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Three delicious chicken recipes to try

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It’s all about chicken this week. Just when you think you’ve heard of all the ways to fix chicken, someone comes up with another recipe!
The “C” section of my recipe box is the largest, probably because of chicken (and maybe cake.) I’ve run tons of chicken recipes in this column through the years. Here are three more.

Stir-Fry Chicken with Cashews
1 lb. chicken breast, cut in approximately one inch pieces
2 T. vegetable oil
1 red bell pepper, sliced (can also use green or yellow pepper)
1 large onion, chopped
1 t. ginger
1 t. garlic, minced
1 c. cashews
2 T. water
2-3 T. hoisin sauce
Cook chicken in vegetable oil in large skillet till browned, then remove chicken and set aside. Put a little more oil in pan if needed, and sauté pepper, onion, ginger and garlic. Cook a few minutes till vegetables start to soften, then add chicken back in, along with the cashews, water and hoisin sauce. Continue to stir-fry till chicken is fully cooked. Great served with rice, pasta or noodles. Serves four.

Chicken Cheese Rolls with Bacon
6 chicken breast halves, boned and pounded to ½ inch thickness
1 (8oz) pkg. cream cheese
2 T. chives, chopped (can substitute spring onions)
3 T. butter
6 slices thick-cut bacon
Pound chicken to ½ inch thickness. Mix cream cheese and chives together. Spread each chicken breast with 3 T. cream cheese mixture. Dot each with ½ T. butter. Fold ends over filling. Wrap 1 slice bacon around each roll. Place seam side down in shallow baking pan. Bake at 400 degrees on top rack of oven for 45 minutes, or till juices run clear. Broil an additional five minutes to brown bacon, if needed. Serves six.

Carlene’s Chicken
1 lb. boneless, skinless chicken breasts
1 (15oz) can unsweetened pineapple chunks
3 T. soy sauce
1 c. pineapple juice (from can)
¼ t. garlic powder
1 ½ t. ground ginger
1 medium onion, chopped
1 ½ c. snow pea pods (or sugar snap peas)
Place chicken in baking dish in single layer. Drain pineapple chunks and reserve juice. Arrange pineapple chunks over chicken. In small bowl, combine soy sauce, pineapple juice, garlic powder and ginger. Pour over chicken. Saute’ onion and pea pods till lightly browned. Arrange over chicken. Cover and bake at 350 degrees for one hour.  Serves four.
Editor’s note: Last week’s chili column was published by accident. Susan Spicer inadvertently sent us her “chili three ways” column instead of her “chicken three ways” column. It was an honest mistake. Besides, chili is delicious any season!