Did Someone Say
Chicken?
This section has lots of fun
chicken recipes. John loved spicy food and chose some great ones for
you . There are lots of recipes here that require precise “stirring”. If you
get bored with too much stirring, just read some of our funny Fan Email Jokes
sent to us by “deranged cooking show fans”!
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Basque Chicken a La John
Recipe from show 220
What You'll Need:
3 ½ lbs. chicken parts 3 tablespoons
olive oil
1 tablespoon sesame oil 1 tablespoon crushed
garlic
6 oz. can tomato paste Frying Glasses
1 tablespoon chopped bay
leaves 4 tomatoes (diced)
1 teaspoon baking
powder 1 red bell pepper
(diced)
2 green bell peppers (diced) 1 teaspoon black pepper
3/4 cup white wine 2 cups instant rice
large fry pan 2/3 cup mushrooms
(finely chopped)
How to Prepare
This:
Cook instant rice as per
package instructions.
In a large fry pan, heat
olive oil and fry chicken, garlic, and finely chopped mushrooms. When chicken
is almost cooked, add tomato paste. Coat the chicken well and keep stirring.
Cook on a high heat until tomato paste turns brown. (I suggest Frying Glasses
here because this will tend to splatter).
Add diced green and red
peppers. Cook for 2 to 3 minutes. Add mushrooms, tomatoes, pepper, and baking
powder. Cook for another 5 minutes and serve over rice.
(Chefs & Stirrers: We've
never met a person from Basque, so we have no idea if this is an authentic
recipe. Chances are your guests haven't either, so just go with it. They'll be
very impressed with how "worldly" you are!)
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Caribbean Chicken
Recipe from show 241
What
You'll Need:
1¼ lb. skinless, boneless
chicken breasts ½ cup peanuts
2 tablespoons sesame
oil ½ teaspoon
black pepper 1 onion
(chopped)
2 tablespoons crushed garlic
1 orange 8 oz. can crushed pineapple 1 lime
5 drops Tabasco Sauce
1 green pepper (chopped) 1 yellow pepper (chopped)
½ teaspoon salt 3 tablespoons
chopped cilantro
2 tablespoons of cornstarch
sprinkled on a plate
1 tablespoons sugar 2 cups instant rice
How to
Prepare This:
Cook instant rice as per
package instructions
Cut chicken into long strips
and coat each side with cornstarch. Next, heat sesame oil in a large fry pan or
wok and cook chicken and peanuts. When done, remove from wok. Now sauté onions and garlic until the onions
are transparent. When that's done, mix in
pineapple, sugar, chopped bell peppers, Tabasco, and cilantro. Stir constantly.
Return the chicken and
peanuts to the wok and grate some of the rind off the orange and lime into the
mixture. Add salt. Keep stirring for a few minutes more and serve over a bed of
rice.
(Chefs & Stirrers: For
those of you who have not had a vacation in a while, this IS the recipe for
you. The smell will take you back to the
"Islands" and suddenly you'll feel like serving this dish dressed
only in a sarong...who knows.. YOU could be desert!)
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Chicken and Potato Basilikos
Recipe from show
287
What You’ll
Need:
1 stick margarine 1 onion (finely chopped)
½ teaspoon of dried
basil 1 can cream of celery
soup
½ cup shredded cheddar
cheese ¼ cup water
4 potatoes (sliced) 4 boneless, skinless chicken breasts
1 cup chopped fresh basil
(basilikos) 8 cherry tomatoes
1 tablespoon vegetable oil
How to Prepare
This:
In a large fry pan, over a
medium heat, melt 1 tablespoon of vegetable oil and cook onion and basil until
onion is tender. Now stir in soup, cheddar cheese, and water. Reduce heat to low. Keep stirring until
cheese is melted (stirring often). Add sliced potatoes, and stir until
finished.
In a large fry pan, sauté
boneless, skinless chicken breasts in 1 stick of margarine, and 1 teaspoon of
dried basil.
When chicken is cooked, dish
out onto four plates and cover with onion and potato sauce mixture. Garnish
with cherry tomatoes and fresh basil.
