need recipe for poultry dish?

Answer 1

here it is..

Apple Country Chicken

4 servings

2 to 1 teaspoon curry powder
1 golden delicious apple, cored and chopped
1 onion, finely chopped
1 tablespoon lemon juice
4 ounces mushrooms, sliced
1 teaspoon chicken bouillon granules
2 cups apple juice, or apple cider
1 1/2 pounds skinless boneless chicken thighs
1 tablespoon flour
2 tablespoons sliced green onions
low-fat sour cream, or yogurt (optional)

Place curry powder in a wide frying pan and stir over medium heat until slightly darker in color. Add apple, onion, lemon juice, mushrooms, bullion and 1 1/2 cups apple juice. Increase heat to high and bring to a boil. Rinse chicken and pat dry. Add to pan. Reduce heat, cover and simmer until meat near bone is no longer pink (about 30 minutes). Transfer chicken to a platter and keep warm. In small bowl, blend flour and remaining 1/2 cup apple juice. Gradually add to sauce in pan, stirring constantly and cook until sauce is thickened. Pour over chicken. Garnish with green onions and sour cream or yogurt. Serve over rice

Answer 2

Easy Chicken Parmesan

Buy chicken breast and cut them into strips. Coat the chicken in egg, then dip in a bread crumb mix (bread crumbs, parmesan cheese and a little flour). Saute the chicken in a little oil and butter. Takes about 10-15 minutes to cook. Then place the chicken on a cookie sheet and top the chicken with motzarella cheese. Bake at 375 F for about 10 minutes, or until cheese is melted and bubbles. Serve over pasta with spaghetti sauce. Have fun with it.

Answer 3

Hi !!!
Here you go...

Aussie Chicken

PREP TIME 25 Min
COOK TIME 25 Min
READY IN 1 Hr 20 Min

INGREDIENTS
4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
2 teaspoons seasoning salt
6 slices bacon, cut in half
1/2 cup prepared yellow mustard
1/2 cup honey
1/4 cup light corn syrup
1/4 cup mayonnaise
1 tablespoon dried onion flakes
1 tablespoon vegetable oil
1 cup sliced fresh mushrooms
2 cups shredded Colby-Monterey Jack cheese
2 tablespoons chopped fresh parsley

DIRECTIONS
Rub the chicken breasts with the seasoning salt, cover and refrigerate for 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until crisp. Set aside.
In a medium bowl, combine the mustard, honey, corn syrup, mayonnaise and dried onion flakes. Remove half of sauce, cover and refrigerate to serve later.
Heat oil in a large skillet over medium heat. Place the breasts in the skillet and saute for 3 to 5 minutes per side, or until browned. Remove from skillet and place the breasts into a 9x13 inch baking dish. Apply the honey mustard sauce to each breast, then layer each breast with mushrooms and bacon. Sprinkle top with shredded cheese.
Bake in preheated oven for 15 minutes, or until cheese is melted and chicken juices run clear. Garnish with parsley and serve with the reserved honey mustard sauce.

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Avocado Stuffed Chicken Breasts

This is a baked chicken dish, stuffed with an Avocado mixture that looks & tastes beautiful.

Serves: 4

Ingredients:

4 chicken breasts, pounded flat
2 avocados, peeled, pitted & sliced
3 Tbsp lime juice
1 tsp lemon pepper
1 tsp garlic powder
½ Cup fresh, minced basil leaves
1 large tomato, seeded & diced
½ Cup sweet onion, chopped
2 Tbsp cracked peppercorns

Instructions:

Place the chicken breasts on a flat, working surface.
Mix all the remaining ingredients together, except for the peppercorns.
Reserve half of the mixture.
Divide the remaining half onto the chicken breasts.
Roll up the breasts, tucking in ends.
Place in a lightly oiled baking dish.
Sprinkle with the peppercorns.
Bake in a preheated oven at 350 degrees for 45 minutes, or until chicken is fork tender.
Remove from oven.
Cut each breast in half.
Place on a platter with the reserved Avocado mixture.
You may garnish the platter with fresh basil, lime slices, small tomatoes & avocado slices (or any of these in different combinations).

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Saucy Chicken Cordon Bleu

Yield: 4 servings

Ingredients:
4 skinless, boneless chicken breast halves
4 slices ham
4 slices Swiss cheese
1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon paprika
2 eggs, beaten
1/3 cup milk
1 cup dry bread crumbs
1/4 cup olive oil
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 pound fresh mushrooms, sliced
1/4 teaspoon garlic powder
1/8 teaspoon curry powder
1/4 cup white wine
1/2 cup sour cream
2 sprigs fresh parsley, for garnish

Directions:
Preheat oven to 350 degrees F (175 degrees C).
Flatten chicken breasts without breaking through meat. Roll each ham slice in a cheese slice, then roll up in chicken breasts. In a shallow dish or bowl season flour with salt, pepper and paprika. In a separate dish or bowl beat together eggs and milk. Dip chicken rolls in seasoned flour, then egg mixture, then bread crumbs. Heat oil in a large skillet and fry chicken in hot oil until golden brown. Set aside.
To Make Sauce: In a large bowl combine the soup, mushrooms, garlic powder, curry powder, wine and sour cream. Mix all together. Place browned chicken in a 9x13 inch baking dish. Pour sauce mixture over chicken and bake in the preheated oven for 15 to 20 minutes. Garnish with fresh parsley sprigs.