Recipes Reviews and Gadgets

My cousin recently came across this recipe! Sounds really good, and easy to make.

3cups Corn Chex® cereal

1/2 cup grated Parmesan cheese

1/2 teaspoon salt

1/2 teaspoon seasoned salt

1/4 teaspoon paprika

1/8 teaspoon garlic powder

3 tablespoons butter or margarine, melted

1 tablespoon milk

1 lb boneless skinless chicken breasts, cut into 1×1-inch pieces .

Heat oven to 400°F. Line cookie sheet with foil. Crush cereal. (To easily crush cereal, place in plastic bag or between sheets of waxed paper, and crush with rolling pin.) 2. In medium bowl, stir together crushed cereal, cheese, salt, seasoned salt, paprika and garlic powder. In small bowl, stir together melted butter and milk. Dip chicken into butter mixture, then roll in cereal mixture to coat evenly. Place on cookie sheet. 3. Bake 9 minutes; turn nuggets over. Bake about 8 minutes longer or until coating is light golden brown and chicken is no longer pink in center. Nutrition Information:

1 Nugget: Calories 60 (Calories from Fat 25); Total Fat 2 1/2g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 15mg; Sodium 160mg; Total Carbohydrate 3g (Dietary Fiber 0g, Sugars 0g); Protein 5g Percent Daily Value*: Vitamin A 2%; Vitamin C 0%; Calcium 4%; Iron 6% Exchanges: 0 Other Carbohydrate; 0 Vegetable; 1/2 Very Lean Meat; 1/2 Fat Carbohydrate Choices: 0
*Percent Daily Values are based on a 2,000 calorie diet.

My cousin got this recipe from a friend, and already made it. She gives it two thumbs up! She also used bone in chicken, so it took a little longer to cook!

1/2 cup frozen (thawed) orange juice concentrate
1/4 cup vegetable oil
1/4 cup lemon juice
2 tablespoons grated orange peel
1/2 teaspoon salt
1 clove garlic, finely chopped
6 boneless skinless chicken breasts (about 1 3/4 lb)

In shallow glass or plastic dish or resealable food-storage plastic bag, mix all ingredients except chicken. Add chicken; turn to coat with marinade. Cover dish or seal bag; refrigerate, turning chicken occasionally, at least 2 hours but no longer than 24 hours. Heat gas or charcoal grill. Remove chicken from marinade; reserve marinade. Place chicken on grill over medium heat. Cover grill; cook 15 to 20 minutes, turning chicken and brushing with marinade occasionally, until juice of chicken is clear when center of thickest part is cut (170°F).

Heat remaining marinade to boiling; boil and stir 1 minute. Serve with chicken.

For extra-moist grilled chicken, use tongs instead of a fork to turn the pieces. A fork will pierce the meat and let too many of the juices run out, drying the chicken.

1 Serving: Calories 290 (Calories from Fat 120); Total Fat 14g (Saturated Fat 2 1/2g, Trans Fat 0g); Cholesterol 80mg; Sodium 270mg; Total Carbohydrate 10g (Dietary Fiber

I have had this recipe quite awhile, but have only made it a few times. I never seem to have the canned items on hand. It is pretty good, and easy to make if you are busy all day.

Creamy Italian Chicken

4 Boneless Skinless Chicken Breasts

1 envelope  dry Italian salad dressing mix

1/4 C water

8 0z Cream cheese softened

1 can cream of chicken soup undiluted

4 oz can mushroom stems and pieces (drained)

Hot cooked rice or pasta

Place chicken breast halves in the crockpot. Combine Italian dressing mix and water until smooth, and pour over chicken. Cook on low for three hours. Combine cream cheese and soup until blended, stir in mushrooms and pour over chicken. Cook an additional hour or until chicken is cooked through. Serve over rice or pasta.

I went to a dinner party last year and the hostess served this. I must admit, I was quite skeptical when I saw the prunes and olives together, but the flavors together were excellent. She told me she makes it quite a bit for big groups because it makes so much. I think it best not to tell anyone the ingredients until after they have eaten it!

Chicken Marbella

4 chickens, 2 1/2 lbs. each, quartered
1 head of garlic, peeled and finely pureed
1/4 c. dried oregano
Coarse salt and freshly ground black pepper to taste
1/2 c. red wine vinegar
1/2 c. olive oil
1 c. pitted prunes
1/2 c. pitted Spanish green olives
1/2 c. capers with a bit of juice
6 bay leaves
1 c. brown sugar
1 c. white wine
1/4 c. Italian parsley or fresh coriander (cilantro), finely chopped

In a large bowl combine chicken quarters, garlic, oregano, pepper and coarse salt to taste, vinegar, olive oil, prunes, olives, capers and juice, and bay leaves. Cover and let marinate, refrigerated, overnight.

Preheat oven to 350 degrees.

Arrange chicken in a single layer in one or two large, shallow baking pans and spoon marinade over it evenly. Sprinkle chicken pieces with brown sugar and pour white wine around them.

Bake for 50 minutes to 1 hour, basting frequently with pan juices. Chicken is done with thigh pieces, pricked with a fork at their thickest, yield clear yellow (rather than pink) juice.

With a slotted spoon transfer chicken, prunes, olives and capers to a serving platter. Moisten with a few spoonfuls of pan juices and sprinkle generously with parsley or cilantro. Pass remaining pan juices in a sauceboat.

16 pieces; 10 or more portions.