(Chefs & Stirrers: This
is a “heavy “ dish. If you need a few extra pounds on your bones….this one is
for you! )
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Chicken Cacciatore
Recipe
from show 246
What You’ll Need:
6 tablespoons olive oil 28 oz can of crushed tomatoes
4 oz of red wine 1 lb. Rigatoni pasta
1 onion (chopped) 1 tablespoon of crushed garlic
1 teaspoon dried basil 1 teaspoon fresh parsley
4 boneless skinless chicken
breasts 1 mallet
½lb. sliced mushrooms 2 cups of flour
1 large fry pan large plastic baggie
1 large sauce pan
How to Prepare
This:
Boil water for pasta and
follow instructions on package to cook.
While pasta is cooking, place flour in baggie. On a cutting board pound
chicken breasts with mallet until they are thin. Place chicken in baggie with
flour. Make sure baggie is sealed tightly and shake around making sure chicken
is thoroughly coated with flour. Next, place olive oil in fry pan and fry
chicken breasts until done. In a large saucepan, sauté onions, basil, garlic,
and mushrooms – you may need to add a drop of olive oil to this mixture. When
mushrooms and onions are cooked, add tomatoes and wine. Stir well.
To Serve: Place chicken over
pasta and sauce over entire plate. Serves four. Garnish with parsley.
(Chefs & Stirrers: John
likes to use his mallet that he changes his tires with…you may want to use
something a little more conventional!)
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Chicken Morengo
Recipe from show 185
What You'll Need:
3 tablespoons olive oil 3 lbs. chicken
parts
½ lb. sliced mushrooms 2 tablespoons
garlic
½ cup white wine 2 tablespoons
tomato paste
1 teaspoon salt ¼
teaspoon pepper
1 tablespoon minced
parsley one 10oz. box frozen peas
1 lb. tiny red potatoes large stew pot
2/3 cup diced canned tomatoes 3 tablespoons flour
How to
Prepare This:
Pre bake chicken parts in a
covered casserole for 1 hour at 350 degrees.
In a large stew pot heat olive oil and sauté mushrooms and garlic.
Continue to stir until mushrooms are cooked and then add in tomatoes, wine,
tomato paste, salt, and pepper. Lower flame and cook for about 5 minutes.
In a separate saucepan boil
your tiny red potatoes, and in the microwave, defrost frozen peas.
Remove chicken from casserole
and take meat off bone. Mix chicken meat into stew pot and stir vigorously
adding peas and cooked potatoes. Let
this simmer for about 10 minutes. To thicken mixture, stir in 3 tablespoons of
flour and serve.
(Chefs & Stirrers: It's
rumored that this is the last meal that was served to Napoleon before he
entered the battle of Morengo...where ever that was.....)
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Chicken Pot Pies
Recipe from show 18
&133
What
You'll Need:
two 12 oz. cans of chicken
soup 1 cup frozen
peas
1 cup sliced mushrooms 2/3 cup of
milk
1¼ cup Bisquick 4 single serve
baking dishes
2 boneless, skinless chicken
breasts large fry pan
1 teaspoon cooking oil saucepan
rolling pin Rubber
Cooking Gloves
How to
Prepare This:
In a large skillet heat
cooking oil and brown chicken breast for about 10 minutes. In a sauce pan place
cans of soup, peas, and mushrooms. Cook on low heat and simmer for 10 minutes.
Once chicken is cooked, cut into cubes and place in your simmering mixture.
To make your crusts: Mix milk
and Bisquick in a bowl. Knead your doughy mixture and divide into 4 portions.
(Use your Rubber Cooking Gloves for this part so you don't get this stuff in
your nails or jewelry). Take each of the
4 portions and roll flat to about 1/4 inch thick. Take a round pot cover about six inches in
diameter and cut out a perfect circle in your dough.
Take 4 single serve baking
dishes and pour soup mixture into each of them. Take your round dough pieces
and place over each dish pinching down around edges . Bake in oven at 450
degrees for about 10 minutes until crust is golden brown…... See Cheeseburger
Pie recipe for an explanation of what Bisquick is if you don’t live in the USA.
Enjoy!
