The proportions here are approximate. We’ll adjust them based on experience after making it a couple of times.
Ingredients
4 cups uncooked rice
2 cups uncooked chicken
2 cans cream soup base
20 oz can pineapple tidbits
Chow mein noodles
Salt
Garlic powder
Directions
Cook the rice. Chop the chicken into very small pieces then grill it. Season with modest amounts of salt and garlic powder. Warm the soup base and stir in the grilled chicken.
If you aren’t familiar with Hawaiian Haystacks they are served as rice covered in soup mix topped with pineapple bits and chow mein noodles.
6 chicken breasts
¼ cup raspberries
½ cup raspberry jan
½ pineapple concentrate
½ cup soy sauce
2 TB vinegar
½ tsp chili powder
½ tsp curry powder
½ tsp garlic powder
MARINATE OVERNIGHT
350
30m
Prep time 5m
Marinate time overnight
Cook time 30m
Total time 35m overnight marinate
OR /OR IOr
Honey Lime Enchiladas
1.5 lbs pork or chicken, cooked and shredded
Sauce:
⅓ c honey
¼ c lime juice
1 Tb chili powder
½ tsp garlic powder
2 (10 oz) cans green enchilada sauce
equal parts mixed together of:
mozzarella cheese, shredded
cheddar cheese, shredded
flour tortillas
Mix together sauce ingredients then add to shredded pork or chicken. Let the sauce soak into the meat for about 30 minutes.
Lightly spray 2 pans with non-stick baking spray. (I usually use one 9×13 and one 9×9 but it may vary with how thick you stuff your enchiladas) Pour green enchilada sauce into pans to coat the entire bottom. Fill tortillas with shredded meat and desired amount of cheese. Roll and place in dish.
Pour remainder of sauce over enchiladas and sprinkle more cheese on top – don’t be stingy! (I sometimes use more like 1½ cans- you can freeze left over enchilada sauce in a baggy.) Bake uncovered at 350 degrees for 30 minutes. Then turn on broiler and place enchiladas nearer the top of oven. Let it broil until cheese is slightly brown and crispy. It is now time to WOW your family!!
Fry all but rice and water in the oil. Add rice to mixture and fry. Add water and bring to a boil, then reduce heat to simmer.
3 chicken breasts
½ pack mushrooms
Diced and cooked in butter with 5 clove garlic
After sautéed add 1 serving marinara and ⅓ serving Alfredo
Simmer 10m
Serve over pasta
Prep time 10m
Cook time 30m
Total time 40m
Sautee onion and garlic then set aside. Brown chicken pieces and set aside. Melt butter and add flour. Stir and add about a cup of chicken broth making a rue. Put the onions and chicken back in. Now add:
Cook for nine minutes on high in pressure cooker. Top with chips, avocados, cheese and sour cream.
Heat season salt in ⅛-¼ cup olive oil, fry chicken breasts, add ¼ cup water and season
Put lid on until done
When water is gone and it’s oily at bottom
Brown a little then add already cooked rice
I’ve been on a non-stop quest to find a delicious chicken to serve at my son’s wedding coming up in September. I get close, but haven’t been totally satisfied with the results. I posted my wish about three weeks ago, and Barbara (of BarbaraBakes) sent the request to Kathy Stephenson – Salt Lake Tribune food writer. She had the right clout and was gracious enough to get the recipe to share in the Trib on July 21, 2009 – thank you Kathy! The link is HERE for a little more info than I will give here.
If you’ve never eaten at Archibald’s – give it a try. This chicken is to die for… I’ve been trying to duplicate it for years, and haven’t done so until now.
What I was missing was the right bread crumbs. “Panko” crumbs are made from bread without crusts – in other words, from the soft center of the loaf that we all like best. Panko crumbs add a special crunch – nothing heavy, but airy. After quick pan-frying in a small amount of butter and fresh garlic, the chicken is topped with a lemon butter sauce. Since you pound the chicken thin before coating it, the cooking time is reduced and the chicken is so tender you barely need to chew.
Be sure to keep the heat at medium, as the garlic has a tendency to burn easily. I pounded my chicken with a large chef’s knife, being careful not to pulverize it by pounding too long. This tenderized it as well as flattened it.
Since I can’t normally consume 8 large chicken breasts, I adapted the recipe down to two servings (the full-size recipe is first, the adaptation is below…)
Ingredients:
8 boneless, skinless chicken breast halves
3 cups panko breadcrumbs
6 eggs
1 cup all-purpose flour
3 to 4 tablespoons butter
5 to 6 garlic cloves, minced
Lemon sauce
2 cups chicken broth
½ cup fresh lemon juice
½ cup (1 stick) butter
¼ cup cornstarch
Fresh basil
Salt and pepper, to taste
Place chicken pieces between wax paper, flatten with a mallet. Place flour in a shallow bowl. Place eggs in a separate bowl and beat until combined. In a third bowl, add breadcrumbs. Coat both sides of chicken with flour, shake off excess. Dip in egg and coat with breadcrumbs. Place on a piece of wax paper. Repeat with remaining pieces.
Melt butter in a large frying pan over medium heat. Add garlic. Place coated chicken pieces in pan (you may have to do this in batches). Cook until golden brown, 4 to 5 minutes. Turn and cook another 4 to 5 minutes or until golden and cooked through. Remove from pan. Cover and keep warm.
For lemon sauce, combine broth, lemon juice and butter in a saucepan over medium heat. Bring to a boil. Dissolve cornstarch in a small amount of cold water until smooth. Gradually pour cornstarch into hot liquid, stirring until it boils. Cook one minute until thickened. Remove from heat. Stir in fresh basil. Season with salt and pepper.
To serve, place one chicken breast on each plate. Top with lemon sauce.
Servings » 8
Adapted for 2-3 servings:
Ingredients for chicken:
2-3 boneless skinless chicken breasts
¾ cup panko bread crumbs
1 egg
¼ cup flour
2 Tbs butter
1 clove garlic – minced
Lemon Sauce:
½ cup chicken broth (I used a bouillon cube in ½ cup water)
2 Tbs fresh lemon juice
2 Tbs butter
1 Tbs cornstarch
Fresh basil (I used dried basil leaves)