1/3 cup(s) all-purpose flour
1/4 tsp table salt
1/8 tsp cayenne pepper
3 oz buttermilk
1/2 cup(s) cornflake crumbs
1 pound(s) Chicken, breast, raw, without skin & bone, four 4-oz pieces

Instructions
Preheat oven to 365ºF. Lightly coat an 8 X 8 X 2-inch baking dish with nonstick cooking spray; set aside.
Combine flour, salt and cayenne pepper together in a medium-size bowl.
Place buttermilk and corn flakes crumbs in 2 separate shallow bowls.
Roll chicken breast halves in flour mixture and evenly coat each side.

1 tsp finely grated lemon peel
2 tbsp fresh lemon juice
2 tbsp chopped fresh oregano
1 tbsp reduced-sod soy sauce
2 garlic cloves, minced
1 tbsp olive oil
8 chicken drumsticks

Combine all ingredients into a large resealable plastic bag. Turn bag to coat chicken.
Marinate in refrigerator at least 2 hrs or up to 2 days turning occasionally.
Prepare grill to medium high heat.

Grill chicken until cooked through and golden brown on all sides turning frequently about 30 mins.

Serves 4

1 fryer chicken, or 4 to 6 breasts
1/2 cup tomato paste
1/4 cup vinegar
1 tbsp. brown sugar
Salt and pepper to taste

Place chicken in slow-cooker. Mix all other ingredients and pour over chicken. Cook over low for at least 8 hours.
Serve over rice, pasta, or as sandwiches

12 boneless, skinless chicken thighs, cut into 1-inch pieces
2 14.5 oz cans tomatoes with Italian herbs
2 cups cubed zucchini
1 cup pearl onions, peeled or some chopped onions
1 cup baby carrots
2 tablespoons tomato paste
4 cloves garlic, chopped or 1/2 t garlic powder
1 teaspoon brown sugar
1 teaspoon red pepper flakes

Combine all ingredients in crockpot. Stir to mix.

Cook on low setting 6 to 10 hours or until done. Serve over pasta.

Recipe-Krazy

Chicken Under a Brick

Chicken cooked under a brick or you can use a cast iron skillet as a weight.

3 pound chicken, backbone removed
1/2 tsp crushed red pepper
1 tsp dried oregano
1 tsp salt
1/4 cup olive oil
1 tsp minced garlic
1 tsp sweet smoked paprika
1 tbs lemon juice

Combine all ingredients except chicken, mix well. Place chicken breast side up on a rimmed baking sheet. Flatten, folding wing tips under and arranging thighs next to the breasts. Slash the breast twice and the legs and thighs once 1/2" deep.

Vegetable oil spray
1 (2 to 3 lb) frying chicken, cut into serving pieces, skinned, all
visible fat removed
1 c skim milk
1 c Corn Flake crumbs
1 tsp rosemary
1/2 tsp black pepper, freshly ground

Preheat oven to 400 degrees.
Line a baking pan with foil and lightly spray foil with vegetable oil. Rinse chicken and pat dry. Set aside.
Pour milk into a shallow bowl. Combine Corn Flake crumbs, rosemary and pepper in another shallow bowl. Dip chicken pieces first into milk and then into crumb mixture. Allow to stand briefly so coating will adhere.

2-1/2 to 3 pound fryer chicken, cut up
1/2 cup oat flour
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup cooking oil
3 tablespoons dry onion soup mix
1 cup sour cream
1/2 cup heavy cream

Mix flour, salt and pepper. Dredge chicken through flour mixture.
Heat oil in skillet over medium heat. Add chicken and brown on all sides.
Place browned chicken in 13x9x2-inch pan. Combine soup mix, sour cream and milk in small saucepan.
Cook over low heat until hot. Dont boil.
Pour over chicken. Cover and bake in moderate oven (350 degrees) 1 hr or until tender.

Yield 4 servings

4 chicken breasts
1 package taco seasoning
1/2 cup water

Let cook 6-8 hours. Serve as chicken tacos or with a side dish as the main course
4 chicken breasts
1 package taco seasoning
1/2 cup water

Let cook 6-8 hours. Serve as chicken tacos or with a side dish as the main course.

