Famous Recipes

Famous and not so famous recipes – who are you to decide? Who am I to decide?

CHICKEN BURGERS BORDELAISE

Serves 4

These are good just as they are, but I’ve also found that they’re wonderful made into little cocktail sized meat balls to pass during parties. By the way, at one of my parties, I tried to determine whether it was better to use the maximum amount of pepper and mustard in this recipe or the minimum. Some guests liked the meat balls highly seasoned, and others preferred them mild, so I guess one isn’t better than the other; it’s just what your family or guests like.

1 package (about 1 pound) fresh ground chicken

1 to 1-1/2 teaspoons coarsely ground black pepper

1 tablespoon vegetable oil (optional)

1-1/4 cups red wine

1/4 cup minced shallots or scallions

1 tablespoon sugar

2-3 teaspoons Dijon mustard

1/4 teaspoon dried thyme

1 to 2 tablespoons butter or margarine

1 tablespoon minced fresh parsley

Form chicken into 4 burgers. Press pepper into both sides. In a large, non-stick skillet, over medium-high heat, heat oil. Add burgers and brown for 2 minutes on each side. Salt burgers lightly and reduce heat to medium-low. Continue cooking 5 to 6 minutes per side until thoroughly cooked through. While burgers are cooking, combine wine, shallots, sugar, mustard and thyme in a saucepan. Cook over high heat 5 to 6 minutes until liquid is reduced to 3/4 cup. Remove burgers from skillet and keep warm. Add wine mixture to skillet and stir over medium heat to combine with pan juices. Whisk in butter and parsley. Spoon sauce over burgers and serve.

Chicken Recipes – The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue – Used with Permission

Eggscape

Fried Chicken Recipe

January 30, 2008 Posted by | Chicken Recipes | Leave a comment

MEXICALI CHICKEN

Serves 4-6

When you buy a chili powder for use in a Mexican dish like this one, you can be pretty sure that as long as you stick with the same brand, it will be about the same “heat” next year as it was last year. Having this kind of quality control is difficult because, first, there are more than 5000 known varieties of chilies, each with their own degree of “heat” and second, the same variety grown in a different climate or different year will vary considerably. The chili powder manufacturers get a consistent product by adjusting the formulations each year.

1/3 cup fresh lime juice

1/3 cup white vinegar

1 teaspoon chili powder

1 teaspoon salt or to taste

1/4 teaspoon ground pepper

1 whole roaster breast

2 tablespoons chopped, mild green chilies

1/4 cup ketchup

Tabasco

In large bowl, combine lime juice, vinegar, cumin, chili powder, salt and pepper. Place breast in marinade; cover and refrigerate 1 hour or longer. When coals are hot, arrange around drip pan filled halfway with water, close all vents. Drain breast, reserving marinade. Place breast skin side down on grill over drip pan. Grill, covered, 50 to 55 minutes, turning occasionally.

Meanwhile, in small saucepan over medium-high heat, combine reserved marinade, green chilies, ketchup and Tabasco to taste; bring to a boil. Reduce heat to low; simmer until slightly thickened. Remove from heat and brush over chicken during last 10 minutes of cooking time. Serve chicken with remaining sauce.

Grilled Fiesta Lunch

Chicken Recipes – The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue – Used with Permission

Eggscape

Stuffed Pork chops

January 30, 2008 Posted by | Chicken Recipes | Leave a comment

CHICKEN PROVENCAL

Serves 4

Microwave Recipe

Do you know why you brown chicken first in traditional stews and casseroles? It’s to seal in the juices. You don’t need to in microwave cooking, so you save the fat calories from the butter or margarine or oil you’d use for browning, and the chicken still ends up moist and tender.

4 chicken breast halves

3 cups coarsely chopped fresh Italian plum tomatoes

or a 28-ounce can, drained

1-1/2 cups sliced mushrooms (12-ounces)

1/3 cup chopped onion

1 clove garlic, minced

1/2 teaspoon dried basil

1/4 teaspoon salt or to taste

1/4 teaspoon ground pepper

2 tablespoons dry white wine

1 tablespoon cornstarch

2 tablespoons minced fresh parsley

Remove and discard skin from chicken breasts. In a 3-quart microwave-safe utensil, combine tomatoes, mushrooms, onion, garlic, basil, salt and pepper. Cover with wax paper. Microwave at HIGH (100% power) 5 minutes. Meanwhile, in cup combine wine and cornstarch, stir into tomato mixture.

