Chicken Marsala

Ingredients

• 1/4 cup all-purpose flour for coating
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon dried oregano
• 4 skinless, boneless chicken breast halves - pounded 1/4 inch thick
• 4 tablespoons butter
• 4 tablespoons olive oil
• 1 cup sliced mushrooms
• 1/2 cup Marsala wine
• 1/4 cup cooking sherry

Directions

1. In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.
2. In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.

Nutritional Information

Amount Per Serving Calories: 448 | Total Fat: 26.6g | Cholesterol: 99mg

Chicken Breasts with Balsamic Vinegar and Garlic

Ingredients

• 4 skinless, boneless chicken breasts
• salt and pepper to taste
• 3/4 pound fresh mushrooms, sliced
• 2 tablespoons all-purpose flour
• 2 tablespoons olive oil
• 6 cloves garlic
• 1/4 cup balsamic vinegar
• 3/4 cup chicken broth
• 1 bay leaf
• 1/4 teaspoon dried thyme
• 1 tablespoon butter

Directions

1. Season the chicken with salt and pepper. Rinse the mushrooms and pat dry. Season the flour with salt and pepper and dredge the chicken breasts in the flour mixture. Heat oil in a skillet over medium high heat and saute the chicken until it is nicely browned on one side (about 3 minutes).
2. Add the garlic. Turn the chicken breasts and scatter the mushrooms over them. Continue frying, shaking the skillet and stirring the mushrooms. Cook for about 3 minutes, then add the vinegar, broth, bay leaf and thyme. Cover tightly and simmer over medium low heat for 10 minutes, turning occasionally.
3. Transfer the chicken to a warm serving platter and cover with foil. Set aside. Continue simmering the sauce, uncovered, over medium high heat for about 7 minutes. Swirl in the butter or margarine and discard the bay leaf. Pour this mushroom sauce mixture over the chicken and serve.

Nutritional Information

Amount Per Serving Calories: 268 | Total Fat: 11.6g | Cholesterol: 77mg

Chicken and Black Bean Chili

Ingredients
2 tablespoons cooking oil
3 large skinless, boneless chicken breast halves - cut into 1 inch pieces
sea salt to taste
1 tablespoon chili powder, or to taste
1/2 tablespoon ground cumin, or to taste
1 dried chipotle chili pepper, ground into powder
ground black pepper to taste
1/2 teaspoon ground cayenne pepper
1 small yellow onion, diced
1 medium green bell pepper, diced
1 medium yellow bell pepper, diced
5 cups water
1 (15 ounce) can kidney beans, undrained
1 (15 ounce) can black beans, undrained
1 (11 ounce) can whole kernel corn, drained
1 teaspoon green pepper sauce (e.g., Tabasco®)
1 (6 ounce) can roasted garlic tomato paste
1 bunch fresh cilantro, chopped
Directions
Heat the oil in a large pot over medium heat. Place chicken in the pot; brown on all sides. Season with sea salt, chili powder, cumin, ground chipotle, black pepper, and cayenne pepper. Mix in onion, green bell pepper, and yellow bell pepper. Pour in about 3 cups water, and continue cooking 10 minutes, until about 1/2 the water has evaporated.
Mix the kidney beans, black beans, and corn into the pot. Season with green pepper sauce. Reduce heat to low, and mix in remaining 2 cups water and tomato paste. Simmer, stirring occasionally 30 minutes, or until thickened. Top with cilantro to serve.

