Poultry Recipe Collection

Maple Dijon Glazed Chicken

Serving Size : 4

1/2 cup Dijon mustard
2 1/2 teaspoons white wine
1/4 teaspoon Worcestershire sauce
pinch black pepper
1 teaspoon shallot -- finely diced
2 1/2 teaspoons Maple syrup -- pure
4 chicken breast halves without skin -- boned

Prepare coals for grilling, or preheat the broiler. Combine first 6 ingredients in a small bowl and blend well.

Grill or broil the chicken until done, brushing from time to time with glaze.

Spicy Caribbean Glazed Chicken

Glaze:
1/2 cup chili sauce
2 tablespoons brown sugar
2 tablespoons lime juice
1 teaspoon hot pepper sauce
1/2 teaspoon allspice
1/2 teaspoon ginger
Chicken:
1 3 1/2 lbs. frying chicken -- cut in 8 pcs

Grill Directions :
Heat grill. In small saucepan, combine all glaze ingredients. Bring to a boil, stirring occasionally. Remove from heat. When ready to grill, place chicken skin side down on gas grill low heat or on charcoal grill 4 - 6 inches from medium coals. cook 45 to 60 minutes or until chicken is fork tender and juices run clear, turning once and brushing frequently with glaze during last 15 minutes of cooking.
Bring any remaining glaze to a boil; serve as sauce with chicken.

Oven and Broiler Directions:
Heat oven to 350F. Prepare glaze as directed above. Place chicken, skin side up, in ungreased 13x9-inch baking dish. Bake at 350F for 45-60 minutes or until chicken is fork tender and juices run clear.
Transfer chicken, skin side up, to broiler pan. Broil 4 to 6 inches from heat for 2 to 4 minutes, brushing frequently with glaze. Bring any remaining glaze to a boil; serve as sauce with chicken.

Lemon-Herb Chicken Marinade

1/4 cup lemon juice
1/3 cup oil
1 tablespoon dry minced onion
1 clove garlic, finely chopped
1 tablespoon sugar
1 tablespoon Tobasco sauce
2 teaspoon chicken bouillon
1 teaspoon thyme
1/4 teaspoon oregano

Combine all ingredients. Marinate chicken for at least 4 hours before roasting, broiling, or grilling.

Blackened Chicken Strips on Pasta with Cajun Sauce

1/4 cup paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/8 teaspoon pepper
1 teaspoon dried fines herbs
4 chicken breast halves without skin -- boneless
1 clove garlic -- minced
2 tablespoons onion -- minced
1 1/2 cups chicken broth -- defatted
1 tomato -- peeled,seeded,minced
1/4 cup dry white wine
1 tablespoon fresh herbs -- chopped (like: oregano,basil,tarragon,marjoram)
salt -- to taste
8 ounces pasta -- penne

To make Cajun spice, mix paprika, garlic powder, onion powder, pepper, and fines herbs. Set aside.

Put the chicken breasts between 2 pieces of wax paper and pound to flatten. Moisten breasts with water and rub with Cajun spice (reserve 1/4 teaspoon for the sauce). Spray a very hot cast-iron pan with vegetable spray and then quickly fry breasts for 4 to 6 minutes, or until done. Remove breasts and slice into thin strips. Set aside.

Sauté garlic and onion in a small pan that has been sprayed with vegetable spray, until onion is soft. Add broth, tomato, wine, fresh herbs and 1/4 teaspoon of the Cajun spice. Simmer for 8 minutes. Season with salt to taste.

Meanwhile cook pasta, drain, and place on a platter. Lay chicken on pasta and then drizzle with sauce.

