SANDYS C. CHICKEN CABBAGE SOUP

• 1 HEAD CABBAGE
• 3 Or More, CARROTS, Sliced
• 3 or more BONELESS CHICKEN BREASTS
• 1STICK BUTTER
• SALT and PEPPER

In a kettle with water over top chicken breasts cook until done. Take out of water and save broth. Set aside. Pull the chicken apart into pieces. Cut cabbage in small pieces like for stir fry Slice the carrots.Add the carrots and cabbage to the chicken broth. Add the stick of butter When almost done add the chicken back in, stir and let finish cooking. Add salt and pepper. Stir again. I like to add a can of chicken broth to this or some chicken bouillon for a little more flavor but watch when you add the salt. Eat with town house crackers or regular crackers.

HONEY-APRICOT CHICKEN TENDERS

2 1/2 Lbs. Chicken Breasts, cut into small strips
2 Tablespoons or more of Apricot Presserves or Jam
1/2 Cup  Honey
2 1/2 Cups Panko Bread Crumbs

Preheat oven to 350. In a small bowl, combine honey and presserves. Wash chicken and dry. Brush honey mixture on both sides of the chicken. Dredge in bread crumbs. Place chicken on a sprayed baking sheet. Bake for 20 minutes on each side or until lightly brown and no longer pink. Make sure it is done.

SOUTHWESTERN CROCKPOT CHICKEN

1 Pack Taco Seasoning
3 Chicken Breasts
1 Can of Mild Rotel
1/4 Cup Olive Oil
1/4 Cup Water

Take the pack of taco seasoning and sprinkle it on the bottom of the crockpot. Wash chicken breasts good.Place them on top of the seasoning mix. Pour the can of rotel over the top of the chicken breasts and then add the olive oil  and water over the top. Do no stir. Cook on low for 4 hours and take out. Can shred this and use on tacos or use as a main dish.

USE FOR BREAD AND BUTTER PICKLE JUICE

We all know how good bread and butter pickles makes a cheeseburger taste so much better. So what do we do with the juice that is leftover in the jar. You just hate to throw it out.
Take some chicken breasts or chicken legs and wash it good. Pat dry with paper towels.
Put the chicken in a ziplock bag and then pour enough juice over the chicken to use for a marinate. Zip up the bag and sit in a bowl in case it might leak.
Let sit in the juice overnight in the ref. and take out and either grill or bake it. This gives the chicken such a good flavor. Almost like the italian dressing flavor.

RITZ CRACKER CHICKEN NUGGETS

4-5 Chicken breasts, boneless, skinless
2 Sleeves Ritz Crakers, crushed
1/2 Cup Mayo
3 Tablespoons Milk
1/4 Teaspoon Garlic Salt
1/4 Teaspoon Onion Powder
1/4 Teaspoon Mrs. Dash
Dash of Black Pepper
Preheat the oven to 400. Cut chcken into bite size pieces. Put in colander and wash good with cold water. Place on paper towels and pat dry with more paper towel.s Then in a small bowl combine, mayo, milk, garlic salt, and onion powder and Mrs. Dash and black pepper, stirring  until completely combined. In another bowl place the crushed crackers. Coat chicken in mayo mixture and then in the crackers and place on a large sprayed cookie sheet. Bake for 20 minutes and serve with favorite dipping sauce.

CHRISPY CHICKEN TENDERS

1 Pack Chicken Tenders
Oil for frying


Batter:

1 egg, beaten
1/2 Cup milk
1/2 Cup Chicken Broth
11/2 Teaspoons Salt
1/4 Teaspoon Black Pepper
1/4 Teaspoon Paprika
1/4 Teaspoon Garlic Powder
3/4 Cup Flour

Breading:




Breading:

11/2 Cups FLour
11/2 Teaspoon Salt
3/4 Teaspoon Paprika
1/2 Teaspoon Black Pepper
11/2 Teaspoon Garlic Powder

Whisk together all ings. for the batter, excluding flour, in a shallow bowl. Whisk for 30 seconeds to dissolve the salt. Add the flour and mix well. Set aside. Make brading by combining all ings. in another shallow bowl. Set aside. Heat oil to 350. Dip each piece of chicken into the batter. Lift the chicken out of the batter and allow some batter to drain off. Then toss in the dry breading. Completely coat chicken in the breading. Continue this with all the chcken. Drip 3-4 pieces of braded chicken into the fryer. Fry about 4 minutes or until golden brown. Remove chicken from the hot oil and drain on paper towels.

