Say Goodbye to BORING Chicken Dishes

Kebamo · 01-08-2008, 12:26 AM

Are you tired of the same old boring chicken recipes every time? Well look no further, here are a few that will spice up your chicken and add a new veiw on chicken

Spicy Chicken Cakes with Horseradish Aioli

Dish up this tasty variation on the classic crab cake in less than 40 minutes. The aioli (ay-OH-lee) topping is a garlic mayonnaise from the Provence region in France and a popular condiment there for meat and vegetables. It can be made in advance and refrigerated.

Cakes:
2 (1 1/2-ounce) slices whole wheat bread
1 pound skinless, boneless chicken breast
1/4 cup chopped fresh chives
3 tablespoons low-fat mayonnaise
1 teaspoon Cajun seasoning
1/4 teaspoon salt
2 large egg whites
2 teaspoons canola oil

Aioli:
2 tablespoons low-fat mayonnaise
2 teaspoons prepared horseradish
1 teaspoon bottled minced garlic
1/8 teaspoon salt

To prepare cakes, place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 cup (discard remaining breadcrumbs). Set breadcrumbs aside.

Place chicken in food processor; pulse until ground. Combine chicken, chives, 3 tablespoons mayonnaise, seasoning, 1/4 teaspoon salt, egg whites, and breadcrumbs in a medium bowl; mix well (mixture will be wet). Divide mixture into 8 equal portions, shaping each into a 1/2-inch-thick patty.

Heat oil in a large nonstick skillet over medium heat. Add patties; cook 7 minutes on each side or until done.

To prepare aioli, combine 2 tablespoons mayonnaise and remaining ingredients in a small bowl. Serve with cakes.
================================================== ====
Midwest Gourmet Chicken and Horsy Sauce

6 boneless, skinless chicken breast halves
Pepper
1 (10-oz) box frozen chopped spinach, thawed
4 oz farmer cheese, shredded
1/4 cup plus 3 tbsp prepared horseradish
12 strips country-style bacon
2 tbsp margarine
1 tbsp cornstarch
1 cup skim milk
1 tsp dry mustard
2 1/2 tbsp granulated sugar
3 tbsp vinegar
1/2 tsp hot pepper sauce
1/2 tsp black and red pepper or to taste

Preheat the oven to 325 degrees F.

Pound chicken breasts just to thin out the thicker parts, and season with pepper.

Drain liquid from thawed spinach; do not cook. Combine spinach with cheese and 1/4 cup horseradish, and spread mixture onto chicken breasts. (Spinac h mixture may not totally cover chicken, but that's okay).

Roll up chicken breasts, wrap 2 pieces of bacon around each chicken breast, and secure with toothpicks. Place chicken rolls on a baking rack in a baking dish. Bake, uncovered, for 1 hour.

While chicken cooks, melt margarine in a saucepan over medium-high heat. Stir in cornstarch until dissolved, and stir in milk. Bring to a boil, stirring constantly. Reduce heat and boil for 1 minutes.

Remove the pan from heat, and stir in remaining 3 tbsp horseradish, mustard, sugar, vinegar, hot pepper sauce, and 1/2 tsp black and red pepper. Serve warm Horsy sauce on the side with chicken.
================================================== ======
Black Beans, Couscous, and Curried Chicken

1 (16-ounce) can Black Beans, drained
1 tablespoon olive oil or other light cooking oil
1 pound boneless and skinless chicken breasts, cut into strips
1 (16-ounce) package of frozen mixed vegetables, including cauliflower, carrots, and asparagus, thawed and drained (Note: If this combination is not available, use individual packages of each vegetable or use another mixed vegetable combination, such as corn, peas, carrots, and lima beans.)
1 teaspoon chicken flavor instant bullion
1 cup water
2 to 3 tablespoons curry powder
1 teaspoon cumin

Couscous
1-1/2 cups water
2 tablespoons margarine or butter
1 teaspoon chicken-flavor instant bouillon
1 cup uncooked couscous
1 tablespoon fresh parsley, chopped fine

Heat oil in large skillet over medium-high heat. Add chicken; cook and stir 8 to 10 minutes or until chicken is no longer pink. Add vegetables, beans, 1 teaspoon bouillon, 1 cup water, curry, and cumin.
Bring to a boil, then reduce heat, cover and simmer 8-10 minutes or until vegetables are tender.

