Chicken!: Discover New and Delicious Ways to Enjoy Chicken [2 ed.]

Citation preview

Chicken! Discover New and Delicious Ways to Enjoy Chicken

By BookSumo Press Copyright (c) BookSumo Press All rights reserved

Published by BookSumo Press: http://www.booksumo.com

LEGAL NOTES All Rights Reserved. No Part Of This Book May Be Reproduced Or Transmitted In Any Form Or By Any Means. Photocopying, Posting Online, And / Or Digital Copying Is Strictly Prohibited Unless Written Permission Is Granted By The Book’s Publishing Company. Limited Use Of The Book’s Text Is Permitted For Use In Reviews Written For The Public.

2

Table of Contents 7 . . . . . . . . . . 8 . . . . . . . . . . 9 . . . . . . . . . . 10 . . . . . . . . . 11 . . . . . . . . . 13 . . . . . . . . . 14 . . . . . . . . . 15 . . . . . . . . . 16 . . . . . . . . . 17 . . . . . . . . . 19 . . . . . . . . . 20 . . . . . . . . . 21 . . . . . . . . . 22 . . . . . . . . . 23 . . . . . . . . . 25 . . . . . . . . . 26 . . . . . . . . . 27 . . . . . . . . . 28 . . . . . . . . . 29 . . . . . . . . . 31 . . . . . . . . . 32 . . . . . . . . . 33 . . . . . . . . . 34 . . . . . . . . . 35 . . . . . . . . . 37 . . . . . . . . . 38 . . . . . . . . . 39 . . . . . . . . . 40 . . . . . . . . . 41 . . . . . . . . . 43 . . . . . . . . . 44 . . . . . . . . . 45 . . . . . . . . . 46 . . . . . . . . . 47 . . . . . . . . . 49 . . . . . . . . . 50 . . . . . . . . . 51 . . . . . . . . . 52 . . . . . . . . . 53 . . . . . . . . . 55 . . . . . . . . . 56 . . . . . . . . . 57 . . . . . . . . . 58 . . . . . . . . . 59 . . . . . . . . . 61 . . . . . . . . . 62 . . . . . . . . . 63 . . . . . . . . . 64 . . . . . . . . . 65 . . . . . . . . . 67 . . . . . . . . . 68 . . . . . . . . .

Kerala Curry Southern Thai Curry Priyanka’s Butter Chicken: Murgh Makhani Anglo-Indian Curried Chicken Breast American Honey Curried Chicken Breasts Manhattan Restaurant Curry Caribbean Coconut Curry North Indian Curry How to Make Tikka Masala Bangkok City Curry Pineapple Pepper Curry Cape Malay Chicken Curry Anjali’s Carrot and Zucchini Curry Backyard Tandoori Chicken Classical Chicken Korma Chicken Soup 101 Southwest Chicken Soup Mexican Style Chicken Soup Southern Italiana Chicken Soup Zuppa Pollo Homemade Chicken Soup Base Fired Roasted Chicken Soup with Black Beans Cheddar Broccoli Chicken Soup Hearty Chili Chicken Soup Avocado Chicken Soup Tuesday’s Chicken Soup Orzo Spinach Gnocchi Chicken Soup Creamy Chicken Soup Chicken Soup Festival Tropical Chicken Stir Fry Zesty Coconut Chicken Stir Fry Nutty Carrot Chicken Stir Fry Zucchini Broccoli Stir Fry Pecan Chicken Stir Fry Cabbage Chicken Stir Fry Sweet Chili Chicken Stir Fry Herbed Coconut Chicken Stir Fry Chicken Chow Mein Fruity Veggies and Chicken Stir Fry Spinach Basil Chicken Stir Fry Garlicky Eggplant Stir Fry Tamari Veggies Chicken Stir Fry How to Roast Chicken Fall-Spice Chicken Roast 4-Ingredient Chicken Roast Southern Italian Chicken Roast Herbs Marinade for Chicken Roast Mediterranean Chicken Legs Greek Style Chicken Roast Maple Glazed Chicken Roast Orange Rosemary Baked Chicken How to Make Chicken Gravy

69 . . . . . . . . . 70 . . . . . . . . . 71 . . . . . . . . . 73 . . . . . . . . . 74 . . . . . . . . . 75 . . . . . . . . . 76 . . . . . . . . . 77 . . . . . . . . . 79 . . . . . . . . . 80 . . . . . . . . . 81 . . . . . . . . . 82 . . . . . . . . . 83 . . . . . . . . . 85 . . . . . . . . . 86 . . . . . . . . . 87 . . . . . . . . . 88 . . . . . . . . . 89 . . . . . . . . . 91 . . . . . . . . . 92 . . . . . . . . . 93 . . . . . . . . . 94 . . . . . . . . . 95 . . . . . . . . . 97 . . . . . . . . . 98 . . . . . . . . . 99 . . . . . . . . . 100 . . . . . . . . 101 . . . . . . . . 103 . . . . . . . . 104 . . . . . . . . 105 . . . . . . . . 106 . . . . . . . . 107 . . . . . . . . 109 . . . . . . . . 110 . . . . . . . . 111 . . . . . . . . 112 . . . . . . . . 113 . . . . . . . . 115 . . . . . . . . 116 . . . . . . . . 117 . . . . . . . . 118 . . . . . . . . 119 . . . . . . . . 121 . . . . . . . . 122 . . . . . . . . 123 . . . . . . . . 124 . . . . . . . . 125 . . . . . . . . 126 . . . . . . . . 127 . . . . . . . . 128 . . . . . . . . 130 . . . . . . . . 131 . . . . . . . .

Golden Baked Chicken Chicken Dinner Skillet Lemon & Thyme Chicken Roast Lemon Pepper Monterey Chicken Stuffed Chicken Breast I Pineapple, Brown Sugar, Chicken Easy Italian Chicken Breast Stuffed Chicken Breast II Flame Broiled Chicken Breasts Cheesy Italian Chicken Breast Stuffed Chicken Breast III Cream of Chicken Onion Bacon Sweet Chicken Lemon Lime Soda Chicken Easy Japanese Chicken Cutlets Tomatoes Onion Chicken Kansas Chicken Cutlets Japanese Fried Chicken Wednesday's Fried Chicken Dinner November’s Honey Nut Chicken Spicy Chicken Wings 101 Oven Fried Chicken Buttermilk Chicken Chicken Tenders with Dip Gluten-Free Chicken Cutlets Memphis Fried Chicken Italian Dressing Chicken Curry Fried Chicken Spiced Up Chicken Fried Chicken Festival Pesto Fried Chicken Mexican Chicken Fajitas Country Baked Chicken Thighs Tokyo Chicken Latin Chicken Honey Basil Chicken Easy Sesame Chicken Homemade BBQ Sauce Chicken Hawaiian Style Chicken Indian Chicken Makhani Arabic x Latin Chicken Jalapeno Peanut Ginger Chicken Buttery Mushroom Chicken 5-Ingredient Chicken Thighs Creamy Onion Slow Cooker American Dinner: Chicken & Rice Full Buffalo Wings Buffalo Chicken Thighs Easier Buffalo Wings II Jamaican Jerk Chicken Jamaican Chicken Wings Jamaican Jerk Seasoning Sweet and Spicy Jamaican Wings

Chicken Recipes with Style Experience chicken like never before. Everyone loves chicken and no meat is easier to cook then poultry. Never get bored by learning to make tasty styles of chicken in ways you may have forgotten like: deep fried southern style, chicken soups, flame broiled, stir fried and much more. In this book we focus solely on Chicken. Chicken! is a complete set of simple but very unique Chicken recipes. You will find that even though the recipes are simple, the tastes are quite amazing. Here is a Preview of the Chicken Recipes You Will Learn: • Kerala Curry • Southern Thai Curry • Tropical Chicken Stir Fry • Coconut Zesty Chicken Stir Fry • Nutty Chicken and Carrot Stir Fry • Country Chicken Roast Gravy • Hot and Sweet Chicken Roast • Veggies and Chicken Skillet Roast • Lemon & Thyme Chicken Roast • Lemon Pepper and Monterey Chicken • Easy Mexican Fried Chicken Chimichangas • Much much more…. Remember these recipes are unique so be ready to try some new things. Also remember that the style of cooking used in this cookbook is effortless. So even though the recipes will be unique and great tasting, creating them will take minimal effort!

6

KERALA

Curry

Prep Time: 20 mins Total Time: 1 hr Servings per Recipe: 8 Calories 542 kcal Fat 39.3 g Carbohydrates 29.7g Protein 18.4 g Cholesterol 60 mg Sodium 66 mg

Ingredients 1 (3 lb.) chicken, cut into pieces 1/4 C. vegetable oil 2 onions, chopped 8 cloves garlic, chopped 1/4 C. mild curry powder 2 tbsp hot curry powder 1 tsp ground black pepper

salt to taste 5 russet potatoes, peeled and cut into 1-inch pieces

Directions 1. In a large pan, add the chicken and enough water to cover and bring to a boil. 2. Reduce the heat to medium and simmer for about 20 minutes. 3. Meanwhile in a large skillet, heat the vegetable oil on medium heat and sauté the onion and garlic for about 5 minutes. 4. Stir in both curry powders, black pepper and salt and sauté for about 5 minutes. 5. Transfer the onion mixture into the pan with the chicken. 6. Stir in the potatoes and simmer for about 20 minutes.

Kerala Curry

7

Southern

Thai Curry

Prep Time: 25 mins Total Time: 1 hr 5 mins Servings per Recipe: 4 Calories 409 kcal Fat 28.4 g Carbohydrates 18.3g Protein 23.1 g Cholesterol 69 mg Sodium 868 mg

Ingredients 2 tsp curry powder 1 tsp curry paste, see appendix 1 (13.5 oz.) can coconut milk 2 tbsp fish sauce 1 tbsp packed brown sugar 1 C. chicken stock 4 chicken thighs, cut into bite size pieces 1/2 C. frozen peas 1/2 C. chopped green bell pepper

1/2 C. chopped carrot 1 tbsp cornstarch 2 tbsp chicken stock 3/4 C. chopped fresh pineapple

Directions 1. Heat a pan on medium-low heat and sauté the curry powder and curry paste for about 2 minutes. 2. Stir in the coconut milk, fish sauce, brown sugar, and 1 C. of the chicken stock and increase the heat to medium-high. 3. Add the chicken thighs, peas, peppers and carrots and bring to a boil. 4. Reduce the heat to low and simmer for about 25 minutes. 5. In a small bowl, dissolve 1 tbsp of the cornstarch in 2 tbsp of the cold chicken stock. 6. Add the cornstarch mixture into the curry, stirring continuously. 7. Stir in the pineapple and simmer for about 5 minutes.

Southern Thai Curry

8

PRIYANKA’S

Butter Chicken (Murgh Makhani)

Prep Time: 20 mins Total Time: 1 hr 10 mins Servings per Recipe: 4 Calories 659 kcal Fat 43 g Carbohydrates 34.3g Protein 37.2 g Cholesterol 189 mg Sodium 1507 mg

Ingredients 2 tsp dried red chili pepper, crushed 1/4 tsp ground cinnamon 1/4 tsp ground nutmeg 1/4 tsp ground cloves 1 1/2 tsp garam masala 1 1/2 tsp salt 1 1/2 tsp minced ginger 2 cloves garlic, crushed 5 Roma tomatoes, seeded, diced

1/2 C. plain yogurt 1 lb. skinless, boneless chicken breast, cut into 2-inch cubes 1/2 C. butter 2 red bell peppers, sliced 2 onions, thinly sliced 1/4 C. heavy whipping cream 2 tbsp chopped fresh coriander

Directions 1. In a large bowl, add the ground red chili peppers, cinnamon, nutmeg, cloves, garam masala, salt, ginger, garlic, tomatoes and yogurt and mix till well combined. 2. Add the chicken cubes and coat with the mixture generously. 3. Refrigerate to marinate for about 30-60 minutes. 4. In a large skillet, melt the butter on medium heat and cook the bell pepper slices and onion until the onion for about 5-7 minutes, stirring occasionally. 5. Add the chicken with the marinade and cook for about 5-10 minutes, stirring continuously. 6. Increase the heat to medium-high and stir in the cream and coriander. 7. Bring to boil, stirring continuously and remove from the heat. 8. Serve immediately.

Priyanka’s Butter Chicken: Murgh Makhani

9

Anglo-Indian

Curried Chicken Breast

Prep Time: 30 mins Total Time: 1 hr 5 mins Servings per Recipe: 4 Calories 240 kcal Fat 9.9 g Carbohydrates 14.1g Protein 24.6 g Cholesterol 59 mg Sodium 62 mg

Ingredients 2 tbsp vegetable oil 1 tsp cumin seed 2 medium onions, finely chopped 1 tsp ground turmeric 1 tsp cayenne pepper 1 tsp garam masala, see appendix 1 clove garlic, minced

1 tbsp minced ginger 5 peeled, seeded, and chopped tomatoes 1 lb. skinless, boneless chicken breast meat cubed

Directions 1. In a large pan, heat the oil on medium heat and sauté the cumin seed for about 20-45 seconds. 2. Stir in the onion and sauté for about 5 minutes. 3. Stir in the turmeric, cayenne, garam masala, garlic, and ginger and sauté for about 1-2 minutes. 4. Remove from the heat and keep aside to cool slightly. 5. In a blender, add the onion mixture and tomatoes and pulse till smooth. 6. In the same pan, add the pureed mixture and chicken and gently, simmer for about 20 minutes. (You can add the water to acquire the consistency of your choice.)

Anglo-Indian Curried Chicken Breast

10

AMERICAN

Honey Curried Chicken

Prep Time: 20 mins Total Time: 4 hr 30 mins Servings per Recipe: 4 Calories 374 kcal Fat 17.1 g Carbohydrates 27.6g Protein 27.8 g Cholesterol 109 mg Sodium 563 mg

Ingredients 1/3 C. butter, melted 1/3 C. honey 1/4 C. Dijon-style prepared mustard 4 tsp curry powder 1 pinch ground cayenne pepper

4 skinless, boneless chicken breasts

Directions 1. In a bowl, add the melted butter, honey, mustard, curry powder and cayenne powder and mix till well combined. 2. Arrange the chicken breasts in a 13x9-inch baking dish and top with the honey mixture evenly. 3. Refrigerate, covered for at least 4 hours to overnight. 4. Set your oven to 375 degrees F. 5. Remove the baking dish from the refrigerator and cook in the oven, covered for about 10 minutes. 6. Uncover and cook in the oven for about 10 minutes more.

American Honey Curried Chicken Breasts

11

12

Manhattan

Restaurant Curry

Prep Time: 30 mins Total Time: 50 mins Servings per Recipe: 4 Calories 313 kcal Fat 21.7 g Carbohydrates 14g Protein 19.1 g Cholesterol 38 mg Sodium 268 mg

Ingredients 3 tbsp olive oil 1 small onion, chopped 2 cloves garlic, minced 3 tbsp curry powder 1 tsp ground cinnamon 1 tsp paprika 1 bay leaf 1/2 tsp grated fresh ginger root 1/2 tsp white sugar

salt to taste 2 skinless, boneless chicken breast halves - cut into bite-size pieces 1 tbsp tomato paste 1 C. plain yogurt 3/4 C. coconut milk 1/2 lemon, juiced 1/2 tsp cayenne pepper

Directions 1. In a large skillet, heat the olive oil on medium heat and sauté the onion till browned. 2. Stir in the garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt and sauté for about 2 minutes. 3. Add the chicken pieces, tomato paste, yogurt and coconut milk and bring to a boil. 4. Reduce the heat and simmer for about 20-25 minutes. 5. Discard the bay leaf and stir in lemon juice and cayenne pepper. 6. Simmer for about 5 minutes. 7. Serve hot.

Manhattan Restaurant Curry

13

CARIBBEAN

Coconut Curry

Prep Time: 20 mins Total Time: 1 hr 30 mins Servings per Recipe: 4 Calories 375 kcal Fat 20.9 g Carbohydrates 16.7g Protein 32.2 g Cholesterol 78 mg Sodium 807 mg

Ingredients 2 lb. boneless skinless chicken breasts, cut into 1/2-inch chunks 1 tsp salt and pepper, or to taste 1 1/2 tbsp vegetable oil 2 tbsp curry powder 1/2 onion, thinly sliced 2 cloves garlic, crushed

1 (14 oz.) can coconut milk 1 (14.5 oz.) can stewed, diced tomatoes 1 (8 oz.) can tomato sauce 3 tbsp sugar

Directions 1. Season the chicken pieces with the salt and pepper evenly. 2. In a large skillet, heat the oil and curry powder on medium-high heat for about 2 minutes. 3. Stir in the onions and garlic and sauté for about 1 minute. 4. Add the chicken and gently, stir to combine with the curry oil. 5. Reduce the heat to medium and cook for about 7-10 minutes. 6. Stir in the coconut milk, tomatoes, tomato sauce and sugar and simmer, covered for about 30-40 minutes, stirring occasionally..

