82-Lancaster Farming, Saturday, September 7, 2002
New Ways With Chicken
CHEESY CHICKEN
POT PIE
IV2 cups chicken stock
1 cup cooked, shredded chick
en meat
Va cup green peas
‘A cup diced celery
'A cup diced carrots
VA cups shredded Cheddar
cheese
2 tablespoons cornstarch
'A cup milk
1 recipe pastry for a nine-inch
double crust pie
In a medium saucepan com
bine the stock, chicken, peas, cel
ery and carrots. Bring to a boil.
Mix cornstarch with milk and
stir into stock mixture. Cook,
stirring constantly for five min
utes. Remove from heat and let
cool for one hour.
Preheat oven to 325 degrees.
Stir cheese into filling mixture
and pour into a nine-inch pie
crust. Top with second crust, seal
edges and cut slits in top crust.
Place on a cookie sheet and bake
for 35 to 40 minutes or until top
crust is golden brown.
CALIFORNIA
CHICKEN SALAD
3 cups pre-cooked chicken
breast meat, diced fine
2 cups cherry tomatoes, halved
3 scallions, chopped
'A cup horseradish
'A cup bacon sour cream dip
two avocadoes, peeled, pitted
and sliced
In medium bowl, stir together
chicken, cherry tomatoes, scal
lions, horseradish and sour cream
dip. Arrange avocado slices on
four salad plates. Spoon chicken
salad over avocado and serve.
ALICE CHICKEN
4 skinless, boneless chicken
breast halves
5 fluid ounces Worcestershire
sauce
8 slices bacon
2 tablespoons butter
8 ounces fresh mushrooms.
sliced
8-ounce package Monterey
Jack cheese, shredded
16-ounce container honey mus
tard salad dressing
Place chicken in a glass dish
or bowl; poke with a fork several
times, then pour Worcestershire
sauce in and turn to coat. Cover
dish or bowl and refrigerate for
about one hour.
Recipe
If you have recipes for topics listed below, please share them
with us. We welcome your recipes, but ask that you include ac
curate measurements, a complete list of ingredients, and clear
instructions with each recipe you submit. Be sure to include your
name and address. Recipes should reach our office one week be
fore the publishing date listed below.
Send your recipes to Lou Ann Good, Lancaster Farming, P.O.
Box 609, Ephrata, PA 17522.
September
14 Many Ways With Rice
21 Mushrooms
28 Using Walnuts
October
5 National Pork Month
Place bacon in a large, deep
skillet. Cook over medium high
heat until evenly brown. Drain,
and set aside.
Heat butter in a small skillet
over medium heat. Add mush
rooms, and saute for about 10
minutes, or until soft; set aside.
Preheat oven to broil.
Remove chicken from mari
nade (discard any remaining liq
uid), and broil for about 5 min
utes each side. When chicken is
almost finished, top each breast
with two slices bacon, then
cheese. Continue to broil until
cheese has melted, then remove
from oven. Serve with mush
rooms and salad dressing for top
ping.
BACON
MUSHROOM CHICKEN
2 tablespoons butter, melted
2 bone-in chicken breast halves
1 teaspoon seasoning salt
1 clove garlic, crushed
2 thick slices bacon
Vi cup mushrooms, halved
l A cup heavy cream
Preheat oven to 350 degrees.
Pour melted butter into a 9x13
inch baking dish. Add chicken,
skin side down; sprinkle with sea
soning salt and garlic. Turn
chicken over, season, and lay
bacon strips on top. Sprinkle with
mushrooms.
Bake in preheated oven for 45
minutes to 60 minutes, or until
chicken is no longer pink and
juices run clear.
Remove chicken, bacon and
mushrooms to a platter and keep
warm. Pour juices from baking
dish into a small saucepan and
whisk together with cream over
low heat until thickened.
Pour sauce over chicken and
serve warm. Serve with rice or
buttered noodles. Instead of
using heavy cream in the recipe,
use one teaspoon flour mixed
with two teaspoons water.
CHICKEN AND
HAM CASSEROLE
2 tablespoons butter
2 tablespoons all-purpose flour
I cup milk
'A cup cooked, cubed chicken
breast meat
!A cup cooked and cubed ham
'A cup cooked wide egg noodles
'A cup chopped celery
V* teaspoon salt
'A teaspoon ground black pep
per
y.
I opics
3 ounces shredded Cheddar
cheese
1 teaspoon paprika
Preheat oven to 400 degrees.
Melt butter in a large saucepan
over low heat. Stir in the flour
and heat until bubbly. Slowly add
the milk, stirring constantly, until
mixture is thickened and smooth.
