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Plucky Poultry
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Do you love chicken? I do!
On this page are some of
our favorite ways to
cook the birdy :-)


The two basic rules for the safe handling of poultry are, "one" keep the product clean and cold until you cook it, and "two" rinse the birds under cold water and pat dry before storing, marinating or cooking.

When using barbeque sauce or oil for basting, place in small bowls. Never serve sauces in which you have dipped basting brushes used for raw, or partly cooked chicken, and never pour leftover basting sauce or oil back into bottles.

Refrigerate leftover poultry while still warm, if possible. Cold barbequed chicken is great in club sandwiches, or combined with rice and vegetables, or with fruit in salads. 

Serve cold barbequed chicken with crusty rolls and tomatoes, or with rice and vegetables for a tasty lunch time meal. Cold chicken is great in salads, or with fresh fruit.

Cooked chicken used in a picnic lunch should be packed with cold items. Frozen juice boxes, cooler bag or freezer packs, or even blocks of ice frozen in clean, empty milk cartons will do nicely.

And some hints and tips for a great barbeque chicken:

1. Always barbeque chicken directly over a medium heat.

2. Marinades are usually acid based (vinegar or citrus juices) and oil, butter or chicken broth seasoned with garlic, onion and/or herbs and spices.

3. Never baste the cooking chicken with the marinade. Always reserve some marinade prior to combining with the chicken to use as a baste.

4. Spray cold grill with a non-stick cooking spray, or wipe with cooking oil to prevent food from sticking. Esspecially necessary when barbequeing skinless pieces of chicken.

5. Chicken is a short fibred meat and does not need tenderizing so to add flavor, marinate chicken in a sauce in the fridge for only 20 minutes to 2 hours before barbequing.

6. For a succulent variation when cooking chicken, sprinkle with a few seasonings such as garlic, tarragon, thyme or basil. Splash chicken pieces with lemon, lime, orange juice or fruit vinegar.

7. Substitute fat-free yogurt mixed with fat-free sour cream for mayonnaise in chicken salad for a low fat alternative.

Barbeque Cooking Times

Boneless, skinless chicken breasts 6 - 7 minutes per side
Bone-in, skinless breasts 15-20 minutes - turning
Whole leg 25-30 minutes - turning
Drums or thighs 20-25 minutes - turning
Wings 14-16 minutes
Kabobs with veggies & chicken 8-12 minutes - turning

Mexi-Chicken Skillet
1 can (14 oz) fat-free chicken broth
1 can (14 oz) chunky salsa (about 2 cups), divided
1 cup long-grain rice
4 boneless, skinless chicken breast halves** -- fresh or frozen
1 tsp olive oil
1 large onion (for 1 cup chopped)
1 tsp bottled minced garlic
2 cans (11 oz each) Mexican-style corn with bell peppers
1 can (15 oz) black beans
4 tsp reduced-fat sour cream
Shredded cheddar cheese to taste, optional

Place the chicken broth and 1/2 cup of the salsa in a 2-quart or larger saucepan over high heat and bring it to a boil in about 3 minutes.  Add the rice, cover and cook for 17 minutes while you prepare the chicken and vegetables.

If the chicken is frozen, run hot water over it to remove packaging.  Place the chicken on a microwave-safe plate and microwave 3 minutes, uncovered, on high to begin defrosting.

Meanwhile, heat the oil over medium heat in an extra-deep, 12-inch nonstick skillet. Peel and coarsely chop the onion, adding it to the skillet as you chop. Add the garlic and stir from time to time. Cut the chicken (fresh or partially defrosted) into bite-size chunks, adding them to the skillet as you cut.

After the first breast is in the pan, raise the heat to medium-high.  Continue to cut  and add the remaining chicen. Cook the chicken, stirring from time to time, until it is no longer pink outside, about 4 minutes.

While the chicken cooks, pour the corn and the beans into a colander.  Rinse with water and set aside to drain well. When all of the chicken turns white outside, add the corn, beans and remaining salsa (about 2 cups) to the pan. Stir until the chicken and vegetables are coated with sauce. Reduce the heat to low, cover the pan and simmer until the rice is ready and the chicken is no longer pink in the center. 

