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Teresa Hatchell 2005

You would think Carolinians anxiously setting their lives' plans around upcoming football games would have their taste buds geared for ribs, steak, pulled pork or other such robust game time main dishes. But, I have talked with and emailed with, this past week and weekend, a good number of football fans I have come in contact with who are thinking about chicken – simply grilled, slathered with barbeque sauce, sprinkled with lemon pepper, basted and "skewered" and one other recipe that involves a whole chicken and a bottle. (I let you look that one up.) As I sat down to write this past weekend, I considered that, as Americans continue their quests for healthier diets, the popularity of chicken has not waned.

One reader I chatted with at a local restaurant that some 11 of his family members and friends dined at after church this past Sunday and asked her to ask me if I would please run my cousin Kelly Metts’ Teriyaki Chicken recipe that I ran many years ago. It is a recipe that many readers I’ve seen at various places over the years have said they have tried and truly enjoyed. And, I must agree with everyone who has said that this particular chicken dish is easy to make, as well as quite flavorful and nutritious. Best of all, Teriyaki Chicken may be cooked ahead of time, refrigerated in a tightly-covered container and then warmed in a skillet or wok just before you’re ready to eat it. In fact, it is one of those dishes that tastes even better when the flavors have had more time to meld.

All these recipes are good enough to be served to company year round … and most certainly to be served as the entrée at whatever indoor\outdoor tailgate celebration you plan to host or attend within the next several months.

Kelly’s teriyaki chicken

2-1/2 pounds of chicken tender strips, cut in 1/2-inch cubes

3 or 4 tablespoons extra virgin olive oil

1 bottle Kikkoman Teriyaki baste and glaze

3 or 4 tablespoons Kikkoman soy sauce

1 lemon, cut and squeezed

1/4 cup of sugar

2 teaspoons butter

1 teaspoon salt

1 teaspoon pepper

In a large, heavy skillet, cook chicken strips on medium high for 8 to 10 minutes in the olive oil, stirring occasionally. Then add the glaze, soy sauce, juice of the lemon, sugar, butter, salt and pepper. Cook for another 10 to 15 minutes or until the glaze thickens. Stir occasionally. This recipe serves six.

Baked chicken Parmesan

1/3 cup vegetable oil

2 broiler fryers, cut up

1 teaspoon leaf oregano, crumbled

1 teaspoon salt


1 can (6 ounces) sliced mushrooms

1/4 cup grated Parmesan or Romano cheese

Preheat your oven to 425 degrees. Line a 15x10x1-inch pan with aluminum foil. Pour oil into pan; heat in oven 10 minutes; remove from oven. Place chicken pieces, skin-side down, in hot oil. Sprinkle with 1/2 teaspoon oregano and 1/2 teaspoon salt. Sprinkle lightly with paprika. Bake for 30 minutes.

Turn chicken pieces skin-side up. Sprinkle with remaining oregano and salt. Dust again with paprika. Bake for 15 minutes. Baste chicken pieces with pan drippings. Pour mushrooms and liquid over chicken. Sprinkle with cheese. Bake for 5 minutes. This recipe makes eight servings.

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Chicken-shrimp supreme

1/4 cup (1/2 stick) butter

1/2 pound sliced fresh mushrooms

2 tablespoons sliced green onion

2 cans condensed cream of chicken soup

1/2 cup sherry

1/2 cup light cream

1 cup (4 ounces) shredded Cheddar cheese

2 cups cut-up cooked chicken

2 cups cooked shrimp

2 tablespoons chopped parsley

In a 3-quart saucepan, melt butter; add mushrooms and onion, and sauté for 5 minutes. Add soup; gradually stir in sherry and light cream. Add cheese and heat over low heat, stirring occasionally, until cheese is melted. Add chicken and shrimp; heat to serving temperature. (Do not boil.) Just before serving, stir in parsley. Serve over rice. This recipe serves eight. (May be prepared ahead of time, covered and refrigerated, and reheated just before serving.)

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