Caribbean Coconut Curry

14

North Indian Curry

Prep Time: 20 mins Total Time: 1 hr Servings per Recipe: 4 Calories 427 kcal Fat 24.3 g Carbohydrates 14.7g Protein 38.1 g Cholesterol 95 mg Sodium 1370 mg

Ingredients

2 lb. skinless, boneless chicken breast halves 2 tsp salt 1/2 C. cooking oil 1 1/2 C. chopped onion 1 tbsp minced garlic 1 1/2 tsp minced fresh ginger root 1 tbsp curry powder 1 tsp ground cumin 1 tsp ground turmeric 1 tsp ground coriander

1 tsp cayenne pepper 1 tbsp water 1 (15 oz.) can crushed tomatoes 1 C. plain yogurt 1 tbsp chopped fresh cilantro 1 tsp salt 1/2 C. water 1 tsp garam masala 1 tbsp chopped fresh cilantro 1 tbsp fresh lemon juice

Directions

1. Season the chicken breasts with 2 tsp of the salt. 2. In a large skillet, heat the oil on high heat and cook the chicken breasts in the batches till browned completely. 3. Transfer the chicken breasts into a plate and keep aside. 4. In the same skillet, cook the onion, garlic and ginger on medium-high heat for about 8 minutes. 5. Stir in the curry powder, cumin, turmeric, coriander, cayenne and 1 tbsp of the water and sauté for about 1 minute. 6. Stir in the tomatoes, yogurt, and 1 tbsp of the chopped cilantro and 1 tsp of the salt. 7. Add the cooked chicken breasts and 1/2 C. of the water and bring to a boil, turning the chicken occasionally to coat with the sauce. 8. Sprinkle the garam masala and 1 tbsp of the cilantro over the chicken and simmer, covered for about 20 minutes. 9. Serve with a drizzling of the lemon juice. North Indian Curry

15

HOW TO MAKE

Chicken Tikka Masala

Prep Time: 15 mins Total Time: 1 hr 30 mins Servings per Recipe: 4 Calories 328 kcal Fat 23.4 g Carbohydrates 13.2g Protein 17.9 g Cholesterol 106 mg Sodium 980 mg

Ingredients

2 tbsp ghee (clarified butter) 1 onion, finely chopped 4 cloves garlic, minced 1 tbsp ground cumin 1 tsp salt 1 tsp ground ginger 1 tsp cayenne pepper 1/2 tsp ground cinnamon 1/4 tsp ground turmeric 1 (14 oz.) can tomato sauce 1 C. heavy whipping cream 2 tsp paprika

1 tbsp white sugar 1 tbsp vegetable oil 4 skinless, boneless chicken breast halves, cut into bite-size pieces 1/2 tsp curry powder 1/2 tsp salt (optional) 1 tsp white sugar (optional)

Directions 1. In a large skillet, melt the ghee on medium heat and sauté the onion for about 5 minutes. 2. Stir in the garlic and sauté about 1 minute. 3. Stir in the cumin, 1 tsp of the salt, ginger, cayenne pepper, cinnamon and turmeric and sauté for about 2 minutes. 4. Stir in the tomato sauce and bring to a boil. 5. Reduce the heat to low and simmer for about 10 minutes. 6. Stir in the cream, paprika and 1 tbsp of the sugar and again bring to a simmer. 7. Simmer for about 10-15 minutes, stirring occasionally. 8. In another skillet, heat the vegetable oil on medium heat and sear the chicken pieces and curry powder for about 3 minutes. 9. Transfer the chicken with any pan juices into the sauce and simmer for about 30 minutes. How to Make Tikka Masala

16

Bangkok City Curry

Prep Time: 20 mins Total Time: 1 hr Servings per Recipe: 4 Calories 472 kcal Fat 40.9 g Carbohydrates 14.6g Protein 27.1 g Cholesterol 57 mg Sodium 935 mg

Ingredients

1 lb. skinless, boneless chicken breast halves - cut into 1 inch cubes 1 tbsp dark soy sauce 1 tbsp all-purpose flour 2 tbsp cooking oil 2 tbsp green curry paste, see appendix 2 green onions with tops, chopped 3 cloves garlic, peeled and chopped 1 tsp fresh ginger, peeled and finely

chopped 2 C. coconut milk 1 tbsp fish sauce 1 tbsp dark soy sauce 2 tbsp white sugar 1/2 C. cilantro leaves, for garnish

Directions

1. Coat the chicken with 1 tbsp of the dark soy sauce and then with the flour evenly. 2. In a large skillet, heat the oil on medium-high heat and cook the chicken cubes for about 5 minutes. 3. Transfer the chicken into a plate. 4. In the same skillet, sauté the curry paste on medium heat for about 1 minute. 5. Add the green onions, garlic and ginger and sauté for about 2 minutes. 6. Add the cooked chicken and stir to coat with the curry mixture. 7. Stir in the coconut milk, fish sauce, 1 tbsp of the soy sauce and sugar and simmer for about 20 minutes. 8. Serve with a garnishing of the cilantro leaves.

Bangkok City Curry

17

18

PINEAPPLE

Pepper Curry

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 6 Calories 623 kcal Fat 34.5 g Carbohydrates 77.5g Protein 20.3 g Cholesterol 20 mg Sodium 781 mg

Ingredients

2 C. uncooked jasmine rice 1 quart water 1/4 C. red curry paste, see appendix 2 (13.5 oz.) cans coconut milk 2 skinless, boneless chicken breast halves - cut into thin strips 3 tbsp fish sauce 1/4 C. white sugar 1 1/2 C. sliced bamboo shoots, drained

1/2 red bell pepper, julienned 1/2 green bell pepper, julienned 1/2 small onion, chopped 1 C. pineapple chunks, drained

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

In a pan, add the rice and water and bring to a boil. Reduce the heat to low and simmer, covered for about 25 minutes. In a bowl, add the curry paste and 1 can of the coconut milk and beat till well combined. Transfer the curry paste mixture into a wok. Add the remaining coconut milk, chicken, fish sauce, sugar, and bamboo shoots and bring to a boil. Cook for about 15 minutes, stirring occasionally. Stir in the bell peppers and onion and cook for about 10 minutes. Remove from the heat and immediately, stir in the pineapple. Serve over the cooked rice.

Pineapple Pepper Curry

19

Cape Malay

Chicken Curry

Prep Time: 20 mins Total Time: 1 hr Servings per Recipe: 4 Calories 600 kcal Fat 33.4 g Carbohydrates 13.4g Protein 64.4 g Cholesterol 199 mg Sodium 452 mg

Ingredients

1 tbsp olive oil 1 onion, chopped 2 cloves garlic, peeled and chopped 1 bay leaf 1 (14.5 oz.) can whole peeled tomatoes, drained 2 tsp curry powder 1/8 tsp salt

1 (2 to 3 lb.) whole chicken, bones and skin removed, cut into pieces 1 (14 oz.) can unsweetened coconut milk 1 lemon, juiced

Directions

1. In a large, heavy skillet, heat the olive oil on medium heat and sauté the onion, garlic and bay leaf till browned lightly. 2. Stir in the tomatoes, curry powder and salt and cook for about 5 minutes. 3. Stir in the chicken and cook for about 15-20 minutes. 4. Reduce the heat to low. 5. Slowly, add the coconut milk, stirring continuously during the period of about 10 minutes. 6. Stir in the lemon juice and serve immediately.  .

Cape Malay Chicken Curry

20

ANJALI’S

Carrot and Zucchini Curry

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 4 Calories 271 kcal Fat 15.8 g Carbohydrates 11.2g Protein 25.4 g Cholesterol 59 mg Sodium 147 mg

Ingredients

2 tsp olive oil 1 lb. skinless, boneless chicken breast halves - cut into thin strips 1 tbsp Thai red curry paste, see appendix 1 C. sliced halved zucchini 1 red bell pepper, seeded and sliced into strips 1/2 C. sliced carrots

1 onion, quartered then halved 1 tbsp cornstarch 1 (14 oz.) can light coconut milk 2 tbsp chopped fresh cilantro

Directions 1. In a large skillet, heat the oil on medium-high heat and cook the chicken pieces for about 3 minutes. 2. Stir in the curry paste, zucchini, bell pepper, carrot and onion and cook for a few minutes. 3. In a bowl, dissolve the cornstarch in the coconut milk. 4. Stir the cornstarch mixture in the curry and bring to a boil. 5. Reduce the heat to medium heat and simmer for about 1 minute. 6. Stir in the cilantro and serve immediately.

Anjali’s Carrot and Zucchini Curry

21

Backyard

Tandoori Chicken

Prep Time: 20 mins Total Time: 9 hrs Servings per Recipe: 8 Calories 349 kcal Fat 20.5 g Carbohydrates 5.4g Protein 34.2 g Cholesterol 120 mg Sodium 618 mg

Ingredients

2 (6 oz.) containers plain yogurt 2 tsp kosher salt 1 tsp black pepper 1/2 tsp ground cloves 2 tbsp freshly grated ginger 3 cloves garlic, minced 4 tsp paprika 2 tsp ground cumin

2 tsp ground cinnamon 2 tsp ground coriander 16 chicken thighs olive oil spray

Directions

1. In a bowl, add the yogurt, salt, pepper, cloves, ginger, garlic, paprika, cumin, cinnamon and coriander and mix till well combined. 2. Rinse the chicken under cold water and with the paper towels, pat dry. 3. In a large resealable plastic bag, add the chicken thighs and yogurt mixture. 4. Seal the bag after squeezing out the excess air. 5. Shake the bag to coat evenly. 6. Refrigerate for about 8 hours or overnight, flipping the bag occasionally. 7. Set your outdoor grill for direct medium heat. 8. Remove the chicken from the bag and discard the marinade. 9. With the paper towels, wipe off the excess marinade. 10. Spray the chicken pieces with the olive oil spray. 11. Cook the chicken thighs on the grill for about 2 minutes per side. 12. Now, arrange the chicken thighs over the indirect heat and cook for about 35-40 minutes. 

Backyard Tandoori Chicken

22

CLASSICAL

Chicken Korma

Prep Time: 20 mins Total Time: 1 hr Servings per Recipe: 4 Calories 398 kcal Fat 27.5 g Carbohydrates 13.4g Protein 25.3 g Cholesterol 95 mg Sodium 477 mg

Ingredients

1/4 C. cashew halves 1/4 C. boiling water 3 cloves garlic, peeled 1 (1/2 inch) piece fresh ginger root, peeled and chopped 3 tbsp vegetable oil 2 bay leaves, crumbled 1 large onion, minced 1 tsp ground coriander 1 tsp garam masala 1 tsp ground cumin

1 tsp ground turmeric 1 tsp chili powder 3 skinless, boneless chicken breast halves - diced 1/4 C. tomato sauce 1 C. chicken broth 1/2 C. heavy cream 1/2 C. plain yogurt 1 tsp cornstarch, mixed with equal parts water

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

In a small bowl, soak the cashews in the boiling water for about 15-20 minutes. In a food processor, add the garlic and ginger and pulse till smooth. In a wok, heat the oil on medium heat and sauté the bay leaves for about 30 seconds. Stir in the onion and cook for about 3-5 minutes. Stir in the garlic paste, coriander, garam masala, cumin, turmeric and chili powder. Stir in the chicken and cook for about 5 minutes. Stir in the tomato sauce and chicken broth. Reduce the heat and simmer, covered for about 15 minutes, stirring occasionally. Meanwhile in a food processor, add the cashews with the soaking water, cream and yogurt and pulse till smooth. 10. Stir the cashew mixture in the curry and simmer for about 15 minutes, stirring occasionally. 11. Stir in the cornstarch mixture and cook for about 1-2 minutes. Classical Chicken Korma

23

24

Chicken Soup 101

Prep Time: 10 mins Total Time: 35 mins Servings per Recipe: 2 Calories 150 kcal Fat 4.6 g Carbohydrates 10.8g Protein 17.1 g Cholesterol 41 mg Sodium 289 mg

Ingredients

1 boneless chicken breast half, cooked and diced 2 C. water 2 carrots, chopped 1 zucchini, diced 1 clove garlic, minced 1/2 tsp chicken broth base

Directions

1. In a large pan, add cooked chicken meat and water and bring to a boil. 2. Add the carrots, zucchini and garlic and simmer for about 5-10 minutes. 3. Add the chicken broth and simmer for an about 5 minutes. 4. Serve hot.

Chicken Soup 101

25

SOUTHWEST

Chicken Soup

Prep Time: 10 mins Total Time: 1 hr Servings per Recipe: 4 Calories 486 kcal Fat 19.8 g Carbohydrates 55.2g Protein 25.2 g Cholesterol 51 mg Sodium 1618 mg

Ingredients

2 skinless, boneless chicken breasts cut into cubes 1/2 tsp olive oil 1/2 tsp minced garlic 1/4 tsp ground cumin 2 (14.5 oz.) cans chicken broth 1 C. frozen corn kernels 1 C. chopped onion 1/2 tsp chili powder 1 tbsp lemon juice

1 C. chunky salsa 8 oz. corn tortilla chips 1/2 C. shredded Monterey Jack cheese

Directions 1. 2. 3. 4. 5.

In a large pan, heat oil on medium heat and sear the chicken for about 5 minutes. Stir in the garlic, cumin, broth, corn, onion, chili powder, lemon juice and salsa. Reduce the heat to low and simmer for about 20-30 minutes. Break up some tortilla chips into serving bowls and top with the hot soup. Serve with a topping of the Monterey Jack cheese and a little sour cream.

Southwest Chicken Soup

26

Mexican Style

Chicken Soup

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 8 Calories 377 kcal Fat 19.1 g Carbohydrates 30.9g Protein 23.1 g Cholesterol 46 mg Sodium 943 mg

Ingredients

1 onion, chopped 3 cloves garlic, minced 1 tbsp olive oil 2 tsp chili powder 1 tsp dried oregano 1 (28 oz.) can crushed tomatoes 1 (10.5 oz.) can condensed chicken broth 1 1/4 C. water 1 C. whole corn kernels, cooked 1 C. white hominy

1 (4 oz.) can chopped green chili peppers 1 (15 oz.) can black beans, rinsed and drained 1/4 C. chopped fresh cilantro 2 boneless chicken breast halves, cooked and cut into bite-sized pieces Crushed tortilla chips Sliced avocado Shredded Monterey Jack cheese Chopped green onions

Directions

1. In a large pan, heat the oil on medium heat and sauté the onion and garlic till soft. 2. Stir in the chili powder, oregano, tomatoes, broth and water and bring to a boil. 3. Simmer for about 5-10 minutes. 4. Stir in the corn, hominy, chilis, beans, cilantro, and chicken and simmer for about 10 minutes. 5. Transfer the soup into serving bowls and serve with a topping of the crushed tortilla chips, avocado slices, cheese and chopped green onion.

Mexican Style Chicken Soup

27

SOUTHERN

Italiana Chicken Soup

Prep Time: 20 mins Total Time: 1 hr Servings per Recipe: 6 Calories 398 kcal Fat 20.1 g Carbohydrates 23.9g Protein 29.8 g Cholesterol 112 mg Sodium 839 mg

Ingredients

1 tbsp olive oil 1 small onion, diced 3 stalks celery, diced 3 cloves garlic, minced 2 carrots, shredded 1 lb. cooked, cubed chicken breast 4 C. chicken broth 1 (16 oz.) package mini potato gnocchi

1 (6 oz.) bag baby spinach leaves 1 tbsp cornstarch 2 tbsp cold water 2 C. half-and-half cream Salt and ground black pepper to taste

Directions 1. In a large pan, heat the oil on medium heat and sauté the onion, celery, garlic and carrots for about 5 minutes. 2. Stir in the cubed chicken and chicken broth and bring to a gentle boil. 3. Stir in the gnocchi and cook for about 3-4 minutes. 4. Stir in the spinach and simmer for about 3 minutes. 5. Meanwhile in a small bowl, dissolve the cornstarch in the cold water. 6. Add the cornstarch mixture and half-and-half in the simmering soup and stir to combine. 7. Simmer for about 5 minutes. 8. Stir in the salt and black pepper and serve.

Southern Italiana Chicken Soup

28

Zuppa Pollo

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 8 Calories 227 kcal Fat 8.1 g Carbohydrates 18.2g Protein 19.2 g Cholesterol 74 mg Sodium 1124 mg

Ingredients

4 C. chopped, cooked chicken meat 1 C. chopped celery 1/4 C. chopped carrots 1/4 C. chopped onion 1/4 C. butter 8 oz. egg noodles 12 C. water

9 cubes chicken bouillon 1/2 tsp dried marjoram 1/2 tsp ground black pepper 1 bay leaf 1 tbsp dried parsley

Directions

1. In a large pan, melt the butter and sauté the celery and onion till tender. 2. Add the chicken, carrots, water, bouillon cubes, marjoram, black pepper, bay leaf and parsley and simmer for about 30 minutes. 3. Add the noodles and simmer for about 10 minutes.