While vegetables are cooking, combine (in a medium saucepan) 1-1/2 cups water, margarine, and 1 teaspoon bouillon; bring to a boil. Stir in couscous. Cover and remove from heat, and let stand for 5 minutes. Before serving, fluff couscous with fork, then spoon onto platter. Top with chicken and vegetable mixture.
Sprinkle with parsley.
=============================================
Sweet-and-Spicy Chipotle Chicken Wings

1 (15-ounce) can tomato sauce
2 tablespoons butter
1/2 cup honey
1/4 cup chipotle-flavored hot sauce
1 tablespoon grated lime rind (about 3 limes)
3 tablespoons fresh lime juice
1/4 teaspoon ground red pepper
4 to 5 pounds chicken wings
1 tablespoon salt
1 teaspoon pepper
1 cup all-purpose flour
Peanut or vegetable oil

Heat tomato sauce and butter in a small saucepan over medium heat, stirring until butter melts. Stir in honey and next 4 ingredients, and bring to a boil. Reduce heat, and simmer, stirring often, 5 minutes. Set tomato sauce mixture aside.

Cut off wingtips, and discard. Cut wings in half at joint, if desired.

Sprinkle wings evenly with salt and pepper; dredge lightly in flour, shaking off excess.

Pour oil to a depth of 1 1/2 inches into a large, deep skillet or Dutch oven; heat oil to 375?.

Fry wings, in 3 batches, 8 minutes per batch or until golden and crispy. Remove wings from oil using a slotted spoon; drain on layers of paper towels. (Allow oil to return to 375? before adding next batch of wings.)

Place wings in a large bowl. Drizzle with tomato sauce mixture, tossing well to coat. Let stand 5 minutes before serving.
================================================== ====
Bean Casserole and Chicken Breasts

1 pound dry Navy Beans, soaked, rinsed and drained
2 large carrots, peeled
2 medium onions, halved
1 bay leaf
1/2 teaspoon dried rosemary (or 1 tablespoon fresh)
1/2 teaspoon dried thyme (or 1 tablespoon fresh)
1 teaspoon pepper
2 tomatoes, peeled seeded and chopped
3 whole chicken breasts, skinless (about 4-1/2 pounds)
1/4 cup fresh parsley, minced

In a large sauté pan or stock pot, bring 2 quarts of water to a boil. Add beans, onion, carrots, bay leaf, thyme, rosemary and pepper. Reduce heat to simmer and cook, partially covered, for 45 minutes. Add tomatoes. Add chicken breasts and cook, partially covered, 45 additional minutes. Remove chicken breasts and de-bone; cut into 1/2 -inch slices. Place sliced chicken back into bean/vegetable mixture. Remove carrots and onions with a slotted spoon, chop coarsely, and return to beans. Add garlic and parsley.
Return heat to high and bring to a boil. Lower heat and simmer, uncovered, 5 minutes. Adjust seasonings if needed, remove bay leaf, and serve.
================================================== =
Baked Chicken Salad Pie

1 10 inch unbaked pie crust
3 C. cooked chicken - diced
2 C. celery - diced
1/2 C. slivered almonds - toasted
1 t. celery salt
2 T. onion - diced
2 T. green pepper - diced
1/2 C. mayonnaise
1/2 C. sour cream
1 can cream of chicken soup
1 small can water chestnuts - sliced
1 1/2 C. cheddar cheese - grated
2 T. freshly squeezed lemon juice

