Chicken Rolls

Yield

4 servings

Ingredients

  • 4 large chicken breasts cut to make 8 sides
  • 8 gree onions
  • 16 toasted almonds
  • ¼ cup flour
  • ½ tsp salt
  • pinch pepper
  • 1 egg
  • 1 tbsp milk
  • ¾ cup fine dry bread crumbs
  • ½ cup butter
  • 1 cup sliced mushrooms
  • 1 medium onion sliced very thin
  • 1 cup water
  • 2 chicken boulion cubes
  • 1 cup water
  • 1 tsp salt
  • 2 1- oz pack frozen broccoli thawed and chopped
  • 2 tbsp cornstarch
  • 12 cup cold water
  • 5 oz wate chestnuts, sliced
  • Hot cooked rice

Directions

  1. Heat oven 375 degrees, Butter 10 X 6 baking dish. De-bone and skin chicken . Pound pieces of chicken between sheets wax paper with rolling pin until meat is evenly thin (1/4 inch or less.
  2. Trim green onions to width of each piece of chicken. Roll meat around green onion and almond and pinch the end to seal meat to itself.
  3. Combine flour, salt, pepper. Beat eggs and milk. Flip chicken rolls in flour, then eggs then crumbs
  4. Heat butter in saucepan until it foams. Remove from heat, discard foam. Heat remaining oil (clarified butter) in skillet. Add coated chicken. Cook slowly until brown.
  5. Put in baking dish. Add mushrooms and onion to butter. Cook gently. Add 1 cup water and bouillon. Bring to boil and pour over chicken. Cover with foil. Bake about 45 min. Uncover and turn rolls. Cook 10 to 15 min. longer.
  6. Lift out chicken. Add 1 cup water, tsp salt, bring to a boil, ad broccoli. Cook 7 min. ?, Combine cornstarch and ½ cup water till smooth . Stir into broccoli, Add water chestnuts and simmer 3 min. Pour over chicken rolls.
  7. Serve.

Chicken Chili

This is from my good friend Melba

Yield

4 main course meals

Ingredients

  • 3 skinless boneless chicken breast halves, diced
  • 1 – 14 ox can diced tomatoes, seasoned with garlic and onion
  • 1 pkg your favourite dry chili mix or 1 tbsp. chili powder
  • 1 16 ox. can kidney beans drained
  • 1 14 ox can sweet whole kernel corn, drained

Directions

  1. Brown chicken in 1 tbsp oil in medium saucepan. Add tomatoes and chili mix; cook over medium heat until chicken is done, about 5 minutes. Add remaining ingredients and simmer 5 minutes or place cooked chicken and remaining ingredients in a crock pot and cook slowly, allowing al of the flavours to combine. Top with a dollop of sour cream and some shredded cheese.

Chicken and Spiced Apples

from Eating Well

Yield

6 servings

Ingredients

  • 2 apples peeled and thinly sliced
  • 1 tbsp lemon juice
  • 1/4 tsp ground cinnamon
  • 3 tsp olive oil
  • 3 tsp butter
  • 1 1/8 herbes do provence
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 1/2 lbs. chicken breasts trimmed
  • 1 cup chicken broth
  • 1 tsp grated lemon zest

Directions

  1. Toss apples slices with lemon juice and cinnamon in a small bowl. Heat 1 tsp butter and oil in skillet over medium high heat. Add the apples and cook, stirring occasionally until tender about 5 min. Keep warm
  2. Mix 1 tsp herbes de provence, salt and pepper. Place chicken between sheets of plastic wrap and pound with a meat mallet to 1/2 inch thickness. Sprinkle the chicken on both sides with seasoning mixture
  3. Heat 1 tsp oil and butter in large skillet over high heat. add half the chicken and cook until no longer pink in the center, 2 to 3 min. per side. Remove to a platter and keep warm. Repeat with remaining chicken.
  4. Add broth, lemon zest the remain herbes and any accumulated juices from the chicken to the pan. Cook stirring to scrape up any browned bits, until slightly reduced, about 3 min. Spoon the sauce over the chick and serve with the sauteed apples.
  5. Herbes de Provence is a mixture of dried herbs commonly used in the south of France. You can purchase commercial mixtures in specialty stores. bu to make your own: Mix 2 tbsp each dried thyme, rosemary, oregano, marjoram and savory in a small jar.

Chicken (or Turkey) Casserole

Yield

6 servings

Ingredients

  • 3 or 4 cups chicken or turkey (cooked and chopped)
  • ½ cup onion chopped
  • 1 cup celery, chopped
  • 1 1/3 cup evaporated milk
  • 2 cans cream of mushroom soup
  • 2 cans cream of chicken soup
  • 1 large can chow mein noodles
  • ½ cup chopped almonds
  • 2/3 cup butter or margarine
  • 2 cups herb stuffing mix

Directions

  1. Heat onion and celery in a little oil. Mix together well the chicken, onion, celery, milk, soups and noodles. Put in buttered 15 X 9 casserole dish. Saute almonds in butter, add stuffing mix. Spread on top of chicken mixture. Bake at 350 degrees for one hour.

Barb’s Sweet and Sour Ribs

Yield

6 servings

Ingredients

  • Sauce:
  • 1/3 cup vinegar
  • 1 tbsp soy sauce
  • ¾ cup brown sugar
  • 1 cup water
  • 1/3 cup vinegar

Directions

  1. Boil sweet and sour ribs for ½ hour or so. Combine ingredients for sauce and bring to a boil. Pour over ribs and cook until tender. Remove ribs and thicken sauce with cornstarch.
  2. Pour over ribs again. Serve with rice.
  3. Can be put on at noon at 150 – 200 degrees. Otherwise at 325 degrees for 1 ½ hours