Conference turris::cooks

    We eat Boneless Breast alot in out house.  It's kind of like a staple
    food.  Here's some suggestions of what I do.  None of these have
    any real recipe's, but I can give you instuctions and directions
    for anything.
    
    1) Sauteed in lemon, onions, mushrooms and white wine.  Served over
    rice.
    
    2) Sauteed with onions and peppers, add marinara suace.  Serve over
    spaghetti.  If I'm really ambitious, I'll throw them in the oven
    and melt some mozzarella cheese over them.
    
    3) Broiled with BBQ sauce.  Served with Broiled Potatoes.
    
    4)  Marinated in soy sauce, sherry and pineapple juice.  Served
    with stir fry vegetables.
    
    5)  Stuffed - as in Chicken Cordn Bleu; or with Brocolli and Cheese;
    or with honey and pecans; or with seafood stuffing.  Served with
    Baked Potato.
    
    6) Sauteed in honey mustard sauce.  Served with rice.
    
    Tonight I'm going to attempt to invent Chicken in Apricot Sauce.
    
    Let me know if you want me to elaborate on anything.

    Cooking for 14, I would try to keep things as simple as possible.
    
    Good luck.
    
    	-Nancy
    

This recipe comes from the Quick and Easy Menu Cookbook put out by Weight 
Watchers.  You really can't tell that this dish is a 'diet' type dish.  It
is delicious!  Each time I've fixed it, I've received compliments!

Judy

P.S.  Last time I served this was for my mother-in-law's birthday.  Served w/
steamed new potatoes, tossed salad, and green beans.  Had a sugerless carob
birthday cake for dessert.


Festive Honey-Pecan Chicken 	4 servings
^^^^^^^^^^^^^^^^^^^^^^^^^^^

1/3 C plus 2 t plain dried bread crumbs
4 thinly sliced chicken breasts or cutlets (1/4 lb each)
2 T flour
1 egg, slightly beaten
2 T veg oil
3/4 ounce chopped pecans
1/2 C canned ready-to-serve chicken broth
2 T honey
1 T lemon juice
1 t minced fresh parsley
1/2 t cornstarch
1/8 t each grated orange peel and salt
Dash pepper

On sheet of wax paper or a paper plate spread bread crumbs.  Sprinkle cutlets 
evenly with flour, coating both sides; dip each cutlet into beaten egg, then 
into crumbs, coating both sides and pressing crumbs to adhere.

In 12-inch nonstick skillet heat oil over med-high heat; add chicken and cook,
turning once, until lightly browned, 3 to 4 minutes on each side.  Remove 
chicken to serving platter and keep warm.

In same skilletu! saute' pecans until lightly toasted, 1 to 2 minutes.  In 
small bowl combine remaining ingrediants, stirring to dissolve cornstarch; add
to pecansw3 in skillet and, stirring constantly, bring to a boil.  Reduce heat
and let simmer until mixture thickens, 4 to 5 minutes.  Pour over chicken and
serve immediately.

                        Chicken in Cream Sauce
    
    	4 half chicken breasts (boneless)	1 1/2 tsp salt
    	3 tbsp butter or oil			1/8 tsp pepper
    	1/3 cup chopped onion			3 tbsp flour
    	2 tsp Worcestershire Sauce		3/4 cup light cream
    	1 sm clove minced garlic		1 cup water
    	3/4 cup chicken broth
    
    
    Brown chicken well in butter in skillet; transfer to baking pan.
    In saucepan combine onion, garlic, chicken broth, cream and seasonings;
    heat through.  Pour mixture over chicken; cover pan.  Bake at 300
    degrees for 2 hours.  Uncover; bake for 15-20 minutes longer.  Remove
    chicken from pan; keep warm.  Blend flour and water into pan drippings;
    pour over chicken and serve.
    
    I usually serve the chicken over rice pilaf.  That adds a nice touch.
    You can serve any kind of vegetables, but I usually serve broccoli
    and carrots.  The chicken will come out so tender it will fall apart
    on your fork.  The cream sauce is out of this world and adds a nice
    flavor to an otherwise boring chicken.
    
    If anyone tries this recipe, please let me know what you think.
    If you have any questions, please send me mail.
    
    Donna

    Re the previous.....dont you think that browning the breasts in
    a pan, then cooking in the oven for 2:30 is a mite long for a
    boneless chicken breast?  I got to think you wind up with the
    driest piece of meat ever.
    
    Rick

    re:-1
    
    No, I've made this recipe a number of times and not once has
    my chicken come out dry.  It's very moist and tender.  Hard
    to believe I know, it does seem like an awful long time for
    chicken.  Of course, all ovens cook differently so maybe you
    can reduce your cooking time by about 15 minutes.  The 2 1/2 hours
    is just right in my oven.  Try it and then let me know what you
    think.  This is by far the best chicken my husband and I have ever
    had.  The only hard part with this recipe is waiting for it to
    cook.  :^)
    
                            BON APPETIT
    
    Donna
    

	First let me thank everyone who has contributed ideas...they all
        seems so appetizing. 


Re: .1

Nancy I loved some of your combinations and would appreciate some further
explanations on the following:

   -> 5)  Stuffed - with Brocolli and Cheese;or with seafood stuffing.  
	    
   -> 6) Sauteed in honey mustard sauce.  
    
Thanks for all the help,
Marcia    

    This is an easy prepare ahead dish that cooks while you have a drink
    with your guests.  You may need to adjust proportions for 14...
    
    Dried Beef (washed)			Large container of sour cream
    Bacon				2 Cream of Mushroom soup cans
    Chicken breasts
    
    Preheat oven to 325.  
    
    Wrap each chicken breast in a slice of dried beef & bacon. 
    Mix sour cream & soup (undilluted) in seperate bowl.
    Place chicken in greased casserole dish and pour soup mixture over
    it.
    Sprinkle with paprika.
    
    Bake uncovered about 1-1/2 --> 2 hours.
    
    Note: I've seen similiar recipes in several cookbooks and have used
          variations such as no dried beef, longer/shorter cooking time.
          I don't like my chicken dried out, so I try to keep it short.
    

    Marcia,
    
    First off, let me say that I hardly ever follow recipes.  When I
    print recipes for this file, I a printing them mainly for ideas
    on how to cook things, flavor combinations and cooking techniques.
    Which is why I really can't give you a recipe for any of my chicken
    breasts.
    
    Stuffed Chicken Breast:
    
    I picked up this technique from Madeline Cooks.  You wash your chicken
    breasts, cut all the fat and skin off.  Cut a slice into the chicken
    breast, so as to make a pocket.  Don't cut all the way through,
    but cut enough to be able to put in stuffing.  Stuff with the stuffing
    of the day.  Coat with bread crumbs - put breadcrumbs on a plate
    and drag chicekn breast thru to cover on all sides.  Then bake at
    350 for about 1/2 hour - probably more if you are cooking 14?
    
