Chicken Recipes

HONEY LEMON CHICKEN

4 lbs. frying chicken, quartered and skinned
Paprika
Cayenne pepper
1/2 c. lemon juice
1/2 c. honey
1 1/2 tbsp. sesame seeds

Season chicken lightly with paprika and cayenne pepper. Mix lemon juice and honey and set aside. Place seasoned chicken on broiler rack. Broil 4-5 inches from heat for 15 minutes basting occasionally . Turn pieces over and broil 15 minutes longer, basting occasionally. Combine sesame seeds and 3 tablespoons of honey and lemon mix. Spoon over chicken prior to serving. May be cooked on grill.

CURRIED WALNUT CHICKEN - 6 Servings

1/2 cup (60g) chopped walnuts
1 can fat-free, reduced sodium chicken broth
3 Tbsp (25g) cornstarch
1 Tbsp (6g) curry powder
1 pound (45g) boneless, skinless chicken breasts, cut into 1-inch (2.5cm) cubes
2 medium carrots, peeled and thinly sliced on the diagonal
1 small red bell pepper, seeded and sliced into thin strips
4 green onions, cut on the diagonal into 1-inch (2.5cm) pieces
Salt, to taste
3 cups (600g) hot, cooked, long-grain white rice

Heat walnuts in a dry skillet over medium-high heat 1 to 2 minutes until walnuts are slightly toasted. Set aside till it’s time to serve.

In a medium bowl whisk together broth, cornstarch and curry powder. Set aside and reserve.

Coat a 12-inch (30cm) nonstick skillet with vegetable cooking spray and set over medium-high heat. Add chicken and sauté, stirring occasionally, until chicken is seared and golden-brown, about 5 minutes. Stir in carrots, bell pepper, and green onions; sauté, stirring occasionally, 2 minutes.

Stir in curry mixture and bring to a boil. Reduce heat to medium-low, cover and cook, stirring occasionally, until sauce is thickened, chicken is cooked throughout and vegetables are crisp-tender, about 4 minutes. Season with salt. Spoon rice into individual warm serving bowls; top with chicken curry mixture and walnuts, dividing equally.

CROCK POT CHICKEN DIVAN

2-3 c. cooked, cut up chicken (lg. chunks)
1/2 sm. onion, chopped
1 can cream of chicken soup
1/2 c. margarine or butter
3 tbsp. flour
2 stalks celery, thinly sliced
1 pkg. (10 oz.) frozen broccoli spears, thawed, then cut into 1 inch pieces
1/2 tsp. curry
1 tbsp. lemon juice
Hot buttered noodles

Combine everything but noodles. Pour into lightly greased crock pot and cook on low setting 6 to 8 hours (high 2 to 3 hours). Serve with hot noodles, spooning over top. Makes 2 quarts. Serves 4 to 6.

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