can probably heat them for 10 min without foil. These can be made ahead of time and refrigerated before baking.

Baked Chicken in Apple Cider

I was given this recipe by a friend over the phone.

I have made it several times for family dinners, and larger pot luck affairs.

It is always a popular dish with people asking for the recipe.

Here it is ....

Ingredients

• 6 chicken breasts
• 1 bottle of apple cider (more if you like lots of sauce for your rice)
• 1 chopped onion
• 1 tsp thyme
• 1 tbsp parsley
• 1 cup whipping cream (if you increased the apple cider, increase the whipping cream too)

Method

1. Season pounded chicken breasts with salt and pepper and thyme

2. Sear chicken in frying pan (locks in juices) with the chopped onion

3. Place chicken and onions in baking dish and pour apple cider over top.

4. Bake in 350' oven for about 1 1/2 hours or until chicken is very tender.

5. Pour juices into a pot on stove top and thicken with cornstarch ( approx. 2 tbsp - or more depending on amout of liquid)

6. Add 1 cup cream , (or adjusted amount) and stir until smooth

7. Add 1 tbsp parsley

8. Pour back over the chicken and keep warm in oven until serving time.

9. Serve over rice.
**

Orange Glazed Chicken

This is a simple, economical and delicious family meal idea I got from my dear long time walking friend. I like to make it with chicken thighs and serve it with orange raisin rice on the side.

Ingredients:

• 10 -12 pieces of chicken
• 1 teaspoon salt
• pepper, garlic powder 
• 1/4 cup frozen orange juice concentrate (scooped out of the tin)
• 2 tablespoons butter
• 1 tablespoon fresh grated ginger or 1/2 teaspoon ground ginger

Method:

1. Season chicken pieces with salt, pepper and garlic powder or preferred seasoning salt.
2. Bake on foil lined cookie sheet at 375° F for 40 minutes
3. In a small pot, bring orange juice, butter and ginger to boil. Spoon over chicken and bake another 20 minutes.

Orange rice
Add one tablespoon frozen orange juice concentrate per cup of water to rice. Add 3 - 4 tablespoons of raisins just before rice is done, so it plumps.

Tips
For extra flavor and tenderness, marinate the chicken in buttermilk or yogurt for a few hours. Drain, season and follow above method.
Have fresh ginger on hand in the freezer to finely grate when needed, then return to freezer.

Honey Glazed Chicken

Summer has arrived.  Did you say we had four warm days? Nevertheless, it's officially summer now and by now the barbecue season should be in full force. I'm going to share with you one of our family's favorite chicken recipes. I always find it interesting how my own kids say, "Mom, why don't you post that honey garlic chicken recipe?" And I'm thinking, 'that recipe is so old...' but we all know that some of those recipes simply take priority on a hot sizzling summer day.

Instructions.

• One whole roasting fresh chicken or
• 4 fresh chicken breasts with skin and bone-in, or back attached.

Honey Garlic Sauce

• 1/4 cup butter
• 1/4 cup brown sugar
• 1/4 cup honey
• 1/4 cup soya sauce
• 2 cloves garlic

1. Heat butter on low heat, till melted, adding sugar, honey, soya sauce, and garlic.
2. Bring to a slow boil. Don't overcook because it will caramelize.
3. Lay the chicken on the grill on low heat.
4. Baste chicken with sauce frequently, until the crust is a light charcoal color.
5. Cooking time: (45 minutes for bone-in breasts/ 11/2 hour for rotisserie whole chicken)
6. Serve with your favorite salad.

I'm sure by now your mouths are watering. Even if it's not a hot sizzling summer day, you can just pretend that it's hot and hold your umbrella in the rain while you enjoy your favorite chicken dish.

Chicken Danielle

Chicken is one of our favorite meals. This recipe below is an all-time favorite. So if you want to try something different with a flair, give yourself some time and enjoy trying a new dish with chicken. This takes a bit of time, but no last minute rushing around when company comes.

