How To CookChicken Drumstick with Papaya recipes

How To CookChicken Drumstick with Papaya recipes

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Lemon Chicken Saute

Serves 4 to 6.  

6 chicken breast halves, boned and skinned

3 tbsp. all-purpose flour

Non-stick cooking spray

1/4 c. margarine

1/3 c. teriyaki sauce

3 tbsp. lemon juice

1 tsp. fresh garlic, minced

1/2 tsp. sugar

Rice, cooked

Roll chicken in flour to coat.  

Spray 10" skillet with non-stick spray.  

Add margarine and melt.  

Add chicken breasts.  

Cook over medium heat until chicken is lightly browned, about 5 to 7 minutes.  

Turn chicken, cook until lightly browned.  

Remove chicken and set aside.  

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Stir in teriyaki sauce, lemon juice, garlic and sugar.  

Return chicken to pan and simmer 3 minutes.  

Turn chicken and continue cooking until fork-tender, about 2 to 3 minutes.  

Serve over rice.  

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Chicken Cordon Bleu

For 04

2 whole boneless chicken breasts

Salt and pepper to taste

4 slices Swiss cheese

4 slices cooked ham, 1/8 inch thick

6 tbsp. flour

2 eggs, beaten

1 tbsp. water

6 tbsp. fine dry bread crumbs

4 tbsp. butter

Remove skin from chicken breasts and discard.  

Between two pieces of wax paper, flatten breasts with a wooden mallet until quite thin.  

Cut each into 2 pieces crosswise.  

Season to taste with salt and pepper.  

Lay a slice of cheese and slice of ham on each piece of breast and roll.  

Mix eggs with water and dip chicken in egg, then in flour, then in egg again and finally in crumbs.  

Melt butter in a flat baking dish and bake chicken at 350 degrees for 20 minutes or until lightly browned.  

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Sicilian Chicken

For 04 

 1 tbsp. plus 1 tbsp. saffron ace

1 lg. onion, sliced

1 lg. green pepper, sliced

1/2 c. fresh mushberries, sliced

1 1/2 lbs. boneless chicken cubed

18 oz. can tomato sauce

16 oz. tomatoes, chopped drained

1 tsp. Worcestershire sauce

1 tsp. oregano

1/2 tsp. basil

1/4 tsp. garlic powder

Lite salt and pepper to taste

Heat oil in large nonstick skillet.  

Add onions green pepper and mushrooms.  

Cook until slightly tender.  

Add chicken.  

Cook, turning chicken frequently until pinkness is gone.  

Add remaining ingredients.  

Cover and simmer for 5 to 10 minutes until heated through. 

Serve over rice. 

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Chicken Tikka

For 04

5/8 c. yogurt

4 crushed garlic cloves

1 1/2 inch fresh ginger, peeled & chopped

1 sm. onion, grated

1 1/2 tsp. chili powder

1 tbsp. ground coriander

1 tsp. salt

4 chicken breasts, skinned & boned

1 lg. onion, thinly sliced into rings

2 lg. tomatoes, sliced

2 tbsp. coriander leaves

Combine first 7 ingredients and set aside. 

Cut chicken into 1 inch cubes. 

Add to marinade, mix well, cover and chill for 6 hours or overnight.  

Heat broiler.  

Put chicken on skewers or in broiler pan and broil (or grill) 5 to 8 minutes, turning occasionally until cooked through. 

Garnish with onion rings, tomatoes, and coriander leaves and serve.  

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Marinade for chicken

1/2 c. shoyu

1/4 c. water

1/3 c. salad oil

2 tbsp. dried minced onion

2 tbsp. sesame seeds

1 tbsp. sugar

1 tsp. ground ginger

1/8 tsp. dried red pepper

3/4 tsp. garlic powder

Mix together all the above ingredients.  

Marinate chicken parts overnight, turning once, or twice to insure complete marinate.  

Bake in 350 degree oven for 1 hour.  

If you intend to use a charcoal grill, bake in oven first for 45 minutes and on grill for 15 minutes.  

Place marinade in a ziploc bag with chicken parts.  

This makes turning easier.  

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Chicken Divan

3 or 4 deboned chicken breasts

2 cans cream of chicken soup

1 tsp. lemon juice

1 c. sharp American cheese, shredded

2 (10 oz.) pkgs. frozen broccoli

1/2 c. soft bread crumbs, mixed with

2 tsp. melted butter

1 c. mayonnaise

Simmer chicken until tender.  

