PINEAPPLE GLAZED CHICKEN

• 4 chicken breasts, skinned and deboned
• 1 (15 oz.) can chunk pineapple
• Scallions to top the meat
• Salt and pepper
• 2 tbsp. margarine
• 1/4 c. packed brown sugar

Salt and pepper chicken breasts, brown in margarine over medium heat. When brown add pineapple and sugar.
Continue cooking until liquid is thickened and forms a sauce. Serve - scant scallions over meat.

Fragrant saffron chicken

Ingredients:

• 2 chickens, about 1.6kg/31⁄2lb each
• 1 carrot, sliced
• 2 celery sticks, sliced
• 6 black peppercorns
• 2 bay leaves
• 50g/2oz butter
• 225g/8oz onion, finely chopped
• 1 teaspoon saffron threads
• 4 dried apricots
• grated zest of 1 lemon
• 300ml/10fl oz dry white wine
• 3 tablespoons clear honey
• 1 teaspoon mild curry paste
• 300ml/10fl oz mayonnaise
• 300ml/10fl oz double cream
• salt and freshly ground black pepper

• Put the chickens in two separate large saucepans. Cover with cold water and add the carrot, celery, peppercorns and 1⁄2 bay leaf to each. Bring slowly to the boil, cover and simmer very gently for about 1 hour. Pierce the thigh joints with a skewer to test if cooked – the juices should run clear. Leave the chickens to cool in their poaching liquid.

• Drain the chickens. Remove and discard the skin, strip off the meat and discard the bones. Cut the meat into bite-size pieces. Set aside.

• Melt the butter in a medium saucepan, and sauté the onion until soft. Grind the saffron strands to a powder using a mortar and pestle. Stir into the onions with the apricots, lemon zest, white wine, honey, curry paste and 1 bay leaf. Bring to the boil. Simmer, uncovered, for about 10 minutes until well reduced and the consistency of chutney.

• Cool and purée in a blender or food processor, then sieve.

• Fold the cold saffron mixture into the mayonnaise. Whip the cream until it just holds its shape. Fold into the mayonnaise mixture, and season with salt and pepper.

• Mix together the chicken pieces and the mayonnaise mixture, and serve on a bed of rice.

Sautéed chicken with herbs

Ingredients:

• 2–3 tablespoons olive oil
• 1 chicken, cut into 8 pieces
• 3 garlic cloves, sliced
• 2 shallots, finely chopped
• 3 tablespoons dried mixed herbs
• juice of 1⁄2 lemon
• salt and freshly ground black pepper

• Heat the oil in a heavy frying pan over a high heat. Brown the chicken pieces in the oil in two batches.

• When browned, reduce the heat to medium-high and return all the chicken to the pan. Cover the pan and leave to cook for about 10 minutes.

• Turn the chicken pieces, spooning their juices over them, then sprinkle the garlic, shallots, half of the herbs over them. Season with salt and pepper. Cover again and cook for a further 8 minutes.

• When cooked, lift the chicken pieces out with the cooked shallots, garlic and pan juices. Squeeze the lemon juice over the chicken, sprinkle with the remaining herbs and serve hot.

Garlic & lime chicken

ingredients
4 large skinless chicken breast fillets
50g/2oz garlic butter, softened
3 tablespoons chopped fresh
coriander leaves
1 tablespoon sunflower oil
finely grated zest and juice of
2 limes
25g/1oz Demerara sugar
• Put each chicken breast between two sheets of cling film, and pound
with a rolling pin until flattened to about 1cm/1⁄2in thick.
• Mix together the garlic butter and coriander, and spread over each
chicken breast. Roll the chicken up like a Swiss roll and secure with a
cocktail stick.
• Heat a wok or heavy frying pan until hot. Add the oil, and when it is hot
enough, add the chicken and cook, turning, for 15–20 minutes until
cooked through.
• Remove the chicken from the wok or pan, and transfer to a chopping
board. Loosely cover with foil to rest for a few minutes, then cut each
chicken roll into slices.
• Add the lime zest, juice and sugar to the wok and heat gently, stirring,
until the sugar has dissolved. Increase the heat and allow to bubble for
2 minutes.
• Arrange the chicken slices on warmed individual serving plates, and
spoon the pan juices over to serve. Serve warm with boiled rice.

Chicken korma with green beans

Ingredients:

• 2 tablespoons vegetable oil
• 350g/12oz skinless chicken breast
• fillets, cut into bite-size pieces
• 1 onion, sliced
• 21⁄2 teaspoons korma curry powder
• 150ml/5fl oz chicken stock
• 1 teaspoon tomato purée
• 2 teaspoons caster sugar
• 75g/3oz tomatoes, roughly chopped
• 150ml/5fl oz single cream
• a little salt
• 100g/4oz green beans, topped and
• tailed, cut into 2.5cm/1in lengths
• 25g/1oz ground almonds

• Heat the oil in a saucepan, add the chicken and onion, and sauté over a gentle heat, stirring occasionally, for 6 minutes or until the onion is soft and the chicken is lightly coloured. Stir in the curry powder and cook for a further 2 minutes.

