KCC Recipes - Poultry

Chicken and Dumplings

from Joni Adams

This is my family's recipe, passed down from generation to generation. This is comfort food at it's best. I remember having this dish throughout childhood and finding it soothing when I was sick. This is a combination of mine and my mother's version. I modified my mom's recipe by adding the parsley and onions in the dumpling dough to enhance the flavor of the dumplings themselves. 

Ingredients

Chicken, dark meat preferred
Better Than Bouillon chicken base, to taste
8-10 eggs
All purpose flour
Parsley, amount to taste (curly leaf, preferred) or "seaweed" as my brother's called it when we were kids!
Chopped onion (amount to taste)
Kosher Salt and Fresh ground pepper to taste 

Boil chicken in water with salt, pepper and chicken base until tender. Remove chicken from pot. Skin, debone and shred chicken. Set aside chicken. Separate the fat from the chicken stock, add chopped onion and more chicken base, keep on medium heat. 

In a large bowl, combine eggs, parsley, onion, salt and pepper. Now, here is the tricky part. Add the flour 1-2 cups at a time, until the dough is to the consistency you like. If it is too runny, the dumplings won't form properly.  If you use too much flour, the dumplings will be hard. When you think you have the right dough consistency, dip a tablespoon in the low boiling chicken stock and then drop one half of a table spoon of dough into the chicken stock. NOTE: drop small amounts of dough because it will plump in the cooking process. The dumpling will rise to the top of the pot in a short time and plump during the cooking process. Continue to dip your spoon in the stock to prevent dough from sticking to your dropping spoon.  Repeat until you have made all the dumplings, or until you are just so tired of standing in front of the stove that you decide that's going to be enough dumplings! Add more chopped parsley, shredded chicken, salt and pepper.  Allow the dumplings to simmer on low heat for 10-15 minutes. Serve hot, with crackers or cornbread. If you wish to enhance the flavor of the soup, add a can of cream of mushroom, cream of celery or cream of chicken. 

Enjoy!

Country Style Chicken Kiev

from Zoe Higgins by way of an old Land 'O Lakes butter box

Ingredients

1/2 c. bread crumbs
2 Tbsp. grated Parmesan cheese
1 tsp. basil
1 tsp. oregano
1/2 tsp. garlic salt
1/4 tsp. salt
2 whole chicken breasts, split
2/3 c. melted butter
1/4 c. white wine or apple juice
1/4 c. chopped green onion
1/4 c. chopped fresh parsley

Combine bread crumbs, Parmesan cheese, basil, oregano, garlic salt and salt. Dip chicken in butter. Roll in crumbs. Bake skin up in 1 1/2 quart shallow casserole dish at 375 degrees for 50 to 60 minutes. To leftover butter, add remaining ingredi- ents. Pour over baked chicken and bake 2 to 3 minutes more. Serves 4.

Hawaiian Chicken

from Zoe Higgins - this makes a great Easter meal!

Ingredients

(4-ounce) skinless, boneless chicken breast halves
1/4 cup all-purpose flour
1 (20-ounce) can pineapple slices (packed in juice)
3/4 cup sugar
1/2 cup cider vinegar
2 tablespoons cornstarch
1 tablespoon reduced-sodium soy sauce
1 teaspoon grated ginger root
1 teaspoon chicken bouillon granules
1 large green pepper, cut into 1/4-inch thick rings

Hot cooked brown rice (optional)

Preheat the oven to 375 degrees. Spray a large skillet with no-stick spray; heat. Meanwhile, coat both sides of the chicken with the flour. Shake off any excess flour. Add the chicken to the hot skillet and brown on both sides. Transfer the chicken to an 8-by-8-by-2-inch baking dish; set aside. To Make the Sauce: Drain the pineapple, reserving the juice. Transfer the juice to a 2-cup measuring cup. Add enough water to make 1 1/4 cups. In a medium saucepan, use a wire whisk to stir together the juice mixture, sugar, vinegar, cornstarch, soy sauce, ginger and bouillon granules. Bring to a boil over medium heat. Slightly reduce the heat and gently boil for 4 minutes, stirring often. Pour half of the sauce mixture over the chicken. Arrange the pineapple slices and pepper rings on top. Then pour on the remaining sauce mixture. Bake for 30 to 40 minutes or until the chicken is tender and no longer pink. If desired, serve with the rice.

