SWEET AND SOUR CHICKEN

Ingredients

2 pkg. boneless chicken
2 bell peppers
1 lg. onion
1 tbsp. flour
2 jars Sweet & Sour Sauce
300 Chicken Recipes
1 c. flour
1 c. oil
Salt & pepper as desired

Directions

Heat 1 cup oil. Wash chicken pieces and dry, salt and pepper as desired. Roll chicken in cup of flour and deep fry until crispy. Remove and drain. Drain all but a small amount of oil from skillet and saute onion and bell pepper for 5 minutes.
Add chicken and 1 tablespoon of flour to onions and peppers; saute for 5 additional minutes. Add sweet and sour sauce to contents. Cover and allow to simmer for 15 minutes. Serve over rice.

CHICKEN AND BISCUITS

Ingredients

3 tbsp. margarine
3 chicken breasts, cooked & boned
3 tbsp. chopped onion
3 tbsp. chopped celery
2 tbsp. Worcestershire sauce
2/3 drops Tabasco
Salt & pepper to taste
1 can (10 count) Hungry Jack buttermilk biscuits & 1 sm. can
1 can cream of mushroom or chicken soup
1/2 c. sour cream
1/2 c. milk
2 c. grated Cheddar cheese

Directions

Cut chicken up into very small pieces. In a skillet melt margarine and saute onion and celery. Add Worcestershire sauce, Tabasco, salt and pepper. Add cut up chicken to this mixture. In a bowl, mix soup, sour cream and milk; set aside. With a rolling pin, roll each biscuit out flat. Put a spoonful of chicken mixture on each biscuit, fold biscuit over and pinch all edges together. Place biscuits in lightly greased baking dish and bake 10-15 minutes at 400 degrees or until lightly brown. Remove from oven and cover with soup mixture and grated cheese and return to oven for 10-15 minutes until cheese and soup are bubbly.

MOZZARELLA CHICKEN

Ingredients

1 lb. boneless chicken breast cutlets
1 egg, beaten
Flavored bread crumbs
1 tbsp. olive oil
1 tbsp. margarine
3/4 c. chicken broth
1/4 c. water
3 tbsp. lemon juice
4.8 oz. mozzarella cheese, shredded

Directions

Preheat oven to 350 degrees. Dip chicken breast cutlets in egg and coat with bread crumbs. Heat olive oil and margarine in skillet; brown chicken. Place chicken in 9 x 13 inch dish. Combine chicken broth, water and lemon juice. Pour mixture over chicken. Liberally sprinkle cheese over chicken. Bake for 15-20 minutes until cheese melts. Serves 4.

BAKED CHICKEN AND POTATOES

Ingredients

1 fryer chicken , cut up
6 medium unpeeled potatoes, sliced
1 sliced onion
1 can mushroom soup

Directions

Put chicken in baking dish and top with potatoes and onion. Add a little water. Bake at 350 degrees for 40 minutes. Add mushroom soup and bake 10 to 20 minutes more

CHICKEN CRESCENT ALMONDINE

Ingredients

1 (10 3/4 oz.) can condensed cream of chicken soup, undiluted
2/3 c. mayonnaise or salad dressing
1/2 c. sour cream
2 tbsp. instant minced onion
3 c. cooked, cubed chicken
1 (8 oz.) can water chestnuts, drained and sliced
1 (4 oz.) can mushroom stems and pieces, drained
1/2 c. chopped celery
1 (8 oz.) can crescent dinner rolls
--TOPPING--
2/3 c. shredded Swiss or American cheese
1/2 c. slivered almonds
2 tbsp. melted butter

Directions

In large saucepan, combine soup, mayonnaise, sour cream and onion. Stir in chicken, water chestnuts, mushrooms and celery; cook over medium heat until mixture is hot and bubbly. Pour into ungreased 13 inch x 9 inch x 2 inch baking dish. Unroll crescent dough and separate into two rectangles, trimming to fit dish. Place dough rectangles over hot chicken mixture.
Combine cheese and almonds; sprinkle over the dough. Drizzle with butter. Bake at 375 degrees for 20-25 minutes or until crust is a deep golden brown. Yield: 8 servings.

