Northwest NEWS

January 15,2001

Home & Garden

Chicken Breast With Dried Cherry Sauce

*

























1/4 c. all purpose flour
   1/4 tsp. salt
   4 (4 oz.) skinned, boned chicken breast halves
   Vegetable cooking spray
   1 Tbsp. margarine
   1/2 c. cranberry juice cocktail
   1/2 c. ruby port or other sweet red wine
   3 Tbsp. brown sugar
   1/2 tsp. dried whole tarragon
   1/4 c. dried tart cherries
   1/4 Tbsp. balsamic vinegar
   1 Tbsp. cornstarch
   2 Tbsp. water
   Place flour and salt in a large zip-top plastic bag. Add chicken; seal bag, and shake to coat chicken with flour. Coat a large skillet with cooking spray. Add margarine, and place over medium heat until margarine melts. Add chicken, and cook 7 minutes on each side or until done. Remove chicken from skillet; set aside, and keep warm. Add cranberry juice, wine, brown sugar, tarragon, dried cherries, and vinegar to skillet. Bring to a boil, and simmer, covered 5 minutes. Combine cornstarch and 2 Tbsp. water; stir well, and add to cranberry juice mixture. Bring to a boil; cook 1 minute, stirring constantly. Serve sauce with chicken.
   Makes 4 servings.
   Traditional Wild Rice Side Dish
   3/4 c. chopped onion
   3/4 c. chopped celery
   2 c. sliced mushrooms
   2 Tbsp. butter
   1/4 c. sherry
   1/2 tsp. salt
   1/8 tsp. pepper
   6 c. cooked wild rice
   In skillet, sauté vegetables in butter; add sherry, salt, pepper and wild rice. Cook until liquid is evaporated and wild rice is heated through.
   Makes 6-8 servings.
  
   Cranberry Mustard Chicken and Rice
   4 split chicken breasts
   2 chicken drumsticks
   2 chicken thighs
   1 can (16 oz.) whole-berry cranberry sauce
   1 can (8 oz.) crushed pineapple in unsweetened pineapple juice, undrained.
   1/2 c. French dressing
   1 Tbsp. Dijon mustard
   1-1/2 c. rice
   Preheat oven to 400.
   Place chicken and thighs in 13x9-inch baking dish. Combine cranberry sauce, pineapple, dressing and mustard in medium bowl; mix well. Pour over chicken. Bake for 40 to 50 minutes. Insert instant-read meat thermometer in thickest part of chicken. Temperature should read 170 for breast meats and 180 for drumsticks and thighs. Prepare rice according to package directions. Serve chicken with rice, bakery rolls and tossed salad, if desired. Refrigerate leftovers immediately.
   Makes 6 servings.
  
   Perfect Lemon Roast Chicken
   1 4-pound chicken
   2 medium thin-skinned lemons
   3 Tbsp. olive oil
   Preheat oven to 375 degrees.
   Remove giblets from chicken. Place giblets, except liver, in small saucepan with 1 c. water. Bring to a boil. Lower heat and simmer 25 minutes. Remove from heat and strain broth through fine-mesh sieve. Set aside.
   Wash chicken and dry well. Using small sharp knife, make a dozen of deep slits in each of two lemons and place in cavity of chicken. Truss chicken with string and place in cavity of chicken. Truss chicken with string and place in shallow roasting pan. In small bowl, mix olive oil with 1/2 tsp. salt until dissolved. Pour over chicken and using your hands, rub mixture all over top and bottom of chicken. Roast 1 hour and 20 minutes, basting frequently.
   Transfer chicken to cutting board. Pour off most of fat from pan. Scrape up all brown bits from pan and add to saucepan with reserved broth. Add squeeze of fresh lemon, salt and pepper to taste and bring to a boil. Strain sauce and serve with chicken. Carve as desired. Garnish with lemons from cavity, cut into wedges.
   Makes 6 servings.
  
   Chicken Quesadillas
   1 lb. boneless chicken breasts, cubed
   1 can Cheddar cheese soup
   1/2 c. Picante sauce
   10 flour tortillas (8")
   Preheat oven to 425 degrees. Cook chicken in nonstick skillet until done and juice evaporates, stirring often. Add soup and salsa and heat through.
   Spread about 1/3 c. soup mixture on half of each tortilla to within 1/2" of edge. Moisten edge with water. Fold over and seal. Place on 2 baking sheets. Bake 5 min. or until hot.
   Makes 4 servings.
  
   Garlic and Pepper Chicken
   1/2 c. teriyaki marinade and sauce
   2 Tbsp. lime juice
   2 cloves garlic, pressed
   3/4 tsp. ground red pepper (cayenne)
   1/2 tsp. ground black pepper
   4 whole chicken legs
   Combine teriyaki marinade and sauce, lime juice, garlic, red and black pepper; pour over chicken in large plastic food storage bag.
   Press air out of bag; close top securely. Turn bag over several times to coat chicken well. Refrigerate overnight, turning bag over occasionally.
   Or place chicken, skin side down, on rack of broiler pan. Broil, 10-12 inches from heat source, 20 minutes. Turn chicken over and cook 15 to 17 minutes longer, on until chicken is no longer pink in center.)
   Makes 4 servings.
  
   Chicken with Kohlrabi and Pears in Coriander and Mustard Sauce
   from American Institute for Cancer Research
   1 Tbsp. unsalted butter or margarine
   1 c. finely chopped onion
   2 Tbsp. minced shallots
   1 lb. boneless, skinned chicken breast, cut in 3/4 inch cubes
   2 Tbsp. flour
   1-1/4 c. sparkling cider
   3 Tbsp. dijon style mustard
   1 Tbsp. ground coriander
   1 medium kolhrabi, peeled and diced
   1 Bosc pear, peeled, cored and diced
   8 oz. mushrooms, stemmed and quartered
   1/2 c. reduced fat sour cream
   Salt and freshly ground pepper
   4-5 c. cooked long grain white or brown rice
   In a large deep saucepan, heat butter over medium-high heat. Add onion and shallots. Cook until onions are soft, about 5 minutes, stirring occasionally.
   Add chicken, stirring until it turns white all over. Mix in flour to coat onion and chicken. Stirring constantly, cook 3 minutes, reducing heat if necessary so flour does not color.
   Using a wooden spoon, stir in 1/4 c. cider. Scrape pot to loosen and dissolve any flour that sticks to bottom and sides. When mixture thickens, add rest of cider, stirring until sauce thickens.
   Mix mustard and ground coriander into sauce. Add kohlrabi; simmer gently 15 minutes.
   Add pears and mushrooms and simmer until pears are tender, 10 to 15 minutes. Add sour cream and stir until heated through. Add salt and pepper to taste. Serve over rice.
   Makes 6 servings.
  
   Buffalo-Style Chicken Pizza
   2 c. diced cooked chicken
   1/3 c. RedHot Sauce
   2 Tbsp. melted butter
   2 prebaked pizza shells, 12" each
   1 c. shredded mozarella cheese
   1/2 c. diced celery
   1/2 blue cheese or ranch dressing
   In bowl, toss chicken with RedHot sauce and butter. Place pizza shells on baking sheets.
   Spread shells with chicken mixture, cheese and celery. Bake at 400 for 15 minutes. Drizzle with dressing. Cut into wedges to serve.
   Makes 8 servings.