Ingredients

• 6 to 8 boneless chicken breasts
• 1 1/2 cups Italian salad dressing
• 1 stick margarine
• 1 large onion, chopped
• 1 bunch green onions, chopped
• 2 ribs celery, chopped
• 1 small bell pepper, chopped
• 2 tbls. chopped parsley
• 2 cloves garlic, minced
• 1/2 cup flour
• 4 tbls. tomato sauce
• 1/2 cup water
• Creole seasoning
• Liquid crab boil
• 1 lb. cleaned crawfish tails

Directions

1. Marinate chicken breasts in Italian salad dressing for 6 to 8 hours — the longer, the better. Remove from marinade and bake in oven at 400 degrees until well done and golden brown.

2. To prepare crawfish topping, melt margarine in heavy pot over medium heat. Add vegetables and saute until tender. Stir in flour, but do not brown. Add tomato sauce and water. More of each may be added to get desired consistency and color.

3. Season to taste with Creole seasoning and crab boil. Simmer for 15 minutes. Add crawfish tails and cook on low heat for 15 to 20 minutes

Ingredients

• 2 lbs boneless skinless chicken breasts
• 2 tsp dried thyme
• 1 tsp paprika
• 1 tsp salt
• 1/2 tsp pepper
• 2 tbsp olive oil
• 8 whole cloves garlic, peeled
• 1/4 cup water or dry vermouth
• 1 pkg Pasta Roni garlic and olive oil Vermicilli or Angel Hair Pasta and Parmesan
• 1 1/2 cups fresh asparagus or broccoli florets, cut into pieces

Directions

Heat olive oil over medium high heat. Combine thyme, paprika, salt and pepper Season both sides of chicken breasts with thyme seasoning blend. Cook chicken for 5 minutes over medium high heat. Turn over and add garlic. Cover and cook 20 to 25 minutes or until chicken is no longer pink.

In a medium saucepan, bring 1 1/2 cups of water to a boil with butter and vermouth. Add pasta, broccoli, pasta seasoning. Reduce heat and gently boil uncovered about 10 minutes or until pasta is tender.

Serve chicken and garlic over pasta and vegetables. Spoon sauce from chicken over dish.

Delicious:)

Ingredients

• 1 pound skinless chicken leg or thigh meat, cut into chunks
• 4 ounces (1/2 cup) soy sauce
• 1/2 cup brown sugar
• 1/2 teaspoon garlic powder
• 1 teaspoon ground ginger
• 2 tablespoons dried minced onion(or 1 tablespoon onion powder)
• 1/2 cup bourbon
• 2 tablespoons dry white wine

Directions

1. Mix soy sauce, brown sugar, garlic powder, ground ginger, dried minced onion and bourbon in a bowl. Add chicken and toss well. Cover and refrigerate (stirring often) for several hours or overnight.

2. Bake chicken in a single layer of a baking pan at 350 degrees for about 45 minutes, basting every 10 minutes. Remove chicken.

3. Scrape pan juices with all the brown bits into a frying pan. Heat, and add the white wine. Stir and add chicken. Cook for 1 minute and serve, with rice, if desired.

Ingredients

• 3/4 C Crushed Cornflakes
• 3/4 C Grated Parmesan Cheese
• 1 Envelope Ranch Salad Dressing Mix
• 8 Boneless, Skinless Chicken breast halves (about 2lbs)
• 1/2 Cup butter or margarine, melted

Directions

Directions:
In a shallow bowl, combine cornflakes, Parmesan cheese, and salad dressing mix. Dip chicken in butter, then roll in cornflake mixture to coat.

Place in greased 13 x 9 x2 baking dish. Bake uncovered, at 350 for 45 minutes or until chicken juices run clear.

Ingredients

• ¼ cup EACH kosher salt and cane syrup
• 1 teaspoon (or a little more) crab boil
• 2 to 3 cups water
• 2 Cornish hens (with skin loosened around breast so brine can penetrate)
• 1 lemon, juiced (reserve juice for sauce) and quartered
• Garlic toes, smashed
• Oil
• 1 cup (about) chicken broth

Directions

Increase amounts as needed. Start this recipe at least a day in advance. And remember, you might need to add on thawing time if the Cornish game hens you purchase are frozen.

2 Servings

In a big sealed plastic zip-top bag, dissolve the salt and syrup in one cup of water, then add crab boil. Put hens in the bag and add just enough water to cover birds. Let sit overnight (or at least 8 hours) in refrigerator. Remove hens from brine, pat dry with paper towels, stuff each with two lemon quarters and several garlic toes, and brush skin with oil.

Roast at 400 degrees for an hour (or until it reaches an internal temperature of 180), basting occasionally with accumulated juices.

Deglaze pan with chicken broth and reserved lemon juice, then reduce by half to make a sauce. DO NOT ADD MORE SALT!

Variation: Use smoked garlic instead of fresh. Squeeze out a head of smoked garlic, mash it and black pepper into a paste to put under the skin, then put the garlic husks inside the hens.

Source: the Times Picayune – New Orleans