Chicken In Tarragon Sauce

Total Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 4 boneless skinless chicken breast halves
• 1 tablespoon unsalted butter
• 1 tablespoon extra virgin olive oil
• salt & freshly ground black pepper, to taste
• 3 tablespoons chopped shallots
• 1 tablespoon chopped fresh tarragon
• 1/2 cup heavy cream
• fresh lemon juice, to taste (optional)
• chopped fresh flat-leaf parsley (to garnish)

Recipe

• 1 in a large sauté pan or fry pan over medium-high heat, melt the butter with the olive oil.
• 2 when hot, add the chicken, season with salt and pepper and sauté until cooked through.
• 3 transfer the chicken to a warmed plate and keep warm.
• 4 pour off any excess fat from the pan and place the pan over medium-low heat. add the shallot and sauté, stirring, until translucent, 1 to 2 minutes.
• 5 add the tarragon and cream, increase the heat to medium and stir with a wooden spoon, scraping up any browned bits from the pan bottom and blending well. cook, stirring, until bubbling and thickened slightly, 2 to 3 minutes.
• 6 season with salt and pepper and a squeeze of lemon juice.
• 7 return the chicken to the pan and turn each breast several times in the sauce until well coated and hot.
• 8 transfer the chicken to a warmed serving plate or individual plates and spoon the remaining sauce over the chicken.
• 9 sprinkle with parsley and serve immediately.

Easy Spicy Chicken Fajitas

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 3 -4 boneless skinless chicken breasts
• 2 tablespoons olive oil
• 4 soft tortillas, whole wheat
• 2 green bell peppers, sliced
• 2 -3 garlic cloves, finely minced
• 1 large onion, sliced into rings (or 2 small)
• 1 (12 1/2 ounce) can chicken broth, low sodium (or more depending on how much sauce you want)
• 1 tablespoon cornstarch
• 2 teaspoons chili powder
• 1 teaspoon salt
• 1 teaspoon paprika
• 1 teaspoon sugar
• 3/4 teaspoon chicken bouillon cube, crushed
• 1/2 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon cumin

Recipe

• 1 season thawed chicken breasts with s&p on both sides.
• 2 in large skillet, brown chicken breasts in oil until golden brown on both sides. remove from skillet.
• 3 in the same skillet, saute onions and peppers until browned. (you may have to add a little more oil or cooking spray).
• 4 add garlic and saute for an additional minute.
• 5 add chicken broth (eyeball it) and fajita seasoning.
• 6 slice chicken and add to skillet.
• 7 cover and simmer for 20-30 minutes, or until vegetables are tender and chicken is cooked through.
• 8 serve fajita mixture on warm tortillas with toppings (shredded cheese, sour cream, salsa, etc.).

Chicken In Plum Sauce (slow Cooker)

Total Time: 8 hrs 15 mins Preparation Time: 15 mins Cook Time: 8 hrs

Ingredients

• Servings: 4
• 1 1/4 cups plum sauce
• 2 tablespoons butter, melted
• 2 tablespoons orange juice concentrate, thawed
• 1 teaspoon chinese five spice powder
• 8 chicken thighs, skin removed
• toasted sesame oil
• soy sauce

Recipe

• 1 spray slow cooker crock with nonstick cooking spray.
• 2 add the plum sauce, butter, orange juice concentrate, and five-spice powder to the slow cooker; stir to combine.
• 3 add the chicken thighs; sprinkle with salt and pepper to taste.
• 4 cover and cook on low for 6-8 hours.
• 5 top each serving with toasted sesame oil and soy sauce, to spray slow cooker crock with nonstick cooking spray.

Easy Spinach And Paneer Cheese Curry (no Onion Or Garlic)

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• 1 lb frozen chopped spinach
• 1 tomato, diced
• 1 tablespoon flour
• 1 teaspoon ginger paste
• 2 teaspoons ground coriander
• 1 teaspoon cayenne powder
• 1/2 teaspoon turmeric
• 8 tablespoons oil
• 8 ounces paneer cheese, cubed
• 1 teaspoon salt
• 1 teaspoon garam masala
• 1/4 cup cream or 1/4 cup milk or 1/4 cup beaten yogurt

Recipe

• 1 thaw the frozen spinach in the microwave for 7 minutes on high, or until well thawed. let cool for about 10 minutes.
• 2 put the thawed spinach into a food processor. add the tomato, flour, ginger, ground coriander, cayenne powder and turmeric. puree.
• 3 in a large nonstick frying pan put the oil and heat over medium-high heat. when the oil is hot, add the cubed paneer cheese and cook until well browned. place the cheese on paper towels to drain and set aside.
• 4 remove half the remaining oil in the frying pan. reheat the pan over medium heat. when the oil is hot, add the spinach mixture and stir-fry for about 10 minutes until everything is well cooked.
• 5 add the salt and garam masala and stir to blend.
• 6 remove pan from the heat and stir in half the cream, milk or yogurt (or a combination). when well blended, add the rest of the cream, milk or yogurt and mix again. add extra dairy if you like it creamier.
• 7 put the frying pan back on the heat. stir in the fried cheese and cook just until the curry is heated through.
• 8 good served with either rice or indian bread. also delicious adding a bit of it to an omelet.
• 9 variation: instead of paneer cheese, you could also fry diced chicken.

Chicken In Sparkling Wine

Blood Orange Chicken & Spinach

Total Time: 30 mins Cook Time: 30 mins

Ingredients

• 1 tablespoon olive oil
• 1/2 small onion, diced
• 4 chicken breasts
• 8 -10 ounces fresh spinach
• 1 blood orange

Recipe

• 1 in a large skillet over medium heat, saute onion and olive oil until onions are translucent.
• 2 add chicken to pan and sear both sides.
• 3 cook for 10 minutes or until nearly done, flipping as needed to prevent burning.
• 4 reduce heat to med-low and add spinach to pan and squeeze the juice from blood orange over spinach and chicken.
• 5 cover and cook until spinach is wilted and chicken is done (use your meat thermometer), stirring occasionally.
• 6 serve with wild rice.

Chicken In Pepper Sauce

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1 cup heavy cream
• 2 teaspoons distilled vinegar
• 2 boneless chicken breasts, halved into 4 pieces
• 1/2 cup green pepper, finely chopped
• 1/3 cup onion, finely chopped
• 1 tablespoon parsley
• 1 teaspoon lemon juice
• 1/2 teaspoon tarragon
• 1/4 teaspoon sage
• 1 dash pepper

Recipe

• 1 preheat oven to 375 degrees.
• 2 in a small bowl, stir together cream and vinegar, let stand 5 minutes.
• 3 arrange chicken breasts in baking dish.
• 4 stir all remaining ingredients into the cream mixture.
• 5 pour over chicken.
• 6 bake, uncovered, for 1 hour or until chicken is fork-tender.

Chicken In Mustard Sauce, Weight Watchers Style

Chili-rubbed Chicken With Roasted Garlic Sauce

Total Time: 50 mins Preparation Time: 5 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 4 tablespoons melted butter
• 4 tablespoons flour
• 4 teaspoons chili powder
• 4 boneless chicken breasts
• 12 garlic cloves, unpeeled
• 3/4 cup chicken broth
• 3/4 cup dry wine
• 1/2 teaspoon dried sage
• salt and pepper

Recipe

• 1 preheat oven to 375°f.
• 2 combine 2 tbsp melted butted, 2 tbsp flour and 3 tsp chili powder in a small bowl; rub mixture on chicken, sprinkle with salt and pepper; place chicken in a small roasting pan; scatter garlic around chicken.
• 3 roast chicken for 30 minutes; take out of oven and transfer garlic to plate; return chicken to oven and roast another 10 to 20 minutes.
• 4 meanwhile, peel garlic and mash.
• 5 stir remaining 2 tbsp butter and 2 tbsp flour in heavy saucepan over medium heat for 1 minute; gradually whisk in broth and wine; add sage, mashed garlic and remaining 1 tsp of chili powder; bring gravy to boil, whisking occasionally, for about 8 minutes; continuing to stir, reduce heat and simmer for another 3 to 5 minutes; season to taste with salt and pepper.
• 6 transfer chicken to platter and serve with gravy.

