Japanese Chicken Wings

Directions

Preheat oven to 350 degrees F (175 degrees C).
Cut wings in half, dip in egg and coat with flour.

Heat butter in a large, deep skillet over medium-high heat. Fry wings until deep brown. Place in a shallow roasting pan.
In a small bowl combine soy sauce, water, sugar, vinegar, garlic powder and salt. Pour over wings.
Bake in preheated oven for 30 to 45 minutes, basting wings with sauce often.

Original recipe makes 6 servings
3 pounds chicken wings
1 egg, lightly beaten
1 cup all-purpose flour for coating
1 cup butter
SAUCE
3 tablespoons soy sauce
3 tablespoons water
1 cup white sugar
1/2 cup white vinegar
1/2 teaspoon garlic powder, or to taste
1 teaspoon salt
PREP
15 mins
COOK
45 mins
READY IN
1 hr

Spicy Chicken Spring Rolls

Spicy spring rolls with chicken, barbecue sauce, and veggies. Makes 20 rolls.

Ingredients:

• 4 cups oil for frying
• 20 ounces canned chicken chunks (shredded and drained)
• 1 onion
• 1/2 cup cabbage (shredded)
• 1 carrot
• 1/4 cup barbeque sauce
• 1 dash hot sauce, soy sauce, and Worcestershire sauce
• 20 spring roll wraps

Instructions:

1. Prepare onion and carrot by shredding with a cheese grater.
2. Bring oil to 375 F (190 C) in an appropriate saucepan for deep frying.
3. Combine together the chicken with the veggies, and sauces in a bowl. Increasing spice to taste by using additional sauce.
4. Portion mixture by the tablespoon full into center of spring roll wraps. Dip fingertips in water and moisten edges of wraps, then roll mixture and seal the edges.
5. Deep fry in preheated oil for five minutes, or until golden, about three or four rolls at a time. Place on paper towels to absorb excess oil.

Chicken Caesar Salad

If you have some leftover chicken from the previous nights dinner, then this chicken caesar salad recipe will make the most of it. Serves 4.








Ingredients

5 bacon rashers, chopped
2 chicken breasts, chopped
2 slices of white bread
1 tablespoon of olive oil
2 lettuce
1/2 cup of parmesan, shaved
Dressing

4 anchovy fillets
1 garlic clove, crushed
2 tablespoons of lemon juice
1 egg yolk
1/2 teaspoon of dijon mustard
1/4 cup of olive oil
salt and pepper to taste
Cooking Instructions

Cook the bacon in a large frying pan over a medium heat for 5 minutes, or until crisp. Drain using paper towels.

Remove the crusts from the bread and cut the bread into 3/4 inch cubes. Add some oil to the frying pan and dry the bread over a medium heat, tossing constantly , until golden brown. Drain the croutons with paper towels.

To make the dressing, combine the anchovy, garlic, lemon juice, egg yolk, dijon mustard, and olive oil, and blend all the ingredients until combined well. Season to taste with salt and pepper.

Separate the lettuce leaves, rinse well and dry with a tea towel. Place the lettuce leaves in a bowl, sprinkle over the bacon, croutons, chopped chicken breasts, and drizzle over the dressing. Finish with some shaved parmesan sprinkled over top.

Honey Soy Chicken Drumsticks

This honey soy chicken drumsticks recipe is so tasty you will be left wanting more. The marinade really compliments the chicken. It makes it really sticky and delicious. Serves 6.












Ingredients

3 lb of chicken drumsticks
1/3 cup of soy sauce
1 tablespoon of honey
2 garlic cloves, crushed
1 small onion, thinly sliced
1/2 teaspoon of white pepper
1/4 cup of white wine
Cooking Instructions

Combine the soy sauce, garlic, onion, pepper, honey and white wine in a small saucepan. Stir the mixture over a low heat until the honey softens and all the ingredients are thoroughly mixed.

Remove the skin from the chicken drumsticks and score though the flesh in 1 inch intervals, making cuts in opposite directions to create the scored appearance. Pour marinade over the prepared chicken drumsticks. Place in a refrigerator and allow to marinate for 1 hour to develop the flavors.

Remove the chicken drumsticks from the marinade and barbecue over a preheated oiled BBQ plate or grill with the roasting hood down for about 25 minutes, turning the chicken occasionally to cook evenly, until tender and the juices are running clear. Brush two or three times with the remaining marinade towards end of cooking.

If you are cooking the chicken without a roasting hood, then allow extra time for cooking.

Chicken Cardinale

If you are a fan of proscuitto, marsala, and mozzarella then you will love this chicken recipe. It is packed full of flavor and is is a very quick dish to make. You will know when it is cooked when tasting it. Serves 2.










