Sample Cooking Session
chickenPart Two: Chicken Dishes chicken


chicken RECIPES
chicken SHOPPING LIST
chicken PREPARATION



chicken RECIPES chicken


chickenChili Verde
  • 1/2 pound dry black beans
  • 2 cups cooked chicken breasts
  • 1 green bell pepper, chopped
  • 4 jalapeño peppers, seeded and chopped
  • 1 tsp ground cumin
  • 1/2 tsp ground cayenne pepper
  • 3 cups chicken stock OR 3 cups water plus 3 chicken bouillon cubes
  • 4 garlic cloves, minced
  • 1 medium onion, chopped
    •
    Rinse beans and soak overnight in water. In the morning, rinse beans and cover with water. Bring to a boil and simmer until tender. Drain; place in large stock pot. Add chicken, jalapeños, onions, spices, garlic and chicken stock to beans. Cover and bring to a boil. Simmer 2 hours or until flavors have melded and beans and chicken have begun to "shred". Add more water if necessary. Cool and freeze.

    chickenHoney Baked Chicken
  • 3-4 pounds of chicken pieces
  • 1/2 cup melted butter
  • 1/2 cup honey
  • 1/4 cup Dijon mustard
  • 1 tsp curry powder
  • 1 tsp dried tarragon
  • 1 tsp garlic powder
  • 1 Tbsp white Worcestershire sauce
  • 2 Tbsp white wine
    •
    Line 13x9 baking pan with foil. Place baking rack on top of foil. Wash chicken pieces and pat dry. Arrange in pan, skin side up. (Skin may be removed but chicken will require extra basting.) Combine remaining ingredients and baste chicken pieces. Bake at 350 for 1 1/4 hours, basting every 15 minutes (HINT - have a timer dedicated to timing your 15 minute intervals!) Check for doneness. Reserve extra sauce.
    FREEZING: Let pieces cool. Place in zipper bags. Spoon in leftover sauce and freeze. Reheat wrapped in foil in 400 degree oven for 20 minutes. Additional sauce can be mixed to serve with chicken.

    chickenVaughn Nuggets
  • 1 lb. chicken -- deboned and skinned
  • 1/4 cup whole wheat flour
  • 1 teaspoon parsley flakes
  • 1/2 teaspoon tarragon
  • 1/2 teaspoon sage
  • 1/4 teaspoon salt
  • 1 dash pepper
  • 1 egg beaten OR 1/4 cup egg substitute
  • 2 tablespoons milk
  • 1 cup bread crumbs
    •
    Rinse chicken and pat dry with paper towels. Cut the pieces in 1 inch pieces OR pound flat and cut with cookie cutters into fun shapes. Combine the flour, parsley, seasonings thoroughly and put in a small plastic bag.
    Add chicken pieces, a few at a time to flour mixture. Close bag and shake pieces to coat them.
    Combine milk and egg in a small bowl. Put bread crumbs in another bowl. Dip the flour coated pieces, 1/4 at a time, in the egg/milk mixture and then roll them in the crumbs.
    Place coated chicken pieces in a single layer on a large ungreased baking sheet. Bake in a 350 degree oven for 10 - 12 minutes until pieces are no longer pink and the juice runs clear.
    VARIATIONS: add cayenne pepper, oregano, curry or Chinese 5 spice to the flour mixture instead of tarragon and sage. These are really tasty and make a crowd-pleasing appetizer.
    FREEZE: on clean baking sheet. Remove to a freezer bag. SERVING: Remove what is needed and nuke for 30 seconds or bake at 400 for 5 minutes. YIELD: 8 (more if served as an appetizer)

    chickenChicken Pies
    Take one loaf's worth of bread dough. Divide into 6 pieces. Prepare filling by mixing:
  • 1 1/2 cups chopped cooked chicken breasts
  • 4 oz shredded mozzarella cheese
  • 1 Tbsp tarragon, ground
  • 1 Tbsp white Worcestershire sauce
  • 1/2 cup steamed broccoli, finely chopped
  • enough water to moisten
    •
    Roll out each piece of dough on a floured surface until about 1/8" thick. Place about 1/3 to 1/4 cup filling in the center of the dough. Roll up burrito style. Place on greased baking sheet. Bake at 350 for 20 minutes or until golden brown.
    FREEZING:Remove from pan to cooling rack. Wrap when cool, place in zipper bag and freeze. SERVING:Remove and unwrap desired number of pies. Bake at 400 degrees for 5-10 minutes or microwave on HIGH setting for 3 minutes. FILLING WILL BE HOT! YIELD:6 pies.

    chickenChicken Pot Pie
  • 4 cups cooked chicken breasts, chopped
  • 4 cups chicken stock
  • 1 tsp dried parsley
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 2 cups peeled and cubed potatoes
  • 1 cup peeled and sliced carrots
  • 2 cups additional vegetables of choice (we like corn and broccoli)
  • 1/3 cup whole wheat flour
  • 1/2 cup water
  • one set of refrigerated or frozen pie crusts, warmed to room temperature per package directions
    •
    Put chicken stock in large pot. Add vegetables and cook until tender. Blend flour with water in a small bowl. Add to pot and stir until broth thickens (5-10 minutes). Add meat to pot. Simmer until mixture is very thick and resembles pie filling.
    Place bottom pie crust in large pie pan. Spoon in filling. Top with second pie crust. Cut slits in top crust. Bake at 450 degrees for 15 minutes. Reduce heat to 350 degrees and bake until crust is done and filling is bubbling.
    FREEZING:DO NOT PUT IN CRUST! Finish filling. Let cool. Place in zipper bag, label and freeze. Freeze crust separately. SERVING: Defrost pie crust and filling in fridge. Assemble pot pie and bake as directed above.

