Boneless Chicken Wings (Kychelle Chino's)

Oil for Deep frying
2 C Flour
1 T and 1 t salt
1 t black pepper
1 t cayenne pepper
1/2 t garlic powder
1 t paprika
2 eggs
2 c milk
6 chicken breasts cut into chunks

whatever sauce you like to season your wings with: I like the buffalo sauce you can get at the store or you can do 1/2 c BBQ sauce mixed with 2 T butter (makes it smoother and just taste better with the "wings")

Heat oil to 375. Combine all dry ingredients in a large bowl. Whisk egg and milk together. Dip the chicken into the egg mixture and then into the flour (can do this twice). Refrigerate for 20 min to set it. Fry in batches for 5-6 minutes or until golden brown. You can spread or dip whatever seasoning sauce you want on the chicken. Enjoy!

Chicken Massaman Curry

Ingredients

2 tablespoons vegetable oil
3 tablespoons curry powder or paste
1 (3/4 inch thick) slice ginger, minced (or 1 t ginger powder)
2-3 skinless, boneless chicken breasts- cubed
3 tablespoons brown sugar
3 tablespoons fish sauce
3 tablespoons tamarind paste
1/3 cup peanut butter
3 or 4 (depending on size) peeled, cubed potatoes
1 (13.5 ounce) can coconut milk
3 tablespoons fresh lime juice
Directions

Heat vegetable oil in a large saucepan over medium heat. Stir in curry paste and minced ginger; cook and stir for 2 minutes. Stir in the cubed chicken, and cook until the pieces turn white on the outside, about 3 minutes.
Stir in brown sugar, fish sauce, tamarind paste, peanut butter, potatoes, and coconut milk. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the potatoes are tender and the chicken pieces are no longer pink in the center, about 20 minutes. Add the lime juice and cook for an additional 5 minutes before serving.
Serve over rice.

Crispy Dijon Chicken

I got this recipe from my cousin's cooking blog- it is the Stewart Family Food link I have up here. I liked it so much, I thought I would share it as well:

1/4 c Dijon mustard
1/4 c evaporated milk
1/4 c plain dry bread crumbs
1/4 c grated Parmesan cheese
1 lb chicken breast or pork thin cut

Stir together evaporated milk and mustard in a shallow dish. In a separate bowl mix breadcrumbs and Parmesan. Heat non stick skillet to med-hi heat and place small amount of oil in center of pan to prevent sticking.
Dredge meat in milk mixture first, then roll in breadcrumbs. Place in hot pan. Cook about 2 minutes per side (depending on thickness of meat)
Serve with a veggie and rice or pasta side. Enjoy

Johnny Carino's Chicken Scallopini

I know I already have a Chicken Scallopini recipe, but this one is very different; we had this at a friends house and I LOVED it, so we love both and have both on here!

Ingredients:

Lemon butter:
1/2 lb butter
1 tablespoon lemon juice
2 tablespoons white wine (I use white grape juice)
1/2 teaspoon garlic , minced

Chicken :
4 tablespoons butter , melted
2 chicken breasts
1/2 cup roma tomatoes
1/2 cup sliced mushrooms
1/2 cup cooked bacon , chopped
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic salt
10 ounces spaghetti or any kind of noodles
8 ounces heavy whipping cream
Optional: Artichoke hearts (not the kind that are marinated- just the kind canned in water)

Directions:
Combine Lemon Butter ingredients in a mixing bowl and beat at a medium speed until a smooth consistency in the batter is formed. Once combined, keep refrigerated until needed.
Put Spaghetti on to boil & prepare as you usually would.

While it is cooking cut chicken breasts into bite sized pieces (the recipe I got this from calls for only cutting a large breast into 4 pieces, but I found myself having to cut the chicken on my plate then, so I like making it bite sized before hand…).
In a warm saute pan, combine melted butter & chicken breast pieces. Saute until chicken is browned & just about done.
Add tomatoes, mushrooms, bacon, and spice mixture. Simmer until tomatoes begin to dissolve & chicken is done. Add heavy cream and allow to boil to the middle of pan (When my friend made this she thickened it with some cornstarch, which helped a lot because it is a pretty runny sauce…).
Remove from heat, add one cup lemon butter, and fold together to make sauce. Serve over spaghetti.

