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A
to Z
Recipes
March 7, 2010
Always
something to make you think,
laugh and cook.
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Good morning and
welcome to your Sunday edition of A to Z Recipes Newsletter.
What gorgeous weather we're having. It is as if Spring has sprung! I'm
on my last round of nights before going to days and it is hard to sleep
when it is so pretty outside. I'm sure the weather man will toss
something our way to foul things up. Speaking of "fowl"
we have a huge chicken recipe issue today. If for some reason yours is
delivered broken up because of its size, just click on the
link to view it on-line. Maybe it is just too much of a good
thing for our server to handle!
The current Monthly Theme topic is: "Asian Recipes".
Visit the Monthly Theme - Recipe Submissions
section to read all about it. You'll find the link to use for sharing
recipes here at A to Z Recipes.
Today's issue contains recipes from our last Monthly Theme
topic of "Favorite Chicken
Recipes". We had an enormous response which
netted us enough recipes for two huge issues. If you don't see all of
yours today, you will next Sunday when we post the remaining recipes.
We'll see you here again Wednesday, God willing.
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find a cure. Become a Partner in Hope. Join my
family in supporting St Jude's Children's Hospital.
The $19 (price of a pizza dinner) a month may help find the cure. It is
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tell ten friends to tell ten today!
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enough people to click on their site daily to meet their quota of
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It takes less than a minute to go to their site and click on "donating
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This doesn't cost you a thing. Their corporate sponsors/advertisers use
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advertising. Here's the web site! Pass it along to people you know.
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I dream of a
better tomorrow... where chickens can cross roads and not have their
motives questioned.
~ Unknown
Click
if you have a submission for the Food For Thought section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Think
About It!
~Shared by Pat, Merritt Island, FL via Judy in Cocoa Beach
* Money doesn't bring you happiness, but it enables you to look for it
in more places.
* Your conscience may not keep you from doing wrong, but it sure keeps
you from enjoying it.
* Middle age is when broadness of the mind and narrowness of the waist
change places.
* Misers aren't much fun to live with, but they make great ancestors.
* Be careful what rut you choose. You may be in it the rest of your
life.
* The trouble with bucket seats is that not everybody has the same size
bucket.
* When you see the handwriting on the wall, you can bet you're in a
public restroom.
* Opportunities always look bigger going than coming.
* The real reason you can't take it with you is that it goes before you
do.
* Junk is something you throw away three weeks before you need it.
* Hospitality is making your guests feel at home, even if you wish they
were.
* A closed mouth gathers no feet.
* A man (or woman) who can smile when things go wrong has found someone
to blame it on.
* A modern pioneer is a woman who can get through a rainy Saturday with
a television on the blink.
* The world is full of willing people: some willing to work and some
willing to let them.
* Money isn't everything....there's credit cards, money orders, and
travelers checks.
Send
Flowers from $19.99 + get a FREE vase! Roses voted best value by WSJ!
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for posting. Thanks!
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Tips
for making delicious fried chicken.
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
1. Dip chicken pieces in evaporated milk mixed with a little egg before
dipping in the dry coating mixture.
2. Use a plastic or brown paper bag to coat the chicken with the dry
coating mixture.
3. Add some fiber (and texture) by adding bran or wheat germ to your
coating mixture.
4. To make the coating stick better, refrigerate the coated chicken
(uncovered) for 30 to 60 minutes before frying.
5. Try cracker meal or unsweetened cereals for coating mixtures.
6. For super crispy fried chicken, use half flour and half cornstarch,
with your usual seasonings and 1/2 teaspoon of baking powder.
7. For a dry crispy coating, fry until browned, then finish cooking in
a 350° oven.
8. Younger chickens, broilers, capons, fryers, roasters and game hens
are best for frying.
9. Parts of the chicken you're not using should be put in a pot with
some parsley, carrots, and water to cover. Simmer until the liquid is
reduced by half, then strain and refrigerate. When chilled, skim the
fat off the top and use in sauces and soups, or freeze for future use.
Check
Out the Best of As Seen On TV Products at Walter Drake.
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if you have a submission for the Did You Know? section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Monthly Theme, Recipe Submissions |
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Our
Monthly
Theme topic is: "Asian
Recipes"
Our
topic this month is a family favorite for many: Asian Recipes.
We're looking for recipes with an Asian flair which could include
Chinese, Japanese, Thai, Indonesia, Malaysian, etc. The sky's the
limit! It would be helpful if you submit only recipes using ingredients
that regular folks can find. Not many of us can afford to travel to
another town or expensive specialty store to pick up a rare ingredient
that may not be used again. Also, if you're sending a recipe from a
blog, send only the recipe (and photo of final
product, if you wish) and as with all submissions, provide
your source. Let's keep things simple in this theme topic by
sharing recipes people can actually use (and I can easily edit
for publication). I believe we could have a wonderful theme issue if we
remember this. There are delicious recipes which
come to mind in this theme topic... Kung Po Chicken,
Thai Chicken
Curry, Egg Drop Soup, Ginger
Noodles, Fried Rice, Egg Foo
Yong, Hot
& Sour Soup, etc. This is a theme topic that
will become a
keeper.
Please join in the
fun and send in your "Asian
Recipes"
for this
Monthly Theme topic.
Note:
There are still some
readers who routinely send in an email that says "do this... do that"
and call it a recipe submission. I have graciously put it all in
recipe format and made you a hero. PLEASE provide a recipe,
i.e.: Title, Ingredients, Procedure, along with your name and location.
You'll be an even bigger hero in my eyes! Please share your
favorite recipes in this month's theme topic of "Asian
Recipes".
We will collect them the remainder of this month and post them on the
first Sunday of next month. Please understand that we do not
wish to infringe on copyrighted material; if your source states it is
copyrighted then do not send it. Make sure to view the rules section to
ensure your submissions are acceptable.
The rules for posting items in
A to Z Recipes newsletters are:
As
a service to your
fellow readers, please send only items that are in
a form that others could easily copy and save for their own use. Items
that would require a lot of editing or cleaning up (ALL caps or NO
caps) or recipes that use non-standard measurements should not
be submitted. Recipes MUST include a title, list of
ingredients (no columns or frames), and directions for preparation.
Items for posting without a name and location of sender
may NOT be posted or posted without any credit given. Many web sites
prohibit distribution of their materials without a web link. If
you wish to submit an item from another web site, be sure that web site
allows it. If so, you must include the web site address (the URL - in
other words - cut and paste the address shown in your web browser when
you viewed the item on that web site). It is unreasonable to expect a2z
to research and verify your sources. There will be NO recipes
posted that are copyrighted or from other recipe-zines. A to
Z Recipes protects the privacy of its readers and does NOT
publish email addresses. There will be no exceptions.
Please
use this email
link for submitting only regular recipes:
A to Z Recipes Inbox.
Please
use this email
link for submitting only theme recipes: "Asian
Recipes".
Please
use this email
link for submitting all other items for
posting: A to Z Recipes.
See
the A to Z
Recipes Theme Issues collection
here: A to
Z Recipes Theme Issues
The
theme issue
for "Asian
Recipes" has a deadline of March
31,
2010,
and will be posted on April 11, 2010.
Please
use this email
link to submit a recipe for theme
recipes: "Asian
Recipes"
As
usual, only
recipes are to be sent to: A to Z Recipes Inbox.
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I'm No
Chicken!
~Shared by Mary H., Montreal, Canada
1. I think part of a best friend's job should be to
immediately clear your computer history if you die.
2. Nothing sucks more than that moment during an argument when you
realize you're wrong.
3. I totally take back all those times I didn't want to nap when I was
younger.
4. There is great need for a sarcasm font.
5. How the hell are you supposed to fold a fitted sheet, anyway?
6. Was learning cursive really necessary?
7. Map Quest really needs to start their directions on #5. I'm pretty
sure I know how to get out of my neighborhood.
8. Obituaries would be a lot more interesting if they told you how the
person died.
9. I can't remember the last time I wasn't at least kind of tired.
10. Bad decisions make good stories.
11. You never know when it will strike, but there comes a moment at
work when you know that you just aren't going to do anything productive
for the rest of the day.
12. Can we all just agree to ignore whatever comes after Blue Ray? I
don't want to have to restart my collection...again.
13. I'm always slightly terrified when I exit out of Word and it asks
me if I want to save any changes to my ten-page research paper that I
swear I did not make any changes to.
14. "Do not machine wash or tumble dry" means I will never ever wash
this - ever.
15. I hate when I just miss a call by the last ring (Hello? Hello? Damn
it!), but when I immediately call back, it rings nine times and then
goes to voice mail. What did you do after I didn't answer? Drop the
phone and run away?
16. I hate leaving my house confident and looking good and then not
seeing anyone of importance the entire day. What a waste.
17. I keep some people's phone numbers in my phone just so I know not
to answer when they call.
18. I think the freezer deserves a light as well.
19. I wish Google Maps had an "Avoid Ghetto" routing option.
20. Sometimes, I'll watch a movie that I watched when I was younger and
suddenly realize I had no idea what the heck was going on when I first
saw it.
21. I would rather try to carry 10 plastic grocery bags in each hand
than take 2 trips to bring my groceries in from the car.
22. I have a hard time deciphering the fine line between boredom and
hunger.
23. How many times is it appropriate to say "What?" before you just nod
and smile because you still didn't hear or understand a word they said?
24. I love the sense of camaraderie when an entire line of cars team up
to prevent some jerk from cutting in at the front. Stay strong,
brothers and sisters!
25. Shirts get dirty. Underwear gets dirty. Pants? Pants never get
dirty, and you can wear them forever.
26. Is it just me or do high school kids get dumber & dumber
every year?
27. There's no worse feeling than that milli-second you're sure you are
going to die after leaning your chair back just a teeny bit too far.
28. As a driver I hate pedestrians, and as a pedestrian I hate drivers,
but no matter what the mode of transportation, I always hate cyclists.
29. Sometimes I'll look down at my watch 3 consecutive times and still
not know what time it is.
30. Even under ideal conditions people have trouble locating their car
keys in a pocket, finding their cell phone, and pinning the Tail on the
Donkey - but I'd bet my ass everyone can find and push the snooze
button from 3 feet away, in about 1.7 seconds, eyes closed, first time,
every time!
And remember……..
Even when opportunity knocks, you still have to get off your ass and
open the door.
God Loves Drunks, Too!
~Shared by Pammie, Swanton, OH
A man and his wife were awakened at 3:00 am by a loud pounding on the
door. The man gets up and goes to the door where a drunken stranger,
standing in the pouring rain, is asking for a push.
"Not a chance," says the husband, "it is 3:00 in the morning!"
He slams the door and returns to bed.
"Who was that?" asked his wife.
"Just some drunk guy asking for a push," he answers.
"Did you help him?" she asks.
"No, I did not, it is 3:00 in the morning and it is pouring rain out
there!"
"Well, you have a short memory," says his wife. "Can't you re member
about three months ago when we broke down, and those two guys helped
us?
I think you should help him, and you should be ashamed of yourself!"
The man does as he is told, gets dressed, and goes out into the
pounding rain.
He calls out into the dark, "Hello, are you still there?"
"Yes," comes back the answer.
"Do you still need a push?" calls out the husband.
"Yes, please!" comes the reply from the dark.
"Where are you?" asks the husband.
"Over here on the swing set," replied the drunk.
bareMinerals
now on Beauty.com!
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to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Recipe Reviews, Reader Comments |
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If
you try a recipe from any posted, and have a recipe review, please send
me an email using this Recipe
Review link and make sure to include the following to qualify
for posting:
Recipe title
Name of submitter (who submitted the recipe?)
Your name and location for posting
(required!)
Date recipe was posted (date of newsletter)
Your comments (how was it? is it a "keeper"?)
I will post all qualifying recipe reviews here. You can also send
comments for all to read here. As long as what you have to say is
something others would want to read, this is the place to do it. Your
name and location is required!
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BLACK
PEPPER AND MOLASSES PULLED CHICKEN SANDWICHES
~Shared by Johnny, LA
This sauce delivers great barbecue taste. Chili powder and cumin add
smokiness, while ketchup and molasses provide sweetness. 'Cue lovers in
North Carolina put the slaw on the sandwich. Try it for a change.
Yield: 4 servings (serving size: 1 sandwich)
Ingredients
3 tablespoons ketchup
1 tablespoon cider vinegar
1 tablespoon prepared mustard
1 tablespoon molasses
3/4 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground ginger
12 ounces skinless, boneless chicken thighs, cut
into 2-inch pieces
4 (2-ounce) sandwich rolls, cut in half horizontally
12 dill pickle chips
Preparation
1. Combine first 9 ingredients in a medium saucepan; bring to a boil.
Reduce heat to medium-low; cover and cook, stirring occasionally, 23
minutes or until chicken is done and tender. Remove from heat; shred
with 2 forks to measure 2 cups meat. Place 1/2 cup chicken on bottom
half of each roll. Top each with 3 pickles and top half of roll.
Nutritional Information
Calories: 294
Fat: 6.5g (sat 1.5g, mono 2.6g, poly 1.4g)
Protein: 22g
Carbohydrate: 35.6g
Fiber: 1.8g
Cholesterol: 71mg
Iron: 3.1mg
Sodium: 698mg
Calcium: 105mg
Source: Cooking Light, NOVEMBER 2009
HONEY MUSTARD CHICKEN FINGERS
~Shared by Johnny, LA
Serves: 5
Prep Time: 15 Minute(s)
Cook Time: 12 Minute(s)
Ingredients:
6 Tbsp. Hellmann's® or Best Foods® Light Mayonnaise
1 Tbsp. Hellmann's® or Best Foods® Dijonnaise ™ Creamy Dijon Mustard
2 Tbsp. honey
1 lb. boneless, skinless chicken breast halves, cut into strips
1-1/2 cups finely crushed corn flakes or whole wheat crumbs
Instructions:
Preheat oven to 425°.
Combine Hellmann's® or Best Foods® Light Mayonnaise, Creamy Dijon
Mustard and honey in medium bowl; reserve 1/2 for dipping.
Add chicken to remaining mayonnaise mixture; stir to coat, then roll in
crumbs.
Bake 10 minutes or until chicken is thoroughly cooked. Serve with
reserved honey mustard sauce.
Nutrition information per serving:
Calories 270, Calories From Fat 70, Saturated Fat 1g, Trans Fat 0g,
Total Fat 7g, Cholesterol 55g, Sodium 380g, Total Carbohydrates 26g,
Sugars 7g, Dietary Fiber 2g, Protein25g, Vitamin A 0%, Vitamin C 2%,
Calcium 2%, Iron 8%
MOLE CHICKEN CHILI
~Shared by Jim D., WA
Expand your chili repertoire with a spicy chicken, chile and chocolate
mixture that's big on flavor!
Prep Time: 20 min
Start to Finish: 40 min
Makes: 6 servings (1 cup each)
Ingredients
1 tablespoon olive oil
1 1/2 lb boneless skinless chicken thighs, cut into 3/4-inch pieces
1 medium onion, chopped
1 medium green bell pepper, chopped
2 cloves garlic, chopped
2 medium jalapeño chiles, seeded, chopped
2 cans (14.5 oz each) Muir Glen® organic fire roasted diced tomatoes,
undrained
1/2 cup water
2 tablespoons unsweetened baking cocoa or 1 oz unsweetened baking
chocolate, chopped
1 tablespoon chili powder
1/2 teaspoon kosher (coarse) salt
1/4 teaspoon ground cinnamon
Roasted salted hulled pumpkin seeds (pepitas), if desired
Soft corn tortillas, if desired
Preparation Directions
1. In 4-quart Dutch oven, heat oil over medium-high heat. Add chicken;
cook 5 to 6 minutes, stirring frequently, until browned. Add onion,
bell pepper, garlic and jalapeño chiles; cook 2 minutes, stirring
frequently.
2. Stir in tomatoes, water, cocoa, chili powder, salt and cinnamon.
Heat to boiling. Reduce heat to low; simmer uncovered 15 to 20 minutes
or until chicken is no longer pink in center and chili is desired
consistency. Sprinkle individual servings with pepitas. Serve with corn
tortillas.
High Altitude (3500-6500 ft): No change.
Did You Know?
Mole sauce is a rich, spicy and slightly sweet Mexican sauce. The word
"mole" (MOH lay) comes from the Aztec word "molli," meaning concoction
or sauce. Traditionally, it's a very complex tomato-based sauce with
dozens of ingredients that varies by region. Popular versions include
chiles, chocolate and nuts.
We recommend using organic ingredients where available.
Source: Muir
Glen Organic
CRISP ROAST CHICKEN
~Shared by Jim D., WA
Serves 2 to 3.
For best flavor, use a high-quality chicken, such as one from Bell
& Evans. Do not brine the bird; it will prohibit the skin from
becoming crisp. The sheet of foil between the roasting pan and V-rack
will keep drippings from burning and smoking.
Ingredients:
1 whole chicken (3 1/2 to 4 1/2 pounds), giblets removed and discarded
1 tablespoon kosher salt or 1 1/2 teaspoons table salt
1 teaspoon baking powder
1/2 teaspoon ground black pepper
Instructions:
1. Place chicken breast-side down on work surface. Following photos
above, use tip of sharp knife to make four 1-inch incisions along back
of chicken. Using fingers or handle of wooden spoon, carefully separate
skin from thighs and breast. Using metal skewer, poke 15 to 20 holes in
fat deposits on top of breast halves and thighs. Tuck wing tips
underneath chicken.
2. Combine salt, baking powder, and pepper in small bowl. Pat chicken
dry with paper towels and sprinkle all over with salt mixture. Rub in
mixture with hands, coating entire surface evenly. Set chicken,
breast-side up, in V-rack set on rimmed baking sheet and refrigerate,
uncovered, for 12 to 24 hours.
3. Adjust oven rack to lowest position and heat oven to 450 degrees.
Using paring knife, poke 20 holes about 1 1/2 inches apart in 16- by
12-inch piece of foil. Place foil loosely in large roasting pan. Flip
chicken so breast side faces down, and set V-rack in roasting pan on
top of foil. Roast chicken 25 minutes.
4. Remove roasting pan from oven. Using 2 large wads of paper towels,
rotate chicken breast-side up. Continue to roast until instant-read
thermometer inserted in thickest part of breast registers 135 degrees,
15 to 25 minutes.
5. Increase oven temperature to 500 degrees. Continue to roast until
skin is golden brown, crisp, and instant-read thermometer inserted in
thickest part of breast registers 160 degrees and 175 degrees in
thickest part of thigh, 10 to 20 minutes.
6. Transfer chicken to cutting board and let rest, uncovered, for 20
minutes. Carve and serve immediately.
Source: Cook's
Illustrated (follow link to see video of this procedure - excellent!)
CHICKEN NUGGETS PARMIGIANA
~Shared by Patricia, Charlevoix, MI
1 Jar (26-28 ounce) spaghetti sauce
1 package (12 ounce) chicken nuggets
2 cups shredded mozzarella
1 tablespoon grated Parmesan cheese
Spread 1 1/2 cups sauce in bottom of 13"x9" baking dish. Arrange
nuggets on top of sauce, cover with remaining sauce and sprinkle with
Parmesan cheese. Cover with foil and bake 25 minutes at 375 degs.
Remove foil and bake an additional 5 minutes.
CHICKEN WING FEAST
~Shared
by Patricia, Charlevoix, MI
3 pounds chicken wings
1 envelope Lipton Savory Herb Soup Mix
1/2 cup water
2 tablespoons hot pepper sauce (optional)
2 tablespoons margarine
Cut tips off chicken wings and cut in half at joint. Cook as preferred
(deep fry, bake or broil) until crunchy. In a small saucepan combine
soup mix, water and pepper sauce. Cook over low heat until thickened,
stirring occasionally. Remove from heat and stir in margarine. In a
large bowl toss wings with hot soup mixture until evenly coated.
