Marinated Chicken

This is the best chicken and it is sooooo easy.

1/2 cup soy sauce
1/2 cup Italian dressing
garlic salt
onion salt
chicken

Mix the soy sauce and Italian dressing together. Put 3/4 cup dressing in ziploc bag with chicken and let it marinate for 4 hours. Sprinkle chicken with onion salt and garlic salt, Then bake at 350 for 30-45 min. basting often, or grill on grill out-side.

Chicken Paprika

This is from a booklet of recipes from our previous wards' Home, Family and Personal Enrichment Evenings.

Brinn says it is her new 2nd favorite dish.

4-5 lbs chicken
1 1/2 cups water*
2 chicken bouillon cubes
2 medium tomatoes peeled and chopped*
1 green pepper -diced
1/2 cup chopped onion
2 Tbsp paprika
1 clove garlic
1/4 tsp oregano
salt and pepper to taste

***I used a quart of stewed toatoes in place of the water and chopped tomatoes***

Combine and cook in crokpot 4 to 5 hours or more (depending on desired tenderness).
Remove chicken.
Mix approximately 1/4 cup flour with 1/4 cup water as thickening agent.
Add this to sauce in crockpot.
Mix in about 8 0z container sour cream.
Put chicken back into the sauce.

I served over noodles and steamed cauliflower as a side. Tasty!

Marinated Chicken Bake

1/2 cup italian dressing
1.2 cup soy sauce
6 bone-in chicken breasts
1/8 tsp. onion salt
1/8 tsp.garlic salt

Combine salad dressing and soy sauce. Pour 3/4 cup into a large resealable bag. Add chicken refrigerate for 4 hours turning serveral times. Refrigerate remaining sauce for basting.

Place chicken skin side up on a rack in a roasting pan. Sprinkle with onion and garlic salt. Bake uncovered at 350 for 45-60 minutes basting occasionally with reserved marinade.

Also great on grill.

Marinated Chicken Bake

We just tried this recipe tonight. Everyone thought it was great. I think it would be great on the grill as well.

1/2 c. italian dressing
1/2 c. soy sauce
6 bone-in chicken breasts (I used boneless)
1/8 tsp. garlic salt
1/8 tsp. onion salt

Combine salad dressig and soy sauce. Pour 3/4 c. into a large resealable bag and add chicken. Refrigerate for 4 hours turning several times. Refrigerate remaining sauce for basting.

Place chicken skin side up on a rack in a roasting pan. Sprinkle with onin and garlic salt. Bake uncovered at 350 degrees for 45-60 min. astig occasionally with reserve marinade.

Chicken Soup

I got this recipe from my mom. It is delicious!! We served with the home-made muffins below.

6 c. chicken broth
1/2 c.diced carrots
1/2 c. diced celery
1small onion diced
1 bay leaf
1/2 c. rice (I think next time I will try 1 cup)
salt and pepper to taste
Left over chicken or ham (I used canned chicken from Costco)

Bring broth to a boil and add rest of ingredients. Cover and simmer for 20 minutes until vegetables are soft.

Makes 8 servings

Asian Orange Chicken

This orange chicken almost tastes like Panda Expresses. My family all loves it!

1 1/2 cups water
2 Tbsp fresh squeezed orange juice (from concentrate will work but fresh squeezed tastes best)
1/4 cup lemon juice
1/3 cup rice vinegar
2 1/2 tblsp. soy sauce
1 Tbsp grated orange zest
1 cup packed brown sugar
1/2 tsp. minced ginger root
1/2 tsp minced garlic
2 Tbsp chopped green onion
1/8 tsp red pepper flakes

3 Tbsp cornstarch
2 Tbsp water

Chicken:
2 boneless skinless chicken breasts, cut into 1/2 inch pieces
1 cup flour (or Rice flour)
1/4 tsp. salt
1/4 tsp. pepper
3 Tbps. olive oil

Directions:
1. Pour into saucepan 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce; and set over medium-high heat. Stir in orange zest, brown sugar, ginger, garlic and chopped onion Bring to a boil. Remove from heat, and let cool 10 to 15 minutes.

2. Place chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag Reserve remaining sauce. Seal bag, and refrigerate at least 2 hours.