Serve at once over the hot rice. Top with sour cream and, if desired, shredded cheese to taste.

Cook's note: Choose the salsa according to the level of spiciness you'd like. If your salsa is very acidic, add sugar to the skillet to taste, starting with 1/2 teaspoon.

**Casserole is much better when you use stewed chicken as opposed to the sautéed.

CFF Shared by Pat


Mimi's Sticky Chicken
Recipe by Mimi Heller
2 tsp salt 
1 tsp paprika 
3/4 tsp cayenne pepper 
1/2 tsp onion powder 
1/2 tsp thyme 
1/2 tsp white pepper 
1/4 tsp garlic powder 
1/4 tsp black pepper 
1 whole roasting chicken, about 3 pounds **
1 cup chopped onions 

Combine all spices (first 8 ingredients) in small bowl. 

1. Rinse chicken, inside and out. Drain well. 
2. Rub spice mixture over skin and the inside of chicken. 
3. Place in a resealable plastic bag, seal and refrigerate overnight. 
4. When ready to roast, stuff cavity with onions. 
5. Place chicken breast side down in roasting pan. 
6. Roast uncovered at 250 F (that's not a typo...it's really 250! Anything over 225 F is safe as long as the chicken reaches an internal temperature of at least 155 F, which this does, and more) for about 5 hours. Baste occasionally with pan juices or until pan juices start to caramelize on bottom of pan and chicken is golden brown. 

**To roast a larger chicken (6 lbs. or so), set oven to 375 F for a couple of hours, then move it down to 250 F.  Should be done in 5 hours.

CFF Shared by Pat


Sautéed Chicken Breast with Raspberry Sauce
4 chicken breast halves, skinned and boned (about 1 lb)
1/8 tsp salt
Freshly ground black pepper
1 tsp Honey
1 tbsp raspberry vinegar
1 tbsp unsalted butter
1/2 cup dry white wine
1 shallot, finely chopped
3/4 cup fresh raspberries
1 cup unsalted chicken stock
Mint sprigs, for garnish

Sprinkle the chicken breasts with the salt and pepper and put them on a plate. Stir honey into the raspberry vinegar and mix well. Dribble this mixture over the breasts and allow them to marinate for 15 minutes. Preheat the oven to 200 F. In a heavy-bottomed skillet, melt the butter over medium-high heat, and sauté the breasts until golden-about four minutes on each side. Transfer the chicken to a serving platter and put platter in the oven to keep warm. Add wine and shallot to skillet. Reduce the liquid until it barely coats the pan-there should be about 2 tablespoons. Reserve 12 of the raspberries for a garnish. Add the stock and the remaining raspberries and reduce by half, to about 3/4 cup. Puree the mixture in a food processor or blender, and then strain it through a fine sieve. Return the sauce to the skillet and bring to a boil. Spoon it over the chicken and garnish with the reserved raspberries and mint sprigs.

CFF Shared by Carole


One-Pot Pasta with Italian Chicken
Recipe by: Alicia Ross & Beverly Mills
1 lb chicken tenders, fresh or frozen
1/2 tsp olive oil
1 large onion (1 cup chopped)
1 pkg (8-oz) sliced fresh mushrooms
1 tsp bottled minced garlic
1 tsp Italian seasoning
1/2 cup dry white wine
1 can (14-1/2 oz) Italian-style stewed tomatoes
1 can (14-1/2 oz) fat-free chicken broth
1/2 cup water
8 oz yolk-free egg noodles, see note
Salt to taste

If chicken tenders are frozen, run them under hot water to remove any packaging. Place tenders, uncovered, on a microwave-safe plate and microwave 2 minutes. Meanwhile, heat olive oil in a non-stick skillet. Peel and coarsely chop the onion, adding it to the skillet as you chop. Add mushrooms, garlic, chicken tenders and Italian seasoning. Raise heat to high and cook 3 minutes, stirring frequently. Add wine and cook, stirring constantly, for 1 minute. Add tomatoes, chicken broth, water and noodles. Bring to a boil and press the noodles down into the liquid.

