Fried  Chicken  Strips

 

 

 

 

INGREDIENTS:

2 2/3 cups crushed saltines (about 80 crackers)

  1 teaspoon garlic salt

1/2 teaspoon dried basil

1/2 teaspoon paprika

1/8 teaspoon pepper

  1 egg

1 cup milk

1 1/2 pounds boneless skinless chicken breasts, cut into 1/2 inch strips

Vegetable oil for frying

 

 


DIRECTIONS:

 

In a shallow bowl, combine the first five ingredients.

 

In another shallow bowl, beat egg and milk.

 

Dip chicken into egg mixture, then cracker mixture.

 

In an electric skillet or deep-fat fryer, heat oil to 375.

 

Fry chicken, a few strips at a time, for 2 to 3 minutes on each side or until golden brown.

 

Drain on paper towels.


 

Serves 6

 

 

 

 

 

Caribbean  Delight

 

 

 

 

INGREDIENTS:

2 tablespoons finely chopped onion

2 garlic cloves, minced

1/4 cup butter, cubed

1/3 cup white vinegar

1/3 cup lime juice

1/4 cup granulated sugar

2 tablespoons curry powder

1 teaspoon salt

1/4 to 1/2 teaspoon cayenne pepper

6 boneless skinless chicken breast halves (4 ounces each)

 

 

 

DIRECTIONS:
 

In a small saucepan, saute onion and garlic in butter until tender.

Stir in the vinegar, lime juice, sugar, curry, salt and cayenne.

Set aside to cool.

 

Place chicken in a large resealable plastic bag; add onion mixture.

Seal bag and turn to coat.

Refrigerate for at least 2 hours.

 

Drain and discard marinade.

 

Grill chicken, uncovered, over medium heat, for 5 to 7 minutes on each side

or until juices run clear.

 

 

Serves 6

 

 

 

 

 

Chicken  A  La  King  on  Rice

 

 

 

 

INGREDIENTS:
 

1 can (10 3/4 ounces) condensed cream of chicken soup, undiluted

3 tablespoons all-purpose flour

1/4 teaspoon pepper

dash cayenne pepper

1 pound boneless skinless chicken breasts, cut into cubes

1 celery rib, chopped

1/2 cup chopped green pepper

1/4 cup chopped onion

1 package (10 ounces) frozen peas, thawed

2 tablespoons diced pimientos, drained

hot cooked rice

 

 

 

DIRECTIONS:

 

 

IN A SLOW COOKER

 

In a 3 quart slow cooker, combine soup, flour, pepper and cayenne until smooth.

Stir in chicken, celery, green pepper and onion.

 

Cover and cook on low for 7 to 8 hours or until meat juices run clear.

Stir in peas and pimientos.

Cook 30 minutes longer or until heated through.

Serve with rice.

 

 

Serves 6

 


 

 

              

     

 

 Salem's Den  Salem 2004 and Beyond