3. In another resealable plastic bag, mix the flour, salt,and pepper. Add marinated chicken pieces,and shake to coat.

4. Heat the oil in a large skillet over medium heat Place chicken in skillet, and brown on both sides. Remove to paper towels,and cover with aluminum foil.

5. Wipe out the skillet, and add the sauce. Bring to boil over medium-high heat. Mix together cornstarch and 2 tbsp water, and stir into sauce. Reduce heat to medium low; stir in chicken pieces,and simmer, about 5 minute, stirring occasionally.

Lion House Chicken Cordon Blue Sauce

1 can cream of chicken soup
1/2 cup sour cream
1 tsp. lemon juice
warm and serve over chicken cordon blue

Lion House Chicken Cordon Blue

Here is the Lion House Chicken Cordon Blue (Not what we had at the Enrichment night)

4 chicken breasts pounded to 1/8" thick
8 slices of ham
4 slices swiss cheese
Salt and peper to taste
thyme or rosemary to taste
1/4 c. melted butter
1/2 c. corn flake crumbs

Pound chicken breasts to 1/8" thick. Roll ham around swiss cheese and place on chicken breast. Roll and secure with toothpicks. Roll in butter and then in corn flake crumbs. Bake uncovered at 400 degrees for 40 min.

Amazing Lemon Pepper Chicken

Ingredients:
12 chicken tenders( I usually cut up 3-4 chicken breasts)
1/4 lb butter
2-4 tsp. grated lemon peel
4 TBSP fresh lemon juice
2 C. whipping cream
4 TBSP white cooking wine or white grape juice concentrate
Parmesan cheese
salt & pepper

Directions:
1. Cook chicken in large skillet with butter. Salt and pepper chicken. Cook until lightly browned and cooked through.
2. Place chicken in a glass 9 x 13 pan. Set aside.
3. Dump out some of remaining butter in the skillet, leaving a little to mix with sauce.
4. Turning heat to low, add lemon peel, lemon juice, and white grape juice to skillet. Slowly add whipping cream, stirring constantly. Salt and pepper sauce. When heated through, pour over chicken tenders.
5. Shake parmesan cheese generously over top. Bake in oven on low broiler for 7-12 minutes(mine cooks fast, so I always check around 5-6 minutes). Top will be lightly browned from broiler.
6. I serve over rice. Salad, green beans, etc goes great with this meal. Or Mark's favorite side--fresh pineapple.

This is a sister-in-law's neighbor's recipe. It's yummy!

Crumby Chicken

It may have been a fluke but my birdie eaters all devoured this and my husband said it was good too! Not just a kid pleaser!
4-6 Chicken Breast or tenders if desired ( I cut into bite sized pieces)
1 cup bread crumbs (plain or seasoned) ( I had plain)
1/3 cup cheddar cheese, shredded
1/4 cup butter, melted
1-2 cloves garlic, minced ( Iused garlic salt since I had no cloves that day)

Preheat oven to 350* . Mix bread crumbs and cheese in a pie pan or similar container. On a separate plate mix the melted butter with the garlic. Dip chicken into butter/garlic mixture, coating thouroughly, and then place into crub cheese mixture coating it completely. Place breaded chicken onto baking dish sprayed with cooking spray. Repeat for all other chicken breasts. Pour any remaining butter and crumb mixture onto the tips of the chicken. Bake for 30-35 minutes or until done. Served with baked potatoe and salad. Ranch and BBQ sauce to dip if desired!

Sweet Smokey Chicken Legs

So I tried this recipe tonight. It was a hit. Super Easy too.

2 med. onions sliced
3 lbs. chicken legs
1 1/2 - 2 tsp. hickory smoked salt (I just used regular salt)
1/2 C. ketchup
1/2 c. maple syrup
1/4 c. vinegar
2 Tblsp. mustard

1. Place onion a greased 9X13 baking dish, arrange chicken in a single layer over onions. Sprinkle with salt.

2. Combine remaining ingredients. Pour over all, completely coating chicken.

3. Bake uncovered at350 degrees for 1 hr. basting several times.

Easy Beef or Chicken Marinate

1/2 C. worcheshire sauce
1/2 C. lime juice
1/2 C. La Victoria Taco Sauce (we like mild)
1 large clove garlic minced

I like to use this with pork chops in the crock-pot, then serve with rice and sauted veggies. I have also done it with pork or beef spare ribs. It's good with pita pockets and sauted veggies too. Depending on the cut of meat and your crockpot, the time varies. I usually buy pork chops from Costco and cook it on high for 2-3 hours then on low another 2-3 hours until very tender.

