MY CRAZY CHICKEN-RICE NOODLE STIR FRY

As seen on The View's Gluten free recipes from Ming Tsai.

Serves 4

8 ounces transparent rice noodles (rice sticks)
2 tablespoons Wanjashan Gluten Free Tamari
2 tablespoons fresh lime juice
1 teaspoon sugar
1 tablespoon sambal
3 tablespoons grapeseed or canola oil
3 shallots, sliced 1/8 inch thick
1 pound ground chicken
1 cup packed baby spinach
1/2 cup scallions, green and white parts, sliced 1/8 inch thick
1/4 cup Thai or sweet basil leaves cut into 1/8-inch ribbons
1 lime, quartered, for garnish
4 sprigs of Thai or sweet basil for garnish

1. Fill a large bowl with warm water. Add the noodles and soak until tender, about 20 minutes. Drain and set aside.

2. Meanwhile, in a small bowl combine the tamari, lime juice, sugar, and sambal, and stir until the sugar is dissolved.

3. Heat a wok or large, heavy sauté pan over high heat. Add the oil and swirl to coat the pan. Add the shallots and stir-fry until brown, about 1 minute. Add the chicken and stir-fry, breaking up the meat, until cooked through, about 3 minutes. Add the noodles and sauce mixture and heat through, stirring. Add the spinach, scallions and basil ribbons and toss well. Garnish with the lime wedges and basil sprigs and serve

Cracker Barrel Copycat Chicken Casserole

This delicious Cracker Barrel copycat chicken casserole is so good you'll swear it's the real thing.

Ingredients

* --Cornbread:
* 1 cup yellow cornmeal
* 1/3 cup all-purpose flour
* 1 1/2 teaspoons baking powder
* 1 tablespoon sugar
* 1/2 teaspoon salt
* 1/2 teaspoon baking soda
* 2 tablespoons vegetable oil
* 3/4 cup buttermilk
* 1 egg
* 1/2 cup melted butter

* --Chicken Filling:
* 2 tablespoons butter
* 1/4 cup chopped yellow onion
* 1/2 cup celery, sliced thin
* 1 3/4 cups chicken broth
* 1 can cream of chicken soup
* 1 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
* 2 1/2 cups cooked chicken breasts, cut into bite-size pieces

Instructions

Cornbread:

1. Mix all except melted butter together in mixing bowl until smooth.

2. Pour into greased 8-inch square baking pan and bake at 375 degrees F for 20 - 25 minutes until done. Remove from oven and let cool completely.

3. When cool, crumble cornbread and place 3 cups of cornbread crumbs in mixing bowl.

4. Add 1/2 cup melted butter to crumbs and mix well, set aside



Chicken Filling:

1. In saucepan on medium low heat, place butter and saute onion and celery until transparent, stirring occasionally.

2. Add chicken broth, cream of chicken soup, salt and pepper. Stir until well blended and soup is dissolved completely.

3. Add chicken; stir and blend until mixture reaches a low simmer. Cook for 5 minutes, then remove from heat.

4. Place chicken mixture in buttered 2 1/2-quart casserole dish or individual casserole dishes (about four ).

5. Spoon cornbread crumb topping on top of chicken mixture; do not stir into chicken filling.

6. Place baking dish in preheated oven at 350 degrees F for 35 - 40 minutes. The crumbs will turn a golden yellow.

7. A side order of country green beans or salad makes for a hearty meal.

Tim McGraw's Chicken and Dumplings

Ingredients

* 1 small chicken
* Water
* Pinch of salt
* 1 cup chicken broth
* 2 cups all-purpose flour
* 3 tablespoons butter shortening (crisco)
* 1/2 cup buttermilk

Directions
Boil chicken in a pot, adding salt to taste. When tender, pull chicken from the bone and return to the pot, adding broth.

In a bowl, combine shortening and flour, mix together with a pastry cutter, then add buttermilk to form a doughy consistency (similar to how you would make biscuits). Sprinkle flour on cutting board. Pinch off part of the dough and roll into a thin sheet and cut into squares. Drop one square at a time into broth. Continue this until all of the dough is used. Add salt and pepper to taste and simmer until tender.