    Broccoli and Cheese - I par boil/poach my broccoli first - just
    enough to make the brocoli workable nad no longer hard as a rock.
    I leave the "flowers" in good size pieces, leaving about 1/4 of
    stem.  I discard most of the stems, put chop up some of the samller
    stem into 1/4 inch cubes.  Shred the "cheese of the day"  - I like
    to use a combination of swiss and cheddar, but will use up whatever
    misc. cheese is in the refrigerator.  Then put alternating layers
    of broccoli and cheese in the chicken "pocket" until full.  Be careful
    not to use too much cheese, or else the bottom of your cooking pan
    becomes a cheesy mess.  Personaly I like my chicken breast to still
    be able to close, or else you could stuff them til they were about
    to burst.  I don't pin them closed at all - some people do.  I tried
    making a cheese sauce once, but it didn't come out that great -
    it tasted to suacy.
    
    Seafood Stuffing - There is a pretty good crab meat stuffing recipe
    in the note on Cornish Game Hens.  Basically, I make a stuffing
    of bread crumbs, sauteed onion, sauteed garlic, sauteed celery,
    and canned crabmeat.  DO NOT DARE USE IMITATION CRAB MEAT - AKA
    SEA LEGS. Instead of using milk, I use the crab "juice".  I don't
    use eggs at all.  I like to toast my own bread to make the bread
    crumbs.  Then stuff the chicken with this stuffing.  If I'm feeling
    really ambitious, I will baste the chicken with lemon juice before
    I drag it through the bread crumb.
    
    	-Nancy

    For the honey-mustard chicken.  There's some good ideas that I got
    from the note on Chicken Dijon.
    
    Sautee the chicken breasts in olive oil with minced garlic and minced
    onion.  I've found it takes about 20 minutes over medium heat for
    the chicken breast to cook through.  I cook about 5 minutes, then
    turn them over for the rest of the cooking time.  Half way through,
    I'll add the sauce, which is first mixed in a separate bowl.  I
    make enough sauce to almost cover the chicken -  there is probaly
    1/2 inch of sauce in my pan.  The sauce is a mixture of pineapple
    juice, sweet mustard, and honey.  Maybe a shake of say sauce or
    Worcestshire sauce.  For 2 chicken breast I use 2-3 Tablespoons
    of mustard and 2-3 tablespoons of honey.  And 1 can of pineapple
    juice (I buy the 6 paks of cans - the can s are probably 4 inches
    tall?  I don't kow how many oz)
    
    When the chicken is cooked, remove from pan.  Turn up heat to reduce
    the sauce a little.  I don't believe in using flour or cornstarch
    to thicken sauces.  Then pour a little sauce over each breast for
    serving.
    
    

    
     I think that with stuffed checken breasts, that might be alot of
    work for 14 people. Also, with ( I would assume ) 1 breast per guest
    that may get into some cost.
    
    I have another suggestion that is close but wasn't mentioned:
    
    CHICKEN MARSALA Cooks in 45 min tops. Makes wonderful sauce for
    rice, realatively low fat
    
    For 14 I think you'll only need seven chicken breasts, We usually
    get two meals for two ( four servings ) out of a package of 2 boneless
    breasts.
    
    You'll need  the chicken
                 2-3 tbsp olive or safflower oil ( enough to brown )
                 1 tbsp worcestershire sauce 
                 1-2 cups white wine - dry
                 1/2 cup orange juice
                 1/2 cup beef bullion - ( gives a better flavor than
    chicken I think )
                 Rosemary - to taste 
                 2 tbsp lemon juice
                 salt & pepper
                 fresh minces parsley
                 regano - to taste
                 1 cup flour - mix in some breadcrumbs, celery salt
                 and pepper
    First cut the chicken into strips this way your guests can take
    what they can eat instesd of a whole breast.  
    Dredge the strips in the flour mix, may have to adjust the amounts a
    bit - never made this for 14 so I'm guessing some.
    heat oil in big skillet, then brown the strips till golden;
    When both sides are nicely browned, pour liquids over and let simmer.
    simmer on low for about 30 min but keep checking cause liquids cook
    down and you can add more to judge the consistency of your sauce-
    the flour thickens it up too.
        Season while everything is simmering.  Chicken will come out really
    tender and you can serve individual plates over rice or platter-style 
    covered with the sauce that the sommering makes.  
    
    Here is a favorite guest veggie dish of mine that I serve with this:
    Stir-fried pea pods with Cashew butter sauce -- oopps there goes
    the low-fat! :-)  I the sauce is just butter, white wine and cashews.
    Saute the cashews in little butter, add peapods then add wine and
    more butter to taste. Carrot spears go good in that too.
    
    Good luck - you've got alot of courage serving 14! Have a wonderful
    party.

    TRY CHICKEN IN CLOTTED CREAM .
    
    PLACE THE BREASTS IN A LARGE PAN OR CASSEROLE SO THAT THEY DON'T
    OVERLAP.  DOT WITH BUTTER (ABOUT 1 TABLESPOON PER 6 BREASTS).
    
    SAUTEE A SMALL BOX OF MUSHROOMS, SLICED.  CHOP SOME SCALLION
    (TO TASTE - I USE A LOT OF ONION).  MIX THE MUSHROOMS AND
    THE RAW SCALLION IN WITH SOUR CREAM (ENOUGH TO COMPLETELY
    COVER THE CHICKEN).  ADD SOME GRATED PARMESAN CHEESE TO TASTE 
    AND THOROUGHLY MIX.  WHOOSH THE WHOLE MESS OVER THE CHICKEN
    AND SPRINKLE WITH BREAD CRUMBS.  BAKE AT 350 FOR ABOUT
    45 MIN - 1 HOUR.  
    
    IT COMES OUT VERY ELEGANT.  SERVE IT WITH A GREEN SALAD,
    BAKED POTATO (YOU CAN THROW THE POTATOES IN AT THE SAME TIME 
    AT THE SAME TIME AS THE CHICKEN).  AND IF THAT'S NOT ENOUGH,
    YOU CAN SERVE A COOKED VEGETABLE TOO.  MAKE SOMETHING
    LIGHT FOR DESERT.
    

re:  Note 1677.11  -< Chicken Marsala >-

Maybe I am over ambitious...but I chose chicken breats because I thought I 
could prepare them for the oven before my guests arrive and cook them during
the appetizers. 

The Chicken Marsala sounds good and the additional suggestion sounds yummy.

I once had orange/brandied chicken breats that were fabulous...but never
got the recipe before the neighbor moved. I remember smelling the chicken
cooking when I entered the home and it was absolutely delicious and exotic
to eat. Also, the hostess said it was real simple to prepare and cook. 

This is what I am looking for...simple, yet exotic...

Thanks for all the suggestions and keep the ideas flowing.

