Mirin Soy Chicken

Rain or Shine Baked Chicken

1 c. Russian dressing or Sweet 'n Spicy French dressing 

1 12 oz. jar apricot preserves

1 envelope onion soup mix

6 pounds of chicken, cut into serving pieces

    Preheat oven to 375 degrees. In medium bowl, blend Russian 

dressing, apricot preserves and onion soup. Arrange chicken in 

large shallow baking pan. Brush chicken with glaze. Bake 30 

minutes. Brush with remaining glaze. Bake an additional 15 

minutes or until chicken is done. Serves 8 to 10.  

Chicken Casserole Dinner

4 T. unsalted butter  

1 medium white onion, chopped

2 green peppers, chopped

1 pound ground chicken

4 eggs, whites only

2 cups fresh or frozen corn

4 medium tomatoes, sliced

1/2 c. dry bread crumbs

1/2 c. Romano cheese

    Preheat oven to 325 degrees. Spray 2 quart casserole dish with no-stick

cooking spray. In large skillet, over medium high heat, melt butter. Add 

onion, peppers and ground chicken and saute until onions are translucent and 

meat is browned. Add eggs and corn and stir frequently, until eggs are 

cooked. Spoon half of meat mixture into casserole dish, then layer sliced

tomatoes, rest of meat mixture, then rest of tomatoes, finishing with bread 

crumbs and then cheese on top. Bake for 45 minutes. Serves 4 to 6.  

Chicken Tetrazzini

1 8 oz. package thin spaghetti

2 c. chicken, cooked, shredded

3 T. unsalted butter  

1 8 oz. package mushrooms, sliced

1 medium white onion, chopped

2 c. Cheddar cheese, shredded

2 c. half-and-half

1 2 oz. jar pimientos, rinsed, drained, minced

1 c. herb stuffing mix, crushed

    Preheat oven to 350 degrees. In a large pot, add water and bring to a 

boil. Add spaghetti and cook according to packing directions. Place in a 13

by 

9 inch baking dish. Stir in chicken. Melt butter in a large skillet over 

medium 

heat. Add mushrooms and onions. Cook until onions are 

translucent. Add 

cheese, half-and-half and pimiento. Cook and stir until 

thoroughly heated. 

Pour into baking dish. Top with stuffing mix. Bake, 

uncovered, 30 minutes. 

Serves 4 to 6. 

Hungarian Chicken Paprika 

3 pounds chicken, cut into serving pieces

1/2 c. all-purpose unbleached flour 

1 t. season-all

1/2 t. thyme

1/4 c. unsalted butter  

2 T. paprika

1 t. garlic powder

2 c. hot low sodium chicken or vegetable broth

2 medium white onions, medium slice, separated into rings

2 T. all-purpose unbleached flour 

1/2 c. low fat milk

    Rinse chicken with cold running water. Pat dry with paper towels. In large 

skillet, melt butter over medium high heat. Combine 1/2 c. flour, season-all 

and thyme in medium bowl. Coat chicken with flour mixture and add to skillet. 

Fry until lightly browned on all sides. Combine paprika and garlic powder.  

Sprinkle over chicken. Add chicken broth. Reduce heat to medium low. Cover

and simmer 30 minutes. Place onion rings on top of chicken. Cover, simmer 

for 30 minutes. Place chicken on serving platter. Place onions on top. Blend 

together 2 T. flour and  1/2 c. milk. Add to liquid in pan. Cook over medium 

high heat and stir until thick. Pour over chicken. Serves 4.

Luscious Lemon Chicken

2 pounds chicken, cut in serving pieces

2 T. unsalted butter  

1 can Cream of Chicken or Mushroom Soup

1 T. lemon juice

1/2 t. paprika 

    In skillet, brown chicken in butter, over medium high heat. Pour off excess

fat. In medium bowl, combine soup, juice and paprika. Pour over chicken.

Cover and cook over low heat 45 minutes or until chicken is tender. Stir 

occasionally. Serves 4. 

African Chicken

4 pound frying or roasting chicken, cut into 12 pieces

2 T. cooking oil

2 medium white onions, thinly sliced

2 garlic cloves, minced

1/4 t. creamy peanut butter

1/2 t. ground coriander

1 15 oz. can tomato sauce

1 T. red wine

1 t. vinegar

    Preheat oven to 400 degrees. Spray a 13 inch by 8 inch baking dish with

no-stick cooking spray. Place chicken in dish. In a 10 inch skillet, heat oil. 

