Sprinkle a small amount of salt and lemon juice over chicken and
allow to stand at room temperature for 30 minutes.
In a preheated 350 degree oven, toast coriander and cumin on a baking
sheet for 5 minutes. Allow spices to cool and crush in a blender or
with the bottom of a heavy pot. Combine coriander and cumin with
ginger, garlic, cayenne, and yogurt to make a marinade.
Dip chicken breasts into yogurt mixture and marinate, refrigerated
for 24 hours. Turn occasionally.
Broil marinade-coated chicken 5 inches from heat source, about 8
minutes. Turn and broil other side until tender, 6 to 8 additional
Cover the serving plate with a thick layer of julienned radishes,
place 2 pieces of chicken on top, and garnish each plate with four
pieces of scallion and two pieces of lime.
Source: Cook s Magazine, March/April 1983. Shared and MM by Judi M.
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Sherry Cream Sauce: In large nonreactive saucepan, boil sherry until reduced by 1/3. Whisk in chicken stock and cream. Boil gently until reduced to a creamy consistency, about 2 cups. Whisk in lemon juice and salt and pepper to taste. Stir in mushrooms. Cover and keep warm. (Upload by user)
Lightly coat a non stick skillet with cooking spray. Over medium heat, saut&130; celery, onion, and garlic until translucent. Add curry powder and cook 1 minute, stirring constantly. Dissolve bouillon cubes in water. Put flour in a small bowl; gradually stir in bouillon to make (Upload by user)
Melt the butter and oil in a flameproof casserole or a heavy bottomed pan large enough to hold the chicken in one layer. When the foaming stops, brown the chicken over medium high heat, turning it until golden on all sides. Remove the pieces from the pan and add the onion, (Upload by user)
1. Heat oven to 425F. Saute onions and pepper in oil until tender. Add undiluted soup, milk, chicken and vegetables. Mix well. 2. Turn into a 9 inch pie plate. Top with the biscuits and bake for about 15 minutes, or until the biscuits are golden brown and the chicken is (Upload by user)
Rinse the chicken pieces; pat dry with paper toweling. Season chicken with salt and pepper. In skillet brown chicken in butter 15 minutes, turning to brown evenly. Add the 1 cup whiskey to skillet; cover and simmer 30 to 35 min or til chicken is tender. remove chicken to se (Upload by user)
Preheat oven at 350. Cook noodles according to package directions. Drain. Prepare the bottom of a 2 1/2 quart casserole dish lightly with cooking spray. In a mixing bowl, combine noodles, chicken, onions, and broccoli. In another mixing bowl, combine soup, milk, cheese, basi (Upload by user)
4 chicken breasts, boned, skinned, and halved Bake at 350 degrees for 30 45 minutes, or cook another way. Place cooked chicken on top of: 2 boxes frozen broccoli, cooked Combine the following and pour over broccoli and chicken: 1 can cream of chicken soup 1 can cr (Upload by user)
Cube chicken breasts. In frying pan, brown chicken in hot oil. In large bowl combine soups and water. Add to chicken, bring to a boil. Add rice. Cover, simmer 5 minutes. Add broccoli and peppers, simmer, uncovered 5 minutes until vegetables are tender crisp. (Upload by user)
This is a basic recipe that can be dressed up any way you like. This is one of the "Master" recipes in the book. She presents Master recipes for each category of food then offers variations on the themes. I really like this book because it offers solid basics (Upload by user)
Put the chicken in the pot and cover with water. When the soup comes to a boil, skim off the top, add the veggies, turn down to a simmer. Keep the lid askew, and season to taste. It s wonderful and freezes well. Hint: put the dill and parsley in the mesh onion bag, to make f (Upload by user)
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in blender or food processor, pure blanched almonds, garlic, ginger and 1/3 cup water until smooth. In large saucepan or Dutch oven, heat oil over medium high heat; brown chicken on all sides. Remove and set aside. Stir in cloves, bay leaves, onions and cinnamon; c (Upload by user)
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In large saucepan, combine 12 cups cold water, chicken, onion, cloves, parsley, celery, carrot, thyme and bay leaf; bring to boil. Skim foam from top. Reduce heat; simmer for 1 1/2 hours. Strain through sieve, discarding vegetables and chicken bones. Refrigerate for 8 h (Upload by user)
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In a shallow bowl, beat together egg, salt, and salsa or taco sauce. In a pie pan, combine bread crumbs, chili powder, oregano, cumin, and garlic powder. Dip each chicken piece in egg mixture to coat, then dip in crumb mixture; set aside. Place butter in a large shallow ro (Upload by user)
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Cook asparagus as directed on package; drain. Toast bread; spread each slice with 1 tsp. mayonnaise. Top with chicken, asparagus and cheese. Place on ungreased cookie sheet. Set oven control to broil. Broil sandwiches with tops 6 inches from heat about 1 minute or just until br (Upload by user)
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PLACE SKINNED AND SPLIT CHICKEN BREASTS IN IN BROILER PAN OR JELLY ROLL PAN. WITH FLESH SIDE DOWN. SPRINKLE HALF THE SALT AND PEPPER ON THE CHICKEN BREASTS. BROIL 4 OR 5 INCHES FROM HEAT FOR 20 MINUTES. TURN CHICKEN OVER, SPRINKLE EACH BREAST WITH REMAINING SALT AND PEPPER. (Upload by user)
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Several hours before serving or the day before, if time allows, rub the chicken pieces pieces with the garlic and place them in a deep china or earthenware bowl. Combine marinade ingredients and the garlic clove and pour over chicken. Cover the bowl and refrigerate the chic (Upload by user)
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