Allow the dumplings to thicken the broth for 2 hours until it is a creamy consistency.

Cameron Diaz's Garlicky Lemon Chicken With Broccolini

Serves 2

INGREDIENTS

• vegetable-oil cooking spray
• 1 tablespoon olive oil
• 1 4 oz boneless, skinless chicken breast, cut into 1 1/2-inch cubes
• 1 cup Broccolini, thinly sliced
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon freshly ground pepper
• 1 tablespoon all-purpose flour
• 1 cup cooked brown rice
• 2 cloves garlic, chopped
• 1 tablespoon grated lemon zest
• 1 whole egg plus 1 egg white, scrambled
• 3 tablespoons fresh lemon juice
• 1/2 cup fat-free low-sodium chicken broth
• 1 tablespoon parsley, chopped

PREPARATION

1. Spray a large skillet with cooking spray and heat over high heat. Add oil. Sprinkle chicken and Broccolini with salt, garlic powder and pepper; add to skillet. Cook, stirring occasionally, until chicken begins to brown, 2 to 3 minutes.

2. Add flour and cook, stirring continuously, 1 minute more. Add rice, garlic and lemon zest; cook 2 to 3 minutes more. Add eggs, stirring vigorously until egg is cooked and chicken is no longer pink in the center, 1 to 2 minutes. Remove from heat and add juice, broth and parsley.

The skinny

317 calories per serving, 9 g fat (2 g saturated), 31 g carbs, 3 g fiber, 23 g protein

Buffalo Chicken Drumsticks

16 chicken drumsticks (about 4 pounds), skinned, if desired
1 16-ounce bottle buffalo wing hot sauce (2 cups)
1/4 cup tomato paste
2 tablespoons white or cider vinegar
2 tablespoons Worcestershire sauce
1 8-ounce carton dairy sour cream
1/2 cup mayonnaise
1/2 cup crumbled blue cheese (2 ounces)
1/4 to 1/2 teaspoon cayenne pepper or bottled hot pepper sauce
Celery sticks

Directions

1. Place drumsticks in a 4- or 5-quart slow cooker. In a medium bowl, combine hot sauce, tomato paste, vinegar, and Worcestershire sauce. Pour over chicken in cooker.

2. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.

3. Meanwhile, in a small bowl, combine sour cream, mayonnaise, blue cheese, and cayenne pepper. Reserve half of the blue cheese dip (3/4 cup); store as directed below. Cover and chill the remaining dip until ready to serve.

4. Using a slotted spoon, remove drumsticks from cooker. Skim fat from cooking juices. Reserve eight of the drumsticks and 1 cup of the cooking juices; store as directed below. Serve remaining drumsticks with some of the remaining cooking juices, the remaining blue cheese dip, and celery sticks. Makes 4 servings and reserves.

To store reserves: Place blue cheese dip in an airtight container. Remove skin and meat from drumsticks, discarding bones. Using two forks, shred chicken (2-1/2 to 3 cups). Place shredded chicken and the 1 cup cooking juices in a second airtight container. Seal and chill for up to 3 days.
Nutrition Facts

* Servings Per Recipe 4 servings plus reserves
* Calories 454

Cafe Annie's Southwestern Grilled Chicken With Lime Butter

Serves/Makes: 6
Ready In: 30-60 minutes

Ingredients:
1 tablespoon ground cinnamon
1 tablespoon chili powder
1 tablespoon brown sugar
1 teaspoon cocoa powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 tablespoons olive oil
1 tablespoon balsamic vinegar
3 1/2 pounds bone-in chicken parts
***Lime Butter***
1/2 cup butter, melted
1 tablespoon fresh lime juice
1 serrano chile, minced
2 tablespoons finely minced white onion
1/4 cup finely chopped fresh cilantro
1 pinch ground black pepper

Directions:
In a small bowl, combine first 8 ingredients. With a spoon or a basting brush, spread the seasoning paste over the chicken.