Makes 36 appetizers.
CHICKEN CASSEROLE
~Shared by Brenda, AL
1 1/2 sticks butter, melted
1 cooked deboned chicken (I buy a rotisserie)
2 cans cream of chicken soup
8 oz sour cream (can use fat free or light)
1 1/2 stacks ritz crackers crushed (not too fine)
2 teaspoons poppy seeds (optional)
Butter a 9x13 inch baking dish. Preheat oven to 350°Put
chicken in bottom. Mix soups and sour cream and spread on top of
chicken. Mix butter with crushed crackers. Put on top of soup.Sprinkle
poppy seeds on top.Can leave poppy seeds off if you want. Bake in
preheated oven for 30 minutes.
APPLE BRANDY CHICKEN
~Shared by Jean, Syracuse, NY
Please visit my web site:
Cookin' With JP
Made with chicken breast halves, apple brandy, cream, onions, and
butter, along with mushrooms.
Ingredients:
4 chicken breast halves
salt and pepper
8 ounces sliced mushrooms
2 teaspoons olive oil
2 teaspoons butter
1/3 cup apple brandy, such as Apple Jack or Calvados
4 green onions, chopped
1/2 cup whipping cream or heavy cream
1 teaspoon fresh thyme leaves or 1/4 teaspoon dried leaf thyme
Preparation:
Flatten chicken; place chicken breast halves between pieces of plastic
wrap and gently pound until thinned out and uniform in size. Sprinkle
with salt and pepper. In a large heavy skillet, heat olive oil and
butter over medium heat. Add chicken breasts. Cook for about 5 minutes,
until browned, then turn. Add mushrooms and cook for about 5 minutes
longer. Add green onions and apple brandy and cook for another minute,
until chicken is cooked through and mushrooms are tender. Add cream and
thyme; simmer until thickened. Taste and add salt and pepper if needed.
Serves 4.
SKILLET CHICKEN ROSEMARY
~Shared
by Jean, Syracuse, NY
Please visit my web site:
Cookin' With JP
This is an easy chicken recipe with mushrooms, butter, white wine, and
rosemary.
Cook Time: 55 minutes
Ingredients:
1 teaspoon dried rosemary, crumbled
1/3 cup dry white wine
3 to 4 pounds chicken pieces
salt and pepper
1 tablespoon butter
1 tablespoon olive oil or vegetable oil
8 ounces mushrooms
Preparation:
Mix rosemary with white wine; cover and refrigerate for several hours.
Lightly season chicken with salt and pepper. Brown chicken over medium
low heat in hot butter and oil. Add wine mixture. cover and simmer for
45 minutes, or until chicken is tender. Add mushrooms the last 10
minutes. Serve chicken with the rosemary sauce.
Serves 4.
CHICKEN AND SWEET ONION CASSEROLE
~Shared
by Jean, Syracuse, NY
Please visit my web site:
Cookin' With JP
3 to 4 boneless chicken breast halves
2 tablespoons vegetable oil
3 to 4 large red-skinned or Yukon Gold potatoes, peeled and sliced
3 to 4 medium Vidalia sweet onions, peeled and sliced
1 can (10 3/4 ounces each) cream of mushroom soup, undiluted
salt, pepper, and paprika, to taste
Preparation:
Wash chicken and pat dry. Brown chicken breasts in oil and drain on
paper towel. Grease a 2-quart casserole. Layer sliced potatoes on
bottom; follow with a layer of onions and top with a layer of mushroom
soup. Gently, place chicken breast over soup and sprinkle with salt,
pepper, and paprika. Cover tightly with lid or foil and bake at 350°
for 1 hour.
Serves 3 to 4.
FRIED CHICKEN BREASTS
~Shared
by Jean, Syracuse, NY
Please visit my web site:
Cookin' With JP
6 chicken breast halves
salt and pepper
vegetable oil
1 cup flour
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon baking powder
Preparation:
Rinse chicken breasts and pat dry; sprinkle all over with salt and
pepper. Drain well. In plastic bag, combine flour, salt, pepper, and
baking powder. Shake chicken the flour mixture until well-coated.
Refrigerate for 2 to 4 hours. Put 1 1/2 inches of vegetable oil in a
deep skillet; heat to medium high, or about 3705°. Place chicken in hot
oil. When chicken pieces are hot and browning well, lower heat to
medium low. Continue cooking for 8 to 12 minutes on each side or until
well-browned and juices run clear when pierced with a fork.
MCDONALD'S CHICKEN SANDWICH
~Shared
by Jean, Syracuse, NY
Please visit my web site:
Cookin' With JP
1 egg
1 cup water
1/2 cup all-purpose flour
1/2 cup Golden Dipt tempura mix
2 Tablespoons yellow corn meal
2 teaspoons salt
1 teaspoon onion powder
1/2 teaspoon msg (Accent)
1/4 teaspoon pepper
1/8 teaspoon garlic powder
4 chicken breast filets
4 sesame seed hamburger buns
1 cup chopped iceberg lettuce
4 tomato slices
McChicken Sauce:
1/4 cup Kraft mayonnaise
1/16 teaspoon onion powder
Stir together well, refrigerate until needed.
Beat the egg and then combine it with 1 cup water in a small shallow
bowl. Stir. Combine the flour, tempura mix, salt, msg, pepper, onion
powder and garlic powder in a one gallon size zip lock bag.
Pound each of the breast filets with a mallet until about 1/4-inch
thick. Trim each breast filet until it is round. Coat each filet with
the flour mixture by shaking in the zip lock bag. Remove and dredge
each filet in the egg mixture, coating well. Then return each filet to
the flour/seasoning mixture. Shake to coat. Put filets, bag and all, in
the freezer for at least an hour. Cover and refrigerate remaining egg
mixture.
After freezing, repeat the flouring process. Get fryer ready. Deep fry
the chicken filets at 375 F for 10-12 minutes or until light brown and
crispy. While the chicken is frying, toast 1 sesame seed bun and place
sauce on top bun. Follow that with 1/4 cup freshly chopped iceberg
lettuce and tomato slices. Then top with the cooked chicken patty, and
the bottom of the bun (it will be upside-down).
SPAGHETTI CASSEROLE
~Shared
by Jean, Syracuse, NY
Please visit my web site:
Cookin' With JP
"I first made this meal-in-one when I had unexpected guests," recalls
Bernice Janowski of Stevens Point, Wisconsin. "It's popular when I'm in
a hurry, because it takes minutes to assemble."
4 Servings
Prep: 20 min.
Bake: 40 min.
Ingredients
8 ounces uncooked spaghetti
1 cup ricotta cheese
1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
2 tablespoons grated Parmesan cheese
1/2 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1 jar (26 ounces) meatless spaghetti sauce
1 can (14-1/2 ounces) Italian diced tomatoes, undrained
1 jar (4-1/2 ounces) sliced mushrooms, drained
4 breaded fully cooked chicken patties (10 to 14 ounces)
Directions
Cook spaghetti according to package directions. Meanwhile, in a large
bowl, combine the ricotta, 1/2 cup of mozzarella, Parmesan, Italian
seasoning and garlic powder; set aside. In another bowl, combine the
spaghetti sauce, tomatoes and mushrooms.
Drain spaghetti; add 2 cups spaghetti sauce mixture and toss to coat.
Transfer to a greased 13-in. x 9-in. baking dish; top with cheese
mixture.
Arrange chicken patties over the top; drizzle with the remaining
spaghetti sauce mixture. Sprinkle with the remaining mozzarella. Bake,
uncovered, at 350° for 40-45 minutes or until bubbly.
Yield: 4 servings.
Nutrition Facts: 1 serving (1 cup) equals 719 calories, 25 g fat (12 g
saturated fat), 88 mg cholesterol, 1,998 mg sodium, 84 g carbohydrate,
6 g fiber, 39 g protein.
Source: Taste of Home 2009
ITALIAN HERB AND CHEESE CRUSTED CHICKEN ROLLS
~Shared
by Jean, Syracuse, NY
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Tender chicken breasts are stuffed with diced tomatoes and a flavorful
blend of Italian cheeses. This Italian-inspired entree is impressive
enough to serve to company, yet simple enough for everyday meals.
8 Servings
Prep: 15 min.
Bake: 30 min.
Ingredients
1 can (14-1/2 ounces) diced tomatoes, drained
1 cup (4 ounces) shredded Italian cheese blend or part-skim mozzarella
cheese
1/2 teaspoon McCormick® Italian Seasoning
8 thinly sliced boneless skinless chicken breast halves (about 2
pounds)
2 tablespoons Crisco® Pure Olive Oil
2/3 cup McCormick® Italian Herb and Cheese Crusting Blend
Directions
In a medium bowl, combine tomatoes, cheese and Italian seasoning. Place
2 tablespoons tomato mixture in the center of each slice of chicken.
Roll up chicken to enclose filling. Secure with a toothpick if
necessary. Brush with oil. Coat chicken with crusting blend.
Place chicken rolls, seam-side down, in a foil-lined shallow baking
pan. Discard any remaining crusting blend. Bake at 375° for 30 minutes
or until no longer pink.
Yield: 8 servings.
Source: Taste of Home 2009
TOMATO GARLIC CHICKEN
~Shared
by Jean, Syracuse, NY
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I came up with this recipe many years ago as a way to warm up my family
during cooler weather. The appealing aroma of garlic and fresh basil
wafts through the house as it bakes.
4 Servings
Prep: 10 min. + standing
Bake: 1-1/4 hours
Ingredients
3 to 4 garlic cloves, minced
1 teaspoon salt
5 medium red potatoes, cut into 1/4-inch slices
5 tablespoons Crisco® Pure Olive Oil, divided
1 large onion, thinly sliced
1 broiler/fryer chicken (3 to 4 pounds), cut up
2 medium tomatoes, chopped
1 tablespoon minced fresh basil
Directions
In a large bowl, combine garlic and salt; let stand for 15-20 minutes.
Add potatoes and 2 tablespoons oil.
In a greased 13-in. x 9-in. baking dish, layer the potato mixture,
onion, chicken and tomatoes. Sprinkle with basil. Drizzle with
remaining oil.
Cover and bake at 350° for 1 hour. Uncover; bake 15-20 minutes longer
or until chicken juices run clear and potatoes are tender.
Yield: 4 servings.
Nutrition Facts: 1 serving (1 cup) equals 762 calories, 39 g fat (8 g
saturated fat), 131 mg cholesterol, 727 mg sodium, 55 g carbohydrate, 6
g fiber, 48 g protein.
Source: Taste of Home 2009
ITALIAN RANCH CHICKEN STRIPS
~Shared
by Jean, Syracuse, NY
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Zesty chicken strips pass the trim-and-tasty test LaDonna Reed gives
most of her recipes. "I prefer food that is low in fat but has lots of
flavor," she notes from Ponca City, Oklahoma. "I made these chicken
strips for supper one night...and they were a huge hit! They're simple
to make, too."
4 Servings
Prep: 15 min.
Bake: 15 min.
Ingredients
2/3 cup cornflake crumbs
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1/3 cup reduced-fat ranch salad dressing
1 teaspoon water
1/2 pound boneless skinless chicken breasts, cut into eight strips
Directions
In a shallow bowl, combine the cornflake crumbs, Italian seasoning and
garlic powder. In another shallow bowl, combine dressing and water. Dip
chicken into dressing mixture, then coat with crumb
mixture.
Arrange chicken on a baking sheet coated with cooking spray. Lightly
spray top of chicken with cooking spray. Bake, uncovered, at 400° for
12-15 minutes or until juices run clear.
Yield: 4 servings.
Nutrition Facts: about 2 chicken strips equals 147 calories, 2 g fat
(trace saturated fat), 33 mg cholesterol, 413 mg sodium, 17 g
carbohydrate, trace fiber, 15 g protein.
Diabetic Exchanges: 2 very lean meat, 1 starch.
Source: Taste of Home 2009
CHICKEN NUGGET CASSEROLE
~Shared
by Jean, Syracuse, NY
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Youngsters will need just five ingredients to help prepare this easy
entree. "Our kids love to eat chicken nuggets this way," comments
Tylene Loar of Mesa, Arizona. "It's a satisfying supper with spaghetti
and a salad."
4-6 Servings
Prep: 5 min.
Bake: 30 min.
Ingredients
1 package (13-1/2 ounces) frozen chicken nuggets
1/3 cup grated Parmesan cheese
1 can (26-1/2 ounces) spaghetti sauce
1 cup (4 ounces) shredded part-skim mozzarella cheese
1 teaspoon Italian seasoning
Directions
Place chicken nuggets in a greased 11-in. x 7-in. baking dish. Sprinkle
with Parmesan cheese. Top with spaghetti sauce, mozzarella cheese and
Italian seasoning.
Cover and bake at 350° for 30-35 minutes or until chicken is heated
through and cheese is melted.
Yield: 4-6 servings.
Nutrition Facts: 1 serving (1 each) equals 355 calories, 21 g fat (8 g
saturated fat), 59 mg cholesterol, 1,118 mg sodium, 22 g carbohydrate,
2 g fiber, 19 g protein.
Source: Taste of Home 2009
CHICKEN MANICOTTI
~Shared
by Jean, Syracuse, NY
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A girlfriend came home from the hospital with her newborn, I sent over
this freezer casserole," recalls Jamie Valocchi, Mesa, Arizona. "She
and her family raved over how good it was. Try substituting olives for
mushrooms or using veal instead of chicken," she suggests.
8 Servings
Prep: 25 min.
Bake: 65 min.
Ingredients
1 tablespoon garlic powder
1-1/2 pounds boneless skinless chicken breast
16 uncooked manicotti shells
2 jars (26 ounces each) spaghetti sauce, divided
1 pound bulk Italian sausage, cooked and drained
1/2 pound fresh mushrooms, sliced
4 cups (16 ounces) shredded part-skim mozzarella cheese
2/3 cup water
Directions
Rub garlic powder over chicken; cut into 1-in. strips. Stuff chicken
into manicotti shells. Spread 1 cup spaghetti sauce in each of two
greased 13-in. x 9-in. baking dishes.
Place eight stuffed manicotti shells in each dish. Sprinkle with
sausage and mushrooms. Pour remaining spaghetti sauce over the top.
Sprinkle with cheese.
Drizzle water around the edge of each dish. Cover and bake one
casserole at 375° for 65-70 minutes or until chicken juices run clear
and pasta is tender. Cover and freeze remaining casserole for up to 1
month.
To use frozen casserole: Thaw in the refrigerator. Let stand at room
temperature for 30 minutes. Bake as directed.
Yield: 2 casseroles (4 servings each).
* Nutrition Facts: 1 serving (1 each) equals 546 calories, 26 g fat (11
g saturated fat), 115 mg cholesterol, 980 mg sodium, 37 g carbohydrate,
3 g fiber, 41 g protein.
Source: Taste of Home 2009
SAUSAGE 'N' CHICKEN CASSEROLE
~Shared
by Jean, Syracuse, NY
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Meat-and-potato fans will fall for this recipe because simple
seasonings bring out the flavors.
4 Servings
Prep: 10 min.
Bake: 55 min.
Ingredients
5 medium potatoes (about 3 pounds), peeled and quartered
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon paprika
1/2 teaspoon garlic salt
1/2 pound Italian sausage links, cooked and cut into 1-inch pieces
4 bone-in chicken breast halves, skin removed (7 ounces each)
2 tablespoons canola oil
Directions
Place potatoes in a greased 13-in. x 9-in. baking dish. In a small
bowl, combine the salt, oregano, paprika and garlic salt; sprinkle half
over potatoes.
Arrange sausage and chicken over the potatoes. Drizzle with oil;
sprinkle with remaining seasonings.
Cover and bake at 400° for 55-60 minutes or until a meat thermometer
inserted in the chicken reads 170°.
Yield: 4 servings.
Nutrition Facts: 1 serving (1 each) equals 397 calories, 15 g fat (4 g
saturated fat), 45 mg cholesterol, 1,109 mg sodium, 47 g carbohydrate,
3 g fiber, 18 g protein.
Source: Taste of Home 2009
ITALIAN CHICKEN ROLLUPS
~Shared
by Jean, Syracuse, NY
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Because I have a busy schedule, I like to keep a batch of these tender
chicken rolls in the freezer. Coated with golden crumbs, they seem
fancy enough for company. I've substituted mozzarella cheese for the
provolone and pastrami for the ham with equally delicious results.
8 Servings
Prep: 20 min.
Bake: 25 min.
Ingredients
8 boneless skinless chicken breast halves (4 ounces each)
8 thin slices (4 ounces) deli ham
4 slices provolone cheese, halved
2/3 cup seasoned bread crumbs
1/2 cup grated Romano or Parmesan cheese
1/4 cup minced fresh parsley
1/2 cup milk
Cooking spray
Directions
Flatten chicken to 1/4-in. thickness. Place a slice of ham and half
slice of provolone cheese on each piece of chicken. Roll up from a
short side and tuck in ends; secure with a toothpick.
In a shallow bowl, combine the crumbs, Romano cheese and parsley. Pour
milk into another bowl. Dip chicken rolls in milk, then roll in crumb
mixture.
Wrap each of four chicken roll-ups in plastic wrap; place in a large
freezer bag. Seal and freeze for up to 2 months. Place the remaining
roll-ups, seam side down, on a greased baking sheet. Spritz chicken
with cooking spray. Bake, uncovered, at 425° for 25 minutes or until
meat is no longer pink. Remove toothpicks.
To use frozen chicken: Completely thaw in the refrigerator. Unwrap
roll-ups and place on a greased baking sheet. Spritz with cooking
spray. Bake, uncovered, at 425° for 30 minutes or until meat is no
longer pink.
Yield: 8 servings
Source: Taste of Home 2009
SPANISH CHICKEN
~Shared
by Jean, Syracuse, NY
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Always on the lookout for good, fast recipes. This one is easy to cook
and serve. I've found that even children like eating chicken this way
4 Servings
Prep: 25 min.
Bake: 40 min.
Ingredients
16 ounces boneless skinless chicken breast halves (4 ounces each)
2 tablespoons canola oil
1 medium onion, chopped
1/4 cup chopped green pepper
1 garlic clove, minced
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup water
3/4 cup uncooked long grain rice
2 teaspoons chicken bouillon granules
1 to 3 teaspoons chili powder
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cumin
1/8 teaspoon pepper
1/2 cup picante sauce
1/2 cup shredded cheddar cheese
1 can (2-1/4 ounces) sliced ripe olives, drained
Directions
In a large skillet, brown chicken in oil for 2-3 minutes on each side.
Remove and keep warm. In the same skillet, saute the onion, green
pepper and garlic until tender. Stir in the tomatoes, water, rice,
bouillon and seasonings. Bring to a boil.
Pour into a greased 11-in. x 7-in. baking dish; top with chicken. Cover
and bake at 350° for 35-40 minutes or until rice is done.
Source:Taste of Home 2009
ALFREDO CHICKEN 'N' BISCUITS
~Shared
by Jean, Syracuse, NY
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Chock-full of veggies and topped off with golden-brown biscuits and
Alfredo sauce, this casserole from Cheryl Miller in Fort Collins,
Colorado will warm you through. It's fun to prepare and has the most
excellent flavor,
4 Servings
Prep: 20 min.
Bake: 20 min.
Ingredients
2 cups chopped fresh broccoli
1-1/2 cups sliced fresh carrots
1 cup chopped onion
2 tablespoons Crisco® Pure Olive Oil
2 cups cubed cooked chicken
1 carton (10 ounces) refrigerated Alfredo sauce
1 cup biscuit/baking mix
1/3 cup milk
1/4 teaspoon dill weed
Directions
In a large skillet, saute the broccoli, carrots and onion in oil until
crisp-tender. Stir in chicken and Alfredo sauce; heat through. Transfer
to a lightly greased 8-in. square baking dish.