ORIENTAL CHICKEN WONTONS

Ingredients

8 oz. ground raw chicken
1/2 c. shredded carrots
1/4 c. finely chopped celery or water chestnuts
1 tbsp. soy sauce
1 tbsp. dry sherry
2 tsp. cornstarch
2 tsp. grated gingerroot
1/2 (16 oz.) pkg. wonton wrappers
2 tbsp. margarine or butter, melted
Plum or Sweet & Sour Sauce

Directions

Filling: In a medium skillet cook and stir ground chicken until no pink remains; drain. Stir in carrots, celery or waterchestnuts, soy sauce, sherry, cornstarch and gingerroot; mix well. Spoon 1 rounded teaspoon of the filling atop a wonton wrapper, lightly brush edges with water. To shape each wonton, carefully bring 2 opposite points of the square wrapper up over the filling and pinch together in the center. Carefully bring the 2 remaining opposite points to the center and pinch together. Pinch together edges to seal. Place wontons on a greased baking sheet. Brush the wontons with melted margarine or butter. Bake in a 375 degree oven for 8-10 minutes or until lightly brown and crisp. Serve with Plum or Sweet & Sour Sauce. Makes about 25 appetizer servings.

CHICKEN PICCATA

Ingredients

4 chicken breasts
1 egg
6 tbsp. lemon
2 chicken bouillon cubes
1/2 c. flour
Shake of garlic powder and paprika
4 tbsp. butter

Directions

Mix egg with 1 tablespoon lemon. Mix flour with garlic powder and paprika. Dip chicken in egg, then flour mixture.
Place immediately in frying pan with butter melted. Brown. While it is cooking, dissolve boiling water with bouillon cube and lemon juice. After chicken is browned, pour bouillon mixture over chicken; simmer gently covered for 20 minutes. Liquid mixture can be doubled for more gravy.

CHICKEN, VEGETABLE, RICE CASSEROLE

Ingredients  

4 chicken breasts
1/3 c. Italian dressing
2/3 c. rice, uncooked
1 (16 oz.) bag frozen broccoli, carrots, water chestnuts, etc.
1 can French fried onions
1 3/4 can c. chicken broth
1/2 tsp. Italian spices

Directions


Pour salad dressing over chicken fillets in 8x12 inch pan. Bake at 400 degrees uncovered for about 10 minutes, if frozen (if not, 5 minutes). Place rice, vegetables,
300 Chicken Recipes
and half of onions over chicken. Combine broth and seasonings.
Pour over all. Bake additional 25 minutes. Top with remaining onions. Bake 2 minutes.

SALSA CHICKEN

Ingredients

4 skinless, boneless chicken breast halves
4 teaspoons taco seasoning mix
1 cup salsa
1 cup shredded Cheddar cheese
4 tablespoons sour cream

Directions

Preheat oven to 375F. Place chicken breasts in a lightly greased 9x13 inch
baking dish. Sprinkle taco seasoning on both sides of chicken breasts, and
pour salsa over all. Bake at 375F for 25 to 35 minutes, or until chicken is
tender and juicy and its juices run clear. Sprinkle chicken evenly with
cheese, and continue baking for an additional 3 to 5 minutes, or until
cheese is melted and bubbly. Top with sour cream and serve.

GARLIC BROWN SUGAR CHICKEN

Ingredients

1 large chicken, cut into serving pieces
1 cup packed brown sugar
2/3 cup vinegar
1/4 cup Sprite or 7−Up soda
2 to 3 tablespoons minced garlic
2 tablespoons soy sauce
1 teaspoon pepper (regular black or cayenne)

Directions

Place chicken in crock pot. Mix all remaining ingredients and pour over
chicken. Cook on low for 6−8 hours. Serve over rice or noodles. You can
thicken the juices after cooking with a little cornstarch.

