{"id":120,"date":"2014-08-20T01:13:01","date_gmt":"2014-08-20T01:13:01","guid":{"rendered":"http:\/\/tellingthetruth.info\/recipearls\/?page_id=120"},"modified":"2018-03-02T21:03:19","modified_gmt":"2018-03-02T21:03:19","slug":"chicken-raw","status":"publish","type":"page","link":"https:\/\/tellingthetruth.info\/recipearls\/meat\/chicken-raw\/","title":{"rendered":"~ Chicken – Raw"},"content":{"rendered":"

See also:\u00a0 Asian-Chinese Chicken Dishes<\/strong><\/p>\n

\n

How to cook chicken pieces so they won’t be dry<\/strong><\/p>\n

Pour oil in pan with high sides or use a wok.
\nGet oil VERY hot.
\nAdd chicken pieces and stir constantly til done–doesn\u2019t take long.
\nRemove chicken from pan.<\/p>\n

For Chow Mein \u2013 use BROWN chicken meat.<\/strong><\/p>\n

\n

PIZZARIA CHICKEN<\/strong><\/p>\n

Chicken breasts or drumsticks
\n16 oz. can tomato sauce
\n10 oz. can pizza sauce
\n1 t basil
\n1 t parsley flakes
\n1 t oregano
\n1 t garlic powder
\n8 oz. mushrooms
\n\u00bd c grated parmesan cheese
\n8 slices mozzarella cheese<\/p>\n

Preheat oven to 400\u00b0.
\nPlace chicken in shallow ovenproof dish.\u00a0 Bake for 40 min.
\nMeanwhile, mix rest of ingredients, except cheese.
\nPour over chicken and bake 20 more min.
\nJust before removing from oven, top with cheese til it melts.<\/p>\n

\n

BARELY CURRIED CHICKEN\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0(Dot Berry)<\/strong><\/p>\n

MIX TOGETHER:
\n1 can cream chicken or cream of shrimp soup
\n\u00bc c sour cream
\n1 T lemon juice
\n2 t curry powder<\/p>\n

Place desired number of chicken breasts in baking dish, not overlapping.
\nCover and bake 30 min. at 350\u00b0
\nThen pour soup mixture over chicken breasts.
\nBake additional 30 min.
\nOPTIONAL:\u00a0 Just before baking time is finished,
\nsprinkle 1-1\/2 c cheddar or Swiss cheese on top til it melts.<\/p>\n

\n

CHICKEN PARMESAN RISOTTO<\/strong><\/p>\n

Heat 1 T oil in skillet.
\nADD: 1 lb boneless, skinless chicken breasts, cut into small pieces.
\nCook til lightly browned.
\nChop 1 tomato.<\/p>\n

ADD:\u00a0 can cream chicken soup,
\n1-2\/3 c milk
\n1\/2 c grated parmesan cheese
\n1\/2 t Italian seasoning.
\n2 c Minute Rice<\/p>\n

Heat oil in skillet.\u00a0 Add chicken pieces and cook til lightly browned.
\nStir in soup, milk, cheese and seasoning.\u00a0 Bring to boil.
\nStir in rice, uncooked and tomato. Cover.
\nCook on low heat 5 min to til cooked through.<\/p>\n

\n

CORN FLAKED CHICKEN\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0Cherie LOVES!<\/strong><\/p>\n

1 chicken cut, washed and cut up
\n\u00bd c evaporated milk \u2013 or beaten egg
\n2 c crushed cornflakes (approx)
\n1 t salt
\n\u00bc t pepper
\n*1 pkg Good Seasons Italian salad dressing mix-optional<\/p>\n

Preheat oven to 400\u00b0.
\nPut milk in bowl and add salt and pepper.
\nDip pieces of chicken into milk.
\nThen into corn flakes mixed with salad dressing spices.
\nIn 9 x 13 pan, lined with foil, place chicken.\u00a0 Do not overlap or stack.
\nCover with foil and bake at 400\u00b0 for 20-25 min.\u2014until chicken juices run clear or thermometer reads 170\u00b0F.
\nIf you like your chicken crispy, uncover for last 10 min. cooking time.\u00a0 (Not as moist this way tho.)
\n*Some recipes marinate in Bottled Italian dressing \u2013 Zesty Italian is way tooo sweet to do this.<\/p>\n

