Recipe Talk

Hi,

My granmother is giving up her position as family chef in the family gatherings and she has passed the title to me. My kitchen is still not totally ready and I do not have an oven.
I have to cook chicken (everyone likes it), but it has to be easy, fast and without need of oven.
Ah, and some of the guest dont like white sauces (made from milk or cream).
What do you recommend I could do? Thanks very much for the help.

EASY MICROWAVE CHICKEN CASSEROLE

1 c. minute rice

2 c. cooked chicken

4 oz. can mushrooms

1 c. frozen peas

1 tbsp. dry onion flakes

1 can cream of mushroom soup

2/3 c. water

Mix all ingredients together and place in microwave safe dish. Microwave on high 5 minutes and let stand 5 minutes before serving.

CHICKEN BREASTS WITH SNOW PEAS
(MICROWAVE)

6 chicken breast halves (about 3 lbs.)

2 tbsp. melted butter

1 tbsp. soy sauce

1 tbsp. lemon juice

1/2 tsp. salt

1/4 tsp. pepper

1 (6 oz.) pkg. frozen snow peas, thawed

1 (2.5 oz.) jar mushrooms, drained

Arrange chicken breasts in a 10 inch round baking dish, with the meatier, thicker portions facing the outside edge of the dish. Combine all remaining ingredients, except the snow peas and mushrooms, in a small bowl and brush mixture over chicken. Cover with waxed paper. Microwave on high for 13 minutes. Top chicken with snow peas and mushrooms. Cover and microwave on high for 6 to 9 minutes or until vegetables are heated through and chicken is cooked. Let stand covered, 5 minutes before serving

MICROWAVED SWEET SOUR CHICKEN BREASTS

1/4 c. Bisquick

1/4 c. corn flake crumbs

4 chicken breast halves, boned

1 (9 oz.) jar sweet/sour sauce

1 (8 1/4 oz.) pineapple chunks, drained

1/4 tsp. salt

1/4 tsp. paprika

1/8 tsp. pepper

1/4 med. green pepper, cut in 1/4" strips

Mix Bisquick, corn flakes, salt, paprika, pepper in a plastic bag. Moisten chicken with cold water and shake chicken in bag, one piece at a time. Arrange chicken, skin side up and thickest parts to the outside, in a square microwave dish 8 x 8 inches. Cover with waxed paper. Cook on HIGH 8 minutes; rotate dish 1/2 turn; cook 6 to 8 minutes. Place remaining ingredients in 4 cup microwave measure and cover with waxed paper. Cook on HIGH 3 minutes. Stir, cover again and cook until green pepper is crisp tender 2 to 3 minutes longer. Serve over chicken.

MICROWAVE CHICKEN BREASTS DIANE

4 lg. boneless chicken breast halves or 8 sm.

1/2 tsp. salt

1/4-1/2 tsp. black pepper

2 tbsp. olive or salad oil

2 tbsp. butter

3 tbsp. chopped fresh chives or green onions

Juice of 1/2 lemon or lime

2 tbsp. brandy or cognac (opt.)

3 tbsp. chopped parsley

2 tsp. Dijon style mustard

1/4 c. chicken broth

1. Place chicken breasts between sheets of waxed paper or plastic wrap. Pound slightly.
2. Sprinkle with salt and pepper.

3. In a microsave dish, melt butter and mix with oil. Place chicken breasts in dish, coating breast on both sides.

4. Microwave at HIGH power for 3 minutes. Let rest for 1 minute, turn breasts over.

5. Microwave again, at High power for 3 minutes until chicken breasts are done, not overcooked. Set aside.

6. Prepare sauce by mixing chives or green onion, lime juice or lemon juice and brandy, if used, mustard and parsley in a microsafe dish.

7. Microwave at High power for 1 minute. Add juices from chicken and broth. Stir until smooth.

8. Pour sauce hot over chicken breasts.

9. Serve immediately with noodles. Serves 4.

MMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMM

Electric Skillet Meals

20-Minute Chicken Creole

Ingredients:

4 medium chicken breast halves (1 1/2 lbs. total), skinned, boned, and cut into 1 inch strips

1 14 1/2 oz can low sodium tomatoes, cut up

1 cup low sodium chili sauce

1 1/2 cups chopped green pepper (1 large)

1/2 cup chopped celery

1/4 cup chopped onion

2 cloves garlic, minced

1 Tbsp chopped basil or 1 tsp dried basil, crushed

1 Tbsp chopped parsley or 1 tsp dried parsley

1/4 tsp crushed red pepper

1/4 tsp salt

- nonstick spray coating

Recipe Number: 636
Servings: 4

Nutritional analysis per serving: calories: 183 grams of fat: 4 mg. cholesterol: 62 g. fiber: 3 mg. sodium: 303 % calories from fat: 18

Instructions:
Spray deep skillet with nonstick spray coating.

Preheat pan over high heat.

Cook chicken in hot skillet, stirring, for 3 to 5 minutes, or until no longer pink.

Reduce heat. Add tomatoes and their juice, low sodium chili sauce,

green pepper, celery, onion, garlic, basil, parsley, crushed red pepper, and salt.

Bring to boiling; reduce heat and simmer, covered, for 10 minutes.

