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Love That Chicken

 


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They say that “Beef, it's what for dinner", but I say “Chicken, it's whats for dinner. " Here are a few recipes that I enjoy and have added personal touches to. If you like chicken as much as I do, you'll love these!

GRAVY KING CHICKEN
1 tbl. soy sauce
2 cups gravy
1/2 celery
2 oz. pimento, chopped
1lb. chicken, cooked and chopped
2 tbl. onions, diced
3 tbl. cooking sherry
10 oz. frozen peas, thawed
1/2 cup canned mushrooms pieces
3 tlb. parsley , chopped

Saute celery and onion in sherry until soft
Add to gravy and stir in remaining ingredients
Serve warm over noodles
Serves 6

ORANGE GRILLED CHICKEN FINGERS

Recipe Ingredients

1 pound boneless, skinless chicken breasts , trimmed of fat

1 1/2 tablespoons Dijon mustard

1 1/2 tablespoons frozen orange-juice concentrate , thawed

1 1/2 tablespoons honey

1 teaspoon sesame oil

1/2 teaspoon freshly ground pepper

Salt to taste

Recipe Directions

1. Cut chicken crosswise into strips. Until smooth, whisk together mustard, orange-juice concentrate, honey, sesame oil and pepper in a medium bowl. Add the chicken and toss to combine. Cover and marinate in the refrigerator for 15 minutes.

2. Meanwhile, preheat grill. Coat with nonstick cooking spray. Remove the chicken strips from the marinade. Grill or broil until no longer pink in the center, 2 to 3 minutes per side. Season with salt and serve.

LIME-JALAPENO CHICKEN
Recipe Ingredients

1/4 cup lime juice (about 2 limes)

2 tablespoons canola oil

1 tablespoon white vinegar

1 teaspoon ground cumin

1/4 teaspoon salt

1 jalapeno , sliced

1-1 1/4 pounds boneless, skinless chicken breasts , trimmed of fat, tenders removed

Recipe Directions
1. Whisk lime juice, oil, vinegar, cumin and salt in a small bowl. Stir in Jalapeno. Place chicken in a shallow baking dish and pour the marinade over it, turning to coat both sides. Cover and refrigerate for at least 1 hour, turning once, or overnight.

2. Preheat grill to high heat. Oil the grill rack (see Tip). Grill the chicken until cooked through and no longer pink in the middle, 3 to 4 minutes per side. Let cool slightly; thinly slice crosswise. Serve warm or chilled.

Marinate chicken in the refrigerator for up to 1 day and/or refrigerate cooked chicken for up to 1 day. Slice just before serving.

Enjoy, and there are many more flavors you can add to chicken. So, when you have the time, try experimenting.

If you want recipes like the food at your favorite restaurants, plus some cooking tips, go to http://bestrestaurantrecipes4u.blogspot.com

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