Remove from heat and stir in
the chicken, ham, noodles, celery,
salt and ground black pepper.
Transfer this mixture to a 1 Vi
quart casserole dish.
Bake at 400 degrees for 15
minutes. Remove from oven,
sprinkle with the cheese and top
with paprika, as desired. Return
to oven and bake for 5 to 10 min
utes, or until cheese is bubbly.
BACON CHICKEN
6 skinless, boneless chicken
breast halves
6 slices bacon
10.75 ounce can condensed
cream of celery soup (or
any other creamed soup)
'A cup milk
Preheat oven to 350 degrees.
Wrap each chicken breast in one
piece of bacon.
Place the chicken breasts in a
9x13 inch baking dish. Mix the
soup and milk and pour mixture
over the chicken breasts. Cover
dish with foil.
Bake at 350 degrees for 50
minutes, or until chicken is
cooked through and juices run
clear. Remove foil for the last IS
minutes of baking, to brown the
bacon.
APRICOT CHICKEN
6 skinless, boneless chicken
breast halves
1 Vi (1 ounce) packages dry
onion soup mix
1 (10 fluid ounce) bottle Rus
sian-style salad dressing
1 cup apricot preserves
Preheat oven to 350 degrees.
Place the chicken pieces in a
four-quart casserole dish. Mix
the soup mix, dressing and jam
together, and pour over the
chicken.
Cover dish and bake for one
hour in preheated oven.
CHICKEN DELICIOUS
10 skinless, boneless chicken
breast halves
1 teaspoon fresh lemon juice
salt and pepper to taste
Vh teaspoon celery salt
1 teaspoon paprika
10.75- can condensed
cream of mushroom soup
10.75- can condensed
cream of celery soup
1 A cup grated Parmesan cheese
Rinse the chicken breasts and
pat dry. Season with the lemon
juice, salt, pepper, celery salt and
paprika to taste. Place in a slow
cooker.
In a medium size bowl mix the
mushroom and celery soups with
the sherry/wine. Pour mixture
over the chicken breasts and
sprinkle with grated Parmesan
cheese.
Cook on low setting for 8 to 10
hours, or on high setting for four
Chicken Pesto Pizza combines two popular food
choices pizza and chicken.
d Kecipe
For some pesto pizzaz on your menu, try this recipe from the
National Chicken Council/U.S. Poultry and Egg Association.
Visit their website at www.eatchicken.com for more recipe
ideas, along with nutrition information and cooking tips.
Photos this page courtesy of the Naitonal Chicken Council)
U.S. Poultry and Egg Association.
CHICKEN PESTO PIZZA
10-ounce package Italian flavored, fully cooked, carved
chicken breasts, or any other pre-cooked chicken breast,
chopped
12-inch pre-baked pizza crust
1 jar prepared pesto sauce
6-ounce jar marinated artichoke hearts, drained and chopped
Vi cup fontina cheese, grated
Preheat oven to 450 degrees. Spread pizza crust with chopped
chicken, artichoke hearts and grated cheese.
Place in preheated oven on baking sheet and cook 8-10 min
utes, until cheese begins to brown. Makes a 12-inch pizza.
Tips For Handling Chicken
• Refrigerate raw chicken promptly. Packaged fresh chicken
may be refrigerated in original wrappings in the coldest part of
the refrigerator.
• Freeze uncooked chicken if it is not to be used within two
days. If properly packaged, frozen chicken will maintain top
quality in a home freezer for up to one year.
• Thaw chicken in the refrigerator or in cold water. It takes
about 24 hours to thaw a four-pound chicken in the refrigerator.
Cut-up parts take three to nine hours.
• To thaw in cold water, place chicken in its original wrap or
water-tight plastic bag in cold water. Change water often. It
takes about two hours to thaw a whole chicken.
• If chicken is stuffed, remove stuffing to a separate container
before refrigerating.
• When barbecuing chicken outdoors, keep refrigerated until
ready to cook. Do not place cooked chicken on same plate used
to transport raw chicken to grill.
• If using a meat thermometer, the internal temperature
should reach 180 degrees for whole chicken, 170 degrees for
bone-in parts and 160 degrees for boneless parts.
• Never leave cooked chicken at room temperature for more
than two hours. If not eaten immediately, cooked chicken should
be kept either hot or refrigerated.
• Marinade in which raw chicken has been soaking should
never be used on cooked chicken.
• Cooked, cut-up chicken is at its best refrigerated for no long
er than two days whole cooked chicken, an additional day.
If leftovers are to be reheated, cover to retain moisture and to
ensure that chicken is heated all the way through.