Archive for the ‘Chicken’ Category

Chicken Scrapple

2 tablespoons vegetable oil
1/4 cup minced onion
1 1/4 cup yellow cornmeal
1 teaspoon salt
1 teaspoon dried sage
1/2 teaspoon dried thyme
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
3 cups strong chicken bouillon
2 cups cooked chicken

Grind the cooked chicken. Saut? onion in oil. Add cornmeal, spices and bouillon. Cook for 15 minutes. When thickened like cornmeal mush, add chicken. Pour into a greased 9 x 5-inch loaf pan. Pat down, and refrigerate overnight.

To use, cut into 1/2 inch slices, coat with seasoned flour (any seasonings you desired) and fry until golden brown in oil.

Kung Pao Chicken

From the kitchen of Kevin Taylor, the BBQ Guru

2 chicken breasts, cubed
1/2 teaspoon salt
1 egg white
1 tablespoon cornstarch
2 cups oil
1/2 cup peanuts, skinless and roasted
10 red dried chile peppers
2 scallions, chopped
2 garlic cloves, minced

Sauce
1 teaspoon chili sauce
2 tablespoons dark soy sauce
1 tablespoon sake (sherry will work)
1 teaspoon red wine vinegar
1 teaspoon sugar
1/4 cup chicken stock
1 teaspoon cornstarch
1 teaspoon sesame oil

Combine chicken, salt, egg white and cornstarch. Mix sauce ingredients and set aside.

Heat oil to 375 degrees F and fry chicken till golden brown. Drain and set aside.

Re-heat oil and deep fry peanuts. Drain and set aside. Heat 2 tablespoons oil to very hot and cook chile peppers till dark. Turn down heat and add scallions and garlic and fry for 30 seconds. Add chicken and stir fry for 1 minute. Add sauce and cook until thickened. Add peanuts.

Serve hot over rice.

Chicken and Rice

For 10 months or older.

1/4 pound ground chicken*
1/2 cup peeled and chopped zucchini
1/2 cup sweet potato, peeled and chopped
1/4 cup frozen, fresh or canned corn
1/2 teaspoon parsley
1 cup long grain, enriched rice
3 cups water

Boil chicken in water for 2 minutes. Add remaining ingredients. Reduce heat, cover and simmer 30 minutes or until vegetables are soft. Mash or pur?e to serve.

Chicken and Broccoli

For 10 months or older.

1 large boneless skinless chicken breast
1 bag frozen broccoli florets
1 can chicken broth, no salt added
1 can cream of chicken soup, no salt added
Infant rice cereal

Cook chicken, broccoli and zucchini in unsalted chicken broth for about an hour. Add cream of chicken soup and process. Add rice cereal (or mashed potato flakes) to desired consistency.

Pecan Crusted Chicken Fingers

3 skinless, boneless chicken breast halves,
2 teaspoons Cajun spice
1/4 teaspoon salt
4 tablespoons pecan meal or 2 tablespoons
    pecan halves, finely ground
1 egg white
2 teaspoons canola oil

Apricot Sauce
1 cup canned apricot nectar
2 tablespoons spicy mustard
1 tablespoons cider vinegar
1 teaspoon cornstarch

Slice chicken into 1/2 inch wide strips. Set aside.

Beat the egg white lightly in a wide, shallow dish.

In another dish, mix together the spices and the pecan meal. Dip each chicken strip in the egg white, then roll lightly in the pecan-spice mixture. Set on wax paper. If not cooking immediately, refrigerate, uncovered.

Heat canola oil in skillet over medium-high heat. Cook without crowding, turning occasionally, until chicken is opaque, firm to the touch, and pecan meal is golden brown. Drain on paper towels. Serve with apricot sauce.

Apricot Sauce: Combine apricot nectar and spicy mustard in small saucepan. Stir to blend and bring to boil over medium heat.

In small dish combine the vinegar and cornstarch to make paste. Add to boiling nectar, stir until slightly thickened; serve warm.