Shelley's Chicken Pot Pie

Pie crust from Better Homes Cookbook (double pie recipie)
2 T Butter
1 diced small onion
2-3 stalks celery
2 cooked chicken breasts diced
1/4 c parsley (use less)
1 tsp Worchestershire sauce
1/4 t black pepper
1 can cream of chicken soup
1/2 c water
frozen corn and peas (about 1/2 a bag of each)
1/2 c shredded cheddar cheese

make pie crust as directed. Roll out 3/4 of it in medium sized casserole dish to cover bottom and sides. Cook 5-10 min at 400. In skillet saute onion and celery in heater butter until onion is tender. Stir in parsley, chicken, wor sauce, pepper, soup, and water. Spread in baking pan with vegetables. Sprinkle cheese over filling. Bake at 400 for 25-30 min.

Chicken Scallopini

4 chicken cutlets
2 T olive oil
2/3 c flour
2/3 c white grape juice (dry white wine substitute)
2/3 c chicken broth
1 1/2 c dived tomatoes (14 oz can)
6 T chopped olives
1/2 T sugar
salt
pepper
basil

Pound the cutlets with a tenderizer and season with some salt and pepper. Heat oil in a skillet over medium. Dip the chicken in flour. Cook chicken in the oil until light brown and cooked through. Set aside.
Pour the white grape juice into the pan that the chicken was cooked in (don't remove oil or clean the pan). Whisk and reduce until about 4 T remains. Add broth, tomatoes, olives, and sugar- simmer, whisking occasionally until slightly thickened (3-5 min). Season with salt and pepper and basil.
Spoon sauce over chicken and serve!

Gourmet Chicken Sandwiches

Chicken:
2 T minced Garlic
2 T olive oil
4 boneless skinless chicken breast halves
pounded to 1/4 in thick
pepper

Roast garlic in olive oil until brown. Grind fresh pepper over one side of chicken and place chicken pepper side down in the oil/garlic and cook through (approx 12 minutes)

Rosemary Mayo:
4 T Mayo
4 tsp digon ustard
1 T fresh rosemary finely chopped (I used dry and it worked fine)

Mix together.

Baguette bread
Swiss cheese

Place Rosemary Mayo over Baguette Bread. Lay chicken on top of Mayo. Lay 1 slice swiss cheese on top of chicken. Wrap in foil and bake at 275 for 10-15 minutes.

Stuffed Chicken Croissants

2 C cubed cooked chicken
16 oz. soft cream cheese
4 cans crescent rolls
6 T melted butter
4 T soft butter
1/2 t pepper
1 can drained mushrooms
2/3 c Stove Top Chicken stuffing mix
Large can Cream of Chicken Soup (Campbell's is the best)

Combine chicken, soft butter, pepper, mushrooms, and cream cheese in mixing bowl. Spoon this mixture into the center of an open crescent roll and roll up, sealing it up into the shape of a dough covered ball. Drop into melted butter and roll in stuffing mix.

Bake at 375 for 15-20 minutes or until golden.

Use cream of chicken soup for the gravy.

Chickien With Peanut Curry Sauce

Ingredients

* 2 tablespoons canola oil
* 1 1/2 pounds chicken breast, cut in 1-inch pieces
* Salt and pepper
* 8 ounces frozen cut green beans, thawed (recommended: C&W)
* 8 ounces frozen pepper strips, thawed (recommended: C&W)

For sauce:

* 1 1/2 cups light coconut milk
* 1/2 cup low sodium chicken broth,
* 1 tablespoon red curry paste
* 1/3 cup chunky peanut butter
* 2 tablespoons brown sugar
* 2 tablespoons lime juice, plus wedges for garnishing
* Coconut Rice, recipe follows
* Cilantro sprigs for garnishing

Directions

Heat oil in a large frying pan over medium-high heat. Add cut up chicken, season and saute until cooked through stirring occasionally, about 5 minutes. Add green beans and pepper strips and continue cooking for 3 minutes.

While chicken cooks, start the peanut curry sauce. In a medium mixing bowl, whisk together all ingredients for the sauce. Pour sauce into a frying pan over the chicken and vegetables, stir to combine. Turn heat up to high and bring to boil, stirring occasionally. Reduce heat and simmer until sauce thickens slightly, about 6 to 8 minutes. Serve over Coconut Rice or plain steamed rice.

Coconut Rice:

3/4 cup light coconut milk (recommended: A Taste of Thai)

1 cup low-sodium chicken broth

1/2 lime, juiced

2 cups instant rice

1/4 cup shredded sweetened coconut, toasted

In a medium saucepan, combine coconut milk, chicken broth, lime juice, and instant rice. Bring to a boil over medium-high heat. Remove from heat and cover for 7 to 9 minutes. Fluff rice with fork and stir in toasted coconut. Serve.