Nutritional Information
Amount Per Serving Calories: 310 Total Fat: 8.5g Cholesterol: 59mg

Chicken and Black Bean Chili

Ingredients
2 tablespoons cooking oil
3 large skinless, boneless chicken breast halves - cut into 1 inch pieces
sea salt to taste
1 tablespoon chili powder, or to taste
1/2 tablespoon ground cumin, or to taste
1 dried chipotle chili pepper, ground into powder
ground black pepper to taste
1/2 teaspoon ground cayenne pepper
1 small yellow onion, diced
1 medium green bell pepper, diced
1 medium yellow bell pepper, diced
5 cups water
1 (15 ounce) can kidney beans, undrained
1 (15 ounce) can black beans, undrained
1 (11 ounce) can whole kernel corn, drained
1 teaspoon green pepper sauce (e.g., Tabasco®)
1 (6 ounce) can roasted garlic tomato paste
1 bunch fresh cilantro, chopped
Directions
Heat the oil in a large pot over medium heat. Place chicken in the pot; brown on all sides. Season with sea salt, chili powder, cumin, ground chipotle, black pepper, and cayenne pepper. Mix in onion, green bell pepper, and yellow bell pepper. Pour in about 3 cups water, and continue cooking 10 minutes, until about 1/2 the water has evaporated.
Mix the kidney beans, black beans, and corn into the pot. Season with green pepper sauce. Reduce heat to low, and mix in remaining 2 cups water and tomato paste. Simmer, stirring occasionally 30 minutes, or until thickened. Top with cilantro to serve.

Nutritional Information
Amount Per Serving Calories: 310 Total Fat: 8.5g Cholesterol: 59mg

White Chicken Chili

Ingredients
1 medium yellow onion, chopped
6 cups water
1 teaspoon lemon pepper
2 teaspoons ground cumin
1 (15 ounce) can hominy, drained
1 (15 ounce) can Great Northern beans, drained and rinsed
1 (7 ounce) can white corn
1 tablespoon light olive oil
2 (10 ounce) cans HORMEL® Premium Chunk Breast of Chicken
6 HERB-OX® Chicken Flavored Bouillon Cubes
1 (4.25 ounce) can CHI-CHI'S® Diced Green Chilies, drained
Directions
In large saucepan or Dutch oven, heat oil over medium-high heat. Add onion. Cook 4 to 5 minutes or until softened. Add water, chicken, bouillon, cumin and lemon pepper. Bring to a boil; reduce heat to medium-low. Cover. Simmer 5 minutes.
Add hominy, beans, corn and chiles to saucepan. Cook 10 to 12 minutes or until hot and flavors are blended. Top with crushed tortilla chips and shredded cheese, if desired.

Nutritional Information
Amount Per Serving Calories: 164 Total Fat: 3.1g Cholesterol: 35mg

Ingredients
1 (2 to 3 pound) whole chicken, cut into pieces
2 tablespoons butter
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup chopped celery
1 onion, chopped
1 (16 ounce) can whole cranberry sauce
1 cup barbecue sauce
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large skillet brown the chicken in butter/margarine. Season with salt and pepper. Remove from skillet and place in a lightly greased 9x13 inch baking dish.
In the drippings (in the skillet), saute onion and celery until tender. Add cranberry sauce and barbecue sauce. Mix well.
Pour cranberry mixture over chicken and bake in the preheated oven for 90 minutes, basting every 15 minutes.

Nutritional Information
Amount Per Serving Calories: 743 Total Fat: 39g Cholesterol: 182mg

Lemon Stuffed Chicken

Ingredients
1 (3 pound) whole chicken
2 cups stuffing mix
2 lemons
1/4 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon dried rosemary
1/4 teaspoon dried sage
2 tablespoons olive oil
Directions
Preheat oven to 350 degrees F (175 degrees C).
Stuff the bird with the prepared stuffing and rub the skin with the olive oil. Cut 1 lemon in half; cover the opening of the bird with a lemon half and stuffing (save the other half for garnish). Pour the juice of the second lemon over the bird. Season the bird with the salt, paprika, rosemary and sage.
Cover and bake in preheated oven for 1 to 2 hours. Remove the cover half way through baking to brown. Baste often.

Nutritional Information
Amount Per Serving Calories: 447 Total Fat: 27.8g Cholesterol: 97mg

Mom's Chicken

Ingredients
1 (2 to 3 pound) whole chicken, cut into pieces
1/2 cup barbecue sauce
3 tablespoons plum jam
1 (1 ounce) package dry onion soup mix
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, combine the barbecue sauce, plum jam and onion soup mix. Place the chicken pieces in a 9x13 inch baking dish and pour mixture over the chicken, coating thoroughly.
Bake at 350 degrees F (175 degrees C) for about 1 hour, or until chicken juices run clear.