If you need more sauce to cover your meat in the crockpot, then just add 1/4 C. of each ingredient at a time until desired amount.

Bill Haslam's Chicken

This is the chicken Alan made for the dutch oven cook off. You may have a heart attack reading it!! Worth every calorie!!

2lbs margarine
1 lb butter
4 eight piece chickens
14 inch dutch oven
Salt, or lowreys season salt, pepper to taste

Mash the 2 lbs of margarine into the bottom of the dutch oven before it is heated. Layer the chicken pieces with salt and pepper on each layer, this is a recipe you don't stir. When all chicken is in the dutch oven add the butter to the top in thin slices.

When the butter and margarine mix and become clear (not milky looking), pull off bottom heat within 10 min, to avoid burning, Top heat ok to brown top layers.

Chicken Alfredo Lasagna

2 bottles alfredo sauce
6 chicken breasts cook and cubed
1 1/2 box lasagna noodles
1 red pepper, chopped
1 cup chopped spinach or broccoli
1/2 cup cheese

Mix sauce, chicken, spinach or broccoli, and red pepper. Cook lasagna noodles and layer with mixture in 9x13 baking dish. Sprinkle with cheese.

Cook at 375 for about 30 min

Chicken casserole (with zucchini)

4-5 chicken breasts cut into strips
16 oz. sour cream
2 cans cream of chicken
1 cup cheese
1/2 cup milk
1/2 onion chopped
1-2 cups diced zucchini (optional)
salt/pepper to taste
1 box stuffing mix

Put chicken strips in the bottom of 9X13 pan. Mix sour cream, cream of chicken, cheese, milk, onion, zucchini, salt, and pepper together. Pour mixture on chicken. Top with dry stuffing. Bake at 350 for 45-55 minutes. We like to put it over rice.

Cafe Rio Chicken

1 small bottle Kraft Zesty Italian Dressing (8 oz.)
1 Tblsp. Chili Powder
1 Tblsp. Cumin
3 cloves minced garlic or 3/8 tsp. garlic powder
5 lbs. chicken

Cook chicken in crock pot in water for 4 to 6 hours until done. Drain water. Mix the dressing, chili powder, cumin and minced garlic together. Shred chicken and put back in crock pot and add dressing mixture and cook for 1 more hour. Serve with rice and tortilla chips.

Cafe Rio Rice
3 cups water
4 tsp. chicken bullion
4 tsp. minced garlic
1/2 bunch cilantro
1 small can green chilies
3 cups rice
3/4 tsp. salt
1 tblsp. butter
1/2 onion

Blend cilantro, green chilies and onion in food processor. Bring water to a boil and add all ingredients. Simmer covered for 30 minutes.

Cafe Rio Dressing
1 buttermilk ranch packet
2 tomatillos
1/2 bunch cilantro
1 clove garlic
1 lime, juiced
1 jalepeno, seeded

Make ranch packet according to directions. Chop tomatillos, and jalapeno in food processor. Add garlic and lime juice. Blend well.

Impressed Myself Chicken

This is so yummy, all my family loves it!

1/2 pound bacon, cooked and crumbled
1 -8 ounce package dry bread stuffing mix
6 skinless, boneless chicken breasts

1. Preheat the oven to 375 degrees. Cook bacon and crumble

2. Prepare the stuffing mix according to package directions. Mix bacon and stuffing together.

3. Place chicken in baking dish and cover with stuffing mix.

4. Bake for 30 minutes covered. Remove covering and cook for 10 more minutes.

Chicken Chimichangas

This recipe is a lot of work but it makes enough for two meals. I just put the extra into a ziploc bag and freeze for next time.

