CHICKEN RECIPES
ORIENTAL CHICKEN
TENDERSCURRIED PEANUT CHICKEN
1 c. soy sauce
1/3 c. sugar
4 tsp. vegetable oil
1 1/2 tsp. ground ginger
1 tsp. five spice powder
2 bunches green onion
16 chicken tenders (approx. 2 lbs.)
Blend soy sauce, sugar, oil, ginger and five spice powder in a large bowl until
the sugar dissolves. Stir in green onions. Add chicken tenders to marinade. Turn
to coat. Cover chicken and refrigerate overnight. Preheat oven to 350 degrees.
Drain chicken RESERVING MARINADE. Arrange chicken in dish and bake until brown
and tender, while basting occasionally with marinade.
4 halves skinned & boned chicken
breasts
2 c. half & half
1 1/2 c. mayonnaise
3 tbsp. mango chutney
2 tbsp. dry sherry
1 tbsp. sherry vinegar
2 tbsp. plus 1 tsp. curry powder
1 tsp. turmeric
2 c. finely chopped salted roasted
peanuts
Preheat oven to 350 degrees. Place chicken breasts in a shallow baking dish just
large enough to hold them. Pour half and half over them and bake for 30 minutes.
Let cool and cut in 1 inch cubes. Process mayonnaise, chutney, sherry, vinegar,
curry powder and turmeric in a blender or food processor. Dip chicken pieces
into the curry mayonnaise and roll in the chopped nuts. Refrigerate 30 minutes.
Arrange on a serving plate with fancy toothpicks.
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HOT-N-SPICY CHICKEN
WINGS
5 lbs. bag chicken wings (drumettes)
12 fl. oz. Louisiana Pre Crystal Hot
Sauce
1-2 sticks butter
Fry chicken wings until golden brown and drain on paper towel. Mix hot sauce and
melted butter and pour into deep pan or crock pot. Add chicken wings to sauce
and heat thoroughly.
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CRISPY CASHEW CHICKEN
(MADE IN WOK)
2 egg whites
1 1/4 c. finely chopped cashew nuts
2 whole chicken breasts, skinned,
boned and thinly sliced
2 c. peanut or vegetable oil
1/4 c. cornstarch
1 tsp. sugar
2 tsp. salt
1 1/2 tbsp. dry sherry
In small bowl, combine cornstarch, salt, sugar and sherry. In separate bowl,
beat egg white lightly until just frothy. Gradually add cornstarch mixture. Stir
gently until blended. Place chopped cashews on plate. Dip chicken slices into
egg mixture, then coat with cashews. Place on waxed paper. Pour oil into wok,
place tempura rack onto wok, making sure rack is level and hooks rest securely
on edge of wok. Heat oil over medium to medium-high heat until it reaches 375
degrees. Drop 5 or 6 slices of chicken carefully into hot oil, using a slotted
spoon. Fry until golden brown, about 2 to 3 minutes. Remove from oil and place
on tempura rack to drain and keep warm. Continue frying remaining chicken
pieces. Makes about 32 appetizers.
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CURRIED CHICKEN BALLS
2 (3 oz.) pkg. cream cheese, softened
2 tbsp. orange marmalade
2 tsp. curry powder
3/4 tsp. salt
1/4 tsp. pepper
3 c. finely minced cooked chicken
3 tbsp. minced green onion
3 tbsp. minced celery
1 c. finely chopped almonds, toasted
In a mixing bowl, combine first 5 ingredients. Beat until smooth. Stir in
chicken, onion and celery. Shape into 1-inch balls; roll in almonds. Cover and
chill until firm (can refrigerate up to 2 days). Yield: about 5 dozen
appetizers.
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HONEY SPICED CAJUN
CHICKEN
Paul Prudhomynes seafood magic
10 oz. pounded chicken breast
Cooked linguini
3 sliced mushrooms
1 diced tomato
2 tbsp. mustard
4 tbsp. honey
3 oz. cream
Pat the chicken in the seasonings, then in a very hot fry pan, sear the chicken
on both sides until it is done. Take chicken, slice, put back in pan with a
little oil, the diced tomato and mushrooms for 2 minutes. Add the honey, mustard
and cream. Cook for 5 minutes at medium heat. toss in linguini. Serves 2.
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ITALIAN CHICKEN
2/3 c. flour
1 tsp. salt
1/2 c. vegetable oil
1 green pepper
1/2 tsp. pepper
1/2 tsp. garlic salt
Sliced onion
1 lg. jar spaghetti sauce
Chicken (boneless) breasts, quartered
Wash chicken. Mix flour, salt, pepper and garlic together. Coat chicken, brown
in oil, then drain. Top chicken with peppers and onions (sliced). Add sauce on
top. Cover and simmer about 1 hour. Serve with spaghetti.
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