Nutritional Information
Amount Per Serving Calories: 713 Total Fat: 43g Cholesterol: 213mg

Chicken Paprikash

Ingredients
3 eggs, beaten
1/2 cup water
2 1/2 cups all-purpose flour
2 teaspoons salt

1/4 cup butter
1 1/2 pounds bone-in chicken pieces, with skin
1 medium onion, chopped
1 1/2 cups water
1 tablespoon paprika
1/2 teaspoon salt
1 teaspoon ground black pepper
2 tablespoons all-purpose flour
1 cup sour cream
Directions
Fill a large pot with water and bring to a boil over high heat. In a large bowl, mix together the eggs, 2 teaspoons of salt, and 1/2 cup of water. Gradually stir in 2 1/2 cups of flour to make a stiff batter. Using two spoons, scoop out some batter with one spoon and use the second to scrap off the spoonful of batter into the boiling water. Repeat until several dumplings are cooking. Cook dumplings for 10 minutes or until they float to the top; then lift from the water and drain in a colander or sieve. Rinse with warm water.
In a large skillet over medium-high heat, melt butter and add chicken; cook until lightly browned, turning once. Add onion to skillet and cook 5 to 8 minutes more. Pour in 1 1/2 cups of water, and season with paprika, salt, and pepper; cook 10 minutes more, or until chicken is cooked through and juices run clear. Remove chicken from skillet and keep warm.
Stir 2 tablespoons of flour into sour cream; then slowly stir into the onion mixture remaining in the skillet. Bring the mixture to a boil, stirring constantly, and cook until thickened.
To serve, add dumplings to the sour cream/onion mixture, then spoon onto dinner plates adding a piece of chicken.

Nutritional Information
Amount Per Serving Calories: 961 Total Fat: 54g Cholesterol: 342mg

Sautéed chicken breast with chilli, tomato and herb stew

Ingredients

• 2 tbsp olive oil

• 1 chicken breast, cut in half lengthways (use the remaining chicken breast half in another recipe)

• salt and freshly ground black pepper

• ½ onion, peeled, sliced

• 1 garlic clove, peeled, crushed with the blade of a knife

• ½ red chilli, chopped

• 2 ripe tomatoes, chopped

• ½ lime, juice only

• 2 tbsp chopped fresh coriander

• 2 tbsp chopped fresh parsley

To serve

• 1 tbsp chopped fresh chives

• lemon wedges

Preparation method

1. Heat one tablespoon of the oil in a frying pan over a medium heat. Add the chicken, season, to taste, with salt and freshly ground black pepper. Fry for 2-3 minutes on each side, or until pale golden-brown on both sides. Remove the chicken from the pan and set aside.

2. Heat the remaining oil in the frying pan the chicken was cooked in and fry the onion, garlic and chilli for 2-3 minutes, or until softened. Add the tomatoes and cook for a further 2-3 minutes or until the tomatoes begin to break down.

3. Return the seared chicken to the tomato stew and cook for 8-10 minutes, or until the chicken is cooked through. (The chicken is cooked through when the juices run clear when pierced in the thickest part with a skewer.)

4. To serve, stir in the lime juice and herbs and spoon onto a serving plate. Sprinkle over the chives and garnish with the lemon wedges.

