CHICK-O-TATO CASSEROLE Serves 4-6 This tastes better reheated, after the flavors have had a chance to blend. You can make it today and it will taste better tomorrow. 1/3 cup vegetable oil 1/2 cup chopped onion 1/2 cup chopped celery 1/2 cup chopped green pepper 1/2 cup ketchup 1/2 cup water 2 tablespoons vinegar 2 tablespoons sugar 1 tablespoon Worcestershire sauce 1 tablespoon prepared mustard 1 teaspoon salt or to taste 1/4 teaspoon ground pepper 1 chicken, cut in serving pieces 4 medium potatoes, peeled and thickly sliced Preheat oven to 350F. In a large skillet, over medium heat, heat oil. Add onion, celery and green pepper and cook, stirring often, for 6 to 8 minutes or until softened. Add ketchup, water, vinegar, sugar, Worcestershire sauce, mustard, salt and pepper and simmer at low heat for about 15 minutes. Place chicken in bottom of a baking dish and tuck potatoes around chicken pieces. Pour sauce over all. Bake, covered, for 50 to 60 minutes or until cooked through. If planning to re-heat, remove from oven when slightly under cooked. CHOICE CHEESY CHICKEN Serves 4-6 There's no last minute attention required for this recipe. Prepare it a day ahead, right up to the point of baking. 1 clove garlic, peeled 1/2 cup (1 stick) butter or margarine 1 cup bread crumbs 1/2 cup grated sharp Cheddar cheese 1/4 cup grated Parmesan cheese 1 teaspoon salt or to taste 1/8 teaspoon ground pepper 6 skinless, boneless chicken breast halves With the broad side of a large kitchen knife crush garlic slightly to release flavor. In a small saucepan over low heat melt butter with garlic clove. Set butter aside for 1/2 hour for maximum garlic flavoring. On a sheet of wax paper combine bread crumbs, cheeses, salt and pepper. Dip chicken in garlic butter, then roll in cheese mixture. Tuck sides under to form a neat roll. Arrange chicken in a large shallow baking pan and drizzle with any remaining butter. Cover and refrigerate if making ahead. When ready to bake, preheat oven to 350oF. Bake chicken for 35 to 45 minutes or until crisp, golden and cooked through. PHOTO: New Year's Eve - Cold "Chicken Tonnato" Buffet
COLD CHICKEN TONNATOServes 6-8 This is an elegant company recipe, and it works well if you make it the day before. I've made it with water-packed tuna, but oil-packed would work also. 8 chicken cutlets (about 2 pounds skinless, boneless chicken breast halves, pounded thin, or 2 thin sliced boneless roaster breasts) 1/2 cup flour, seasoned with salt and ground pepper to taste 1/2 cup (1 stick) butter or margarine 2 cans (13-ounces) tuna, drained 8 anchovies 2 cloves garlic, peeled 1 cup olive oil 4 tablespoons white vinegar 4 tablespoons light cream 2 tablespoons capers Dip cutlets in flour to coat lightly, shake off excess. In a large skillet over medium-high heat, melt butter. Add cutlets and saute until cooked through, about 5 minutes; turn once. Drain cutlets on paper towels. Chill. In a blender or food processor, combine tuna, anchovies, garlic, oil, vinegar and light cream. Blend until pureed. Pour sauce over cold cutlets, sprinkle with capers. May be loosely covered and refrigerated overnight before serving.
EASY CHICKEN CORDON BLEUServes 4 This is another recipe that can be fixed, except for frying, on the day before. For variation, try Swiss cheese and Canadian bacon. For a sauce, make a white sauce with chicken broth. If you're in a hurry, undiluted cream of chicken soup makes a handy substitute, but it's definitely a second choice compared to a good, homemade white sauce. Garnish with parsley sprig. 4 skinless, boneless chicken breast halves or 1 thin sliced boneless roaster breast 4 tablespoons butter or margarine 1 tablespoon minced, fresh parsley 4 slices ham 4 slices sharp cheese 1 egg, beaten 1 cup bread crumbs Place chicken between sheets of plastic wrap and pound to 1/4 inch thickness. Skip the preceding step if you're using the thin sliced boneless roaster breast. Spread chicken with butter and sprinkle with parsley. Place a slice of ham and a slice of cheese on each chicken breast, folding to fit. Roll, jelly-roll fashion, and secure with toothpicks. Dip chicken in beaten egg and roll in bread crumbs. Fry in deep fat at 350oF for 12-15 minutes or until golden brown and cooked through. Remove toothpicks before serving.
