2 tsps. salt
1 tsp. paprika
3/4 tsp. cayenne pepper
1/2 tsp. onion powder
1/2 tsp. thyme
1/2 tsp. white pepper
1/4 tsp. garlic powder
1/4 tsp. black pepper
1 3-lb chicken
1 c. chopped onions
Flour seasoned with salt & pepper
3 whole chicken breasts, split
2 Tbs. butter
2 Tbs. oil
1 onion, chopped
1 clove garlic, chopped
1 Tb. ground coriander
1/2 tsp. chili powder
1/2 tsp. ground ginger
1/2 tsp. turmeric
1/2 c. lime juice
1 1/2 c. dry white wine
3 Tbs. sugar
Grated rind of 3 limes
1 Tb. cornstarch
1 oz. dried black mushrooms
1 1/2 c. chicken broth
Peanut oil
3 whole boneless & skinless chicken breasts cut in 1/2" strips
1 red bell pepper, cored, seeded & julienned
3 stalks celery, cut on diagonal, 2" long & 1/4" thick
10 whole scallions, 4" of green left on
2 medium carrots, julienned
1 head bok choy, washed & coarsley chopped
1 7-oz. can baby corn, drained
1/3 lb. snow peas, strings removed
1 oz. fresh ginger, peeled & minced
4 large cloves garlic,minced
2 Tbs. dry sherry
1 1/2 Tbs. soy sauce
Dash of hot chili oil (optional)
1 c. salted peanuts
4 skinless, boneless chicken breast halves
Salt & pepper to taste
3 large, red ripe tomatoes
2 Tbs. olive oil
4 large, unpeeled garlic cloves
1/3 c. finely chopped onion
1/2 c. dry white wine
1 bay leaf
1/2 tsp. dried thyme
3 c. chicken cooked and cubed
1 c. sour cream
1 Tb. lime juice
1 jalapeno pepper minced
3 green onions minced
1 tsp. cumin
1 lb. fillo leaves
1/2 c. melted butter
2 boneless, skinless chicken breasts, split (about 3/4 lb.)
1 Tbs. Dijon style mustard
1 tsp. minced shallot or onion
10 oz frozen asparagus, defrosted
1/4 c. buttery cracker crumbs
1/3 c. butter
2 Tbs. lemon juice
2 egg yolks
1/8 tsp. salt
1/4 c. sliced almonds, toasted
4 small chicken breasts
4 Tbs. oil
Juice of 1 1/2 lemons
4 Tbs. butter
Oregano to taste
Salt & pepper
2 lbs. green peppers
Vegetable oil
4 whole chicken breasts, split, boned & skinned
Salt & pepper
2 Tbs. margarine
12 flour tortillas, warmed
6 oz. shredded Monterey Jack cheese
1 1/2 c. picante sauce
6 boneless, skinless chicken breasts
15 oz. can tomato sauce
14. 5 oz. can chicken broth
1 1/2 c. uncooked long grain rice
4 oz. can sliced mushrooms, drained
1/2 c. each chopped onion & green bell pepper
1 Tb. chopped parsley
1/4 tsp. each garlic powder & pepper
1 c. shredded Cheddar cheese
3 whole chick breasts, split
3/4 c. orange-pineapple juice
2 c. rice wine vinegar
1/4 c. light soy sauce
1 Tb. oil
1 lb. skinless chicken breast, in bite size strips
3 oz. package oriental noodles, chicken flavor
1 small green or yellow squash, cut lenghtwise & bias sliced
2 stalks celery, thinly bias sliced
2 cloves garlic, minced
1/4 c. bottled sweet & sour sauce
2 Tbs. coarsely chopped peanuts
11 oz. can mandarin oranges, drained
3 1/2 lb. chicken, cut up
1/2 tsp. salt
1/4 tsp. pepper
2 c. flour
1 c. buttermilk
2 c. vegetable oil
4 boneless, skinless chicken breast halves
Olive oil cooking spray
2 Tbs cornmeal
1/4 c. crushed cornflakes
1 tsp. dried basil
1/2 tsp. dried tarragon
1/4 tsp. black pepper
1/2 c. buttermilk
Mustard Cream Sauce:
1/2 c nonfat, reduced-sodium chicken broth
2 Tbs. Dijon mustard
2 Tbs. sour cream
1 tsp. cornstarch
2 whole chicken breasts, skinned & boned
1 Tbs. yogurt
1/4 tsp. salt
1/4 tsp. turmeric
1/8 tsp. dry mustard
1/2 tsp. curry powder
1/8 tsp. ground cardamon
1 tsp. lemon juice
1 tsp. vinegar
8 thin onion slices
4 small tomatoes, halved
4 T butter, softened
2 green onions, chopped
2 garlic cloves, crushed
1 t lemon juice
1 t dried oregano
3 lb chicken, cut up
1 c mayonnaise
2 T honey
1 T brown mustard