    chickenChicken Wraps
    NOTE:This dish freezes well IF you follow the steps for freezing. :)
  • 2 cups cooked chicken breasts, diced
  • 1 (16 oz) can peach slices, drained and juice reserved
  • 2 oranges, peeled, seeded and chopped, membranes removed
  • 1 small red bell pepper, chopped
  • 1 small green bell pepper, chopped
  • 1 Tbsp lime juice
  • 1 tsp sage
  • 1 tsp tarragon
  • 1 tsp garlic powder
  • 1/3 cup low-fat mayonnaise
  • one package 12 inch flour tortillas
    •
    In a large skillet, mix the lime juice and spices. Add peppers and sauté quickly until peppers are crisp-tender. Add chicken, peaches, and oranges and heat thoroughly. Before serving, stir in mayonnaise. Spoon onto warmed tortillas and roll up tightly.
    FREEZING:DO NOT add mayonnaise! Cool chicken mixture in fridge. Spoon into zipper bag, label and freeze. SERVING: Thaw in fridge. Warm briefly in skillet, add mayonnaise and wrap as directed above. Wraps are also good with chilled filling. YIELD:10 wraps.



    chicken SHOPPING LIST chicken


  • 1/2 pound dry black beans
  • 10 lbs. boneless chicken breasts (9 lbs. to be cooked, 1 lb. for nuggets)
  • 3-4 pounds of chicken pieces
  • one set of refrigerated or frozen pie crusts
  • one package 12 inch flour tortillas
  • 1 (16 oz) can peach slices
  • 2 oranges, peeled
  • 1 small red bell pepper
  • 7 cups chicken stock OR 7 chicken bouillon cubes (to be reconstituted)
  • 2 green bell peppers
  • 4 jalapeño peppers
  • 1 small package frozen broccoli
  • 4 garlic cloves
  • 2 medium onions
  • 1 egg beaten OR 1/4 cup egg substitute
  • milk
  • 1 Tbsp lime juice
  • 1/3 cup low-fat mayonnaise
  • 1 cup bread crumbs
  • 4 oz shredded mozzarella cheese
  • 2 stalks celery
  • 3-4 medium potatoes
  • 2-3 medium carrots
  • 2 cups additional vegetables of choice (frozen or fresh)
  • 1 lb. butter
  • 1 (8 oz) jar honey
  • 1 (4 oz) Dijon mustard
  • ground cumin
  • ground cayenne pepper
  • curry powder
  • tarragon
  • garlic powder
  • white Worcestershire sauce
  • white wine
  • whole wheat flour
  • parsley flakes
  • sage
  • salt
  • pepper



    • chicken PREPARATION chicken


    1. Put beans on to soak overnight.
    2. In the morning, drain beans and simmer in large pot with enough water to cover completely.
    3. Cover large tray with foil. Spray with no-stick spray. Arrange pieces of chicken breast on foil and bake at 350 degrees for 30 minutes or until juices run clear. Remove from pan to cooling rack.
    4. Mix bread dough for Chicken Pies, let sit in warm place to rise. (NOTE: use frozen bread dough if desired.)
    5. While chicken is baking, chop onions, peppers, potatoes, carrots, garlic and broccoli. Place in separate dishes for ease of assembling various dishes.
    6. Chop jalapeños on small separate cutting board. Use gloves if needed. Place knife and cutting board in dishwasher.
    7. Simmer chicken stock and vegetables for Chicken Pot Pie in second large pot.
    8. Drain black beans when tender. Return to pot. Add remaining ingredients for Chili Verde. Simmer 2 hours, adding water as necessary.
    9. As chili is simmering, make sauce for Honey-Baked Chicken. Baste chicken and begin baking. Set 15 minute timer!
    10. Mix flour and water thickener for Chicken Pot Pie. Add to filling, stir and simmer.
    11. Rinse and pat dry chicken for Vaughn Nuggets. Cut into desired size pieces.
    12. Mix wet and dry ingredients in two separate containers for dipping and coating Nugget pieces.
    13. Coat and bake nuggets. WATCH TIME! Remove to cooling rack when done.
    14. Cool Chicken Pot Pie filling. Bag and freeze.
    15. Steam broccoli for Chicken Pies. Drain and place in large bowl.
    16. Mix Chicken Pies filling. Roll dough and fill. Bake once Honey Baked Chicken is finished.
    17. Sauté vegetables for Chicken Wraps. Add remaining ingredients EXCEPT mayo. Heat through. Cool, bag and freeze filling.
    18. Bag and freeze Vaughn Nuggets.
    19. Bag and freeze Honey-Baked Chicken.
    20. Ladle Chili Verde into two freezer containers. Cool. Label and freeze.







    Copyright © 2000 by Deb Vaughn. All rights reserved.
    May be downloaded for your personal use only.
    For reprints or to use in another publication
    please writefor permission.


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