Chicken

Chicken and Mushroom Soup
Yield: 2 servings
1/2 pound boneless chicken breast
2 cups chicken stock
1 cup fresh mushrooms, quartered
4 tablespoons sesame oil
2 tablespoons Sherry
2 tablespoons fresh parsley, chopped

Method
Thinly slice the chicken breast meat.
Bring the chicken stock to a rolling boil and add the chicken and mushrooms. When the soup starts to
boil again and all of the ingredients float to the top, remove from heat. Add the sesame oil and sherry
and taste for seasoning. Add salt and pepper if necessary.
Serve in individual soup bowls, and sprinkle the parsley on top.

Per Serving:
499 Cal (62% from Fat, 35% from Protein, 4% from Carb); 41 g Protein; 33 g Tot Fat; 4
g Carb; 1 g Fiber; 35 mg Calcium; 2 mg Iron; 852 mg Sodium; 96 mg Cholesterol
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Chicken Acapulco with Creamy Shrimp Sauce
Yield: 4 servings
4 large Poblano peppers
1/4 cup chopped onion
1/2 pound shrimp, lightly cooked, peeled and chopped
1/4 cup cilantro, chopped
1/4 pound Monterey Jack Cheese, shredded
2 boneless chicken breasts, halved and pounded flat
2 teaspoons white pepper
Salt, to taste
12 (6−inch) long strings
Oil, for frying
3 shallots, diced
1 cup white wine
1/2 cup chicken broth
1 pound small shrimp
2 cups whipping cream
3/4 pound butter

Method:
ROAST PEPPERS: Place poblano peppers under the broiler and char on all sides. Put in plastic bag
and freeze 10 minutes.
Remove from freezer, rub off peel, then slit to remove seeds under running water.
Preheat oven to 400 degrees F.
In a medium sauté pan, sauté onion, shrimp, and cilantro until the shrimp are almost cooked, about 5
minutes. Place mixture into a bowl, add the cheese and set aside.
TO ASSEMBLE: Lay the four prepared chicken breasts flat, skin−side down. Season with salt and
white pepper. Layer each breast with one pepper and 2 to 3 tablespoons shrimp/cheese mixture over
pepper. Roll each breast tightly to form a cylinder. Tie each cylinder in 3 places, both ends and in the
middle.
In a skillet, heat about 1/4−inch of oil. Lightly brown chicken breasts, one at a time, on all sides.
Remove from heat, transfer to a oven−proof dish and bake for 10 minutes until golden brown. Remove
from oven.
Cut strings and slice chicken into 1−inch roulades (rounds). Drizzle a few tablespoons of Creamy
Shrimp Sauce onto a plate and arrange the roulades on top of the sauce.
TO MAKE CREAMY SHRIMP SAUCE: In a saucepan over medium−high heat, combine shallots and
wine. Cook until reduced by three−fourths. Add stock/broth and shrimp and cook until reduced by
half. Add the cream and reduce again by half. Whisk in the butter by tablespoons. Cook until butter
melts and sauce is well−blended. Remove from heat.

Per Serving:
1214 Cal (77% from Fat, 20% from Protein, 3% from Carb); 59 g Protein; 101 g Tot Fat;
9 g Carb; 1 g Fiber; 388 mg Calcium; 6 mg Iron; 1262 mg Sodium; 575 mg Cholesterol
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Chicken Baked in Sour Cream
Yield: 4 servings
2 1/2 to 3 pound fryer chicken, cut up
1/2 cup oat flour
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup cooking oil
3 tablespoons dry onion soup mix
1 cup sour cream
1/2 cup heavy cream

Method:
Mix flour, salt and pepper. Dredge chicken through flour mixture.
Heat oil in skillet over medium heat. Add chicken and brown on all sides. Place browned chicken in 13
x 9 x 2−inch pan.
Combine soup mix, sour cream and milk in small saucepan. Cook over low heat until hot. Do not boil.
Pour over chicken. Cover and bake in moderate oven (350 degrees) 1 hour or until tender.

Per Serving:
295 Cal (86% from Fat, 3% from Protein, 12% from Carb); 2 g Protein; 31 g Tot Fat; 10
g Carb; 2 g Fiber; 78 mg Calcium; 0 mg Iron; 626 mg Sodium; 46 mg Cholesterol
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Chicken Deviled Eggs
Yield: 12 servings
6 hard boiled eggs
1/2 cup chicken breast, cooked and chopped fine
3 tablespoons mayonnaise
1 tablespoon grated onion
1 teaspoon Dijon mustard
1/2 teaspoon dry mustard
1/4 teaspoon hot pepper sauce
1 tablespoon parsley, minced (for garnish).



Method:
Cut eggs lengthwise in half. Remove yolks and place in a small bowl.
Mash yolks with a fork. Add chicken, mayonnaise, onion, Dijon mustard, dry mustard, hot sauce, and
parsley. Blend well. Stuff egg whites with yolk mixture. Sprinkle tops with paprika to garnish. Cover
and refrigerate until serving time.

