Sesame Chicken

Marinade: 1/4 c. soy sauce    

                   1/ 4 c. any clear liquid (water)

                   1/2 tsp ground ginger

                    2 cloves minced garlic

6 chicken breasts 

1 egg beaten 

1/3 c flour

1/2 c. sesame seeds

2 tbsp butter  or marg

1 tbsp oil

Preheat oven to 500 . Marinade chicken 1 -2 hours. Mix together flour and sesame seeds. Place butter and oil in baking dish and put into hot oven. Dip chicken in egg then in flour mixture and place in baking dish.

   Coat both sides with oil by turning chicken . Bake uncovered for 5 minutes, then turn and bake 3-5 minutes.

Slow Cooker Orange Chicken

4 small boneless skinless chicken thighs

1 1/2  tbsp flour

1/4 c. orange marmalade

1/4 c. honey barbecue sauce

1 tbsp.  ground ginger root

1. toss chicken with flour in slow cooker.

2. Stir in remaining ingredients , cover with lid.

3. Cook on low for 6 to 8 hours or on high for 3 to 4 hours.

4. Serve hot. 

David and I tried it with rice but it goes much better with potatoes!

Russian Chicken

Sauce:

 1 jar of apricot preserves

1 bottle of Russian Dressing

1 envelope Lipton Soup Mix

Mix the 3 ingredients together and pour oven chicken. Cook at 350 until done(about 1 1/2 depending on how much chicken you have). I tend to do this in the slow cooker on low for about 6 hours.

Chicken Salad

3 cups (6 breasts) cooked chicken
(chicken bouillon, carrots, season salt, 5-6 bay leaves, 2 onions, celery)

1 ½ cups finely diced celery
1 cup grapes (cut in half)
1 cup peeled diced apples
1 cup pineapple chunks (well drained)

Dressing
1 cup mayo
1 tsp. dry mustard (heaping)
¼ cup cream
½ tsp. salt
3 tbl. Fresh lemon juice
Optional: Nuts (cashews or pecans)

Bring uncooked chicken, water, bouillon, carrots, season salt, bay leaves, onions, and celery to a boil and then turn down the heat and simmer on low for 2 ½ to 3 hours. Completely COOL the chicken. Dice or shred the chicken after it is cool. Mix all the ingredients for the dressing and combine with the chicken. Add the celery, grapes, apples, and pineapple to the dressing and chicken.

Portuguese Chicken and Rice
1 whole chicken cut up, or 1 lb chicken thighs
1 onion, quartered
1 bay leaf
Half a pound of bacon
1 1/2 cups of rice
Salt and pepper to taste

For the chicken rub:
4 tablespoons of softened butter
olive oil
paprika
garlic powder
a little bit of salt

Fill a pot halfway with water, add the chicken, bacon, onion, bay leaf and some salt and pepper. Cook on medium heat until chicken is cooked through. Remove chicken, bay leaf, onion ad bacon to a bowl and set aside. Pour 1 ½ cups of rice into the chicken broth and cook for about 20 minutes until rice is cooked.

In the meantime, in a small bowl, combine 4 tablespoons of softened butter. Add the olive oil and paprika, garlic powder and a little bit of salt, mix well until smooth. Spoon the rice into a greased 13 x 9-inch pan. Next layer the chicken on top, spread it out a bit so that you have room for the bacon and onions. Spoon the rub onto each thigh and using your hands, rub it all over, on both sides. Add the bacon and onions, placing them between the chicken thighs. At this point I add another 2 tablespoons of butter, cut into pieces. Bake in a 425 º oven for 30 minutes or until chicken is brown and bacon is nice and crispy.

Laurie’s Notes: I made a lot of this so I did not have a pan big enough to put the whole dinner into. While I cooked the rice on the stove, I finished cooking the chicken with the rub and the bacon and onions for 30 minutes. Then when I served it, I combined the rice and chicken on the plates. It worked out well and tasted very yummy this way also.

Chicken Enchilladas Casserole
Bake: 350º Cook Time: 25 minutes

1 cup chopped onions
½ cup chopped green pepper
2 Tbsp. margarine
2 cups chopped cooked chicken or turkey
1 -4oz. can green chili peppers
3 Tbsp. margarine
¼ cup flour
1 tsp. ground coriander seed
¾ tsp. salt
2 ½ cup chicken broth
1 cup sour cream
1 ½ cups shredded Monterey jack cheese
12 -6in. tortillas


In large saucepan, cook onion and green pepper in 2 Tbsp. margarine till tender. Combine in a bowl with chopped chicken and green chili peppers; set aside.

In same saucepan, melt 3 Tbsp. margarine. Blend in flour, coriander, and salt. Stir in chicken broth all at once; cook and stir till thickened and bubbly. Remove from heat; stir in sour cream and ½ cup of cheese. Stir ½ cup of sauce into the chicken. Dip each tortilla into remaining hot sauce to soften; fill each with about ¼ cup of the chicken mixture. Roll up. Arrange rolls in a 9x13 baking dish; pour remaining sauce over. Sprinkle with the remaining cheese. Bake, uncovered, in 350 degree oven about 25 minutes or till bubbly.



Laurie's Notes: I don’t use the green peppers or green chili’s. I also prefer to use canned chicken but only because it’s faster prep time and easier for my kids to eat.

Rainy-Day Chicken Rolls

1 ¼ cup flour
½ cup shortening
1 egg, beaten
3 tbsp. milk
1 cup cooked, diced chicken
½ cup (or more) minced celery
½ tsp. salt (watch other salts added--I omit this)
2-3 tsp soy sauce
2 tbsp minced parsley
1 can cream or chicken soup

Place flour in mixing bowl. Cut in shortening. Combine egg and milk. Add to flour mixture. Stir until dough forms a ball. Chill dough.

Combine chicken , celery, parsley, salt (opt.), soy sauce and half of the soup. Mix well.
Note: can be made into two smaller rolls, or one large roll. Roll dough (or ½ of the dough) into a rectangle. Spread with chicken mixture. Roll like a jelly roll, sealing ends.

Place on a cookie sheet (may grease). Bake at 375 degrees for 25 minutes. Combine remaining soup and ½ can water in sauce pan, stir over low until blended and hot. Slice chicken roll and serve, serving with sauce (soup) over top.

Makes 8 (1”) servings

Chicken Alfredo Pizza

Pizza Dough (see below)

¼ cup flour
1-2 boneless skinless chicken breasts
5-6 cloves garlic
Mozzarella cheese, shredded
1 jar Alfredo sauce
¼ cup grated Parmesan cheese
¼ chopped green onions

Roll out pizza into circles. Grill one side then place sauce and toppings on the grilled side. Return to grill and cook until cheese is bubbly.

Pizza Dough

1 Tablespoon yeast
1 Tablespoon sugar
2 cups warm water
1 Tablespoon salt
1 ½ teaspoon oregano or rosemary
2 Tablespoon olive oil
5 cups flour

This is a very quick and easy recipe. I like to use the griddle instead of the grill. We like to make individual pizzas and sometimes we use whatever pizza toppings we want.