IRISH CHICKEN AND DUMPLINGS

Ingredients

2 (10.75 ounce) cans condensed cream of chicken soup
3 cups water
1 cup chopped celery
2 onions, quartered
1 teaspoon salt
1/2 teaspoon poultry seasoning
1/2 teaspoon ground black pepper
4 boneless chicken breast halves
5 carrots, sliced
1 (10 ounce) package frozen green peas
4 potatoes, quartered
3 cups baking mix
1 1/3 cups milk

Directions

In large, heavy pot, combine soup, water, chicken, celery, onion, salt,
poultry seasoning, and pepper. Cover and cook over low heat about 1 1/2
hours. Add potatoes and carrots; cover and cook another 30 minutes. Remove
chicken from pot, shred it, and return to pot. Add peas and cook only 5
minutes longer. Add dumplings. To make dumplings: Mix baking mix and milk
until a soft dough forms. Drop by tablespoonfuls onto BOILING stew. Simmer
covered for 10 minutes, then uncover and simmer an additional 10 minutes.

CHEESY CHICKEN FLORENTINE

Ingredients

2 (12−oz.) packages Stouffer's frozen Spinach Souffle, defrosted
6 boneless, skinless chicken breast halves,
salt and pepper
2 tablespoons vegetable oil
2 cups cooked white rice
1 cup milk
1 cup shredded Swiss cheese, divided
1/4 cup chopped onion
2 teaspoons Dijon mustard
1/2 teaspoon salt
1 cup coarse fresh breadcrumbs
2 tablespoons butter or margarine, melted

Directions

Season chicken breasts with salt and pepper; saute in vegetable oil until
both sides are golden brown. Chicken will finish cooking in the oven.
Combine Spinach Souffle, rice, milk, 1/2 cup Swiss cheese, onion, mustard
and salt in large bowl; stir well. Spread into bottom of a 9x13−inch baking
pan; place chicken on top of spinach mixture. Combine breadcrumbs, butter
and remaining Swiss cheese in small bowl; sprinkle mixture evenly over
casserole. Cover casserole with aluminum foil. Bake in preheated 375F oven
for 25 minutes; remove cover. Continue baking for 35 to 40 minutes or until
spinach mixture is set and chicken is no longer pink in the center.

BBQ CHICKEN PIZZA

Ingredients

3 boneless chicken breast halves, cooked and cubed
1 cup hickory flavored barbecue sauce
1 tablespoon honey
1 teaspoon molasses
1/3 cup brown sugar
1/2 bunch fresh cilantro, chopped
1 (12 inch) pre−baked pizza crust
1 cup smoked Gouda cheese, shredded
1 cup thinly sliced red onion

Directions

Preheat oven to 425F. In a saucepan over medium high heat, combine chicken,
barbeque sauce, honey, molasses, brown sugar and cilantro. Bring to a boil.
Spread chicken mixture evenly over pizza crust, and top with cheese and
onions. Bake for 15 to 20 minutes, or until cheese is melted.

BUFFALO-STYLE CHICKEN WINGS

Ingredients:

2 1/2 lb. (12-15) chicken wings
1/4 c. Durkee red hot sauce
1 stick (1/2 c.) melted butter or margarine
Celery sticks
Blue cheese dip

Directions:

Split wings at joint and discard tips. Arrange on a rack in a roasting pan. Cover wing pieces with sauce on both sides. Bake at 425 degrees for 1 hour, turning halfway through cooking time. Wings can be deep fried at 400 degrees for about 12 minutes and then dipped into the hot sauce until coated completely. Serve with celery and blue cheese dip.

CHICKEN WINGS IN SOY SAUCE

Ingredients:

24 chicken wings
1 c. soy sauce
3/4 c. chopped green onions with tops
1/3 c. sugar
4 tsp. salad oil
1 clove garlic, crushed
1 1/2 tsp. ground ginger

Directions:

Halve the wings and throw away the tips. Blend soy sauce, onions, sugar, oil, garlic and ginger in a large bowl.
Add the wings, cover and marinate for 30 minutes. Remove the wings and reserve the marinade. Place the chicken in a shallow pan and baste with the sauce. Bake in 350-degree oven for 15 minutes and turn over, baste again and cook 15 more minutes.
This may be made the day before and reserved in refrigerator, covered. Be sure to save some marinade to baste again when reheating in oven.

