Chicken Recipes

World Famous Chicken Recipes

Famous Chicken Recipe

Chicken Recipes - Tomato Cajun Chicken Salad

 

Ingredients (makes 6 servings) 

1 1/2 Tbsp. lemon juice
2 cloves garlic, minced
1/2 tsp. thyme
1/4 tsp. salt
1/4 tsp. pepper
1/8 tsp. cayenne pepper
1/2 cup non-fat plain yogurt
3 cups cubed, cooked chicken
1 cup thinly sliced green onion
1/2 cup diced green bell pepper
1/2 cup diced celery
3 cups (about 1 1/2 lbs.) seeded and diced fresh California tomatoes 

Directions 
Combine lemon juice and next five ingredients. Beat in yogurt. Gently 
fold chicken and next 3 ingredients into dressing. Chill. Just before 
serving, fold in tomatoes. 

BBQ Ranch Chicken Salad

1/2 cup barbecue sauce (Kraft, etc)
1 pound boneless skinless chicken breasts, cut into strips
1 pkg. mixed salad greens (10 oz)
1 large tomato, cut into wedges
1/2 cup sliced red onion
1/2 cup Ranch Reduced Fat Dressing
1/4 cup crumbled blue cheese

Heat barbecue sauce in skillet on medium high heat. Add chicken, cook and
stir until chicken is cooked through. Add additional barbecue sauce if 
desired.
Toss greens, tomato and onion in large bowl. Top with chicken. Pour dressing
over greens mixture. Sprinkle with cheese. Makes 6 servings. Variation: 
Placeboneless skinless chicken breast halves on greased grill over medium 
coals.
Grill 12 to 15 minutes or until cooked through, turning and brushing 
frequently
with barbecue sauce. Slice chicken, serve over greens mixture.
Source unknown

Thai Chicken Wraps Recipes

Thanks to quick-cooking chicken, convenient broccoli slaw mix, and an 
easy peanut sauce, 25 minutes is all it takes to wrap up a dinner 
bursting with the intriguing flavors of the Pacific Rim.

1/4 cup sugar 
1/4 cup creamy peanut butter 
3 tablespoons soy sauce 
3 tablespoons water 
2 tablespoons cooking oil 
1 teaspoon bottled minced garlic 
6, 8- to 10-inch green, red, and/or plain flour tortillas 
1/2 teaspoon garlic salt 
1/4 to 1/2 teaspoon pepper 
12 ounces skinless, boneless chicken breast strips for stir-
frying 
1 tablespoon cooking oil 
4 cups packaged shredded broccoli (broccoli slaw mix) 
1 medium red onion, cut into thin wedges 
1 teaspoon grated fresh ginger 

1. For peanut sauce, in a small saucepan combine sugar, peanut 
butter, soy sauce, water, the 2 tablespoons cooking oil, and the 
garlic. Heat until sugar is dissolved, stirring frequently. Set 
aside. 
2. Wrap tortillas in foil. Bake in a 350 degree F oven about 10 
minutes or until heated and softened. Meanwhile, in a medium mixing 
bowl combine garlic salt and pepper. Add chicken, tossing to coat 
evenly. 
3. In a large skillet heat the 1 tablespoon oil. Cook and stir 
seasoned chicken in hot oil over medium-high heat for 2 to 3 minutes 
or until cooked through. Remove chicken from skillet; keep warm. Add 
broccoli, onion, and ginger to skillet. Cook and stir for 2 to 3 
minutes or until vegetables are crisp-tender. Remove from heat. 
4. To assemble, spread each tortilla with about 1 tablespoon of the 
peanut sauce. Top with chicken strips and vegetable mixture. Roll up 
each tortilla, securing with a wooden toothpick. Serve immediately 
with remaining sauce. Makes 6 servings. 

Nutritional facts per serving
calories: 330 , total fat: 16g , saturated fat: 3g , cholesterol: 
30mg , sodium: 911mg , carbohydrate: 30g , fiber: 3g , protein: 17g , 
vitamin A: 3% , vitamin C: 39% , calcium: 4% , iron: 11% 

Thai Chicken with Basil & Cashews

On the table in 30 Minutes, this is a quick and easy, tasty treat!
Perfect for a Friday evening get together. A tad on the spicy
side and great any time!
Thai cuisine is becoming increasingly popular in the U.S. Thai food 
is known for its use of numerous spices and unique flavorings. Many 
Thai dishes use coconut milk which adds high fat content to an 
otherwise healthy meal. This version of a traditional Thai stir fry 
doesn't use coconut milk; resulting in the famous exotic flavorings 
in a healthy combination of chicken, vegetables and spices.