Add onion and garlic. Cook until wilted, stirring often. Stir in peanut butter 

and coriander. Stir in tomato sauce and vinegar. Pour over chicken. Bake, 

uncovered until chicken is tender, about 50 minutes. Serves 4 to 6. 

** 30 

Buffalo Chicken Wings

24 chicken wings

4 c. cooking oil

4 T. unsalted butter  

2 to 5 T. Frank's Louisiana Red Hot Sauce

1 T. white vinegar

blue cheese dressing

celery sticks

    Cut off and discard small tip of each wing. Cut main wing bone at joint,

separating into 2 pieces. Heat oil in deep fryer until quite hot. Add half of 

wings. Cook about 10 minutes. When golden brown and crisp, remove and 

drain. Repeat with remaining wings. Melt butter in large sauce pan over low

heat. Add hot sauce and vinegar. Place chicken in skillet. Stir to coat with 

sauce. Cover and let simmer and marinate for about 15 minutes. Place 

chicken on serving platter and cover with sauce. Serve with celery stick and

blue cheese dressing. Serves 4 to 6. 

Springtime Casserole

4 oz. medium noodles

2 c. ground chicken

1 medium white onion, chopped

1 T. unsalted butter  

1 10 1/2 oz. can Cream of Chicken soup

1/2 c. low fat milk 

1 c. cooked lima beans, drained

3/4 c. Swiss cheese, shredded

    In medium pan, heat water and cook noodles. While noodles are cooking:

In large skillet, cook chicken with onions in butter until chicken is brown. 

Drain noodles. Drain chicken on paper towels. Preheat oven to 350 degrees. 

Combine soup and milk in large bowl. Add chicken and onions, lima beans 

and cooked noodles. Pour into casserole dish that was sprayed with no-stick

cooking spray. Sprinkle cheese on top. Bake, uncovered, about 30 minutes 

or until hot and bubbly. Serves 8. 

Mary Kay's Chicken Noodle Casserole

3 T. unsalted butter 

2 small white onions, chopped

1 c. celery, medium slice

16 oz. or 2 c. low sodium chicken broth

1 can Cream of Mushroom soup

1/2 T. low sodium soy sauce 

1 c. almonds, sliced

3 to 4 pounds chicken, skinless, boneless, cooked, cut into bite-sized chunks

1 pound medium-width noodles, cooked, drained

1 5 1/2 oz. jar green olives, stuffed with pimento, sliced in half

1/2 pound mild Cheddar cheese, grated

    In large sauce pan, over medium high heat, add butter. When butter is 

hot, add onion and celery and cook until almost tender. Preheat oven to 350 

degrees. Add broth, soup and soy sauce. Stir until well combined and hot. 

Add almonds, chicken, noodles and olives. Stir until well combined. Pour into

large casserole dish. Sprinkle cheese on top. Bake, covered, 45 minutes.

Serves 8. 

Creamy Baked Chicken

4 whole chicken breasts, skinned, boned, split in half

8 slices of Swiss cheese

1 10 3/4 oz. can Cream of Chicken soup, undiluted

1/4 c. dry white wine

1 c. herb-seasoned stuffing mix, crushed

1/4 c. unsalted butter, melted

    Preheat oven to 350 degrees. Spray a 13 inch by 9 inch baking dish with 

no-stick cooking spray. Arrange chicken in baking dish. Top with cheese 

slices. in medium bowl, combine soup and wine. Pour sauce over chicken. 

Sprinkle stuffing mix on top. Drizzle butter over crumbs. Bake 45 to 55 

minutes. Serves 8. 

Chicken Almondini

3/4 c. low fat mayonnaise 

1/2 c. all-purpose unbleached flour 

2 T. white onion, minced

1 t. garlic clove, minced

2 1/4 c. low fat milk 

1 c. or 4 oz. Swiss cheese, shredded

1/3 c. dry white wine

1 pound spaghetti

2 c. cooked chicken, chopped

1 10 oz. package frozen chopped broccoli, thawed, drained

1 1/4 c. sliced almonds

4 oz. fresh mushrooms, rinsed, sliced

1/4 c. pimento, chopped

Parmesan cheese 

    Preheat oven to 350 degrees. In large pot, add water and bring to a boil. 

