Chicken Charlie Recipes

CHICKEN CHILI

Steps:

• Cook the onions in the oil over medium-low heat for 10 to 15 minutes, until translucent. Add the garlic and cook for 1 more minute. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute. Crush the tomatoes by hand or in batches in a food processor fitted with a steel blade (pulse 6 to 8 times). Add to the pot with the basil. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.
• Preheat the oven to 350 degrees F.
• Rub the chicken breasts with olive oil and place them on a baking sheet. Sprinkle generously with salt and pepper. Roast the chicken for 35 to 40 minutes, until just cooked. Let cool slightly. Separate the meat from the bones and skin and cut it into 3/4-inch chunks. Add to the chili and simmer, uncovered, for another 20 minutes. Serve with the toppings, or refrigerate and reheat gently before serving.

CHARLIE CHICKEN

Steps:

• Pre-heat oven to 350°.
• Using a Non-Stick Spray of your choice, coat a 9x13 casserole dish (a LIGHT rub of vegetable oil will work just as well).
• Place chicken breasts in dish, barely touching each other- Skin side UP.
• Pour in 3/4 cup water, allowing it to go around each piece of chicken.
• Open 2 packets of Lipton Onion Soup & Dip Mix, and sprinkle all over chicken, using the entire packages.
• Cover & seal casserole COMPLETELY with aluminum foil.
• Bake at 350° for 60 min or until chicken is tender and completely cooked, (180°when checked with thermometer){See Notes below}.
• Uncle Bens Brown & Wild Rice Mushroom Directions:.
• Using Medium saucepan combine rice, contents of seasoning packet, 4 1/4 cups water and 2 tablespoons butter or margarine.
• Stir well.
• Bring contents to a boil, REDUCE HEAT (low to medium low) and simmer covered 25 minutes or until water is absorbed.
• Place chicken on a bed of the Uncle Ben's rice, making sure to get plenty of the sauce that is around the chicken.
• Sprinkle with fresh chopped Parsley.
• Enjoy!
• ***NOTE***.
• This recipe was originally cooked in an electric skillet at 375° for 1 1/2 hours, with steam vent closed, and NO added water.
• It always came out moist w/ a fine gravy/sauce. I lost my electric skillet in a house fire, being on SS I never have the $ to get another I liked, so I changed the recipe for the oven. The difference in heat source I guess makes the need for added moisture.
• Adding the small amount of water makes a gravy/sauce that is super when served as suggested.
• There are many choices of Uncle Ben's Rice Recipes, choose the one you prefer. I like to add extra mushrooms, or other special touches such as parsley, and sometimes I just use a standard rice pilaf, with tiny chips of veggies.
• We never make any other side dishes, this is more than satisfying.
• Do not fuss over finger licking as people continue to pick every bite off the bones.

CHICKEN CHARLIE

Steps:

• Butterfly and tenderize one 6 ounce bonless chicken breast. After tenderizing marinate in a zip lock bag with a olive oil and caper mix for about two hours in the fridge . ( overnight is fine also ) After marinating gently blot of capers and any extra olive oil with paper towel and open up flat for further prep . Take a teaspoon o carbonnara sauce and put it on the center of the breast and spread around evenly . Add one shaved slice of proscutto ham on top and partially cover with your shredded cheese mix ( cover about 60% with a thin layer )Add one teaspoon of chicken stuffing and gently spread around . Starting on one edge start rolling and tucking like cordon blue leaving the seam on the bottom for baking . Bake in a shallow pan at 350 for approximately 20 min remove from oven add an x of cheese on top and put back in ove for another 3 to 5 minutes untill the cheese browns . Using the broiler for the last minutes usually gives it a nice presentation . Serve with a nice balsamic pan seared asparagus and some dirty rice or a loaded bake potato. Enjoy !!!! Charlie

YELLOW CAB'S CHARLIE CHAN CHICKEN PASTA

Steps:

• Sauté onion and garlic in a little olive oil.
• Cook chicken until brown.
• Mix sesame oil, char siu sauce, oyster sauce, chili garlic, and sugar in a bowl.
• Add liquid mixture to chicken and simmer for a few minutes.

CHICKEN EMIL FROM RICH N CHARLIES

Steps:

• 1. Preheat oven to 350 degrees. Melt 1/4 cup butter; set aside.
• 2. In a bowl, combine the remaining 1/2 cup butter with flour, using the back of a fork or a pastry blender to mix until creamy.
• 3. Rinse chicken and pat dry. Cut each piece of chicken in half. Coat chicken with bread crumbs, pressing firmly. Drizzle coated chicken with melted butter; grill or broil for about 5 minutes per side or until fully cooked. Keep chicken warm while you make the sauce.
• 4. In a large ovenproof skillet, bring stock to a boil; whisk in butter-flour mixture. Bring to a boil and cook, stirring, until mixture thickens. Reduce to a simmer. Add mushrooms, broccoli, prosciutto, garlic, red pepper flakes, lemon juice and wine. Simmer 5 minutes.
• 5. Place cooked chicken pieces in sauce; sprinkle cheese on top of each chicken piece, dividing evenly. Place in oven and bake just until cheese melts, 3 to 4 minutes.
• 6. Lift chicken onto plates; use a slotted spoon to ladle vegetables over cheese. Pour sauce over all; serve immediately.
• Note: If using fresh broccoli, cut florets and steam or microwave just until crisp-tender. If using frozen broccoli spears or florets, thaw and drain well.
• Tester's note: The sauce may be started about 30 minutes ahead. Prepare as directed, but do not add mushrooms and broccoli. Just before serving, add vegetables and simmer until hot, about 7 minutes.