Serve over hot cooked rice or whole wheat pasta.

Electric Skillet Meals

Chicken Breast with Avocado Rice

Ingredients:

- Rice:

1 1/4 Tbsp oil oil

8-ozs fresh green bell pepper, diced

6-ozs frozen corn

6-ozs tomato, diced

4 1/2 cups cooked white rice

3/4 cup fresh chopped basil

1/2 avocado, diced

- Chicken:

2 tsp olive oil

6 2 1/2 - 3-oz chicken breasts

1/2 cup capers

3/4 cup fresh lemon juice

1/2 cup fresh chopped parsley

1/2 cup avocado, sliced

Servings: 6

Nutritional analysis per serving: calories: 430 grams of fat: 10 mg. cholesterol: 40 g. fiber: 5 mg. sodium: 193 % calories from fat: 21

Instructions:
Put olive oil in a skillet over low heat, saute the green bell pepper, corn and tomato for approximately 5 minutes. Add the precooked white rice and basil. Simmer for approximately 5 more minutes and set aside. Add 1/2 of the avocado to rice prior to topping with chicken.

Chicken: Saute the chicken breasts in olive oil for approximately 5 minutes on each side over low heat. Remove chicken from skillet, remove skin from each chicken breast and set aside. In same skillet saute capers for approximately 1 minute. Remove from heat and add lemon juice and parsley.

To serve, place rice mixture on plate and top with chicken breast. Pour capers and lemon juice mixture over top of chicken and rice. Garnish with fanned avocado slices.

Chicken Breast Cosmopolitan

Ingredients:

2 whole chicken breasts, split, boned

2 1/2 cups water

1/2 tsp salt

1/8 tsp white pepper

3 Tbsp butter

3 Tbsp flour

2 cups chicken broth

1 cup instant nonfat dry milk

1 1/2 Tbsp lemon juice

2 (10-oz.) pkgs frozen broccoli spears

1/2 cup grated Parmesan cheese

1/2 cup shredded Cheddar cheese

3 Tbsp butter, melted

1/4 cup dry bread crumbs

Servings: 4

Instructions:

Place chicken breasts in heavy saucepan; cover with water.

Add salt and pepper; cover; simmer until tender, about 25 minutes.

Drain off broth and measure for sauce. Keep chicken hot.

In saucepan melt butter; add flour; cook over low heat for 1 minute.

Add chicken broth, nonfat dry milk, salt and pepper.

Cook stirring at all times until mixture is thickened and smooth.

Remove from heat; stir in lemon juice. Cook broccoli spears according to package directions until tender.

Drain; arrange in 2-quart pyrex baking dish. Place chicken breasts on top of broccoli. Pour sauce over chicken; s

prinkle with Parmesan and Cheddar cheeses. Melt butter in small skillet; add bread crumbs; toss until lightly browned.

Sprinkle over cheese. Broil until lightly browned and cheese is melted.

Chicken Breasts with Salsa

Ingredients:

4 boneless, skinless chicken breast halves

2 Tbsp fresh squeezed orange juice

2 Tbsp fresh squeezed lemon juice

2 cloves garlic, minced

1/8 tsp pepper

- hot cooked rice or pasta

- Fresh Orange Salsa

2 naval oranges, peeled, cut into bite-sized pieces

1/2 cup chopped red onion

2 Tbsp chopped cilantro or parsley

2 Tbsp fresh squeezed lemon juice

1 fresh jalapeno chile, seede, minced

1 clove garlic, minced

Servings: 4

Nutritional analysis per serving: calories: 196 mg. cholesterol: 66 g. fiber: 2 mg. sodium: 67 % calories from fat: 16

Instructions:
Preheat broiler. Arrange chicken breasts on a lightly oiled electric skillet pan.

In a small bowl, stir together orange and lemon juices, garlic, and pepper.

Brush mixture liberally over chicken. Cook chicken about 5 minutes per side,

brushing frequently with juice mixture, until meat is no longer pink.

Serve fresh orange salsa over chicken and cooked rice or pasta.

Fresh Orange Salsa:

Combine all ingredients. Cover; chill at least 30 minutes to allow flavors to blend.

Makes 2 1/2 cups salsa

Chicken Marsala

Ingredients:

4 chicken breasts

1 Tbsp margarine

1/8 tsp salt

1/8 tsp freshly ground pepper

2 Tbsp finely chopped shallots or scallions

1/2 cup marsala wine

1/2 cup chicken stock or broth, fat removed

2 cups chopped, seeded, peeled, tomatoes

1/4 cup finely chopped fresh parsley

2 cups hot cooked rice

Servings: 4

Nutritional analysis per serving: calories: 370 mg. cholesterol: 66 g. fiber: 2 mg. sodium: 183 % calories from fat: 17

Instructions:

Melt margarine in electric skillet.

Brown chicken parts, both sides.

Sprinkle with salt and pepper; remove from skillet.

Add chopped shallots, wine, stock, and tomatoes to skillet.

Simmer until liquid is partially reduced, about 10 minutes.

Return chicken to skillet, spooning sauce over chicken.

cover and simmer until chicken is tender, or about 30 minutes.

Serve sauce and chicken over rice. Sprinkle with chopped parsley.