Uncle Bills Chicken Strips Recipes

UNCLE BILL'S CHICKEN CUTLETS MELANAISE

Steps:

• Rinse chicken breast under cold water and then pat dry with paper towels.
• Place the chicken breasts in a plastic zip-lok that has been sprayed with a vegetable oil. This helps the the chicken slide while pounding. Using the bottom of a small frying pan, a meat hammer or a rolling pin; pound the chicken breasts carefully until they are about 1/4 inch in thickness.
• In a shallow dish, add flour, seasoning salt and pepper, mix well.
• In another shallow dish, add bread crumbs, Padano cheese and grated nutmeg; mix well.
• In a mixing bowl, add eggs and water and whisk until fluffy.
• Dip each cutlet in the egg mixture.
• Then dredge in the flour mixture, coating all areas well.
• Dip the flour coated cutlet again into the egg mixture; coating well.
• Now dip the cutlets into the bread crumb mixture; coating well and pressing the crumbs lightly into the cutlets.
• In a large frying pan, heat the oil and butter on medium-high heat.
• Fry cutlets for about 1 to 1 1/2 minutes, then turn steaks over and fry for another 1 minute or until cutlets have no pink showing when making a small knife cut in the center to check for doneness.
• Because the cutlets are thin, they fry very quickly, do not burn.

CHICKEN STRIPS WITH SWEET AND SOUR SAUCE

Steps:

• Remove all fat from chicken breasts and discard.
• Place each chicken breast between 2 sheets of wax paper and pound with a rolling pin or flat hammer to about 1/2 inch thickness.
• Cut chicken into 1 inch strips.
• In a small mixing bowl, whisk together eggs and buttermilk.
• In a separate bowl, mix together bread crumbs, parmesan cheese, granulated garlic powder, salt, pepper and dill weed.
• Preheat oven to 400 F degrees.
• Dip each piece of chicken in buttermilk mixture and then into crumb mixture until coated on all surfaces.
• Place chicken strips in a single layer on a baking sheet or cookie sheet.
• Drizzle with melted margarine or butter.
• Bake in preheated 400 F oven for 10 minutes.
• Turn chicken strips over and continue to bake for another 5 minutes or until chicken is golden in color or until cooked through.
• Serve with Sweet and Sour Sauce as a dip.
• SAUCE-----------------.
• In a medium size saucepan, add white vinegar, granulated sugar and bring to boil, stirring frequently to dissolve, about 3 minutes.
• Add pineapple juice, Accent, ketchup, soy sauce, seasoning salt, granulated garlic powder and bring to boil; stir until blended.
• Add red food coloring and stir to blend.
• In a small bowl, mix together cold water and tapioca starch until smooth.
• While sugar mixture is boiling, slowly add tapioca starch mixture, stirring continuoulsy until sauce thickens slightly.
• If desired, you can add about 1/2 cup of crushed pineapple or chunky pineapple to sauce mixture near the end of cooking for a pineapple taste.

UNCLE BILL'S EASY TO MAKE TASTY AND MOIST CHICKEN BREASTS

Steps:

• Remove any fat particles from the chicken and discard. Rinse the chicken under cold water and then pat dry with paper towels.
• Carefully pound the chicken to about 1/2 inch thickness.
• Sprinkle the chicken with dried dill weed, granulated garlic powder and lemon pepper.
• In a frying pan, heat the olive oil and butter on medium-high heat.
• Add prepared chicken, cover and fry for about 2 to 3 minutes.
• Turn chicken over and cook uncovered for another 2 to 3 minutes or until chicken is cooked through and there is no pink showing when a small cut is made in the center of the chicken. Do not overcook.
• Serve immediately.

UNCLE BILL'S CHICKEN SOUP

Steps:

• In a large heavy bottom cooking pot, heat olive oil and butter over medium-high heat.
• Add onions, leeks, carrots celery and garlic and cook, stirring for about 3 minutes or until vegetables are slightly softened but not browned.
• Add chicken broth, water, bay leaf, thyme and rosemary.
• Bring to boil.
• Cut chicken into bite size pieces and add to soup along with the diced mushrooms.
• Add noodles and bring soup to boil.
• Reduce heat, cover and simmer for 10 minutes or until noodles are tender and the chicken is cooked through.
• Remove bay leaf and discard.
• Stir in parsley, salt and pepper.
• Adjust seasonings to taste.
• Serve soup hot.
• Refrigerate any unused portions.
• NOTE: Homemade Chicken or Turkey Stock is so much better than purchased broth.