Ingredients:
1 lb. boneless chicken thinly sliced 
1/2 tbsp. red pepper flakes 
1 medium onion chopped 
1/2 cup fresh basil leaves (may substitute mint leaves) 
1/2 cup cashews 
3 tbsp. vegetable oil 
1 tbsp. soy sauce 
1 tbsp. brown sugar 
1 tbsp. fish sauce (optional - usually in the Gourmet or Thai/Chinese 
section) 
1-2 limes

Directions:

Heat wok to 375 degrees. Add oil. When oil is hot, add chicken and 
stir fry until fully cooked, add onion and cook until clear. Add soy 
sauce, brown sugar, fish sauce, and red pepper flakes. Stir fry for 1 
minute. Add basil leaves and cashews. Stir fry 1 minute. Squeeze lime 
juice over mixture or garnish with lime wedges.

Serves 4 - 6 people 

Thai food is traditionally served with Jasmine Rice and Thai iced 
tea. Some may also prefer sweet and sour sauce as an accompaniment. 
These items are usually found in the gourmet section of the local 
grocery story or oriental markets. 

Teriyaki Honey Chicken Recipe

Chicken, cut into pieces  1 kg. 
Honey ½   cup 
Soya sauce ½   cup 
Sherry, dry  ¼   cup 
Ginger, grated  1 tsp. 
Garlic, crushed  2 cloves. 
Salt  As required 

1.Clean, cut, wash and place the chicken in a plastic
bag.
2.Mix the honey, soya sauce, sherry, ginger, garlic,
salt and our in the plastic bag with the chicken.
3.Keep turning the plastic bag so that the sauce coats
the chicken pieces.
4.Close the bag, marinate in refrigerator for 6-7
hours and keep turning 2 or 3 times.
5.Remove the chicken from the plastic bag and reserve
the marinade for later use.
6.Arrange the marinated chicken pieces on a baking
pan, cover with a foil and bake at 350 degrees for 1/2
an hour.
7.Remove the foil, brush with the reserved marinade
and continue to bake uncovered until one.
8.Serve hot.

Mexican Chicken Casserole

1 whole chicken (or 4-5 chicken breasts) 
8 corn tortillas 
2 cans Cream of Chicken or Mushroom Soup 
1 or 2 cans Ro-tel Tomatoes w/Chilis, drained 
2 cups (475 ml) cheddar cheese, grated 
sour cream (optional) 
Boil the chicken until completely done, let cool,
remove from bone, and shred or dice into bite sized
pieces. 
Warm the tortillas (just to make flexible) by placing
in a skillet with a small amount of oil. 
Spray a 9 x 13 inch casserole dish with Pam and line
with the warmed tortillas. 
Place the chicken on top of the tortillas. 
Put the soup (I use one of each kind) and Ro-tel
Tomatoes in a blender and mix. 
Pour the soup mixture over the chicken and top with
cheese. 
Bake in a 350 degree (175 C.) oven for approximately
45 minutes or until cheese is melted and the soup
bubbles around the edges. 
Comments 
You may want to vary the amount of Ro-tel you use,
especially if you have children - 2 cans may be too
spicy. I usually serve with spanish rice and beans. We
also top with sour cream (on the plate, not in the
pan). 

Mexican Chicken Chili

Serves: 4-6 

Ingredients:
" 1 pound chicken breast fillets (4 fillets) 
" 1 tablespoon olive oil 
" 10 cups water 
" 2 cups chicken stock 
" 1/2 cup tomato sauce 
" 1 potato, peeled & chopped 
" 1 small onion, diced 
" 1 cup frozen yellow corn 
" 1/2 carrot, sliced 
" 1 celery stalk, diced 
" 1 cup canned diced tomatoes 
" 1 15-ounce can red kidney beans, plus liquid 
" 1/4 cup diced canned pimento 
" 1 jalapeno, diced 
" 1/4 cup chopped Italian parsley 
" 1 clove garlic, minced 
" 1 1/2 teaspoons chili powder 
" 1 teaspoon cumin 
" 1/4 teaspoon salt 
" dash cayenne pepper 
" dash basil 
" dash oregano 
" Sour cream - on the side 
" Pinch chopped Italian parsley - on the side 
1. Sauté the chicken breasts in the olive oil in a
large pot over medium/high heat. Cook the chicken on
both side until done -- about 7-10 minutes per side.
Cool the chicken until it can be handled. Do not rinse
the pot. 