• Add the stock, tomato purée, sugar, tomatoes, cream and a little salt. Stir to combine the ingredients, bring to the boil, then reduce the heat, cover the pan and simmer gently for 10 minutes, stirring occasionally.

• Stir the beans into the curry and cook, covered, for a further15–20 minutes, stirring occasionally, until the chicken is cooked and the beans are tender. Stir the ground almonds into the curry, and simmer for1 minute to thicken the sauce. Taste and adjust the seasoning if necessary. Serve with rice.

Chicken & vegetables

Ingredients:

• 25g/1oz cornflour
• 300ml/10fl oz skimmed milk
• 1 teaspoon low-fat spread
• 1 teaspoon English mustard
• 75g/3oz low-fat Cheddar
• cheese, grated
• 350g/12oz cooked mixed chopped
• vegetables
• 175g/6oz cooked chicken,
• skin removed
• 1⁄4 teaspoon freshly grated nutmeg
• salt and freshly ground black pepper

• Preheat the grill to medium.

• Blend the cornflour in a saucepan with the milk. Add the low-fat spread. Bring to the boil and cook for 1 minute, stirring all the time.

• Stir in a little salt and pepper, the mustard and two-thirds of the cheese. Fold in the vegetables and the chicken, and season with the nutmeg and a little more salt and pepper if required. Heat through.

• Turn into a flameproof serving dish, top with the remaining cheese andput under the grill until golden and bubbling. Serve immediately.

Chicken with sage & lemon

Ingredients:

• 4 skinless, boneless chicken breasts
• 2 tablespoons finely shredded
• fresh sage leaves
• grated zest and juice of 2 lemons
• salt and freshly ground black pepper

• Preheat the oven to 200°C/400°F/Gas mark 6. Cut four pieces of foil large enough to wrap each chicken breast.

• Put a chicken breast in the centre of each piece of foil, and season generously with salt and pepper. Sprinkle with a quarter of the sage and lemon zest, then drizzle some lemon juice over the top (reserving a little of the juice for serving). Wrap the foil around the chicken to make a parcel and fold over the edges to seal. Repeat the process with the remaining chicken.

• Put the chicken parcels on a baking sheet, and bake in the oven for 15 minutes until the chicken has cooked through and the juices run clear.

• To serve, unwrap the chicken and divide among four warmed plates. Drizzle with the remaining lemon juice. Serve immediately with rice.

Garlic & nut butter chicken

Ingredients:

• 225g/8oz roasted salted mixed nuts,
• roughly chopped
• 5 garlic cloves, roughly chopped
• 450g/1lb butter, softened
• 4 tablespoons chopped fresh
• flat-leaf parsley
• 2 lemons
• 225g/8oz puff pastry
• 1 large egg, beaten
• 1 tablespoon poppy seeds
• 1 tablespoon caraway seeds
• 12 small skinless chicken breast fillets
• 900ml/11⁄2pt hot chicken stock
• freshly ground black pepper

• Combine the nuts and garlic with the butter, parsley and 2 tablespoons of lemon juice, and season well with pepper. Cover and chill.

• Roll out the puff pastry thinly. Prick well and leave to rest for 30 minutes.

• Preheat the oven to 200°C/400°F/Gas mark 6. Brush the pastry with beaten egg and, using a small cutter, stamp out shapes. Sprinkle with the poppy and caraway seeds, and bake in the oven for 10 minutes.

• Arrange the chicken breasts in a roasting tin, and half-cover with the hot stock. Cover with foil and cook for 30 minutes or until cooked through.


• To serve, melt the nut butter mixture. Drain the cooked chicken breasts from the stock, and put on a heated serving dish. Spoon the melted butter over, and garnish with the pastry shapes.

Tuscan chicken

Ingredients:

• 8 chicken thighs, skinned
• 1 teaspoon olive oil
• 1 onion, thinly sliced
• 2 red peppers, seeded and sliced
• 1 garlic clove, crushed
• 300ml/10fl oz puréed tomatoes
• 150ml/5fl oz dry white wine
• 1 teaspoon dried oregano
• 400g/14oz canned cooked
• cannellini beans, drained
• 3 tablespoons fresh breadcrumbs
• salt and freshly ground black pepper

• Heat the oil in a heavy pan, and sauté the chicken until golden brown. Remove and keep warm. Add the onion and red peppers to the pan, and gently sauté until softened but not coloured. Stir in the garlic and sauté for a minute or so.

