Chicken 2

Chinese Chicken Balls with Sweet and Sour Sauce:

Sauce: 2 (8 ounce) cans crushed pineapple, 3 cups sugar, 1 (14 ounce) can diced tomatos undrained, 1 cup
white vinegar, 1 large onion finely chopped, 2 Tbs. soy sauce, 1/2 tsp. ginger powder, 2 Tbs. corn starch.
Chicken Ball Batter: 2 cups flour, 2 cups cornstarch, 1 Tbs. baking powder, 1 Tbs. baking soda, 1 Tbs. sugar,
2 2/3 cups cold water, oil for frying, 3 1/2 pounds boneless chicken breast cut into chunks, seasoning salt
(optional).

Drain pineapple, reserving the juice. To make the Sauce: in a saucepan combine sugar, tomatoes, vinegar,
onion, green pepper, soy sauce, ginger and pineapple; simmer for about 20 minutes. In a bowl,
combine/whisk the cornstarch with the reserved pineapple juice until smooth, and add to the tomato
mixture. Bring to a boil and simmer for about 2 minutes, or until thickened. Remove from heat; set aside to
cool. To make the chicken balls: in a bowl combine flour, cornstarch, baking powder, baking soda, sugar
and water until smooth. Heat oil in a deep-fryer or Dutch oven to 375 degrees. Dip the chicken pieces into
the batter, then drop in hot oil and fry until golden and the juices run clear (about 5 minutes).
Remove to a paper towel. Sprinkle with seasoning salt immediately after frying if desired.
Serve immediately with sweet and sour sauce.


Crispy Hawaiian Chicken:

28 1/4-31 3/4  ounces chicken breast fillets  1 (10 1/2  ounce) can condensed cream of chicken soup  2  
tablespoons mayonnaise  12 1/3  ounces celery, sliced  1  small onion, cut into small chunks  5 1/3  ounces
mushrooms, sliced  1  red pepper, cut into small chunks  19 1/16  ounces pineapples, pieces small  10 5/8  
ounces ready salted crackers (2 packets)  1 7/8  ounces parmesan cheese, grated

Grease a large shallow dish with a little margarine. Cook the chicken in a pan until browned, allow to cool a
little then cut into bite size pieces. Put the cooked chicken into a large bowl with all of the ingredients
APART from the crisps and the cheese. Mix together well and spoon the mixture into the shallow dish.
Slightly crush the crisps to half the original size then sprinkle them along with the cheese onto the chicken
mixture. Bake in a pre-heated oven at 180 degrees for 30 minutes



Delicious Roast Chicken:

1 5-6 pound roasting chicken, 1 Tbs. olive oil, 2 tsp. each of seasoning salt, paprika and thyme, 1 tsp. each
of garlic powder and dried italian seasoning, 1/2 tsp. pepper, 1/2 cup melted butter.

Remove any "innards" from chicken. Rinse chicken and cavity with cold water, pat dry with paper towel. Oil
outside of chicken well with olive oil. Sprinkle with seasoning salt inside and out. Place on rack in shallow
roasting pan with a 1/2" of water covering bottom of pan. Sprinkle rest of spices and herbs evenly on
outside of chicken. Tie legs together if desired. Tuck wings under.
Roast, uncovered, in 350° oven for about 2 hours or until done. (*About 20 minutes per pound). *Baste
every 30 minutes with melted butter. (You can also baste with juices from the pan when enough
accumulate. But start with butter). Let chicken rest for about 15-20 minutes before carving.


Easy Chicken Pot Pie:

2 refrigerated pie crust, 1 15 ounce can diced potatoes, 16 ounces frozen mixed veggies thawed, 2 cups
diced cooked chicken, 1 (10 1/2 ounce) can cream of chicken with herbs soup, 1/3 cup milk, 1/4 tsp. poultry
seasoning, 1/2 tsp. salt, 1/8 tsp. pepper.

