Chicken Recipes

According to foodreference.com---the month of September is "National Chicken Month." How nice to have whole month dedicated to the humble chicken. They wander around eating grasshoppers and other insects and turn them into eggs and chicken meat for us to eat. Sounds yummy, doesn't it?

Chicken and Pepper Skillet: 2 whole large boneless, skinless chicken breasts; 3 Tbsp. soy sauce; 2 tsp. cornstarch; 1/8 tsp. garlic powder; 1/8 tsp. sugar; 5 Tbsp. oil; 2 medium green or red peppers (or one of each); 1/2 cup chopped celery; 1/2 cup chopped onion; 1/2 cup bean sprouts; 1/2 cup water. Slice chicken into 1/8 inch slices. Mix chicken, soy sauce, cornstarch, garlic powder and sugar. Set aside. Chop green and/or red pepper. Heat oil in a skillet or wok and stir fry veggies stirring frequently until crisp-tender....about 2 minutes. Remove vegetables to a bowl. In same skillet or wok over high heat with 3 Tbsp hot oil, cook chicken mixture, stirring quickly and frequently until chicken is cooked and tender.....about 5 minutes. Return vegetables to skillet. Add water, heat to boiling, stirring to loosen brown bits from bottom of skillet. Serve with rice, angel hair pasta or chinese noodles.

Honey Barbecued Chicken: 1/4 cup butter; 1/2 cup orange juice; 1/2 cup honey; 2 Tbsp. lemon juice; 2 Tbsp. chopped parsley; 2 Tbsp. worcestershire sauce (optional); 1 Tbsp. mustard; 2 broiler fryers, split in halves or the equivalent of chicken pieces. Melt butter in saucepan. Blend in the remaining ingredients and simmer for 2 to 3 minutes. Cool. Put the chicken halves, cavity side down, on grill. Cook over slow heat 40-45 minutes, basting frequently with sauce. Turn and cook for an additional 10 minutes or until juices run clear.

Baked Chicken with Onions: 1 medium onion, sliced into rings; 4 boneless, skinless chicken breasts; salt and pepper to taste; 1/2 cup butter; 1/2 cup russian dressing. Place onion rings in shallow baking dish. Add chicken and salt and pepper to taste. In a small saucepan, heat and stir butter and dressing together; pour over chicken. Bake, covered at 350 degrees for 1 hour or until chicken tests done.

Chicken Divan: 3 whole chicken breasts, cooked and cut into large chunks; 2 pkgs. frozen, chopped broccoli; 2 cans cream of chicken soup; 1/4 cup mayonnaise; 1/2 tsp. curry powder; 1 tsp. lemon juice; 1/2 cup grated cheddar cheese; 1 cup soft buttered bread cubes (first butter the bread, then cut in cubes). Arrange chicken and broccoli in 9x13 greased casserole. Mix soup with mayonnaise, lemon juice and curry powder. Spread soup mixture over the chicken. Add cheese and bread cubes. Bake uncovered at 350 degrees for 30 minutes.

Chicken in Orange Sauce: 1 medium fryer or equivalent chicken pieces; 1/4 cup butter, melted; 2 Tbsp. flour; 1/8 tsp. cinnamon; dash of ginger; 1 1/2 cups orange juice; 1/2 cup golden raisins; 1/2 cup slivered almonds; 1 cup fresh orange sections. Brown chicken in butter. Remove from skillet. Add flour and spices to drippings to make a paste. Add orange juice and stir until thick. Add chickens, raisins and almonds. Cook over low heat for 45 minutes or until chicken is tender. Add orange sections, heat and use as garnish. Serve on fluffy white rice.

Chicken Pasta Salad: 1 chicken, boiled-deboned and cubed (or a deli rotisserie chicken); 2 cups shell pasta cooked; 1 (9 oz) pkg vintage herb ranch dressing mix; 1/4 cup dill pickle, chopped fine (or dill pickle relish); 1/4 cup onion, chopped fine; 1 cup chopped celery; 1/2 cup grated or shredded cheese. Mix the ranch dressing with 1/2 the usual amount of milk and miracle whip salad dressing. Put the cubed chicken in a large bowl with the drained pasta. Add all other ingredients including ranch dressing. Mix well and chill until ready to serve.

Using up the Garden Chicken Casserole: 1 whole frying chicken cooked, deboned and cut up in pieces, or the equivalent of a rotisserie-deli chicken or leftover chicken; 1/4 tsp. thyme; 1/4 tsp. tarragon; salt and pepper to taste; 1 Tbsp. worcestershire sauce; cauliflower; peas; lima beans; green beans; artichoke hearts; onion; carrots; celery; 1 can cream of mushroom soup; 2 Tbsp. chopped pimento or red pepper; 1 Tbsp. parsley; 4 slices bacon, fried until crisp and broken into pieces; 2 cups chicken broth; 4 hard boiled eggs, sliced; 4 Tbsp. butter; 1/2 cup bread crumbs; 1 cup cracker crumbs; 1/2 cup half and half; 1/4 cup parmesan cheese; 1 1/2 cups grated cheddar cheese; paprika. Season chicken with salt, pepper, thyme and tarragon. Cook all vegetables until crisp tender. You can also use frozen or canned vegetables. Heat mushroom soup and 2 cups of chicken broth. Add half and half and worcestershire sauce. Butter a 13x11 inch baking dish. Mix crumbs together and put half of them into the bottom of dish; arrange half of veggies over crumbs; add half the chicken. Pour half of broth mixture over this and sprinkle with half parmesan cheese; top with half of sliced eggs and finally with half of cheddar cheese. Repeat the process except for crumbs; sprinkle last of crumbs on top of casserole. As a final step sprinkle paprika on top for color. Bake at 350 for 40 minutes until casserole is browned. Serve with rolls and salad.