Svetlana’s Recipes

Ingredients:

-1 tablespoon soy sauce
-1 tablespoon lemon juice
-1 teaspoon cinnamon
-1/4 teaspoon cayenne pepper
-1/4 teaspoon chili powder
-1/4 teaspoon salt
-1/4 teaspoon pepper
-2 boneless skinless chicken breasts
-1 mango

1. In large bowl, combine soy sauce, lemon juice, cinnamon, cayenne pepper, chili powder, salt and pepper.
2. Cut chicken into 1-inch cubes.
3. Add to bowl and stir to coat; let stand for 10 minutes.
4. Meanwhile, peel and cut mango into 1-inch chunks.
5. In large nonstick skillet, cook chicken over medium-high heat, stirring often, for about 5 minutes.
6. Thread 1 piece each chicken and mango onto toothpick.

Ingredients:

-1 pound spaghetti
-3 tablespoons olive oil
-3/4 pound chicken cutlets, cut into thin strips
-1 small head Napa cabbage, shredded
-1 bunch scallions, chopped
-Shiitake mushrooms, stemmed and thinly sliced
-6 cloves garlic, finely chopped
-1 (2 inch) fresh ginger, peeled and grated
-1 teaspoon black pepper
-1/3 cup tamari (dark soy sauce)
-2 tablespoons sesame oil
-2 tablespoons toasted sesame seeds

1. Bring a large pot of water to a boil, salt it, add the spaghetti and cook until al dente; drain
2. While the pasta is cooking, in a large nonstick skillet, heat the oil over high heat until rippling
3. Add the chicken and stir-fry until golden 3 to 4 minutes
4. Add the cabbage, scallions, mushrooms, garlic and ginger and stir-fry for 2 minutes
5. Season with a little salt and pepper and keep warm
6. In a large bowl, combine the tamari and sesame oil
7. Stir in the spaghetti and toss to coat
8. Sprinkle the sesame seeds on top
9. Using tongs, serve the pasta in bowls and top with the chicken stir-fryUniversal Remote dvdrip

Ingredients:

-2 teaspoons cornstarch
-1 1/2 cups Chicken Broth
-2 tablespoons soy sauce
-2 teaspoons lemon juice
-2 teaspoons fresh grated ginger root
-2 tablespoons vegetable oil
-1 lb. skinless, boneless chicken breast, cut into strips
-4 cups broccoli flowerets
-2 medium carrots, sliced (about 1 cup)
-1 small onion, chopped (about 1/4 cup)
-1/4 cup chopped fresh cilantro leaves
-3 cups hot cooked regular brown rice

1. Mix cornstarch, broth, soy sauce, lemon juice and ginger until smooth; set aside
2. Heat 1 tablespoon oil in medium skillet over medium-high heat
3. Add chicken and stir-fry until browned and done; remove chicken
4. Heat remaining oil over medium heat
5. Add broccoli, carrots and onion and stir-fry until tender-crisp
6. Stir cornstarch mixture and add
7. Cook until mixture boils and thickens, stirring constantly
8. Return chicken to skillet and heat through
9. Sprinkle with cilantro
10. Serve over rice

Ingredients:

-1/2 lb. spaghetti, uncooked
-1/4 cup Asian Toasted Sesame Dressing
-1 lb. boneless skinless chicken breasts, cut into strips
-2 cloves garlic, minced
-1 pkg. (16 oz.) frozen bell pepper and onion strips, thawed, drained
-1/2 cup chicken broth
-1 tablespoon peanut butter
-1/4 cup lite soy sauce
-2 tablespoons chopped cilantro
-2 tablespoons chopped Peanuts

1. Cook spaghetti in large saucepan as directed on package
2. Meanwhile, heat dressing in large nonstick skillet on medium-high heat
3. Add chicken and garlic; stir-fry 3 minutes or until chicken is no longer pink
4. Add peppers, onions, broth and peanut butter; stir-fry an additional 3 to 4 minutes or until chicken is cooked through
5. Drain spaghetti; return to pan
6. Add chicken mixture and soy sauce; mix well
7. Spoon onto serving platter; sprinkle with cilantro and peanuts

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Ingredients:

Marinade:
-3 cups white wine
-2 cups orange juice
-2 tablespoons honey
-1 large sweet onion, sliced
-2 teaspoons salt
-1 teaspoon fresh ground pepper
-2 whole chickens
-herbs (anything you like), finely chopped

For the rub:
-12 to 16 cloves fresh garlic, minced
-2 teaspoons fresh pepper
-3 tablespoons kosher salt

1. Mix all marinade ingredients together in large bowl
2. Add chickens and cover
3. Put in refrigerator overnight or for at least 4 hours
4. Pre-heat oven at 400 degrees F
5. In a bowl, mix rub ingredients together
6. Remove chickens from marinade and cover with rub
7. Place in roasting pan and cook for 1 1/2 hours in oven, or until done
8. Remove from heat when done and let rest 15 minutes before cutting

Ingredients:

Sauce:
-1/4 cup brown sugar
-1 tablespoon fish sauce
-3 tablespoons soy sauce
-6 tablespoons oyster sauce

1. For the sauce, roughly chop the brown sugar, combine with the fish sauce, soy sauce and oyster sauce
2. Bring to a gentle boil then set aside

Mise en Place:
-1 small white onion
-3-4 long red Thai chilies
-4 small green onions
-5 cloves fresh garlic
-2 single chicken breasts
-1 cup toasted unsalted cashews
-1 tablespoon white wine
-1 tablespoon peanut oil
-1/2 teaspoon salt