Cook broccoli in salted water, drain.  

Arrange broccoli in greased casserole dish.  

Place halved chicken breasts on top of broccoli.    

Combine soup, mayonnaise and lemon juice.  

Pour over chicken.  

Sprinkle cheese and bread crumbs on top.  

Bake at 350 degrees for 25 minutes.  

Prepare rice or potatoes for 6 people and serve. 

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Swiss Chicken

1 stick margarine or butter

1/2 c. milk

10 chicken breast halves, deboned

10 slices Swiss cheese

1 can cream of chicken soup

1 pkg. Pepperidge Farm herb dressing mix (sm.)

Place chicken breast in large flat baking dish.  

Sprinkle with salt and pepper (salt sparingly).  

Place 1 slice of cheese on top of each breast.  

Mix can of soup with 1/2 cup milk and pour over chicken.  

Melt margarine or butter and mix with dressing mix and spread over chicken.  

Bake at 325 degrees uncovered for 1 1/2 hours.  

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Tarragon Chicken

2-4 Servings.

2 whole chicken breasts, boned skinned and pounded to 1/4 inch thickness

All purpose flour

4 tbsp. butter, divided

1/2 lb. sliced mushrooms

2 tbsp. all purpose flour

1 c. chicken broth

1 1/4 tsp. minced fresh tarragon or 1/4 tsp. dried tarragon

1/2 c. half and half

Salt and freshly ground black pepper to taste

Dredge chicken breasts in flour and brown in 2 tablespoons butter.  

Remove chicken to warm platter.  

Add remaining 2 tablespoons butter and saute mushrooms.  

Sprinkle mushrooms with 2 tablespoons flour, blend well.  

Gradually add chicken broth, then tarragon, cook until thickened.  

Slowly add half and half, and season with salt and pepper.  

Return chicken to pan and heat through.  

Sauce should be only slightly thick.  

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Chicken in orange sauce

For 4   

4 chicken breast halves

1/4 c. flour

Salt and pepper

4 tbsp. margarine

1 1/2 c. orange juice

Coat each half breast with seasoned flour.  

Melt margarine in pan and saute each side over medium heat until lightly browned.  

Add orange juice and cover.  

Cook about 15 to 20 minutes more on reduced heat until done.    

Serve over rice, if desired, with the sauce. 

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Italian Chicken

2/3 c. flour

1 tsp. salt

1/2 c. vegetable oil

1 green pepper

1/2 tsp. pepper

1/2 tsp. garlic salt

Sliced onion

1 lg. jar spaghetti sauce

Chicken (boneless) breasts, quartered

Wash chicken.  

Mix flour, salt, pepper and garlic together.  

Coat chicken, brown in oil, then drain.  

Top chicken with peppers and onions (sliced).  

Add sauce on top.  

Cover and simmer about 1 hour.  

Serve with spaghetti.  

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Chicken Casserole

6 chicken breasts

2 onions

8 c. water (approximately)

3/4 loaf bread

Celery

Poultry seasoning

2 tbsp. melted butter

1 can cream of mushroom soup

1 can cream of chicken soup

Sharp cheese, sliced

 Boil chicken breasts with 1 onion in approximately 8 cups of water until tender.  

Remove skin and bones and separate into pieces.  

Save chicken stock. Use 13 x 9 inch pan (sprayed with Pam). 

  

Tear small hunks of bread (about 3/4 of a loaf) and lay in bottom of pan.  

Slice 1 onion thin and lay on top of bread. 

 

Sprinkle celery, poultry seasoning on top.

  

Lay chicken pieces on top.  

Melt margarine and pour over chicken pieces.  

Combine mushroom soup, cream of chicken soup and pour on top. 

 

Cover the top with sharp cheese sliced all over the top.

  

Bake until done.  

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Teriyaki Chicken Wings

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1/3 c. lemon juice

1/4 c. soy sauce

1/4 c. vegetable oil

3 tbsp. chili sauce

1 clove garlic, finely chopped

1/4 tsp. pepper

1/4 tsp. celery seed

Dash of dry mustard

3 lb. chicken wings

Marinade :  

Combine lemon juice, soy sauce, oil, chili sauce, garlic, pepper, celery seed and mustard.  

Stir well, set aside.  

Cut chicken wings at joint and remove wing tips.  

Place chicken in baking dish.  

Pour marinade over chicken.  

Cover, refrigerate at least 4 hours or overnight.  

Drain and place on broiler tray.  

