Chicken Stock for Etouffee: Put chicken in water and bring to
he time.
Put the chicken in a glass baking dish
ady for the angel hair at a certain point in the chicken
Preheat oven to 375 degrees.
Wash chicken and pat dry.
Brush drum sticks with olive oil and sprinkle with salt, pepper, onion powder, garlic powder, paprika and rosemary.
Bake for 20 minutes and turn the legs, baking for an additional 20 minutes.
Check chicken for even doneness and turn the chicken as needed, this is where you would brush on the BBQ sauce on or not and bake for the last 20 minutes rotating chicken as needed, totaling an hour of cooking time.
Let the chicken rest for 5 minutes, dig in !
Sprinkle chicken with salt and pepper and roll in flour. Brown on both sides in fat.
Combine cream of chicken soup and pineapple and pour into baking dish.
Place chicken sauce.
Bake at 350\u00b0 for 45 minutes.
Use sauce as gravy for vegetables served with chicken.
For more moist chicken, pour sauce over chicken.
Dip chicken cutlets in flour, then beaten eggs.
Fry on medium heat in hot oil until golden brown; set aside.
Dip eggplant in flour, then eggs and fry in same oil, until golden brown.
Set aside.
Put Marsala wine, butter, salt, pepper and chicken broth into clean frying pan.
Saute chicken cutlets for about 10 minutes in mixture over low heat.
Add slices of eggplant over chicken. Top with thin slices of Mozzarella.
Cover; simmer for 3 minutes. Serve immediately.
ven broiler.
Spray the chicken breasts with olive oil spray
owl. Mix well.
Substituting chicken stock for water, cook orzo according
Cut chicken as for frying and fry slightly.
Remove chicken and stir flour
Mix all ingredients together.
Add enough chicken broth for desired consistency.
Bake at 350\u00b0 until golden brown.
d onion and ginger. Cook for 1 minute. Add sliced garlic
nd not runny.
Place chicken in dish, turn to coat
Place the chicken breasts in the crock pot,
Melt the butter in a nonstick skillet; saute the onions until tender.
Lay the chicken on the onions. Cover and simmer over low heat for 45 minutes or until chicken is tender.
Remove chicken and keep warm.
Stir the flour into the onions in the skillet. Gradually add the stock and season with salt.
Cook and stir over low heat until thickened; remove pan from heat. Stir in paprika and yogurt.
Return chicken to pan.
Spoon sauce over chicken.
ong with tarragon and truss chicken loosely.
(See Tip) In
FINELY slice chicken into slices.
COMBINE first
Saute the chicken until done. Cut into cubes.
Prepare vermicelli and vegetables per package instructions while chicken cooks.
Mix ingredients in a large bowl, adding dressing, cheese, salt & pepper.
Drizzle with red wine vinegar.
Serve in salad bowls. Refrigerate remainder-it's even better the next day, and keeps well for 4-5 days.
he following ingredients: molasses, boullion, chicken broth, vinegar, olive oil, water
In a plastic bag, mix bread crumbs, powdered milk, chili powder, garlic powder and dry mustard; set aside.
Place milk in shallow pan. Dip chicken pieces into milk, then place in bag and shake to coat.
Place chicken, bone side down, in a 13 x 9-inch pan coated with vegetable spray.
Bake, uncovered, at 350\u00b0 for 50 to 55 minutes.
gan meat to make stock for other recipes. Cut the last joint