1. Slice the onion into 3/4 inch pieces
2. Roughly chop the garlic
3. Slice the Thai chilies, green onions and chicken into 2 inch pieces
4. Heat a large fry pan over medium high heat and add the oil
5. Once the pan is hot add the chicken and sauté until half way cooked
6. Add the garlic and sauté for about 30 seconds
7. Add the onions and salt and sauté for another minute
8. Add the chilies and let cook for a minute
9. Add the green onions, sauce and toss to coat
10. Add the cashew nuts and wine
11. Taste for seasoning and serve immediately with rice

Ingredients:

-1 tablespoon olive oil
-4 boneless chicken breast halves
-1 can (10 3/4 oz.) Condensed Golden Mushroom Soup
-1 1/2 cups water
-1 package (1.25 oz.) teriyaki seasoning mix
-1 bag (16 oz.) frozen stir-fry vegetables
-1 1/2 cups uncooked instant white rice

1. Heat oil in skillet
2. Add chicken and cook until browned; remove chicken
3. Add soup, water, seasoning mix and vegetables
4. Heat to a boil
5. Stir in rice
6. Top with chicken
7. Cover and cook over low heat 5 minutes or until done

Ingredients:

-4 skinless, boneless chicken breast halves – pounded to 1/4 inch thickness
-1 cup prepared basil pesto
-4 thick slices mozzarella cheese

1. Preheat the oven to 350 degrees F
2. Spread 2 to 3 tablespoons of the pesto sauce onto each flattened chicken breast
3. Place one slice of cheese over the pesto
4. Roll up tightly, and secure with toothpicks
5. Place in a lightly greased baking dish
6. Bake uncovered for 45 to 50 minutes in the preheated oven, until chicken is nicely browned and juices run clear

Ingredients:

-1 3/4 cups Chicken Broth
-3 tablespoons lemon juice
-1 teaspoon dried basil leaves, crushed
-1 teaspoon dried thyme leaves, crushed
-1/8 teaspoon ground black pepper
-4 bone-in chicken breast halves, skin removed

1. Mix broth, lemon juice, basil, thyme and black pepper
2. Grill or broil chicken 35 minutes or until chicken is done, turning and brushing often with broth mixture
3. Discard remaining broth mixture

Ingredients:

-1 3/4 cups Chicken Broth
-2 tablespoons soy sauce
-1 tablespoon vinegar
-1 teaspoon sugar
-1 teaspoon garlic powder
-1/8 teaspoon crushed red pepper
-4 skinless, boneless chicken breast halves

1. Mix broth, soy, vinegar, sugar, garlic powder and red pepper in shallow dish
2. Add chicken and turn to coat
3. Cover and refrigerate 1 hr
4. Remove chicken from marinade
5. Grill or broil chicken 15 minutes or until done, turning and brushing often with marinade
6. Heat remaining marinade to a boil and serve with chicken

Ingredients:

-4 boneless skinless chicken breast halves
-4 slices deli ham
-2 slices Havarti cheese, halved
-1/4 cup butter, melted
-1 envelope seasoned coating mix

1. Flatted chicken to 1/4-inch thickness
2. Place ham and cheese down the center of each; roll up and secure with toothpicks
3. Place butter and coating mix in separate shallow bowls
4. Dip chicken in butter, then roll in coating mix
5. Place in a greased dish
6. Cover loosely and microwave on high for 5-7 minutes
7. Turn chicken over; cook 5-6 minutes longer or until juices run clear
8. Let stand for 5 minutes
9. Discard toothpicks and serve

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Ingredients:

-4 boneless chicken breast halves
-1 can cream of chicken soup
-1/2 cup water
-1/4 cup chopped red pepper OR green pepper
-1 tablespoon chopped fresh parsley
-1 tablespoon lemon juice
-1/2 teaspoon paprika
-4 lemon slices

1. Spray nonstick skillet with cooking spray and heat 1 minute
2. Add chicken and cook until browned
3. Add soup, water, pepper, parsley, lemon juice and paprika
4. Heat to a boil
5. Cover and cook over low heat 5 minutes or until done
6. Garnish with lemon slices

Ingredients:

-1 (10 ounce) jar sweet and sour sauce
-1 cup packed brown sugar
-1/2 cup orange juice
-4 tablespoons white wine
-1/4 cup butter, melted
-4 skinless, boneless chicken breasts

1. Preheat the oven to 400 degrees F
2. In a bowl, combine sweet and sour sauce, brown sugar, orange juice, white wine, and melted butter or margarine; mix well
3. Place chicken in a greased 9×13 inch baking dish, and pour sweet and sour sauce mixture over chicken
4. Bake for 45 minutes in the preheated oven, until the sauce has reduced to a thick glaze
5. Serve over rice or noodles

Ingredients:

-1/4 cup Kraft Zesty Italian Dressing
-1 lb boneless skinless chicken breasts, cut into strips
-1 1/3 cups water
-1/4 cup teriyaki sauce
-1/2 teaspoon garlic powder
-2 cups frozen broccoli florets
-1 1/2 cups Minute White Rice, uncooked

1. Heat dressing in large nonstick skillet on medium-high heat
2. Add chicken; cook and stir 5 to 7 minutes or until cooked through
3. Add water, teriyaki sauce and garlic powder; stir and bring to a boil
4. Stir in broccoli and rice; cover
5. Cook on low heat 5 minutes
6. Remove from heat
7. Let stand 5 minutes
8. Fluff with fork before servingNext Day Air movies

Ingredients:

-1 pound chicken tenders
-1/2 cup honey-Dijon dressing
-4 ripe plums, each cut into 8 wedges

