Chicken Recipes

- 8 broiler-fryer chicken thighs
- 2 tablespoons butter, melted
- 1 package (1.25 ounces) taco seasoning mix, divided
- 1 1/2 cups tomato juice
- 1/2 cup water
- 1 can (16 ounce) vegetarian baked beans, undrained
- 1/4 cup regular rice, uncooked

In large baking pan, place chicken, skin-side down. Pour butter over chicken. Sprinkle half of the taco seasoning mix over chicken. Bake, uncovered, in 400 degree oven for 15 minutes. Remove chicken from baking pan and set aside.

In baking pan, mix together tomato juice, water, beans and rice. Return chicken to baking pan, skin side up. Sprinkle the remaining half of taco seasoning mix over chicken. Return pan to oven and bake, uncovered, for about 45 minutes or until liquid is absorbed and fork can be inserted in chicken with ease.

Makes 4 servings

- 1 pint sour cream
- 1 envelope gravy mix for chicken
- 1/4 teaspoon salt
- 6 chicken breast halves
- 3/4 cup cornflake crumbs
- 1/4 cup batter or margarine
- 1 cup cooked or canned shrimp, coarsely chopped
- 1/4 cup chopped ripe olives
- 2 tablespoons diced pimientos

Combine sour cream, gravy mix and salt, divide in half and refrigerate onehalf. Coat chicken with remaining sour cream mixture, then roll in crumbs.

Melt butter in shallow baking pan; arrange chicken, skin-side down, to pan. Bake at 350 degrees for 45 minutes. Turn; bake 20 minutes longer or until tender and brown. Add shrimp, olives and pimientos to refrigerated war cream. Heat slowly; do not boil. Serve sauce over chicken.

Makes 6 servings

Wintry weather makes recipes using only five ingredients sound really, really appealing. With a book full of such recipes and a few timely grocery buys, great home-cooked meals are within everyone's reach.

This chicken recipe calls for a simple combination of chicken breasts with briny olives, for a good flavor base. You'll need butter to cook them in, and to make the sauce with its almond crunch and bright touch of green parsley. What could be easier? (Start to finish about 35 minutes)

- 4 boneless chicken breast halves with skin (about 21/4 pounds total)
- 1 cup brine-cured green olives such as picholine, pitted and chopped
- 2 tablespoons unsalted butter
- 1 /4 cup whole almonds with skins
- 2 tablespoons chopped fresh flatleaf parsley

Pat chicken breasts dry, then cut a 2-inch-long horizontal slit in the thickest part of each. Stuff each chicken breast with 1 1/2 teaspoons olives, then season with salt and black pepper.

Heat 1 tablespoon butter in a 12-inch nonstick skillet over moderate heat until foam subsides, then toast almonds, stirring frequently, until a few shades darker, 5 to 8 minutes. Transfer with a slotted spoon to a cutting board to cool (do not clean skillet).

Heat skillet over moderately high heat, then add chicken breasts, skin sides down, and sprinkle with remaining olives. Saute chicken breasts until skins are golden brown, 8 to 10 minutes. Turn chicken breasts over and cook, covered, over moderate heat until just cooked through, 5 to 7 minutes more, than transfer with tongs to plates.

While chicken is cooking, chop almonds.

Add remaining tablespoon butter and 3 tablespoons water to skillet and heat, stirring, until butter is melted. Stir in almonds, parsley and black pepper to taste. Spoon sauce over chicken.

Makes 4 servings

- 1/4 cup honey
- 2 tbsp. vinegar
- 1 1/2 cups dried bread crumbs
- 1 tbsp. olive oil
- 6 boneless, skinless chicken breast halves (about 2 pounds)

In shallow bowl, whisk together honey and vinegar. Pour I bread crumbs into separate bowl. Set bowls aside. Spread oil over foil-lined baking pan large enough to hold all chicken pieces in one layer. Roll chicken pieces in honey mixture, then in bread crumbs; place in pan. Bake at 375°F for 30 minutes, or until cooked through.

Makes 4 servings.

- 1/2 cup (3 ounces) grated Monterey Jack cheese
- 1/2 cup (3 ounces) grated Cheddar cheese
- 2 tablespoons softened unsalted butter
- 2 tablespoons chopped parsley
- 1/4 teaspoon dried tarragon or 2 teaspoons chopped fresh tarragon
- Freshly ground black pepper
- Salt
- 4 skinless, boneless chicken breast halves, about 4 ounces to 5 ounces each
- 8 sheet phyllo dough (paper thin sheets of pastry sold frozen in many supermarkets)
- 4 tablespoons melted unsalted butter

Place the cheeses, softened butter, butter, parsley, tarragon, 1/2 teaspoon pepper and 1/4 teaspoon salt in a bowl. Beat and mash the ingredients together until they form a stiff paste - your fingers or a big wooden spoon are the best tools for this job. Divide the mixture into four finger-shaped logs, each about 3 inches long. Set aside.