Place chicken breasts, bone-side up and meatier portions toward outside of utensil, on top of tomato mixture. Cover with wax paper; microwave at HIGH 5 minutes. Reduce power to MEDIUM-HIGH (70% power) and cook 10 minutes per pound. Halfway through cooking time, turn chicken breasts over and stir tomato mixture. After cooking, let stand, covered, 10 minutes.

Remove chicken to serving platter; stir parsley into tomato mixture and spoon some over breasts; serve remaining sauce on side.

Nutritional Figures Per Serving

Calories 347. Protein 63 grams. Carbohydrate 13 grams. Fat 4 grams. Cholesterol 152 mg. Sodium 283 mg.

Chicken Recipes – The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue – Used with Permission

Eggscape

Chicken Recipes
Recipes

January 30, 2008 Posted by | Chicken Recipes | Leave a comment

GRECIAN HEN SAUTE

Serves 2

Do you know the easiest way to peel the fresh tomatoes called for in this recipe? Place the tomatoes in boiling water for about 20-40 seconds and you’ll find that the skin slips off quite easily. The riper the tomato, the quicker the skin loosens in boiling water.

2 fresh Cornish game hens

2 tablespoons olive oil

1 clove garlic, minced

1 bay leaf

1 and 1/2 teaspoon minced, fresh oregano or 1/2 teaspoon dried

salt and ground pepper to taste

1/2 cup white wine

2 ripe tomatoes, peeled and quartered

1/4 pound feta cheese, cut into 1/2″ cubes

2 tablespoons ripe olives, sliced

Cut hens into quarters and remove backbones. In a large skillet over medium-high heat, heat oil. Add chicken and brown 5 to 6 minutes per side. Add garlic, bay leaf, oregano, salt, pepper and wine. Cover and simmer over medium-low heat for 15 minutes. Add tomatoes and cook 10 minutes. Stir in cheese and olives. Cook 5 minutes longer or until hens are cooked through. Remove bay leaf before serving.

Chicken Recipes – The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue – Used with Permission

Eggscape

Pancakes

January 26, 2008 Posted by | Chicken Recipes | Leave a comment

SALISBURY CHICKEN BREASTS

Serves 6-8

The name “Salisbury,” when used with steak means that the beef will be chopped or ground. This recipe has nothing to do with chopped meat; in this case “Salisbury” refers to the town on Maryland’s Eastern Shore where the Perdue Farms headquarters is located.

You can prepare this a day ahead of time right up to the point of baking.

8 skinless, boneless chicken breast halves or two thin sliced boneless roaster breasts

1/2 cup flour

1-1/2 teaspoons salt or to taste

1/4 teaspoon ground pepper

1 cup bread crumbs

3/4 teaspoon minced, fresh sage or 1/4 teaspoon dried

3/4 teaspoon minced, fresh rosemary or 1/4 teaspoon dried

3/4 teaspoon minced, fresh thyme or 1/4 teaspoon dried

2 eggs

1/2 cup (1 stick) butter or margarine, melted

1/2 cup Sauterne wine

8 slices mozzarella cheese

Preheat oven to 350oF. On a sheet of wax paper, combine flour, salt and pepper. In a shallow bowl beat eggs. On a separate sheet of wax paper combine bread crumbs and seasonings. Dip chicken in flour mixture, then eggs, then crumb mixture. Roll and secure with toothpicks. Place in large shallow baking pan. Pour melted butter over chicken. Cover and bake for 20 minutes. Remove cover. Pour Sauterne over chicken. Bake, uncovered, 30 minutes more. Fold slices of cheese in half; place one on top of each roll for last 3 minutes or until cheese is melted.

