Healthy Chicken Recipe
POTTED CHICKEN WITH PEPPERS AND MUSHROOMS
4 chicken breasts
3 green peppers
2 (3 oz.) cans mushrooms
1 lg. onion
4 potatoes
1 tsp. salt
1/2 tsp. pepper
1 1/2 tsp. paprika
Oil for browning
1 c. water
Brown chicken and remove from pot; brown peppers sliced and remove from pot.
Brown onions and mushrooms together; add peppers and chicken, plus seasoning and
water. Cover and cook on slow flame after first boil, for 2 hours.
Remove chicken, should be soft. Add peeled potatoes in large chunks and cook for
additional 15 to 20 minutes until done in gravy.
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CORDON BLEU
3 whole chicken breast, split, skinned and boned
3 slices (4 oz.) Swiss cheese, cut in half
3 slices (4 oz.) boiled ham, cut in half
2 tbsp. margarine
1 can cream of chicken soup
1/4 c. milk
Chopped parsley
Flatten chicken breast. Top each with 1/2 slice cheese, then ham. Secure with
toothpicks. In skillet brown chicken side down in margarine or butter. Stir in soup, milk
and cover. Cook over low heat for 20 minutes. Stir now and then. Top with parsley.
Serves 6.
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MARINATED CHICKEN
1 c. soy sauce
1/3 c. lemon juice
1/4 c. dry sherry or wine
1/4 chopped green onion
1 garlic clove
Pinch of pepper
Combine all ingredients in a glass or ceramic container and mix well. Marinate chicken
for 12 to 24 hours then either grill or broil. Makes enough for 4 to 6 pieces of chicken.
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CHICKEN KABOBS
3 boneless chicken breasts
2 jars baby juice (Apple or peach juice)
Teriyaki sauce
Fresh garlic crushed
One clove
2 jars baby food peaches
300 Chicken Recipes
37
Mix juice, peaches, garlic and teriyaki sauce in 13 x 9 dish. Add enough teriyaki to your
taste. Cut chicken in pieces to place on skewer. Put in marinade overnight. Put
chicken on skewers. Cook over grill. While cooking baste well with marinade. Serve
with vegetables over rice.
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RUSSIAN CHICKEN
1 pkg. dry onion soup
8 oz. bottle red Russian dressing
8 oz. jar apricot preserves
Cut up chicken
Place chicken in baking pan. Combine ingredients and pour over chicken. Bake at 350
degrees for 1 hour.
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RUSSIAN CHICKEN
1 pkg. dry onion soup
8 oz. bottle red Russian dressing
8 oz. jar apricot preserves
Cut up chicken
Place chicken in baking pan. Combine ingredients and pour over chicken. Bake at 350
degrees for 1 hour.
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TURKEY DIVAN
1 (10 oz.) pkg. frozen broccoli
4 lg. slices cooked turkey or chicken
1 can cream of chicken or celery soup
1/3 c. milk
1/4 c. Parmesan grated cheese
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Cook and drain broccoli. Arrange in 10 x 6 x 2 baking dish. Combine sour and milk.
Pour over turkey. Sprinkle with cheese. Bake at 425 degrees oven about 15 to 20
minutes until brown and bubbly. 3 or 4 servings.
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CHICKEN WALNUT
1 lb. chicken boned breast
2 tbsp. cornstarch
1/2 tsp. ground ginger
1/4 tsp. garlic powder
1 tsp. sugar
4 oz. bamboo shoots
3 tbsp. soy sauce
1/2 tsp. salt
2 tbsp. butter
2 tbsp. soy sauce
1/4 c. apple juice
1/4 c. apple juice
Combine, cornstarch, ginger, garlic, sugar and salt. Roll chicken in mixture. Brown
chicken in butter and combine 2 tablespoons soy sauce, one half-cup water and onequarter
cup apple juice. Pour liquid over browned chicken.
Cover and simmer 20 minutes or until fork tender. Stir once, add bamboo shoots.
Combine one quarter cup water, one quarter cup apple juice and 3 tablespoons soy
sauce with cornstarch mix. Left over, add to chicken stir until thick. Serve hot
garnished with French fried walnuts. Make by heating one half cup or more walnuts in
boiling water five minutes. Remove skins, dry and fry until brown.
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SCALLOPED CHICKEN
1/2 loaf white bread cubed
1 1/2 c. cracker crumbs, divided
3 c. chicken broth
3 eggs, lightly beaten
1 tsp. salt
3/4 c. diced celery
2 tbsp. chopped onion
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3 c. cubed cooked chicken
1 can (8 oz.) sliced mushrooms, drained
1 tbsp. butter or margarine
In a mixing bowl, combine bread cubes and 1 cup cracker crumbs. Stir in broth, eggs,
salt, celery, onion, chicken and mushrooms. Spoon into a greased 2 quart casserole.
In a saucepan, melt butter, brown remaining cracker crumbs. Sprinkle over casserole.
Bake at 350 degrees for 1 hour. Yield: 6 to 8 servings.