Ingredients

2 chicken breasts, divided into bite size pieces
1/4 lb of fresh mushrooms
2 slices of prosciutto
2 slices of mozzarella cheese
1/4 cup of marsala wine
1 teaspoon of basil
salt and pepper to taste
3 tablespoons of butter
oregano
fresh parsley, chopped
Cooking Instructions

Start by melting butter in a saute pan until melted. Don’t do this for too long you don’t want to burn the butter.

Saute the chicken breasts and mushrooms until the chicken is lightly brown.

Add the proscuitto, oregano, salt and pepper to the pan and taste for extra seasoning.

Add the marsala wine and cook rapidly to begin the reduction process and reduce the wine by half. All the ingredients will all be mixed together to make a wonderful sauce.

Remove the chicken in to a broiling pan, add the mozzarella cheese on top of the cheese and continue broiling until the cheese has melted.

Sprinkle the chicken cardinale with fresh parsley and you are done.

Roast Chicken

This simple roast chicken recipe will be a favorite with the family. Serves 4.









Ingredients

1 medium chicken
1 lemon, halved
5 garlic cloves, unpeeled
1 tablespoon of olive oil
salt and black pepper to taste
1/2 cup of white wine
1.5 cups of chicken stock or water
spring of fresh rosemary
Cooking Instructions

Preheat the oven to 400 ° F (200 ° C).

Rinse the chicken and patch dry with paper towels. Place in a baking tin, breast side up, and squeeze the juice of half a lemon over the chicken. Place the other lemon half inside the cavity of the chicken, along with 1 garlic cloves. Place the remaining garlic cloves and the rosemary scattered over the chicken.

Drizzle the oil over the chicken coating it evenly, and sprinkle salt and pepper.

Roast the chicken for 65-70 minutes, basting the chicken with the pan juices every 20 minutes. Test the chicken is ready by inserting a sharp knife into the thigh. Juices should run out.

When cooked transfer the chicken to a serving dish and allow to rest for 10 minutes.

To make a sauce, pour the juices from the baking tin, along with white wine and the chicken stock into a saucepan. Cook the sauce over a medium heat, stirring constantly. Simmer for a few minutes until the sauce has reduced. You may also need some salt and pepper for more flavor in the sauce.

Chicken and Pasta Salad

Using a nice italian dressing is what makes the salad, giving it plenty of flavor. If you don’t have rotini you can also use penne which is visually appealing as well. Serves 4.






Ingredients

8 oz of penne pasta
4 oz of chicken breasts (cut in halves, boneless, skinless)
2 tablespoons of soy sauce
1 oz of olive oil
3 asparagus, chopped
1 medium green pepper, finely chopped
1 medium red pepper, finely chopped
bunch of fresh cherry tomatoes
1 tablespoon of good italian dressing (homemade or from supermarket is fine)
Cooking Instructions

Cook the pasta according to directions on the packet. When cooked chill the pasta in ice water, then drain.

Blanch the broccoli in boiling water. When cooked chill the broccoli in ice water, then drain.

Marinate the chicken with the half of the soy sauce. Heat oil in a large saucepan, cook the chicken until browned, then reduce the heat and let it simmer for a few minutes.

Slice the chicken into 1 inch pieces. Place the chicken strips into a bowl with all the other ingredients excluding the salad dressing and soy sauce.

Put the remaining soy sauce into dressing, mix well and pour over pasta, chicken, and vegetables. Toss gently and serve immediately. This dish can also be served semi warm.

Grilled Teriyaki Chicken

If you are looking for new ways to cook chicken, then look no further. This teriyaki chicken recipe adds so much flavor to the chicken.













Ingredients

2 tablespoons of red wine vinegar
1/4 cup of teriyaki sauce
2 tablespoons of lemon juice
2 garlic cloves, crushed
1 tablespoon of olive oil or vegetable oil
6 boneless chicken breasts, skinned and halved
Cooking Instructions

Combine the red wine vinegar, teriyaki sauce, lemon juice, and garlic into a large mixing bowl. Add the chicken breasts to the marinade. Cover and chill in the refrigerator for at least 1 hour, preferable longer, so the chicken really absorbs the flavor of the teriyaki and other ingredients. Turn the chicken breasts occasionally while in the marinade so they get well coated with all the juices. Remove the marinade from the fridge and set aside.

Heat the BBQ plate or grill which you have lightly oiled. Cook the chicken on one side for 15 minutes brushing the meat with the marinade occassionally. Turn the chicken breasts and continue to cook for 20 minutes or so, until the chicken is tender and the juices are running clear. Allow the chicken to cool down for 10 minutes before serving.

Serve the teriyaki chicken with some green like steamed snow peas and rice.

Chicken and Mushroom Risotto

This chicken and mushroom risotto recipe is a hit with every family. Serves 4.