Preheat oven to 375 degrees F.
Mix together chicken, celery, almonds and water chestnuts. Set aside.
Mix together celery salt, onion, green pepper, lemon juice, mayonnaise, sour cream, cream of chicken soup and 1/2 cup of cheddar cheese. Blend with chicken mixture and turn into pie crust.
Bake in 375? F. oven for 30 minutes or until crust is browned.
Top pie with remaining 1 cup of cheddar cheese and bake an additional 10 to 15 minutes.
Yield: "1 10 inch pie"
================================================== =====
Chicken Cranberry Crescent Wreath

2 (8 oz) pkg crescent rolls
1 1/2 cups cooked chicken, diced
1/3 cup sweet Vidalia onion, chopped
1/2 cup walnuts, chopped
3/4 cup K.C. Masterpiece Honey BBQ Sauce
1/2 cup cranberries, fresh or frozen
1/2 cup shredded Monterey Jack cheese
1 large egg white

Preheat oven to 375 degrees F.
Combine K.C. sauce, chicken, cranberries, onion, cheese, and walnuts in a large mixing bowl. Stir to mix all ingredients and set aside.
Arrange 8 crescent triangles (1 pkg) as wreath with point side out. Arrange second package inside the shape to overlap in center, with points facing inward. Seal seams by pinching.
Use a spoon to place BBQ mixture in a ring through the triangles. Fold over points alternately to create a wreath. Beat egg white lightly; brush to cover top of wreath.
Bake at 375 degrees F. for 25-30 minutes or until golden brown. Cool 5 minutes. Cut into 10 equal portions and serve.
Yield: 10 servings.
================================================== =====
Chicken with Citrus Rice

1-1/2 cups instant white rice, uncooked
1 cup reduced-sodium chicken broth
1/2 cup orange juice
2 tsp. soy sauce
1/4 cup sliced green onions
3 Tbsp. PLANTERS Sliced Almonds
4 pieces hot rotisserie chicken (1-1/2 lb.)
2 cups steamed broccoli florets

COMBINE rice, broth, orange juice and soy sauce in microwaveable bowl; cover.
MICROWAVE on HIGH 5 min. Let stand 5 min. or until liquid is absorbed.
FLUFF rice with fork; sprinkle with onions and almonds. Serve with the chicken and broccoli.
================================================== ============
Country Roast Chicken

Seasoning:
1/2 C. kosher salt
1/2 C. paprika
1/2 C. lemon pepper
1/2 C. Mrs. Dash original blend

Roast Chicken:
1 6 lb. roasting chicken
2 16 oz. bottle Italian dressing
1 8 oz. bottle lemon juice
1/3 C. Roast Chicken Seasoning

Mix ingredients for chicken seasoning. Store in a covered container. Place the chicken in a 2-gallon sealable plastic bag. Pour a mixture of the Italian dressing and lemon juice over chicken, turning to coat. Marinate in refrigerator for 3 hours, turning every 30 minutes.
Remove chicken from bag and drain. Season generously with 1/3 cup Roast Chicken seasoning. Preheat the oven to 375?F. Arrange chicken on a rack in a baking pan. Tent loosely with foil.
Bake 1 1/2 to 2 hours or until a meat thermometer registers 170 to 180?F., removing the tent 20 minutes before the end of baking process. Let stand for 10 minutes before carving.
=================================================
Chicken Cobbler Casserole

6 tablespoons melted butter, divided
4 cups cubed sourdough rolls
1/3 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
2 medium-size sweet onions, sliced
1 (8-ounce) package sliced fresh mushrooms
1 cup white wine
1 (10 3/4-ounce) can cream of mushroom soup
1/2 cup drained and chopped jarred roasted red bell peppers
2 1/2 cups shredded cooked chicken

Toss 4 tablespoons melted butter with next 3 ingredients; set aside. Sauté onions in remaining 2 tablespoons butter in a large skillet over medium-high heat 15 minutes or until golden brown. Add mushrooms, and sauté 5 minutes.
Stir in wine and next 3 ingredients; cook, stirring constantly, 5 minutes or until bubbly. Spoon mixture into a lightly greased 9-inch square baking dish; top evenly with bread mixture.
Bake at 400? for 15 minutes or until golden brown.
================================================== ===========
Spicy Peanut Chicken