3 tablespoons all-purpose flour
4 boneless skinless chicken breast halves (6 ounces each)
2 tablespoons olive oil
4 medium red potatoes, cut into wedges
2 cups fresh baby carrots, halved lengthwise
1 can (4 ounces) mushroom stems and pieces, drained
4 canned whole green chilies, cut into 1/2-inch slices
1 can (10-3/4 ounces) condensed cream of onion soup, undiluted
1/4 cup 2% milk
1/2 teaspoon chicken seasoning
1/4 teaspoon salt
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon pepper

1 package (6 ounces) seasoned stuffing crumbs (a"stove top" type stuffing mix)
1 large potato, cut in small dice
1 bunch green onions, chopped
2 ribs celery, chopped
1/2 cup water
3 tablespoons butter, divided
1 teaspoon poultry seasoning, divided
1 to 1 1/2 pounds chicken tenderloins or boneless breasts
1 jar (12 ounces) chicken gravy

In a lightly buttered or sprayed crockpot, toss stuffing crumbs with diced potato, green onion, celery, 2 tablespoons melted butter and 1/2 cup water. Sprinkle with about 1/2 teaspoon of poultry seasoning.

1-1/2 cups all-purpose flour
1/2 cup cornmeal
1/4 cup cornstarch
3 teaspoons salt
2 teaspoons paprika
1 teaspoon dried oregano
1 teaspoon rubbed sage
1 teaspoon pepper
2 eggs
1/4 cup water
2 broiler/fryer chickens (3 to 4 pounds each), cut up
Oil for deep-fat frying

Directions

In a large resealable plastic bag, combine the flour, cornmeal,

cornstarch, salt, paprika, oregano, sage and pepper. In a shallow bowl, beat eggs and water. Dip chicken in egg mixture; place in the bag, a few pieces at a time, and shake to coat.

3 cups Chicken, boiled and cut up
2 cans Cream of Chicken Soup
Almost a whole carton of Sour Cream
1 roll Ritz Crackers, crushed
1/2 stick Butter, melted
1/4 cup Sesame Seeds

Layer chicken in a casserole dish.

Mix soup and sour cream, pour over chicken.

Combine butter and Ritz crackers in a bowl. You may need to add alittle more butter to coat the crackers.

Top with soup with the crackers and sprinkle sesame seeds over the crackers.

Bake at 350F until top is browned.

4 chicken breasts
4 or 5 red potatoes (cut in half)
1/3 cup honey mustard
1 tsp seasoned salt
pepper
1/2 tsp. thyme
1/2 tsp. Italian seasoning.
Olive oil

Combine honey mustard and 1/2 teaspoon seasoned salt and other seasonings. Spread on the chicken.

Place in a 9x13 inch baking pan. Add potatoes to pan and sprinkle with 1/2 seasoned salt and pepper.

Drizzle olive oil over potatoes.

Bake in preheated oven at 375 degrees F for about 1 hour. Stir potatoes half way cooking.
Done when potatoes are soft.

16 oz pkg pappardelle or fettuccine pasta, cooked, drained
1 1/2 cups chicken stock
2 large onions, chopped
28 oz can crushed tomatoes in puree
4 cloves garlic, minced
1 tbs olive or vegetable oil
1/4 cup cornstarch
1 medium green bell pepper, cut into 2" long strips
1 pound mushrooms, cut in half
2 tsp Italian seasoning, crushed
3 pounds chicken parts, skin removed

Heat oil in skillet. Add chicken and cook until browned on all sides. Stir garlic, Italian seasoning, tomatoes, mushrooms, onions, pepper and 1 cup stock in slow cooker. Add chicken and turn to coat.

1 cup Mushroom Soup
3/4 cup Picante Sauce
3/4 cup Sour Cream
1 Tablespoon Chili Powder
3 cups Cooked Chicken, cubed or shredded
12 corn Tortillas, cut into 1 inch pieces
1 cup Cheddar Cheese, shredded
Green Onions
2 medium Tomatoes

In a large bowl, mix soup, picante sauce, sour cream, chilie powder tomatoes and chicken

In a baking dish, sprayed with non stick spray layer tortilla pieces with chicken mixture. Keep layering until all has been used.

Top with Cheddar Cheese and Green Onions

Bake at 350F for 40 minutes.

