Chicken meat-balls

These are a yom tov thing in my house, to make the same-old soup different. They're fabulous in chicken soup, adding to the taste and texture without soaking up all the liquid. Plus, they look like matzah balls, so on Pesach if you don't brok, you can substitute potato starch for bread crumbs and then serve your family and guests and watch them freak out.

2 pounds ground chicken
1 egg
1/2 to full cup bread crumbs- add as many as you need for it to be dry enough to work
1 tsp garlic powder
1/4 cup minced onions

Cover minced onions with boiling water or soup and allow to soak in. Pour off excess water. (Can used fresh chopped onions instead.) Combine all ingredients, form balls and cook in simmering soup for at least 1/2 an hour. You can leave them longer.

Shabbos Chicken

1 chicken cut in pieces
Carrots (2), sliced
Zucchini (1), sliced
1 onion, sliced into rings
1 stalk celery, sliced

Breadcrumbs
Onion powder
Garlic powder
Salt
Paprika

Clean chicken. Layer vegetables in bottom of roaster and place chicken on top. Cover chicken with breadcrumbs. Mix spices and sprinkle over chicken. Bake covered at 400 for 30 minutes. Reduce temperature to 350 and bake for another 45 minutes.

NOTE: the numbers in parentheses are the amounts I used. You can add more or less of each ingredient as you see fit.

Honolulu Chicken

1 chicken, whole or in pieces
1 medium onion, diced
1 green pepper, diced
1 can crushed pineapple
½ cup brown sugar
3 tsp lemon juice
1 small can tomato puree/sauce
¼ cup water
Salt

Put chicken in covered broiler pan. Smother it with vegetables. Mix all other ingredients and add to pan. Bake at 300 for 2 hours until tender. Slow cooking allows chicken to absorb the other flavors.

My aunt's no-fry schnitzel

Canola or vegetable oil
2 onions
One large package of chicken cutlets (works with white or dark- no need to flatten in any way)
Italian dressing
Matza Meal
Seasoned bread crumbs


Pour oil into two baking pans, enough to very thinly cover the bottoms. Slice the onions and cover the bottoms of the pans with them.

Put Italian dressing in one bowl and mix together matza meal and seasoned bread crumbs in the other (if your Italian dressing in highly seasoned, you can use plain breadcrumbs). Dip each cutlet into dressing and then into matza meal/bread crumbs. Lay on top of the onions in the pan.

Bake at 350 for about 20 minutes, then flip cutlets (I use a fork or tongs so I don't scrape off the crust). Bake another 20 minutes. Serve with the onions.

Notes: The outside "crust" won't be crispy, but soft, and it's very juicy. Also, this recipe freezes VERY well.

Brocha B’s Sesame Chicken

Chicken pieces - cutlets or not
Cornflake crumbs
Onion powder
Pepper

Duck sauce - sweet and sour
Sesame seeds
A little water

Clean chicken. Sprinkle with cornflake crumbs, onion powder, and pepper. Bake covered for 45 minutes at 350^o. While chicken is baking, mix duck sauce and sesame seeds (& a little water). Pour onto chicken. Bake covered or uncovered for another 45 minutes.

Chicken Salad

I got this recipe from Bassie Gruen (from Mishpacha magazine and the book Mother's Musings). I went to her house for Shabbos once, and let me tell you, this salad went fast. I've made it many times since I've come home, and it's become one of my family's favorites.

Chicken (from soup, leftovers …), shredded into pieces
Cherry tomatoes
Pickles
Scallions
Celery

Dressing:
    Mayonaise
    Spurt of mustard
    Pickle juice (just a little)
    Salt
    Pepper

Mix all salad ingredients together. In a separate bowl (or cup), mix dressing ingredients until smooth. Toss together. Enjoy.

You can be as original as you want with this. I've put in noodles, left out vegetables, etc. It is extremely adaptable and ca fit any family's needs.

Mushroom Chicken and Farfel

1-2 chickens (as much as needed)
1 pkg (2 Tbsp) onion soup mix
1 lg can mushrooms
1 pkg farfel
2 tsp garlic
5 cups water

Pour 4 cups of water into a 9x13" pan or any roaster. Add dry farfel or rice into the pan. Place clean, skinless chicken on top of farfel. Mix soup mix and mushrooms with last cup of water. Sprinkle garlic powder on top. Cover tightly. Bake for 1 ¾ hrs at 350^o.


Note: Farfel can be replaced by rice using the 1 cup rice to 2 cup water ratio.
* From the cookbook Simple Pleasures

Juicy Pineapple Chicken

1 chicken, quartered
3 Tbsp oil
1 15-oz can pineapple chunks (reserve juice for sauce)
1 lg onion, sliced
1 28-oz can tomatoes
1 green pepper, diced
1 4-oz can mushrooms
2 scallions (optional)

Sauce:
1 cup pineapple juice (from can)
½ cup sugar
½ cup vinegar
1 Tbsp cornstarch
Dash of salt

Clean chicken. Brown chicken in skillet.

Drain pineapple chunks and reserve liquid for sauce.

Layer sliced onion in roasting pan and add browned chicken, vegetables, and drained pineapple chunks. Bake covered for ½ an hour.

While chicken is baking, stir ¾ cup pineapple juice, sugar, and vinegar in a 4 ½ quart saucepan. Simmer over a low flame. Make a paste of cornstarch, salt, and remaining pineapple juice, and add to hot mixture, beating briskly. Cook, stirring constantly, until thickened. Pour sauce over chicken and vegetables and bake covered for 30 minutes, and then 30 minutes uncovered.

* This recipe is from Spice 'n Spirit

Apple Juice Chicken

"shake 'n bake" chicken in:
Flour
A little salt and pepper
Garlic powder
Paprika
Apple or Orange juice (approximately 1 1/2 cups)



Put chicken in baking pan. Saute a lot of onions in mushrooms. Put on top of chicken. Cut up tomatoes (wedges, rings) and put on top. Pour apple (orange) juice over whole thing. Bake covered at 350^o for an hour. Uncover for 15-20 minutes.

Chicken Scallopini

Chicken cutlets
Bread crumbs
Oil for frying

Dip cutlets in bread crumbs and lightly fry. Arrange in pan or roaster. (Honestly, I usually don't bother frying the cutlets. It comes out just fine anyway.)

Sauce:
2 onions, chopped
2 garlic cloves
1 cup water
1 Tbsp onion soup mix
2 Tbsp flour
½ cup wine

Garnishes:
mushrooms, sliced
1 Tbsp parsley, chopped
Red bell pepper

Sauté onions and garlic. Mix water, soup mix, flour, and wine, and add to pan. Stir until the mixture thickens, then pour over chicken. Bake for 45 minutes. Garnish.