Chicken recipes that you will love
RHONDA’S MARINATED CHICKEN SAUCE
1 c. soy sauce
3 c. water
3 tbsp. dark Karo syrup
1/2 tsp. ground ginger
5 - 6 cloves garlic, minced
1 tsp. worcestershire sauce
4 whole chicken breasts, skinned and boned
Marinate chicken at least 4 hours. Grill on low for 1 hour.
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CAJUN TURKEY BURGERS
1 egg, beaten
1 tbsp. worcestershire sauce
1/2 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. ground red pepper
300 Chicken Recipes
62
1/2 c. seasoned fine dry breadcrumbs
1 lb. ground turkey
6 slices bacon
In a large mixing bowl, combine egg, worcestershire sauce, salt, garlic powder, onion
powder and red pepper. Add breadcrumbs and turkey; mix well. Shape turkey mixture
into six 3/4" thick patties. Wrap a strip of bacon around outside of each patty and fasten
with a wooden toothpick. Place patties on the unheated rack of a broiler pan.
Broil 3 to 4" from heat for 15 to 18 minutes or until no pink remains and bacon is done,
turning once. Remove toothpicks before serving. Serve in buns and top with tomato
slices and chili peppers, if desired. Makes 6 servings.
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WINE CHICKEN
1 can cream of chicken soup
1 pkg. onion soup mix
1/2 c. red cooking wine
Put ingredients in heavy pan. Put chicken parts on top. Cover and bake for 1 1/2 to 1
3/4 hours at 350 degrees.
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CHICKEN TURNOVERS
1 pkg. refrigerated crescent rolls (8 ct. tube)
2 c. chopped cooked chicken
3 oz. cream cheese, softened
3 tbsp. chopped green onion
2 tbsp. milk
Dash of pepper (optional)
2 tbsp. margarine, melted
2 tbsp. seasoned crumbs
Preheat oven to 350 degrees. In large mixing bowl combine softened cream cheese,
milk, pepper, green onion and chopped chicken. Separate rolls into 4 six-inch squares.
Spoon 1/4 of the mixture into each square. Bring corners together and seal. Place on
ungreased cookie sheet. Brush with melted margarine and sprinkle with seasoned
bread crumbs. Bake for 20 to 25 minutes. Serves 4.
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CHICKEN POT PIE
2 (10 3/4 oz.) cans cream of potato soup
1 (16 oz.) can or pkg. drained mixed vegetables
2 c. cooked, diced chicken
OR 4 to 5 Market Day chicken steaks, cooked
1/2 c. milk
1/2 tsp. thyme
1/2 tsp. black pepper
2 (9 inch) frozen pie crusts, thawed
Combine first 6 ingredients. Spoon into prepared pie crust. Cover with top crust; crimp
edges to seal. Slit top crust. Bake at 375 degrees for 40 minutes. Cool 10 minutes. (6
servings)
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MOZZARELLA CHICKEN
4 whole chicken breasts (boneless)
4 eggs
Italian breadcrumbs
3/4 lb. margarine
1/2 lb. fresh mushrooms
1/2 lb. Mozzarella cheese
Slice breasts into serving size pieces. Place chicken in slightly beaten egg for 1 hour.
Refrigerate. Sauté mushrooms and set aside. Roll chicken pieces in breadcrumbs and
fry in margarine until brown (10 minutes). Place chicken in 9 x 13 dish and put
mushrooms on top. Heat oven to 325 degrees. Bake for 10 to 15 minutes. Then add
cheese on top. Put chicken back in oven until cheese melts.
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BAKED CHICKEN PARMESAN
2 broiler fryers (2 1/2 lb. each) or equivalent pounds in chicken breasts
2 1/4 c. breadcrumbs
2/3 c. Parmesan cheese
3 tbsp. parsley
1 tsp. salt
3/4 c. butter
1 tsp. Dijon mustard
1/2 tsp. Worcestershire
1 sm. garlic clove
Preheat oven to 350 degrees. Rinse chicken and pat dry. Combine crumbs, cheese,
parsley and salt. In saucepan, melt butter; beat in mustard, Worcestershire and garlic.
Dip chicken in butter, then roll in crumbs. Pat in shallow pan. Bake 1 hour or until
golden.
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BAKED CHICKEN SALAD
1 can cream of chicken soup
2 c. cooked chicken
3/4 c. mayonnaise
1 tsp. lemon juice
1 c. chopped celery
1/2 sm. onion, diced
1/4 c. chopped pimento
1/2 tsp. pecan or almond, chopped
3 hard boiled eggs, chopped
2 c. crushed potato chips
Mix together all ingredients except potato chips. Top with crushed chips. Bake at 400
degrees for 20 minutes until bubbly.