Note: also goes great with Orange Cashew Rice

Pasta with Sun-dried Tomatoes, Pine Nuts, and Chicken

from Zoe Higgins - Cheri Foreman used to love this and I always think fondly of her when I make it

Ingredients

4 tbsp. olive oil
1/2 white onion chopped
5 garlic cloves, sliced thick
1/2 cup of finely chopped sun-dried tomatoes packed in olive oil
1/2 cup of pine nuts
1 small, boneless, skinless chicken breast, broiled and finely diced (about 3/4 cup)
1/4 cup of brandy
1 (28oz.) can of Italian style peeled tomatoes, drained, chopped, and juices reserved separately
1/4 cup fresh chopped basil
1/4 tsp. salt
1/2 tsp. pepper
1 cup of chicken stock
1/4 cup whipping cream
1 Lb. of pasta (penne rigate, penne or tortiglioni)
1/2 cup grated Parmesan cheese

In a large non-stick saute pan, add the olive oil, onion, garlic, sun-dried tomatoes, pine nuts, and the diced chicken breast. Cook 4 minutes over medium high heat, until the garlic starts to brown. Add the brandy and stir well, cook for two minutes. Add the chopped can tomatoes, and the basil. Cook two more minutes stirring well. Add the chicken stock, the reserved juice from the canned tomatoes, and the cream. Bring to a boil and simmer for 15 - 20 minutes. Ten minutes before the sauce is ready, add the pasta to the boiling water. Cook according to the instructions printed on the box. Drain the pasta and place back into the pot. Pour the sauce on top of the pasta. Over medium low heat stir well to combine the pasta and the sauce for three to four minutes. Turn off the heat, add the cheese, stir well and serve. Please Note: Serves 4 - 6 people

Grilled Cuban Chicken with Black Bean and Mango Salsa

from Betty Garber

Ingredients

1/2 cup(s) orange juice
1/4 cup(s) cilantro, fresh, chopped
3 tbsp fresh lime juice
2 tsp olive oil
2 tsp minced garlic
1 tsp ground cumin
3/4 tsp table salt, or to taste
1/2 tsp black pepper, freshly ground
1 1/4 pound(s) uncooked boneless, skinless chicken breast, four 5-oz pieces
1 cup(s) canned black beans, rinsed and drained
1 cup(s) mango(es), fresh, cubed
2 tbsp red onion(s), chopped
2 spray(s) cooking spray

In a small bowl, combine orange juice, cilantro, lime juice, oil, garlic, cumin, salt and pepper; remove 1/2 cup and place in a large zip-close plastic bag. Add chicken to bag and turn to coat; seal bag and refrigerate up to 12 hours. Meanwhile, to make salsa, add beans, mango and onion to bowl with orange juice mixture; toss, cover and refrigerate up to 12 hours.• When ready to cook, coat grill or grill pan with cooking spray; preheat over medium-high heat. Remove chicken from marinade; discard marinade. Grill chicken, turning as needed, until cooked through, about 15 to 20 minutes. Transfer chicken to serving plates and spoon salsa over chicken; pour any liquid left in bottom of bowl over top. Yields 1 piece of chicken and about 1/2 cup of salsa per serving.

Sabrina's easy Chicken Enchiladas

from Lindy nelson Paryag

Ingredients

1 lb uncooked chicken (I used leftover cooked chicken from the baked chicken dinner the night before)
1 pkg creme cheese 8 oz.
1 can (4-5 oz) chopped green chiles
1 pkg flour tortillas
2 cans green chile enchilada sauce
3/4 cup shredded cheese
** Additional items - 1 chicken boullion cube seasoning for chicken (to your taste)

Set oven to 450 degrees. This makes 12 enchiladas.

Grease a glass baking pan.

Brown the chicken, add boullion cube dissolved in 1/2 cup water, add chiles, add creme cheese. Let the creme cheese melt and then add additional seasoning to your taste. (I add a little more creme cheese. I like them really creamy.) Fill the tortilla: Spoon mixture onto tortilla, roll up tortilla and place in baking pan. When you have used up all the chicken, pour the enchilada sauce over the tortillas. Sprinkle cheddar cheese over the top. 3/4 cup is never enough for me so I add cheese until I am happy with the way it looks.

Bake until the cheese bubbles. The recipe says 15 to 20 minutes but I like it all to be a little brown.

I serve with jalapenos and sour cream. If you need to stretch your meal, here is a mexican rice recipe I got from Gina. Put a little olive oil in a pot. Add 1 1/2 cups of rice and cook the rice in the oil until the rice turns white. Add onions, bellpepper, and tomatoes. Cook this just for a little while. Add a can of chicken broth with enough water to make 4 cups of fluid total OR you can add 2 boullion cubes and 4 cups of water. Bring it all to a boil, then turn it down and let it simmer, covered until the rice is nice and tender. I like to add cumin and garlic powder. Fresh cilantro is good too but add it in the last minutes of steaming.