1/4 cup chicken broth
1 tablespoon cornstarch
1 tablespoon sugar
2 tablespoons soy sauce
1 tablespoon white vinegar
1/4 teaspoon ground red pepper (cayenne)
1 tablespoon vegetable oil
1 pound boneless skinless chicken thighs or breast
halves, cut into 3/4-inch pieces
1 garlic clove, finely chopped
1 teaspoon grated gingerroot
1 medium red bell pepper, cut into 3/4-inch pieces
1/3 cup dry-roasted peanuts
2 medium green onions, sliced (2 tablespoons)

Mix broth, cornstarch, sugar, soy sauce, vinegar and red pepper; set aside. Heat wok or 12-inch skillet over high heat. Add oil; rotate wok to coat side. Add chicken, garlic and gingerroot; stir-fry about 3 minutes or until chicken is no longer pink in center. Add bell pepper; stir-fry 1 minute. Add broth mixture to wok. Cook and stir about 1 minute or until sauce is thickened. Stir in peanuts. Sprinkle with onions.
================================================== =======
Chicken In Tomato Marsala Sauce

2 lg boneless, skinless chicken breast halves
1/2 tsp. oregano
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. freshly ground pepper
Vegetable cooking spray
4 oz. fresh mushrooms, sliced
8 oz. tomato sauce (1 can)
1/4 c. Marsala wine

In a small bowl, mix together the oregano, garlic powder, onion powder and pepper.
Sprinkle generously over all sides of the chicken using all of the mixture. Heat a non-stick frying pan over high heat for about 1 minute; then spray with the vegetable cooking spray.
Add the chicken and cook for about 5 minutes. Push the chicken to the side and add the tomato sauce and wine, stiring with the mushrooms to mix well.
Arrange the chicken in the sauce and simmer for about 12 minutes or until a fork can be inserted in the chicken with ease.
Serve with cooked linguine.
Makes 2 servings.

Karl

Kebamo · 01-08-2008, 12:26 AM

Are you tired of the same old boring chicken recipes every time? Well look no further, here are a few that will spice up your chicken and add a new veiw on chicken

Spicy Chicken Cakes with Horseradish Aioli

Dish up this tasty variation on the classic crab cake in less than 40 minutes. The aioli (ay-OH-lee) topping is a garlic mayonnaise from the Provence region in France and a popular condiment there for meat and vegetables. It can be made in advance and refrigerated.

Cakes:
2 (1 1/2-ounce) slices whole wheat bread
1 pound skinless, boneless chicken breast
1/4 cup chopped fresh chives
3 tablespoons low-fat mayonnaise
1 teaspoon Cajun seasoning
1/4 teaspoon salt
2 large egg whites
2 teaspoons canola oil

Aioli:
2 tablespoons low-fat mayonnaise
2 teaspoons prepared horseradish
1 teaspoon bottled minced garlic
1/8 teaspoon salt

To prepare cakes, place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 cup (discard remaining breadcrumbs). Set breadcrumbs aside.

Place chicken in food processor; pulse until ground. Combine chicken, chives, 3 tablespoons mayonnaise, seasoning, 1/4 teaspoon salt, egg whites, and breadcrumbs in a medium bowl; mix well (mixture will be wet). Divide mixture into 8 equal portions, shaping each into a 1/2-inch-thick patty.

Heat oil in a large nonstick skillet over medium heat. Add patties; cook 7 minutes on each side or until done.

To prepare aioli, combine 2 tablespoons mayonnaise and remaining ingredients in a small bowl. Serve with cakes.
================================================== ====
Midwest Gourmet Chicken and Horsy Sauce

6 boneless, skinless chicken breast halves
Pepper
1 (10-oz) box frozen chopped spinach, thawed
4 oz farmer cheese, shredded
1/4 cup plus 3 tbsp prepared horseradish
12 strips country-style bacon
2 tbsp margarine
1 tbsp cornstarch
1 cup skim milk
1 tsp dry mustard
2 1/2 tbsp granulated sugar
3 tbsp vinegar
1/2 tsp hot pepper sauce
1/2 tsp black and red pepper or to taste

Preheat the oven to 325 degrees F.

