Ingredients

• 6 boneless chicken breasts
• 1 cup maple syrup or pancake syrup
• 1/2 cup catsup
• 1/2 cup vinegar

Directions

Preheat oven to 350 degrees F.

Trim excess fat and skin from chicken and lay flat in a 13 x 9-inch baking dish.

Combine remaining ingredients in bowl and mix well with a wire whisk. Pour over chicken breasts and bake for 30 to 45 minutes, until chicken is tender and sauce is thickened, turning and basting two or three times during baking.

Ingredients

• 1 large chicken, cut up
• 2 to 3 Tbsp. flour
• ¼ c. sifted flour
• 2 1/2 tsp. baking powder
• 1 tsp. salt
• 1 egg
• ¼ c. milk
• salt, pepper and flour

Directions

Sprinkle chicken pieces with seasonings and roll in flour. Brown in hot fat. Transfer chicken into kettle; add enough water to cover and simmer until tender. Remove chicken and keep hot. Blend in table-spoons of flour with a little water; add some of the hot chicken broth and then combine with the rest of the broth. Stir until thickened. Add more seasonings if needed.

Servings: 4

Ingredients

• 1 chicken, cut into serving pieces
• salt, pepper and cayenne to taste
• 1/2 cup oil
• 12 ears fresh corn, cut from cob
• 2 chopped onions
• 1/2 chopped bell pepper
• 1 tomato, peeled and chopped

Directions

Salt, pepper and cayenne chicken, brown in heavy pot in oil; remove from pot as it browns. Add remaining ingredients, stir and cook on med-high heat about 2 minutes, return chicken to pot, stir, cover and cook over medium heat about 30 minutes, stirring occasionally. Serve over rice.

Servings: 6

Ingredients

• 1 chicken, cut up
• 1 can flaky Hungry Jack biscuits, optional
• Salt, pepper, and red pepper, or Tony Chachere’s Creole seasoning
• Flour
• Oil
• ½ cap chopped onion
• 1 small bell pepper, chopped
• ½ stalk celery, chopped
• 1 clove garlic, minced

Directions

Season chicken pieces with salt and peppers, or use Tony Chachere’s. Brown chicken in small amount of hot oil, in heavy pot, then sprinkle about 3 tablespoonfuls flour over chicken and brown. When flour is desired color, add vegetables and cook until wilted. Add water (hot) to cover chicken, stir well, and cook until chicken is done, and brown gravy is desired thickness. Just before it is done, add can of Hungry Jack biscuits, cut into pieces. Serve with hot cooked rice.

Servings: 4

Ingredients

• 4 puff pastry shells
• 1 cup chicken broth
• 3 Tablespoons butter - divided
• 2 teaspoons Worchestershire sauce
• 8 oz sliced mushrooms
• 2 Tablespoons fresh parsley - minced
• 2 celery stalks - diced
• 12 oz pre-cooked chopped roasted chicken
• 2 Tablespoons flour
• a pinch or two of cayenne to taste
• 1 cup white wine
• salt and pepper to taste
• 1 cup whipping cream
• 1 cup shredded swiss cheese

Directions

1. Bake 4 puff pastry shells according to package directions until browned. Remove pastry “top” gently and save. While pastries are baking, make the chicken filling.
2. In a large saute pan, over medium heat, melt 2 Tablespoons of butter. Add mushrooms and celery. Cook until softened and the mushrooms are lightly browned around the edges.
3. Add flour and the last Tablespoon of butter. This will make a roux that will thicken the sauce. Stir well.
4. Add white wine, whipping cream, swiss cheese, and chicken broth. Continue to cook on medium heat. The sauce will start to thicken and bubble fairly quickly.
5. Add Worchestershire sauce, parsley, chicken, cayene, salt and pepper. Heat through. (keep heat on low once sauce has thickened; if it gets too thick, you can add more wine and whipping cream to thin it out).
6. Place pastry basket on plate and spoon chicken and sauce over top. Place “top” of pastry on top and serve.