• 4 ounces bacon
• 2 tablespoons butter
• 6 large skinless, boneless, chicken breast halves
• 1 cup sliced button mushrooms
• 1 cup dry white wine
• 1 (10.75 oz) can cream of chicken soup
• 1 (10.75 oz) can cream of mushroom soup
• 3/4 cup heavy cream
• 1/2 teaspoon chopped fresh rosemary
• 1/4 teaspoon chopped fresh thyme
• 1 package uncooked linguine pasta

1. Fry the bacon gently in a large flameproof casserole dish stirring for about 5 minutes until the fat runs.
2. Take the bacon out and saute' chicken in the bacon drippings for about 5 minutes until golden.
3. Preheat oven to 375 °
4. Set aside chicken into a casserole dish, reserving bacon drippings.
5. In a separate skillet, melt the butter over medium heat and saute mushrooms.
6. Add 1/2 cup white wine and stir at a low heat for 5 minutes.
7. Set mushrooms and drippings aside, keeping warm.
8. Add cream of chicken soup and cream of mushroom soup to the bacon/chicken drippings, making sure no lumps remain.
9. Slowly add cream stirring constantly, then add remaining 1/2 cup wine, adjusting as needed to make a nice thick gravy consistency.
10. Season with fresh rosemary and thyme.
11. Toss the bacon that you saved on top of this sauce.
12. Let mixture simmer over medium heat until bubbly and then add reserved mushroom mixture and stir together.
13. Pour soup/mushroom mixture over chicken in casserole dish, cover and bake in preheated oven for 30-45 minutes at 375 degrees.
14. Serve with your favorite pasta or on a platter of rice.

Add a few fresh vegetables, zwieback and you'll feel like you are eating a traditional meal.

Arroz Con Pollo

A few month ago I ordered the special in our favorite Mexican restaurant not sure even what I was ordering. I knew that Pollo was chicken and rice was involved so I knew it would be good. I enjoyed it so much that I spent a good part of the meal dissecting the flavours. I looked online for a recipe and was surprised to find many and so with the staples I had in the freezer and pantry I made a combination which we enjoyed very much.

• 3 frozen or fresh skinless boneless chicken breasts or 6 boneless skinless chicken thighs
• 1 tablespoon olive oil
• 1 medium onion . .diced
• 1 tablespoon chili powder
• 1 teaspoon oregano
• 1 teaspoon cumin
• 1 teaspoon dill weed
• 1 teaspoon paprika
• 2 cloves minced garlic
• 1 796 ml or 28 oz can diced tomatoes
• 2 tablespoons tomato paste
• 2 tablespoons lime juice
• 2 tablespoon minced chipotle peppers in adobe sauce (you may use more after the sauce simmers a bit if you want it hotter
• 1 cup of diced roasted sweet red peppers (or you could just use 1 diced pepper which you would then add with the onion)
• 1 cup chicken broth
• 2 teaspoons flour

1. Cube the raw chicken into bite sized pieces.
2. Heat a large saucepan to medium high and then add the olive oil and the chicken and brown it all over.
3. Turn the heat down to medium.
4. Add the onions and garlic and stir until the onion is translucent about 5 minutes.
5. Add all the spices and and stir for a few minutes allowing the spices to blend.
6. Add the tomatoes and chipotle peppers and diced roasted red pepper. (these could be blended if you want a smoother sauce. .we prefer our sauces chunky)
7. Combine the room temperature chicken broth and flour until smooth and add to the rest of the sauce.
8. Stir in the lime juice last and allow to simmer 15 minutes.
9. Serve with hot rice. You can use soft flour tortilla shells to the chicken sauce in or .. just put the sauce over the rice. . sprinkling with some shredded lettuce and a bit of shredded cheese and some guacamole on the side with crispy tortilla chips.

Stuffed Chicken Breasts in Puff Pastry

Our daughter made this wonderful meal for us and I had to have the recipe. The original recipe is from one of Jamie Oliver's cookbooks. He calls the recipe "My old man's superb chicken." I chuckled at the name, but thought I'd give it a new name for here at MGCC....although I do think that any man would really think this was superb!

4 boneless skinless chicken breasts

1 397 gram box puff pastry (I used tender flake brand)

2 cups mushrooms finely chopped

1/2 cup chopped fresh flat leaf parsley

1 1/2 tbsp olive oil

2 cloves minced garlic

1/2 tsp salt

3 grind of fresh pepper

To begin, if your puff pastry is frozen, thaw according to directions on the box.

In a non stick pan heat olive oil over medium heat. Saute chopped mushrooms and garlic for 5 minutes. Add the freshly chopped parsley, salt and pepper and continue to saute for about 8-10 minutes. Cool completely.

