Lemon-Baked Chicken by pagepassion (Portland, Oregon, USA)
Chicken Casserole by Shendoah (San Jose, California, USA)
Easy Chicken Enchiladas by Biamar (Victoria, British Columbia, Canada)
"You guys have got to try this. My hubby made this for us on Friday night and it was absolutely delicious. We used whole chicken thighs with skin attached, used oregano, omitted the parsley, and had the paprika in the mixture instead of reserving 'til the end. And the leftovers were even better!"
2.5 pounds frying chicken,
cut in pieces, skinned, all visible fat removed
Vegetable oil spray
2 Tablespoons vegetable oil
1/4 cup fresh lemon juice
2 teaspoons oregano or tarragon (optional)
1/8 teaspoon garlic powder
2 tablespoons chopped fresh parsley
1/4 teaspoon paprika
Preheat oven to 350 degrees
F. Lightly spray an ovenproof casserole dish with vegetable oil spray. Rinse
chicken and pat dry. Place chicken pieces in dish.
In a small bowl, combine
the vegetable oil, lemon juice, oregano or tarragon and garlic powder. Brush
about half of mixture on chicken. Cover and bake for 35 minutes. Remove cover.
Brush with remainder of oil-lemon mixture. Continue baking, uncovered, 20
minutes longer or until tender. Sprinkle with paprika and parsley before
serving.
Posted in
bookcrossing.com Chit-Chat forum on 2/2/2003.
Chicken
Casserole by Shendoah
(San
Jose, California, USA)
"This is one of our all time family favorite recipes."
16 oz asparagus, steamed
3 cup skinless boneless chicken breast, cooked, cubed
2 can cream of chicken soup
.5 can lowfat mayonnaise
2 tablespoon butter, melted
1 teaspoon lemon juice
1 teaspoon cayenne
1.5 cup cheddar cheese, shredded
1.5 cup bread, cubed
16 oz pasta shells
Steam asparagus until tender-crisp. Arrange in a 9x13x2 baking dish arrange
chicken on top combine and mix well soup, mayo, lemon juice and cayenne. pour
over chicken sprinkle with cheese toast cubes in butter to coat, scatter on top
of cheese bake at 350 degrees for 25 minutes. Can be made ahead and frozen bake
1 hour at 375. Serve over noodles.
As written, it's 9 WW
points, 41% fat cal. I use 99% fat free cream of chicken soup and low fat or
fat free mayo; it brings it down to about 20% fat cal and about 7 WW points.
But my recipe software doesn't yet have the fat free cream of chick soup in its
database. You can also use broccoli or artichoke instead of asparagus.
Posted in
bookcrossing.com Chit-Chat forum on 3/18/2003.
Easy
Chicken Enchiladas by Biamar
(Victoria, British Columbia, Canada)
2 cups cooked, cut up
chicken
1 large can of refried beans
1 cup sour cream
1 can cream of mushroom soup (cream of chicken works fine, too)
Green chilis (optional, if you want a little spice)
1 can of enchilada sauce
Cheese
Black olives and chives for garnish
Flour tortillas
Grease a 9x13 pan with spray. Mix chicken, sour cream, and soup (as well as
chilis if you want them) in a medium bowl. Spread a layer of refried beans into
a tortilla. Top with about 1/3 cup of the chicken mixture, and cheese. Roll up.
About six or seven of these will fit into the pan. Once the pan is full, pour the can
of enchilada sauce over the top. Then top with cheese, olives, and chives. Cover
with foil, and bake at 350 four about 30-45 minutes, or until it's all bubbly.
