Chicken Noodles by Jeanie the Great

CHICKEN NOODLES Serves: 10
1.5 lbs chicken thighs			garlic powder		black pepper
chicken bouillion			onion powder		parsley
egg noodles			seasoned salt
Boil chicken thighs in 8 cups of water seasoned with chicken boullion. Cook until
chicken is cooked through. Place cooked chicken to cool in separate container.
Place chicken broth in refrigerator and allow fat to rise. Skim off the top and strain
through cheesecloth the remaining fat, etc. Add half the amount of water again and
season with more chicken boullion and remaining seasonings (except parsley) to
taste. Cut up chicken and add to broth.
Add parsley to taste. Bag and freeze.
COOKING DAY: Heat. Cook noodles in broth according to package. Serve.

El Pollo Loco Chicken by Jeanie the Great

EL POLLO LOCO GRILLED CHICKEN Serves: 8
1/4 c corn oil				1/4 t ground cumin
1/4 c melted butter				1 t dried oregano
1/4 c onion, minced				4 T fresh lemon juice
2 T garlic, finely minced				4 T fresh orange juice
2-3 drops yellos food coloring				1 chicken, 2 1/2 - 3 lbs
Combine oil, butter, onion, garlic, food coloring, cumin, juices in a large shallow pan. Add
chicken, turning to coat well. Cover and marinate several hours or overnight. Remove chicken
from marinade, cook over medium coals on bbq or in a broiler 4 in under source of heat, until
browned on both sides and meat is done, turning and basting frequently, about 25 min.
Serve with beans, rice, corn or flour tortillas, and fresh salsa.

Chicken Cordon Bleu by Jeanie the Great

CHICKEN CORDON BLEU II (allrecipes.com)					serves: 6
6 skinless, bonelss ch breast halves				6 T butter
6 slices swiss cheese				1/2 c ch broth
6 slices ham				1 T cornstarch
3 T flour				1 c heavy whipping cream (or half and half)
1 t paprika
Pound ch breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2"
of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the
flour and paprika in a small bowl and coat the chicken pieces.
Heat butter and cook chicken until browned on all sides. Add the bouillion. Reduce heat to low,
cover, and simmer for 30 min until chicken is no longer pink and juices run clear. Remove the
toothpicks and bag in freezer bag.
COOKING DAY: Heat the chicken in the oven at 350 10-20 min till heated through. While the ch
is heating, put cream mixture in small saucepan and whisk slowly until thickened. Pour over the
chicken and serve warm.