1 roasting chicken
1/4 cup water
1/4 cup dry white wine
3 cloves garlic, minced
1 tbs chopped thyme leaves or 1 tsp dried thyme leaves, crushed
1 tbs chopped rosemary leaves or 1 tsp dried rosemary leaves, crushed
10 3/4 oz can condensed cream of chicken soup
1 lemon

Heat oven to 375 degrees.

Grate 1 1/2 tsp zest and squeeze 1 tbs juice from lemon. Stir zest, juice, soup, rosemary, thyme and garlic in a bowl. Reserve 1 cup soup mixture for gravy. Place chicken into roasting pan.

Roast chicken 20 min. Brush chicken with 1/4 cup soup mixture.

3 pounds Chicken pieces
1/2 cup Flour
1 package Dry Italian-style salad dressing
Salt
1 Egg
2 tablespoons Club soda
1 cup pancake mix -- (or more)
1 teaspoon Poultry seasoning
1 teaspoon Paprika
1/4 teaspoon Pepper
Oil for deep frying

Rinse chicken pieces; pat dry with paper towels. Mix flour with dry salad dressing mix & salt to taste.

Dip chicken pieces in this mixture and let sit for a couple of minutes.
Beat egg and club soda; in another shallow bowl, blend pancake mix with poultry seasoning, paprika and pepper.

4 large whole chicken breasts, skinned and boned
1 teaspoon salt
1/3 cup butter or margarine
1 tablespoon minced parsley
1 teaspoon lemon juice
1 clove garlic, minced
1/3 cup all-purpose flour
1-1/2 cups dry bread crumbs
2 eggs, lightly beaten
CRISCO Shortening for deep frying

Cut chicken breasts in half and sprinkle with salt.
Cream butter, parsley, lemon juice, and garlic. Spread 2 teaspoons along the center length of each chicken breast half. Tuck in ends and long sides around flavored butter; skewer or tie to close.

6 medium tomatillos, husked *
1 medium quartered deveined seeded jalapeño pepper (wear gloves to prevent irritation)
1 small garlic clove, peeled
2 large plum tomatoes, quartered
1/2 medium red onion, halved
1/4 cup packed whole fresh cilantro leaves
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cumin
10 ounces skinless boneless chicken breasts
Four 6" flour tortillas
1 1/2 cups shredded iceberg lettuce leaves
8 cherry tomatoes, halved

Adjust oven rack to divide oven in half.

Preheat oven to 350o F.

2 1/2 pound cut-up broiler-fryer chicken (2 1/2 to 3 1/2 pounds)
1 tablespoon margarine or butter
2/3 cup Bisquick® Reduced Fat baking mix OR 2/3 cup Bisquick® Original baking mix
1 1/2 teaspoons paprika
1 1/4 teaspoons salt
1/4 teaspoon pepper

Heat oven to 425º.
Remove skin from chicken if desired. Heat margarine in rectangular baking dish or pan 13 × 9 × 2 inches in oven until melted.
Mix baking mix, paprika, salt and pepper; coat chicken. Place skin sides down (meaty sides down if skinned) in pan (pan and margarine should be hot).

4 chicken breasts
3 eggs
1/2 box Ritz crackers, crushed
Garlic powder, to taste
Salt
Pepper
1/2 cup Parmesan cheese
1/2 tsp. oregano (more or less, to taste)
1 Tbs. finely chopped garlic

Mix together crackers, garlic powder, salt, pepper, Parmesan, oregano and fresh garlic. Coat the chicken breasts in egg, then cracker mixture.
Put all the chicken in a casserole dish and bake at 350 until golden brown.

-cooks.com

4 ounces Corkscrew Macaroni
3/4 pound Chicken Breast Halves, boneless and skinless
2/3 cup Chicken Broth
2 teaspoons Cornstarch
1/4 teaspoon Salt
1/4 teaspoon Pepper
Nonstick Spray Coating
1/2 cup onion, chopped
2 cloves Garlic; minced
1/2 teaspoon Dried Oregano, crushed
1/4 teaspoon Dried Thyme, crushed
1 cup Sliced Fresh Mushrooms
1 cup Halved Zucchini slices
2 teaspoons Cooking Oil
1/2 cup Chopped Tomato

Cook the pasta according to the package directions, except omit oil. Remove from heat and drain well.

