Chicken Cookbook Main Dishes

Chicken Breasts with Orange Chicken

This is so good with brown rice and a veggie!

2 chicken breast halves, skinless and boneless
1 T. margarine or butter
1/2 tsp. cornstarch
1/4 tsp. ground mustard
1/4 C. orange juice
2 T. orange marmalade
1 T. soy sauce

  1. Melt margarine over medium heat in skillet.
  2. Cook chicken in margarine about 15 minutes, turning once, until no longer pink.
  3. While chicken is cooking, mix cornstarch and mustard in small bowl. Stir in orange juice, marmalade and soy sauce, mixing well.
  4. Place chicken on plate and cover to keep warm.
  5. Discard extra juices in skillet.
  6. Pour orange mixture into same skillet.
  7. Heat over medium heat to boiling, stirring constantly.
  8. Continue boiling 1 minute, until thickened.
  9. Pour over chicken breasts.

Makes 2 servings.

Chicken Cookbook Main Dishes

Oven Crisp Chicken

This is our favorite chicken dish. Sometimes I cut the chicken breasts into strips to please the kids at the table.

1/4 C. fat-free ranch dressing
3/4 C. wheat cracker crumbs
1 T. fresh thyme leaves, chopped,or 1 tsp. dried
1 tsp. paprika
4 chicken breast halves (about 1 lb.), skinless and boneless

  1. Heat oven to 425°. Spray baking dish with non-stick cooking spray.
  2. Pour dressing into small bowl.
  3. Mix cracker crumbs, thyme and paprika in a separate small bowl or plastic bag.
  4. Dip chicken breasts into dressing; coat with crumb mixture.
  5. Place chicken in baking dish.
  6. Bake 35 to 40 minutes, or until golden brown and juices run clear.
Chicken Cookbook Main Dishes

Lowfat Chicken Primavera

3/4 lb. chicken breast, cut into chips
1 small onion, chopped
1 T. oil
1 C. broccoli, thawed
1 C. green beans
1 carrot, in julienne strips
1 – 13 3/4 oz. can chicken broth
1/2 tsp. basil leaves
1 1/2 C. Minute instant brown rice
1/4 C. Parmesan cheese, optional

Cook and stir chicken and onion until browned. Add broccoli, peas, carrots, broth, basil and pepper. Bring to boil. Stir in rice. Return to boil. Reduce heat. Cover. Simmer 5 minutes. Remove from heat. Let stand 5 minutes. Stir in 1/4 cup Parmesan cheese, optional.

Chicken Cookbook Fish & Seafood Main Dishes


1 T. minced garlic
1 pkg. smoked sausage
2 cans chicken broth
2 green peppers, chopped
1 pkg. frozen shrimp or 1 pkg. crab meat or 2 C. cooked chicken, diced
1 or 2 Jalapeno peppers
A little Tabasco sauce
1 tsp. fresh thyme, chopped, or 1/4 tsp. dried
1/4 tsp. chili powder
1/8 tsp. cayenne pepper
1 1/2 C. white rice, or more if mixture has too much liquid

Heat sausage, garlic and Tabasco sauce in pan. Add peppers, onion, second meat tomatoes and thyme. Then season with chili powder and cayenne pepper to taste. Add rice and chicken broth. Heat to boiling, reduce heat and simmer- uncovered, for 10 minutes, or until rice is tender.

Chicken Cookbook Main Dishes

Chicken Cordon Bleu

Chicken breasts, skinned, boned, halved and pounded thin
1 stick butter, melted
1 T. garlic salt
1 thin slice of ham for each chicken
1 slice Swiss cheese for each chicken breast
Herbed seasoned stuffing (I use Pepperidge Farm), crushed

Add the garlic to the melted butter. Dip chicken in butter mixture. Lay flat on crumbs. Layer ham and cheese on top of chicken. Roll chicken, ham and cheese jelly roll-fashion and secure with toothpick. Bake in a 9×13″ greased pan for 30 minutes in 350º oven.