\n

COWBOY CHICKEN\u00a0 (Foil Packet Dinner)<\/strong><\/p>\n

Place in center of 18″ x 12″ piece of foil:
\n1 chicken breast-half (can substitute cubes of steak, pork chop)
\nSprinkle with (approx) 2 t pkg Hidden Valley Ranch Dressing (dry mix)*
\nTop with: 1 med potato, sliced,\u00a0 few thinly sliced peeled fresh carrots
\nOPT:\u00a0 sliced zucchini, red, yellow, orange bell peppers, mushrooms, sliced onion Top with:\u00a0 2T butter, cut into pats. Sprinkle with garlic salt.
\nBring together 2 sides of each foil sheet over ingredients, and double fold with about 1″ wide folds.
\nDouble fold each end to form a packet, leaving room for heat circulation inside packet.\u00a0 (or however you can get it packaged up!)
\nPlace on baking sheet. Bake at 350\u00b0 for an hour.
\nWrite names on foil if individuals are making their own packets…When opening foil packet, be very careful so you don’t get burned from steam.
\nCut a slit in the top to allow first burst of steam to escape.
\n*If using other meats (steak, pork) use seasoning like Cavendars Greek Seasoning.<\/p>\n

\n

CHICKEN & HERBED RICE CASSEROLE<\/strong><\/p>\n

4\u20138 chicken breasts, skinless, deboned
\n2 cups raw rice (I prefer medium grain)
\n1 can cream of celery soup
\n1 can cream of mushroom soup
\n1 can cream of chicken soup
\n2-1\/2 cups HOT water
\n1\/2 stick oleo, melted (1\/4 cup)
\n\u00bd t salt, pepper, paprika, to your taste
\n\u00bc c chopped fresh parsley-opt
\n\u00bd t marjoram-opt; \u00bd t thyme-opt
\n\u00bd t oregano-opt
\nOPTIONAL:
\n2-3 T dried minced onion;
\nOR: \u00bd fresh onion, sliced thin
\nOR: 1 pkg dry onion soup mix
\n1\/2 t onion powder-optional
\n1 small can mushrooms, drained-opt
\n1 can sliced water chestnuts-opt
\n1\/2 c cooking wine or sherry-opt<\/p>\n

Preheat oven to 350\u00b0.
\nMove oven rack to middle of oven–DO NOT BAKE on bottom rack of oven or rice will stick to pan.
\nHeat soups and water in pan, stirring til mixed up good.
\nPlace rice in LARGE greased baking dish.\u00a0 Add soup mixture.
\nCut each chicken breast in two pieces.
\nPlace chicken on top of rice, so pieces do not overlap. (they will sink some into the soup\/rice mixture)
\nDribble butter from spoon over chicken pieces.
\nSprinkle chicken with salt, pepper, paprika.
\nCOVER casserole with lid or foil.
\nBake covered for 1 hour; remove cover and bake 20 min. more.<\/p>\n

\n

CHICKEN ROMANOFF\u00a0<\/strong><\/p>\n

4-5 chicken breasts, cut into bite-sized pieces
\n6 T Margarine (NOT OIL)
\nCayenne red pepper and garlic salt–to taste
\n6 T flour
\n1 c water
\n2 pkg Knorrs Alfredo Noodles (or 1 family pkg)*
\n1 env onion soup mix
\n1\/2 c sour cream
\n3\/4 c milk
\n1 t Worcestershire
\nOPT:\u00a0 1\/2 to 3\/4 c shredded Parmesan cheese
\nOPT:\u00a0 chopped fresh mushrooms,
\nOPT TOPPING: choped Green onions; Durkees French Fried Onions<\/p>\n

Sprinkle chicken gener\u00adously with spices. Brown chicken in large skillet in oleo. Cook chicken til done. . Add flour to chicken. Add 1 c water, cover, reduce heat and simmer about 15 min.\u00a0 Meanwhile cook noodles as directed on package with onion soup mix. Add sour cream, milk, Parmesan Cheese, chicken to noodles. Heat just til mixed in\u2014Don’t BOIL!
\n*Original recipe called for the discontinued Liptons Sour Cream Noodles<\/p>\n

\n

CHICKEN RITZ\u00a0\u00a0 \u00a0Kelly LOVES!!<\/strong><\/p>\n

2-3 c raw chicken, cut into bite sized pieces
\nGarlic salt, to taste
\nRed cayenne pepper, to taste
\n1\/2 c sour cream* (or French Onion Dip)
\n1 can cream of chicken soup
\n1\/4 c cooking wine (optional)
\n1 pkg Liptons onion soup mix or Durkee’s french fried onions
\nDried parsley to taste<\/p>\n

TOPPING: 1\/2 c oleo, melted
\n40 Ritz crackers, crumbled (not crushed)<\/p>\n

Preheat oven to 350\u00b0.
\nSaute chicken in 1\/4 c oleo about 10-15 min, sprinkling generously with garlic salt and red cayenne pepper.
\nMeanwhile, mix soup(s) and sour cream.
\nAdd cooked chicken to soup mixture and pour into casserole dish.
\nSprinkle Ritz crackers all over top.\u00a0 Drizzle melted oleo over top of Ritz.
\nBake at 350\u00b0 for 20-30 min, or til bubbly.
\n*If don’t have sour cream, can use 1\/2 c milk soured with 1 T vinegar.<\/p>\n

