Rec: Chicken Thighs With Crispy Prosciutto And Foie Gras Pate

5 ounces foie gras pate
8 skinless, boneless chicken thighs
3 tablespoons Worcestershire sauce
5 ounces thinly sliced Italian prosciutto
1/4 teaspoon garlic powder, or to taste
salt and pepper to taste
3 tablespoons corn oil



Cut pate into 12 rectangles, and place onto a plate lined
with plastic wrap. Place into the freezer. Combine chicken
thighs and Worcestershire sauce in a bowl. Seal with
plastic wrap, and place in refrigerator to marinate for
1 hour. Gently fry the prosciutto in a large, nonstick
skillet over medium heat until crispy. Drain, cool and
crumble into a bowl. Season with garlic powder to taste
and set aside. Preheat oven to 350 degrees F (175
degrees C). Remove chicken thighs from the marinade
and pat dry with paper towels. Discard marinade. Lay
the chicken thighs out flat on a clean work surface.
Season with salt and pepper, then sprinkle crumbled
prosciutto in the center. Place a cube of pate on top of
the prosciutto, then wrap the thigh around the filling
and secure with toothpicks. Heat corn oil in a large
skillet over high heat. Place thighs into oil, and cook
until browned all over, about 5 minutes. When browned,
place thighs seam side down into a glass baking dish.
Bake in preheated oven until the chicken is no longer
pink, and the juices run clear, 25 to 30 minutes,
depending on size.



Serves 4
Will not reheat well

Rec: Chicken Breasts in A Creamy Foie Gras Pate Sauce

2 boneless chicken breasts, cut into strips
2 tablespoons butter
1 cup cream
4 ozs foie gras
1/4 lb capellini



Heat 1 tablespoon of the butter in a sauté pan and cook
the chicken breasts until they are tender, but not brown.
Lightly salt the chicken, remove from the heat and keep
warm. Add the cream to the same pan and bring it to a
simmer. Rub a tablespoon of foie gras pate together with
a tablespoon of the warm cream, add into the sauce.
Meanwhile cook the capellini in boiling, salted water.
Drain the capellini and toss with 1 tablespoon of butter.
Add some small cubes of foie gras pate to the pasta.
Make a bed of the pasta on a hot platter and arrange
the chicken on top. Pour the sauce over all and serve.



Serves 2
Will not reheat well

Rec: Microwave Mushroom Gizzards

2 lbs chicken gizzards
1/2 cup all-purpose flour
1/4 teaspoon paprika
salt and pepper to taste
1 tablespoon olive oil
1 10.75 oz can condensed cream of mushroom soup
1 10.75 oz can water


Clean and rinse gizzards trimming off any green material.
Placed cleaned gizzards in a large bowl. Mix flour, paprika,
salt and pepper together in a small bowl. Pour mixture onto
gizzards and toss well to coat. Heat oil in a large skillet
over MEDIUM HIGH heat. Brown coated gizzards in oil, drain
and place in microwave container. Mix together soup and
water in a medium bowl. Pour over gizzards, cover and
microwave on HIGH for 15 minutes. Stir, replace cover and
cook on HIGH for another 10 minutes. Check for tenderness.
If still too firm, recover and cook on HIGH for another 5
minutes. Let rest and set for 5 minutes after cooking before
serving.

Serves 4
Refrigerate remainder
Can be reheated in microwave

Rec: Chicken Naranja

Naranja is Spanish for orange, so this is simply Chicken with Oranges. But Chicken Naranja sounds better because the recipe calls for orange juice, and somehow Chicken with Orange Juice just doesn't sound as tasty. This is quick to prepare and is tasty. I found it in a magazine twenty years ago, credited to Laura Alvarez of San Francisco. This recipe serves two, but can easily be doubled. Any sort of rice makes a nice side dish for this, and looks especially good placed on a bed of white rice. Add a green salad for a complete dinner.

Any preferred pieces of chicken may be used to make this. I prefer the lower calorie option of boneless, skinless chicken breasts. Any type of orange juice may be used, but I like it best with freshly squeezed orange juice. Some ingredients can be substituted if you don't have the called for ones on hand, such as crystallized ginger for fresh ginger, frozen orange juice instead of fresh, celery seed instead of fresh celery, and of course the garnish can be dropped. Also, you can add
a couple of drops each of red and yellow food coloring to get a more orangey color.

