CHICKEN RECIPE: In a large bowl, combine
killet with lid.
Add chicken breasts. Return broth to a
1. Marinate chicken wings in Italian dressing for
Cook pasta until all dente.
Melt butter; add onion and garlic; cook 1 minute; add Cajun seasoning and cook 1 minute.
Stir in tomatoes and simmer, uncovered, until reduced by half; add cream and simmer until reduced by half; add drained pasta; season with salt and pepper to taste.
To prepare Cajun chicken topping for pasta: brush chicken breasts lightly with oil, then generously season with Cajun seasoning mix; grilled until cooked, then slice and arrange on top of pasta.
Place chicken and Cajun seasoning in a bowl and toss to coat.
In a large skillet over medium heat, saute chicken in butter or margarine until chicken is tender, about 5 to 7 minutes.
Reduce heat add green onion, heavy cream, tomatoes, basil, salt, garlic powder, black pepper and heat through.
Pour over hot linguine and toss with Parmesan cheese.
br>Combine the flour, Cajun Spice Mix Recipe, paprika, cayenne, and salt
br>Season all pieces with Cajun seasoning. I use Tony Chachere
Mix together vinegar, soy sauce, onions, garlic and pepper. Add chicken and marinate overnight.
Remove chicken.
Combine mustard and ketchup; coat chicken pieces well.
Bake chicken, skin side down, for 30 minutes.
Turn chicken pieces over.
Mix together remaining mustard and ketchup, coating mix, milk and remaining marinade.
Pour over chicken pieces and bake an additional 45 minutes.
Serve over rice.
Baking temperature is 350\u00b0.
Baking time is 1 hour and 15 minutes total.
In a bowl, combine cabbage, carrot, watercress and onion. In a separate bowl, whisk the mayonnaise and lemon juice together. Toss with the vegetables.
Preheat grill to high. Cover chicken pieces with cling wrap and pound with a rolling pin to an even thickness. Brush both sides with oil, then sprinkle with Cajun seasoning. Grill 2-3 mins each side, until golden brown and cooked through. Remove from grill and keep warm. Toast rolls lightly, fill with chicken and vegetables and serve.
Place the chicken in a medium bowl and
ll marinade ingredients together, except chicken, to a food processor and
ip lock bag.
Put chicken pieces in the bag.
Cut chicken into 1 inch pieces; place
Saute onions and garlic in butter and oil.
Add chicken and seasonings and lemon juice, stir well.
Simmer on med-low for 20 minutes, until juices run clear.
There should be a slight sauce, but not too much liquid.
Add chicken to spaghetti.
Deglaze pan with white wine- allow to reduce so the finished product isn't too liquidy.
Add the wine reduction to the chicken and spaghetti and toss well.
Serve with parmesan cheese (optional).
Rub chicken with 3/4 teaspoon of Cajun seasoning mixture.
In a nonstick skillet over medium-high heat, heat oil.
Add chicken; brown for 2 minutes per side.
Remove chicken and reserve.
Add onion and green pepper to skillet.
Saute for 1 to 2 minutes, until vegetables begin to soften.
Add tomatoes, garlic and remaining Cajun seasoning.
Cook, stirring, for 2 to 3 minutes. Reduce heat to medium-low; return chicken to pan.
Cover; simmer for 6 to 12 minutes, turning 2 to 3 times, until chicken is cooked through.
Rub the chicken with 3/4 t of cajun seasoning mix. In a skillet heat the oil and brown the chicken for 2 minutes per side. Remove chicken and set aside.
Add the onion and green pepper to the skillet. Saute till they are softened. Add the tomatoes, garlic and remaining cajun seasoning. Cook that for 2 or 3 minutes.
Return the reserved chicken, cover and simmer for 15 minutes (I usually do 30 minutes) till chicken is cooked through.
Mix together vinegar, soy sauce, onions, garlic and pepper. Add chicken and marinate overnight.
Remove chicken.
Combine mustard and ketchup; coat chicken pieces well.
Bake chicken, skin side down, for 30 minutes.
Turn chicken pieces over.
Mix together remaining mustard and ketchup, coating mix, milk and remaining marinade.
Pour over chicken pieces and bake an additional 45 minutes.
Serve over rice.
Baking temperature is 350\u00b0.
Baking time is 1 hour and 15 minutes total.
Preheat oven to 350 degrees F (175 degrees C).
In a shallow plate or bowl, mix together the flour and at least 1 teaspoon of Cajun seasoning (more if you really like the zip of Cajun seasoning!). Pour milk for dipping into a bowl and dip the chicken breasts into it. Dredge the chicken through the flour and seasoning mixture, coating evenly on both sides and around the edges.
Place the chicken breasts in a lightly greased 9x13 inch baking dish and bake in the preheated oven for 35 minutes.
Stir-fry the first four ingredients.
Cook noodles as usual; drain and add a little oil and Cajun seasoning to noodles.
Add Cajun seasoning to the other stir-fried ingredients, then add them to noodles.
(Either top each serving, or combine it all together.)
Add rub or marinade to chicken and set in refrigerator for