-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.

-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

-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

-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

• Credo movies

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

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

-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

-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

-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

-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

-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

• The King Maker film

-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

-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

-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

-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

-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

-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

-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

-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

-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

-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

-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

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

-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

-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