Because everything is already cooked in the mixture, you can always "nuke"
them in the microwave,
too
Chicken
and Sausage Gumbo by Tzurriz
(Miami, Florida, USA)
1 chicken, cut up
5 tbsp butter/oil
5 tbsp flour
2 large yellow onions, diced
2 bell peppers, chopped
1 cup chopped celery
3 cloves garlic, minced
1 ½ lbs andouille sausage (smoked sausage may be substituted)
2 ½ quarts chicken stock
½ tsp thyme
3 bay leaves
1/8 tsp allspice
¼- ½ tsp cayenne pepper (depending on taste and whether or not you use
andouille)
½ tsp basil
black pepper
file powder (optional)
cooked rice
Brown the chicken in a pot
in the butter/oil. Remove the chicken from pan, and fry the sausage for 4-5
minutes in the same oil. Remove the sausage. To that same oil add the butter and
slowly cook to a nice, rich brown (DON’T BURN IT). Getting the right color is
worth the time. Stir your roux constantly, and it’ll take about 10 minutes.
It’s worth it!. You are making a roux here.
Add the veggies to the pot,
and sauté until limp. Add the stock, thyme, garlic, bay leaves, allspice,
cayenne, and basil. Add black pepper to taste. Simmer for 40 minutes to one
hour. Return the chicken and sausage to the pot, and cook until the chicken is
tender. Serve over rice. Add a pinch or two of file to each bowlful right before
serving. DO NOT REHEAT GUMBO THAT HAS FILE IN IT!
Serve and accept lots and
lots of compliments. ;)
Posted in bookcrossing.com Chit-Chat forum on 10/9/2003
Chicken With Apricots by annulla (Brooklyn, New York, USA)
"Also wonderful with prunes, dried peaches
or dried cherries. If using organically-dried fruit, soak for a couple of hours
before cooking."
1 cup dried apricots
1/4 cup red wine vinegar
1/2 cup red wine
1 chicken, cut into serving pieces
1 medium onion, chopped
salt & freshly ground pepper
2 T. butter (optional)
Combine the apricots in a bowl with vinegar, wine and 1/4 cup water. Let soak
while you brown the chicken.
Turn the heat to medium high under a 12 inch nonstick skillet and add the
chicken pieces, skin side down. Cook, rotating (but not turning over) the
chicken pieces so they brown evenly. When nicely browned (don't rush!), turn
them skin side up. Make space in the pan to add the onion and cook it, stirring occasionally
for a minute or two, until the onion has softened a bit.
Add the apricot mixture and bring to a boil. Cook for a minute, then turn heat
to low and cover. Cook until chicken is done (about 15 minutes). Uncover, raise
the heat and season with salt and pepper. Boil the liquid in the pan to thicken;
it shouldn't be watery. If using butter, add it as the sauce is cooking down.
Serve with a cooked grain or bread.
Pan-Fried
Chicken With Bacon And Thyme Gravy By Shendoah
"Another
dish that my kids love, especially good with the fresh
thyme.
2
skinless boneless chicken breast halves
1/4 cup buttermilk
3 teaspoons chopped fresh thyme or 1 teaspoon dried
3 tablespoons plus 2 teaspoons all purpose flour
3 tablespoons yellow cornmeal
2 bacon slices, chopped
2/3 cup canned low-salt chicken broth
2 green onions, chopped
Combine chicken, buttermilk and 1 teaspoon thyme in glass
pie dish; turn chicken to coat well. Mix 3 tablespoons flour and cornmeal in
another pie dish or shallow bowl. Add chicken (with some buttermilk still
clinging) to cornmeal mixture and turn to coat completely. Sprinkle generously
with salt and pepper.
Cook bacon in heavy medium skillet over medium-high heat
until brown and crisp. Using slotted spoon, transfer bacon to paper towels. Add
chicken to drippings in skillet. Pan-fry until cooked through and brown on both
sides, about 5 minutes per side. Using metal spatula, transfer chicken to
plates.
Whisk broth, remaining 2 teaspoons thyme and remaining 2
teaspoons flour in small bowl to blend. Add mixture to skillet and boil until
thickened and reduced to 1/3 cup, whisking occasionally, about 3 minutes. Whisk
in green onions and bacon and bring to boil. Season gravy with salt and pepper.
Spoon gravy over chicken and serve.
