Category: Main Dishes

Ingredients:

8 boneless skinless chicken breast halves; I-teaspoon salt
1/2 teaspoon pepper
40 large spinach leaves
2 cartons (8 oz. each) spreadable chive & onion cream cheese; ‘h cup chopped walnuts, to asted
2 sheets frozen puff pastry, thawed
1 egg
1/2 teaspoon cold water. Cut lengthwise slit in each chicken breast, open so it lies flat. Cover with

Instructions:

plastic wrap and pound to 1/a” thickness. Remove wrap, sprinkle with sa. lt and pepper. In pan, bring 1″ of water to boil and add spinach. Cover and cook for 1-2 minutes or until wilted; drain. Place 5 leaves on each chicken breast; spoon 2 tablespoons of crieam cheese down the center of eachchicken breast; sprinkle with walnuts. Roll upchicken and tuck in ends. UnrolJ puff pastry; cut into 8 portions. Roll each one into an 8-in. x 7 in. rectangle. Combine egg and cold water, brush over edges of try. Place chicken at one short end; roll up, tucking in ends. Place on a greased cookie sheet. Bake at 350° for 25-30 minutes or until golden brown. Yield: 8 servings.

Ingredients:

3 cups crispy rice cereal !! cup walnuts
1/22cup butter or
111c1rgarine m. elted
1 tsp. garlic powder
1/2 tsp. salt
1/2 tsp. pepper
3 pounds chicken piet.”eS., skinned

Instructions:

Position knife blade in food processor bowl. Add cereaJ and walnuts; top with cover, and process until crumbs are fine. &t aside. Combine butter, garlic powder, saJt. and pepper; stir wdJ. Dredge chicken in butter mixture. then in cereal mixture. Arnmge chicken in a 15 X 10 X I”jellyroll pan; pour any remaining butter mixture over chicken. Bake at 350° for l hour or until done. Yi. elds 6 servings.

Ingredients:

3/4 cup chopped onion
1⁄4 cup chopped celery
1/1 cup butter or margarine, divided
3 cups cooked rice
3/” cup raisins (optional)
1/3 cup chopped walnuts (optional)
3 Tbsp. honey
3 Tbsp. lemon juice
3/4 tsp. ground cinnamon
1/1 tsp. salt
1/1 tsp. pepper
6 Cornish game hens (about
20 oz. each)

Instructions:

In skillet, saute onion and celery in 3 tablespoons butter until tender; remove t: rom heat. Add rice. raisins, walnuts, honey, lemon juice, cinnamon, salt and pepper, mix well. Stuff hens. Place on a rack in large shallow baking pan. soften remaining butter, rub over skins. Bake, uncovered. at 375° for 1 hour or until the juices run clear. Yields 6 servings.

Ingredients:

1 (8-oz.) carton sour cream
1 smalJ can green chili’s
1 can green enchilada sauce
1 can cream or chicken soup
lemon pepper
12 corn tortillas Mexican cheese, grated

Instructions:

Mix. first 4 ingredients together. Cook chicken breasts in a skillet, seasoned with lemon peppersalt and pepper to taste. While cooking start tearing into smaller pieces. Once done, add it to mixture. Take corn tortillas and cut into quarters. Pour half of chicken mixture in crock pot, then put the corn tortillas on top, ne. xt layer with grated Mexican cheese. Repeat steps ending with tortillas and cheese. Cook on low for exactly 2 hours; do not overcook.

Ingredients:

3-4 cup chicken pieces, cooked and cubed
3 cups chicken broth
1-1/2 cups Velveeta cheese, diced
1-1/2 cups celery and/or green pepper, diced
1 large onion, chopped
4 eggs, beaten
1 can cream or mushroom soup

Instructions:

Saute celery and/or green pepper (I use both) along wilh omon_ Add to rest of mixture and mix well. Butter two large baking dishes. Crush a J pound box Ritz crackers, ahemate with layers of chicken mixture, starting and ending with Ritz crackers. Bak. e 1-‘h hours at 3500.

Ingredients:

1 small bottle Italian salad dressjng
1 (7-oz.) can Herdez salsa Verde
1 package chicken tenders

Instructions:

Flour tortillas, warmed (wrap in moist towel and microwave on high 3 minutes) Mix dressing and salsa Verde. Pour over chicken; marinate several hours. Cook chicken on outdoor grill and serve wrapped in tortillas, with any of your favorite toppings and sides or my Tomatillos Sauce. (Also see the Beef Fajita recipe with the Pi. co de Gallo. l always serve both for a large crowd so they can have a choice.)

Ingredients:

2 cups ready-mi bread stuffing
1/2 cup butter or margarine

Instructions:

melted 2/3 cup water 1 four pound roasting chicken 1/2 cup currdllt jelly, melted Prepare stuffing mix with 1/3 cup of melted butter and wa. teT>following label directions. Wash chicken. then dry. Stuff neck and body cavities lightly; skewer neck skin to body; tie legs tightly to tail. Place chicken on spit, following manufacturer’s directions: brush with remaining melted butter. Set spit in position over hot coals; start rotisserie. Roast 1 hour, brush with meltedjdly. Continue roasting, brushing often with more jelly, 15 minutes longer.. or until chicken is tender and richly glazed. Makes 4-6 rviugs.

Ingredients:

6 fryers, split (J
1/2 lbs. each)
2 cups lad oil
1/2 cup lime or lemon juice
2 tsp. salt ‘h cup honey

Instructions:

Wash chicken haJves, then dry. Mix salad oil, lime or lemon juice, and salt in small saucepan; brush part over chickens. Place, skin side up, on grilJ about 6″ above hot coals. Grill. turning and brushing often with more sauce, I hour. Stir honey into remaining sauce; brush over chickens. Continue grilling, turning often and brushing with remaining sauce, 15 minutes or until golden and joints move easily. lakes 12 servings.

Ingredients:

2 Tbsp. orange liqueur
2 Tbsp. lim. e juice
1/-, cup Tequila
1/-, cup olive oil
2 minced garlic clo-ves
1 fresh jalapeiio pepper, seeded and minced ‘Ii tsp. salt; cup chopped fresh cilantro
4 skinned and boned chicken breast halves

Instructions:

Combine first 8 ingredients in a shallow dish or zip-top placic bag. Add chicken (or shrimp); cover or seal, and chill I hour. Rmove chicken from marinade, discarding marinade. Grill, co” ered with grill lid, over medium high heat for 20 minutes or umil done. turning once. Yields 4 servings.

Ingredients:

12 boneless skinless chicken breast halves (3 lbs.)
4 garlic cloves minced
2 tsp. dried thyme
salt and pepper to taste
1 Tbsp. vegetable oil
2 Tbsp. cornstarch
11⁄2 cups pineapple juice
1/2 cup water
1⁄2 cup Dijon mustard
1/3 cup honey Hot cooked rice or noodles

Instructions:

Rub chicken with garlic and thyme. Sprinkle with salt and pepper. In a skillet, cook chicken in oil until no longer pink. In a bowl, combine cornstarch, pineapple juice and water until smooth. Stir in mustard and honey. Add to the skillet.. Bring to a boil; cook and stir for 2 minutes or until thickened. Spoon half of the chicken and sauce into a greased 11 X 7 X 2″ baking dish; cool. Cover and freeze for up to 3 months. Serve remaining chicken and sauce over rice or noodles. To use the frozen chicken, completely thaw in the refrigerator. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 35 minutes or until heated through. Yields 2 casseroles of 6 servings each.