In a small bowl, combine the baking mix, milk and dill just until
moistened. Drop by rounded tablespoonfuls onto chicken mixture.
Bake, uncovered, at 400° for 18-22 minutes or until bubbly and biscuits
are golden brown. Yield: 4 servings.
Nutrition Facts: 1 serving (1 cup) equals 578 calories, 38 g fat (12 g
saturated fat), 94 mg cholesterol, 1,161 mg sodium, 33 g carbohydrate,
4 g fiber, 28 g protein.
ALMOND CHICKEN SALAD
~Shared
by Jean, Syracuse, NY
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My mother used to prepare this salad for an evening meal during the hot
summer months. It also serves well as a delicious but quick luncheon or
potluck dish. You can't beat the tasty combination of chicken, grapes
and almonds.
6-8 Servings
Prep/Total Time: 15 min.
Ingredients
4 cups cubed cooked chicken
1-1/2 cups seedless green grapes, halved
1 cup chopped celery
3/4 cup sliced green onions
3 hard-cooked eggs, chopped
1/2 cup Miracle Whip
1/4 cup sour cream
1 tablespoon prepared mustard
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon onion powder
1/4 teaspoon celery salt
1/8 teaspoon ground mustard
1/8 teaspoon paprika
1/2 cup slivered almonds, toasted
1 kiwifruit, peeled and sliced, optional
Directions
In a large bowl, combine chicken, grapes, celery, onions and eggs. In
another bowl, combine the next nine ingredients; stir until smooth.
Pour over the chicken mixture and toss gently. Stir in almonds and
serve immediately, or refrigerate and add the almonds just before
serving. Garnish with kiwi if desired.
Yield: 6-8 servings.
Nutrition Facts: 1 serving (3/4 cup) equals 351 calories, 23 g fat (5 g
saturated fat), 152 mg cholesterol, 540 mg sodium, 10 g carbohydrate, 2
g fiber, 25 g protein.
Source:Taste of Home 2009
SESAME CHICKEN STRIPS
~Shared
by Jean, Syracuse, NY
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We had these for Daytona 500, yummy! These tasty chicken
strips dipped in the lightly sweet sauce are a wonderful finger food.
They go over really well at outdoor summer gatherings. This recipe puts
a new twist on fried chicken - a staple at most picnics.
10-12 Servings
Prep/Total Time: 30 min.
Ingredients
1 cup mayonnaise
2 teaspoons dried minced onion
2 teaspoons ground mustard
1 cup crushed butter-flavored crackers
1/2 cup sesame seeds
2 pounds boneless skinless chicken breasts
SAUCE:
1 cup mayonnaise
2 tablespoons honey
Directions
In a shallow bowl, combine the mayonnaise, onion and mustard. In
another shallow bowl, combine the crackers and sesame seeds. Cut
chicken lengthwise into 1/4-in. strips.
Dip strips into mayonnaise mixture, then into the sesame seed mixture.
Place in a single layer on a large greased baking sheet.
Bake at 425° for 15-18 minutes or until juices run clear. Combine sauce
ingredients and serve with chicken strips.
Yield: 10-12 appetizer servings.
Nutrition Facts: 1 serving (1 each) equals 427 calories, 36 g fat (5 g
saturated fat), 55 mg cholesterol, 300 mg sodium, 10 g carbohydrate,
trace fiber, 17 g protein.
Source:Taste of Home 2009
CHICKEN BASQUAISE
~Shared
by Jean, Syracuse, NY
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INGREDIENTS
1 (3- to 3-1/2-pound) broiler chicken, cut into 8 pieces (ask your
butcher to do this)
1 tablespoon olive oil
Pipérade
INSTRUCTIONS
Rinse chicken pieces and pat dry with paper towels. Season well with
salt and freshly ground pepper. Heat oil over medium-high heat in a
3-1/2- or 5-quart casserole or large Dutch oven.
When oil shimmers, add chicken pieces in a single layer (do this in
batches) and let cook until very brown, turn and repeat until pieces
are well-browned all over, about 10 minutes per batch. Remove browned
pieces to a plate and set aside. Discard excess oil and wipe out the
pot with paper towels.
Place pipérade in the bottom of the pot, top with browned chicken
pieces, cover, and bring to a simmer over low heat. Cook, stirring
occasionally (make sure to scrape the bottom of the pot so the sauce
doesn't burn), until the chicken is cooked through, about 45 minutes.
Serve on top of steamed rice or potatoes.
Beverage pairing: Domaine Ilarria Irouléguy Rouge, France. Go all-in on
the Basquaise with a not-well-known Basque wine. Made from a blend of
Tannat, Cabernet Franc, and Cabernet Sauvignon, Irouléguy’s not a
delicate wine, but nor is it as big as wines made with these varieties
in the New World. Its smoky flavor and dark fruits will merge nicely
with the rustic onions, garlic, and red Espelette peppers in the sauce.
Source: Chow.com
CHIPOTLE CHICKEN QUESADILLA WITH AVOCADO
~Shared
by Jean, Syracuse, NY
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CHIPOTLE CHICKEN FILLING:
3 tablespoons olive oil
1 red onion, finely chopped (about 1 1/2 cups)
Sea salt and freshly ground black pepper
3 garlic cloves, finely chopped
5 chipotle chiles in adobo sauce, finely chopped
3 vine-ripened tomatoes (about 1 1/4 pounds total), diced
3 green onions, thinly sliced
1 tablespoon honey
3 cups coarsely shredded roasted chicken breast
QUESADILLAS:
4 10-inch-diameter flour tortillas
3 cups shredded white cheddar cheese (about 12 ounces)
2 avocados, peeled, pitted, sliced
1/2 cup fresh cilantro leaves
1/3 cup Mexican crema or sour cream
4 lime wedges
Cooking Instructions
Heat the oil in a large sauté pan over medium heat. Add the onion,
sprinkle with salt, and sauté until tender, about 3 minutes. Add the
garlic and sauté until the onions are translucent, about 2 minutes.
Stir in the chipotle chiles then the tomatoes. Cook until most of the
liquid from the tomatoes has evaporated and the mixture begins to
thicken, stirring often, about 20 minutes.
Stir in the green onions and honey. Stir in the chicken. Season to
taste with salt and pepper. Keep warm.
Heat a large flat griddle pan over medium-low heat. Lay 2 tortillas on
the griddle and cook until hot but not crisp, about 2 minutes. Turn the
tortillas over. Sprinkle 1/2 cup of the cheese over the bottom halves
of the tortillas. Spoon about 3/4 cup of the chicken mixture in an even
layer atop the cheese over each tortilla. Top each with 1/4 cup of
cheese then with half of the avocado slices. Fold the tortillas over to
cover the fillings and form a half-moon shape. Cook until the tortillas
are crisp and golden and the cheese has melted, about 3 minutes on each
side. Repeat to make 2 more quesadillas.
Open the quesadillas and scatter the cilantro over the filling. Drizzle
the crema over the filling then close the quesadillas.
Cut the quesadillas into wedges. Serve with lime wedges and enjoy
immediately.
CATALAN CHICKEN & SAUSAGE
~Shared
by Jean, Syracuse, NY
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If you're looking for something different here's another one from Uncle
Bob. He says it's easy to make and tastes good as leftovers.
6 Chicken Thighs & 2 Breasts
3 Tbsp Oil & 2 Tbsp Butter
1 Onion, 1 Carrot Chopped
1 Stalk of Celery Chopped
1 2lb 3oz Can Tomatoes
2 Tbsp Flour
3/4 cup White Wine
1 Can Chicken Broth
1 Pkg Mild Italian Sausages
1/4 cup raisins
1/3 cup pine nuts
1/4 cup dried apricots; 1/4 cup prunes, chopped
Brown chicken in oil and butter (5 minutes a side for thighs/3 minutes
a side for breasts) and place in casserole. In frying pan,
cook onion, carrot and celery until softened. Add tomatoes
(drained and chopped), bring to boil and reduce liquid
(approximately 2-3 minutes). Add flour and cook 2 minutes.
Add wine and boil one minute. Add broth and bring to
boil. Combine chicken with other ingredients in casserole and
simmer covered for 15-20 minutes. Meanwhile, brown Italian
sausages in 1 Tbsp. butter.
Remove and add nuts and fruits and sauté until pine nuts are golden.
Add to casserole at the end. Serve over rice.
Serves 4-6
CHICKEN CACCIATORE
~Shared
by Jean, Syracuse, NY
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4
medium skinless boneless chicken breast halves
nonstick cooking spray
14 1/2 ounces reduced sodium stewed tomatoes
1 cup spaghetti sauce
2 1/2 ounce jar mushrooms, sliced and drained
6 ounces linguine or fettuccine, dried
1 tablespoon cornstarch
1 tablespoon cold water
2 cups frozen pepper stir fry vegetables, yellow, green, and red bell
peppers and onions
1/2 cup lowfat mozzarella cheese, shredded
Rinse and pat dry the chicken. Spray an unheated large skillet with
nonstick cooking spray. Preheat over medium heat. Add chicken; cook for
5 minutes, turning once. Add undrained stewed tomatoes, spaghetti sauce
and mushrooms. Bring to boiling; reduce heat. Simmer, covered, about 15
minutes or until chicken is tender and no longer pink. Cook linguine
according to package directions, except omit the oil and salt; drain.
Keep warm. Combine cornstarch and cold water in a small bowl; add to
skillet. Cook and stir until thickened and bubbly. Stir in stir fry
vegetables. Cook and stir for 2 minutes more. Serve over pasta.
Sprinkle with mozzarella.
Serves 4.
Source: Nancy's
Kitchen
CHEESY CHICKEN POT PIE
~Shared
by Jean, Syracuse, NY
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Cheese, lots of cheese in this mighty good chicken pot pie. Along with
the Cheddar, there are hunks of chicken, peas, carrots, celery, chicken
stock, milk and cornstarch for thickening." Ingredients:
1 1/2 cups chicken stock
1 cup cooked, shredded chicken meat
3/4 cup green peas
1/3 cup diced celery
1/3 cup diced carrots
1 1/2 cups shredded Cheddar cheese
2 tablespoons cornstarch
1/4 cup milk
1 recipe pastry for a 9 inch double crust pie
Directions:
1. In a medium saucepan combine the stock, chicken, peas, celery and
carrots. Bring to a boil.
2. Mix cornstarch with milk and stir into stock mixture. Cook stirring
constantly for 5 minutes. Remove from heat and let cool for 1 hour.
3. Preheat oven to 325 degrees F (175 degrees C).
4. Stir cheese into filling mixture and pour into a 9 inch pie crust.
Top with second crust, seal edges and cut slits in top crust. Place on
a cookie sheet and bake for 35 to 40 minutes or until top crust is
golden brown.
Source: Allrecipes.com
CHICKEN POT PIE
~Shared
by Jean, Syracuse, NY
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Prep Time: 20 Minutes
Cook Time: 50 Minutes
Ready In: 1 Hour 10 Minutes
Servings: 8
"A delicious chicken pie made from scratch with carrots, peas and
celery. A delicious and heartwarming meal."
Ingredients:
1 pound skinless, boneless chicken breast halves - cubed
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1 3/4 cups chicken broth
2/3 cup milk
2 (9 inch) unbaked pie crusts
Directions:
1. Preheat oven to 425 degrees F (220 degrees C.)
2. In a saucepan, combine chicken, carrots, peas, and celery. Add water
to cover and boil for 15 minutes. Remove from heat, drain and set
aside.
3. In the saucepan over medium heat, cook onions in butter until soft
and translucent. Stir in flour, salt, pepper, and celery seed. Slowly
stir in chicken broth and milk. Simmer over medium-low heat until
thick. Remove from heat and set aside.
4. Place the chicken mixture in bottom pie crust. Pour hot liquid
mixture over. Cover with top crust, seal edges, and cut away excess
dough. Make several small slits in the top to allow steam to escape.
5. Bake in the preheated oven for 30 to 35 minutes, or until pastry is
golden brown and filling is bubbly. Cool for 10 minutes before serving.
Source: 2010 Allrecipes.com
CHICKEN IN SESAME SEED, PUMPKIN SEED AND CHILE SAUCE
Tlatonile de Pollo
~Shared
by Jean, Syracuse, NY
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This sauce originated in Huatusco, in north central Veracruz. Comapeños
are very small, dried red chiles abundant in this region. You can
substitute chiles de arbol for the comapeños, but I recommend using
less, since I find the arbol chiles to be hotter. If you do any
traveling around Mexico, look for comapeño chiles in the markets of
Orizaba and Cordoba, Veracruz.
This recipe is adapted from Larousse de la Cocina Mexicana by Alicia
Gironella de' Angeli and Giorgio de' Angeli. It is also good made with
pork.
Ingredients
For the chicken:
2 pounds of chicken leg and thigh pieces
2 quarts water
2 large cloves garlic, peeled
½ medium onion, peeled
salt to taste
For the tlatonile:
15 comapeño chiles, seeded
1 ancho chile, seeded and deveined
1 cup sesame seeds
1 cup pumpkin seeds
4 tablespoons corn oil
1-2 sprigs epazote
Cook the chicken in the water with garlic, onion and salt until cooked
through, about 40 minutes. Strain and reserve the broth.
In a dry pan, roast the chiles, sesame seeds and pumpkin seeds until
the chiles are just fragrant, turning them once. Make sure not to cook
them for too long, since scorching them imparts a bitter flavor. Grind
the chiles and seeds with a little broth in a blender or molcajeteto
form a paste.
Heat the oil in a large pot or cazuela, add the chile paste and cook,
stirring constantly, for 15 minutes. Add 1 ½ cups of the reserved
broth, the cooked chicken pieces and the epazote. Let the tlatonile
cook for another 10 minutes over low heat, adding more broth if
necessary. It should have the consistency of heavy cream.
Serve with white rice.
Serves 6.
POLO AL AJILLO DINNER
~Shared by Dorine H., Newark, DE
I'm not much of a fan of chicken, but this has long been a favorite,
since I learned it in Spain in the 1970s. It uses the best
part of the chicken, the thighs, and raises them from humdrum to truly
tasty. Important secrets to making chicken dishes really flavorful is
to cook them with the skin and bones present, since these parts add
flavor and help retain juiciness. While I absolutely loathe
skinless boneless chicken breasts for their sawdust-bland taste and
sawdust-dry texture that makes them hard to swallow, I really enjoy
this dish and most others made with thinghs with their skins and bones
intact. In order for your family to get enough vegetables,
consider making the whole menu when you make the chicken recipes.
I consider this a regular family dinner. I grew up with full
homemade family dinners every night, 7/7, even during my
teens. Today too many people think it's just too hard to
do. However, the benefits to children are
immeasurable. Recent evidence shows that children who have
regular family dinners have better communication with their parents,
have better grades and are less likely to indulge in drugs and
premature and promiscuous sex. Family meals are fr better for
their overall development than the extra clubs or whatever.
Starter course:
Homemade baba ganoush with assorted sliced raw or lightly steamed
vegetables to dip in it
Main course:
Pollo al ajillo Pilaf with green peas
Salad:
Mixed green salad with homemade vinaigrette
Dessert:
Fresh oranges or other seasonal fruit
Pollo al Ajillo (Spanish Garlic Chicken)
2 T./30ml good olive oil
4-6 chicken thighs, depending on diners' appetites, skin and bones
intact, washed and patted dry
1 head (yes, head, not clove!) garlic, minced
1/2 cup/225ml dry white wine or chicken broth
1 1/2 cups/675ml dry white wine or chicken broth (allowing you to
combine wine and broth to taste if you don't want to use all wine)
(Juice of 1 lemon (if not using any wine)
1 bunch fresh flat-leaf parsley, minced (do not bother to substitute
dried parsley; skip it instead or use thyme)
Pinch saffron
1/2 tsp. mild smoked paprika
Salt and freshly ground black pepper to taste
Fresh tarragon to garnish
Heat oil in a heavy-bottomed Dutch oven; brown thighs on both sides but
do not cook through. Add garlic; saute until golden, taking
care not to brown to the point of bitterness. Add liquids and
simmer until the chicken is falling-apart tender.
Meanwhile, work on the pilaf.
Turn off heat and stir in saffron and paprika. Let rest at
least 5 minutes. Stir in parsley. Taste and adjust
seasoning. Place in a deep serving platter that can
accommodate the broth; you may wish to boil down the liquid to thicken
it, but do not add any other kind of thickener. Garnish with
plenty of fresh tarragon. If you like, scrub 2 lemons, cur in
half horizontally and add to the platter. Both the chicken
and the pilaf taste very good with lemon juice squeezed on.
Pilaf with Green Peas chez Dorine
1 sweet red bell pepper, roasted, peeled and cut into strips
2 T. extra virgin olive oil
1 medium onion, diced small
2 cloves garlic, minced
1 branch celery, including leaves, chopped fine
2 cups brown basmati rice, thoroughly rinsed and drained dry
2 cups dry white wine
2 1/2 cups chicken broth Grated zest of 1 lemon
1 tsp. dry thyme
3/4 tsp. salt Juice of 1 lemon if not using wine
1 lb. fresh green peas or 1 cup frozen (not thawed)
2 tsp. smoked mild Spanish paprika
Very generous pinch saffron, dissolved in 1/4 cup very hot but not
boiling water
Freshly gound black pepper to taste
1-2 kirbies (pickling cucumbers with bumpy skin), scrubbed but not
peeled, thinly sliced
Fresh tarragon, flat-leaf parsley or basil for garnish
Broil pepper or hold it with a fork in the stem over a gas flame,
turning until skin is blackened all around. Wrap in a tea
towel and leave to cool 15-20 minutes, until cool enough to
handle. Peel; if a few black bits remain, that's fine; it
enhances the smoky flavor. Slit open; remove stem, seeds and
ribs. Cut into long, narrow strips and set aside.
Using a heavy-bottomed skillet with a tight lid, heat the
oil. Add onion, garlic and celery. Saute, stirring, until the
roots are translucent and barely beginning to turn golden.
Add rice and saute, stirring, until the rice is translucent and just
barely turning the palest golden. Take great care not to let
the vegetables burn. Add wine and broth, lemon zest, thyme
and salt. Cover tightly and bring to the boil. Stir
in the peas and return to the boil, letting simmer, covered, 5 minutes
on an electric stove or 10 minutes on gas. Without
uncovering, turn off heat and let sit on the stove for 40
minutes. DO NOT PEEK! Peeking will break the head
of steam under the lid and stop proper cooking!
Uncover after 40 minutes. Stir in the paprika and saffron
with its water, and the black pepper. Stir well to
combine. Taste for doneness. Adjust seasoning and
stir. If not quite done, add more broth if needed.
Cover and place over medium low heat for a few more minutes.
Heap on a platter and form a smooth dome. Decorate the
surface with the red pepper strips and arrange the kirby slices around
the edge. Add fresh herbs to taste.
Serve for your second course with the chicken, followed by a cleansing
of the palate with salad.
A lovely winter dessert is:
Supremes of 4 oranges
Seeds of 2 pomegranates
2 leaves mint, chiffonade thread thin
Toss well in a mixing bowl cover and refrigerate at least an hour or
even overnight. Serve in crystal bowls before serving the
coffee.
RANCH CHICKEN
~Shared by Emily, So. FL
1 Pkg. Hidden Valley Ranch Mix
2 Tbs. oil
1 Tbs vinegar
Chicken pieces of choice
Place all ingredients in a plastic bag for one half hour, making sure
chicken is covered with mixture. (Place in roasting pan.)
