Crockpot Chinese Sweet & Sour Chicken

Serves 4-6 (really 4 because its so yummy!)
3-4 lbs of chicken (whole or pieces)
1/3 c soy sauce
1/3 c packed light brown sugar
1/4 c water
1/4 c apple juice or sherry (I use any sweet juice on hand)
3 T catsup
1/2 t red pepper flakes (optional)
2 green onions, trimmed and halved (I just chop and toss in)
1 clove garlic, pressed
2 T cornstarch + 1 T cold water
2 T sesame seeds (toasted)

Wash and dry chicken.  Remove giblets and neck (if using a whole chicken) and cut off excess fat.  Put in cooker, breast side up (if whole).  Mix soy sauce, brown sugar, water, sherry, catsup, red pepper flakes, green onions, garlic in small bowl and pour over chicken.  Cover and cook on HIGH for 3.5 - 4.5 hours until temp on an instant read thermometer inserted in the thickest part of the thigh registers 180.  (I just cook it until it's falling off the bones)

Transfer chicken to platter and mix cornstartch with water and stir into the remaining sauce.  Stir constantly while cooking still on high, and it will thicken.  Spoon over chicken and sprinkle with sesame seeds and serve.

Moroccan Chicken

(with fresh mango and toasted almonds)
1 lb boneless, skinless chicken breasts
2 tbsp Moroccan Rub, divided
1 tsp salt, divided
1/3 cup blanched slivered almonds (optional)
1 tbsp vegetable oil
1 can (14 oz) chicken broth
½ cup water
1 medium red onion
1 large mango (about 1 lb)
1 pkg (10 oz) uncooked plain couscous (1½ cups)
½ cup lightly packed fresh cilantro leaves
1. Cut chicken into 1-in. pieces with Utility Knife. Combine chicken, 1 tbsp of the rub and ½ tsp of
the salt in Classic Batter Bowl; toss to coat using Master Scraper.
2. If using, place almonds into (12-in.) Skillet; cook over medium heat 4-6 minutes or until golden
brown, stirring frequently. Remove nuts from Skillet using Square Slotted Spoon; set aside. Add
oil to Skillet; heat 1-3 minutes or until shimmering. Add chicken to Skillet in a single layer. Cook
and stir 5-6 minutes or until chicken is no longer pink in center; remove chicken from Skillet and
keep warm.
3. In Small Batter Bowl, combine broth, water, remaining 1 tbsp rub and remaining ½ tsp salt. Slice
onion lengthwise into thin wedges using Santoku Knife; add to Skillet. Cook 4-5 minutes or until
onion is tender and beginning to caramelize, stirring occasionally. Add broth mixture; bring to a
simmer. Stir to loosen browned bits from bottom of Skillet.
4. Slice mango into thin wedges (see Cook’s Tip). Stir mango, couscous and chicken into broth
mixture. Remove from heat; cover and let stand 5 minutes or until liquid is absorbed. Snip
cilantro using Kitchen Shears. Toss cilantro into couscous with almonds and serve immediately.
Yield: 6 servings
Nutrients per serving (excluding optional ingredient): Calories 320, Total Fat 4 g, Saturated Fat .5 g,
Cholesterol 45 mg, Carbohydrate 44 g, Protein 24 g, Sodium 890 mg, Fiber 3 g
Cook’s Tips: To slice mango into wedges, cut off top and bottom of fruit. Peel using Serrated Peeler.
Slice along both sides of the flat pit to remove the flesh. Trim remaining flesh from the edges of the
pit. Cut the flesh into thin wedges.
Curry powder can be substituted for the Moroccan Rub, if desired.
©The Pampered Chef, Ltd., 2008

Kung Pao Chicken

1 pound skinless, boneless chicken breast halves – cut into chunks
2 tablespoons white wine
2 tablespoons soy sauce
2 tablespoons sesame oil, divided
2 tablespoons cornstarch, dissolved in 2 tablespoons water
1 ounce hot chile paste (SKIP OR JUST A SMIDGE)
1 teaspoon distilled white vinegar
2 teaspoons brown sugar
4 green onions, chopped
1 tablespoon chopped garlic
1 (8 ounce) can water chestnuts
4 ounces chopped peanuts (SKIP OF COURSE!)

1. To Make Marinade: Combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together. Place chicken pieces in a glass dish or bowl and add marinade. Toss to coat. Cover dish and place in refrigerator for about 30 minutes.

2. To Make Sauce: In a small bowl combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, chili paste, vinegar and sugar. Mix together and add green onion, garlic, water chestnuts and peanuts. In a medium skillet, heat sauce slowly until aromatic.

3. Meanwhile, remove chicken from marinade and saute in a large skillet
until meat is white and juices run clear. When sauce is aromatic, add
sauteed chicken to it and let simmer together until sauce thickens.