Place bottom crust in 9" pie plate. Drain potatoes, vegetables and chicken. Combine with remaining
ingredients and blend well. Pour into pie crust. Top with remaining pie crust. Seal edges and cut slits in top.
Bake at 375 for 45-50 minutes, until golden.


Grilled Cheesy Bacon Chicken Sandwich:

4 slices American cheese, 4 slices thick bacon cooked, 1 cup cooked chicken breast cut into strips, 4 slices
bread, 2 Tbs. Ranch dressing (optional), 2 Tbs. barbecue sauce (optional), butter if cooking in pan.

Cut cooked bacon slices in half. Set aside. Cut chicken in thin strips. Set aside. If using sauce and dressing
spread 1 TBS of each on bread, making 2 slices with dressing and 2 slices with sauce.
Place one slice of cheese onto one slice of bread. Top cheese with 4 pieces of bacon, 1/2 cup chicken and
a second slice of cheese. Top with remaining slice of bread. Slowly place sandwiches on grill. Gently press
each sandwich with a spatula to hold ingredients together. Grill sandwiches directly over medium heat 2 to
3 minutes on each side, turning them over when one side is golden or grill marks appear.
If cooking in a pan, butter top of sandwich and put down in pan. Butter top side of sandwich. Cook over
medium high heat. Carefully turn sandwich over with a spatula when bottom is browned and cook other side
til browned. Serve sandwiches with dressing and sauce to dip inches.


Grilled Marinated Chicken Breast:

4 thick boneless chicken breast, 1 tsp. kosher salt, 1/2 tsp. pepper, 1 tsp. garlic powder, 1 (8 ounce) bottle
italian dressing or cesar salad dressing.

Rinse chicken breasts and pat dry. Sprinkle both sides of the breasts with salt, pepper, and garlic powder,
using more or less to taste. Put chicken in a dish and add about 1/3 cup of the salad dressing, making sure
all of the chicken is coated. Cover. A plastic bowl with a lid works well. Refrigerate for at least an hour or
two. Grill over medium direct heat for 8-10 minutes or until juices run clear. Remove from grill to a cutting
board, cover with foil and allow to sit for 10 minutes. Slice breasts on a diagonal crosswise in 1/4 inch
slices. Toss slices on a shallow serving platter with the remainder of the salad dressing coating all the
chicken well. Use more dressing if desired. Serve hot or at room temperature. Note: To prepare as an
appetizer, cube chicken in small chunks, marinate as above, grill 3-5 pieces on small wooden skewers
(soaked in water), brush on salad dressing and serve.


McDonald's Chicken Nuggets:

1 cup flour, 1 cup water, 1/4 tsp. pepper, 1/8 tsp. garlic powder, 2 tsp. salt, 1 egg, 1 tsp. onion powder, 4
boneless skinless chicken breast.

Beat the egg and water in a bowl and set aside. Combine all the dry ingredients in a zip top bag.
Pound chicken to 1/4 inch thick and cut into bite-sized pieces. Coat chicken with flour. Drudge in egg
mixture and return to flour. Shake to coat and place bag in freezer. Freeze 1 hour. Refrigerate egg mix.
Repeat coating process after the 1 hour is up. Deep fry chicken nuggets in oil heated to 375 degrees. Drain
on paper towels.


Melt in your Mouth Chicken Breast:

4 boneless chicken breast halves, 1 cup mayo, 1/2 cup freshly grated parmesan cheese, 1 1/2 tsp.
seasoning salt, 1/2 tsp. pepper, 1 tsp. garlic powder.

Mix mayonaise, cheese and seasonings. Spread mixture over chicken breast and place in baking dish. Bake
at 375° for 45 minutes.


Oven BBQ Chicken:

1 cup ketchup, 1/2 cup water, 1 med. onion chopped, 1 Tbs. worcestershire sauce, 1 tsp. hot sauce, 1/2 Tbs.
vinegar, 1 Tbs. salt, 1 Tbs. sugar, 1/2 tsp. pepper, 1/2 cup margarine, 1 pound chicken pieces.

