Orange Glazed Chicken With Biscuits

• 2 cups prepared biscuit mix
• 2/3 cup orange marmalade
• 1/2 cup shortening
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 (3 to 3 1/2 pound) fryer, cut into serving pieces
• 2 teaspoons grated orange rind
• 2/3 cup orange juice
• 1/2 cup sifted flour

Combine flour, salt and pepper; coat chicken with flour mixture. Brown in hot shortening in heavy skillet. Cover; cook over low heat for 30 minutes or until tender. Place chicken in greased 11 3/4 x 7 1/2-inch baking dish; spread orange marmalade over chicken, reserving 2 tablespoons for biscuits.

Combine biscuit mix, orange rind and orange juice. Roll out; cut into 1 1/2-inch rounds. Place around edge of baking dish. Make a depression in top of each biscuit; fill with 1/2 teaspoon marmalade. Bake at 425 degrees F for 15 minutes or until biscuits are browned.

Yield: 6 servings

Cheesecake Factory Santa Fe Chicken Salad

6 chicken breasts halves
3 cups diced seeded tomatoes
1/2 cup teriyaki marinade
16 cups romaine and leaf lettuce
1 cup cilantro
2 (15 ounce) cans black beans, rinsed
2 cans whole kernel corn, drained
3 cups grated jack cheese
3 cups toasted corn tortilla strips


Marinate chicken 1 hour in teriyaki marinade. Broil and baste chicken approximately 15 minutes; cool, then cut into bite size pieces or shred. Tear greens; add cilantro and 1 cup each of beans and corn. Dress with Lime Dressing (see below).

Fill 12 plates with greens, top each with chicken, 1/4 cup cheese, tomatoes, 1/2 cup Bean Relish (see below) and 2 tablespoons corn. Drizzle with Peanut Dressing (see below).

Lime Dressing
1/2 teaspoon lime zest
2 tablespoons lime juice
1 tablespoon snipped cilantro
1/4 teaspoon salt
1 clove garlic, crushed
1/2 cup olive oil

Process until thick.

Black Bean Relish
Beans
1/2 cup each chopped red pepper, green pepper and red onion
3 tablespoons white wine vinegar
1 1/4 teaspoons oil
1/4 teaspoon salt

Peanut Butter Dressing
2 cloves garlic, crushed
1 tablespoon brown sugar
2 tablespoons soy sauce
2 teaspoons hot chili oil
1 1/2 tablespoons red wine vinegar
3 tablespoons chunky peanut butter
3 tablespoons sesame oil

Process until well blended.

At the Cheesecake Factory they also put some guacamole on the salad and some salsa. This recipe is for 12, so you will have to re-figure for the amount of servings you need.

Serves 12.

bethyb1951 at Genie Southern Cooking

Buffalo Wings

Chicken Wings with Curry Dip

24 chicken wing drumettes
1/4 cup prepared mustard
1 tablespoon melted butter
1 tablespoon Worcestershire sauce
1 tablespoon honey
1 tablespoon grated onion
1 teaspoon salt
1/4 teaspoon pepper
Curry Dip

In bowl, mix mustard, butter, honey, Worcestershire sauce and onion. Dip drumettes in mixture, covering completely. Arrange on a large baking pan. Bake at 425 degrees F for 10 minutes.

Reduce heat to 350 degrees F and continue to bake for about 30 minutes or until fork can be inserted with ease.

Serve hot or cold with Curry Dip.

Makes 24.

Curry Dip
1/2 cup pineapple yogurt
1/2 cup mayonnaise
1 tablespoon dry orange flavored gelatin
3/4 teaspoon curry powder
Mix all ingredients and refrigerate 30 minutes. Serve drumettes on tray with bowl of Curry Dip.

Caramelized Garlic Chicken Recipe

Caramelized Garlic Chicken Recipe

2 teaspoons olive oil
4 garlic cloves, minced
4 teaspoons brown sugar
4 boneless, skinless chicken breast halves

Preheat oven to 500 degrees F. Line a cookie sheet or shallow roasting pan with foil; spray foil with nonstick cooking spray.

Heat olive oil in a small nonstick skillet over medium-low heat until hot. Add garlic; cook 1-2 minutes or just until garlic begins to soften. Remove softened garlic from heat; stir in brown sugar until well-mixed. Place chicken breast halves in strayed foil-lined pan; spread garlic mixture evenly over meat. Bake for 10 to 15 minutes or until chicken is fork-tender and juices run clear.

Yields 4 servings.

Low Fat Baked Chicken Recipe

Low Fat Baked Chicken Recipe

2 chicken breasts, halved
1 cup fresh bread crumbs
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/8 teaspoon ground ginger
1/3 cup plain low-fat yogurt

Preheat oven to 400 degrees F. Lightly spray a medium size shallow baking dish with vegetable spray.
Rinse chicken and pat dry.

In a shallow pan, combine bread crumbs, onion powder, garlic powder, cayenne pepper and ginger. Dip chicken in yogurt, then into crumb mixture. Place in prepared dish. Bake uncovered, 45 to 50 minutes, or until tender.

Low Fat Honey Mustard Chicken Recipe

Low Fat Honey Mustard Chicken Recipe

4 skinless, boneless chicken breast halves
1 can fat free chicken gravy
1 teaspoon prepared or Dijon-style mustard
2 teaspoons honey
4 cups hot cooked rice, cooked without salt

Spray skillet with vegetable cooking spray and heat over medium-high heat 1 minute. Cook chicken 10 minutes or until browned. Set aside.

Add gravy, mustard and honey. Heat to a boil. Return chicken to pan. Cover and cook over low heat 5 minutes or until done.

Serve over rice.

Serves 4.