\n

CHICKEN NORMA \u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0(Norma Whaley-93)<\/strong><\/p>\n

4 boneless chicken breast halves
\n4 slices thin bacon, cut in half
\n1 can chicken soup
\n1\/2 c sour cream
\n1\/2 c milk
\n4 slices Swiss or mozzarella cheese
\n1 pkg. Stuffing Mix<\/p>\n

Arranged washed chicken in lightly greased baking dish.
\nTop with raw bacon.
\nBake 30 min., covered at 350\u00b0.
\nMeanwhile prepare Stuffing.
\nRemove chicken and pour off grease.
\nSpread stuffing in bottom of baking dish.\u00a0 Arrange chicken on top of stuffing.
\nPlace a cheese slice on top of each chicken breast.
\nMix soup with sour cream and milk. Pour over top of chicken and stuffing.
\nContinue baking, uncovered, at 350\u00b0 for 30 minutes more.<\/p>\n

\n

CHICKEN PETRAZINI
\n***FAMILY FAVORITE***<\/strong><\/p>\n

2 raw chicken breast, de-boned, skinned
\nSprinkle chicken w\/cayenne red pepper and garlic salt.
\nCut into bite size pieces and saute til just barely done. Set aside.<\/p>\n

Saute in 2 T olive oil til barely done:
\n1 red bell pepper, sliced into very thin strips
\n1 yellow bell pepper, sliced into very thin strips
\n1\/2 onion, sliced into very thin strips
\nl\/2 lb fresh mushrooms, sliced thinly<\/p>\n

Stir \u00bc c flour into cooked veggies. Add \u00bd t garlic salt
\nAdd 14 oz. chicken broth, stirring occasionally til thickened.
\nAdd chicken
\nTOP WITH:
\nBlack olives, sliced (optional)
\nBacon slices, cooked and crumbled
\nFresh grated parmesan cheese
\nFresh parsley – snip off tops.<\/p>\n

\n

CHICKEN CELESTIAL
\n***FAMILY FAVORITE***
\n<\/strong><\/p>\n

2.25 oz. sliced dried beef
\n8 strips THIN bacon
\n8 boneless chicken breasts or thighs
\n1 can mushroom soup
\n2 cans cream chicken soup
\n\u00bc c milk
\n3\/4 c sour cream
\n\u00bd c cooking wine-optional
\n\u00bd t tarragon (optional)<\/p>\n

Preheat oven to 350\u00b0.
\nCover\u00a0 bottom of 9 x 13 casserole baking dish with a single layer of dried beef circles.
\nWrap each piece of chicken with a single strip of bacon.
\nArrange chicken over dried beef.
\nBake at 350\u00b0, COVERED for 30 min. REMOVE GREASE FROM CHICKEN.
\nMeanwhile, mix soups, milk and sour cream.\u00a0 Pour soup mixture over chicken and bake an additional 25-30 minutes, covered.\u00a0 [Total baking time is 55 minutes, or til done.]
\nSprinkle with parsley.<\/p>\n

\n

TEX-MEX CHICKEN & RICE BAKE<\/strong><\/p>\n

1 can (10 oz.) Mexican Festival Tomato RoTel**
\n1 can (10-3\/4 oz.) condensed cheddar cheese soup
\n1 cup water
\n1 cup rice
\n4 skinless boneless chicken breasts halves
\npaprika<\/p>\n

Preheat oven to 375\u00b0.
\nCombine first four ingredients in 9 x 13 inch baking dish.
\nPlace chicken on rice mixture.\u00a0 Sprinkle with paprika.
\nBake 40 min. or til chicken is done.\u00a0 Makes 4 servings.
\n*Was too hot for me!\u00a0 Can use half a can Tex-Mex Rotel and increase water to 1-1\/2 cup; or could try regular Ro-tel.<\/p>\n

\n

BASTE & GLAZE CHICKEN (BROILED)\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0 EXCELLENT!
\n***FAMILY FAVORITE***
\n<\/strong><\/p>\n

With oven rack on top level, turn on broiler
\nLine bottom of broiling pan with foil.
\nSpray rack with non-stick spray.
\nWash skinned chicken breasts.\u00a0 Dry with paper towel.
\nBrush one side of chicken with Kikkoman Baste& Glaze Sauce
\nDO NOT SUBSTITUTE!
\nLay chicken pieces on rack over broiling pan, basted side up
\nBroil for 5 min. with oven door open to first notch
\nTurn chicken over, baste with sauce and score top 3-4 times
\nBroil 5 more min.
\nServe with extra sauce.<\/p>\n

\n

CHICKEN KIEV – Serves 6\u00a0\u00a0\u00a0\u00a0 (Alice Anne Long)
\nWarning:\u00a0 Labor intensive!!!
\n<\/strong><\/p>\n

