Chicken recipes

These are from a Tyson Holly Farms Newsletter I found from Spring 1999. I have some chicken leg quarters in the freezer (they frequently go on sale for $0.79/lb) and I almost always keep a bag of IQF boneless breasts from Costco in there too (they may be larger, but they are at least all about the same size - something I can't say about the supermarket ones). Anyway - this is more for me - but anyone else is welcome to enjoy the recipes too - if not - just skip. :)


Munchy-Crunchy Chicken
Serves 6

1 pkg Tyson Holly Farms Fresh Pick of the Chix or 3 1/2 lbs chicken thighs or drumsticks, skin removed, if desired
1 envelope (1.2 oz) roasted chicken gravy mix
1 egg
2 Tbsp water
1 1/2 cups herb-seasoned stuffing, finely crushed (about 1 cup)

Heat oven to 375F. Rinse chicken with cold water and pat dry with paper towels. Place gravy mix in a large plastic food storage bag. Add chicken pieces; shake to coat. In shallow dish, blend egg and water. Coat chicken in egg mixture and dredge in stuffing crumbs. Place on baking sheet.

Bake at 375F 30 to 40 minutes or until chicken is done, turning once.

Serve with cooked broccoli and pasta, if desired. Refrigerate leftovers.

Per serving (without skin): 247 calories, 74 calories from fat, 8g total fat, 31g prot, 13g carb, 132 mg chol, 499mg sod



Shake 'Em Up Chick 'N Taters
Serves 4

4 Tyson Holly Farms Fresh Boneless Skinless Chicken Thighs
2 medium potatoes, cut into 8 wedges each
1/4 cup margarine or butter
1/2 cup flour
1/4 tsp salt
dash pepper

Preheat oven to 400 F. Rinse chicken with cold water and pat dry with paper towels. Place margarine in a 15x10 inch baking pan. Place in oven 1-3 minutes or just until margarine is melted. Set aside. In large plastic food storage bag or shallow dish, combine flour, salt and pepper; mix well. Shake or coat potatoes and chicken in flour mixture. Place in baking pan. Turn to coat with margarine.

Bake at 400F 30 to 40 minutes or until chicken is done and potatoes are tender, turning once.

Serve with cooked green beans and carrots, if desired. Refrigerate leftovers

Per serving: 376 calories, calories from fat 162, 18g total fat, 18g prot, 37g carb, 60mg chol, 333mg sod


Rosemary-Garlic Chicken for Two
Serves 2 [If using boneless breasts cook for WAY less]

2 Tyson Holly Farms Bone-In Split Chicken Breasts, skin removed
1 large clove garlic, minced
1 Tbsp fresh rosemary, finely chopped
1/8 tsp salt
1/8 tsp pepper
2 tsp olive oil
1 1/2 cups sliced fresh mushrooms
2 medium shallots, thinly sliced
1/2 cup low-sodium chicken broth
1 tsp cornstarch
1 Tbsp chopped fresh parsley

Rinse chicken with cold water and pat dry with paper towels. Cut a thin pocket in the thickest part of breast, from bone side to within 1/2 inch of outer edge of meat. In small bowl, blend garlic and rosemary. Spread half of rosemary mixture inside pocket of each chicken breast. Secure with wooden picks. Season chicken with salt and pepper.

Spray medium nonstick skillet with cooking spray. Heat over medium-high heat. Add chicken to skillet, bone side up. Cover and brown 3 minutes. Remove from heat. Remove chicken. Cover and keep warm. In same skillet, heat oil over medium heat. Add mushrooms and shallots; cook and stir 2 minutes. Push vegetables to sides of pan. Add chicken. Pour broth over chicken and vegetables. Cover tightly. Coo 10 to 12 minutes over medium-low heat until chicken is done. Meanwhile, in small bowl, blend cornstarch into 1 Tbsp water. When chicken is done, remove to platter, cover to keep warm. Blend cornstarch mixture into mushroom mixture. Cook and stir over high heat until thickened and translucent.

To serve, spoon sauce over chicken. Garnish with parsley. Serve with steamed green beans and crusty French rolls, if desired. Refrigerate leftovers.

Per serving: 340 calories, 78 calories from fat, 8.7g total fat, 55.6g protein, 7.3g carb, 136mg chol, 293mg sod


Creamy Parmesan Chicken & Rice
Serves 4 [I don't see why this couldn't be frozen like the Pimiento Chicken I posted earlier]

4 Tyson IFF Boneless Skinless Chicken Breasts, frozen
1 Tbsp oil
3 garlic cloves, minced
1 1/2 cups converted-style rice
2 cans (14 1/2 oz each) low-sodium chicken broth
1 cup shredded Parmesan cheese
1 cup frozen peas, thawed

Heat oil in medium skillet. Add chicken; cook over medium-high heat 5 to 7 minutes or until light brown. Season with salt and pepper, if desired. Add garlic and cook briefly. Stir in rice and chicken broth; bring to a boil. Cover, reduce heat and simmer 20 minutes or until chicken is done. Remove from heat; stir in Parmesan cheese and peas. Cover and let stand 5 minutes.

Sprinkle with freshly ground black pepper and grated Parmesan before serving, if desired.

Per serving: 588 calories, calories from fat 139, 15.5g total fat, 47g protein, 64g carb, 90mg chol, 1326 sodium


Five Days & Five Easy Ways to Answer What's for Dinner?

Monday: Oven Roasted Chicken - Use a whole chicken or parts instead and basted with melted butter and seasoned with salt and pepper. Allow 20 minutes per pound at 350 F.

Tuesday: Use leftovers in Chicken Caesar Salad - Wash and pat dry Romaine lettuce and tear into pieces. In your serving bowl mash 2 garlic cloves and 2 anchovies (optional) into a paste. Stir in 1/4 cup olive oil, 2 Tbsp vinegar, 1 Tbsp lemon juice, 5 drops Worcestershire sauce, 1/4 tsp dried mustard and salt and pepper to taste. Add lettuce; sprinkle with 1/4 cup Parmesan cheese; warm chicken chunks and croutons; and toss.

Wednesday: Try Honey Mustard Chicken Bake served with rice (make 2 extra cups of rice and refrigerate) - Preheat oven to 350 F. Arrange cut-up pieces of chicken in a baking dish. Top with a mixture of 1/4 cup melted butter, 1/2 cup honey, 1/4 cup Dijon mustard, and 1 tsp each salt and curry powder. Bake uncovered for 1 hour.

Thursday: Stir-fry Rice and chicken. Heat 2 Tbsp oil in a large skillet or wok and stir-fry 1 cup diced chicken. Add Wed's leftover rice and stir-fry until oil is evenly distributed. Add 1 Tbsp soy sauce, mix, then add 2 beaten egg and cook until blended. Add 1 cup chopped Romaine lettuce and stir-fry another minute. Garnish with chopped scallions, sesame seeds or peanuts.

Friday: Treat yourself to pre-marinated boneless, skinless chicken breasts.....