Free Shredded Stir Fried Chicken And Spring Onions Recipe

Ingredients:
2 boneless chicken breasts, shredded 1 tablespoon rice wine or dry sherry 1 tablespoon soy sauce 1 egg white 1 teaspoon corn flour 4 spring onions (scallions) cut diagonally to 1 inch lengths 1/2 teaspoon grated fresh ginger root 1/4 cup chicken stock (broth) 2 garlic cloves, minced small cup baby corn 1 teaspoon sesame oil 2 tablespoons black bean sauce vegetable or ground nut oil as needed

Preparation:
1. Blend the soy sauce, rice wine or sherry, egg white and corn flour in a small bowl. Add the chicken and set aside to marinate for 15 to 20 minutes. 2. Heat the wok to high and stir-fry the chicken for 2 minutes or until white and almost cooked, then remove. 3. Add the spring onions and stir-fry for 1 minute, then add the garlic, baby corn and ginger. Stir-fry for a further minute. 4. Add the chicken to the wok again, then add the black bean sauce. Mix well through and add the chicken stock/broth. Sprinkle sesame oil near the end of cooking. Serve hot with rice or noodles.

Free Cooking Chicken Tips - Juicy, Moist, and Tender Chicken Breasts

Before we begin, do you know why does chicken have to be thoroughly cooked, while steaks can be served rare or medium rare? The answer lies in the physiology of the chicken. The meat is less dense than beef, which allows bacteria to travel throughout the muscle. And the way chicken is processed spreads bacteria. Finally, a chicken's skin is deeply crenellated, and removing the feathers forces bacteria into the crevices and into the meat. For more details go to: www.bread-bakers-assistant.com so cook the chicken to a safe internal temperature and your food will always be safe. So buy yourself a reliable meat thermometer and get ready to always make moist, tender, and juicy boneless, skinless chicken breasts.
Any of these methods will result in juicy, moist, and tender chicken breasts. Follow the instructions carefully with a meat thermometer in your hand and you will always have success.
You can season the chicken with lots of ingredients in these cooking methods.

Brining Brining pulls water into the chicken flesh and helps flavor it too. To brine boneless, skinless chicken breasts, use a large bowl and mix 4 cups of water with 3 Tbsp. of salt and 2 Tbsp. of sugar, if desired, and stir until the salt and sugar dissolves. Add the thawed chicken breasts to this mixture, cover, and refrigerate for one hour. When ready to cook, remove the chicken from the brine, rinse under cold running water, and cook according to one of the following methods.
You can brine frozen breasts as well. Mix up the brine solution and add the frozen boneless skinless breasts. Place in the refrigerator, covered, and let stand overnight until the chicken thaws. Rinse well under cold running water, pat dry, and cook.
Poaching To poach boneless, skinless chicken breasts, place them in a large skillet and add 1-2 cups of water or chicken broth. Bring to a boil, reduce heat, cover, and cook for 9-14 minutes until chicken reaches 160 degrees F. about 15 minutes. You can also poach in the oven. Place chicken in a single layer in a roasting pan. You can add lemon slices, peppercorns, or any other spices or herbs. Bring 4 cups of water to a boil and immediately pour over chicken. Cover and bake at 400 degrees F for 20-35 minutes, checking for an internal temperature of 160 degrees F.
Microwave It can be risky cooking chicken in the microwave oven because the oven cooks unevenly. The same piece of chicken can be several different temperatures at the same time! If you have healthy people over the age of 5 in your household, this is an easy method for microwaving chicken. Place boneless, skinless chicken breasts in a glass dish with the thin side of the breasts in the center. Pour 3/4 cup buttermilk over the chicken, sprinkle with herbs and spices of your choice, cover plate with plastic wrap, and cook on high for 3 minutes. For help visit: www.tailgating-recipe.com Check the chicken, and then cook for 2 minutes longer. Rearrange the chicken using tongs, cover again, and microwave for 3-5 minutes longer until internal temp is 160 degrees F. Discard buttermilk mixture.
Crock-pot The crock-pot is a wonderful way to cook chicken as long as it is not overcooked. For fresh chicken breasts, stack the chicken in the crock-pot, add 1/2 cup water or chicken broth, cover, and cook on low for 5-6 hours, rearranging once during cooking time. For frozen chicken breasts, arrange in crock-pot, add 1/2 cup chicken broth or water, cover, and cook on low for 8-9 hours, rearranging once during cooking time.
Sautaeing This dry heat method is quick and easy. If you pound the breasts thin, they will cook for about 2-3 minutes a side over high heat. Unpounded breasts take a bit longer to cook; about 4-5 minutes per side. Coat a skillet with olive oil, heat over high heat, add breasts, cook for 4 minutes without moving them, then turn and finish cooking.
Pressure cooker This is a moist heat method of cooking. Add thawed chicken breasts to the cooker add sliced onions and lemons for flavor along with 1/2 cup water, cover and lock the cooker, and bring the pressure up to high. Cook for 12 minutes, release pressure, and check internal temperature. You can cover, bring pressure back up, and cook for 2-3 minutes longer if necessary.

Free Chicken Parmesan Recipe

This is an easy chicken recipe for Chicken Parmesan that is quick enough to cook even on a busy night.
Thirty minutes before dinner put the Chicken Parmesan recipe together and put into the oven. Set your timer for 20 minutes and turn your attention to the vegetables.
I like to serve this with "baked" sweet potatoes. Choose sweet potatoes that are short and fat, rather than the long thin ones. The long sweet potatoes will be more fibrous and tough. Sweet potatoes are easy to "bake" in the microwave. Simply put 1 small sweet potato per person into the microwave and microwave for 8 minutes. Check them after 8 minutes. If they are not soft, cook for a few more minutes until they yield to the touch. Cover with a towel or foil to keep warm until the chicken is ready. To open the potatoes for serving, slice straight down the center long ways. Press down on the potato top, then press inward on the ends. This will open the potato, loosening the potato and giving you room to add butter. Serve with butter or honey butter and cinnamon.

