JALAPENO ORANGE CHICKEN (Submitted by Kent Roberts for the Recipe Contest)

1 whole roaster
1 orange quartered
3 jalapenos seeded and halved
3/4 cup orange juice
1/2 cup water
any citrus chicken rub....

place chicken in 9 x 13 dish use fingers or spoon to separate the skin from the chicken and the breast. put a 1/4 orange and 2 half jalapeno between the skin and the breast on each side
put 2 orange 1/2s and 2 halves jalapeno in the chicken cavity..
tie it's little legs together
rub the chicken skin with the rub....
pour orange juice and water in the bottom of the dish
place in roaster or oven at 350
baste it a couple of times with a baster..
cook till till done... you know 165 degrees on thermometer...

draw off the bottom juice out of the pan and use it as most of the liquid in your rice cooker......

CHICKEN O-PORTO (Submitted by Kent Roberts for the Recipe Contest)

1/2 c. butter
1/2 lb. fresh mushrooms, thin sliced
1/4 c. flour
1 tsp. salt
1/4 tsp. white pepper
1/3 tsp. ground nutmeg
4 med. whole chicken breasts, skinned and boned
1 1/2 c. heavy or whipping cream
1/2 c. white port wine


1. In a deep skillet over medium high heat, in hot butter saute mushrooms till lite brown. Remove mushrooms with slotted spoon to bowl. Set aside.

2. In plastic bag, combine flour, salt, white pepper, and nutmeg. Coat chicken breasts by tossing in closed bag. In same skillet, in remaining butter, over medium high heat, cook chicken until brown.

3. Deglaze pan with the port then add cream, and mushrooms, heat until boiling. Reduce heat to low; and simmer until chicken is fork tender and the cream sauce thickens

BBQ CHICKEN (Recipe submitted by Feena Rickard for Recipe Contest)

6 boneless, skinless chicken breasts
1 bottle BBQ sauce
3/4 c. water
1/2 bottle Hot sauce
Cavendar's seasoning
salt & pepper, to taste
One box Crushed TownHouse crackers OR Cinnamon/Sugar crackers
3/4 c. flour

Preheat oven to 350 degrees.
Dilute BBQ sauce with the Hot sauce & water.
Combine Seasoning, salt & pepper, crackers, and flour in a large Ziplock bag.
Dip Chicken in sauce mixture, then shake in cracker crumbs.
Place in a glass baking dish (sprayed with Pam), and bake for 30-35 minutes, til juices run clear.

Serve with BBQ sauce.

BBQ CHICKEN BITES (Submitted by Feena Rickard for the Recipe Contest)

1 egg
2 T. milk
4 c. crushed BBQ potato chips
3 boneless, skinless chicken breasts, cut into 1 ½ inch pieces
BBQ sauce

In a shallow bowl, whisk egg and milk. Place chips in separate shallow bowl. Dip chicken in egg and then roll in chips.
Place in single layer on greased, foil lined cookie sheet. (for crunchier bites, crinkle foil before placing on sheet).
Bake at 400 degrees for 20 minutes or until juices run clear. Serve with BBQ sauce.

CHICKEN POT PIE (Submitted by Chad Jayson Smith)

My friend Chad shared this awesome recipe with us and said it came from a Texas church cookbook and that Jessica Simpson shared it on the Rachel Ray show. For some reason that just makes me smile. Thank you my friend for this great recipe.

"ok get yourself some cresent rolls...some chicken breasts cooked (i like them boiled), shred them up.place the shredded chicken in the seperated cresent rolls, and fold them up. place in a casserole dish, then pour over cream of chicken, and cream of celery and put in the oven at 350 degrees for about 30-40 minutes!!! and thats it!!!! add some cheese on top if ya want! so quick and easy, not good for ya...but so good!!! my sis is coming to cali from ohio next month, and i cannot wait to make this for her!!!

FUZZY NAVEL CHICKEN (Dated Dec. 7th, 2009)

The subtle flavor of peach adds a luscious touch to the moist and tender chicken.

