This speciality of the 933 chain of restaurants consists of yummy chicken or mutton curry baked completely inside a fluffy loaf that looks soft enough to sleep on, hence its name. No need to hunt around for bread to mop up the spicy goodness!

Source : Straits Times Classified Ads, Thursday May 11, 2001

Description:
"This recipe is originally from Alabama, and has been passed down for generations."


Ingredients:
1 (3 pound) whole chicken, cut into pieces
1 cup all-purpose flour
salt to taste
ground black pepper to taste
1 teaspoon paprika
1 quart vegetable oil for frying


Directions:
Season chicken pieces with salt, pepper, and paprika. Roll in flour.

Add 1/2 to 3/4 inch oil to a large, heavy skillet. Heat to approximately 365 degrees F (185 degrees C). Place chicken pieces in hot oil. Cover, and fry until golden, turning once, 15 to 20 minutes. Drain on paper towels.

Editor's Note

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Description:
"'Cordon Bleu' is a French term, literally translated as 'blue ribbon', that originally referred to an award for culinary excellence given to women cooks! The term can now apply to any superior cook (yes, men too), and also to this dish (chicken, ham and Swiss cheese slices, breaded and sauteed). This yummy version adds paprika and a creamy white wine sauce worthy of it's own blue ribbon. Two blue ribbon tastes in wedded bliss -- Chicken Cordon Bleu"



Ingredients:
6 skinless, boneless chicken breast halves
6 slices Swiss cheese
6 slices ham
3 tablespoons all-purpose flour
1 teaspoon paprika
6 tablespoons butter
1/2 cup dry white wine
1 teaspoon chicken bouillon granules
1 tablespoon cornstarch
1 cup heavy whipping cream


Directions:
Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch 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 the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.

Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.

Description:
Preperation Time 30 minutes

For garnishing, use onion rings and lemon wedges

Per serving:

Calories 276
Fat 6.8g - 23% calories from fat
Cholesterol 108mg
Protein 45.0g
Carbohydrates 6.8g
Fiber 1.0g
Sugar 4.2g
Sodium 305mg
Diet points 6.4.

Dietary Exchanges Info:

Milk: 0.3
Vegetable: 0.1
Bread: 0.1
Fat: 0.8
Very lean meat protein: 5.5



Ingredients:
Ingredients
1 (800 gms) of chicken
1 tspn of kashmiri red chilli powder
1 tblspn of lemon juice
Salt to taste

For Marination
200 gms of yogurt
1 tspn of kashmiri red chilli powder
Salt to taste
2 tblspns of ginger paste
2 tblspns of garlic paste
2 tblspns of lemon juice
½ tspn of garam masala powder
2 tblspns of mustard oil

For basting of butter
½ tspn of chaat masala



Directions:
Skin, wash and clean the chicken. Make incisions with a sharp knife on breast and leg pieces.

Apply a mixture of kashmiri red chilli powder, lemon juice and salt to the chicken and keep it aside for half an hour.

Remove whey of yogurt by hanging it in a muslin cloth for fifteen to twenty minutes. Mix Kashmiri red chilli powder, salt, ginger-garlic paste, lemon juice, garam masala powder and mustard oil to the yogurt.

Apply this marinade onto the chicken pieces and refrigerate for three to four hours.

Put the chicken onto the skewers and cook in a moderately hot tandoor or a pre-heated oven (200 degrees Celsius) for ten to twelve minutes or until almost done. Baste it with butter and cook for another four minutes.

Sprinkle chaat masala powder and serve with four onion rings and lemon wedges.

Chef’s Tip : To make Chicken tikka, use boneless chicken pieces cut into 1 ½” cubes and proceed same as Tandoori chicken.

Description:
NUTRITIONAL INFORMATION:

(Based on individual serving)
Calories: 235 • Total Fat: 4 g • Saturated Fat: 1 g • Cholesterol: 69 mg • Sodium: 240 mg
Carbohydrates: 22 g • Protein: 27 g


COOK TIME: 10 minutes
TOTAL TIME: 30 minutes

Ingredients:
• 2 teaspoons vegetable oil
• 4 small skinless, boneless chicken-breast halves
(about 1 pound)
• 2 Bosc pears, unpeeled and each cut into 8 wedges
• 1 cup chicken broth
• 3 tablespoons balsamic vinegar
• 2 teaspoons cornstarch
• 1 1/2 teaspoons sugar
• 1/4 cup dried cherries or raisins
• Rosemary sprigs for garnish



Directions:
1. In nonstick 12-inch skillet over medium-high heat, heat 1 teaspoon vegetable oil. Add chicken breasts and cook 8 to 10 minutes, turning once, until juices run clear when pierced with tip of knife. Remove chicken to bowl.

