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Poultry Recipes


Pompeii

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Turmeric Lemon Chicken

 

Great lemon flavored chicken recipe.

Serve with the onions for more flavor.

A bit tart and very tender.

8 hours is marinade time.

 

Ingredients: (Serves 4)

 

  * 1 chicken, cut up (or prepare with just chicken breasts, if desired)

  * 1 cup lemon juice

  * 1 teaspoon ground turmeric

  * 3-4 cloves garlic, minced

  * 1 large onion, sliced into rings

  * black pepper (avoid salt as much as you can; it's not good for you)

 

Direction: Combine lemon juice, turmeric, garlic and onion in a large bowl.

Add Chicken, turning to coat with marinade.

Marinade in your refrigerator for 8 hours or overnight, turning occasionaly if marinade doesn't cover chicken. Remove chicken from marinade. Sprinkle lightly with black pepper.

Grill or broil chicken and onions until done, turning once.

Serve topped with onions.

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  • 3 months later...

From Amanda Reese:

 

EZ to make Chicken Bake (One Hour)-Preheat oven 350. MY FAVORITE!!  

 

Take breasts of chicken, wash throughly. (Palumbo's is best)

Not to flatter you Leroy, just facts..LOL

Add two cans of Cream of Chicken soup or Cream of Mushroom soup, spread evenly over chicken.

Add one can of water.

Spice as preferred.

 

350 degrees, cover with foil for one hour.

Transfer chicken onto plate to

Stir 'gravy mixture' 1/2 hour through cooking process. Return chicken to oven 1/2 hour.

 

Chicken w/ Stuffing

 

Add stuffing in with it for a twist.

Lay your uncooked stuffing flat on bottom prior to adding chicken breasts.

add 1 1/2 can of water and melted margerine or butter (1/4 cup)

The juices from the chicken will take care of rest.

Lay chicken on stuffing, cover with foil and bake 350.

1/2 hour through cooking process, transfer chicken onto a dish, stir stuffing/gravy mix

Return chicken on top of stuffing, return to oven for last 1/2 hour.

 

The soup/water/chicken juices make a great baked gravy with it.

 

If you don't prefer stuffing, Make other side seperately, vegetable suggested also.

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  • 1 year later...
  • 1 month later...

Chicken Wrapped in Bacon

 

1 can of cream of mushroom soup

dallop of Sour Cream

Dried Beef

Bacon

Boneless skinless chicken breast

 

Spoon mix mushroom soup and sour cream together in a bowl

Clean and pat dry chicken breast

lay 2 slices of dried beef on bottom of each chicken breast

wrap the dried beef around the chicken using raw bacon

pour cream of mushroom soup and sour cream mixture over top (use it all)

 

cover with foil.  Bake around 400 for about 45 minutes... I'm guessing here, i usually just keep a close eye on it.

 

Serve over white rice

This a family favorite for us... sounds weird but I have never had any compliants.

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  • 2 years later...

TURDUCKEN. I was wondering if anyone has ever had a turducken? How did you prepare if and how did it turn out? I want to get one online for Thanksgiving and I wanted to see how it was. Also what kind of stuffing was with it ? I really appreciate any input.

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  • 1 year later...

I tried my pork chop recipe on chicken and loved it so I thought I'd share

 

Take boneless chicken and dip in olive oil then "bread" with a mixture of Cajun spices, meat tenderizer, pepper, and chili powder. Fry in butter until white on the outsides. Add vegetable broth into the frying pan and let simmer until cooked thoroughly.

 

Tastes just as good with the pork chops.

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  • 4 months later...

Wing Sauces

 

Sweet Hot

2 cups Franks Red Hot

1 Cup Whirl

1 cup Dark brown Sugar

 

Ranch

 

2 cups Whirl

1 Hidden Valley Ranch Packet

 

Hot Orange

2 cups Franks Red Hot

1/2 jar Orange Marmalade

 

Hot Ranch

2 Cups Franks Red Hot

1 Cup Whirl

1 Hidden Valley Ranch Packet

 

Parmesan Cheese and Garlic

2 Cups Whirls

1/2 cup chopped garlic

1/4 cup Parmesan Cheese

 

X-Hot

2 Cups Franks X-Hot

2 tsp Cheyenne Pepper

2 tsp Crushed Red Pepper

2 tsp finely diced jalape

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  • 1 year later...

Ranch Fried Chicken

4 boneless skinless chicken breast halves (1 pound)

1/4 cup ranch dressing (prepared)

1/3 cup dry bread crumbs (any flavor)

2 tablespoons olive or vegetable oil

 

Dip chicken into dressing, then coat with bread crumbs.

 

Heat oil in 10-inch skillet over medium-high heat. Cook chicken in oil 12 to 15 minutes, turning once, until outside is golden brown and juice is no longer pink when centers of thickest pieces are cut

 

P.S. I use my cast iron chicken fryer.

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