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Danann 
Posted: 13-Jan-2004, 12:08 PM
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Since I have been up on a low sodium, low carb lifestyle, I am now looking for good dishes that I can cook, and Chicken seems to be one of the most prevalent. The other day I was experimenting, and I came up with a nice main dish of... CHICKEN! I haven't come up with a cute cool name for it yet...

Lemon Mayo Garlic Chicken

3 boneless skinless chicken breast
3 tbsp low fat mayonnaise
3 tbsp lite/low fat ranch dressing
1 tbsp lemon juice
1 tbsp garlic powder
1/2 tbsp celery or parsley flakes

Preheat the oven to 375°. Stir together mayonnaise, ranch dressing, lemon juice, garlic powder and celery/parsley flakes. Place the chicken in a greased (I used PAM) oven safe baking dish. Coat the tops of the chicken with the mayo mix and cover with aluminium foil. Bake for 20 - 30 minutes or until juices run clear. Taste great with green beans or a side salad.



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Shadows 
Posted: 14-Jan-2004, 11:34 AM
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Recipe Name: Amish-Style Chicken and Corn Soup
Category: SOUP
Serves: 6

1/2 stewing hen or fowl
2 Quart chicken stock or broth
1/4 Cup onion, coarsely chopped
1/2 Cup carrots, coarsely chopped
1/2 Cup celery, coarsely chopped
1 Tsp. saffron threads (optional)
3/4 Cup corn kernels
1/2 Cup celery, finely chopped
1 Tblsp parsley, fresh chopped
1 Cup egg noodles, cooked

Combine stewing hen with chicken stock, coarsely chopped onions,
carrots, celery, and saffron threads. Bring the stock to a simmer.
Simmer for about 1 hour, skimming the surface as necessary.Remove
and reserve the stewing hen until cool enough to handle; then pick
the meat from the bones. Cut into neat little pieces. Strain the
saffron broth through a fine sieve.

Add the corn, celery, parsley, and cooked noodles to the broth.
Return the soup to a simmer and serve immediately.


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"We're all in this together , in the parking lot between faith and fear" ... O.C.M.S.

“Beasts feed; man eats; only the man of intellect knows how to eat well.”

"Without food we are nothing, without history we are lost." - SHADOWS


Is iomadh duine laghach a mhill an Creideamh.
Religion has spoiled many a good man.

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Shadows 
Posted: 29-Jan-2005, 02:05 PM
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Recipe Name: Chili-Rub Chicken
Category: GRILL
Serves: 6

2 Tsp. ground cumin
2 Tsp. ground coriander
2 Tsp. ground sweet paprika
1/2 Tsp. cinnamon
1/4 Tsp. cayenne
1 Tsp. salt
1 Tsp. grated fresh ginger
2 Tblsp fresh lime juice
3 Tblsp olive oil
4 Clove garlic -- minced
1 jalapeno pepper -- seeded and minced
3 Pound chicken pieces or boneless breasts

Combine all ingred. except chicken; mix well. (The rub can be made in advance, covered and refrigerated up to a week.) Rub chicken pieces well with mixture and place in zip-top bag or in a bowl. Refrigerate several hrs. or overnight.

When ready to cook, prepare grill using indirect med. heat. Grill chicken with lid closed, turning after 15 min. Cook until juices run clear, about 15 more min. Let stand 5 min. before serving.

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morgana_l_f 
Posted: 29-Jan-2005, 02:21 PM
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Chicken Parmesean (1 Serving)

6-8 oz chicken breast
1/4 tsp italian seasoning (I like a little more)
5 green onions, sliced
1 tbsp flour
1/2 c skim milk
1 c frozen spinich, thawed and drained
1 tbsp parmesan cheese

Combine parmesan cheese and Italian seasoning. Roll chicken in mixture to coat lightly. Reserve any remaining cheese mixture. Place chicken in a baking dish.

Saute onion until tender. Stir in flour. Add milk all at once. Cook until thickened; stir in spinich. (watch that it doesn't scorch).

Spoon spinach over chicken, sprinkle with remaining cheese mixture.

Bake at 350 for 30 minutes, or until chicken is tender and no longer pink.


Cheese and apple stuffed chicken

6-8 oz chicken breast
1 small apple, divided
1 oz reduced fat cheese, shredded
5 green onions, sliced
1/4 c low sodium chicken broth
1tsp cornstarch
1 tsp water

Pound chicken to 1/4 inch thickness.

