Recipes: Poultry

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1. Hot Chicken Salad (Strict)
2. Beth O'Hara's Curry Chicken Salad (Strict)
3. Orange Chicken (Strict)
4. Sadie's Chicken Parmesan (Strict)
5. Sour Cream Chicken (Strict)
6. Creamy Chicken Enchiladas (Liberal)
7. Argentine Garlic/Cinnamon Chicken (Strict)
8. Chicken Hash (Liberal)
9. Beth in AZ's Favorite Chicken (Liberal)
10. Cuban Turkey Peccadillo (Liberal)
11. Chicken Breasts with Garlic, Tarragon & Lemon (Strict}
12. Parmesan Coated Turkey Cutlets (Strict)
13. Puffy Chicken (Strict)
14. Dr. Atkins' Chicken Adobo (Strict)
15. Chicken with Sweet and Hot Red Peppers (Liberal)

1. Hot Chicken Salad (Strict)
2 Cups cooked chicken, cubed (I use canned)
2 Cups diced celery
1/2 Cup slivered almonds
2 Tbsp minced onions (green onions for strict diet)
2 Tbsp lemon juice
1/2 tsp salt
1/2 tsp garlic (from a jar, already minced)
1 scant cup sugar-free mayo
Grated sharp cheddar cheese

Combine all ingredients in a 2 quart casserole dish, top with grated sharp cheddar cheese, bake at 400 degrees for 20 minutes, until heated through and cheese on top is bubbly
(I like to bake it until the cheese is browning).

Can be doubled and baked in a 9x13 baking dish. Also, can be assembled in advance and frozen or refrigerated until ready to bake.
A variation -- I have been making it using broccoli instead. I also sprinkle ground pork rinds on top of the cheese topping (I use colby/monterey cheese mix) -- this makes it nice and crunchy! If you buy pre-cooked chicken and pre-cleaned/cut broccoli, it only takes about 15 minutes to put together this great dish. top

2. Beth O'Hara's Curry Chicken Salad (Strict )
4 cups cooked, chopped chicken breast
2 cups chopped cucumber
1/2 cup slivered, blanched almonds
2 cups sugar-free mayonnaise
4 Tbsp (1/2 stick) butter at room temperature
1/2 tsp curry powder (I use more of all the spices.)
1/4 tsp garlic powder
1/4 cup chopped parsley
Pinch of marjoram (optional)
Salt and white pepper to taste
Artificial sweetner to taste (maybe equivalent to 1 Tablespoon sugar)

Combine chicken, cucumber and almonds. In a separate bowl, mix remaining ingredients. Spoon mayo mixture over chicken and serve on lettuce leaves. Sprinkle with paprika. Garnish with some almonds.

3. Orange Chicken (Strict)
4 skinless, boneless chicken breasts
1 cup sugar free orange soda
1/4 cup soy sauce
4 to 6 green onions, finely chopped

Combine soda and soy sauce. Marinate chicken breasts in mixture at least 8 hours or overnight in the refrigerator. Place chicken and marinade in large baking dish. Sprinkle with onions and bake at 350 degrees for 1 hour. Baste occasionally. top

4. Sadie's Chicken Parmesan (Strict)
Chicken Cutlets (as many as you need for your family size)
2 Tablespoons Olive Oil
4 Scallions
4 Cloves Garlic
1/2 Cup Shredded Gouda Cheese (more or less, to taste)
1/2 Cup Shredded Parmesan Cheese (more or less, to taste)
Poultry Seasoning, to taste (I'd guess, I used about 1 Tablespoon for 4
cutlets)
Salt and Pepper, to taste