Score Chicken breasts with a sharp knife making a pocket. Once the mushroom mixture has cooled, fill all 4 chicken breast pockets.

Using a little dusting of flour and a rolling pin, roll each puff pastry 'block' 18"x8" and 1/4" thick. Cut down the middle of each sheet, making a total of 4, 4"x18" strips.

Place one stuffed breast at the bottom of one of the stripes of pastry. Starting at one corner roll so that the pastry overlaps, encasing the whole breast. Roll all breasts and place on a parchment lines baking sheet.

Beat one egg and brush the outsides of each roll. Bake in 400 oven for 35-40 minutes. Pastry should be golden brown and flaky.

While chicken is baking begin the mustard and wine sauce. You may want to double this it is so delicious.

Mustard & Wine Sauce

2 heaping tbsp whole grain mustard

1 1/2 cups white wine (you can use cooking wine)

Combine both ingredients in a non stick sauce pan. Over medium heat allow the wine to reduce by about 1/4. Turn to simmer and add 1/2 cup cream. Allow to simmer for about 10-15 minutes. Season with salt and fresh pepper to taste.

Crockpot Stuffing

My sister-in-law always cooks her stuffing in the crockpot and shared her recipe with me. I combined it with the recipe that I have been making for decades and have found it to be a great way to prepare stuffing for a crowd. The steam keeps the stuffing moist and piping hot until serving time.

 

• 1 loaf of firm white bread, cut into 3/4 inch cubes (about 10 cups of cubes)
• 1/2 cup butter
• 1 cup chopped onions
• 1-2 cups chopped celery
• 2 1/2 teaspoons poultry seasoning (or 1 1/2 teaspoons sage and 1 teaspoon thyme)
• 1 teaspoons salt
• 1/2 teaspoon pepper
• 1/2 cup chicken broth (add more if you prefer a very moist stuffing) 

1. Melt butter in a skillet over medium heat. Cook onion and celery until veggies soften...stirring frequently.
2. In large mixing bowl, combine bread cubes, seasonings and onion mixture. Add enough broth to moisten. Transfer to slow cooker and cover.
3. Cook on high for 1 hour. Reduce heat to low and cook for about 4 hours.
4. Serves 10.
   

Notes:

I always double the recipe (using 1/2 whole wheat bread and half white)...just the right amount for my crockpot.  You can also stuff the turkey and cook the remaining stuffing in the crockpot. When it is time to carve the turkey, add turkey stuffing to crockpot; combine well and keep piping hot until dinner time.

Flashback Friday- Chicken Stew

Chicken Stew is a nice comfort meal served with fresh crusty bread. I first posted this recipe in July of 2008. You can find the original post here.

Ingredients:

• 2 Tablespoons olive oil
• 2 stalks celery, cut into bite size pieces
• 1 carrot peeled, cut into bite size pieces
• 1 small onion, chopped
• Salt and freshly ground black pepper
• 1 (14-1/2 oz) can chopped tomatoes
• 2 cups low-salt chicken broth
• 1/2 cup fresh basil leaves or 1 teaspoon dried basil
• 1 Tablespoon tomato paste
• 1 bay leaf
• 1/2 teaspoon dried thyme leaves
• 2 chicken breasts with ribs (about 1-1/2 pounds total)
• 1 (15 oz.) can of kidney beans, drained and rinsed

Method:

1. Heat the oil in a heavy 5-1/2 quart saucepan over medium heat. 
2. Add the celery, carrot, and onion. 
3. Saute the vegetables until the onion is translucent, about 5 minutes. 
4. Season with salt and pepper, to taste. 
5. Stir in the tomatoes with their juices, chicken broth, basil, tomato paste, bay leaf, thyme. 
6. Add the chicken breasts; press to submerge.
7. Bring the cooking liquid to simmer. 
8. Reduce the heat to medium-low and simmer gently uncovered until the chicken is almost cooked through, turning the chicken breasts over, stirring the mixture occasionally, about 25 minutes.
9. Using tongs, transfer the chicken breasts to a work surface and cool for 5 minutes. 
10. Discard the bay leaf. 
11. Add the kidney beans to the pot and simmer until the liquid has reduced into stew consistency, about 10 minutes.
12. Discard the skin and bones from the chicken. 
13. Shred or cut the chicken into bite size pieces. 
14. Return the chicken meat to the stew. 
15. Bring the stew just to a simmer. 
16. Season with salt and pepper, to taste.
17. Serve with bread.
18. Serves 4-6