Flatten each chicken breast by placing it between two sheets of plastic wrap or waxed paper and pounding with a mallet or rolling pin until roughly 1/4 inch thick and 5 or 6 inches across. Season the chicken lightly with salt and pepper.

Place a cheese log in the center of each breast, then roll and fold the chicken around the cheese to enclose it completely.

Preheat oven to 350 degrees F. Place a sheet of phyllo dough on your work surface. Top with a second sheet and brush lightly with melted butter. Set a chicken breast in the center of one of the narrower ends, then roll it up in the phyllo, tucking the ends of the dough under to enclose the chicken and make a neat package.

Form the remaining packages the same way. Place them folds down in a 13-inch by 9-inch baking dish and brush with remaining melted butter. Bake about 40 minutes or until sizzling and well browned. (A meat thermometer inserted into the center of the chicken should read 170 degrees F.)

Makes 4 servings

Chicken Morocco makes a flavorful and healthy addition to the dinner menu. This tasty main dish gives chicken an ethnic twist with a distinctive combination of prunes and stewed tomatoes. Each serving contains 349 calories and 8.2 grams of fat.

- 1 cup uncooked bulgur wheat
- 4 chicken thighs, skinned
- 1/2 onion, chopped
- 1 tablespoon olive oil
- 14 1/2-ounce can stewed tomatoes (no salt added)
- 1/2 cup prune juice or orange juice
- 6 pitted prunes, diced
- 1/4 teaspoon ground allspice

In saucepan, bring 1 1/2 cups water to boil; add bulgur. Cover and cook over low heat for 20 minutes.

Season chicken with saltfree herb seasoning, if desired.

In skillet, brown chicken with onion in oil over medium-high heat, drain. Stir in tomatoes prune juice, prunes and allspice.

Cover and cook 10 minutes over medium heat. Uncover, cook over medium-high heat for 10-12 minutes or until sauce thicken and chicken is done. Turn chicken and stir sauce occasionally. Serve chicken and sauce over bulgur. Garnish with chopped parsley, if desired.

Makes 4 servings

Note: Before cooking thoroughly rinse chicken in cold water, pat dry.

- 4 large boneless chicken breast halves (about 2 pounds)
- 1 tablespoon vegetable oil
- 1/2 cup ready-to-serve chicken broth (reduced salt)
- 3 tablespoons naturally brewed light soy sauce, divided
- 2 tablespoons apple cider or juice
- 4 cloves garlic, pressed
- 1/2 teaspoon dried oregano leaves, crushed
- 6 small red potatoes, quartered (about 1 1/4 pounds)
- 2 teaspoons cornstarch
- 2 tablespoons chopped fresh parsley

Cut chicken in pieces and brown in hot oil in large skillet over medium-high heat. Turn pieces over and cook until brown. Combine chicken broth, 2 tablespoons soy sauce, 2 tablespoons water, apple cider, garlic and oregano; arefully pour over chicken pieces; bring to a boil. Arrange potatoes around chicken; cover and simmer 10 minutes.

Turn potatoes over and simmer, covered, 15 minutes longer, or until chicken is no longer pink in center. Remove chicken pieces and keep them warm. Mix cornstarch with remaining 1 tablespoon soy sauce; gradually stir into pan juices. Bring to a boil. Cook, stirring 1 minute, or until slightly thickened. Stir in parsley. Add chicken and turn pieces over to coat with the sauce.

Makes 4 servings

- 2 1/2 to 3-pound chicken
- 1 bay leaf
- 12 soft corn tortillas, torn in quarters
- 1 large onion, chopped
- 1 large green bell pepper, diced
- 3 tablespoons butter
- 10 3/4-ounce can condensed cream of mushroom soup, undiluted
- 10 3/4-ounce can condensed cream of chicken soup, undiluted
- 10-ounce can tomatoes with green chilies, undrained
- 1 to 2 cups grated Cheddar cheese

Place chicken in a large pot and cover with water. Add bay leaf. Bring to a boil, then reduce heat to a simmer and cook until chicken is tender, about 45 minutes. Bone and skin chicken, cutting meat into bite-size pieces. Reserve chicken broth.

Grease a 9- by 13-inch baking dish. Place a layer of torn tortillas in bottom of dish. Place 1/3 of the chicken pieces on top. Lightly saute the onion and bell pepper in the butter, just until onion becomes transparent.

Spread about 1/3 over the layer of chicken. Combine soups, tomatoes with chilies and 1 cup of the chicken broth. Pour 1/3 over the casserole. Top with a layer of cheese. Repeat layers of tortillas, chicken, onion and pepper mixture and soup until all ingredients are used. Top with remaining cheese. Bake at 350 degrees for 40 to 50 minutes, or until bubbly hot.

