5 - boneless 5 oz. chicken
3 oz. Romano cheese
1 teaspoon dried parsley
1 cup flour
pinch of white pepper
1 cup chicken stock
1/2 pound butter
juice from 2 lemons
1 1/2 cups oil (10% olive
oil, 90% vegetable oil)
lemon slices and chopped fresh
parsley for garnish
Pound chicken breasts flat and cut in half.
Scramble eggs in mixing bowl. Add Romano
and white pepper. Blend and set aside.
Put flour in a large shallow bowl.
In a skillet, heat oil over medium heat.
Check temperature by dipping a corner of a chicken piece in oil.
If it boils slowly, oil is ready.
Coat both sides of a piece of chicken
with flour. Dip chicken
in egg mixture, making sure all flour is
covered with egg. Let
excess egg drip off, then place chicken
in hot oil. Repeat
with 4 more pieces. Fry each side of chicken
until a light
blond color. Remove from oil to a serving
plate - keep warm.
Repeat with other chicken pieces.
Bring chicken stock to a light boil. Add
continuously, until melted. Add lemon juice
and cook for
1 minute while stirring continuously.
Pour sauce over chicken and garnish with
and chopped fresh parsley.
Chicken Caesar Stuffed Pita
1/2 cup water
1/8 teaspoon dry, unflavored gelatin
1/3 cup white vinegar
1/2 cup olive oil
1/2 teaspoon finely minced red bell pepper
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon worcestershire sauce
1/8 teaspoon coarse ground black pepper
1 tablespoon grated Romano cheese
1 tablespoon grated Parmesan cheese
2 tablespoons egg substitute
2 boneless, skinless chicken breasts
6 cups romaine lettuce, chopped
1/4 cup red cabbage, shredded
1/4 cup carrot, shredded
4 pita breads
4 teaspoons shredded, fresh parmesan
1. Make the dressing by first dissolving the gelatin in the water. Heat
mixture in the microwave on high for two minutes or until it begins
rapidly boil. Add the vinegar, then whisk while adding the oil. Add
pepper, salt, garlic powder, worcestershire, black pepper, parsley,
thyme and basil. Let dressing cool for about 15 minutes before adding
cheeses and egg substitute. Whisk until slightly thicker, then chill.
Overnight refrigeration makes the dressing thicker.
2. Preheat a barbecue or indoor grill to medium heat. Salt and pepper
chicken, then grill it for 5 minutes per side, or until done. Remove
from the grill and dice it.
3. While chicken cooks, prepare the salad by combining the romaine
red cabbage and shredded carrot in a large bowl and toss.
4. Prepare the sandwiches by first microwaving each pita for 20 seconds.
5. Fold each pita in half like a taco, then add 1 to 1 1/2 cups of
romaine salad into the bread.
6. Add about 1/3 cup of diced chicken on top of the salad in the pita.
7. Pour about a tablespoon of dressing over each sandwich.
8. Sprinkle about a teaspoon of shredded fresh parmesan on top of each
one and serve.
4-6 Chicken Breasts
1/4 cup soy sauce
1/2 cup + 2 tablespoons dry sherry
1 1/2 cup unsweetened pineapple juice
1/4 cup red wine vinegar
1/4 cup + 2 tablespoons sugar
1/2 teaspoon garlic powder
Combine all ingredients and marinate chicken overnight.
Remove and grill, saute or bake. Baste with marinade ONLY
first several minutes of cooking. Top each breast with
a slice of
munster or provolone cheese and broil just until cheese
starts to melt.
Cap'n Crunch Chicken
2 cups Cap'n Crunch cereal
2 cups corn flakes
1 cup milk
2 1/2 cups all-purpose flour
25 to 30 chicken tenders
3 tablespoons granulated onion
Vegetable oil for deep frying
3 tablespoons granulated garlic
Creole mustard sauce, recipe follows
1 tablespoon pepper
In food processor, grind cereals until crumbly but some
1/8-inch chunks are still visible. Spread in a shallow pan.
In a bowl, combine flour, onion, garlic and pepper. In a separate
bowl, combine the eggs and milk. Dredge chicken in seasoned flour. Dip
in egg mixture, coating evenly. Dredge in cereal mixture, coating well.
Arrange on wax paper.
Preheat oil in deep fryer to 325 degrees. Deep fry chicken in
batches for 3 1/2 minutes or until golden brown. Drain. Makes 4 servings.
Creole Mustard Sauce
1/4 cup sliced green onions
2 tablespoons horseradish
2 tablespoons chopped garlic
1 tablespoon red wine vinegar
2 tablespoons chopped onion
1 tablespoon water
2 tablespoons chopped celery
2 teaspoons cider vinegar
2 tablespoons chopped green pepper
1 teaspoon Worcestershire sauce
1 cup mayonnaise
1 teaspoon Tabasco sauce
1/4 cup hot mustard
Salt and cayenne pepper to taste
2 tablespoons yellow mustard
Combine all ingredients and mix well.
Serve on the side with chicken. Makes about 2 cups.