Roast on high, 425 degrees, until chicken starts to brown.
Cover with aluminum foil, and turn down oven heat to 350
degrees. Continue cooking for about one-half hour.
You may have to add a little water to the pan before you cover
it. Makes a good gravy for serving over mashed potatoes.
BAKED CHICKEN THAT MAKES ITS OWN GRAVY
~Shared by Mary H., Montreal, Canada
Goes well with hot cooked rice and a tomato salad.
3 - 3 1/2 pounds frying chicken pieces
1/4 cup flour
1/4 cup melted butter
2/3 cup undiluted evaporated milk
1 can (10 3/4 ounces) condensed cream of mushroom soup
1 cup (4 ounces) grated process American cheese
1/2 teaspoon salt
1/8 teaspoon pepper
2 cups chopped onions
1/4 pound sliced mushrooms
dash paprika
Coat chicken with flour. Arrange chicken in a single layer
with skin down in melted butter in a 13" x 9" x 2" baking
dish. Bake uncovered in 425 degree F. oven for 30
minutes. Turn chicken, bake until brown, 15 to 20 minutes
longer, until tender. Remove from oven and reduce temperature
to 325 degrees F. Pour off excess fat. Combine evaporated
milk, soup, cheese, salt, and pepper. Add onions and
mushrooms to chicken. Pour soup mixture over
chicken. Sprinkle with paprika. Cover dish with
foil. Return to oven for 15 to 20 minutes.
Serves 6.
Source: 1964 Carnation Evaporated Milk label
HAWAIIAN CHICKEN
~Shared by Mary H., Montreal, Canada
1 cup uncooked long-grain rice
2 cups chicken stock or cold water
3 tablespoons salad oil
3 pounds boneless chicken breasts, cut in strips
2 cups chopped celery
1 cup green or white onion, chopped
1/2 cup chopped green pepper
1 tablespoon soy sauce
1 14-ounce can pineapple rings, cut in large pieces
1 chicken bullion cube, or two tablespoons dried chicken soup mix
In a dry skillet over medium-high heat, place the rice. Stir
frequently, until the rice is more or less an even brown. Put
the rice in a large roasting pan with the chicken stock or
water. Cover and bake for 45 minutes at 350 degrees
F. Check it now and then and add water if the rice dries.
Meanwhile, put salad oil and chicken pieces in an electric frying
pan. Cook and stir for about two minutes, until chicken is
white. Add celery, onion, green pepper, pineapple and its
syrup. Break up the chicken bullion cube and add to the
mixture, or add the two tablespoons soup mix. Stir
well. Bring to a boil, then cover and simmer for five
minutes. Mix this in with the rice. Heat thoroughly
in oven for about 20 minutes more.
GRILLED PORTUGUESE CHICKEN
~Shared by Mary H., Montreal, Canada
One 3-pound chicken, cut in large pieces (or 2 Cornish hens, cut in
half)
2 onions, cut in fourths
2 lemons, cut in half
4 cloves garlic
3 tablespoons olive oil
4 teaspoons mild or smoked paprika
4 teaspoons lemon peel
1 bay leaf, crushed
1/4 cup flat-leafed parsley, finely chopped
salt and freshly ground pepper
Preheat the oven to 350 degrees F. Place the chicken or
Cornish hen pieces, skin side up, onions, lemons and three of the whole
garlic cloves in a baking dish. Season generously with salt
and pepper. In a small bowl, combine the oil, paprika, lemon
peel, bay leaf and one crushed garlic clove. Brush the
chicken or hens and onions with this preparation. Cook in the
oven for about 45 minutes (if using the chicken, add another 15 to 20
minutes), basting regularly. Serve the chicken or hen halves
sprinkled with the juice of the two cooked lemons, garnished with
parsley and accompanied by roasted potato wedges.
APPLE CIDER CHICKEN
~Shared by Carol, Tupper Lake, NY
Makes 4 servings
Prep Time: 45 minutes
4 tbs olive oil
4 chicken breast halves, bone in, skin on
Salt and Pepper
3 large yellow onions, sliced
2 tbs fresh tyme leaves
3 tbs honey
4 large cloves garlic, chopped
1 c. apple cider vinegar
2 c. chicken stock
Perheat a Dutch oven over medium-high heat. Add a couple of
tbs of the olive oil. Season chicken liberally with salt and
pepper and add to the hot oil, skin side down. Brown chicken
about 5 minutes, per side. Remove and reserve.
Add another 2 tbs of olive oil, the onions, thyme, honey and the
garlic. Season the onions with salt and pepper and cook,
stirring frequently for about 20-30 minutes or until the onions are
carmelized.
Add cider vinegar, scraping up all the brown bits on the bottom of the
pan with a wooden spoon. Add the chicken stock and bring up
to a bubble.
Once at a simmer, return the chicken to the pot with the liquid and
onions. Place a lid on the pot, turn the heat down to medium
and simmer for about 15 minutes, flipping the chicken over in the sauce
about halfway through. Remove the lid, check to make sure the
chicken is cooked through. Remove to a plate and cover with
foil to keep warm. Turn the heat up to high and simmer until
the sauce thickens up slightly, about 4-5 minutes.
Source: Rachel Ray
SWEET AND SOUR CHICKEN
~Shared by Larry Holmes, Toronto, Canada
2 whole chicken breasts (about 12 ounces each)
3 tablespoons teriyaki or soy sauce
1 tablespoon vegetable oil
2 medium-size yellow squash, trimmed and sliced
1 package (9 ounces) frozen green beans
2 cups water
2 tablespoons lemon juice
1 can (8 ½ ounces) pineapple chunks in pineapple juice
2 tablespoons cornstarch
1 can (5 ounces) water chestnuts, sliced
1 tablespoon granulated sugar
Pull skins from chicken breasts; cut meat from bone; cut into
thin strips. Marinate chicken with teriyaki sauce in a bowl
for 15 minutes. Heat oil in a wok or large skillet; remove
chicken from sauce; brown in hot oil. Add yellow
squash and green beans. Sauté, stirring gently, 3 minutes or
just until shiny moist. Add water, lemon juice,
cover; steam for 5 minutes.
While vegetables steam, drain liquid from pineapple into small
cup; stir in cornstarch to make a smooth paste. Add
pineapple and sliced water chestnuts to skillet; bring just
to boiling. Stir in cornstarch mixture;
cook, stirring constantly, until mixture thickens and bubbles 1 minute.
Stir in sugar. Serve with Chinese noodles.
Serves 4.
HERBED CHICKEN LOAF
~Shared by Larry Holmes, Toronto, Canada
1 (3 pound) broiler-fryer chicken
4 bacon slices, minced
8 ounces lean ground beef
1 onion, minced
1 teaspoon dried mixed herbs, such as tarragon, thyme and oregano
2 garlic cloves, crushed
5 tablespoons dry white wine
Salt to taste
Freshly ground black pepper to taste
2 bay leaves
Preheat oven to 325 F. Grease a 9”x5” loaf pan.
Remove and discard skin and bones from chicken. Finely chop
meat. In a medium bowl,, combine chopped chicken bacon, beef,
onion, herbs, garlic, wine, salt and pepper; arrange by
leaves on top. Cover with foil.
Bake in preheated oven 2 ½ hours or until juices are clean when center
is pierced with a skewer. Cool slightly. Cover and
refrigerate until chilled. Discard bay leaves. Cut
in thin slices to serve.
Makes about 12 servings.
BUTTERED CHICKEN
~Shared by Larry Holmes, Toronto, Canada
2/3 cups unsalted butter
1 tbsp vegetable oil
2 onions, finely chopped
1 tsp finely chopped gingerroot
2 tsp Garam Masala*
2 tsp ground coriander
1tsp chili powder
1 tsp black cumin seed
1 garlic clove
1 tsp salt
3 green cardamoms
3 black peppercorns
2/3 cup plain yogurt
2 tbsp tomato paste
8 chicken pieces skinned
2/3 cup water
2 bay leaves
2/3 cup light cream
*Available at Asian markets
To Garnish:
Chopped cilantro
2 fresh green chilies, chopped
Heat the butter and oil in a large skillet. Add the onions,
and cook until golden brown, stirring. Reduce heat.
Place the ginger in a bowl. Add the Garam Masala, ground
coriander, chili powder, cumin seeds, garlic, salt, cardamoms, and
peppercorns and blend. And the yogurt and tomato paste and
stir well.
Add the chicken pieces to the yogurt and spice mixture and mix to coat
well.
Add the chicken pieces to the onions in the skillet and stir fry
vigorously, making semicircular movements, for 5-7 minutes.
Add the water and bay leaves and let simmer for 30 minutes, stirring
occasionally.
Add the cream and cook for an additional 10 – 15 minutes.
Garnish with cilantro and chilies and serve.
Serves 4
QUICK CURRY CHICKEN
~Shared by Larry Holmes, Toronto, Canada
2 teaspoons curry powder, medium
¼ teaspoon each ground cinnamon and salt
¼ teaspoon ground cardamom
pinch nutmeg
4 skinless boneless chicken breast halves
cooking spray
1 teaspoon fresh minced ginger
2 cloves garlic, minced
3 or 4 plum tomatoes, diced (about 2 cups)
¼ cup water
2 tablespoons cilantro chopped
1 tablespoon lemon juice
Combine spices and put into both sides of chicken. Spray and
heat a large anon-stick skillet over medium-high heat. Cook
chicken until golden brown, about 4 minutes per side, reducing heat if
necessary (it doesn’t need to be completely cooked through.
Remove to a plate.
Reduce heat to medium-low; add ginger and garlic and stir-fry
for 30 seconds, adding a little water if sticking. Stir in
tomatoes and ¼ cup water and simmer until tomatoes soften,
about 5 minutes.
Return chicken and any juices to pan. Cook, uncovered,
turning chicken in tomato mixture until chicken is no longer pink in
the center and sauce has thickened, 3 to 5 minutes. Stir in
cilantro, lemon juice and salt to taste.
Makes 4 servings.
TANDOORI-STYLE GRILLED CHICKEN SALAD
~Shared by Larry Holmes, Toronto, Canada
Dressing Ingredients:
¼ cup red wine vinegar
3 tablespoons Dijon mustard
3 tablespoons honey
1 ½ tablespoons ground cumin
1 tablespoon curry powder
1/2 cup vegetable oil
In a small bowl, whisk together red wine vinegar, mustard, honey,
cumin, curry powder and oiil. Dressing can be prepared up to
one day ahead. Cover and refrigerate.
Bring to room temperature and re-whisk before using.
Chicken Ingredients:
4 skinless, boneless chicken breasts
1 cup plain yogurt
1 ½ teaspoon ground cumin
1 ½ teaspoon ground coriander
1 teaspoon freshly ground black pepper
1 teaspoon ground cardamom
½ teaspoon ground cloves
½ teaspoon cinnamon
2 teaspoons fresh lime juice
In a large bowl whisk together yogurt, spices and lime juice.
Add chicken breasts, turning to coat with marinade. Cover and
refrigerate for at least one hour or up to one day, turning
occasionally.
Spray barbecue grill with cooking spray. Preheat barbecue, reduce heat
to medium, grill chicken until juices run clear, about 8 to 10 minutes
per side.
Let chicken cool for about 5 minutes before slicing.
Salad Ingredients:
4 cups chopped romaine lettuce
4 cups mixed baby greens
½ red onion, thinly sliced
Garnish: fresh mint sprigs and lime wedges
In a large bowl, toss lettuce, baby greens and red onion slices with
dressing.
Transfer to large platter or individual serving plates,
arrange chicken slices on top. Garnaish with fresh mint and
lime wedges.
Serves 4 persons.
BAKED CHICKEN NUGGETS
~Shared by Larry Holmes, Toronto, Canada
Cooking spray
4 skinless, boneless chicken breasts
2 eggs, beaten
1 tablespoon water
½ cup breadcrumbs
½ cup grated Parmesan cheese
1 tablespoon dried basil leaves
1 teaspoon dried thyme
½ teaspoon salt
Apricot Dipping Sauce (recipe follows)
Preheat oven to 400 degrees F. Cover a baking sheet with foil
and spray with cooking spray.
Trim any excess fat from chicken anda cut into 1 ½-inch
pieces. Ina medium bowl, beat together eggs and
water. Place chicken pieces into egg mixture, stirring to
coat. Set aside.
In a large zippered plastic bag, combine breadcrumbs, cheese, basil,
thyme and salt. Shake well to combine. Using a
slotted spoon to drain excess egg mixture, transfer chicken pieces, a
few at a time, to crumb mixture, close bag and shake it. Repeat until
all pieces are well coated. Discard egg mixture and coating
mixture.
Place coated chicken pieces on prepared baking sheet. Bake 10
minutes, turn pieces over, and bake another 10 minutes.
Nuggets are done when meat is no longer pink in the center.
Serve warm with the dipping sauce.
Apricot Dipping Sauce:
½ cup apricot preserves
1 tablespoon water
1 tablespoon fresh lime juice
2 tablespoons light soy sauce
1 teas[ppm Dijon mustard
¼ teaspoon minced fresh ginger
Puree all ingredients in a blender or food processor until smooth.
Makes about ½ cup.
Recipe yields 4 servings.
CONNIE'S CHICKEN BREAST CASSEROLE
~Shared by Leasa, IA
This is from a very great friend of mine, who tragically passed away in
a car accident.
3 chicken breasts, boned and cut in half
1/4 C butter
1/2 C chpd celery
1 small can mushrooms, drained
1 can Cream of Chicken soup (or Celery or Mushroom) (I've used them
all, not at the same time though)
3/4 can white wine or chicken broth (I use wine)
1 pkg Uncle Ben's wild rice
Cook rice according to directions. While rice is cooking,
brown chicken in butter. When both are done, place rice in
greased casserole dish. Put chicken on top of rice.
In pan where chicken was browned, mix soup and wine, stir until
smooth. Add remaining ingredients and heat until
boiling. Pour over chicken. Bake covered for 30
mins at 350°. Uncover and bake an additional 15 mins.
**Note** I add some chpd onion with the celery and saute in
the chicken pan, then add the soup and wine.
Serves 4-6
LARRY'S DRUNKEN CHICKEN
~Shared by Larry J., Spring Hill, TN
My Summer Time Favorite.
1- Whole Chicken
1-Btl Extra virgin olive oil
1- spice jar of Rotisserie Chicken seasoning
1-6 pack Beer of your choice
1 bulb of Garlic
Aluminum Foil
Pre-heat Grill or oven. This is best grilled on a gas or charcoal grill
that the top is large enough for the chicken to stand up in using just
one side of the Grill at 250° to 300° or can also be cooked in the oven
same temperatures in center of oven.
Remove Chicken from package and remove gizzard from cavity and rinse
inside and out of the chicken. Pat dry with paper towel until
completely dry. make sure top of chicken around neck is sealed up.
Stretch the skin up over the hole and secure with a toothpick. This
will help keep the steam from the beer on the inside of the chicken.
Take a cookie sheet and set the chicken on it and give it an olive oil
rubdown inside and out coating it well. Once the chicken is good and
relaxed from the oil rubdown, coat the fella liberally with rotisserie
seasoning inside and out. careful on this next step- take one can of
beer and pour or drink it down to 3/4 full leaving tab on the can. Poke
4 to 6 holes just above the liquid line. Pour 2 tblspns of rotisserie
seasoning into the can of beer. Bend the tab of the beer can
straight up without breaking it off and stick 2 to three peeled Garlic
cloves on the tab. Slide the can of beer with garlic cloves up into the
bottom cavity of the chicken place the chicken with the beer can so
that it will stand on it's own sitting up careful to not spill any
liquid from the can of beer. Place chicken on the grill or in oven in
it's standing position and cover loosely down to legs with a piece of
Aluminum foil. Close lid on grill and check from time to time for
doneness. Cook no less than 2 to 2 1/2 hrs. And Enjoy the remaining 5
beers until Chicken is done. Yellow rice Recipe To go with this next!
Mahatma- Saffron Yellow Rice Casserole
2-pkgs Mahatma- Saffron Yellow Rice
1-can cream of celery soup
1-can cream of chicken soup salt and pepper
1- 13x9 deep style aluminum pan
Pre-Heat Oven To 350°
Pour 2 pkgs of Mahatma- Saffron Yellow Rice into Aluminum pan and set
aside.
Mix each can of soup with one can of water each in seperate bowls until
smooth.
Pour each mixture of soup into the aluminum pan with the rice and salt
and pepper to desired taste.
Bake 30 To 45 minutes or until Rice is Tender and still Moist.
Remove skin and Break into bite size pieces Larry's Drunken
Chicken and mix in with rice.
ORIENTAL CHICKEN BAKE
~Shared by Luanne, FL
2 cups diced cooked chicken
1 can cream of mushroom soup
1 can (8 ounces) pineapple chunks
1 can (4 ounces) sliced mushrooms, drained
1 tablespoon soy sauce
1 cup sliced celery
2 tablespoons chopped green onions
1 can (3 ounces) chow mein noodles, divided
Combine all ingredients except the chow mein noodles. Gently stir in 1
cup of the noodles. Spoon into a greased 8-inch square baking dish.
Sprinkle with remaining noodles. Bake at 350° for 45 to 55 minutes,
until hot and bubbly.
Serves 4.
WILD RICE CHICKEN SUPREME
~Shared by Luanne, FL
Ingredients:
1 box UNCLE BEN’S® Long Grain & Wild Rice Original Recipe
2 cups cooked chicken cubed
1 Tbsp. butter
1/3 cup fresh parsley chopped
1 1/3 cups chopped onion
1 cup half & half
1/4 cup slivered almonds chopped
1/3 cup all-purpose flour
1/3 cup pimentos diced
1 cup low-sodium chicken broth
1 tsp. salt
dash black pepper to taste
Instructions:
1. Cook the rice with its seasonings packet according to package
directions.
2. While rice is cooking, melt butter in a large saucepan. Add onion
and cook over low heat until tender.
3. Stir in flour, salt and pepper. Gradually whisk in half &
half and chicken broth. Continue cooking and stirring constantly, until
broth is thickens.
4. Stir in chicken, pimento, parsley, almonds and cooked rice.
5. Transfer to a greased 2-quart casserole. Bake uncovered in preheated
425 degree F oven for 30 minutes.
Source: From a box of Uncle Ben's Rice.
CARIBBEAN COCONUT CHICKEN
~Shared by Linda H., Rosharon, TX
Rich, smooth coconut milk is simmered with sauteed chicken breasts,
onions, colorful bell peppers and roasted garlic. Turn up the heat with
a dash of red pepper flakes."
4 skinless, boneless chicken breasts
1 tsp. vegetable oil
1 1/2 onions, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1 Tbsp. chopped roasted garlic
1/2 (14 ounce) can coconut milk
salt and pepper to taste
1 pinch crushed red pepper flakes
Preheat oven to 425 degrees F (220 degrees C).
In a large skillet, fry chicken breast in vegetable oil until the
chicken just begins to brown.
Stir onions, green bell peppers and red bell peppers into the skillet
with the chicken. Saute until the onions are translucent. When the
vegetables are translucent, stir in the garlic and coconut milk. Let
the mixture cook 5 to 8 minutes before removing the skillet from the
heat. Season with salt, pepper, and red pepper flakes.
Transfer the mixture to a 9x13 inch baking dish and bake in a 425
degrees F (220 degrees C) oven for 45 minutes, or until the vegetables
cook down and the chicken is tender.
Source: Allrecipes.com
CHICKEN BRAISED IN COCONUT MILK
~Shared by Linda H., Rosharon, TX
For a more kid-friendly, non-spicy version, just do steps 2-4. It’s
still super-moist and delicious – and even faster and easier! On really
rushed days, you could even skip the onion/garlic/ginger in step 3 and
just add the coconut milk – it’s still good! Serve
with steamed rice.