1 c. soy sauce
3 c. water
3 tbsp. dark Karo syrup
1/2 tsp. ground ginger
5 - 6 cloves garlic, minced
1 tsp. worcestershire sauce
4 whole chicken breasts, skinned and boned
Marinate chicken at least 4 hours. Grill on low for 1 hour.
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CAJUN TURKEY BURGERS
1 egg, beaten
1 tbsp. worcestershire sauce
1/2 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. ground red pepper
300 Chicken Recipes
62
1/2 c. seasoned fine dry breadcrumbs
1 lb. ground turkey
6 slices bacon
In a large mixing bowl, combine egg, worcestershire sauce, salt, garlic powder, onion
powder and red pepper. Add breadcrumbs and turkey; mix well. Shape turkey mixture
into six 3/4" thick patties. Wrap a strip of bacon around outside of each patty and fasten
with a wooden toothpick. Place patties on the unheated rack of a broiler pan.
Broil 3 to 4" from heat for 15 to 18 minutes or until no pink remains and bacon is done,
turning once. Remove toothpicks before serving. Serve in buns and top with tomato
slices and chili peppers, if desired. Makes 6 servings.
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WINE CHICKEN
1 can cream of chicken soup
1 pkg. onion soup mix
1/2 c. red cooking wine
Put ingredients in heavy pan. Put chicken parts on top. Cover and bake for 1 1/2 to 1
3/4 hours at 350 degrees.
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CHICKEN TURNOVERS
1 pkg. refrigerated crescent rolls (8 ct. tube)
2 c. chopped cooked chicken
3 oz. cream cheese, softened
3 tbsp. chopped green onion
2 tbsp. milk
Dash of pepper (optional)
2 tbsp. margarine, melted
2 tbsp. seasoned crumbs
Preheat oven to 350 degrees. In large mixing bowl combine softened cream cheese,
milk, pepper, green onion and chopped chicken. Separate rolls into 4 six-inch squares.
Spoon 1/4 of the mixture into each square. Bring corners together and seal. Place on
ungreased cookie sheet. Brush with melted margarine and sprinkle with seasoned
bread crumbs. Bake for 20 to 25 minutes. Serves 4.
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CHICKEN POT PIE
2 (10 3/4 oz.) cans cream of potato soup
1 (16 oz.) can or pkg. drained mixed vegetables
2 c. cooked, diced chicken
OR 4 to 5 Market Day chicken steaks, cooked
1/2 c. milk
1/2 tsp. thyme
1/2 tsp. black pepper
2 (9 inch) frozen pie crusts, thawed
Combine first 6 ingredients. Spoon into prepared pie crust. Cover with top crust; crimp
edges to seal. Slit top crust. Bake at 375 degrees for 40 minutes. Cool 10 minutes. (6
servings)
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MOZZARELLA CHICKEN
4 whole chicken breasts (boneless)
4 eggs
Italian breadcrumbs
3/4 lb. margarine
1/2 lb. fresh mushrooms
1/2 lb. Mozzarella cheese
Slice breasts into serving size pieces. Place chicken in slightly beaten egg for 1 hour.
Refrigerate. Sauté mushrooms and set aside. Roll chicken pieces in breadcrumbs and
fry in margarine until brown (10 minutes). Place chicken in 9 x 13 dish and put
mushrooms on top. Heat oven to 325 degrees. Bake for 10 to 15 minutes. Then add
cheese on top. Put chicken back in oven until cheese melts.
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BAKED CHICKEN PARMESAN
2 broiler fryers (2 1/2 lb. each) or equivalent pounds in chicken breasts
2 1/4 c. breadcrumbs
2/3 c. Parmesan cheese
3 tbsp. parsley
1 tsp. salt
3/4 c. butter
1 tsp. Dijon mustard
1/2 tsp. Worcestershire
1 sm. garlic clove
Preheat oven to 350 degrees. Rinse chicken and pat dry. Combine crumbs, cheese,
parsley and salt. In saucepan, melt butter; beat in mustard, Worcestershire and garlic.
Dip chicken in butter, then roll in crumbs. Pat in shallow pan. Bake 1 hour or until
golden.
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BAKED CHICKEN SALAD
1 can cream of chicken soup
2 c. cooked chicken
3/4 c. mayonnaise
1 tsp. lemon juice
1 c. chopped celery
1/2 sm. onion, diced
1/4 c. chopped pimento
1/2 tsp. pecan or almond, chopped
3 hard boiled eggs, chopped
2 c. crushed potato chips
Mix together all ingredients except potato chips. Top with crushed chips. Bake at 400
degrees for 20 minutes until bubbly.