Chicken In Mustard Sauce, Weight Watchers Style

Chicken In Soy Sauce

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 3
• 3 boneless skinless chicken breasts, cut into thin strips
• 1 ginger cube, 1 cm skinned and finely chopped
• 1 tablespoon honey
• 4 tablespoons soy sauce
• 1 tablespoon cornflour
• 4 spring onions, cut into strips
• 1/2 tablespoon sesame oil

Recipe

• 1 mix together the chicken, ginger, honey and soy sauce .
• 2 heat the oil in a frying pan and cook the chicken mix through over a medium heat, this should take about 10-15 minutes.
• 3 remove the chicken with a slatted spoon leaving the sauce in the pan.
• 4 mix a little water into the cornflour to form a smooth paste and add to the sauce, heat through stirring until it has thickened.
• 5 mix the chicken and spring onions into the sauce, and serve.

Cuisine's Chicken Pomodoro

Applebee's Tequila Lime Chicken - Copycat

Chicken In Mustard Sauce, Weight Watchers Style

Avocado Sun-dried Tomato And Mozzarella Stuffed Chicken On Tagli

Chicken In Orange And Almond Sauce

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 1 1/2 ounces slivered almonds
• 2 ounces butter
• 2 1/2 lbs chicken pieces
• salt
• fresh ground black pepper
• paprika
• 3 oranges
• 1 1/2 teaspoons caster sugar

Recipe

• 1 heat a large fry pan over medium heat until hot. add the almonds and cook, stirring around every so often, until lightly browned. remove from pan and set aside.
• 2 in the same pan, heat the butter.
• 3 sprinkle the chicken pieces with salt, pepper and paprika.
• 4 fry the chicken until golden brown all over.
• 5 cover the pan, reduce the heat and cook gently for 15-20 minutes or until chicken is tender.
• 6 while the chicken is cooking, squeeze the juice from two oranges, remove the skin and pith from the third and cut into segments.
• 7 when the chicken is done, remove and arrange on a hot serving dish.
• 8 pour out any excess butter and add the orange juice and sugar. stir well then allow to boil rapidly for 2-3 minutes. (note: pouring out the excess butter is what the recipe says. i think leaving it in would give more flavor and character to the sauce).
• 9 adjust the seasoning and pour the sauce over the chicken.
• 10 garnish with the orange segments and sprinkle over the almonds. serve with cooked rice.

Chicken In Red Wine Vinegar

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 1 free-range chicken, jointed into 8 pieces (skin on or off)
• 1 cup red wine vinegar
• 1 cup chicken stock
• 2 red ripe tomatoes
• 2 tablespoons fresh parsley or 2 tablespoons thyme
• 4 tablespoons butter
• 3 tablespoons olive oil

Recipe

• 1 brown the seasoned chicken in batches in the butter with a bit of oil as well to stop it burning.
• 2 drain fat from skillet and return chicken to skillet.
• 3 slowly pour the vinegar into the hot pan to deglaze. stand back from fumes!
• 4 over med-high heat, reduce the vinegar by about half, turning chicken periodically to bathe it.
• 5 add tomatoes and stock, cover and simmer gently until flavours melded and mingled, about 20 minutes.
• 6 remove the pan from heat, set aside the chicken and keep warm.
• 7 in the pan, whisk in a knob of butter for a beautiful shiny sauce.
• 8 pour the sauce over the chicken and then strew with herbs.
• 9 enjoy with a potato gratin or creamy mash and steamed green beans ( for example ).

Chicken In Orange-riesling Sauce

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 large orange
• 4 boneless skinless chicken breast halves (1 1/2 lb.)
• salt
• fresh ground black pepper
• 3 tablespoons unsalted butter
• 1 shallot, minced
• 1/2 cup riesling wine
• 1 tablespoon finely chopped fresh marjoram

Recipe

• 1 finely grate 2 teaspoons orange zest and squeeze ¼ cup orange juice from the orange.
• 2 set the zest and juice aside.
• 3 place 1 chicken breast half between 2 sheets of waxed paper.
• 4 using meat pounder or the flat bottom of a heavy pan, lightly pound the chicken until it is about ½ inch thick.
• 5 repeat with the remaining chicken breast halves.
• 6 season generously with salt and pepper.
• 7 in a large frying pan over med-high heat, melt 2 t butter.
• 8 working in batches, if needed, to avoid crowding, add the chicken and cook, turning once, until golden on both sides and opaque throughout, 6-8 minutes total.
• 9 transfer the chicken to a plate.
• 10 melt the remaining 1 t butter in the pan over medium heat.
• 11 add the shallot and sauté until lightly browned, about 1 minute.
• 12 add the wine, marjoram, and reserved orange juice and zest.
• 13 cook, stirring to scrape up the browned bits on the pan bottom, until the sauce is bubbly and slightly reduced, about 3 minutes.
• 14 return the chicken and any juices from the plate to the pan and heat through, about 1 minute.
• 15 season to taste with salt and pepper.
• 16 transfer to a platter, spoon the sauce over the chicken and serve.

Chicken In Tarragon Cream Sauce, And Wild Rice With Walnut

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 tablespoons extra virgin olive oil, 2 turns of the pan
• 1 (5 -7 ounce) package long grain and wild rice blend, cooked to package directions (recommended uncle ben's or near east brands)
• salt and pepper
• 4 (8 ounce) boneless skinless chicken breasts
• 1/4 cup balsamic vinegar, eyeball it
• 1/4 cup water
• 1 tablespoon tomato paste
• 1 tablespoon chopped fresh tarragon leaves, plus extra for garnish
• 1/2 cup heavy cream or 1/2 cup half-and-half or 1/3 cup sour cream
• chopped fresh parsley leaves
• fresh edible flower (to garnish, available in produce section with herbs)

Recipe

• 1 cook rice according to package directions.
• 2 preheat extra-virgin olive oil in skillet over medium high heat.
• 3 season the chicken with salt and pepper.
• 4 brown and cook chicken, 5 minutes on each side.
• 5 remove chicken to a plate and cover.
• 6 reduce heat a bit.
• 7 add vinegar and water, scrape up pan drippings.
• 8 stir in tomato paste, cream, half-and-half, or sour cream and tarragon.
• 9 remove from heat.
• 10 toss nuts and parsley with cooked rice.
• 11 slice chicken on an angle and arrange on a bed of rice.
• 12 top with sauce and serve.
• 13 garnish with edible flowers and tarragon.

Easy Spicy Chicken Wings

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 1/2 lbs chicken wings (separated at joints and tips discarded)
• seasoning salt
• 1/2 cup butter
• 1 cup louisiana hot sauce (or use hot sauce of choice)
• 1/8-1/2 teaspoon cayenne pepper (adjust amount to suit taste)
• 1 teaspoon garlic powder
• 1/2 teaspoon fresh ground black pepper

Recipe

• 1 set grill to high heat.
• 2 season the wings lightly with seasoned salt.
• 3 cook the wings 8-10 minutes on each side (cooking time will take slightly longer for larger pieces).
• 4 melt the butter in a saucepan and mix in hot sauce, cayenne pepper, garlic powder and black pepper.
• 5 place the wings in a large plastic container with a lid.
• 6 pour the sauce over the cooked wings and toss using hands fitted with rubber gloves or seal and shake the container to coat the wings with the sauce.
• 7 delicious!

Easiest Roast Chicken

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 3
• 2 -3 lbs chicken
• salt and pepper

Recipe

• 1 preheat oven to 450 degrees.
• 2 dry the chicken thoroughly, then salt and pepper all over.
• 3 bake for 50-60 minutes; remove and let stand 15 minutes before carving.

Amaretto Chicken

Total Time: 1 hr 45 mins Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ingredients

• 1 cup amaretto
• 1/2 cup brown sugar
• 2 tablespoons salt
• 2 tablespoons pepper
• 1 roasting chicken
• cooking spray

Recipe

• 1 preheat the oven to 350 (f) and make sure rack's low enough to hold chicken.
• 2 clean the chicken inside and out, removing gibblets and other internal organs.
• 3 pat dry with papertowls.
• 4 mix amaretto, salt, pepper and brown sugar together untill sugar is disolved and rub/brush onto the chicken covering all of it.
• 5 save any left over amaretto mix for basting while chicken is in the oven.
• 6 line your cooking pan with foil for easy clean up and spray with cooking spray.
• 7 place chicken on its back in the pan and place your thermometer in the bird.
• 8 the chicken will be done when the internal temperature is 180 (f) which, depending on your oven can take from 45 min to 1 1/2 hours.
• 9 remove chicken from oven when done and let cool before cutting.