Jewish Penicillin

1 stewing chicken, skinned
6 celery ribs, with tops, cut in large pieces
4 carrots, cut in large pieces
2 large onions, cut in large pieces
1 parsnip, cut in large pieces
1 Tbs. whole black peppercorns
6 sprigs fresh parsley
cheesecloth
kitchen string
salt and pepper to taste
dill weed, fresh or dried, to taste

Clean the poultry and place the whole bird, including the neck and giblets, in a large pot in water to cover. Place all remaining ingredients, except the salt, pepper and dill weed for seasoning, in the cheesecloth and tie off with a piece of string; place this bundle in the pot with the chicken. Add 1 Tbs. salt to the water and boil, uncovered; cook , uncovered, until the meat falls off the bone when touched with a fork, about 1-1/2 hours. Remove the bundle of vegetables and open; return the carrots to the soup; discard the rest of the bundle. Season with the salt, pepper and dill; continue to cook the soup, uncovered, so it cooks down by about 25%. To taste the soup during this time, take the spoon and stir until the fat on the top dissipates, so you can get a spoonful of broth to taste. When the taste of the soup meets your expectations, remove the chicken; cool the soup; refrigerate . The chicken meat can be used for sandwiches or chicken salad; discard the neck and giblets. After cooling, remove the fat that has congealed on the top of the soup, and you have defatted stock or chicken soup to heal your loved ones.

This recipe serves 6 people. Because this recipe is for a particular size pan, it adjusts the number of servings only in multiples of 6.

<>Yummy Chicken

2 cups cubed chicken
2 cups cooked egg noodles
1 can cream of chicken soup
1 carton sour cream
1/4 cup diced onions
1/4 cup pimento chopped

Mix together and put in casserole dish. Sprinkle top with cracker crumbs and butter. Heat at 350 degrees until bubbly.

Crunchy Chicken

2 can (10oz) cut asparagus
1 can (8oz) water chestnuts, sliced
2 jars (2-1/2oz) sliced mushrooms
2 c crushed triscuits
1 can (10-1/2oz) cream of chicken soup
1/2 c mayonnaise
2-3 c diced cooked chicken
3 tbsp melted butter

Drain asparagus, water chestnuts and mushrooms. Set aside. Spread 1 c crushed triscuits in a greased 9x12' ovenproof dish. Combine soup and mayonnaise and carefully spread half of mixture over triscuits. Drop by spoonfuls and spread with a knife. Top with layers of chicken, asparagus, water chestnuts and mushrooms. Spread remaining soup mixture over top. Combine remaining triscuits with melted butter and sprinkle on top. Cover dish loosely with foil and bake at 350 for 30 minutes. Uncover and bake 15 more minutes or until bubbly.

Crispy Herb Baked Chicken

 2/3 cup mashed potato flakes
1/3 cup grated Parmesan cheese
3/4 to 1 teaspoon garlic salt
3 to 3-1/2 lbs. chicken, skinned
1/3 cup margarine or butter, melted

Heat oven to 375 degrees. Grease or line with foil and 15x10" baking pan or 13x9" pan. In a medium bowl, combine potato flakes, Parmesan cheese and garlic salt; stir until well mixed Dip chicken into margarine, roll in potato flak mixture to coat. Place in pan. Bake at 375 degrees for 45 to 60 minutes or until chicken is tender and golden brown. 4 to 5 servings

Chicken and Potato Casserole

 2 lb. cooked white chicken, boned, skinned, and chopped
2Tbs. fat-free chicken broth
2 (8 oz.) can sliced mushrooms, rinsed and drained
8 small white unions peeled
2/3 cup chopped green pepper
1 clove crushed garlic
2.5-3 Tbs. flour
1/2 Tbs. light salt (optional)
1/4 Tbs. dried thyme leaves
1/4 tsp. pepper
2 cups Burgundy or red cooking wine
1 cup canned fat-free chicken broth
8 small new potatoes, scrubbed
2 Tbs. chopped parsley

In a large non-stick skillet in 2 Tbs. chicken broth, sauté white onions until nicely browned. Remove and set aside with cooked chicken. Add green peppers and garlic to skillet and sauté for 2 minutes. Add more chicken broth if necessary. Stir in flour, salt, thyme, and pepper. Return to heat and cook, stirring constantly, until flour is browned, about 3 minutes. Gradually stir in Burgundy and 1 cup chicken broth. Bring to a boil, stirring constantly. Remove from heat. Stir in chicken, mushrooms, and onions. Refrigerate, covered overnight. Next day: Preheat oven to 400F. Add scrubbed potatoes and chicken mixture. Bake, uncovered, about 1 hour and 50 minutes, or until chicken and potatoes are tender.

