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”!


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!) 


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!)




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! )


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!)


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.....)



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!


   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!)


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!)


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 .


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!)


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.)


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.)


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!)





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!



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)   



                                   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.)


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!)





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!)


 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!)