General Tso's Chicken

source: facebook

General Tso's Chicken
Main Dishes - Chicken
Serving Size: 4


2 pounds boneless skinless chicken breast -- cut into bite-sized pieces
2 tablespoons canola oil
1 cup cornstarch
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon pepper

Sauce:
4 tablespoons hoisin sauce
4 tablespoons soy sauce
4 tablespoons rice vinegar
2 tablespoons sugar
1 tablespoon minced garlic
2 tablespoons water
1 teaspoon crushed red pepper flakes
1 cup fresh broccoli florets
4 sliced green onions -- optional
hot cooked rice

In a large Ziploc bag, combine cornstarch, salt, garlic powder and pepper. Add chicken pieces; shake to coat evenly.

Heat oil over medium-high heat in a large skillet. Add chicken pieces and cook until lightly brown, about 2-3 minutes. Add chicken pieces to a lightly greased 3qt-5qt crock pot.

In a small bowl, combine sauce ingredients (about 1 cup). Add half of the sauce mixture to crock pot. Stir until chicken is evenly coated. Cover and cook on low for 3-4 hours.

One hour before serving, add broccoli florets and remaining sauce. Cover and cook on low until chicken is no longer pink and broccoli is tender. Serve over hot cooked rice. If desired, top with sliced green onions.

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Chicken Paprikas

The BEST dish on the entire planet! Truth - word to your mother - no lie guy. I am serious. Go make it right now and prepare to faint with delight and drool on the floor. I used to beg my Mother to make this often, especially on my birthday, where I would also beg for a Sanders Bumpy Cake

 

Chicken Paprikas
by: Mary Dubay (My Grandmother)
Yield: 8 servings

1 chopped onion
4 tbsp shortening
2 tbsp Szeged Hungarian Paprika get Sweet, not the hot (affiliate link)
1 tsp black pepper
1 tsp sea salt
8-12 chicken legs
1 1/2 cups water (or chicken broth)
1/2 pint sour cream

Saute onion in shortening. Add the seasonings and chicken. Saute about 10 minutes. Add water, cover and simmer until chicken is cooked through. Remove chicken and add sour cream to pan drippings; mix well. Taste and add additional seasonings if needed. Add dumplings (see recipe below) and stir to coat. Heat through and serve.

*Note: You can use any pieces of chicken that you like, even boneless/skinless but the bone-in chicken give it the best flavor

Dumplings

3 eggs, beaten
3 cups flour
1 tsp sea salt
1/2 cup water (or chicken broth)
1/2 tsp baking powder

Mix all ingredients together. Drop by small spoonfuls into boiling water. Cook about 10 minutes or until cooked through. Drain and rinse with cold water. Add to Chicken Paprikas recipe above.

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Oven Fried Chicken

Source

Oven Fried Chicken

2 to 2-1/2 lb. chicken pieces
1/2 cup sour cream
1 Tbsp. lemon juice
1 tsp. Worcestershire sauce
1 tsp. celery salt
1/2 tsp. paprika
1 tsp. salt
Dash pepper
1 cup cracker, cereal or bread crumbs

Mix sour cream, lemon juice, worcestershire sauce, celery salt, paprika, chopped garlic, salt and pepper together. Dip chicken in sour cream-spice mixture and cover with crumbs. Place in large, greased pan. Bake uncovered at 350 F for 45-60 minutes until tender and crusty brown.


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Melt In Your Mouth Chicken

photo source: Tablespoon

Melt In Your Mouth Chicken
Main Dishes - Chicken
Yield: 4 servings

4 boneless skinless Chicken Breasts
1/2 cup Parmesan cheese
1 cup plain yogurt
1 tsp garlic powder
1 1/2 tsp seasoning salt
1/2 tsp pepper

Combine and coat chicken breasts in mixture. Bake at 375 F degrees for 45 mins

Chicken and Dumpling Casserole

source: The Shady Porch

Chicken and Dumpling Casserole
by: The Shady Porch

The secret of this is not to stir anything. That's what makes your dumplings. When you dish it out, you have your dumplings on top.

2 cups chicken, cooked and shredded
2 cups chicken broth
1/2 stick of butter
2 cups Biscuit baking mix
2 cups milk
1 can cream of chicken soup
3 tsp of chicken granules
1/2 tsp dried sage
1 tsp black pepper
1/2 tsp salt

Preheat your oven to 350 degrees.