Ingredients:

Rice Mixture
1 1/2 cups chicken broth
1 cup uncooked long-grain rice
1/2 cup enchilada sauce (recipe below)

In a medium sacuepan or rice cooker combine the broth, rice, enchilada sauce and onion. Mix and bring to a boil, reduceheat to low and let simmer for about 20 minutes, or until rice is tender. Or put in rice cooker and follow directions for rice.

Red Enchilada Sauce:
1 Tblsp. Olive Oil
2 cloves garlic, minced or 1/4 tsp. garlic powder
1 tsp. minced onion
1/2 tsp. dried oregano
2 1/2 tsp. chili powder
1/2 tsp. dried basil
1/8 tsp. ground black pepper
1/8 tsp. salt
1/4 tsp. cumin
1 tsp. parsley
1/4 C. salsa
1 (6 oz.) can tomato sauce
1 1/2 cups water

Heat the oil in a large sauce pa overmedium heat. Add the garlic and saute for 1 to 2 minutes. Add the onion, oegano, chili powder,basil, ground black pepper,salt cumin, parsley, salsa and tomatoe sauce.

Mix together and then stir inthe water. Bring to a boil,reduce heat to low and simmer for 15 to 20 minutes.

Chicken Mixture:
2 1/2 c. shredded or chopped cooked chicken
2/3 c. picante sauce (salsa)
1/3 c,. green onion slices (I have used regular onion)
3/4 tsp. cumin
1/2 tsp. oregano
1/2 tsp. salt
1 C. shredded cheddar ormoneterey jack cheese

Combine chicken, picante sauce, onion, cumin, oregano and saltin saucepan; simmer 5 minutes or until most of the liquid has evaporated.

Refried Beans:
1 can black beans drained and smashed
1/4 tsp. garlic powder
1 tsp. cumin
1/8 tsp. chili powder
onion
1/2 tblsp. butter
1/8 cup ketchup

Combine in frying pan until combined.


1. Combine rice mixture, chicken mixture, refried beans, and cheese together. Spoon onto tortillas and roll tortillas, tucking in sides to prevent filling from spilling over. Secure with toothpicks.

2. Heat oil in a large skillet and fry the filled tortillas, turning, until browned on all sides. Drai on paper towels.

3. Or for a lower-fat item, bake at 475 degrees for 15 minutes.

4. Serve with extra Enchilada sauce, sour cream, and cheese

Orange Chicken Stir Fry

I tried this recipe and it was a hit. My kids loved it!

2 Cups uncooked instant rice
2 cups water
6 Tlbsp. frozen orange juice concentrate, thawed
4 Tblsp. soy sauce
1 tsp. cornstarch
1/2 tsp. garlic powder
1 lb. pre-cut chicken breast strips for stir-frying (i just use chicken tenders.)
1 (1-lb.) pkg. frozen broccoli florets, carrots, and water chestnuts, thawed, drained.

Cook rice in water as directed on package, omitting margarine and salt.

Meanwhile, in small bowl, combine orange juice concentrate, soy sauce,cornstarch and garlic powder; blend well.

Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add chicken; cook 5 to 8 minutes or until chicken is no longer pink.

Stir in juice concentrate mixture and vegetables. Cover: cook over medium heat for 6 to 8 minutes or until vegetables are crisp-tender, stirring occasionally. Serve over rice. If desired, garnish with chopped green onions.

Chicken Parmesana

Chicken Parmesana

1 egg beaten
6 boneless skinless chicken breast halves
3 Tbsp olive oil
½ cup bread crumbs
1/4 cup flour
½ cup parmesan cheese- grated
1 tsp garlic powder
pasta sauce
½ cup wine ( I’ve use white grape juice, apple juice... )
1 cup mozzarella cheese - grated
Place beaten egg in bowl and moisten chicken breasts. In flat or pie plate, combine bread crumbs with flour, 2 Tbsp Parmesan cheese and garlic powder. Coat chicken with mixture and saute in olive oil until browned on both sides. Spoon 2 to 3 spoonfuls of pasta sauce on top of each breast- Chicken, silly (tee-hee)! Pour wine into pan; cover and simmer 15 to 20 minutes. Combine remaining Parmesan with grated mozzarella cheese and top each piece of chicken; simmer 5 minutes more.