EASY RANCH CHICKEN

1/2 Cup Parmesan Cheese
11/2 Cups Corn Flakes, crushed
1(1oz.) Pack Dry Ranch Salad Dressing Mix
4 Boneless, Skinless Chicken Breasts
1/2 Cup(1 stick) Butter, melted
Preheat the oven to 350F. Combine the parmesan cheese, crushed corn flakes and dry ranch dressing mix in a bowl. Melt the butter in a separate bowl. Take 4 boneless, skinless chicken breast halves and cut in half to make small pieces. Rinse and dry the chicken pieces. Dip each piece of chicken in the melted butter and then dredge in the corn flake mixture. Place on a sprayed baking sheet and bake uncovered for 50 minutes or until it is golden brown and done.

ROTISSERIE CROCK-POT CHICKEN

Have you been to Sam's Club and got one of their big fat rotisserie chickens. They are to die for. There is just something about the taste of them at Sam's that to me are different from the other stores. This recipe is a  very good recipe for this kind of chicken. But you have to be sure and put crumbled up foil balls in the bottom of the crock-pot for it to lay on or it will just taste like cooked chicken. The rub gives it a great flavor and the bones and broth that is left when you debone and recook it for 2 hours with some extra water in the crockpot is great for chicken soup. Take out the foil balls when makeing the broth.


2 Teaspoons Salt 
1 Teaspoon Cayenne Pepper
1 Teaspoon Paprika
2 Teaspoons Garlic Powder
1 Teaspoon Thyme
1/2 Teaspoon Rosemary
1/2 Teaspoon Fresh Ground Black Pepper
1 Medium or Large onion, quartered
1 Large Roasting Chicken or Regular Chicken

In a small bowl combine all the spices and mix good. Wash the chicken and take out the paper pack that has the neck and liver and gizzard in it. Make sure you find it. Look on both ends. After washing, pat dry. Rub the spice mixture into the chicken and make sure it is evenly put all over it and down into the skin. Crumble up pieces of aluminum foil and lay all down in the bottom of the crockpot. This keeps it up out of the juice. Next add the onion on top of the foil. Lay the chicken on top of the onion. Do not put any water or liquid in the crockpot as it makes it's own juice. Cook on high for 1 hour and then on low for 6 hours or until done. Serve while hot. If you want to use the chicken for salads or sandwiches then debone it and put the bones and skin back in the crockpot after removing the alum. foil. Add 6 to 8 cups  water to the juice and let this cook for 2 hours and then strain. Ref. or freeze this broth until you need it.

COKE WINGS

1 Cup Brown Sugar
12 oz. Coke-Cola
1 Onion
2 Teaspoons Garlic Powder 

2 Tablespoons Soy Sauce
3 Lbs. Chicken Wings
Salt and Pepper to taste

In a medium bowl dice the onion and then combine with the brown sugar, cola, garlic powder and soy sauce. Mix ings. until well combined. Layer chicken wings in a large casserole dish and cover with the sauce. Bake for 11/2 hours on 350 or until done.

SPRITE CHICKEN

This chicken is so tender you can cut it with a fork.

1/2 Cup Soy Sauce  
1/2 Cup Canola Or Veg. Oil
1 Cup Sprite

1/2 Teaspoon Horseradish
1/2 Teaspoon Garlic Powder or Salt
6 Chicken Breasts or 10 Chicken Tenders
Mix the first 5 ings. together in a gallon ziplock bag. Add the chicken and marinate in the ref. for 2-8 hours. Bake or grill until done. In oven on 350 for 30 minutes or until done. Do not over bake.

RITZ CRACKER CRUSTED CHICKEN LEGS

1 Pack Chicken Legs, washed
1 Sleeve Ritz Crackers, crushed fine
Seasoned Salt
Sweet Milk

Crush the ritz crackers until they are fine. Spread these out on a plate. Wash chicken and pat dry. In a medium bowl pour some sweet milk in it. Dip the chicken legs in the milk and then salt them very lightly. Then roll them in the ritz crackers and bake on 325 for 30 minutes or until done.

BUFFLO QUESAADILLAS

1 Rotisserie Chicken, shredded around 4 cups 

3/4 Cup Buffalo Wing Sauce
2 Cups Monterey Jack Cheese, shredded
1 Pack 6 inch Flour Tortillas
Blue Cheese Dressing
Combine the chicken and sauce and stir until evenly coated. Add the cheese and toss to combine. Evenly divide chicken mixture on 6 tortillas, top with six more tortillas. Spray a skillet with cook spray and cook tortillas, one at a time around 4 minutes on each side or until cheese is melted. Turn with a large spatula. Cut into quarters and serve with blue cheese dressing.