Zuppa Pollo

29

30

HOMEMADE

Chicken Soup Base

Prep Time: 20 mins Total Time: 1 hr 15 mins Servings per Recipe: 8 Calories 338 kcal Fat 21.3 g Carbohydrates 5.8g Protein 29.5 g Cholesterol 91 mg Sodium 118 mg

Ingredients

2 quarts chicken broth 1 quart water 1 store-bought roast chicken 3 tbsp vegetable oil 2 large onions cut into medium dice 2 large carrots, peeled and cut into rounds or half rounds, depending on size

2 large stalks celery, sliced 1/4 inch thick 1 tsp dried thyme leaves

Directions 1. 2. 3. 4. 5. 6. 7.

In a large pan, add the broth and water on medium-high heat and bring to a boil. Meanwhile, separate the chicken meat from the skin and bones and reserve in a bowl. Add the skin and bones in the simmering broth and stir to combine. Reduce the heat to low and simmer, covered partially for about 20-30 minutes. Through a colander, strain the broth in a large container. Reserve the broth and discard the skin and bones. In the same pan, heat the oil on medium-high heat and sauté the onions, carrots and celery for about 8-10 minutes. 8. Add the chicken, broth and thyme and bring to a boil.

Homemade Chicken Soup Base

31

Fired Roasted

Chicken Soup with Black Beans

Prep Time: 20 mins Total Time: 1 hr 15 mins Servings per Recipe: 10 Calories 143 kcal Fat 5.5 g Carbohydrates 15.6g Protein 12.4 g Cholesterol 24 mg Sodium 714 mg

Ingredients

2 tbsp vegetable oil 1 lb. skinless, boneless chicken breasts cut into strips 1 (1.27 oz.) packet fajita seasoning 1 red bell pepper, cut into thin strips 1 green bell pepper, cut into thin strips 1 Poblano pepper, cut into thin strips 1 large onion, cut into thin strips 1 (14.5 oz.) can fire roasted diced

tomatoes 1 (15 oz.) can seasoned black beans 1 (14 oz.) can chicken broth 1 dash hot sauce Salt and pepper to taste

Directions

1. In a large pan, heat the oil on medium heat and cook the chicken for about 10 minutes, stirring occasionally. 2. Add the fajita seasoning and stir till well combined. 3. Add the bell peppers, Poblano pepper and onion on medium heat and cook for about 10 minutes. 4. Add the fire roasted tomatoes, black beans and chicken broth and bring to a boil on high heat. 5. Reduce the heat to medium-low and simmer, uncovered for about 30 minutes, stirring occasionally. 6. Stir in the hot sauce, salt and pepper and serve immediately.

Fired Roasted Chicken Soup with Black Beans

32

CHEDDAR

Broccoli Chicken Soup

Prep Time: 10 mins Total Time: 1 hr 10 mins Servings per Recipe: 10 Calories 434 kcal Fat 26.6 g Carbohydrates 15.3g Protein 33.4 g Cholesterol 129 mg Sodium 1059 mg

Ingredients

1/2 C. butter 1 C. all-purpose flour 11 C. water 3 cubes chicken bouillon 2 lb. skinless, boneless chicken breast halves - cut into bite-size pieces 2 heads fresh broccoli, cut into florets 1 1/2 tsp salt 1 tsp ground black pepper

1 C. light cream 3 C. shredded Cheddar cheese

Directions 1. In a large pan, melt the butter on medium heat and cook the flour till a thick paste forms, stirring continuously. 2. Transfer the paste into a bowl and keep aside. 3. In the same pan, add the water, bouillon cubes, chicken, broccoli, salt and pepper on high heat and bring to a boil. 4. Reduce the heat to medium-low and simmer for about 45 minutes. 5. Slowly, add the flour paste, stirring continuously. 6. Simmer for about 5 minutes. 7. Reduce heat and stir in the cream. 8. Slowly, add the cheese, 1 C. at a time and stir till melts completely.

Cheddar Broccoli Chicken Soup

33

Hearty

Chili Chicken Soup

Prep Time: 20 mins Total Time: 1 hr 15 mins Servings per Recipe: 6 Calories 418 kcal Fat 22.3 g Carbohydrates 24.4g Protein 29.2 g Cholesterol 69 mg Sodium 796 mg

Ingredients

6 tbsp vegetable oil 8 (6 inch) corn tortillas, coarsely chopped 6 cloves garlic, minced 1/2 C. chopped fresh cilantro 1 onion, chopped 1 (29 oz.) can diced tomatoes 2 tbsp ground cumin 1 tbsp chili powder

3 bay leaves 6 C. chicken broth 1 tsp salt 1/2 tsp ground cayenne pepper 5 boneless chicken breast halves, cooked

Directions

1. In a large pan, heat the oil and sauté the tortillas, garlic, cilantro and onion for about 2-3 minutes. 2. Stir in the tomatoes and bring to a boil. 3. Stir in the cumin, chili powder, bay leaves, salt, cayenne and chicken stock and again bring to a boil. 4. Reduce the heat to medium and simmer for about 30 minutes. 5. Discard the bay leaves and stir in the chicken and cook till heated completely. 6. Serve hot.

Hearty Chili Chicken Soup

34

AVOCADO

Chicken Soup

Prep Time: 20 mins Total Time: 1 hr 40 mins Servings per Recipe: 6 Calories 315 kcal Fat 16.4 g Carbohydrates 12.1g Protein 29.2 g Cholesterol 80 mg Sodium 1368 mg

Ingredients

1 1/4 lb. skinless, boneless chicken breast halves 2 tbsp taco seasoning mix 1 tbsp vegetable oil 1/2 C. chopped onions 1/2 C. chopped celery 2 tsp ground cumin 1/4 tsp ground black pepper 1 C. water

3 (14 oz.) cans chicken broth 1 C. diced tomatoes 1 tbsp chopped fresh cilantro 1 C. shredded Cheddar cheese 1 C. crushed tortilla chips 1 avocado - peeled, pitted and diced

Directions 1. Set your oven to 350 degrees F before doing anything else. 2. Arrange the chicken breasts onto a baking sheet and sprinkle with 1 tbsp of the taco seasoning mix evenly. 3. Cook in the oven for about 30-35 minutes. 4. Remove the chicken breasts from the heat and keep aside to cool. 5. Cut the chicken breasts into strips. 6. Meanwhile in a large pan, heat the oil and sauté the onions and celery till soft. 7. Stir in the water, chicken broth, cumin, black pepper and remaining taco seasoning mix and simmer for about 30 minutes. 8. Stir in the tomatoes, cilantro and chicken and simmer for about 5 minutes. 9. Serve hot with a topping of the avocado, shredded cheese and crushed tortilla chips. Avocado Chicken Soup

35

36

Tuesday’s

Chicken Soup Orzo

Prep Time: 20 mins Total Time: 1 hr 20 mins Servings per Recipe: 12 Calories 167 kcal Fat 4.1 g Carbohydrates 21.7g Protein 12.1 g Cholesterol 20 mg Sodium 187 mg

Ingredients

8 oz. orzo pasta 1 tsp olive oil 3 carrots, chopped 3 ribs celery, chopped 1 onion, chopped 2 cloves garlic, minced 1/2 tsp dried thyme 1/2 tsp dried oregano Salt and ground black pepper to taste 1 bay leaf 3 (32 oz.) cartons fat-free, low-sodium

chicken broth 1/2 C. fresh lemon juice 1 lemon, zested 8 oz. cooked chicken breast, chopped 1 (8 oz.) package baby spinach leaves 1 lemon, sliced for garnish 1/4 C. grated Parmesan cheese

Directions

1. In a large pan of lightly salted boiling water, cook the orzo for about 5 minutes. 2. Drain well and rinse under cold water to cool completely. 3. In a large pan, heat the olive oil on medium heat and cook the carrots, celery and onion for about 5-7 minutes. 4. Add the garlic and sauté for about 1 minute. 5. Stir in the thyme, oregano, salt, black pepper and bay leaf and sauté for about 30 seconds. 6. Add the chicken and bring to a boil. 7. Reduce the heat to medium-low and simmer, covered partially for about 10 minutes. 8. Stir in the orzo, lemon juice, lemon zest and chicken and simmer for about 5 minutes. 9. Stir in the baby spinach and simmer for about 2-3 minutes. 10. Serve hot with a garnishing of the lemon slices and Parmesan cheese.

Tuesday’s Chicken Soup Orzo

37

SPINACH

Gnocchi Chicken Soup

Prep Time: 20 mins Total Time: 45 mins Servings per Recipe: 8 Calories 311 kcal Fat 20.6 g Carbohydrates 19.7g Protein 11.7 g Cholesterol 43 mg Sodium 854 mg

Ingredients

1/2 C. margarine 3/4 C. finely chopped onion 3/4 C. finely chopped celery 1/2 C. finely grated carrot 1 1/2 tsp minced garlic 1/3 C. all-purpose flour 4 C. chicken broth 3/4 C. half-and-half 3/4 C. milk

1 (16 oz.) package potato gnocchi 1 1/2 C. chopped cooked chicken 3/4 C. shredded fresh spinach 1/2 tsp dried rosemary 1/2 tsp salt 1/4 tsp ground black pepper 1/4 tsp nutmeg

Directions 1. In a large pan, melt the butter on medium heat and cook the onion, celery, carrot and garlic for about 5-10 minutes. 2. Stir in the flour and cook for about 3-4 minutes, stirring continuously. 3. Stir in the chicken broth, half-and-half and milk and bring to a boil. 4. Boil for about 5 minutes. 5. Reduce the heat to low and stir in the gnocchi, chicken, spinach, rosemary, salt, black pepper and nutmeg. 6. Simmer for about 8-10 minutes.

Spinach Gnocchi Chicken Soup

38

Creamy

Chicken Soup

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 8 Calories 852 kcal Fat 48.9 g Carbohydrates 65.7g Protein 41.3 g Cholesterol 139 mg Sodium 2166 mg

Ingredients

3 cloves garlic, minced 1 onion, chopped 3 tbsp margarine 2 tbsp all-purpose flour 3 (14 oz.) cans chicken broth 4 C. half-and-half 1 (10.75 oz.) can condensed cream of chicken soup 1 C. fresh salsa

1 (15 oz.) can creamed corn 6 skinned, boneless, chicken breast halves, cooked 2 tsp ground cumin 1 (1.27 oz.) packet dry fajita seasoning 3 tbsp chopped fresh cilantro 16 oz. tortilla chips 8 oz. shredded Monterey Jack cheese

Directions

1. In a large pan, melt the margarine on medium heat and sauté the garlic and onion for about 5 minutes. 2. Stir in the flour and cook for about 1 minute, stirring continuously. 3. Stir in the broth and half-and-half and bring to a boil. 4. Reduce the heat to low and stir in the soup, salsa, corn, chicken, cumin, fajita seasoning and 2 tbsp of the cilantro. 5. Simmer for about 15 minutes. 6. In each serving bowl, place some crumbled tortilla chips and 1/2 oz. of the shredded cheese and top with the hot soup. 7. Serve with a topping of the more crumbled chips, remaining cheese and remaining cilantro.

Creamy Chicken Soup

39

CHICKEN SOUP

Festival

Prep Time: 10 mins Total Time: 1 hr Servings per Recipe: 8 Calories 290 kcal Fat 16.3 g Carbohydrates 13.8g Protein 22 g Cholesterol 74 mg Sodium 512 mg

Ingredients

1 lb. skinless, boneless chicken breast halves 1 tbsp vegetable oil 1/2 C. diced onion 1 clove garlic, minced 1 quart chicken broth 1 C. masa harina 3 C. water, divided 1 C. enchilada sauce 2 C. shredded Cheddar cheese

1 tsp salt 1 tsp chili powder 1/2 tsp ground cumin

Directions 1. In a large pan, heat the oil on medium heat and cook the chicken breasts till well browned from all sides. 2. Transfer the chicken breasts into a bowl and keep aside. 3. After cooling, shred the chicken breasts. 4. In the same pan, add the onion and garlic and sauté till translucent. 5. Stir in the chicken broth. 6. In a bowl, add the masa harina and 2 C. of the water and beat till well combined. 7. In the pan of simmering broth, add the masa harina mixture, remaining 1 C. of the water, enchilada sauce, Cheddar, salt, chili powder and cumin and bring to a boil. 8. Add the shredded chicken and stir to combine. 9. Reduce the heat and simmer for about 30-40 minutes. 10. Serve hot. Chicken Soup Festival

40

Tropical

Chicken Stir Fry

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 6 Calories 238 kcal Fat 7.7 g Carbohydrates 21g Protein 20.2 g Cholesterol 44 mg Sodium 412 mg

Ingredients

1/4 C. reduced-salt soy sauce 2 tbsp white wine vinegar 2 tbsp mirin (sweetened Asian wine) 1 tsp grated ginger root 2 crushed garlic cloves 1 tbsp cornstarch 2 tbsp oil, preferably sesame oil 1 lb boneless, skinless chicken breast, cut in 1-inch pieces

6 large green onions, cut in 1-inch pieces 2 C. fresh or frozen pepper strips 1 (20 oz) can chunk pineapple in juice 1/4 C. sliced almonds (optional)

Directions

1. Get a small mixing bowl: Whisk in it the soy sauce with mirin, vinegar, ginger, cornstarch and garlic. 2. Place a large pan over medium heat. Heat the oil in it. Cook in it the chicken for 6 min. Drain it and place it aside. 3. Stir the green onions, peppers and pineapple to the pan and cook them for 4 min. 4. Stir in the back the chicken and cook them for another 4 min. Serve your stir fry warm. 5. Enjoy.

Tropical Chicken Stir Fry

41

42

ZESTY COCONUT

Chicken Stir Fry

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 4 Calories 660 kcal Fat 31.2 g Carbohydrates 53g Protein 43.8 g Cholesterol 104 mg Sodium 117 mg

Ingredients

1 1/2 lb skinless, boneless chicken breast halves - cut into 1 inch cubes 2 limes, zested and juiced 2 tbsp grated fresh ginger root 1 3/4 C. coconut milk 1/2 tsp white sugar 1 C. jasmine rice

1 tbsp sesame oil 1 tbsp honey 1/4 C. sweetened flaked coconut

Directions 1. Get a large mixing bowl: Combine in it the chicken breast cubes with lime juice, lime zest, and grated ginger. Stir them. Place the mix aside for 22 min. 2. Place a small saucepan over medium heat. Stir in the coconut milk and sugar. Cook them until they start simmering. Add the rice. Lower the heat and cook them for 22 min. 3. Place a large pan over medium heat. Heat the oil in it. Stir in the chicken with marinade. Cook them for 4 min. 4. Add the honey and cook them for 2 min. Drain the rice and place it aside to cool down slightly. 5. Serve your honey chicken with rice and coconut flakes warm. 6. Enjoy. 

Zesty Coconut Chicken Stir Fry

43

Nutty Carrot

Chicken Stir Fry

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 6 Calories 235 kcal Fat 7.9 g Carbohydrates 12.9g Protein 27.4 g Cholesterol 69 mg Sodium 529 mg

Ingredients

2 tsp peanut oil 2 stalks celery, chopped 2 carrots, peeled and diagonally sliced 1 1/2 lb skinless, boneless chicken breast halves - cut into strips 1 tbsp cornstarch 3/4 C. orange juice 3 tbsp light soy sauce 1 tbsp honey

1 tsp minced fresh ginger root 1/4 C. cashews 1/4 C. minced green onions

Directions

1. Place a large skillet over medium heat. Heat 1 teaspoon of oil in it. 2. Cook in it the celery with carrot for 4 min. Stir in the remaining oil with chicken then cook them for 6 min. 3. Get a small mixing bowl: Whisk in it the orange juice with cornstarch. Add the soy sauce, honey and ginger then whisk them to make the sauce. 4. Stir the sauce to the pan and cook them until the sauce becomes thick. Serve your chicken stir fry warm with some cashews and green onions. 5. Enjoy.