Layer 1 - Melt 1/2 stick of butter in 9 x 13 casserole dish. Spread the shredded chicken over butter. Sprinkle black pepper and dried sage over this layer. Again do not stir.

Layer 2 - In a small bowl, mix the milk and Bisquick. Slowly pour evenly all over chicken. Again do not stir.

Layer 3 - In medium bowl, whisk together 2 cups of chicken broth, the chicken granules and the chicken soup. Once all mixed, slowly pour over the Bisquick layer. Again do not Stir.

Bake the casserole for 30-40 minutes, or until the top is golden brown

Pepper Jack Stuffed Chicken

source: Cooking Creation @ Food.com

Pepper Jack Stuffed Chicken
by: Cooking Creation @ Food.com

1 lb boneless, skinless chicken breasts
4 oz pepper jack cheese, shredded
1 c frozen spinach, thawed and drained (or fresh cooked spinach)
2 tbsp olive oil
1 tbsp breadcrumbs
1 tsp cajun seasoning
Sea salt, to taste
Black pepper, to taste


Preheat oven to 350 F.  Flatten the chicken to 1/4-inch thickness with a meat mallet.

In a medium bowl, combine the pepper jack cheese, spinach, salt and pepper. Combine the Cajun seasoning, salt, pepper and breadcrumbs together in another bowl.

Spoon about 1/4 c of the spinach mixture onto each chicken breast. Roll each chicken breast tightly and fasten the seams with several toothpicks.

Brush each chicken breast with the olive oil. Sprinkle the Cajun seasoning mixture evenly over all. Sprinkle any remaining spinach and cheese on top of chicken.

Place the chicken seam-side up onto a tin foil-lined baking sheet. Bake for 35 -40 minutes, or until chicken is cooked through. Remove the toothpicks before serving.

Crispy Baked Cheddar Chicken

photo souce: Just a Pinch

Crispy Baked Cheddar Chicken

2 lbs chicken tenders or 4 large chicken breasts
2 sleeves Ritz crackers
1/4 teaspoons salt
1/8 teaspoon pepper
1/2 cup whole milk
3 cups cheddar cheese, grated
1 teaspoon dried parsley

Sauce:
1 10 ounce can cream of chicken soup
2 tablespoon sour cream
2 tablespoon butter

Crush crackers. If using chicken breasts and not tenders, cut each chicken breast into 3 large pieces. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the salt and pepper into the cracker crumbs and stir the mixture around to combine. Dip each piece of chicken into the milk and then the cheese. Press the cheese into the chicken with your fingers. Then press the cheesy coated chicken into the cracker crumbs and press it in.

Spray a 9×13 pan with cooking spray and lay the chicken inside the pan. Sprinkle the dried parsley over the chicken. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10-15 minutes, or until the edges of the chicken are golden brown and crispy.

In a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken

Fruited Curry Chicken

First time I made this I left the chicken on the bone (as in pic). You can make it either way but my family prefers to just shred the meat and mix it in.

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Fruited Curry Chicken
Yield: 4 servings

4 chicken leg and thigh quarters cooked and shredded
1 can apricot halves, drained and chopped
1 can pineapple chunks, drained
1 can mixed fruit cocktail, drained
1/2 cup chicken broth
1 8oz container plain yogurt
1 small onion, diced
2 tbsp flour
2 tbsp butter or oil
1-2 tbsp curry powder

Cook chicken in oven until done, skin, debone and shred the meat. Set aside

Saute onion in butter or oil in a large deep skillet until tender. Add flour, chicken broth, fruit, curry powder and yogurt. Mix well, add shredded chicken and simmer on low til warm and thickened. Serve over hot cooked rice.

Replacements
Use fresh fruit in place of canned fruits
Use 1 cup coconut milk in place of yogurt

Random Thought: Welcome to my Blog. Straight jackets are on your left, meds are on the table, and if you hurry, you can still get a seat in group therapy . . . have fun!

Pineapple Salsa Chicken

photo source: You Got Served

Pineapple Salsa Chicken
by: You Got Served

4 boneless skinless chicken breasts
1 can pineapple tidbits (drain the juice)
1 can black beans (do not drain)
1 32-ounce jar of mild to medium chunky style salsa

Place the thawed chicken breasts in the crockpot and add
the rest of the ingredients. Cook on low for 6-8 hours.

Serve with warm tortillas and some rice or just layer on chips like nachos.


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