Chicken Recipes

Including recipes for Almond Chicken Casserole, Garlicky Pasta Chicken Salad, Low-fat Baked Chicken, Mexican Chicken Salad, Sesame Chicken Fingers, Chicken with Chocolate Sauce (Chicken Mole), and Sesame Chicken, plus links to lots more chicken recipes.

Title: Almond Chicken Casserole

      5 c  Diced chicken
           - (boned, skinned)
    1/2 c  Mayonaise
    1/2 c  Plain yogurt
      1 cn Cream mushroom soup
      2 c  Chicken broth
    3/4 tb White pepper
      1 tb Salt
      2 tb Lemon juice
      3 tb Chopped onion
      4 c  Cooked rice
      8 oz Can sliced water chestnuts
  1 1/2 c  Sliced almonds
      1 c  Chopped celery
    2/3 c  Butter
      3 c  Corn flakes

Mix the chicken, mayonnaise, yogurt, soup, broth, pepper, salt, lemon juice, onion, rice, water chestnuts, 1 cup almonds, & celery together. Put into a large buttered casserole dish.

Mix 1/2 cup almonds, the butter, and the corn flakes together and top the casserole with this mixture.
 
Bake in a pre-heated 350 degree F oven for 35-45 minutes.

This chicken casserole recipe refrigerates well and freezes well so it can be prepared ahead and stored.

Title: Garlicky Pasta Chicken Salad

      6 ea heads garlic
    3/4 c  olive oil
      1 t  rosemary sprigs
    1/4 c  fresh basil leaves
      1 t  rosemary leaves
      8 oz corkscrew pasta*
      2 c  cooked chicken**
    1/2 c  sliced green onion
    1/2 c  grated Parmesan
    2/3 c  chopped walnuts
      1 x  Salt and pepper
      1 x  Lettuce leaves

*Cooked and drained.
**Cut in strips.
Separate cloves of garlic and drop into boiling water for 1 minute.

Drain and peel. Place peeled cloves in small saucepan with oil and rosemary sprigs.

Cook gently, covered, stirring occasionally, for about 25 minutes or until garlic is tender. Discard rosemary sprigs and puree garlic with 1/2 cup of the olive oil, basil, and the rosemary leaves.
 
Place pasta in large bowl and add garlic puree, chicken, green onion, parmesan, walnuts, and salt & pepper.

Serve chicken salad on lettuce leafs.

Title: Low-fat Baked Chicken

      2 ea Chicken breasts, halved
      1 c  Fresh bread crumbs
    1/2 t  Onion powder
    1/2 t  Garlic powder
    1/4 t  Cayenne pepper
    1/8 t  Ground ginger
    1/3 c  Plain low-fat yogurt

Preheat oven to 400F. Lightly spray a medium size shallow baking dish with vegetable spray. Rinse chicken and pat dry.

In a shallow pan, combine bread crumbs, onion powder, garlic powder, cayenne pepper and ginger. Dip chicken in yogurt, then into crumb mixture. Place in prepared dish.

Bake uncovered, 45 to 50 min, or until tender.

This chicken recipe contains Cal: 254, Fat: 5 g.

Title: Mexican Chicken Salad

      2 c  Cooked Chicken; Cut Up
    1/4 c  Dairy Sour Cream
    1/4 c  Mayonnaise Or Salad Dressing
    1/4 c  Carrot; Finely Chopped
      2 tb Cilantro;Fresh,FinelySnipped
      2 tb Capers
      2 tb Pimentos; Canned, Chopped
      2 tb Lime Juice
    1/2 ts Cumin; Ground
    1/2 ts Oregano Leaves; Dried
    1/4 c  Onion; Chopped, 1 Small
      1 x  Lettuce Leaves
      1 ea Avocado; *
      1 x  Paprika

*Avocado should be peeled and cut into wedges.
Toss all ingredients except lettuce, avocado and paprika.

Serve on lettuce with avocado; sprinkle with paprika.