For a salad, I prefer spinach or mixed greens with this. The combination of the Easy Chicken Parmesan, the orange of the baked sweet potato, and the dark green of the spinach salad look attractive on the plate. Wash and dry the loose leaf spinach, toss with the Spinach Salad Dressing. You can garnish this with a little boiled egg slices if desired, but that is not necessary.
Easy Chicken Parmesan Recipe
One 2 1/2 to 3 pound chicken, cut up, or 3 pounds chicken parts
1/3 cup water
1/2 teaspoon seasoned salt
1/2 cup parmesan cheese, grated
1. Place chicken in a 13 X 9 X 2 inch baking dish. Add the water. Sprinkle with seasoned salt and cover well with parmesan cheese
2. Bake in a 475 degree oven for 20 minutes.
3. After 20 minutes, reduce the heat to 375 degrees and cook for an additional 10 minutes or until the chicken pieces are done.
Spinach Salad Dressing
1/3 cup sugar
1 teaspoon dry mustard
1 teaspoon salt
1 teaspoon sweet basil
1 teaspoon marjoram
1 large garlic clove, minced
1/2 cup olive oil
1/2 cup red wine vinegar
Mix all together and serve over spinach or mixed winter greens.

The Welsh Foods of Patagonia

During the 18th and 19th century many Welsh people sought to escape Britain for both linguistic and religious reasons to found new homelands. Many Welsh colonies were founded, some in very surprising places but most were subsumed into the native culture. One exception to this was in Pagtaonia (Argentina) where Welsh is still spoken and a new Cymro-Hispanic culture has emerged.
This region of Patagonia is known as the 'Gwladfa' (literally the 'little country') and is a vibrant mix of Welsh, Amerind and Hispanic cultures.
As well as an inter-mixing of languages and cultures there's also an inter-mingling of foods and cookery so you end up with many dishes that are based on Welsh originals but have a distinctly Hispanic flair or flavour about them.
Below I present two such dishes (both translated from the original Welsh).
Teisen Sbeis Eirin a Chnau (Spiced Plum and Nut Cake)

Ingredients:225g of dried plums (or prunes) finely chopped230ml boiling water460g self-raising flour½ tsp salt330g white sugar3 eggs350ml of a light oil grape-seed oil or olive oil infused with lemon are good)1 tsp each of powdered cinnamon, nutmeg, clove and ginger225g of walnuts finely chopped225g of seedless raisinsgrated rind of 1 orange
Method:Pour the boiling water over the chopped dried plums, add the raisins and orange rind to this and set aside to stand. Next prepare the liquid ingredients by mixing the eggs and oil to a large bowl and beating them all together well. Add the plums, raisins and their seeping water to this and again mix together well. In another bowl mix together the flour, the spices and the sugar. Gently tip this into the bowl containing the liquid ingredients a little at a time, ensuring that each time the flour is properly folded into the oil and water mixture. Finally add the nuts and fold in. If the mixture is too stiff at this point you can add a little milk to slacken it up (however, this recipe is an excellent cake for someone whose lactose intolerant if you're serving it for someone like this add more oil rather than milk). Bake in an oven pre-heated to 150°C for about 45 minutes.
Cyw Iar Bricyll (Apricot Chicken)

Ingredients:2 pieces of chicken meat per person (8 in all)2 carrots, thinly sliced1 onion, thinly sliced500ml vegetable stock300ml cream1 dessert spoon each of sage, dried bay leaf and basilbutter for fryingsalt and freshly-ground black pepper, to taste12 ripe apricots1 tbsp water1 tbsp sugar1 dessert spoon cornflour (mixed with 2 tbsp water)
Melt the butter in a pan and when hot add the meat and season. Fry until the chicken has browned then add the vegetables, the stock and the cream. Bring to a simmer then cover the pan and cook for 90 minutes.
About 30 minutes before the meat is ready add the apricots (stoned and halved), water and sugar to a saucepan. Cook on low heat, stirring constantly. After about 10 minutes add the cornflour slurry and cook for a further 15 minutes. At this point mash the apricots.
When ready to serve spoon the apricots onto a plate and place the chicken on top. Serve with plain rice.

Roasted Chicken Recipes

These roasted chicken recipes are easy, quick and delicious. Just check these out and I'm sure you'll be amazingly surprised.
So put your hat on and get ready for some quick easy roasted chicken recipes:
>> Roasted Pecan Chicken
3/4 c Pecans, chopped 2 oz Creamy Goat Cheese 1 sm Clove Garlic, chopped 2 tb Olive Oil 1 1/2 ts Lemon Juice Pepper 3 1/2 lb Whole Broiler/Fryer Chicken 1 md Onion, sliced 1 Lemon, sliced 2/3 c Dry White Wine 2/3 c Chicken Broth 2/3 c Chicken Broth 1 tb Cornstarch 1 tb Cold Water
Cheese Spread: In a food processor combine pecans, goat cheese, garlic, olive oil, lemon juice and pepper to taste. Process until mixture forms a paste.