2. In same skillet, in 1 teaspoon vegetable oil, cook pear wedges until lightly browned and tender.

3. In cup, mix chicken broth, balsamic vinegar, cornstarch, and sugar until blended. Add chicken-broth mixture and dried cherries to skillet with pears. Heat to boiling; boil 1 minute. Return chicken to skillet; heat through. Garnish with rosemary to serve.

Description:
The traditional Chinese recipe for duck is labor-intensive and takes several days to make. Our version, prepared in minutes, is made with grilled boneless chicken thighs and served in flour tortillas with hoisin sauce.

Nutritional Information Based on individual serving.

Calories: 400
Total Fat: 10 g
Saturated Fat: 3 g
Cholesterol: 75 mg
Sodium: 1,255 mg
Carbohydrates: 50 g
Fiber: 4 g
Protein: 27 g



Ingredients:
8 (8-inch) flour tortillas
2 tablespoons honey
2 tablespoons soy sauce
1 tablespoon grated, peeled fresh ginger
1/8 teaspoon ground red pepper (cayenne)
2 garlic cloves, crushed with garlic press
6 skinless, boneless chicken thighs (about 1 1/4 pounds)
1 teaspoon vegetable oil
1/4 cup hoisin sauce
1/2 English (seedless) cucumber, cut into 2-inch by 1/4-inch sticks
2 green onions, thinly sliced

Directions:
1. Stack tortillas and wrap in foil. In small bowl, mix honey, soy sauce, ginger, ground red pepper, and garlic until blended. Set aside tortillas and honey mixture.


2. Coat chicken with oil and place on grill over medium-high heat. Cook 5 minutes, turning over once. Brush chicken all over with honey mixture, and cook 5 to 7 minutes longer or until juices run clear when thickest part of thigh is pierced with tip of knife, turning over once.

3. While chicken is cooking, place foil-wrapped tortillas on same grill, and heat 3 to 5 minutes or until warm.

4. Transfer chicken to cutting board and thinly slice. Spread hoisin sauce on one side of tortillas; top with chicken, cucumber, and green onions, and roll up to serve.

Cook Time: 12 minutes
Total Time: 25 minutes

Description:
NUTRITIONAL INFORMATION:
(Based on individual serving)
Calories: 340 • Total Fat: 22 g • Saturated Fat: 5 g • Cholesterol: 83 mg • Sodium: 490 mg
Carbohydrates: 6 g • Fiber: 2 g • Protein: 31 g

Ingredients:
• 1 large bunch basil
• 4 medium chicken-breast halves
• 3/4 teaspoon salt
• 1/4 teaspoon coarsely ground black pepper
• 3 ripe medium tomatoes, chopped
• 1/4 cup olive oil
• 2 tablespoons white wine vinegar
• 2 teaspoons freshly grated lemon peel
• 1/2 teaspoon Dijon mustard
• 4 ounces mixed baby greens (8 cups) or sliced romaine lettuce leaves
• Lemon-peel slivers for garnish



Directions:
1. From bunch of basil, reserve 8 large leaves, and measure 1 cup loosely packed small leaves. Finely slice enough of the remaining leaves to equal 1/2 cup loosely packed. Cover and refrigerate small and sliced leaves.

2. Prepare grill. Place 2 reserved large basil leaves under skin of each chicken-breast half. Sprinkle chicken breasts with 1/4 teaspoon salt and 1/8 teaspoon pepper. Place chicken, skin side up, on grill over medium heat. Grillchicken 25 minutes, or until juices run clear when thickest part of breast is pierced with tip of knife and skin is brown and crisp, turning chicken once.

3. Meanwhile, in small bowl, stir tomatoes, olive oil, vinegar, lemon peel, mustard, remaining 1/2 teaspoon salt, and remaining 1/8 teaspoon pepper.

4. To serve, in large bowl, toss baby greens with small basil leaves. Stir sliced basil leaves into tomato mixture. Toss greens with 1/2 cup tomato mixture. Arrange greens on 4 dinner plates; top with chick breasts. Spoon remaining tomato mixture over breasts. Garnish withlemon-peel slivers.