Other recipes in this category
  • Chicken Curry
    10 chicken drumsticks (or other cuts)
    3 med. potatoes
    4 tbsp. curry powder (or more if
    desired)
    8 oz. sour cream
    2 lg. cooking onions
    2 piece fresh ginger
    3 cloves garlic
    Salt to taste
    5 tbsp. cooking oil
    1 c. water
    Cut the cooking onions ginger and garlic into smaller pieces. Put them into a food processor and mince finely. Skin and cut potatoes into quarters. Mix the curry powder with some water to make a paste. Heat oil in a non-stick Dutch oven. Stir-fry the minced onion mixture until fragrant. Add in the curry paste and stir-fry mixing well for 2 minutes. Add the chicken and potatoes. Mix well. Cook covered for about 2 minutes. Add sour cream and water. Mix well. Bring to boil and reduce heat to simmer. Cook covered on low heat for about 30 minutes. Curry tastes best if prepared ahead and served later with hot fluffy rice or a thick wholemeal bread.
  • Chicken Piccata
    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
    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 Pecan Quiche
    1 c. flour
    1 1/2 c. sharp cheddar cheese
    shredded
    3/4 c. chopped pecans
    1/2 tsp. salt
    1/4 tsp. coarse pepper
    1/3 c. veg. oil
    3 eggs beaten
    8 oz. sour cream
    1/4 c. mayonnaise
    1/2 c. chicken broth
    2 c. chicken cooked and cooled
    1/2 c. sharp cheddar cheese shredded
    1/4 c. onion minced
    1/4 tsp. dillweed
    1/4 c. pecans chopped
    Combine first five ingredients. Stir in oil and set aside 1/4 of mixture. Put remaining in bottom of 9 pie plate. Bake 10 minutes at 350 degrees. Combine rest of ingredients and put into crust. Sprinkle remaining 1/4 of mixture on top and bake at 325 degrees for 45 minutes.
  • Crunchy Chicken Casserole
    2 cans boned chicken drained
    1 can cream of chicken soup
    1 soup can evaporated milk
    1 sm. can mushrooms drained
    1 1/4 c. minute rice
    1/2 stick margarine sliced
    1/2 c. slivered almonds
    Mix and place in casserole dish. Bake 45 minutes at 375 degrees.
  • Chicken Breast Southwestern
    --MARINADE--
    2/3 c. vegetable oil
    1/3 c. lime juice
    2 tbsp. chopped green chilies
    1 tsp. minced fresh garlic
    2 whole boneless skinless chicken
    breasts halved
    8 slices Cheddar cheese
    Salsa
    In 9-inch baking pan