HOME COOKS: Celebrate National Chicken Month

Pam Griffin
Poppy Seed Chicken

With a few days left in September, try a new chicken recipe for National Chicken Month. Betty Pope of Destin makes Poppy Seed Chicken and Kathleen Reed submitted a Microwave Chicken recipe on The Log’s Facebook page.

 “I came up with a super simple way to cook juicy, low-fat chicken leg quarters in the microwave,” Reed wrote.

Poppy Seed Chicken

2 cups boiled and boned chicken breast

1 cup sour cream

2 (10 3/4 oz.) cans cream of chicken soup

1 stick butter, melted

2 Tbsp. poppy seeds

1 stack Ritz crackers, crushed

Place chicken chunks in baking dish. Combine sour cream and chicken soup and pour over chicken. This portion may be made ahead and refrigerated for 1 to 2 days.

Sprinkle crackers over soup mixture. Melt butter and pour over crackers. Sprinkle with poppyseed.

Bake 30 to 40 minutes at 350.

Microwave Chicken

Place the leg quarter in a microwaveable bowl and fill the bowl with filtered water to just cover the chicken. Heat on HIGH, in 4-minute intervals, until the water starts to boil and you see a few bubbles. Then switch to 2-minute intervals, usually just one or two, to finish cooking. Pauses between intervals allow the heat to absorb into the inside of the meat, so meat cooks very evenly this way.

The chicken is done when there is no more red blood on or in it. Cut it open to be sure, and cook it another two minutes in the same hot water if you see any red in it. Using a meat and poultry thermometer will confirm that the chicken is done, if there is any doubt.

What you do not want to do is overcook it, because overcooking ruins some of the nutrients and makes meats tough.

The low-fat version disposes of the skin and any visible fat, along with the cooking water.

After cooking, season to taste.

Home cooks: Let’s get ready for National Apple Month in October. Email your favorite recipes to or post on The Log Facebook page.