Chicken Naranja

Two chicken breasts

1/2 cup orange juice

1/4 cup soy sauce

1/6 cup packed brown sugar

10 slices fresh ginger root

1 cup sliced celery

1 tablespoon cornstarch mixed with 1/4 cup water

Orange slices and fresh parsley for garnish

Preheat oven to 350 degrees. Arrange the chicken in a baking dish, skin side up if using chicken with skin. Mix the orange juice, soy sauce and brown sugar and pour over the chicken. Sprinkle the ginger root and celery on and around the chicken. Bake for about 15 minutes. Remove the chicken from the baking dish and stir in the cornstarch mixture. Replace the chicken breasts and bake about 10 minutes longer until the chicken is tender and the sauce has thickened. Garnish with the orange slices and parsley to serve.

Rec: Golden Chicken Breasts with Coleslaw

4 boneless skinless chicken breasts (7 oz. each)
1 teaspoon salt
1/8 teaspoon pepper
1 1/2 tablespoons all-purpose flour
1 whole beaten egg
1 cup Panko (fine bread/cracker crumbs)
1/4 cup shredded mozzarella cheese
2 teaspoons parsley, finely chopped
4 teaspoons grated Parmesan cheese

Coleslaw

2 cups shredded cabbage
1/4 cup thinly sliced onion
1/4 cup shredded carrots
2 tablespoons vinegar
2 tablespoons olive oil
1/2 teaspoon salt
1/8 teaspoon pepper

Garnish

1 teaspoon parsley, chopped
1/4 cup parsley cut into 1 inch lengths




Salt and pepper chicken breasts and coat with flour. Dip
them in the egg and then the Panko or fine breadcrumbs.
Place parchment paper or wax paper (coated side up) on
a microwave-safe plate (12 inches in diameter). Place the
chicken breasts on it and sprinkle with mozzarella and
Parmesan cheese. Place a microwave bacon rack in the
microwave oven. Cover the chicken plate with a vented
microwave lid and center it on the bacon rack. (Turning
over the chicken is unnecessary, because placing bacon
rack allows the microwaves to cook from the bottom.)
Cook on HIGH (1200W) for 8 minutes or until chicken
breasts are tender. Take the chicken breasts out and
place them on a baking sheet. Cook them in a toaster
oven until the surface turns golden brown. To make the
Coleslaw, combine vinegar, olive oil, salt and pepper in
a bowl. Stir until the salt dissolves. Add the coleslaw
vegetables and mix well. Sprinkle finely chopped
parsley on the chicken and garnish with parsleys
sprigs. Add coleslaw on the side and serve.


Serves 4
Refrigerate remainder
Can be reheated in microwave

Rec: Jambalaya Pasta

2 oz. olive oil
1 lb. boneless skinless chicken breasts, cut into 1" pieces
3 tablespoons Cajun Spice Blend
4 oz. red, yellow, green peppers, cut into thin strips
4 oz. red onions, cut into thin strips
6 oz. Shrimp (shells, tails, and veins removed)
1 tablespoon blanched garlic, minced
1/2 teaspoon Kosher Salt
1/4 teaspoon ground Black Pepper
4 oz. Roma Tomatoes, diced 1" pieces
1 1/2 cups Spicy Chicken-Seafood Broth
1 tablespoons chopped parsley
1 lb. Linguini Pasta (fresh)



Heat the olive oil in a large sauté pan. Place the chicken
into a clean mixing bowl. Sprinkle the 2/3 of the Cajun
Spice over the chicken and into the bowl. Gently toss
the chicken until each piece is evenly coated with the
spice.· Add the chicken into the sauté pan and cook until
it is about half done. Add the peppers, onions and shrimp
into the pan. Cook until the shrimp are about half done.
Add the garlic into the pan. Season all of the ingredients
with kosher salt, ground black pepper, and a little more
Cajun Spice. Add the diced tomatoes and chicken-seafood
broth into the sauté pan. Gently stir the ingredients
together. Continue to cook until the chicken and shrimp
are done, and the vegetables are tender.· Drop the pasta
into boiling salted water, and cook until “al dente.” Place
the pasta into serving bowls. Spoon the jambalaya over
the pasta. Garnish with a sprinkle of freshly chopped parsley.