Heat a medium skillet over medium heat. Add oil, scallions, and garlic. Saute 5 minutes. While veggies are sautéing, sprinkle cutlets with poultry seasoning, salt and pepper to taste. When veggies are done, push to side of pan and saute chicken cutlets. Meanwhile, reheat leftover Sadie's Tomato and Spinach Soup (see Soups.) (I used microwave). When chicken is done, I added shredded gouda and shredded parm cheese, covered skillet with a lid until cheese melted. Serve topped with leftover soup (and maybe a little extra parm and parsley to garnish). top

5. Sour Cream Chicken (Strict )
8 pieces of chicken (with skin and bones -- just use your favorites)
1 1/2 c. crushed pork rinds (regular size bag)
1 1/2 c. sour cream
1 1/2 t. salt
1 t. dried thyme
1 t. paprika
1 t. garlic salt

Rinse and pat dry chicken. Mix sour cream with seasonings in large bowl. Put crushed pork rinds in pie plate or equivalent. Coat chicken in sour cream mixture and then roll in pork rinds. (This is a messy process but kind of fun once you accept that it is just, plain messy!) Spray large baking pan with Pam (makes cleaning up much easier). Bake uncovered for approximately 50-60 minutes in 350 degree oven. (I used wings and thighs which took 50 minutes -- just insert fork and make sure juices run clear.) top

6. Creamy Chicken Enchiladas (Liberal)
3 Chicken Breasts cooked and cut into pieces
1 can Green Chilies, chopped
1/2 onion, chopped
1 8 oz. pkg. Cream Cheese
2 cups grated Cheddar cheese or cheddar cheese/Monterey Jack mix or Pepper Jack cheese
1 pint heavy whipping cream

Saute onion in small amount of butter. When transparent, add chicken pieces and can of green chilies. Mix well and add cream cheese. Cook over low heat until cheese melts. Put mixture in a greased 13x9 baking dish, top with 1 cup of
grated cheese, pour the whipping cream over the top, then spread the put the last cup of grated cheese over that. Bake at 350 for 35 minutes or so, checking to make sure the cheese gets bubbly and golden but not burned. top

7. Anne Louise's Argentine Garlic/Cinnamon Chicken (Strict)
1 whole chicken (skin on)
Salt
Pepper
Ground cinnamon
1 whole head of garlic (don’t let this scare you, it doesn’t taste like garlic when it’s done)
Oil to coat the bottom of a large pot with tight-fitting lid

Season the chicken inside and out very generously with salt and pepper and ground cinnamon, in equal amounts. Brown the chicken all over, using wooden spoons to turn it, so you don't break the skin. Seperate the cloves of garlic and peel them, then toss them all, whole, into the pot. (I promise, it doesn’t taste like garlic when it’s done).

Pour in a juice glass of white wine. Put the lid on, and turn the heat down as low as it will go. Simmer with the lid on for an hour and a half.

The wine, the olive oil, the chicken fat, the garlic, and the cinnamon make a wonderful sauce. In Argentina they put the chicken on a platter and surround it with cooked broad noodles, with the sauce drizzled over them, and it looks sort of like a whole chicken sitting on a nest. I make it this way for company, but skip the noodles for myself.

A variation of this that is easy and always popular as finger food is to use chicken wings or drumsticks, and toss them in salt and equal parts of ground cinnamon, ground pepper, and granulated garlic, and then bake them. top

8. Chicken Hash (Liberal)
For the sauce:
3 Tbs butter
3 Tsps arrowroot
1 cup cream
1 cup chicken broth
1/2 tsp cayenne pepper, or to taste
Salt and freshly ground pepper to taste

For the hash:
2 Tbs butter
1 medium onion, finely chopped
1 red or yellow bell pepper, seeded and finely chopped
8 oz mushrooms, thinly sliced
3 Tbs chopped fresh parsley
Salt and freshly ground pepper to taste
1-2 cups diced cooked chicken
Chopped chives for garnish

For the sauce, melt the butter, cream, chicken broth, cayenne, salt, and pepper and bring to a simmer. Mix arrowroot with a small amount of cream and stir into mixture and cook just to thickening.