Cover, reduce heat to medium-high and continue to cook at a moderate boil until noodles are tender, about 7-9 minutes. Stir once halfway through cooking. Season with salt to taste.

Note: Choose a brand of egg noodles that cooks in 7-9 minutes. This recipe was tested with Mueller's brand.

CFF Shared by Leilani 


Al and Tipper Gore's Chinese Chicken with Walnuts
Recipe By: Cooking with the Stars
6 chicken breast halves without skin -- boneless
2 1/2 tbsp soy sauce
1 1/2 tbsp water
2 tsp cornstarch
2 tbsp dry sherry
1 tsp sugar
1 tsp fresh ginger root -- grated
1/2 tsp crushed red pepper
1/4 tsp salt
3 tsp peanut oil
2 med green peppers -- cut into 3/4" strips
4 green onions, sliced diagonally -- 1" lengths
1/3 cup walnuts -- halved

Cut the chicken into 1-inch pieces and set aside. Mix the soy sauce and water, then blend into the cornstarch; stir in the sherry, sugar, ginger, red pepper, and salt.  Preheat a wok or large skillet over high heat; add 2 teaspoons of peanut oil.  Stir-fry the green peppers and onions for 2 minutes and remove. Add the walnuts and stir-fry for 1 to 2 minutes until golden brown. Remove. Add the rest of the oil and stir-fry half of the chicken for 2 minutes. Return all the chicken to the wok and stir in the soy mixture. Cook and stir until bubbly.  Stir in the vegetables and walnuts, cover and cook for 1 minute. 


Almond Chicken Casserole
5 cups chicken -- boned, skinned,diced
1/2 cup mayonnaise
1/2 cup plain yogurt
10 oz cream mushroom soup
2 cups chicken broth
3/4 tbsp white pepper
1 tbsp salt
2 tbsp lemon juice
3 tbsp onion -- chopped
4 cups rice -- cooked
8 oz water chestnuts -- sliced
1 1/2 cups almonds -- Sliced
1 cup celery -- chopped
2/3 cup butter
3 cups corn flakes

Mix the chicken, mayonnaise, yogurt, soup, broth, pepper, salt, lemon  juice, onion, rice, water chestnuts, 1 cup almonds, & celery  together. Put into a large buttered casserole dish. Mix 1/2 cup almonds, the butter, and the corn flakes together and top the casserole with this mixture. Bake in a pre-heated 350 F oven for 35-45 minutes. Serves 4-6 

Note : This dish refrigerates well and freezes well so it can be prepared ahead and stored.

CFF Shared by Dorothy 


Balsamic Roast Chicken
1 (4 lb) roasting chicken
1 tbsp fresh rosemary leaves -- or
1 tsp dried rosemary
1 lg garlic clove
1/4 tsp salt
2 tbsp extra virgin olive oil
Fresh ground black pepper -- to taste
8 sprigs fresh rosemary
4 tbsp artisan-made tradizionale balsamic vinegar -- or
4 tbsp balsamic vinegar -- and 1/2 tsp sugar

Seasoning the chicken: Rinse the chicken under cold running water. Dry it thoroughly inside and out. Set it on a dinner plate. Mince together the rosemary leaves and garlic in the salt. Rub olive oil over the chicken, then rub in the herb mixture. Sprinkle with pepper. Put two rosemary springs in the bird's cavity, and refrigerate 24 hours, lightly covered with plastic wrap. Keep the remaining rosemary sprigs for garnish. 

Roasting the chicken: Preheat the oven to 350 F. Truss the chicken if desired. Rub into the chicken any of the seasoning that might have fallen onto the dinner plate. Use a small heavy roasting pan, and place the chicken in it breast side down. Roast 20 to 25 minutes per pound (about 1 1/4 to 1 3/4 hours), or until a thermometer tucked into the thickest part of the thigh or leg reads 170 F. Baste every 15 minutes with pan juices. During the last 30 minutes of roasting turn the chicken over to brown the breast. If the chicken is not deep brown when cooking time is up, turn the heat to 475 F and brown it about 10 minutes, turning once. 

Finishing with Balsamic and serving: Transfer the chicken to a heated serving platter. Present it whole, drizzled with balsamic vinegar, and carve at the table. Garnish with remaining rosemary sprigs.


