Chicken receipe

[jassheela]

Ingredients
•   4 chicken pieces, cleaned with excess fat removed
•   1 egg, slightly beaten
•   1/2 teaspoon Season Salt
•   Pinch of salt
•   1/8 teaspoon Cayenne Pepper, grounded
•   1/4 teaspoon Thyme Leaves
•   1/8 teaspoon Paprika
•   1/2 teaspoon Lemon Pepper
•   1 cup all purpose flour
•   1/4 teaspoon Emeril's Original Essence Seasoning
•   1 -1/2 cup vegetable oil
Directions
1.   Add egg, chicken, Season Salt, pinch of salt, Cayenne Pepper, Thyme Leaves, Paprika, and Lemon Pepper to a mixing bowl. Mix well. Set aside.
2.   Add flour and Emeril's Original Essence Seasoning to a bowl. Mix. Add chicken one piece at a time. Cover well and shake off excess.
3.   Heat large skillet over medium high heat. Add vegetable oil. Heat oil until hot. Add chicken. With a large skillet you should be able to fry 4 pieces without over crowding pan. Keep chicken frying over medium heat (don't cook too fast). Cook on each side for approximately 13 minutes, there should be no bleeding. Chicken should be a beautiful golden brown.
4.   Remove chicken from pan and drain on paper towel.

Prep time: 10 minutes
Cook time: 26 minutes
Servings: 4

[jassheela]

Prep time: 10 minutes
Cook time: 30 minutes
Servings: 8 Servings

•   1 lb ground chicken breast skinless
•   8 ozs taco sauce
•   1/2 c onions, chopped
•   8 ozs light sour cream
•   1/2 c bell peppers, chopped
•   1 c fat-free cottage cheese
•   1 tsp garlic, minced
•   1 c low-fat tortilla chips, crushed
•   1 1/4 oz low-sodium taco seasoning mix
•   1 c cheddar cheese, shredded
Directions
1.   Preheat oven at 400. Prepare a 8" square dish with cooking spray; set aside.
2.   In a large saucepan, cook chicken, onions, bell peppers, and garlic until chicken is no longer pink.
3.   Stir in taco seasoning mix and taco sauce; set aside.
4.   In a medium sized bowl, combine sour cream and cottage cheese; set aside.
5.   Place half the crushed chips onto the bottom of the prepared dish. Add chicken mixture to cover the chips, then cover the chicken mixture with sour cream mixture.
6.   Sprinkle with cheese and remaining crushed chips.
7.   Bake, uncovered, for 30 minutes or until cheese has melted.

[jassheela]

Prep time: 15 minutes
Cook time: 15 minutes
Servings: 6

•   2 tablespoons peanut oil
•   1 pound ground dark meat chicken
•   8 scallions, white and green parts, minced
•   2 teaspoons cornstarch
•   2/3 cup water chestnuts, chopped
•   3 tablespoons soy sauce
•   1 tablespoon grated fresh ginger
•   1 tablespoon oyster sauce
•   1 large head butter lettuce, leaves separated
Directions
1.   Warm the oil in a skillet or wok over medium-high heat. Add the chicken, scallions, and cornstarch and cook, stirring constantly, until the chicken is cooked and broken into pieces, 3 to 4 minutes. Add the water chestnuts, soy sauce, ginger, and oyster sauce and cook for 1 minute. Remove from the heat.
2.   To serve, take 1 lettuce leaf at a time and spoon a heaping tablespoon of the chicken mixture into the center. Wrap the lettuce around the filling. Serve.

[jassheela]

Prep time: 20 minutes
Cook time: 50 minutes
Servings: 6

•   4 pounds chicken pieces (remove skin to reduce fat content if you like)
•   2 Tbsp vegetable oil
•   For Spice Rub
•   1 tsp salt
•   1 tsp ground black pepper
•   2 tsp chopped garlic
•   1 1/2 tsp onion powder
•   3/4 tsp ground cayenne pepper (or to taste)
•   For Peanut Sauce
•   1 small onion finely diced
•   1 small red bell pepper seeded and finely diced
•   1/2 green bell peper, seeded and finely diced
•   1 carrot finely diced
•   1 garlic clove minced
•   1 tsp finely diced and seeded jalapeno pepper
•   4 cups chicken broth or stock
•   1/2 cup smooth peanut butter
•   1 Tbsp tomato paste
•   1/2 tomato, seeded and diced
•   1 tsp chopped fresh thyme or 1/2 tsp dried thyme
•   1 tsp peeled, grated fresh ginger
•   1/2 cup stirred coconut milk
•   1/2 tsp salt
•   1/2 tsp freshly ground black pepper
•   1/4 cup chopped parsley for garnish