Chicken Cookbook Main Dishes

Parmesan Chicken

1/2 C. seasoned bread crumbs
1/2 C. Parmesan cheese, grated, divided
1 1/2 tsp. oregano, divided
1/2 tsp. dried basil
1/2 tsp. salt
1/4 tsp. pepper
1 egg
1 T. water
4 chicken breasts, boneless and skinless
2 T. butter
2 C. spaghetti sauce
1/2 tsp. garlic salt
1 C. mozzarella cheese
Hot cooked pasta

Combine bread crumbs, 1/4 cup Parmesan cheese, 1 teaspoon oregano, basil, salt and pepper in bowl or plastic bag. In bowl, combine egg and water. Dip chicken in egg mixture and then in crumb mix. Cook chicken in butter on both sides in skillet. Combine sauce, garlic and oregano and heat. Spoon over cooked chicken; top with cheese and serve with noodles.

Chicken Cookbook Recipes with Pictures Soups

Salsa Soup

This easy soup is absolutely delicious by itself or served with tortilla chips, cheese and sour cream. Either way we eat it at least twice a month in the winter. I got it from Ellen, but since I make it more often, I got to put my name on it. Try it – you’ll see!

Salsa Soup

1 lb. chicken breast
1 3/4 C. water
1 can Campbell’s chicken broth
1 1/2 tsp. chili powder
1 can Mexi-corn
1 C. thick and chunky salsa
2 C. tortilla chips, broken
Cheese, shredded

In 2-quart saucepan I simmer water and chicken until chicken is cooked through. Remove chicken breasts; cut into bite-sized pieces and return to water. Add chicken broth and chili powder. Bring to boil; simmer, covered for 10 minutes. Add drained corn and salsa. Simmer, uncovered, for 5 minutes. Serve with chips and cheese on top. Excellent with corn bread.

Chicken Cookbook Main Dishes Pasta

Chicken and Broccoli Alfredo

1/2 – 8 oz. pkg. linguine
1 C. fresh or frozen broccoli flowerets
2 T. butter
1 lb. chicken breasts, skinless, boneless and cubed
1 – 10 3/4 oz. can Campbell’s creamed soup
1/2 C. milk
1/2 C. Parmesan cheese, grated
1/4 tsp. pepper

Cook linguine according to package directions. Add broccoli for last 4 minutes or cooking time. Drain. Heat butter in skillet. Add chicken and cook until browned, stirring often. Add soup, milk, cheese, pepper and linguine mixture and heat through. Serve with additional Parmesan cheese.

Beef Chicken Cookbook Main Dishes

Stir-Fried Chicken and Noodles

This is a quick and easy stir-fry. I have tried many different combinations of vegetables, and the sauce is also good with beef instead of chicken. (Substitute beef broth when using beef.)

1/2 C. chicken broth
1/3 C. reduced-sodium chicken broth
1/4 C. white wine or additional chicken broth
2 cloves garlic, minced
1/4 tsp. ground ginger
1/4 tsp. pepper
1/8 tsp. crushed red pepper flakes
3/4 lb. chicken breasts, boneless and skinless, cut into strips
4 tsp. canola oil, divided
2 C. broccoli florets
2 C. julienned carrots
2 C. Chinese or Napa cabbage, shredded
1 C. fresh or frozen snow peas, cut into 1″ pieces
6 oz. spaghetti, broken
2 tsp. cornstarch

In a bowl combine the first 7 ingredients; set aside 3/4 cup. Place chicken in a large resealable plastic bag; add remaining marinade. Seal bag and turn to coat; refrigerate for 30 minutes. Drain and discard marinade. In a large non-stick skillet or Wok,
stir-fry chicken in 2 teaspoons oil for 3 to 5 minutes, or until no longer pink. Remove and keep warm. Stir-fry broccoli and carrots in remaining oil for 6 minutes. Add cabbage and peas; stir-fry 3 minutes longer, or until vegetables are crisp-tender.

Meanwhile, cook pasta according to package directions. Combine cornstarch and reserved marinade until smooth; add to vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain pasta; stir into vegetable mixture. Return chicken to the pan; cook and stir until heated through.

Yield: 6 servings.

Chicken Cookbook Soups

Chicken Noodle Soup

1 box Uncle Ben’s long-grain and wild rice
1 chicken
1 medium onion, diced
1/2 C. butter
6 T. instant chicken bouillon
2 C. celery, diced
2 C. carrots, diced
Noodles (see the following recipe)

Bring chicken to a boil in 8 cups water. Cook until tender; remove chicken saving water in the pan. Add bouillon, carrots and celery to reserved water and cook until vegetables are tender. Add rice. Saute onions in butter. Add to broth. Skin and debone chicken. Cut into bite-size pieces and add to broth. Add noodles to broth.