Cheddar Chicken Chowder
Recipe By: Cooking Light, Nov/Dec 1996
2 bacon slices
Cooking spray
1 lb skinned and boned chicken breast halves cut into bite-size pieces
1 cup chopped onion
1 cup diced red bell pepper
2 garlic cloves -- minced
4 1/2 cups fat-free chicken broth
1 1/4 cups diced peeled red potatoes
2 1/4 cups frozen whole-kernel corn
1/2 cup all-purpose flour
2 cups 2% low-fat milk
3/4 cup shredded cheddar cheese (3 ounces)
1/2 tsp salt
1/4 tsp pepper

Cook bacon in a Dutch oven coated with cooking spray over medium heat until crisp. Remove bacon from pan. Crumble; set aside. Add chicken, onion, bell pepper, and garlic to bacon fat in pan; saute 5 minutes.  Add broth and potatoes; bring to boil. Cover, reduce heat, and simmer 20 minutes or until potatoes are tender. Add corn; stir well. 

Place flour in a bowl. Gradually add milk, stirring with a whisk until blended; add to soup. Cook over medium heat 15 minutes or until thick, stirring frequently. Stir in cheese, salt, and pepper. Top with crumbled bacon. 


Chicken Breasts With Maple Mustard Sauce
Recipe By: Camp Maple Syrup (Quebec, Canada)
2 tbsp vegetable oil
2 boneless-skinless chicken breasts
1/2 cup mushrooms -- sliced
1 chopped scallion -- spring onion
1/2 cup heavy cream
3 tbsp pure maple syrup
1 tsp dijon mustard

Toss chicken breasts in seasoned flour. In a skillet (frying pan), heat oil and sauté chicken to a golden brown, then remove from pan and drain on a paper towel. In the skillet, quickly sauté the mushrooms and scallion (spring onion). Add cream, maple syrup and mustard. Stir and cook until cream is reduced by half or until sauce has a creamy consistency. Serve over chicken breasts. Serves 2.

CFF Shared by Sherilyn


Chicken Margarita
4 boned and skinned chicken breast halves
1/2 tsp ground coriander
1/8 tsp salt
1 dash pepper
Nonstick spray
1 tbsp lime juice
2 tsp cornstarch
1/2 tsp sugar
1/2 cup reduced sodium chicken broth
1/4 cup orange juice
1 tbsp snipped cilantro -- (1 to 2)
1 tbsp tequila
Lime slices, optional
Fresh cilantro leaves, optional

Rinse chicken; pat dry with paper towels. Combine coriander, salt, and pepper. Rub spice mixture onto chicken on both sides. Spray a cold large skillet with nonstick spray. Preheat skillet over medium heat. Cook chicken in hot skillet for 8-10 minutes or till tender and no longer pink, turning once. Remove chicken from skillet; keep chicken warm.

For sauce, combine lime juice, cornstarch, and sugar; set aside. Carefully add chicken broth and orange juice to hot skillet. Stir in lime juice mixture. Cook and stir till thickened and bubbly. Cook for 1 minute more. Stir in cilantro and tequila. Spoon sauce over chicken. Garnish with lime slices and cilantro leaves, if desired.
Makes 4 servings.

Serving Ideas : Noodles or rice.

CFF Shared by Debbie


Chicken Paprika with Ziti
4 boned and skinned chicken breast halves
4 scallions
1/2 lb small mushrooms
2 tbsp flour
2 tbsp paprika
3/4 tsp salt
1/4 tsp pepper
2 tbsp butter
3 tbsp olive oil
3 cloves garlic -- minced
1/2 lb ziti pasta
1/2 cup sour cream
1/4 cup plain yogurt
1 cup canned tomatoes -- with juice
1/2 cup chicken broth

Bring a large pot of water to a boil. Meanwhile, cut the chicken across the grain into 1/4-inch-thick slices. Coarsley chop the scallions. Halve the mushrooms if they are large. In a medium bowl, combine the flour, paprika, salt, and pepper. 

In a large skillet, warm 1 tablespoon of the butter in 1 tablespoon of the oil over medium-high heat until the butter is melted. Add the scallions and garlic and cook until the scallions are translucent, about 3 minutes.