Mix all together except for chicken and simmer for 10 min or until onion is tender. Put chicken pieces into
baking dish and pour sauce over making to sure to cover all areas. Bake at 400 for 1 1/4 hours turning over
after 40 minutes.


Oven Fried Cheesy Italian Chicken:

1 Tbs. butter, 1/3 cup Bisquick, 1/3 cup grated parmesan cheese, 1 Tbs. italian seasoning, 1 tsp. salt, 1/2 tsp.
garlic powder, 1/4 tsp. pepper, 2 1/2-3 pounds fryer chicken cut up.

Heat oven to 425. Heat margarine in 9 x 13 pan in oven until melted. Mix remaining ingredients except
chicken; coat chicken. Place skin side down in pan. Bake 35 minutes. Turn; bake until done; about 15
minutes.


Pineapple Chicken Bake:

4 boneless skinless chicken breast, 2 Tbs. melted butter, salt and pepper, 1 cup brown sugar, 8 ounces
crushed pineapple, 1/4 cup lemon juice, 2 Tbs. mustard, 1 tsp. worcestershire sauce, 1 tsp. soy sauce.
Spray pyrex pan w/ Pam. Brush chicken w/ butter, lay in pay, then salt & pepper.

Combine all other ingredients & pour over chicken. Bake at 375 for 30 minutes, turning once.


Skillet Chicken, Stuffing and Gravy:

6 small skinless chicken breast halves, 1 (10 1/2oz.) can chicken gravy, 1 (6oz.) package chicken flavor
stuffing mix, 1 1/2c. hot water.

Spray a large nonstick pan with cooking spray. Add chicken and cook on medium heat for 3 minutes on each
side. Add gravy to skillet and cook for five minutes or until chicken is cooked through. In bowl combine
stuffing mix and water. Spoon stuffing over chicken in skillet. Cover and cook for 5 minutes or until heated.
Serves 4


Smothered Chicken Breast for 2:

1 large chicken breast, 1/4 cup barbecue sauce, cheese.

Slice breast in two and flatten a bit.Spread your choice of bar-b-q sauce over it. Shred your choice of
cheese on top. And spread some mushrooms on top of the cheese.
Bake in oven. She did not tell me how long but maybe 20 minutes I would think. It was served with cream
noodles and toasted garlic bread.


Stuffed Chicken Breast with Mushroom Gravy:


2 large chicken breast halves, 1 (10 3/4 ounce) can cream of mushroom soup, 1 (6 ounce) package stove top
chicken flavor stuffing mix prepared and cooled to room temp., 1 medium onion cut in half and thinly sliced,
1 4 ounce can mushrooms drained or 6 ounces fresh mushrooms, pepper.

Preheat oven to 350. Prepare stuffing mix according to box directions, then set aside to cool. (I put mine on
a paper plate, and stick it in the freezer for a few minutes to cool faster). When cool, take out of freezer.
Place one chicken breasts in a casserole dish, skin side down. Put the stuffing mixture over the chicken
breast. In a bowl, mix the mushrooms and sliced onions with the soup. Add about 1/4 can of water, and mix
inches Pour half the mixture over the stuffing mixture. Place the second breast on top of the stuffing, skin
side up. Pour the rest of the Mushroom soup mixture over the top. Sprinkle fresh cracked pepper over top.
Once chicken has been cooking for about 45 minutes, then take the dish out, and spoon the mushroom
gravy over the chicken. Return to the oven, and finish baking for another 40-45 minutes. Note: If you use
boneless chicken, reduce cooking time to 45-60 minutes.


South of the Border Grilled Chicken:

1 Tbs. chili powder, 1/2 tsp. ground cumin, 1/2 tsp. ground coriander, 1/2 tsp. brown sugar, 1/4 tsp. salt, 1/8
tsp. cayenne, 1 1/2 tsp. olive oil, 4 boneless skinless chicken breast halves.

