January's Chicken Recipe's!

Chicken and Veggie Stir Fry—Jenn Barlow
2 T. cornstarch
1 can (16 oz) chicken broth
1 lb. Chicken breast, cut into strips
2 t. soy sauce
5 c. veggies, cut up
4 c. hot cooked rice

Mix 1 c. broth and cornstarch until smooth, set aside. Stir fry chicken until lightly browned and set aside. Add remaining broth, soy and veggies, heat to a boil. Cover and cook over low 5 mins or until veggies are tender-crisp. Stir cornstarch mixture and add. Cook until mixture boils and thickens, stirring constantly. Return chicken to pan and heat through. Serve over rice.


Rigatoni with Cajun Chicken - Carin Tatom
1 lb. rigatoni (or favorite pasta)
6 oz. chicken breast (diced) ---smoked chicken is great with this!---
1/8 cup vegetable oil
1 onion finely chopped
4 cloves garlic, finely chopped
1 tsp ground cumin
1 tsp dried leaf thyme, crumbled
2 TBPS worchestershire sauce
1/2 tsp liquid red pepper seasoning
1 jar (14oz) spghetti sauce

Cook pasta and set aside. Cook chicken through, set aside. Combine all other ingredients in a pot, add chicken and simmer for 10 minutes. serve over pasta.


Economically Healthy Chicken - Valerie Erekson
For use with any recipe (stir fry, casseroles, omelets, salads, etc.) calling for canned or fresh cooked chicken.

I am usually able to purchase a fairly large whole roasting chicken– a good plump bird – from Fred Meyer for around $7 (+ or – ).

Clean chicken inside & out pulling out any organ meats and cutting off any excess fat around the tail.

Rub garlic, sea salt, pepper and poultry seasoning all over chicken before placing it in a covered ceramic roasting pan, or a roasting bag in an open baking dish. Do not add any liquid. Do not use a crock pot. Place the bird in a 300 degree oven for two hours or so. The chicken will create its own juice. Allow to cool down enough to handle with your hands. (I prefer to use surgical type gloves. While the bird is still quite warm, one can remove the skin, meat and gristle from the bone very easily. Cut the meat up into desired sized chunks and refrigerate or freeze until needed. I measure out 3 to 4 oz servings in sandwich bags to be frozen so I can just thaw out what I need to make a meal.

Strain the liquid, and allow it to cool in the refrigerator so the fats can be skimmed off the top. Keep the broth to use in your recipes.

I have found that the meat from a chicken cooked in this manner is much less costly than the same amount of canned chicken, has a better flavor and texture, and is healthier. It has no preservatives and very little fat.

Chicken Parmesan Alfredo - Jodi Schwartz
4 Boneless, skinless chicken breasts
1 egg, beaten
3/4 Cup italian seasoned bread crumbs
1/4 tsp. paprika
1 Jar cheesy alfredo sauce (I use kraft)
1/2 Cup mozzerella cheese
1 medium tomato

1. Preheat oven to 400 degrees. Dip chicken in egg, then bread crumbs combined with paprika.
2. In 13X9 baking dish, arrange chicken. Bake uncovered 20 minutes.
3. Pour 1 cup sauce over chicken, top with cheese then tomato. Bake an additional 10 minutes or until chicken is done. Serve with remaining sauce heated and sprinkle with more cheese.