Ingredients:

1 ½ lbs. boneless, skinless chicken breasts
5 cups chicken broth
¾ cup plus 3 Tablespoons butter
¾ cup all purpose flour
1 teaspoon poultry seasoning
1 teaspoon ground dried thyme
1 teaspoon minced parsley (fresh)
2 teaspoons salt
1 teaspoon pepper
1 cup chopped carrots
1 medium onion, finely chopped
2 stalks celery, sliced ¼ inch thick
½ cup frozen peas, thawed

Directions:

1. Heat oven to 400° degrees, place oven rack in middle position.

2. Place chicken and broth in a stock pot over medium heat. Cover, bring to a simmer and simmer until the chicken is done (about 10 min.)

3. Transfer the chicken to a large bowl; reserve the broth in a separate cup or small bowl.

4. In a large saucepan over medium high heat, stir together the ¾ cup butter and the flour for five minutes until smooth.

5. Slowly whisk in the chicken broth, continuing to stir until the sauce is smooth and thickens. Add the poultry seasoning, thyme, parsley, 1 teaspoon of the salt, and pepper.

6. In a separate large skillet, warm the remaining 3 Tablespoons butter, add the carrots, onions, and celery and sauté 8 to 10 minutes, or until softened.

7. Add the sautéed vegetables and peas to the sauce and place in a large bowl. Place plastic wrap directly on top of the sauce and refrigerate to cool completely.

8. Preheat oven to 400° F. Coat a 9×13-inch baking dish with cooking spray.

9. Roll out the pastry dough and line the bottom and sides of the baking dish with one of the pie crust recipe.

10. Line the pastry with aluminum foil and fill with pie weights or dried beans and bake for 15 minutes. Remove the crust from the oven and remove the pie weights and aluminum foil.

11. Add the reserved the chicken to the vegetable mixture and pour into the prepared crust. Cover with the other pie crust recipe. Pinch together the edges of the top and bottom crust. Cut a slit in the center of the pie.

12. Combine the melted ¼ cup butter and the remaining 1 teaspoons salt. Brush on top of the pastry and place in the oven.

13. Bake in preheated oven for 15 minutes, then reduce the oven temperature to 350° F and continue baking for 30 more minutes or until the crust is lightly browned.

14. Cool for 10 minutes before serving.

Ingredients

* 3 pounds chicken wings
* 2 tablespoons olive oil
* 1/2 cup soy sauce
* 2 tablespoons ketchup
* 1 cup honey
* 1 clove garlic, minced
* salt and pepper to taste

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Place chicken in a 9×13 inch baking dish. Mix together the oil, soy sauce, ketchup, honey, garlic, salt and pepper. Pour over the chicken.
3. Bake in preheated oven for one hour, or until sauce is caramelized.

Ingredients

* Cooking spray
* 1 1/3 cups crispy rice cereal
* 2 1/4 cups bagel chips or Melba toasts
* 5 teaspoons extra-virgin olive oil
* 3/4 teaspoon hot paprika
* Kosher salt and freshly ground pepper
* 1 1/2 cups plain Greek yogurt (2%)
* 1 teaspoon dijon mustard
* 4 skinless, bone-in chicken thighs or halved bone-in breasts (about 6 ounces each)
* 2 bunches scallions
* Harissa, chili sauce or ketchup, for the sauce

Directions

Preheat the oven to 475 degrees F. Set a rack on a foil-lined baking sheet and generously coat the rack with cooking spray.

Finely grind the cereal and bagel chips in a food processor and transfer to a large resealable plastic bag. Add 3 teaspoons olive oil, the paprika, 2 teaspoons salt, and pepper to taste and toss.

Whisk 1/2 cup yogurt and the mustard in a shallow bowl. Add the chicken and turn to coat, then transfer to the bag; seal and shake to coat. Place the chicken on the rack and mist with cooking spray.

Toss the scallions with the remaining 2 teaspoons olive oil and place alongside the chicken. Bake until the chicken is crisp and a thermometer inserted into the thickest part registers 160 degrees F, about 30 minutes.

Make the dipping sauce: Mix the remaining 1 cup yogurt and harissa to taste in a bowl. Serve the chicken and scallions with the sauce.

Source: foodnetwork.com

Ingredients:

4 chicken breasts* — skinned, boned
3 tablespoons cornstarch
1 tablespoon vegetable oil
3 cloves garlic — minced
5 tablespoons soy sauce — (low salt)
1 1/2 tablespoons white-wine vinegar
1 teaspoon sugar
1/4 cup water
6 green onions — cut into 1″ pi
1/8 teaspoon cayenne or to taste

Directions:

Cut chicken *(these are 1/2 breasts, as you buy them in the market) into 1 1/2 inch cubes. Lightly toss with cornstarch in bag to coat. Heat oil in skillet or wok; stir-fry chicken and garlic until lightly browned. Add soy sauce, vinegar, sugar and water.

Cover and cook 3 minutes or until chicken is cooked through. Add green onions and cayenne; cook uncovered about 2 minutes longer.

Source: justchickenrecipes.com

INGREDIENTS:

• 3 cups cooked chicken, chopped
• 1/2 cup celery, chopped
• 1/2 cup onion, chopped
• 1 cup cashews
• 1 cup mayonnaise
• 1 T. lemon juice
• 1/2 tsp. nutmeg
• grated cheddar cheese
• crushed potato chips

DIRECTIONS:

1. Combine chicken, celery, onion, cashews, mayonnaise, lemon juice, and nutmeg.
2. Put in 8 x 12 casserole dish.
3. Refrigerate overnight (or several hours).
4. Top with grated cheddar cheese and crushed potato chips.
5. Bake at 350 degrees for 30 minutes.

INGREDIENTS:

• 3 – 4 chicken breasts, cubed
• 1/2 cup saltine crackers
• 1/2 cup Townhouse crackers
• 1/2 cup parmesan cheese
• 1/2 cup margarine, melted
• 1 can cream of chicken soup
• 1 cup milk
• 1 cup sour cream

DIRECTIONS:

1. Crush crackers and mix with cheese in a small bowl.
2. Dip chicken in melted margarine then roll in cracker mixture.
3. Place in buttered 9 x 13 casserole dish.
4. Bake at 350 degrees for 30 minutes.

After baking for 30 minutes:

1. Mix together soup, milk, and sour cream. 
2. Pour over baked chicken.
3. Bake an additional 20 – 25 minutes.

Summer’s not over yet.  You don’t want to let it slip by without a little BBQ.

INGREDIENTS:

• 1 qt. cider vinegar
• 1 lemon, sliced
• 4 T butter or margarine
• 1/4 cup salt
• 1 tsp. hot sauce or 1 tsp. red pepper flakes
• 1/2 tsp. black pepper
• 12 chicken quarters

DIRECTIONS:

1. Boil vinegar.
2. Add sliced lemon, butter, salt, hot sauce and black pepper until lemons are soft.
3. Pour over chicken and marinate overnight.
4. Cook chicken on the grill until it reaches an internal temperature of 185 degrees. 
5. Serve barbecue sauce on the side for dipping.