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Chicken
Zucchini Casserole
Recipe from show 79
What
You'll Need:
1 lb. zucchini (thinly
sliced) ½ cup onions
(chopped)
2 cups cooked chicken
breasts (cubed) 1 teaspoon salt
16 oz pkg. elbow
macaroni 2/3 cup bread crumbs
1 cup celery (chopped) 2 cups of milk
6 tablespoons Parmesan
cheese ¼ cup flour
5 tablespoons margarine 1 teaspoon dry dill weed
saucepan medium pot for macaroni
How to Prepare This:
Cook macaroni according to
package instructions, drain water and
set aside. In a sauce pan sauté zucchini over medium heat. Add celery and
onions. Cook for about 5 minutes. Keep Stirring....Remove pan from heat and add
flour, salt, and dill. Stir this well
until veggies are well coated. Return to heat and add the milk in small
amounts. Keep Stirring!! Bring this to a boil and reduce heat. Now mix in 5
tablespoons of margarine and simmer for
about 3 minutes.
In a large bowl, combine
cooked macaroni, veggies, and chicken. Toss gently and place in a shallow
baking dish. In another bowl mix breadcrumbs, 2 tablespoons of Parmesan cheese.
Sprinkle over casserole and bake 30 to 35 minutes in a 350-degree oven.
(Chefs & Stirrers: This
takes "team work" or it will take you forever. New "teams"
need to work out their "kinks “ before they can achieve any level of
success with this recipe. Some "kinks" are better worked out in
another room other than your kitchen!)
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Chinese Spinach Chicken
Recipe
from show 305
What You’ll
Need:
1½lbs. of boneless, skinless chicken
breasts (cubed)
½ cup chicken bouillon
2 tablespoons sugar 1 bunch scallions (chopped)
4 tablespoons sherry 2 teaspoons vinegar
4 tablespoons sesame oil 2
lb. spinach
3 tablespoons crushed
garlic ½ cup peanut oil
½ cup cashews 1 cup water
chestnuts
1 teaspoon salt large fry pan or
wok
How to
Prepare This:
In a large fry pan or wok,
(for those of you who want to be authentically “Chinese”), heat sesame and
peanut oil and start to fry chicken with garlic, scallions, and ginger. Once
the chicken is cooked, add sugar, vinegar, salt, water chestnuts, sherry, and
chicken bouillon to pan. In a separate pan heat ¼ cup peanut oil and blanche
spinach. To serve, place the chicken mixture in a ring around a large platter
and spinach in the center.
(Chefs & Stirrers: This
is a pretty simple recipe. You could probably read a trashy tabloid magazine
while you’re stirring for some interesting conversation!)
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Cornish Rocking Game Hens
& Stuffed Artichoke Hearts
Recipe from show 145
What You'll Need:
4 Cornish Game Hens salt
1 ½ cups wild rice ½ cup
margarine
½ cup walnuts 1 onion
(chopped)
¼ cup Brandy 3
tablespoons margarine
2 tablespoons currant
jelly 2 jars artichokes hearts
Parmesan cheese for
garnish Rubber Cooking Gloves
large skillet 2 baking
sheets
soft cream cheese
How to Prepare This:
With your Rubber Cooking Gloves on, remove the
giblets from the hens. Rinse birds under cold water. Sprinkle with salt and
place breast side up on a baking sheet. Bake in oven for 60 to 70 minutes at a
temperature of 350 degrees. Baste occasionally with glaze made by melting
currant jelly with 1/2 cup of margarine.
Cook wild rice according to
package instructions. In a large skillet, melt 3 tablespoons of margarine. Add
onions and cook until transparent. Now add cooked wild rice, walnuts, and ¼ cup
Brandy. Stir for about 5 minutes.
Remove the artichoke hearts
from the jars and rinse.
Pat dry. Into the hollow of
each artichoke, spread soft cream cheese. When artichoke is full, dip in melted
margarine or butter and coat with Parmesan cheese. Place on a baking sheet and
bake for about 30 minutes at 350 degrees.
Enjoy!
Serve Hens on a bed of rice
on platter .