4 chicken breasts
3 green peppers
2 (3 oz.) cans mushrooms
1 lg. onion
4 potatoes
1 tsp. salt
1/2 tsp. pepper
1 1/2 tsp. paprika
Oil for browning
1 c. water
Brown chicken and remove from pot; brown peppers sliced and remove from pot.
Brown onions and mushrooms together; add peppers and chicken, plus seasoning and
water. Cover and cook on slow flame after first boil, for 2 hours.
Remove chicken, should be soft. Add peeled potatoes in large chunks and cook for
additional 15 to 20 minutes until done in gravy.
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CORDON BLEU
3 whole chicken breast, split, skinned and boned
3 slices (4 oz.) Swiss cheese, cut in half
3 slices (4 oz.) boiled ham, cut in half
2 tbsp. margarine
1 can cream of chicken soup
1/4 c. milk
Chopped parsley
Flatten chicken breast. Top each with 1/2 slice cheese, then ham. Secure with
toothpicks. In skillet brown chicken side down in margarine or butter. Stir in soup, milk
and cover. Cook over low heat for 20 minutes. Stir now and then. Top with parsley.
Serves 6.
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MARINATED CHICKEN
1 c. soy sauce
1/3 c. lemon juice
1/4 c. dry sherry or wine
1/4 chopped green onion
1 garlic clove
Pinch of pepper
Combine all ingredients in a glass or ceramic container and mix well. Marinate chicken
for 12 to 24 hours then either grill or broil. Makes enough for 4 to 6 pieces of chicken.
----------------------------------------------------------------------------------------------
CHICKEN KABOBS
3 boneless chicken breasts
2 jars baby juice (Apple or peach juice)
Teriyaki sauce
Fresh garlic crushed
One clove
2 jars baby food peaches
300 Chicken Recipes
37
Mix juice, peaches, garlic and teriyaki sauce in 13 x 9 dish. Add enough teriyaki to your
taste. Cut chicken in pieces to place on skewer. Put in marinade overnight. Put
chicken on skewers. Cook over grill. While cooking baste well with marinade. Serve
with vegetables over rice.
--------------------------------------------------------------------------------------------
RUSSIAN CHICKEN
1 pkg. dry onion soup
8 oz. bottle red Russian dressing
8 oz. jar apricot preserves
Cut up chicken
Place chicken in baking pan. Combine ingredients and pour over chicken. Bake at 350
degrees for 1 hour.
---------------------------------------------------------------------------------------
RUSSIAN CHICKEN
1 pkg. dry onion soup
8 oz. bottle red Russian dressing
8 oz. jar apricot preserves
Cut up chicken
Place chicken in baking pan. Combine ingredients and pour over chicken. Bake at 350
degrees for 1 hour.
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TURKEY DIVAN
1 (10 oz.) pkg. frozen broccoli
4 lg. slices cooked turkey or chicken
1 can cream of chicken or celery soup
1/3 c. milk
1/4 c. Parmesan grated cheese
300 Chicken Recipes
38
Cook and drain broccoli. Arrange in 10 x 6 x 2 baking dish. Combine sour and milk.
Pour over turkey. Sprinkle with cheese. Bake at 425 degrees oven about 15 to 20
minutes until brown and bubbly. 3 or 4 servings.
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CHICKEN WALNUT
1 lb. chicken boned breast
2 tbsp. cornstarch
1/2 tsp. ground ginger
1/4 tsp. garlic powder
1 tsp. sugar
4 oz. bamboo shoots
3 tbsp. soy sauce
1/2 tsp. salt
2 tbsp. butter
2 tbsp. soy sauce
1/4 c. apple juice
1/4 c. apple juice
Combine, cornstarch, ginger, garlic, sugar and salt. Roll chicken in mixture. Brown
chicken in butter and combine 2 tablespoons soy sauce, one half-cup water and onequarter
cup apple juice. Pour liquid over browned chicken.
Cover and simmer 20 minutes or until fork tender. Stir once, add bamboo shoots.
Combine one quarter cup water, one quarter cup apple juice and 3 tablespoons soy
sauce with cornstarch mix. Left over, add to chicken stir until thick. Serve hot
garnished with French fried walnuts. Make by heating one half cup or more walnuts in
boiling water five minutes. Remove skins, dry and fry until brown.
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SCALLOPED CHICKEN
1/2 loaf white bread cubed
1 1/2 c. cracker crumbs, divided
3 c. chicken broth
3 eggs, lightly beaten
1 tsp. salt
3/4 c. diced celery
2 tbsp. chopped onion
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3 c. cubed cooked chicken
1 can (8 oz.) sliced mushrooms, drained
1 tbsp. butter or margarine
In a mixing bowl, combine bread cubes and 1 cup cracker crumbs. Stir in broth, eggs,
salt, celery, onion, chicken and mushrooms. Spoon into a greased 2 quart casserole.
In a saucepan, melt butter, brown remaining cracker crumbs. Sprinkle over casserole.
Bake at 350 degrees for 1 hour. Yield: 6 to 8 servings.