SWEET AND SOUR CHICKEN WINGS

Ingredients:

2 1/2 lb. chicken wings with tips removed
1/3 c. Crisco
1/3 c. vinegar
1/2 c. firmly packed dark brown sugar
1 (12 oz.) can unsweetened pineapple juice
3/4 c. catsup/Tomato sauce
1 tbsp. soy sauce
1 tsp. prepared mustard
1/8 tsp. salt (optional)

Directions:

Brown wings in hot Crisco, add more, if necessary. Remove wings as they brown. Drain drippings from skillet. Add vinegar, sugar, juice, catsup/tomato sauce, soy sauce, mustard, and salt to skillet. Bring to boil, stirring occasionally.
Simmer gently about 5 minutes. Add browned chicken wings. Cover skillet. Simmer 15 minutes. Turn wings and cook uncovered 15 minutes longer. Serve with rice. Makes 4 servings.

HIDDEN VALLEY CHICKEN DRUMSTICK

Ingredients:

20 chicken drumstick

Good 1/4 c. butter, melted
1 tbsp. hot pepper sauce
2 tbsp. vinegar
2 kg. Hidden Valley dressing mix
Paprika
Celery sticks

Directions:

Dip chicken in mixture of melted butter, pepper sauce and vinegar. Put in baking pan. Sprinkle with 1 package dry dressing mix. Bake 30 minutes at 350 degrees or until browned. Sprinkle with paprika. Serve with celery sticks and prepared Hidden Valley dressing mix as dip.

TERIYAKI CHICKEN WINGS

Ingredient:

1/3 c. lemon juice
1/4 c. soy sauce
1/4 c. vegetable oil
3 tbsp. chili sauce
1 clove garlic, finely chopped
1/4 tsp. pepper
1/4 tsp. celery seed
Dash of dry mustard
3 lb. chicken wings

Directions:

MARINADE: Combine lemon juice, soy sauce, oil, chili sauce, garlic, pepper, celery seed and mustard. Stir well, set aside. Cut chicken wings at joint and remove wing tips. Place chicken in baking dish.
Pour marinade over chicken. Cover, refrigerate at least 4 hours or overnight. Drain and place on broiler tray. Broil about 10 minutes each side with tray about 7 inches from heating element. Brush occasionally with marinade.

CRISPY ORIENTAL CHICKEN WINGS (MICROWAVE)

Ingridients:

1 1/2 lbs. chicken wings, disjointed
1 med. egg
1/2 c. soy sauce
2 tbsp. garlic powder
1/4 tsp. ginger powder
1 med. onion, finely diced
2 c. finely crushed corn flakes

Directions:

Mix together egg, soy sauce, garlic powder and ginger powder. 
Set aside. On wax paper, mix together crushed corn flakes and diced onion. 
Dip each wing in soy sauce mixture, then roll in corn flakes and onion. 
In glass baking dish, cover and cook wings on high (9) for 20 minutes, or until cooked. 
Remove covering halfway through cooking. 
Use 13"x9" baking dish. Yield: 24 appetizers.

SPICY CHICKEN WINGS

Ingridients:

1 lg. can Parmesan cheese
2 tbsp. oregano
4 tbsp. parsley
1 tsp. salt
1 tsp. pepper
1 stick margarine
4-5 lbs. chicken wings

Directions:

Line cookie sheet with aluminum foil. 
Melt margarine in small pan. Cut up chicken wings. 
Discard tips. 
Mix all dry ingredients in bowl. 
Dunk chicken wings in margarine and roll in cheese mixture.
Place on cookie sheet. Bake in preheated 350-degree oven for 1 hour. 
Serve it warm.