Roast Chicken: Preheat oven to 400F.Carefully loosen skin on chicken breast by gently working fingers under the skin starting from both the neck and body cavity ends. Be careful not to pierce or tear the skin. Spread cheese mixture in an even layer in chicken breast underneath the skin. Pull skin back oven cheese layer and secure with wooden picks. Tie chicken legs together.
Arrange chicken in a 13x9x2 baking pan on a bed of onion and lemon slices. Add wine and 2/3 cup broth. Roast, uncovered, at 400F for 1 1/4 to 1 1/2 hours until thermometer inserted between leg and thigh registers 180øF. Baste occasionally with pan juices during baking. If necessary, tent with foil toward end of cooking to prevent over browning. Remove chicken from pan and keep warm. Strain pan juices, discarding lemon and onion slices. Skim fat from pan juices.
>> Chicken and Roasted Pepper Soup
Ingredients: 2 boneless skinless chicken breast halves (1/2 pound) 1 jar roasted red bell peppers -- drained (7-1/4 oz.) 1 medium onion -- chopped (1/2 cup) 2 cups chicken broth 2 tablespoons lime juice 1 tablespoon cilantro -- fresh chopped 1/2 teaspoon salt - optional 1/4 teaspoon pepper 2 cloves garlic -- finely chopped 1 cup jacamar -- peeled, cubed
Directions:
Set oven control to broil. Trim fat from chicken. Place chicken on Rack in broiler pan. Broil with tops 4-6 inches from heat 15-20 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut. Cut into 1/4 inch strips; set aside. Place peppers and onion in blender or food processor. Cover and blend On medium speed until smooth.
Heat pepper mixture, broth, lime juice, cilantro, salt, pepper, and Garlic to boiling in 2 quart saucepan; reduce heat. Simmer uncovered 15 minutes. Stir in chicken and jacamar; heat until hot.

Chicken Parmesan Recipes - Easy & Quick To Prepare!

These chicken parmesan recipes are easy, quick and delicious. Just check these out and I'm sure you'll be amazingly surprised.
So put your hat on and get ready for some quick easy chicken parmesan recipes:
>> Chicken Breasts Parmesan
4 Boneless Skinless Chicken Breast Halves 1/4 Cup Flour 1 Egg 3/4 Cup Bread Crumbs 1 Teaspoon Salt 1/2 Teaspoon Onion Powder 1/4 Teaspoon Garlic Powder 1/4 Teaspoon Paprika 1/2 Cup Chopped Onions 2 Cloves Garlic Minced 16 Ounces Tomato Sauce -- (canned ok) 1/2 Teaspoon Oregano 1/2 Teaspoon Basil 1/4 Cup Olive Oil 1/2 Cup Parmesan Cheese 4 Ounces Mozzarella Cheese -- shredded

Flatten each breast into an oval shape. Get out three bowls. Put flour in the first. Lightly beat the eggs in the second. In the third, combine the bread crumbs with the salt, onion powder, garlic powder and paprika. Dip each breast into the flour, then the eggs, and finally into the bread crumb mixture. Place on a cookie sheet and refrigerate to set coating--at least 30 minutes. Make the sauce by lightly sautéing the chopped onion and garlic and then adding the tomato sauce, oregano, and basil. Simmer 20 minutes. Heat the olive oil in a skillet and sauté the breasts until golden brown. Arrange them in a shallow baking dish. Pour the sauce over the breasts, top with parmesan cheese and bake at 350 for 30 minutes. Remove pan from oven and sprinkle mozzarella on breasts. Return to the oven for another 10 minutes.
>> Chicken Parmesan Version 2
1/2 c seasoned dry bread crumbs 1 tb parsley -- chopped 1 sm garlic clove -- minced olive or salad oil coarsely ground black pepper 2 tb dijon style mustard 2 lg chicken breast halves -- w/skin and bones, about 1 1/2 pounds 3 md plum tomatoes -- about 3/4 lb 2 tb parmesan cheese -- grated 1 t dried oregano leaves crushed 1/2 ts salt 1 bn watercress bottled olive oil and vinegar salad dressing
About 50 minutes before serving:
Preheat the oven to 400 Degrees F. In a small bowl, mix the bread crumbs, chopped parsley, minced garlic, 2 ts of the olive or salad oil, and 1/4 ts of the pepper, blending well.
Brush the Dijon style mustard onto the skin side of the chicken-breast halves, then coat with the bread crumb mixture, firmly pressing the coating mixture into the chicken. Spray an 11 X 7-inch glass or ceramic baking dish with non stick cooking spray.
Place the chicken, skin side up, in the baking dish. Bake the chicken, without turning, for 20 minutes. Meanwhile, cut each tomato, lengthwise, in half. On waxed paper, mix the Parmesan cheese, oregano, salt and 1/4 ts of black pepper, stirring to mix well. Sprinkle the cheese mixture over the tomato halves.
Add the tomatoes to the chicken in the baking dish and bake for an additional 15 to 20 minutes or until the coating on the chicken is crispy and browned and the juices run clear when the chicken is pierced with the tip of a knife.
To Serve:
Toss the watercress with the salad dressing. Arrange the tomatoes, chicken and the salad on 2 plates and sit down to eat.

Chicken Casserole Recipes

These chicken casserole recipes are delicious. Just check these out and I’m sure you’ll be amazingly surprised.
So here we go for some chicken casserole recipes:

>>Chicken Mac Casserole
~3 boned and skinned chicken breast halves cooked & cubed
~8 ozs elbow macaroni -- cooked and drained
~20 ozs frozen chopped broccoli -- cooked and drained
~8 ozs fat-free Sour Cream
~1 can reduced fat cream of chicken soup
~1 can cream of broccoli soup, condensed salt and pepper -- to taste
~2 c shredded low fat Cheddar Cheese
Cook chicken in boiling water. Remove chicken and cook macaroni in the Chicken cooking water; drain. Cook broccoli.
Mix sour cream and soups and then add chicken, macaroni, and broccoli. Pour all in a greased 9x13 pan. Top with cheeses. Bake at 350 for 45 minutes or until bubbly and heated through.
>>Chicken Enchilada Casserole
~3 tb Butter or margarine, melted
~1/2 c Chopped green bell pepper
~1 1/2 c Cubed cooked chicken beans
~2 c 15 oz ranch style
~1 c 4 oz green chilies, chopped
~12 ea 6 inch corn tortillas
~1 c Chopped onion
~1 ea Clove garlic, minced
~2 ts Flour
~1 1/2 c Chicken broth
~1 c Shredded Monterey jack
Sautee onion, pepper and garlic in 1 tablespoon butter. Combine onion mixture with chicken, beans, and chilies; set aside. Over low heat, combine flour and remaining butter; stir in chicken broth and 1/2 cup cheese. Stirring constantly, continue cooking until sauce begins to thicken and boil. Remove from heat.
Dip each tortilla into hot sauce to soften; fill each with 2 heaping tablespoons chicken mixture. Roll up. Arrange rolls in 9-by-13-by-2-inch baking dish. Combine remaining sauce with leftover filling; pour over rolls. Sprinkle with remaining cheese. Bake in 350-degree oven for 30 minutes or until heated through

