Rocky Mountain Recipes 1-23-12 | TheFencePost.com

Rocky Mountain Recipes 1-23-12

Grilled chicken breasts

4 (6 oz) Skinless, Boneless Chicken Breast Halves, 1/2-inch thick strips

1/2 t. salt

1/4 t. Ground Red Pepper

1 c. Rice Flour

1 c. Whole Buttermilk

1 large Egg

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1-1/2 c. Flaked Coconut, Unsweetened

3 Tbsp. Canola Oil

Sweet Chile Sauce, optional

Sprinkle chicken with salt and pepper. Place flour in a shallow dish. Combine buttermilk and egg in a shallow dish, stirring well. Place coconut in a shallow dish. Dredge chicken in flour and shake off excess. Dip chicken in egg mixture. Dredge in coconut. Heat a large skillet over medium-high heat. Add oil to pan and swirl to coat. Add chicken to pan. Cook 6 minutes or until done, turning to brown. Serve with chile sauce, if desired.

Marlene Maurer • Lakewood, Colo.

1 Whole Chicken, cut up

2 Tbsp. Lemon Juice

1/2 c. Flour

2 Tbsp. Butter

Dash of Pepper

1/2 t. Salt

1 Tbsp. Minced Onion

1 c. Sour Cream

Rub chicken with lemon juice and roll in mixture of flour, salt and pepper. Brown in butter. Place in baking dish. Add remaining ingredients and cover with sour cream. Cook covered in slow oven at 325 degrees until tender, about 1-1/2 to 2-1/2 hours. Sprinkle with parsley. Serves 4 or 5.

Helen Druse • Lafayette, Colo.

2-1/2 c. Brown Sugar

2 c. Water

2 c. Cider Vinegar

2 c. Ketchup

1 c. Vegetable Oil

4 Tbsp. Salt

3 Tbsp. Mustard

4-1/2 t. Worcestershire Sauce

1 Tbsp. Soy Sauce

1 t. Pepper

1 t. Liquid Smoke

10 lbs. Chicken Thighs and Drumsticks

Seasoning Salt

In a large bowl, combine all ingredients except chicken. Pour mixture over chicken and refrigerate overnight. Prepare grill for indirect heat. Drain and discard marinade. Sprinkle chicken with seasoning salt. Grill chicken skin side down, covered, over indirect heat for 15 minutes. Turn and grill 15 to 20 minutes longer or until juices run clear. Serves 12 to 14.

Twilight Horst • Fruita, Colo.

Desired number of Skinless Chicken Pieces

Italian Salad Dressing

Cornflake Crumbs

Place chicken pieces in shallow glass dish. Pour dressing over chicken and marinate for 4 or more hours in refrigerator. Roll in cornflake crumbs. Bake at 350 degrees for 40 minutes.

JoAnne Beebe • Loveland, Colo.

4 Chicken Breasts

1/2 to 2/3 c. Butter, melted

Salt and Pepper

Dip chicken in butter. Sprinkle with salt and pepper. Roll in crushed stuffing mix. Bake at 375 degrees for 30 minutes. Drizzle a little more butter over each piece of chicken. Continue baking until chicken is tender, about 15 minutes longer.

Joyce Ramey • Greeley, Colo.

1 Tbsp. Cooking Oil

1 Onion, peeled, chopped

1-1/2 lbs. Ground Chicken

1 (15 oz) can Tomato Sauce

1 c. sliced, Fresh Mushrooms

1/4 to 1/2 c. Uncooked Rice

1 c. Water, or more as needed

Salt and Pepper, to taste

2 Green Bell Peppers, seeded, cut into 4 to 6 pieces

In a medium skillet, add oil and saute onion until slightly wilted. Push onions to one side and brown ground chicken. Add tomato sauce, mushrooms, uncooked rice, water and salt and pepper to taste. Stir to mix well. Add green peppers. Cover and simmer over low heat on top of stove or bake in 350 degree oven until rice is tender and liquid is absorbed. Stir occasionally, adding more water if it becomes too dry before rice is tender. When stirring, be careful not to crush bell peppers. Serves 6.

Iola Egle • Bella Vista, Ark.