2. Shred the chicken by hand into bite-sizes pieces
and place the pieces back into the pot. 

3. Add the remaining ingredients to the pot and turn
heat to high. Bring mixture to a boil, then reduce
heat and simmer for 4-5 hours. Stir mixture often so
that many of the chicken pieces shred into much
smaller bits. Chili should reduce substantially to
thicken and darken (less orange, more brown) when
done. 

4. Combine some chopped Italian parsley with sour
cream and serve it on the side for topping the chili,
if desired.

Chicken and Dumplings

4 skinless, boneless chicken breasts, bite size pieces

4 tbsp (60 ml). butter 
2 cans (10.75oz) condensed cream of chicken or
mushroom soup 
1 small onion, chopped 
water or broth to cover 
1 (8 count) roll/can of refridgerated biscuits 
Chicken: 
Place chicken, butter, soup, onion and enough water or
broth to cover in slow cooker. 
Turn to high heat and cover and cook for about five ot
six hours, or until chicken is cooked but tender. 
Dumplings: 
Thirty minutes before chicken is done, tear biscuits
into large pieces and drop into slow cooker. 
Biscuits will turn into dumplings and are ready when
done in the middle. 
Serve when chicken and dumplings are cooked. 
Season to taste and serve and enjoy! 

Green Chile Chicken Enchiladas

12 corn tortillas
1/2 cup oil
12 ounces Monterey Jack cheese, shredded
3/4 cup onion, chopped fine
1/4 cup butter
1/4 cup flour
2 cups chicken broth
4 ounces green chile, chopped
1 cup sour cream
3 chicken breast halves without skin, boiled and
shredded
chopped green onion and cilantro, garnish
Cook tortillas in hot oil until softened (5 seconds,
one at a time)
Place some chicken, cheese, and onion on each tortilla
and roll up.
Place seam side down in greased baking pan.
Melt butter, add flour, stir well. Add broth; cook
till thick. Stir
in sour cream and chiles. Stir until heated. Pour over
enchiladas.
Bake at 375F for 20 minutes or until heated through.
Put remaining
cheese on top and return to oven for 5 more minutes.
Garnish with
chopped green onions and cilantro.

Easy Classic BBQ Chicken Recipes

Serves/Makes:4


Ingredients 
1 cut up chicken fryer 
1 cup (225 ml) ketchup 
12 oz (336 grm). Coke (not diet) 
1/2 tsp (2 ml) black pepper 
1 tsp (5 ml) garlic powder 
Preparation 
Combine Coke, ketchup, pepper and garlic powder in
marinading dish. 
Place chicken in marinate and refrigerate for 2 to 4
hours. 
Cook on BBQ grill until meat starts to separate from
bone. 
Comments 
This marinate is especially good for for tenderizing
tough chicken. 

KFC's Honey BBQ Wings

Sauce
1 1/4 cup ketchup
1/3 cup white vinegar
1/4 cup molasses
1/4 cup honey
1 teaspoon liquid smoke flavoring
1/2 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon chili powder

6-8 cups vegetable oil
20 chicken wing pieces
1 egg, beaten
1 cup milk
2 cups all-purpose flour
2 1/2 teaspoons salt
3/4 teaspoon pepper
3/4 teaspoon MSG
1. Combine the sauce ingredients in a small saucepan
over medium heat. Stir until ingredients are
well-combined and bring to a boil. Then reduce heat
and simmer uncovered for 15-20 minutes.
2. As sauce is simmering, heat up 6 to 8 cups of oil
in a deep fryer set to 350 degrees.
3. Combine the beaten egg with the milk in a small
bowl.
4. In another small bowl, combine the flour, salt,
pepper and MSG.
5. When oil is hot, dip each wing first in the flour
mixture, then into the milk and egg mixture, and back
into the flour. Arrange wings on a plate until each
one is breaded.
6. Fry the wings in the oil for 9-12 minutes or until
light, golden brown. If you have a small fryer, you
may wish to fry 10 of the wings at a time. Drain on
paper towels or a rack.
7. When the sauce is done, brush the entire surface of
each wing with a light coating of sauce. Serve
immediately. (http://www.topsecretrecipes.com)
Makes 2-4 servings (20 wings).

BBQ Chicken Tacos

Ingredients 
1 container (2 lb.) prepared shredded chicken in
barbeque sauce*, warmed 
1 pkg. (12) ORTEGA Taco Shells, warmed 
1 cup (8 oz.) prepared coleslaw 
Shredded Monterey Jack cheese (optional) 
Directions
FILL taco shells with chicken. Top with coleslaw and
cheese.

* Note: Available fully cooked in your grocer's
refrigerated meat or deli case.