Add spaghetti and cooked to desired tenderness. While water is heating and 

spaghetti is cooking: In large skillet over low heat, combine mayonnaise, 

flour and seasonings. Gradually add milk. Cook, stirring frequently, until 

thickened. Add cheese and wine. Stir until cheese has melted. Drain spaghetti.

In large bowl, combine mayonnaise mixture, spaghetti, chicken and broccoli, 

3/4 c. almonds, mushrooms and pimento. Toss lightly. Pour mixture into 12 

by 8 inch baking dish. Top with remaining almonds and Parmesan cheese.

Bake 40 to 45 minutes or until thoroughly heated. Serves 6 to 8. 

Chicken Dinner in a Dish

1 pound ground chicken

1 large white onion, chopped

4 medium potatoes, peeled, cut in cubes

4 medium carrots, peeled, cut in cubes

1 c. wild brown rice, cooked

1 c. Cream of Mushroom soup, diluted with 1/2 c. water

    Preheat oven to 325 degrees. Spray casserole dish with no-stick cooking

spray. In large skillet, heat a little oil over medium high heat. Add ground 

chicken and saute until brown. Remove from skillet and place on paper towels 

to drain. Add potatoes and carrots and cook until almost tender. Place on 

paper towels to drain. Add rice and diluted soup to skillet, stir well to 

combine. Add browned beef and vegetables and combine. Pour into casserole 

dish and bake for 45 minutes. Serves 4 to 6.  

California Casserole

1 pound ground chicken

1 garlic clove, minced

1 t. fructose

1 24 oz. can tomato sauce

1 6 oz. can tomato paste

4 oz. cream cheese, softened

1 c. low fat sour cream

3/4 c. green onions, white and green parts, chopped

1/2 c. pitted black olives, sliced

8 oz. 1/2 inch wide noodles

1 T. unsalted butter  

1 c. Cheddar cheese, shredded

    Preheat oven to 350 degrees. Spray 13 by 8 by 2 inch 2 quart casserole 

with no-stick cooking spray. In large pot, add water and bring to a boil. Add 

noodles and cooked until almost tender. While noodles are cooking: In large

skillet, add ground chicken and cook until done. Remove and drain on paper 

towels. Add garlic, fructose, tomato sauce and tomato paste to skillet. Stir 

until well combined. Place cooked, ground chicken in skillet. Stir to combine. 

Simmer, uncovered for 15 minutes, stirring occasionally. When noodles are 

done, drain and toss with a little butter. In medium bowl, combine cream 

cheese, sour cream, onions and olives. Spoon about 1 c. of meat mixture into

bottom of casserole dish. Spread noodles evenly on top. Cover noodles with 

remaining meat mixture. Place cream cheese mixture on top. Then top with 

Cheddar cheese. Bake 20 minutes or until bubbly. Serves 6. 

Suggested wine: Burgundy, Barolo, Red Table Wine.  

Country Chicken Pie

    Preheat oven to 400 degrees. To make chicken: 

1/4 c. unsalted butter  

1/2 c. all-purpose unbleached flour 

1 t. dried basil leaves, crushed

1 1/2 c. buttermilk

2 1/2 c. cooked chicken, chopped

1 10 oz. package frozen green peas and onions, thawed, drained

1 c. thin carrot slices

1/2 c. thin celery slices

    In large sauce pan, over medium high heat, add butter and allow to melt. 

Reduce heat to medium low. Blend in flour and seasonings. Gradually add 

milk. Cook, stirring constantly, until thickened. Add chicken and vegetables. 

Continue cooking 10 minutes, stirring frequently. Spoon into 1 1/2 quart 

casserole that has been sprayed with no-stick cooking spray. 

To make pie dough: 

1 1/2 c. all-purpose unbleached flour 

2 t. baking powder

1/2 t. salt

1/4 t. baking soda

1/3 c. unsalted butter  

2 T. chopped chives

2 eggs, whites only

1/2 c. buttermilk

    Combine dry ingredients. Cut in butter until mixture resembles coarse 

crumbs. Stir in chives. Reserve 2 T. of egg. Combine remaining egg and

buttermilk and mix just until moistened. On lightly floured surface, knead 

dough ten times. Roll dough into circle slightly smaller than top of casserole

dish. Place dough over chicken mixture. Brush dough with reserved egg. 

Bake, uncovered 15 to 20 minutes or until golden brown. Serves 4 to 6.  