Stir Fry Chicken With Zucchini

This dinner- a healthy quick recipe for Stir Fry Chicken with Zucchini and Noodles is a busy mom's dream come true. It is an extra quick and easy chicken recipe that is inexpensive to boot. The noodles cook in 1 minute once the water boils and the chicken only needs a few minutes of stir frying. The dish is low in fat and healthy, and sure to be a hit for dinner on those busy nights. Why not bring out the chopsticks and practice up on your skills.
To thinly slice the chicken, place the breasts in the freezer for a few minutes to partially freeze the meat. The breasts will then be firm but not hard and easy to slice thin. Be careful not to freeze solid however, frozen chicken is nearly impossible to slice. Instead of the ramen noodles, you could also serve this recipe over stir fried rice or alone with additional vegetables.



Stir Fry Chicken with Zucchini and Noodles
1whole or 2 halves chicken breast, diced or sliced thin
1 Tablespoon oil
1 clove garlic crushed, or 1 teaspoon minced garlic
2 tablespoons light soy sauce
1/2 cup bamboo shoots, sliced into matchsticks
14 cup canned mushroom slices
1 1/2 cups diced zucchini
1 Tablespoon cornstarch
1/4 cup water or chicken broth
3-4 packages chicken flavored ramen noodles depending on your guests
Put on the water for the noodles. Ramen noodles cook fast, follow the package directions, but you will drain them for serving. There is no need to cook them separately, just do them all in the same pot. When the cooking time is up, take them off the heat; keep them warm until the chicken is done, then drain.
Stir fry the chicken over high heat with the garlic in a small amount of oil. When it turns white, add the soy sauce and continue stirring for a 2 to 3 minutes.
Add the zucchini, bamboo shoots, and mushrooms. Continue cooking for a few more minutes
Mix the cornstarch with the water or broth. Stir into the mixture and cook, stirring until thickened.
Serve the Chicken with Zucchini over a bed of drained ramen noodles. Serves 4.

Chicken Pot Pie Recipe

3 fresh boneless skinless chicken breast4 tablespoons of real butter 1 small chopped onion 1/3 cup of flour 2 teaspoons of salt 1/2 teaspoon of pepper 2 cups of chicken broth 2/3 cup of milk 3 medium potatoes diced 2 bags of Freshlike Steam in Bag Mixed Vegetables 1 package of refrigerated pie crust at room temperature

Preheat oven to 420 degrees. The secret to preparing this recipe is having all of the ingredients ready at the same time. Cook chicken breast in large pan by covering chicken with 6 cups of water 1 teaspoon of salt, 1/4 teaspoon pepper on medium simmer until done, approximately 45 minutes. While your chicken is cooking, peel and dice your potatoes, after rinsing potatoes, microwave potatoes in 1/2 cup of chicken broth in a covered dish for 6 minutes. Layer 1 of your refrigerated pie crust in a deep dish pie pan. Microwave each bag of mixed vegetables for 6 minutes each, not two bags at the same time.
When chicken is done, drain and dice your chicken breast. Heat butter in a large skillet over medium heat, add onion and stir frequently until onion is tender and transparent, then add flour stirring constantly to make your rue. Now add 1 teaspoon of salt, 1/4 teaspoon of pepper and remainder of chicken broth and milk slowly, cook and simmer until creamy, then add the potatoes, mixed vegetables and diced chicken, stir to blend well. Remove from heat and pour into your crust lined deep dish pie pan, top with the remaining pie crust, flute edges to seal and make a couple of slices into the top of crust to vent. Bake approximately 35 minutes until crust is lightly browned, after the first 15 minutes of baking cover the edges of the crust with foil. Let cool approximately 15 minutes before serving.

Chicken Breasts Glazed with Hot Pepper Jelly Sauce

What's for dinner? The answer to the dreaded question when you're busy and out of ideas -chicken, an easy recipe that is guaranteed to get you out of the dinner time rut and start your creative juices flowing. Well this recipe is just the thing to add interest back into your dinnertime. This Chicken Breasts Glazed with Hot Pepper Jelly recipe can be on the table in under 30 minutes, even less if you pound the breasts for quicker cooking and tenderness.
This is a different presentation of chicken, an easy recipe. You can use a pepper jelly that is mild or extremely hot, according to your taste. The sweet and spicy flavors of the jelly and mustard compliment the chicken breast, and the celery adds a visual and textural interest. This recipe serves 2, but you can increase the amounts to serve more easily.

Chicken Breasts Glazed with Hot Pepper Jelly Sauce
2 Tablespoons hot-pepper jelly
½ teaspoon Dijon mustard
1 chicken breast, halved, boneless and skinless
Salt and freshly ground pepper
2 Tablespoons unsalted butter
2 medium celery ribs, cut into matchsticks
1 tablespoon fresh lemon juice
1 tablespoon coarsely chopped celery leaves
Pound the chicken breasts to an even thickness.
Combine the pepper jelly and the mustard, set aside
Season the chicken with salt and pepper.
In a large skillet, melt the butter over medium high heat. Add the chicken breasts and cook, turning once, until they are browned, approximately 3 minutes per side.
Pour off most of the fat. Add 1 tablespoon of water and stir to loosen the browned bits on the bottom.
Push the chicken to one side, add the celery matchsticks and cook stirring for 1 minute.
Add the jelly mixture and the lemon juice and shake to coat the chicken with the sauce.
Cook until the sauce is reduced to a glaze, about 20-40 seconds.
Transfer the chicken to a plate or platter. Spoon the matchsticks on top and garnish with the chopped celery leaves.
Serve immediately. Serves 2.

