"Chicken Dance"


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Published May, 2001



baked, ala king, parmegiana, spinach stuffed chicken and cornish hens



Probably the most versatile of all foods is chicken. You can roast it, fry it, bake it, broil it, stew it, barbecue it and use it in diversified salads as well as plain chicken salad. My preference for buying chicken is Purdue. The following recipes are some of my favorites. Granddaughter Jamie's choice is the baked chicken



baked chicken

ingredients

  • Chicken quarters / one per person
  • Lawry's Seasoning
  • water

instructions

  • Pre - heat oven to 375°
  • Roasting or foil pan
  • Place chicken in pan / skin side up
  • Sprinkle Lawry's seasoning generously
  • Water to cover bottom of pan
  • Baste with juice in pan
  • Bake uncovered 1 hour

The average Cornish Hen weighs 1 1/2 pounds. It is cooked exactly like the chicken breasts. To roast a 6 or 7 lb chicken, follow the same instructions. Cooking time will be about 2 hours. Fork should easily enter thigh. Purdue has a pop - up that determines when it is done.




chicken ala king


ingredients

  • 4 cups diced cooked chicken
  • 4 oz can mushrooms
  • 4 oz cooked peas
  • 1/2 cup cooked carrots
  • 2 1/4 cups chicken broth
  • 5 tbsps butter / margarine
  • 1/4 cup flour
  • Salt & pepper

instructions

  • Melt butter
  • Whisk flour into oleo / cook 1 min.
  • Gradually add soup to flour mix
  • Cook 5 min / stir until sauce is smooth
  • Add all other ingredients to sauce
  • Heat / serve over biscuit or rice

For pie, fill individual heat resistant bowls with chicken mixture, cover with prepared pie crust make 2 slits on top and bake in 425° oven for 30 min.




chicken parmegiana


ingredients

  • Large frying pan
  • 3/4 cup of crisco oil
  • 8 boneless chicken breasts
  • 2 eggs beaten
  • Italian bread crumbs as needed
  • Salt & pepper
  • 2 tbsp of water
  • 28 oz jar spaghetti sauce / I use Ragu Chunky
  • 1/2 lb mozzarella cheese

instructions

  • Pre - heat oven to 350°
  • Heat oil in pan
  • Add water to beaten eggs
  • Season chicken & dip in egg mix
  • Pour bread crumbs on platter / cover chicken with crumbs
  • Fry in oil until golden brown on each side
  • Pour 1/2 jar sauce in flat baking pan
  • Place chicken on top of sauce
  • Pour remaining sauce over chicken / bake 20 min.
  • Cover chicken with cheese
  • Bake until cheese melts / about 5 min
  • Serves 8 adults

Chicken does not have to be breaded. Just saute in oil and proceed with above instructions.




spinach stuffed chicken


ingredients

  • 6 to 8 chicken breasts pounded / open wide / pound thin
  • 2 boxes frozen chopped spinach
  • 8 oz can or 1 lb mushrooms sliced
  • 2 cups grated swiss cheese
  • 1 1/2 tsp pepper
  • 1/2 tsp garlic powder
  • !/4 lb butter / margarine
  • Lawry's Seasoning
  • Paprika
  • Toothpicks

instructions

  • Flat baking pan
  • Cook spinach / drain well
  • Bring fresh mushrooms to boil / drain
  • Melt butter / add all ingredients except chicken / mix over low heat until cheese melts
  • Place 1 tbsp spinach mix in center of each breast
  • Fold over / secure with toothpicks / refrigerate
  • Prior to baking, pour off excess liquid
  • Melt additional 1/8 lb butter / pour over chicken
  • Sprinkle chicken with Lawry's seasoning & paprika
  • Bake uncovered in 375°oven for 30 - 35 min
  • Serves 8 adults
  • Can be frozen, thawed and then cooked


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