Chop half the apple, slice the other. Top chicken with chopped apple and cheese. Roll up, folding in sides. Secure with toothpicks.

Arrange apple slices and green onion in a baking dish. Top with chicken. Mix cold water and cornstarch; add broth and pour over chicken breast and sliced apple.

Bake at 350 for 20 minutes.



These are two of my favorite chicken recipes. Both are very healthy and delicious.
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gaberlunzie 
Posted: 20-Feb-2005, 07:43 AM
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OVEN FRIED CHICKEN
Serves 4-6

Oven Fried Chicken

1 tablespoon butter
2/3 cup all-purpose flour
1 1/2 teaspoons paprika
1 1/4 teaspoons salt
1/4 teaspoon pepper
3 to 3 1/2 pounds chicken pieces




Heat oven to 425°. Put butter in a 13x9x2-inch baking pan; place the pan in the oven to melt butter.
Meanwhile, mix flour, paprika, salt, and pepper. Coat chicken pieces with the dry mixture; place skin sides down in hot melted butter in baking pan.

Bake chicken, uncovered, for 35 minutes; turn chicken pieces. Bake for about 15 to 20 minutes longer, or until juices run clear from thickest pieces.

We usually serve it with fresh bread and salads of the season. It goes well with any other side-dishes of your choice.
This is a classics for all occasions when we have to cook for folks who doesn't like any "exotic" food...


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Shadows 
Posted: 20-Feb-2005, 10:05 AM
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This is my version of "The Outback's" Alice Spring chicken:

Recipe Name: ALMOST ALICE CHICKEN
Category: CHICKEN
Serves: 4

4 Chicken Breast 1/2" thick , skinless and boneless, fresh or frozen
Honey Mustard
6 Pieces of Bacon Sliced in Half and Fried Crisp ( I use slab bacon )
1 tsp Season All Salt , any brand will do
1 C. Sliced Mushrooms , fresh, sauted in butter
3 C. Shredded Colby/Monterey Jack Cheese ; I have used a mixture of Blue and Chedder for this also.
Parsley for Garnish

Honey Mustard :

1/2 C. Grey Poupon Mustard, yellow mustard may be used for milder version.
1/4 C. Honey
1/4 C. Light Corn Syrup or to taste
1/4 C. Mayonnaise

Rub chicken breast with Season All and set aside in refrigerator to marinated for 1 hour or longer. While the breast is marinating fry bacon crisp and drain. Shred cheese and set aside.
Prepare Honey Mustard and gather all other items together to assemble .

Take chicken from marinate and grill over medium heat . Cook on both sides until a slight golden color and cooked in the middle but not dry. Remove . Place in shallow oven proof or microwave proof baking dish.

Spread chicken breast with honey mustard, cover with a layer of mushrooms, three slices of bacon and then sprinkle with shredded Colby/jack cheese, chicken should be covered with shredded cheese. Pop in heated oven at 350 degree's or a microwave just until the cheese melts and browns slightly. Sprinkle with parsley. Extra honey mustard may be served on the side.

Honey Mustard:

Blend all together until completely smooth and free from lumps. The corn syrup may be adjusted depending on how sharp the mustard might be to your taste, more for sweeter, less for pungent.
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Shadows 
Posted: 23-Apr-2006, 08:07 AM
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Recipe Name: ROAST LEMON/LIME/DILL CHICKEN
Category: CHICKEN
Serves: 8

SOURCE SHADOWS

6 Pound Roasting chicken
5 Small onions, sliced 1/2 inch thick
1 Large lemon, baseball size, cut in half
1 each celery rib cut into 1 inch pieces
15 Each baby carrots
1 Tblsp lime juice
3 Tblsp Poultry rub of your choice
1/4 Cup beer or white wine
3 Each whole kosher dill pickles, speared
salt and pepper to taste

Pre heat oven to 350f.

Prepare vegetables and place in bottom of oiled 4 quart cast iron dutchoven. Reserve 1 dill pickle spears ( one whole pickle ).

Wash and dry chicken.

Cut lemon in half and squeeze juice over chicken. Place lemon halves in chicken cavity. Place 1 dill pickle spears into cavity (one whole pickle ).
Pour lime juice over chicken and spread barbeque rub over outside of chicken.
Salt and pepper to taste.

Add beer or wine to pot.

Roast for 2.5 hours uncovered or until done. Baste often with pan juices.

Let sit for 30 minutes before slicing.