Marcia

    A simple but not exotic idea is one of my old favorites.  Chicken
    breast marinated in diet Italian dressing.  I like to marinate 
    them for an hour or so and either bake or barbeque them.  I 
    usually have this with rice pilaf.
    
    Gail

    also try pouring dark russian dressing over them. similar to the
    previous reply.  i remember using peach slices too, but i haven't
    done this in a while [we're out of chicken breast, and i only buy
    them when they're on sale...]
    
    sandy

        
....Makes 6 servings

    5  tbsp lemon juice
    3  tbsp Dijon Mustard
    2  cloves garlic, chopped finely
  1/4  tsp white pepper
6-1/2  tbsp olive oil, divided
    3  whole chicken breast, skinned, boned, and cut in half
    1  cup sliced natural almonds
    2  cups chicken broth
    1  tsp cornstarch, dissolved in 1 tbsp water
    2  tbsp lemon marmalade (orange can be substituted)
    2  tbsp butter, cut in bits
    2  tbsp chopped fresh parsley
  1/4  tsp red pepper flakes
       Lemon slices for garnish

1.  Combine first 4 ingredients.  Beat in 5 tbsp oil.  Add 
    chicken and marinate 1 hour at room temperature.

2.  In large skillet, saut� almonds in 1/2-tbsp oil until golden.  
    Remove and reserve.  Wipe out pan.

3.  Drain chicken; reserve marinade.  Cook chicken over high heat 
    in remaining 1 tbsp oil until golden brown on each side, 
    6 to 10 min., or until just tender; remove and reserve.

4.  Strain marinade into pan.  Add chicken broth and cornstarch 
    mixture.  Cook over high heat, stirring occasionally, until 
    sauce reduces by slightly more than half, about 5 min.  Add 
    marmalade and stir over medium heat until melted.  Over high 
    heat, stir in butter, parsley and red pepper flakes.  Return 
    chicken to pan and heat through.  Add almonds.

    Serve and garnish with lemon slices.

Ingredients:
          
    4  lightly pounded skinless boneless chicken breast
    3  tbsp butter
    3  tbsp flour
1-1/2  cup milk
    1  4-oz package blue cheese
    1  tbsp fresh chervil or your favorite herb
          
Prep: 

1.  Dust chicken with flour.

2.  Saut� in butter until golden brown. Keep warm.

3.  Make a roux with 3 tbsp flour and 3 tbsp butter.

4.  Add milk, stirring until sauce thickens.

5.  Crumble 2/3 of 4-oz blue cheese into sauce.

6.  Add herbs and stir until blended.

7.  Serve sauce over chicken breast.

8.  Sprinkle with the remaining blue cheese and cracked white 
    pepper corns.

    I have served this recipe for a party of 14 and I am planning to
    serve it again next Sunday for a party of 18.  It can be made the night
    before and put in the oven when company arrives so you can enjoy
    the party.  I served Near East Rice Pilaf, tossed salad, no need for a
    vegtable because it has broccoli.  You could serve candied carrots
    or baked tomatoes for added color.
      CLASSIC CHICKEN DIVAN  
    2 10-ounce packages frozen broccoli spears (I used fresh)
    1/4 cup butter or margarine
    6 tablespoons all-purpose flour
    2 cups chicken broth
    1/2 cup whipping cream
    3 tablespoons dry white wine
    3 chicken breasts, haved and cooked
    1/4 cup grated Parmesan cheese
      Cook broccoli using package directions; drain.  Melt butter; blend
    in flour, 1/2 teaspoon salt, and dash pepper.  Add chicken broth;
    cook and stir till mixture thickens and bubbles.  Stir in cream
    and wine.
      Place broccoli crosswise in 12 x 7 1/2 x 2 inch baking dish. 
    Pour half the sauce over.  Top with chicken.  To remaining sauce,
    add cheese; pour over chicken; sprinkle with additional Parmesan
    cheese.  Bake 350 for 20 minutes, or till heated though.  Then broil
    just till sauce is golden,  about 5 minutes.  Serves 6
    
    I get the chicken breast with ribs and boil for 1 hr. and use that
    broth.  I also make more sauce than the recipe calls for.  I bake
    it in two 9 x 13 in. baking dishes.  Guest always ask for the recipe
    and they have also used it for their company.
    

I have a basic chicken breast recipe that is easy to make and, it can be made
with either defrosted(fresh) or frozen chix breasts. This is very "Spensarian." 

First pre-heat a 12" no-stick(preferrably supra) open fry pan for about 2 to 3 
minutes over medium heat. Add 2 tbls of olive oil and put the chicken in to 
saute for about 4 minutes per side (if fresh). After about 1 minute or so, add 
a couple of splashes of vermouth(pour on top of the chicken). After you turn 
them over, add some dried tarragon leaves and finish cooking. If you are 
working with frozen breasts, you can basically follow the same proceedure 
except that you must keep on poking the end of your paring knife into the chix 
to determine when it is tender enough to turn.   

A good compliment for this dish is fresh broccoli florets steamed in a 
stainless steal steamer and topped with butter and fresh cracked pepper.

I would serve a good California Chardonnay(chilled), and a fresh loaf of crusty
french bread. Calamato olives would make a great appettizer!


Enjoy!!

    Can you stand another one?  My mother made this and it was delicious!
    She made it up as she went along, so there are no exact proportions.
    
    			Apricot Chicken
    
    Put 1/2 box of dried apricots in a saucepan.  Add water to just
    cover them, then simmer until almost dry.  This thoroughly plumps
    and stews the apricots.  Put them in a food processor or blender.
    Add lemon juice and puree.  Add some orange juice and puree again,
    until it's the consistency of a thin paste (thicker than glue, but
    not as thick as peanut butter).  If you don't like it too tart,
    add either sugar or artificial sweetener - she added two packets
    of something called Sweet One.  Brush it on your skinless, boneless
    chicken breasts and bake as you would most chicken breasts - about
    an hour, depending on their thickness.
    
    The apricot puree gave her about a jelly jar's worth.  With what
    was left, she has done other things, like spread it on toast for
    breakfast, and spread it on pizzelles (flat Italian cookie) for
    a treat.  Really very easy to make.  You could do the apricots days
    ahead, brush the chicken with the mixture in the morning and
    refrigerate them.
    
    Oh yes, she said she brushed them with the apricots once about halfway
    through the cooking time.
    
    This would be good with rice pilaf, or baked potatoes (although
    it could get awfully hot with all that baking!), or potatoes mashed
    with light sour cream (Hood's is excellent, Land o'Lakes is awful)
    instead of milk.  Another good idea is to make a combination white
    and wild rice, plump golden raisins for at least 1/2 hour in warm
    water, and toss with the rice and freshly chopped parsley.  Looks
    elegant - very easy!  If you cook the rice in chicken broth, you'll
    add to the flavor, too.  Or add a little fresh lemon juice with
    the raisins and parsley.
    
