ightly season the chicken all over with salt and black pepper.
chicken breasts.
Toss chicken to coat thoroughly.
Allow chicken breasts
inutes; drain and set aside.
Season chicken and pineapple with salt and pepper. If
rving size pieces.
Coat chicken with cornstarch.
Heat
CURRIED MAYONNAISE:
Combine all ingredients thoroughly.
CHICKEN AND PINEAPPLE SALAD:
Toast coconut on oven tray in moderate oven for about 5 minutes.
Cut chicken and pineapple into chunks; place in bowl, mix in coconut, shallots and Mayonnaise.
Refrigerate 1 hour before serving.
Serves 4.
Cheers, Doreen Doreen Randal, Wanganui.
New Zealand.
Place the chicken pieces into a large resealable bag and pour in
br>Slightly puch the ginger and garlic cloves with the flat
inutes.
Cut chicken into 3/4-inch cubes and place in
rim any visible fat from chicken breasts and dry thoroughly with paper
er medium heat; add the chicken; brown lightly on all
Cut chicken and bell peppers and onions into bite size pieces
pineapple juice, oil, brown sugar, garlic powder, ginger, dry mustard and pepper
Place chicken in a large roasting pan. Add onions, lemon, thyme and garlic
1/2 tsp ground coriander and 1/4 cup water then
owder, lemon juice and yogurt. Marinate the chicken in this mix for
In large skillet heat oil, salt, and garlic;.
Add raw chicken and pork, brown. Add soy sauce and vegetables; simmer 5 minutes.
Add broth; cover and simmer for 5 minutes.
Mix cornstarch, sugar and water in a separate bowl; add mixture to skillet and cook until thick, stirring frequently.
Add pineapple.
Serve over rice.
Combine chicken, pecans, green pepper, celery and pineapple in bowl; toss to mix.
Add mayonnaise; mix well.
Chill overnight. Yield: 8 servings.
In skillet, use 1 tablespoon oleo to cook chicken for 10 minutes or until browned.
Remove chicken and add other 1 tablespoon of oleo to cook broccoli and mushrooms until tender, stirring often.
Add soup, milk and mustard.
Heat to boiling and then add chicken again.
Cover and simmer for 5 minutes.
Goes good with noodles.
owder, lemon juice and yoghurt.
Marinate the chicken in the spice
Cook's note:
Casserole freezes well.
Also, to save time, in the morning I put the chicken in a crock pot with the chicken and rice soup and add water as necessary.