Pound chicken breasts just to thin out the thicker parts, and season with pepper.

Drain liquid from thawed spinach; do not cook. Combine spinach with cheese and 1/4 cup horseradish, and spread mixture onto chicken breasts. (Spinac h mixture may not totally cover chicken, but that's okay).

Roll up chicken breasts, wrap 2 pieces of bacon around each chicken breast, and secure with toothpicks. Place chicken rolls on a baking rack in a baking dish. Bake, uncovered, for 1 hour.

While chicken cooks, melt margarine in a saucepan over medium-high heat. Stir in cornstarch until dissolved, and stir in milk. Bring to a boil, stirring constantly. Reduce heat and boil for 1 minutes.

Remove the pan from heat, and stir in remaining 3 tbsp horseradish, mustard, sugar, vinegar, hot pepper sauce, and 1/2 tsp black and red pepper. Serve warm Horsy sauce on the side with chicken.
================================================== ======
Black Beans, Couscous, and Curried Chicken

1 (16-ounce) can Black Beans, drained
1 tablespoon olive oil or other light cooking oil
1 pound boneless and skinless chicken breasts, cut into strips
1 (16-ounce) package of frozen mixed vegetables, including cauliflower, carrots, and asparagus, thawed and drained (Note: If this combination is not available, use individual packages of each vegetable or use another mixed vegetable combination, such as corn, peas, carrots, and lima beans.)
1 teaspoon chicken flavor instant bullion
1 cup water
2 to 3 tablespoons curry powder
1 teaspoon cumin

Couscous
1-1/2 cups water
2 tablespoons margarine or butter
1 teaspoon chicken-flavor instant bouillon
1 cup uncooked couscous
1 tablespoon fresh parsley, chopped fine

Heat oil in large skillet over medium-high heat. Add chicken; cook and stir 8 to 10 minutes or until chicken is no longer pink. Add vegetables, beans, 1 teaspoon bouillon, 1 cup water, curry, and cumin.
Bring to a boil, then reduce heat, cover and simmer 8-10 minutes or until vegetables are tender.

While vegetables are cooking, combine (in a medium saucepan) 1-1/2 cups water, margarine, and 1 teaspoon bouillon; bring to a boil. Stir in couscous. Cover and remove from heat, and let stand for 5 minutes. Before serving, fluff couscous with fork, then spoon onto platter. Top with chicken and vegetable mixture.
Sprinkle with parsley.
=============================================
Sweet-and-Spicy Chipotle Chicken Wings

1 (15-ounce) can tomato sauce
2 tablespoons butter
1/2 cup honey
1/4 cup chipotle-flavored hot sauce
1 tablespoon grated lime rind (about 3 limes)
3 tablespoons fresh lime juice
1/4 teaspoon ground red pepper
4 to 5 pounds chicken wings
1 tablespoon salt
1 teaspoon pepper
1 cup all-purpose flour
Peanut or vegetable oil

Heat tomato sauce and butter in a small saucepan over medium heat, stirring until butter melts. Stir in honey and next 4 ingredients, and bring to a boil. Reduce heat, and simmer, stirring often, 5 minutes. Set tomato sauce mixture aside.

Cut off wingtips, and discard. Cut wings in half at joint, if desired.

Sprinkle wings evenly with salt and pepper; dredge lightly in flour, shaking off excess.

Pour oil to a depth of 1 1/2 inches into a large, deep skillet or Dutch oven; heat oil to 375?.

Fry wings, in 3 batches, 8 minutes per batch or until golden and crispy. Remove wings from oil using a slotted spoon; drain on layers of paper towels. (Allow oil to return to 375? before adding next batch of wings.)