Nutty Carrot Chicken Stir Fry

44

ZUCCHINI

Broccoli Stir Fry

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 2 Calories 313 kcal Fat 16.1 g Carbohydrates 20.1g Protein 22.1 g Cholesterol 45 mg Sodium 1214 mg

Ingredients

6 oz skinless, boneless chicken breast, cut into small pieces 2 tbsp soy sauce 2 tbsp dry sherry 1 tbsp cornstarch 1 tbsp vegetable oil 1 C. broccoli florets, cut into pieces 1 large green bell pepper, cut into squares 1 zucchini, cut into rounds and

quartered 3 cloves garlic, minced 1/2 C. chicken broth 1 tbsp vegetable oil 6 green onions, chopped

Directions 1. Get a large mixing bowl: Toss in it the chicken, soy sauce, sherry, and cornstarch. 2. Place a large pan over medium heat. Heat 1 tbsp of oil in it. Add the broccoli, bell pepper, zucchini, and garlic. Cook them for 4 min. 3. Stir in the broth and put on the lid. Cook them for 7 min. Transfer the mix to a bowl and place it aside. 4. Place a large pan over medium heat. Heat in it the rest of oil. Add the chicken with a pinch of salt and pepper for 7 min. 5. Add the cooked veggies mix. Cook them for 4 min. Serve your stir fry warm. 6. Enjoy.

Zucchini Broccoli Stir Fry

45

Pecan

Chicken Stir Fry

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 4 Calories 312 kcal Fat 17.2 g Carbohydrates 11.1g Protein 30 g Cholesterol 72 mg Sodium 87 mg

Ingredients

1 tbsp extra virgin olive oil 4 skinless, boneless chicken breast halves - cut into strips 1 C. julienned carrots 1 small onion, chopped 1 C. fresh sliced mushrooms 1 zucchini squash, peeled and cut into 1 inch rounds 2 yellow summer squash, peeled and

sliced into 1 inch pieces 1/2 C. pecan halves 1 tsp coarse ground black pepper

Directions

1. Place a large pan over medium heat. Grease it with oil. Add the chicken and cook it for 4 min. 2. Stir in the onion with carrot. Cook them for 4 min. Stir in the mushrooms, zucchini, and squash then cook them for 6 to 8 min. 3. Season them with some salt and pepper then cook them for 4 min. Serve your stir fry warm. 4. Enjoy.

Pecan Chicken Stir Fry

46

CABBAGE

Chicken Stir Fry

Prep Time: 20 mins Total Time: 1 hr 20 mins Servings per Recipe: 2 Calories 337 kcal Fat 8.6 g Carbohydrates 32.3g Protein 31.7 g Cholesterol 67 mg Sodium 1364 mg

Ingredients

2 tbsp peanut oil 6 cloves garlic, minced 1 tsp grated fresh ginger 1 bunch green onions, chopped 1 tsp salt 1 lb boneless skinless chicken breasts, cut into strips 2 onions, thinly sliced 1 C. sliced cabbage 1 red bell pepper, thinly sliced

2 C. sugar snap peas 1 C. chicken broth 2 tbsp soy sauce 2 tbsp white sugar 2 tbsp cornstarch

Directions 1. Place a large pan over medium heat. Heat the oil in it and cook in it 2 cloves of garlic, ginger root, green onions and salt for 3 min. 2. Stir in the chicken for 4 min. Stir in the rest of the garlic with sweet onions, cabbage, bell pepper, peas and 1/2 C. of the broth/water. Put on the lid and let them simmer. 3. Get a small bowl: Whisk in it the 1/2 C. broth/water, soy sauce, sugar and cornstarch to make the sauce. 4. Stir the sauce into the pan and cook them until the sauce becomes thick. Serve your stir fry right away with some white rice. 5. Enjoy.

Cabbage Chicken Stir Fry

47

48

Sweet

Chili Chicken Stir Fry

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 4 Calories 156 kcal Fat 6.2 g Carbohydrates 10.9g Protein 15.9 g Cholesterol 36 mg Sodium 606 mg

Ingredients

3 C. broccoli florets 1 tbsp olive oil 2 skinless, boneless chicken breast halves - cut into 1 inch strips 1/4 C. sliced green onions 4 cloves garlic, thinly sliced 1 tbsp hoisin sauce 1 tbsp chile paste 1 tbsp low sodium soy sauce

1/2 tsp ground ginger 1/4 tsp crushed red pepper 1/2 tsp salt 1/2 tsp black pepper 1/8 C. chicken stock

Directions

1. Steam the broccoli florets for 6 min. 2. Place a large pan over medium heat. Heat the oil in it. Add the chicken with green onions, and garlic. Cook them for 6 min. 3. Add the remaining ingredients except for the broccoli and cook them for 3 min. Stir in the steamed broccoli and cook them for 2 min. 4. Serve your Stir fry with some white rice. 5. Enjoy.

Sweet Chili Chicken Stir Fry

49

HERBED COCONUT

Chicken Stir Fry

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 2 Calories 506 kcal Fat 12.1 g Carbohydrates 60g Protein 36.9 g Cholesterol 78 mg Sodium 804 mg

Ingredients

2 C. uncooked jasmine rice 1 quart water 3/4 C. coconut milk 3 tbsp soy sauce 3 tbsp rice wine vinegar 1 1/2 tbsp fish sauce 3/4 tsp red pepper flakes 1 tbsp olive oil 1 medium onion, sliced 2 tbsp fresh ginger root, minced

3 cloves garlic, minced 2 lb skinless, boneless chicken breast halves - cut into 1/2 inch strips 3 shiitake mushrooms, sliced 5 green onions, chopped 1 1/2 C. chopped fresh basil leaves

Directions 1. Cook the rice according to the directions on the package. 2. Get a mixing bowl: Whisk in it the coconut milk, soy sauce, rice wine vinegar, fish sauce, and red pepper flakes. 3. Place a large pan over medium heat: heat the oil in it. Cook in it the onion, ginger, and garlic. Add chicken and cook them for 4 min. 4. Add the coconut milk and coco the sauce until it lowers by 1/3 of it. Add the mushrooms, green onions, and basil. Coo them for 3 min. Serve your stir fry warm with some rice. 5. Enjoy.

Herbed Coconut Chicken Stir Fry

50

Chicken

Chow Mein

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 4 Calories 524 kcal Fat 25.1 g Carbohydrates 41.1g Protein 34.7 g Cholesterol 68 mg Sodium 1749 mg

Ingredients

1 C. orange juice 1 tbsp grated orange zest 1/4 C. soy sauce 1 tsp salt 3 cloves garlic, chopped 1 tbsp brown sugar 3 tbsp vegetable oil 4 skinless, boneless chicken breast halves - cut into 1 inch cubes

2 tbsp all-purpose flour 1 C. bean sprouts (optional) 1 (6 oz) package crispy chow mein noodles

Directions

1. Get a small mixing bowl: Whisk in it the juice, orange zest, soy sauce, salt, garlic and brown sugar to make the sauce. 2. Place a large pan over medium heat. Heat the oil in it. Cook in it the chicken for 9 min. Stir in the sauce until it starts boiling. 3. Sprinkle the flour on top. Cook the stir fry until it becomes thick. Stir in the bean sprouts and cook them for 2 min. 4. Serve your stir fry warm with the chow mein noodles. 5. Enjoy.

Chicken Chow Mein

51

FRUITY VEGGIES

Chicken Stir Fry

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 4 Calories 380 kcal Fat 14 g Carbohydrates 33.1g Protein 31.7 g Cholesterol 68 mg Sodium 938 mg

Ingredients

1/2 C. orange juice 3 tbsp soy sauce 3 cloves garlic, chopped 1 tbsp grated orange zest 1 tsp ground ginger 1/2 tsp red pepper flakes (optional) 3 tbsp vegetable oil 4 skinless, boneless chicken breast halves, thinly sliced 1/2 C. chicken broth

2 tbsp cornstarch 1 (16 oz) package frozen stir-fry vegetables 1 C. sugar snap peas 1 C. broccoli florets 1 C. sliced carrot

Directions 1. Get a small mixing bowl: Whisk in it the orange juice, soy sauce, garlic, orange zest, ground ginger, and red pepper flakes to make the sauce. 2. Place a large pan over medium heat. Heat the oil in it. Stir into it the sauce with chicken. Cook them for 12 min. 3. Get a small mixing bowl: Whisk the broth with cornstarch in it. Add the mix the mix then cook it until it becomes thick. 4. Stir in the veggies and cook them for 12 min. Serve your stir fry warm. 5. Enjoy.

Fruity Veggies and Chicken Stir Fry

52

Spinach Basil

Chicken Stir Fry

Prep Time: 20 mins Total Time: 55 mins Servings per Recipe: 6 Calories 278 kcal Fat 13 g Carbohydrates 5.9g Protein 33.8 g Cholesterol 86 mg Sodium 273 mg

Ingredients

1 tbsp soy sauce 2 tbsp water 1 tbsp white sugar 2 lb skinless, boneless chicken breast halves, cut into small pieces 1 tbsp vegetable oil 5 green onions, sliced 3 cloves garlic, chopped

3 tbsp vegetable oil 2 (6 oz) bags fresh baby spinach leaves 1 C. thinly sliced fresh basil

Directions

1. Get large mixing bowl: Whisk in it the soy sauce, water, and sugar. Toss in it the chicken and place it aside for 35. 2. Place a large pan over medium heat. Heat 1 tbsp of oil in it. Cook in it the green onion with garlic for 2 min. Drain the mix and place it aside. 3. Heat 3 tbsp of oil in the same pan. Cook in it the chicken with marinade for 6 min. 4. Stir in the spinach and put on the lid. Cook them for 5 min while stirring them from time to time. 5. Add the cooked onion and garlic mix. Cook them for 3 min. Add the basil and cook them for another 3 min. Serve your stir fry warm. 6. Enjoy.

Spinach Basil Chicken Stir Fry

53

54

GARLICKY EGGPLANT

Stir Fry

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 4 Calories 190 kcal Fat 6.3 g Carbohydrates 8.7g Protein 25.8 g Cholesterol 59 mg Sodium 600 mg

Ingredients

1/2 large eggplant, sliced into rounds 1/8 tsp salt 4 skinless, boneless chicken breast halves, cut into cubes 2 cloves garlic, minced 2 tbsp soy sauce 1 tbsp canola oil

2 C. mushrooms, sliced 1/8 tsp ground black pepper 4 C. spinach

Directions 1. Season the eggplant slices with some salt. Place them aside to sit for 6 min. Cut them into the dices. 2. Place a large skillet over heat and grease it with some oil. Add with chicken, garlic, and soy sauce. Cook them for 12 min. 3. Add the mushroom with black pepper. Cook them for 4 min. 4. Place another pan over medium heat. Heat the canola oil in it. Cook the eggplant until it becomes golden brown. 5. Transfer the eggplant to the chicken stir fry with spinach and cook them for 4 min. Serve your stir fry warm. 6. Enjoy.

Garlicky Eggplant Stir Fry

55

Tamari Veggies

Chicken Stir Fry

Prep Time: 20 mins Total Time: 60 mins Servings per Recipe: 4 Calories 849 kcal Fat 17.5 g Carbohydrates 112.5g Protein 67.6 g Cholesterol 129 mg Sodium 1838 mg

Ingredients

1 (16 oz) package dry whole-wheat noodles 1/2 C. chicken stock 1/2 C. orange marmalade 1/3 C. tamari sauce 1 (1 inch) piece ginger root, peeled ground black pepper to taste 1 lemon, juiced

3 tbsp peanut oil 2 lb skinless, boneless chicken breast halves, cut into thin strips 1 (16 oz) bag frozen stir-fry vegetables, thawed

Directions

1. Cook the noodles according to the directions on the package. Remove it from the water and place it aside. 2. Place a large saucepan over medium heat. Stir in it the stock, orange marmalade, tamari sauce, whole ginger root piece, and ground black pepper to make the sauce. 3. Cook them until they start boiling. Lower the heat and cook the sauce until it becomes thick for 22 min. 4. Turn off the heat and add the lemon juice. Place the sauce aside. 5. Place a large pan or wok over medium heat. Heat the oil in it. Cook in it the chicken for 8 min. Drain it and place it aside. 6. Add the veggies to the pan and cook them for 6 min. Discard the ginger root. Add the chicken back with sauce and stir them. Cook them for 3 min. 7. Serve your chicken stir fry with noodles warm. 8. Enjoy.

Tamari Veggies Chicken Stir Fry

56

HOW TO ROAST

Chicken

Prep Time: 10 mins Total Time: 1 h 40 mins Servings per Recipe: 6 Calories 423 kcal Fat 32.1 g Carbohydrates 1.2g Protein 30.9 g Cholesterol 97 mg Sodium 662 mg

Ingredients

1 (3 lb) whole chicken, giblets removed salt and black pepper to taste 1 tbsp onion powder, or to taste 1/2 C. margarine, divided 1 stalk celery, leaves removed

Directions 1. Before you do anything set the oven to 350 F. 2. Season the whole chicken with some salt and pepper. Season its inside with onion powder and place in it 3 tbsp of margarine. 3. Place the whole chicken in a large roasting pan and place the remaining margarine on it in the shape of dollops. Chop the celery into pieces and place them in the middle of the chicken. 4. Place the chicken in the oven and roast it for 1 h 20 min. Baste the chicken with the fat and melted margarine that pooled around whole cooking. 5. Place a large piece of foil over the chicken and allow it to rest for 35 min. Serve it warm. 6. Enjoy.

How to Roast Chicken

57

Fall-Spice

Chicken Roast

Prep Time: 15 mins Total Time: 1 day 2 hrs Servings per Recipe: 4 Calories 387 kcal Fat 22.8 g Carbohydrates 1.6g Protein 41 g Cholesterol 129 mg Sodium 900 mg

Ingredients

2 tsp salt 1 tsp white sugar 1/8 tsp ground cloves 1/8 tsp ground allspice 1/8 tsp ground nutmeg 1/8 tsp ground cinnamon

1 (4 lb) whole chicken 5 cloves garlic, crushed

Directions

1. Get a small mixing bowl: Mix in it the salt, sugar, cloves, allspice, nutmeg, and cinnamon to make the rub. Massage the rub into the chicken and place it in the fridge for a whole 24 h day. 2. Before you do anything set the oven to 500 F. 3. Place the garlic and inside of the chicken and place it with its breast facing down in a roasting pan. 4. Cook in the oven for 17 min. Lower the oven heat to 450 F and cook the chicken for another 17 min. 5. Baste the chicken with the fat and dripping that gathered in the roasting pan. Once again reduce the oven heat to 425 F and cook the chicken for 32 min. 6. Cover the chicken with a piece of foil and let it rest for 22 min then serve it. 7. Enjoy.

Fall-Spice Chicken Roast

58

4-INGREDIENT

Chicken Roast

Prep Time: 10 mins Total Time: 2 h 10 mins Servings per Recipe: 6 Calories 291 kcal Fat 17.2 g Carbohydrates 1.3g Protein 30.8 g Cholesterol 97 mg Sodium 94 mg

Ingredients

1 (3 lb) whole chicken, rinsed salt and pepper to taste 1 small onion, quartered 1/4 C. chopped fresh rosemary

Directions 1. Before you do anything set the oven to 350 F. 2. Sprinkle some salt and pepper on the whole chicken then place the rosemary with onion in its cavity. 3. Place the chicken in a large roasting pan and cook it in the oven for 2 h 32 min. Allow the chicken to rest for 15 to 20 min then serve it. 4. Enjoy.

4-Ingredient Chicken Roast

59

60

Southern Italian

Chicken Roast

Prep Time: 15 mins Total Time: 1 hr 45 mins Servings per Recipe: 8 Calories 405 kcal Fat 29.2 g Carbohydrates 3.6g Protein 32.2 g Cholesterol 128 mg Sodium 178 mg

Ingredients

2 tsp Italian seasoning 1/2 tsp seasoning salt 1/2 tsp mustard powder 1 tsp garlic powder 1/2 tsp ground black pepper 1 (3 lb) whole chicken 2 lemons 2 tbsp olive oil

Directions

1. Before you do anything set the oven to 350 F. 2. Get a small bowl: Mix in it the mustard powder with garlic powder, a pinch of salt and pepper to make the rub. 3. Massage the rub into the chicken from using 11/2 tsp for the inside and the remaining seasoning for the outside. 4. Get a small mixing bowl: Mix in it the olive oil with the juice of 2 lemons then pour it all over the chicken. 5. Roast the chicken in the oven for 1 h 32 min while basting it with the drippings from the pan every 30 min. Allow the roast to rest for 15 min then serve it. 6. Enjoy.

Southern Italian Chicken Roast

61

HERBS MARINADE

for Chicken Roast

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 6 Calories 20 kcal Fat 0.3 g Carbohydrates 4.4g Protein 0.8 g Cholesterol 0 mg Sodium 977 mg

Ingredients

1 tbsp celery flakes 1 tbsp kosher salt 1 tbsp paprika 1 tbsp garlic powder 1 tbsp onion powder 1 tbsp ground thyme 2 tsp dried sage

1 1/2 tsp ground black pepper 1 1/2 tsp dried rosemary 1/2 tsp cayenne pepper

Directions 1. Get a small bowl: Combine it all the ingredients and whisk them well. 2. Get a food processor: Transfer the mix to it and blend them smooth. Massage the marinade with some olive oil to the chicken and roasted the way you like. 3. Enjoy.