1. Heat oven to 450 degrees F
2. Cut four squares of heavy-duty foil
3. Toss all ingredients, plus 1/4 teaspoon salt and pepper in a medium bowl
4. Put a quarter of chicken mixture in the middle of each foil square
5. Fold foil over to form a triangle, then fold edges over twice; press to seal
6. Place on baking sheet
7. Bake 14 minutes or until chicken is cooked through and plums are soft
8. Serve with couscous and steamed vegetables

Ingredients:

-10 skinless, boneless chicken breast halves
-1 (16 fl oz) bottle balsamic vinaigrette salad dressing
-2 tomatoes, sliced
-2 pounds fresh mozzarella cheese, sliced
-1 bunch fresh basil leaves
-2 tablespoons balsamic vinegar
-salt and freshly ground black pepper to taste

1. Place chicken in a shallow dish
2. Pour the dressing over it, cover, and marinate in the refrigerator for 12 to 24 hours
3. Coat a large skillet with oil, and set over low heat
4. Remove the chicken from the marinade and discard the marinade
5. Fry chicken breast halves over low heat for about 30 minutes, or until juices run clear
6. Arrange chicken on a serving platter
7. Place a generous slice of fresh mozzarella on top of each piece
8. Place a leaf of basil on top of the cheese, and cover with a slice of tomato
9. Dash balsamic vinegar over the platter, and season with salt and pepper

Ingredients:

-2 tablespoons balsamic vinegar
-1 1/2 tablespoons sun-dried tomato oil
-1 tablespoon chopped, drained drained sun-dried tomatoes
-1/4 teaspoon ground black pepper
-1 garlic clove, minced
-4 cups shredded cooked chicken breast
-1 cup chopped tomato
-1/2 cup grated Asiago cheese
-1/4 cup thinly sliced fresh basil
-6 pitas, cut in half
-3 cups mixed baby greens

1. Combine vinegar, sun-dried tomato oil, sun-dried tomatoes, black pepper and garlic in a large bowl
2. Stir in chicken, tomato, cheese, and basil
3. Line each pita half with 1/4 cup greens
4. Divide chicken mixture evenly among pita halves

Ingredients:

-1 pound boneless and skinless breast tenders

Marinade:
-1 (8 oz) container plain yogurt
-1/3 cup crumbled feta cheese
-1/2 teaspoon lemon zest
-2 tablespoons fresh lemon juice
-2 teaspoons dried oregano
-1/2 teaspoon salt
-1/4 teaspoon ground black pepper
-1/4 teaspoon dried rosemary

Kabobs:
-1 large red onion, cut into wedges
-1 large green bell pepper, cut into pieces

1. In a large baking dish, mix the yogurt, feta cheese, lemon zest, lemon juice, oregano, salt, pepper and rosemary
2. Place the chicken in the dish and turn to coat
3. Cover and marinate 3 hours in the refrigerator
4. Preheat an outdoor grill to high heat
5. Thread the chicken, onion wedges and green bell pepper pieces alternately onto skewers
6. Discard remaining yogurt mixture
7. Grill skewers on the prepared grill until the chicken is no longer pink and juices run clear

Ingredients:

-1 boneless, skinless chicken breast steaks, pounded thin
-salt to taste
-pepper to taste
-flour for dredging
-1 tablespoon butter
-3/4 cup chicken broth
-1/4 cup limoncello (lemon liqueur)
-3 lemon slices
-snipped fresh basil or dill

1. Season chicken with salt and pepper and dredge well with flour
2. Melt butter in a medium skillet and add chicken; cook over medium heat until both sides are golden brown
3. Add broth, limoncello and lemon slices; cook for 5 minutes more to thicken slightly, pressing the lemon slices with a wooden spoon to release juices
4. Top with basil and or dill

Ingredients:

-4 skinless, boneless chicken breast halves
-1/4 cup all-purpose flour
-1 teaspoon salt
-1 teaspoon ground black pepper
-1 tablespoon olive oil
-1/2 cup cooking sherry
-1/2 cup chicken broth
-1 clove garlic, minced
-1/2 lemon
-4 carrots, thinly sliced
-4 zucchini squashes, julienned

1. Place chicken in a resealable plastic bag with flour, salt, and pepper
2. Seal bag and shake to coat
3. Remove chicken from bag, shaking off excess flour
4. Heat oil in a large skillet over medium high heat
5. Brown chicken on each side for about 5 minutes, or until golden
6. Remove from skillet and set aside
7. In same skillet combine sherry, broth, garlic and a squeeze of lemon and bring to a boil
8. Return chicken to skillet, reduce heat to low and simmer for 15 to 20 minutes, or until chicken is cooked through
9. In the meantime, saute carrots and zucchini in a separate medium skillet until they are tender
10. Add to simmering chicken and sauce and heat through before serving

Ingredients:

-1 cup finely crushed croutons
-1/4 cup cornstarch
-2 tablespoons soy sauce
-2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
-1/4 cup olive oil
-chopped scallions for garnish

1. In a large bowl, whisk crouton crumbs and cornstarch
2. Stir in the soy sauce
3. Add chicken and toss until completely coated
4. Cover and refrigerate for at least 30 minutes
5. Heat the oil in a large nonstick skillet over medium heat
6. Add chicken and cook covered for 20-25 minutes until nice and crispy and cooked through
7. Turn about 4 or 5 times during cooking to avoid burning
8. Drain on paper towels
9. Serve immediately with soy sauce and chopped scallions

Ingredients:

-5 large skinless, boneless chicken breast halves
-2 cups fresh baby spinach
-4 ounces cream cheese, softened
-4 ounces crumbled feta cheese
-2 tablespoons chopped fresh basil
-1/4 teaspoon coarsely ground pepper
-5 thin slices deli ham
-1 egg
-1 tablespoon milk
-3/4 cup seasoned bread crumbs

1. Make a lengthwise still through the thickest portion of each chicken breast to within 1/2 inch of the opposite side
2. Open chicken so it lies flat; cover with plastic wrap
3. Flatten to 1/4-inch thickness and discard plastic wrap
4. Place a single layer of spinach over chicken
5. In a small bowl, combine the cream cheese, feta cheese, basil and pepper, and spread over spinach
6. Top each chicken breast with a ham slice
7. Roll up and secure with toothpicks
8. In a shallow bowl, beat the egg and milk
9. Place bread crumbs in another bowl
10. Dip chicken rolls in egg mixture, then coat with crumbs
11. Place seam side down in a greased baking pan
12. Bake, uncovered, at 375 degrees F for 30-35 minutes
13. Discard toothpicks before serving
14. Cut into thin slices before servingThe Road to El Dorado film

Ingredients:

For the sauce:
-1 tablespoon double-concentrate tomato paste, mixed with 1 tablespoon water
-½ teaspoon potato flour
-½ teaspoon dark soy sauce
-1½ teaspoons light soy sauce
-1 tablespoon rice vinegar
-3 tablespoons chicken stock or water

For the chicken:
-12 ounces (about 4 to 5) skinless, boneless chicken thighs
-½ teaspoon dark soy sauce
-2 teaspoons light soy sauce
-1 egg yolk
-2 tablespoons potato flour
-1 quart peanut oil, more as needed
-6 to 10 dried red chilies
-2 teaspoons finely chopped ginger
-2 teaspoons minced garlic
-2 teaspoons sesame oil
-Scallions, thinly sliced, for garnish

1. Make the sauce by combining all the ingredients in a small bowl and set aside
2. To prepare the chicken, unfold the chicken thighs and lay them on a cutting board
3. Remove as much of the sinew as possible
4. Slice a few shallow crosshatches into the meat
5. Cut each thigh into roughly ¼ -inch slices and place in a large bowl
6. Add the soy sauces and egg yolk and mix well
7. Stir in the potato flour and 2 teaspoons peanut oil and set aside
8. Using scissors, snip the chilies into ¾ -inch pieces, discarding the seeds
9. Pour 3½ cups peanut oil into a large wok, or enough oil to rise 1½ inches from the bottom
10. Set over high heat until the oil reaches 350 to 400 degrees
11. Add half the chicken and fry until crisp and deep gold, 3 to 4 minutes
12. Using a slotted spoon, transfer the chicken to a plate
13. Repeat with the second batch
14. Pour the oil into a heatproof container and wipe the wok clean
15. Place the wok over high heat
16. Add 2 tablespoons peanut oil
17. When hot, add the chilies and stir-fry for a few seconds, until they just start to change color
18. Add the ginger and garlic and stir-fry for a few seconds longer, until fragrant
19. Add the sauce, stirring as it thickens
20. Return the chicken to the wok and stir vigorously to coat
21. Remove from the heat, stir in the sesame oil and top with scallions
22. Serve with sticky rice

Ingredients:

-1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
-1-1/4 cups Shredded Mozzarella Cheese, divided
-1/4 cup chopped fresh basil
-1 package (6 oz.) Stuffing Mix for Chicken
-8 small boneless skinless chicken breast halves (2 lb.)
-1/3 cup Roasted Red Pepper Italian with Parmesan Dressing

1. Preheat oven to 350°F
2. Combine tomatoes with their liquid, 1/2 cup of the cheese, the basil and dry stuffing mix; stir just until moistened
3. Place 2 chicken breast halves in large freezer-weight resealable plastic bag
4. Pound chicken with side of heavy can, rolling pin or meat mallet until chicken is 1/4-inch thick
5. Repeat with remaining chicken breast halves, adding 2 at a time to bag
6. Place chicken, top-sides down, on large cutting board; spread evenly with stuffing mixture
7. Starting at one of the narrow ends, tightly roll up chicken
8. Place, seam-sides down, and drizzle evenly with dressing
9. Bake 40 minutes
10. Sprinkle with remaining 3/4 cup cheese
11. Bake an additional 5 minutes or until chicken is cooked through and cheese is melted

Ingredients:

-1/3 cup teriyaki sauce
-1 1/2 tablespoons dry sherry
-1 1/2 tablespoons toasted sesame seeds
-1 1/4 pounds chicken drumettes (about 12)
-1 1/2 tablespoons barbecue sauce
-1 1/2 tablespoons honey
-1/4 teaspoon sesame oil

1. In a large resealable plastic bag, combine teriyaki sauce, sherry, and sesame seeds
2. Add chicken drumettes, turning to coat
3. Seal bag and refrigerate for at least 30 minutes, or up to 1 day
4. Preheat oven to 400 degrees F
5. Line a cookie sheet with foil
6. Using tongs, transfer drumettes to cookie sheet (Discard marinade)
7. Bake until drumettes are golden brown, about 15 minutes
8. Mix barbecue sauce, honey, and sesame oil in a small bowl
9. Brush drumettes with half of sauce mixture and bake for 5 more minutes
10. Using clean tongs, turn drumettes over, brush other side with sauce mixture, and bake for 5 more minutes
11. Serve hot with rice

Ingredients:

-8 whole chickens breasts, skinned and boned
-Sauterne wine
-butter
-2 (10-3/4 ounce) cans cream of mushroom soup
-1/4 cup water
-1 cup sour cream
-1/2 teaspoon salt
-1/8 teaspoon pepper
-1/8 teaspoon garlic powder
-10 large fresh mushrooms, sliced