Note: To toast coconut, place in dry frying pan over medium-low heat stirring occasionally until golden brown.

The result:
Oh, my gosh!!! This was so good that I broke my weight-loss rule and took seconds! The thing is, I still want even more! I loved this so much Shawn and Lucas are still eating it for dinner and I had to blog about it! The only thing I *might* do differently would be to make it more like 1/2 c to 3/4 c peanut butter, to make it peanutbutterier! This was so good- by the end, it was almost like eating candy! Good times!!!

Chicken Chimi in the Oven

Ingredients:

• 4 tablespoons olive oil, divided
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 2 cups salsa
• 3 tablespoons water
• 1/4 cup chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1 pound cooked, shredded chicken breast meat
• 1 cup refried beans
• 6 (10 inch) flour tortillas

DIRECTIONS

1. Preheat oven to 425 degrees F (220 degrees C). Lightly grease a medium baking dish.
2. Heat 2 tablespoons oil in a large saucepan over medium heat. Saute onion and garlic in oil until tender. Stir in salsa and water. Season with chili powder, cumin, and cinnamon. Transfer the mixture to a blender or food processor, and blend until smooth. Return mixture to the saucepan, stir in the chicken, and cook until heated through.
3. Spoon an equal amount of refried beans down center of each tortilla, and top with equal amounts of the chicken mixture. Fold tortillas over the filling, and secure with toothpicks. Arrange seam-side down in the prepared baking dish, and brush with the remaining olive oil.
4. Bake 15 minutes in the preheated oven, turning every 5 minutes, until golden brown and crisp.

Our result: we liked this, I have to admit, I was a little leary of the cinnamon, but it made for an interesting new flavor that was a fun variation on what normal chicken Chimichunga's taste like. All, in all, good stuff!

P.F. Chang's Chicken Lettuce Wraps

Ingredients

• 3 tablespoons oil
• 2 boneless skinless chicken breasts
• 1 cup water chestnut
• 2/3 cup mushroom
• 3 tablespoons chopped onions
• 1 teaspoon minced garlic
• 4-5 leaves iceberg lettuce

Special Sauce

• 1/4 cup sugar
• 1/2 cup water
• 2 tablespoons soy sauce
• 2 tablespoons rice wine vinegar
• 2 tablespoons ketchup
• 1 tablespoon lemon juice
• 1/8 teaspoon sesame oil
• 1 tablespoon hot mustard
• 2 teaspoons water
• 1-2 teaspoon garlic and red chile paste

Stir Fry Sauce

• 2 tablespoons soy sauce
• 2 tablespoons brown sugar
• 1/2 teaspoon rice wine vinegar

Directions

1. Make the special sauce by dissolving the sugar in water in a small bowl.

2. Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil.

3. Mix well and refrigerate this sauce until you're ready to serve.

4. Combine the hot water with the hot mustard and set this aside as well.

5. Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.

6. Bring oil to high heat in a wok or large frying pan.

7. Saute chicken breasts for 4 to 5 minutes per side or done.

8. Remove chicken from the pan and cool.

9. Keep oil in the pan, keep hot.

10. As chicken cools mince water chestnuts and mushrooms to about the size of small peas.

11. Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.

12. When chicken is cool, mince it as the mushrooms and water chestnuts are.

13. With the pan still on high heat, add another Tbsp of vegetable oil.

14. Add chicken, garlic, onions, water chestnuts and mushrooms to the pan.

15. Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce"cups".

16. Top with"Special Sauce".

The result: We really liked this- although we have done Chicken lettuce wraps a slightly different way before and when we did those we used boston, or Butter lettuce, and I liked the way that rolled better- and the other wraps we had used some peanut sauce (you can buy it at the store in the asian food section) which we LOVED on this as well- all in all, I think we will do this again!

Kay's Chicken

This was a recipe that we got from a girl in the Illustration department when Shawn was in school- so good- we do it monthly during the grilling season!

1 C Sprite
1/2 c Soy sauce
1/2 c Veg Oil
1-2 T Horseradish
1-2 t Garlic Powder

Mix well and add a couple of chicken breasts. Let marinade for a few hours or overnight. Grill- but every time you turn the meat, pour a bit more marinade on it to keep it nice and juicy. (Of course, don't put marinade on finished chicken to avoid food poisoning) It's that easy!

Cheddar Ranch Chicken

Super simple. Super quick. Found this on the side of some food package. Can't remember where.

