Best Treasure Chicken Recipes

TREASURE ISLAND CHICKEN

Steps:

• Remove skin from chicken breasts and legs. Place chicken in baking dish bone side up. Amount of chicken you can cook depends on the size of your baking dish. 2 QT dish can make just over 3 lbs, which should be enough to serve 6.
• Bake chicken at 350 degrees for 30 minutes.
• After chicken has cooked for about 20 minutes, melt butter in saucepan. Once melted, stir in remaining ingredients. Cook over medium heat and stir sauce until thickened.
• Remove chicken from oven and dish. Drain fat and wipe down dish. Place chicken back in dish bone side down. Cover with sauce and bake at 350 degrees for another 30 minutes.
• Remove chicken from oven and dish. Drain sauce from dish into gravy boat. As stated, love to serve with rice and peas, but that all open to interpretation. Cover chicken and rice with sauce at will before serving. Then get down to enjoying the tasty goodness.

TREASURE CHICKEN

Steps:

• Place the 4 chicken breasts skin side up in a greased shallow "stove to table" baking dish.
• Brush with melted butter (or margarine).
• Bake in a preheated 375°F degrees oven for 30 minutes.
• Meanwhile, melt 1/2 stick of butter (or margarine).
• Combine the flour, sugar, salt, cinnamon and ginger in a small bowl, mix, and add to butter.
• Stirring constantly, add them orange juice.
• Cook slowly until thick and smooth.
• Pour over chicken and bake 40 minutes longer.

TREASURE CHEST CHICKEN BREASTS

Steps:

• Preheat the oven to 400 degrees.
• Mix all marinade ingredients in a large zip lock or large container with lid.
• Make 3 or 4 deep slashes in each chicken breast.
• Add all the remaining ingredients (the veggies, fruit and chicken) to the container with marinade and toss to coat evenly. Put contents into large baking pan reserving as much of the marinade as possible and arrange the chicken so that is on top. Rub the remaining marinade all over the chicken and into the slashes.
• Place in oven on an upper rack. After 40 minutes for bone-in chicken and 30 minutes for boneless chicken check to see if the chicken is no longer pink. If your vegetables are cut into larger chunks make sure they do not need additional cooking time at this point. If so, remove chicken and keep warm and return veggies to the oven.
• For a crisp skin turn broiler on for 5 minutes before removing from oven.

BRANDIED CHICKEN BREASTS (TREASURE TROVE #3)

Steps:

• Preheat a lrg skillet on low-heat & melt butter in it.
• Meanwhile (in a shallow dish) sift together the flour, salt, pepper & tarragon. Add chicken (1 piece at a time) & dredge to coat.
• Add the chicken to the skillet & cook for 10 min on ea side or till the chicken is browned.
• Add the brandy & the chicken broth. Stir & then let simmer for 10 more min or till the chicken is fork-tender.
• Remove the chicken from the pan & place on a warmed plate.
• Add the sour cream to the skillet & stir to warm. Pour the warm sauce over the chicken & serve immediately.

FOUR TREASURE CHICKEN SOUP

Steps:

• Mince half of the water chestnuts and combine with chicken, 2 t.sp onions, soy sauce, mustard and flour.
• Reserve remaining water chestnuts and onions.
• In a large saucepan mix broth, sherry and garlic powder; boil.
• Drop chicken mixture by teaspoonfuls into broth.
• Add carrots and simmer 3 to 4 minute.
• until meatballs are cooked.
• Add remaining water chestnuts, green onions and pea pods.
• heat through and serve immediately.
• From: Lisa Tucker Source: http://soar.Berkeley.edu/recipes.

BERRIED TREASURE CHICKEN SALAD

Steps:

• Place mixed greens in a large bowl. Stack chicken slices; halve the stack lengthwise. Cut crosswise into 1/4-inch strips; add chicken strips to lettuce in bowl. Add fresh berries and orange pieces. Stir together yogurt, mayonnaise or salad dressing, and cinnamon in a small bowl. If necessary, add orange juice, 1 teaspoon at a time, to make a drizzling consistency. Spoon salad onto 4 dinner plates; drizzle with dressing. If desired, sprinkle with walnuts or pecans. Fun Fact: Born in Wapakoneta, Ohio, on August 5, 1930, Neil Alden Armstrong is best known as the first human to set foot on the moon. He was mission commander of the Apollo 11 moon landing mission on July 20, 1969. Armstrong and Buzz Aldrin descended to the moon's surface in the lunar module Eagle ("The Eagle has landed."), while Collins orbited above in the command module Columbia. Armstrong's first words after touching the moon's surface were, "That's one small step for man, one giant leap for mankind." The Neil Armstrong Air & Space Museum in Wapakoneta tells the thrilling saga through models, aircraft, photos, film footage, and radio transmissions.