6 boned chicken breasts
\n1\/2 c butter, softened
\n1\/2 envelope Italian Salad dressing mix
\n1 T lemon juice
\n1 T parsley flakes
\n1\/2 c flour, approximately
\n2 eggs beaten
\nl-1\/2 c bread crumbs
\noil for frying<\/p>\n

With mixer blend butter, parsley, seasoning mix, lemon juice.
\nForm into 6 balls equal size and refrigerate for 1 hour.
\nSprinkle chicken with garlic salt.
\nFlatten chicken with mallet until 1\/8″ thick–will look as though it will fall apart.
\nCover and refrigerate chicken about an hour.
\nPlace roll of butter in center of each piece of chicken and form ball around it.
\nRoll ball in flour, coating well. Dip in eggs; finally, roll in bread crumbs.
\nRefrigerate until desired serving time. Or you can freeze and use later at this point.
\nHeat 3-4 inches of oil to 350\u00b0 (use thermometer) and fry until the chicken is brown (7-9 min. is plenty) It is best to time it, so the inside isn\u2019t raw.<\/p>\n

OTHER BAKING METHODS:
\nMicrowave chicken balls in covered baking dish for 10-12 min.
\nOr bake at 450\u00b0 for 18-20 minutes; or 375\u00b0 for 45 min.<\/p>\n

Serve with rice pilaf or Uncle Bens wild and long grain rice and gravy made from cream of chicken soup, chicken broth and \u00bc c sour cream.\u00a0 Don\u2019t boil sour cream or will curdle.<\/p>\n

\n

BOW-TIE LEMON CHICKEN\u00a0\u00a0 \u00a07\/05\u00a0\u00a0 \u00a0CHESS LOVES!<\/strong>
\nYield: 4 servings<\/p>\n

12 ounces raw chicken breasts, skinless, boneless cut into strips
\n12 oz uncooked bow tie pasta
\n1\/2 t lemon-pepper seasoning
\n2 garlic cloves, minced
\n1 T canola oil
\n1 cup chicken broth
\n1 cup frozen peas, thawed
\n2\/3 cup shredded carrots
\n8 oz cubed cream cheese
\n2 t lemon juice
\n1\/2 t salt
\n1\/3 c shredded Parmesan cheese<\/p>\n

Cook pasta according to package directions.
\nSprinkle chicken with lemon-pepper.
\nIn a large nonstick skillet, stir-fry chicken and garlic in oil til chicken is done (or grill it).\u00a0 Remove and keep warm.
\nAdd broth, peas, carrots, cream cheese and lemon juice to the skillet; cook and stir until cheese is melted. Drain pasta.
\nAdd pasta, chicken and salt to vegetable mixture; heat through. Sprinkle with Parmesan cheese.<\/p>\n

\n

ONE DISH CHICKEN & RICE BAKE\u00a0\u00a0 \u00a01\/06<\/strong><\/p>\n

1 can mushroom soup
\n1 cup water
\n\u00be c uncooked regular white rice
\n\u00bc t paprika
\n\u00bc t pepper
\n4 skinless, boneless chicken breast halves or pieces
\nOPTIONAL:\u00a0 Add peas\/carrots, mushrooms, chopped Japalenos<\/p>\n

In 2 qt shallow baking dish, mix soup, water, rice, spices, optional veggies.
\nPlace chicken on rice mixture.
\nSprinkle with additional paprika and pepper OR BUTT RUB or other seasoning.
\nCover and bake at 375\u00b0 for 45 min. or til chicken and rice are done.<\/p>\n

\n

THAI BASIL CHICKEN FRIED RICE\u00a0\u00a0 \u00a0(by Sara Perkins)<\/strong><\/p>\n

4 cups cooked rice
\n6 cloves garlic smashed
\n2 Thai chili peppers (or 1 tsp Thai chili paste)
\n1\/4 cup cooking oil\u00a0 (or garlic infused olive oil)
\n1 to 1\/2 lbs sliced chicken or beef
\n3 Tbl oyster sauce
\n2 Tbl fish sauce (can substitute soy sauce)
\n1 tsp sugar
\n1 med bell pepper (red or green-your choice)
\n2-3 oz fresh basil \u2013 one small pkg<\/p>\n

Heat oil over med heat, add garlic and chili, stir quickly don’t let them burn.
\nThe add meat, turn heat to high, stir, when meat is half cooked add, Oyster sauce, fish sauce and sugar, stir until meat is cooked through about 3-5 minutes.
\nAdd rice, stir quickly until sauces are blended with rice (a couple of minutes) stir in bell pepper and stir for a few seconds.
\nRemove from heat and stir in basil, and ready to serve.
\nHere is a link to a youtube tutorial on the preparation of this recipe.
\n