Category: POULTRY

SPICY PINK LEMON CHICKEN

4 to 6 chicken breasts
1 (6 oz.) can frozen pink lemonade, thawed
2 tablespoons brown sugar
2 tablespoons ketchup
1 tablespoon APPLE CIDER vinegar
2 tablespoons cornstarch
2 tablespoons cold water

  • Arrange chicken breasts in the bottom of a slow cooker.

  • Combine the lemonade concentrate, brown sugar, ketchup and apple cider vinegar until well blended.

  • Pour over chicken breasts.

  • Cover and cook on low for 4-5 hours depending on thickness of meat.  If in a hurry you can use tenders and cook for half the time.

  • Remove chicken pieces from crockpot and keep warm.

  • Transfer liquid to a saucepan and simmer over medium heat.

  • Whisk together the cornstarch and cold water until well blended.

  • Gradually add the cornstarch mixture to the lemonade mixture, stirring constantly.

  • When thickened, serve over chicken. 

SPICY PINK LEMON CHICKEN

    4 to 6 chicken breasts
    1 (6 oz.) can frozen pink lemonade, thawed
    2 tablespoons brown sugar
    2 tablespoons ketchup
    1 tablespoon APPLE CIDER vinegar
    2 tablespoons cornstarch
    2 tablespoons cold water

    • Arrange chicken breasts in the bottom of a slow cooker.

    • Combine the lemonade concentrate, brown sugar, ketchup and apple cider vinegar until well blended.

    • Pour over chicken breasts.

    • Cover and cook on low for 4-5 hours depending on thickness of meat.  If in a hurry you can use tenders and cook for half the time.

    • Remove chicken pieces from crockpot and keep warm.

    • Transfer liquid to a saucepan and simmer over medium heat.

    • Whisk together the cornstarch and cold water until well blended.

    • Gradually add the cornstarch mixture to the lemonade mixture, stirring constantly.

    • When thickened, serve over chicken. 

    CHICKEN CHOW MEIN

    CHICKEN CHOW MEIN
    3 tablespoons peanut oil
    1 bunch green onions, sliced
    1 cup sliced celery
    5-6 cups shredded Napa cabbage
    1 cup bean sprouts
    1/2 cup sliced carrots
    2 cups chicken broth
    2 tablespoons soy sauce
    3 teaspoons sesame oil
    1 teaspoon sugar
    2 tablespoons cornstarch
    4 tablespoons cold water
    1-2 cups shredded chicken pieces
    1 teaspoon red pepper flakes +/-
    1 pound spaghetti or vermicelli

    • Prepare spaghetti according to package directions.
    • Over a medium high flame heat the peanut oil in a heavy skillet.
    • Saute’ the celery, onions, bean sprouts and cabbage until cabbage is wilted.
    • Remove with a slotted spoon.
    • Add a bit more oil and saute’ chicken pieces.
    • Remove with a slotted spoon.
    • Add the broth, sesame oil, soy sauce and sugar. Simmer for several minutes.
    • Whisk the cornstarch into the cold water until smooth.
    • Add to the broth mixture and bring to a boil.
    • Add vegetable mixture and chicken pieces back in, heat through and coat well.
    • Toss with prepared pasta and heat through.




    I use my salad spinner for draining pasta to get all the excess water out.


    HOT CHICKEN SALAD

    serves 8-10
    HOT CHICKEN SALAD
    4 cups cubed cooked chicken 1 Costco rotisserie chicken torn into pieces
    2 celery ribs sliced 4 celery ribs, chopped
    2-8 ounce cans sliced water chestnuts, drained (I only had one can and it was great)
    1 can cream of chicken soup 1 can green enchilada sauce
    1 1/2 cups mayonnaise 3/4 cup REGULAR mayonnaise (do NOT use lowfat)*
    1 1/2 cups sour cream 1 1/2 cups plain Greek yogurt
    1 cup fresh sliced mushrooms
    2 tablespoons finely chopped onion
    2 tablespoons lemon juice Juice of 1 lemon (it was a large lemon – closer to 1/4 cup)
    1/2 teaspoon salt
    1/2 teaspoon pepper
    1/2 cup bread crumbs 1/2 cup Panko crumbs
    1/2 cup shredded cheddar cheese (I used finely grated SHARP cheddar) 
    1/2 cup slivered almonds, toasted, 1/2 cup Almond Accents honey roasted sliced almonds**

    • In a large bowl combine the mayonnaise, yogurt, enchilada sauce, lemon juice, salt and pepper until well blended.
    • Add chicken pieces, celery, water chestnuts, almonds and onions until well combined.
    • Turn into a greased casserole.
    • Top with bread crumbs and then cheese.
    • Bake uncovered for 35-45 minutes or until heated through.