Fancy Barbecue Chicken With Pasta

 
6 chicken breasts, halves (4 oz. each), boneless and skinless
1 can artichoke hearts, drained and sliced
1 (16 oz.) pkg. cooked spaghetti or linguine
2 (8 oz.) can sliced mushrooms, drained
Sauce:
2 Tbs. brown sugar (or 1/2 tsp. Sweet N' Low Brown)
1 tsp. paprika
1/2 tsp. light salt
1 tsp. dried mustard
dash cayenne pepper
2 Tbs. Worcestershire sauce
1 cup tomato juice
1/2 cup ketchup or chili sauce
1/4 cup vinegar
1/2 cup chopped onion
Sauté onion in tomato juice until soft. Add the rest of the ingredients and cook on low heat about 15-30 minutes. Add mushrooms and artichokes and simmer 5 more minutes. Place cooked chicken breast on a plate of pasta and spoon sauce over chicken.

Low-Fat oven Baked Fried Chicken

6 chicken breasts, halves (4 oz. each), boneless and skinless
14 Snackwells Fat-Free Wheat Crackers
6 slices plain melba toast
1/2 cup flour
2 Egg Beaters (1/2 cup)
1/2 cup liquid Butter Buds, or Fat-Free chicken broth
salt and pepper to taste

Use a rolling pin and crush the crackers and melba toast onto a piece of waxed paper. Place the flour on a small plate. Pour the Egg Beaters on another small plate. Pour the liquid Butter Buds, or chicken broth into a large non-stick frying pan. Turn stove on low to medium. Coat the chicken breasts with flour. Next dip them in the Egg Beaters. Next roll them in the cracker crumbs to coat well. Place them in a frying pan and cook until golden. Cook on both sides. Remove from the frying pan and place on a cookie sheet that has been sprayed with non-fat cooking spray. Turn oven to 350F and Bake 15-20 minutes or until crisp. One normal fried chicken breast contains 48 grams of fat, but these only contain 3.5 grams!

Grilled Chicken Sandwiches with Nectarine Relish

 2 tsp. canola oil
2 Tbsp. lemon juice
1/8 tsp. salt
1/8 tsp. black pepper
2 onions, quartered and sliced
2 Tbsp. sugar
2 nectarines, peeled, pitted and chopped
¼ cup cider vinegar
¼ cup dry sherry or wine
1/8 tsp. salt
1 tsp. crushed black peppercorns
4 boneless, skinless chicken breasts
4 Kaiser rolls
4 lettuce leaves

Prepare grill or broiler.
Place chicken breasts between 2layers of plastic wrap and flatten gently with rolling pin or heavy skillet until ¼-inch thick. Combine 1 teaspoon oil, 2 tablespoons lemon juice, 1/8 teaspoon salt and 1/8 tsp. black pepper. Dip chicken breasts in mixture to coat, and let set until ready to grill. Heat 1 teaspoon oil in large nonstick skillet over medium-low heat. Add onions and cook stirring until softened and starting to brown, about 6 minutes. Add sugar, stirring until it dissolves and starts to bubble, about 2 minutes. Add nectarines and cook another 4 minutes, until mixture is golden brown. Add vinegar and sherry, bring to a simmer and stir until thickened, about 5-10 minutes. Stir in peppercorns. Season with salt to taste. Transfer to a bowl and set aside. Place chicken breasts on grill rack, and cook until no longer pink inside, about 4-5 minutes per side. While chicken is grilling, toast rolls on grill. Place lettuce leaves on bottom halves of rolls, top with chicken and nectarine relish. Serve.