Dredge the chicken slices in the flour mixture and reserve the excess. Add the chicken to the skillet and saute until cooked through, about 5 minutes. Remove the chicken and set aside. Add the pasta to the boiling water and cook until al dente, 9 to 11 minutes, or according to package directions.

Meanwhile, add the remaining 1 tablespoon butter and 2 tablespoons oil to the skillet. Add the mushrooms and cook, stirring occasionally, for about 5 minutes. In a small bowl, combine the sour cream and yogurt, and stir in the reserved flour mixture. Add the tomatoes and their juice to the skillet. Stir in the chicken broth and sour cream mixture. Return the chicken to the skillet and cook over medium heat until heated through, about 2 minutes. Drain the pasta and served topped with the chicken, mushrooms and sauce.

Do-Ahead: The chicken and sauce can be made ahead through Step 8; but do not add the sour cream-yogurt mixture until just before serving.

CFF Shared by Leilani


Chicken Stroganoff
1 med onion
1/2 lb small mushrooms
4 skinless boneless chicken breast halves
1/3 cup flour
1/2 tsp salt
1/4 tsp pepper
4 tbsp butter
2 tbsp vegetable oil
1/2 lb egg noodles
1 tbsp Dijon mustard
1 tbsp paprika
1/2 cup chicken broth
1/4 cup sour cream -- at room temperature
1/4 cup plain yogurt -- at room temperature

Bring a large pot of water to a boil. Meanwhile, cut the onion into wedges. Halve the mushrooms. Cut the chicken into bite-size pieces. In a plastic or paper bag, combine the flour, salt and pepper and shake to mix. Add the chicken and shake to coat lightly. Remove the chicken and reserve the excess seasoned flour.

In a large skillet, preferably nonstick, warm 1 tbsp of the butter in 1 tbsp of the oil over medium heat until butter is melted. Add the onion and mushrooms and saute until the onion is translucent, about 4 minutes. Remove the onion and mushrooms to a plate and set aside.

Add the remaining 1 tbsp oil to skillet and increase the heat to medium-high. Add the chicken and stir-fry until light golden but not completely cooked through, about 3 minutes. Transfer the chicken to a plate and cover loosely to keep warm. Add the noodles to the boiling water and cook until al dente, 10 to 12 minutes, or according to package directions.

Meanwhile, add the remaining 3 tbsp butter to the skillet and stir in the reserved flour mixture. Cook, stirring until the butter and flour are blended, about 1 minute. Stir the mustard and paprika into the skillet. Stir in the chicken broth. Bring the mixture to a boil over medium heat. Return the chicken, onion and mushrooms to the skillet. Reduce the heat to medium-low, cover and simmer for 5 minutes. Stir in the sour cream and yogurt and continue cooking until the mixture is heated through, about 2 minutes. Drain the noodles and serve topped with the Stroganoff.

CFF Shared by Leilani


Creamy Chicken Tarragon
2 tbsp oil
2 1/2 lb chicken
1 envelope Lipton Onion Soup
1/2 tsp tarragon
1 cup water
1/2 cup dry white wine
2 tbsp all-purpose flour
1/2 cup whipping or heavy cream

In large skillet, heat oil and brown chicken; drain. Add Lipton Onion soup mix and tarragon blended with water and wine.  Simmer covered 45 minutes or until chicken is tender. Remove chicken to serving platter and keep warm. Into skillet, stir in flour blended with cream. Bring to boiling point, then simmer stirring constantly, until sauce is thickened, about 5 minutes. Serve sauce over chicken. 

CFF Shared by Sarah


Curried Chicken Salad
3 cups diced cooked chicken
1/2 cup finely chopped celery
1 can water chestnuts -- (8-oz) drained
1 med apple -- cored and diced
3/4 cup halved green grapes
1 can pineapple tidbits -- (8-oz) reserve juice
1/2 cup raisins
1/2 cup slivered almonds
Dressing:
1 1/4 cups mayonnaise
1/4 cup reserved pineapple juice
1 tbsp soy sauce
1 tbsp vinegar
1/4 tsp lemon or lime juice
1 tsp curry powder -- (1 to 3)

In a large bowl, combine first eight ingredients. Blend all dressing ingredients and toss with chicken mixture. Chill several hours. Yield: 8 servings.