    NOTES:
    *I cut this in half for continuity because the enchilada sauce was much thinner than the cream of chicken soup
    **from the produce section – a salad topper

    HOT CHICKEN SALAD

    I found the original recipe in a Taste of Home Booklet, but severely modified it to what I had on hand.  We loved it modified so will probably never try the original.  Hubs had three bowls!!

    serves 8-10
    HOT CHICKEN SALAD
    4 cups cubed cooked chicken 1 Costco rotisserie chicken torn into pieces
    2 celery ribs sliced 4 celery ribs, chopped
    2-8 ounce cans sliced water chestnuts, drained (I only had one can and it was great)
    1 can cream of chicken soup 1 can green enchilada sauce
    1 1/2 cups mayonnaise 3/4 cup REGULAR mayonnaise (do NOT use lowfat)*
    1 1/2 cups sour cream 1 1/2 cups plain Greek yogurt
    1 cup fresh sliced mushrooms
    2 tablespoons finely chopped onion
    2 tablespoons lemon juice Juice of 1 lemon (it was a large lemon – closer to 1/4 cup)
    1/2 teaspoon salt
    1/2 teaspoon pepper
    1/2 cup bread crumbs 1/2 cup Panko crumbs
    1/2 cup shredded cheddar cheese (I used finely grated SHARP cheddar) 
    1/2 cup slivered almonds, toasted, 1/2 cup Almond Accents honey roasted sliced almonds**

    • In a large bowl combine the mayonnaise, yogurt, enchilada sauce, lemon juice, salt and pepper until well blended.
    • Add chicken pieces, celery, water chestnuts, almonds and onions until well combined.
    • Turn into a greased casserole.
    • Top with bread crumbs and then cheese.
    • Bake uncovered for 35-45 minutes or until heated through.

    NOTES:
    *I cut this in half for continuity because the enchilada sauce was much thinner than the cream of chicken soup
    **from the produce section – a salad topper

    CHICKEN POT PIE POCKETS

    CHICKEN POT PIE POCKETS
    1/4 cup corn kernels
    1 tablespoon butter
    3 green onions, chopped
    1 clove garlic, minded
    2 tablespoons chopped green chiles
    1 cup shredded rotisserie chicken
    1/2 cup shredded cheddar cheese
    2 tablespoons chopped thyme
    salt and pepper
    1/2 cup chicken gravy
    1 teaspoon lime juice
    1/2 teaspoon thyme
    1 sheet frozen puff pastry, thawed, but cold
    1 egg, slightly beaten

    • Preheat oven to 400˚.
    • In a skillet, melt butter over medium-high heat, add corn, green onions, garlic and green chiles.
    • Add chicken, lime juice and seasonings until well combined and heated through.
    • Remove from heat.
    • On a lightly floured surface, unfold pastry dough and cut into 4 squares.
    • Divide mixture evenly among centers of pastry squares.
    • Pull the 4 corners together in the center.
    • Place on a foil lined baking sheet.
    • Lightly brush edges with egg.
    • Bake 15 minutes or until golden brown.

    APRICOT ALMOND CHICKEN

    APRICOT ALMOND CHICKEN
    4-6 boneless, skinless chicken
    1 cup Smucker’s apricot jam
    3 tablespoons soy sauce
    3 green onions, chopped
    4 teaspoons apple cider vinegar
    1/2 cup sliced almonds**
    2 tablespoons butter, melted
    • Preheat oven to 350˚.
    • Whisk together the jam, soy sauce, green onion and vinegar.
    • Put half of the sauce in a shallow bowl and coat each piece of chicken.
    • Set the other half aside.
    • Place chicken pieces in a greased baking dish.
    • Sprinkle almonds over chicken pieces.
    • Drizzle with butter.
    • Bake uncovered 30-35 minutes until cooked through.
    • Serve with reserved sauce.

    **I used honey roasted from the salad toppings section of the produce section. 

    PAN SEARED CHICKEN w/ HERB ROASTED TOMATO & SPINACH PAN SAUCE

    I am obviously drawn to similar type recipes.  While going through my magazine recipe boxes I found 3 separate recipes for a similar style chicken.  One recipe was for Bon Appetit and two from unknown sources.  I picked through all the ingredients of all three recipes and chose the ingredients we like best to create my own recipe.

    I also like to make the butter the day before so it becomes more flavorful.

    PAN SEARED CHICKEN w/ HERB ROASTED TOMATO & SPINACH PAN SAUCE
    4 boneless, skinless chicken breasts
    4 tablespoons butter, softened
    2 tablespoons red wine vinegar
    1 teaspoon Worcestershire sauce
    1/2 tablespoon sweet paprika
    1/2 tablespoon dried tarragon
    1/2 tablespoon dried marjoram
    2 cloves garlic, minced
    2 cups cherry tomatoes
    2 cups fresh baby spinach
    1 tablespoon flat leaf parsley, chopped
    sea salt and pepper
    1 tablespoon heavy cream
    • In a small bowl whisk together the butter, Worcestershire sauce, garlic, marjoram, paprika and tarragon. Chill for at least an hour.
    • Melt 1/2 of the herb butter in a large skillet.
    • Season each chicken breast with salt and pepper.
    • Add chicken to skillet and sear on each side until no longer pink inside (5-6 minutes per side).
    • Transfer chicken to a platter and keep warm.
    • Add vinegar to de-glaze pan.
    • Add tomatoes to skillet and increase heat until tomatoes char and burst (5-6 minutes).  Crush tomatoes slightly to release juices.
    • Add remaining butter to skillet.  
    • When melted, add the spinach and saute until just done.
    • Add heavy cream and stir until well blended.
    • Serve over chicken pieces and noodles.