Serves 2
Refrigerate remainder
Can be reheated in microwave

Rec: Microwave Chicken Cacciatore

4 boneless skinless chicken breasts
1/2 medium green pepper, thinly sliced
1/2 medium red pepper, thinly sliced
1/2 medium onion, thinly sliced
2 garlic cloves, minced
8 ounces fresh mushrooms, sliced
2 stalks celery, sliced
1 tablespoon butter or margarine
1 tablespoon water
4 ounces of sliced black olives, drained
2 cups bottled spaghetti sauce (no meat)
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons tomato paste


Combine celery, peppers, onion, garlic and mushrooms with
water and butter in a 2 quart microwave-safe dish. Cook
uncovered on HIGH for 3 to 4 minutes, stirring after every
minute. Drain. Stir in spaghetti sauce, olives, tomato paste,
salt and pepper. Slice chicken breasts in half lengthwise. Slide
chicken into casserole dish with other ingredients, turning to
coat with sauce. Arrange with meatiest portions towards the
outside of the dish. Cover and cook 10 to 12 minutes on HIGH,
or until chicken is cooked through. Serve over hot pasta or rice.

Serves 5 to 6
Refrigerate remainder
Can be reheated in microwave

Rec: Chicken Wings In Honey Sauce

3 pounds chicken wings (16 wings)
salt and pepper to taste
2 cups honey
1 cup soy sauce
1/2 cup ketchup
1/4 cup oil
2 cloves garlic, minced
Sesame seeds (optional)



Rinse chicken and pat dry. Cut off and discard
wing tips. Cut each wing at joint to make two
sections. Sprinkle wing parts with salt and pepper.
Place wing parts on broiler pan. Broil 5 to 4
inches from heat 20 minutes, 10 minutes a side
or until chicken is brown. Transfer chicken to
crockpot. For sauce, combine honey, soy sauce,
ketchup, oil and garlic in bowl. Pour over
chicken wings. Cover and cook on LOW 4 to 5
hours or on HIGH 2 to 2 /2 hours. Garnish
with sesame seeds, if desired.


Serves 2 to 4
Refrigerate remainder
Can be reheated in microwave

Rec: Crockpot Chicken Cordon Bleu

6 skinless, boneless chicken breast halves
1 10.75 oz can condensed cream of chicken soup
1 cup milk
4 oz sliced ham
4 oz sliced Swiss cheese
1 8 oz package herbed dry bread stuffing mix
1/4 cup melted butter
salt and pepper to taste


Mix the soup and milk together in a small bowl. Pour enough
of the mixture into the crockpot to cover the bottom. Layer
chicken breasts over the mixture. Cover with sliced ham and
then with Swiss cheese. Pour the remaining soup mix over the
top, stirring a little to distribute between layers. Sprinkle
stuffing on top and drizzle butter over stuffing. Cover and
cook on LOW for 4 to 6 hours, or 2 to 3 hours on HIGH.

Serves 6
Refrigerate remainder
Can be reheated in microwave

Rec: Crocked Chicken

1 1/3 cups rice
1 can cream of mushroom soup
1 can cream of celery soup
1 can (6 oz.) evaporated milk
1 chicken, cut up
1 package dry onion soup mix


Butter crockpot (or Pam'd). Add rice, soups and
milk. Place chicken over rice mixture in crockpot.
Sprinkle dry soup mix over chicken. Cook on
LOW 8 hours or HIGH for 4 hours.

Serves 4
Refrigerate remainder
Can be reheated in microwave

Rec: Crockpot Bloody Mary Chicken

4 skinless, boneless chicken breast halves
1 (33.8 ounce) bottle Bloody Mary mix (extra spicy okay)
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup chopped carrot


Wash, skin and remove fat from chicken breasts and place
in a crockpot. Pour Bloody Mary mix and vegetables over
the chicken breasts, cook on LOW for 8 hours. Serve over
a bed of rice or noodles.


