Hoender Resepte Chicken Recipes - Peterjasie

Curried Chicken Casserole
1½ Pds Boneless Chicken Breasts, Thinly Sliced
1½ Tbsp Curry Powder
1 Tbsp Vegetable Oil
1 Jar Chicken Tonight Cooking Sauce For Chicken
1 Clove Garlic, Minced
½ Cup Currants Or Raisins
1 Medium Onion, Chopped
2 Tbsp Chutney
½ Cup Chopped Red Bell Pepper
Hot Cooked Rice
2 Tart Applies, Peeled & Diced
In A Large Skillet, Lightly Brown Chicken In Vegetable Oil.
Add Garlic, Onion, Red Peppers & Apples. Sauté Until Tender.
Add Curry Powder, Mix Thoroughly & Sauté Lightly.
Add Sauce, Currants & Chutney.
Simmer, Covered, Over Low Heat For 20-30 Mins, Stirring Occasionally.
Serve Over Rice.
Chicken Salad
1. First Make The Sauce: Place Parsely, Basil, Garlic, Oil And Cheese In
A Processor Fitted With The Grinding Blade.
2. Process To A Creamy Consistency, Stopping Once Or Twice To Scrape
Down The Sides.
3. In A Bowl, Stir Mayonnaise And Yoghurt Together Until Smooth.
4. Add Basil Sauce And Stir, Then Tip Into Fridge Container And Chill.
5. Poach Chicken Gently In A Little Salted Water Together With 1
Chopped Onion And A Few Black Peppercorns, Until Just Tender.
6. Cool, Strain Stock And Reserve.
7. Cook Pasta, Drain Well, Toss With Enough Dressing To Moisten
Nicely, And Set Aside.
8. To Assemble, Arrange Chicken On A Serving Platter.
9. Slice Each Breast Thinly Lengthwise, Leaving The Slices Joined At
The Base, And Carefully Fan Them Out.
10. Thin The Chilled Basil Sauce To A Pouring Consistency With A Little
Of The Reserved Stock, And Pour Over The Breasts.
11. Surround With Noodles, Garnish And Serve
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