Recipes for Citrus Glazed Chicken

Here is a quick, healthy recipe for chicken breasts that is sure to become a family favorite. You'll love it because it is quick, easy, healthy, and economical. The citrus glaze gives the chicken breasts just a little extra twist. For a different side dish, try the sausage, pear stuffing. Made with whole-wheat bread and a pear, it is sure to become one of your favorite stuffing recipes. Add a salad and you have a quick, hearty meal for your family. Make this one of those sit-down family dinners that I always recommend.

CITRUS GLAZED CHICKEN

4 boneless, skinless chicken breasts (about 1 lb)
3 tbsp orange juice concentrate, thawed
2 tbsp lemon juice
1/2 cup chicken broth
3 tbsp Splenda or Equal Sugar-Lite
1 1/2 tsp cornstarch
1 tbsp butter
1 tbsp chives, chopped
1 tbsp fresh parsley, stemmed and chopped
1/4 cup sliced almonds, roasted
Preheat oven to 425 degrees. Place chicken breasts on foil-lined baking sheet. Brush with 1 tbsp orange juice concentrate. Bake 15-20 minutes until cook ed through.
Place remaining juice concentrate, lemon juice and broth in a small saucepan. Blend Splenda/Equal and cornstarch in a small bowl. Stir cornstarch mixture into juice mixture in saucepan. Heat over medium-high heat and simmer 8 to 10 minutes until sauce thickens slightly. Remove from heat and whisk butter into the sauce. Add chives and parsley. Pour over the chicken breasts then top with the almonds.
SAUSAGE AND PEAR STUFFING
2 tsp extra-virgin olive oil
4 cups whole-grain bread cubes
1 lb mild sausage
1/2 low-sodium chicken broth
4 celery stalks, chopped
1 medium onion, chopped
1 Bosc pear, coarsely chopped
1 tbsp chopped fresh sage
1 large egg, lightly beaten or 1/4 cup egg substitute
1/4 cup chopped fresh parsley
1/4 tsp salt
1/4 tsp freshly ground black pepper

Heat oven to 350 degrees. Spray a 9x13-inch baking dish with non-stick vegetable oil spray.
Place bread crumbs in a large mixing bowl. Cook sausage in a skillet over medium-high heat until browned. Drain well in a colander then add to bread crumbs in bowl. Put olive oil into a skillet, heat and add celery and onion. Cook until softened. Add pear and sage, cook 2 minutes longer. Put vegetable/pear mixture into bowl with bread and sausage. Add egg and stir to combine. Add broth, parsley, salt and pepper; mix well. Spread mixture into baking dish. Bake until top is crispy and stuffing is heated through, approximately 1/2 hour.

Shredded Stir Fried Chicken And Spring Onions

Ingredients:
2 boneless chicken breasts, shredded 1 tablespoon rice wine or dry sherry 1 tablespoon soy sauce 1 egg white 1 teaspoon corn flour 4 spring onions (scallions) cut diagonally to 1 inch lengths 1/2 teaspoon grated fresh ginger root 1/4 cup chicken stock (broth) 2 garlic cloves, minced small cup baby corn 1 teaspoon sesame oil 2 tablespoons black bean sauce vegetable or ground nut oil as needed

Preparation:
1. Blend the soy sauce, rice wine or sherry, egg white and corn flour in a small bowl. Add the chicken and set aside to marinate for 15 to 20 minutes. 2. Heat the wok to high and stir-fry the chicken for 2 minutes or until white and almost cooked, then remove. 3. Add the spring onions and stir-fry for 1 minute, then add the garlic, baby corn and ginger. Stir-fry for a further minute. 4. Add the chicken to the wok again, then add the black bean sauce. Mix well through and add the chicken stock/broth. Sprinkle sesame oil near the end of cooking. Serve hot with rice or noodles.

Organic Chicken In a Creamy Orange Sauce

To make this creamy orange sauce for your chicken you’ll need these ingredients
8 chicken thighs or drum sticks45ml of brandy300ml of freshly squeezed orange juice3 spring onions chopped10ml cornflour90ml fromage fraissalt and pepper
Fry the chicken pieces without fat in a non stick or heavy frying pan turning until cooked and brown.
Stir in the brandy, orange juice and spring onions. Bring to the boil and simmer for quarter of an hour. Check the chicken is cooked by piercing with a sharp knife and seeing if the juices run clear.
Blend the corn flour with a little water, and then mix into the fromage frais. Sit this into a small saucepan and cook over a moderate heat until boiling.
Adjust the seasoning to taste and serve with boiled rice, pasta or a fresh green salad.
If you would like a more healthy option of this menu you can chose low fat fromage frais, which is much more healthier but tastes almost the same.
When choosing your organic chicken there’s a few things to bear in mind:
Is it local… While organic certification is a good indication of the quality of the meat you are buying it’s always worth going for the local option. As well as the environmental benefits of fewer food miles its more likely you’ll get a fresher chicken. Similarly the more you know about the farm where the chicken was bred the more likely you’ll find a chicken that was well looked after and as a consequence it should taste better.
Is it Organic Certified… While the conditions for organic certification are quite stringent and are criticized by some for being excessively complicated to achieve. However its one of the best indications of the quality of meat. Don’t be fooled by some of the better ‘taste’ or ‘premium’ meat on offer in supermarkets. Often the birds are treated just as badly as less expensive options but they cost quite a lot more.