CFF Shared by Leilani


Kai Pad Med Mamuang (Cashew Chicken)
1 lb chicken breasts ( boneless is better)
1 tbsp oil
1 tsp garlic paste
2 to 3 red chilies -- thinly sliced
1/2 cup coconut milk
1 tbsp fish sauce
1 tbsp light soy sauce
1 tbsp honey or brown sugar
1 tbsp chili paste
1 tbsp chicken stock (dry powder)
1 tbsp corn starch
1/2  cup raw cashew nuts -- roasted (or buy roasted unsalted)
3 tbsp green onions and coriander leaves
1/2 bell pepper ( red or green) -- thinly sliced.

In a wok or pan, add oil and cook chicken pieces until tender.  Add garlic paste, chilies, fish sauce, sugar or honey, chili paste and chicken stock, and coconut milk. Cook until all the ingredients have blended. Dissolve corn starch with a little water and add to chicken mixture . Cook until thickened. Add cashew nuts and bell peppers and mix into the ingredients. Garnish with green onions and fresh chopped coriander leaves and few cashew nuts. Serve with coconut rice.

To lower fat content and other substitutions:

1. Substitute vegetable spray for the 1 tbsp oil.
2. Substitute evaporated skimmed milk, or lowfat canned coconut milk for the 1/2 cup coconut milk
3. Use low-fat or fat-free powdered chicken stock.
4. Although the name of the recipe is Cashew Chicken, this dish is wonderful without the cashews.
5. To add extra color and a second vegetable, julienne some snow peas, and add at the same time as the red bell pepper. The red pepper, while more expensive, really makes this dish.
6. Chili paste: I used 2 tbls sambal oelek.
7. Garlic paste: I used chopped garlic.
8. Addition: 2 tbsp. "A Taste of Thai" Garlic Chili Pepper Sauce

CFF Shared by Brenda


Maple-Mustard Glazed Chicken
1/2 cup maple syrup
1/3 cup apple cider vinegar
1/4 cup water
3 tbsp Dijon mustard
1/2 tsp kosher salt
1 tbsp vegetable oil
2 lb boned and skinned chicken breast halves

In a small saucepan combine maple syrup, vinegar, water, mustard, and salt. Bring to a boil, immediately reduce to a simmer, and cook for 15 minutes. Remove from heat and whisk in the oil. Cool to room temperature. Cut the chicken into pieces weighing about 4 ounces each. Put them in a shallow dish or sealable plastic bag and coat with enough sauce to cover. Let the chicken marinate for 30 minutes to 2 hours. Turn several times. Preheat and prepare the grill. Grill the chicken for 4 minutes, then brush with the marinade, turn, and continue to cook until done, about 5 to 8 minutes longer. Although the grill marks look and taste wonderful, this recipe can also be broiled. Cover a baking sheet with foil and cook the chicken on it, about 6 inches from the heat source, basting and turning once.

CFF Shared by Bob 


Thai Style Coconut Chicken Stir-Fry
Sauce:
1/2 cup coconut milk
1/4 cup chicken stock
1 tbsp soy sauce
1 tbsp lime juice
1 tbsp hoisin sauce
1 tsp Oriental chili paste
Stir-Fry:
3/4 lb capellini
1 tbsp vegetable oil
1 tbsp minced fresh gingerroot
1/2 lb boneless chicken breast -- cut into cubes
1 green pepper -- cut into cubes
1 onion -- cut into cubes
2 cups sliced mushrooms
1/2 cup chopped fresh coriander

In small bowl, whisk together coconut milk, chicken stock, soy sauce, lime juice, hoisin sauce and chili paste; set aside. In large pot of boiling, salted water, cook capellini 4 minutes, or until tender but firm. Drain, rinse lightly and set aside. In a wok, heat oil over medium-high heat. Add ginger and stir-fry 15 seconds. Add chicken and stir-fry 90 seconds, or until just cooked. Remove chicken and ginger from wok, leaving as much oil as possible in wok. Add green pepper, onion, and mushrooms to work; stir-fry for 2 minutes, or until pepper and onion are tender-crisp. Return ginger and chicken to wok; whisk and pour in sauce. Cook 30 seconds or until bubbly. Remove from heat; stir in coriander and pasta. Toss well and serve.