Place wings in a large bowl. Drizzle with tomato sauce mixture, tossing well to coat. Let stand 5 minutes before serving.
================================================== ====
Bean Casserole and Chicken Breasts

1 pound dry Navy Beans, soaked, rinsed and drained
2 large carrots, peeled
2 medium onions, halved
1 bay leaf
1/2 teaspoon dried rosemary (or 1 tablespoon fresh)
1/2 teaspoon dried thyme (or 1 tablespoon fresh)
1 teaspoon pepper
2 tomatoes, peeled seeded and chopped
3 whole chicken breasts, skinless (about 4-1/2 pounds)
1/4 cup fresh parsley, minced

In a large sauté pan or stock pot, bring 2 quarts of water to a boil. Add beans, onion, carrots, bay leaf, thyme, rosemary and pepper. Reduce heat to simmer and cook, partially covered, for 45 minutes. Add tomatoes. Add chicken breasts and cook, partially covered, 45 additional minutes. Remove chicken breasts and de-bone; cut into 1/2 -inch slices. Place sliced chicken back into bean/vegetable mixture. Remove carrots and onions with a slotted spoon, chop coarsely, and return to beans. Add garlic and parsley.
Return heat to high and bring to a boil. Lower heat and simmer, uncovered, 5 minutes. Adjust seasonings if needed, remove bay leaf, and serve.
================================================== =
Baked Chicken Salad Pie

1 10 inch unbaked pie crust
3 C. cooked chicken - diced
2 C. celery - diced
1/2 C. slivered almonds - toasted
1 t. celery salt
2 T. onion - diced
2 T. green pepper - diced
1/2 C. mayonnaise
1/2 C. sour cream
1 can cream of chicken soup
1 small can water chestnuts - sliced
1 1/2 C. cheddar cheese - grated
2 T. freshly squeezed lemon juice

Preheat oven to 375 degrees F.
Mix together chicken, celery, almonds and water chestnuts. Set aside.
Mix together celery salt, onion, green pepper, lemon juice, mayonnaise, sour cream, cream of chicken soup and 1/2 cup of cheddar cheese. Blend with chicken mixture and turn into pie crust.
Bake in 375? F. oven for 30 minutes or until crust is browned.
Top pie with remaining 1 cup of cheddar cheese and bake an additional 10 to 15 minutes.
Yield: "1 10 inch pie"
================================================== =====
Chicken Cranberry Crescent Wreath

2 (8 oz) pkg crescent rolls
1 1/2 cups cooked chicken, diced
1/3 cup sweet Vidalia onion, chopped
1/2 cup walnuts, chopped
3/4 cup K.C. Masterpiece Honey BBQ Sauce
1/2 cup cranberries, fresh or frozen
1/2 cup shredded Monterey Jack cheese
1 large egg white

Preheat oven to 375 degrees F.
Combine K.C. sauce, chicken, cranberries, onion, cheese, and walnuts in a large mixing bowl. Stir to mix all ingredients and set aside.
Arrange 8 crescent triangles (1 pkg) as wreath with point side out. Arrange second package inside the shape to overlap in center, with points facing inward. Seal seams by pinching.
Use a spoon to place BBQ mixture in a ring through the triangles. Fold over points alternately to create a wreath. Beat egg white lightly; brush to cover top of wreath.
Bake at 375 degrees F. for 25-30 minutes or until golden brown. Cool 5 minutes. Cut into 10 equal portions and serve.
Yield: 10 servings.
================================================== =====
Chicken with Citrus Rice

1-1/2 cups instant white rice, uncooked
1 cup reduced-sodium chicken broth
1/2 cup orange juice
2 tsp. soy sauce
1/4 cup sliced green onions
3 Tbsp. PLANTERS Sliced Almonds
4 pieces hot rotisserie chicken (1-1/2 lb.)
2 cups steamed broccoli florets

COMBINE rice, broth, orange juice and soy sauce in microwaveable bowl; cover.
MICROWAVE on HIGH 5 min. Let stand 5 min. or until liquid is absorbed.
FLUFF rice with fork; sprinkle with onions and almonds. Serve with the chicken and broccoli.
================================================== ============
Country Roast Chicken

