Best Chicken Dishes

Pour the oil into a large non-stick fry pan over medium-high heat. Add pepper strips and onion and cook, stirring, about 3 to 4 minutes or until vegetables are crisp tender.

Remove the vegetables; set aside.

To the drippings remaining in the pan, add the chicken, and sprinkle a 1/2 teaspoon of the lemon pepper over the chicken and stir-fry for 5 minutes or until the chicken is lightly browned and fork tender.

In a small bowl, mix together broth, lemon juice, remaining lemon pepper, and cornstarch. Add to the chicken and cook, stirring, until slightly thickened.

Stir in the capers and reserved vegetables; heat through. Serve over rice or capellini. Garnish with chopped parsley.

Ingredients:
4 ea Breasts, chicken, halves,(broiler/fryer, boned, skinned)
1 tb Oil, olive
1 md Pepper, red, seeded, cut into 1/4-inch strips
1 md Pepper, green, seeded, cut into 1/4-inch strips
1 md Onion, cut into 1/2 inch wedges
1 ts Pepper, lemon, divided
1/2 c Broth, chicken
2 tb Juice, lemon
1 1/2 ts Cornstarch
1 tb Capers, drained
Rice or Capellini, cooked
Parsley, chopped

In large pot, place oil, chicken base, onion and spices. Saute until onions are soft and clear, about 5 minutes.

In another container, combine masa harina with 1 quart water. Stir until all lumps dissolve. Add to sauteed onions, bring to boil.

Once mixture starts to bubble, continue cooking 2-3 minutes, stirring constantly. This will eliminate any raw taste from masa harina.

Add remaining 3 quarts water to pot. Add tomatoes; let mixture return to boil stirring occasionally.

Add cheese to soup. Cook stirring occasionally, until cheese melts. Add chicken; heat through. Makes 1 1/2 gallons or 16-20 servings.

Ingredients:
1/2 Cup vegetable oil
1/4 Cup chicken base
3 Cups diced yellow onions
2 Teaspoons ground cumin
2 Teaspoons chili powder
2 Teaspoons granulated garlic
1/2 Teaspoon cayenne pepper
2 Cups masa harina
4 Quarts water (divided)
2 Cups crushed tomatoes
1/2 Pound process American cheese, cut in small cube
3 Pounds cooked, cubed chicken

Boil chicken. Use some spices to boil in like sage, basil, oregano, rosemary, garlic, and salt.

Any spices you like. De-bone chicken. Add soup, milk, Lemon Pepper and chicken to chicken broth. Bring to a boil.

Mix milk and Bisquick. (If you have your own dumplin recipe, use it. You can use this one for convenience.)

Drop small spoonfulls of mix into broth mixture. Cover 5 min. Uncover 5 min. VERY HOT! Let cool a little. You can also use more Lemon Pepper than that. It's to taste.

Beware that you don't use much salt as the soup has plenty.

Ingredients:
1 Whole Chicken
2 cn Cream of Chicken soup
3/4 c Milk
1 tb Lemon Pepper

-----DUMPLINGS-----
2 c Bisquick
2/3 c Milk (low fat)

Process first five ingredients in a blender until smooth, stopping once to scrape down sides.

Turn blender on high, and add vegetable oil in a slow, steady stream. Pour mixture into a serving bowl, and stir in poppy seeds, if desired.

Chill. Bake almonds in a shallow pan at 350 F. stirring occasionally, 5 to 10 minutes or until toasted.

Place torn spinach on individual serving plates; top with sliced strawberries, kiwifruit, chicken, and toasted almonds. Serve with dressing.

Ingredients:
3/4 c Sugar
1 ts Salt
1 ts Dry mustard
1/3 c Red wine vinegar
1 ts Onion juice
1 c Vegetable oil
1 tb Poppy seeds (optional)
1 c Sliced almonds
6 c Torn fresh spinach
1 qt Strawberries, sliced
3 Kiwifruit, peeled & sliced
3 c Chopped cooked chicken

Melt butter in a heavy saucepan over low heat. Add 3 Tbsp. flour, stirring until smooth. Cook 1 minute, stirring constantly.

Gradually add 1/2 cup milk; cook over medium heat, stirring constantly, until mixture leaves sides of pan. Stir in salt and pepper. Remove from heat; stir in mayonnaise and chicken. Cover and chill 1 hour.

Shape chicken mixture into 6 balls or logs. Combine egg and 1 Tbsp. milk, mixing well. Dredge croquettes in flour, dip in egg mixture, and roll in cracker crumbs.

Deep-fry, a few at a time, in hot oil (370 degrees) for 3 to 5 minutes, or until golden brown. Drain on paper towels.

Ingredients:
3 tb Butter
3 tb Flour, plus extra for dredging
1/2 c Plus 1 Tbsp. milk
1/4 ts Salt
1/4 ts Pepper
1/2 c Mayonnaise
2 c Minced cooked chicken
1 Egg, beaten
1 c Finely crushed saltine
Cracker
Crumbs