For the hash, melt the butter in a large skillet over moderate heat. Sauté the onion and bell pepper until tender, about 5 minutes. Add the mushrooms, parsley, salt, and pepper and cook an additional 10 minutes. Add the chicken, and sauce, and transfer to a buttered shallow baking dish. Bake in a preheated 400 degree oven for 30 to 40 minutes, until it is bubbling and the top is golden brown. Garnish with chopped chives. Serves 4 to 6. top

9. Beth in AZ's Favorite Chicken (Liberal)
1 Boneless skinless chicken breast , cubed
A small amount of oil
One half can of cooked diced tomatoes (approx 14 oz. can)
1 cup of fresh cabbage sliced or cubed
2 teaspoons dehydrated onion (or some fresh onion )
Spike seasoning
McCormick's Montreal Steak seasoning.

Put oil in a skillet and spread it around. Put in cubed raw chicken and season with Spike (a seasoned salt that is near the Mrs Dash in the market and tastes wonderful-look for the red lid) and Steak seasoning ( contains lots of pepper and garlic). Cook chicken until done. Add the tomatoes with some of the juice and the onions. Cook until hot. Add the cabbage and cook to the desired constancy. I like my cabbage slightly crunchy. This tastes great, is filling, is moderately low in carbs, and makes about two and a half cups.

If you double it, you can put it over rice for the rest of the family while you eat yours from a bowl. You could also add mushrooms, olives, or other greens like spinach. Look up the ingredients to be sure you are maintaining the diet you are on. top

10. Cuban Turkey Picadillo (Liberal) Pronounced (Pee-kah-dee-yoo)
2lb Boneless turkey, diced finely or ground
2 t Ground cumin
2 t Garlic powder
4 T Sugar free ketchup
1/2 cup dry white wine
2 Chicken bouillon cubes
2 T Olive oil
1/2 Medium onion diced
1/2 Medium bell pepper diced
4 oz Stuffed green olives diced well
4 T Capers plus 2 T caper brine
1/2 t Black pepper
2 T Wheat bran

Combine turkey, black pepper, garlic powder and cumin in a bowl. Let set for 10 minutes. Fry the onion and bell pepper in the oil over medium high heat until the onions are clear. Add the turkey mixture and cook until the turkey begins to cook well. Add the remaining ingredients except the bran, cover and bring to a boil. Reduce heat and let simmer about 20 minutes. Remove from the heat and stir in the bran. Let set 10 minutes before serving. Makes 4 servings. top

11. Chicken Breasts with Garlic, Tarragon and Lemon (Strict)
1 head garlic
1 cup olive oil
4 6 oz boneless, skinless chicken breast halves
1 tsp salt
1/2 tsp freshly ground pepper
1 Tablespoon grated lemon zest
2 Tablespoons chopped tarragon
2 Tablespoons chopped flat leaf (Italian) parsley

1. Separate garlic cloves and slightly crush each one with the flat side of a knife and remove skin.
2. Heat oil in a 12 oz. skillet over medium low heat. Sprinkle chicken with salt and pepper. Place chicken and garlic in a single layer in the skillet and cook it at a slow simmer (adjust heat if necessary), turning once until chicken juices run clear and garlic is browned and tender, about 20 minutes.

3. While chicken is cooking, combine lemon zest with tarragon and parsley in a small bowl and set aside. Transfer chicken and garlic to four plates with a slotted spoon; discard oil. Sprinkle each serving with the lemon-zest mixture.