Ground Chicken Recipes

These ground chicken recipes are easy, quick and delicious. Just check these out and I'm sure you'll be amazingly surprised.
So put your hat on and get ready for some quick easy ground chicken recipes:
>> Ground Chicken Stir Fry

1 1/2 t Peanut or vegetable oil 1 Dried hot chili peppers 5 oz Ground lean chicken 1 c Sliced onions 1 c Sliced mushrooms 1 c Red bell pepper strips 1 c Broccoli florets 1 Garlic clove, minced 1 t Minced pared gingerroot 1 c Chicken broth-ready to serve 1 t Cornstarch 1/2 t Chinese sesame oil
In 9-inch skillet or wok heat peanut oil; add chili peppers, if using, and cook over medium-high heat for 30 seconds. Using a slotted spoon, remove and discard chili peppers. If not using chili peppers, add chicken, onions, mushrooms, bell pepper, broccoli, garlic and gingerroot to skillet and cook over high heat, stirring quickly and frequently, until chicken is no longer pink, 2 to 3 times.
In small mixing bowl, combine broth, cornstarch and sesame oil, stirring to dissolve cornstarch. Stir into chicken-vegetable mixture and cook, stirring constantly, until mixture comes to a boil. Reduce heat to low and let simmer until thoroughly heated, about 5 minutes.
Per serving: 1 Fat, 2 Proteins, 4 Vegetables, 25 Optional Calories
>> Ground Chicken Salad
1 lb Ground chicken 2 tb Oil 1 Clove garlic, minced 1/2 c Yellow onion chopped 1 1/2 ts Seasoned salt 1 ts Paprika 1/4 ts Pepper 1 tb Worcestershire sauce 1 Sm head iceberg lettuce chop 1/2 x Avocado, diced 2 x Tomatoes, diced 1/2 c Green onions chopped 1/3 c Sliced olives 3/4 c Grated cheddar cheese 3/4 c Grated jack cheese 1/4 c Red wine vinegar 3/4 c Olive oil 1 tb Tomato sauce 1 tb Lemon juice Clove garlic, minced 1/2 ts Salt 1/4 ts Pepper 1/2 ts Paprika 1/2 ts Sugar
Sauté chicken in oil with garlic, onion, salt, paprika, pepper and Worcestershire sauce for about 10 min's. Cool completely. Toss lettuce with avocado, tomatoes, green onions, olives and cheeses. Mix with cooked and cooled chicken.
For dressing, whisk together vinegar, oil, tomato sauce, lemon juice, garlic, salt, pepper, paprika and sugar. Pour dressing over salad. Toss. Serve immediately.

Chicken Parmesan Recipes

These chicken parmesan recipes are easy, quick and delicious. Just check these out and I'm sure you'll be amazingly surprised.
So put your hat on and get ready for some quick easy chicken parmesan recipes:
>> Chicken Breasts Parmesan

4 Boneless Skinless Chicken Breast Halves 1/4 Cup Flour 1 Egg 3/4 Cup Bread Crumbs 1 Teaspoon Salt 1/2 Teaspoon Onion Powder 1/4 Teaspoon Garlic Powder 1/4 Teaspoon Paprika 1/2 Cup Chopped Onions 2 Cloves Garlic Minced 16 Ounces Tomato Sauce -- (canned ok) 1/2 Teaspoon Oregano 1/2 Teaspoon Basil 1/4 Cup Olive Oil 1/2 Cup Parmesan Cheese 4 Ounces Mozzarella Cheese -- shredded
Flatten each breast into an oval shape. Get out three bowls. Put flour in the first. Lightly beat the eggs in the second. In the third, combine the bread crumbs with the salt, onion powder, garlic powder and paprika. Dip each breast into the flour, then the eggs, and finally into the bread crumb mixture. Place on a cookie sheet and refrigerate to set coating--at least 30 minutes. Make the sauce by lightly sautéing the chopped onion and garlic and then adding the tomato sauce, oregano, and basil. Simmer 20 minutes. Heat the olive oil in a skillet and sauté the breasts until golden brown. Arrange them in a shallow baking dish. Pour the sauce over the breasts, top with parmesan cheese and bake at 350 for 30 minutes. Remove pan from oven and sprinkle mozzarella on breasts. Return to the oven for another 10 minutes.
>> Chicken Parmesan Version 2
1/2 c seasoned dry bread crumbs 1 tb parsley -- chopped 1 sm garlic clove -- minced olive or salad oil coarsely ground black pepper 2 tb dijon style mustard 2 lg chicken breast halves -- w/skin and bones, about 1 1/2 pounds 3 md plum tomatoes -- about 3/4 lb 2 tb parmesan cheese -- grated 1 t dried oregano leaves crushed 1/2 ts salt 1 bn watercress bottled olive oil and vinegar salad dressing
About 50 minutes before serving:
Preheat the oven to 400 Degrees F. In a small bowl, mix the bread crumbs, chopped parsley, minced garlic, 2 ts of the olive or salad oil, and 1/4 ts of the pepper, blending well.
Brush the Dijon style mustard onto the skin side of the chicken-breast halves, then coat with the bread crumb mixture, firmly pressing the coating mixture into the chicken. Spray an 11 X 7-inch glass or ceramic baking dish with non stick cooking spray.
Place the chicken, skin side up, in the baking dish. Bake the chicken, without turning, for 20 minutes. Meanwhile, cut each tomato, lengthwise, in half. On waxed paper, mix the Parmesan cheese, oregano, salt and 1/4 ts of black pepper, stirring to mix well. Sprinkle the cheese mixture over the tomato halves.
Add the tomatoes to the chicken in the baking dish and bake for an additional 15 to 20 minutes or until the coating on the chicken is crispy and browned and the juices run clear when the chicken is pierced with the tip of a knife.
To Serve:
Toss the watercress with the salad dressing. Arrange the tomatoes, chicken and the salad on 2 plates and sit down to eat.

