1 tbsp. cornstarch
1 tbsp. cold water
1/2 cup white sugar
1/2 cup soy sauce
1/4 cup cider vinegar
1 clove garlic, minced
1/2 tsp. ground ginger
1/4 tsp. ground black pepper
12 skinless chicken thighs

In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and black pepper.  Let simmer, stirring frequently, until sauce thickens and bubbles.

Preheat oven to 425 degrees F. 

Place chicken pieces in a lightly greased 9x13 inch baking dish.  Brush the chicken with the sauce.  Turn pieces over and brush again.

Bake in the preheated oven for 30 minutes.  Turn pieces over and bake for another 30 minutes, until no longer pink and juices run clear.  Brush with sauce every 10 minutes during cooking.

1 can (14-1/2 oz. ) Italian style diced tomatoes, undrained
1-1/4 cups low moisture, shredded mozzarella cheese to be divided
1/4 cup chopped basil
1 pkg. (6 oz.) chicken flavored stuffing mix
8 small boneless, skinless chicken breast halves (2 lb.)
1/3 cup roasted red pepper Italian with Parmesan cheese dressing

Heat oven to 350 degrees F.

Mix tomatoes, 1/2 cup cheese and basil in medium bowl.  Add stuffing mix and stir until moistened

Place 2 chicken breasts in large freezer-weight reusable plastic bag.  Pound with meat mallet or side of a heavy can until chickens are 14 inch thick.  Remove from bag; place top sides down on cutting board.  Repeat with remaining chicken breasts.  Spread chicken with stuffing.  Starting at narrow end, tightly toll up each breast.  Place seam side down in a 13x9 inch baking dish.  Drizzle with dressing.

Bake 40 minutes or until chicken is done ( 165 degrees F) and juices run clear.   Sprinkle with cheese and bake an additional 5 minutes or until cheese is melted.

An Old-Time Favorite. 2 1/2-3 lbs. whole chicken
4 cups water
2 cups chicken broth
1 carrot, roughly chopped
1 medium onion, cut into quarters
1 stalk of celery, roughly chopped
1/2 tsp. salt
1 cup milk
1/4 tsp. ground pepper

Dumplings:
2 cups all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
3 tbsp. shortening
3/4 buttermilk

Place chicken in a stock pot or dutch oven and add water, broth, carrot, onion celery and salt.  Bring to boil, cover and lower heat.  Simmer for 60 to 70 minutes, or until tender and chicken is done.  Remove chicken and allow it to cool enough to handle.  Remove the carrot, onion and celery pieces from the broth and discard.  Reserve the broth.

Bone the chicken, discarding all of the skin and bones.   Cut meat into bite-sized pieces.  Set aside.

Dumplings:
Combine the flour, baking soda and 1/2 tsp. salt, cut in the shortening with a pastry blender or two knives until  mixture is the consistency of coarse meal.  Add the buttermilk, stirring just until dry ingredients are moistened.  Turn dough onto a floured surface and knead 4 or 5 times--no more

For Drop dumplings, pat the dough down to a 1/4 thickness and pinch off 1-1 1/2 inch pieces

For rolled dumplings, roll the dough to a 1/4 inch thickness and cut into 3' by 1' strips.

Bring the broth to a boil and stir in milk and pepper.  Correct seasonings if desired.

Drop dumplings , one or two at a time, into the boiling broth and reduce heat to medium-low.  Stir from time to time to make sure the dumplings do not stick together.  cook dumplings 8 to 10 minutes.  Add the boned chicken and simmer until heated thoroughly.  Remove from heat.

* The less you handle dumpling dough the lighter and more fluffy the end result will be.

4 Skinless, boneless chicken breast halves
4 Slices swiss cheese
4 Slices cooked ham
1/2 c Melted butter, in shallow bowl
1 1/2 c Seasoned bread crumbs
Salt & pepper

Sauce:
1 can cream of chicken soup1/3 cup sour cream

Heat the soup and sour cream over low
heat until warm. Serve over the chicken.

Preheat oven to 375 Degrees. Grease an 8" x 8" (or 9" x 9") baking dish.

Pound the chicken breasts to approx. 1/4" thickness. Sprinkle each piece of chicken with salt and pepper on both sides. Place 1 cheese slice and 1 ham slice on top of each breast. Roll up each breast, tucking in the sides as you roll and secure with toothpicks in either end.

Dip the rolled-up chicken in the butter, and then in the bread crumbs. Place in the greased baking dish, seam side down and bake for 35 to 40 minutes until chicken is no longer pink.