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Hurried, Curried, Chicken Thai-Style
Recipe
from shows 125 & 314
What You’ll Need:
1 can (20 oz) pineapple
chunks in syrup 1/4 cup peanut oil 1½ lbs. Boneless, skinless chicken
breasts
1 lb. eggplant (diced) 1 yellow onion (diced)
1 green
bell pepper(chopped)
2 tablespoons of crushed garlic 1 tablespoon curry powder 1 teaspoon salt 1 red bell pepper
(chopped)
½ teaspoon ground cumin ¼ teaspoon ground cloves
¼ teaspoon ground red
pepper 1 cup canned coconut milk
2 teaspoons minced cilantro 2 cups cooked instant rice
Frying Glasses
How to Prepare
This:
Cook your instant rice
according to the package instructions. Once cooked, set aside. Dice chicken
into large cubes and in a large fry pan, heat 1 tablespoon oil over medium-high
heat and cook chicken …. Be sure and have your Frying Glasses handy…Remove from
skillet and in the same skillet, heat
remaining 3 tablespoons oil over medium-high heat and cook eggplant until light
brown (expect a little sticking). Add
onion, green and red bell peppers, garlic, curry, salt, cumin, cloves, and
ground red pepper. Cook uncovered until
slightly softened. Stir in pineapple with juice and coconut milk. Blend well scraping brown particles from
bottom of skillet. Now add chicken and cilantro. Simmer 15 minutes longer. Serve on bed of rice.
(Chefs & Stirrers: There
is an explosion of tastes here! Hope you’re ready for this one!)
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Jamaican Chicken
Recipe
from show 310
What You’ll Need:
4 boneless, skinless chicken
breasts 1 lime
½ cup of pineapple
chunks ½ cup banana slices
1 cup orange juice ¼ cayenne pepper
¼ cup of sherry 1 tablespoon crushed
garlic
dash of salt &
pepper 2 cups instant rice
large fry pan
How to
Prepare This:
Cook instant rice as per
package instructions.
Cut chicken into ½ inch
strips. Mix the rest of the ingredients in a bowl except the pineapple and
bananas. Place chicken in bowl and let marinade for 10 minutes or however long
you want. When you are ready to cook, remove chicken from marinade and place in
large fry pan with a touch of cooking oil.
Heat oil and cook chicken until brown. Add marinade to fry pan, turn up
heat and cook for 10 to 12 minutes. Add pineapple and bananas at the very end
just as you are ready to serve. This is great over rice.
(Chefs & Stirrers: This
started out as another of John’s “stolen recipes” and then he made some changes
so it would be REALLY good! You be the judge of that.)
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John’s Stir-Fry Chicken
Recipe from show 237
What
You'll Need:
¼ cup orange juice 1 ½ tablespoons cornstarch
2 lbs. boneless, skinless
chicken breasts (cubed)
3/4 cup chicken broth
1½ tablespoons soy
sauce ½ cup parsley
(chopped)
2 ½ tablespoons vegetable
oil 2 cups instant rice
1 tablespoon crushed
garlic 1 ½ teaspoon ground
ginger
1 ½ cup of frozen peas 1 red bell peppers (cut in
strips)
3/4 cup scallions
(chopped) 1 medium carrot
(sliced
How to Prepare This:
Cook instant rice as per
package instructions.
Cut chicken into ½ inch
cubes and about one hour before cooking this recipe mix the orange juice, cubed
chicken, and the cornstarch together in a bowl and place this in the refrigerator.
(Before adding the cornstarch, be sure and mix the cornstarch in a small bowl
with a couple of tablespoons of water. Then take this mixture and add in with
chicken and juice.) When you are ready to cook, drain the chicken and discard
this marinade.
Combine soy sauce and
chicken broth in a bowl and stir. Set to the side.
In a large fry pan or wok
heat oil and add garlic, ginger, and chicken. Stir-fry for about 5 minutes. Now
add carrots, peppers, peas, and scallions. Stir-fry this for about 5 minutes.
Now stir in the chicken broth and soy mixture.
Stir for about 2-3 minute more. Serve over cooked rice!