1 Tbsp. salt
1 Tbsp. pepper
1 Tbsp. paprika
2 tsp. onion powder
2 tsp. dried thyme
1 tsp. cayenne pepper
1 tsp. garlic powder
2 Tbsp. minced garlic
2 onions, quartered
Butter for rubbing, softened
2 (4 lb.) whole roasting chickens
1 (14 oz.) can chicken broth
1 Tbsp. cornstarch

Mix salt, pepper, paprika, onion powder, thyme, cayenne pepper, and garlic powder in a small bowl.

1/2 C. flour
2 tsp. paprika
1 tsp. pepper
1/4 tsp. dry mustard
3 tsp. salt
1 cut-up broiler or young chicken
1/4 lb. butter

Preheat oven to 350ºF.

Mix the dry ingredients well in a plastic bag, then coat the cut up chicken parts with the mixture.

Melt the butter in a 13 x 9-inch baking pan.

Place the chicken parts in the pan, but do not crowd them.

Bake the chicken for 1 1/2 to 2 hours or until done.

3 to 4 liters canola oil, or as needed to deep fry
1 cup cornmeal
1 cup all-purpose flour
1 tablespoon garlic powder
1 teaspoon cayenne pepper
1 teaspoon salt
1/4 teaspoon black pepper
24 bone-in chicken wings and/or thighs, rinsed and patted dry with paper towels
1 to 2 cups buttermilk as need to moisten chicken

Heat oil in deep-fryer to 375 degrees F or as instructed in the manufacturer's instructions for similar foods.

Preheat oven to 350 degrees F.

Filling:
3 Tbsp. chopped onion
3 Tbsp. butter or margarine
1 3/4 C. shredded cooked chicken
3 Tbsp. chicken broth
1/4 tsp. garlic salt
1/4 tsp. poultry seasoning
1/4 tsp. pepper
3 oz. pkg. cream cheese, cubed

Pastry:
1 1/2 C. flour
1/2 tsp. salt
1/2 tsp. paprika
1/2 C. cold butter or margarine
4 to 5 Tbsp. cold water

In a large skillet, saute onion in butter until tender. Stir in cooked chicken, broth, seasonings and cream cheese; set aside.

For pastry, combine the flour, salt and paprika in a bowl; cut in butter until the mixture resembles coarse crumbs.

1 whole fryer chicken
1 (12 oz.) can chicken broth
4-5 sprigs rosemary
4-6 garlic cloves
salt & pepper to taste

Combine all in pressure cooker, close lid. cook 30 minutes.

1/4 cup corn oil
1/4 cup melted butter
1/4 cup onion, minced
2 tablespoons garlic, finely minced
2−3 drops yellow food coloring
1/4 teaspoon ground cumin
1 teaspoon dried oregano
4 tablespoons fresh lemon juice
4 tablespoons fresh orange juice
1 chicken, 2−1/2 to 3 pounds, halved

Combine oil, butter, onion, garlic, food coloring, cumin, lemon and orange juices in a large shallow pan. Add chicken halves, turning to coat well.
Cover and marinate several hours, or overnight.

1/2 C. oleo
1 can cream of mushroom soup
1 can cream of chicken soup
4 chicken breasts, cooked and boned
2 C. chicken broth
1 pkg. stuffing mix (6 oz. Pkg.)

Melt oleo and combine with stuffing mix and mushroom soup that has been diluted with 1 cup of the chicken broth.

Place half of the mixture in 9x13-inch baking dish. Layer chicken.

Pour chicken soup that has been diluted with other cup of chicken broth over top.

Bake at 350 for 1 hour.

5 servings

NOTE: An 8-oz. Pkg. Pepperidge Farm corn bread or Herb Seasoning stuffing can be used as stuffing mix.

.

2 cups diced peeled potatoes
1 3/4 cups sliced carrots
2/3 cup chopped onion
1 cup butter or margarine
1 cup all-purpose flour
1 3/4 teaspoons salt
1 teaspoon dried thyme
3/4 teaspoon pepper
3 cups chicken broth
1 1/2 cups milk
4 cups cubed cooked chicken
1 cup frozen peas
1 cup frozen corn
1 pastry for a 9 inch double crust pie