Directions
1.   Stir together the Spice Rub ingredients and rub onto chicken
2.   Heat 1 Tbsp oil in a large nonstick skillet over medium high. Add chicken in batches and brown on all sides. Transfer browned pieces to a platter or bowl.
3.   Add 1 Tbsp oil, onion, bell peppers, carrot, garlic, and jalapeno to the pan. Cook about 5 min, until vegetables are soft. Add chicken broth and simmer about 20 minutes uncovered. Reduce heat to medium-low, stir in remaining sauce ingredients, and simmer 2 minutes. Return browned chicken to the skillet and cook 25-30 minutes until chicken is tender. Stir occasionally to keep sauce from sticking. Turn chicken pieces mid-way through to ensure even cooking.
4.   Garnish with parsley and serve over rice (we use brown rice). A green vegetable or salad makes a nice side.

[jassheela]

Prep time: 10 minutes
Cook time: 90 minutes
Servings: 4-6

•   4-5 pound whole roasting chicken
•   1 medium onion - chopped
•   2 carrots - sliced
•   2 garlic cloves - minced
•   olive oil
•   salt and pepper to taste
•   Chicken or Beef Stock for basting
Directions
1.   Place a clean chicken into roasting pan. After vegetables and garlic are chopped, mix them all together in a large bowl and drizzle with olive oil , salt, and pepper. Scatter them around the chicken that is in the pan. Drizzle a little more olive oil over the chicken and salt and pepper to taste. Place into a 425 degree preheated oven and bast after the first 30 minutes and then bast every 10-15 minute after that. Do not bast chicken the last 10 minutes of cooking so that the skin can get nice and golden and crispy. Chicken is done when it reaches an internal temperature of 160 degrees. About 1 1/2 hours.

[jassheela]

Prep time: 30 minutes
Cook time: 15 minutes
Servings: 4

•   1 pounds chicken breasts or thighs
•   2 tbsp sake (rice wine)
•   4 tbsp soy sauce
•   4 tbsp mirin (sweet rice wine)
•   2 tbsp sugar
Directions
1.   Poke chicken using a fork.
2.   Mix other ingredients in a bowl.
3.   Marinate the chicken in the mixture for 30 minutes in the refrigerator.
4.   Heat vegetable oil in a frying pan.
5.   First, fry the SKIN side of the chicken (very important for crispy skin!) on medium heat until the skin is browned.
6.   Turn the chicken over to fry the other side on low heat.
7.   Pour the sauce used to marinate chicken in the pan.
8.   Cover the pan and steam cook the chicken on low heat until done.
9.   Remove the lid and simmer until the sauce becomes thick.
10.   Stop the heat.
11.   Slice the chicken and serve on a plate.
12.   Pour thickened sauce over the teriyaki chicken.

[jassheela]

Prep time: 10 minutes
Cook time: 7 minutes
Servings: 8-10

•   3 boneless skinless chicken breasts
•   1 lb shredded cheese
•   1 can black beans
•   1 bag of tortilla chips or follow my chip recipe
•   1 10 oz sour cream
•   2 cups guacamole (see my recipe for organic guacamole )
•   2 fresh diced jalapenos
•   2 cups shredded lettuce
•   1 diced tomato
•   1/4 diced onion
•   2 cups salsa or (see recipe in my recipes )
•   1 large cookie sheet
Directions
1.   preheat oven to 350
2.   grill chicken with cumin onions and peppers and garlic
3.   place chips on cookie sheet 1 layer cover with cheese and add second layer of chips
4.   place more cheese
5.   spread even layer of black beans onto ships add more cheese
6.   place sliced chicken breasts spread evenly over pan of nachos
7.   place in oven until melted about 5- 10 minutes
8.   dice onions, peppers, and shred lettuce
9.   remove from oven
10.   garnish with lettuce, peppers, onions , jalapenos ,salsa sour cream and guacamole and enjoy

[jassheela]