(Chefs & Stirrers: John
use to love eating at the "Denny's” chain of restaurants because they had
a great stir-fry on the menu. When they
dropped their stir-fry from the menu, he tried to
re- create it at home and this is as close as
he could get.)
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Moo Goo Gai Peen
Recipe from show 31
What You'll Need:
2 tablespoons peanut oil 1/3 cup bamboo
shoots
1 cup Chinese cabbage
(finely shredded) ½ teaspoon ginger
root 1/3
cup chicken broth
½ pkg. snow pea pods 2 tablespoons
cornstarch 1
tablespoon water 3/4
teaspoon salt 1/8
teaspoon sugar ½ cup sliced mushrooms large fry pan or wok
1 boneless, skinless chicken breast 2 cups instant rice
How to Prepare This:
Cook instant rice as per
package instructions.
Cut chicken into ½ inch
cubes. In a large fry pan or wok, heat 1 tablespoon peanut oil. Once oil is
hot, add chicken and cook until brown.
Remove cooked chicken from wok. Now add another tablespoon of peanut oil and
add cabbage, bamboo shoots, ginger, mushrooms, and chicken broth. Cover and
simmer for about 2-3 minutes.
Once that's done, add
chicken back to wok as well as snow pea pods and sugar. In a small bowl, mix
cornstarch and water. Add that combination to your pan and stir this until the
cornstarch mixture covers the food with a light coating. Serve over bed of rice.
(Chefs & Stirrers: This
is a great recipe. Throw in some Fortune Cookies and away you go...we bought
ours at a store called "Condom Revolution"...needless to say our
guests were speechless as they read their rather unusual fortunes!)
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Open a Window Curried Chicken & Peas
Recipes from show 125 & 249
What You'll
Need:
5 scallions (chopped) 2 tablespoons crushed
garlic
3 tablespoons
cornstarch 1¼ cups
chicken broth
¼ teaspoon salt 2 tablespoons
curry powered
4 boneless ,skinless chicken
breasts 1 teaspoon basil
3 tablespoons olive oil ½ cup raisins
1 cup frozen peas ¼ teaspoon salt
¼ teaspoon pepper large frying pan
Frying Glasses Personal Fan
mixing bowl Rubber Cooking Gloves
How to
Prepare This:
Cut chicken into ½ inch cubes.In a large
mixing bowl, combine cornstarch, salt, and pepper. With your Rubber Cooking
Gloves on, (to protect nails & jewelry), coat the chicken with this mixture. Place extra mixture on the
side.
Wearing your Frying Glasses,
place oil in a large skillet and heat until very hot. Add garlic. When garlic
is brown, add chicken. Cook until chicken is golden brown, about 5
minutes.
Here's where your personal
fan comes in. This can get a little strong smelling......Take the left over
cornstarch mixture and combine it with the chicken broth and add to skillet.
Add curry powder, basil, raisins, and scallions. Bring to a boil, then reduce heat to moderate
to low. Cover and let simmer for 5 minutes.
Uncover skillet and increase
heat to high and add peas. Keep stirring for another 5 minutes and you're done!
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Open
Sesame Chicken
Recipe from show 28
What You'll Need:
6 tablespoons olive oil 4 tablespoons sesame oil
2 tablespoons sesame
seeds 1 cup frozen peas
1 cup carrots (sliced) 1 cup sliced mushrooms
½ cup water 1 tablespoon flour
1 lb. linguini red pepper flakes to taste
Parmesan cheese to
taste large fry pan or wok
Frying Glasses mixing
bowl
1lb. Boneless, skinless
chicken breasts (chopped)
toothpicks
How to
Prepare This:
Cook linguini pasta as per
package instructions, drain water and place on side. While the pasta is
cooking, in a large fry pan or wok, heat 4 tablespoons of olive oil. When hot,
place chicken in pan and cook until brown. (You may need Frying Glasses as
protection for this part). Now add peas and mushrooms and sauté for about 5
minutes.
In a mixing bowl, add water,
flour, and stir. Add to your cooking mixture. Keep stirring this until a thick
consistency appears. When you feel this is thick enough, add sesame seeds and 2
more tablespoons of olive oil.