FIESTA TORTILLA STACK 6-8 servings The flavors in this recipe blend and get better if you make it the day before, but I have also served it the same day when I was in a hurry. It does need at least a couple of hours for the flavors to develop. I've made this recipe with coriander and without; it works well either way. Coriander, by the way, is also known as cilantro or Chinese parsley, so if you can't find "coriander" in your market, look for it by its other names. 1 cup cooked, shredded chicken 1/2 cup mayonnaise 3 tablespoons chopped, fresh, cilantro (also called coriander or Chinese parsley), if available 1/2 teaspoon salt 1 package (8 ounces) cream cheese 1 can (7 ounces) whole kernel corn, drained 2 tablespoons taco seasoning mix 1 dozen 8-inch flour tortillas Cherry tomatoes 1 small head lettuce In a mixing bowl combine chicken, mayonnaise, cilantro and salt. In a separate small bowl combine cream cheese drained corn and taco seasoning mix. Place 2 flour tortillas, one on top of other. Spread with 1/3 of chicken mixture, then two tortillas and corn mixture. Continue until mixtures are used up. Chill for at least 4 hours to develop flavors. Remove from refrigerator half an hour before serving. Garnish with tomatoes and serve on a bed of lettuce.
GARDEN BREAST CHEVREServes 4 Chevre means goat in French, and the title of this recipe comes from the goat cheese in it. Frank, by the way, loves goat cheese. 1 whole roaster breast salt and ground pepper to taste 6 ounces mild creamy goat cheese or cream cheese, softened 1 medium carrot, coarsely grated 1 small zucchini, unpeeled and coarsely grated 1/4 cup snipped fresh or frozen chives 2 teaspoons minced fresh rosemary or 1/2 teaspoon dried 1 tablespoon vegetable oil Preheat oven to 375o F. Working from the top of the breast use finger tips to carefully loosen the skin from the meat on the breast to form a pocket. Do not detach skin on sides or at base of breast.. Combine cheese, carrot, zucchini, chives, rosemary and salt and pepper. Stuff vegetable mixture evenly under skin of breast. Brush with oil and place skin side up in a roasting pan. Bake for about one hour and 15 minutes or until juices run clear with no hint of pink when a cut is made near the bone. Chill, wrap tightly and refrigerate if not serving immediately. It's good served at room temperature, but it's also good reheated.
COLD CORNISHServes 2 To get the best flavor from the green beans in this recipe, choose ones that are fresh and young. The bean growers say that if the bean is fresh, it will snap easily when broken. If it bends instead of snapping, the bean has been around too long. Also, check the maturity of the developing seeds inside the pods. You want the seeds to be immature, and you can tell this by making sure that they don't bulge inside the pods. If the seeds are bulging, you can count on the green beans being tough and leathery. 2 fresh Cornish game hens 2 tablespoons olive oil 2 large tomatoes, coarsely chopped, or 1 can (16 ounces) whole tomatoes, chopped, drained 1 medium zucchini, sliced 1 cup fresh green beans, cut into 2-inch lengths 4 scallions, sliced 1/4 cup minced fresh basil or 1 tablespoon dried 1 teaspoon salt or to taste 1/8 teaspoon ground pepper 1 cup chicken broth 1/3 cup Feta cheese (optional) Quarter hens, remove backbones. In a large skillet, over medium-high heat, heat oil. Add hens and brown on all sides, 12 to 15 minutes. Add remaining ingredients. Cover and simmer 20 minutes or until hens are cooked through. Refrigerate. Serve cold, sprinkled with cheese.
KICK-OFF KABOBSServes 6 Frank is an avid sports fan, and he constantly astonishes his friends by knowing obscure facts and dates concerning the various players and games. This is a an easy dish to serve your sports fans. 6 skinless, boneless chicken breast halves 1/4 cup flour 1 teaspoon salt or to taste 1/8 teaspoon ground pepper 1 egg, slightly beaten 2 tablespoons water 1/2 cup fine dry bread crumbs 1/4 cup grated Parmesan cheese 3 tablespoons butter or margarine Preheat oven to 375oF. On a sheet of wax paper, combine flour, salt and pepper. In a shallow dish beat together egg and water. On a separate sheet of wax paper blend bread crumbs and cheese. Dip chicken into flour, then egg, then bread crumb mixture turning to coat well on both sides. Arrange chicken in a buttered baking dish. Dot with remaining butter. Bake for 15 minutes. Turn and bake 15 to 20 minutes longer or until cooked through. Cut each breast half into four pieces and thread onto wooden skewers. Wrap in foil or place in plastic container and refrigerate until needed. Serve with assorted dips. Herbed Sour Cream Dip - In a small bowl combine 1 cup sour cream, 3 tablespoons minced fresh parsley, 1 teaspoon dried tarragon, 2 tablespoons minced scallions, 2 tablespoons snipped fresh or frozen chives, and 1/2 teaspoon salt or to taste. Instant Spiced Dip - In a small bowl blend together 1 cup mayonnaise, 1/4 cup bottled French dressing, 1/4 cup chili sauce, 1 teaspoon horseradish sauce, 1 teaspoon Worcestershire sauce, 1/2 teaspoon dry mustard, 2 cloves garlic, minced and salt to taste. (If you're in a hurry, substitute 1/2 teaspoon garlic salt for the fresh garlic and the salt.)