 "Green and Gold" Chicken Fajitas

1 pkg. fajita seasoning mix
1 lb. boneless, skinless chicken breast, cut into strips
1 yellow onion, sliced thin
1 yellow bell pepper, cored and sliced into thin strips
1 green bell pepper, cored and sliced into thin strips
1 Tbsp. grapeseed or canola oil
8 flour tortillas
nonfat sour cream, optional
green chili salsa, optional

Stir contents of fajita mix into ½ cup water. Place in bowl and add chicken strips and onion rings. Cover and let marinate for 2 hours or overnight. In a large skillet, heat oil; sauté chicken and onions for 2 minutes. Add pepper strips and sauté 2-3 minutes longer. Fill tortillas with chicken mixture and serve sizzling hot. Garnish with sour cream and salsa as desired.

Traditional Roast Turkey

Fresh, natural turkey
21/2 tablespoons melted butter
Salt and Pepper (to taste)
whole Onion (peeled and quartered)
optional Fresh Herbs
(parsley, thyme, rosemary)
tablespoon all-purpose flour
3 1/2 cups chicken broth

Preheat oven to 325 deg. Remove neck and giblets from cavities of turkey; discard fat. Rinse turkey thoroughly inside under cold running water; pat dry. Brush turkey inside and out with butter and seasonings. Place onion and herbs inside cavity. Place bird, breast side up, in roasting pan. Roast turkey, uncovered (allowing 15-20 min. per pound) until juices run clear when pierced at thigh, (internal temp of 165 deg.) Remove turkey and allow to stand 15 min. before carving. Garnish platter with fresh herbs.

Gravy: Pour pan juices through a strainer and reserve. Skim off 4 teaspoons of fat drippings and place in a saucepan. Remove remaining fat drippings from juices and discard. Stir flour into fat drippings in pan and place over medium heat. Cook 3 to 4 minutes until mixture is a deep golden brown, stirring constantly. Add reserved pan juices and chicken broth. Cook 3 to 4 minutes until gravy is smooth and thickened, stirring constantly. Season with salt and pepper to taste. If gravy seems lumpy pour through strainer into gravy boat. Makes 8 to 12 servings.

Peppered Chutney Turkey Breast Roast

1/2 cup un-sweetened pineapple juice
1/2 cup steak sauce
1/4 cup lemon juice
1/4 cup Worcestershire sauce
tablespoon sugar
teaspoon salt
teaspoon ground pepper
2 1/2 to 3 pound boneless/skinless turkey breast
1 1/2 teaspoons cracked pepper
1/4 cup chutney (fruit relish)

For marinade: Combine pineapple juice, steak sauce, lemon juice, and Worcestershire sauce, sugar, salt and ground pepper in a mixing bowl. Place turkey breast in a heavy plastic bag, set in a shallow baking dish. Pour marinade into bag and seal tightly. Refrigerate 6 to 24 hours turning occasionally to coat meat well.

To Cook: Remove bag from baking dish. Remove meat from bag and place in baking dish. Save marinade in bag, refrigerate until using. Rub meat with cracked pepper and place into a preheated 350 degree oven. Bake for approximately 1 hour and 15 minutes or until internal temperature of meat reaches 165 degrees. Halfway through baking brush with reserved marinade and spoon chutney evenly over meat. Slice and serve like a roast.

 Glazed Roast Duckling

4-6 lb. duck
1/2 cup sugar
salt & pepper to taste
teaspoon cornstarch
16 oz. frozen orange juice thawed

Preheat oven to 325 degrees. Place duck breast side up on rack in shallow open pan. Roast 1 hour 30 min. to 2 hrs. Allowing 20-25 minutes per pound.

Combine sugar, salt, pepper and cornstarch. Add thawed orange juice concentrate. Stir over medium heat until slightly thickened. An hour before duckling is done, brush entire surface with orange juice glaze. Repeat every 15 minutes until duckling is done.