Seasoning:
1/2 C. kosher salt
1/2 C. paprika
1/2 C. lemon pepper
1/2 C. Mrs. Dash original blend

Roast Chicken:
1 6 lb. roasting chicken
2 16 oz. bottle Italian dressing
1 8 oz. bottle lemon juice
1/3 C. Roast Chicken Seasoning

Mix ingredients for chicken seasoning. Store in a covered container. Place the chicken in a 2-gallon sealable plastic bag. Pour a mixture of the Italian dressing and lemon juice over chicken, turning to coat. Marinate in refrigerator for 3 hours, turning every 30 minutes.
Remove chicken from bag and drain. Season generously with 1/3 cup Roast Chicken seasoning. Preheat the oven to 375?F. Arrange chicken on a rack in a baking pan. Tent loosely with foil.
Bake 1 1/2 to 2 hours or until a meat thermometer registers 170 to 180?F., removing the tent 20 minutes before the end of baking process. Let stand for 10 minutes before carving.
=================================================
Chicken Cobbler Casserole

6 tablespoons melted butter, divided
4 cups cubed sourdough rolls
1/3 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
2 medium-size sweet onions, sliced
1 (8-ounce) package sliced fresh mushrooms
1 cup white wine
1 (10 3/4-ounce) can cream of mushroom soup
1/2 cup drained and chopped jarred roasted red bell peppers
2 1/2 cups shredded cooked chicken

Toss 4 tablespoons melted butter with next 3 ingredients; set aside. Sauté onions in remaining 2 tablespoons butter in a large skillet over medium-high heat 15 minutes or until golden brown. Add mushrooms, and sauté 5 minutes.
Stir in wine and next 3 ingredients; cook, stirring constantly, 5 minutes or until bubbly. Spoon mixture into a lightly greased 9-inch square baking dish; top evenly with bread mixture.
Bake at 400? for 15 minutes or until golden brown.
================================================== ===========
Spicy Peanut Chicken

1/4 cup chicken broth
1 tablespoon cornstarch
1 tablespoon sugar
2 tablespoons soy sauce
1 tablespoon white vinegar
1/4 teaspoon ground red pepper (cayenne)
1 tablespoon vegetable oil
1 pound boneless skinless chicken thighs or breast
halves, cut into 3/4-inch pieces
1 garlic clove, finely chopped
1 teaspoon grated gingerroot
1 medium red bell pepper, cut into 3/4-inch pieces
1/3 cup dry-roasted peanuts
2 medium green onions, sliced (2 tablespoons)

Mix broth, cornstarch, sugar, soy sauce, vinegar and red pepper; set aside. Heat wok or 12-inch skillet over high heat. Add oil; rotate wok to coat side. Add chicken, garlic and gingerroot; stir-fry about 3 minutes or until chicken is no longer pink in center. Add bell pepper; stir-fry 1 minute. Add broth mixture to wok. Cook and stir about 1 minute or until sauce is thickened. Stir in peanuts. Sprinkle with onions.
================================================== =======
Chicken In Tomato Marsala Sauce

2 lg boneless, skinless chicken breast halves
1/2 tsp. oregano
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. freshly ground pepper
Vegetable cooking spray
4 oz. fresh mushrooms, sliced
8 oz. tomato sauce (1 can)
1/4 c. Marsala wine

In a small bowl, mix together the oregano, garlic powder, onion powder and pepper.
Sprinkle generously over all sides of the chicken using all of the mixture. Heat a non-stick frying pan over high heat for about 1 minute; then spray with the vegetable cooking spray.
Add the chicken and cook for about 5 minutes. Push the chicken to the side and add the tomato sauce and wine, stiring with the mushrooms to mix well.
Arrange the chicken in the sauce and simmer for about 12 minutes or until a fork can be inserted in the chicken with ease.
Serve with cooked linguine.
Makes 2 servings.

Karl