1 cup freshly squeezed orange juice
1/2 tsp. salt
1/4 tsp. pepper
1 clove garlic, minced
1/4 tsp. ground cloves
1 Tbsp. cornstarch
3 whole chicken breasts, halved, skinned and boned
3 Tbsp. canola oil
1/2 cup Peach Schnapps
1/2 cup whole roased cashews
fresh orange slices

Combine first six ingredients with a wire whisk. Set aside.

Pound chicken breasts to 1/4 inch thickness with meat mallet, or a hammer if that's all you have. Heat oil in your largest skillet, add chicken. Brown well over medium heat, remove. Add Schnapps to skillet and deglaze pan over medium-high heat reducing liquid by half. Return chicken breasts to skillet and cook, coating on all sides with browned Schnapps. Remove to a platter and keep warm.

Add cashews to skillet and stir to coat well. Add orange juice mixture, cooking over medium heat, stirring until sauce is thick and smooth.
Pour sauce over chicken and top with cashews. Garnish with orange slices.
Yield: 4 to 6 servings

COOKS NOTE: Deglaze means to add some sort of liquid, usually wine, to a pan in which meat has been cooked or browned. The resulting liquid is then used in a sauce incorporating the flavor of the meat into the sauce.

“What is sauce for the goose may be sauce for the gander but is not necessarily sauce for the chicken, the duck, the turkey or the guinea hen.”-Anne Tyler

OVEN-FRIED CHICKEN with HONEY-BUTTER SAUCE

A basting mixture of honey, butter, and lemon juice gives this chicken a golden color and sweet flavor. A personal favorite.

1 cup all-purpose flour
2 tablespoons paprika
2 teaspoons salt
1/4 teaspoon pepper
1 (3 1/2 to 4lb.) chicken, cut up
3/4 cup butter, melted and divided
1/4 cup lemon juice
1/4 cup honey

Combine first 4 ingredients; dredge chicken in flour mixture. Place 1/2 cup butter in a shallow roasting pan. Ad chicken, turning to coat. Bake, uncovered, skin side down, at 400 degrees for 30 minutes.

Combine remaining 1/4 cup butter, lemon juice and honey. Turn chicken; pour honey mixture over chicken. Bake, uncovered, 20 minutes more or until chicken is done, basting frequently with honey mixture.
Yield: 4 servings

"I never met a fried chicken I didn't like."~Adele Forbes

QUICK OVEN CHICKEN AND DUMPLINGS

Some FBooker asked for a quick and easy Chicken and Dumplings. This is a good one.

5 boneless skinless chicken breasts, cooked, chopped
1 stick butter, melted
1 cup Bisquick
1 cup milk
2 cups chicken broth
1 (10oz.) can cream of chicken soup
paprika to taste

Arrange the chicken in a 9-by-12 baking dish sprayed with Pam cooking spray. Drizzle with the butter. Sprinkle with the baking mix and pour milk over the top. Combine the broth and soup in a bowl and mix well. Spoon the soup mixture over the prepared layers. Sprinkle with paprika. Bake at 350 degrees for 45 minutes. Let stand 5 to 8 minutes before serving.
Serves 4.

"A chicken in every pot."-Herbert Hoover

BUTTERMILK FRIED CHICKEN

This fried chicken is crisp on the outside, juicy on the inside, succulent and tasty, just what fried chicken should be.

My Mama Joe always soaked her Sunday fryers in buttermilk, thus I do mine the same way. Soak the chicken pieces for about an hour in the buttermilk before you are ready to fry it. Sometimes I add hot sauce to the buttermilk as well. Depends on who is going to be eating it.

The success in this recipe comes from allowing the coated chicken to chill in the refrigerator before frying, and from turning it only once during the frying process. I always skin my chicken as well to cut down on the fat. When coated and cooked properly, you will never miss the skin.

2 cups all-purpose flour
1 Tbsp. salt
1 tsp. paprika
1/2 tsp. pepper
1 cup buttermilk
1 tsp. baking powder
3 lbs. chicken pieces-skinned
canola oil

Combine dry ingredients in a large bowl. Next, place buttermilk in another bowl and whisk in baking powder. Dip chicken pieces in buttermilk, then in flour mixture, coating well-get your hands into it. Place on a baking sheet or other shallow pan. Cover with foil. Allow to sit in the refrigerate at least 1 hour but 8 hours or overnight is best.