Here are some variations you can consider: Double the recipe. Use a whole chicken instead of just breasts. Let the dark meat cook longer than the breasts. Use chopped tomatoes with jalapeno and chopped tomatoes with sweet onions and garlic for extra flavor and spice. Use a different type of bean instead of kidney beans. This time around I used garbanzo beans (chick peas), drained and rinsed. If you don't have fresh basil use a teaspoon of dried. If your family enjoys mushrooms add some fresh mushrooms, too. This recipe can be simplified by using shredded chicken from a rotisserie chicken or leftover chicken that has been baked already.

Creamy Chicken Enchiladas

My sister made this dish for me and her when I was visiting in California and I wanted to try them out at home with a few modifications. It's a messy process with a tasty result.

Ingredients:

• 2 tablespoons vegetable oil
• 1 onion, rough chopped
• 1 pound tomatillos, husks removed, washed and rough chopped
• 1 Poblano chile, seeded and rough chopped
• 1 Anaheim or Jalapeno chile, seeded and rough chopped 
• 4 cloves of garlic, smashed
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 cups fresh cilantro
• 1-1/2 cups Mexican Crema or sour cream
• 3 cups shredded rotisserie chicken
• 1 cup frozen corn
• 1-1/2 cups or more grated Mexican cheese blend, or Monterey Jack.
• 10-12 corn tortillas 

Tomatillos are also called “tomate verde” in Mexico (which means green tomato) and are considered a staple in Mexican cooking.  Tomatillo is a member of the nightshade family, related to tomatoes.They grow in a husk.

Method:

1. Preheat oven to 425 degrees.
2. Heat oil in large skillet over medium heat.
3. Add the onion and cook for 4 minutes, stirring occasionaly.
4. Add the chiles, tomatillos, garlic, and seasonings to the onions and cook for 8-10 minutes. 
5. Transfer the vegetable mixture to a food processor, add the cilantro, and pulse to a rough chop.
6. Add the crema and puree until smooth.
7. Taste sauce and add more salt if needed.
8. Spread 1-1/4 cups of this sauce in bottom of a greased 9x13 baking dish. 
9. Transfer the remaining sauce to a medium sized bowl. 
10. In a large bowl combine chicken and 3/4 cup of the sauce.
11. Add the corn and 3/4 shredded cheese to the chicken mixture.
12. Wrap the tortillas in double layer of damp paper towels; microwave on high until soft, about 1 minute.
13. Working with one tortilla at a time, dip in the remaining sauce in medium bowl shaking off any excess.
14. Place on a work surface like a large plate or cutting board (this is the messy part!).
15. Add about 1/2 cup of the chicken filling, roll up and place in baking dish seam side down.
16. Repeat the process with the remaining tortillas and filling, I had enough filling for 10 tortillas.
17. Spoon any remaining sauce on top of the rolled tortillas.
18. Sprinkle remaining grated cheese evenly on top, cheese lovers can add more cheese if desired.
19. Bake until the cheese begins to brown, 12-15 minutes.
20. Serves 4-6 people.

 Although there are many steps to making these creamy Suiza style enchiladas the effort is worth it. If you like heat add one or two jalapeno chiles instead of the Anaheim chile.

I

I found that with all the sauce and the melted cheese it was hard to distinguish each enchilada. Just split up the pan in even portions for your family or friends. 

One Skillet Chicken, Vegetables and Rice Meal

 This one skillet complete meal is a great choice for using up leftover chicken or turkey. It would also be an easy meal to prepare and deliver to a shut-in. If taking this meal to someone who needs a helping hand you might want to include some fresh fruit and cookies to enhance the meal for them.