Prep time: 15 minutes
Cook time: 75 minutes
Servings: 6

•   6 corn tortillas
•   1 pound skinless, boneless chicken
•   6 cups chicken broth
•   1 large onion chopped
•   1 cup chopped green bell pepper
•   1 clove garlic, minced (add more to taste)
•   1 Tbsp vegetable oil
•   1 large tomato chopped or 1/2 of a 14.5 oz can diced tomatoes drained
•   1/4 tsp dried oregano crushed
•   1 tsp lime zest
•   3 Tbsp lime juice
•   1 cup Cilantro chopped fresh
•   Chopped Jalepeno or Serrano peppers on the side
•   Lime wedges
Directions
1.   Cut tortillas in half, then crosswise into 1/2 inch wide strips. Arrange on baking sheet with non-stick cooking spray or light cooking oil. Bake 10 minutes or until lightly browned.
2.   In large pot boil broth with chicken covered for about 15 minutes. Remove chicken and shred once cool. Pour broth into a large bowl.
3.   In same pot saute onion, green pepper and garlic until tender. Add broth, tomato and oregano. Bring to boil. Stir in lime zest and lime juice. Reduce heat and simmer, covered, for 20 minutes. Sire in chicken and cook for an additional 3-5 minutes.
4.   To Serve: Ladle soup into bowls. Add a few tortilla strips and server with chopped jalapenos, cilantro, avocado, and lime wedges.

[jassheela]

Prep time: 30 minutes
Cook time: 30 minutes

•   4 celery
•   1 onion
•   3 med potatoes
•   4 med. carrots
•   1/2 cup pasta penne or like
•   1/2 cup white beans
•   1 large chicken breast
•   1 tbs parsley
•   1 tbsp. garlic
•   1/2 tsp. salt
•   32 oz. chicken broth
•   2 cups water
•   1/8 tsp WHITE PEPPER (key ingredient)add more to your taste
Directions
1.
1. boil water and 16 oz. of broth add celery, onion,potatoes,carrots boil for 15 min. 2.add pasta, beans, cooked chicken, 16 oz broth, parsley, salt, white pepper, boil for 15 more min. add more white pepper to your taste if you like.

[jassheela]

•   1-3/4 cups chicken broth (14 fl oz)
•   2 TB finely chopped shallot
•   5 TB unsalted butter
•   10 oz mushrooms, trimmed and thinly sliced
•   1-1/2 tsp finely chopped fresh sage
•   1/4 tsp salt
•   1/8 tsp black pepper
•   1 cup all purpose flour
•   4 skinless bonless chicken breast halves (2 lb total)
•   2 TB extra virgin oil oil
•   1/2 cup plus 2 TB (sweet) Marsala wine
•   2/3 cup heavy cream
•   1 tsp fresh lemon juice
Directions
1.   Put oven rack in middle position and preheat to 200 degrees
2.   Bring broth to a boil in a 2 qrt saucepan over high heat, then boil uncovered, until reduced to about 3/4 cup, about 20 min.
3.   Cook shallots in 3 TB butter in an 8-10 inch heavy skillet over moderate heat, stirring until shallots begin to turn golden, about 1 minute. Add mushrooms, 1 tsp sage, salt and pepper. Cook, stirring occassionally until mushrooms begin to brown. 6-8 min. Remove from heat.
4.   Place flour in wide, shallow bowl. Gently pound chicken to a 1/4 " thick between 2 sheets of plastic wrap using the flat side of a meat pounder or rolling pin.
5.   Pat chicken dry and season with salt-pepper, then dredge in flour ... one piece at a time, shaking off excess. Transfer to sheets of wax paper, arranging chicken in 1 layer.
6.   Heat 1 TB each of oil and butter in a 10 inch heavy skillet over modertely high heat until foam subsides, then saute' half of chicken, turning over once, until golden and just cooked through (about 4 min. total)
7.   Transfer cooked chicken into a large heatproof platter, arranging in 1 layer. Place platter in oven to keep warm.
8.   Wipe out skillet with paper towels and cook remaining chicken in same manner, then transfer to oven (keeping 1 layer)
9.   Add 1/2 cup Marsala wine to skillet and boil over high heat stirring and scraping up brown bits (about 30 sec.) Add chicken broth, cream and mushrooms...simmer, stir until sauce thickens (6-8 min) Add lemon juice and 2 TB of wine and 1/2 tsp sage.
10.   Pour sauce over chicken and serve.