• Add the chicken, tomatoes, wine and oregano. Season well with salt and pepper, bring to a boil, then cover the pan tightly.

• Reduce the heat and simmer gently, stirring occasionally, for 30–35 minutes until the chicken is tender and the juices run clear.

• Preheat the grill until hot
.
• Stir the cannellini beans into the chicken mixture, and simmer for a further 5 minutes until heated through. Sprinkle with the breadcrumbs, and cook under the grill until golden brown. 360

Garlic & nut butter chicken

Ingredients:

• 225g/8oz roasted salted mixed nuts,
• roughly chopped
• 5 garlic cloves, roughly chopped
• 450g/1lb butter, softened
• 4 tablespoons chopped fresh
• flat-leaf parsley
• 2 lemons
• 225g/8oz puff pastry
• 1 large egg, beaten
• 1 tablespoon poppy seeds
• 1 tablespoon caraway seeds
• 12 small skinless chicken breast fillets
• 900ml/11⁄2pt hot chicken stock
• freshly ground black pepper

Combine the nuts and garlic with the butter, parsley and 2 tablespoons of lemon juice, and season well with pepper. Cover and chill.

• Roll out the puff pastry thinly. Prick well and leave to rest for 30 minutes.

• Preheat the oven to 200°C/400°F/Gas mark 6. Brush the pastry with beaten egg and, using a small cutter, stamp out shapes. Sprinkle with the poppy and caraway seeds, and bake in the oven for 10 minutes.

• Arrange the chicken breasts in a roasting tin, and half-cover with the hot stock. Cover with foil and cook for 30 minutes or until cooked through.

• To serve, melt the nut butter mixture. Drain the cooked chicken breasts from the stock, and put on a heated serving dish. Spoon the melted  butter over, and garnish with the pastry shapes.

Pepper chicken with ginger & garlic

Ingredients:

• 3 garlic cloves, roughly chopped
• 2.5cm/1in piece of fresh root ginger, sliced
• 4 tablespoons vegetable oil
• 2 onions, finely sliced
• 10 curry leaves
• 1 fresh green chilli, slit lengthways
• 1 teaspoon ground coriander
• 1⁄2 teaspoon ground turmeric pinch of salt
• 500g/1lb 2oz skinless chicken
• breast fillets, cubed
• 1 teaspoon garam masala
• 1⁄2 teaspoon ground black pepper

• Using a mortar and pestle, pound the garlic and ginger to a fine paste. Set aside
.
• Heat the oil in a large frying pan. Add the onions, curry leaves and green chilli and cook over a medium heat until the onions are brown.

• Add the garlic-ginger paste and cook for 5 minutes, stirring occasionally.Add the coriander, turmeric and salt. Mix well and cook for a further 5 minutes.

• Add the chicken to the frying pan, stir through, then add 225ml/8fl oz water and the garam masala. Mix well, cover and cook over a low heat for 5 minutes or until the chicken is cooked through
.
• Stir the ground pepper into the mixture, then remove the pan from the
heat and serve.

GREAT AND EASY CHICKEN CASSEROLE

• 2 lg. chicken breasts, halved
• 1 tbsp. margarine
• 1 can cream of chicken soup
• 3/4 c. sauterne wine
• 1 (5 oz.) can water chestnuts, sliced
• 1 (3 oz.) can mushrooms
• 1/4 c. green pepper, chopped

Fry chicken in margarine until golden brown. Remove to baking dish. Combine rest of ingredients and heat in pan for 5 minutes over low heat. Pour sauce over chicken and cover with foil. Bake at 350 degrees for 25 minutes. Uncover and continue cooking for another 25 minutes.

CHICKEN ST. STEVENS

• 4 whole chicken breasts, boned, skinned and halved
• 8 thin slices Smithfield ham (prosciuto may be substituted)
• 8 thin slices Swiss cheese
• 1 can mushroom soup, undiluted
• 1/2 pt. sour cream
• Fresh mushrooms, sliced
• 1/4 c. sherry or madeira

In a bowl, combine soup, sour cream, wine and mushrooms. Place chicken in a 9" x 13" dish and cover with ham slices. Pour sauce over chicken, reserving a small amount for later. Sprinkle with paprika. Bake, covered, for 45 minutes to 1 hour at 350 degrees. When done, cover with cheese and the remaining sauce. Bake an additional
couple minutes until the cheese melts.

QUICK CHICKEN

• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 1 c. milk
• 5 lbs. cut up cooked chicken
• 1 pt. sour cream
• 1 pkg. Pepperidge Farm stuffing mix

Mix soups, sour cream and milk. Add chicken. Mix all ingredients and layer in baking dish alternating with stuffing mix. Bake at 350 degrees for 1 hour.

