Southwestern Chicken

2-3 lbs. chicken

2 cups rice

4 cups water

2 cups salsa

1/2 cup taco seasoning

1 can black beans

1 can corn

Bring 4 cups water to boil in small saucepan.  Add 2 cups rice, stir in and cover with lid.  Simmer on low for 20 minutes.  While the rice is cooking cut chicken into bite size pieces.  Cook the chicken in both the taco and salsa.  When the chicken is done, add drained beans, and drained corn to the chicken. Add the rice to all.

Source: Harvest Hills 4th Ward

Chicken in Orange Sauce

6 chicken breast halves

4 tlbs. butter

1/2 cup flour

1/4 cup brown sugar

2 tsp. salt

1 tsp. ground ginger

1/8 tsp. pepper

3 cups orange juice

1 cup water

Rinse chicken in cold water and trim excess fat.  Pat chicken dry and cut each breast into four long strips.  Lightly brown chicken in butter in frying pan.  Remove from pan and set in crock pot.  Blend flour, brown sugar, salt, ginger, and pepper into drippings in fry pan using wire whisk.  Mixture will be crumbly and dry.  Gradually stir in orange juice and water, cooking and stirring until sauce thickens and boils for one minute.  Add the sauce to the chicken in the crock pot.  Cook in crock pot on high for three to 3 1/2 hours.  Serve with brown rice.

Source: Jessica Melanson

Chicken Noodle Soup

10 cups chicken stock or bouillon

1 1/2 lbs. chicken browned with Clark's seasoning

3 stocks of celery chopped

1 onion chopped

10-15 baby carrots or 3-4 regular carrots chopped

Cook Chicken in small amount of oil sprinkled with Clark's.  Dice.

Bring 4 cups chicken stock to boil.  Add celery, carrots, and onion.  Cook until tender.

Add coked chopped chicken.  Warm through.  Add 12-16 oz. of noodles.  Simmer 20-30 min. (add rest of liquid at this point) Add salt, pepper, and sage to taste.

Source: Jodi Jorgensen

Chicken Cordon Bleu

*Recipe for Dutch Oven

Chicken breasts
Thinly sliced ham
Thinly sliced swiss cheese
Cream of Chicken Soup

Place chicken breasts between 2 pieces of waxed paper.  Pound chicken until about 1/4 in. thick.  Layer a piece of ham and cheese on top of chicken.  Roll up the chicken and place in the bottom of dutch oven.  Pour cream of chicken soup over chicken.  Place lid on top and lower into fire with coals on top and bottom for 10-15 min.  Remove from fire and cook until done.  (40-45 min.) Leaving coals on top.

Chicken and Broccoli Braid

12 oz. Cooked chicken (about 3 cooked boneless skinless chicken breasts)
1 cup broccoli
1/2 cup red bell pepper
1 garlic clove
4 oz. sharp cheddar cheese
1/2 cup mayonnaise
2 tsp. all purpose dill mix
1/4 tsp. salt
16 oz. (2 pkgs.) refrigerated crescent rolls
1 egg white, lightly beaten
2 tlbs. slivered almonds

Preheat oven to 375 degrees.  Chop chicken broccoli and peppers into a bowl.  Add pressed garlic.  Shred cheese into mixture.  Mix.  Add mayonnaise, dill mix, and salt.  Mix well.  Unroll 1 pkg. of crescent rolls.  Do not separate   Arrange longest sides of dough across width of rectangle stone.  Repeat with other pkg.  Seal perforations with roller.  On longest side cut dough into strips 1 1/2 in. apart.  3 in. deep.  Spread filling down middle.  To braid lift strips of dough across mixture to meet in center twisting each strip one turn.  Combine alternating strips to form braid.  Tuck ends under to seal at end of braid.  Brush dough with egg white.  Sprinkle almonds.  Bake 25-28 min. or until deep golden brown.

*Recipe from Pampered Chef

Panda Express Orange Chicken

2 lbs. boneless skinless chicken breasts cut into bite size pieces

1 egg

1 1/2 tsp. salt

white pepper

oil

1/2 cup plus 1 tlbs. cornstarch

1/4 cup flour

1 tlbs. minced ginger root

1 tsp. minced garlic

1 dash crushed hot red chili peppers

1/4 cup chopped green onion

1 tlbs. rice vinegar

1/4 cup water

1 tsp. sesame oil

Orange Chicken Sauce

 1/2 tlbs. soy sauce

1 1/2 tlbs. water

5 tlbs. sugar

5 tlbs. white vinegar

Cut chicken into 2 inch pieces and place in large bowl.  Stir in egg, salt, pepper, and 1 tlbs. oil.  Mix well.  Stir cornstarch and flour together.  Add chicken pieces stirring to coat.  Heat oil for deep frying in wok or deep fryer to 375 degrees.  Add chicken pieces, small batch at a time, and fry 3-4 min. or until golden brown and crisp. (do not overcook or chicken will be tough)  Remove chicken from oil with slotted spoon and drain on paper towels.  Set aside.

In four seperate bowls combine 1.) garlic and ginger 2.) crushed chilies and green onion. 3.) Orange sauce.  4.) water and remaining 1 tlbs. cornstarch

Clean wok and heat 75 sec. over high heat.  Add 1 tlbs. of sesame oil.  Add ginger and garlic and stir fry until fragrant.  Add and stir fry crushed chilies and green onion.  Add rice wine and stir a few sec.  Add orange sauce and bring to boil.  Add cooked chicken stirring until well mixed.  Stir in water and cornstarch mixture into chicken and heat until sauce is thickened.   Serve immediately.  Try zest of 1 orange for flavor.

Adapted by Becky Leonard from some random recipe found on the internet. :D

Baked Chicken Thighs or Drumsticks

Garlic Salt
Seasonall
Worcestershire Sauce
Soy Sauce

Sprinkle both sides of meat.  Bake at 350 degrees until pulling away from bone.

Serve with mashed potatoes, steamed rice, or corn and broccoli.

*Recipe by Sarah Lund

Chicken Chilli

1 Stock of Celery

1-2 Chicken breasts (dice up raw)

1/2 an Onion (Diced)

2 Garlic Cloves (minced)

2 tlbs. Oil

1 tlbs. Chilli Powder

1 tsp. Dry Oregano

2 tsp. Cumin

1/2 tsp. Salt

(Calls for 2 jalapeños 1 tsp. Cayenne Powder)

2-4 Cups Chicken Stock

19 oz. Black Beans

1/4 cup fresh Cilantro (chopped)

Garnish with monterey Jack Cheese, Lime, Corn tortillas sliced and fried

Heat oil in pot.  Add celery, onion and garlic.  cook about 5 min.  Turn up heat scoot mix to side add chicken and cook about 5 more min.  Then stir in celery mix and add spices.  Add chicken stock and simmer about 15 min.  Sir in beans and cook another 5 min.  Add cilantro at very end.

*Recipe from Sarah Lund