Chicken Recipes – The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue – Used with Permission

Eggscape

World Famous Recipes

January 26, 2008 Posted by | Chicken Recipes | Leave a comment

CHICKEN A LA MONTMORENCY

Serves 6

Any recipe with the word “Montmorency” is apt to have cherries in it. The sauce for this one is particularly good and Frank liked it enough to spread the leftovers on toast the next day at breakfast. If you don’t want to microwave the roaster breast, just cook it in your oven, following the package directions. When I’m in a hurry, I use this microwave recipe, but breasts are the hardest part of the chicken to keep tender in a microwave because they’re fairly dry to begin with, and if you overcook them, they’ll get tough.

1 roaster breast

1 can (16-ounces) pitted dark sweet cherries

1/4 cup dry red wine

Water

5 teaspoons cornstarch

2 tablespoons red currant jelly (optional)

1 tablespoon butter or margarine

Salt and ground pepper to taste

Place breast, skin side down, on microwave-safe roasting utensil. Cover with wax paper; microwave at HIGH (100% power) 5 minutes. Reduce power to MEDIUM HIGH (70% power) and cook 12 minutes per pound. Halfway through cooking time, turn breast, skin side up; brush with drippings in utensil. Re-cover with wax paper; complete cooking. Let stand, covered, 15 minutes. Test for doneness after standing; juices should run clear with no hint of pink when breast is cut near bone.

Drain cherries, reserving syrup in a 4-cup glass container. Place cherries and red wine in small bowl. Add enough water to cherry syrup to measure 1 cup. Stir in cornstarch, mixing until well blended. Microwave at HIGH 3 minutes, stirring twice. Stir cherries with wine into thickened syrup. Continue cooking at HIGH 1 to 2 minutes or until mixture thickens and boils for 1 minute. Add jelly, if desir

ed, and butter; stir until smooth.

To serve, slice chicken and place on warm platter. Spoon some of cherry sauce over chicken slices; pass remaining sauce.

Chicken Recipes – The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue – Used with Permission

Eggscape

Fibromyalgia Recipes
Thai Cooking

January 25, 2008 Posted by | Chicken Recipes | Leave a comment

CHICKEN BURGERS BORDELAISE

Serves 4

These are good just as they are, but I’ve also found that they’re wonderful made into little cocktail sized meat balls to pass during parties. By the way, at one of my parties, I tried to determine whether it was better to use the maximum amount of pepper and mustard in this recipe or the minimum. Some guests liked the meat balls highly seasoned, and others preferred them mild, so I guess one isn’t better than the other; it’s just what your family or guests like.

1 package (about 1 pound) fresh ground chicken

1 to 1-1/2 teaspoons coarsely ground black pepper

1 tablespoon vegetable oil (optional)

1-1/4 cups red wine

1/4 cup minced shallots or scallions

1 tablespoon sugar

2-3 teaspoons Dijon mustard

1/4 teaspoon dried thyme

1 to 2 tablespoons butter or margarine

1 tablespoon minced fresh parsley

Form chicken into 4 burgers. Press pepper into both sides. In a large, non-stick skillet, over medium-high heat, heat oil. Add burgers and brown for 2 minutes on each side. Salt burgers lightly and reduce heat to medium-low. Continue cooking 5 to 6 minutes per side until thoroughly cooked through. While burgers are cooking, combine wine, shallots, sugar, mustard and thyme in a saucepan. Cook over high heat 5 to 6 minutes until liquid is reduced to 3/4 cup. Remove burgers from skillet and keep warm. Add wine mixture to skillet and stir over medium heat to combine with pan juices. Whisk in butter and parsley. Spoon sauce over burgers and serve.

Chicken Recipes – The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue – Used with Permission

Eggscape

Mexican Recipes
Health Recipesy

January 24, 2008 Posted by | Chicken Recipes | Leave a comment

CONFETTI BURGERS

Serves 4-6

A neat accompaniment for Confetti Burgers is halved Kaiser rolls, brushed with olive oil flavored with garlic. Place on outer edges of grill a few minutes until lightly toasted.

