From: Kaye Sykes ,InterNet
Subject: RCPs: Chicken
Hi all,
More from the Tried/To Be Filed folder. Remeber that a "kip filet"
is a skinned, boneless chicken breast half (left or right, not
particular). Kip filet is in our household vocabulary now, and seems
much easier than saying a skinned-boneless-chicken-breast-half all
the time.
Eet smakelijk!
Kaye
* Exported from MasterCook Mac *
Chicken Breasts with Apricots
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main courses, poultry*
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup diced dried apricots
1 cup apple juice
4 kip filets
1/2 teaspoon salt
1/2 teaspoon paprika
2 tablespoons vegetable oil
3 tablespoons chopped shallots
1/4 cup dry white wine
1/4 teaspoon nutmeg
1/4 cup toasted chopped walnuts
In small bowl, soak apricots in apple juice until tender, about 30
minutes. Drain; reserve 1/2 cup juice.
Sprinkle chicken with salt and paprika. In large skillet, heat oil over
medium-high heat. Add shallots; saute 2 minutes. Add chicken and cook
until lightly browned, 2 to 3 minutes per side. Add reserved 1/2 cup
apple juice, wine, and nutmeg. Reduce heat to low; simmer covered 10
minutes. Stir in apricots; simmer covered 5 minutes more. Sprinkle
with walnuts.
Makes 4 servings, 355 calories each.
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* Exported from MasterCook Mac *
Cumin Chicken
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main courses, poultry*
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 large chicken pieces
Marinade:
1 8-oz carton plain yogurt
1 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon finely chopped fresh green chilies
3 cloves garlic -- crushed
1 medium onion -- chopped
1 1-inch piece ginger root -- finely chopped
1 teaspoon salt
1 large lemon, rind and juice, finely grated and
squeezed
Mix the marinade ingredients. Place the chicken pieces in an
oven-proof dish. Pour the yogurt mixture over and marinate for
one to two hours, turning from time to time. Cover with foil and
bake 45 to 60 minutes at 375F, until chicken is tender. Serve
with rice.
Per serving: Cal 192 / Prot 30g / Fiber .4g / Carb 7g / Unsat
Fat 2g / Fat 4g
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* Exported from MasterCook Mac *
Grilled Sesame Chicken
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main courses, poultry* Barbecue*
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 kip filets (about 1 pound)
Marinade:
1/2 cup white grape juice
1/4 cup reduced-sodium soy sauce -- (or regular)
1/4 cup dry white wine
1 1/2 tablespoons sesame seeds
2 tablespoons vegetable oil
1/4 teaspoon garlic powder
1/4 teaspoon ground ginger
Combine marinade ingredients in a shallow dish; mix well. Add
chicken, turning to coat, cover and marinate in refrigerator
2-3 hours.
Remove chicken, reserving marinade. Grill 4-5 inches from
medium-hot coals, turning and basting with reserved marinade,
for about 15 minutes total.
Note: Serve with wild rice and tossed salad.
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* Exported from MasterCook Mac *
Kip Filet with Grapefruit Sauce
Recipe By : TIP or AllerHande
Serving Size : 4 Preparation Time :0:20
Categories : Main courses, poultry* Quick dishes*
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 red grapefruits
500 grams kip filets
2 tablespoons vegetable oil
2 shallots -- chopped fine
salt and freshly ground pepper -- to taste
1/8 liter creme fraiche
1 tablespoon cornstarch
1/2 teaspoon ground coriander
1. Use a potato peeper to remove the peel from the grapefruits
down to the flesh. With a knife, remove the grapefruit segments
between the membranes, keeping them as whole as possible. Save
the juice in a bowl.
2. In a large skillet, saute the kip filets in hot oil until brown, about
5 minutes. Meanwhile, peel and chop the shallots.
3. Salt and pepper the kip filets. Remove them from the pan and
keep warm. In the same pan, saute the shallot until translucent. Stir
in about 1/4 cup of the reserved grapefruit juice and the creme
fraiche; let the sauce come to a boil.