Burmese Chicken Curry

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 1 1/2 cups dried yellow lentils
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• 2 teaspoons ground turmeric
• 3/4 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 1/2 lbs boneless chicken thighs, cut into bite-sized pieces
• 1 tablespoon canola oil
• 1 cup onion, chopped
• 2 3/4 cups chicken broth
• 3 bay leaves

Recipe

• 1 place lentils in large saucepan; cover with water to 2 inches above lentils. bring to a boil over medium-high heat; cover, reduce heat, simmer 25 minutes or until tender. drain and set aside.
• 2 combine cumin and next 5 ingredients(through cloves) in a large zip-top plastic bag. add chicken; seal and shake to coat.
• 3 heat oil in large dutch oven over medium-high heat. add onion; saute 3 minutes. add chicken and spice mixture; saute 4 minutes. stir in broth, scraping pan to loosen browned bits. add lentils and bay leaves; cover and simmer 30 minutes. uncover and simmer 10 minutes.

Applebee's Chicken Wings

Easiest Ever Chinese Chicken Salad

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 12
• 8 cups prepared coleslaw mix
• 10 green onions, sliced
• 3 boneless skinless chicken breasts, cooked and diced (or use prepared bag of diced cooked chicken)
• 1 (3 ounce) package top ramen noodles, oriental flavor
• 6 ounces slivered almonds (may be toasted)
• 6 ounces sunflower seeds (roasted, salted are very good)
• 1 cup sesame oil (or part sesame, part canola)
• 1/4 cup rice vinegar

Recipe

• 1 boil chicken breasts in hot water until cooked through (about 20 minutes).
• 2 cool, dice, and put in a zipper bag in the refrigerator until ready to serve.
• 3 slice green onions and put in a small zipper bag in refrigerator (unless your kids don't like them and you leave them out).
• 4 break up the ramen noodles into small pieces.
• 5 combine the noodles, almonds and sunflower seeds in a zipper bag; ready for assembly.
• 6 for dressing, combine oil, vinegar, and flavor packet from ramen noodle package.
• 7 shake well to combine and store in refrigerator.
• 8 because i find most sesame oils very heavy, i prefer to use 1-2 tablespoons sesame oil and the rest canola oil.
• 9 when ready to serve, combine the slaw mix and green onions, and chicken in a large bowl.
• 10 sprinkle noodle/ nut mixture over top.
• 11 shake dressing and pour over all.
• 12 toss entire salad well and serve.
• 13 the chicken can be left out for use as a side dish.
• 14 other flavors of top ramen can be used for variety, but oriental is our favorite.

Easiest Butternut Soup

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 500 ml butternut squash
• 2 chopped onions
• 5 ml curry powder
• 500 ml milk
• 500 ml stock (chicken or vegetable)
• 45 ml butter
• 45 ml flour
• salt and pepper

Recipe

• 1 fry the onions in the butter until soft.
• 2 add the butternut and stir fry for a few minutes.
• 3 sprinkle over the flour and curry powder and stir all together.
• 4 add the stock and the milk and stir whilst bringing to boil.
• 5 simmer for 15 - 20 min until the butternut is soft.
• 6 season to taste and liquidise until smooth.
• 7 add a swirl of cream and enjoy.

Chicken In The Limelight

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 3 lbs chicken
• 1/2 teaspoon salt
• 1/4 cup olive oil
• 1/2 cup chicken broth
• 1/3 cup flour
• 1/2 teaspoon paprika
• 2 teaspoons brown sugar
• 1/2 cup dry wine
• 1 lime

Recipe

• 1 preheat oven to 350.
• 2 grate lime peel and set it aside.
• 3 squeeze lime juice over chicken and shake chicken in flour salt and paprika.
• 4 brown chicken in olive oil.
• 5 arrange in single layer in baking dish.
• 6 combine lime peel and brown sugar and sprinkle mixture over the chicken.
• 7 add wine and broth.
• 8 cover and bake until tender 40-45 minutes.

Dhal Curry With Meat (gosht Dhal)

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 300 -400 g lamb (cut into pieces) or 300 -400 g chicken (cut into pieces)
• 1 1/2 cups lentils (oil dhal please read note)
• 1/4 cup brown lentils
• 2 teaspoons salt
• 2 teaspoons turmeric powder
• 1 teaspoon ginger-garlic paste
• 2 teaspoons coriander powder
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 medium onion, chopped
• 2 tablespoons oil
• 1 small tomato, chopped
• 1 cinnamon stick
• 1 teaspoon whole cumin seed
• fresh cilantro leaf, for garnishing
• 2 tablespoons ghee
• 3 slices onion rings
• 1 teaspoon whole cumin seed
• 1/2 teaspoon mustard seeds
• 3 whole garlic cloves
• 1 teaspoon garam masala

Recipe

• 1 rinse dhal and lentils in some lukewarm water. soak overnight if you have the time otherwise not necessary. pour in to large saucepan cover with water, 1 tsp each of the salt and tumeric. boil like you would do for beans until soft and mushy.
• 2 in a separate saucepan, saute onions, cinnamon stick and cumin seeds in oil till a pale gold colour .
• 3 add meat and the spices. stir a few times without adding water.
• 4 gently cooking the spices, by adding water you don’t give the spices a chance to cook, and then you will have a tasteless curry remember this with all indian food.
• 5 when it starts sticking to the pot add the tomotoe and about half a cup of water.
• 6 simmer slowly till well blended and the water has dried up.
• 7 liquidise the dhals and add to pot and some water to the consistency you would like the dhal about a cup of water should be enough. bring to boil and then simmer slowly till dhal is well blended in, about half an hour. adding water if becoming to thick.
• 8 when done, make your tempering, heat your ghee in a pan add onion, cumin and mustard seeds and garlic cloves,and fry till nice golden brown. add to pot of dhal and close lid tightly.
• 9 just before serving add your chopped cilantro and your gharam malasa. (in indian cooking gharam masala is always added just before serving as it is a pepping up spice. stir and serve with rice/roti etc.

Chicken In The Oven With A Little Bit Of Butter

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• 6 chicken thighs
• 6 teaspoons of softened butter
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon parsley
• 1/2 teaspoon paprika
• 2 teaspoons lemon juice

Recipe

• 1 1.) preheat oven to 375°f.
• 2 2.)remove chicken from package and lay in a large shallow casserole dish.
• 3 (i use my lasagna pan).
• 4 3.) place 1 pat (or one tsp) of butter on top of each thigh.
• 5 4.) sprinkle with remaining ingredients.
• 6 5.) bake about 30 minutes (or until done).
• 7 6.) serve with rice and a green.
• 8 if you do find this dull you can play with the ingredients quite a bit. you can substitute just about any herb for the parsley. oregano is nice, tarragon is lovely with this, even montreal chicken spice or greek seasoning. you can substitute garlic butter for the regular butter. you'd be surprised at how simple this is and how tasty it comes out just as is though. yum.

Chicken In Spanish Rice With Garbanzos & Sun-dried Tomatoes

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 3 lbs chicken, cut into serving pieces and sprinkled with garlic & onion powder, turmeric and ground cumin
• 2 1/2 cups chicken broth
• 1 cup rice
• 1 teaspoon turmeric
• 1/2 teaspoon cumin, ground
• 2 teaspoons oil
• 1 (1 lb) can garbanzo beans, rinsed and drained
• 1 onion, chopped (small)
• 2 garlic cloves, chopped
• 3 sun-dried tomatoes, chopped (i would add more, but that's my taste)
• pepper

Recipe

• 1 place chicken in a 9 x 13 inch baking pan and baste with 1/2 cup broth. bake at 350 degrees for 1 hour, basting now and then with the juices in the pan. meanwhile, in a dutch oven casserole, stir in remaining ingredients, cover pan and simmer mixture for 30 minutes, or until rice is tender and liquid is absorbed. serve rice on a large serving platter with chicken on top.