1 package fresh ground chicken (about 1 pound)

1/4 cup oat bran or bread crumbs

1/4 cup finely chopped onion

1/4 cup diced tomato

1/4 cup finely chopped carrot

1/4 cup finely chopped celery

1/4 cup finely chopped green pepper

1 tablespoon Worcestershire sauce

1 tablespoon fresh lemon juice

1 teaspoon salt

1/2 teaspoon dried thyme

1/4 teaspoon ground black pepper

6 Kaiser rolls

In a mixing bowl combine chicken with vegetables and seasonings. Form into 6 burgers. Grill on lightly oiled surface 5 to 6-inches above medium-hot coals for 4 to 6 minutes per side or until burgers are cooked through. Serve on toasted Kaiser rolls.

Chicken Recipes – The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue – Used with Permission

Eggscape

Blueberry French Toast Recipe

January 23, 2008 Posted by | Chicken Recipes | Leave a comment

STUFFED CHICKEN JARDINIERE

Serves 6

I don’t know of many presentations that are more impressive than this. That’s the good part. The price for all this impressiveness is that it’s also one of the more time-consuming recipes in this book. While it’s true that there is a fair amount of preparation required, the work is done in advance and not at the last minute. This recipe allows you to surprise your guests with a chicken that appears whole but slices into attractive pieces of chicken and stuffing. It’s also a low calorie and healthy recipe.

You’ll find directions for boning and re-forming a whole chicken further on, but in case you don’t have the time or desire to do it yourself, a cooperative butcher can do it for you in about five minutes.

1 whole chicken (3 1/2 to 4 pounds)

2-3 zucchini (3/4 pound), well scrubbed and grated

2-3 yellow squash (3/4 pound), well scrubbed and grated

4 carrots, peeled and grated

1 cup thinly sliced scallions

1 large clove garlic, minced

2 tablespoons minced fresh tarragon or 2 teaspoons dried

1/3 cup grated Parmesan or Romano cheese

1/2 cup fresh bread crumbs (made from 2 slices low-calorie while grain bread)

1 egg white or 1 egg yolk, lightly beaten

3/4 teaspoon ground pepper, divided

1/2 teaspoon of salt, divided

1/8 teaspoon ground nutmeg or to taste

Chicken Recipes – The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue – Used with Permission

Eggscape

chicken curry recipe
Famous Recipes

January 23, 2008 Posted by | Chicken Recipes | Leave a comment

CORNBREAD-STUFFED CROWN ROAST OF DRUMSTICKS

Serves 6

WITH MADEIRA SAUCE

10 roaster drumsticks

1 empty coffee can (12-16-ounces) with both ends removed and outside greased

Kitchen twine

1/2 cup (1 stick) butter or margarine melted

Salt and ground pepper to taste

1 teaspoon ground sage

Dixie Cornbread Stuffing (recipe follows)

1/4 cup flour

2 tablespoons Madeira wine

2 cup chicken broth or water

Preheat oven to 3750F. Place coffee can in center of a round 9- or 10-inch cake pan. Arrange drumsticks around can, narrow end up. With twine, tie drumsticks securely around the can in 3 places, starting at the middle, then bottom, then top. In a small bowl, combine butter with salt, pepper, and sage; brush onto drumsticks. Roast for 1 hour, 10 minutes, basting halfway through cooking time with remaining any butter. Meanwhile, prepare Dixie Cornbread Stuffing, cover and bake in oven with roast during last 20 minutes of cooking time.

Using two spatulas, remove roast with can to a warm 12-inch platter or chop plate. Pour 1/4 cup pan juices into a small saucepan. Whisk in flour and cook over medium heat 10 minutes, stirring constantly. Add Madeira and broth; bring to a boil, whisking frequently. Season to taste with salt and pepper; strain gravy into a warm sauceboat.

To serve roast, spoon stuffing into coffee can. Carefully lift off can and gently press drumsticks against stuffing.

Chicken Recipes – The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue – Used with Permission

Eggscape

cauliflower soup recipe

January 23, 2008 Posted by | Chicken Recipes | Leave a comment

Follow

Get every new post delivered to your Inbox.

Join 37 other followers