Reader Recipes

Choice Chicken Dishes

 

Cooking Tips | for a better bird ...

Keep chicken from drying out in the refrigerator by keeping it tightly wrapped. If the chicken dries out, it will become tough. • Let roasted chicken rest for 10 to 15 minutes before carving to allow juices to be distributed throughout the meat. Standing the chicken up with bottom end up allows more juices to run into the drier breast area. • When adding cooked chicken to dishes that have a long cooking time, it is best to use dark meat because it will stay moist longer than white meat. • When adding chicken to a recipe that calls for a measured amount, determine how much chicken is needed by following a standard of one pound of boneless chicken equals approximately three cups of cubed chicken. • Do not overcrowd chicken pieces when cooking. Leaving space between them will allow them to brown and cook more evenly. • Leaving the skin on the chicken, when cooking it, helps to hold in juices, which increases tenderness. Removing the skin before eating chicken eliminates about two-thirds of the fat content.

PARMESAN CHICKEN

From Peggy Morison of Fredericksburg

INGREDIENTS:

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½ cup Hellman’s mayonnaise

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¼ cup grated Parmesan cheese

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4 boneless, skinless chicken breasts

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4 t Italian seasoned bread crumbs

DIRECTIONS: Combine mayonnaise and cheese; spread on chicken; sprinkle with bread crumbs. Bake at 425° for 20 minutes.

PEPPER APPLE CHICKEN

From Jean Stainback of Clarksville

INGREDIENTS:

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6 boneless chicken breasts    

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2 cups apple juice

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2 T butter               

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3 large apples (Granny Smith)

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½ T of nutmeg

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½ cup brown sugar

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1 T ground cinnamon

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1 T black pepper         

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1 T cornstarch           

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½ cup water

DIRECTIONS: Wash chicken and dry thoroughly. Allow chicken to soak in apple juice for two hours in refrigerator. Remove chicken from apple juice (save juice). In a skillet, melt butter. Add chicken, reduce heat from high to medium. Peel and core apples, slice as thin as possible. Turn chicken once after browned then add apple slices. Spread evenly. Cover and allow to simmer until other side of chicken is browned. Add apple juice, nutmeg, brown sugar, cinnamon and pepper. Stir thoroughly and cover. Simmer 20-25 minutes. Mix cornstarch in water. When chicken mixture starts to bubble, add cornstarch. Stir until thick. Serve hot. 

SNAPPY CHICKEN & RICE

From Joann Hensley of McGaheysville

INGREDIENTS:

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3 lbs. boneless, skinless chicken breast fillets

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16-oz. jar mild picante sauce

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3 T packed light brown sugar

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1 t yellow mustard

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2 cups hot cooked rice

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¼ cup shredded cheddar cheese

DIRECTIONS: Place chicken fillets in 2-quart shallow baking dish. Combine sauce, brown sugar and mustard; pour over fillets. Bake at 400° for 20 minutes or until tender. Serve over rice. Top with cheese. Makes 4 servings. 

CHICKEN IN A PILLOW

From Patricia Harbin of Louisa

INGREDIENTS:

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1 package frozen puff pastry

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8-oz. garlic-and-spice flavor Alouette Cheese (or something similar)

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8 skinned and boned chicken breast halves

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Salt and pepper to taste

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1 egg, beaten

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1 T water

DIRECTIONS: Thaw and unfold pastry sheets, and roll each sheet into a 14x12-inch rectangle on a lightly floured surface. Cut into 7x6-inch rectangles or 4 pieces. Spread pastry evenly with cheese, staying away from the edge. Place a chicken breast in the center of the pastry, sprinkle with salt and pepper. Lightly moisten pastry edges with water. Fold ends over chicken, fold sides over, and press to seal. Place bundle, seam side down, on a baking sheet sprayed with Pam. At this point you can cover and refrigerate up to 2 hours if desired. Combine egg and 1 tablespoon water; brush over pastry bundles. Bake at 400 degrees on lower oven rack 25 minutes or until golden brown. Yields 8 servings. 