1. Simmer chicken breasts in 1/2 inch of sauterne wine for 1 hour
2. Drain breasts and brown in butter
3. Heat together mushroom soup, water, sour cream, salt, pepper and garlic powder for sauce
4. Put breasts in a dish and cover with sauce
5. Sauté sliced mushrooms in butter and place on top of breasts and sauce
6. Heat at 350 degrees until bubbly
7. Serve with rice

Ingredients:

-4 boneless/skinless chicken breasts
-1 ripe avocado sliced lengthwise into ¼” slices.
-1 (8-oz) package cream cheese
-4 teaspoons garlic powder
-2 tablespoons soy sauce
-½ tablespoon olive oil
-imitation crab flakes (optional)

From Dinners

1. Preheat oven to 450 degrees F
2. Coat the bottom of glass casserole dish with the olive oil
3. Pound chicken breasts flat
4. Remove outer peel of avocado and place 3 slices in a line across the middle of each flattened chicken breast
5. Place ¼ of the block of cream cheese beside the avocado
6. Sprinkle 1 teaspoon garlic on each avocado and cream cheese line
7. Drizzle ½ tablespoon soy sauce on each chicken breast
8. Place a thin row of crab flakes if desired
9. Roll up chicken breast like a burrito, making sure to fold the ends in before rolling
10. Secure each roll with toothpicks to keep the chicken rolled up
11. Place each roll-up in the dish and bake for 45 minutes or until chicken is cooked through

From Dinners

Ingredients:

For turkey
-1 16-pound turkey, excess fat from tail reserved, neck and giblets reserved for Turkey Stock
-10 cups Corn Bread Succotash Stuffing
-Turkey Stock
-3 cups water

For gravy
-1/2 cup all purpose flour
-1/4 cup bourbon

Make turkey:
1. Position rack in bottom third of oven and preheat to 350°F
2. Pat turkey dry with paper towels and sprinkle inside and out with salt and pepper
3. Spoon Corn Bread Succotash Stuffing loosely into neck cavity and main cavity of turkey
4. Tie legs together
5. Using small metal skewers, pin neck skin to enclose stuffing
6. Sprinkle with salt and pepper
7. Place turkey, breast side up, on rack in large pan
8. Add reserved turkey fat and 2 cups Turkey Stock to pan
9. Cover turkey loosely with foil
10. Roast 2 hours, basting every 30 minutes with pan drippings
11. Remove foil and add 3 cups water to pan
12. Roast turkey until thermometer inserted into thigh registers 180°F, basting occasionally with pan juices, about 2 1/2 hours longer
13. Transfer turkey to platter
14. Let stand while making gravy

Make gravy:
1. Strain juices from roasting pan into 8-cup glass measuring cup
2. Spoon fat off top of juices, returning 1/2 cup fat to roasting pan
3. Add enough remaining Turkey Stock to pan juices to measure 6 cups of broth mixture
4. Heat fat in roasting pan atop 2 burners over medium heat
5. Whisk in flour
6. Stir until mixture is golden, about 2 minutes
7. Whisk in broth mixture, then bourbon
8. Simmer until gravy thickens, about 5 minutes
9. Season with salt and pepper
10. Serve gravy with turkey

Ingredients:

-3 cups egg noodles, uncooked
-1 pound boneless skinless chicken breasts, cut into bite-size pieces
-2 cups frozen chopped broccoli
-1/2 cup chicken broth
-4 oz Philadelphia Cream Cheese, cubed
-1/4 cup mayonnaise
-1 cup Shredded Sharp Cheddar Cheese
-1/2 cup fresh parsley, chopped

1. Bring large saucepan of water to boil on high heat
2. Add noodles and chicken
3. Cook 8 minutes or until chicken is cooked through and noodles are tender, adding broccoli to saucepan after 6 minutes
4. Drain noodle mixture and return to saucepan
5. Add broth, cream cheese and mayo
6. Heat just to simmer on medium-low heat
7. Simmer 2 to 3 minutes or until cream cheese is melted and sauce is well blended
8. Add shredded cheese and stir until melted
9. Sprinkle with chopped fresh parsley and serve right away

Ingredients:

-1/2 cup Honey Mustard
-1/4 cup orange marmalade
-2 tablespoons finely chopped peeled gingerroot
-2 cloves garlic, minced
-4 boneless skinless chicken breast halves (1 pound)

1. Mix mustard, marmalade, ginger and garlic
2. Place chicken in plastic bag
3. Pour 1/4 cup of the mustard mixture over chicken and turn to coat
4. Cover and refrigerate at least 1 hour
5. Remove chicken from mustard mixture (discard mustard mixture)
6. Grill or broil chicken 5 to 6 minutes on each side or until cooked through
7. Heat remaining mustard mixture
8. Serve over chicken

Ingredients:

-1 lb. boneless skinless chicken breasts, cut into 1-inch pieces
-1 tablespoon olive oil
-3 cups chopped mixed fresh vegetables
-1 clove garlic, minced
-1/4 cup Dressing (your choice)
-2 tablespoons soy sauce
-1/4 teaspoon crushed red pepper
-3 cups cooked White Rice

1. Cook and stir chicken in hot oil in large skillet on high heat 3 minutes
2. Add vegetables and garlic
3. Cook and stir 5 to 6 minutes
4. Add remaining ingredients and cook an additional 2 minutes
5. Serve over rice

Ingredients:

-1 teaspoon olive oil
-1 pound boneless skinless chicken breasts, cut into strips
-1/4 cup Italian Dressing
-3 cups fresh pre-cut stir-fry vegetables
-2 teaspooons chili powder
-8 Flour Tortillas
-1 cup Shredded Cheddar (Mozzarella) Cheese

1. Heat oil in nonstick skillet on medium-high heat
2. Add chicken and cook 5 minutes or until cooked through
3. Stir in dressing, vegetables and chili powder, and cook 5 minutes
4. Arrange chicken mixture evenly on tortillas
5. Sprinkle with cheese
6. Roll up and enjoy!