Chicken Wrap Recipes

These chicken wrap recipes are delicious. Just check these out and I'm sure you'll be amazingly surprised.
So here we go for some chicken wrap recipes:
>>Thai Chicken Wraps
Dipping sauce: 1 cup sour cream 1 teaspoon sesame oil 1/3 cup milk 2 tablespoons crunchy peanut butter
Chicken filling:
1 tablespoon vegetable oil 1 1/2 cups carrots julienne 1 pound chicken breasts boneless, skinless 1 pieces 1 tablespoon curry powder 1 teaspoon fresh ginger root minced 1 tablespoon sesame oil 1/2 cup water 1/2 cup red pepper chopped fine 1/4 cup flaked coconut 1/4 cup green onion julienne 2 1/2 cups cooked white rice 2/3 cup crunchy peanut butter 3 cups cabbage shredded 6 flour tortillas (10 inch)

1. In small bowl, combine all sauce ingredients. Cover; refrigerate until serving time.
2. In 10 inch skillet, heat oil until sizzling; stir in chicken and ginger. Cook over medium-high heat until chicken is no longer pink (7 to 9 minutes). Add cabbage, carrots, red pepper and onion; continue cooking until vegetables are crisply tender (5 to 7 minutes).
3. Meanwhile, in 1 quart saucepan, combine peanut butter, water, coconut, curry powder and oil. Cook over medium-high heat until mixture is heated through (5 to 7 minutes). Remove from heat. Add rice; mix well.
4. At serving time, place 1 cup filling in center of each warm tortilla. Fold two opposite edges of tortilla toward center of filling. Roll up open end of tortilla toward opposite edge. Place, seam-side down, on microwave-safe plate.
5. Microwave two sandwiches on high, turning or rearranging after half the time, until heated through (1 to 2 minutes). Repeat with remaining sandwiches. Serve wrap immediately with sauce for dipping. Makes 6 sandwiches.
>>Chicken Tortilla Wraps
4 fat free flour tortillas 1 lb boneless skinless chicken breast halves cut in thin strips 1 med tomato chopped 1 med onion sliced 1 sm clove garlic finely chopped 1/4 tsp salt 1/4 tsp ground black pepper 2 c shredded lettuce 2 tbsp worcestershire sauce 3/4 c reduced fat ranch-style dressing
Heat oven to 350°. Wrap tortillas in foil. Heat in oven for 10-15 minutes or until warm. Coat large nonstick skillet with cooking spray. Place skillet over medium high heat. Add chicken, onion and garlic; sauté until chicken is no longer pink in center, 4-6 minutes. Stir in worcestershire sauce, salt and pepper.
Divide chicken mixture among tortillas. Top each with lettuce and tomato. Drizzle each with 2-3 tbsp dressing. Roll up the tortillas and serve.

Curry Chicken Recipes

These curry chicken recipes are delicious. Just check these out and I'm sure you'll be amazingly surprised.
So here we go for some curry chicken recipes
>>Madras Chicken Curry
2 lb chicken, cut up white flour 1 md onion, chopped 1 ts cayenne 1 ts black pepper 1 ts dry mustard 1 ts turmeric 1/2 c ground coriander 1/2 c oil cider vinegar salt to taste 1/2 tb chili powder 1/2 c yogurt 1/2 tb chili powder 1/4 c ground cumin 2 lg tomatoes, chopped madras curry paste makes 1 1/2 cups 2 ts crushed garlic 2 ts ginger, minced 3 tb curry paste (see below) salt to taste 5 cl garlic, minced

Dust chicken pieces with flour. Heat oil in large sauté pan until very hot. Cook chicken until browned. Remove chicken. Sauté onion and garlic until tender. Add curry paste, salt, chili powder. Stir in yogurt and tomatoes. Add chicken back in and coat well with sauce. Reduce heat to simmer, cover and cook 30-40 minutes. Serve over rice (make two cups) with the following condiments: raisins, sliced bananas, chopped tomatoes, shredded coconut, chopped green onions, chopped peanuts and chutney.
Mix dry spices in a bowl. Add garlic, ginger and enough vinegar to make a smooth puree. Heat oil in sauce pan until hot and add spice mixture. Reduce heat stirring constantly until oil starts to separate from the spices. Allow to cool and remove excess oil. Place in glass jar and store refrigerated. Keeps forever.
>>Thai Green Chicken Curry
400 ml coconut milk 1 tb fresh basil chopped finely basil leaves red chili slices 1 tb fish sauce 1/2 ts green chili, seeds removed, chopped finely 1/2 ts palm sugar (sliced) 100 g bamboo shoots, sliced 200 ea kaffir lime leaves 200 ml water 200 g chicken thigh fillets 70 g thai green curry paste
Simmer 1 cup of coconut cream and curry paste over moderate heat, stirring until it becomes fragrant and the oil starts to separate from the coconut cream. Add chicken fillets and cook over moderate heat, stirring frequently until the chicken changes color. Add the remaining coconut cream and sufficient water to cover the chicken. Add lime leaves and bamboo shoots.
Bring to the boil (stirring), reduce heat & simmer until the chicken is tender. Stir in the fish sauce, sugar, green chili and basil. Simmer for a further 5 minutes.