POPPY SEED CHICKEN

From Carolyn Maddox of Hurt

INGREDIENTS:

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4 chicken breasts cooked and cut into chunks

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1 can cream-of-chicken soup

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1 can cream-of-mushroom soup

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8 oz. sour cream

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2 T poppy seeds

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1 T minced onions

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1 sleeve of Ritz crackers

DIRECTIONS: Mix all ingredients except crackers, reserving 1 tablespoon poppy seeds. Place in casserole dish. Top with sleeve of Ritz crackers (crumbled). Sprinkle with poppy seeds. Bake at 325° for 30 minutes. Serve over noodles or rice. 

CHICKEN ROLLS

From Veronica Terry of Moneta

INGREDIENTS:

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6 chicken breast fillets or 6 boned chicken breast halves

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Salt and pepper

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6 slices of deli ham

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4 oz. cream cheese

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3 T fresh parsley

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Toothpicks

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1 T butter

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½ cup water

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1⁄3 cup cherry or red wine (optional)

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1 cup milk, divided

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10.5-oz. cream-of-chicken soup

DIRECTIONS: To make the chicken fillet, place each chicken-breast half between 2 sheets of heavy-duty plastic wrap; flatten to 1⁄4-inch thickness using a meat mallet or rolling pin. Sprinkle chicken fillet with salt and pepper; place on every fillet a slice of ham and a slice of cheese and sprinkle a little parsley; roll and hold it with a toothpick. Melt the butter in a pan over low heat; add the chicken rolls and fry until lightly brown; add the water, wine and 1⁄2 cup of milk. Let it boil and cook for 5 minutes or until the chicken is done. In another pan, mix the soup with 1⁄2 cup of milk and cook over low heat. Pour soup mixture over chicken rolls to serve.

CHICKEN BREAST SUPREME

From Debbie Day of Catlett 

INGREDIENTS:

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4 chicken breasts (whole or cut into strips)

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Swiss cheese, sliced

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1 can cream-of-chicken soup

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1 cup sour cream

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1½ sticks butter, divided

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2 cups stuffing mix

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2 cups cooked rice

DIRECTIONS: Lay uncooked chicken in pan. Cover with slices of Swiss cheese. Mix together 1 can cream-of-chicken soup with 1 cup sour cream and 1⁄2 stick melted butter. Pour over Swiss cheese and chicken. Mix 2 cups of stuffing with 1 stick of melted butter. Top the dish with the stuffing mixture. Bake at 350° for about 1 hour. Makes a wonderful sauce. Serve over rice.

CHICKEN MEATBALLS

From Velma McGregor of Gretna

INGREDIENTS:

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2 lbs. ground chicken meat

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2 large eggs

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1 small onion (chopped fine)

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½ cup celery (diced fine)

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1½ cups dried bread crumbs

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½ cup grated cheese

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1 t salt

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½ t pepper

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¼ cup cooking oil

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2 cups water

DIRECTIONS: Preheat oven to 375°-400°. In a large bowl, combine chicken, eggs, onion, celery and bread crumbs, cheese, salt and pepper; mixture will be moist. Pour oil in a small bowl and dip hands in the oil. (Oil is needed to keep hands from sticking to mixture.) Shape mixture into 1-inch meatballs; place meatballs in a 51⁄2 x 101⁄2-inch roasting pan. Pour 2 cups water in the roasting pan; place on oven rack and bake for 25 minutes or until meatballs lose their pink color throughout. Makes about 16 or 18 meatballs. Serve with pasta in a light tomato sauce or chicken gravy.

EASY CHICKEN

From Dorothy Chidester of Boones Mill

INGREDIENTS:

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1 chicken (cut up), or 4-6 chicken breasts (skinned)

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½ cup margarine (melted)

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½ cup honey

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¼ cup Dijon mustard

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½ t salt

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¼ t pepper

DIRECTIONS: Preheat oven to 350°. Place chicken pieces in 13x9x2-inch baking dish. Combine margarine, honey, mustard, salt and pepper. Spread over chicken. Bake 1 hour, basting with pan juices every 15 minutes, until chicken is tender and golden brown.

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