CHINESE FRIED RICE RECIPE

2 cups Rice
3 tbsp Oil
100 gms Beans Finely Chopped
2 Carrot Finely Chopped
1 Onion Sliced
100 gms Cabbage Finely Chopped
2 Spring Onions Finely Chopped
2-3 Green Chilies cut lenghtwise
1 tsp Ginger Chopped Finely
1 tsp Garlic Finely Chopped
2 tbsp Soya Sauce
Salt & pepper to taste

How to make chinese fried rice:

• Pick, wash and soak the rice in enough water for 10-15 minutes and drain.
• Boil water, add rice and little salt.
• Cook uncovered on low heat till rice is tender.
• Take care not to overcook the rice. Each grain of rice should be separate.
• When rice is done, drain and add soom cold water and drain again using a large seive and set aside.
• Heat oil in a kadhai / large pan and stir fry all the chopped vegetables.
• Cook for 3-4 minutes.
• Take care that vegetables are not overdone, they should be crisp.
• Mix salt and pepper to taste.
• Add the cooked rice and mix well. Now mix the soya sauce to it.
• Cook the chinese fried rice for 2-3 minutes and serve hot.

Chicken Ginger

Ingredients

Chicken 1 boneless or cut like karaichicken pieces
Salt 1 tsp levelled
Oil 1/2 cup
Chilly powder 1 tsp heaped
Ginger 2" piece cut into thin strips
Tomato 2 finely chopped
Ginger / garlic 1 tsp
Milk 1/4 cup
Curd 4 tbsp heaped
Mint leaves chopped
Almonds 1/8 cup blanched / sliced and fried golden

Instructions

Heat oil then add chicken and ginger Julliens with ginger / garlic paste and salt and
fry well.Then add chilly powder,Tomatoes beaten curd nad cook till curd water dries
and tomato tender , add in milk nad fry till chicken tender and gravy thick. Lastly add
Fried almonds and mint leave.

Chicken Fingers

Ingredients

6 Chicken breast
Dal mash 1 cup (soaked for 4-5 hrs)
Salt according to taste
Black pepper 1 tsp
soya sauce 1 tsp
1 lemon
fresh coriander 2 tsp
2 green chillies
zeera 1 tsp
corn flakes 1-2 cups
roasted crushed peanuts 1 cup
Oil for frying

Instructions

Cut the chicken breast into fingers size strips.Mix lemon juice
and soya sauce and marinate the chicken for half an hour
Gring dal for smooth paste.Add water as required.Add salt,pepper,coriander,green chillies.
Heat oil in a deep pan take out the chicken fingers from the marinate and dip in a dal mixture one by one
Spread corn flakes and peanuts in a flat plate.Roll out the dal coated
fingers in corn flakes and peanuts and fry till golden brown.
Serve it with ketchup

CHEESE BALLS

Ingredients

Potato 1 pao boiled and mashed
Egg 1
Flour 1 oz
Salt 1/2 tsp
Cheese grated 1/2 cup
Pepper White 1/2 tsp
Green masala chopped
Mustard 1/2 tsp
Chilly powder 1 tsp
Oil for frying
Baking Powder 1 tsp

instructions

Mix the grated cheese and with the boiled and mashed potatoes. Also mix in chopped coriander and green chillies, flour, salt, pepper, mustard, baking powder and egg. Now make balls and roll them in flour and fry. Serve hot.

Chatpatta Chicken tikka

Ingredients

2 skinless chicken breasts halves
1 tsp ginger paste
1 tspgarlic paste
1 tsp salt
1 tbs chili powder
1/2 cup Lime juice
1/4 cup water
3 tbs oil

Instructions

WARNING: This is a VERY HOT recipe that I came up with, but its absolutly DELICIOUS! (If you don't pass out)
Mix all the ingredients together except for the chicken to make the marinade. With a sharp knife make 4-5 deep cuts in the chicken breast width wise. Marinade the chicken in the mixture overnight.
Before you cook the chicken, sprinkle 1/4 tsp of red chili powder evenly over each peice. Grill it on a BBQ or
broil it in an oven for 35 minutes.
Serve with fresh lime.

CHICKEN KEEMA AND EGG RECIPE

Ingredients:

1 cup chicken keema
2 tbsp oil
1 tsp garlic 9 chopped)
1 tsp ginger ( chopped)
1 small onion chopped
2 tomato chopped
1 tsp jeera powder
1 tsp dhaniya powder
1/2 tsp turmeric powder
1 tsp Thai curry paste ( red)
8-10 curry leaves
2 tbsp hot –n sweet sauce
1/2 tsp mustard paste
4 hard boiled eggs.
Salte to taste.