Note: Don't be alarmed by the amount of oil in this recipe; the chicken absorbs only 3 Tablespoons of it. top

12. Parmesan Coated Turkey Cutlets (Strict )
1 1/4 pound turkey breast cutlets, halved crosswise if large
2 large eggs
1 tablespoon water
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup finely grated parmesan cheese (1 1/2 oz)
2 tablespoons chopped Italian parsley or basil
2 tablespoons unsalted butter cut in pieces (or use salted and cut back on salt above)
2 tablespoons olive oil

Gently pound cutlets between two pieces of plastic wrap with a meat hammer or rolling pin until 1/4 inch thick. Whisk together eggs, water, salt, pepper, cheese, and parsley in a shallow bowl. This mixture will be thick so work quickly. Heat half the butter and oil in a nonstick skillet over moderately high heat until foam subsides. Working quickly, dip 1 cutlet in batter, letting excess drip off, and add to skillet. Repeat with about 3 more cutlets (do not crowd in skillet) and cook, turning over once, until golden and just cooked through, about 4 minutes total. Repeat with remaining butter, oil, and cutlets. Serve with lemon wedges. top

13. Puffy Chicken (Strict)
4 chicken breasts (skinless is probably best)
2 tablespoons butter
1 teaspoon crumbled dried thyme or cumin (or rosemary, or basil)
2/3 cup sugar free mayo
1/3 cup sour cream
1/3 cup grated parmesan (or pecorino cheese)

Preheat oven to 350 degrees.
Sauté the chicken in butter until brown on both sides. Remove chicken from frying pan and place in a shallow baking dish. Sprinkle chicken with the herb you've selected. In a mixing bowl combine mayo, cream and cheese. Spoon over chicken breasts. Bake until golden brown, about 40 minutes. top

14. Dr. Atkins' Chicken Adobo (Strict)
The tangy vinegar marinade called adobo is a Spanish influence on the cuisine of the Philippines. Islanders enjoy adobo-seasoned pork, too.

1 cup white vinegar
2 cloves garlic, pushed through a press
1 bay leaf
1 1/2 teaspoons whole peppercorns, lightly crushed
1/2 cup reduced-sodium soy sauce
6 whole chicken legs, cut into drumstick and thigh pieces
1 cup water
3 tablespoons canola oil

1. In a large glass baking dish, mix vinegar, garlic, bay leaf, peppercorns and soy sauce; add chicken and toss to coat. Cover with plastic wrap and marinate in the refrigerator 1 hour.
2. Transfer chicken and its marinade to a large saucepan. Add water and heat to boiling over high heat. Cover, reduce heat to low and simmer 20 minutes. With tongs, transfer chicken to a plate to cool. Boil cooking liquid until it is reduced to 1 cup, about 10 minutes. Let sauce cool and strain into a small saucepan. Skim off fat and reheat.
3. Pat chicken dry with paper towels. In a large skillet, heat oil over high heat until very hot. Brown chicken in batches, about 2 minutes per side. Transfer to a deep platter and pour hot sauce over chicken. top

15. Chicken with Sweet and Hot Red Peppers (Liberal)
8 chicken thighs (about 2 1/2 pounds)
3/4 teaspoon salt
2 tablespoons olive oil
3 red bell peppers cut lengthwise into 1/3 inch wide strips
1 onion, sliced (LIBERAL DIET ONLY)
3 garlic cloves, smashed
1/2 teaspoon dried hot red pepper flakes
1/4 cup dry white wine

Rinse and dry chicken, and sprinkle with the salt. Heat oil in a heavy skillet (with a handle that will not burn when placed under a broiler) until it just begins to smoke. Cook chicken, skin side down until brown, about 5 minutes. Then turn it over, and cook it for two more minutes. Transfer to a plate. Pour off all but 2 tablespoons of fat from the skillet and cook the bell pepper strips, onion, garlic and red pepper flakes with 1/4 teaspoon of salt until softened, about 10 minutes. (For Strict diet: substitute 1/2 cup of chopped celery and 2 teaspoons of onion powder). Add wine and boil for one minute. Nestle chicken, skin side up into pepper mixture and cook over moderate heat, covered, until cooked through, about 15 minutes. Turn on broiler, remove lid from skillet and broil chicken until skin is crisp, about 1 1/2 minutes. top