Easy Stir Fry Sauce

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• 2 -3 tablespoons cornstarch
• 1/4 cup brown sugar, packed
• 1/4 teaspoon ground ginger (or a bit of fresh minced ginger)
• 2 cloves garlic, minced
• 1/2 cup soy sauce or 1/2 cup tamari soy sauce
• 1/4 cup cider vinegar or 1/4 cup vinegar
• 1/2 cup water
• 1 1/2 cups vegetable broth or 1 1/2 cups beef broth or 1 1/2 cups chicken broth (i use chicken broth if my stir fry will have chicken, etc.)

Recipe

• 1 combine all ingredients in a large glass jar with a lid.
• 2 screw lid on.
• 3 shake well.
• 4 can store in fridge up to 2 weeks.
• 5 shake well before using.
• 6 to use sauce: stir fry your vegetables and meat as desired, add appropriate amount of sauce, bring to a boil, boil for 1 minute or until slightly thickened.
• 7 serve.

Chili-rubbed Chicken With Horseradish

Total Time: 1 hr 45 mins Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 3 lbs whole chickens
• 1/2 cup horseradish root, peeled and finely shredded
• 2 tablespoons maple syrup (the real stuff)
• 2 teaspoons olive oil
• 1 teaspoon chili powder
• 1/4 teaspoon salt

Recipe

• 1 preheat oven to 375°f.
• 2 rinse chicken; pat dry with paper towels and cut slits in skin of breast and drumsticks.
• 3 stir together horseradish and maple syrup.
• 4 stuff horseradish mixture in slits and rub into meat so mixture is spread evenly under the skin.
• 5 brush chicken with oil.
• 6 combine chili powder and salt; rub over the chicken.
• 7 tie the legs together and twist the wing tips under the back.
• 8 place chicken, breast side up, on a rack in a shallow roasting pan.
• 9 roast, uncovered, in a 375°f oven for 1 1/4 to 1 1/2 hours or till the drumsticks move freely and the juices run clear.

Dhaniya Chicken

Total Time: 3 hrs Preparation Time: 1 hr Cook Time: 2 hrs

Ingredients

• Servings: 8
• 10 medium size chicken pieces
• 1 bunch coriander leaves
• 8 garlic cloves
• 6 green chilies
• 4 teaspoons of thick plain low-fat yogurt
• salt
• butter
• 3 cardamoms
• 1 cinnamon stick
• 4 cloves
• 1/4 teaspoon cumin

Recipe

• 1 clean and wash chicken pieces thoroughly.
• 2 take the coriander leaves, garlic cloves and green chillies and grind to paste in the mixer.
• 3 to the above paste, add yoghurt,salt to taste and mix.
• 4 now marinate the chicken pieces in the above marinade for 45 minutes.
• 5 in a pan add butter, when butter is hot add the cardamom), stick of cinnamon, cloves and cumin. fry for few minutes.
• 6 now add the chicken and cook till done under a closed lid, on slow fire.
• 7 serve hot with chappathi or rice.

Devilled Ham - Copycat Underwood's Devilled Ham

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• 2 chicken bouillon cubes
• 1 cup boiling water
• 3 cups cooked ham, chopped
• 1 tablespoon gelatin
• 1/4 cup crispy brown rice cereal
• 1/2 cup hot water
• 1/2 teaspoon ground pepper
• 1/2 teaspoon garlic powder

Recipe

• 1 dissolve chicken cubes in 1 cup of boiling water.
• 2 add gelatin.
• 3 soak rice cereal in the 1/2 cup of hot water.
• 4 put ham, rice cereal/water, chicken cubes/water and spices in blender or food processor.
• 5 process until it turns into a paste - it will be rather sloppy.
• 6 spoon into jars, leaving 1/2 inch headspace.
• 7 apply the lids and tighten the rings.
• 8 process either 1/2 or 1/4 pints for 50 minutes at 10 lbs pressure. if your altitude is over 2,000 feet, process at 15 pounds pressure. this recipe can be multiplied. if you use chicken instead of ham, you will have to add fat to the chicken or it will be too dry to eat!

Applebee's Tequila Lime Chicken

Cumin Chicken Or Turkey Tenderloins

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 cup fresh cilantro, washed and dried
• 1/4 cup chopped onion
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon cumin
• 1/4 teaspoon pepper
• 1/4 teaspoon salt
• 1 lb chicken tenderloins or 1 lb turkey tenderloins
• 2 teaspoons olive oil
• garlic powder
• salt and pepper

Recipe

• 1 in food processor fitted with metal blade, process cilantro, onion, lemon juice, cumin, salt and pepper until smooth. in small saucepan, over medium heat, cook mixture 1 to 2 minutes or until heated throughout.
• 2 season with salt, pepper and garlic powder the tenderloins. in large non-stick skillet over medium heat, saute tenderloins in oil 4 to 5 minutes per side or until the tenderloins are no longer pink in center and the internal temperature reaches 165 degrees f.
• 3 to serve, spoon 2 tablespoons sauce on each of four plates. place tenderloins over sauce.

Easiest Ever Bar-b-q Sauce

Total Time: 3 mins Preparation Time: 1 min Cook Time: 2 mins

Ingredients

• 1 (8 ounce) bottle chili sauce
• 1 (8 ounce) jar grape jelly

Recipe

• 1 stir both ingredients together in a small sauce pan over medium heat until jelly is melted and ingredients are well blended. remove from heat and use however you would like.
• 2 great to serve over meatballs and cocktail franks. we love it mixed with hamburg, green pepper, onion and celery for sloppy joes and even over ribs or chicken on the grill. very versatile sauce.
• 3 can keep leftover sauce in refrigerator in a sealed container for a couple of weeks to use later.

Cumin Chicken Kebabs (or Lamb Kebab)

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 500 g chicken breasts or 500 g chicken thighs, cubed
• 1 teaspoon cumin seeds or 1 teaspoon ground cumin
• 1 garlic cloves, crushed or 1/2 teaspoon minced garlic
• 2 teaspoons olive oil
• 1/2 teaspoon chili flakes or 1/4 teaspoon chili powder
• 1 teaspoon balsamic vinegar
• 4 teaspoons tomato puree or 4 teaspoons tomato sauce
• 2 red onions, sliced into thick wedges

Recipe

• 1 add the chicken to a non-metallic dish- set aside.
• 2 mix together all remaining ingredients, except for the onions. pour the marinate over the chicken, toss well to coat. marinate for 2 hours in the fridge.
• 3 thread the chicken onto skewers, alternating with the red onions.
• 4 grill or bbq for 10-15 minutes, turning frequently.
• 5 if using wooden skewers, soak them in water for about 20 minutes prior to using. this should stop them from buring during the cooking stage.

Chicken In Wine

Total Time: 55 mins Preparation Time: 5 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 4 -6 pieces boneless skinless chicken breasts
• 1 cup wine
• 1 cup chicken broth
• salt and pepper (to season)
• olive oil
• 1 cup sherry wine
• 1 clove garlic

Recipe

• 1 roll seasoned chicken pieces in flour.
• 2 brown in olive oil.
• 3 remove browned chicken; add garlic clove, wine, sherry, and broth to pan.
• 4 simmer for a few minutes; remove garlic clove.
• 5 place chicken in a casserole dish; pour sauce over it and bake at 350 for 50 minutes.

Chicken In Shallot Gravy

Total Time: 1 hr Preparation Time: 10 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 12 chicken pieces
• 6 -10 shallots, peeled & coarsely chopped
• paprika
• salt
• pepper
• 2 bay leaves
• 3/4 cup wine
• 1 1/2 cups chicken broth
• 1/2 cup whipping cream
• 1/2 teaspoon nutmeg

Recipe

• 1 i use an electric frying pan with a lid to make this recipe.
• 2 pour olive oil into pan, heat to 375 f.
• 3 add chicken, sprinkle salt, pepper and a generous amount of paprika over chicken to taste.
• 4 turn chicken and fry until both sides are golden, about 10 minutes.
• 5 transfer chicken to plate.
• 6 add shallots to frying pan.
• 7 stir up any brown bits, cover and let cook, stirring occasionally until tender, about 8 minutes.
• 8 put chicken back in pan, on top of onions.
• 9 add bay leaves to pan, pour wine over top of chicken.
• 10 heat until most of wine has evaportated, leaving a syrupy mixture, about another 8 minutes.
• 11 pour chicken (or turkey) broth over chicken.
• 12 turn heat down to 325 f, cover and cook for 30 minutes.
• 13 remove chicken from pan, whisk in whipping cream (not whipped) and nutmeg until incoporated into the sauce.
• 14 return chicken to pan, turning to coat with sauce, and warm on low heat for about five minutes.