1 tsp. ground cumin
½ tsp. cayenne
2 tsp. ground coriander
¼ tsp. turmeric
2 Tbsp. white wine vinegar (or apple cider vinegar, if you prefer)
4 boneless, skinless chicken breasts
1 Tbsp. olive oil
1 thinly sliced onion
2 Tbsp. minced garlic (can be from a jar)
1 Tbsp. minced fresh ginger (can be from a jar)
1 can (14 oz) coconut milk
1 tsp. salt, or to taste
Thin red and green bell pepper rings, for garnish
Mix together first 5 ingredients until smooth. Rub over chicken breasts.
Heat the oil in a heavy skillet over moderately high heat. Add the
chicken and cook for 3-4 minutes per side, until light brown. Transfer
to a plate.
Add the onion, garlic and ginger to the skillet and cook, stirring, for
3-4 minutes, until lightly browned. Add the coconut milk and salt, and
bring to a gentle boil.
Add the chicken back into the skillet. Reduce heat and simmer
uncovered, for 18-20 minutes, turning the pieces once or twice.
Transfer the chicken to a serving dish and garnish with pepper rings.
Goes Well With: Rice
Source: CookEatShare
EASY CHICKEN CURRY AND COUSCOUS
~Shared by Linda H., Rosharon, TX
Note from Linda - Mild but very flavorful. Even easier if you
use already cooked Rotisserie chicken from the store..
SERVES 4 -6
1 cup chicken broth
1 cup couscous
2 Tbsp. olive oil
1 medium white onion, diced
3 garlic cloves, minced
½ cup machstick carrots, chopped
1 cup raisens
1 Tbsp. curry powder
2 lbs rotisserie-cooked chicken, remove and shred meat from a
store-bought chicken or use uncooked chicken strips cut into cubes to
cook quickly
1 cup coconut milk
1 pinch salt, to taste
1 pinch pepper, to taste
3 scallions, thinly sliced
In a small saucepan, bring water to a boil. Turn off heat. Add
couscous, stir once, then cover and let sit until the rest of the
recipe is complete.
In a large skillet, heat oil over medium-high. If using raw chicken,
brown it in the oil and remove then froceed as follows. Add
onion, garlic, carrots and raisins and saute until onions are just
tender, about 5 minutes.
Add curry powder and cook, stirring often, for 3 minutes. Add chicken
and coconut milk and bring to a simmer, stirring often. Season with
salt and pepper.
Transfer couscous to a large serving bowl and fluff with a fork. Add
scallions and toss to combine. Spoon chicken curry over the center of
the couscous.
BALSAMIC CHICKEN WITH THYME
~Shared by Linda H., Rosharon, TX
1/4 cup flour
3/4 tsp each salt and pepper
4 boneless skinless chicken breast halves
2 Tbsp olive oil
1 large red onion, thinly sliced
1 cup chicken broth
2 Tbsp balsamic vinegar
2 tsp fresh thyme leaves
Mix flour and 1/2 tsp each salt and pepper on a plate. Add chicken,
turn to coat. Shake off excess. Heat oil in a skillet. Add chicken and
cook 10 min. or until browned and cooked through. Remove to a plate,
cover to keep warm. Add onion to skillet and saute 2 min. until lightly
browned. Add broth, vinegar, thyme and remaining salt and pepper. Bring
to a boil and cook 7 min. or until onions are soft and sauce is syrupy.
Spoon over chicken. MAKES 4 SERVINGS.
PEPSI CHICKEN
~Shared by Linda H., Rosharon, TX
1 cut up chicken
1-16 ounces Pepsi
1 bottle your favorite bar-b-que sauce
salt and pepper to your taste
Salt and pepper chicken. Add bar-b-que sauce and cola.. enough that
chicken is covered. cover and simmer on top of stove 45-60 minutes.
CRANBERRY-ONION CHICKEN
~Shared by Linda H., Rosharon, TX
2 chickens, cut up
1 - 15 ounce can whole cranberry sauce
1 - 8 ounce bottle Catalina salad dressing
1 package dry onion soup mix
Place chicken in baking dish. Combine cranberry sauce, Catalina
dressing and soup mix. Mix well.
Pour over chicken, cover and bake at 350 for 70 minutes. During last 10
minutes of cooking, uncover.
Source: The cooking nook – Google group
CHICKEN MEATBALLS
~Shared by Linda H., Rosharon, TX
A Southern-style meatball variation.
1 lb. ground chicken
1 egg, slightly beaten
2/3 cup corn-bread stuffing mix
1/4 cup chopped parsley
2 Tbsp. sour cream
1. Combine chicken, egg, stuffing mix, parsley and 1/4 tsp. each salt
and pepper in large bowl until well blended. Shape into 16-equal-size
meatballs.
2. Lightly coat a large nonstick skillet iwth nonstick vegetable-oil
cooking spray. Heat skillet over medium heat. Add chicken meatballs and
brown on all sides, about 8 minutes. Reduce heat to low; add ¼ cup
water. Cover and simmer for 15 minutes.
3. Stir a little cooking liquid into sour cream in a small bowl. Stir
back into skillet. Gently heat to serving temperature; do not let boil.
Add 2 to 4 more Tbsp. water, if necessary for a more saucelike
consistency.
Source: Family Circle, 6/29/1993
MOROCCAN CHICKEN AND COUSCOUS
~Shared by Linda H., Rosharon, TX
2 tsp olive oil
4 boneless, skinless chicken thighs, each cut into 3 pieces
1/4 tsp salt
1 can (14 1/2 oz) chicken broth
1 can (14 1/2 oz) diced tomatoes with garlic and onion
1 pkg (about 1 lb) cubed fresh butternut squash
1/2 cup raisins
2 tsp ground cumin
1 tsp each ground cinnamon and smoked paprika
1 cup plain couscous
1 cup frozen peas
Heat oil in large deep skillet over medium-high heat. Sprinkle chicken
with salt and cook 5 minutes, turning once, until browned. Add broth,
tomatoes, squash, raisins, cumin, cinnamon and paprika. Bring to boil;
cover and reduce heat. Simmer 15 minutes or until chicken is tender.
Stir in couscous and peas and bring to a boil. Cover, remove skillet
from heat and let stand 5 minutes.
Source: Woman's Day February 12, 2008
GINGER CHICKEN II
~Shared by Linda H., Rosharon, TX
2 cloves garlic
1 carrot, chopped
1/2 cup white wine or dry vermouth
2 slices fresh ginger root
1-1/2 cups olive oil
1/4 cup olive oil
1/2 pound skinless, boneless chicken breast halves
8 small red potatoes
6 carrots, cut into 2 inch pieces
1 tsp. ground black pepper
salt to taste
1 onion, chopped
1 cup fresh green beans, washed and trimmed
Process garlic, chopped carrot, white wine, ginger, and 1 1/2 cups
olive oil in food processor. Reserve. Heat 1/4 cup oil in a Dutch oven
pan. Brown chicken, then reduce heat to low, cover and simmer for
approximately 20 to 30 minutes (depending upon size of chicken pieces).
Add potatoes, carrot chunks, onions, and ginger vermouth sauce. Cover,
and cook until vegetables are done but not mushy. If you use fresh
string beans, add only during last 5 to 6 minutes of cooking. Season to
taste with salt and black pepper.
GINGER CHICKEN STIR FRY
~Shared by Linda H., Rosharon, TX
2 Tbsp. cornstarch
1 can Campbell's Condensed Chicken Broth
1 Tbsp. soy sauce
2 Tbsp. vegetable oil
1 lb. boneless chicken breasts OR boneless chicken thighs, cut into
strips
4 cups cut-up vegetables
1/2 tsp. ground ginger
1/8 tsp. garlic powder OR 1 clove garlic, minced
4 cups hot cooked rice
Toasted sliced almonds
Mix cornstarch, broth and soy.
Heat half the oil in skillet. Add chicken and stir-fry until browned.
Remove chicken. Add remaining oil. Add vegetables, ginger and garlic
and stir-fry until tender-crisp.
Stir cornstarch mixture and add. Cook and stir until mixture boils and
thickens. Return chicken to skillet and heat through. Serve over rice.
Garnish with almonds.
Serves 4.
* Use a combination of broccoli floweretts, green onions cut into 1"
pieces, sliced celery, sliced carrots.
GINGER SPICY CHICKEN
~Shared by Linda H., Rosharon, TX
1 can (about 20 ounces) pineapple chunks in juice
1 Tbsp. cornstarch
1 Tbsp. sugar
1/2 tsp. ground ginger
2 tsp. soy sauce
1/2 cup Pace® Picante Sauce – as hot as you like
Vegetable cooking spray
2 medium green peppers OR red peppers, cut into strips (about 3 cups)
1 lb. skinless, boneless chicken breasts, cut into strips
4 cups hot cooked rice, cooked without salt
Fresh parsley for garnish
Drain pineapple, reserving juice. In cup mix cornstarch, sugar, ginger,
soy, picante sauce and reserved pineapple juice until smooth. Set aside.
Spray medium skillet with cooking spray and heat over medium heat 1
minute. Add peppers and stir-fry until tender-crisp. Set aside.
Remove pan from heat. Spray with cooking spray and increase heat to
medium-high. Add chicken in 2 batches and stir-fry until browned. Set
chicken aside.
Stir cornstarch mixture and add to pan. Cook until mixture boils and
thickens, stirring constantly. Add pineapple. Return chicken and
peppers to pan and heat through. Serve over rice. Garnish with parsley.
Serves 4.
SOUR CREAM CHICKEN BREASTS
~Shared by Linda H., Rosharon, TX
6 chicken breasts, skinned
1 small carton sour cream,-8 oz.
1 c. crushed cheese crackers-like Ritz crackers
1 stick margarine
salt & pepper
paprika
Salt, pepper and paprika each piece of chicken. Place bone side down (I
use boneless) in baking dish and spoon sour cream over each piece.
Sprinkle cracker crumbs over this, and pour melted margarine over all.
Bake uncovered in 350 degree oven for 1-1/2 hours. This makes the
chicken so moist and tender.
PARMESAN-DIJON CHICKEN
~Shared by Linda H., Rosharon, TX
Perfectly seasoned and coated baked chicken breasts. Finally a way to
wake up those boring weekday meals.
1/4 cup butter or margarine, melted
2 Tbsp. Dijon mustard
3/4 cup Progresso® dry bread crumbs (any flavor)
1/4 cup grated Parmesan cheese
6 boneless skinless chicken breast halves (1 3/4 pounds)
Heat oven to 375ºF. Mix butter and mustard in shallow dish
until well mixed. Mix bread crumbs and cheese in large plastic bag.
Dip one piece of chicken at a time into butter mixture, coating all
sides. Then place in bag of bread crumbs, seal bag and shake to coat
with crumb mixture. Place chicken in single layer in ungreased
rectangular pan, 13x9x2 inches.
Bake uncovered 20 to 30 minutes, turning once, until juice of chicken
is no longer pink when centers of thickest pieces are cut.
GINGER LEMON MARINATED CHICKEN
~Shared by Linda H., Rosharon, TX
3-4 lbs. chicken pieces
1/2 cup soy sauce
1 Tbsp. brown sugar
2 tsp. minced garlic
2 Tbsp. minced ginger
1/4 cup finely chopped green onions
2 Tbsp. lemon zest
1/4 cup freshly-squeezed lemon juice
Place chicken pieces in a FoodSaver Canister. Combine marinade
ingredients in a small bowl and pour over chicken. Use your FoodSaver
to remove air from canister. Let chicken marinate for 30 minutes at
room temperature.
Preheat oven to 400°. Remove chicken from marinade, shake off excess
and reserve. Lay chicken on flat rack placed inside a shallow roasting
pan. Pour excess marinade into a sauce pan. Bring to boil and set aside.
Put the chicken in the oven and bake for 15 minutes. Brush generously
with the reserved marinade and continue baking for 15 minutes more.
Brush on more marinade, bake 15 minutes more. Brush on more marinade ,
bake 5 minutes more and serve at once.
CHICKEN FLORENTINE
~Shared by Linda H., Rosharon, TX
Serving: 6
3/4 cup dry bread crumbs
1/4 cup Parmesan cheese
3 whole chicken breasts, skinned, boned and split
1/2 cup sliced green onion
2 Tbsp. butter
2 Tbsp. flour
1 cup milk
1 (10-ounce) package frozen chopped spinach, thawed
Preheat the oven to 350 degrees F. Combine bread crumbs and cheese. Dip
chicken breast halves in crumb mixture to coat lightly. Arrange in
baking dish.
In a saucepan, cook onion in butter until tender. Blend in flour. Stir
in milk all at once. Cook and stir until thick and bubbly. Cook and
stir 1 minute more. Stir in spinach. Spoon spinach mixture over chicken
and sprinkle with rest of crumb mixture.
Bake uncovered for 40 to 45 minutes.
Calories: 236
Total Fat: 7 g
Carbohydrates: 9 g
Protein: 32 g
LEMON POPPY CHICKEN WITH SWEET PEA AND MINT COUSCOUS
~Shared by Linda H., Rosharon, TX
2 1/2 cups chicken stock, divided
1 10-ounce box frozen peas
1 1/2 cups couscous
3-4 Tbsp. extra-virgin olive oil (EVOO)
1 cup flour
Salt and pepper
2 lemons zested, 1 juiced
1 1/2 - 2 pounds boneless, skinless chicken breast cutlets, cut into
bite-size pieces
2 cloves garlic
2 Tbsp. butter
2 Tbsp. poppy seeds
10 leaves of basil, chopped
10 leaves of mint, chopped
Place a medium-size saucepot over high heat and add 1 1/2 cups of the
chicken stock. Bring to a boil then add the peas and the couscous.
Place a lid on the pot and turn off the heat. Let sit for 5 minutes.
While the stock is coming up to a boil for the couscous, place a large
skillet over high heat with 3 turns of the pan of EVOO, about 3-4
Tbsp.. While the skillet is heating up, place the flour on a plate.
Toss the chicken in the flour to coat, shaking off any excess. Add the
chicken pieces to the hot skillet. Season the chicken liberally with
salt, pepper and the lemon zest, and cook for 8-10 minutes, stirring
every now and then to get them brown all over. With a microplane or the
smallest grade of a handheld box grater, grate in the garlic the last 2
minutes of cooking.
Once the chicken has browned, add the remaining cup chicken stock to
the skillet. Once the stock is hot, add the butter and poppy seeds.
Stir until the butter has melted and the sauce has thickened up a bit,
about a minute. Turn off the heat and squeeze the juice of 1 lemon into
the pan.
Remove the lid from the pot of couscous, add the basil and mint and
fluff with a fork. Place a portion of couscous on a plate and top with
the chicken.
Yields 4 servings
Source: Rachael Ray
BETTER SLOW COOKER ROBUST CHICKEN
~Shared by Linda H., Rosharon, TX
1 1/2 pounds skinless, boneless chicken breast halves - cut into 1 inch
strips
2 Tbsp. bacon bits
1/4 cup chopped green olives
1 (14.5 ounce) can diced tomatoes, drained
1 (4.5 ounce) can sliced mushrooms, drained
1 (1.25 ounce) envelope dry chicken gravy mix
1/2 cup red wine
3 Tbsp. Dijon mustard
1/4 cup balsamic vinegar
In a slow cooker, combine the chicken, bacon bits, olives, tomatoes,
mushrooms, gravy mix, wine, mustard, and vinegar. Mix together. Cover
slow cooker, and cook on Low setting for 6 to 8 hours.
Source: crockpot_recipes@yahoogroups.com
CROCKPOT CRANBERRY CHICKEN
~Shared by Linda H., Rosharon, TX
3-4 lbs. Chicken pieces
½ tsp. Salt
¼ tsp. Pepper
½ cup diced celery
½ cup diced onions
16-oz. Whole berry cranberry sauce
1 cup barbecue sauce
1. Combine all ingredients in a slow cooker.
2. Cover. Bake on high for 4 hours, or on low 6-8 hours.
CHICKEN AND APPLES
~Shared by Linda H., Rosharon, TX
6 oz. frozen orange juice concentrate, thawed
6 skinless boneless chicken breasts
1/2 tsp. dried marjoram leaves
1 dash ground nutmeg
1 dash garlic powder
1 onion, chopped
3 Granny Smith apples, cored and sliced
1/4 cup water
2 Tbsp. cornstarch
In small bowl, combine thawed orange juice concentrate (do not use
regular orange juice!), marjoram, nutmeg, and garlic powder.
Place onions in bottom of 3-4 quart slow cooker. Dip each chicken
breast into the orange mixture to coat and place in crockpot over
onions. Pour any remaining orange juice concentrate mixture over the
chicken. Cover and cook on low for 6-7 hours until chicken is almost
cooked. Add apples and cook one hour longer on low until apples are
tender and chicken is thoroughly cooked.
When chicken is done, remove chicken, apples and onions to serving
platter. Pour the sauce that remains in the crockpot into a medium
saucepan. Mix together water and cornstarch in a small bowl and stir
into the juices in saucepan. Cook over medium heat, stirring constantly
with wire whisk, until sauce is thick and bubbly. Serve the sauce over
the chicken. Makes 6 servings
BRUNSWICK STEW
(Crockpot)
~Shared by Linda H., Rosharon, TX
2-1/2 to 3 lb. chicken
2 quarts water
1 onion, chopped
2 cups ham, cooked and cubed
3 potatoes, diced
2 (16 oz.) cans tomatoes, chopped
10 oz. frozen lima beans, partially thawed
10 oz. frozen whole kernel corn, partially thawed
1 tsp. sugar
Salt and pepper, to taste
In a crockpot combine chicken with water, onion, ham and potatoes.
Cook covered on low for 4-5 hours or until chicken is done.
Lift chicken out of pot; remove meat from bones. Return
chicken meat to pot. Add tomatoes, beans, corn, salt,
seasoned salt, sugar and pepper. Turn control to
high. Cover and cook on high for 1 hour. Serve in
large individual bowls.
Makes 8 servings.
CHICKEN AND SWEET POTATO STEW
~Shared by Linda H., Rosharon, TX
4 boneless, skinless chicken breasts, cut into bite-sized pieces
2 medium sweet potatoes, peeled and cubed
2 medium Yukon Gold potatoes, peeled and cubed
2 medium carrots, peeled and cut into 1/2-inch slices
1 28-oz can whole stewed tomatoes
1 tsp salt
1/2 tsp black pepper
1/8 tsp ground cinnamon
1/8 tsp ground nutmeg
1 tsp paprika
1 tsp celery seed
1/4 cup fresh basil, chopped
1 cup nonfat, low sodium chicken broth
Combine all ingredients in the slow cooker. Cover; cook on Low for 6 to
8 hours or on High for 3 to 4 hours.
Source: http://www.crock-pot.com
CHICKEN DINNER IN A CROCK-POT
~Shared by Linda H., Rosharon, TX
(5 Points)
4 skinless boneless chicken breasts
2 tsp. basil
1/8 tsp. salt and pepper
1 cup diced bell pepper
1 (16oz) can white beans, drained and rinsed
1 (14oz) can tomatoes, undrained
Place the chicken in a crock-pot: sprinkle with basil and salt and
pepper. Add bell pepper, beans and tomatoes. Cover
with the lid; cook on low setting for 8 hrs.
Serving size is 1 chicken breast with 1 cup of tomato bean mixture.