HOT-N-SPICY CHICKEN WINGS

Ingridients:

5 lbs. bag chicken wings (drumettes)
12 fl. oz. Louisiana Pre Crystal Hot Sauce
1-2 sticks butter

Directions:

Fry chicken wings until golden brown and drain on paper towel. Mix hot sauce and melted butter and pour into deep pan or crock pot. Add chicken wings to sauce and heat thoroughly.

CHICKEN WINGS

Ingridients:

36 chicken wings
1 (5 oz.) bottle soy sauce
1 tsp. Dijon mustard
4 tbsp. brown sugar
1/2 tsp. garlic powder

Directions:

Rinse chicken wings and pat dry. Mix soy sauce, mustard, brown sugar and garlic powder together. Marinate wings in mixture overnight (or about 6 hours). Bake wings on cookie sheet for about 1 hour at 375 degrees. Baste wings occasionally with sauce. Serves 9-12 pieces.

APRICOT CHICKEN WINGS

Ingridients:

1 pkg. Lipton onion soup
1 jar apricot preserves
1 bottle of clear Russian dressing
2 lbs. chicken wings

Directions:

Bake chicken wings in oven at 350 degrees until tender (1 hour). Mix together soup mix, preserves and Russian dressing. Pour mixture over chicken wings, coating each piece and it's ready to serve. That's it.

ORIENTAL CHICKEN WINGS

Ingridients:

6 chicken wings
1 small clove garlic
1 scallion
1/4 c. soy sauce
2 tbsp. honey
2 tsp. rice-wine vinegar
1/2 tsp.g rated ginger
1/2 tsp. oriental sesame oil
Pinch of cayenne
1 tsp. sesame seeds
1 tbsp. chopped fresh coriander or parsley

Directions:

Remove wing tips and cut wings in half at the joint. Mince garlic and scallion. Combine soy sauce, honey, vinegar, garlic, ginger, oil and cayenne in a microwave safe dish. Add wings and turn to coat. Marinate at least 30 minutes, turning twice. Put larger wings at the edge of the dish. Cover with plastic and vent. Microwave on high for 5 minutes.

Rotate plate and cook 5 minutes longer. Transfer wings to a serving plate. Return marinade to oven and cook, partially covered on high for 2 minutes. Pour marinade over wings and turn to coat. Sprinkle with sesame seeds, scallion and coriander. Ready to serve.

ORIENTAL CHICKEN TENDERS CURRIED PEANUT CHICKEN

Ingridients:

1 c. soy sauce
1/3 c. sugar
4 tsp. vegetable oil
1 1/2 tsp. ground ginger
1 tsp. five spice powder
2 bunches green onion
16 chicken tenders (approx. 2 lbs.)

Directions:

Blend soy sauce, sugar, oil, ginger and five spice powder in a large bowl until the sugar dissolves. Stir in green onions. Add chicken tenders to marinade. Turn to coat. Cover chicken and refrigerate overnight. Preheat oven to 350 degrees.
Drain chicken RESERVING MARINADE. Arrange chicken in dish and bake until brown and tender, while basting occasionally with marinade.

Another variation of the same recipe:

Ingridients:

4 halves, skinned & boned chicken breasts
2 c. half & half
1 1/2 c. mayonnaise
3 tbsp. mango chutney
2 tbsp. dry sherry
1 tbsp. sherry vinegar
2 tbsp. plus 1 tsp. curry powder
1 tsp. turmeric
2 c. finely chopped salted roasted peanuts

Directions: 

Preheat oven to 350 degrees. Place chicken breasts in a shallow baking dish just large enough to hold them. Pour half and half over them and bake for 30 minutes. Let cool and cut in 1 inch cubes.

Process mayonnaise, chutney, sherry, vinegar, curry powder and turmeric in a blender or food processor. Dip chicken pieces into the curry mayonnaise and roll in the chopped nuts. Refrigerate 30 minutes. Arrange on a serving plate with fancy toothpicks.