Ingredients

2 tablespoons of butter
3/4 lb of chicken breast, boneless skinless and cut into cubes
1 small onion, thinly sliced
1 medium carrot, thinly sliced
1 cup of long-grain rice
1/2 lb of fresh mushrooms
1 can of chicken broth
1/2 cup of water
1/2 cup of frozen peas
Cooking Instructions

Heat a large saucepan and melt half of the butter over a medium heat.

Saute the chicken breasts in the pan, until browned, making sure to stir often. Remove and set it aside.

Using the same saucepan, melt the remaining butter over a medium heat and saute the onions, mushrooms, carrot, and long grain rice, until the rice is brown. Stir regularly.

Add the chicken broth and water to the mixture, stirring occasionally and bring it to boil.

Reduce the heat, cover the saucepan, and let it simmer for about 10 or 15 minutes, making sure to stir it sometimes.

Now you can add the peas and the chicken which you had set aside.

Simmer for another 5 minutes or so, until the chicken breasts are no longer pink, the rice is tender, and the liquid has been absorbed. It may need more then 5 minutes to make sure the rice is tender.

Honey Ginger Chicken

Sweet and salty chicken marinated with honey and ginger. Serves Five.















Ingredients:

1 whole chicken, cut
3 tablespoons diced onion
2 tablespoons soy sauce
1 tablespoon finely diced ginger (fresh)
1 teaspoon diced garlic
2 tablespoons honey
1/4 cup diced green onions
Instructions:

Marinate chicken pieces in a oven safe dish. Combine the onion, soy, ginger, garlic and honey all together in a bowl; drizzle over chicken. Cover and place in the fridge for one hour, turning chicken over once.
Heat the oven to 425 F (220 C).
Bake in oven for half an hour. Turn chicken and sprinkle with green onion, then bake for additional fifteen minutes, when chicken is tender.

Classic Chicken Salad

A widespread favorite that can easily be prepared a day in advance. Serves 4.








Ingredients:

2 1/2 cups cooked chicken (diced)
4 cooked bacon strips (cumbled)
8 ounces sliced water chestnuts
1/2 cup celery (diced)
1 cup green grapes (cut)
3/4 cup mayo or dressing
1 tablespoon dried parsley (diced)
2 teaspoons onion (diced)
1 teaspoon lemon juice
1/4 teaspoon ground ginger
1 dash Worcestershire sauce
salt and pepper to season
Instructions:

Mix together the chicken, bacon, water chestnuts, celery and grapes.
In a separate bowl, whisk all other ingredients; combine all ingredients and toss to coat. Let chill.

Oven Baked Chicken Tenders

A healthy and tasty alternative to deep frying chicken nuggets. Made with parmesan and herbs. Makes 30.













Ingredients:

3 chicken breasts (skin and bones removed)
1 cup bread crumbs (with Italian seasoning)
1/2 cup Parmesan (grated)
1 teaspoon salt
1 teaspoon thyme
1 tablespoon basil
1/2 cup butter (melted)
Instructions:

Heat oven to 400 F (200 C).
Cut chicken into nuggets, about two inches in length. Combine together crumbs, cheese, salt, and dried herbs in a bowl.
Pour melted butter into a dish. Dip nuggets in the butter, then with crumbs. Lightly grease a cookie sheet, and space nuggets evenly. Bake for about twenty minutes.

Awesome Chicken and Yellow Rice Casserole

SUBMITTED BY: Tamara Grimes Lemasters

"This Cuban influenced dish has been a family favorite for generations! Chicken baked with onions, bell peppers, and water chestnuts, then added to prepared yellow rice makes this dish one you'll be asked again and again to make!"

INGREDIENTS (Nutrition)

• 1 medium onion, coarsely chopped
  
• 1 medium green bell pepper, coarsely chopped
• 1 (8 ounce) can water chestnuts, drained and chopped
• 2 tablespoons olive oil
• 1 whole chicken
• salt and pepper to taste
• seasoning salt to taste
• 1 (10 ounce) package yellow rice
• 1 (4 ounce) jar diced pimentos, drained
• Serves 8
  

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a Dutch oven, toss the onion, green bell pepper, and water chestnuts with olive oil to coat. Rub the chicken with salt, pepper, and seasoning salt, and place on top of the vegetables in the Dutch oven.
3. Cover, and cook the chicken 1 hour and 15 minutes in the preheated oven, or to an internal temperature of 180 degrees F (85 degrees C). Remove from heat. Leaving the vegetables in the Dutch oven, remove the cooked chicken, cool, skin, debone, and shred meat.
4. While the chicken is cooking, prepare the yellow rice according to package directions.
5. Mix the shredded chicken and cooked rice into the Dutch oven with the vegetables. Return to the 350 degrees F (175 degrees C) oven, and continue cooking 15 minutes before serving.