Chicken 3 Bean Stew

1 tablespoon canola oil
1 3/4 pounds boneless, skinless chicken breast or thighs, cut in chunks
1 large yellow onion, chopped
1 cup sliced celery
1 cup thinly sliced carrots
3 cups no-salt-added chopped tomatoes
1 (14.25 ounce) can fat-free, less-sodium chicken broth
1 (15 ounce) can no-salt-added black beans
1 (15 ounce) can no salt-added navy beans
1 (15 ounce) can no salt-added kidney beans
1 cup dry red wine
1 bay leaf
1 tablespoon Italian herbs
1 cup smoked chicken breast, cubed
1 cup fresh Italian parsley, chopped
1 cup fresh cilantro, chopped

Heat oil in a large pot; brown chicken. Remove chicken and set aside. Saute onions until soft, about 5 minutes. Add broth, beans, tomatoes, celery, carrots, wine, bay leaf, herbs and all the chicken; cover and simmer for 40 minutes.
Add parsley, cilantro, salt, and pepper, and simmer 5 more minutes.

Chicken and Apple Sausage Grill with Lime Marinade

Ingredients

* 1 recipe Herbed Dipping Sauce (see recipe below)
* 4 medium skinless, boneless chicken breast halves (about 1 lb. total)
* 2 tablespoons olive oil
* 2 tablespoons finely chopped green onion
* 1 tablespoon lime juice
* 1 tablespoon snipped fresh Italian parsley
* 1 tablespoon snipped fresh oregano
* 1 clove garlic, minced
* 8 ounces apple-flavored smoked chicken sausage or smoked sausage, halved lengthwise and cut into 3/4-inch pieces
* Grilled lime wedges

Directions

1. Prepare Herbed Dipping Sauce. Cover and refrigerate.

2. Cut chicken into long strips, about 1/2 inch thick. Place in a medium bowl. For marinade, combine the olive oil, green onion, lime juice, parsley, oregano, and garlic. Pour marinade over chicken; stir to coat. Cover and marinate in the refrigerator for 2 to 8 hours.

3. Drain chicken, discarding marinade. Thread strips of chicken and sausage onto 6 long skewers.

4. For a charcoal grill, grill kabobs on the rack of an uncovered grill directly over medium coals for 12 to 14 minutes or until chicken is no longer pink, turning to brown evenly. (For a gas grill, preheat grill. Reduce heat to medium. Place kabobs on grill rack over heat. Cover and grill as above.) Remove kabobs from grill. Serve with Herbed Dipping Sauce and grilled lime wedges. Makes 6 servings.

Herbed Dipping Sauce: In a small bowl combine 1/4 cup dairy sour cream, 1/4 cup mayonnaise, 2 tablespoons finely chopped green onion and/or chives, 1 tablespoon lime juice, 1 clove minced garlic, 1 tablespoon snipped fresh Italian parsley, and 1 tablespoon snipped fresh oregano.

Baked Greek Chicken with Potato-y Sauce

This is a common meal in Greece and smells delicious while it is cooking.

4 boneless, skinless chicken breasts
Juice of two lemons
4 or 5 potatoes, peeled and sliced french-fry style
1/2 cup olive oil
1/2 to 1 cup water
One head garlic, the cloves peeled but whole
Oregano, salt and pepper to taste

Place chicken in a shallow baking tray. Arrange potatoes around chicken pieces. Scatter whole peeled cloves of garlic around chicken and potatoes.

Mix together lemon juice and olive oil, and pour evenly over chicken and potatoes. Add water until potatoes are just about covered. Add salt, pepper to taste. Cover chicken and potatoes with generous amounts of oregano. Bake at 350 degrees F, until tops of chicken
are reddish brown.

Turn chicken, stir potatoes, and sprinkle on more oregano. If potatoes aren’t at least half-covered with liquid, add water. Return to oven for about 15-20 minutes. Chicken is done when both sides a lightly browned and potatoes are soft when touched with a fork.

Serve with a crusty bread or with pita bread.

Serves 4.

ULTRA FAST VERSION USING LEFTOVER ROTISSERIE CHICKEN - A LOW FAT ATHENIAN ROOM MEAL!

heat olive oil + garlic + leftover chicken meat... add water or broth + oregano... meanwhile bake frozen french fries at 450 for 15 mins... then use fries as base and pour chicken and broth over it all.

Crunchy Chicken Strips

Ingredients
Nonstick cooking spray
2-1/2 cups crushed bite-size cheddar fish-shaped crackers or pretzels
2/3 cup bottled buttermilk ranch salad dressing
1 lb. chicken breast tenderloins
Bottled buttermilk ranch salad dressing

Directions
Preheat oven to 425 degrees F. Line a 1510x1-inch baking pan with foil; lightly coat foil with cooking spray. Set aside.

In a shallow dish place the crushed crackers. In another shallow dish
place the ranch dressing. Dip chicken tenderloins into the dressing,
allowing excess to drip off; dip into cracker crumbs to coat. Arrange
chicken in prepared pan.

