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On a cutting board, lay out the chicken breast

  • 2 8-oz. boneless, skinless chicken breasts
  • Tarragon, rosemary or bay leaf
  • Chicken broth
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In a small bowl whisk together the sherry, soy sauce, sesame oil, and the lime juice

  • Lime Marmalade Dipping Sauce:
  • ¼ cup dry sherry
  • ¼ cup soy sauce
  • 1 Tbs. oriental sesame oil
  • 2 Tbs. fresh lime juice
  • finely grated zest of 1 lime
  • 2 cloves garlic, minced
  • 2 lbs. boneless, skinless chicken breasts, cut into 1-in. cubes
  • 1 ½ cups cashews, lightly toasted
  • ½ cup sesame seeds
  • ½ cup cornstarch
  • 1 ½ Tbs. minced fresh ginger
  • 1 16 oz. jar lime marmalade
  • 1 5 oz. Jar prepared white horseradish
  • 3 Tbs. Chopped fresh cilantro
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Famous Daves award winning wings, uniquely seasoned and tossed in their devil spit hot sauce

  • Famous Daves Dragon Wing Dust
  • 2 tablespoons anise seeds
  • 2 tablespoons salt
  • 2 tablespoons Chines five-spice powder
  • 3 tablespoons superfine sugar
  • 1 tablespoon paprika
  • 1 tablespoon garlic seasoning
  • 2 teaspoons cayenne pepper
  • 2 teaspoons black pepper
  • 1 teaspoon garlic powder
  • Wings
  • 24 chicken wings
  • 2 cups chicken marinade, homemade or store bought
  • Peanut oil, for frying
  • all purpose flour, for coating the wings
  • 8 tablespoons (1 stick) butter, melted
  • Famous Daves Devil's Spit Hot sauce
  • Sweet and sour sauce for serving
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Cut the chicken into bite-sized cubes

  • • Marinade:
  • 1 • 1 pound boneless, skinless chicken breasts
  • 1 • 1 tablespoon light soy sauce
  • 1 • 1 tablespoon dry sherry
  • • Other:
  • 4 • 4 garlic cloves, finely minced
  • 2 • 2 green onions, finely chopped on the diagonal
  • • a few drops sesame oil
  • 2 • 2 tablespoons light soy sauce
  • 1 • 1 tablespoon dry sherry
  • 1/4 • 1/4 teaspoon chili paste
  • • Oil for stir-frying
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Sprinkle chicken with seasoned salt

  • 5-6 boneless chicken breasts
  • 2 tsp. seasoned salt (like Mrs. Dash)
  • 1/2 c. flour
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 4 tbsp. grated Parmesan cheese
  • 1 tsp. paprika
  • 1 lb. zucchini, cut into thin slices
  • 1 c. chicken broth
  • fresh mushrooms
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cry in crisco until golden brown

  • 1 lb veal or beef
  • 1 lb pork
  • 1 can bread crumbs
  • 1 cup water
  • 1 cup milk
  • Season with salt pepper possibly celery leafs crumbled.
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Saute garlic, butter, onions, pepper and chicken breast over medium heat for 1 minute

  • 2 tbsp. butter
  • 2 tsp. roasted garlic puree
  • 4 red onion rings
  • 1 oz julienned roasted red pepper
  • 1 julienned pre-cooked chicken breast
  • 4 tbsp. balsamic glaze
  • 6 tbsp. whipping cream
  • 2 tsp. basil puree
  • 2 oz. whole spinach leaves
  • 10 oz cooked penne
  • 1/2 oz. parmesan
  • 1 tsp. chopped fresh parsley
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Wash and pat chicken dry. Mix flour with all the herbs, salt & pepper

  • 1 fryer chicken (cut up)
  • 1−1/2 teaspoon basil
  • 1/2 teaspoon salt
  • Pinch of Rosemary and sage
  • 3 baking potatoes, cut in lengthwise wedges
  • 3 tablespoon chopped fresh parsley
  • 1/3 Cup flour
  • 3/4 teaspoon oregano
  • 1/4 teaspoon each − thyme & pepper
  • 1/2 cup olive oil
  • 3 cloves garlic, minced
  • 3/4 cup dry white wine
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Fruity Chicken Salad is a unique chicken salad that has nuts, white raisins, dried cherries, and more

  • 1 pound chicken breasts or 1 pound left over cooked chicken
  • 3 ribs of celery thinly sliced
  • 1 cup of walnuts – pecans, and almonds also work well
  • 1/2 cup dried cherries, or craisins
  • 1/2 cup mayonnaise
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1. In slow cooker, combine onion, garlic, carrots, bell pepper, and chicken breasts

  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1/2 (16-ounce) bag baby carrots
  • 1 green bell pepper, sliced
  • 6 oz boneless, skinless chicken breasts, cut into pieces
  • 1 (16-ounce) jar Alfredo sauce
  • 3 tablespoons skim milk
  • 1/2 teaspoon dried thyme leaves
  • 1/2 teaspoon salt
  • 1/8 teaspoon white pepper
  • 1/2 teaspoon dried basil leaves
  • 5 oz frozen fully cooked shrimp, thawed
  • 1/4 cup grated Parmesan cheese
  • 6 oz Pasta
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Rub chicken, inside and out with salt, pepper and paprika

  • 6-7 lb whole roaster chicken
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1-2 tsp paprika
  • 1 medium onion quartered
  • 2 stalks celery
  • 2 cups flour
  • 1/2 tsp salt
  • 2 tbsp vegetable oil
  • Water
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1. Cut the chicken breasts into 1 inch pieces

  • * 4 skinless, boneless chicken breasts
  • * 2 cups all-purpose flour
  • * 2 teaspoons baking soda
  • * 5 tablespoons cornstarch, divided
  • * 3 eggs, beaten
  • * 2 cups canola oil for frying
  • * 2 cups chicken broth
  • * 1 tablespoon white sugar
  • * 2 tablespoons soy sauce
  • * 1 teaspoon ground black pepper
  • * 2 cups cashew halves
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Springfield Style Cashew Chicken Poached Chicken Breasts