n a bowl. Many Vietnamese Chicken recipes usually require a short
CHICKEN RECIPE: In a large bowl, combine
killet with lid.
Add chicken breasts. Return broth to a
Combine 1/4 cup marinade, orange peel , and ginger. Grill or broil (again, best grilled) chicken for 8 minutes, brushing with half of the sauce. Turn chicken over, top with pineapple slices. Brush chicken and slices with remaining sauce. Grill an additional 8 minutes or until chicken is no longer pink and slices are lightly browned. Discard remaining marinade.
Put 2 tablespoons of the oil into a an and brown the chicken over medium high heat until done.
Add 12 oz of the sauce and toss until coated.
Do not overcook. Remove from pan and keep any extra sauce.
Place pineapple, chicken and green pepper on a toothpick.
If you want, grill just a moment to brown.
Arrange on serving plate or small tasting bowls.
Drizzle remaining sauce over the Kabobs.
Enjoy.
nd reserved pineapple juice: mix well.
Place 1 chicken breast half
Beat egg with water in a small bowl.
Melt butter in a large skillet over medium low heat. Add egg and let it lie flat until cooked. Remove from skillet and cut into shreds.
Add onion to skillet. (The recipe called for 1 tablespoon of vegetable oil to be added also, but I found that this made the dish too greasy.) Saute onion until tender.
Add rice, soy sauce, pepper, and chicken. (Make sure the rice is COLD before adding it to the skillet! It gets messy if it's not cold -- ) Stir fry together for about 5 minutes then stir in egg.
ll marinade ingredients together, except chicken, to a food processor and
onion powder, and nutmeg; dredge chicken in seasoned flour mixture.
arinade, in sauce pan combine pineapple juice, honey, worcestershire sauce, garlic
Flatten chicken to 1/2-inch thickness. Pour salad dressing into a shallow bowl; dip chicken in dressing.
In a large skillet, heat oil. Add chicken; cook over medium-high heat for 5-7 minutes on each side or until juices run clear. Remove and keep warm.
Add pineapple slices to the skillet; cook for 30 seconds on each side or until lightly browned. Place a slice on each chicken breast half. Sprinkle with cheese if desired.
ogether in a bag. Add chicken parts in a bag and
Place the chicken in the crock pot and top with the pineapple, beans
eparate shallow bowl.
Dip chicken in buttermilk and dredge in
ix together soy sauce, honey, pineapple juice (reserved from the can
Drain pineapple, reserving 1/4 cup of liquid.
Combine reserved pineapple liquid and cream cheese, mixing until well blended.
Add pineapple, chicken, water chestnuts, celery, 1/4 cup of almonds(walnuts and pecans will work also), onions, salt and pepper to cream cheese mixture; mix lightly.
Chill at least one hour but overnight is best.
To serve place in tomatoes, lettuce cups, or large cooked pasta shells. Prep time does not include time to chill.
If a recipe calls for ground cardamom, it is best to start with
Stew the chicken until done.
Skin, debone and chop into small pieces.
Finely dice the apple, onion and celery.
Add the diced ingredients to the chicken, along with the pineapple in juice. Mix in the mayonnaise (adding a little more, if necessary).
Salt and pepper to taste.
(Nuts and raisins are optional additions.) Best if made the night before.
Serves 8 to 10.
Season chicken with pepper.
In large
Combine the ingredients in a zip lock bag. Add chicken and marinate for up to 3 days.
Note: The recipe originally was double the amount. You could make up the full recipe and add half to the chicken and half to a pork tenderloin and freeze for a later date.