Ingredients:

-4 boneless skinless chicken breast halves
-1/2 cup Kraft Sun-Dried Tomato Vinaigrette Dressing

1. Preheat grill to medium heat
2. Place chicken in large resealable plastic bag
3. Pour dressing over chicken and seal the bag
4. Marinate for 10 minutes (discard marinade)
5. Grill chicken 5 minutes on each side or until cooked through
6. Enjoy with side of vegetables

Ingredients:

-30 (8-inch) bamboo skewers

Marinade
-15 ounces teriyaki sauce
-6 tablespoons sesame oil
-1/4 teaspoon minced garlic
-1 lemon, juiced

-2 pounds boneless, skinless chicken breasts
-1 tablespoon sesame seeds, toasted

1. Soak bamboo skewers in water for 1 hour to keep from burning later
2. Mix all marinade ingredients together in a container large enough to hold all of the chicken
3. Cut chicken into 1/2-inch strips and submerge them in the marinade, cover, and refrigerate for at least 1 hour
4. Preheat oven to 375 degrees F
5. Thread 1 chicken strip on each skewer towards end of the stick, and line up on a sheet pan 6. Place in oven and bake for about 30 minutes, or until fully cooked through
7. Sprinkle with sesame seeds before serving

Ingredients:

-4 skinless, boneless chicken breast halves
-1/2 cup shredded Parmesan cheese
-1 clove garlic, finely chopped
-4 teaspoons butter
-4 ounces thinly sliced prosciutto
-10 ounces sliced whole milk mozzarella cheese
-1/3 cup white wine
-1/4 cup olive oil
-1 teaspoon black pepper

1. Preheat oven to 325 degrees
2. Pound chicken breasts flat, and lay them on work surface
3. Sprinkle with Parmesan cheese on both sides
4. Place a pinch of minced garlic and 1 teaspoon butter in the center of each breast
5. Cover each breast with a layer of prosciutto and mozzarella cheese
6. Reserve some of the prosciutto to place on top of the chicken
7. Roll up each chicken breast, and secure with toothpicks
8. In a 9×13 inch baking dish, combine white wine and olive oil
9. Arrange chicken rolls in dish
10. Place a small piece of prosciutto on top of each roll and sprinkle with black pepper
11. Bake in preheated oven for 30 minutes

Ingredients:

-1 (4 pound) chicken, cut into pieces
-1/2 cup all-purpose flour
-1 teaspoon salt
-1 teaspoon paprika
-1/4 teaspoon sage
-1/4 teaspoon ground black pepper
-1/2 cup butter

1. Preheat oven to 450 degrees F
2. Mix flour, salt, paprika, sage and pepper together in a bag
3. Add chicken parts in a bag and shake until well coated
4. Melt butter in a 9×13 inch baking dish in the preheated oven
5. Place chicken in the baking dish skin side down and bake for 20 minutes
6. Turn pieces and bake another 20 minutes until tender and juices run clear

Ingredients:

-4 thinly sliced turkey breasts, about 3 1/2 oz each
-4 teaspoons tomato paste
-1/2 cup large basil leaves
-1 garlic clove, crushed
-1 tablespoon skim milk
-2 tablespoons whole-wheat flour
-salt and black pepper for seasoning
-fresh tomato sauce, to serve

1. Place the turkey breasts on a board and flatten them slightly with a rolling pin
2. Spread each turkey breast with tomato paste, then top with a few leaves of basil, a little crushed garlic, and salt and pepper
3. Roll up firmly around the filling and secure with a toothpick
4. Brush with milk and sprinkle with flour to coat lightly
5. Place the spirals on a foil-lined broiler pan
6. Cook for 15-20 minutes, turning them occasionally, until thoroughly cooked
7. Serve hot, sliced with a spoonful of fresh tomato sauce

Ingredients:

-1 tablespoon olive oil
-2 skinless, boneless chicken breast halves; boiled and shredded
-1 (7 ounce) can chopped green chile peppers
-1 (1 ounce) package taco seasoning mix
-1/2 cup sour cream
-2 cups cottage cheese
-1 teaspoon salt
-1 pinch ground black pepper
-12 (6 inch) flour tortillas
-2 cups shredded Mozzarella cheese
-1 (10 ounce) can red enchilada sauce

1. Heat oil in medium skillet over medium high heat
2. Add chicken and green chile peppers and saute until browned, then add taco seasoning
3. Meanwhile, in a medium bowl mix sour cream with cottage cheese and season with salt and pepper, and stir until well blended
4. Preheat oven to 350 degrees F
5. Heat tortillas until soft
6. In each tortilla place a spoonful of meat mixture, a spoonful of cheese mixture and a bit of shredded cheese
7. Roll tortillas and place in a lightly greased 9×13 inch baking dish
8. Top with any remaining meat and cheese mixture, enchilada sauce and remaining shredded cheese
9. Bake for 30 minutes or until cheese is melted and bubbly

Ingredients:

-4 (6-ounce) skinless, boneless chicken breast halves
-1/2 teaspoon salt
-1/2 teaspoon ground black pepper
-2 tablespoons light garlic and herb spreadable cheese
-2 ounces prosciutto, chopped
-16 large spinach leaves, stemmed
-1/4 teaspoon salt
-4 teaspoons olive oil
-2 tablespoons white wine
-2 tablespoons water

1. Place each chicken breast half between 2 sheets of plastic wrap
2. Pound each piece using a meat mallet
3. Sprinkle both sides of chicken with 1/2 teaspoon salt and pepper
4. Combine cheese and prosciutto in a small bowl
5. Spread 1 1/2 teaspoons cheese mixture over each breast half
6. Place 4 spinach leaves on each breast half, and flatten with hand
7. Roll up chicken, jelly-roll fashion, starting with narrow end
8. Secure at 1-inch intervals with twine and set aside
9. Heat oil in a large nonstick skillet over medium-high heat
10. Place chicken in pan, and cook for 6 minutes, browning on all sides
11. Add wine and water
12. Cover, reduce heat to medium-low, and cook for 6 minutes or until chicken is done
13. Remove chicken from pan and let stand for 2 minutes
14. Remove twine, and slice each roulade crosswise into 5 equal pieces
15. Serve with your favorite pasta

Ingredients:

-1/3 cup hot water
-1/4 cup Barbecue Sauce
-1/4 cup creamy peanut butter
-1/4 cup lite soy sauce
-1/4 cup chopped cilantro
-2 tablespoons Honey Dijon Mustard
-1 pound boneless skinless chicken breast halves, cut into 12 thin strips

1. Mix water, barbecue sauce, peanut butter, soy sauce, cilantro and mustard in medium bowl with wire whisk
2. Refrigerate half of the mixture to use as a dipping sauce
3. Pour remaining mixture into large resealable plastic bag and add chicken; seal bag
4. Shake gently to coat chicken
5. Refrigerate 1 to 2 hours to marinate
6. Preheat grill to medium-high heat
7. Thread chicken onto 12 skewers, and discard any remaining marinade in bag
8. Grill 5 to 7 minutes or until chicken is cooked through
9. Serve with the reserved dipping sauce

Ingredients:

-1 cup all-purpose flour
-1/2 cup toasted sesame seeds, divided
-1 teaspoon black pepper
-1 teaspoon Chinese five-spice powder
-5 (6 ounce) skinless, boneless chicken breast halves, cut into chunks
-5 tablespoons vegetable oil
-1/2 onion, cut into wedges
-1/2 cup green bell pepper, seeded and thinly sliced
-2 tablespoons teriyaki sauce
-2 tablespoons honey
-cooked rice

1. In a large plastic bag, combine flour, 1/4 cup sesame seeds, black pepper and five-spice powder
2. Place a few pieces of chicken at a time into the bag, and shake to coat
3. Remove to a platter
4. Heat oil in a large skillet over medium-high heat
5. Place chicken into skillet, and brown on both sides, about 5 minutes
6. Remove chicken, and set aside
7. Stir onion wedges and bell pepper slices into skillet and cook about 2 minutes, and then remove from the skillet
8. Return chicken to skillet, and reduce heat to low
9. Mix in teriyaki sauce, 1/4 cup sesame seeds, and honey and stir until sauce thickens
10. Return onion and bell pepper to the skillet
11. Serve warm over rice

Ingredients:

-1 lb. boneless, skinless chicken breasts, cut into thin strips
-1 tablespoon olive oil
-8 cups mixed vegetable chunks (fresh or frozen)
-1 tablespoon grated fresh ginger
-1/2 cup Teriyaki Sauce
-3 tablespoons Dynasty Kung Pao Sauce
-chopped peanuts (optional)

1. In a large skillet or wok, sauté chicken in oil for 10 minutes or until cooked and lightly browned
2. Remove from skillet and keep warm
3. Add vegetables and ginger to skillet
4. Stir-fry over high heat for 5 minutes
5. Return chicken and sauces to skillet and cook for 5 minutes more
6. Garnish with peanuts

Ingredients:

-1/2 cup honey
-1/4 cup soy sauce
-1 tablespoon fresh lemon juice
-1/2 cup sesame seeds
-2 pounds boneless, skinless chicken breasts

1. Preheat the oven to 350 degrees F
2. In a medium bowl, stir together the honey, soy sauce, lemon juice and sesame seeds
3. Dip the pieces of chicken into the sauce to coat, then place in a lightly greased 9×13 inch baking dish
4. Bake for about 45 minutes in the preheated oven, until chicken is cooked through and sauce is caramelized
5. Serve hot

Ingredients:

-4 split chicken breasts, grilled or sauté and diced
-1/4 cup bean sprouts
-1/4 cup diced celery
-1/4 cup water chestnuts
-2 diced scallions
-2 tablespoons toasted sesame seeds
-1 tablespoon soy sauce
-1/2 teaspoon ground ginger
-1/4 teaspoon garlic powder
-salt and pepper to taste
-3-4 tablespoons low fat Mayo
-pita bread

1. Combine all ingredients in a large bowl and mix well
2. Fill Pita Bread with this mixture

Ingredients:

-4 skinless, boneless, skinless chicken breasts
-1 teaspoon paprika
-salt and pepper
-1 pinch garlic powder
-1/4 cup butter
-1 onion, sliced into thin rings
-1 pound fresh mushrooms, sliced

1. Pound chicken breasts to 1/2 inch thickness
2. Sprinkle both sides of each chicken breast with paprika, salt, pepper, and garlic powder
3. In a large skillet, melt the butter over medium heat
4. Arrange chicken breasts in the pan, cover, and cook for 10 minutes
5. Turn chicken breasts over, and layer the thinly sliced onions and mushrooms on top of the chicken
6. Cover, and cook for 10 minutes
7. Remove lid, and mix onions and mushrooms into the butter sauce
8. Reduce heat to low, and cook uncovered for 5 minutes