Herbs Marinade for Chicken Roast

62

Mediterranean

Chicken Legs

Prep Time: 10 mins Total Time: 1 hr 25 mins Servings per Recipe: 4 Calories 516 kcal Fat 34.6 g Carbohydrates 16.8g Protein 41.9 g Cholesterol 140 mg Sodium 2464 mg

Ingredients

4 chicken leg quarters, with bone and skin 1/4 C. olive oil 4 lemons, halved 4 tsp dried oregano 4 tsp dried basil 4 tsp garlic powder

4 tsp salt 4 tsp ground black pepper

Directions

1. Before you do anything set the oven to 350 F. 2. Coat each chicken quarter with 1 tbsp of olive oil then drizzle the lemon juice of 2 lemons all over them. 3. Place the chicken quarters in a large roasting pan and put the lemon halves beside them. 4. Get a small mixing bowl: Mix in it the oregano with garlic powder, basil, a pinch of salt and pepper then sprinkle the mix all over the chicken legs equally. 5. Roast the chicken legs for 1 h 20 min while basting them with the drippings every once in a while then serve them warm. 6. Enjoy.

Mediterranean Chicken Legs

63

GREEK STYLE

Chicken Roast

Prep Time: 15 mins Total Time: 60 mins Servings per Recipe: 6 Calories 546 kcal Fat 34.5 g Carbohydrates 5.4g Protein 52 g Cholesterol 205 mg Sodium 347 mg

Ingredients

1 whole chicken, cut into 8 pieces 1 onion, cut into wedges 1 lemon, sliced 8 cloves garlic 4 sprigs fresh rosemary 1/4 C. olive oil

1/2 tsp salt 1/2 tsp ground black pepper

Directions 1. Before you do anything set the oven to 450 F. 2. Get a large bowl: Stir in the lemon slices with garlic, rosemary, chicken and onion then pour the oil all over them and stir them. 3. Season them with some salt and pepper then stir them again. 4. Lay the chicken pieces in a large roasting pan and cook them for 48 min. Allow them to rest for 10 min then serve them warm. 5. Enjoy.

Greek Style Chicken Roast

64

Maple Glazed

Chicken Roast

Prep Time: 15 mins Total Time: 1 hr 55 mins Servings per Recipe: 8 Calories 469 kcal Fat 26 g Carbohydrates 10g Protein 46.4 g Cholesterol 145 mg Sodium 836 mg

Ingredients

2 (3 lb) whole chickens, quartered Chicken Spice Rub: 1 tbsp brown sugar 1 tbsp sea salt 1 1/2 tsp garlic powder 1 1/2 tsp onion powder 1 1/2 tsp paprika 1 tsp dried oregano 1/2 tsp dry mustard 1/2 tsp celery seed 1/4 tsp cayenne pepper

Glaze: 1/4 C. maple syrup 1 tbsp yellow mustard 1 1/2 tsp spicy brown mustard 1/2 tsp garlic powder 1/2 tsp onion powder 1/2 tsp paprika 1/4 tsp ground black pepper

Directions

1. Get a small bowl: Mix in it the sugar, sea salt, 1 1/2 tsp garlic powder, 1 1/2 tsp onion powder, 1 1/2 tsp paprika, oregano, dry mustard, celery seed, and cayenne pepper. 2. Massage the spices mix into the chicken pieces and place them in a plastic wrap and place them in the fridge for 1 h to absorb the flavors. 3. To make the glaze: Get a small bowl and mix in it the maple syrup, yellow mustard, brown mustard, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp paprika, and black pepper. 4. Before you do anything set the oven to 425 F. 5. Place the breasts pieces in the middles and place the remaining chicken pieces on the sides then cook them in the oven for 17 min. 6. Brush the chicken pieces with the glaze then cook them for another 17 min. Brush the chicken pieces again and cook them for 12 to 14 min or until it the chicken is done. 7. Serve your roasted glazed chicken. 8. Enjoy.

Maple Glazed Chicken Roast

65

66

ORANGE ROSEMARY

Baked Chicken

Prep Time: 10 mins Total Time: 1 day 3 hrs Servings per Recipe: 6 Calories 161 kcal Fat 6.4 g Carbohydrates 0.3g Protein 24 g Cholesterol 72 mg Sodium 1816 mg

Ingredients

1 whole chicken 2 tbsp salt, or as needed 2 tsp grated orange zest 1 tsp dried rosemary 1 tsp dried thyme

Directions 1. Before you do anything set the oven to 350 F. 2. Get a small bowl: Mix in it the orange zest, rosemary, and thyme . Massage 3/4 of the mix into the chicken then place the remaining of it in the inside of the chicken. 3. Place a loose cover of plastic cover over the chicken then place in the fridge for 2 to days. 4. Place the chicken in a large roasting pan then cook it in the oven for 2 h 25 min. Place a sheet of foil over the chicken and place it aside to rest for 23 min then serve it. 5. Enjoy.

Orange Rosemary Baked Chicken

67

How to Make

Chicken Gravy

Prep Time: 15 mins Total Time: 55 mins Servings per Recipe: 20 Calories 43 kcal Fat 0.4 g Carbohydrates 4.2g Protein 5.8 g Cholesterol < 1 mg Sodium 464 mg

Ingredients

1/4 C. drippings from a roast chicken 2 1/2 tbsp all-purpose flour 2 C. cold chicken stock, or more if needed salt and ground black pepper to taste

Directions

1. Drain the fats from the dripping of a chicken roast pan and place it aside. Add the flour to the pan and mix it well then add some of the fat if the mix is too dry. 2. Transfer the flour mix to a small saucepan over low heat and cook it until it becomes light brown in color for about 6 min. 3. Stir in 1/3 C. of stock into the mix while mixing all the time then keep repeating the process with the remaining stock until you add all of it 4. Cook the gravy until it starts simmering then keep cooking it for 9 min until it becomes creamy and thick. 5. Pour the grave through a fine sieve and strain then pour it back into the saucepan and heat it through then serve it warm. 6. Enjoy.

How to Make Chicken Gravy

68

GOLDEN

Baked Chicken & Potatoes

Prep Time: 30 mins Total Time: 1 hr 40 mins Servings per Recipe: 6 Calories 423 kcal Fat 18.9 g Carbohydrates 33.8g Protein 28.7 g Cholesterol 81 mg Sodium 161 mg

Ingredients

1 serving cooking spray 2 sweet potatoes, sliced very thinly 2 Yukon Gold potatoes, sliced 1 large onion, sliced 1 (2 to 3 lb) roasting chicken 2 tbsp olive oil, or to taste

1 pinch salt and ground black pepper to taste

Directions 1. Before you do anything set the oven to 400 F. Spray some cooking spray on a roasting pan and place it aside. 2. Place the sweet potato slices followed by golden potato and onion in the roasting pan. 3. Put the chicken on top with its breast facing down. Make a large cut alone the chicken backbone and remove it then press it open in the shape of a butterfly. 4. Drizzle the olive oil on the chicken and sprinkle on it some salt and pepper then place it with the breast facing down on the veggies. 5. Cook the chicken and potato in the oven for 1 h 10 min. Allow the potato and chicken roast to rest for 12 min then serve them warm. 6. Enjoy.

Golden Baked Chicken and Potatoes

69

Chicken Dinner Skillet

Prep Time: 15 mins Total Time: 1 hr 5 mins Servings per Recipe: 2 Calories 601 kcal Fat 23.7 g Carbohydrates 45.8g Protein 50.4 g Cholesterol 157 mg Sodium 407 mg

Ingredients

1/4 C. unsalted butter 2 bone-in skin-on chicken breasts 4 potatoes, peeled and cut into 1-inch cubes 4 carrots, peeled and cut into 1/2-inch rounds 3 stalks celery, cut into 1/2-inch slices 1 tbsp fresh rosemary 1 tsp fresh lemon thyme leaves 1/2 tsp smoked paprika 1/2 tsp garlic powder

1/2 tsp seasoned salt 1/4 tsp ground white pepper salt and ground black pepper to taste

Directions

1. Place a large pan over medium heat and cook in it the butter until it melts. Add the chicken with its skin facing down and cook it for 6 min. 2. Turn it and place around it the veggies. Finley chop the herbs and sprinkle them on top. Sprinkle the paprika with garlic powder, a pinch of salt and pepper on top then put on the lid. 3. Cook the roast for 48 min until the chicken is done then serve it warm. 4. Enjoy.

Chicken Dinner Skillet

70

LEMON & THYME

Chicken Roast

Prep Time: 15 mins Total Time: 2 hrs Servings per Recipe: 6 Calories 450 kcal Fat 26.9 g Carbohydrates 4.5g Protein 46.5 g Cholesterol 145 mg Sodium 221 mg

Ingredients

1 lemon, zested 2 sprigs fresh rosemary, chopped 3 sprigs fresh thyme, chopped 2 cloves garlic, minced 1 tsp olive oil 1 pinch sea salt and pepper to taste

1 (3 lb) whole chicken 4 whole garlic cloves

Directions 1. Before you do anything set the oven to 425 F. 2. Get a small bowl: Mix in it the lemon zest, rosemary, thyme, and minced garlic, olive oil, a pinch of salt and pepper. 3. Massage the marinade all over the chicken and rub it under the skin. Place half lemon inside the chicken with the garlic cloves. 4. Place the chicken in a large broiler pan and pour the juice of the remaining half lemon all over it. Roast it in the oven for 1 h 40 min. 5. Place a large piece of foil around the chicken and place it aside to rest for 12 min then serve it. 6. Enjoy.

Lemon & Thyme Chicken Roast

71

72

Lemon Pepper

Monterey Chicken

Prep Time: 5 mins Total Time: 35 mins Servings per Recipe: 4 Calories 431 kcal Fat 20.1 g Carbohydrates 16.9g Protein 44 g Cholesterol 124 mg Sodium 809 mg

Ingredients

4 (6 oz.) skinless, boneless chicken breast halves 1/4 tsp salt 1/4 tsp lemon pepper seasoning 1 tbsp vegetable oil 8 strips bacon 1 onion, sliced

1/4 C. packed brown sugar 1/2 C. shredded Colby-Monterey Jack cheese

Directions

1. Coat your chicken pieces with lemon pepper and salt before stir frying them in oil for 14 mins, until fully done. Once finished place your chicken to the side. 2. Fry your bacon in the same pot for 11 mins and then place them to the side on some paper towels. 3. Add in your onions to the bacon fat and stir fry them for 7 mins. 4. To serve your chicken wrap each piece with two pieces of bacon and then add a topping of onions and cheese. 5. Enjoy.

Lemon Pepper Monterey Chicken

73

STUFFED

Chicken Breast I (Sun Dried Tomatoes, Feta, Spinach)

Directions

1. Marinate your chicken in dressing for 1 hr in the fridge. 2. Now blend the following: pepper, bread, thyme, and parmesan. 3. Make bread crumbs through pulsing the contents multiple times. 4. Get a bowl, combine: sour cream and feta. 5. Stir fry your garlic and spinach until the spinach is soft then add in the green onions and cook for 4 mins. 6. Place the spinach on a plate and then add in your mushrooms and cook everything until it is all tender. 7. Add the mushrooms to a plate with the spinach and let it cool. 8. Once cool add everything to the feta mix. Then add the sundried tomatoes. 9. Pour everything on a baking sheet and then place the sheet in the freezer for 35 mins. 10. Now set your oven to 400 degrees before doing anything else.

Prep Time: 1 hr Total Time: 2 hrs 45 mins Servings per Recipe: 6 Calories 633 kcal Fat 35.9 g Carbohydrates 34.8g Protein 44.4 g Cholesterol 121 mg Sodium 1555 mg

Ingredients

6 skinless, boneless chicken breast halves, flattened 1 (8 oz.) bottle Italian-style salad dressing 8 slices of stale wheat bread, torn 3/4 C. grated Parmesan cheese 1 tsp chopped fresh thyme 1/8 tsp pepper 1 1/2 C. feta cheese, crumbled 1/2 C. sour cream 1 tbsp vegetable oil 3 cloves garlic, minced 4 C. chopped fresh spinach 1 bunch green onions, chopped 1 C. mushrooms, sliced 1 (8 oz.) jar oil-packed sundried tomatoes, chopped

11. Get your chicken pieces and put them in a casserole dish with an equal amount of filling placed on the middle of each. 12. Roll up the chicken and stake a toothpick through each one. 13. Top with the blended bread and cook everything in oven for 30 mins. 14. Enjoy.

Stuffed Chicken Breast I: Sun Dried Tomatoes, Feta, and Spinach

74

Pineapple

Brown Sugar Onion Chicken

Prep Time: 15 mins Total Time: 1 hr 15 mins Servings per Recipe: 4 Calories 425 kcal Fat 4.4 g Carbohydrates 65.3g Protein 31.1 g Cholesterol 68 mg Sodium 1142 mg

Ingredients

10 skinless, boneless chicken breast halves 2 C. dry bread crumbs 2 tbsps all-purpose flour 1 tbsp dried oregano 2 tsps salt 2 tsps ground black pepper 1 tbsp vegetable oil 1 1/2 C. packed brown sugar 1/4 C. prepared mustard 1/2 C. ketchup 1 tbsp Worcestershire sauce

1 tbsp soy sauce 1/4 C. grated onion 1/2 tsp salt 3/4 C. water 10 pineapple rings

Directions

1. Clean your chicken under cold water and then add them to a bowl with: pepper, salt (2 tbsps), flour, and bread crumbs. 2. Make sure all the chicken pieces are evenly coated. 3. Set your oven to 350 degrees before doing anything else. 4. For 5 mins on each side fry your chicken, in oil, in a frying pan. 5. Then add them to a casserole dish that has been coated with nonstick spray or oil. 6. Get a big pot and get the following boiling for 3 mins: water, brown sugar, half a tsp of salt, mustard, onions, ketchup, soy sauce, and Worcestershire. 7. Now top your chicken with the boiling mixture and then cook everything in the oven for 60 mins. 8. When 5 mins is left in the cooking time put a piece of pineapple on each piece of chicken. 9. Enjoy.

Pineapple, Brown Sugar, and Onion Chicken

75

EASY ITALIAN

Chicken Breast

Prep Time: 15 mins Total Time: 2 hrs Servings per Recipe: 2 Calories 615 kcal Fat 42.2 g Carbohydrates 0.7g Protein 54.5 g Cholesterol 1153 mg Sodium 570 mg

Ingredients

2 large bone-in chicken breast halves with skin 1/4 C. extra-virgin olive oil 1/2 tsp garlic, minced 1/2 tsp coarse sea salt 1/2 tsp cracked black pepper 1/4 tsp dried rosemary 1/4 tsp dried basil

Directions 1. 2. 3. 4. 5.

Coat your chicken with: basil, olive oil, rosemary, garlic, black pepper, and salt. Then place them in a casserole dish and put everything in the fridge for 50 mins. Now set your oven to 375 degrees before doing anything else. Cook the chicken in the oven for 1 hr. Enjoy.

Easy Italian Chicken Breast

76

Stuffed

Chicken Breast II (Spinach and Feta)

Prep Time: 25 mins Total Time: 1 hr 25 mins Servings per Recipe: 4 Calories 449 kcal Fat 32.8 g Carbohydrates 5.2g Protein 33.4 g Cholesterol 104 mg Sodium 685 mg

Ingredients

1/2 C. mayonnaise 1 (10 oz.) package frozen chopped spinach, thawed and drained 1/2 C. crumbled feta cheese 2 cloves garlic, chopped 4 skinless, boneless chicken breasts 4 slices turkey bacon

Directions

1. Set your oven to 375 degrees before doing anything else. 2. Get a bowl, combine: garlic, mayo, feta, and spinach. 3. Butterfly your chicken pieces to fill them with an equal amount of mixture. Roll back up your chicken pieces and wrap each one with a piece of bacon before staking each with a toothpick. 4. Add your chicken rolls to a casserole dish and place a covering of foil around the dish. 5. Cook everything in the oven for 60 mins and check that the internal temp of the chicken is 165 degrees. 6. Enjoy.

Stuffed Chicken Breast II: Spinach and Feta

77

78

FLAME BROILED

Chicken Breasts

Prep Time: 5 mins Total Time: 30 mins Servings per Recipe: 4 Calories 389 kcal Fat 21.9 g Carbohydrates 0.3g Protein 45 g Cholesterol 127 mg Sodium 1067 mg

Ingredients

3 tbsps extra virgin olive oil 4 bone-in chicken breast halves with skin 2 tsps kosher salt 1 tsp freshly ground black pepper

Directions 1. Turn on your broiler and get it hot, make sure that the rack is at least 6 inches from the source of heat. 2. Coat your chicken pieces with pepper, salt, and olive oil and put the skin side downwards on a broiling pan. 3. Cook everything in the broiler for 11 mins then turn over the chicken and cook for 11 more mins. 4. Check the internal temp of the chicken. It should be 165 degrees. 5. Before serving the chicken let it sit for 10 mins. 6. Enjoy.

