Chicken Breasts Stuffed with Asparagus  Preparation:
1. For crushed crumbs, process wheat or onion thins in food processor. Mix with 2 Tbsp (30 mL) Parmesan and herbs then reserve. Place each piece of chicken between two pieces of plastic wrap and, with a cleaver or rolling pin, flatten them into scallops. Place a slice of ham on each scallop and set aside.
2. Coat the ...Full Recipe Here |
| Acadian Stew | ||||
 Preparation:
1. In large pot simmer the chicken pieces in boiling water for 30 minutes.
2. Remove pieces, save the cooking water and let the chicken cool slightly. Sauté onions in butter for one minute.
3. Add the flour and stir for another 1-2 minutes.
4. Remove the bones from the chicken and cut the meat into bite size pieces.
5. Put all remaining ingredients into the saved cooking water and simmer for another 30 minutes. Taste and adjust seasoning.
Dumplings:
1 cup (250 mL) flour
½ tsp (2 mL) salt
1 Tbsp (15 m... Full Recipe Here... |
| Chicken and Rice | ||||
 In a skillet, layer onion, red pepper and tomato.
Add chicken. Sprinkle chicken with paprika, salt, Cajun seasoning and curry powder.
Add barbecue sauce and smoky habanera sauce.
Add water and vegetables, cook over low heat for approximately 30 minutes, and then turn chicken over.
Add soup and cook for additional 45 minutes. Turn chicken over again after about 25 minutes.
Add rice and cook for another 15 minutes. The chicken is cooked when it reaches an internal temperature of 165°F (74°C).... Full Recipe Here... |
| A Taste of Summer Chicken Sandwich | ||||
| Preparation:
1. In a bowl, whisk together orange rind and juice, green onions, garlic, ginger, soy sauce and salt.
2. Add chicken breasts; turn to to coat.
3. Let stand for 10 minutes or cover and refrigerate for up to 8 hours.
4. Grill on medium heat for approximately 15-20 minutes until a thermometer inserted into the chicken reads 165°F (74°C).
Garnish:
Thinly sliced canned grilled red pepper
Thinly sliced red onions
Mayonnaise
Romaine lettuce
Serve on whole wheat Kaiser buns.... Full Recipe Here... |
| Autumn Chicken and Apple Stew | ||||
 1. Spray large Dutch oven with vegetable cooking spray and heat over medium high temperature.
2. Add chicken and cook, turning to brown on all sides, about 10 minutes.
3. Sprinkle with nutmeg, salt and pepper.
4. Spread mustard over chicken pieces; add warm broth, vinegar, cloves and carrots; bring to a boil.
5. Cover, reduce heat to low and cook 15 minutes. Add apples and cook 5 minutes. Add cabbage, stirring into liquid.
6. Cook, covered, about 10 minutes more or until fork can be inserted in chicken with ease.
7. With slotted spoon, remove chicken and vegetables t... Full Recipe Here... |
| Barbeque Chicken Salad | ||||
1. Mince fresh coriander or cilantro. In a large bowl, whisk together soy sauce, half of the oil, coriander, ginger and garlic. Add chicken breasts and toss to coat well. Cover and refrigerate for at least 30 minutes or up to one day.
2. Meanwhile, cut peppers into quarters. Preheat grill using medium-high heat. Grill peppers for about 15 minutes until they just start to blacken. Remove to plate. Place chicken breasts on greased grill over medium-high heat and grill for 10-15 minutes per side or until a thermometer inserted into the breast reads 165°F (74°C).
3. Chop the warm grilled peppers and chicken into ½ inch w... Full Recipe Here... |