One Skillet Chicken, Vegetables and Rice
Ingredients:

• 1 Tablespoon oil
• 1/2 cup chopped onion
• 1 lb. boneless skinless chicken breasts or 2 cups of leftover cooked chicken or turkey
• 3 cups fresh vegetables of your choice chopped or sliced, I used mushrooms, bell pepper, zucchini, and broccoli. 
• 1 can chicken broth or 1-3/4 cups home made broth
• 2 cups instant rice (white or brown)
• 1/4 cup zesty Italian salad dressing
• 2 tablespoons chopped parsley for garnish
• Salt and Pepper to taste

Method:

1. Heat oil in large skillet.
2. Add onion and cook till tender.
3. If you are using raw chicken add it now seasoning it with salt and pepper, cook until lightly browned.
4. Add 3 cups or more of chopped vegetables and cook until slightly tender, 3-5 minutes.
5. If you are using pre-cooked chicken or turkey add it here after the vegetables are slightly tender.
6. Stir in 1 can of chicken broth or 1-3/4 cups of homemade broth.
7. Bring to a boil.
8. Add 2 cups instant rice and 1/4 cup of Italian salad dressing and incorporate well.
9. Bring to a boil.
10. Reduce heat, cover and cook for 5 minutes or until rice is tender, liquid is absorbed and chicken is cooked thoroughly (if using raw chicken to begin with). Brown rice will take longer than white.

Serves 6 or more.

My tip for you on the subject of taking meals to shut ins or a family who needs a helping hand due to surgery or the birth of a baby is to take the meal in disposable containers that do not have to be returned. Make it as easy as you can on the people you are serving.

Poppy Seed Chicken Bake

Another easy and satisfying chicken dish. A great way to use up leftover chicken. Serve over rice or noodles, add a salad and your meal is ready.
If you bake it in a foil pan you can bring it to someone for dinner and they don't have to bother bringing back the pan. I brought dinner to our son's house and they loved it.

• 4 cups of chicken, cooked and chopped
• 1 cup sour cream
• 1 can (284 ml / 10 oz) condensed cream of chicken soup
• 3 teaspoons honey Dijon mustard
• 3/4 cup Gouda cheese, grated
• 1 1/2 cups of buttery round crackers, crushed
• 2 teaspoons poppy seeds
• 1/2 cup butter, melted

1. Place chopped chicken in the bottom of a greased 9" x 13" baking dish.
2. In a medium sized bowl stir together sour cream, condensed cream of chicken soup, honey Dijon mustard and pour over chicken, covering evenly.
3. Sprinkle grated Gouda cheese on top.
4. In another bowl mix together crushed crackers, poppy seeds, and melted butter. Sprinkle over cheese layer.
5. Bake in a 350º oven for 30 minutes or until the top is browned and you see the sauce is bubbly.
6. Serves: 6 to 8

Busy Weekend - Easy Cooking Tips

When we have a very busy weekend coming up where we'll be working on outside or inside projects I like to plan ahead and make meals very easy. I usually start with a rotisserie chicken that I buy on Friday. On Friday night we start with the hot from the store chicken and cut generous slices from the breast and make a nice chicken sandwich or have the chicken with a side salad.

After we've had our fist meal I take all the meat off the bones and refrigerate it for the next day. I put all the bones from the roasted chicken and make a nice broth. To the pot of bones covered in water I add a whole onion quartered and seasonings like salt, pepper, poultry seasoning, garlic, and a bay leaf. Bring it to a boil and then simmer it for an hour or two. Then I strain the stock and refrigerate the stock.

The next day with all the ingredients handy I assemble a dish I'll call Enchilada Pie. Gather the following ingredients and start the layering. I used a smaller casserole dish since I was cooking for two. You can use a 9x13 pan if you are feeding more.

Las Palmas Green Enchilada Sauce (28oz.) or similar canned enchilada sauce. I used Medium sauce. You can choose medium or mild sauce based on your preference.
Small package of Corn Tortillas
Grated cheese, I used a Colby Jack combination
Cooked chicken
1 cup of broth

Heat the broth in a small saucepan.
Add a little Enchilada sauce to the bottom of the casserole to coat the bottom.
Dip one corn tortilla at a time in the broth and transfer immediately to prepared casserole dish.
In my dish two tortillas were used for each layer.
Layer some chicken on top of the tortillas.
Pour some Enchilada sauce on top of the chicken.
Layer some cheese on top of the sauce.
Layer two more tortillas dipped in broth on top of the cheese.
Continue the layering finishing with cheese on top.

Heat in 350 degree oven until the cheese melts and the sauce bubbles.