Take the cooked linguini and
add 4 tablespoons of sesame oil and mix well. When serving, place pasta on dish
and chicken mixture over it. Add red pepper flakes and Parmesan to taste.
(Chefs & Stirrers: This
is a good test of friendship, because only a true friend will tell you when you
have one of these sesame seeds stuck in your front teeth! Have plenty of
toothpicks on hand.)
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Out of Santa Fe Chicken
Recipes from shows 186
&263
What You'll Need:
2 boneless,skinless chicken breasts 6 slices of bacon
1 green pepper cut into strips 1 onion (chopped)
1 red pepper cut into
strips ½ teaspoon
garlic powder
4 tablespoons chopped
cilantro large fry pan
4 tablespoons chopped
parsley Frying Glasses
½ teaspoon chili powder paper towels
4 tablespoons grated
American cheese 1 tablespoon salt
How to Prepare This:
Cut chicken into ½ inch
cubes. In a large fry pan, with your Frying Glassess on, fry the bacon until
crispy. Drain grease from pan and save.
Place bacon strips on paper towels to absorb excess oil. In that same fry pan,
add onions and peppers. Sauté for 5 minutes. Remove from pan and place in a
bowl.
Now add some of the bacon
grease to fry pan and cook chicken until golden brown. Add chili powder, garlic
powder, and cilantro. Place the cooked peppers and onions back in the pan and
keep stirring!
Pour contents of the pan
into casserole dish and crumble bacon on top along with the grated cheese. Put
under broiler for about 2 minutes to melt cheese.
(Chefs & Stirrers: This
is a great dish for a quick informal dinner party. It's fast and easy...just
like us!)
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Pan Fried Chicken &
Gravy
Recipe
from show 302
What You’ll
Need:
4 boneless skinless chicken
breasts 2½ cups milk
4
medium potatoes ½ cup flour
10 oz. frozen peas 1 egg ½ stick
margarine ¼
cup vegetable oil 2
tablespoons of crushed garlic salt
& pepper to taste
Rubber Cooking
Gloves
How to Prepare
This:
Beat one egg into 1 cup of
milk. Split chicken breasts and dip in egg/milk mixture and then into the
breadcrumbs coating well. (You may want to use your Rubber Cooking Gloves here.
This can be messy and get in your jewelry & nails.) Heat ¼ cup vegetable oil in large fry pan and
add chicken. Cover and reduce heat. Turn occasionally until brown and cooked,
then remove from pan and place in baking dish in warm oven. Leave the grease
from the chicken in frying pan and slowly stir in 2 cups of milk, flour, salt
& pepper. Stir on low flame until gravy thickens. In the microwave or on
the stove top, thaw and cook frozen peas.
Peel and cut up potatoes. Boil in saucepan for about 30 minutes or until
a fork will insert easily. Next, put potatoes in mixer and add 1/2 cup of milk,
½ stick of margarine, and two tablespoons of garlic. Whip until smooth with
electric mixer.
Assemble on platter: chicken
with gravy poured over mashed potatoes and peas on the side.
**************************************************************
Spicy Peanut Chicken & Spinach
Recipe from shows61
& 298
What
You'll Need:
3 teaspoons minced
ginger 1 teaspoon crushed
garlic
4 scallions (chopped) 5 teaspoons soy sauce
1 teaspoon sesame oil 4 boneless, skinless chicken
breasts
1/3 cup peanut butter ¼ cup chicken broth
¼ teaspoon red pepper
flakes 1 teaspoon sugar
1 lb. frozen spinach
(thawed) large fry pan or wok
small fry pan Frying
Glasses
2 cups instant rice
How to Prepare
This:
Cook instant rice as per
package instructions.
Cut chicken into ¼ inch
strips cross-wise. And in a large fry pan or wok, heat sesame oil and cook your
chicken with garlic and ginger until they are golden brown. In a second smaller
fry pan add peanut butter, soy sauce, scallions, chicken broth, sugar, and red
pepper flakes. Cook and keep stirring until mixture is smooth.
Now combine the contents of
the smaller fry pan to the larger fry pan and add in the spinach. On a high flame, keep stirring until the
spinach is cooked.
Serve over rice.
