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Ingredients

1 - 5 lb : 1 - 2 kg Chicken
1 : 1 Garlic Clove
1/4 tsp : 1 ml Salt
1/2 : 0.5 Lemon
3/4 Cup: 180 ml′s Ailloli Sauce

Ingredients - Ailloli Sauce

2 : 2 Garlic cloves pounded into paste
2 : 2 Egg Yolks
1/2 tsp : 3 ml’s Salt
pinch : pinch Pepper
1/2 tsp : 3 ml’s Dijon Mustard
1 Cup : 250 ml’s Olive Oil
4 tsp : 20 ml’s Wine Vinegar

Preperation

1. Truss the chicken.
2. Rub the chicken all over with the garlic clove.
3. Sprinkle with salt and juice from lemon.
4. Place in Roasting pan in preheated oven @ 325 degrees F or 160 degrees C for 1 3/4 to 2 1/2 hours or until thoroughly cooked.
5. Remove chicken and carve it.
6. Place on serving platter with Ailloli sauce on the side.

Should serve 6 people.

Preperation: - Ailloli Sauce

1. Cream the garlic, egg yolks, salt, pepper and mustard in a food processor.
2. Wit the machine running, slowly add the oil in a thin stream.
3. Add the vinegar.
4. Pour into serving bowl as required.

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Baked Sweet and Sour Cream Chicken

1 Chicken; cut into pieces and skinned if desired
1 cn Pineapple chunks, (8 oz) drained, juice reserved
1/2 c Soy sauce
1/4 c Vinegar
1 T Catsup
Garlic powder
1/2 tsp Ginger, ground
1/4 tsp Black pepper freshly ground
1/2 c Water
2 T Cornstarch
1 Bell pepper; cut in pieces

In a saucepan, put pineapple juice, brown sugar, soy sauce, vinegar, catsup, garlic powder, ginger, and pepper. Bring to a boil. Mix the water and cornstarch together and then add to the saucepan. Cook sauce just until thickened. Place chicken in a 9 x 13-inch baking pan. Place the pineapple chunks on chicken.

Pour the sauce over all. Bake at 400 degrees for 45 minutes. Last 10 minutes add the green pepper.

Herbed Chicken Salad
6 oz. boneless skinless chicken breasts, cooked, chopped
1/4 cup sliced celery
1/4 cup chopped onions
3 tbsp. Miracle Whip Light Dressing
1/2 teaspoon dried basil leaves
2 medium tomatoes

Combine chicken, celery and onions in medium bowl. Add combined
dressing and basil; mix lightly. Cover and refrigerate at least 1 hour.

Cut tomatoes into wedges, starting at the top of each tomato but being careful to not cut all the way through to the bottom of tomato.

Place 1 tomato on each salad plate; gently separate wedges. Fill
evenly with chicken salad. Makes 2 servings

Chicken and Broccoli in Mushroom Sauce
Servings: 6

Ingredients
Vegetable oil spray
10 ounces fresh broccoli spears (or 10-ounce package frozen)
2 cups diced, cooked chicken
For Sauce:
1 teaspoon light margarine
8 ounces fresh mushrooms, sliced (2-1/2 to 3 cups)
1-1/3 cups Chicken Broth
5-ounce can fat-free evaporated milk (2/3 cup)
1/4 cup all-purpose flour
1/4 cup sliced green onions
3 tablespoons grated Parmesan cheese
Dash of nutmeg
For Topping:
1/4 cup fresh bread crumbs (or 1/2 slice bread)
2 tablespoons finely snipped fresh parsley
1 teaspoon grated lemon zest

Directions
Lightly spray a 9-inch square baking pan with vegetable oil spray.
Steam broccoli spears until tender-crisp, then plunge into ice water to stop cooking. Drain and blot dry on paper towels. Arrange in baking pan. Evenly place chicken over broccoli. Set aside.

For sauce, heat margarine in a medium nonstick skillet over medium heat. Swirl to coat bottom. Cook mushrooms, covered, for 7 to 9 minutes, or until they’ve been released of their juices. Increase heat to high and cook, uncovered, for 1 to 2 minutes to allow liquid to evaporate. Set aside.

Preheat oven to 375 degrees F.
Pour broth and milk into a medium saucepan. Whisk in flour. Bring to a boil over medium-high heat; cook until thickened, 3 to 4 minutes, stirring occasionally. Stir in green onions, Parmesan, nutmeg, and mushrooms. Pour over chicken in baking pan. In a small bowl, combine topping ingredients. Sprinkle over casserole. Bake for 25 minutes.

SWISS CHEESE CHICKEN CASSEROLE

4 c. Chicken or turkey chopped
1 c. Croutons
2 c. Swiss cheese, shredded
1 c. Celery, diced
1 Onion, minced
½-2/3 c. Miracle Whip
¼ c. Milk

Mix all ingredients and place in greased baking dish; bake @
350° for 30-40 min.

Olive Garden Chicken Marsala

4 skinless, boneless, chicken breast halves, pound 1/4″ thick
1/4 cup Wondra flour
1/2 tsp. salt
1/2 tsp. dried oregano
4 TB vegetable or extra virgin olive oil
4 TB butter or margarine
1 cup fresh mushroons, sliced
1/2 cup Marsala wine

Combine flour, salt, pepper and oregano and blend well.

Heat the oil and butter in a skillet until bubbling lightly.

Dredge the chicken in the flour and shake off the excess. Cook the chicken on medium heat for about 2 minutes on the first side, until lightly brown. As you turn the breasts to the second side to cook, add the mushrooms around the chicken pieces. Cook about 2 more minutes, until lightly browned on the second side. Stir the mushrooms.

When the second side is lightly browned, add the wine around the pieces, cover the pan and simmer for about 10 minutes.
Yield: 4 servings.

Chicken Noodle Soup

4 cups chicken broth
Dash ground black pepper
1/2 cup carrots, peeled and sliced
1/2 cup celery, sliced
1/2 cup uncooked medium egg noodles
1 cup cubed cooked chicken OR turkey

Mix broth, black pepper, carrot and celery in sauce pan. Heat to a boil.

Stir in noodles and chicken. Cook over medium heat 10 minutes or until noodles are done. Serves: 4.

Popeye’s Famous Fried Chicken
* Note: You really need to use the white pepper to get the right taste to this chicken.

6 cups vegetable oil or olive oil, for frying
2/3 cup all purpose flour
1 TB salt
2 TB ground white pepper *
1 tsp. cayenne pepper
2 tsp. paprika
3 eggs
1 frying chicken with skin, cut into 8 pieces, discard backbone or use later for soup

Heat oil over medium heat in a deep fryer or in a deep cast iron skillet on the stove. Combine the flour, salt, peppers, and paprika in a bowl.

In another bowl, break eggs and beat until well blended. Check temperature of oil by dropping a pinch of flour mixture in pan. If the oil bubbles rapidly around the flour, it will be the right temperature.

Dip each piece of chicken into eggs; then coat generously with the flour mixture. Drop each piece into the hot oil and fry for 15 to 25 minutes or until the chicken is a dark golden brown. Drain chicken on paper towels and serve warm. Makes 8 pieces.