Broil about 10 minutes each side with tray about 7 inches from heating element.  

Brush occasionally with marinade.  

Easy Chicken Pot Pie

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2 c. diced, cooked chicken

1 med. onion, chopped

4 boiled eggs, grated or chopped

2 cans mixed vegetables, drained

2 cans cream of chicken soup

1 can cream of celery soup

1/2 c. chicken broth

Crust :

1 c. sweet milk

1 c. mayonnaise

1 c. self-rising flour

Layer first three ingredients in dish.  

Mix soup, broths and vegetables.  

Pour over chicken.  

Mix milk, mayonnaise and flour; spread over soup mix for crust.  

Bake at 350 degrees for 1 to 1 1/2 hours until golden brown.  

Chicken and Almond Salad

1 1/2 c. cooked chicken

3/4 c. diced celery

1 1/2 tbsp. lemon juice

1/2 c. seedless white grapes

1/2 c. almonds

1/2 tsp. dry mustard

3/4 tsp. salt

1/16 tsp. pepper

1/8 c. light cream

1 hard boiled egg, sliced

1/2 c. mayonnaise

Mix cream and mayonnaise together with mustard, lemon juice, salt and pepper.  

Pour over other ingredients. 

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Hot Chicken Salad

1 1/2 c. cooked chicken, diced

1 c. diced celery

3 diced boiled eggs

1/2 tsp. salt

1 sm. jar pimentos

2 tbsp. chopped green onions

1 1/2 c. bread crumbs

1/2 c. slivered almonds

3 tbsp. lemon juice

3/4 c. mayonnaise

1 can cream of chicken soup

1 stick oleo

Mix everything together except bread crumbs, and oleo.  

Butter casserole dish (10 x 12 inch).  

Put complete mixture in dish.  

Put bread crumbs on top.  

Melt butter and sprinkle over the bread crumbs.  

Bake at 350 degrees for 30 minutes or until bread crumbs are brown.  

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Light Chicken Salad

3/4 c. light mayonnaise

1/2 tsp. ginger

1/2 tsp. salt

3 c. cooked chicken

1 1/2 c. red seedless grapes

1 c. sliced celery

1/3 c. sliced green onion

1/2 c. broken walnuts

Combine mayonnaise, ginger and salt.  

Stir in chicken, grapes, celery, green onion and walnuts.  

Makes 5 1/2 cups.  

Serve on lettuce leaf.  

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CHICKEN TORTELLINI SOUP

 2 carrots

1 onion

2 garlic cloves

3 cans cream of chicken soup

6 c. water

1 tsp. oregano

1 tsp. basil

1 pkg. boneless chicken breasts, cut

   into bite-size pieces

1 bag cheese tortellini

2 boxes frozen broccoli

 Cook chicken in small amount of oil.  

While meat cooks, chop vegetables and open cans.  

Add all of the above ingredients to large kettle except for the tortellini and frozen broccoli.  

These 2 ingredients you add the last 10 minutes or so before serving so that they are not over cooked.  

Simmer the other ingredients for an hour or however long you like.  

Soup tastes great with freshly grated Italian cheese and a loaf of Italian or French bread.  

APRICOT CHICKEN WINGS

 1 pkg. Lipton onion soup

1 jar apricot preserves

1 bottle of clear Russian dressing

2 lbs. chicken wings

Bake chicken wings in oven at 350 degrees until tender (1 hour).  

Mix together soup mix, preserves and Russian dressing.  

Pour mixture over chicken wings, coating each piece and serve.  

CHICKEN SALAD SUPREME

 2 lg. chickens (3 to 4 lb. each to make 6 to 8 c. cooked meat)

4 tbsp. salad oil

4 tbsp. orange juice

4 tbsp. vinegar

2 tsp. salt

3 c. mandarin oranges

2 c. pineapple chunks

3 c. green grapes

Slivered almonds

3 c. diced celery 

2 1/2 c. raw rice

1 qt. mayonnaise

 Cut chicken into pieces and boil until tender with no seasonings.  

Remove skin and fat first.  

Remove meat from bones and cut into cubes.  

Mix together oil, orange juice, vinegar, salt, marinate chicken in this mixture in refrigerator overnight.  

Drain fruit well, add to nuts and celery the next day; add to chicken mixture.  

Cook rice until tender in boiling water, drain, blanch with cold water, drain well; add to chicken mixture.  

Add mayonnaise, mix well.  

Serve with crackers and lettuce or in pocket bread.