Makes 8 to 10 servings

TIPS:
- Just about everyone who noted that the casserole tastes better if made at least a day in advance.
- If you don't have soft, fresh corn tortillas (found in the dairy case of many supermarkets), soften them before placing in the casserole by dipping them for about 10 seconds each in boiling chicken broth
- You can make a meatless version of the casserole, using a can each of white hominy and whole kernel corn.

Seasoned flour: 1 1/2 cups flour, 3 tablespoons Old Bay Seasoning and 1/4 teaspoons black pepper.
- 1 pint buttermilk
- 2 1/2 to 3 pounds chicken parts
- 2 cups oil

In a bowl or plastic bag, combine the spices with the flour. Set aside. Rinse chicken and pat dry.

Pour buttermilk into a bowl and add chicken parts, soak 5-10 minutes. Remove chicken. Shake off excess. Heal oil to 350 degrees in a large heavy skillet.

Coal chicken pieces (a few at a time) with the flour mixture; shake off excess. Place in heated oil. Fry chicken until internal temperature reaches at least 160 degrees (approximately 10-12 minutes per side). Remove and drain.

- 4 chicken breast halves, boneless and skinless
- 2 tablespoons butter, melted
- 2 teaspoons fresh sage, chopped, or 1/2 teaspoon dried
- 2 teaspoons fresh rosemary, chopped or 1/2 teaspoon dried
- Salt and freshly ground pepper to taste
- 4 crusty rolls of choice French, Italian or sourdough
- 1/3 cup balsamic vinaigrette dressing
- 2 cups arugula, washed and dried
- 8 pieces prosciutto, thinly sliced
- 8 pieces provolone, thinly sliced

Brush chicken breasts lightly with melted butter. Combine sage and rosemary and sprinkle on both sides of chicken. Season with freshly ground salt and pepper. Grill chicken breasts over charcoal grill in stove-top grill pan or under broiler until firm to the touch. Transfer to plate and let cool about 10 minutes.

Slice rolls in half. Sprinkle bottom of each roll with vinaigrette. Divide arugula among the 4 rolls. Layer 2 slices of prosciutto and 2 slices of provolone in each roll. Slice each chicken breast half crosswise into diagonal slices, about 1/2 inch thick, and place on top of cheese. Drizzle more vinaigrette over chicken. Place top of roll on and press down gently so sandwich stays together. Tightly wrap each sandwich in plastic wrap and refrigerate until serving time. Serve with mixed greens salad

- 2 whole chickens, about 3 pounds each
- 2 masonry bricks, 2 to 3 pounds, each wrapped in aluminum foil
- 1 orange, not peeled, sliced into 8 rounds
- 2 tablespoons chopped fresh sage
- 1 tablespoons fresh orange zest
- 2 cloves garlic, chopped
- 1/2 teaspoon ground chipotle chili or 1/8 teaspoon cayenne pepper
- 1 teaspoon ground cumin
- 1/3 cup olive oil
Sauce:
- 2/3 cup fresh-squeezed orange juice (divide in two cups)
- 4 cups chicken stock
- 2 tablespoons olive oil
- 2 bunches fresh asparagus spears, sliced diagonally 1/4 inch wide by 2 inches long
- 1 1/2 pounds fresh chanterelle mushroom, or substitute portobello or domestic mushrooms, washed and sliced.

Preheat oven to 400 degrees. Remove the first and second joints from the chicken wings and set aside. Stand the chicken upright and cut down the length of the backbone on either side. Remove the backbone and set aside. Lay the chicken flat and cut down the center of the breastbone. You should have 2 chicken halves. Repeat with remaining chicken.

Make the marinade by mixing the chopped sage, orange zest, ground cumin, chipotle and olive oil together. Liberally coat all the half-chickens with the marinade and stack them in a Tupperware-type container, alternating each layer with the orange slices. Refrigerate for 2 to 3 hours

Meanwhile, roast the chicken backs and wings in a roasting pan in the oven until golden brown. While these are roasting, reduce the orange juice in a 2-quart saucepot until syrupy in consistency. Now add the chicken stock and bring to a boil. Add the roasted chicken backs and wings and lower to a simmer. Cook for l hour, strain, and reserve
the sauce.

Heat two 12-inch skillets on the stovetop over high heat. Add 1 tablespoon of olive oil to each one and add 2 half-chickens to each pan, skin side down. Cover each pair of chickens with one brick and place in the oven. Roast in the oven for 20 minutes, then remove the bricks and turn the chicken over so skin side is up. Roast for another 20 minutes, then remove chickens from the pans and allow to rest for 5 minutes in a warm place.

Meanwhile, divide the chanterelles in two and toss then into both hot pans. Saute for 2 minutes, stirring, then add the sauce. When the sauce has boiled, add the asparagus tips, cook for 2 minutes and add salt if necessary.

To serve, spoon mushrooms and asparagus onto individual plates or into a serving dish. Place a half-chicken on top of each plate and spoon the sauce over each one.

Makes 4 servings