Grill the chicken using medium heat for a gas grill or indirect heat for a charcoal grill. Close the lid and grill until chicken reaches 180 degrees F in the thighs and 170 degrees F in the breast, about 30 minutes.

In a small bowl, combine all lime butter ingredients. Drizzle over chicken just before serving or serve separately for dipping.

Recipe from Cafe Annie, Houston, Texas.

This recipe is from CDKitchen

Chicken Puffs

There are a million different ways for this recipe to be made. Some people make it with onions but I think the flavor of onions is WAY too overpowering.

Chicken Puffs
1 package of frozen rolls
4 chicken breasts
8 oz. cream cheese
salt and pepper
Ritz crackers
butter
1 can cream of chicken soup
milk
sour cream

I cook my frozen breasts of chicken in the crock pot with S&P and Ms.Dash. My mother-in-law boils it. I like it done in the crock pot b/c it's so tender when it comes apart that it just falls apart.

Shred it or if its too tough to shred use a food chopper and chop it up. Then you mix it with the cream cheese and S&P. Make a little mash. Then thaw the Rhodes rolls (some people use crescent rolls and that is much easier but I have tried both ways and Rhodes is the best-promise). I usually put them in the microwave for 30 seconds on regular microwave heat, turn them over and then do another 30 seconds. DO NOT OVER HEAT. Mold one roll at a time in to disc shape. Put a T. of mash onto the roll then fold and pinch dough around mash. I then dip it in melted butter (about a stick is what you'll need for the recipe) then roll it smashed Ritz crackers. Then I put it on a greased cookie sheet upside down so it doesn't come undone. Cook at 350 degrees for about 23 minutes.

Top with sauce. To make sauce combine one can of cream of chicken soup and one soup can of milk in sauce pan over med. heat. Keep a close eye on it, you don't want the sauce to burn. Once those two ingredients are combined mix in 1 c. of sour cream with whisk. Bring to a gentle boil then remove from heat.

Recipe from peach tree cooking

Fried Chicken

Pioneer Woman’s Buttermilk Fried Chicken

recipe from The Pioneer Woman Cookbook: Recipes from an Accidental Country Girl by Ree Drummond

There are a few secrets that I learned from Ree. The first is the buttermilk bath overnight (no, not you, the chicken). Second, mixing the flour with a bit of the buttermilk makes the breading a little shaggy, which is perfect for maximum crispiness volume. Lastly, baking the chicken after frying ensures that the chicken is cooked through without burning the skin.

serves 6-8 hungry ranch hands (halve recipe if you you’re feedin’ normal city folk)

2 cut-up fryer chickens
1 quart plus 1/4 cup buttermilk
5 cups all-purpose flour
3 tablespoons seasoned salt (like Lawry’s)
2 teaspoons black pepper
2 teaspoons dried thyme
2 teaspoons paprika
1 teaspoon cayenne pepper
1/4 cup milk
canola or vegetable oil for frying

1. In a large bowl (or 2 freezer bags) add the chicken with 1 quart buttermilk. Refrigerate overnight. When ready to fry, remove chicken from bowl and let sit on counter for 30 minutes to take chill off.

2. Preheat oven to 350F. Stir together the flour, seasoned salt, pepper, thyme, paprika and cayenne in a very large bowl. In a small bowl combine the 1/4 cup buttermilk and the milk. Pour the milk mixture into the flour and use a fork to mix until little lumps throughout.

3. Heat 1 1/2 inches of oil in a deep skillet or dutch oven over medium high heat to 365F. Working in batches, thoroughly coat each buttermilk-soaked chicken piece with the breading, pressing to adhere the breading. Add the chicken to the oil 3-4 pieces at a time. Cover pan and fry 5-7 minutes, checking to make sure chicken isn’t getting too brown. Turn, cover and cook additional 3-5 minutes more. Monitor temperature of oil to make sure chicken doesn’t burn. Keep in mind chicken will finish cooking in oven.

4. Place chicken on baking sheet and continue frying rest of chicken. When done, bake the chicken for 10-15 minutes, until chicken cooked through.

