Taras Chicken Recipes

Steps:

• Preheat oven to 350 degrees.
• Cut chicken into 1/2" strips.
• Combine next 9 ingredients; add chicken and mix well.
• Cover and chill overnight.
• Drain chicken.
• Combine breadcrumbs and sesame seeds.
• Toss chicken to coat.
• Place chicken in baking dish; pour melted butter over top.
• Bake at 350 degrees for 35 to 40 minutes (or till juices run clear).

Steps:

• Without breaking up large chicken pieces, empty canned chicken into medium bowl. Stir in mayonnaise, pickle, onion, sunflower seeds, and cranberries; mix until well blended and very large chicken chunks are broken up.

Steps:

• In a large pot over medium-low heat, mix the pasta sauce, picante sauce, tomatoes, tomato paste, and Parmesan cheese. Season with oregano, thyme, parsley, cayenne pepper, salt, and black pepper.
• Place the chicken in a separate pot with enough water to cover. Bring to a boil, reduce heat to low, and simmer 25 minutes, until chicken juices run clear.
• Transfer chicken to the pot with the sauce mixture. Cover, and cook on low 1 hour.
• In a separate pot, bring the rice and water to a boil. Reduce heat to low, cover, and simmer for 20 minutes. Serve the chicken and sauce over the cooked rice.

Steps:

• In a large pot over medium-low heat, mix the pasta sauce, picante sauce, tomatoes, tomato paste, and Parmesan cheese. Season with oregano, thyme, parsley, cayenne pepper, salt, and black pepper.
• Place the chicken in a separate pot with enough water to cover. Bring to a boil, reduce heat to low, and simmer 25 minutes, until chicken juices run clear.
• Transfer chicken to the pot with the sauce mixture. Cover, and cook on low 1 hour.
• In a separate pot, bring the rice and water to a boil. Reduce heat to low, cover, and simmer for 20 minutes. Serve the chicken and sauce over the cooked rice.

Steps:

• 1. Preheat oven 350. Heat 10 inch fry pan to medium high heat. Take the can of soup and pour into fry pan. Measure the salsa by pouring into the can of soup, it helps to measure to have even soup to salsa. Stir to mix.
• 2. Once soup and salsa has been mixed up start adding cut up chicken,chopped green chilies. Stir, add tortillas, stir. It should start bubbling just a little bit. Add mild cheddar cheese.
• 3. Take off the stove add to a oven safe casserole dish. Place in oven 350 for just 20 minutes or until just melted cheese. You can add extra cheese on the top to add extra cheese goodness. I serve this with steamed veggies.

Steps:

• Butterfly chicken by placing it breast-side down and, using kitchen shears, cutting along both sides of backbone and through small rib bones. Discard backbone, and place chicken in a large plastic bag with zipper. Add 1/2 cup tarragon, the lemon juice and zest, and olive oil. Expel as much air as possible from bag, and make sure marinade coats chicken. Refrigerate for at least 1/2 hour and up to 24 hours.
• Heat oven to 450 degrees. Place chicken in a roasting pan, spread flat, breast side up. Roast until skin is crisp and golden, 35 to 45 minutes.
• Sprinkle with salt to taste, and cut into 8 serving pieces. Transfer to a platter, and garnish with remaining tarragon. Serve, if desired, with salad and roasted potatoes.