Roast Holiday Goose

fresh goose
salt & pepper to taste
tablespoon vinegar
tablespoons ginger ale
onion (quartered)
flour

Preheat oven to 325 degrees. Clean goose well, season with salt, pepper, vinegar, and gingerale. Place onion in cavity. Dredge goose with flour and place on rack in open roasting pan. Roast uncovered until tender and browned, 20 to 25 minutes per pound, basting with juices in pan. Goose may be filled with stuffing if desired. Exclude onion.

Sweet and Sour Chicken

3/4 pound boneless cubed chicken
1 cup green and red pepper strips
1/4 cup soy sauce
3 Tablespoons vinegar
3 Tablespoons brown sugar
1 Tablespoon vegetable oil
1 Tablespoon corn starch
1 8 ounce can chunk pineapple
1/2 teaspoon ginger
1/2 teaspoon garlic powder

Cook and stir chicken in hot oil in wok or large skillet until well browned. Add peppers, cook and stir one minute. Mix cornstarch and soy sauce. Add to pan with pineapple and juice, vinegar, sugar, ginger and garlic powder. Bring to a full boil. Serve chicken over rice.

Chicken Recipe

in greased 8x10 or so pan:

pat 1 pkg. stuffing (mixed according to directions)
then place slices Swiss cheese chicken breasts - de boned (either yourself or store bought)
*can use thighs
mix together in bowl
1 can cream of mushroom soup
1 tsp. basil
1/2 tsp. garlic powder
1/3+ dry sherry or white wine
bake @ 350 till hot and bubbly - about 35+ minutes
You can substitute uncle Ben’s wild rice (already cooked) for stuffing. You can also add more breasts and then increase the amount of stuffing and opening another can of mushroom soup and making more sauce.  

 Stuffed Chicken Breasts

Boneless skinless chicken breast halves (1 lbs. pounded to 1/4" thickness)
1/2 tsp. ground black pepper
1/4 tsp. salt
1 cup cooked (cooked in chicken broth)
1/4 cup minced tomato
1/4 cup (1 oz.) finely shredded mozzarella cheese
1 tbsp. chopped fresh basil (or 2 tbsp. dry)
Vegetable cooking spray

Season chicken breasts with 1/4 tsp. pepper and salt. Combine rice tomato cheese bran basil and remaining 1/4 tsp. pepper. Spoon rice mixture on top of pounded chicken breasts; fold over and secure sides with wooden toothpicks soaked in water. Wipe off outsides of chicken breasts with paper towel. Coat a large skillet with cooking spray and place over medium-high heat until hot. Cooked stuffed chicken breasts 1 min. on each side or until just golden brown. Transfer chicken to shallow baking pan. Bake at 350 F for 8-10 min. Makes 4 servings.

Christmas Rice and Chicken

1 cup 1/2 lb. fresh mushrooms sliced
1 bouillon cube
cloves garlic minced
8 oz. boned skinned chicken breast diced
tbsp. olive oil
1/2 tsp. rosemary
1/2 tsp. black pepper cup water
1/2 cup sherry

Sauté garlic in olive oil briefly. Add rice and sauté until rice is coated with oil. Turn heat to medium-high. Add mushrooms and cook until tender-crisp. Add chicken and cook for 5 min. Add remaining ingredients turn heat to low and simmer for 45 min. Makes 6 servings.

Japonica Chicken Stir Fry

1 c cooked according to
1/2 lbs. package skinless boneless chicken breasts - cubed 1
1-LB bag of frozen mixed vegetables of choice
1/8 c. Teriyaki sauce (or other marinade as desired)
Assorted colorful bell peppers sliced into thin strips added during last 5 min of cooking
1 T. vegetable oil

Using a wok or heavy skillet stirfry the marinated drained chicken cubes over high heat (5-10 minutes) Add the rice stirring constantly. Add the vegetables cover and let steam for 10 minutes (if softer vegetables are desired add 1/4 c. water) Recipe note: add chopped colored bell peppers for added color slivered almonds or sliced mushrooms. Makes 6 Servings.