Serves 2 to 4
Refrigerate remainder
Can be reheated in microwave

Rec: Basque Style Chicken Stew

2 tablespoons olive oil
6 slices turkey bacon, cut in 1/2-inch dice
8 ounces mushrooms, sliced
1 red bell pepper, cut in 1-inch squares
1 green bell pepper, cut in 1-inch squares
1 bunch green onions sliced in 1/2-inch (white and some green)
4 chicken breast halves, boneless, cut in 1/2 to 1 inch chunks
1 can (4 oz size) sliced ripe olives
2 tablespoons balsamic vinegar
3 tablespoons tomato paste
1 can (16 oz size) tomatoes
1/4 cup chicken broth
1/2 teaspoon dried ground marjoram
1/2 teaspoon salt
1/4 teaspoon pepper or mixture of black and red pepper




Heat olive oil in a large skillet; saute bacon until browned.
Add mushrooms, peppers, and green onions and saute for
a minute. Add vinegar and cook 1 minute more, scraping up
the browned bits from the bottom of the pan. Set aside.
Place chicken in a 3 1/2 quart or larger crockpot. Add
sauteed bacon and vegetable mixture to the pot, then the
olives. Combine the remaining ingredients in a bowl and
mix. Pour over chicken and vegetables in the crockpot.
Cover and cook on LOW for 8 to 10 hours.


Serves 4
Refrigerate remainder
Can be reheated in microwave

Rec: Crockpot Veggie and Chinese Chicken

1 lb. chicken breast (chopped)
2 cups chopped cabbage
1 each red and green pepper (chopped)
1 white onion (chopped)
1 teaspoon ground Chinese peppercorn
1 tablespoon honey
2 tablespoons soy sauce
salt to taste
1 tablespoon diced ginger
1 to 2 cups chicken soup stock
2 tablespoons corn starch
1/4 cup cold water




Mix all the ingredients in the crockpot (but not the starch
and water), and cook on LOW for 6 to 8 hours. Or 4 to 6
hours on HIGH. In the last 30 minutes mix the starch and
water add to the pot. This will thicken the chicken in the
crockpot. Serve.


Serves 4
Refrigerate remainder
Can be reheated in microwave

Rec: Chinese Braised Crockpot Chicken

1 1/2 lbs.chicken legs or thighs
3 stalks celery (cubed)
1 white onion (cubed)
4 to 6 cloves garlic (crushed)
1 tablespoon ginger (diced)
3 to 5 red chilies (diced, optional)
1 pinch 5 spices powder (optional)
2 tablespoons light soy sauce
2 teaspoons sugar
1 to 2 cups chicken soup stock



Cut the chicken in bite sized pieces. Mix with the diced
ginger and red chilies. Add the celery, white onions, garlic
in to the crockpot. Add in the chicken, and the rest of the
ingredients. Cook for 6 to 8 hours on LOW.


Serves 4 to 6
Refrigerate remainder
Can be reheated in microwave

Rec: Sweet And Sour Chicken

1 1/2 cups baby-cut carrots
6 large boneless, skinless chicken thighs (about 2 lbs.)
1/2 teaspoon crushed red pepper flakes
1 1/3 cups sweet & sour sauce
1 (20 oz.) can pineapple chunks in juice, drained
1 (1 lb.) bag frozen stir-fry bell peppers and onions,
thawed and drained
6 cups hot, cooked rice



Place carrots in 3 1/2 to 4 quart crockpot. Top with chicken,
sprinkle with red pepper. Cover and cook on LOW heat 6 to 7
hours or until juice of chicken is no longer pink when centers
of thickest pieces are cut. Remove chicken from cooker; drain
and discard liquid from cooker. Return chicken to cooker.
Pour sweet & sour sauce over chicken; top with pineapple
and stir-fry vegetables. Cover and cook on HIGH for
45 to 60 minutes or until carrots are tender. Serve with rice.


Serves 6
Refrigerate remainder
Can be reheated in microwave

Rec: Crockpot Southwestern Chicken

1 (15 oz) can whole kernel corn, drained
1 (11 oz) can Mexicorn, drained
1 (15 oz) can black beans, rinsed and drained
1 (16 oz) jar chunky salsa (divided use)
6 boneless, skinless chicken breast halves, rinsed and dried
Flour tortillas
Shredded cheddar cheese



Combine the cans of corn, beans and half the salsa in
crockpot. Top with the chicken. Pour remaining sauce
over. Cover and cook first hour on HIGH, then either
3 more hours on HIGH or 6 on LOW until meat juices
run clear. Serve with warm tortillas; top with cheese.