Easiest Chili

Total Time: 1 hr Preparation Time: 10 mins Cook Time: 50 mins

Ingredients

• Servings: 6
• 4 chicken breasts (cut into 1-inch pieces)
• 1 (15 ounce) can cannellini beans, drained
• 1 (15 ounce) can garbanzo beans, drained
• 1 1/2 cups water
• 1 (11 ounce) can corn, drained
• 2 (4 ounce) cans chopped green chilies (undrained)
• 2 chicken bouillon cubes
• 1 onion, chopped
• 1 garlic clove, minced
• 1 teaspoon ground cumin
• 1 tablespoon vegetable oil
• hot sauce
• 1 cup shredded monterey jack cheese
• oyster crackers, to top

Recipe

• 1 combine first 7 ingredients in a 2-1/2 quart baking dish.
• 2 stir well and set aside.
• 3 saute onion, garlic, and cumin in oil in a skillet until onion is tender.
• 4 add to chicken mixture, stirring well.
• 5 cover and bake at 350 degrees for 50 minutes or until chicken is done.
• 6 remove from oven.
• 7 add hot sauce to taste and stir well.
• 8 sprinkle with cheese.
• 9 garnish with oyster crackers.

Cranberried Chicken

Chicken In Sherry Vinegar

Cuervo Gold Chicken Wings

Total Time: 3 hrs 45 mins Preparation Time: 3 hrs 30 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 1/4 cup jose cuervo especial tequila
• 1 cup low sodium soy sauce
• 1/2 cup honey
• 2 tablespoons dijon mustard
• 6 cloves, finely chopped
• 1/2 teaspoon hot sauce
• 4 lbs chicken wings, separated
• 1 1/2 tablespoons coarse salt
• fresh ground pepper (to taste)
• 3 tablespoons finely fresh cilantro

Recipe

• 1 preheat over to 450 degrees f.
• 2 in a large bowl, whisk together jose cuervo tequila, soy sauce, honey, mustard, garlic and hot sauce.
• 3 wash chicken wings and pat dry.
• 4 season with salt and pepper.
• 5 add wings to the marinade and stir to coat.
• 6 transfer to refrigerator for 2-3 hours.
• 7 drain chicken and arrange on baking sheet. bake for 15 minutes.
• 8 reduce heat to 375 degrees f and continue baking for an additional 20 minutes.
• 9 transfer to platter and sprinkle with fresh cilantro.

Cumin And Sea Salt Rubbed Chicken

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1/2 teaspoon cumin seed
• 1/2 teaspoon black peppercorns
• 1/2 teaspoon coriander seed
• 4 dried red chilies
• 1/2 teaspoon turmeric powder
• 1 teaspoon sea salt
• 800 g chicken, marylands trimmed
• olive oil, for brushing

Recipe

• 1 preheat the oven to 180c.
• 2 place the cumin, peppercorns, coriander seeds, chillies, turmeric, and salt in a mortar and pestle and grind until it forms a powder.
• 3 use a small sharp knife to slash the skin of the chickens.
• 4 brush with the oil and rub in the cumin and sea salt rub. place the chicken, skin side on a baking tray and roast for 30 minutes or until the skin is golden and crispy and the chicken is cooked through.
• 5 serve with your favourite blanched greens and truss tomatoes.

Cuisinart Asparagus Soup

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 4 ounces shallots, peeled
• 4 garlic cloves, peeled
• 1 1/2 lbs asparagus
• 8 ounces yukon gold potatoes, peeled
• 1 teaspoon butter
• 1 teaspoon ground thyme
• 3 cups fat free chicken broth
• 1/2 teaspoon lemon juice
• 1 teaspoon salt
• 1/2 teaspoon pepper

Recipe

• 1 wash asparagus and break off the tough ends. reserve a few tips for garnish.
• 2 cut the potato so it will fit through the processor's feed tube.
• 3 in the cuisinart with the "s" blade, process the shallots and garlic. remove.
• 4 insert the 4mm slicing blade, and feed the asparagus and the potato through the feed tube.
• 5 melt the butter in a large saucepan. briefly saute the shallot/garlic mixture over medium heat.
• 6 add the asparagus/potato mixture and the stock. bring to a boil, then reduce heat and simmer about 15 minutes.
• 7 strain the solids and reserve the liquid.
• 8 using the "s" blade, puree the solids. add about 1 cup of the reserved liquid while the machine is running and process until smooth.
• 9 combine the puree and the remaining liquid in a clean saucepan and reheat. season with ground thyme, salt, pepper and lemon juice.
• 10 garnish with reserved asparagus tips and a teaspoon of low fat sour cream.

Avocado Stuffed Chicken Breasts

Cumin Chicken & Avocado Salad

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons chili powder
• 4 boneless skinless chicken breasts
• 14 ounces cherry tomatoes, halved if large
• 1 red onion, finely chopped
• 4 gem lettuce, separated into leaves
• 1 ounce cilantro
• 3 hass avocadoes, peeled and thickly sliced
• 6 tablespoons caesar salad dressing (ready-made dressing is fine)
• 14 ounces red kidney beans, drained and rinsed

Recipe

• 1 mix the oil and spices in a large bowl, then use the mixture to coat the chicken.
• 2 pan-fry the chicken (without extra oil) in a large non-stick frying pan for a few mins each side.
• 3 toss the tomatoes into any spiced oil left in the bowl, then add them to the pan.
• 4 cover and cook for 5 mins more until the chicken is cooked and the tomatoes are warm and starting to soften.
• 5 meanwhile, toss the onion, lettuce, cilantro and avocados in the caesar dressing and pile onto a large platter.
• 6 top with small handfuls of the beans and scatter with the tomatoes.
• 7 slice the warm chicken and pile on top.
• 8 serve with crusty bread or crunchy tortilla chips.

Basic Roast Chicken

Total Time: 1 hr 20 mins Preparation Time: 10 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 4
• 4 1/2 lbs whole chickens, without giblets
• kosher salt
• fresh ground black pepper
• extra virgin olive oil

Recipe

• 1 place your roasting pan in the oven, and preheat to 425 degrees.
• 2 wash the chicken inside and out with cold water. pat it as dry as possible with paper towels.
• 3 with a sharp knife, make 3 or 4 slashes across each of the thighs.
• 4 rub the entire chicken, including the interior cavity, with olive oil, and then with salt and pepper.
• 5 carefully separate the skin of the breast from the meat, and work some olive oil, salt, and pepper into the gaps with your hand.
• 6 tuck the wings up under the back of the chicken. cross the legs, and tie it up as tightly as possible with kitchen twine.
• 7 pull the hot tray out of the oven, and place the chicken on it breast side down. return to the oven and cook for 5 minutes.
• 8 turn the chicken over onto the other breast, and cook another 5 minutes.
• 9 turn the chicken on it's back, and cook for 1 hour.
• 10 let it rest for 5 - 10 minutes before serving.

Easiest-ever Baked Chicken

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• 8 chicken drumsticks (about 2 lbs total, you can substitute thighs for dark meat, or breasts for meat)
• 3/4 teaspoon salt
• 1/4 teaspoon fresh ground pepper
• 1/4 teaspoon paprika
• 1/8 teaspoon ground red pepper (optional)
• 1 tablespoon olives or 1 tablespoon canola oil

Recipe

• 1 heat over to 450 degrees f.
• 2 put drumsticks close together on a rimmed baking sheet.
• 3 sprinkle with salt, black peppers, paprika, and red pepper if you're using it.
• 4 drizzle with oil.
• 5 toss drumsticks to distribute the oil and seasonings evenly.
• 6 arrange drumsticks 1" apart so they'll brown nicely.
• 7 bake until drumsticks are browned and cooked through, about 25 to 30 minutes.