    Broccoli always wins as my vegetable accompaniment.  But a Caesar
    or mock-Caesar salad would be very good, and easy, too.  And asparagus,
    if you can afford to spend the money for fresh right now (14 is
    a LOT of people!).  Glazed carrots, mentioned in an earlier note,
    would be nice, too.
    
    An appetizer of thinly sliced cantaloupe with paper thin slices
    of prosciutto is wonderful, and can be made up earlier (I thank
    whoever created Ziplocs every time I throw a party!).  It's a little
    early in the season, but cold cucumber soup is easy and delicious.
    Peel your cucumbers; slice lengthwise and remove seeds.  Cut into
    chunks.  Put in the blender with sour cream, light sour cream, yogurt,
    or a combination of those, and some dill.  Blend until the cucumber
    is liquefied.  It's delicious, refreshing, easy, and can be made
    the day before your party.
    
    For dessert buy lady fingers, angelfood cake, or sponge cake.  Line
    a trifle or clear salad bowl with lady fingers or pieces of the
    cake.  Take two boxes of INSTANT vanilla pudding (I prefer Royal),
    and four cups of whipping cream, then follow the directions.  You'll
    also need fresh fruit, and, if you don't have an aversion, fruit
    flavored liqueur.  Sprinkle a little of the liqueur (1 or 2 tbs.)
    on the cake, put on the fruit, then a layer of the "pudding."  Keep
    this up until all your cake and cream is gone, preferably ending
    with cream, and reserving some fruit for the top.  I used 1 angel
    cake, 1 pudding mix, and a little under a quart of strawberries
    for 8 and had leftovers.  I used strawberry schnapss with strawberries,
    and you could use Chambord or other raspberry liqueur with raspberries,
    peach schnapps with peaches, Midori with honeydew (might be awfully
    sweet, though!).  You could experiment with different combinations.
    Best of all, use store bought cake, brake it up one or two days
    before, clean and prepare your fruit in the morning, mix your pudding
    in the morning or the night before, and you just have to assemble
    it.
    
    An alternative that I haven't tried is to use chocolate sponge cake
    (Betty Crocker recipe for chocolate cake roll is good and easy),
    chocolate pudding (which I've used for eclairs in the past), and
    fresh strawberries or raspberries.  Bananas would be good, too,
    but more last minute, and less elegant.
    
    Good luck!  Have a blast with your party.  I hope you have someone
    like my roommate to keep you calm and help clean up (and in my case,
    curb my spending on food)!!
    
    Susan

    Apricot Chicken.  And I thought I invented it the other night! 
    Instead of going through the whole routine of using dried apricots,
    I used apricot nectar and reduced it in the fry pan.  I cooked similar
    to how you cooked.  However, I was unimpressed with my end result
    - the sauce was good, but lacking seasoning.  I thought the sauce
    would have been better over vanilla ice cream or French Toast. 
    But for chicken, I thought it definitely could use some spices,
    but I couldn't figure out what - spice novice that I am.

    Regarding Apricot Chicken:
    
    Easy recipe:  Chicken breasts (or any type of chicken you prefer)
                  Package Lipton Onion soup, bottle of Catalina dressing
                  and a jar of Apricot preserves.  Mix soup mix, dressing
                  and preserves in a frying pan add chicken and cook
                  covered on low for about 1 hour.  Yummy!  Messy too,
                  but worth it.
    
    

    re -1  don't forget to stir it once and a while also.
    
    Linda

    re: .21
    
    Dried apricots are a lot tarter and stronger flavored than apricot
    nectar, as a rule.  I think a touch of clove or cinnamon would be
    good, too.  Also onion (minced) or even a touch of garlic.  And
    some black pepper, once the sauce is on the chicken.  There are
    lots of things you can do to adjust it to your individual taste.
    Try it again.  The best part about cooking (novice or not) is the
    experimentation.
    
    Susan

    Re .25
    
    Thanks for the suggestion.  
    
    I'm still kind of a spice novice, and I get antsy about using too
    much imagination.  I'll have to try this again real soon.
    
    

    After all of these absolutely wonderful recipies, I thought I'd
    add one as well.  This recipie is simple, and preparation time is
    10 minutes before it goes in the oven, so you can do this ahead
    of time alike many of the ones forementioned in this note.
    
    SPECIAL CHICKEN
    
    4 boneless chicken breasts, with fat and skin trimmed off
    1 can chicken broth
    1 C mayonnaise
    3 TBSP sugar
    1 C dry white wine or sherry
    salt and papper to taste
    1 package shredded Mozarella cheese
    
    Preparation:
    
    1.  par boil chicken breasts in chicken broth and wine.  add water
    if it doesn't cover the chicken.  boil in pan for about 7 mins.
    
    2.  remove chicken from skillet and broil remaining broth and wine
    down to 1/4 C.
    
    3.  to boiled down mixture add mayo, salt and pepper, and sugar
    ****Keep tasting, and keep stirring so the mixture will thicken.
    
    4.  take mixture and pour generously over chicken.  top with mozarella
    cheese.
    
    5.  bake at 375 for approximately 35-45 minutes, until cheese and
    sauce is bubbly and just beginning to turn brown.
    
    Trust me, this is delicious.  Serve with rice pilaf or wild rice
    and green beans or corn.  
    
    Enjoy!!!
    

I'm sure the last thing this file needs is another chicken recipe, but I can't
resist posting this one as it is simply delicious, easy to make and low in
calories.

Lemon Chicken with Thyme
------------------------

3 TBS flour
1/2 tsp. salt
1/4 tsp. pepper
4 skinless, boneless chicken breast halves (1 lb. total)
2 TBS olive oil
1 medium onion
1 TBS margarine
1 cup chicken broth
3 TBS fresh lemon juice
1/2 tsp. thyme
lemon wedges (optional)
2 TBS chopped parsley (optional)


1.  In a plastic or paper bag, combine the flour, salt and pepper and shake to
mix.  Add the chicken and shake to coat lightly.  Remove the chicken and reserve
the excess seasoned flour.

2.  In a large skillet, warm 1 TBS of the oil over medium heat.  Add the chicken
and brown on one side, about 5 minutes.  Add the remaining 1 TBS oil, turn the
chicken and brown well on the second side, about 5 minutes longer.  Transfer the
chicken to a plate and set aside.

3.  Coarsely chop the onion.  Add the margarine to the skillet.  When the
margarine melts, add the onion and cook, stirring, until softened, 2-3 minutes.

4.  Stir in the reserved seasoned flour and cook, stirring, until the flour is
completely incorporated, about 1 minute.

5.  Add the broth, 2 TBS of the lemon juice and the thyme and bring the mixture
to a boil, stirring constantly.

6.  Return the chicken to the skillet, reduce the heat to medium-low and cover
the skillet.  Cook until the chicken is tender and opaque throughout, about 5
minutes.

