Poultry Dishes
 
 

Yield: 4 Servings
 

Category-Poultry Main Ingredient-
 

          4 Boneless And Skinless
          1 Tbl Grated Parmesan Cheese
          1 3/4 Cup Spaghetti Sauce
          1/2 Cup Seasoned Bread Crumbs
          -Chicken Breast Halves
          1/4 Cup Chopped Fresh Parsley
          1/2 Cup Shredded Mozzarella Cheese
          2 Tbl Butter Or Margarine
          1 Egg, Slightly Beaten

          Using palm of hand flatten chicken to even thickness. Dip chicken into egg then into
          crumbs to coat. In skillet over medium heat, in hot margarine, brown chicken on both
          sides. Add sauce. Reduce heat. Cover; simmer 10 minutes. Sprinkle with cheeses and
          parsley. Cover; simmer 5 minutes or until cheese melts. Makes 4 servings.
 
 

Yield: 10 Servings

           35 Chicken Wings, Tips Removed
           2 Tsp Dry Mustard
           1 Stick Butter
           2 Large Garlic Cloves, Crushed
           1 Cup Brown Sugar
           1/4 Cup Fresh Lemon Juice
           1/2 Tamari Sauce To Taste
           Fresh Ground Pepper
           1/2 Cup Dry Red Wine

           Place chicken wings, disjointed, in large flat pan. Combine other ingredients and pour
           over chicken. Let stand for at least 1 hour or overnight. Be sure all wings are well coated
           with marinade. Place pan in 350 oven and reduce heat to 250. Bake 4-5 hours, turning
           wings at regular intervals. If all marinade is not absorbed, pour off and dry wings out a
           bit longer in oven (but not too much) before serving. Makes a great hors d'oeuvre or
           main course despite being a bit messy to eat.
 
 

Yield: 8 Servings

           2 Cups Buttermilk
           2 Tsp Salt
           5 Tbl Basil Dried And Crumbled
           2 Tsp Pepper
           2 Tsp Tabasco
           Shortening (For Frying)
           2 Cut Up Fryers (3 Lbs)
           Fresh Basil
           2 Cups Flour

           Combine the buttermilk, half the basil and the Tabasco in a large bowl. Add the chicken
           and turn to coat. Let stand at room temperature for 2 hours, turning occasionally. Place a
           rack on a large cookie sheet. Combine flour, salt, pepper and remaining basil in a large
           shallow dish. Drain chicken and dredge in flour mixture; shake off excess and transfer to
           the prepared rack. Heat 2 inches of shortening in a large heavy skillet to 360 degrees. Fry
           chicken in batches until cooked through and coating is golden brown, about 20 minutes
           for white meat and 25 minutes for dark. Remove and drain on paper towels. Place on
           platter and garnish with the fresh basil.
           Per Serving: 500.0 Cal; 34.7 g Protein; 26.7 g Carb; 764.3 mg Sodium; 1.6 g Fiber; 28.0 g
           Fat; 8.2 g SatFat; 128.3 mg Chol; 252.3 Fat Cal (50.5%);
 
 

                     Yield: 4 Servings

           1 Chicken, Cut Up And Skinned
           1 Tbl Olive Oil
           1 Can (14 Oz) Chicken Stock
           1 Tbl Margarine
           1 Cup Dry White Wine
           2 Carrots
           1 Sprig Thyme, Fresh Or
           2 Potatoes
           1 Tsp Thyme, Dried
           1 Onion
           1 Sprig Rosemary, Fresh Or
           1/4 Lb Broccoli
           1 Tsp Rosemary, Dried
           1 Zucchini

           Cut all of the vegetables into bite sized pieces. Brown the chicken in a hot skillet in the oil
           turning to brown on all sides. Pour off all the fat leaving the browned bits in the pan.
           Reduce the heat to simmer and add 1/2 cup chicken stock and 1/3 cup white wine. Add
           rosemary and thyme to the chicken and cook until the juices run clear in the breast and
           thigh when pricked with a sharp knife. Add 1/2 cup chicken stock and 1/3 cup white wine
           every 10 minutes. This should take about 30 minutes. Add the vegetables to cook in order
           of how quickly each one cooks,  potatoes and carrots first, then onion, then broccoli, then
           zucchini. When you take the lid off this the aroma will drive every one nuts.
           Per Serving: 585.6 Cal; 32.6g Protein; 25.1g Carb; 745.7mg Sodium; 4.1g Fiber; 34.8g
           Fat; 8.9g SatFat; 126.0mg Chol; 315.8 Fat Cal (53.9%);
 