Alice Springs Chicken
Honey Mustard Marinade:
1/2 cup Grey Poupon Dijon mustard
1/2 cup honey
1 1/2 teaspoons vegetable oil
1/2 teaspoon lemon juice
4 skinless, boneless chicken breast halves
1 tablespoon vegetable oil
2 cups sliced mushrooms (10-12 mushrooms)
2 tablespoons butter
salt and pepper
8 slices bacon, cooked
1 cup shredded Monterey Jack cheese
1 cup shredded Cheddar cheese
2 teaspoons finely chopped fresh parsley
Using an electric mixer, combine mustard, honey, 1 1/2 teaspoons
oil and lemon juice in small bowl. Whip mixture for about
30 seconds. Pour about 2/3 of marinade over the chicken breasts
and marinate them (covered) in the refrigerator, for about 2
Chill remaining marinade until later. After the chicken has marinated,
preheat oven to 375 F and heat up an ovenproof frying pan
(large enough to hold all four breasts) with 1 teaspoon of oil
medium heat. If you dont have an ovenproof skillet, transfer
chicken to a baking dish for the baking. Sear chicken in pan
minutes per side or until golden brown. Remove the pan from heat,
but keep the chicken in the pan. As the chicken is cooking,
saute the sliced mushrooms in butter in a small frying pan.
Brush each seared chicken breast with a little of the reserved
mustard marinade (not the portion the chicken marinated in),
sure to save a little extra to serveas a side. Season chicken
with salt, pepper, and a dash of paprika. Stack two pieces of
cooked bacon, crosswise, on each chicken breast. Spoon the
sauteed mushrooms on the bacon, being sure to coat each breast
evenly. Spread 1/4 cup Monterey Jack cheese onto each
breast, followed by 1/4 cup of Cheddar. Bake the pan of chicken
for 7-10 minutes or until the cheese is thoroughly melted and
starting to bubble. Sprinkle each chicken breast with 1/2 teaspoon
parsley before serving. Place extra marinade in small bowl
to serve on the side.
Southern Fried Chicken
2-3 pounds cut-up chicken pieces
1 Quart Water
3 tablespoons Salt (for soaking)
1 cup milk
1 egg, beaten
2 cups flour
1 teaspoon Accent (MSG)
1 tablespoon salt
1 teaspoon black pepper
Soybean Oil (no substitutions) for frying
Allow chicken to soak in salted water for a half hour.
Mix egg and milk in a bowl. Mix flour, Accent, salt, and pepper
in another bowl. Preheat deep fryer to 350F, or place 3/4 inch oil in a
skillet set on medium.
Dry chicken with paper towels. Dredge in flour mixture, place
in milk/eggs, and then back to flour mixture. Do this one piece at a time
making sure that there is total coverage over entire surface of chicken
in each step.
If using a deep fryer, fry a few pieces at a time for about
covered, turning occasionally. Likewise, if pan frying, cook, covered,
turning occasionally for about 30 minutes. As always with chicken, check
of a large piece to check for doneness.
Allow to drain on paper towels when cooking is completed.
1 Pound Chicken leg or thigh meat
Cut in bite size chunks
4 oz. Soy sauce
1/2 cup Brown sugar
1/2 teaspoon Garlic powder
1 teaspoon Powdered ginger
2 tablespoons Dried minced onion
1/2 cup Jim Beam Bourbon Whiskey
2 tablespoons White wine
Mix all the marinade ingredients and pour over chicken
pieces in a bowl.
Cover and refrigerate (stirring often) for several hours
Bake chicken at 350 for one hour in a single layer, basting
10 minutes. Remove chicken. Scrape pan juices with all
the brown bits into
a frying pan.
Heat, and add 2 Tbs. white wine. Stir and add chicken.
Cook for 1 minute and serve.
Roast Chicken with Rosemary
1 (3 pound) whole chicken, rinsed
salt and pepper to taste
1 small onion, quartered
1/4 cup chopped fresh rosemary
Preheat oven to 350F.
Season chicken with salt and pepper to taste. Stuff with the
onion and rosemary. Place in a 9x13 inch baking dish or roasting dish and
bake/roast in the preheated oven for 2 to 2 1/2 hours or until chicken
is cooked through and juices run clear. Cooking time will vary a bit depending
on the size of the bird.
Special Chicken Salad
4 cups cooked chicken meat, cubed
1 cup mayonnaise
1 teaspoon paprika
1 1/2 cups dried cranberries
1 cup chopped celery
2 green onions, chopped
1/2 cup minced green bell pepper
1 cup chopped pecans
1 teaspoon seasoning salt
ground black pepper to taste
In a medium bowl, mix together mayonnaise with paprika and seasoned
salt. Blend in dried cranberries, celery, bell pepper, onion, and nuts.
Add chopped chicken, and mix well. Season with black pepper to taste.
Chill 1 hour.
1 (2 to 3 pound) whole chicken, cut into pieces
1/8 cup extra virgin olive oil
1 cup chicken stock
1 clove garlic, crushed
1 teaspoon dried oregano
salt and pepper to taste
1/4 cup grated Romano cheese
3 tablespoons balsamic vinegar
Preheat oven to 450F.
Place chicken pieces in a 9x13 inch baking
dish. Pour oil and stock over chicken and sprinkle with garlic. Season
with oregano, salt and pepper and top with cheese. Bake in the preheated
oven for about 45 to 60 minutes, or until chicken is cooked through and
no longer pink inside. Pour vinegar over chicken and serve.