My Lime Green Kitchen

Posts Tagged ‘Chicken’

One night on TV I saw this dish being made but there was no recipe.  I’ve searched and tried a couple of versions and came up with this one that we loved.  Feel free to add more or less of the spices — build it to suit your own tastes.  Many of the recipes I found showed serving this over noodles so if you don’t want to make the potato dumplings, just boil a package of noodles!

This recipe looks a lot harder than it is. It was harder for me to take all the pictures and write all these words than it is to make the darned recipe!

Chicken Preparation:

1 whole chicken, cut up
1 small onion, sliced

The night before you plan to serve:
Season chicken with salt, pepper, garlic powder (anything else you want to add). Pour 1/4 cup oil over the chicken. Refrigerate overnight.

The day of serving:
Slice onion and place in 9″ x 13″ baking pan. Place chicken on top of onions.

Bake uncovered at 350° for 1 hour.

Ingredients for Potato Dumplings:

1-1/2 c. mashed potatoes – make sure there are no lumps or use instant mashed potatoes
2 eggs
1/2 c. sour cream
Flour
2 cups bread crumbs
1/2 stick butter

Directions for Potato Dumplings

Make the mashed potatoes and season them with salt and pepper. You may want to add just a little more salt than you would for regular mashed potatoes. By the time you add in the flour, they end up needing a bit more salt.

Stir in the eggs and sour cream. Turn out onto a floured surface, adding flour and kneading til the dough is just a bit sticky but can be worked with.

Pinch off little marble sized balls. Roll in the palm of your hand almost like a tootsie roll. Drop into boiling salted water and gently boil until the float. Remove from water as soon as they float. Drain on paper towels. Place in buttered casserole dish.

Melt the butter. Stir in bread crumbs. Spread over dumplings. Set aside for now.

Ingredients for Sauce:

¼ c. olive oil
1 chopped onion
1 chopped green pepper
3 cloves garlic, chopped
1 can tomato paste (I used about 1/2 cup of double strength tomato paste in a tube)
2 cans chicken broth (I used one quart of home canned smoked chicken broth)
1 tsp. black pepper
½ tsp. marjoram
1 tsp. paprika
½ tsp. red pepper flakes
1 tsp. garlic powder
1 T. beef boullion granules
1 T. chicken boullion granules
2 bay leaves
3 T. flour
1 c. sour cream

Directions for Sauce:

Saute onion, garlic and bell pepper in olive oil. Add tomato paste, chicken broth, boullion and spices.

Simmer slowly for about  an hour. If too much of your liquid cooks out, add 1 cup (or more if needed) of water.

NOTE:  Stick the potato dumplings in the oven at 350º for 30 minutes.

Add cooked chicken to sauce and simmer for another half an hour.

Remove chicken.

Mix flour with 1 cup cold water. Stir into sauce and continue simmering and stirring til sauce thickens.  Stir in sour cream and continue stirring til dissolved.  Return chicken to sauce. Serve immediately or keep warm til time to serve.

To serve, place potato dumplings in bowl. Spoon meat and sauce over dumplings.

6 – 3 oz. boneless, skinless chicken breasts, pounded flat
salt and freshly ground pepper
6 thinly sliced pieces of prosciutto
1 – 10 oz. package frozen chopped spinach, thawed and drained as much as possible
4 T. olive oil
1/2 c. Parmesan cheese, grated
2 T. fresh lemon juice

Place the cutlets on a flat surface.  Salt and pepper.  Place on piece of prosciutto on top of each breast.

Mash spinach between paper towels to drain as much as possible.  Salt and pepper, toss with 2 T. olive oil.

Arrange a thin layer of spinach on top of the prosciutto.  Sprinkle parmesan cheese on top of the spinach. Beginning at the short end of the chicken, roll up, jelly roll fashion.  Secure with toothpick.

Heat the remaining 2 T. oil in a heavy skillet.  Add the chicken and cook til golden brown, about 2 minutes per side.  Add the chicken broth and lemon juice.  Scrape the bottom of the pan to loosen any drippings.  Cover and simmer about 10 minutes, until chicken is done.  Remove chicken.  Continue simmering liquid in pan until it’s reduced to about 2/3 cup.

Remove toothpicks from chicken.  Pour juice over chicken.  Serve over hot, buttered pasta.