Lime Jalapeño Chicken

Lime Jalapeño Chicken
Ingredients

1/4 cup(s) lime juice
2 tablespoon oil, canola
1 tablespoon vinegar, white
1 teaspoon cumin, ground
1/4 teaspoon salt
1 pepper(s), jalapeno, sliced
1 1/4 pounds chicken, breast, boneless, skinless, tenders removed
Preparation

Whisk lime juice, oil, vinegar, cumin and salt in a small bowl. Stir in jalapeno. Place chicken in a shallow baking dish and pour the marinade over it, turning to coat both sides. Cover and refrigerate for at least 1 hour, turning once, or overnight.
Preheat grill to high heat. Oil the grill rack (see Tip). Grill the chicken until cooked through and no longer pink in the middle, 3 to 4 minutes per side. Let cool slightly; thinly slice crosswise. Serve warm or chilled.

To make ahead: Marinate chicken in the refrigerator for up to 1 day and/or refrigerate cooked chicken for up to 1 day. Slice just before serving.

Nutrition Facts
Number of Servings: 8
Amount Per Serving
Calories: 71
Total Fat: 2 g
Saturated Fat: 0 g
Cholesterol: 31 mg
Sodium: 46 mg
Total Carbohydrate: 1 g
Dietary Fiber: 0 g
Protein: 11 g

Lemon Baked Chicken

Lemon Baked Chicken
Ingredients

1/2 cup(s) lemon juice
2 tablespoon oil, olive, extra virgin
1/4 teaspoon salt
1/4 teaspoon pepper, black ground
1 pounds chicken, breast, boneless, skinless
Preparation

In a small dish, whisk together the lemon juice, olive oil, salt and pepper.
Rinse chicken breasts and pat dry. Place chicken breasts in a resealable plastic bag with the lemon sauce. Let marinate in the refrigerator for 30 minutes.

Preheat oven to 350 degrees.

Place chicken in an aluminum pan and bake for about 30 minutes or until chicken is no longer pink inside.

Serve hot.

Nutrition Facts
Number of Servings: 4
Amount Per Serving
Calories: 193
Total Fat: 10 g
Saturated Fat: 2 g
Cholesterol: 63 mg
Sodium: 200 mg
Total Carbohydrate: 3 g
Dietary Fiber: 0 g
Protein: 23 g

Chicken With Oranges and Almonds

Chicken With Oranges and Almonds
Ingredients

4 chicken, broiler-fryer, breasts, without skin
1 teaspoon salt
1/4 teaspoon pepper, black
1/8 teaspoon cinnamon, ground
1/8 teaspoon cloves, ground
2 tablespoon oil, salad
1 teaspoon garlic, minced
1 cup(s) onion(s), chopped
1 cup(s) orange juice
1/4 cup(s) nuts, almonds, slivers
1/4 cup(s) raisins
2 orange(s), pared and thinly sliced
Preparation

Sprinkle chicken with salt, pepper, cinnamon and cloves. Heat oil in large skillet; place chicken in oil skin down and brown a golden color. Turn over in pan. Put garlic, onion, orange juice and 1 cup of water over chicken; cover and cook at a simmer for 35 minutes.

Spread out almonds in shallow pan and place in 350°F oven for 5-10 minutes or until fragrant but just barely toasted. Add almonds, raisins and sliced oranges to chicken. Cover and cook 5 minutes.

Nutrition Facts
Number of Servings: 4
Amount Per Serving
Calories: 351
Total Fat: 14 g
Saturated Fat: 2 g
Cholesterol: 73 mg
Sodium: 651 mg
Total Carbohydrate: 28 g
Dietary Fiber: 4 g
Protein: 30 g

Broiled Lemon-Honey Chicken Breasts

Broiled Lemon-Honey Chicken Breasts
Ingredients

1/4 cup(s) honey
1/4 cup(s) lemon juice
2 teaspoon oil, vegetable
1 teaspoon rosemary, crushed
1 teaspoon lemon peel, grated
1/2 teaspoon salt
1/8 teaspoon pepper, black
4 chicken, breast, skinless
Preparation

Combine all ingredients (except chicken) and mix well. Marinate chicken in honey-lemon mixture 1 hour in shallow baking dish.