Roast Capon in Wine and Dijon Sauce

6 to 8 pound capon

1 large white onion, sliced medium

3 garlic cloves, sliced medium

4 T. unsalted butter, softened

2 T. Dijon mustard

1 c. dry white wine

1/2 c. light cream

1 T. cornstarch

1/2 c. water

1 t. Dijon mustard

    Preheat the oven to 450 degrees. Spray roasting pan with no-stick cooking

spray. Lay capon on its side in roasting pan. Add onions and garlic in bottom 

of pan. Bake uncovered for 30 minutes. Blend softened butter with 2 t. Dijon

mustard. After 30 minutes, remove capon from oven. Coat skin with Dijon 

mixture. Reduce heat to 350 degrees. Return capon to oven and roast another

30 minutes. Turn capon breast side up. Brush with more Dijon butter. Roast 

another hour or until juices run clear. Remove capon from oven. Transfer to 

heated platter. Pour off fat, vegetables and any brown bits from roasting pan

into medium skillet. Add wine and stir over medium heat. Add cream and 

bring sauce to a simmer. In small bowl, combine cornstarch and water. Add 

1 T. Dijon mustard. Add to sauce in skillet. Cook gently for 3 to 4 minutes. 

Brush capon with some of sauce. Serve rest of sauce on the side with capon. 

Serves 6 to 8. 

Chicken Cacciatore

2 to 3 large chicken breasts, skinless, boneless

1 c. low fat milk 

3 T. all-purpose unbleached flour

3 T. dried oregano

2 T. extra virgin olive oil 

1 T. extra virgin olive oil 

1 c. mushrooms, rinsed, sliced

1 c. sweet onion, chopped

1 c. green pepper, cubed 

1/2 c. sun-dried tomatoes, chopped

3 garlic cloves, minced

1 28 oz. can tomato puree

1/4 c. black olives, sliced

1 c. low sodium chicken broth

1 c. Merlot or any red wine

1 T. dried basil

3 whole bay leaves

1 T. anchovy paste or diced whole anchovies

1 pound fettuccine pasta

Parmesan or Asiago cheese to garnish

    Rinse and slice chicken into bite-size pieces. Place in bowl or plastic bag

and add milk. Refrigerate for at least 3 hours to tenderize. In a plastic bag, 

add flour and oregano and mix well. Remove chicken from milk and add to 

seasoned flour. Shake well to coat. Heat 2 T. of oil in large skillet. Cook the

chicken until flour coating is just brown, about 5 minutes. Remove chicken 

from pan. Place on paper towels to drain. Heat 1 T. oil in a large pot. Add 

vegetables and garlic. Saute over medium heat until soft. Add tomato puree, 

olives, chicken broth, wine, basil, bay leaves, remaining oregano and 

anchovy. Simmer and cover for 1 hour, stirring occasionally. With 30 minutes 

to go, uncover and add chicken. Simmer gently and stir occasionally. Bring 

water to a boil in large pot. Add the fettuccine and cook to desired 

tenderness. Drain. Remove bay leaves from sauce. Add drained pasta to 

skillet of sauce. Stir well to coat. Pour pasta onto serving platter or individual 

plates. Serve with small green salad, fresh Italian bread and chilled red wine. 

Serves 4 to 8.

** 20

Dijon Garlic Chicken    

6 chicken thighs, boneless, skinless

3/4 c. plain breadcrumbs

8 to 10 garlic cloves minced

3 T. low sodium soy sauce 

3 t. Dijon mustard

    Preheat oven to 325 degrees. Mix garlic and breadcrumbs in small bowl.

Mix soy sauce and Dijon mustard in another small bowl. Coat each piece of 

chicken with mustard mixture and then with breadcrumb mixture. Pat extra 

crumbs on. Bake, covered, in lightly buttered glass dish for 1 hour. Serves 

2 to 6.  

Sweet Sour Chicken Wings

3 to 5 pounds chicken wings

1/2 c. orange juice

1/2 c. low sodium soy sauce 

1/4 c. light agave syrup

1/2 c. jellied cranberry sauce

dash of Tabasco sauce

    Arrange chicken wings in shallow glass, stainless steel or porcelain 

container. In medium bowl, combine all other ingredients. Pour sauce over 

wings. Cover and refrigerate for 1 hour or overnight to allow wings to

marinate. Turn wings once to marinate evenly. When ready to cook: 

Preheat oven to 350 degrees. Remove wings from sauce. Place on baking 

sheet. Bake 50 to 60 minutes or until tender. Can baste wings with sauce