Bake for 10 to 15 minutes or until chicken is no longer pink (170
degrees F). If desired, serve with additional ranch dressing. Makes 4
servings

Chicken Spiedies

Marinade:
1/4 cup olive oil
1/4 cup red wine vinegar
2 teaspoons sugar
2 tablespoons garlic — minced or to taste
1 teaspoon dijon mustard
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried tarragon
1/2 teaspoon dried oregano
1 1/2 pounds chicken breasts boneless/skinless (cut 11″ squares)

Appetizer Sauce
1 cup mayonnaise
2 teaspoons dijon mustard
1 teaspoon garlic — mince
2 teaspoons dried tarragon
1/2 cup pineapple juice

Vegetables:
3 large red bell peppers — 1/21″ (72 strips)
2 large green bell peppers — 1/21″ (48 strips)
1 large yellow onion — 1/21″ (96 strips)

24 8″ bamboo skewers — soak in water in the refrigerator overnight.

MARINADE-Add all ingredients except the chicken to a non-aluminum mixing bowl and mix thoroughly until the sugar and salt are completely dissolved. Pound the chicken breast between sheets of waxed paper until an even thickness of 3/16″ overall. Cut the chicken breast meat into 1″ squares and add to the marinade, covering completely. Allow to marinate for 2 hours, refrigerated. Remove from the marinade after 2 hours and drain.

SPIEDIES-Assemble in the following order: red bell pepper, onion, chicken (folded into “C” shape on the skewer), green bell pepper, onion, chicken, alternately, finishing with a red pepper strip after the 4th piece of chicken on each skewer. Spread the skewered items out on each skewer, so they will cook quickly. Place the Spiedies on a grill or a griddle and cook approximately 1 minute per side, turning 4 times. Adjust the timing according to your equipment’s heat output. Serve immediately, 4 per quest, with dipping sauce, about 1/4 c per serving.

SAUCE- Mix all ingredients together just until blended. Chill 1 to 2 hours
to blend flavors. Serve cold.

Chicken & Artichokes & Sundried Tomatoes

Active Time: 20 Minutes Total Time: 20 Minutes Makes 4 servings
INGREDIENTS

1/2 cup flour, for dredging

1-1/2 tablespoons vegetable oil

2 whole chicken breasts, split in half to equal 4 pieces, all skin, fat, and bones removed

1-1/2 teaspoons finely chopped garlic

2 tablespoons chopped fresh parsley

1 cup fresh, frozen, or canned cooked artichoke hearts or bottoms

1/4 cup thinly sliced sun-dried tomatoes

1/2 cup chicken broth

Parsley, for garnish

DIRECTIONS

Place the flour in a shallow bowl. Heat the oil in a nonstick pan. When the oil is hot, dredge the chicken in the flour, tap off the excess, and sauté until golden brown, about 2 to 3 minutes on each side. Pour off the oil and add the garlic to the pan with the chicken, stir to combine. Add the parsley and salt, artichokes, and sun-dried tomatoes. Stir to combine.

Add the broth and bring to a boil. Cover, lower the heat, and simmer for 5 to 8 minutes, turning the chicken 2 to 3 times until cooked through.

Place the chicken on plates, arrange the artichokes and tomatoes around the chicken, and pour the sauce over all. Garnish with parsley.

Recipe reprinted by permission of Doubleday. All rights reserved.

Nutrition Information Makes 4 servings - Facts Per Serving:

Calories: 267 Fat. Total: 7g Carbohydrates, Total: 18g Cholesterol: 68mg Sodium: 295mg Protein: 32g Fiber: 1g % Cal. from Fat: 24% Fat, Saturated: 0g

Chicken with Lemon Oregano & Feta

INGREDIENTS 1 chicken (3 to 3 1/2 pounds), quartered 1 tablespoon olive oil 1 1/2 teaspoons dried oregano 1 tablespoon lemon juice 1/4 teaspoon salt 1/8 teaspoon fresh-ground black pepper 1 tablespoon butter, cut into 4 pieces 1 1/2 ounces feta cheese, crumbled (about 1/3 cup)

DIRECTIONS Heat the oven to 375 degrees F. Coat the chicken with the oil; arrange the pieces, skin-side up, in a large roasting pan. Sprinkle the chicken with the oregano, lemon juice, salt, and pepper. Top each piece of chicken with a piece of the butter. Cook the chicken until the breasts are just done, about 30 minutes. Remove the breasts and continue to cook the legs until done, about 5 minutes longer. Remove the roasting pan from the oven; return the breasts to the pan. Top the chicken pieces with the feta cheese. Press any cheese that rolls off into the pan back onto the chicken. Baste the chicken with the pan juices. Heat the broiler. Broil the chicken until golden brown, about 2 minutes. Serve with the pan juices. Menu Suggestions Balance the tanginess of lemon and feta with a mild side dish such as orzo tossed with a little olive oil or sautéed zucchini.

Recipe reprinted by permission of Food and Wine. All rights reserved.

Nutrition Information Serves 4 - Facts Per Serving: Calories: 460 Fat. Total: 13g Carbohydrates, Total: 1g Cholesterol: 215mg Sodium: 486mg Protein: 80g Fiber: 0g % Cal. from Fat: 25% Fat, Saturated: 0g