 

Category = French

           6 Ingredient
           2 Lb Meaty Chicken Pieces,
           1/2 Cup Coarsly Chopped Carrot
           -(Breast Halves, Thighs,
           1 Medium Onion, Cut Into Sm Wedges
           -Drumsticks)
           1 Clove Garlic, Minced
           Nonstick Spray Coating
           1 Bay Leaf
           1 Cup Sliced Fresh Mushrooms
           2 Tbl Snipped Parsley
           1 Cup Sliced Celery
           1/4 Tsp Dried Thyne, Crushed
           1 Cup Dry White Wine

                                          Preparation

           Directions: Remove skin form chicken. Rince chicken; pat dry. Spray a cold skillet with
           nonstick coating. Preheat the skillet over medium heat. Brown chicken on all sides in hot
           skillet. Drain fat from skillet. Season chicken lightly with salt and pepper.
           Add mushrooms, celery, white wine, carrot, onion, garlic, bay leaf, and thyme to the
           skillet. Bring to boiling; reduce heat. Cover and simmer for 35 to 40 minutes or till
           chicken is tender and no longer pink. Discard bay leaf. Transfer chicken and vegetables to
           serving platter; keep warm. For sauce, bring liquid in skillet to boiling. Cook about 3
           minutes or till reduced to 1/2 cup.
           Pour sauce over chicken and vegetables. Makes 6 servings. One serving equals 2 1/2 lean
           meat exchange; 1/2 vegetable exchg. Pair this herbed chicken dish wtih boiled new
           potatoes.
           (Count the potatoes as bread exchange
 
 

 Category = Chicken

          4 Servings Ingredient

          1 Tbl Vegetable oil
          8 Oz Mushrooms, sliced
          2 Tbl All-purpose flour
          1/3 Cup Chopped onion
          1/4 Tsp Pepper
          1 Tsp Dried tarragon
          1/8 Tsp Salt
          1/2 Cup Dry white wine
          4    Chicken breasts, about 1 -lb., skinned and boned
          2 Tbl Plain low-fat yogurt
          1 Tbl Chopped parsley

                                          Preparation

          In large skillet heat oil over high heat. In small bowl, combine flour, pepper and salt.
          Coat both sides of chicken breasts with flour mixture; saute until golden brown.
          Remove chicken from skillet and set aside. Reduce heat to medium;
          saute mushrooms and onion until onion is soft. Add tarragon, wine and chicken;
          cover and simmer 5 minutes. Turn over chicken and simmer 5 minutes longer until tender;
          remove chicken to serving platter. Remove skillet from heat and stir in yogurt. To serve,
          pour sauce over chicken; sprinkle with parsley. Makes 4 servings.
 
 

Yield: 4 Servings
Category-Poultry

          24 Chicken Wings (About 4 Lbs)
          4 Tbl Butter
          5 Tbl Louisiana Hot Pepper Sauce
          1 Tbl White Vinegar

          1) Cut off and discard the small tip of each wing. Cut the main wing bone and second wing
          bone at the joint. Sprinkle with salt and pepper. 2) Heat vegetable oil in a deep fryer or
          deep saucepan to about 350 F. Add some of the wings (do not overcrowd). Deep fry,
          turning, until golden brown and crisp, about 10 minutes. 3) Drain well on paper towels and
          repeat until all wings are cooked. 4) Melt butter in small saucepan, add the louisiana hot
          pepper sauce and white vinegar. Put hot chicken wings on to a warm serving platter. Pour
          butter mixture over all the wings and serve immediately. Note: Serve with various dressings
          and celery / carrot sticks. Suggested dressings: Blue Cheese, Curry, Teriyaki.