4. Stir in the cornstarch and cook till the sauce slightly thickens.
Add the coriander plus salt and pepper to taste. Add the grapefruit
slices to the sauce and warm gently.
5. Cut the kip filets into crosswise slices. Arrange each kip filet on
a plate, with grapefruit segments between the slices. Pour the
sauce over.
Good with rice.
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* Exported from MasterCook Mac *
Kip Filet with Sherry Sauce
Recipe By : TIP or AllerHande
Serving Size : 2 Preparation Time :0:30
Categories : Main courses, poultry* Barbecue*
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 juniper berries
1/2 teaspoon soy sauce
salt and pepper -- to taste
5 tablespoons medium sherry
200 grams kip filets
1/2 tablespoon vegetable oil
2 tablespoons cold water
1/2 tablespoon cornstarch --
1 1/2 deciliter water
Put the juniper berries in a bowl. Crush them with the back of a
spoon. Stir in the soy sauce, salt, pepper, and sherry. Lay the kip
filets in the sauce. Let them marinate about 4 hours in the fridge,
turning occasionally.
Remove the chicken from the marinade (reserving marinade) and
dry with kitchen towels. Brush on 1/2 tablespoon oil. Grill over hot
coals till done, about 10 minutes.
Meanwhile, mix cornstarch with 2 tablespoons cold water till
smooth. In saucepan, mix the reserved marinade with 1-1/2
deciliter water. Bring to a boil. Stir in the cornstarch mixture; stir
constantly till sauce thickens. S&P to taste.
Remove the chicken from the grill; let rest on a cutting board for
about 3 minutes. Cut crosswise into pieces about 1/2cm thick.
Arrange the slices on two plates. Pour the sauce over.
Good with rice and lemon carrots.
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* Exported from MasterCook Mac *
Pistachio Chicken
Recipe By : LHJ (March 1989)
Serving Size : 4 Preparation Time :0:20
Categories : Main courses, poultry* Quick dishes*
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 tablespoons all-purpose flour -- divided
1 pound chicken cutlets, about 1/2" thick -- (or kip filets)
1 large egg
1/2 cup unsalted shelled pistachios (or almonds)
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 cup butter or margarine
lemon wedges -- for garnish
Place 2 tablespoons flour on plate. Coat chicken cutlets with flour and
shake off excess. Place in a single layer on wax paper or wire rack.
Lightly beat egg in shallow bowl. Process remaining 4 tablespoons
flour with the nuts, salt and pepper in blender until finely chopped;
transfer to shallow bowl or plate.
Heat butter in 12-inch skillet over medium-high heat. Dip one cutlet at
a time in egg, coat with pistachio mixture and add to skillet. Saute
cutlets until golden brown, 2 to 3 minutes per side. Drain on paper
towels. Serve with lemon wedges and mashed sweet potatoes.
Per serving: Cal: 385 / Prot: 31g / Fat: 23g / Carb: 14g / Sodium:
760 mg / Chol: 165 mg
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* Exported from MasterCook Mac *
Poultry Pockets
Recipe By : Walking Magazine
Serving Size : 2 Preparation Time :0:00
Categories : Main courses, poultry*
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound cooked turkey or chick breast -- sliced
1/2 cup diced celery
1/4 cup diced red onion
1/2 red bell pepper -- diced
2 teaspoons light mayonnaise
1 teaspoon lemon or lime juice
1/8 teaspoon salt -- if desired
1/8 teaspoon black pepper
1 pinch cayenne
2 whole-wheat or sesame pitas
alfalfa sprouts (optional) -- for garnish
Combine all ingredients except the pitas and sprouts, and
refrigerate the mixture for 30 minutes or longer.
Cut the pitas in half crosswise to form four pockets. Fill the
pockets with the salad mixture and, if desired, top each
pocket with alfalfa sprouts.
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