Title: Sesame Chicken Fingers

    1/2 c  Sesame seeds
    1/4 c  Parmesan cheese
      1 lb Chicken Breast*
      2 tb Olive oil
           Red leaf lettuce
           Strips orange rind
Garlicky Honey-Mustard Sauce:
      2 tb Mustard, whole grain
      1 tb garlic powder
      6 tb Honey

*Skinned, boned and sliced into strips.
Preheat oven to 425 degrees F.

In a shallow pan combine sesame seeds and Parmesan cheese; roll chicken pieces in sesame mixture.

Heat olive oil in skillet; add chicken strips and brown on both sides over medium heat.

Place chicken strips on cookie sheet and bake for 8-10 minutes or until cooked through.

For Garlicky Honey-Mustard Sauce:
In a small bowl blend the mustard, garlic and honey; set aside.

Title: Chicken with Chocolate Sauce (Chicken Mole)

      4 tb Olive oil
      2    Cloves garlic, minced
      6    Chicken pies (legs, breasts)
      1    Onion, chopped
      1    Green pepper, chopped
      3    Slices canned pimento, chopped
      2    Large tomatoes, peeled, seeded, and chopped
      2 tb Chili powder (or to taste)
  2 1/2 c  Chicken broth
    1/4 c  Slivered almonds
    1/4 c  Raisins
    1/2 ts Cumin
    1/4 ts Nutmeg
    1/4 ts Ground cloves
    1/4 ts Cinnamon
    1/2 ts Salt
    1/4 ts Pepper
      1 ts Sugar
           Grated rind of 1 orange
      2    Squares bitter chocolate, chopped
    1/4 c  Light rum

In casserole, heat oil and cook garlic for a few moments; add chicken and brown.  Remove chicken.

In remaining fat, cook onion, green pepper, pimento, and tomato over low heat for 10 minutes.

Add chili powder to onion mixture; blend well.

Add broth, almonds, raisins, cumin, nutmeg, cloves, cinnamon, salt, pepper, sugar, and rind; simmer, covered, 30 minutes longer.

Add chocolate, stirring until melted. Replace chicken, spooning sauce over.

Bake, covered, at 350 degrees for 1 hour, or until chicken is tender.

Warm the rum, ignite it, and pour over; allow to stand for a few minutes.

Title: Sesame Chicken

    3/4 lb Chicken Breasts, skinned, boned, chopped
      1 tb Soy Sauce
      1 tb Maple Syrup
      1 tb Dry Sherry
      1 ts Fresh Ginger, chopped
    1/2 ts Chinese Five spice powder
      2 tb Sesame Seeds
      3 tb Flour
           salt pepper to taste
    1/2 ts Peanut Oil

Preheat oven to 350 degrees F.

Mix soy sauce, maple syrup, sherry, ginger and Chinese Five Spice together.

Add chicken and marinate 20 minutes, turning once.
 
Meanwhile, place sesame seeds on a baking tray and toast in oven for 10 minutes or until slightly brown.
 
Drain chicken, reserving marinade.
 
Dredge chicken in flour seasoned with a little salt and pepper. Shake off any excess.
 
Heat oil in a non-stick skillet.  Add chicken and brown, about 1 minute per side.  Spoon marinade over chicken.

Reduce heat and saute another minute, or until chicken is cooked through.
 
Remove from heat and roll chicken in sesame seeds.

Title: Hot and Spicy Chicken Wings

      1 cn Tomato sauce (8oz)
      2 tb Red pepper flakes
      2 tb Hot sauce
      1 tb Garlic powder
      1 tb Onion powder
      2 tb Jalapeno peppers, chopped
      1 lb Chicken wings

Combine tomato sauce, red pepper flakes, hot sauce, garlic powder,  onion powder and Jalapeno peppers in a medium size bowl.

Spray a baking sheet with no-stick cooking spray.

Place chicken wings on baking dish. Brush sauce over wings.

Bake at 350 degrees F. for 20 minutess.

Turn chicken wings over and brush with sauce and bake for another 10 minutes