For Garnishing
1 double fried egg
1 tbsp coriander chopped

How to make chicken keema and egg:

• Heat , oil, saute the garlic, ginger, onion, add in tomatoes powdered spices, salt to taste.
• Thai curry paste, curry leaves,
• Add in the keema and saute for a few seconds and add in the hot-n- sweet sauce and mustared paste.
• Simmer the keema for 8-10 minutes on a medium flame.
• Fry the keema on high flame for 2-3 minutes.
• Add a little water and cook for another 15 minutes.
• Finally mix in the shredded egg and serve hot garnished with wedges of hard boiled eggs and chopped coriander.

CHICKEN DRUMSTICKS RECIPE

Ingredients:

6 Chicken Drumsticks
1 tbsp ginger-garlic paste
2 tbsp All-purpose flour (maida)
2 tbsp corn flour
2 eggs (beaten)
1/4 tsp pepper / chili powder
A pinch of sugar
Salt To Taste
1 tbsp Soya sauce
Oil for frying

How to make chicken drumsticks:

• In a bowl add Soya sauce, ginger-garlic paste, sugar.
• Add chicken wings coat well and set aside for 1/2 hour.
• Make a smooth batter by adding corn flour, all purpose flour, salt, pepper and beat in the eggs .
• Heat oil in a wok / kadhai.
• Dip each wing in the batter and coat evenly and deep fry the drumsticks till golden brown.
• Serve chicken drumsticks hot with thin slices of onions and lemon.

CHICKEN BIRYANI

Ingredients:

2 cups Basmati Rice
3/4 kg Chicken Pieces
1/2 cup Milk
1 cup Yogurt (curd)
3 sliced onion
1 tsp Ginger Paste
1/2 tsp Garlic Paste
1 tsp Green Chilli Paste
1/2 cup Tomato Puree
2 tsp Red Chilli Powder
1 tsp Turmeric Powder
1 tsp Roasted cumin powder
2 tsp Garam Masala Powder
1/2 tsp Green Cardamom Powder
Saffron a pinch
1 tsp Coriander Powder
2 tbsp Green Coriander Leaves
Salt to taste
7 tbsp Oil

Preparation:

• Mix tomato puree, yogurt, ginger garlic paste, green chilli paste, red chilli powder, turmeric powder, roasted cumin powder, garam masala, coriander powder and salt. Stir well.
• Marinate the chicken with this mixture and keep aside for 3-4 hours.
• Heat oil in a pan. Fry the onions until golden brown.
• Add the marinated chicken and cook for 10 minutes.
• Add 4 cups of water to the rice. Mix saffron in milk and add to it.
• Add cardamom powder. Add the chicken pieces.
• Pressure cook the rice. Mix gently.
• Garnish with green coriander leaves and serve h

CHICKEN BON BON

Ingredients:

2 cups cooked and shredded Chicken
Salt to taste
2 small sized Cucumber (Kheera)
1 tblsp Soya Sauce
3 tblsp Seasame Seeds
3 Red Chili (Lal Mirchi)
1 tblsp Vinegar (Sirka)
1 tsp crushed Black Pepper (Kali Mirch)
1 tsp powdered Sugar
1 tblsp chopped Spring Onions
1 tsp chopped Ginger (Adrak)

How to make chicken bon bon:

• Cut the cucumber into half length wise.remove the seeds and cut the cucumber into half.
• Divide the halved cucumber into length wise pieces approximately 1 inch in thickness. keep aside.
• Grind the red chillies in a blender along with the vinegar to a smooth paste. keep aside.
• Prepare the bon bon sauce by mixing in a basin the sesame oil, sesame seeds, salt , soya sauce, ginger, sugar, red chilly paste, crushed pepper corns and the spring onions.
• Mix thoroughly.
• Arrange the chicken pieces in a bowl. surround with the cucumber pieces.
• Pour the bon bon sauce on top of the chicken.