Sprinkle stuffing on top; drizzle melted butter over all.
Bake uncovered at 350* for 1 hour
CHICKEN CROQUETTES
with Peppery Cream Sauce
Ingredients
4 tablespoons chopped onion
1 tablespoon butter, melted
1 tablespoon all-purpose flour
3/4 cup chicken broth
1/2 teaspoon dry mustard
1/2 teaspoon pepper
4 cups finely chopped cooked chicken breasts
1 egg, beaten
3 tablespoons dry white wine
1 cup round buttery cracker crumbs
Vegetable oil or olive oil
Directions
Sauté' onion in butter in a large saucepan until tender. Add flour, stirring until smooth. Cook 1 minute, stirring constantly.
Gradually add chicken broth. Cook over medium heat, stirring constantly, until thickened & bubbly.
Add next 5 ingredients. Cook over medium heat 3 to 5 minutes, stirring constantly. Remove from heat; cover and chill.
Next, shape mixture into croquettes. Roll in cracker crumbs.
Pour oil to depth of 3 to 4 inches into a Dutch oven. Heat to 350*. Fry chicken until golden brown. Drain on paper towels.
Yield: 10 croquettes.
Peppery Cream Sauce
Ingredients
3 tablespoons butter
3 tablespoons all-purpose flour
1cup chicken broth and 1/2 cup milk
1/2 teaspoon salt
1/2 teaspoon pepper
Directions
Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add chicken broth and milk; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in salt and pepper.
Yield: 1-1/2 cups.
CHICKEN HAWAIIAN
(Delicious)
Ingredients
2 1/2 to 3 lb. chicken breast tenders
1/3 cup flour
1 tsp. powdered ginger
1/2 tsp. salt
1/2 cup good olive oil
1 cup chopped green onion
1/2 lb. sliced mushrooms
14 1/2 oz. can sliced pineapple
1/2 cup papaya juice or apricot nectar
10 1/2 oz. can chicken consomme
1 tbsp. soy sauce
2 3/4 oz. pkg. sliced almonds
Salt to taste
Directions
COMBINE flour, ginger, salt in paper bag. Shake chicken tenders in mixture. Brown in hot oil; set aside.
Drain fat; return 1/4 cup to skillet and saute onions and mushrooms. Add browned chicken tenders, syrup from pineapple, papaya juice or apricot nector, consomme, soy sauce; simmer, covered 1/2 hour. Salt to taste.
Add pineapple, almonds; cook 15 min. or until chicken is tender.
SERVE WITH TOASTED COCONUT RICE
Toss 4 cups hot cooked rice with 1/4 cup melted butter and 1 cup shredded coconut, which has been toasted on a cookie sheet under your broiler.
Asian Cashew Chicken
Ingredients
1 1/3 cups uncooked regular long-grain white rice
2 2/3 cups water
10 frozen fully cooked breaded chicken tenders,
each cut diagonally into thirds
1/4 cup cashew pieces
2 teaspoons oil
1 (9-oz.) pkg. Green Giant® Frozen Sugar Snap Peas
1 (8-oz.) can whole water chestnuts, drained, quartered 1 (8-oz.) can sliced bamboo shoots, drained
1 cup chicken broth
2 tablespoons teriyaki sauce
2 tablespoons hoisin sauce
1 tablespoon cornstarch
Directions
Cook rice in water as directed on package.
Meanwhile, heat oven to 400°F. Place chicken in single layer on ungreased cookie sheet.
Bake at 400°F. for 10 to 15 minutes or until crisp and thoroughly heated, adding cashews to cookie sheet
during last 3 minutes of baking time.
Heat oil in large skillet over medium-high heat until hot. Add sugar snap peas; cook and
stir 3 minutes or until crisp-tender. Stir in water chestnuts and bamboo shoots.
In small bowl, combine broth, teriyaki sauce, hoisin sauce and cornstarch; blend well.
Add to vegetables; cook until mixture boils and thickens, stirring occasionally. Fold in cooked chicken;
sprinkle with cashews. Serve over rice.
4 servings
P. F. Chang's Spicy Chicken
by Todd Wilbur
Menu Description: "Lightly-dusted, stir fried in a sweet Szechwan sauce (Our version of General Chu's)."
The sweet and spicy zing in the secret sauce sets this recipe apart as one of P. F. Chang's top picks. And it's not hard to clone if you're looking for something to do with those chicken breasts sitting in the fridge. If you can't find straight chili sauce for this recipe, the more common chili sauce with garlic in it will work just as well.