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MDF3530 
  Posted: 23-Apr-2006, 05:25 PM
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I would love to do chicken on my George Foreman grill, but I can't do my favorite part of the bird, the drumsticks. I can do thighs, breasts and wings.


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Shadows 
Posted: 20-May-2006, 09:52 AM
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From TBS Dinner and a Movie:

Blues Brothers Funky Chicken

Even servants of God have to eat from time to time. We bet that when Jake and Elwood get hungry, they tear into this tasty chicken. It's genuine soulfood!

Ingredients:


10 chicken thighs, boned
8 garlic cloves, chopped
4 sprigs thyme, chopped
1 tbl tabasco sauce
3 cups buttermilk
2 cups ice
2 cups all-purpose flour
1/2 cup cornmeal
1 tsp black pepper, freshly cracked
2 tsp salt
1 tsp paprika
canola oil, for frying
1 large scoop soul (or soul substitute)
Directions:

1. If the thighs aren't already boned, remove the thigh bone or cook them with the bone in. (Feel free to substitute white meat if desired, you can always pretend that it's dark.)

2. Mix the garlic, thyme, tabasco, buttermilk and ice cubes in a bowl.

3. Cover the chicken with the buttermilk mixture and set aside.

4. Mix the flour, corn meal, salt, pepper and paprika.

5. In a large, cast-iron skillet heat canola oil (about 1 1/2 inches deep) to 360 - F - 370 - F (you can check the temperature by dropping a small piece of bread in the hot oil; it should take just under half a minute to brown.)

6. Dredge each piece of chicken in the flour mixture, shake off excess flour, dip into the buttermilk again, then again into the flour. Repeat two more times until well-coated.

7. Lay the chicken in the hot oil without crowding or touching (frying too many pieces at one time will cause the oil to cool down and you'll end up with greasy chicken). Fry for about 10 minutes, turning until all sides are golden brown.

8. If frying more than one batch, keep the cooked chicken warm on a baking sheet in a 250 - F oven.

Fun tip: You can be the Godfather of Soul Food! After wowing your guests with one funky dish after another, drape your apron over your shoulders like a cape and have someone lead you dramatically out of the kitchen. (For added effect, mop your forehead while declaring, "I can't cook no mo.") Do this between each course until it's time to do the dishes, then disappearr completely. Whoa!

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DesertRose 
Posted: 02-Jun-2006, 11:58 PM
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Chili Chicken

Serves 8-12 16 oz medium noodles

1/2 cup chopped onion
2 TBS margerine
3 10-1/2 oz cans condensed cream of mushroom soup
1 4 oz can chopped pimento
1 7 0z can diced green chiles
4 cups of diced up chicken or turkey
3 cups of !2 oz grated chedder cheese


cook noodles as directed -- drain
In large skillet cook and stir onion and butter until tender.
Stir in soup, pimento and chiles

4 qt greased casserole dish: layer 1/2 noodles/ 1/2 chicken
season with salt and pepper
chop with 1/2 soup mixture
1/2 cheese

repeat layers.
bake uncovered 45 minutes at 350!


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maggiemahone1 
Posted: 10-Feb-2008, 09:56 AM
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Ok, here's my Fried Chicken Recipe to go with my picture I posted a few days back! A very easy recipe...Usually I don't measure my ingredients, just eyeball it...

Serves 4

4 boneless chicken breast
1 cup flour
Salt and pepper to taste
2 tablespoons of Mrs. Dash garlic and herb seasoning.

depending on what size pan your frying your chicken in, about 3/4 inch of oil and 1/2 stick of butter...I like butter, gives a much better taste than margarine. Get pan ready while your getting your flour mixture ready. I do like a cast iron skillet to fry chicken in.
Place flour, salt, pepper and Mrs Dash seasoning in plate or a plastic bag with a reclosabel top. Either dredge chicken in flour or put 1 piece of chicken @ a time in bag and shake til coated good. Place chicken in hot oil and butter and fry approx 7 minutes on each side until golden brown or until juices run clear. I always add a little more salt and pepper when I start frying my chicken. I start frying on high heat and then turn down to med. It's as simple as 123...Enjoy!
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Harlot 
Posted: 22-Oct-2008, 05:46 PM
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Cheddary Chicken

1/2 cup breadcrumbs
1/2 teaspoon thyme
1/4 teaspoon savory
1/4 teaspoon black pepper
1 egg white,whipped
4 boneless skinless chicken breasts
1 cup grated cheddar cheese

Preheat oven at 350 degrees. Spray baking pan with non-stick cooking spray. In plastic bag,combine breadcrumbs,thtme. savory and black pepper. Dip chicken frist in egg mixture then into crumb mixture then place into baking dish. Bake for 30 minutes or until tender. About 5 minutes before chicken is done, top with cheese then place back in oven until cheese melts.