MARINATED BROILED CHICKEN Serves 2-4 Marinating provides an opportunity for flavors to penetrate the chicken. The marinating time can vary tremendously and the results will still be tasty. I like to marinate overnight, in the refrigerator, but even three hours can add a lot to the flavor or your chicken. 1 chicken, cut in half lengthwise 1/2 cup peanut or vegetable oil 1/2 cup soy sauce 1 teaspoon minced, fresh ginger or 1 teaspoon ground 2 cloves garlic, minced Salt to taste Place chicken in a shallow dish. Add remaining ingredients and turn to coat well. Cover and marinate refrigerated for at least 3 hours. Place chicken skin side down on broiler rack. Pour half of marinade mixture in cavity of chicken. Broil 9 to 10 inches from broiler for about 30 minutes. Turn chicken, brush with remaining mixture. Broil 20 to 30 minutes longer or until cooked through.
OVEN-BRAISED ROASTER BREAST WITH VEGETABLES Serves 4-6 Making this dish the day before has a couple of advantages. Any fat will rise to the top where it's easy to remove and also the wine and herbs "marry" with the other flavors. 1 whole roaster breast 2 tablespoons vegetable oil 8 small white onions (about 1/2 pound) 1-1/2 cups low-sodium chicken broth 1/3 cup dry white wine 1 tablespoon minced, fresh tarragon or 1 teaspoon dried 1/4 teaspoon ground pepper 8 small potatoes, peeled 8 baby carrots 2 cups broccoli florets 1/4 cup milk 1-1/2 tablespoons cornstarch Preheat oven to 350oF. In 5-quart oven-proof Dutch oven or saucepot over medium-high heat, heat oil. Add roaster breast; cook 15 to 20 minutes turning until browned on all sides. Remove and set aside. Add onions, cook 2 to 3 minutes or until lightly browned, stirring frequently. Remove onions; pour off excess fat. Return roaster breast to Dutch oven. Add broth, wine, tarragon and pepper; bring to a boil. Add potatoes; cover and bake 30 minutes. Add onions and carrots; cover. Bake 30 minutes longer or until roaster breast and vegetables are almost tender. Add broccoli; cover. Bake 8 to 10 minutes longer or until roaster breast is cooked through and vegetables are tender. (Prepare to this point and refrigerate overnight, if desired.) Remove roaster breast and vegetables to serving platter; keep warm. In small bowl, stir together milk and cornstarch until smooth; stir into liquid in Dutch oven. Over medium heat, bring to boil; boil l minute, stirring constantly. Serve sauce with roaster breast and vegetables.
PARMESAN BREASTServes 4 Parmesan cheese is a "cooking cheese" and is usually used in its grated form in the United States. When young, it's mild and nutty, but with age is acquires a sharply tangy flavor. When it's too old, it gives an off-flavor to foods, so check the shelf life on the container. When it doubt, taste it. 1 whole roaster breast 2 cups cooked rice 1 cup fresh chopped spinach (or 1/2 package frozen, thawed and drained) 1/2 cup minced fresh basil, or 2 tablespoons dried 1 clove garlic, minced 1/4 cup toasted pine nuts 1 egg 2 tablespoons milk 2 tablespoons olive oil, plus 1 tablespoon for basting 1/4 cup grated Parmesan cheese Salt and ground pepper to taste Preheat oven to 375oF. Season breast to taste with salt and pepper. In a mixing bowl combine remaining ingredients. Stuff breast cavity with rice and place a sheet of aluminum foil over cavity to hold in stuffing. Carefully turn breast over and place skin side up in a roasting pan. Spoon any remaining rice around breast. Baste chicken with oil and bake for about one hour and 30 minutes or until juices run clear with no hint of pink when a cut is made near the bone. Chill, wrap tightly, and refrigerate for 24 hours to give flavors a chance to blend. You can serve it warm or at room temperature. SALISBURY CHICKEN BREASTS Serves 6-8 The name "Salisbury," when used with steak means that the beef will be chopped or ground. This recipe has nothing to do with chopped meat; in this case "Salisbury" refers to the town on Maryland's Eastern Shore where the Perdue Farms headquarters is located. You can prepare this a day ahead of time right up to the point of baking. 8 skinless, boneless chicken breast halves or two thin sliced boneless roaster breasts 1/2 cup flour 1-1/2 teaspoons salt or to taste 1/4 teaspoon ground pepper 1 cup bread crumbs 3/4 teaspoon minced, fresh sage or 1/4 teaspoon dried 3/4 teaspoon minced, fresh rosemary or 1/4 teaspoon dried 3/4 teaspoon minced, fresh thyme or 1/4 teaspoon dried 2 eggs 1/2 cup (1 stick) butter or margarine, melted 1/2 cup Sauterne wine 8 slices mozzarella cheese Preheat oven to 350oF. On a sheet of wax paper, combine flour, salt and pepper. In a shallow bowl beat eggs. On a separate sheet of wax paper combine bread crumbs and seasonings. Dip chicken in flour mixture, then eggs, then crumb mixture. Roll and secure with toothpicks. Place in large shallow baking pan. Pour melted butter over chicken. Cover and bake for 20 minutes. Remove cover. Pour Sauterne over chicken. Bake, uncovered, 30 minutes more. Fold slices of cheese in half; place one on top of each roll for last 3 minutes or until cheese is melted.