After I put the Enchilada Pie in the oven I heated the broth from the night before and brought it to a boil. I had 1/3 of the can of Enchilada sauce left and I added that to the broth along with the remaining chicken pieces and some noodles for a Chicken noodle soup with added flavor from the enchilada sauce. If you have any leftover rice you could use that in the soup instead of noodles.

One Rotisserie chicken provided 3 full meals for my husband and me with leftover soup and leftover enchilada pie. Quite a good yield from my $4.99 chicken.

Hope you can use these tips and meal ideas from my Saturday Kitchen.

Chicken Burgers

Burgers are a quick and tasty summer time food. Usually we make our burgers from ground beef but sometimes it is nice to change it up and go for a chicken burger instead. We enjoyed these chicken burgers with fresh garden lettuce, a ring of sweet red pepper and added a little zing by combining cayenne pepper in your mayonnaise. Extra Dijon mustard is delicious too.

• 1 pound ground chicken, I used all white meat
• 1/4 cup milk
• 1 1/2 cups fresh bread crumbs, (pulsed in food processor) divided
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/8 teaspoon pepper

1. Combine ground chicken, milk, 1/2 cup of the fresh bread crumbs, Dijon mustard, salt, and pepper until well blended.
2. Form into 6 patties, mixture will be wet and sticky.
3. Pour the rest of the bread crumbs (1 cup) on a platter and cover both sides of the burger with the crumbs. 
4. Preheat a frying pan, add 1 to 2 teaspoons olive oil and fry patties until thoroughly cooked and golden in color, about 6 minutes per side.
5. Serve hot with your favorite kind of bun and condiments.

Butterflied Roasted Chicken with Vegetables

This is a rustic meal with rough cut vegetables roasted in a pan that can go from your stove top to your oven. Butterflying the chicken gives you the option to cook the chicken breast down which results in breast meat that is not dried out while you wait on the dark meat to be cooked thoroughly.

Ingredients:

• 1 -3-4lb. whole chicken
• 4-5 white potatoes, quartered
• 4-5 carrots rough cut
• 1 large onion, quartered
• 2 cloves of garlic, peeled and smashed, optional
• Seasoned salt
• 2 Tablespoons Olive Oil and more Olive Oil to coat the vegetables.
• 1 Tablespoon butter
• Salt and fresh ground pepper.

Method:

1. Preheat oven to 375 degrees.
2. Rinse and pat the whole chicken dry.
3. Using good kitchen shears cut out the backbone of the chicken and set aside to make chicken stock or discard.
4. Flatten the whole chicken by pressing firmly on the breast bone. Remove any excess skin.
5. Prepare vegetables placing them in large bowl and season them with salt and pepper (to taste). 
6. Add the smashed garlic. 
7. Sprinkle the vegetables generously with olive oil and toss together to coat all the vegetables evenly. 
8. Set aside.
9. Heat oil and butter in large oven proof pan or dutch oven.
10. Season chicken well with seasoned salt of your choice. 
11. If you don't have seasoned salt season with salt and fresh ground pepper.
12. Place chicken breast side down in heated pan to brown and crisp up the skin. 
13. Turn the chicken over carefully and brown the other side.
14. Remove the chicken to a plate or platter while you go on to the next step.
15. De-glaze the pan with a little chicken stock or white wine.
16. Add all the seasoned and oiled vegetables to the pan.
17. Place the chicken breast side down on top of the vegetables.
18. Place pan with vegetables and chicken on the center rack of preheated oven.
19. Roast for 60 minutes.
20. Turn chicken over and roast for 10 more minutes or until meat thermometer registers 165 degrees at the thickest part of the dark meat. 
21. Remove the chicken from the pan onto cutting board and cut the chicken into serving sizes. 

You can return the chicken to the roasting pan or onto a platter at this point adding the vegetables.

 Remove the chicken from the pan onto cutting board and cut the chicken into serving sizes. You can return the chicken to the roasting pan or onto a platter at this point adding the vegetables.

 Serve with your favorite additions or no additions. We chose some salad and sour dough bread.

Teriyaki Glazed Skillet Chicken

This is a simple tasty chicken dish made in the skillet. I was inspired to try it after seeing Bev's tip on storing fresh ginger.