ROASTING A CHICKEN IN A CROCK-POT

1Large Roasting Chicken
1/2 Teaspoon Cayenne Pepper
1/2 Teaspoon Black Pepper
1 Teaspoon Garlic Powder
1 1/2 Teaspoons Onion Powder
1 Teaspoon Dried Crushed Thyme
2 Teaspoon Paprika
11/2 Tablespoons Salt or can use less
1 Large Onion, Sliced
2 Ribs of Celery, cut in halves

Trim off the excess fat from the chicken and then rinse it good. Pat dry with paper towels. In a small bowl mix the spices together. Next sprinkle the chicken inside and outside witht the spices. Take some of the onions and put in the cavity along with two of the cut pieces of celery. Lay the rest of the onions and celery in the bottom of the crock-pot. Cook on low for 6 hours. This will be light brown. If you want it to be more crispy then put in a 13 x 9 sprayed pan and put in the oven and let brown more. Save the drippings for making gravy for the chicken. This can be shredded and used in chicken salad or any other type recipe.

CREAM CHEESE CHICKEN POCKETS

2 Cups Chicken, cooked and shredded
1(8)oz. Block Cream Cheese
2 Green Onions, thinly sliced
1 Stalk Celery, chopped small
1/2 Cup Shredded Cheddar/Jack Cheese
1/4 Teaspoon Garlic Powder
1/8 Teaspoon Salt
1/8 Teaspoon Pepper
2 Cans Crescent Dough

In a medium bowl combine everything but the chicken. Mix until combined. Next add the chicken and stir lightly. Unroll the crescent dough into triangles. Add 2 Tablespoons mixture to each triangle. Fold up the two angles to meet at the right angle. Pinch and seal good. Bake on 350 for 15 mintues or until golden brown. Can dip in ranch dressing.

COOKED CHICKEN TO USE IN CHICKEN RECIPES

2 Chicken Breasts, bone in and with skin
2 Teaspoons Olive Oil
Salt to taste
Pepper to taste


Place chicken in a sprayed 13 x 9 pan or a smaller one. Rub the olive oil all over the chicken and then sprinkle on the salt and pepper. Bake on 350 for 45 minutes or until done. Then let cool and chop or slice it for recipes. Store in ziplock bags and freeze.
Will make 2  cups or more of chicken.

EASY CHICKEN PARMIGIANA

4 Boneless Chicken Breasts
1/2 Cup Italian Seasoned Breadcrumbs
1/2 Cup Parmesan Cheese, grated
1 Large Egg, lightly beaten
2 Tablespoons Butter
1(14)oz. Jar Spaghetti Sauce
1 Cup Mozzarella Cheese, shredded

Place each piece of chicken between two sheets of wax paper or plastic wrap and flatten with a rolling pin or meat mallet. Combine bread crumbs and cheese. Dip chicken in beaten egg and then dredge in the breadcrumb mixture. Melt butter in a large skillet and add the chicken and brown on each side on medium heat. Put the chicken in a 13 x 9 sprayed pan. Pour the spaghetti sauce over it and then add the mozzarella cheese, cover, and bake for on 350 for 30 minutes or until done.

SALSA CHICKEN

4-5 Large Chicken Breasts
1 Can Fiesta Nacho Cheese Soup
24oz. Jar Salsa
2 Tablespoons Taco Seasoning


Wash the chicken breasts and then put them in the bottom of your crock pot. In a bowl put the cheese soup, the salsa and taco seasoning. Stir good and pour over the chicken breasts. Cover and cook on low for 8 hours, stir ever now and then. When finished you can shred with two forks and use on hamburger buns like chicken sandwiches or use as a meat with some side dishes.

RANCH CHICKEN BREASTS

4 Chicken Breasts
1Large Bottle Ranch Dressing

Wash breasts good. Spray a 13 x 9 pan. Put breasts in the pan and then pour the large bottle of ranch dressing over them and bake on 350 until done.

RUSSIAN CHICKEN BREASTS

This can be used with a cut up chicken but I like to use skinless chicken breasts. This is good for a shower or church homecoming dish.

1 CUT UP CHICKEN OR 6  SMALL FLATTENED CHICKEN BREASTS
1/2 PACK DRIED ONION OR GARLIC ONION SOUP MIX
1/2 CUP APRICOT JAM
1 SMALL BOTTLE OF RUSSIAN DRESSING
DASH OF HOT SAUCE IF YOU LIKE
Spray a 13 x 9 pan. Put the chicken in the pan in a single layer. Mix the ings. together and pour over the chicken. Bake on 350 for 11/2 hours or until done. You can use more jam is you like.

HAWAIIAN CHICKEN WINGS

2 LB Chicken Wings or Drumettes
1 Cup Soy Sauce
1/2 Cup Brown Sugar
2-3 Cloves Garlic, minced
1 Tablespoon Sesame Oil
2Tablespoons Sesame Seeds
4 Green Onions, chopped

 Flour chicken the night before and store in a per bag in ref. Fry wings in 1 inch of oil to light brown. Cool. Mix soy sauce, sugar, garlic, oil. sesame seeds and onions. Dip wings in sauce and place on cookie sheet. Warm in oven to sit sauce and reheat wings when ready to serve.