SLOW CHICKEN AND RICE
~Shared by Linda H., Rosharon, TX
Serves/Makes: 6
1 can (10 3/4-oz. size) cream of chicken soup
1 package dry onion soup mix
2 1/2 cups water
1 cup long grain rice, uncooked
6 ounces boneless, skinless chicken breast tenders
1/4 tsp. black pepper
Combine all ingredients in slow cooker. Cook on LOW 5-6 hrs. Stir
occasionally. (note from LCH – This works beter for
me if I heat the liquids to boiling and then put in crockpot and add
the rest.)
Per Serving: 140 calories (35 calories from fat), 4g total fat (lg
saturated, Og trans), 20mg cholesterol, 520mg sodium, 16g total
carbohydrate (0.5g fiber, 19 sugar), 8g protein, 4%DV vitamin A, O%DV
vitamin C, 2%DV calcium, 4%DV iron
Source: CDKitchen
CROCKPOT THAI CHICKEN (MEAT)
~Shared by Linda H., Rosharon, TX
8 chicken thighs with skin removed
3/4 cup salsa hot as you like
1/4 cup peanut butter
2 Tbsp. lime juice
1 Tbsp. soy sauce
1 tsp. grated fresh gingerroot
1/4 cup chopped peanuts
2 Tbsp. chopped fresh cilantro
2-3 Tbsp. toasted coconut for garnish
Place chicken in crockpot. In a bowl combine the peanut butter, salsa,
lime juice, soy sauce and ginger. Pour mixture over chicken. Cover and
cook on low heat setting 8-9 hours or until juice of chicken is no
longer pink. Remove chicken from cooker, using slotted spoon; place on
serving platter. Skim fat from sauce if there is any. Pour sauce over
chicken. Sprinkle with peanuts, coconut and cilantro.
Serves 4. Can be doubled or tripled.
Source: Chicago Jewish News, June 5/09
CROCKPOT ASIAN SPICED CHICKEN AND BEANS
~Shared by Linda H., Rosharon, TX
1 (15-ounce) can Navy beans, rinsed, drained
1 (15-ounce) can red beans, rinsed, drained
1 pound boneless, skinless chicken breast, cut into 1/2- inch cubes
3 large carrots, diagonally sliced
2-3 tsp minced garlic
2-3 tsp minced ginger or 1-2 tsp ground ginger
1 (14 1/2-ounce) can reduced-sodium, fat-free chicken broth (divided
use)
2 Tbsp cornstarch
1/2 tsp crushed red pepper
2 to 3 Tbsp reduced-sodium soy sauce
4 cups cooked rice
Sliced green onions and tops as garnish
Chopped peanuts as garnish
Place beans, chicken, carrots, garlic, ginger and 1 ½ cups chicken
broth in slow cooker, and stir well. Cover and cook on low until beans
are tender, 51/2 to 6 hours. Turn slow cooker to high. Stir
in combined cornstarch and remaining 1/2 cup chicken broth; stir in
crushed red pepper. Cover and cook until thickened, about 30
minutes. Stir in soy sauce.
Serve over rice; spinkle with green onions and peanuts.
Makes 6 servings.
SLOW COOKED MOROCCAN CHICKEN
~Shared by Linda H., Rosharon, TX
This fills the house with an incredible aroma.
3 Tbsp. apricot or peach preserves
1/4 cup Madeira wine
1/2 tsp. salt
1/2 tsp. pepper
1/2 cup dried apricots, coarsely chopped
5 cloves garlic, sliced
3 Tbsp. capers
1 tsp. cumin seeds
1 cinnamon stick
1 bay leaf
1 Tbsp. chopped crystallized ginger
6 chicken thighs (about 2 pounds), skin removed
1. Combine the preserves, Madeira, salt and pepper and set aside.
2. Toss the apricots, garlic, capers, cumin, cinnamon, bay leaf and
crystallized ginger together in the slow cooker. Lay the chicken pieces
over the mixture; pour the Madeira mixture over the chicken.
3. Cook on low 6 to 8 hours.
Makes 4 servings.
SLOW COOKER CHICKEN TACO SOUP
~Shared by Linda H., Rosharon, TX
Yields: 8 servings
1 onion, chopped
1 (16 ounce) can chili beans
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn, drained
1 (8 ounce) can tomato sauce
1 (12 fluid ounce) can or bottle beer
2 (10 ounce) cans diced tomatoes with green chilies, undrained
1 (1.25 ounce) package taco seasoning
3 whole skinless, boneless chicken breasts
shredded Cheddar cheese (optional)
sour cream (optional)
crushed tortilla chips (optional)
Place the onion, chili beans, black beans, corn, tomato sauce, beer,
and diced tomatoes in a slow cooker. Add taco seasoning, and stir to
blend. Lay chicken breasts on top of the mixture, pressing down
slightly until just covered by the other ingredients.
Set slow cooker for low heat, cover, and cook for 5 hours. Remove
chicken breasts from the soup, and allow to cool long enough to be
handled. Stir the shredded chicken back into the soup, and continue
cooking for 2 hours. Serve topped with shredded Cheddar cheese, a
dollop of sour cream, and crushed tortilla chips, if desired.
CHICKEN CURRY BURGERS
~Shared by Linda H., Rosharon, TX
1 lb. ground chicken breast
3 scallions, thinly sliced
1 TB fresh ginger, minced
1 TB fresh lemon juice
2 ts paprika
1 ts ground cumin
1 ts curry powder
1/2 tsp cayenne pepper
A dash of salt & pepper
1 small cucumber, sliced thin
Red onions, sliced thin
Tomatoes, thinly sliced (optional)
Naan bread, warmed
Tzatziki sauce
In a bowl, gently combine the first 9 ingredients. Form into mini
burgers or meatballs and set aside/refrigerate for 20 minutes or longer
to combine flavors.
Grill or fry the patties until cooked through. Remember chicken burgers
cook a lot faster than beef. Don't forget to warm your Naan bread
before serving!
Place cucumber, onions, tomatoes on warmed Naan bread, followed by the
patties. Drizzle, no, smother with the tzatziki sauce.
Made about 7 mini burgers.
Source: CookingWithHaggemeier.com
CHICKEN PARMBURGERS
~Shared by Linda H., Rosharon, TX
1 pound ground chicken or turkey
1/3 cup grated Parmesan cheese
1/3 cup seasoned dried bread crumbs
1 teaspoon minced garlic
Mix and shape into 4 pattties. Cook in a little oil in a
skillet, turning until cooked through. Top with pizza sauce and
shredded mozzarella cheese. Cover, cook 1 min. to melt cheese. Serve on
toasted buns or English muffins. Makes 4 Servings.
HONEY MUSTARD GRILLED CHICKEN
~Shared by Linda H., Rosharon, TX
4 chicken breasts (boneless and skinless)
1 cup of mayonnaise
1/4 cup of honey
1/4 cup of dijon mustard
1 tsp. dried basil
Salt and pepper
Sealable plastic bag
Mix the mayonnaise, honey, mustard, dried basil, salt and pepper.
Put the chicken breasts and honey mixture in a sealable plastic bag.
Put the bag in the refrigerator. Let it marinate overnight.
Grill the chicken for about 10 minutes on each side or until juices run
clear when pierced with a fork.
CHICKEN POT PASTA
~Shared by Linda H., Rosharon, TX
Serves 4 to 6
1 medium onion, peeled and chopped
3 carrots, peeled and cut into 1/4 inch rounds
1/2 cup chicken broth
One ten ounce package fresh spinach leaves, rinsed
3 cups cubed cooked chicken
Salt to taste
Grinding black pepper to taste
1/2 pound cooked elbow or butterfly pasta
4 Tbsp. butter
4 Tbsp. flour
Two 12 ounce cans evaporated milk
1 tsp. salt
Grinding fresh nutmeg
Put the onion and carrots in a 2 quart soup pot. Add the broth and
bring to a boil. Cover the pot and lower the heat to simmer. Cook just
until the carrots are tender. Turn off the heat and add the spinach.
Cover and let the spinach wilt down just from the heat of the pot. Add
the chicken, salt and pepper to taste and cooked pasta. Stir well.
Cover and set aside.
In a saucepan melt the butter over medium heat. Whisk in the flour and
make a smooth paste or roux. Slowly add the evaporated milk, continuing
to whisk until it thickens to the consistency of heavy cream. Add salt
to taste and a grinding of nutmeg.
Pour the sauce over the pasta mixture, combining the ingredients well.
Reheat slowly and serve directly from the pot!
Source: CioaItalia.com
CHEESECAKE FACTORY-LIKE MADIERA CHICKEN
~Shared by Linda H., Rosharon, TX
1 Tbsp. olive oil
4 boneless, skinless chicken breast fillets
8 asparagus spears
4 mozzarella cheese slices
Madeira Sauce
2 Tbsp. olive oil
2 cups sliced fresh mushrooms
3 cups Madeira wine
2 cups beef stock
1 Tbsp. butter
1/4 tsp. ground black pepper
1. Heat up 1 Tbsp. olive oil in a large skillet over medium heat. Cover
each chicken breast with plastic wrap then use a mallet to flatten the
chicken to about 1/4-inch thick. Sprinkle each fillet with salt and
pepper.
2. Sauté the chicken fillets for 4 to 6 minutes per side, or until the
chicken has browned just a bit. Remove chicken fillets from the pan and
wrap them together in foil to keep the fillets warm while you make the
sauce. Don't clean the pan. You want all that cooked-on goodness to
stay in the skillet to help make the sauce.
3. With the heat still on medium, add two Tbsp. of oil to the skillet.
Add the sliced mushrooms and sauté for about two minutes. Add the
madeira wine, beef stock, butter and pepper. Bring sauce to a boil,
then reduce heat and simmer for about 20 minutes or until sauce has
reduce to about 1/4 of its original volume. When the sauce is done it
will have thickened and turned a dark brown color.
4. As the sauce is simmering, bring a medium saucepan filled about
halfway with water to a boil. Add a little salt to the water. Toss the
asparagus into the water and boil for 3 to 5 minutes, depending on the
thickness of your asparagus spears. Drop the asparagus in a bowl of ice
water to halt the cooking. The asparagus should be slightly tender when
done, not mushy.
5. Set oven to broil. Prepare the dish by arranging the cooked chicken
fillets on a baking pan. Cross two asparagus spears over each fillet,
then cover each with a slice of mozzarella cheese. Broil the fillets
for 3 to 4 minutes or until light brown spots begin to appear on the
cheese.
6. To serve, arrange two chicken breasts on each plate, then spoon 3 or
4 Tbsp. of madeira sauce over the chicken on each plate.
Makes 2 to 4 servings.
Source: Secret Recipes
COPYCAT CHEESECAKE FACTORY PASTA DA VINCI
~Shared by Linda H., Rosharon, TX
1 big bowl!
1 (1 lb) box penne pasta
2 Tbsp. olive oil
3 large boneless skinless chicken breasts, diced
1 large red onion, finely chopped
1 (4 ounce) can sliced mushrooms, drained
2 Tbsp. minced garlic
1 cup madeira wine
1 cup heavy cream
1/2 cup sour cream
1-2 Tbsp. butter
Cook pasta according to package directions. Place cooked and drained
pasta in separate bowl.
Heat oil in skillet and saute chicken, onion, mushrooms, and
garlic.Remove from skillet; set aside. Add wine to same skillet and
simmer over medium heat until liquid is reduced by two-thirds. Add
heavy cream and sour cream and heat through. Remove from heat and swirl
in butter. Toss with pasta.
Source: Recipezaar
PASTA WITH PEANUT SAUCE
~Shared by Linda H., Rosharon, TX
Yields: 4 servings
2/3 (8 ounce) package angel hair pasta
1/3 cup creamy peanut butter
1 Tbsp. and 1 tsp. soy sauce
3/4 tsp. grated fresh ginger
1/3 cup chicken broth
1/3 cup fresh bean sprouts
2/3 red bell pepper, thinly sliced, Optional
2-3/4 green onions, chopped
11 ounces skinless, boneless chicken breast halves - cut into cubes
Cook angel hair pasta in a large pot of boiling water until al dente.
Saute bell pepper, green onion, and bean sprouts until tender-crispy.
Set aside. Saute chicken until done. Set aside.
Mix peanut butter, soy sauce, and ginger in a large saucepan over
medium low heat. Add chicken broth. Add pasta, sauteed vegetables, and
chicken. Toss to coat all ingredients. Serve immediately.
Source: Allrecipes.com
PEANUT CHICKEN PASTA
~Shared by Linda H., Rosharon, TX
Yield 4-6 servings
Make this meal in minutes with our tasty Peanut Sauce Mix and Coconut
Milk. It's kid friendly!
1-13.5 oz can Coconut Milk
1 1/4 lbs boneless, skinless chicken breast, thinly sliced
1-3.5 oz packet Peanut Sauce Mix (both inner envelopes)
1-10 oz box frozen peas & carrots, thawed (or favorite
vegetable)
1-lb spaghetti, prepared according to box directions
Optional: 1/2 cup chopped peanuts
Heat Coconut Milk in large skillet over medium-high heat. Add chicken,
simmer, stirring until almost cooked through.
Add Peanut Sauce Mix to chicken and bring to a boil. Stirring, simmer
3-4 minutes until sauce is thickened and chicken is cooked through.
Add vegetables, combine and heat through. Add spaghetti and toss well.
Sprinkle with peanuts and serve.
Note: Cooking times vary. We used thick spaghetti for this
recipe.
(Sounds like Cheesecake Factory Thai Chicken Pasta) Use green and white
fettucine and no peppers. Use carrot strips.
Source: www.ATasteOfThai.com
TERIYAKI CHICKEN TOSS WITH SPAGHETTINI PASTA
~Shared by Linda H., Rosharon, TX
1 tsp. canola or olive oil
3 boneless skinless chicken breast halves
1/2 tsp. Mrs. Dash Original Seasoning
1/2 to 1 tsp. crushed chilies or red pepper
1 small onion
1 small zucchini
1/2 green pepper
1/2 red pepper
1 cup water
10 mushrooms
12 ounces spaghettini pasta
1 Tbsp. cornstarch
2 Tbsp. soy
1/3 cup honey garlic sauce
1 10 ounce can chicken broth, divided
2 tsp. curry powder
1 Tbsp. honey
1/2 tsp. basil
Fill a large stove top pot with water, cover and bring to a
boil. Meanwhile, heat oil in a large non-stick fry pan or wok
on medium high heat. Cut chicken into bite size pieces and gradually
add to the pan as you cut. Season with Mrs. Dash and chilies and stir
until the meat is no longer pink. Chop onion, zucchini and peppers into
bite size chunks, in that order. Add to pan as you chop. Wash and slice
mushrooms, adding to pan as you slice. Toss occasionally. Place pasta
in boiling water, stir and cook uncovered. Set timer for 8
minutes. Add cornstarch to a small bowl or measuring cup. Gradually add
soy sauce while stirring so the cornstarch is smooth not lumpy. Mix in
the honey garlic sauce and 1/4 cup chicken broth. Add to pan of chicken
and vegetables. Stir and leave to simmer on low.
Rinse the cooked pasta under hot water. Let drain. Mix the
following in the empty pasta pot at medium low heat: remaining 1 cup
chicken broth, curry powder, honey, and basil. Stir together
and return pasta to pot. Toss the pasta to coat in the spice broth.
Remove from heat. Serve chicken and vegetable mixture over a bed of
pasta.
Serves 4 to 6.
BAKED SESAME CHICKEN NOODLES
~Shared by Linda H., Rosharon, TX
Asian vegetables, fresh ginger, and soy sauce recall the taste of lo
mein. Break the spaghetti before cooking to make it easier to prepare
and serve.
8 ounces uncooked spaghetti or linguine, broken in half
1 Tbsp. dark sesame oil
1 cup red bell pepper strips
8 ounces shiitake mushroom caps, sliced
2 (6-ounce) skinless, boneless chicken breast halves, cut into 1/2-inch
pieces
1 tsp. minced fresh ginger
3 garlic cloves, minced
1/4 cup low-sodium soy sauce
1 cup fat-free, less-sodium chicken broth
1 Tbsp. cornstarch
2 Tbsp. cream sherry
1 Tbsp. rice vinegar
1/2 tsp. crushed red pepper
2 cups thinly sliced bok choy
3/4 cup sliced green onions
1 Tbsp. sesame seeds, divided
Cooking spray
1 cup panko (coarse, dry) breadcrumbs
2 Tbsp. butter, melted
Preheat oven to 400°.
Cook pasta according to package directions, omitting salt and fat.
Drain well.
Heat the oil in a Dutch oven over medium-high heat. Add red bell pepper
strips and mushrooms; sauté 2 minutes. Add chicken, ginger, and garlic;
sauté 3 minutes. Stir in soy sauce; cook 2 minutes, stirring frequently.
Combine broth and cornstarch, stirring well with a whisk. Add broth
mixture to pan, and cook 2 minutes or until mixture is slightly thick,
stirring constantly. Remove from heat; stir in sherry, vinegar, and
crushed red pepper. Add pasta, bok choy, green onions, and 2 tsp.
sesame seeds to pan, tossing well to combine. Spoon pasta mixture into
an 8-inch square baking dish lightly coated with cooking spray.
Combine breadcrumbs, butter, and remaining sesame seeds; sprinkle
evenly over pasta mixture. Bake at 400° for 20 minutes or until
breadcrumbs begin to brown.
Yield: 4 servings
GORGONZOLA CHICKEN PENNE
~Shared by Linda H., Rosharon, TX
Serves 6
2 cups uncooked penne pasta
2 cups fresh broccoli florets
1 Tbsp. water
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
9 Tbsp. butter, divided
1 large onion, chopped
6 Tbsp. all-purpose flour
2 cups chicken broth
3/4 cup white wine or additional chicken broth
1 1/2 cups (6 ounces) crumbled Gorgonzola cheese
pepper to taste
Cook pasta according to package directions. Meanwhile, place broccoli
and water in a small microwave-safe bowl. Cover and microwave on high
for 2 to 2 1/2 minutes or until crisp-tender. Set aside. In a large
skillet, sauté chicken in 3 Tbsp. butter until no longer pink. Remove
and keep warm. In the same skillet, sauté onion in remaining butter
until tender. Stir in flour until blended. Gradually add broth and wine
or additional broth. Bring to a boil; cook and stir for 2 minutes or
until thickened. Reduce heat to low; stir in cheese until blended.
Drain the pasta and broccoli; add to the onion mixture. Add the
chicken; heat through. Seasonwith pepper to taste.
Source: 2007 Taste of Home Holiday & Celebrations Cookbook
BASIL CREAM CHICKEN
~Shared by Linda H., Rosharon, TX
1 lb hot cooked and drained fettuccine
1 lb boneless skinless chicken breasts, cubed
1 C. minced onions
3/4 lb fresh mushrooms, sliced
2 Tbsp. oil
3 Tbsp. butter
3 Tbsp. flour
2 C. chicken broth
1 Tbsp. chicken bouillon
1 C. whipping cream
2 Tbsp. minced fresh basil
1/4 tsp. pepper
1. Sauté chicken, onions, and mushrooms in oil for 4 minutes.
2. In lg. saucepan, melt butter; stir in flour until smooth.
3. Add chicken broth, bouillon and cream.
4. Stir in basil and pepper.
5. Bring to a boil; cook and stir for 2 minutes.
6. Combine with the chicken mixture.
7. Serve over fettuccini.
SUPER-EASY CHICKEN MANICOTTI
~Shared by Linda H., Rosharon, TX
1 jar {30 oz.} spaghetti sauce {any variety}
1 tsp. garlic salt
1 1/2 lbs. chicken breast tenders
14 uncooked manicotti shells
1 can {2 1/2 oz.} slice ripe olives, drained
2 cups shredded Mozzarella cheese
Spread about 1/3 of the spaghetti sauce in ungreased rectangular baking
dish, 13x9x2 inches.