CFF Shared by Leilani


Bahamas Coconut Chicken
6 whole chicken breasts (8 oz each)
1/2 tsp salt
1/2 tsp fresh ground black pepper
14 oz coconut milk, unsweetened -- * see note
2 tbsp brown sugar
2 tsp dried basil
1 tbsp curry powder
2 tsp soy sauce
2 tsp fresh lemon juice
1/4 cup heavy cream
3 tbsp raisins

Note: Look for canned unsweetened coconut milk in supermarkets, Asian and Caribbean markets. (Don't use cream of coconut, which is best for desserts.) To make you own coconut milk, bring 1 cup milk and 1 cup unsweetened coconut to a boil. Allow to steep for 20 minutes; puree and strain. Yield: 1 cup.

Preheat oven to 450 F. Season chicken breasts with salt and pepper. 
Arrange the chicken in a single layer in a shallow baking dish. Roast until chicken is browned and cooked through, about 30 minutes.

While chicken is roasting in a large skillet, combine coconut milk, brown sugar, basil, curry powder, soy sauce and lemon juice. Bring to a boil over high heat, stirring. Reduce heat to medium-low; simmer, stirring, for 10 minutes. Whisk in heavy cream.

Transfer chicken breasts to serving plates. Spoon sauce over and sprinkle each serving with some raisins. 

Variation:  Serve the coconut curry sauce as a dip for chicken or beef kebabs.

Serving Ideas : Serve with steamed rice and sugar snap peas.

CFF Shared by Ron


Basil-Stuffed Chicken Breasts
2/3 cup fine dry breadcrumbs
2 tbsp chopped fresh basil
2 cloves garlic -- minced
2 tbsp olive oil -- divided
2 whole chicken breasts, boned with skin intact
Salt

Preheat oven to 350 F. In a medium bowl, combine bread crumbs and basil. Add garlic and 1 tbsp olive oil, mixing with your fingers to moisten the crumbs. Set aside.

Wash chicken breasts and pat dry. Sprinkle with salt. Lay each chicken breast skin side up on a cutting board. Loosen the skin from the breasts by gently sliding your fingertips between the skin and the breast meat. Insert half of the stuffing under the skin of each whole breast (or about 1/4 of the stuffing under each breast), centering the stuffing in the middle of the breast. Fold skin and meat under to form a neat dome and wrap with kitchen string. Brush with remaining olive oil.

Place the prepared breasts skin side up in a shallow, greased baking dish. Bake on middle rack of oven until an instant-read thermometer inserted into the thickest part of the breast registers 170 F and stuffing register 165 F, about 35 minutes.

When chicken is done, cool slightly and remove string. Slice each whole breast into 2 portions and serve. 

CFF Shared by Leilani 


Chicken Breasts Diane
2 lg boneless skinless chicken breast halves
1/4 tsp salt
1/4 tsp black pepper
1 tbsp olive oil or salad oil
1 tbsp butter or margarine
1 1/2 tbsp chopped fresh chives or green onions
Juice of 1/4 lemon or lime
1 tbsp brandy or cognac -- optional
1 1/2 tbsp chopped parsley
1 tsp Dijon mustard
1/2 cup chicken broth

Place chicken between waxed paper or plastic wrap and pound slightly. Sprinkle with salt and pepper. Heat 1/2 tbsp of oil and butter in large skillet. Cook chicken over high heat for 2 minutes on each side. Do not overcook or will be soggy or dry. Transfer to warm serving plater. Add chives or green onion, lime juice and brandy or cognac, parsley and mustard to pan. Cook 15 seconds whisking constantly. Whisk in broth. Stir until sauce is smooth. Whisk in remaining butter and oil. Pour over chicken. Serve immediately.

CFF Shared by Leilani


 


 


 

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email us at devriesb@vianet.ca

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