These sandwiches were easy (despite the recipe looking a little difficult) and so good!  Very different from what we usually eat.  My dad, who doesn’t usually like anything out of the ordinary, loved these.

Ingredients:

4 pita pockets (I made my own but you can surely buy them already made)
1 pound ground chicken (see note)
1 large egg
1/2 c. bread crumbs
1/2 c. crumbled feta cheese
2/3 c. fresh mint leaves, chopped (divided)
1/2 tsp. salt
1/2 tsp. black pepper
2 T. butter
6 oz. plain yogurt
spinach leaves or shredded lettuce
tomatoes, chopped
avocado, sliced

Notes:

1. I ground chicken breasts in my food processor.  It took 2 good size breast halves to make one pound. It’s real easy if you have any size food processor.  I’ve used my big Cuisinart at home but used mom’s mini Cuisinart at her house and loved it too.
2. Mix the mint with the yogurt ahead of time and refrigerate to allow flavors to blend.

Directions:

In a large bowl, mix ground chicken, bread crumbs, feta cheese, egg, 1/3 c. mint leaves, salt and pepper.

By the way, thanks Smokey for that beautiful green egg!    I mixed all this up early and stuck it in the fridge til time to make the patties.

Mix with hands til combined.  Shape into 8 patties.  Melt butter in non-stick skillet.  Add patties and cook on both sides til brown and chicken is done.  These were kinda sticky and didn’t want to shape into patties so I more or less dropped a blob in the pot and then mashed it out with the spatula.

It was real hard not to eat these as I was frying them.

In a small bowl, combine yogurt and remaining mint.

Stuff 2 patties in each pocket.  Add lettuce, tomato and avocado.  Drizzle mint yogurt over the “stuffing” inside the pocket.

Forgot to take a picture when these were first served so here’s a picture of the leftovers.  I’ll update the photo next time I make them.

Chicken & Dumplings

Boil a whole chicken in seasoned water.  I do this in the pressure cooker for about 7 minutes.  To the water, add a bit of salt, pepper, onions, carrots, celery, a bay leaf . . whatever you would like.

Once the chicken is done, remove from the broth and shred the meat from the bones. Save the broth for the dumplings.  I usually divide the broth in half and freeze half of it and use half in the dumplings.

Because we don’t like a lot of chicken in our dumplings, some of the chicken is saved for other meals.  It can be frozen if not going to be used for a few days.  a plain chicken, and I think it puts a little less fat in the water.

For the Dumplings:

1 cup all purpose flour
1 cup Bisquick
2 tsp. black pepper
2 eggs
1/3 c. milk (you may need to add a little more)

Mix all the dumpling ingredients. Roll out onto floured surface. Roll very thin – almost as thin as a potato chip. Cut into 1″ x 2″ strips. Dip in flour and lay out on floured surface for at least one hour. Flip them all over and let them sit out for another hour. They are better if you allow them to dry out a bit.

Drop individually into the boiling broth and cook til tender but NOT mushy. Just before they are done, add the shredded chicken. Do not stir the dumplings or they’ll break up. I gently mash them down every now and then with a spatula to kind of separate them and keep them covered in the broth.

Chicken Marbella is a dish we’ve enjoyed for years! Some like it room temp but we serve ours hot.

Ingredients:

2 chickens, quartered (we mostly like white meat so I bought boneless, skinless breasts)
5 cloves of garlic, finely chopped
1/4 c. dried oregano
Salt & Pepper to taste
1/2 c. red wine vinegar
1/2 c. olive oil
1/2 c. pitted prunes
1/4 c. Spanish green olives
1/4 c. capers with a bit of juice
6 bay leaves
1/2 c. brown sugar
1 c. white wine
1/4 c. parsley, chopped

Directions:

Place chicken in a ziplock bag.

Combine garlic, oregano, salt and pepper, vinegar, olive oil, prunes, olives, capers and juice, and bay leaves.

Pour over chicken, seal and let marinate in the fridge overnight.

Preheat oven to 350.

Arrange chicken in a baking dish. Spoon marinade over it.

Sprinkle chicken with brown sugar and parsley.

Pour wine around the chicken.

Bake for one hour, basting frequently with juices.

We served the Chicken Marbella with yellow rice (from a package), green salad and crusty bread. And, since I started out with 8 chicken breasts, we have enough for two separate dishes for the freezer.