Ingredients:
1/2 c. ranch dressing
1 Tbl flour
Boneless/skinless chicken (breasts, fillets, tenderloins, etc) [recipe originally called for 4 breasts]
1/4 c. grated parmesan
1/4 c. shredded sharp cheddar cheese
cooking spray

Preheat oven to 375
Mix 1/2 cup ranch dressing mixed with 1 Tbl flour (use that as your ratio; I ended up using more since I made more)
Dip boneless/skinless chicken into the ranch mix then place on lightly greased (I Pam-ed it) baking sheet.
Mix together 1/4 cup grated parmesan with 1/4 shredded sharp cheddar cheese (again, use this as the ratio). Spread this mixture over chicken pieces. [I ended up make a second batch of this as the first spreading didn't seem like enough.]
Bake 15-25 minutes until golden brown and smells yummy in your kitchen. ;0)

Done! Very yummy!

Barnyard Sandwiches

This is a sandwich that Shawn had in a place in LA that he fell in love with and wanted to try at home- they turned out deliciously!!!

Ingredients:
grilled chicken breast
Black Forest Ham
Swiss Cheese
Ranch Dressing
Bread

You make this like a grilled cheese sandwich- butter the outside of the bread and stick on a pan at medium heat, then put on the cooked chicken and drizzle ranch dressing on the top of it. The put on the ham and the cheese. You need to be careful when turning this as it isn't a small sandwich, but after a minute, turn it and cook for one more minute until the sandwich is golden. Enjoy!

Southwestern Chicken Eggrolls

INGREDIENTS
2 tablespoons vegetable oil
1 skinless, boneless chicken breast half
2 tablespoons minced green onion
2 tablespoons minced red bell pepper
1/3 cup frozen corn kernels
1/4 cup black beans, rinsed and drained
2 tablespoons frozen chopped spinach, thawed and drained
2 tablespoons diced jalapeno peppers
1/2 tablespoon minced fresh parsley
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/3 teaspoon salt
1 pinch ground cayenne pepper
3/4 cup shredded Monterey Jack cheese
5 (6 inch) flour tortillas
1 quart oil for deep frying


DIRECTIONS
Rub 1 tablespoon vegetable oil over chicken breast. In a medium saucepan over medium heat, cook chicken approximately 5 minutes per side, until meat is no longer pink and juices run clear. Remove from heat and set aside.
Heat remaining 1 tablespoon vegetable oil in a medium saucepan over medium heat. Stir in green onion and red pepper. Cook and stir 5 minutes, until tender.
Dice chicken and mix into the pan with onion and red pepper. Mix in corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt and cayenne pepper. Cook and stir 5 minutes, until well blended and tender. Remove from heat and stir in Monterey Jack cheese so that it melts.
Wrap tortillas with a clean, lightly moist cloth. Microwave on high approximately 1 minute, or until hot and pliable.
Spoon even amounts of the mixture into each tortilla. Fold ends of tortillas, then roll tightly around mixture. Secure with toothpicks. Arrange in a medium dish, cover with plastic, and place in the freezer. Freeze at least 4 hours.
In a large, deep skillet, heat oil for deep frying to 375 degrees F (190 degrees C). Deep fry frozen, stuffed tortillas 10 minutes each, or until dark golden brown. Drain on paper towels before serving.

We reallly liked this- we didn't have a red pepper or any spinach or jalepenos and we were too lazy to hit the store for it. Also, we didn't freeze them first and then fry them- we just fried them, but it turned out well- next time I want to try it with the spinach and jalepenos...

Chicken Tiki Masala

Marinade:
1 cup yogurt
1 tablespoon lemon juice
2 teaspoons ground cumin
1 teaspoon ground cinnamon
2 teaspoons cayenne pepper
2 teaspoons freshly ground black pepper
1 tablespoon minced fresh ginger
4 teaspoons salt, or to taste
1 teaspon garam masala
3 boneless skinless chicken breasts, cut into bite-size pieces

Sauce:
1 tablespoon butter
1 clove garlic, minced
1 jalapeno pepper, finely chopped
2 teaspoons ground cumin
2 teaspoons paprika
2 teaspoons garam masala
3 teaspoons salt, or to taste
1 (8 ounce) can tomato sauce
1 cup heavy cream
1 tomato, chopped, or 1 can diced tomatoes
1/4 cup chopped fresh cilantro



In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt. Stir in chicken, cover, and refrigerate for 1 hour.

Remove chicken and discard marinade. Cook chicken in a saute pan or stir fry.

Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 3 teaspoons salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro.

Serve over rice.