Black Japonica Stuffing

1/2 cup cooked according to
6 slices of bread 3 white 3 black (or rye) toasted and cubed or torn
1 med chopped onion celery sticks chopped
c Chicken broth
celery tops
chopped eggs
1 tsp. ground rubbed sage

In a sauce pan pre cook the onion and celery in the broth soft. Beat 2 eggs and sage in a large bowl. Add bread onions and mix with eggs. Add liquid and cooked rice mix until blended. Put stuffing in buttered casserole dish and bake until brown at 350. Can be used to stuff fowl or vegetables like bell peppers cabbage leaves onions eggplant or winter squash. Makes 6 servings

Dijon Chicken with Black Japonica

cup cooked according to
3/4 c mayonnaise
1/4 c Honey T Dijon Mustard
1 tsp. Horseradish
chicken breast halves

Mix these ingredients in a bowl and brush it on Chicken breasts. Broil or grill the chicken breasts until done. Spread the Japonica on a platter as a bed for the Chicken breasts arrange the chicken breasts on the Japonica and garnish with sliced orange. Makes 6 servings.

Berries Chicken

Both blackberries and red raspberries are very abundant in our area. Bushes line East Lake Road and Red Bridge Road by our backyard. I freeze the berries whole to use year round. I've used frozen berries when I forget to thaw them out. You can easily substitute fresh raspberries or frozen thawed berries.

Ingredients
chicken breasts, boneless and skinless
tablespoons of butter
1/4 cup of chopped onions
tablespoons of raspberry jelly
1/2 cup fresh blackberries
tablespoons of apple-cider vinegar
1/4 cup heavy cream

Cut chicken breasts in half. Sauté in butter for about 5 minutes over medium heat, turn chicken. Add onion and cook until tender, about 5 minutes more. Remove chicken and keep warm. Add jelly blackberries, and vinegar. Scrape pan and stir. Boil 1 minute to slightly reduce liquid. Add cream and heat. Pour sauce over chicken.
Serves four.

Glazed Cornish Hens

4  Cornish game hens, about 1 lbs. each, split in half
3/4 c white wine Worcestershire sauce
5 tbsp honey

Preheat oven to 350 degrees. Rinse hens well under running water and pat dry. place hens on a rack in a shallow baking pan. In a mixing bowl, combine Worcestershire sauce and honey. Coat hens with mixture and bake 35 to 40 minutes, basting occasionally, until hens are golden. 8 servings.

Chicken Strips with Basil

2 small tomatoes, chopped
2 cloves garlic, minced or mashed
1/2 cup finely chopped fresh basil
1/2 cup finely chopped fresh parsley
zest of 1 lemon
1 red or yellow bell pepper, chopped
2 tsp. Dijon-style mustard, no salt added
1 tbsp herb vinegar
2 tbsp unsalted, defatted chicken stock or nonstick olive spray
4 boneless, skinless chicken breast halves, cut into strips
freshly ground pepper to taste
8 corn tortillas

Combine tomatoes, garlic, basil, parsley, lemon zest and red pepper; mix in Dijon mustard and vinegar. Set mixture aside. Heat 2 tbsp stock in a nonstick skillet or lightly coat pan with nonstick spray. Add chicken strips and stir-fry until cooked through, about 5 minutes. Stir in tomato-basil mixture and cook about 3 minutes or until chicken is coated with basil mix. Season with pepper. Serve with warm, soft tortillas.

Yummy Chicken

 2 cups cubed chicken
2 cups cooked egg noodles
1 can cream of chicken soup
1 carton sour cream
1/4 cup diced onions
1/4 cup pimento chopped
Mix together and put in casserole dish. Sprinkle top with cracker crumbs and butter. Heat at 350 degrees until bubbly.