7.  Divide the chicken among 4 plates.  Stir the remaining 1 TBS lemon juice 
into the sauce in the skillet and pour over the chicken.  Serve the chicken with
lemon wedges and a sprinkling of parsley, if desired.


Note:  Values are approximate per serving...Calories: 250; Protein: 28 gm;
       Fat: 12 gm; Carbohydrates: 7 gm; Cholesterol: 66 mg; Sodium:  635 mg

    To prevent adding *ANOTHER* chicken recipe to the 2000 that already
    exist 8*), 
    
    I've been playing around with a few recipes and came up with this.
    I don't know what to name it though....but it is yummy!
    
    How about CHICKEN a la SOUR CREAM ?
    
    8 oz. Sour Cream
    1 tsp. Paprika
    1/2 tsp. Salt
    1/2 tsp. Pepper
    1 tsp. Garlic Salt (Mortons....has other ingredients too)
    2 tsp. Worcestershire Sauce
    2 tsp. Lemon Juice
    
    4 (whole) chicken breasts (deboned)
    1 box Stuffing mix (Stove Top or Pepperidge Farm)
    1 cup white wine
    1/2 cup butter
    
    SAUCE:
    
    1 can Cream of Chicken/Mushroom Soup
    1/2 cup sour cream
    1/4 cup wine
    1/2 tsp. Paprika
    
    Combine first 8 ingredients and set aside.
    
    Wash chicken and if whole, separate in half into 8 pieces.  Pound
    chicken to about 1/4 inch thickness.  Dip chicken in Sour Cream mixture 
    and cover both sides with stuffing crumbs.  Roll chicken and place
    in a lightly greased 13 x 9 oblong pan.
    
    Cover chicken with wine and butter and cook at 350 for 1 hour,
    uncovered.
    
    Sauce: Combine sauce ingredients and heat.  Pour over chicken when
    serving.
    
    4 to 8 servings
    

    
    
                             ELEGANT CHICKEN
    
    6 Chicken Breasts (boneless)
    1 1/2 Sticks Butter (or margerine)
    2 containers Heavy Whipping Cream (8 oz size)
    2 cans real Crabmeat (imitation could be substituted)
    1 Tablespoon Tarragon
    2 Tablespoons All Purpose Flour
    1/4 Cup Lemon Juice
    Salt and Pepper
    
    Pound Chicken Breasts flat and spread out on a board or waxed paper. 
    In a baking dish melt 1 stick Butter and add Lemon Juice and roll
    chicken breasts to coat.  Sprinkle with salt and pepper and place in a 
    350 degree oven for 10 minutes.  Meanwhile - prepare sauce by melting
    the other 1/2 stick butter in a saucepan.  Drain crabmeat and add to 
    butter.  Sprinkle in Flour, Tarragon and Salt and Pepper to make a paste.
    Add cream, blend and let simmer until it thickens.  Take Chicken out of 
    oven and pour misture over the chicken and put back into the oven for 
    an additional 1/2 hour.
    
    Serves 6-8
    
    Suggested serving:  Rice Pilaf, Caesar Salad and Steamed Spinach
    
    Marilyn .5
    

                           CHICKEN WRAPPED IN BACON
    
                          
    Split boneless chicken breasts     
    1 pkg. cream cheese
    Bacon strips
    Veggie, optional
    
    Partially cook bacon strips till slightly firm, drain fat.  
    Wash chicken, pat dry
    Lay chicken piece flat and put 1 - 1 1/2 tsp. cream cheese in center.
    Roll chicken closed and wrap a bacon strip around the middle to hold
    closed. Place the end side down on broiler pan (tin foiled!).  Bake
    in 350 degree oven for about 35-40 min.
    
    Veggie Option:  Use 1 tsp. chopped spinach w/cream cheese in center.
    
    Very Tasty and Extremely Easy!!
    
    Enjoy!
    Michelle

 I came up with a dish last night that was really good so I thought I'd share
it here.

 I had "oven stuff roaster" chicken breasts, so I cut them in half (the flat 
way.) I'm sure smaller chicken breasts would work as well, just use two
instead of two halves.)

 Ingredients:

 2 roaster breasts (boneless. Skinless if you prefer.)
 1 cup or so Mirepoix
 2 TBS butter
 salt
 pepper
 tarragon
 juice of 1/3 lemon

  Fillet the breasts in half. Pound slightly to make them flat. Place one
side of each breast in the bottom of a baking dish. Season with salt & pepper.
Place half the mirepoix on each breast. Squeeze a little lemon juice on top
of the mirepoix. Place the top half of each breast on top of the mirepoix.
Baste with very soft or melted butter. Season w/ salt, pepper, tarragon, and
sprinkle lemon juice over the top. Cover with waxed paper. Bake for 17-20
minutes in a preheated 400� oven. Serves 3 easily, four unless someone's
especially hungry. We had enough for 3 last night with enough leftover for
my wife to take in a healthy portion for lunch today. 

 Oh, yeah. The tenderloins came separated from the breasts. I made a small 
portion with them.

 The Doctah

re: <<< Note 1677.34 by WAHOO::LEVESQUE "Failure is only a temporary inconvenience" >>>

What is mirepoix??

Karen

 Here's the recipe for mirepoix:

 � cup diced carrots
 � cup diced celery
 � cup diced onions
 2 TBS butter
 1/8 tsp thyme
 1/4 cup diced ham (opt.)

 heat the butter in a saucepan, saut� the vegetables until soft. Add ham and
thyme, saut� for 5 more minutes (do not allow vegetables to brown).


 more information can be found in note 2946

    
    Rather than start another chicken topic, this looked like a good place
    to post a new recipe.  You've probably seen my note looking for Mirin,
    here's the recipe for chicken Yakitori that it's used in.  Haven't 
    tried it yet, but tomorrow is the day:
    
    Ingredients:
    
    1 clove garlic chopped
    1 inch piece ginger peeled and chopped
    5 tbsp soy sauce
    4 tbsp Mirin or Sherry
    4 tbsp Sake
    2 tbsp sugar
    1 lb boned and skinned chicken meat cut into 1 inch cubes
    6-8 scallions trimmed and cut in 1 inch lengths
    6 oz mushrooms halved
    1/2 cucumber sliced to garnish
    
    In a bowl mix together the garlic, ginger, soy sauce, Mirin, Sake,
    and sugar. Stir in the cubed chicken.  COver with cling film and
    leave to marinate 1 to 2 hours.
    
    Thread the chicken onto bamboo skewers alternating with the scallions 
    and mushrooms.  Brush with the marinade and arrange on a preheated 
    grill.
    
    Cook for 8-10 minutes basting frequently with the marinade, and 
    tyrning the skewers several times until the chicken is cooked
    through.  Serve immediately with cucumbers slices as garnish.
    
    (Soak bamboo skewers for thirty minutes before using to prevent them
    from burning).
    