Preheat a gas or charcoal grill. Combine chili powder, cumin, coriander, sugar, salt, cayenne and olive oil in
a bowl. Mixture will be a little dry. Pound chicken breasts with a meat mallet or other heavy object until a
uniform 1/4-inch thickness. Use your hands to rub chicken with chili mixture. Place chicken on grill and
cook, turning 9 to 10 minutes until juices run clear when the thickest part of the breast is pierced with the
tip of a knife. Slice crosswise into strips.


Spicy Chicken Club Sandwich:

2 (4 ounce) boneless skinless chicken breast halves, 4 slices bacon cooked slightly crispy, 4 slices swiss
cheese, 2 hoagie rolls split and toasted, oil for frying chicken.
Egg Wash: 1/2 cup milk, 1 egg beaten
Breading Mix: 3/4 cup self rising flour, 2 tsp. seasoning salt, 1 tsp. black pepper, 1 tsp. poultry seasoning, 1
Tbs. chili powder, 1 1/2 tsp. garlic powder.
Toppings: 4 slices tomato, 4 lettuce leaves, 4 tsp. mayo divided.

Beat together egg and milk set aside. Pound chicken breasts until 1/2 inch thick. Mix together all Breading
mix ingredients in a deep dish or plate. In a large heavy skillet,heat oil over medium heat,until hot but not
smoking. Using a double breading process,bread chicken in this order,coat both sides of chicken in
breading,dip in egg wash coating both sides,then coat both sides again in breading. Fry chicken until
golden brown on both sides about 8 minutes. Top each piece of chicken with two slices of cheese
overlapping,then place 2 slices of bacon lengthwise. Cover to let cheese slightly melt. Assemble
sandwiches in this order,lettuce leaves,2 slices of tomato overlapping,chicken,and add 2 teaspoons of
Mayonnaise on each top half of bun.


Velvetta Cheesy Chicken Skillet:

1 pound boneless skinless chicken breast cubed, 1 (12 ounce) package Velvetta shells and cheese dinner,
1 cup milk, 1 cup water, 1 cup broccoli florets, 1 cup sliced carrots.

Spray large skillet with cooking spray. Add chicken; cook on medium high heat 5 minute or until chicken is
cooked through, stirring occasionally. Add shell macaroni, milk and water and stir. Bring to boil. Reduce
heat to medium-low;simmer 10 minute Add brocoli and carrots;cover. Continue cooking 5 minute Remove
from heat. Stir in velveeta cheese sauce until well blended.


Wendy's Spicy Chicken Fillet Sandwich:

6-8 cups veg. oil, 1/3 cup Frank's original red hot pepper sauce, 2/3 cup water, 1 cup all purpose flour, 2 1/2
tsp. salt, 4 tsp. cayenne pepper, 1 tsp. pepper, 1 tsp. onion powder, 1/2 tsp. paprika, 1/8 tsp. garlic powder, 4
chicken breast fillets, 4 plain hamburger buns, 8 tsp. mayo., 4 lettuce leaves, 4 tomato slices.

Preheat 6 to 8 cups of oil in a deep fryer to 350 degrees. Combine the pepper sauce and water in a small
bowl. Combine the flour, salt, cayenne pepper, black pepper, onion powder, paprika and garlic powder in
another shallow bowl. Pound each of the chicken pieces with a mallet until about 3/8-inch thick. Trim each
breast fillet if necessary to help it fit on the bun. Working with one fillet at a time, coat each piece with the
flour, then dredge it in the diluted pepper sauce. Coat the chicken once again in the flour mixture and set it
aside until the rest of the chicken is coated. Fry the chicken fillets for 8 to 12 minutes or until they are light
brown and crispy. Remove the chicken to a rack or to paper towels to drain.
As chicken is frying, prepare each sandwich by grilling the face of the hamburger buns on a hot skillet over
medium heat. Spread about 2 teaspoons of mayonnaise on the face of each of the inverted top buns.
Place a tomato slice onto the mayonnaise, then stack a leaf of lettuce on top of the tomato.
On each of the bottom buns, stack one piece of chicken.
Flip the top half of each sandwich onto the bottom half and serve hot.