Ingredients:

-3 chicken breasts or boneless skinless thighs, cut into 25 cubes
-25 wooden skewers, soaked in water for one hour
-salt and pepper
-2 tablespoons olive oil
-cilantro sprigs to garnish

Marinade Ingredients:

-1/2 teaspoon coriander seeds, ground
-1/2 teaspoon cumin seeds, ground
-1/2 teaspoon fennel seeds, ground
-1 teaspoon pimenton
-1 teaspoon red wine vinegar
-1 tablespoon olive oil

1. Combine all of the marinade ingredients in a bowl, mixing thoroughly
2. Flatten the cubes of chicken slightly, add to the marinade, and turn to coat on all sides
3. Leave to marinade in the refrigerator for at least 1-2 hours
4. Preheat oven to 400 degrees F
5. Thread one piece of chicken onto each skewer and season
6. Heat the oil in a nonstick frying pan, add the skewers, and fry to color each side
7. Transfer to a nonstick baking sheet, cover with foil, and place in the oven for 5 minutes
8. Arrange the chicken skewers on a serving plate and garnish with cilantro

Ingredients:

-2 tablespoons extra-virgin olive oil
-4 pounds chicken breasts and thighs, rinsed and patted dry
-salt and pepper
-2 cans (10 3/4-ounces each) condensed golden mushroom soup
-2 teaspoons Italian seasoning
-1 packet (1.5-ounce) four-cheese sauce mix
-10 ounces mushrooms, sliced
-8 ounces frozen artichoke hearts
-1 cup frozen chopped onions
-1 medium red bell pepper, finely chopped

1. Heat oil in large skillet over medium-high heat
2. Season chicken with salt and pepper to taste
3. Working in batches, brown chicken on both sides in skillet
4. Transfer to plate and set aside
5. In a medium bowl, combine soup, Italian seasoning, and cheese sauce mix. Set aside
6. Combine mushrooms, artichoke hearts, onions, and bell pepper in a slow cooker
7. Add browned chicken and any accumulated juices
8. Pour soup mixture over chicken
9. Cover and cook on high-heat setting for 3 to 4 hours or low-heat setting for 7 to 8 hours

Ingredients:

Chicken
-1 quart buttermilk
-1 tablespoon lemon zest
-4 boneless, skinless chicken breasts, cut into strips
-2 cups all-purpose flour
-1 cup cornstarch
-canola oil for frying

Sauce
-1 jar (11-ounce) lemon curd
-1/4 cup chicken broth
-1/2 teaspoon soy sauce
-1/4 teaspoon ground ginger
-sliced green onions, for garnish

1. For chicken, in a medium bowl, combine buttermilk and lemon zest
2. Add chicken and set aside
3. Sift together flour and cornstarch into a shallow dish
4. In a large skillet, heat oil to 365 degrees F
5. Shake excess buttermilk from chicken strips and dredge in flour mixture
6. Fry chicken strips in hot oil until golden brown on 1 side, about 4 to 5 minutes
7. Turn and finish cooking, another 3 to 4 minutes
8. Drain on paper towels
9. Set aside and keep warm
10. For sauce, in a small saucepan over low heat, melt lemon curd, stirring constantly
11. Add broth, soy sauce, and ginger; heat through
12. Spoon sauce over fried chicken strips
13. Sprinkle with green onions

Ingredients:

-1 1/2 tablespoons soy sauce
-1 1/2 tablespoons rice wine vinegar
-1 tablespoon sesame oil
-2 tablespoons fresh orange zest
-1 tablespoon peeled and grated fresh ginger
-1 tablespoon sugar
-1 garlic clove, minced
-1/4 teaspoon chili paste
-1/4 teaspoon freshly ground black pepper

-1 1/2 pounds boneless, skinless chicken breast, cut into 2-inch-long strips
-2 tablespoons canola oil
-2 tablespoons diced red bell pepper
-1/3 cup sliced freen onion

1. Whisk the marinade ingredients together in a bowl and transfer to the plastic bag with the chicken strips
2. Marinate the chicken in the refrigerator for 1 hour
3. When ready to cook, remove the chicken from the bag and save the marinade
4. In a large skillet, heat the canola oil over high heat until almost smoking
5. Add the chicken breast strips and cook for 2 minutes just until they start to brown
6. Add the bell pepper, sliced green onion, and reserved marinade and continue to cook for about 4 more minutes while stirring constantly, until the sauce is reduced and the chicken is fully cooked
7. Remove from the heat and serve immediately divided among 4 plates or shallow bowls

Ingredients:

-1 1/2 teaspoons blackened seasoning
-4 (4-ounce) skinless, boneless chicken breast halves
-1 teaspoon olive oil
-1 diced peeled avocado
-2 tablespoons chopped fresh cilantro
-1 jalapeno pepper, seeded and finely chopped
-2 tablespoons fresh lime juice (about 1 lime)
-1/4 teaspoon salt
-1 lime, cut into fourths

1. Sprinkle seasoning on both sides of chicken
2. Heat oil in a large nonstick skillet over high heat
3. Add chicken to pan, smooth side down; cook 1 minute or until seared
4. Reduce heat to medium; cook 3 minutes on each side or until lightly browned
5. Combine avocado, cilantro, pepper, lime juice, and salt
6. Squeeze one-fourth lime over each piece of chicken before serving
7. Serve with avocado mixture

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