Chicken In Tarragon And Wine Sauce Vol Au Vents

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 750 g chicken breasts, cut into cubes
• 4 -6 puff pastry sheets (or 6 large vol au vents)
• 2 1/2 tablespoons butter
• 2 1/2 tablespoons flour
• 3/4 cup chicken stock
• 3/4 cup milk
• 1/2 cup wine
• 1/2 teaspoon dried tarragon (not too much)
• 4 -6 shallots (depending on size)
• salt & pepper

Recipe

• 1 partially poach or pan fry chicken in seasoning of choice, cut into bite sized pieces when cool.
• 2 heat the milk & stock.
• 3 melt butter, whisk in flour and cook, stirring, until flour foams (don’t let brown) for about 1 minute.
• 4 remove from heat and stir in the hot milk/stock mixture slowly.
• 5 whisk well, return to heat, bring to a boil, whisking constantly until the sauce thickens, season with salt & pepper and let simmer slowly 2 minutes.
• 6 add wine, shallots, tarragon, pepper & salt and then partially cooked chicken to sauce - you may need to add more stock or even milk, depending on your preference.
• 7 i usually make my own pastry cases but you can use the ready made vol-au-vents.
• 8 if making your own vol-au-vents, you will need two layers of pastry for them, cut two or four from each (doubled) sheet, depending on the size of your sheet of pastry.
• 9 then cut through the top layer only, 3/4â€? in from edge all the way around with the point of a sharp knife – this will make the depression for the saucy chicken to go in when pastry is cooked.
• 10 cook in hot oven on baking paper lined oven trays until lightly browned all over; gently push down the middle of the top layer, that you scored before with a knife, to create the space for the chicken.
• 11 to serve pour chicken into pastry and serve with steamed rice.

Applebee's Chicken Wonton

Total Time: 1 hr 15 mins Preparation Time: 45 mins Cook Time: 30 mins

Ingredients

• Servings: 2
• 1 lb boneless skinless chicken breast (sliced into small chunks)
• 2 tablespoons olive oil
• 1/4 cup stir-fry sauce
• 1/2 cup asian toasted sesame dressing (for marinade)
• 2 tablespoons asian toasted sesame dressing (for coleslaw)
• 2 tablespoons soy sauce
• 2 tablespoons teriyaki sauce
• 1 cup coleslaw mix
• 10 wonton wrappers
• oil (for frying)
• 1/4 cup green onion (sliced)
• 1/4 cup cilantro (chopped)
• 1/4 cup red onion (diced)

Recipe

• 1 step 1: in a bowl or seal-able plastic bag. combine stir fry sauce, asian toasted sesame dressing, soy sauce, and teriyaki sauce. add chicken and mix well with the sauce. cover and refrigerate for 1 hour.
• 2 step 2: in a medium bowl toss coleslaw mix with 2 tablespoons of asian sesame dressing. set aside.
• 3 step 3: heat olive oil in a wok over high heat. add chicken with the marinade and stir fry until the chicken is fully cooked. remove from the wok and transfer to a bowl. add about 1/2 inch of oil to the wok over medium high. fold the wonton wrappers into a triangle formation but do not seal. place into the hot oil and fry until golden brown on one side. turn once and fry until golden brown on the other side. drain on paper towels.
• 4 step 4: to make tacos- place a small amount of the chicken mixture into the bottom of the fried wonton. top with coleslaw mixture, green onion, cilantro and red onion.

Chicken In Tarragon Cream Sauce

Total Time: 1 hr 25 mins Preparation Time: 30 mins Cook Time: 55 mins

Ingredients

• Servings: 4
• 4 boneless skinless chicken breasts
• 2 garlic cloves (roughly chopped)
• 1 lemon (cut into wedges)
• 9 fluid ounces wine
• salt
• pepper
• 2 sprigs fresh tarragon
• 1 tablespoon oil
• 50 g butter
• 40 g flour
• 275 ml milk
• 150 ml cream
• 150 ml wine stock
• 15 g tarragon (chopped)
• 2 tablespoons brandy
• salt
• pepper

Recipe

• 1 preheat oven gas 4/180°c/350°f.
• 2 place chicken breasts in an oval oven proof dish.
• 3 sprinkle over garlic, season, add lemon wedges.
• 4 mix together wine and oil in a measuring jug and pour over the chicken.
• 5 place two sprigs of tarragon on top. (if you cannot get fresh 2-3 tsp freeze dried.) cover with foil. place in oven for 45 minutes approx until chicken is cooked.
• 6 make the sauce- melt the butter in a pan and add the flour. mix together to form a roux. remove from the heat, gradually beat in milk, wine stock from the chicken and cream.
• 7 return to heat and bring to the boil. turn down to a gentle heat and simmer 6-10 minutes.
• 8 remove from heat, taste and season. add chopped tarragon (5 tsp dried) and brandy. whisk inches.
• 9 arrange chicken in a serving dish discarding the tarragon and lemon.
• 10 pour over the sauce, garnish with a sprig of tarragon and lemon wedges.

Easiest Curried Picnic Chicken

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 3 lbs chicken pieces, better with skin on
• salt
• pepper
• garlic salt
• curry powder

Recipe

• 1 wash chicken pieces, removing excess fat.
• 2 place underside-up on tray.
• 3 generously sprinkle curry powder on all pieces.
• 4 lightly sprinkle salt, pepper and garlic salt on all pieces.
• 5 place under broiler until skin begins to bubble and turn brown.
• 6 turn over, sprinkling spices on upper side, replace under broiler until bubbling and brown.
• 7 lower over temperature to 350 and bake until done, approximately 30 minutes.

Cumin And Sea Salt Rubbed Chicken

Easiest Crock Pot Chicken Alfredo

Total Time: 8 hrs 10 mins Preparation Time: 10 mins Cook Time: 8 hrs

Ingredients

• Servings: 8
• 2 lbs chicken breast tenders
• 5/8 ounce italian salad dressing mix
• 26 ounces cream of chicken soup
• 8 ounces cream cheese

Recipe

• 1 place frozen chicken tenders in crock pot.
• 2 mix italian dressing with cream of chicken soup.
• 3 put soup mix on top of chicken.
• 4 put cream cheese block on top -- do not stir!
• 5 cook on low 6-8 hours.
• 6 when cream cheese gets soft enough then stir it into soup mixture.
• 7 serve over noodles.

Chili-rubbed Chicken

Total Time: 2 hrs 10 mins Preparation Time: 10 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 2 teaspoons coarse salt
• 1 teaspoon cracked black pepper
• 1 1/2 teaspoons paprika
• 1/2 teaspoon chili powder
• 1/2 teaspoon cayenne
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 3 whole chickens, each halved

Recipe

• 1 mix salt, pepper, paprika, chili powder, cayenne cumin, and coriander.
• 2 rinse chicken; pat dry with paper towels, rub spice mixture on all sides of chicken pieces.
• 3 let stand 1 to 2 hours.
• 4 grill chicken over low to medium fire, turning often, 35 to 45 minutes, until chicken tests done.

Applebee's Chicken Wings

Easiest Moroccan Harissa Or Hot Sauce

Total Time: 2 mins Preparation Time: 2 mins

Ingredients

• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon chili powder
• 1/2 teaspoon celery salt
• 2 tablespoons tomato paste
• 2 tablespoons hot vegetable stock or 2 tablespoons chicken stock

Recipe

• 1 mix all together and serve with couscous.
• 2 hot chilis can be added to taste if a spicier sauce is desired.

Easiest French Onion Soup

Total Time: 10 hrs 40 mins Preparation Time: 40 mins Cook Time: 10 hrs

Ingredients

• Servings: 4
• 6 large yellow onions
• 3 tablespoons olive oil, plus extra
• olive oil, for brushing
• 1 (14 ounce) can chicken broth
• 1 (10 1/2 ounce) can beef broth
• 2 tablespoons marsala (optional) or 2 tablespoons red wine (optional)
• 4 -6 slices french bread
• 8 ounces gruyere cheese, cut into slices

Recipe

• 1 peel and thinly slice the onions by hand or in a food processor. put in the slow cooker and toss with olive oil. cover and cook for 9 to 10 hours on high.
• 2 add both the broths and marsala, if using; add no water or salt. cover and continue to cook on high until hot, 15 to 30 minutes.
• 3 meanwhile, preheat the oven to 400 degrees f. put the bread slices on a baking sheet and brush with olive oil or leave plain. bake until golden brown around the edges, about 10 minutes. set aside.
• 4 ladle the soup into individual ovenproof soup bowls and place on a baking sheet. top each bowl full of soup with a toasted bread slice and cover with a slice of the gruyere. adjust the oven rack to comfortably fit the bowls under the broiler with at least 4 inches to spare. turn on the broiler and slide the soups under the flame; broil until the cheese is melted and bubbly, 1 to 2 minutes.

