Track Recipes

CHICKEN DISHES

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Chicken and Asparagus (salad or entre)

Submitted by: Maricel Tarun, Springfield, MO

Ingredients:
2 pounds fresh asparagus spears, washed & peeled if large stalks
1 TBL sesame oil
½ tsp seasoning salt
¼ cup double strength chicken broth (I use 2 bouillon cubes 1 cup water)
2 TBL soy sauce
2 cups cooked chicken, cut in strips
2 TBL cider vinegar

Method:
Cut asparagus into 1” diagonal pieces
Heat oil in skillet, add cut asparagus, stir-fry 2 minutes - stirring
Add seasonings, stir another 30 seconds
Add broth and soy.
Cover & cook 1 minute. Remove from heat.
Add chicken and mix. – just prior to serving add vinegar and mix well
Serve hot over prepared rice …or
Cover and refrigerate until serving cold. Just prior to serving
Add vinegar and toss well.
Serve on a bed of lettuce as a cold salad

Fruited Chicken

Submitted by: Sarah Maxwell, Atlanta, GA

Ingredients:
4 skinless chicken legs
4 skinless chicken thighs
½ cup dried cranberries
1 apple thinly sliced/skins on
1 cup sliced strawberries
2 cups apple juice
1 small red onion – chopped

Method:
Preheat oven 350
Wash and place chicken, in single layer, in baking pan
Slice fruit, spread over chicken
Spread chopped onion over fruit
Pour juice over chicken, fruit & onion
cover and bake 45 minutes
uncover and baste/ return to oven 15 minutes longer (uncovered)

Delightful Teriyaki Chicken

Submitted by: Sarah Maxwell Atlanta GA

Ingredients: (marinade)
¼ cup ketchup – ¼ cup hoi sin sauce – 2 TBL soy sauce
2 TBL rice vinegar – 2 tsp fresh minced garlic
2 tsp fresh minced ginger – 2 tsp dark sesame oil
Chicken: 8 boneless chicken thighs
Toasted sesame seeds

Method:
Place washed chicken thighs in a gallon size zip lock bag
Add marinade ingredients/turn bag to coat
Refrigerate 4 hours or over night turning bag occasionally
Remove from refrigerator 20 minutes prior to grilling
Grill until thighs no longer pink (approx 5 min each side)
Transfer thighs to cutting board and let rest 5 minutes
Slice diagonally sprinkle with sesame seeds
Serve over prepared rice

Herbed Chicken in Pastry

Submitted by: Maricel Tarun, Springfield, MO

Ingredients:
4 skinless boneless chicken breasts
2 TBL butter
½ pkg puff pastry sheets
1 egg
1 TBL water
4oz garlic & herb spreadable cheese
¼ cup chopped fresh parsley

Method:
Melt butter in skillet. Add chicken & cook till browned
(salt & pepper chicken if desired)
Remove chicken to a covered dish & refrigerate 15 min to 24 hours
Thaw one pastry sheet at room temp (30 min)
Unfold pastry onto lightly floured surface. Roll to 14” square
Cut square into 4, 7” pieces
Spread 2 TBL cheese spread in center each square
Sprinkle with chopped parsley and top with cooled chicken
Mix egg and water, brush edges of square with this mixture
Fold corners of pastry over chicken to center. Seal edges
Place seam side down on baking sheet. Brush with remaining egg mixture
Bake 25 minutes at 400

Submit your recipies to: jbphotoman@comcast.net