HONEY SPICED CAJUN CHICKEN

• Paul Prudhomynes seafood magic
• 10 oz. pounded chicken breast
• Cooked linguini
• 3 sliced mushrooms
• 1 diced tomato
• 2 tbsp. mustard
• 4 tbsp. honey
• 3 oz. cream

Pat the chicken in the seasonings, then in a very hot fry pan; sear the chicken on both sides until it is done. Take chicken, slice, put back in pan with a little oil, the diced tomato and mushrooms for 2 minutes. Add the honey, mustard and cream. Cook for 5 minutes at medium heat. toss in linguini. .

CHICKEN TIKKA

• 5/8 c. yogurt
• 4 crushed garlic cloves
• 1 1/2 inch fresh ginger, peeled & chopped
• 1 sm. onion, grated
• 1 1/2 tsp. chili powder
• 1 tbsp. ground coriander
• 1 tsp. salt
• 4 chicken breasts, skinned & boned
• 1 lg. onion, thinly sliced into rings
• 2 lg. tomatoes, sliced
• 2 tbsp. coriander leaves

Combine first 7 ingredients and set aside. Cut chicken into 1 inch cubes. Add to marinade, mix well, cover and chill for 6 hours or overnight. Heat broiler. Put chicken on skewers or in broiler pan and broil (or grill) 5 to 8 minutes, turning occasionally until cooked through.

Garnish with onion rings, tomatoes, and coriander leaves and serve.

CHICKEN POT PIE

• 3 lb. chicken
• 1 can French onion soup
• 1 lg. carrot
• 1 lg. celery
• Flour to thicken gravy
• Water
• 1 double crust

Preheat oven to 400 degrees. Simmer whole chicken in water with carrot and celery until done, 1 1/2 to 2 hours.

Pick meat off and cut into bite-size pieces. Refrigerate chicken and broth separately overnight. Next day, remove fat from broth as well as carrots and celery. Add onion soup and bring to boil. Thicken gravy with flour-water paste. Strain gravy to remove onions. Put chicken in bottom crust. Pour gravy on top. Place top crust and bake at 400 degrees for 30 minutes.

CHICKEN DIVAN

• 3 or 4 deboned chicken breasts
• 2 cans cream of chicken soup
• 1 tsp. lemon juice
• 1 c. sharp American cheese, shredded
• 2 (10 oz.) pkgs. frozen broccoli
• 1/2 c. soft bread crumbs, mixed with 2 tsp. melted butter
• 1 c. mayonnaise

Simmer chicken until tender. Cook broccoli in salted water, drain. Arrange broccoli in greased casserole dish. Place halved chicken breasts on top of broccoli. Combine soup, mayonnaise and lemon juice. Pour over chicken.

Sprinkle cheese and bread crumbs on top. Bake at 350 degrees for 25 minutes. Prepare rice or potatoes for 6 people and serve.

Applebee’s Chicken Quesadilla Grande

Ingredients:

• 1/2 ounce shortening
• 2 (12-inch) flour tortillas
• 2 tablespoon chipotle sauce (optional)
• 4 ounces grilled chicken, warm
• 1 cup shredded lettuce
• Sour cream
• Green onion
• Salsa

Quesa Filling (use as desired)

• Jack and Cheddar cheeses
• Jalapeno pepper, diced
• Tomato, diced
• Onion, diced
• Cilantro, minced
• Bacon, fried and crumbled

1. Brush one side of each tortilla with shortening.

2. Place one tortilla, shortening side down on work surface. Spread chipotle sauce out on
one tortilla.

3. Spread out chicken evenly on top of the sauce on tortilla.

4. Evenly spread Quesa Filling over the chicken. Cover with the other tortilla, shortening side up.

5. Brown on a non stick pan evenly on both sides until internal filling is heated thoroughly.

6. Serve with lettuce, sour cream, green onion and salsa as accompaniments. Add crumbled bacon on top(optional).

CHICKEN CASSEROLE

• 6 chicken breasts
• 2 onions
• 8 c. water (approximately)
• 3/4 loaf bread
• Celery
• Poultry seasoning
• 2 tbsp. melted butter
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• Sharp cheese, sliced

Boil chicken breasts with 1 onion in approximately 8 cups of water until tender. Remove skin and bones and separate into pieces. Save chicken stock. Use 13 x 9 inch pan (sprayed with Pam). Tear small hunks of bread (about 3/4 of a loaf) and lay in bottom of pan. Slice 1 onion thin and lay on top of bread. Sprinkle celery, poultry seasoning on top. Lay chicken pieces on top. Melt margarine and pour over chicken pieces. Combine mushroom soup, cream of chicken soup and pour on top. Cover the top with sharp cheese sliced all over the top. Bake until done.