Reader Recipes

Chicken Done Right

Submit your favorite recipes to: Reader Recipes; P.O. Box 2340; Glen Allen, VA 23058-2340. Or send your recipe by e-mail to bpotter@odec.com.

Honey mustard CHICKEN

From Shirley Myers of Haymarket

Ingredients:

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3 or 4 chicken breasts

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1⁄3 cup margarine (melted)

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1⁄2 cup honey

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2 T yellow mustard

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1 t seasoned salt

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1 t curry powder

Directions: Combine margarine, honey, yellow mustard, salt and curry powder; pour over chicken breasts in a covered casserole dish. Bake at 350˚ for approximately 1 hour and 15 minutes. Baste every 15 minutes. Serve with rice or whipped potatoes.

BREADED RANCH CHICKEN

From Shirley Ramsey of Gretna 

Ingredients:

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3⁄4 cup crushed cornflakes

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3⁄4 cup grated Parmesan cheese

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1 envelope ranch salad dressing mix

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5 or 6 boneless/skinless chicken breast halves

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1⁄2 cup margarine (melted)

Directions: In a shallow bowl, combine the cornflakes, Parmesan cheese and salad dressing mix. Dip chicken in butter; then roll in cornflake mixture to coat. Place in a greased 13x9x2-inch baking dish; bake (uncovered) at 350˚ for 45 minutes or until chicken juices run clear.

RUSCHETTA CHICKEN BAKE

From Judy Charlton of Columbia, S.C.

Ingredients:

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14.5-oz. can tomatoes (diced)

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2 cloves garlic (minced)

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1 pkg. chicken-flavored stuffing mix

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1⁄2 cup water

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11⁄2 lbs. boneless chicken breast (cut into bite-sized pieces)

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11⁄2 t basil

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1 cup shredded mozzarella cheese

Directions: In a medium bowl, pour undrained tomatoes. Add garlic, stuffing mix and water; stir until stuffing mix is moist; set aside. Arrange chicken in a 13x9-inch baking dish. Sprinkle with basil and then with cheese. Top evenly with stuffing mixture. Bake at 400˚ for 30 minutes.

CHICKEN BREAST WITH CRAB POCKETS

From Chef Barbie Winstead of New Castle

Ingredients:

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4 oz. cream cheese (softened)

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2 green onions (chopped, including greens)

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2 T dried parsley

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1 t white pepper

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1 t onion powder

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1 t nutmeg

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2 cloves garlic (pressed)

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6 oz. canned white crabmeat (lump is better)

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4 boneless skinless chicken breast halves

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1 egg (beaten)

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2 cups Panko Japanese bread crumbs (more or less)

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1⁄2 t salt

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4 T butter

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3 T olive oil

Directions: Combine  cream cheese, onions and spices together in a medium bowl. Mix well and add the crab. Divide into four portions. Using a sharp short knife, make a pocket in each chicken breast by making a horizontal cut through the center. Stuff each pocket with 1⁄4 of the crab. (You can secure with a toothpick.) Take the beaten egg and  add the salt to it in a shallow dish. Put the bread crumbs in another shallow dish. Melt the butter in the oil. While melting, put the crumbs in a dish. Dip each chicken breast into the egg on both sides, then press into the crumbs to coat well (all over). Cook the chicken in the oil and butter until golden brown, about 12-14 minutes on each side. Makes 4 servings.

BAKED CHICKEN REUBEN

From E. Jackson of Louisa

Ingredients:

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1 bag (2 lbs.) sauerkraut (well-drained)

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4 whole chicken breasts; season to taste; halved and boned

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4 slices natural Swiss cheese

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11⁄4 cups thousand island salad dressing

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1 T chopped parsley

Directions: Place chicken in a buttered baking pan; place sauerkraut over chicken and top with Swiss cheese. Pour dressing evenly over cheese. Cover with foil. Bake at 325˚ about 11⁄2 hours. Sprinkle with parsley. Serve.

CHICKEN CHILI

From Teresa Swortzel of Staunton

Ingredients:

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1 lb. boneless, skinless chicken breasts

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28-oz. can Bush’s original baked beans

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15-oz. can black beans

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15-oz. can kidney beans

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11-oz. can Mexican-style corn

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141⁄2-oz. can petite, diced tomatoes

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111⁄2-oz. can tomato juice

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11⁄4-oz. package taco seasoning

Directions: Boil chicken breasts until tender and no longer pink. Cut into bite-sized pieces. Combine all ingredients and place in slow cooker. Cook on low heat for 6-8 hours. Delicious served with cornbread.

CHICKEN SPAGHETTI

From Maggie Holmes of Supply

Ingredients:

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4-5 chicken breasts

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1 box spaghetti noodles

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1 box Velveeta cheese

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3-4 t butter

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1⁄4 cup onion

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1⁄4 cup green pepper (Red bell pepper can be substituted to give a more hot, spicy flavor.)

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1 can cream of mushroom soup

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1 can cream of celery soup

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1⁄2 can of milk (I usually just use the soup can.)

Directions: Boil chicken in water until done; set aside to cool, save water for spaghetti. Once chicken cools, pull off skin and discard. Shred chicken in separate container; set aside. Boil spaghetti in chicken water for 30 minutes. Dice Velveeta cheese; set aside. Chop green pepper and onion and sauté in butter; drain on paper towel. In saucepan, combine cream of mushroom soup, cream of celery soup and milk; add chopped onion, green pepper and half of diced cheese. Cook until cheese melts in mixture. Spray casserole dish with non-stick cooking spray. Layer spaghetti, chicken and soup mixture. Top with remaining cheese. Bake for 45 to 50 minutes on 325˚. Cool before serving; delicious with crackers.

CHICKEN POT PIE

From Janice Schmitt of Evington

Ingredients:

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4 chicken breasts

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16-oz. can of vegetables (drained)

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16-oz. can LeSueur peas (drained)

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1 can cream of chicken soup

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1 can cream of celery soup

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1 cup plain flour

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1 cup milk

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1 stick margarine (melted)

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1⁄2 t baking powder

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1⁄2 t salt and pepper

Directions: Cook chicken until tender; save 1 cup of broth. Chop chicken; place in 9x13-inch pan. Mix together vegetables and peas; pour over chicken. Mix chicken and celery soups with 1 cup broth; stir well; pour over vegetables and peas. Mix together flour, milk, margarine, baking powder, salt and pepper; mix well and pour over top of soup mixture. Bake at 350˚ for 45 minutes to 1 hour.

QUICK CHICKEN BARBECUE

From Phyllis Dunaway of Brookneal

Ingredients:

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3 or 4 lbs. chicken parts (skinned)

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2 cups prepared barbecue sauce (mild or hot)

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11⁄2 cups onions (chopped coarsely)

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1 large green pepper (seeded and chopped)

Directions: Place all ingredients in a pressure cooker; stir to cover chicken. Cook approximately 9 minutes; release pressure. Enjoy! Makes 4-6 servings.

Editors note: The “Stove Top Chicken” recipe that appeared in last month’s column was missing an ingredient in the directions. The directions should have read:

Toss contents of vegetable/seasoning packet of stuffing mix and 12⁄3 cups of water, set aside. Place chicken in 13x9-inch baking dish or 2-quart casserole dish. Mix soup and sour cream or milk; pour over chicken. Place stuffing over chicken and bake at 375˚ for 25 minutes or until chicken is cooked. Makes 4 servings.

We regret any inconvenience this error may have caused.

 

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