When ready to fry, heat oil to a depth of 1-inch in an electric or cast iron skillet. Heat electric skillet to 350 degrees or cast-iron skillet over medium heat until oil is hot enough to sizzle when you drop water in it. Add chicken pieces, do not crowd. Each piece needs its own space. Fry 10 to 15 minutes depending on the size of chicken pieces, until crispy, and I do mean crispy. When you turn it , put a lid on it and fry 10 to 15 more minutes without lifting the lid. Don't keep turning the pieces and don't keep lifting the lid. Turn it only once! Drain on paper towels before serving.

"How long does getting thin take? Pooh asked anxiously."-A.A. Milne

CHICKEN WITH VEGETABLES AND DUMPLINGS

I have been making this since my children were little and it has never failed to please. Whole pieces of chicken swim in a fresh lemon and thyme flavored chicken broth with chucnks of carrots, onion, and celery. Big ol' fluffy dumplings grace the top. It is one of my top 5 favorite recipes.

3 to 4 lbs. chicken-cut up
3 small onions-quartered
4 medium carrots-pared and cut in 2-inch pieces
2 stalks celery-cut up
1 can (10 3/4 oz.) chickien broth
2 1/2 tsp. salt
2 bay leaves
1/4 tsp. pepper
1/4 tsp. dried thyme
2 Tbsp. lemon juice
6 Tbsp. flour
Put chicken pieces in 6-qt. Dutch oven. Add remaining ingredients through lemon juice and 3 cups water. Bring to boiling over high heat; reduce heat; simmer, covered, 35 minutes or until chicken and veggies are tender.
With slotted spoon, remove chicken and veggies to platter.
In small bowl, blend flour and 1/2 cup water until smooth with a wire whisk; pour mixture into boiling broth, stirring constantly. Boil 1 minute. Return chicken and veggies to pot; bring to boiling covered over medium heat.
Make Dumplings:
Mix 2 cups Bisquick with 2/3 cup milk. Drop dough by rounded tablespoonsful onto top of boiling broth. Cook 10 minutes uncovered. Cover tightly; cook 10 minutes longer.
Serves 6 to 8
I like to serve this with green beans and sliced tomatoes if I have them.

"Each one must make a quiet place within his heart, where he can go to find himself, and for a space drink deeply where still waters flow."

I have been making this since my children were little and it has never failed to please. Whole pieces of chicken swim in a fresh lemon and thyme flavored chicken broth with chucnks of carrots, onion, and celery. Big ol' fluffy dumplings grace the top. It is one of my top 5 favorite recipes.

3 to 4 lbs. chicken-cut up
3 small onions-quartered
4 medium carrots-pared and cut in 2-inch pieces
2 stalks celery-cut up
1 can (10 3/4 oz.) chickien broth
2 1/2 tsp. salt
2 bay leaves
1/4 tsp. pepper
1/4 tsp. dried thyme
2 Tbsp. lemon juice
6 Tbsp. flour
Put chicken pieces in 6-qt. Dutch oven. Add remaining ingredients through lemon juice and 3 cups water. Bring to boiling over high heat; reduce heat; simmer, covered, 35 minutes or until chicken and veggies are tender.
With slotted spoon, remove chicken and veggies to platter.
In small bowl, blend flour and 1/2 cup water until smooth with a wire whisk; pour mixture into boiling broth, stirring constantly. Boil 1 minute. Return chicken and veggies to pot; bring to boiling covered over medium heat.
Make Dumplings:
Mix 2 cups Bisquick with 2/3 cup milk. Drop dough by rounded tablespoonsful onto top of boiling broth. Cook 10 minutes uncovered. Cover tightly; cook 10 minutes longer.
Serves 6 to 8
I like to serve this with green beans and sliced tomatoes if I have them.

"Each one must make a quiet place within his heart, where he can go to find himself, and for a space drink deeply where still waters flow."