Chicken spicy chorizo

We ended up using spicy chorizo (yee-ouch!) but it played off the sweet potatoes perfectly, saving me from death by cayenne.
Gourmet note: This hearty soup gets rich flavor from linguiça, a delicious pork sausage from Portugal seasoned with garlic, paprika, and other spices.
Makes 8 servings
3 tablespoons extra-virgin olive oil, divided1 10- to 11-ounce fully cooked smoked Portuguese linguiça sausage or chorizo sausage, cut crosswise into 1/4-inch-thick slices (Spanish chorizo can be substituted)2 medium onions, chopped2 large garlic cloves, minced2 pounds red-skinned sweet potatoes (yams; about 2 large), peeled, quartered lengthwise, cut crosswise into 1/4-inch-thick slices1 pound white-skinned potatoes, peeled, halved lengthwise, cut crosswise into 1/4-inch-thick slices6 cups low-salt chicken broth1 9-ounce bag fresh spinach
Heat 2 tablespoons oil in heavy large pot over medium-high heat. Add sausage; cook until brown, stirring often, about 8 minutes. Transfer sausage to paper towels to drain. (I poured off some of the oil in the pot at this point, but the original recipe doesn't think this is needed.) Add onions and garlic to pot and cook until translucent, stirring often, about 5 minutes. Add all potatoes and cook until beginning to soften, stirring often, about 12 minutes. Add broth; bring to boil, scraping up browned bits. Reduce heat to medium-low, cover, and simmer until potatoes are soft, stirring occasionally, about 20 minutes. Using potato masher, mash some of potatoes in pot. Add browned sausage to soup. Stir in spinach and simmer just until wilted, about 5 minutes. Stir in remaining 1 tablespoon oil. Season with salt and pepper. Divide among bowls and serve.

Turkey Breast

Internal temperature is an important issue when preparing turkey breast. All the experienced chefs and informative cookbooks will give you their best guess for the perfect turkey breast cooking time. It all depends on the weight. One way to be certain that the roasting is done is a meat thermometer. Check the meat regularly to see if the internal temperature has reached 170 degrees Fahrenheit. Not only will you insure that your food is safe to eat, but it will be moist and tender.

Today there are so many innovative ways to prepare turkey breasts. Can you believe deep frying them in a specially designed cooker? The most common method though is to use a shallow roasting pan for the getting the best results every time. However, the turkey breast is usually served without stuffing, although some people will stuff larger portions. An 8-pound turkey is ideal for stuffing with your favorite recipe of herbs and spices. For a 2 or 3-pound turkey breast cook it for one to two hours at 325 degrees Fahrenheit. With a 4 to 6 pound turkey breast, cook 2 and 1/2 hours to 3. An eight pound turkey should be cooked for up to three and a half hours to four.
Turkey breast can become a healthful staple of your diet! Don't get bored; add a little zing to a recipe. For example, make a sandwich by taking some jalapeno paste, lime and orange juice, garlic and onion paste as a marinade. Roast your turkey breast, shred or slice it and add it to your favorite bread for a tasty and healthy lunch. If you really feel adventurous and want to feel like it is Thanksgiving again, make a sandwich with some cranberry sauce!
Cooking a turkey breast is actually pretty simple once you get all the tricks to it. Here are some practical tips that will insure your cooking session goes more smoothly.
First tip is always plan everything. It is important when cooking turkey breasts, especially if it is frozen, it can take up to three days to defrost, especially if is it a large one. Make sure you defrost it safely in a refrigerator, planning ahead for the meat to be be ready to prepare when you need it. In an emergency, you can defrost smaller turkey breasts in a microwave. If it is available outside of the holiday season, a fresh turkey can be prepared immediately. Don't hesitate to ask your butcher or grocer to order you one. If you don't have time on your side, buy an already smoked breast, it will be fully cooked when you purchase it. Simply heat it up and serve, how much easier can you get?
Second tip is to always check doneness with a meat thermometer. Different sized turkey breasts take different amounts of time to cook. The guidelines vary, just like everyone's oven. Your best insurance to be certain the meat is done is to use a meat thermometer. Even if it is equipped with the magic pop-up device. Do not remove from oven until the internal temperature is at least 165 degrees Fahrenheit, placing the thermometer in the thickest part of the breast.
Third tip, don't stuff it! The stuffing inside of a turkey tastes different because it gets saturated in the turkey fat. It is best to avoid this because it is very unhealthy with all the fat and the possible risk of bacterial contamination of the cooking inside the turkey. Instead of stuffing, try putting aromatic vegetables or some sliced oranges and lemons. Discard them after cooking and enjoy the flavor!
Fourth tip, Throw away that baster, place your turkey in a cooking bag! It will trap all juices and insure a moister turkey breast. It is easier and more efficient and clean up is a dream.
Final tip, Let it rest! When you bring your turkey breast out of the oven, let it sit for 20- 30 minutes. It will continue to cook, so letting it set will give it time to finish and it will settle and provide a moist, juicy meal.

Chicken Fried Steak Recipe Is Awesome

I'd like to share this chicken fried steak recipe because my family loves it and they always ask me to cook it again. It can be served at home, potluck, or special party.
Ingredients of chicken fried steak recipe:1/2 cup flour1 teaspoon paprika1/4 teaspoon dried basil1/4 teaspoon dried thyme1/8 teaspoon garlic powder1/8 teaspoon onion powderSalt and pepper to taste1 1/2 pounds boneless beef round stead, cut 3/4-inch thick2 tablespoons vegetable oil1 1/2 cups beef broth or stock
Step by step of chicken fried steak recipe:
Combine flour and seasonings in a small bowl.
Cut steak into 6 serving pieces. Dredge steak with seasoned flour, pressing as much flour as possible into meat. Reserve any leftover flour.
Heat oil in a skillet.

Add steak and cook until brown, about 5 minutes per side.
Transfer meat to at least a 3-1/2 quart slow cooker. Pour in the broth.
Cover and cook on low for 8-10 hours or on high 4-5 hours.
Stir once during the last half hour of cooking on high.
Remove meat to serving platter and keep warm while making gravy below.
Ground Peppercorn Gravy5 tablespoons flour3-1/2 cups milk1/2 teaspoon freshly ground peppercornsSalt to taste
Transfer juices from slow cooker to a skillet.
Whisk in flour plus any of the reserved seasoned flour. Whisk and cook until golden brown, over medium heat on a range. Gradually stir in milk, whisking continually, until gravy thickens.
Stir in pepper and season with salt to taste. Serve over steak at the table.