Broil chicken 5 minutes, brush with pan drippings, turn and broil 5 minutes longer or until juices run clear. If desired, bring marinade to a boil; simmer 2 minutes. Strain hot marinade over chicken.

Nutrition Facts
Number of Servings: 4
Amount Per Serving
Calories: 189
Total Fat: 5 g
Saturated Fat: 1 g
Cholesterol: 60 mg
Sodium: 388 mg
Total Carbohydrate: 18 g
Dietary Fiber: 0 g
Protein: 23 g

Mexican Pizza
Ingredients

1 tortilla(s), whole-wheat, low carb, 6 1/2-inch
3 ounce(s) chicken, breast, oven roasted, skinless
1/4 cup(s) salsa, mild
1/2 cup(s) pepper(s), red, bell, chopped
2 tablespoon pepper(s), green chile, diced
1 cup(s) spinach
2 tablespoon cheese, mozzarella, shredded, low sodium
1/4 cup(s) avocado, sliced
Preparation

Preheat oven to 425 degrees. Spray pan with non-stick spray. Heat over medium heat. Add bell pepper, green chiles and spinach to pan. Cook until spinach is wilted.
Spread salsa on tortilla and top with chicken and spinach mixture. Sprinkle with cheese and bake until cheese melts. Top with avocado slices.

Nutrition Facts
Number of Servings: 1
Amount Per Serving
Calories: 364
Total Fat: 12 g
Saturated Fat: 3 g
Cholesterol: 80 mg
Sodium: 714 mg
Total Carbohydrate: 35 g
Dietary Fiber: 8 g
Protein: 37 g

Chicken Salad With Strawberries, Feta and Edamame

Chicken Salad With Strawberries, Feta and Edamame
Ingredients

3 ounce(s) chicken, precooked rotisserie, no skin
2 cup(s) lettuce, mixed greens, packaged
2/3 cup(s) edamame, shelled and boiled
1 cup(s) strawberries, halves
1/2 ounce(s) cheese, feta
1 cup(s) pepper(s), red, bell, chopped
1 cup(s) tomato(es), chopped
2 tablespoon dressing, Italian, reduced calorie
Preparation

Shred chicken. Mix all ingredients together. Eat immediately.

Nutrition Facts
Number of Servings: 1
Amount Per Serving
Calories: 420
Total Fat: 13 g
Saturated Fat: 4 g
Cholesterol: 65 mg
Sodium: 893 mg
Total Carbohydrate: 44 g
Dietary Fiber: 13 g
Protein: 39 g

BBQ Chicken Sandwich

Ingredients

4 ounce(s) chicken, breast, boneless, skinless
1 tablespoon barbecue sauce
2 slice(s) bread, whole-wheat, toasted
1 piece(s) lettuce, romaine
1 slice(s) tomato(es), medium
1/4 cup(s) onion(s), red, sliced
Preparation

Preheat the oven or outdoor grill to medium-high heat.

Coat both sides of the chicken breast with barbecue sauce and place in an aluminum-foil lined pan. Bake in the oven or grill for about 30 minutes, or until no longer pink in the middle.

When the chicken is almost ready, toast the bread. Place cooked chicken on one slice of bread and top with lettuce, tomato, and onion. Cover with second slice of bread and serve.

Jillian Says:
Make sure you read labels when buying barbecue sauce. Try to buy an all-natural or organic one with minimal preservatives. Remember, the fewer ingredients, the better!

Nutrition Facts
Number of Servings: 1
Amount Per Serving
Calories: 315
Total Fat: 5 g
Saturated Fat: 1 g
Cholesterol: 63 mg
Sodium: 370 mg
Total Carbohydrate: 35 g
Dietary Fiber: 6 g
Protein: 32 g

Asian Chicken Wrap

Ingredients

2 tablespoon nuts, almonds, slivers
1 tortilla(s), whole-wheat, low carb, 6-inch
3 ounce(s) chicken, breast, skinless, cooked
1/2 cup(s) sprouts, bean
1/2 cup(s) snow pea pods
1/2 cup(s) pepper(s), red, bell, chopped
1 teaspoon dressing, sesame seed
Preparation

Heat a pan over medium heat. Add almonds to pan, turning every couple minutes until toasted (approximately 4-5 minutes). In the tortilla, place all of the ingredients and fold into a wrap.