Applebee's Portobello Chicken With Creamy Rosemary Sauce

Easiest Ever Generic Chicken (in The Microwave!)

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 cups water
• 2 chicken bouillon cubes
• 1/2 cup butter
• 1 tablespoon dried italian seasoning (optional)
• 1/2 teaspoon dried dill weed (optional)
• 1 teaspoon garlic salt (to taste)
• 4 boneless skinless chicken breast halves

Recipe

• 1 pour the water into a microwave-safe casserole dish, and place in the microwave. heat until boiling, about 2 minutes. stir in bouillon cubes, butter, italian seasoning, dill, and garlic salt.
• 2 pierce the chicken breasts with a fork on one side, and place the pierced side down in the casserole dish. the chicken should be almost covered by the liquid, if not completely covered.
• 3 cover the dish, and cook in the microwave for 10 minutes, or until chicken is no longer pink, and juices run clear. if the chicken is not done after the 10 minutes, continue to cook at 1 1/2 minute intervals.

Chicken In The Grass

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• 4 chicken breast tenders
• 1 teaspoon kosher salt
• 1 tablespoon black pepper
• 1 teaspoon season salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 3/4 cup beer
• 1 teaspoon tabasco sauce
• 1 teaspoon liquid smoke
• 1 tablespoon butter
• 2 tablespoons bacon grease
• 2 ounces potato chips, crumbled
• 5 ounces fresh whole spinach leaves
• 3 medium garlic cloves, chopped fine
• 1 medium yellow onion, sliced very thin
• 1 tablespoon butter
• 1 slice smoked bacon, chopped
• 1 tablespoon balsamic vinegar
• salt and pepper

Recipe

• 1 rinse the chicken tenders in water and pat dry.
• 2 place in a zip lock sandwich bag.
• 3 add remaining ingredients for the chicken part of the recipe except the bacon grease , butter, and chips to the bag and seal. marinate for at least 30 minutes.
• 4 when ready to cook melt the bacon grease and butter in a heavy bottomed skillet over medium heat.
• 5 remove the chicken from the marinade and coat with the crumbled potato chips, save the marinade.
• 6 quick fry the tenders until done.
• 7 remove from skillet and keep warm between two dinner plates.
• 8 wash spinach and shake dry.
• 9 slice onion very thin.
• 10 chop garlic fine.
• 11 chop bacon.
• 12 add butter to fats remaining in skillet.
• 13 place onion , garlic, and bacon in skillet and saute until golden.
• 14 add spinach.
• 15 stir and mix until the spinach starts to wilt.
• 16 add the balsamic vinegar.
• 17 add the reserved marinade to the spinach mixture and continue to cook and stir for about 5 minutes.
• 18 add the chicken tenders and mix in with spinach until heated back through, about 5 minutes.
• 19 remove spinach to dinner plates and top with the chicken tenders.
• 20 add salt and pepper to taste. serve hot.

Easiest Ever Satay Chicken

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• 3 tablespoons crunchy peanut butter
• 3 tablespoons sweet chili sauce
• 1/3 cup milk
• 2 chicken breasts
• 4 bamboo skewers

Recipe

• 1 pre-heat the grill to max, with the shelf about 2" below, and remove the grill from your grill-pan.
• 2 place first three ingredients in a microwaveable container, and heat on full power until warm (about one minute max).
• 3 slice chicken breasts in half length-ways, then into three or four "chunks" depending on size , and spear onto 4 bamboo or skewers
• 4 using kitchen shears, cut the skewers so that they are about an inch longer than the chicken.
• 5 place in the satay mix, and spoon over the mix, ensuring all the chicken is covered.
• 6 you can now leave this in the fridge, or cook immediately; it needs no real marinading time.
• 7 place the kebabs on the base of the grill-pan, and spoon over some of the remaining mix.
• 8 when mix starts to blacken (about five - ten minutes) turn the chicken over using tongs, and repeat the process for the second side -- the whole cooking process is about 15 minute; any more and the chicken may be dry.
• 9 remove from heat and place on serving plate, remembering to scrape up and add all the burned caramelized sauce (believe me; someone will sit there and eat it all!) serve immediately.

Chicken In Sherry Vinegar

Cumin Chicken

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 2 lbs chicken breasts (debone)
• 1 teaspoon cumin (ground)
• 1 tablespoon olive oil
• 1 pinch salt
• fresh thyme or dried thyme, to taste
• black pepper, to taste
• cayenne pepper, to taste (optional)

Recipe

• 1 wash and cut chicken breast down the middle (to form a butterfly), season with thyme, peppers, salt, olive oil and cumin.
• 2 marinate for at least 2 hours.
• 3 place in a baking dish, cover with foil and bake for 30 minutes in a moderately hot oven (350 degrees) or simmer non stick frying pan for 20 minutes over low heat.

Chicken In Lemon-ghee With Garlic And Cashews

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 6 chicken breasts or 6 chicken thighs, lightly poked all over with a knife
• 1 1/2 cups fresh lemon juice
• 1 teaspoon salt
• 1 teaspoon finely ground cayenne pepper
• 2 teaspoons paprika
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1 1/2 cups melted ghee or 1 1/2 cups butter
• 1 1/2 cups cashews (hand chopped)
• 1 1/2 cups garlic cloves, thinly sliced in round pieces
• 1 1/2 teaspoons ground cayenne pepper
• 1 pinch salt
• 1 pinch black pepper
• canola oil
• 3 tablespoons ghee or 3 tablespoons butter
• 2 tablespoons fresh lemon juice

Recipe

• 1 thoroughly mix all the marinade ingredients with the chicken in a large mixing bowl.
• 2 cover and set aside in the refrigerator for at least three hours.
• 3 preheat oven to 350º f garlic in a small baking tray, mix the garlic with salt, ground cayenne pepper and black pepper and approximately 1 teaspoon of canola oil.
• 4 place garlic tray in oven.
• 5 mix the garlic after 4 or 5 minutes and place back in oven for an additional 4 minutes.
• 6 since all ovens vary in temperature, keep checking through oven window to make sure the garlic isn’t burning.
• 7 cashews in a small baking tray, place cashews in a single pile.
• 8 place tray in oven.
• 9 mix the cashews after 4 or 5 minutes and place back in oven for an additional 4 or 5 minutes.
• 10 keep checking through the oven window to make sure the cashews aren’t burning.
• 11 mix the roasted garlic and cashews and set aside.
• 12 heat the 2 tablespoons ghee in a heavy, small pot.
• 13 add 2 tablespoons of fresh lemon juice and immediately reduce heat to low.
• 14 grill the marinated chicken.
• 15 once the chicken is cooked through, but while it is still on the grill, glaze both sides of the chicken with the ghee-lemon dressing.
• 16 serve the garlic-cashew mixture over freshly grilled marinated chicken breasts.

Easiest Ever Salmon Pate

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 125 ml boiling water
• 1 tablespoon gelatin
• 1 teaspoon chicken bouillon powder
• 2 green onions, roughly chopped
• 1/2 red capsicum, seeded & roughly chopped
• 220 g canned red salmon, undrained
• 2 tablespoons mayonnaise
• 4 tablespoons plain yogurt
• 2 teaspoons lemon juice

Recipe

• 1 put the stock powder & gelatine in the processor with the boiling water, blend for 1 minute.
• 2 add the chopped green onion & capsicum, blend for one minute, scrape down sides as necessary.
• 3 add undrained salmon, mayo, yoghurt and lemon juice, blend until uniform colour.
• 4 pour into serving containers.
• 5 chill until serving time.