Flame Broiled Chicken Breasts

79

Cheesy Italian

Chicken Breast

Prep Time: 25 mins Total Time: 1 hr 25 mins Servings per Recipe: 4 Calories 470 kcal Fat 22.7 g Carbohydrates 21.5g Protein 43.5 g Cholesterol 154 mg Sodium 1008 mg

Ingredients

1 1/2 C. shredded Italian cheese blend 1 clove garlic, finely chopped 1 tsp dried basil 1 tsp dried oregano 1/2 C. grated Parmesan cheese 1/2 C. Italian-seasoned bread crumbs 4 boneless, skinless chicken breasts

1 egg, well beaten 1 C. spaghetti sauce 1/4 C. shredded Italian cheese blend, or to taste (optional)

Directions

1. Set your oven to 350 degrees before doing anything else. 2. Get a bowl, mix: oregano, 1.5 C. of cheese, basil, and garlic. 3. Get a 2nd bowl, mix: bread crumbs, and parmesan. 4. Butterfly your chicken and then with a mallet flatten it out on a cutting board. 5. Divide your mix equally amongst your pieces of chicken placing it in the center of the meat. 6. Then the roll up the chicken around the cheese mix and coat the outside with some egg. 7. Dip the roll into the parmesan mix and then place everything into a casserole dish that has been coated with nonstick spray. 8. Cook the chicken in the oven for 50 mins. 9. After the chicken is fully done top it with the pasta sauce and a quarter of a C. of Italian cheese. 10. Cook everything for 7 more mins in the oven. 11. Enjoy. Cheesy Italian Chicken Breast

80

STUFFED

Chicken Breasts III (Easy Creole Style)

Prep Time: 5 mins Total Time: 1 hr Servings per Recipe: 3 Calories 553 kcal Fat 36.5 g Carbohydrates 7.5g Protein 47.7 g Cholesterol 123 mg Sodium 1914 mg

Ingredients

1/2 lb smoked sausage, sliced thinly, optional 1/2 lb fresh button mushrooms 3 tbsps chopped green onion 1 tsp minced garlic 4 tbsps blue cheese salad dressing,

divided 3 skinless, boneless chicken breasts 1 tbsp Cajun-style seasoning

Directions 1. Stir fry your sausage until browned all over then add in your mushrooms and continue stirring and frying for 7 mins. 2. Now add in: garlic and green onions. 3. Cook for 4 more mins. 4. Now place this mix in a bowl and process it in a food processor or blender with 1 tbsp of dressing. 5. Set your oven to 375 degrees before doing anything else. 6. Slice an opening in your chicken and then place an equal amount of mushroom mix in each. 7. Coat the chicken pieces with Cajun seasoning and then brown the outsides in a pan, in oil, for about 2 mins each side. 8. Once the chicken has been fully browned add everything to a casserole dish and then cover them with the leftover mushroom mix (if any remains), and also any dressing. 9. Cook everything in the oven for 35 mins, until the meat is fully done. 10. Let the chicken sit for 10 mins before serving. 11. Enjoy. Stuffed Chicken Breast III: Easy Creole Style

81

Cream of Chicken

Stuffing and Swiss

Prep Time: 25 mins Total Time: 1 hr 25 mins Servings per Recipe: 4 Calories 730 kcal Fat 36.1 g Carbohydrates 47.4g Protein 46.3 g Cholesterol 154 mg Sodium 1543 mg

Ingredients

4 skinless, boneless chicken breast halves 8 slices Swiss cheese 1 (10.75 oz.) can cream of chicken soup 1/2 C. white wine 1 C. herb-seasoned stuffing mix, crushed 1/4 C. melted butter

Directions

1. Set your oven to 350 degrees before doing anything else. 2. Get a bowl, combine: wine, soup, and melted butter. 3. Layer your chicken in a casserole dish and top with two pieces of cheese, and then the wine mix, and them some stuffing. 4. Bake for 60 mins. 5. Enjoy.

Cream of Chicken, Stuffing, and Swiss

82

ONION BACON

Sweet Chicken

Prep Time: 10 mins Total Time: 1 hr Servings per Recipe: 4 Calories 664 kcal Fat 35.7 g Carbohydrates 34.5g Protein 48.7 g Cholesterol 152 mg Sodium 1823 mg

Ingredients

1/2 C. all-purpose flour 1/4 C. seasoned bread crumbs 2 tsps garlic salt 1 tsp freshly ground black pepper 4 (6 oz.) skinless, boneless chicken breast halves, flattened 8 turkey bacon strips 1 onion, sliced 1/4 tsp lemon-pepper seasoning 1/4 tsp Italian seasoning

1/4 tsp salt 1/8 tsp red pepper flakes, or more to taste 1/4 C. packed brown sugar 1/2 C. shredded Colby-Monterey Jack cheese

Directions 1. 2. 3. 4. 5. 6.

Get a bowl, combine: black pepper, flour, garlic salt, and bread crumbs. Cover your chicken with this mix. Fry your bacon for 10 mins then place everything to the side. Now stir fry your chicken in the bacon grease for about 7 mins per side until fully done. Now place the chicken to the side with the bacon. Now turn on your broiler and ensure that the rack is at least 6 inches from the heating source. 7. Add to the bacon fat, the following: brown sugar, onions, pepper flakes, lemon pepper, salt, Italian seasoning. 8. Stir fry for 13 mins. 9. Put your chicken in a broiler pan or cookie sheet and add to 2 pieces of bacon to each and then some onion mix and Monterey. 10. Cook everything in the broiler for 2 to 4 mins to melt the cheese. 11. Enjoy. Onion Bacon Sweet Chicken

83

84

Lemon Lime

Soda Chicken

Prep Time: 5 mins Total Time: 8 hrs 25 mins Servings per Recipe: 4 Calories 488 kcal Fat 31.6 g Carbohydrates 12.7g Protein 37.4 g Cholesterol 97 mg Sodium 1899 mg

Ingredients

1 1/2 C. lemon-lime soda 1/2 C. olive oil 1/2 C. soy sauce 1/4 tsp garlic powder 4 (6 oz.) skinless, boneless chicken breast halves

Directions

1. Get a bowl, combine: garlic powder, lemon soda, soy sauce, and olive oil. 2. Combine in your chicken and place in everything the fridge for 8 hrs. 3. Now heat up your grill and get the grate coated with oil. 4. For 8 mins on each side grill your chicken. 5. Let them cool off before serving. 6. Enjoy.

Lemon Lime Soda Chicken

85

EASY JAPANESE

Chicken Cutlets

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 4 Calories 335 kcal Fat 17.5 g Carbohydrates 19.6g Protein 30.8 g Cholesterol 112 mg Sodium 546 mg

Ingredients

1 lb boneless skinless chicken breasts 1 egg 1 C. panko crumbs 1/2 tsp Sea Salt 1/4 tsp Black Pepper 1/2 tsp Garlic Powder 1/2 tsp Onion Powder 1/4 C. Corn Oil

Directions 1. With a mallet, flatten your chicken, and then dip them in whisked egg, and a mix of: onion powder, salt, garlic powder, panko, and pepper. 2. For 4 mins on each side cook your chicken in hot oil until fully done. 3. Drain off excess oils with some paper towel. 4. Enjoy.

Easy Japanese Chicken Cutlets

86

Tomatoes Onion Chicken

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 4 Calories 322 kcal Fat 3.9 g Carbohydrates 14.4g Protein 55.2 g Cholesterol 1133 mg Sodium 2786 mg

Ingredients

1 (32 fluid oz.) container chicken stock 32 fluid oz. water, or more if needed 1 yellow onion, peeled and slits cut into it 1 bunch celery, stalks (including leaves) separated 3 carrots 2 tbsps tomato paste, or more to taste 1 tbsp salt

5 whole black peppercorns 1 bay leaf 2 lbs skinless, boneless chicken breast halves, each cut in half

Directions

1. Get the following boiling: bay leaf, stock, peppercorns, water, salt, onions, tomato paste, carrots, and celery. 2. Once everything is boiling set the heat to low and let it gently cook for 40 mins. 3. Add in your chicken and make sure ii is fully submerged if not, add some water. 4. Get everything boiling again for about 2 mins then add a tight lid on the pot and shut the heat. 5. Let the chicken poach for 20 mins until fully done. 6. Check the internal temperature of the chicken it should be 165 degrees. 7. Enjoy.

Tomatoes Onion Chicken

87

KANSAS

Chicken Cutlets

Prep Time: 10 mins Total Time: 1 hr 45 mins Servings per Recipe: 4 Calories 481 kcal Fat 21.5 g Carbohydrates 49.4g Protein 22.8 g Cholesterol 65 mg Sodium 6378 mg

Ingredients

3 C. cold water 1/4 C. kosher salt 1/4 C. honey 4 boneless skinless chicken breast halves 1/4 C. buttermilk 1 C. all-purpose flour 1 tsp black pepper

1/2 tsp garlic salt 1/2 tsp onion salt cayenne pepper to taste vegetable oil for frying

Directions 1. In a large bowl, add the water, honey and salt and mix till the honey is dissolved. 2. Add the chicken breast halves and coat with the honey mixture generously and place a heavy plate over the chicken to submerge it completely. 3. Cover and refrigerate everything to marinate for about 1 hour. 4. Remove the chicken breast halves from the marinade and pat it dry with a paper towel and transfer the meat to a bowl. 5. Add the buttermilk and keep it aside for about 15 minutes. 6. In a shallow dish, place the flour, onion salt, garlic salt, cayenne pepper, salt and black pepper. 7. Coat the chicken breast halves with the flour mixture evenly and arrange everything on a wire rack for about 15 minutes. 8. In a large skillet, heat the oil to 350 degrees F and fry the chicken breast halves for about 15-20 minutes. 9. Transfer the chicken onto paper towel lined plates to drain. Kansas Chicken Cutlets

88

Japanese

Fried Chicken

Prep Time: 20 mins Total Time: 1 hr 10 mins Servings per Recipe: 8 Calories 256 kcal Fat 16.7 g Carbohydrates 4.8g Protein 20.9 g Cholesterol 98 mg Sodium 327 mg

Ingredients

2 eggs, lightly beaten 1/2 tsp salt 1/2 tsp black pepper 1/2 tsp white sugar 1 tbsp minced garlic 1 tbsp grated fresh ginger root 1 tbsp sesame oil 1 tbsp soy sauce 1/8 tsp chicken bouillon granules 1 1/2 lb. skinless, boneless chicken breast halves - cut into 1 inch cubes

3 tbsp potato starch 1 tbsp rice flour oil for frying

Directions

1. In a large bowl, add the eggs, ginger root, garlic, soy sauce, sesame oil, bouillon granules, sugar, salt and black pepper and mix well. 2. Add the chicken cubes and coat them with the mixture generously and refrigerate, covered for about 30 minutes. 3. In a large skillet, heat the oil to 365 degrees F and fry the chicken cubes till golden brown. 4. Transfer the chicken onto paper towel lined plates to drain.

Japanese Fried Chicken

89

90

WEDNESDAY’S

Fried Chicken Dinner

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 4 Calories 413 kcal Fat 17.5 g Carbohydrates 32.7g Protein 31.6 g Cholesterol 70 mg Sodium 249 mg

Ingredients

1 C. brown rice 2 C. water 1 tbsp olive oil 4 skinless, boneless chicken breast halves, 1/2-inch thick coarse salt to taste 2 tbsp olive oil 2 cloves garlic, chopped 1 pinch red pepper flakes 1 bunch fresh spinach leaves, trimmed

and rinsed 2 tbsp pine nuts 2 tbsp crumbled goat cheese 1/2 lemon, juiced

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

In a pan, add the water and brown rice and bring to boil. Reduce the heat to medium-low and simmer, covered for about 45-50 minutes. Meanwhile in a large skillet, heat 1 tbsp of the oil on medium heat. Season the chicken with the salt and stir fry everything in the hot oil for about 5-8 minutes on both sides. Transfer the chicken into a plate. In the same skillet, heat the remaining oil and sauté the garlic and red pepper flakes for about 1 minute. Stir in the spinach and cook it for about 2 minutes. Divide the rice between the serving plates and top it with the chicken breasts and spinach evenly. Sprinkle everything with the pine nuts and goat cheese and serve with a drizzling of lemon juice.

Wednesday's Fried Chicken Dinner

91

November’s

Honey Nut Chicken

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 8 Calories 846 kcal Fat 59.7 g Carbohydrates 45.8g Protein 33.6 g Cholesterol 194 mg Sodium 774 mg

Ingredients

1 quart peanut oil for frying 1 whole chicken, cut into 8 pieces 1 tsp seasoned salt 2 eggs, beaten 2 C. self-rising flour 1 pinch salt and ground black pepper

1 C. butter 1/2 C. honey 1 C. chopped pecans

Directions

1. Sprinkle the chicken pieces with the seasoned salt evenly. 2. In a shallow dish, mix together the flour, salt and black pepper. 3. Add the chicken and coat it with the mixture generously. 4. In a large skillet, heat the oil to 375 degrees F and fry the chicken pieces for about 10 minutes on both sides. 5. Transfer the chicken onto paper towel lined plates to drain. 6. In a pan, melt the butter on medium heat and add the honey beating continuously. 7. Cook, beating continuously, for about 5 minutes. 8. Reduce the heat to low and simmer for about 10 minutes. 9. Stir in the pecans and cook for about 2-3 minutes. 10. Pour the honey mixture over the chicken and serve.

November’s Honey Nut Chicken

92

SPICY

Chicken Wings 101

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 6 Calories 531 kcal Fat 41.3 g Carbohydrates 25.1g Protein 15.8 g Cholesterol 37 mg Sodium 1768 mg

Ingredients

12 small chicken wings 1/4 tsp seasoned salt, or to taste 1 C. all-purpose flour 1 tsp coarse salt 1/2 tsp ground black pepper 1/4 tsp cayenne pepper 1/4 tsp paprika

1 (12 fluid oz.) bottle Buffalo wing sauce 2 quarts vegetable oil for frying

Directions 1. 2. 3. 4.

Sprinkle the chicken wings with the seasoned salt evenly. In a shallow dish, mix together the flour, paprika, cayenne pepper, salt and black pepper. Cover and refrigerate to marinate for about 15-30 minutes. In a large skillet, heat the oil to 375 degrees F and fry the chicken wings for about 10 minutes on both sides. 5. Transfer the chicken onto paper towel lined plates to drain.

Spicy Chicken Wings 101

93

Oven Fried Chicken

Prep Time: 30 mins Total Time: 1 hr 20 mins Servings per Recipe: 5 Calories 690 kcal Fat 53.2 g Carbohydrates 17.9g Protein 34.1 g Cholesterol 114 mg Sodium 967 mg

Ingredients

1 (2 to 3 lb.) whole chicken, cut into pieces 1 C. dried bread crumbs 1 tsp garlic powder 1 tsp salt 1 tsp ground black pepper 1 tsp dried thyme

1/2 tsp paprika 1 C. mayonnaise

Directions

1. Set your oven to 350 degrees F before doing anything else and lightly, grease a 13x9-inch baking dish. 2. In a shallow dish, mix together the flour, paprika, cayenne pepper, salt and black pepper and mix well. 3. Add the chicken pieces and coat the meat with the mixture generously. 4. Arrange the chicken pieces onto the prepared baking sheet in a single layer. 5. Cook everything in the oven for about 45 minutes.

Oven Fried Chicken

94

BUTTERMILK

Fried Chicken

Prep Time: 25 mins Total Time: 1 day Servings per Recipe: 7 Calories 990 kcal Fat 82.7 g Carbohydrates 133.2g Protein 29.4 g Cholesterol 98 mg Sodium 567 mg

Ingredients

1 (3 lb.) whole chicken, cut into pieces 2 C. buttermilk 1 C. dry potato flakes 1 C. all-purpose flour 1 tsp poultry seasoning 1/2 tsp salt

1 tsp freshly ground black pepper 2 C. vegetable oil for frying

Directions 1. 2. 3. 4.

In a shallow dish, mix together the chicken pieces and buttermilk. Cover and refrigerate to marinate overnight. In another shallow dish, mix together all the remaining ingredients. Remove the chicken pieces from the buttermilk and coat them with the flour mixture evenly and keep aside for about 15 minutes. 5. In a large skillet, heat the oil to 350 degrees F and fry the chicken pieces till golden brown completely. 6. Transfer the chicken onto paper towel lined plates to drain.