Sprinkle garlic salt on chicken. Insert chicken into uncooked manicotti
shells, stuffing from each end of shell to fill if necessary. Place
shells on spaghetti sauce in dish. Pour remaining spaghetti
sauce evenly over shells, covering completely. Sprinkle with olives and
cheese. STOP HERE.
TO STORE IN REFRIGERATOR: Cover unbaked manicotti tightly with aluminum
foil and refrigerate no longer than 24 hours.
TO STORE IN FREEZER: Wrap unbaked manicotti tightly with aluminum foil
and label. Freeze no longer than 1 month.
TO COOK FROM REFRIGERATOR: About 1 hour before serving, heat oven to
350 degrees. Bake in covered baking dish about 1 hour, or until shells
are tender.
TO COOK FROM FREEZER: About 1 1/2 hours before serving, heat oven to
350. Bake in covered dish about 1 1/2 hours or until shells
are tender
Source: From a Betty Crocker Cookbook
CHICKEN FETTUCINE ALFREDO
~Shared by Linda H., Rosharon, TX
This recipe is absolutely delicious, but not a calorie light dish.
6 servings
1 lb chopped cooked chicken meat
8 Tbsp. butter, softened
1/4 cup cream
1/2 cup grated parmesan cheese
6 quarts water
1 tsp. salt
1 lb fettuccine pasta (dried or fresh)
freshly grated pepper
grated parmesan cheese
Cream the butter in a bowl with a wooden spoon until it is light and
fluffy. Beat in the cream a little at a time, and then beat
in 1/2 cup grated Parmesan cheese, a few Tbsp at a time.
Cover the bowl and set it aside (refrigerate if not ready to use, but
bring to room temperature before use).
Prepare the chicken and keep it warm.
You can use leftover chopped cooked chicken, or dice skinless, boneless
chicken meat and saute in olive oil or butter a few minutes until
cooked but still tender. Season as you like. Set a
large pasta bowl or casserole in a 250 oven to heat while you cook the
fettucine. Bring the water and salt to a rolling boil in a
large stock pot.
Drop in the fettucine and stir gently with a wooden spoon or fork for a
few moments to prevent strands from sticking.
Boil, stirring occasionally until the pasta is tender (soft, but al
dente or resistant to bite).
Immediately drain the pasta into a colander.
Make sure it's completely drained before tranferring to the hot pasta
bowl.
Add the chicken and the creamed butter and cheese mixture and toss with
the fettucine and chicken until every strand is well coated.
Season with salt and freshly grated pepper.
Serve at once and pass grated Parmesan cheese.
FETTUCINE ALFREDO LIKE OLIVE GARDEN'S®
(With Linda H’s addition of nutmeg.)
~Shared by Linda H., Rosharon, TX
Serves: 4-6
1/2 cup real butter
1 pint (2 cups / 16 fl. oz.) heavy whipping cream
1 tsp. garlic powder or minced fresh garlic
1 tsp fresh ground nutmeg
salt and pepper - to taste
1 dash cayenne pepper (optional)
2/3 cup fresh grated Parmesan OR Romano cheese
1 lb. box fettuccine noodles - prepared as directed
chopped fresh parsley - for garnish, optional
In a 2-quart saucepan over medium-low heat, melt butter; add cream,
garlic powder, and salt and peppers; simmer for 20-30 minutes, stirring
constantly, until thick.
Remove sauce from heat and stir in cheese. Do not heat sauce after
cheese has been added.
Serve sauce over hot fettuccine noodles and sprinkle with parsley, if
desired.
Notes: Though you can’t rush this sauce, if it seems to be taking too
long to thicken, stir in up to 1/4 cup cream cheese. Make sure your
Parmesan or Romano is grated and not shredded; it won't melt properly
if shredded. Do not use Kraft® Grated Parmesan in the canister; your
Alfredo won't taste right. Either grate your own or buy the stuff from
the deli.
CHICKEN CARBONARA DELUXE
~Shared by Linda H., Rosharon, TX
Turn leftover cooked chicken into this creamy, fragrant pasta
experience!
1 package (7 ounces) spaghetti
8 slices bacon, cut into 1/2-inch pieces
1 medium onion, chopped (1/2 cup)
1 garlic clove, finely chopped
2 cups cut-up cooked chicken
1/2 cup grated Parmesan cheese
1/2 cup whipping (heavy) cream
Cook and drain spaghetti as directed on package.
While spaghetti is cooking, cook bacon in 3-quart saucepan over low
heat 8 to 10 minutes, stirring frequently, until crisp. Remove bacon
from saucepan with slotted spoon; drain. Drain fat from saucepan,
reserving 1 Tbsp. in saucepan.
Cook onion and garlic in bacon fat over medium heat about 3 minutes,
stirring frequently, until onion is tender. Stir in spaghetti, chicken,
cheese and whipping cream. Cook, stirring occasionally, until heated
through. Toss with bacon.
Nutrition Information:
1 Serving: Calories 525 (Calories from Fat 215 ); Total Fat 24 g
(Saturated Fat 11 g); Cholesterol 110 mg; Sodium 460 mg; Total
Carbohydrate 44 g (Dietary Fiber 2 g); Protein 35 g Percent Daily
Value*: Vitamin A 8 %; Vitamin C 2 %; Calcium 18 %; Iron 18 %
Exchanges: 3 Starch; 4 High-Fat Meat
*Percent Daily Values are based on a 2,000 calorie diet.
ASPARAGUS AND CHICKEN CARBONARA
~Shared by Linda H., Rosharon, TX
Raw egg yolks and whipping cream traditionally add the creaminess and
fat to pasta carbonara. This lighter version achieves the same texture
with egg substitute and nonfat evaporated milk. Prevent the eggs from
scrambling by being careful not to heat the egg mixture too rapidly.
Eat this dish immediately to enjoy its velvety creaminess; if it
stands, the sauce can become too thick.
8 ounces uncooked spaghetti
2 cups (1-inch) slices asparagus (about 3/4 pound)
1/2 cup egg substitute
1/2 cup evaporated fat-free milk
2 tsp. olive oil
1/2 cup chopped onion
1/4 cup dry vermouth
2 cups chopped skinless, boneless rotisserie chicken breast meat
1/2 cup (2 ounces) grated fresh Parmesan cheese
3 Tbsp. finely chopped fresh flat-leaf parsley
3/4 tsp. salt
1/2 tsp. freshly ground black pepper
4 bacon slices, cooked and crumbled
Cook pasta in boiling water 10 minutes or until al dente; add asparagus
during final 2 minutes of cooking. Drain pasta mixture in a colander
over a bowl, reserving 1/3 cup cooking liquid. Combine reserved cooking
liquid, egg substitute, and milk, stirring with a whisk.
Heat a large nonstick skillet over medium-high heat. Add oil and onion
to pan; sauté 2 minutes. Add vermouth; cook 1 minute. Add pasta
mixture; stir to combine. Remove from heat; stir in milk mixture,
chicken, and cheese. Place pan over medium heat, and cook 4 minutes or
until slightly thick, stirring frequently. Remove from heat; stir in
parsley, salt, pepper, and bacon. Serve immediately.
Yield: 5 servings (serving size: about 1 1/4 cups)
CALORIES 416 (23% from fat); FAT 10.8g (sat 3.7g,mono 4.4g,poly 2g);
IRON 3.4mg; CHOLESTEROL 60mg; CALCIUM 236mg; CARBOHYDRATE 41.9g; SODIUM
700mg; PROTEIN 34.7g; FIBER 3.1g
CHICKEN CHILI WITH BLACK BEANS
~Shared by Linda H., Rosharon, TX
Serve it with warm corn bread.
SERVINGS 10
3 whole skinless boneless chicken breasts (1-3/4 pounds), cubed
1 large onion, chopped
4 garlic cloves, minced
3 Tbsp. olive oil
1 can (4 ounces) chopped green chilies (small can of mild)
2 Tbsp. chili powder
2 tsp. ground cumin
1 tsp. ground coriander
2 cans (15 ounces each) black beans, rinsed and drained
1 can (28 ounces) Italian stewed tomatoes, cut up
1 cup chicken broth or beer
In a Dutch oven, saute chicken, red peppers, onion and garlic in oil
for 5 minutes or until chicken is no longer pink. Add green chilies,
chili Powder, cumin and coriander; cook for 3 minutes. Stir in beans,
tomatoes and broth or beer; bring to a boil. Reduce heat and simmer,
uncovered, for 15 minutes, stirring often.
Yield: 10 servings (3 quarts).
Source: Taste of Home
COCONUT-CRANBERRY CHICKEN CURRY
~Shared by Linda H., Rosharon, TX
Serves 4
6-8 chicken thighs, skin on, bone in, seasoned for 10 minutes before
cooking
2 red onions, sliced
2 sweet potatoes, peeled, 1/2-inch dice
1 tablespoon minced ginger
1 heaping tablespoon minced jalapeno
heaping 1/2 cup Craisins
2 tablespoon Madras curry powder
1 13.5 ounce can of coconut milk
1 cup water
Canola oil
Kosher salt and freshly ground black pepper to taste
Steamed Brown Rice
In a cast iron skillet or stockpot coated very lightly with oil on
medium-high heat, sear the chicken, skin-side down, and completely
render the fat. Flip and brown meat-side. Remove chicken.
Wipe out excess fat and saute the onions, potatoes, ginger, jalapeno,
Craisins and curry powder and season. Add coconut milk and water, check
for seasoning, then add chicken back. Bring to a simmer and
cook chicken through, about 45 minutes. Serve family style on
rice.
Source: www.ming.com
PARMESAN CHICKEN
~Shared by Pat, Minden, NV
Pat's husband is Phil Maine, author of Gourmet
Made Easy and Homemade
Truffles and BonBons.
See Phil's books in the Reader-owned Business
section of this issue.
This is our favorite chicken recipe. We have this often and
never get tired of it.
8 to 10 chicken thighs or legs
2/3 cup Italian bread crumbs
1/3 cup Parmesan cheese
1 teaspoon seasoning salt
3 teaspoons lemon-pepper
2 tablespoons olive oil
1 tablespoon butter
In plastic bag, mix bread crumbs, cheese, seasoning salt and lemon
pepper. Clean and de-skin chicken pieces. Add
chicken pieces, two at a time, to the crumb mixture, making sure
chicken is well coated. Over medium heat, brown chicken in
olive oil and butter until golden on all sides. Cover frying
pan and cook slowly for 30 to 35 minutes, turning once, until chicken
is done.
Serves 4
BAKED CHICKEN CHILES RELLENOS
~Shared by Pat, Minden, NV
Pat's husband is Phil Maine, author of Gourmet
Made Easy and Homemade
Truffles and BonBons.
See Phil's books in the Reader-owned Business
section of this issue.
6 skinless, boneless chicken breast halves
1/3 cup all-purpose flour
3 tablespoons cornmeal
1/4 teaspoon ground red pepper
1 egg
1 tablespoon water
1 4-ounce can whole green chile, peppers, rinsed, seeded, and cut in
half lengthwise (6 pieces total)
2 ounces Monterey Jack cheese, cut into six 2x1/2-inch sticks
2 tablespoons snipped fresh cilantro or fresh parsley
1 teaspoon black pepper
2 tablespoons butter or margarine, melted
1 8 ounce jar green or red salsa
Place a chicken breast half between 2 pieces of plastic
wrap. Using the flat side of a meat mallet, pound
meat lightly into a rectangle about 1/8 inch thick. Remove
plastic wrap. Repeat with remaining chicken breast
halves. In a shallow dish combine the flour, cornmeal, and
red pepper. Place egg in another shallow dish; add water and
beat lightly to combine. For each roll, place a chile pepper
half on a chicken piece near an edge. Place a stick of cheese
on the chile pepper near an edge. Sprinkle with some of the
cilantro and black pepper. Fold in sides; roll up, starting
from edge with cheese and chile pepper. Secure with wooden
toothpicks. Dip chicken rolls in egg mixture; coat with
cornmeal mixture. Place rolls, seam side down, in a shallow
baking pan. Drizzle with butter. Bake uncovered, in
a 375 degree oven for 25 to 30 minutes or until chicken is no longer
pink. Remove toothpicks. Meanwhile, heat salsa;
serve over chicken
Source: Better Homes and Gardens New Cookbook Special Edition
FIESTA CHICKEN BAKE
~Shared by Pat, Minden, NV
Pat's husband is Phil Maine, author of Gourmet
Made Easy and Homemade
Truffles and BonBons.
See Phil's books in the Reader-owned Business
section of this issue.
5 boneless chicken breasts, cooked
2 (10-3/4 ounce) cans condensed cream of chicken soup
1 (4-ounce) can green chiles
1 large onion, chopped (sauté, if desired) 1 cup grated Cheddar cheese
1 cup grated Monterey Jack cheese
2 tablespoons ground cumin
8 ounces sour cream
1 (13-ounce) bag tortilla chips
Cut the cooked chicken into cubes. Preheat the oven to 350
degrees. Generously grease a 13 x 9-inch baking
dish. Mix the chicken with the soup, chiles, onion, Cheddar
cheese, Monterey Jack cheese, cumin, and sour cream. Crumble
the bag of chips. Stir three-fourths of the crumbled chips
into the chicken mixture. Spoon the chicken mixture into the
prepared dish. Sprinkle the remaining chips over
all. Bake for 40 minutes.
Source: American Profile Hometown Cookbook
BACON WRAPPED CHICKEN
~Shared by Pat, Minden, NV
Pat's husband is Phil Maine, author of Gourmet
Made Easy and Homemade
Truffles and BonBons.
See Phil's books in the Reader-owned Business
section of this issue.
6 boneless chicken breast halves
1 egg, beaten
1/4 cup milk
3/4 cup seasoned bread crumbs
1/4 cup grated Parmesan cheese
6 slices Jack or Mozzarella cheese, cut in strips
6 slices bacon (not thick)
Pound chicken breasts. Beat egg and milk in dish.
Combine bread crumbs and Parmesan cheese in another dish. Dip
each chicken breast in egg mixture and then the crumb
mixture. Place a slice of cheese in middle of breast and roll
up chicken. Wrap chicken roll in 1 slice bacon.
Roll again in bread crumb mixture. Bake at 350 degrees for 40
minutes, until slightly browned.
CHICKEN SCHNITZLE PANKO
~Shared by Pat, Merritt Island, FL
(4 servings)
Panko bread crumbs gives the chicken a crunchy crust.
TOTAL TIME: 15 MIN
INGREDIENTS:
1 C flour
3 eggs, beaten
2 C panko
4 skinless, boneless chicken breast halves (about 6 oz each),
butterflied and pounded 1/4" thick Salt and ground pepper
1/2 C canola oil
6 Tbs butter
2 tsp capers
2 Tbs lemon juice
1 Tbs chopped parsley
DIRECTIONS:
Set the flour, eggs and panko in three separate shallow bowls. Season
the chicken cutlets with salt and pepper. Dredge the chicken in the
flour, shaking off any excess, then dip in the eggs and coat thoroughly
with the panko, pressing lightly to adhere. In each of 2 large
skillets, heat 1/4 cup of the canola oil. Add the chicken and cook over
moderately high heat, turning once, until golden and crispy, about 3
minutes. Transfer the chicken to a paper towel-lined baking sheet and
sprinkle with salt. Meanwhile, in a small saucepan, melt the butter and
cook over moderately high heat until browned and nutty, about 4
minutes. Stir in the capers, lemon juice and parsley; spoon over the
chicken and serve.
NOTE: I've omitted the capers and used about 6 pressed garlic
cloves instead. It was delicious and another dish.
CHICKEN AND RADISH SKILLET
~Shared by Pat, Merritt Island, FL
(serves 4)
Source: "The North American Radish Council"
INGREDIENTS:
1/2 C chicken broth OR 1/2 C water
1 Tbs cornstarch
1 Tbs soy sauce
1/2 tsp ground ginger
3 Tbs vegetable oil, divided
1 lb boned and skinned chicken breasts, cut into thin slices
2 tsp minced garlic
1 (6 oz) bag radishes -- sliced (about 1 1/2 C)
4 oz snow peas, cut in 1/2” pieces (about 2 C)
1/4 C sliced green onions (scallions)
DIRECTIONS:
In a small bowl, combine chicken broth, cornstarch, soy sauce and
ginger until smooth; set aside. In a large skillet, heat 2 tablespoons
of the oil over high heat until hot. Add chicken and garlic; cook,
stirring constantly, just until chicken is cooked through, about 3
minutes. Remove from skillet; set aside. Add remaining 1 tablespoon
oil; heat until hot. Stir in radishes, snow peas and green onions; cook
and stir for 1 minute; remove from heat. Return chicken to skillet.
Stir broth mixture; pour into skillet and bring to a boil. Boil and
stir until sauce is clear and slightly thickened, about 1 minute. Serve
over hot cooked rice, if desired.
CHICKEN WITH BROWNED GARLIC SAUCE
~Shared by Pat, Merritt Island, FL
(serves 4 to 6)
INGREDIENTS:
1/4 C olive oil
15 cloves garlic, peeled and thinly sliced
1 tsp hot red chili flakes
1 15-oz can tomatoes, drained
Salt and pepper to taste
1 to 1 1/2 lbs skinless boneless chicken thighs
1/4 C chopped fresh parsley
DIRECTIONS:
Heat the oil in a large skillet over moderate heat and cook the sliced
garlic and chili flakes, stirring frequently, until the garlic is dark
brown, about 10 minutes. Be careful not to cook the garlic
until it begins to turn black. Add the tomatoes, salt, and
pepper and simmer uncovered until the sauce is fairly thick, about 10
minutes. Add the chicken thighs and cook covered, stirring
occasionally, until the chicken is cooked, about 15 minutes. Garnish
with the parsley and serve immediately.
Good served with egg noodles.
CHICKEN CLEMENCEAU
~Shared by Pat, Merritt Island, FL
(serves 4)
INGREDIENTS:
2 whole chicken breasts, split
salt and pepper
8 Tbs. butter
2 Tbs. flour
1 Tbs. grated onion
1 sm. pkg. frozen petite peas
1/2 C fresh mushrooms, halved
2 lg. potatoes, cubed
1 Tbs. chopped parsley
1 Tbs. Worcestershire sauce
dash of Tabasco
1 1/2 C warm water
1 1/2 tsp chicken granules
1/2 C dry red or white wine
DIRECTIONS:
Dissolve chicken granules in warm water. Season chicken;
brown in butter and remove from skillet. Add flour and onion
to drippings; brown over low heat. Add 1/4 -1/2 C chicken
broth. Stir thoroughly; add chicken. Cover and simmer until
chicken is tender, about 30 minutes. Fry potatoes in deep hot
shortening until brown. Drain on paper towels. To cooked
chicken, add potatoes, peas, mush-rooms, parsley, salt and pepper,
Worcestershire sauce and hot sauce. Add remaining chicken broth to
chicken mixture. Simmer 10 minutes longer. Add wine and serve
immediately.
Source: Ursuline Academy Parents Club
OVEN-BAKED FRIED CHICKEN
~Shared by Ann S., Mims, FL
Ingredients:
1 egg, beaten
1/4 cup skim milk
1/2 cup ground flaxseed
1/2 cup plain breadcrumbs
2 Tbsp whole flaxseed
1 Tbsp grated Parmesan cheese
1 Tbsp dried parsley flakes
1/2 tsp black pepper
1/4 tsp Italian seasoning
1/4 tsp garlic powder
Salt to taste
4 boneless, skinless chicken breasts (4 oz. each)
Directions:
Heat oven to 375 F.
Combine egg and milk in shallow bowl. Mix dry ingredients in another
shallow bowl. Dip chicken in egg mixture; then completely coat in
breading mixture.