Chili's Copycat Honey Chipotle Chicken Crispers

Chicken In Balsamic Barbecue Sauce

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 8 chicken breasts, medium
• 1 small onion, finely chopped
• 1/4 cup olive oil
• 3/4 cup balsamic vinegar
• 3 tablespoons sugar
• 6 tablespoons ketchup
• 2 tablespoons worcestershire sauce
• 4 green onions, chopped
• 1 chicken bouillon cube, crushed
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon dry mustard
• 3 garlic cloves, finely chopped
• tabasco sauce, to taste

Recipe

• 1 combine all ingredients except chicken.
• 2 marinate chicken in half the sauce for 3 hours or overnight.
• 3 put remaining marinade aside.
• 4 remove chicken from marinade, place chicken in foil-lined pan and broil until nicely browned about 10- 20 minutes per side(depending on the size), or grill on the bbq.
• 5 heat reserved marinade and pour over chicken. serve.

Bennigan's Sweet Pineapple Pepper Cream Dipping Sauce

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 4
• 1 cup mayonnaise
• 4 tablespoons salsa
• 8 1/4 ounces crushed pineapple, drained, juice reserved
• 2 tablespoons pineapple juice
• 2 1/2 tablespoons sugar

Recipe

• 1 combine all ingredients and mix on medium speed for 2 minutes.
• 2 chill in refrigerator for an hour.
• 3 serve as dipping sauce with southwest eggrolls, chicken tenders, etc.

Chicken In Honey-lemon Sauce

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1 1/2 cups flour
• 2 teaspoons seasoning salt (or use salt)
• 1 1/2 teaspoons paprika
• 1/2 teaspoon garlic powder (can use up to 1 teaspoon)
• 1/2 teaspoon pepper
• 8 pieces chicken (or use one whole chicken cut-up)
• 1/2 cup butter, melted
• 1/4 cup honey
• 1/4 cup lemon juice
• 1/4 cup butter, melted

Recipe

• 1 set oven to 400 degrees.
• 2 great a 13 x 9-inch baking pan.
• 3 in a large heavy plastic bag combine the flour, salt, paprika, garlic powder and pepper.
• 4 place one or two pieces of chicken in the bag and toss to coat the chicken.
• 5 then dip the floured chicken in the 1/2-cup melted butter.
• 6 place in the baking dish skin side up.
• 7 repeat with the remaining chicken pieces.
• 8 bake uncovered for 30 minutes.
• 9 remove from oven and drain off any fat or pan drippings, then turn the chicken over.
• 10 in a small bowl combine the honey, lemon juice and 1/4 cup melted butter, then pour over the chicken in the baking dish.
• 11 cover with foil and return to oven for another 25-30 minutes, or until the chicken is done, basting occasionally with the pan juices.
• 12 delicious!

Easy Smothered Lamb Chops

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 4 lamb chops, 3/4-inch thick, bone-in
• 1 tablespoon minced fresh garlic
• 1 teaspoon dried thyme
• 1 teaspoon cayenne pepper
• 1 teaspoon salt, more if needed to your taste
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup extra virgin olive oil
• 1 cup all-purpose flour
• 1/2 small onion, slice thinly
• 1 cup low-sodium fat-free chicken broth
• 1/2 cup low-fat buttermilk
• chopped fresh flat-leaf parsley, for garnish

Recipe

• 1 season each chop, front and back with the fresh garlic, dried thyme, cayenne, salt and pepper.
• 2 put the flour in a shallow platter and dredge each chop in the flour. shake off the excess.
• 3 heat the olive oil in a large saute pan or cast iron skillet over medium heat.
• 4 once oil is hot, lay lamb chops in single layer and cook 3-4 minutes on both sides till golden brown.
• 5 remove the lamb chops from pan.
• 6 add the onions into the pan and saute until slightly tender. if the pan seems dry, drizzle in some olive oil before adding the onions.
• 7 sprinkle in 1 tablespoon of flour into pan, stirring frequently until rawness of flour has been cooked out.
• 8 add the chicken broth. let it come to a simmer and reduce down a bit. stir frequently to loosen up what was stuck to the bottom of the pan.
• 9 add the buttermilk to make the sauce into a creamy gravy.
• 10 return the lamb chops to the pan, spooning the gravy over them. cover and let simmer for 10 minutes until the lamb is cooked through.
• 11 season with salt and pepper and garnish with freshly chopped parsley.

Chicken In Cilantro Sauce

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 2 bell peppers
• 3 tablespoons oil
• 6 boneless skinless chicken breasts (1 1/2 lbs total)
• 2 cups tomato sauce (2 8oz cans)
• 1/2 cup fresh cilantro
• 1/2 cup onion, chopped coarsely
• 1 medium garlic
• 1/4 teaspoon salt

Recipe

• 1 slice peppers cross-wise into rings.
• 2 lightly saute in oil in large skillet.
• 3 remove peppers, drain on paper towels.
• 4 brown chicken on both sides in remaining oil in skillet.
• 5 place remaining ingredients in blender, blend until smooth.
• 6 pour over chicken in skillet.
• 7 heat until boiling.
• 8 reduce heat.
• 9 boil gently, approx 5 minutes or until chicken is tender.
• 10 place chicken on serving platter.
• 11 arrange peppers on top.
• 12 serve with remaining sauce.

Easiest Chicken Tagine In The World

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 2
• 6 chicken portions
• 1 onion, chopped
• 3 tablespoons oil
• 1/2 teaspoon saffron
• 1/2 teaspoon turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ginger
• 1 teaspoon cinnamon
• chicken stock

Recipe

• 1 fry the onion in the oil.
• 2 add the spices, except the saffron and cook gently for a few seconds before adding the chicken portions.
• 3 when the chicken has coloured slightly, add enough chicken stock to just cover them.
• 4 then add the saffron.
• 5 cover and put into the oven at 170ºc for 1 hour or until cooked.
• 6 remove chicken pieces form dish and boil the juices so that they become more syrupy. this is when you can add your nuts and/or dried fruit.
• 7 serve with mashed potatoes or cous-cous or anything to mop up the juices.

Bloody Mary Chicken (crock Pot)

Total Time: 8 hrs 5 mins Preparation Time: 5 mins Cook Time: 8 hrs

Ingredients

• Servings: 4
• 4 boneless skinless chicken breasts
• 1 (32 ounce) bottle bloody mary mix

Recipe

• 1 place chicken in crock pot.
• 2 pour mix over and cook on low for 8 hours.
• 3 serve with rice or noodles.

Chicken In Creamy Applesauce

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 1 1/2 lbs boneless skinless chicken breast halves
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 -2 tablespoon butter
• 1 1/2 cups apple cider
• 1 1/2 teaspoons lemon juice
• 1/2 teaspoon crushed rosemary
• 1/8 teaspoon thyme
• 1/8 teaspoon ground nutmeg
• 3/4 cup light cream
• 1 tablespoon chopped parsley

Recipe

• 1 pat chicken dry. sprinkle with salt and pepper.
• 2 heat butter in large skillet on medium-high heat; add chicken. cook about 4-5 minutes per side or until browned.
• 3 add apple cider, lemon juice, rosemary, thyme, and nutmeg. reduce heat; cover and simmer 10 minutes or until chicken is no longer pink in center. remove chicken to a serving platter and keep warm.
• 4 add the cream to skillet. cook and stir until reduced by about half and thickened. stir in parsley.
• 5 pour sauce over the chicken and serve covered over.

Chicken In Curry Sauce

Ingredients

• 4 -6 chicken pieces
• 1 pinch salt
• 2 tablespoons oil
• 2 medium onions
• 15 g curry powder
• 15 g flour
• 1 tablespoon vinegar
• 15 g sugar
• 1 tablespoon apricot jam
• 25 g sultanas
• 300 ml chicken stock, reserved

Recipe

• 1 put the chicken pieces in a saucepan with the salt and cover with hot water, add salt and simmer until the chicken is tender. drain off the liquid and reserve. remove the meat from the pieces in large pieces.
• 2 slice the onion thinly and cook in the oil until soft and golden. stir in the curry powder and flour and cook for 2 minutes, stirring well.
• 3 measure the reserved liquid and add to the onions. stir well and heat gently until the sauce is smooth.
• 4 add the vinegar, sultanas sugar and jam.
• 5 put the chicken into the crockpot, pour over the curry sauce and stir well. cover and cook on high for 30 minutes, then on low 4 - 5 hours.