Jillian Says:
When it comes to processed foods, very few brands pass the test for me. When selecting a dressing for the salad, choose Newman's Own and you'll know you're in good shape. If you'd rather just eat it plain or with oil and vinegar or lemon juice, that's fine too.

Nutrition Facts
Number of Servings: 1
Amount Per Serving
Calories: 359
Total Fat: 14 g
Saturated Fat: 2 g
Cholesterol: 72 mg
Sodium: 361 mg
Total Carbohydrate: 25 g
Dietary Fiber: 13 g
Protein: 35 g

Asian Chicken Almond Salad

Ingredients

4 chicken, breast, halves, boiled
1 1/2 tablespoon oil, vegetable
12 cup(s) lettuce, mixed greens, lightly packed
1/2 cup(s) nuts, almonds, slivers, toasted
1/2 cup(s) plum sauce
2 tablespoon vinegar, rice
2 teaspoon lemon juice
1 teaspoon oil, oriental sesame
1 teaspoon garlic, minced
1/2 teaspoon pepper, red flakes
1 tablespoon cilantro, chopped
Preparation

Season chicken breasts with salt and pepper. In large nonstick skillet, heat oil over medium-high heat. Add chicken breasts; cover and cook 5 minutes. Turn chicken, cover and cook 5 minutes longer. Uncover and continue to cook just until juices run clear when chicken is pierced with knife point; set aside.
In large bowl, toss greens with 3/4 cup of the Plum Sauce Dressing; divide among four plates. Cut each chicken breast into 1/2 inch slices and fan out on greens. Drizzle each chicken serving with 1 tablespoon dressing. Sprinkle each serving with 2 tablespoons of almonds.

Plum Sauce Dressing:
In bowl, whisk 1/2 cup prepared plum sauce; 1/3 cup water; 2 tablespoons rice vinegar; 2 teaspoons fresh lemon juice; 1 teaspoon Oriental sesame oil; 1 teaspoon minced garlic; 1/4 to 1/2 teaspoon red pepper flakes and 1 tablespoon chopped cilantro. Makes about 1 cup

Nutrition Facts
Number of Servings: 4
Calories: 431
Total Fat: 19 g
Saturated Fat: 3 g
Cholesterol: 73 mg
Sodium: 121 mg
Total Carbohydrate: 34 g
Dietary Fiber: 6 g
Protein: 33 g

Chicken with Mushrooms and Garlic

From Kathy Lee

If I close my eyes while eating this dish, I'd swear I was in a little bistro in Provence. The flavors are so rich, and the chicken so tender it practically falls off the bone. I use thigh meat because it has more flavor and it's also less expensive, but if you prefer white meat, just substitute split breasts.

12 BONE-IN, SKIN-ON CHICKEN THIGHS
1 TABLESPOON PLUSH 1 TEASPOON KOSHER SALT
1 1/2 TEASPOONS FRESHLY GROUND BLACK PEPPER
1 CUP PLUS 3 TABLESPOONS ALL-PURPOSE FLOUR
1 TABLESPOON OLIVE OIL
1 TABLESPOON UNSALTED BUTTER
1 HEAD GARLIC, CLOVES SEPARATED AND PEELED
10 OUNCES WHITE BUTTON MUSHROOM, STEMMED AND QUARTERED
1 TABLESPOON MINCED FRESH ROSEMARY
1 TABLESPOON MINCED FRESH THYME
3/4 CUP WHITE WINE
2 CUPS LOW-SODIUM CHICKEN STOCK
3 TABLESPOONS HEAVY CREAM
1 1/2 TABLESPOONS FRESH LEMON JUICE
1/4 CUP WATER

Season the chicken with 1 tablespoon salt and 1 teaspoon pepper. Place 1 cup flour in a large dish. Dredge all the chicken thighs until coated in flour. Set aside in a single layer.