Sesame Chicken

Ingredients:
2 large boneless skinless chicken breasts
2 tablespoons raw sesame seeds
2 green onions (sliced)
Marinade-
1 teaspoon chicken base
¼ teaspoon salt
½ teaspoon sesame oil
ground white pepper (to taste)
¼ teaspoon sugar
1 tablespoon raspberry wine (or any fruity flavored wine)
Batter-
½ cup all purpose flour
1 teaspoon baking powder
1 egg (beaten)
½ cup water (or as much as needed to make batter smooth)
3 tablespoons cornstarch
salt (to taste)
1 tablespoon vegetable oil
Sauce-
1/2 c honey
1/4 c sugar
salt (to taste)
1/4 c ketchup
2 tablespoons white distilled vinegar
a sprinkle of ground black pepper
Step 1: Cut chicken breasts into 1” chunks and in a glass bowl combine all of the marinade ingredients and mix well. Add the chicken and coat evenly. Cover and marinade for 30 minutes in the refrigerator.
Step 2: Meanwhile, in separate bowl combine all of the batter ingredients and mix thoroughly. The batter should be thick enough to coat the chicken but thin enough to flow around the pieces. Set aside.
Step 3: Using a fork or tongs remove the pieces of chicken from the marinade and dip them into the batter to coat evenly (one by one). Deep fry the chicken in batches in your deep fryer for about 10 minutes or until golden brown. Drain on paper towels. (or you can fry in hot oil at about 325 degrees in your wok for about 3-4 minutes or until golden brown)
Step 4: In your wok combine the sauce ingredients and warm over medium heat. Bring to a boil while stirring and simmer until sauce slightly thickens.
Step 5: In the wok or in a serving dish coat chicken with the sauce and garnish with sliced scallions and sesame seeds.

Garlic Chicken Fried Chicken

• 2 teaspoons garlic powder, or to taste
• 1 teaspoon ground black pepper
• 1 teaspoon salt
• 1 teaspoon paprika
• 1/2 cup seasoned bread crumbs
• 1 cup all-purpose flour
• 1/2 cup milk
• 1 egg
• 4 skinless, boneless chicken breast halves - pounded thin
• 1 cup oil for frying, or as needed

1. In a shallow dish, mix together the garlic powder, pepper, salt, paprika, bread crumbs and flour. In a separate dish, whisk together the milk and egg.
2. Heat the oil in an electric skillet set to 350 degrees F (175 degrees C). Dip the chicken into the egg and milk, then dredge in the dry ingredients until evenly coated.
3. Fry chicken in the hot oil for about 5 minutes per side, or until the chicken is cooked through and juices run clear. Remove from the oil with a slotted spatula, and serve.

Pineapple Chicken Fajitas

2 lbs boneless, skinless chicken breasts, cut into strips

1 T olive oil

1 ea medium green, sweet red, and yellow pepper, julienned (cut into thin strips)

1 medium red onion, cut into thin wedges

2 T fajita seasoning mix

1/4 c water

2 T honey (3 for sweeter sauce)

1 T dried parsley flakes

1 t. garlic powder

1/2 t salt

1/2 c unsweetened pineapple chunks, drained

four tortillas

In a large non-stick skillet, cook chicken in oil for 4-5 minutes. Add peppers and onion; cook and stir 4-5 minutes longer. In a bowl, combine the seasoning mix and water; stir in the honey, parsley, garlic powder and salt. Stir into skillet.

Add pineapple. Cook and stir for 1-2 minutes or until chicken juices run clear and vegetables are tender. Eat with tortillas. Yield- 8 fajitas.

Ranch Chicken

One of our FAVORITE recipes...

Ingredients

• Boneless, skinless chicken breast halves or tenderloins (we use the latter that come frozen in a bag)
• Ranch dressing
• Breadcrumbs (we use the Italian seasoned ones)
• Pam spray, olive oil or spray butter

Directions

1. Defrost (if necessary), wash and trim off skin/fat of chicken pieces
2. Prep by putting ranch in a ziploc bag and pouring the breadcrumbs on a plate.
3. Pat dry the chicken pieces and then depending on their size put 2-3 pieces of chicken in the ranch bag. Zip closed and coat the chicken in ranch.
4. With a fork remove chicken from bag one at a time and place in breadcrumbs. Press and coat each piece.
5. Spray pan with Pam/butter and turn to Medium heat. Lay chicken in pan and flip as you see the sides starting to cook or after about 5 minutes.
   
6. Each side should be golden brown. Be sure to spray pan again between flips and as you see fit.
7. Cut into chicken to make sure it is cooked through.
   

-We like to pair this chicken with angel hair pasta or a simple rice dish. Yum, yum so good!!