    So what am I going to do differently ?  First, I'm going to use the
    broiler instead of a grill since it's to darn cold out.  Secondly,
    I'll baste them only during the first half of cooking so that any
    Salmonella beasts that may be lurking in the marinade die a timely
    death.  I just don't like using a marinade any longer after the 
    meat has done it's thing.  Just my preference.  I had chicken
    Yakitori at the Sukura Tokyo in Worcester as an appetizer, and it
    was really tasty, that's why I got the urge to get the recipe.
    
    Regards, Larry
    

    Larry,
    Try heating the marinade in a saucepan to kill the bacteria.  That way
    you can use it throughout the cooking process.  Probably will burn off
    some of the alcohol in the sake/mirin, but it's better than not using
    it at all!  I usually boil marinade and use it to flavor
    gravies/sauces.  
    Sarah

    
                 Here is another good chicken recipe for company
    
    4 large boneless chicken breast
    2 ripe tomotoes (garden fresh are best of course)
    4-6 slices good quality swiss cheese
    thyme 
    pepper
    3/4 cup bread crumbs
    1 egg
    1/4 milk
    
    Beat chicken breast until flat. Put sliced tomatoes and cheese on
    chicken. Lightly sprinkle with thyme and pepper. Roll chicken up and 
    secure with toothpicks. Beat egg and milk together. Dip ckicken in milk
    mixture and then roll in bread crumbs. Bake in a 350 oven  for 50
    minutes.  I like to serve these rolls on a bed of buttered parslyed 
    noodles. 
    

    This is from "Crockery Cookery" by Mable Hoffman.
    
                 Chicken Breasts, Saltimbocca Style
    
    3 whole chicken breasts,          1  tsp. salt
      skinned and boned               1/2 tsp. powdered sage
    6 small slices ham                1/4 tsp. pepper
    6 small slices Swiss              1/3 cup salad oil
      cheese                          1 (10 1/2-oz) can condensed
    1/4 cup flour                       cream of chicken soup
    1/4 cup grated Parmesan           1/2 cup dry white wine
      cheese
    
    Cut each boned chicken breast in half; pound until thin between two
    sheets of waxed paper or foil. Place slice of ham and cheese on each
    piece of chicken. Roll up and tuck ends in; secure with small skewer or
    toothpick. Dip chicken rolls into mixture of flour, Parmesan cheese,
    salt, sage, and pepper. Save any leftover flour mixture. Chill chicken
    for at least one hour. In large skillet or pot with browning unit, heat
    oil and saute chicken on all sides. Place browned chicken in
    slow-cooking pot; add soup mixed with wine. Cover and cook on low for 4
    to 5 hours. Turn control to high. Thicken with leftover flour dissolved
    in small amount of water. Cook on high for 10 minutes. Serve with hot
    rice. Makes 6 chicken rolls.
                                            
    

    
    
    	      Grilled Hawaiian Chicken Breasts
    
    
    	4-6 Whole boneless Chicken breast (can break apart)
    
    	Marinade:	1/4 cup soy sauce
       			1/4 cup oil
    			2 TBS Ketchup
    			1 TBS Lemon Juice
    			2 TBS Vinegar
    			Crushed garlic to taste
    			Salt & Pepper
    
    		4-6 Whole Chicken Breasts, deboned
    
    	Marinate for about 1 hr or as long as you desire and grill
    	on the barbecue about 15 minutes.  
    
    	Yummy....we also marinate our hamburgers in this as well.
    
    	Enjoy!
    
    	Kristen

    This sounds great, I'll let you know after this weekend!
    
    Chicken Madeira on Herbed Biscuits
    
    Ingredients:
    
    	1 1/2 lb. skinless, boneless chicken
    		breasts, cut into 1-inch cubes
    	1 Tbsp. cookin oil
    	2 cloves garkic, minced
    	12 oz. fresh mushrooms, quartered
    		(4 1/2 cups)
    	1/2 cup chopped onion
    	1 cup low-calorie sour cream
    	2 Tbsp. all-purpose flour
    	1 cup skim milk
    	1/2 cup chickem broth
    	2 Tbsp. Madeira or dry sherry
    	1 recipe Herbed Biscuits
    	Thinly sliced green onion (optional)
    
    	In a 12-inch skillet cook chicken in hot oil over medium-high for 4
    to 5 minutes or till no longer pink.  Remove chicken; set aside.  Add
    garlic, mushrooms, and onion to skillet.  Cook, uncovered, for 4 to 5
    minutes or till liquid evaporates.
    
    	In a bowl stir together sour cream, flour, 1/2 teaspoon salt, and
    1/4 teaspoon pepper.  Add sour cream mixture, milk, and broth to
    skillet.  Cook and stir till bubbly.  Cook 1 minute more.  Add chicken
    and Madeira or sherry; heat through.  Serve over biscuits.  Sprinkle
    with green onion, if desired.  Makes 6 servings.
    
    	Herbed Biscuits: In a mixing bowl stir together 1 3/4 cups packaged
    biscuit mix, 2 tablespoons thinly sliced green onion, and 1/2 teaspoon
    crushed, dried oregano.  Add 1/2 cup skim milk; stir just till dough
    clings together.  On a floured surface knead dough 10 to 12 strokes. 
    Roll to a 1/2 inch thickness.  Using a 2-inch biscuit cutter, cut dough
    into 12 biscuits.  Reroll the trimmings as necessary.  Bake biscuits on
    an ungreased baking sheet in a 425 degree oven about 12 minutes.
    
    	Nutrition information per serving: 406 calories, 14 grams fat, 78 mg
    cholesterol, 35 grams protien, 34 grams carbohydrates, 797 mg sodium.
                         
    

This recipe was the $3,000 Grand Prize Winner in the "Pick up the Pace" 
Recipe Contest.

Created by:  Charlene Margesson from Brentwood, CA


               SAN ANTONIO CHICKEN WITH PICANTE BLACK BEAN SAUCE


6    Chicken breast halves, boned and skinned
2    tsp ground cumin
1    tsp garlic salt
1    tbs vegetable oil
1    C rinsed and drained canned black beans
1    can (8 ounces) whole kernel corn, drained
2/3  C Pace Picante sauce
1/2  C diced red bell peppers
2    tbs chopped cilantro

Sprinkle both sides of the chicken with 1 teaspon of the cumin and the
garlic salt.  Heat oil in 12 inch skillet over medium high heat.  Add
chicken; cook 3 minutes.  In medium bowl, combine beans, corn, picante, 
red pepper and remaining 1 teaspoon cumin.

Turn chicken, spoon bean mixture evenly over chicken.  Reduce heat to 
medium; cook uncovered 6 to 7 minutes or until chicken is cooked through.
Push bean mixture off chicken into skillet.  Transfer chicken to serving
platter, using a slotted spoon; keep warm.  Cook bean mixture over high
heat 2 to 3 minutes or until thickened, stirring frequently; spoon over
chicken.  Sprinkle with cilantro and serve with additional Picante sauce.