Spoon the sauce over the warm chicken. Serve with steamed broccoli.

1/4 cup all-purpose flour
1/2 tsp. salt
14 tsp. ground black pepper
1/2 tsp. dried oregano
4 skinless , boneless chicken breast halves-pounded to 1/4 inch thick
4 tbsp. butter
4 tbsp. olive oil
1 cup sliced mushrooms
1/2 cup Marsala wine
1/4 cup cooking sherry

In a shallow dish or bowl, mix together the flour salt and oregano.  Coat the chicken pieces in flour mixture.

In a large skillet, melt butter in oil over medium heat.  Place chicken in the pan, and lightly brown.  Turn chicken over and add mushroom pieces.  Pour in wine and sherry.  Cover and simmer for 10 minutes, turning once more.  Cook until chicken in so longer pink and when pierced the juices from chicken run clear.

2/3 cup chopped onion
1 garlic clove, minced
1 tbsp. olive or canola oil
1 1/2 pound boneless, skinless, chicken breasts, cut into bite size pieces.
1 (4.5 oz) can chicken broth
3 celery stalks, chopped
1/2 tsp. dried savory
3 tbsp. butter
3 tbsp. flour
3/4 tsp. salt
1/8 tsp. white pepper
1 1/2 cups milk
1 1/4 cup cheddar cheese, shredded
8 ounces wide egg noodles, cooked and drained.

Preheat oven to 350 degrees F.

In a large skillet, saute onion and garlic in oil untill tender.  Add chicken and cook untill no longer pink.  Add the broth carrots, celery and savory.  Bring to a boil, reduce heat, cover and simmer for 10-15 minutes or untill vegetables are tender.

Meanwhile, in a saucepan, melt butter and stir in flour and salt and pepper untill smooth. Gradually add milk and bring to a boil; cook and stir for 2 minutes or untill thickened.  Remove from heat and stir in cheese untill melted.  Pour over chicken mixture.  Add noodles and mix well.

Transfer to a 3 quart baking dish that is coated with non-stick spray.  Bake uncovered at 350 degrees F for 15-20 minutes

Light and Easy. 2 cups small sea shell pasta, cooked and drained
3 1/2 cups chopped chicken breast
1/2 cup celery, diced
1 cup seedless green or red grapes cut in half
1/2 cup mayonnaise
1/2 tsp. curry powder
1/4 tsp. ground cumin
2 tbsp. rice vinegar
1 tbsp. white sugar
salt and pepper to taste

I medium bowl, combine cooked chicken ( great way to use your left over chicken),celery, grapes, cooked pasta and salt and pepper to taste.  Mix well and set aside.

In smaller bowl, combine mayonnaise, curry powder, cumin, rice vinegar and sugar-whisk thoroughly and toss into chicken mixture.

Cover salad and refrigerate at least 2 hours before serving.

On the lighter side:  substitute Light Mayonnaise and sugar substitute for a lower calorie version of this great dish!

1 jar Spaghetti sauce (26 oz)
6 T Grated Parmesan cheese, divided
6 Small boneless skinless chicken breast halves
1 1/2 c Shredded Mozzarella Cheese

HEAT oven to 375 Degrees F. Pour sauce into 13x9-inch baking dish. Stir in 1/4 cup (4 T) Parmesan. Add chicken; turn to coat both sides with sauce. Cover with foil.

BAKE 30 minutes. Uncover.

TOP with remaining cheeses; bake 5 min. or until chicken is done (165 Degrees F) and cheese is melted.

Just like mom makes! 1 broiler/fryer chicken, cut into 8 pieces
2 cups low fat buttermilk
2 tbsp. kosher salt
2 tbsp. paprika
2 tsp. garlic powder
1 tsp. cayenne pepper
Flour, for dredging
Vegetable shortening, for frying

Place chicken pieces into plastic container and cover with butter milk.  Cover and refrigerate for 12-24 hours

Melt enough shortening ( over low heat) to come just 1/8 inch up the side of a 12 inch cast iron skillet or heavy frying pan.  Once shortening  liquefies raise heat to 325 degrees F.  Do not allow oil to reach temperature over 325 degrees F.

Drain the chicken into a colander. 

Combine salt, paprika, garlic powder and cayenne pepper.  Liberally season chicken with this mixture.  Dredge the chicken in flour and shake off any excess.