Ingredients
Sauce
2 teaspoons vegetable oil
2 tablespoons chopped garlic (3 to 4 cloves)
3 tablespoons chopped green onions (about 3 onions)
1 cup pineapple juice
2 tablespoons chili sauce
2 tablespoons white distilled vinegar
4 teaspoons granulated sugar
1 teaspoon soy sauce
2 tablespoons water
1/2 teaspoon cornstarch
1 cup vegetable oil
2 chicken breast fillets
1/3 cup cornstarch
Make the sauce by heating 2 teaspoons vegetable oil in medium saucepan. Sauté the garlic and onion in the oil for just a few seconds, not allowing the ingredients to burn, then quickly add the pineapple juice, followed by chili sauce, vinegar, sugar, and soy sauce.
Dissolve cornstarch in 2 tablespoons water and add it to the other ingredients in the saucepan. Bring mixture to a boil and continue to simmer on medium/high heat for 3 to 5 minutes or until thick and syrupy.
Heat 1 cup vegetable oil in a wok or a medium saucepan over medium heat.
While oil heats up, chop chicken breast fillets into bite-size pieces. In a medium bowl, toss chicken pieces with cornstarch until well-dusted.
Sauté coated chicken in the hot oil, stirring occasionally, until light brown. Remove chicken to a rack or paper towels to drain for a moment. Pour chicken into a medium bowl, add sauce and toss well to coat chicken. Serve immediately with rice on the side.
Serves 2.
http://www.topsecretrecipes.com
CRISPY WALNUT CHICKEN
Ingredients
3 cups crispy rice cereal
1/2 cup walnuts
1/2 cup margarine melted (Use zero cholesterol margarine)
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
3 pounds chicken breasts, skinned and boned
Directions
Position knife blade in food processor bowl. Add cereal and walnuts; top with cover and process until crumbs are fine. Set aside.
Combine butter, garlic powder, salt, and pepper; stir well. Dredge chicken in butter mixture, then in cereal mixture.
Arrange chicken in a 15 x 10 x 1 inch jelly roll pan;
pour any remaining margarine mixture over chicken.
Bake at 350 degrees for l hour or until done.
Yield: 6 servings.
Chicken Mirabella
By Judy Andrew,
my dear friend in Houston, Texas
Ingredients
4 (2 1/2 pound) chicken, quartered
(I used chicken tenders.)
1 head garlic, finely pureed
1/4 cup dried oregano
Salt and pepper to taste
1/2 cup Red Wine Vinegar
1/2 cup olive oil
1 cup pitted prunes
1/2 cup Spanish green olives, pitted
1/2 cup capers with juice
6 bay leaves
1 cup brown sugar (I use dark brown.)
1 cup white wine
1/4 cup Italian parsley
Directions
Marinate chicken overnight in first 9 ingredients.
Next day, preheat oven to 325.
Place chicken in single layer and pour marinade over each piece.
Sprinkle with brown sugar.
Pour white wine on top of chicken and sugar.
Bake 45 minutes, basting frequently.
Turn chicken over and bake for 45 more minutes, or until chicken is tender.
Almond Orange Chicken
Yield: 6 servings
1 12-inch electric skillet
Melt 2 Tbs. butter and 2 Tbs. Olive Oil
Ingredients
1/2 cup plus 2 Tbs. all-purpose flour, divided
2 eggs
3/4 cup ground almonds
6 boneless skinless chicken breast halves
2 Tbs. butter
1/3 cup chopped onion
1/4 tsp. poultry seasoning
1-1/2 cups milk
1/3 cup orange marmalade
1/4 cup orange juice
1/2 tsp. grated orange peel
1 tsp. salt
1/4 tsp. pepper
Directions
Hot cooked rice, or mashed potatoes, both optional.
Place 1/2 cup flour in a shallow bowl. In another bowl, lightly beat the eggs. Place the almonds in a third bowl. Coat chicken with flour, then dip in eggs and roll in almonds.
In the electric skillet on medium-high heat, cook the chicken on both sides until juices run clear and both sides are golden brown, about 15 minutes on both sides. Make sure chicken is done and tender, and will flake apart with a fork. Remove and set aside, but keep warm.
In the same skillet, sauté the onion in remaining butter until tender. Stir in poultry seasoning and remaining flour until blended. Gradually stir in milk until smooth. Bring to a boil; cook and stir for 2 minutes. Remove from the heat; stir in the orange marmalade, orange juice and peel, salt and pepper. Pour over the chicken. Serve with rice or mashed potatoes if desired.
Chicken Crunch
Ingredients
1 can (10 ½ ounce) chicken gravy
2 tbs. Finely chopped onion
½ tsp. oregano
Black Pepper, to taste
Chicken Tenders
1½ cups finely crushed herb seasoning stuffing mix
¼ cup melted butter
Directions
Preheat over to 375 degrees.
Combine gravy, onion, black pepper and oregano.
Dip washed chicken in mixture and roll in stuffing. Place in shallow greased baking dish. Drizzle butter over chicken. Bake for 1 hour, turning
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