Serves 6.

1/4 cup vegetable oil
1/4 cup lemon juice (fresh is best, but bottled works)
1/2 teaspoon fresh ground pepper
6 skinless, boneless chicked breast halves
3 tablespoons vinegar (white or red, not cider)
2 tablespoons dry white wine (I substitute water sometimes & still
tastes just as good
1 teaspoon dried tarragon  (this is the ESSENTIAL ingredient)
4 tablespoons butter or margarine
2 tablespoons Dijon-sytle mustard (essential that it be Dijon, Grey
Poupon works great)

1.  combine lemon juice, oil & pepper, add chicken, using a fork, poke
some holes in it, to allow it to soak up the loemon juice.  Turn, do same
let sit 30 minutes (or more is fine)
2.  In small saucepan combine vinegar, wine(or water) and tarragon, let
boil a few minutes.  Reduce heat add butter and mustard, stir until
butter melts.
3.  Broil or grill chicken, basting liberally with sauce, medium heat, ~
5 minutes a side, DO NOT overcook.

Another recipe found on the net news in search of new holiday goodies -- I tried
it last night and it was really great...

BAKED CHICKEN WITH CAPSICUM


Ingredients:

        3 lbs of chicken, skin off, no fat, with slits cut in them
        2 large potatoes, cut into 8 pieces each
        2 capsicum (green bell pepper)
        1 can (14 oz) tomato sauce
        1 cup plain yogurt
        1.5 t chopped garlic
        1.5 inch ginger
        1 t ground cardamom
        0.5 t red chilli powder
        1 evil green chilli
        0.5 t cumin powder
        4 cloves
        1.75 t salt

Precision Demanded:
        very little

Algorithm:

        1. Put everything except chicken and potatoes into a blender
        and turn them into a smooth paste.

        2. Mix up this paste with the chicken and potatoes.  Put it
        into the oven at 350 F, covered, for 20 minutes.  Remove the
        cover and bake further until the excess fluid is gone.

-- 
--------------------------------------------------------------------------
Susan Thomas. (213) 734-3930, [email protected]

    Check out 2452.8 for Mom's chicken with capers recipe.  It's easy and
    delicious.
    
    Cara
    

(this recipe uses the pickled garlic and pickled garlic vinegar from 368.104)

	1 chicken breast, skinned, boned, and partially frozen for easy
	  slicing
	2 TBS Chinese plum sauce
	1 TBS Japanese Soy Sauce
	1 TBS cornstarch
	1 1/2 tsp pickled garlic vingar
	6 to 8 large dried Chinese mushrooms
	2 scallions or green onions
	4 large cloves pickled garlic
	2 thin slices fresh ginger
	3 TBS vegetable oil

Slice chicken breast thin and mix with 1 TBS plum sauce, soy sauce,
cornstarch, and pickled garlic vinegar. Let sit for 1/2 hr.  Meanwhile soak
mushrooms in lukewarm water for 1/2 hr, squeeze dry, cut out tough center
stem and slice into thin strips.  Split scallions lengthwise and shred into
1 inch lengths.  Peel pickled garlic and mince.  Chop ginger fine.  Heat 2
TBS oil in wok or heavy skillet over high heat.  Stir garlic and ginger in
hot oil until they begin to brown.  Add marinated chicken and stir until
cooked through.  Remove chicken and add remaining 1 TPS cooking oil. 
Quickly stir scallions, mushrooms and remaining 1 TBS plum sauce in oil
until vegetables are wilted.  Return chicken to mixture and stir until
heated through.  Serve with rice.  Makes 2 servings.
    
-------------------------------------------
    slightly challenged by the choices of to which note to add this
    
    ed
    

    For when you're in a hurry:
    
    Campbell's has a new soup on the market - Italian Tomato.  
    
    Take 4 chicken breasts and dredge in flour & black pepper, then fry in
    oil for about 5 minutes on each side.
    
    Add the can of the Italian Tomato soup, half cup of water, and let
    simmer after coming to boil for another 1-10 minutes!  Good stuff! 
    Serve atop of macaroni.
    
    (I made this with turkey last night).
    
    Rgds,
    marcia

    PS - this is one of the recipes on the label (on the back of the can).

    	I found this recipe on a can of stewed tomatoes and made it last
    night. It was both easy and good. I'm going to play around with the
    recipe next time to zing it up a bit (a little hot pepper, oregano, and
    possibly a little fresh basil). Let's see if I can do this off the top
    of my head:
    
    1 Tb olive oil
    1/4 tsp rosemary
    1 lb chicken breasts, cut into cubes
    1 ~10 oz can of stewed tomatoes
    1 ~6 oz jar of marinated artichoke hearts
    1/3 cup feta cheese, crumbled
    1 medium onion, chopped
    
    	Brown the chicken cubes in the olive oil. Add the onion and fry for
    another 2 minutes until the onions soften. Add the liquid from the
    marinated artichoke hearts, the stewed tomatoes, and the rosemary.
    Simmer on medium heat for 10-15 minutes or until the mixture thickens
    (I did it for 10 minutes), breaking up the tomatoes and stirring
    frequently. Add the artichoke hearts and cook for another minute. Add
    the feta cheese, stir it up, and turn off the heat.
    	I made 1 1/2 cups of jasmine rice (in the rice cooker) to go with
    it, and it was good. In my house, this serves two, but we're pigs
    (seeing as I had dessert right after this!).

   Crisp Coconut Chicken with Roasted Red Pepper Sauce (serves 2)

   We make this recipe from the Gourmet September 1990 issue all the time.
   It's easy, elegant and delicious!  Meg, this one is for you!  :^)

    
   1 red pepper, roasted and chopped
   1/2 tsp lemon juice
   1/4 tsp sugar
   cayenne to taste
   1 tbsp olive oil
   1 garlic clove, minced and mashed to a paste
   1/8 tsp ground ginger
   1 tbsp dijon-style mustard
   1 whole skinless boneless large chicken breast, halved
   flour with salt & pepper (for dredging chicken)
   egg wash - 1 egg with 1 tsp water
   1 cup sweetened flaked coconut
   2 tbsp unsalted butter
   2 tbsp dry sherry

   In a blender puree the red pepper with lemon juice, sugar, cayenne, oil
   and salt & pepper.  In a small bowl whisk together the garlic paste,
   ginger and mustard.  Spread the mixture onto both sides of chicken.  In
   separate bowls have ready the seasoned flour, the egg wash and the
   coconut.  Dredge the chicken in the flour, shaking off the excess.  Dip
   in egg wash, letting the excess drip off and coat it thoroughly with
   coconut.  Press the coconut to make it adhere.

   In a large ovenproof skillet heat the butter over moderately high heat
   until the foam subsides.  Saute the chicken for 2 minutes on each side or
   until the coconut is golden.  Add sherry, transfer to 375F oven and bake
   for 10 minutes or until the chicken is cooked through.  Divide the sauce
   between 2 large plates and arrange chicken on it.  