Heat a large Dutch oven over medium high heat. Add the oil. Sear the chicken in batches, skin side down, for 4 to 5 minutes, until evenly browned. Do not turn the chicken or move it while it is browning, to encourage a good, golden crust on the skin. Remove the chicken to a plate and reserve.

Reduce the heat to medium and melt butter. Add the garlic and mushrooms. Cook until the garlic is golden brown and any liquid from the mushrooms has evaporated, 7 to 8 minutes. Add the rosemary and thyme and cook an additional 2 minutes. Stir in the white wine and chicken stock. Return the chicken to the Dutch oven. It is fine if the chicken is overlapping or in two layers. Bring the liquid to a low boil, then reduce to a gentle simmer. Cover and let cook 20 minutes. Remove the chicken to a platter and tent with foil to keep warm. Stir in cream, lemon juice, and remaining salt and pepper into the juices in the pot. Whisk the remaining 3 tablespoons flour with the water and stir into broth. Return the liquid to a low boil and cook until thickened, about 5 minutes. Serve the chicken with the gravy.

6 servings
Prep time: 30 minutes
Cook Time: 45 minutes

Turkey Tetrazzini

From Byerlys
Tempting turkey main dish...from northern Italy.

Ingredients
8 ounces rigatoni
1/2 cup margarine
1/2 cup flour
1 cup 2 percent milk
1 (14 ounce) can 1/3 less sodium chicken broth
3 cups cooked, cubed turkey
1/2 pound mushrooms, sliced
3/4 cup half and half
1/4 cup dry sherry
1 teaspoon salt
1/2 teaspoon white pepper
1/8 teaspoon nutmeg
1/2 cup freshly grated Parmesan cheese
1/2 cup sliced almonds

Directions
Prepare rigatoni according to package directions; drain. Melt margarine in large saucepan; blend in flour. Stir in milk and chicken broth; continue cooking, stirring constantly, until sauce is smooth and thickened. Stir in turkey, mushrooms, half and half, sherry, salt, pepper and nutmeg. Spoon half of rigatoni into bottom of buttered 3-quart casserole; top with half of sauce mixture. Repeat layers. Bake, covered, in a preheated 350 F oven 45 minutes. Sprinkle top with Parmesan cheese and almonds. Continue baking, uncovered, until bubbly (15-25 minutes). Let stand 10 minutes.

Amount: 8-10 servings

So California Grilled Chicken

Makes 6 servings.

This is a Southern California version of sweet & sour chicken, marinated and grilled with a little extra spice. For maximum team karma you should use locally-grown, organic ingredients, utilize recyclable products, and leave no footprints in the parking lot.

The Marinade: 2 oranges 2 lemons 2 limes 1 teaspoon Coriander ½ teaspoon Dried Red Pepper Flakes 2 tablespoons olive oil 4 tablespoons wildflower honey

The Rest: 6 boneless, skinless chicken breast halves Salt & Pepper

To make the marinade, finely shred the zest from the citrus ingredients, then squeeze the juice from each fruit. In a shallow dish just large enough to hold the chicken in a single layer, stir together the citrus and remaining marinade ingredients. You should set aside about 4 tablespoons of the marinade to glaze the chicken while grilling.

Flatten each chicken breast to an even thickness of about ¾ inch (a good way is to gently pound chicken in plastic wrap). Season the chicken on both sides with salt & pepper. Add the chicken to the marinade and turn to coat both sides. Cover and refrigerate, turning occasionally, for 1-4 hours, or as long as it takes to get to the tailgate and get set up.

Grill the chicken over the hottest part of the grill, turning once or twice and brushing with the reserved marinade, at least 5 minutes per side. Turn the chicken to obtain a criss-cross effect on each side.

Serving Option: I usually serve cut into lengths, with fresh cilantro, homemade salsa and/or guacamole, black beans and flour tortillas, warmed on the grill.

A little good Southern California Karma never hurts anyone. This recipe is healthy enough to offset the first 2 margaritas...