Pineapple Chicken Saute

 
3 lbs. fryer chicken - cut into pieces
2 tablespoons oil
1 can (15-1/4oz) Del-Monte Pineapple chunks or tidbits in its own juice
1/4 cup vinegar
2 tablespoons soy sauce
1 tablespoon sugar
1 teaspoon ground ginger
2 tablespoons cornstarch
2 tablespoons water
1 ripe tomato, cut into wedges
2 green onions, sliced

In large skillet, brown chicken pieces in oil. Drain excess fat. Drain pineapple reserving juice. Combine reserved juice, vinegar, soy sauce, sugar and ginger. Pour over chicken. Cover and simmer 35 minutes or until chicken is done. Dissolve cornstarch in water. Add to skillet, cook, stirring constantly, until thickened. Add tomatoes and pineapple; heat through. Garnish with green onion. Serve with steamed rice, if desired.
 

Chicken Pot Pie

Pastry
1-1/2 c flour
1 tsp. salt
1/3 c chilled butter, cut into pieces
1 lg. egg
2-3 tbsp ice water
Filling
4 c cubed cooked chicken
1 tbsp butter
1 lbs. fresh mushrooms, sliced
1/4 c dry white wine or water
1-1/2 c whipping cream
2 tbsp flour
1-1/2 tsp. paprika
1/2 tsp. salt
1/2 tsp. black pepper
3/4 c reduced sodium chicken broth
Glaze
1 lg. egg, lightly beaten

To prepare pastry, in a medium bowl, mix together flour and salt. Using a pastry blender or 2 knives, cut butter into flour until coarse crumbs form. In a small bowl, beat together egg and water. Add to the flour mixture; mix lightly until a soft dough forms. Shape into a disk, wrap in plastic warp, and chill in the refrigerator for 1 hour. To prepare filling, place chicken in a 2-quart casserole. In large skillet, melt butter over low heat. Add mushrooms; increase the heat to medium-high; sauté until browned and the liquid evaporates, about 5 minutes. Add wine; cook until almost evaporated, about 2 minutes. Add mushroom mixture to chicken; stir to combine. In a medium saucepan, whisk together cream, flour, paprika, salt and pepper, over low heat; cook until thickened, about 5 minutes. Whisk in broth. Pour sauce over chicken mixture.

Preheat oven to 400. On a lightly floured surface, using a lightly floured rolling pin, roll the pastry to fit the top of the casserole. Place on top of pie; trim and seal the edges. Roll out trimmings. Cut out leaves and flowers. Brush pastry with glaze; add decorations; brush again with glaze. Bake until filling is bubbly and crust is browned, 25-30 minutes. transfer to a wire rack to cool slightly. Serve warm.  

Skillet Corn and Chicken

1 tablespoon margarine
4 skinless, boneless chicken breast
1 can golden corn soup
1/2 cup milk
2 cups broccoli flowers
1/2 cup shredded cheese
1/8 teaspoon pepper

In skillet, in hot margarine, cook chicken 10 minutes or until browned. remove; set aside. Spoon off fat. In skillet, combine remaining ingredients. Heat to boiling. Return chicken to skillet. Cover; cook over low heat 10 minutes or until chicken is no longer pink and broccoli is tender-crisp, stirring often. Garnish with tomato wedges and fresh thyme if desired. 4 servings.
 

Chicken Divan Pot Pie

2 regular pie crusts
3 tbsp butter
3 tbsp flour
1/4 tsp. pepper
1/2 c chicken broth
1/4 c milk
4 oz (1 c) shredded American cheese
2 c cooked and diced chicken
1 (10oz) pkg. frozen chopped broccoli, thawed, drained well

Heat oven to 425. Place cookie sheet in oven to preheat. In a medium saucepan combine butter, flour and pepper. Cook over low heat until mixture becomes thick and bubbly. gradually stir in broth and milk and stir until mixture begins to thicken; add cheese and stir until melted. Stir in chicken and broccoli. Pour mixture into pie shell. Remove second crust from pie pan and center frozen crust upright on top of filled pie. Let thaw 10-20 minutes and crimp edges together. Cut 2-3 slits in top crust. Place pie on preheated cookie sheet. Bake for 30-35 minutes or until crust is brown and filling is bubbly. 6 servings.