      HULI HULI CHICKEN

      There is nothing better than chicken on the grill in the summertime. Whether it’s smoked, BBQed or marinaded – you really can’t go wrong. It’s an easy dinner and it doesn’t heat up the house.

      This chicken is soaked in a soy sauce brine, then grilled and brushed with an amazing pineapple juice glaze for the last bit of grilling.

      I changed a few aspects of the recipe by using chicken breasts which is what I had on hand and it cuts down on cooking time.

      I served it with a bowl of Hawaiian macaroni salad & fresh pineapple wedges which disappeared immediately thanks to hubby.

      Huli-Huli Chicken

      For the chicken
      1 quart water
      1 cup soy sauce
      1 tablespoon vegetable oil
      3 garlic cloves, minced
      1/2 tablespoon grated fresh ginger
      4 pounds bone-in, skin-on chicken piece **

      **I used boneless, skinless breasts this time and adjusted the grilling time accordingly.  The breasts were so much better than bone in pieces!

      For the glaze
      3 (6-ounce) cans pineapple juice
      1/4 cup packed golden brown sugar
      1 tablespoon liquid smoke (can omit if using a charcoal grill)
      1/4 cup soy sauce
      1/4 cup ketchup
      4 garlic cloves, minced
      2 tablespoons grated fresh ginger
      2 teaspoons Asian chili-garlic sauce

      Brine Chicken

      • Combine water and soy in a large bowl.
      • Heat oil in large sauce pan over medium-high heat until shimmering.
      • Add garlic and ginger and cook until fragrant, about 30 seconds.
      • Stir into soy sauce  mixture.
      • Add chicken and refrigerate, covered, for at least 1 hour or up to 8.

      Make Glaze

      • Combine pineapple juice, sugar, soy sauce, ketchup, vinegar, garlic, ginger and chili-garlic sauce in a saucepan and bring to a boil.
      • Reduce heat to simmer until thick and syrupy (you should have about 1 cup), 20-25 minutes. 

      Prep Grill

      • CHARCOAL GRILL Seal wood chips in foil packet and cut vent holes in top. Open bottom vents on grill. Light about 75 coals. When coals are covered with a fine gray ash, spread evenly over the bottom of the grill. Arrange foil packet directly on coals. Set cooking grate in place and heat, covered with lid vent open halfway, until wood chips begin to smoke heavily, about 5 minutes. (For gas grill, place foil packet directly on primary burner.
      • GAS GRILL **Heat all burners on high, covered, until wood chips begin to smoke heavily, about 15 minutes.
      • Turn all burners to medium-low.)
      • Scrape and oil the grate.
      **IF YOU USE LIQUID SMOKE IN GLAZE YOU CAN SKIP THE CHIPS.

      Grill Chicken
      Remove chicken from the brine and pat dry with paper towels. Arrange skin side up on grill (do not place chicken directly above foil packet). Grill, covered, until chicken is well browned on bottom and meat registers 120 degrees, 25-30 minutes. Flip chicken skin side down and continue to grill, covered, until skin is well browned and crisp and thigh meat reaches 170 to 175 degrees, 20-25 minutes longer. Transfer chicken to platter, brush with half of the glaze, and let rest 5 minutes. Serve, passing remaining glaze at table.

      Source: Adapted from Cook’s Country, June 2009 & Tide & Thyme

      LEMON LIME PEPPER CHICKEN

      LEMON LIME PEPPER CHICKEN
      4 boneless, skinless chicken breasts
      flour
      1 lemon
      1 lime
      2-3 tablespoons butter
      • In a large skillet melt butter.
      • Dredge chicken breast in flour.
      • Sprinkle each side with salt & pepper mix as you brown them (about 5-6 minutes per side)
      • While chicken is browning, roll lemon and lime on the counter to loosen pulp and juice.
      • Juice lemon and lime.
      • Pour juice and pulp over chicken breasts and cook a few minutes more until juice forms a glaze.
      • Serve immediately.

      CHICKEN SNAP PEA STIR FRY

      CHICKEN SNAP PEA STIR FRY
      1 pound chicken breast tenders, cut into strips
      3 1/2 tablespoons safflower oil
      2 teaspoons cornstarch
      1 teaspoon baking soda
      sea salt
      1 tablespoon oyster sauce
      3/4 pound sugar snap peas, halved
      soy sauce 
      white rice
      • Toss  chicken with 1 1/2 tablespoons safflower oil, cornstarch and baking soda.
      • Cover and marinate 1 hour.
      • Remove from refrigerator 15 minutes before cooking.
      • Heat Wok or large frying pan over high heat.
      • Add remaining oil to pan.
      • When hot, add chicken and saute until golden.
      • Add salt.
      • Stir in oyster sauce.
      • Transfer to bowl and set aside.
      • Return  wok to high heat and add peas, stir frying 2-3 minutes until tender crisp.
      • Stir in chicken.
      • Serve over rice with soy sauce.