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Leelee 
Posted: 22-Oct-2008, 06:57 PM
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Stove Top Classic One-Dish Chicken Bake with Vegetables



1-2/3 Cups Hot Water
1 Pkg. (6 oz.) Low Sodium Stove Top Stuffing Mix for Chicken
1-1/2 lb. Boneless Skinless Chicken Breasts, cut into bite-size pieces
1 can (10-3/4 oz.) Low Sodium Condensed Cream of Chicken Soup
1/3 Cup Light Sour Cream
1-1/2 Cups Kraft Shredded Low-Moisture Part-Skim Mozzarella Cheese
1 Pkg. (16 oz.) Frozen Mixed Vegetables, thawed & drained

Preheat oven to 400°F. Add hot water to stuffing mix; stir just until moistened. Set aside.

Place chicken in 3-qt. baking dish or 13x9-inch baking dish. Mix soup, sour cream, cheese and vegetables; spoon over chicken. Top with prepared stuffing.

Bake 30 minutes or until chicken is cooked through.


--------------------
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Truth in our hearts. Strength in our hands. Consistency in our tongues.

Beauty is not just all around us, but within us....

"Mo nighean donn," he whispered, "Mo chridhe. My brown lass, my heart. Come to me. Cover me. Shelter me, a bhean, heal me. Burn with me, as I burn for you."(Fiery Cross Quote)
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Leelee 
Posted: 22-Oct-2008, 07:02 PM
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Sweet 'n Sour Chicken Stir Fry


1 Tbsp. Vegetable Oil
1 lb. Boneless Skinless Chicken Breasts, cut into strips
1 Yellow Pepper, cut into strips
1/3 Cup Sweet 'N Sour Sauce
1/4 Cup Balsamic Vinaigrette Dressing
2 Tbsp. Soy Sauce
2 Cups Frozen Broccoli Florets, thawed
1-1/2 Cups Instant White Rice, cooked (or 20 minute Rice, cooked)

Heat oil in large nonstick skillet on medium-high heat. Add chicken and peppers; cook 8 minutes or until chicken is cooked through, stirring occasionally.

Add sweet 'n sour sauce, dressing, soy sauce and broccoli; mix well. Cook 2 minutes or until heated through, stirring occasionally.

Serve over the hot rice.
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Leelee 
Posted: 24-Oct-2008, 07:51 PM
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Creamy Chicken & Shrimp Penne



4 Cups Penne Pasta
2 Tsp. Olive (or cooking) Oil
1 lb. Boneless, Skinless Chicken Breast Halves, cut crosswise into slices
1 Garlic Clove, minced (or 1 Tsp. Garlic Powder)
1/4 Cup Dry (or alcohol-free) White Wine
1 Can of Evaporated Milk (13 1/2 oz.)
1/2 Tsp. Salt
1/4 Tsp. Cayenne Pepper
1/2 lb. Frozen, uncooked Medium Shrimp (peeled and deveined), thawed
1 Cup Chopped Fresh Spinach, lightly packed
1/2 Cup Grated Parmesan Cheese
3 Roma (plum) Tomatoes, chopped


Cook pasta in boiling salted water in large uncovered saucepan or Dutch oven for 8 to 10 minutes, stirring occasionally, until tender but firm. Drain. Return to same saucepan. Cover to keep warm.

Heat olive oil in large frying pan on medium. Add chicken and garlic. Cook for 5 to 10 minutes, stirring occasionally, until chicken is no longer pink inside and starts to brown. Add to pasta. Toss. Cover to keep warm.

Add wine to same frying pan. Heat and stir, scraping any brown bits from bottom of pan. Bring to a boil. Reduce heat to medium. Boil gently for about 1 minute until reduced by half.

Add next 3 ingredients. Stir. Boil gently for 5 minutes, stirring often.

Add shrimp. Stir. Cook, uncovered, for about 3 minutes until shrimp turn pink.

Add remaining 3 ingredients. Heat and stir for about 1 minute until spinach is wilted. Add to pasta mixture. Toss.

Serves 4.


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