Barbecued Chicken

 
4 skinless, boneless chicken breast halves
1/4 c ketchup
3 tbsp cider vinegar
1 tbsp white horseradish
2 tsp. firmly packed dark brown sugar
1 clove garlic, minced
1/8 tsp. dried thyme
1/4 tsp. black pepper

Preheat broiler, heat a charcoal grill until coals form white ash, or preheat a gas grill to medium. To prepare sauce, in a small saucepan, combine ketchup, vinegar, horseradish, brown sugar, garlic and thyme. Mix well. Bring to a boil over medium-low heat. Cook, stirring frequently, until thickened, about 5 minutes. Remove from heat; stir in pepper. Brush tops of chicken pieces lightly with sauce. Place chicken, sauce side down, on a foil lined broiler pan or grill rack. Brush other sides lightly with sauce. Broil or grill 3 inches from heat, basting with remaining sauce and turning until no longer pink in center, about 5-7 minutes per side. Let chicken stand for 5 minutes before serving.

Caribbean Turkey with Pineapple Rum Sauce

 
3 lbs. boneless breast of turkey, thawed
vegetable oil
1 tsp. ground nutmeg
1 tsp. ground cloves
1/2 tsp. ground black pepper
1/4 tsp. ground red pepper
Pineapple Rum Sauce (recipe follows)
Hot cooked sweet potatoes

Prepare grill. Brush turkey with oil. Combine spices in small bowl; sprinkle over turkey. Place turkey on grill. Cover grill and cook according to package directions. Prepare Pineapple Rum Sauce. When turkey is done, wrap in foil and let stand 10-15 minutes. Remove netting from turkey. Slice turkey and serve with sweet potatoes and sauce. Makes 8 servings.

Pineapple Rum Sauce

Combine 1 can (8oz) undrained crushed pineapple in unsweetened juice, 1/2 cup packed light brown sugar, 1 tbsp cornstarch, 1/4 tsp. ground nutmeg and dash ground cloves in medium saucepan. Add 2 cans (6oz each) unsweetened pineapple juice. Cook and stir over medium heat until mixture boils and thickens, about 5 minutes. Blend in 1 tsp. rum extract and 1 tbsp margarine or butter. Makes 2-1/2 cups.

Arizona Chicken Chili

3 boneless, skinless chicken breasts, diced
1 can (14.5oz) diced tomatoes with green peppers and onions
1 tbsp chili powder
1 can (15.25oz) black beans or kidney beans, drained
1 can (15.25oz) whole kernel corn, drained
1/4 c chopped cilantro or sliced green onions

Combine chicken, tomatoes and chili powder in medium saucepan. Cook over medium heat for 5 minutes or until chicken is done and sauce is slightly thickened. Add remaining ingredients and simmer 5-7 minutes or until heated through. Garnish with shredded Monterey Jack cheese, diced advocate, radishes or green onions.

Parmesan Chicken

6 boneless skinless chicken breast halves
2 tbsp margarine, melted
1/2 c grated parmesan cheese
1/4 c dry bread crumbs
1 tsp. each dried oregano leaves and parsley flakes
1/4 tsp. each paprika, salt and pepper

heat oven to 400. Spray 15x10x1 inch baking dish with no stick cooking spray. Dip chicken in margarine; coat with combined remaining ingredients. Place in prepared pan. Bake 20 to 25 minutes or until tender.

Chicken in Honey Mustard Sauce

1 tbsp olive oil
4 skinless, boneless chicken breasts halves
1 can (10-3/4oz) cream of chicken soup
1/3 c orange juice
1 tbsp each honey and Dijon mustard
dash of ground red pepper
4 c hot cooked rice