Buttermilk Chicken

95

96

Chicken Tenders

with Dipping Sauce

Prep Time: 30 mins Total Time: 1 hr Servings per Recipe: 8 Calories 821 kcal Fat 55.2 g Carbohydrates 35.2g Protein 45.2 g Cholesterol 164 mg Sodium 783 mg

Ingredients

1 C. all-purpose flour 2 C. Italian-style seasoned bread crumbs 1/2 tsp ground black pepper 1/2 tsp cayenne pepper 2 eggs, beaten 2 tbsp water 24 chicken tenderloins 2 quarts oil for frying 1 C. mayonnaise

3 tbsp prepared horseradish 1/2 C. sour cream 1 dash Worcestershire sauce 3 tbsp prepared mustard

Directions

1. In a shallow dish, place the flour. 2. In a second shallow dish, beat together the water and eggs. 3. In a third shallow dish, mix together the breadcrumbs, cayenne pepper and black pepper. 4. First coat the chicken tenderloins in the flour, followed by the egg mixture and the breadcrumb mixture. 5. In a large skillet, heat the oil to 375 degrees F and fry the chicken tenderloins for about 6-8 minutes. 6. Meanwhile for the dipping sauce, in a bowl, mix together the remaining ingredients. 7. Transfer the chicken onto paper towel lined plates to drain. 8. Serve the chicken with the dipping sauce.

Chicken Tenders with Dipping Sauce

97

GLUTEN-FREE

Chicken Cutlets

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 6 Calories 261 kcal Fat 12.2 g Carbohydrates 1.8g Protein 34.2 g Cholesterol 93 mg Sodium 446 mg

Ingredients

2 C. oil 1 C. gluten-free all-purpose flour 2 tsp powdered buttermilk 1 tsp paprika 1 tsp celery salt 1/2 tsp ground white pepper 1/2 tsp xanthan gum 1/2 tsp baking soda

1/4 tsp cayenne pepper 2 lb. skinless, boneless chicken breast halves

Directions 1. In a large shallow dish, mix together all the ingredients except the chicken breast halves and the oil. 2. Add the chicken breast halves and coat them with the mixture generously. 3. In a large skillet, heat the oil to 375 degrees F and fry the chicken tenderloins for about 5 minutes per side. 4. Transfer the chicken onto paper towel lined plates to drain.

Gluten-Free Chicken Cutlets

98

Memphis

Fried Chicken

Prep Time: 30 mins Total Time: 8 hrs 35 mins Servings per Recipe: 8 Calories 635 kcal Fat 22.7 g Carbohydrates 69.4g Protein 37.1 g Cholesterol 258 mg Sodium 3112 mg

Ingredients

8 skinless, boneless chicken breast halves, pounded to 3/4-inch thickness 1 quart buttermilk 3 shallots, finely chopped 2 tbsp chopped garlic 2 tbsp salt 2 tbsp white sugar 1 1/4 tsp ground cumin 1 1/2 tsp ground black pepper

2 C. vegetable oil for frying 4 C. all-purpose flour 2 tbsp baking powder 2 tsp salt 8 large eggs, beaten

Directions

1. In a resealable bag, mix together the buttermilk, garlic, shallots, sugar, cumin, salt and black pepper. 2. Add the chicken breast halves and tightly, seal the bag and shake to coat well. 3. Refrigerate to marinate overnight. 4. In a shallow dish, mix together the flour, baking powder and salt. 5. In another shallow dish, add the eggs. 6. Remove the chicken breast halves from the refrigerator and shake off the excess marinade. 7. First, coat the chicken breast halves in the flour mixture, then dip everything into the eggs and again coat them with the flour mixture. 8. In a large skillet, heat the oil on medium heat and fry the chicken breasts halves for about 2-3 minutes per side. 9. Transfer the chicken onto paper towel lined plates to drain.

Memphis Fried Chicken

99

ITALIAN DRESSING

Chicken

Prep Time: 5 mins Total Time: 40 mins Servings per Recipe: 7 Calories 740 kcal Fat 45.4 g Carbohydrates 25.1g Protein 53.8 g Cholesterol 1250 mg Sodium 767 mg

Ingredients

2 eggs, beaten 2/3 C. milk 1 1/2 C. all-purpose flour 1 (.7 oz.) package dry Italian-style salad dressing mix 1 packet dry tomato soup mix 1 (4 lb.) whole chicken, cut into pieces 2 tbsp vegetable oil

Directions 1. 2. 3. 4.

In a shallow dish, beat together the eggs and milk. In another dish, mix together the remaining ingredients except the chicken and the oil. Dip the chicken pieces in the egg mixture and roll them in the flour mixture evenly. In a large skillet, heat the oil on medium-high heat and fry the chicken pieces for about 25-35 minutes, flipping occasionally. 5. Transfer the chicken onto paper towel lined plates to drain.

Italian Dressing Chicken

100

Curry

Fried Chicken

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 2 Calories 313 kcal Fat 16.1 g Carbohydrates 20.1g Protein 22.1 g Cholesterol 45 mg Sodium 1214 mg

Ingredients

6 tbsp skinless, boneless chicken breast, cut into small pieces 2 tbsp soy sauce 2 tbsp dry sherry 1 tbsp cornstarch 1 tbsp vegetable oil 1 C. broccoli florets, cut into pieces 1 large green bell pepper, cut into squares 1 zucchini, cut into rounds and quartered

3 cloves garlic, minced 1/2 C. chicken broth 1 tbsp vegetable oil 6 green onions, chopped

Directions

1. In a large bowl, mix together the chicken, sherry, soy sauce and cornstarch. 2. In a large skillet, heat 1 tbsp of the oil on medium-high heat and stir fry the vegetables and garlic for about 2-3 minutes. 3. Stir in the broth and simmer, covered for about 4-5 minutes. 4. Transfer the vegetable mixture in a bowl and keep aside. 5. With a paper towel, wipe out the skillet. 6. In the same skillet, heat the remaining oil on medium-high heat and stir fry the chicken for about 5 minutes. 7. Add the vegetable mixture and stir fry the chicken for about 2-3 minutes. 8. Serve with a garnishing of green onions.

Curry Fried Chicken

101

102

SPICED UP

Chicken

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 5 Calories 177 kcal Fat 7.1 g Carbohydrates 5.2g Protein 21.9 g Cholesterol 53 mg Sodium 102 mg

Ingredients

2 tbsp vegetable oil 1 lb. skinless, boneless chicken breast halves 1 onion, sliced 1 tsp ginger garlic paste 2 green chili peppers, chopped 3 tsp ground coriander seed 1 tsp garam masala 1/2 tsp ground turmeric 1 tsp chili powder

1 pinch ground nutmeg 1 tbsp fresh chopped cilantro, for garnish salt to taste

Directions 1. In a pan, heat the oil and stir fry the green chili pepper, onion, ginger-garlic paste and garam masala powder till the onion becomes golden brown. 2. Stir in the chicken pieces, nutmeg, chili powder, turmeric and black pepper and stir fry it for about 5-6 minutes. 3. Stir in the coriander powder and salt and fry it till the desired doneness. 4. Serve with a garnishing of cilantro.

Spiced Up Chicken

103

Fried Chicken Festival

Prep Time: 20 mins Total Time: 1 hr 20 mins Servings per Recipe: 4 Calories 1006.5 Fat 71.4g Cholesterol 1307.9mg Sodium 1899.5mg Carbohydrates 14.6g Protein 72.5g

Ingredients

2/3 C. breadcrumbs 2/3 C. grated parmesan cheese 1/4 C. minced fresh parsley 1/4 tsp salt 1/8 tsp fresh ground pepper 5 tbsp butter

3 garlic cloves, minced 3 lb. chicken, cut up

Directions

1. Set your oven to 350 degrees F before doing anything else and line a baking sheet with foil. 2. In a pan, add the butter and garlic on very low heat and cook till the butter is melted then remove everything from the heat. 3. In a shallow dish, mix together the cheese, breadcrumbs, parsley, salt and black pepper. 4. Coat the chicken pieces with the butter and then roll everything into the cheese mixture evenly. 5. Arrange the chicken pieces onto the prepared baking sheet in a single layer, skin-side up. 6. In a bowl, mix together the remaining butter mixture and cheese mixture and place the mix over the chicken pieces evenly. 7. Cook everything in the oven for about 1 hour.

Fried Chicken Festival

104

PESTO

Fried Chicken

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 4 Calories 200.4 Fat 4.4g Cholesterol 108.9mg Sodium 210.1mg Carbohydrates 1.5g Protein 36.2g

Ingredients

1 1/2 l. boneless skinless chicken breasts 3 tbsp purchased pesto sauce 1/4 C. corn flake crumbs

Directions 1. 2. 3. 4. 5.

Set your oven to 375 degrees F before doing anything else. In a shallow dish, place the pesto. In another shallow dish, place the crumbs. Coat the chicken fillets with the pesto evenly and roll it in the crumbs. Place the chicken fillets on a nonstick baking sheet and cook everything in the oven for about 15-20 minutes.

Pesto Fried Chicken

105

Mexican

Chicken Fajitas

Prep Time: 15 mins Total Time: 55 mins Servings per Recipe: 5 Calories 210 kcal Fat 8.3 g Carbohydrates 5.7g Protein 27.6 g Cholesterol 113 mg Sodium 344 mg

Ingredients

1 tbsp Worcestershire sauce 1 tbsp cider vinegar 1 tbsp soy sauce 1 tsp chili powder 1 clove garlic, minced 1 dash hot pepper sauce 1 1/2 lbs boneless, skinless chicken thighs, cut into strips 1 tbsp vegetable oil

1 onion, thinly sliced 1 green bell pepper, sliced 1/2 lemon, juiced

Directions

1. Get a bowl, combine: hot sauce, Worcestershire, chicken, garlic, vinegar, chili powder, and soy sauce. 2. Make sure the chicken pieces are evenly covered then place some plastic around the bowl. 3. Let the chicken sit in the sauce for 40 mins on the counter or in the fridge. 4. Stir fry your chicken pieces for 7 mins then combine in the green peppers and onions. Cook for 4 more mins and garnish the meat with some lemon. 5. Serve with warmed tortillas. 6. Enjoy.

Mexican Chicken Fajitas

106

COUNTRY BAKED

Chicken Thighs

Prep Time: 10 mins Total Time: 1 hr 30 mins Servings per Recipe: 10 Calories 310 kcal Fat 15.1 g Carbohydrates 18g Protein 23.8 g Cholesterol 126 mg Sodium 296 mg

Ingredients

12 chicken thighs 3 eggs 1 C. all-purpose flour 1 C. Italian seasoned bread crumbs salt and pepper to taste 1 tsp paprika 1/2 C. vegetable oil

Directions 1. 2. 3. 4. 5. 6. 7.

Set your oven to 350 degrees before doing anything else. Get a bowl, add in: flour, pepper, and salt. Get a 2nd bowl, add: bread crumbs. Get a 3rd bowl for your whisked eggs. Dip the chicken in the flour, then into the eggs, and finally in the bread crumbs. Get a casserole dish and add in the oil and then the chicken and top with paprika. Cook everything in the oven for 35 mins then flip the chicken and continue cooking for 30 more mins. 8. Place the chicken on paper towels for 10 mins before serving. 9. Enjoy.

Country Baked Chicken Thighs

107

108

Tokyo

Chicken

Prep Time: 20 mins Total Time: 1 hr 30 mins Servings per Recipe: 12 Calories 338 kcal Fat 12.6 g Carbohydrates 21.7g Protein 33.4 g Cholesterol 114 mg Sodium 1304 mg

Ingredients

1 C. soy sauce 1 C. brown sugar 1 C. water 4 cloves garlic, minced 1 onion, chopped 1 tbsp grated fresh ginger root 1 tbsp ground black pepper 1 tbsp dried oregano

1 tsp crushed red pepper flakes (optional) 1 tsp ground cayenne pepper (optional) 1 tsp ground paprika (optional) 5 lbs skinless chicken thighs

Directions

1. Get a bowl, combine: paprika, soy sauce, cayenne, sugar, pepper flakes, water, oregano, garlic, black pepper, onions, and ginger. 2. Now add the chicken and stir everything. 3. Place a covering on the bowl, and place it in the fridge for 60 mins. 4. Grill your chicken pieces for 16 mins each side. 5. Enjoy.

Tokyo Chicken

109

LATIN

Chicken

Prep Time: 20 mins Total Time: 4 hrs 35 mins Servings per Recipe: 6 Calories 591 kcal Fat 18.1 g Carbohydrates 56.9g Protein 50.2 g Cholesterol 1137 mg Sodium 980 mg

Ingredients

1 tbsp olive oil 3 lbs skinless chicken thighs salt and ground black pepper to taste 1/4 C. loosely packed cilantro leaves 2 large sweet potatoes, cut into chunks 1 red bell pepper, cut into strips 2 (15.5 oz.) cans black beans, rinsed and drained 1/2 C. chicken broth 1/4 C. loosely packed cilantro leaves

1 C. hot salsa 2 tsps ground cumin 1/2 tsp ground allspice 3 large cloves garlic, chopped lime wedges, for garnish

Directions 1. Top your chicken pieces with pepper, 1/4 cilantro, and salt before browning them in olive oil for 6 mins per side. 2. Place the chicken pieces in the crock pot as well as: black beans, garlic, broth, allspice, 1/4 cilantro, cumin, salsa, potatoes, and bell peppers. 3. Cook everything on low for 5 hrs then garnish with some lime. 4. Enjoy.

Latin Chicken

110

Honey Basil Chicken

Prep Time: 10 mins Total Time: 6 hrs 30 mins Servings per Recipe: 4 Calories 325 kcal Fat 11.9 g Carbohydrates 34.2g Protein 21.9 g Cholesterol 71 mg Sodium 2204 mg

Ingredients

4 skinless, boneless chicken thighs 1/2 C. soy sauce 1/2 C. ketchup 1/3 C. honey 3 cloves garlic, minced 1 tsp dried basil

Directions

1. Get a bowl, mix: basil, soy sauce, garlic, ketchup, and honey. 2. Add your chicken to the slow cooker as well as the honey sauce and cook for 6 hours with a low level of heat. 3. Enjoy.

Honey Basil Chicken

111

EASY SESAME

Chicken

Prep Time: 20 mins Total Time: 1 hr Servings per Recipe: 6 Calories 634 kcal Fat 36.5 g Carbohydrates 54.9g Protein 24.3 g Cholesterol 101 mg Sodium 1192 mg

Ingredients

4 C. vegetable oil for frying 1 egg 1 1/2 lbs boneless, skinless chicken thighs, cut into 1/2 inch cubes 1 tsp salt 1 tsp white sugar 1 pinch white pepper 1 C. cornstarch 2 tbsps vegetable oil 3 tbsps chopped green onion 1 clove garlic, minced 6 dried whole red chilies

1 strip orange zest 1/2 C. white sugar 1/4 tsp ground ginger 3 tbsps chicken broth 1 tbsp rice vinegar 1/4 C. soy sauce 2 tsps sesame oil 2 tbsps peanut oil 2 tsps cornstarch 1/4 C. water 2 tbsps sesame seeds

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

Get your oil to 375 degrees in a big pan before doing anything else Get a bowl, combine: white pepper, whisked eggs, salt, and chicken. Add in the cornstarch 1 tsp at a time and stir constantly. Fry your chicken, in batches, until golden in the oil for about 4 mins each. Then place everything to the side. Once all the batches have been fried. Fry them again for 1 to 2 mins each. Then place the fried pieces on some paper towels. Get another pan and add in 2 tbsps of veggie oil and stir fry the following in it for 3 mins: orange zest, green onions, chilies, and garlic. 10. Now add in: peanut oil, half a C. of sugar, sesame oil, ginger, soy sauce, broth, and vinegar. 11. Get everything boiling and let it cook for 4 mins. 12. Add in 2 tsps of cornstarch with some water and then add this to the sauce and get it boiling again for 2 more mins. 13. Add the chicken in, set the heat to low, and let the sauce combine into the chicken. 14. Let everything cook for about 2 more mins then top with sesame seeds. 15. Enjoy. Easy Sesame Chicken

112

Homemade

BBQ Chicken

Prep Time: 20 mins Total Time: 1 hr 50 mins Servings per Recipe: 12 Calories 135 kcal Fat 7.3 g Carbohydrates 5.1g Protein 11.8 g Cholesterol 43 mg Sodium 306 mg

Ingredients

4 tbsps water 3 tbsps ketchup 3 tbsps brown sugar 2 tbsps vinegar 1 tbsp lemon juice 2 tbsps Worcestershire sauce 1 tsp salt

1 tsp dry mustard 1 tsp chili powder 12 chicken thighs, skin removed

Directions

1. Set your oven to 500 degrees before doing anything else. 2. Get the following boiling for 2 mins: chili powder, water, mustard powder, ketchup, salt, sugar, Worcestershire, vinegar, and lemon juice. 3. Once everything is boiling reduce the heat and let it gently cook for 17 mins. 4. Add your chicken to a casserole dish and top it with the sauce. 5. Place a covering of foil around the dish and cook everything the oven for 17 mins. 6. Now set the heat to 200 degrees and cook for 65 more mins. 7. Take off the cover and finally let the chicken cook for 10 more mins to get crunchy. 8. Enjoy.

