Saturday, February 22, 2014
2 tablespoons vegetable oil 2 medium bell peppers -- cut into 1/4-inch strips 1 small onion -- chopped (1/4 cup) 1 clove garlic -- finely chopped 1 pound skinless boneless chicken breasts -- cut into 1-inch pieces 1 teaspoon salt 1/8 teaspoon pepper 1/2 lemon 4 cups hot cooked couscous OR 4 cups hot cooked rice
Procedures : Heat oil in 10-inch skillet over medium-high heat. Cook bell peppers, onion and garlic in oil about 5 minutes, stirring occasionally, until peppers are almost tender. Stir in chicken, salt and pepper. Cook about 8 minutes, stirring occasionally, until chicken is no longer pink in center. Squeeze juice from lemon over chicken mixture. Serve with couscous."
6 bone-in chicken breast halves (about 3 pounds) 1/4 cup margarine or butter (1/2 stick) -- softened 1 1/2 tablespoons chopped fresh basil OR 1 1/2 teaspoons dried basil leaves 1 tablespoon chopped fresh parsley OR 1 teaspoon dried parsley flakes 1/2 teaspoon fennel seed 1/8 teaspoon pepper
Procedures : Heat oven to 375?. Place chicken, skin sides up, on rack in shallow roasting pan. Mix remaining ingredients. Gently loosen skin from chicken with fingers. Spread margarine mixture between breast meat and skin. Cover breast with skin. Bake uncovered 50 to 60 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut."
1/4 cup wheat germ 1 teaspoon chopped fresh basil OR 1/4 teaspoon dried basil leaves 4 skinless boneless chicken breast halves (about 1 pound) 1/4 cup hot water 1/2 teaspoon chicken bouillon granules 1/4 cup water 1 tablespoon lemon juice 1 clove garlic -- crushed 1 cup cut-up broccoli 2 medium carrots -- cut into julienne strips 1 medium red bell pepper -- cut into julienne strips 1 small onion -- sliced and separated into rings 1 teaspoon chopped fresh basil OR 1/4 teaspoon dried basil leaves -- if desired Salt and pepper to taste -- if desired 2 cups hot cooked wild and brown rice mix
Procedures : Mix wheat germ and 1 teaspoon basil in plastic bag. Add 1 chicken breast half at a time and shake until evenly coated. Spray 10-inch nonstick skillet with nonstick cooking spray; heat skillet over medium heat. Cook chicken in skillet 10 minutes, turning once, until golden brown. Mix 1/4 cup hot water and the bouillon granules; pour into skillet. Cover and cook 5 to 10 minutes longer or until juice of chicken is no longer pink when centers of thickest pieces are cut. Remove chicken from skillet; keep warm. Remove any chicken coating from skillet. Heat 1/4 cup water to boiling in skillet; add lemon juice. Cook garlic in liquid in skillet 30 seconds. Stir in remaining ingredients except rice. Cover and cook over medium heat about 5 minutes, stirring occasionally, until vegetables are crisp-tender. Spoon vegetables over rice. Serve with chicken."
3 pounds broiler-fryer chicken (3 to 3 1/2 pounds) 1/2 cup honey 2 tablespoons orange juice 1 tablespoon lemon juice 1/4 teaspoon ground nutmeg
Procedures : Heat oven to 375?. Fold wings of chicken across back with tips touching. Tie or skewer drumsticks to tail. Place chicken, breast side up, on rack in shallow roasting pan. Insert meat thermometer so tip is in thickest part of inside thigh muscle and does not touch bone. Roast uncovered 1 hour 15 minutes. Mix remaining ingredients; reserve half of the orange mixture. Brush some of remaining orange mixture on chicken. Roast uncovered about 15 minutes longer, brushing once or twice with remaining orange mixture, until thermometer reads 180? and juice of chicken is no longer pink when center of thigh is cut. Serve chicken with reserved orange juice mixture."
1 (6 ounce) jar marinated artichoke hearts 1/3 cup white wine or white wine vinegar 4 skinless boneless chicken breast halves (1 pound) 2 medium bell peppers -- each cut lengthwise into fourths 4 medium green onions -- sliced (1/2 cup) 1/4 teaspoon pepper
Procedures : Drain marinade from artichoke hearts; reserve marinade. Mix marinade and wine in shallow nonmetal dish or heavy-duty resealable plastic bag. Add chicken and peppers, turning to coat with marinade. Cover dish or seal bag and refrigerate at least 8 hours but no longer than 24 hours. Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. Remove chicken and peppers from marinade; reserve marinade. Cover and grill chicken 4 to 6 inches from medium heat 5 minutes. Turn chicken; add peppers to grill. Cover and grill 10 to 15 minutes longer or until peppers are tender and juice of chicken is no longer pink when centers of thickest pieces are cut. Strain marinade. Mix marinade, artichoke hearts, green onions and pepper. Heat to boiling; boil and stir 1 minute. Serve artichoke sauce with chicken and peppers."
1 pound chicken livers 1/2 pound skinless boneless chicken breasts 1 small onion -- cut in half 1/4 cup half-and-half 1/4 cup bourbon OR 1/4 cup chicken broth 1 teaspoon salt 1/2 teaspoon ground nutmeg 2 eggs 1 cup shredded peeled apple (1 medium) Red onion or apple slices -- if desired Bread slices or crackers -- if desired
Procedures : Heat oven to 350?. Grease loaf pan, 8 1/2 ? 4 1/2 ? 2 1/2 inches, or 4-cup ovenproof glass mold or porcelain terrine. Place chicken livers, chicken breasts and onion in food processor. Cover and process until coarsely ground. Add remaining ingredients except shredded apple. Cover and process until well blended. Stir in apple. Pour chicken mixture into mold. Cover tightly and bake 60 to 70 minutes or until meat thermometer inserted in center reads 180?. Let stand uncovered 1 hour at room temperature. Cover and refrigerate 2 hours to set. Unmold onto serving platter. Garnish with red onion or apple slices. Serve with bread slices."
3 cups uncooked radiatore (nugget) pasta (9 ounces) 1 (6 ounce) jar marinated artichoke hearts -- undrained 1 pound skinless boneless chicken breast halves -- cut into 1/2-inch slices 3 cups sliced mushrooms (8 ounces) 1 (7 ounce) jar roasted red peppers -- sliced 3/4 cup chicken broth 1/2 cup dry white wine (or nonalcoholic) OR 1/2 cup apple juice 1 tablespoon cornstarch 1/2 teaspoon salt 1/4 teaspoon pepper 1 tablespoon chopped fresh parsley
Procedures : Cook and drain pasta as directed on package. Drain liquid from artichokes into 10-inch skillet; heat over medium-high heat. Cook chicken in liquid 3 minutes, stirring occasionally. Stir in mushrooms. Cook 4 to 6 minutes, stirring occasionally, until chicken is light brown and no longer pink. Stir in artichokes and peppers. Shake broth, wine, cornstarch, salt and pepper in tightly covered container. Gradually stir into chicken mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Toss with pasta. Sprinkle with parsley."