[jassheela]

Prep time: 10 minutes
Cook time: 20 minutes
Servings: 1 Serving

•   100 grams chicken cooked and diced
•   1 apple diced
•   3 stalks celery diced
•   3 T. lemon juice
•   1/8 tsp. cinnamon
•   Dash of nutmeg
•   Dash of cardamom
•   Dash of salt
•   Stevia to taste
•   Wedge of lemon
Directions
1.   Mix ingredients together; sprinkle with Stevia and cinnamon.
2.   Chill for 20 minutes.
3.   Serve with a wedge of lemon.

[jassheela]

Prep time: 20 minutes
Cook time: 30 minutes
Servings: 6 bowls

•   1 (32 ounce) container of chicken broth
•   3 cups of cooked chicken, shredded or cut into chunks
•   1 (10 3/4 ounce) can cream of chicken soup
•   1/4 teaspoon poultry seasoning
•   1/2 cup carrots, diced
•   1/2 cup celery, diced
•   1 small can refrigerated jumbo buttermilk biscuits (6 biscuits)
Directions
1.   Bring the first four ingredients to a boil over medium-high heat. Cover and reduce heat to simmer. Cook for 10 minutes.
2.   Place the biscuits one at a time on a floured surface. Roll each biscuit out to approximately 1/8 inch thickness. Cut in 1/2 inch wide strips.
3.   Remove cover from the pan, turn heat up to medium-high. Add the carrots and the celery. When the mixture is once again boiling, drop the biscuits strips in one at a time. Stir to make sure they are not stuck together. Cover and reduce heat to simmer. Cook 20 minutes stirring occasionally to prevent dumplings from sticking together. Yields 4 to 6 servings.

[jassheela]

Prep time: 10 minutes
Cook time: 55 minutes
Servings: 6

•   2 Tbs fish sauce or substitute soy sauce
•   2 Tbs light soy sauce
•   2 Tbs plain low fat yogurt
•   Juice and grated peel of 1 lemon
•   3 cloves garlic, minced
•   3 Tbs minced fresh basil or 1 tsp dried basil
•   2 tsp hot red pepper flakes
•   1 tsp ground ginger
•   3 lbs chicken thighs, trimmed of fat
Directions
1.   Put all ingredients except chicken in a plastic bag and knead to mix. Add chicken and turn bag to coat pieces. Marinate at room temperature for 30 minutes or for several hours in refrigerator.
2.   Remove chicken from bag and arrange, skin side up, in a shallow roasting pan. (I prefer my glass pyrex) . Bake in preheated 375 degree oven for 55 minutes.

[jassheela]

Prep time: 10 minutes
Cook time: 25 minutes
Servings: 8

•   1 - 8 oz. pkg cream cheese, softened
•   1 cup Frank’s Hot Pepper Sauce
•   1 cup blue cheese dressing
•   1 pkg. boneless skinless chicken breasts, cooked and cut into chunks
•   1 cup (4 oz.) shredded cheese (Cheddar or Mozzarella)
•   Crackers, chips or celery sticks
Directions
1.   Preheat oven to 350 degrees.
2.   In a mixing bowl combine cream cheese, hot sauce and salad dressing.
3.   Stir in chicken.
4.   Spread into an ungreased 8 x 8 in. baking dish.
5.   Sprinkle with cheese.
6.   Bake, uncovered for 22-25 minutes or until heated through.
7.   Served with crackers, chips or celery sticks.

[jassheela]

Prep time: 10 minutes
Cook time: 85 minutes
Servings: 4
•   1 3-5lb chicken
•   2 Tbsp ground cumin
•   1 Tbsp chopped fresh oregano (or 1 tsp dried oregano)
•   1 Tbsp fresh ground black pepper
•   1 Tbsp kosher salt
•   3 Tbsp white wine
•   2 Tbsp olive oil
Directions
1.   Preheat the oven to 350 degrees.
2.   Prepare chicken by cutting off the wing tips. In a small bowl combine the remaining ingredients. Coat the chicken with the mixture inside and out. Push the chicken together so legs and wings are set back.
3.   Place the chicken breast side up in a shallow baking dish and set it in the center of the oven. Bake for 25 minutes, then lower temperature to 325 and cook for an additional 45 min to 1 hour (depending on size).
4.   Remove from the oven and let it rest for 5 minutes before you cut it.
5.   Carve the chicken and serve with rice a side vegetable (artichoke, asparagus, green beans, etc.) You do not need a saucy or flavorful vegetable as the cumin flavor from the chicken will infuse everything!