Homemade BBQ Sauce Chicken

113

114

HAWAIIAN STYLE

Chicken

Prep Time: 20 mins Total Time: 4 hrs 20 mins Servings per Recipe: 10 Calories 235 kcal Fat 6g Carbohydrates 34.4g Protein 13 g Cholesterol 42 mg Sodium 724 mg

Ingredients

1 tbsp vegetable oil 10 boneless, skinless chicken thighs 3/4 C. honey 3/4 C. lite soy sauce 3 tbsps ketchup 2 cloves garlic, crushed 1 tbsp minced fresh ginger root

1 (20 oz.) can pineapple tidbits, drained with juice reserved 2 tbsps cornstarch 1/4 C. water

Directions

1. Get a bowl, combine: pineapple juice, honey, ginger, soy sauce, garlic, and ketchup. 2. Brown your chicken for about 5 mins per side, in oil, then add them to your slow cooker. Now top everything with pineapple sauce. 3. With a high level of heat let this cook for 4 hrs then take out the thighs, add in the pineapple and mix in the water and cornstarch. Let the sauce get thick. 4. When serving your chicken top liberally with sauce. 5. Enjoy.

Hawaiian Style Chicken

115

Indian

Chicken Makhani (Slow Cooker)

Prep Time: 20 mins Total Time: 4 hrs 30 mins Servings per Recipe: 6 Calories 480 kcal Fat 33.3 g Carbohydrates 17.2g Protein 30.6 g Cholesterol 103 mg Sodium 442 mg

Ingredients

2 tbsps butter 2 tbsps vegetable oil 4 large skinless, boneless chicken thighs, cut into bite-sized pieces 1 onion, diced 3 cloves garlic, minced 2 tsps curry powder 1 tbsp curry paste 2 tsps tandoori masala 1 tsp garam masala 1 (6 oz.) can tomato paste

15 green cardamom pods 1 C. low-fat plain yogurt 1 (14 oz.) can coconut milk salt to taste

Directions

1. Stir fry your garlic, onions, and chicken in veggie oil and butter for 12 mins then add in: tomato paste, curry powder and paste, garam masala, and tandoori masala. 2. Cook and stir fry, the mix for 3 mins until smooth, then add everything into your slow cooker. 3. Add in: yogurt, cardamom, and coconut milk as well as pepper and salt to the mix and cook everything for 8 hrs on low. 4. Enjoy with basmati rice.

Indian Chicken Makhani: Slow Cooker

116

ARABIC

X

LATIN

Chicken

Prep Time: 20 mins Total Time: 1 hr 15 mins Servings per Recipe: 10 Calories 265 kcal Fat 16.9 g Carbohydrates 6.7g Protein 20.4 g Cholesterol 79 mg Sodium 755 mg

Ingredients

2 tbsps vegetable oil 1 onion, grated 2 cloves garlic, chopped 1 1/2 lbs boneless skinless chicken thighs, cut in half 3 tsps ground turmeric 1 tsp chili powder 1 1/2 tsps salt

1 (14.5 oz.) can peeled and diced tomatoes 2 tbsps ghee (clarified butter) 3 tsps ground cumin 3 tsps ground coriander 2 tbsps grated fresh ginger root 1/2 C. chopped cilantro leaves

Directions

1. Stir fry your garlic and onions for 4 mins in oil then combine in the salt, tomatoes, chicken, chili powder, and turmeric. 2. Get everything boiling, place a lid on the pan, set the heat to low, and cook for 22 mins. 3. Remove the lid and cook the contents for 12 more mins to let most of the liquid cook out. 4. Combine in: cilantro, ghee, ginger, cumin, and coriander. 5. Now cook the mix for 6 more mins before serving with a topping of sauce. 6. Enjoy..

Arabic x Latin Chicken

117

Jalapeno Peanut

Ginger Chicken

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 4 Calories 615 kcal Fat 33.2 g Carbohydrates 37.9g Protein 43 g Cholesterol 129 mg Sodium 1967 mg

Ingredients

3/4 C. dark brown sugar 1/3 C. cold water 1/3 C. fish sauce 1/3 C. rice vinegar 1 tbsp soy sauce 4 cloves garlic, crushed 1 tbsp fresh grated ginger 1 tsp vegetable oil 8 boneless, skinless chicken thighs, quartered 1/2 C. roasted peanuts

2 fresh jalapeno peppers, seeded and sliced 1 bunch green onions, chopped fresh cilantro sprigs, for garnish

Directions

1. Get a bowl, combine: ginger, brown sugar, garlic, water, soy sauce, vinegar, and fish sauce. 2. Stir fry your chicken, in oil, for 3 mins, then add in 1/3 of a C. of the ginger mix, and cook for 8 mins until thick. 3. Now add in the rest of the mix and cook for 7 more mins until the chicken is fully done. 4. Once it is done add: onions, jalapenos, and peanuts. 5. Heat everything for 4 mins then top everything with some cilantro. 6. Enjoy.

Jalapeno Peanut Ginger Chicken

118

BUTTERY MUSHROOM

Chicken Thighs

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 4 Calories 575 kcal Fat 32.7 g Carbohydrates 29g Protein 39 g Cholesterol 138 mg Sodium 868 mg

Ingredients

8 chicken thighs 1 (10.75 oz.) can condensed cream of mushroom soup 10 oz. milk 1 tsp dried parsley 1/2 tsp onion powder

1 C. dry bread crumbs 2 tbsps melted butter 1 tsp cornstarch

Directions 1. 2. 3. 4. 5. 6. 7.

Set your oven to 350 degrees before doing anything else. Get a bowl, add in: soup, milk, onion powder, and parsley. Get a 2nd bowl for the bread crumbs. Coat the chicken with the milk mix and then some bread crumbs. Put everything into a casserole dish that has been coated with nonstick spray. Top the chicken with the butter and cook it all in the oven for 50 mins. Simultaneously combine the cornstarch and the rest of the soup in a small pan and stir until boiling. Once it is boiling, set the heat to low and cook for 3 mins until it becomes thick. 8. Garnish your chicken with the hot soup mix. 9. Enjoy.

Buttery Mushroom Chicken

119

120

5-Ingredient

Chicken Thighs

Prep Time: 10 mins Total Time: 1 hr 10 mins Servings per Recipe: 4 Calories 807 kcal Fat 52 g Carbohydrates 23.1g Protein 59.9 g Cholesterol 1286 mg Sodium 1044 mg

Ingredients

3 lbs chicken thighs 2 tbsps soy sauce 1/2 C. ketchup 1/4 C. corn syrup 1 pinch garlic powder

Directions

1. Set your oven to 350 degrees before doing anything else. 2. Get a bowl, combine: garlic powder, soy sauce, corn syrup, and ketchup. 3. Clean your chicken and then place all the pieces in a casserole dish. 4. Now top everything with the soy mix. 5. Cook the chicken in the oven for 65 mins. 6. Baste the meat at least 3 times before it finishes cooking. 7. Enjoy.

5-Ingredient Chicken Thighs

121

CREAMY

Onion Slow Cooker

Prep Time: 10 mins Total Time: 10 hrs 10 mins Servings per Recipe: 5 Calories 444 kcal Fat 7.5 g Carbohydrates 41.9g Protein 50.5 g Cholesterol 1115 mg Sodium 1048 mg

Ingredients

8 skinless, boneless chicken thighs halves 4 potatoes, cubed 1 (10.75 oz.) can condensed cream of mushroom soup 1 1/3 C. milk

1 tbsp cornstarch 1 (1 oz.) package dry onion soup mix

Directions 1. 2. 3. 4. 5.

Get a bowl, mix: soup mix, mushroom soup, cornstarch, and milk. Add the potatoes to the crock pot as well as the chicken. Top the chicken with the soup mix. Place a lid on the slow cooker and let it cook for 9 hrs with a low level of heat. Enjoy.

Creamy Onion Slow Cooker

122

American Dinner

Chicken & Rice

Prep Time: 10 mins Total Time: 1 hr 10 mins Servings per Recipe: 6 Calories 394 kcal Fat 22.3 g Carbohydrates 28g Protein 18.9 g Cholesterol 100 mg Sodium 513 mg

Ingredients

2 cubes chicken bouillon 1 tbsp water 1 C. uncooked white rice 1/4 C. butter 1 onion, chopped 2 C. water

6 chicken thighs 1 tsp Italian-style seasoning

Directions

1. Set your oven to 350 degrees before doing anything else. 2. Get a bowl, mix: 2 C. of water, onion, bouillon, butter, and rice. 3. Layer the rice, once it has been stirred into a casserole dish then place your chicken on top. 4. Add some pepper and salt to the chicken and cook everything for 50 mins in the oven. 5. Enjoy.

American Dinner: Chicken & Rice

123

FULL

Buffalo Wings

Prep Time: 10 mins Total Time: 1 hr Servings per Recipe: 3 Calories 710 kcal Fat 46.9 g Carbohydrates 43.7g Protein 28 g Cholesterol 136 mg Sodium 2334 mg

Ingredients

oil for deep frying 1 C. unbleached all-purpose flour 2 tsps salt 1/2 tsp ground black pepper 1/2 tsp cayenne pepper 1/4 tsp garlic powder 1/2 tsp paprika

1 egg 1 C. milk 3 skinless, boneless chicken breasts, cut into 1/2-inch strips 1/4 C. hot pepper sauce 1 tbsp butter

Directions

1. Get your oil hot for frying. 2. At the same time get a bowl, combine: paprika, flour, garlic powder, salt, cayenne, and black pepper. 3. Get a 2nd bowl, combine: milk and eggs. 4. Coat your chicken first with the egg mix then dredge them in the flour mix. 5. Place the chicken back in the egg mix and again in the flour mix. 6. Place everything in a bowl and place a covering of plastic on the bowl. 7. Put the chicken in the fridge for 30 mins then begin to fry the chicken, in batches, for 8 mins. 8. Once all the chicken is done get a 3rd bowl and combine your butter and hot sauce. 9. Place the mix in the microwave for 1 min with a high level of heat then top the chicken with the mix. 10. Enjoy.

Full Buffalo Wings

124

Buffalo

Chicken Thighs

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 4 Calories 257.6 Cholesterol 114.5mg Sodium 591.4mg Carbohydrates 0.4g Protein 27.2g

Ingredients

8 small boneless skinless chicken thighs 1 1/2 tsps vegetable oil 1/4 C. hot sauce 3 tbsps margarine, melted 2 tbsps water 1 tbsp white vinegar

1/8 tsp pepper cooking spray blue cheese or ranch dressing, for dip

Directions

1. Get a pan hot with oil after coating it with some nonstick spray. 2. Set your oven to 400 degrees before doing anything else. 3. Fry your chicken for 6 mins. Flip the chicken and fry it for 6 more mins. 4. Place the meat into a casserole dish that has been sprayed with nonstick spray as well. 5. Get a bowl, combine: hot sauce, margarine, vinegar, and pepper. 6. Stir the mix until it is smooth then top your chicken with the mix. 7. Cook the chicken in the oven for 30 mins then top the pieces with the blue cheese. 8. Enjoy.

Buffalo Chicken Thighs

125

EASIER

Buffalo Wings II

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 12 Calories 356 kcal Fat 22.7 g Carbohydrates 23.9g Protein 15.6 g Cholesterol 78 mg Sodium 896 mg

Ingredients

6 lbs chicken wings, separated at joints, tips discarded 1 1/2 C. Louisiana-style hot sauce 3/4 C. butter 1 C. honey 1 pinch garlic salt

1 pinch ground black pepper 1 tsp cayenne pepper, or to taste

Directions

1. Grill your chicken for 10 mins per side. Then place the meat in a baking dish. 2. Begin to heat and stir the following in a pot: cayenne, hot sauce, black pepper, butter, garlic salt, and honey. 3. Let the mix gently boil for 12 mins then top the chicken with the sauce and stir everything to evenly cover the wings with sauce. 4. Enjoy.

Easier Buffalo Wings II

126

Jamaican

Jerk Chicken

Prep Time: 15 mins Total Time: 8 hrs 30 mins Servings per Recipe: 4 Calories 834 kcal Carbohydrates 4.8 g Cholesterol 284 mg Fat 57.2 g Fiber 0.6 g Protein 71.1 g Sodium 568 mg

Ingredients

1/2 green onion, minced 1/4 C. orange juice 1 tbsp minced fresh ginger root 1 tbsp minced jalapeno peppers 1 tbsp lime juice 1 tbsp soy sauce

1 clove garlic, minced 1 tsp ground allspice 1/4 tsp ground cinnamon 1/2 tsp ground cloves 1 (2 to 3 lb) whole chicken, cut into pieces

Directions

1. For marinade mix the following evenly: cloves, onions, cinnamon, orange juice, allspice, ginger, garlic, pepper, soy sauce, and lemon juice. 2. Cover your chicken with the marinade. Place lid on the container. Put everything in the frig for 7 to 8 hrs. 3. Get a grill hot. Grill the chicken until fully done, time depends on heat level. 7-8 mins each side. Boil extra marinade for 5 mins and use as a coating or discard. 4. Enjoy. NOTE: Traditional jerk chicken in Jamaica is prepared with an open flame.

Jamaican Jerk Chicken

127

JAMAICAN

Chicken Wings

Prep Time: 25 mins Total Time: 10 hrs 25 mins Servings per Recipe: 8 Calories 230 kcal Carbohydrates 4.4 g Cholesterol 48 mg Fat 16.4 g Fiber 1.5 g Protein 16 g Sodium 647 mg

Ingredients

3 tbsps Jamaican jerk seasoning blend 3 tbsps vegetable oil 3 cloves garlic, diced 1 (1 inch) piece peeled fresh ginger, diced 1 bunch green onions, chopped

12 slices pickled jalapeno peppers 4 lbs chicken wings

Directions

1. Get your blender and mix the following until smooth and even: jalapeno pieces, jerk seasoning, onions, oil, ginger, and garlic. 2. Coat wings with this sauce. Cover the container of wings and sauce. Put everything in the frig throughout the night. 3. Bake wings in 300 degree preheated oven for 2 hrs. 4. Enjoy.

Jamaican Chicken Wings

128

129

Jamaican

Jerk Seasoning

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 26 Calories 10 kcal Carbohydrates 2.4 g Cholesterol 0 mg Fat 0.1 g Fiber 0.5 g Protein 0.3 g Sodium 1074 mg

Ingredients

1 1/2 C. allspice 8 C. salt 5 1/2 C. garlic powder 4 C. white sugar 1 C. chipotle chili powder 1/2 C. ground cloves 2 C. dried thyme leaves 2 C. ground black pepper

4 C. cayenne pepper 1 C. ground cinnamon

Directions

1. Get a bowl. Combine all the spices very evenly. 2. Use something airtight for continually storage and freshness. 3. For every serving of meat. Use one and a half tsps of this mix for seasoning. 4. It will take about an hour of marinating time for best tastes. NOTE: This is very important for other recipes which call for jerk seasoning. Please use this one.

Jamaican Jerk Seasoning

130

SWEET AND SPICY

Jamaican Wings

Prep Time: 5 mins Total Time: 55f mins Servings per Recipe: 4 Calories 315 kcal Fat 14.3 g Carbohydrates 28.7g Protein 19.3 g Cholesterol 59 mg Sodium 3152 mg

Ingredients

2 tbsps baking powder 1 tbsp kosher salt 1 tsp freshly ground black pepper 1 tsp smoked paprika 2 1/2 lbs chicken wing sections Glaze: 1/3 C. honey

1/3 C. sriracha sauce 1 tbsp seasoned rice vinegar 1/4 tsp sesame oil 1 pinch sesame seeds, or as desired

Directions

1. Cover a casserole dish with foil and nonstick spray then set your oven to 425 degrees before doing anything else. 2. Get a bowl, combine: paprika, baking powder, black pepper, and salt. 3. Add in the chicken and toss everything to coat the wings. 4. Layer the chicken in the dish and cook the meat in the oven for 25 mins then flip each piece and cook for 22 more mins. 5. Flip one last time and cook for 10 more mins. 6. Now get a 2nd bowl, combine: sesame oil, honey, rice vinegar, and sriracha. Mix everything together until the mix is evenly combined then add your chicken to the bowl and toss the wings in the sauce. 7. Lay your chicken onto a serving dish and pour any remaining sauce over them. 8. Enjoy.

Sweet and Spicy Jamaican Wings

131