Simple yet Delicious

Chicken and Prunes receipe

Large package chicken breasts or 2-3 pkgs tenders

1/4 C dried oregano. ( I don't use that much!)

1/2 C red wine vinegar

1/2 C olive oil. ( I use the red wine vinegar and oil dressing that's already mixed)

1C prunes in can. I cut them in 1/2

1/2 C green olives

1/3 C chopped (oil packed) sundried tomatoes

1- 3oz jar capers w/ just a little juice

5 bay leaves

3/4 C brown sugar

1 C white wine

1/4 C chopped parsley

Salt and pepper to taste

Marinate chicken overbite in everything EXCEPT brown sugar, wine and parsley

Preheat oven to 350 degrees. Sprinkle chicken with brn sugar and pour wine on top. Sprinkle w/ parsley. Bake for 45 min covered. Uncover and bake another 15 min. Great cold or room 

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Chicken Croutons

Wishbone Italian Dressing
Large Chicken Breast
½ c chopped Sweet Onion
1/4 c chopped bell pepper
1 egg white
1 jar mariniated artichokes, drained
Parmesan Cheese

Marinate the Chicken Breast in the Italian Dressing for at least 2 hours.   Use a food processor and chop the onion, the bell pepper and the artichokes.   Put in a bowl and then chop the chicken, adding 1/4 c of the dressing.  Add to the bowl.  Mix together, then mix in the egg white and Parmesan Cheese.

Spoon the mixture into muffin tins, should make about 4 - 6.   Bake at 375 degrees for ½ hour.  Good alone or serve with mayonnaise.  You can mix some of the dressing into the mayonnaise for an extra kick.



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Pork Chop - Potato Saute

2 - 4 Pork Chops
2 - 4 Red Potatoes
1 sliced sweet onion
1 can chicken stock
½ cube butter
Olive oil
Salt and Pepper

Heat skillet, add oil and pork chops, brown chops.  Remove from heat, remove pork chops.  Melt ½ of butter in bottom of the skillet.  Layer the potatoes, pork chops and onions in skillet, salting and peppering each layer.  Place bits of butter on top, pour in ½ can of chicken stock.  Cook on low until potatoes and onions are tender, add chicken stock if needed as cooking.


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Group Favorite from Jan

CHINESE CHICKEN SALAD

¼ C sliced almonds

¼ C margarine/butter

2 Tbsp sesame oil

2 pkgs Ramen chicken soup

½ C sesame seeds 

  1 roasted chicken

8 C shredded lettuce/cabbage

1 bunch chopped scallions

Cilantro

Melt margarine/butter adding almonds, sesame oil, 2 packages of Ramen dry noodle soup (I use Roasted Chicken flavor), including seasoning packets, and sesame seeds. Brown and let cool.

Pick apart a chicken into small pieces. I discard the skin.

In a salad bowl mix lettuce, scallions, and noodle/almond/sesame seed mixture. Add chicken pieces and cut cilantro. Add dressing.

Dressing:

½ C oil ¼ tsp sesame oil 

1 Tbsp soy sauce

¼ C rice vinegar

1/3 C sugar Salt & pepper

1 tsp hot Chinese chili oil


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Quick 'n Easy Chicken 'n Dumplings

Cold winter day and hunkering for something warm and hearty.  This is a short cut recipe to making great Chicken and Dumplings.

2 large cans chicken stock (2 boxes same thing :) )
1/4 diced celery
1/2 diced  onions, yellow or sweet, your choice
1/2 cup parsley
Olive Oil
Cooked Chicken   (rotisserie chicken is amazing in this recipe, frozen grilled strips work well too)
Grands refrigerated Biscuits.  (Southern Style, Buttermilk are fine, don't use flaky or butter)

Saute the celery and onions in olive oil until translucent
Add chicken stock and parsley and bring to a gentle boil.
Add cut up chicken pieces
Simmer 15 - 30 minutes
Cut the grands biscuits into  quarter sizes and roll them vigorously.  You want them to hold together when you drop them into the hot liquid, so if you are too gentle they will fly apart.

Bring the stock up to a boil and add the biscuit balls one at a time, rapidly to the the stock.  Turn back down to simmer and cook another 10 minutes