Wow.. Thanks, Sam!!
lucy

"Sam D." > wrote in message
...
>I don't usually refer to recipes for a lot of the things that I cook
> because I am so very used to doing them. There are some things like
> meat loaf or pasta sauce for which I never use a recipe. But the three
> recipes below are ones that I do follow pretty closely when I prepare
> these dishes. These are some of my favorite ways of preparing chicken.
>
>
> Salsa Couscous Chicken
> Winner, 1998 Pillsbury Bake-Off Contest
> I have made this many times at home. Twice I have prepared it at
> dinners for about 35 at our club.
>
> (4 servings)
> 3 cups hot cooked couscous (cooked as directed on package)
> 1 tablespoon olive or vegetable oil
> 1/4 cup coarsely chopped almonds
> 2 garlic cloves, minced
> 8 chicken thighs, skin removed
> 1 cup mild, chunky Mexican style salsa
> 1/4 cup water
> 2 tablespoons dried currants
> 1 tablespoon honey
> 3/4 teaspoon cumin
> 1/2 teaspoon cinnamon
>
> While the couscous is cooking, heat oil in large skillet over
> medium-high heat until hot. Add almonds; cook 1 to 2 minutes or until
> golden brown. Remove almonds from skillet with slotted spoon; set
> aside. Add garlic to skillet; cook and stir 30 seconds. Add chicken;
> cook 4 to 5 minutes or until browned, turning once. In medium bowl,
> combine salsa and all remaining ingredients; mix well. Add to chicken;
> mix well. Reduce heat to medium; cover and cook 20 minutes or until
> chicken is fork-tender and juices run clear, stirring
> occasionally.Stir in almonds. Serve chicken mixture with couscous.
>
> Suggested accompaniment: steamed broccoli.
> --------------------------------------------------
>
> Chicken a la Angie
> (Chef Angie Armenise, the Grille Restaurant, Providence, R.I.)
>
> 5 marinated and grilled boneless chicken breasts, sliced in narrow
> strips (see note)
> 3 cups fresh baby spinach leaves
> 1/2 cup Sundried Tomato-Basil Pesto (recipe follows)
> 1 quart heavy cream
> 1/4 cup grated Romano cheese
> Penne or your favorite pasta
>
> Saute chicken and spinach in olive oil. Add pesto and cream. Simmer
> slowly over medium low heat. Finish with Romano cheese and salt and
> pepper to taste. Toss with your favorite pasta.
>
> Sundried Tomato-Basil Pesto
> Puree 1/2 cup sundried tomato with fresh basil and fresh garlic.
> Slowly drizzle in 1/2 cup extra virgin olive oil and grated Romano
> cheese to taste. Serves 6.
>
> Note: To marinate chicken breasts, use balsamic vinaigrette or your
> favorite savory marinade.
> ----------------------------------------
>
> Chicken Picasso
>
> This was a popular dish served at the Café Four Oaks in Los Angeles
> several decades ago. The recipe has aged well, although it is no
> longer on the restaurant's menu. It is still one of my favorite
> recipes and always gets accolades from dinner guests. Sometimes I will
> start by cutting up the vegetables and refrigerate them the night
> before. I always make enough for at least one more meal. This one is
> still very good after being reheated.
>
> 2-3 lbs. boneless, skinless chicken breasts
> Butter or oil for sauteing
> 2 large onions, thinly sliced
> 2 green peppers, thinly sliced
> 20 ripe olives, sliced
> 20 stuffed green olives, sliced
> 1 cucumber, peeled, seeded and thinly sliced
> 4 Tbs. Butter
> 6 Tbs. Flour
> 2 cups chicken stock
> ½ cup shredded Swiss cheese, lightly doused in flour
> 1/2 cup Parmesan cheese
> 1 Tbsp Dijon style mustard
> 2 cups sour cream
>
> Cut chicken breasts into 1-2 inch pieces . Saute them in a little oil
> or butter until lightly brown and tender. Keep warm while preparing
> sauce. Add onions, green pepper, olives to pan drippings and saute
> until barely tender. Then remove the vegetables and set aside.
>
> Heat the 4 Tablespoons of butter, stir in flour, and cook until
> bubbly. Stir in the chicken stock, the cheeses, and mustard and sour
> cream. Simmer while stirring until smooth and thickened, being careful
> not to boil. Add salt and pepper to taste if necessary. Pour sauce
> over vegetables and chicken and heat to in a chafing dish or in the
> oven at 300 degrees F. for about 15 minutes.
>
> Suggestion: Serve with rice pilaf or noodles.and steamed vegetables.
>
>