(Chefs & Stirrers: Be
sure and wear your Frying Glasses! You have two fry pans going at the same
time. This is a real test for Stirrers!
This should be included in the "Stirring Olympics!)
*******************************************************************
Sub Gum Chicken Chow Mien
Recipe
from shows 19, 162, 268
What You’ll Need:
1/3 cup of peanut oil 1 teaspoon ofcrushed garlic
1 cup water chestnuts 1 tablespoon of salt
1 cup bamboo shoots ½ teaspoon pepper
½ cup green beans 1 ½cups sugar
6 scallions (chopped) 2 cups celery (chopped)
2 cups chicken broth 3 tablespoons soy sauce
1 ½ cup Chinese cabbage (chopped)
1 bell pepper (chopped) ½ cup sliced mushrooms 2 tablespoons cornstarch 4 tablespoons of water 2 boneless, skinless chicken breasts)
½ cup toasted almonds Chinese crispy noodles
2 cups instant rice
How to Prepare
This:
Cook instant rice as per
package instructions.
Cut chicken into ½ inch
cubes and in a large fry pan heat oil and add garlic and chicken. Once chicken
is cooked, slowly add green beans, celery, water chestnuts, bamboo shoots,
scallions, peppers, cabbage, and mushrooms.
Keep stirring and add chicken broth. Now cover and cook until tender. In
a small bowl mix water, soy sauce, sugar, and cornstarch then add it to the fry
pan and stir well. Serve over rice and add crispy noodles and almonds on top.
(Chefs & Stirrers: This
one is sure to be a crowd pleaser!)
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Swiss Chicken Rolls
Recipe from show 235
What You'll
Need:
2 slices of Swiss
cheese 2 boneless, skinless
chicken breasts
2 tablespoons flour ½ teaspoon pepper
1 tablespoon margarine ½ cup chicken broth
¼ cup dry white wine ¼ teaspoon oregano
chopped parsley fishing line
large fry pan 2½ cups instant rice
How to
Prepare This:
Cut each chicken breast in
half. Prepare instant rice according to the package instructions and place on
the side. Next, pound chicken breast halves until about ¼ inch thick. Roll each
piece of chicken with a ½ slice of Swiss cheese inside it. Tie each roll with
fishing line. In a dish, mix flour and
pepper. Now roll each chicken and Swiss
roll in this mixture coating all sides.
In a large fry pan, melt
margarine and add coated chicken and Swiss rolls. Brown on each side. Now, add broth, wine, and oregano. Simmer until chicken is cooked and sauce is
thickened.
On a serving platter, make a
ring with your cooked instant rice. Place chicken and Swiss rolls in the middle
of the rice ring and pour sauce over it. Garnish with chopped parsley and
serve.
(Chefs & Stirrers: Be
careful your guests don't swallow the fishing line. It's easy to do.....we've
done it.....)
*****************************************************************
Warm Chicken Salad ala Crean
Recipe from show 293
What
You’ll Need:
1 head romaine lettuce 1 head iceberg lettuce
1 red radiccio (chopped)
4 boneless, skinless chicken
breasts
1 package frozen corn
kernels ½ cup olive oil
1 package of frozen peas (10.oz.)
1 large sweet onion
(chopped)
2 red bell pepper
(chopped) ¼ cup red wine vinegar
*Herb mixture, ¼ cup olive
oil, Italian parsley, salt, pepper
lemon pepper, powder
mustard, 1 clove garlic, pinch of red
pepper, ¼ cup red wine vinegar
How to
Prepare This:
Clean and chop lettuces and
radiccio. Place in a large salad bowl.
Next, place chicken in boiling water for 5 minutes and drain. In large
skillet, heat ¼ cup olive oil and sauté onion well. Add corn, peas, diced red bell peppers, and continue to sauté
a bit more. Meanwhile dice up chicken
and when veggies are cooked, add chicken to pan and continue to cook until
done. Once this mixture is done, pour
contents over lettuce in salad bowl and mix in Herb Mixture. Toss salad well.
(Chefs & Stirrers: John is not a salad lover so this was one of
his least favorite recipes. He finally gave in to pressure from all of us salad
lovers!)