Serves 4

Ingredients

• 1 pkg. 2 Alarm Chili Mix
• 2 doz. dried red Chile peppers (or hotter if you can handle it.)
• 1/2 of 12 oz. can Budweiser
• 1 tsp. sugar
• Olive oil
• Covered grill or kitchen oven
• Beer can holder recommended

Directions

Remove the Masa/Flour from the packets of spices. Mix sugar and all other spice packets together. Wash chicken thoroughly and pat dry. Coat the chicken lightly with oil. Rub on the spice all over, and put some inside the chicken also. Add a tablespoon of spice and a tablespoon of garlic to the can.

Pre-heat grill to 350°. Put can in holder. Put cavity of chicken down over beer can and press down firmly. Using a small knife, make small slits in breast, thigh, legs, and wings. Insert peppers into slits with stems (fuses) pointed out. It should look like firecrackers.

Put chicken on grill, balancing well. Cook at 350° for 2 hours or until chicken is done. (Use meat thermometer. DON ‘T GUESS!) Temperature must be at least 180° in breast and thigh. IMPORTANT! When done, remove from grill, cover with foil, and let sit for 15 minutes.

Serve with potato salad, cornbread, and sweet ice tea. Fresh peach ice cream would be a good dessert.

Ingredients

• 4 medium to large skinless chicken thighs (1-1/2 pounds)
• 1 (8-ounce) container plain low-fat yogurt
• 1/4 cup hot salsa or picante sauce
• 1 tablespoon curry powder
• 1 teaspoon ground cumin

Directions

Place the chicken in a glass dish. In a small bowl,
combine the yogurt, salsa, curry powder, and cumin.
Pour over the chicken, turning to coat. Cover and
refrigerate at least 6 hours or up to 24 hours.

Heat the oven to 375 degrees F.

Transfer the chicken and sauce to an oven proof dish
prepared with nonstick pan spray. Bake, uncovered, 40
to 45 minutes, or until the chicken is tender and
cooked through.

Nutritional Information Per Serving: (1 thigh)
Calories: 186, Fat: 8 g, Cholesterol: 73 mg, Sodium:
139 mg, Carbohydrate: 5g, Dietary Fiber: 0g, Sugars:
4g, Protein: 22g

Diabetic Exchanges: 1/2 Starch, 3 Lean Meat

Ingredients

• 2 - 3 pounds chicken wings
• chopped chutney
• 2 tablespoons salad oil
• 1 can (10 3/4 ounce) condensed tomato soup
• 1/3 cup plain yogurt
• 1/4 cup water
• 2 teaspoons curry powder
• 1/8 teaspoon pepper
• cooked rice

Directions

In skillet, brown wings in oil, pour off fat. Stir in
soup, yogurt, water, curry powder and pepper. Cover;
cook over low hear 20 minutes or until done. Stir
occasionally. Serve with rice and chutney.
Serves 4.

Ingredients

• 2 tablespoons margarine
• 1/4 cup parmesan cheese (grated)
• 1 medium onion (chopped)
• 1 clove garlic (minced)
• 4 chicken breasts or legs
• 1 can (10 ounce) condensed cream of mushroom soup
• 1/2 cup milk
• 1 tablespoon parsley (chopped)
• 1/2 pound spagehetti

Directions

In a skillet saute onion and garlic in margarine until
tender. Add chicken and brown on both sides. Stir in
mushroom soup, milk and parsley. Simmer covered for 30
minutes. Meanwhile cook pasta according to directions,
cooking only minimum time indicated, drain and put
into a baking pan. Arrange chicken pieces on top,
cover with sauce and sprinkle with parmesan. Bake at
400 degrees for approximately 20 minutes.
This easy chicken recipe serves 4

Ingredients

• 1 to 1 1/2 pounds boneless, skinless chicken breasts
• 1 (12 ounce) can orange soda
• 1/2 cup soy sauce

Directions

Place chicken in crockpot. Combine soy sauce and orange soda. Pour over chicken. Cover; cook on LOW for 5 to 6 hours.

Serve over hot, cooked rice.