Serves 4 to 6
Refrigerate remainder
Can be reheated in microwave

Rec: Wild Rice Micro Chicken

1 teaspoon salt
2 cups water
1 cup uncooked white rice
1/2 (10.75 oz) can condensed cream of mushroom soup
1/2 (1 oz) package dry onion soup mix
1/2 (6 oz) package wild rice
1/2 (4.5 oz) can sliced mushrooms
1 skinless, boneless chicken breast, cut into bite size pieces


In a medium saucepan add salt to water and bring to a boil.
Add uncooked rice and parboil for 10 minutes (to parboil
is to partially cook by boiling briefly in water). Meanwhile,
prepare wild rice according to package directions (do NOT
drain); set aside. In a lightly greased (Pam'd) 9x13 inch
baking dish combine the cream of mushroom soup and
dry onion soup mix. Slowly stir in the parboiled rice and
cooked wild rice (with liquids). Add the mushrooms and
chicken pieces, mix all together and spread evenly in
baking dish. (If desired, cover and store in refrigerator at
this point.) Microwave on HIGH for 10 to 15 minutes,
stirring every 5 minutes. Cook until chicken is no longer
pink and rice is cooked through.


Serves 2 to 4
Refrigerate remainder
Can be reheated in microwave

Rec: Mandarin Chicken

4 (4 oz) boneless, skinless chicken breast halves
2 tablespoons brown sugar
2 tablespoons cornstarch
1/2 cup teriyaki sauce
1/4 cup apple juice
1 tablespoon vegetable oil
1 garlic clove, minced
1 (11 oz) can mandarin oranges
Hot cooked rice
2 green onions, sliced


Flatten chicken to 1/4-in. thickness. Place in a greased
(Pam'd) 2 qt. microwave dish. In a bowl, combine brown
sugar and cornstarch; stir in teriyaki sauce, apple juice,
oil and garlic. Drain oranges, reserving juice; set oranges
aside. Add juice to the teriyaki mixture; pour over
chicken. Cover and microwave on HIGH for 8 minutes.
Baste chicken with sauce. Cover and cook on HIGH 3 to 5
minutes longer or until sauce is thickened. Serve over rice.
Garnish with onions and oranges.


Serves 2 to 4
Refrigerate remainder
Can be reheated in microwave

Rec: Microwave "Fried" Chicken

1 2 1/2 to 3 lb chicken, cut into pieces
1/2 cup butter or margarine
1 1/2 cups (Ritz) cracker crumbs
1/2 cup Parmesan cheese
1/4 cup parsley flakes
1/2 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper


Melt butter in dish that is large enough to dip chicken
pieces. Mix crumbs and seasonings together in a seperate
bowl. Dip chicken into butter and roll in crumb mixture
and place in microwave baking dish. Be sure to put
larger pieces around the outer edge of the baking dish.
Cover with waxed paper and cook on HIGH for 10 minutes.
Turn pieces over, cover and cook on HIGH for another
10 minutes. Test by piercing with a sharp knife and if
more cooking is needed, uncover and cook another 2 to 4
minutes.

Serves 4 to 6
Refrigerate remainder
Can be reheated in microwave

Rec: Curried Microwaved Chicken

1 apple - peeled, cored, and chopped
1 onion, chopped
2 tablespoons butter
3 teaspoons curry powder
1 (10.75 oz) can condensed cream of mushroom soup
1 cup heavy cream
salt and pepper to taste
8 chicken thighs, cut into bite size pieces
3/4 cup fresh sliced mushrooms
1 teaspoon paprika


In a microwave safe dish cook the apple and onion in the
curry powder and butter or margarine on HIGH power for
3 minutes. Stir in the soup, cream and salt and pepper.
Place the chicken in an 8x12 inch microwave safe baking
dish and cover with the curry sauce. Sprinkle the top with
paprika. Cover with wax paper and microwave on HIGH
for 30 minutes. Test to see if chicken is done and tender.
If not microwave on HIGH for another 15 to 20 minutes,
checking every 5 minutes or so.


Serves 4 to 6
Refrigerate remainder
Can be reheated in microwave