Per Serving:
81 Cal (72% from Fat, 25% from Protein, 3% from Carb); 5 g Protein; 6 g Tot Fat; 1 g
Carb; 0 g Fiber; 15 mg Calcium; 0 mg Iron; 111 mg Sodium; 113 mg Cholesterol
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Chicken Florentine
Yield: 4 servings
1/2 pound fresh spinach, stems removed, washed
4 tablespoons butter
1 large onion, cut into rings
6 ounces mushrooms, sliced
1/3 cup dry white wine
1 tablespoon soy flour
1 cup sour cream
1 pinch garlic powder
4 ounces sharp Cheddar cheese, grated
2 boneless, skinless chicken breasts

Method :
Steam spinach until wilted; drain and chop.
Melt 2 tablespoons of butter in large skillet and sauté onions until golden. Remove onions
with slotted spoon, mix with spinach and place in buttered casserole.
Add 1 tablespoon butter to skillet. Brown chicken and remove to warm plate.
Sauté mushrooms in remaining butter and remove to plate with chicken. Add wine to pan and then stir
in flour. Slowly add sour cream and stir until hot and thickened. Add chicken, mushrooms, and garlic
powder. Place on spinach, sprinkle with cheese and bake uncovered at 350 degrees F for 20 to 30
minutes.

Per Serving:
390 Cal (77% from Fat, 13% from Protein, 10% from Carb); 12 g Protein; 33 g Tot Fat;
10 g Carb; 3 g Fiber; 367 mg Calcium; 2 mg Iron; 376 mg Sodium; 86 mg Cholesterol
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Chicken Prosciutto with Mushroom Sauce
Yield: 6 servings
3 boneless, skinless whole chicken breasts
1/4 cup chopped onion
2 tablespoons Dijon mustard
1 cup heavy cream
1/2 pound fresh mushrooms, sliced
1 pound frozen broccoli
Paprika
5 tablespoons butter or margarine
1/4 cup flour
1 cup chicken broth
1/4 cup white wine
4 ounces Swiss cheese, grated
6 thin slices ham (or prosciutto)

Method:
Place one chicken breast between two pieces of plastic wrap and pound with mallet until about 1/4 inch
thick. Repeat with remaining chicken breasts. Set aside.
Heat oven to 400 degrees F.
In a large skillet over medium heat, melt 2 tablespoons of butter or margarine. Cook chicken in butter
or margarine until lightly browned on both sides, about 5 minutes. Remove the chicken.
In the same skillet, melt the remaining 3 tablespoons of butter or margarine. Add the onions and sauté
until tender, about 2 minutes. Remove from heat. Stir in flour and mustard. Gradually add chicken
broth, half and half (or gravy) and wine (or water). Add mushrooms. Cook over low heat until mixture
thickens and boils, stirring constantly.
Add 1/2 of the Swiss cheese, and stir until melted.
Arrange broccoli on the bottom of an ungreased 13 x 9−inch baking pan. Spoon half (2 cups) of the
sauce over the broccoli. Alternate ham (prosciutto) and chicken breasts, slightly overlapping, over the
sauce and broccoli down the center of the dish. Tuck ends of ham slices under the chicken. Pour the
remaining sauce over the chicken. Bake at 400 degrees F for 20 to 30 minutes, or until chicken is tender.
Remove from oven, and sprinkle with remaining Swiss cheese, and paprika. Bake an additional 2
minutes or until cheese is melted.

Per Serving:
350 Cal (64% from Fat, 26% from Protein, 9% from Carb); 23 g Protein; 25 g Tot Fat; 8
g Carb; 1 g Fiber; 215 mg Calcium; 1 mg Iron; 375 mg Sodium; 109 mg Cholesterol
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Chicken Salad Bake
Yield: 8 servings
1 cup sliced celery
1/2 cup chopped onion
3 tablespoons butter
1 1/2 cups mayonnaise
1 1/2 cups heavy cream
2 tablespoons lemon juice
Salt and pepper
5 chicken breasts, cooked and chopped
2 cans water chestnuts, sliced
2 cups Cheddar cheese, shredded

Method:
Sauté the celery and onion in the butter. Pour into a large mixing bowl. Add remaining ingredients.
Mix well. Pour into greased 9 x 13−inch casserole. Bake at 350 degrees F for 45 minutes.

Per Serving:
640 Cal (81% from Fat, 16% from Protein, 3% from Carb); 26 g Protein; 58 g Tot Fat; 4
g Carb; 1 g Fiber; 278 mg Calcium; 1 mg Iron; 544 mg Sodium; 146 mg Cholesterol
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Chili−Orange Chicken
Yield: 6 servings
2 pounds boneless chicken thighs
1 small onion, finely chopped
2 cloves garlic, minced
2 teaspoons grated orange peel
1 tablespoon dried and ground chiles
1 tablespoon cocoa
1/2 teaspoon sugar
1/2 teaspoon cinnamon
1 teaspoon ground cumin
1/3 cup orange juice
1/4 cup cream sherry
Salt
Orange slices
Xanthan gum or other thickener

Method:
Rinse chicken, pat dry, and cut into 1 1/2−inch chunks.
In a 3−quart or larger electric slow cooker, combine chicken, onion, garlic, orange peel, chiles, cocoa,
sugar, cinnamon, and cumin; mix lightly. Pour in orange juice and sherry. Cover and cook at LOW
setting until chicken is very tender when pierced (6 to 7 hours).
Skim and discard fat from cooking liquid, if necessary; then blend in xanthan gum or other thickener.
Increase cooker heat setting to high; cover and cook, stirring 2 or 3 times, until sauce is thickened
(about 10 more minutes). Season to taste with salt; garnish with orange slices.
Makes 6 servings.

Per Serving:
36 Cal (9% from Fat, 9% from Protein, 82% from Carb); 1 g Protein; 0 g Tot Fat; 6 g
Carb; 1 g Fiber; 15 mg Calcium; 1 mg Iron; 19 mg Sodium; 0 mg Cholesterol
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