Teriyaki-Lemon Glazed Chicken

• 1/2 cup lemon juice
• 1/2 cup low-sodium soy sauce
• 1/4 cup sugar
• 3 tablespoons brown sugar
• 2 tablespoons water
• 3 teaspoons garlic, minced
• 1 teaspoon fresh ginger, microplaned
• 1 lb. boneless skinless chicken breasts thin cut

1. In large skillet combine lemon juice, soy sauce, white and brown sugar, water, garlic and ginger.
2. Cook over medium heat until sugar dissolves, stirring frequently. 2-4 minutes.
3. Add the chicken and cook 15 to 20 minutes or till thoroughly cooked turning after 10 minutes.
4. Optional: Remove chicken and cook down glaze till it thickens somewhat and drizzle over the chicken before serving.

Serve with rice and vegetables of your choice.
Serves 4

If you purchase whole chicken breasts instead of thin cut just halve the breasts lengthwise to make them thinner.

Chicken Perlo

A Southern specialty, Chicken Perlo refers to a South Carolinian rice dish. Perlo is the low country pronunciation. Other parts of the United States call it rice pilau. I used my cast iron dutch oven to make this in.
1 cut up chicken fryer, skin removed.
1 green bell pepper sliced
1 onion sliced
4 slices of bacon cut into 1 inch pieces.
1 cup white rice
1 cup white wine
2 cups chicken broth
1/2 teaspoon salt
1/4 teaspoon pepper
2 Tbsp. minced parsley
2 Tbsp. oil
Heat oil over medium-high heat in dutch oven or large fry pan. Add chicken pieces and cook about 10 minutes or until golden, turning once. Transfer chicken to plate. Reduce heat to medium and add bacon. Cook for approx. 4 minutes until browned. Remove bacon and discard all but 2 teaspoons bacon fat from pan.
Add onion and green pepper to the same pan and cook, covered, for 10 minutes, stirring occasionally. Add rice and stir until evenly coated. Stir in bacon, salt, pepper, wine and chicken broth. Return chicken to the same pan or dutch oven. Heat to boiling over medium-high heat. Reduce heat to medium-low and cook, covered for 40 minutes or until rice is soft and chicken is thoroughly cooked.
You can enjoy this as a one dish meal or serve it with a nice salad and warm bread.

Stuffed Boned Chicken

I want to call it de-boned, but apparently “boned” is the way to say it. My friend, Doreen invited me over last week to show me how to bone a chicken. Removing the rib cage from a chicken is not for the faint of heart and takes a bit of time, but all the work is done ahead and you may actually be able to put up your feet before dinner. I am posting Doreen’s recipe today and should really call it Almost Boneless Stuffed Chicken, since we left the bones in the wings. We each did two and I would suggest that once you are in the mess, you may as well. You can freeze both or cook one and freeze one.
Ingredients:

• 2 whole fresh chickens (3-5 lbs)

Seasoning:

• 1 tablespoon salt
• 1 ½ teaspoons ginger
• 1 tablespoon flour

Stuffing:

• 8 cups cubed bread crumbs
• 1 teaspoon salt
• ¼ teaspoon pepper
• 1 teaspoon dried sage
• ½ chopped onion
• ¼ cup diced celery (optional)
• 1/4 cup butter
• 1 cup chicken broth

Method:

1. Prepare stuffing by cooking onions (and celery) in butter until soft. Mix all ingredients and set aside to cool.
2. Remove rib cage and leg bones from chicken.
   Pictures and instructions are on my blogThere are a number of online videos you can check out as well. I have linked two:
   http://www.videojug.com/film/how-to-de-bone-a-chicken
   http://www.youtube.com/watch?v=Qe4qSPojwtw
3. Once you have boned the chicken, lay it skin down on a working surface. Sprinkle lightly with some of the seasoning (mixing the ingredients called for)
4. Beginning at tail end, sew up half way.
5. Stuff with filling and continue sewing, folding flap from around neck over to sew shut.
6. Rub outside of chicken with a little oil and the rest of the seasoning.
7. Lay, breast side down, in roasting pan. ( I like the old black, speckled pan)
8. Bake uncovered for 30 minutes at 375° F.
9. Cover, reduce heat to 325° F and bake another 1 - 1 ½ hours, depending on size of chicken. (1/2 hour per pound total) I added carrots in the last half hour, then snap peas and frozen cranberries for the last 10 minutes.
10. Remove from oven and place on serving platter. Cover and let sit 10 minutes. If you wish to serve it with gravy for mashed potatoes, mix 1 tablespoon flour and 1 cup water in a covered container and stir into drippings in pan, stirring and bringing it to a boil.
    
