Chicken and Biscuits
1 can cream of chicken soup
1/2 cup water
2 tsp. minced onion
1/8 tsp. poultry seasoning
1 cup cubed cooked chicken
1/2 cut carrot strips
1/2 cup cooked peas
1/2 cup cooked diced potatoes
1 cup biscuit mix
1/3 cup milk
Mix all ingredients down to horizontal line in a casserole dish
Bake at 450 F. for 15 minutes.
Remove from oven
Combine biscuit mix and milk and drop over the top of the chicken mixture.
Bake 15 minutes longer.
Maple-Mustard Glazed Chicken
Serving Size : 8
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup maple syrup
1/3 cup apple cider vinegar
1/4 cup water
3 tablespoons Dijon mustard
1/2 teaspoon kosher salt
1 tablespoon vegetable oil
2 pounds skinless, boneless chicken breasts
1) In a small saucepan combine the maple syrup, vinegar, water, mustard, and salt. Bring to a boil, immediately reduce to a simmer, and cook for 15 minutes. Remove from the heat and whisk in the oil. Cool to room temperature.
2) Cut the chicken into pieces weighing about 4 ounces each. Put them in a shallow dish or sealable plastic bag and coat with enough sauce to cover. Let the chicken marinate for 30 minutes or up to 2 hours. Turn several times.
NOTES : This marinade stays fresh for weeks if stored in a glass jar in the refrigerator. Thus, although the recipe calls for 2 pounds of chicken, you could use just enough marinade for one serving and save the remaining, untouched glaze for another time. To avoid bacterial contamination, never save or reuse marinade that has had chicken soaking in it or that has been touched with the basting brush used on the chicken.
CHICKEN WITH MILD RED CHILI SAUCE
3/4 cup fresh lemon juice
3/4 cup dry white wine
6 tablespoons olive oil
4 1/2 tablespoons California chili powder
9 garlic cloves, chopped
3 shallots, chopped
2 tablespoons soy sauce
2 tablespoons honey
1 1/2 tablespoons fresh oregano leaves or 1 1/2 teaspoons dried
8 large boneless chicken breast halves with skin
Oregano sprigs (optional)
Puree first 9 ingredients in blender until smooth. Using meat mallet, pound chicken breasts between sheets of plastic wrap to 1/2-inch thickness. Place chicken in 13x9x2-inch glass baking dish. Pour marinade over and turn to coat. Cover and refrigerate overnight. Prepare barbecue (medium-high heat) or preheat broiler. Drain marinade into small saucepan. Boil 5 minutes. Season chicken with salt and pepper. Grill or broil chicken until cooked through, about 5 minutes per side. Brush some marinade over chicken. Transfer to platter. Garnish with oregano sprigs, if desired. Serve with remaining marinade.
Serves 8.
