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Cajun Chicken Strips
1 Tablespoon all-purpose flour
3/4 teaspoon garlic salt
1 teaspoon poultry seasoning
1/2 teaspoon paprika
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
1 1/2 pounds chicken cut into 1/2 inch strips
2 Tablespoons butter
In a large resealable plastic bag, combine the first six
ingredients. Add chicken half at a time and shake to oat.
In a large skillet, cook chicken in butter 8-10 min or until
juices run clear.and other indgredients.
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Chicken Cutlet Parmesan
3 large whole boneless skinless chicken breasts --
about 3 pounds
2 cups milk
4 cups flour -- sifted
6 large eggs -- beaten
pinch salt
6 cups unseasoned dry bread crumbs
1/2 cup extra-virgin olive oil
4 tablespoons unsalted butter
2 cups Tomato Sauce -- warmed
1/2 pound mozzarella cheese
Using a meat tenderizer or a heavy skillet, pound the chicken
between two
sheets of plastic wrap until flat, about 1/4 inch thick. Place
the milk,
flour, eggs and bread crumbs in separate shallow bowls. Season
the eggs with a
pinch of salt. Dip each breast in the following order; milk,
flour(shake off
excess), eggs, and bread crumbs (press down firmly while coating
with the bread
crumbs).
In a large skillet melt the butter with the olive oil over med-high
heat until
sizzling. Arrange the chicken breasts in the pan without crowding,
cooking in
batches. Reduce the heat and cook the chicken until golden brown
and the
juices run clear when poked witha sharp fork, 3 to 5 minutes
per side. Remove
to a baking sheet lined with paper towels
At this point freeze the chicken and in a seperate packet
freeze the sauce. I
seperate out this out into 3 or 4 meals since there are only
two of us.
To cook thaw everyting. Place 1/2 cup of warm tomato sauce
in the bottom of a
baking dish. Add chicken breasts, layer another 1/2 cup tomato
sauce and then
top with mozzarella. (We use less sauce and more mozzarella since
dh hate
tomato sauce)
cook in a 350 degree oven for 30 minutes or until the cheese
is melted and bubbly.
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Cola Chicken
1 cup cola -- regular not diet
1 cup catsup
1 onion -- sliced
1 1/2 pounds chicken -- whole
Wash and pat dry chicken. Salt and pepper to taste. Put chicken
in crockpot
and onions on top. Add cola and catsup and cook on LOW 6 to 8
hours. When
cooked place in refrigerator to cool and then skim off the fat.
Reheat and eat.
You can also cook this with a beef roast instead of chicken
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Crockpot Lemon Chicken
1 pound chicken pieces -- 1/2-inch cubes
1/4 cup flour
1 1/4 teaspoons salt
2 tablespoons cooking oil
6 ounces lemonade, frozen concentrate -- thawed
3 tablespoons brown sugar
3 tablespoons ketchup
2 tablespoons vinegar
sauce
2 tablespoons cornstarch
3 cups cooked rice
1. Combine flour with salt; coat chicken thouroughly.
2. Brown chicken pieces in oil and drain.
3. Stir together lemonade, sugar, ketchup, and vinegar.
4. Place chicken in crockpot and pour lemonade mixture over it.
5. Cook on low for 4 or 5 hours.
6.Drain liquid into saucepan; add cornstarch and boil till reduced.
7. Pour gravy back over chicken and serve over rice.
To freeze. do steps 1-3. Place chicken in one baggie and sauce
in another.
Freeze. When ready to cook dump all ingredients in crockpot and
cook!
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Easy Chicken and Dressing
Casserole
1 box chicken flavored stove-top stuffing
1 can evaporated milk
1 can cream of chicken soup -- undiluted
2 cups cooked chicken or canned
Make stuffing according to instructions on box and place in
a large mixing
bowl. Add the evaporated milk and soup; mix well. Fold in the
chicken. Put
mixture into a greased casserole dish. Bake at 3014 for 40 min
to 60 depending
on how brown you like it.
*I found if I cooked this and then froze and reheated in a 35014
oven for
another 20 minutes it was even better. Be sure and stir it up
before serving.
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Roasted Sticky Chicken
4 teaspoon salt
2 teaspoon paprika
1 teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon thyme
1 teaspoon white pepper
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1 large roasting chicken -- as big as you can find
In a small bowl, thoroughly combine all the spices. Remove
giblets from
chicken, clean the cavity well and pat dry with paper towels.
Rub the spice
mixture into the chicken, both inside and out, making sure it
is evenly
distributed and down deep into the skin. Place in a resealable
plastic bag,
seal and refrigerate overnight.
When ready to roast chicken, place uncovered, at 350 degrees
for 20 minutes per pound. Chicken should be 180 degrees to be
fully cooked.
After the first hour, baste chicken occasionally (every half
hour or
so) with pan juices. The pan juices will start to caramelize
on the bottom of
pan and the chicken will turn golden brown. If the chicken contains
a pop-up
thermometer, ignore it. Let chicken rest about 10 minutes before
carving.
This recipe is a great way to roast a large chicken for planned
leftovers. It
is reminiscent of those rotisserie-style chickens that are so
popular now, and
it is very easy to make. The meat comes out very moist and flavorful,
so it is
as good leftover as freshly cooked. Please try it and you will
never roast
chicken any other way. You need to start this the night before
serving.
*My notes: I don't do it the night before as we don't eat
the skin anyway. But it is good!
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