    
    Note: If you are preparing a chicken for a later day, freeze uncooked stuffed chicken immediately and later thaw in fridge overnight

Greek Tomato Sauce/ Chicken Parmigiana

Our son Rick found this recipe when he was studying Greece in Junior High.
He served it to his class as part of his project and we've been making it ever since.

It's a wonderfully flavourful tomato sauce made from ingredients

you have in your cupboard..

It is great served over meatballs or shrimp or just plain as a pasta sauce.

I also like to use it for Chicken Veal Parmigiana. (recipe follows)

• 1 large onion finely chopped
• 1/4 cup butter (no substitutes*)
• 2 tablespoons olive oil
• 1 6 ounce can tomato paste
• 1 can water
• 1 large garlic clove, minced
• 2 tablespoons white wine vinegar
• 2 tablespoons brown sugar
• 1 teaspoon dried basil
• salt and pepper to taste

1. In a medium pot, saute` onion in butter and olive oil until golden brown.
2. Add remaining ingredients and stir.
3. Simmer, uncovered, for about 30 minutes, stirring occasionally.

Chicken or Veal Parmigiana

• 4 chicken breasts or veal cutlets
• 1/2 cup flour
• 1/2 teaspoon basil
• salt and pepper
• 1 large egg beaten with a fork
• 1 1/2 cup Panko bread crumbs
• Greek Tomato Sauce (see above)
• 4 slices Mozzerella cheese
• grated Parmesan cheese

1. Lay chicken breast or piece of veal between 2 sheets of plastic wrap and pound with a meat mallet to an even thickness.
2. Mix flour, basil, salt and pepper in a shallow bowl.
3. Dredge each piece of meat in seasoned flour.
4. Dip floured meat into beaten egg and then Panko crumbs.
5. Fry in 1/2 inch hot oil until nicely browned on each side, turning only once.
6. Place meat on a baking sheet and bake at 350 degrees until meat is done, about 20 minutes.
7. Top each serving with a generous amount of warm tomato sauce and one piece of Mozzerella cheese, then sprinkle with 1 tablespoon Parmesan cheese.
8. Return to oven and broil, watching closely, until cheese begins to brown.

Crumb Crust Chicken Breasts

Are you looking for a qucik meal to serve your family.  These chicken breasts can be prepared and fried up quickly since they are pounded to a unifrom thickness..

click on the picture to enlarge the tutorial collage..

Since I've discovered Panko Bread Crumbs. . . .I've been coating a variety of meat, fish and poultry in a variety of herb and seasoning variations.  The crumbs stay fresh much longer than regular bread crumbs and I often freeze them to ensure freshness if I don't plan to use them often..

• 3 cups Japanese style  Panko Bread Crumbs
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon freeze dried basil  (or finely chop fresh)
• 2 teaspoons Oregano
• 2 eggs slightly beaten
• 4 chicken breasts
• 2 tablespoons olive oil
• 2 tablespoons butter

1. Put the chicken breasts in a resealable bag and pound thin with either a heavy frying pan or a meat mallet.
2. Combine the crumbs and the seasonings on a large dinner plate.
3. Dip the chicken in the egg mixture and then dredge in the bread crumb mixture on both sides.
4. Heat a heavy large fry pan over medium heat.
5. Melt the butter in the pan, add the olive oil  and then add the chicken but don't crowd the pan.  The chicken will not brown properly if you crowd the pan.  .the chicken will poach in the juices and you will not have a crispy coating.
6. Brown on both sides and then move the chicken to a dish and pop into a 350 oven while you sear the remaining chicken breasts.  When you have your last ones in the pan, turn down the heat to medium low and continue cooking until no pink remains in the middle of the meat.  This should work out perfectly with the chicken that has continued to cook through in the oven.
7. Serve with wedges of lemon and give them a squeeze over the chicken pieces.

If you are doing a large family batch. . .you may want to turn the oven down a bit to avoid the chicken drying out.   The chicken should be crispy on the outside. . and tender and juicy on the inside.