Place chicken skin side down into the pan.  Put the thighs in the center and the breast and legs around the edge of the pan.  the oil should come half way up the side of the pan.  Cook chicken until golden brown on each side, approximately 10 to 12 minutes per side.  More Importantly, the internal temperature should be right around 180 degrees  F.  (Be careful to monitor shortening temperature every few minutes)

Drain the chicken on a rack over a sheet pan.  Don't drain by setting chicken directly on paper towels or brown paper bags.  If you need to hold the chicken before serving cover loosely with foil but avoid holding in a warm oven, especially if it's a gas oven.

Sauce:
2 pounds tomatillos
1 tbsp. vegetable oil
1 cup chopped white onion
1/3 cup chopped cilantro, lightly packed
1 (4 oz.) can diced green chiles, drained
1 tsp. ground cumin
1 1/2 tsp sugar
1/2 tsp. salt
1 1/4 cups chicken broth
1/2 cup whipping cream

For Enchiladas:
12 (6 inch) flour tortillas
2 tbsp. vegetable oil
3 cups cooked chicken, diced
1 1/2 cups grated cheddar cheese
1 1/2 cups grated Monterey Jack
1/2 cup finely chopped onion
12 tsp. salt

To make sauce, husk the tomatillos and rinse them under warm water to remove any stickiness and/or dirt.  Broil the tomatillos on a foil lined baking sheet 1 to 2 inches from the heat.  Turning them once, untill they are softenec and slightly charred.  About 7 to 9 minutes

Heat the oil in a large skillet over medium heat. Add the white onions and saute untill golden brown.

Transfer the tomatillos to a blender and add the sauteed onions, cilantro, green chilis, cumin, sugar and salt and puree untill smooth.

Return the tomitillo sauce to the skillet and cook it over medium heat untill thickened, stirring frequently to prevent sticking.  Add the broth and cream and continue cooking ntill the sauce is slightly thickened and not watery, about 5 to 8 minutes.

To Make the enchiladas:
brush both sides of the tortillas lightly with oil and lay them on a cookie sheet i stack of 2.  Heat them in an oven at 375F untill they are soft and pliable.

In a large bowl, combine the chicken, half of the cheddar and monterey cheeses, chopped onion and salt.  Add 1/2 cup of the sauce to the chicken mixture and toss to combine ingredients.

Spread a 1/3 of the remaining sauce unto the bottom of a 9x13 inch baking dish.  Place 1/4 cup of the chicken mixture in the center of a totrila and roll.  place the seam side of the tortilla seam side sown in the baking dish.  Repeat with the other trotillas.  Pour the rest of the sauce over the to of all of the tortillas.  Sprinkle remaining cheese over the top and bake 20-30 minutes.

Let stand 2-3 minutes and serve.

2 lb Chicken breasts
1/3 cup Olive Oil
1/2 cup Balsamic vinegar
2 T Dried parsley
3 t Dried rosemary
1 t Dried thyme
1 t Dried sage
3 Cloves fresh garlic, minced
Salt & pepper

In a large non-porous (preferably glass) bowl, combine the olive oil, balsamic vinegar, parsley, rosemary, thyme, sage and garlic and stir until well blended.

Salt and pepper both sides of your chicken breast and put into the bowl of marinade. Gently coat the chicken in the marinade. Cover the dish and refrigerate at least 2 hours (up to 24hrs).

Preheat grill to medium high heat or set oven to broil.

Remove chicken from dish and discard marinade. Grill or broil for 5 to 6 minutes on each side until the chicken is cooked through and no longer pink inside.

This marinade is wonderful on chicken breasts too, which are perfect to slice and put on your salad.

4 small boneless skinless chicken breasts halves (1 lb.)
1 red onion, cut in half and then sliced
1 zucchini, chopped
1/4 cup Italian dressing and marinade
1/2 cup halved or grape cherry tomatoes
1/2 cup pitted black olives
1 cup shredded mozzarella cheese

Heat large nonstick skillet sprayed with non-stick cooking spray on medium-high heat.  Add chicken; cover skillet with  lid and cook 5 to 7 minutes on each side.  Add zucchini after the first 5 minutes.

Add dressing, tomatoes and olives; cover.  Cook until heated thoroughly. Stir sauce and then top chicken with cheese.  Cover and cook until cheese melts.

Tip:  Serve with rice and or pita bread 

1/4 cup Dijon mustard
1/2 cup ketchup
1/3 cup orange marmalade
1 tbsp. soy sauce
1 tbsp. dried onion
1 clove garlic, crushed
12 chicken wings, separated at joints and tips discarded

Blend mustard, ketchup, marmalade, soy sauce, onion and garlic in a small bowl.  Place chicken in a resealable plastic bag.  Coat with 1/2  cup of the mustard mixture, seal bag and refrigerate bag with chicken and remaining sauce for at least 1 hour.