Tacos de Pollo con Barbacoa

This taco dish, inspired by southern barbecue, will be
a huge hit with the little ones in your family. Also,
the use of already-prepared ingredients makes it an
ideal choice for a busy weeknight.

Thai BBQ Chicken Appetisers

3 lbs chicken wing drumsticks
Marinade:
1/4 cup coarsely chopped garlic roots
lower stems of one bunch cilantro, chopped (about 1
tbsp - shop for a bunch that still has some roots
attached) 
1 tsp ground turmeric
1 tsp curry powder 
1.5 tsp ground dried chillis (cayenne or equivalent)
1 tbsp sugar 
1/4 tsp salt
3 tbsp thai fish sauce (filipino or vietnamese is ok,
too)
Basting liquid:
1/2 cup coconut milk (canned is ok)
Garnish: 
Cilantro sprigs (left over from making marinade)
Process all marinade ingredients in a blender until
smooth. Marinate chicken, refrigerated, overnight.
Grill over hot coals until done, brushing frequently
with coconut milk. Serve garnished with cilantro
sprigs, accompanied by steamed rice and bowls of
dipping sauce.

BBQ Chicken Pizza

BBQ Chicken Pieces

10 oz. boneless/skinless chicken breasts, cut into 3/4
inch cubes
1 Tbs. olive oil
2 Tbs. favorite BBQ sauce
For the Pizza:
1 recipe Thin Crust Dough
Cornmeal, semolina, or flour for handling
1/2 cup favorite BBQ sauce (a spicy-sweet sauce works
best)
2 Tbs. shredded smoked Gouda cheese
2 cups shredded mozzarella cheese
1/4 small red onion, sliced into 1/8-inch pieces
2 Tbs. chopped fresh chopped fresh cilantro
To make BBQ Chicken:
In a large frying pan, cook the chicken in olive oil
over
medium-high heat until just cooked, 5 to 6 minutes. Do
not overcook.
Set aside in the refrigerator until chilled through.
Once chilled, coat
the chicken with 2 Tbs. BBQ sauce; set aside in the
refrigerator.
To make the pizza:
Place the pizza stone in the center of the oven and
preheat to 500
degrees F. for one hour before cooking pizzas.
Use a large spoon to spread 1/4 cup BBQ sauce evenly
over the surface of
the prepared dough within the rim. Sprinkle 1 Tbs.
smoked Gouda cheese
over the sauce. Cover with 3/4 cup shredded
mozzarella.
Distribute half the chicken pieces evenly over the
cheese (approximately
18 pieces). Place approximately 18 to 20 pieces of red
onion over the
surface. Sprinkle an additional 1/4 cup mozzarella
over the top of the pizza.
Transfer the pizza to the oven; bake until the crust
is crisp and golden
and the cheese at the center is bubbly, 8 to 10
minutes. When the pizza
is cooked, carefully remove it from the oven; sprinkle
1 Tbs. cilantro
over the hot surface. Slice and serve.

Chicken Cordon Bleu Recipes

4 Boneless, skinless chicken breasts
1/2 cup diced low fat boiled ham
1/2 cup shredded low fat Swiss cheese
1/8 teaspoon minced garlic
2 tablespoons white wine
salt/pepper to taste
8 oz. plain low fat yogurt
1 tablespoon milk
1 cup crushed seasoned bread crumbs
Combine ham, Swiss cheese, garlic, wine, salt and
pepper in a bowl
to make a filling.
Preheat oven to 350F. Rinse chicken with cold water
and pat dry with
paper towels. Cut a slit in the side of each breast to
form a pocket.
Stuff each pocket with 1/4 of filling. Press to close
or secure with
wooden picks.
In a flat dish, combine yogurt and milk. Dip each
breast in yogurt
mixture; turn to coat well. Roll in bread crumbs and
place in
well-greased baking pan.
Bake at 350 for 45 minutes or until done.
Serve with pasta and zucchini.

Easy Low-fat Chicken Cordon Bleu

4 boneless, skinless chicken breasts
8 slices thin deli ham
4 slices low fat swiss cheese (can use regular Swiss
Cheese, too!)
Butter Buds (regular butter works fine, too, but
forget the
"low fat" title, then!)
Shredded Wheat biscuits (large ones), crumbled
Pound chicken breasts with kitchen mallet to tenderize
and flatten.
On each breast, place 2 pieces of the ham (spread out
to cover breast),
1 slice Swiss Cheese (place in the middle). Roll each
breast up and
secure with toothpick. Dip each rolled breast into
Butter Buds
(made with liquid), then roll in Sredded Wheat. Bake
at 350 degrees
for about 30 minutes, until browned.