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This Party Tip submitted by BizGirl - Sep 19th, 2008

    • Thanksgiving Dinner Recipes Chicken

    • Slow Cooked Lemon Chicken

      by Walter Powell of Wilmington, Delaware
      6 bone-in chicken breast halves (about 3 pounds), skin removed
      1 tsp dried oregano
      1/2 tsp seasoned salt
      1/4 tsp pepper
      2 tablespoons butter or margarine
      1/4 cup water
      3 tablespoons lemon juice
      2 garlic cloves, minced
      1 tsp chicken bouillon granules
      2 tsp minced fresh parsley
      hot cooked rice
      Pat chicken dry with paper towels. Combine the oregano, seasoned salt and pepper; rub over chicken. In a skillet over medium heat, brown that chicken in butter; transfer to a 5-qt. slow cooker. Add water, lemon juice, garlic and bouillon to the skillet; bring to a boil, stirring to loosen brown bits. Pour over chicken. Cover and cook on low for 3 to 4 hours. Baste the chicken. Add parsley. Cover and cook 15 to 30 minutes longer or until meat juices run clear. If desired, thicken cooking juices and serve over chicken and rice. Yields 6 servings.

      Chicken in Pear Sauce

      by Andrea Lunsford of Spokane, Washington
      4 boneless skinless chicken breast halves
      1/2 tsp salt
      1/8 tsp white pepper
      2 tablespoons vegetable oil
      5 thick-cut bacon strips, diced
      1 can chicken broth (14-1/2 ounces)
      2 to 3 medium ripe pears, peeled and diced
      2 tablespoons cornstarch
      2 tablespoons cold water
      1/4 cup snipped chives
      Sprinkle chicken with salt and pepper. In a skillet over medium heat, cook chicken in oil on both sides for about 10 minutes or until juices run clear. Meanwhile, in a saucepan, cook bacon until crisp. Drain, reserving 1 tablespoon drippings; set bacon aside. Gradually stir broth into the drippings, scrapping pan to loosen browned bits. Bring to a boil. Boil, uncovered, for 5 minutes. Add pears; return to a boil. Boil, uncovered, for 5 minutes or until pears are tender. Combine cornstarch and water until smooth; add the chives. Gradually stir into pear sauce; bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Stir in bacon. Serve over the chicken. Yields 4 servings.

      Chicken Kiev

      by Karin Erickson of Burney, California
      1/4 cup butter, softened
      1 tablespoon minced chives
      1 garlic clove, minced
      6 boneless skinless chicken breast halves (8 ounces each)
      3/4 cup crushed corn flakes
      2 tablespoons minced fresh parsley
      1/2 tsp paprika
      1/3 cup buttermilk
      hot cooked rice, optional
      In a small bowl, combine the butter, chives and garlic. Shape into 3-in. x 2-in. rectangle. Cover and freeze until firm, about 30 minutes. Flatten each chicken breast to 1/4-in. thickness. Cut the butter mixture crosswise into six pieces; place one piece in the center of each chicken breast. Fold long sides over butter; fold ends up and secure with a toothpick. In a shallow dish, combine the cornflakes, parsley and paprika. Place buttermilk in another shallow dish. Dip the chicken into buttermilk, then coat evenly with cornflake mixture. Place chicken seam side down in a greased 13-in. x 9-in. x 2-in. baking pan. Bake uncovered at 425 degrees for 35 to 40 minutes or until no longer pink. Remove toothpicks before serving. Serve over the rice if desired. Yield 6 servings.

      Baked Chicken and Acorn Squash

      by Connie Svoboda of Elko, Minnesota
      2 small acorn squash (1-1/4 pounds)
      2 to 4 garlic cloves minced
      2 tablespoons vegetable oil, divided
      4 chicken drumsticks (4 ounces each)
      4 chicken thighs (4 ounces each)
      1/4 cup packed brown sugar
      1 tsp salt
      1 tablespoon minced fresh rosemary or 1 tsp dried rosemary, crushed
      1 can sliced peaches, undrained (15-1/4 ounces)
      Cut squash in half lengthwise; discard seeds. Cut each half widthwise into 1/2-in. slices; discard ends. Place slices in an ungreased 13-in. x 9-in. x 2-in. baking dish. Sprinkle with garlic and drizzle with 1 tablespoon oil. In a large skillet, brown chicken in remaining oil. Arrange chicken over squash. Combine the brown sugar, salt and rosemary; sprinkle over chicken. Bake, uncovered, at 350 degrees for 45 minutes, basting with pan juices twice. Pour peaches over chicken and squash. Bake, uncovered, 15 minutes longer or until the chicken juices run clear and the peaches are heated through. Yields 4 servings.

    • Tags: thanksgiving dinner recipes chicken
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