When ready. preheat oven to 374 degrees F.  Arrange chicken on baking sheet.  Bake for 20 minutes; pour off any excess fat.  Bake an additional 20 to 25 minutes or until cooked thoroughly.

Heat remaining mustard mixture until warm and serve as dipping sauce with chicken wings.

1 tbsp. extra virgin olive oil
1 cup uncooked chicken, cubed (about
1 chicken breast)
1/2 cup chopped onion
1 cup water
1 medium potato, peeled and cut into cubes
1 package country gravy mix
2 cups milk
1 cup whole kernel corn
1 bay leaf *optional

In a large saucepan, heat oil over medium-high heat. Add chicken and onion, saute' 3 minutes.  Add water and potato cubes.  Bring to boil.  Reduce heat and simmer for 5 minutes or until potatoes are tender.

Blend gravy mix and milk.  Add gravy mixture and remaining ingredients to saucepan.  Bring to boil.  Reduce heat, cover and simmer for another 10 minutes, stirring occasionally.  Remove bay leaf before serving.

tip:  if desired substitute 2 cans  (6 ounces each) of chopped clams for chicken and delete water for an easy home made clam chowder!

Courtesy of the "Taste of Home" cooking school 2 cups chopped Romaine lettuce
2 cups chopped Boston lettuce
2 cups chopped Iceburg lettuce
1 cup trimmed Watercress
3 ripe avocados
3 cups cooked and diced chicken breasts
6 cooked and crumbled bacon strips
1 large tomato, seeded and chopped
1 hard-boiled egg, chopped
2 tbsp. chopped fresh chives

Dressing:
1/3 cup red wine vinegar
1 tbsp. dijon mustard
salt and pepper to taste
2/3 cup Crisco oil
1/2 cup crumbled roguefort or blue cheese

Toss together the three lettuce varieties in a large serving bowl.  Halve, pit and peel avocados and cut into 1/2 inch pieces.  Arrange chicken, bacon, tomato and avocado decoratively over the greens.  Garnish salad with chopped egg and chives.

For dressing, whisk together vinegar, mustard, salt and pepper.  Add oil in a slow stream, continuously stirring. Whisk dressing until thick and blended.  Stir in cheese.  Whisk dressing again and pour over salad.  Toss before serving.

3-4 Boneless chicken breast halves, cut in 1-inch pieces or strips
3 T Butter
3 Leeks, white part, cleaned and thinly sliced
8 oz Sliced mushrooms
1 Clove garlic, minced
1 c Chicken broth
1/2 c Dry white wine
1 can Diced tomatoes (14.5 oz)
1 jar Artichokes, drained and cut up (~15 oz)
1 can Sliced black olives (3-4 oz)
1/2 t Dried leaf basil
1/2 t Salt, or to taste
1/4 t Pepper

Heat butter in a large skillet over medium heat. Add the chicken and leeks; saute until leeks are tender, stirring frequently. Add mushrooms and saute for about 3 minutes longer. Add the garlic and saute for 1 minute longer. Add the broth and wine; simmer briskly for about 7 to 10 minutes, or until reduced by about half. Add tomatoes and remaining ingredients; bring to a boil. Reduce heat and simmer for a minute or two longer.

Courtesy of the "Taste of Home" Cooking School 8 boneless, skinless chicken thighs
Kikkoman Roasted Garlic & Herbs or Toasted Sesame or Honey Mustard or Gourmet Teriyaki Quick and easy marinade.
1/4 cup mayonnaise
8 canned pineapple slices, drained
4 pita breads, cut in half and warmed
Lettuce Leaves

Marinate chicken in 2/3 cup marinade in a large plastic bag for 20 minutes, turning bag once.  Stir together mayonnaise and 1 tsp. of marinade; set aside.

Grill or broil chicken 4-5 inches from heat source for 7 minutes, turn chicken over.  Add pineapple slices to grill or broiler pan.  Brush pineapple and chicken with marinade.  Cook for another 4-5 minutes or until chicken is no longer pink in the center and the pineapple is golden brown; turn pineapple and brush again with marinade.

Cut each pineapple slice in half.  Spread inside of each pita with mayonnaise mixture.  Arrange lettuce, chicken and 2 pineapple halves in each pita half.  Serve immediately.