Chicken Annie Style Food

GRANDMA ANNIE'S CHICKEN

Steps:

• In a shallow dish, combine butter and garlic. In another a shallow dish, combine bread crumbs, cheese and parsley. Dip chicken in butter, then coat evenly with crumb mixture., Roll up chicken and place seam side down in a 13-in. x 9-in. baking pan. Drizzle with remaining butter. Bake, uncovered, at 350° for 45-50 minutes or until chicken juices run clear., Meanwhile, combine sauce ingredients. Cover and refrigerate until serving. Serve chicken with a dollop of sauce.

CHICKEN SCARPARIELLO

Steps:

• Coat a large, wide pan with olive oil and bring the pan to a medium-high heat. Add the sausage and brown well. Remove the sausage with a slotted spoon and reserve.
• Season the chicken generously with salt and add to the pan that the sausage was browned in. Brown the chicken well. Once the chicken is brown on all sides, remove it from the pan and reserve.
• Drain the oil from the pan and return it to the heat. Coat the pan lightly with new olive oil, add the onions, and season with salt. Cook the onions over medium heat until they are translucent and very aromatic, 6 to 7 minutes. Add the garlic and cook for 2 to 3 more minutes.
• Add the wine to the pan and reduce it by half. While the wine is reducing, scrape any browned bits off the bottom of the pan. Return the sausage and chicken to the pan and add the cherry peppers, cherry pepper juice, chicken stock, and oregano. Bring to a boil, reduce to a simmer, and simmer, partially covered, for 15 minutes. Remove the lid and simmer for 5 more minutes; add more chicken stock if the stock has reduced too much.
• Taste and adjust the seasoning, if needed. The finished dish should be slightly soupy, spicy, and delicious.

ANNIE'S FABULOUS FLUFFY RICE AND CHICKEN

Steps:

• Heat over to 350.
• Mix mushroom soup and milk (reserve half of the mixture).
• Mix together the soup mixture, rice, mushrooms, and half the onion soup mix.
• Pour into ungreased baking dish (11 1/2 x 7 1/2 x 1 1/2 inches).
• Place chicken breasts on top.
• Pour reserved soup mixture over chicken breasts.
• Sprinkle with remaining onion soup mix.
• Cover with foil and bake for 1 hour.
• Uncover and bake for 15 mins longer.

ANNE'S CROCK POT CHICKEN

Steps:

• Wash chicken and pat dry.
• Brush with butter.
• Sprinkle with salt and pepper.
• Place in crock pot.
• Sprinkle with dry salad mix.
• Cover and cook on low for 5 to 6 hours.
• About 3/4 hour before serving, mix soup, cream cheese, wine, and onion in small saucepan.
• Cook until smooth. Pour over chicken in pot.
• Cover and cook for 30 minutes on low.
• Serve with sauce.

GODDESS CHICKEN

Steps:

• Preheat oven to 350 degrees.
• Place chicken breasts in a large baking pan with sides. Add artichoke hearts and sundried tomatoes.
• Whisk together water and dressing. Pour over chicken and vegetables. Turn the chicken several times to coat.
• Bake the chicken, uncovered, for 25-30 minutes (or until cooked through), flipping chicken once and spooning the sauce over it during baking.

CHAMORRO ESTUFAO

Steps:

• In a large mixing bowl, combine all of the ingredients, except the oil and water. Let marinade for at least a couple of hours. If you don't have time to let it marinade, it'll be alright to cook it right away. But the flavor is more intense when you let it marinade for a few hours.
• When you're ready to cook, heat the oil in a large pot and remove meat from marinade and add to pot. Cook to brown slightly. Add the water to leftover marinade and pour over the meat. Cover and let cook on medium heat about 45 minutes or until the meat is tender.
• If you don't want too much sauce left, remove the lid during the last 10 minutes of cooking; otherwise continue cooking with the lid on for more sauce.
• Variation: Add 2 whole bay leaves.
• Variation: Add 2" piece crushed fresh ginger.
• Or, just add them all. Serve this dish with white rice and fina'dene, ENJOY!

AUNT ANNIE'S CHICKEN CHILI

Steps:

• Heat 3 T. oil in dutch oven and saute chicken until no longer pink.
• Remove chicken and wipe pot dry.
• Heat remaining oil and saute onion, garlic, pepper and cumin 5 minutes.
• Stir in chili powder, oregano, tomatoes, tomato sauce and beer.
• Add chicken, cover and simmer for 20 minutes.
• Add beans, corn and olives.
• Simmer 15 minutes longer.
• Stir in cilantro.
• Top with cheddar and sour cream.
• Serve.