    Isn't it amazing how many ways you can prepare chicken!  What a
    wonderful, versatile food.  Here is one of my favorites provided from a
    local restaurant.
    
                              Creme Cajun Chicken
                 From The Polo Restaurant, Portland, Oregon
                             Makes 6 Servings
    
    2 Tbls butter or margarine
    2 lbs boneless chicken breasts
    1 onion, julienned
    1 tsp minced garlic
    1 1/2 tsp salt
    1 qt whipping cream
    2 Tbls Cajun Seasoning  (note:  I use only 1 Tbls, which is plenty!)
    
    In a large saute pan, melt the butter.  Saute the chicken, onion,
    garlic and salt until chicken is opaque, about 5 minutes.  Add the
    cream and Cajun seasoning and reduce to desired thickness, about 10-15
    minutes.   Serve with pasta or rice.
    
    (This does not reheat well, so enjoy it all in one sitting!)

    This is nice for entertaining - served with herb and butter red
    potatoes and a good Pinot Noir!
    
                             Chicken Madeira
                                Serves 4
    
    1/4 c. butter
    2 c. sliced fresh mushrooms
    4 boneless, skinless chicken breasts
    1 tsp. garlic salt
    pepper to taste
    1/4 c. brandy
    3/4 c. Madeira
    1/2 tsp. fines herbes, crumbled 
    1/2 c. half & half
    1/2 c. chopped green onion
    
    Melt butter in a large frying pan until bubbly. Saute mushrooms until
    browned; remove and reserve.  Brown chicken in pan.  Sprinkle with
    garlic salt and pepper during browning.  Carefully pour brandy over
    chicken and flame.  Add Madeira and fines herbes.  Cover lightly and
    cook about 20 minutes until almost all liquid has cooked off. (Turn
    chicken halfway through)  Remove chicken to serving platter and cover
    with foil to keep warm.  Add half & half, green onion and reserved
    mushrooms to pan.  Cook, stirring constantly until thickened.  Serve
    over chicken.    
                         

RE: .53

What is "Cajun seasoning"?

--PSW

>What is "Cajun seasoning"?

 Probably one of the commercial blends of herbs and spices marketed as such
by people like Chef Paul Prudhomme...

>What is "Cajun seasoning"?


I have some 'Cajun Classiques(tm) Cajun Seasoning' in my cupboard.
I don't use it much, but here's what it says it is.

Ingredients:  Salt, Black pepper, Cayenne, Garlic powder, Chili powder,
	      MSG, ground Thyme, Bay leaves, Basil, Other spices,
	      and Calcium sterate (added to prevent caking)

   Anyone ever figure out the quantities to produce your own 'Cajun Season-
  ings'?

  - Bob

RE: .58

Paul Prudhomme's Louisiana Kitchen Cookbook has lots of dishes featuring a 
"seasoning mix" of dried spices.  The "Cajun Magic" spice mixtures that he 
sells on the market are spice blends of this sort.  Each recipe in the cookbook 
has a different blend, adjusted to the particular dish.  A typical example is 
the one for Poor Man's Jambalaya (a Jambalaya with Andouille sausage and 
Tasso):

	1 TBS ground cayenne pepper
	1 TBS garlic powder
	1 TBS black pepper
	1 tsp thyme leaves
	1 tsp salt
	1 tsp white pepper
	1 bay leaf
	1 tsp gumbo file

and possibly a couple of other things I can't remember just now.  Cayenne, 
garlic powder, and black pepper seem to be the principal ingredients in most of 
the seasoning blends Prudhomme uses.

--PSW

    I have "Creole Seasoning" at home.  Would that be the same thing?
    
    Noranne
    

re: Cajun Seasonings...

This is often used in blackened fish (poultry, or pork) and I'm sure
there is a blackened recipe in here somewhere that has a spice mix to use.
Sorry I don't have time to try and find it.... try dir/title=black

Karen

Blackened Redfish Recipe?                           166      17   25-AUG-1985
CAJUN:  How to Blacken                             1544       4    6-DEC-1988

    If you do blacken, watch out for your smoke detector.  Almost a sure
    guarantee you'll set it off.
    
    L

    OK, did anyone see Michael Barry (sp?) cooking 'Chicken Chasseur' (SP!)
    on the Food and Drink program this week.
    
    Did he cook a classic Chicken Chasseur or was it one of his made up,
    nearly and quite close to the original, recipe?
    
    I could have sworn there should have been some trace of tomatoes in the
    dish.
    
    Angus

    I thought there were tomatoes in a chasseur too, but that might just
    be a beef one.
    
    Wasn't that impressed with it actually.  I would have expected
    copious amounts of white wine and chicken stock (or did he?) to give
    it depth of flavour.
    
    julia
    

     There's usually either tomatoes or tomato paste.

    Re last two, I thought so. I think I need to drop old Barry a line,
    with a sharp word or two about this recipe. Especially as I remember an
    program where he lambasted the 'trade', producers, et al over their
    cavalier attitude to the ingredients and cooking of 'classic' recipes.
    
    I was particularly appalled at his recipe for Gumbo, which he cooked
    about a year ago. Essentially, it was chicken and shrimp soup; I think
    he managed to put some Okra in it. However, he did not use a roux.
    
    Anyway, I just now surfed over to Auntie Beebs Food and Drink page, and
    the recipe is on there. FWIW its essentially chicken breasts in a
    mushroom and cream sauce i.e. brown chicken breasts in butter, throw in
    some chopped onions, add chicken stock or water, cook for a while, add
    mushrooms, cook for a bit longer, add cream. Nice recipe, but not what
    I thought Chicken Chasseur was.
    
    Angus

    
    
    I think 'Food and Drink' tends to skimp on the authenticity a bit when
    they're afraid that a recipe or technique might be considered difficult
    or off-putting. For example, there was a rash of those revolting (IMHO)
    cold gelatined 'souffles' last year, described as being 'just as nice'
    as hot souffles. But while this might explain making gumbo without a roux,
    but it doesn't explain the chicken chasseur.
     

Cut chicken breasts into bite size pieces (or use whole tenders) and dredge 
in flour and pepper.

Heat olive oil in a pan and brown chicken until nice and golden.  Add 1 cup 
chicken broth.  Lower heat and stir in apricot preserves and curry powder 
to taste.  Simmer until chicken is tender and sauce is reduced to desired 
thickness.

Serve over rice or couscous.

-----------------------------------------------------------------------------

Side note... This is one of my wife's quick and great tasting recipes.
You would have known her as Cara (PINION::) Colella (Schomp). She left
Digital nearly 2 years ago after the birth of our daughter! She said
she never got a chance to say "goodbye" to this notesfile at the time
and she wanted to leave something for all the good recipes she got from
here when she was a DECie. Hope you like it...

Craig.