Place on ungreased baking sheet; bake uncovered for 25 minutes or until
chicken is no longer pink.
Serving Size: Makes 4 Servings
Source: The Amazing Flax Cookbook by Jane Reinhardt-Martin, R.D., L.D.
NONFRIED "FRIED" CHICKEN BREASTS WITH MUSTARD AND TARRAGON
~Shared by Mary S., Nashville, TN
4 chicken breasts -- boneless skinless
1 cup bread crumbs
2 large cloves garlic -- minced
1 tablespoon minced flat-leaf parsley
1 tablespoon minced fresh tarragon
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 large egg
3 tablespoons Dijon mustard
3/4 cup flour
1/4 cup olive oil
4 fresh tarragon sprigs
Place chicken between two pieces plastic wrap and pound gently to even
thickness. Line baking sheet with wax paper. In shallow dish, mix
together bread crumbs, garlic, parsley, tarragon, salt and pepper. In
another dish, beat egg with mustard. Place flour in third dish. Dredge
each chicken breast in flour; dip in egg and then bread crumb mixture,
covering completely and patting so crumbs adhere. Place on baking sheet
(can be prepared ahead, covered with plastic wrap and refrigerated
several hours or overnight). Place oil in large nonstick ovenproof fry
pan; heat over medium high heat. Add chicken and brown well on both
sides. Remove to 350F. oven and bake just until chicken is cooked
through, about 7 minutes, turning once. Transfer to serving plates;
garnish each with tarragon sprig.
Source: "National Broiler Council"
PAPRIKA CHICKEN
~Shared by Mary S., Nashville, TN
Ingredients:
4 boneless chicken breasts
1/2 cup flour
1 tablespoon olive oil
1/4. paprika
1 tsp. black pepper
1 tsp. garlic powder
1 tsp. cayenne pepper
1/4 cup green onion slices
1 can (10 3/4 oz.) low fat or regular cream of chicken soup
1 soup can water
1 (8 oz.) carton of light sour cream
Coat both sides of the chicken with flour. Heat the oil in large
skillet and add the chicken, browning on both sides. Add soup, water,
paprika, pepper, garlic powder, cayenne and green onions. Cover and
simmer for about 25 minutes. Remove the chicken and place on serving
platter. Stir the sour cream into gravy still in the pan. Warm through
and serve with chicken.
CITRUS CHICKEN
~Shared by Mary S., Nashville, TN
4 medium skinless, boneless chicken breast halves (1 pound)
2 or 3 cloves garlic, peeled and thinly sliced
1 tablespoon butter or margarine
1 teaspoon finely shredded lime peel
2 tablespoons lime juice
1/4 teaspoon ground ginger
1/8 teaspoon crushed red pepper
1 orange
In a large skillet, cook chicken and garlic in butter over medium heat
for 8 to 10 minutes or until chicken is no longer pink (170ºF), turning
chicken once and stirring garlic occasionally. Meanwhile, in a small
bowl, combine lime peel, lime juice, ginger, and red pepper; set aside.
Peel orange. Reserving juice, cut orange in half lengthwise, then cut
crosswise into slices. Add reserved orange juice and the lime juice
mixture to skillet. Place orange slices on top of chicken. Cover and
cook for 1 to 2 minutes more or until heated through. To serve, spoon
any reserved drippings over chicken.
Makes: 4 servings
CHICKEN SCHNITZEL WITH MUSTARD SAUCE
~Shared by Rita K., Niceville, FL
Ingredients:
½ cup plain low fat Greek yogurt
¼ cup whole grain mustard
5 slices white bread torn
¾ tsp. dried marjoram
Kosher salt and freshly ground pepper
½ cup all-purpose flour
½ tsp paprika
Pinch of freshly grated nutmeg
2 large eggs
4 chicken cutlets, about 1/8 inch thick ( about 1 ½ lbs total)
Vegetable oil for frying
Applesauce for serving
Directions:
Whisk the yogurt and mustard in a bowl until smooth; set aside.
Pulse the bread in a food processor until finely ground.
Transfer to shallow dish and add the marjoram; and salt and pepper to
taste. In another shallow dish season the flour with the
paprika and nutmeg. Beat the eggs in a third dish.
Season the chicken with salt and pepper.
Dredge each cutlet in the flour, shaking off the excess. Dip
in the eggs and then in the breadcrumbs, pressing to coat both
sides. Place on parchment paper until ready to fry.
Heat 1/8 inch vegetable oil in a large skillet over medium high heat
until hot. Add 2 cutlets, gently swirling the skillet so the
oil washes over them, and cook until golden brown, about 3 minutes per
side. Transfer to a paper towel lined plate and season with
salt. Repeat with the remaining chicken, adjusting the heat
as needed. Serve the schnitzel with the mustard sauce and
applesauce.
DINAH SHORE CHICKEN
~Shared by Rita K., Niceville, FL
1 package chicken pieces (No boneless, skinless) (We use thighs and
Breasts)
In a bowl mix together:
1 can cream of chicken soup
1 can cream of celery soup
1 can of cream of mushroom soup
Season chicken with Seasoned Salt.
Place chicken in 9 x 13 x 2 inch pan.
Smear chicken with soup mixture.
Sprinkle slivered almonds on chicken.
Sprinkle Parmesan cheese over chicken.
Cover pan with foil.
Bake at 350º covered until chicken is done, uncover and bake until
browned.
We cook rice and put the gravy on it.
CHICKEN SCAMPI WITH LINGUINE
~Shared by Treva, NC
2 lb. boneless skinless chicken breasts
1 egg beaten
3/4 c italian bread crumbs
1/4 c parmesan cheese
1/2 tsp salt
1/4 tsp black pepper
1/2 c vegetable oil
1 lb. linguine
1/2 c butter
4 cloves garlic, minced
1 Tb. lemon juice
1/2 tsp salt
1/4 tsp black pepper
2 Tb. butter
1/4 c chopped fresh parsley
lemon wedges
Cut the chicken into bite size pieces. Dip the chicken in the beaten
egg, then into the bread crumbs, which have been mixed with the grated
cheese, 1/2 tsp salt and 1/4 tsp pepper. Spread the coated chicken
pieces on a rack or platter. Heat 1/2 c oil in a large skillet. Add 1/3
of the chicken pieces; saute until golden brown. Remove chicken with a
slotted spoon, and repeat with the remaining chicken pieces. Discard
oil in the skillet, and wipe out. Cook pasta. While pasta is cooking,
melt 1/2 c butter in the skillet. Add garlic and cook 1 min. Add cooked
chicken, lemon juice, salt and pepper. Toss to coat the chicken with
the sauce. Do not allow chicken to cook further. Drain pasta, and toss
with the remaining 2 Tb. butter and spoon onto a heated platter. Spoon
chicken and sauce over. Sprinkle with parsley and serve with the lemon
wedges.
8 servings
SMOTHERED CHICKEN BREAST
~Shared by Treva, NC
4 Servings
Prep/Total Time: 30 min.
4 boneless skinless chicken breast halves (6 ounces each)
1/4 teaspoon salt
1/4 teaspoon lemon-pepper seasoning
1 tablespoon canola oil
8 bacon strips
1 medium onion, sliced
1/4 cup packed brown sugar
1/2 cup shredded Colby-Monterey Jack cheese
Sprinkle chicken with salt and lemon-pepper. In a large skillet, cook
chicken in oil for 6-7 minutes on each side or until a meat thermometer
reads 170°; remove and keep warm. In the same skillet, cook bacon over
medium heat until crisp. Using a slotted spoon, remove to paper towels;
drain, reserving 2 tablespoons drippings. In the drippings, saute onion
and brown sugar until onion is tender and golden brown. Place two bacon
strips on each chicken breast half; top with caramelized onions and
cheese.
Yield: 4 servings.
Nutrition Facts: 1 serving (1 each) equals 445 calories, 34 g fat (13 g
saturated fat), 66 mg cholesterol, 619 mg sodium, 17 g carbohydrate, 1
g fiber, 16 g protein.
QUICK AND EASY MEXICAN CHICKEN
~Shared by Treva, NC
This is one I haven't tried yet; but, I do like Mexican food and am
looking forward to fixing it. "A one-dish low fat chicken entree with
Mexican flair, taking less than 30 minutes to prepare!"
4 skinless, boneless chicken breasts
1 cup salsa
1 cup shredded Cheddar cheese
1 clove garlic, minced
1 pinch salt
1 pinch ground black pepper
1 pinch ground cumin
1. Preheat oven to 375 degrees F (190 degrees C).
2. Heat a greased skillet to medium. Rub chicken pieces with garlic,
salt, pepper and cumin to taste and add to hot skillet. Cook until
brown on both sides and no longer pink (10 to 15 minutes).
3. Transfer meat to 9 x 13 inch baking dish or casserole dish, top with
salsa and cheese and bake at 375 degrees F (190 degrees C) for 15 to 20
minutes (until cheese is bubbly and starts to brown.) Serve over rice
or buttered noodles.
CROCKPOT CHICKEN & POTATOES MONTEREY
~Shared by Treva, NC
1 & 1/2 lb potatoes, cut into 1-1/2 inch pieces
1 & 1/2 tablespoons melted butter
4 boneless chicken breast halves, skinless
1 tablespoons lime juice
1/4 cup chopped fresh cilantro (optional)
3 tablespoons salsa
1 & 1/2 cup shredded cheese
Toss potatoes with butter and place in bottom of slow cooker. Put
chicken on top. Combine juice, cilantro and salsa and pour over
chicken. Cover and cook for 8 hours. Half an hour before serving add
shredded cheese.
CROCKPOT CHICKEN MARSALA
~Shared by Treva, NC
4-6 chicken breasts
2 c. fresh button mushrooms
2 garlic cloves, minced
1/2 tsp. thyme
salt and pepper to taste
1/2 c. chicken broth
1/4 c. Marsala wine
1/4 c. half and half, or light cream
1/4 c. fresh parsley, chopped
Place all ingredients except cream, and parsley in your
crockpot. Cover and cook for 8 hrs.
Half an hour before serving add cream to slow cooker. Serve with
parsley.
DELICIOUS CHICKEN
~Shared by Treva, NC
4 skinless, boneless chicken breast
1 envelope lipton onion soup mix
1 (8 oz) sour cream
1 can cream of chicken soup
Place chicken in glass baking dish, after trimming all extra fat.
Then in bowl add all other ingredients and mix, then pour over chicken.
Bake at 350° covered with aluminium foil for 1 hr, then uncover and
bake for 30 min.
FIESTA CHICKEN
~Shared by Treva, NC
2 lbs. boneless, skinless chicken breasts
1 pint sour cream
3 cups finely crushed Doritos®
1 jar (16 oz.) salsa - mild, medium or hot
1 red or green bell pepper - diced
16 oz. Mexican Velveeta® - shredded
Spray a 9" x 13" baking pan or other shallow baking dish with non-stick
cooking spray; set aside. Dip the chicken breasts in the sour cream,
then in the crushed Doritos®. Place the coated chikcen in the prepared
baking dish. Pour the jar of salsa over the chicken. Scatter the diced
pepper over the salsa. Sprinkle with the shredded cheese. Cover with
aluminum foil and bake in a preheated oven at 375º for 45 to 55
minutes. Uncover and bake for an additional 5 to 10 minutes. Cool for 5
minutes before serving.
Serves 6 to 8.
INDIAN CHICKEN CURRY COCA-COLA
~Shared by Treva, NC
2 & 1/2 lbs. Chicken breasts or a Chicken,
cut-up
Water
Salt
Celery tops
3 TB Butter or margarine
1 Tart apple, peeled and diced
1 MD Onion, thinly sliced
1 TB Curry powder (or more For experienced palates)
1/3 c Raisins
1 c Chicken broth
1/2 c COCA-COLA
3 & 1/2 TB Flour
1 c Coffee cream or undiluted Evaporated milk
1 tsp Salt
1/8 tsp White Pepper
Rice, cooked and hot
Rinse the chicken pieces. In a pot of boiling salted water,
cook the chicken with a few celery tops. Cover and simmer
about 1 hour or until fork-tender. Drain and strain the
broth; reserve. Bone the chicken and cut it into 1/2-inch pieces to
measure about 2-1/2 cups.
In a skillet, melt the butter/margarine. Add the apple,
onion, and curry powder and saute for 5 Minutes, blending well. Stir in
the raisins, 1 cup of the reserved chicken broth, and the Coca-Cola.
In a bowl, mix flour with the coffee cream/evaporated milk, stirring
until smooth. Add with salt and white pepper to the
onion/apple mixture. Stir and cook over low heat until thick and
creamy. Taste for seasoning. Add the chicken and turn into a covered
container to chill overnight.
Reheat in the top of a double boiler over hot water and serve on cooked
rice with a selection of Condiments (See NOTE below).
NOTE: Provide a sampling of the following condiments for
sprinkling on top of each serving: grated Coconut, Chopped
peanuts, chopped raw onions, raisins, sweet pickle relish, chutney,
chow chow, and/or lime wedges.
Recipe: "International Cooking with Coca-Cola", a give-away Pamphlet
from The Coca-Cola Company, 1981
SMOTHERED BACON CHICKEN
~Shared by Treva, NC
This recipe is quick, simple and good. It can be made low fat with a
few simple substitutions: 1) One piece of bacon per breast; 2) One half
can of low fat cream of mushroom soup 3) Four ounces of low fat/fat
free sour cream.
2 skinless, boneless chicken breast halves
4 slices bacon
8 ounces sour cream
1 (10.75 ounce) can condensed cream of mushroom soup
Preheat oven to 350 degrees F (175 degrees C).
1. Wrap each chicken breast in 2 strips of bacon and place in a glass
9x13 inch baking dish.
2. In a small bowl, mix the sour cream and soup. Cover the chicken with
the sour cream/soupmixture and bake uncovered in the preheated oven for
40 to 50 minutes or until slightly brown on top. Let cool and serve on
top of hot, cooked rice if desired.
SWISS CHICKEN CASSEROLE
~Shared by Treva, NC
6 skinless, boneless chicken breasts
6 slices Swiss cheese
1 (10.75 ounce) can condensed cream of chicken soup
1/4 cup milk
2 cups herb-seasoned stuffing mix
1/4 cup butter
1. Preheat oven to 350 degrees F (175 degrees C).
2. Arrange chicken in a greased 12 x 8 x 2 baking dish. Top with Swiss
cheese slices.
3. Combine soup and milk and stir well. Spoon mixture over chicken and
sprinkle with stuffing mix. Drizzle butter or margarine over crumbs.
4. Cover and bake at 350 degrees F (175 degrees C) for 50 minutes.
HUNTER'S CHICKEN STEW
~Shared by Treva, NC
Hunter's Chicken is found across Northern Italy, with many variations.
This version uses meaty bone-in chicken thighs and is full of onions,
mushrooms and tomatoes. It's also delicious served over egg noodles.
8 servings
Active Time: 1 hour
Total Time: 2 & 1/2 hours
2 teaspoons plus 2 tablespoons extra-virgin olive oil, divided
3 medium onions, finely chopped
2 cloves garlic, minced
1/2 cup all-purpose flour
12 bone-in chicken thighs, (about 4 pounds), skin removed, trimmed
1 teaspoon salt, divided
1/4 teaspoon freshly ground pepper, plus more to taste
1 cup dry white wine, or vermouth
1 & 1/2 pounds button mushrooms, halved or quartered, depending
on size
4 plum tomatoes, chopped
1 cup reduced-sodium chicken broth
2 bay leaves
2 teaspoons chopped fresh rosemary, or 3/4 teaspoon dried
1 1/3 cups cornmeal
6 cups cold water
1 teaspoon salt
1 tablespoon thinly sliced fresh basil
Heat 2 teaspoons oil in a large Dutch oven over medium-low heat. Add
onions and cook, stirring occasionally, for 5 minutes. Add garlic and
cook, stirring, until the onions are very soft and translucent, 2 to 4
minutes more. Using a slotted spoon, transfer the onions to a bowl; set
aside. Remove the pot from the heat.
Place flour in a shallow dish. Sprinkle chicken with 1/2 teaspoon salt
and pepper. Dredge the chicken in the flour. Gently shake off any
excess.
Cook the chicken in 2 batches in the Dutch oven, using 1 tablespoon oil
for each batch. Cook over medium-high heat, turning once, until browned
on both sides, 2 to 4 minutes per side. Transfer the chicken to a plate.
Pour wine (or vermouth) into the pot and cook, stirring and scraping up
any browned bits with a wooden spoon, for 1 minute. Stir in mushrooms,
tomatoes, broth, bay leaves and rosemary. Return the reserved onions to
the pan. Add the chicken and any accumulated juices, making sure each
piece is partially submerged. Bring to a simmer, then reduce heat to
medium-low. Partially cover the pan and cook, gently stirring once or
twice, until the chicken is very tender, about 1 hour.
Meanwhile, combine cornmeal, water and salt in a large saucepan. Bring
to a boil, stirring constantly, until the mixture thickens, about 5
minutes. Partially cover the pan, reduce the heat to low and simmer,
stirring occasionally, until thick and very creamy, 45 minutes to 1
hour. Remove from the heat and let stand, covered, while you finish the
stew.
Remove the chicken to a plate and tent with foil to keep warm. Bring
the liquid in the pan to a boil over medium-high heat and cook until
thickened, 10 to 15 minutes. Skim or blot any visible fat from the
surface. Season with the remaining 1/2 teaspoon salt and pepper to
taste. Return the chicken to the pan.
Gently stir in basil. Serve the stew over the polenta.
Nutrition: Per serving : 431 Calories; 17 g Fat; 4 g Sat; 8 g Mono; 101
mg Cholesterol; 31 g Carbohydrates;
33 g Protein; 3 g Fiber; 706 mg Sodium; 794 mg Potassium
2 Carbohydrate Serving
Exchanges: 1 1/2 starch, 1 vegetable, 4 lean meat, 1 fat
Make Ahead Tip: Make polenta (Step 5) about 1 hour before serving.
Prepare stew through Step 6. Cover and refrigerate for up to 1 day.
Reheat stew and stir in basil (Step 7).
Source: EatingWell, September/October 2008
EASY GARLIC CHICKEN
~Shared by Treva, NC
1 & 1/2 pounds skinless, boneless chicken breast halves
1/4 cup butter
6 cloves crushed garlic
2 cups seasoned dry bread crumbs
1. Preheat oven to 375 degrees F (190 degrees C).
2. In a small saucepan melt butter/margarine with garlic. Dip chicken
pieces in butter/garlic sauce,
3. letting extra drip off, then coat completely with bread crumbs.
4. Place coated chicken in a lightly greased 9x13 inch baking dish.
Combine any leftover butter/garlic
5. sauce with bread crumbs and spoon mixture over chicken pieces.
6. Bake in the preheated oven for 45 minutes to 1 hour.
SLOW-COOKED SOUTHWEST CHICKEN
~Shared by Treva, NC
With just 15-minutes of prep, you'll be out of the kitchen in no time.
This deliciously low-fat dish gets even better served with reduced-fat
sour cream and chopped cilantro. Brandi Castillo - Santa Maria,
California
6 Servings
Prep: 15 min.
Cook: 6 hours
2 cans (15 ounces each) black beans, rinsed and drained
1 can (14-1/2 ounces) reduced-sodium chicken broth
1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained
1/2 pound boneless skinless chicken breast
1 jar (8 ounces) chunky salsa
1 cup frozen corn
1 tablespoon dried parsley flakes
1 teaspoon ground cumin
1/4 teaspoon pepper
3 cups hot cooked rice
In a 2- or 3-qt. slow cooker, combine the beans, broth, tomatoes,
chicken, salsa, corn and seasonings. Cover and cook on low for 6-8
hours or until chicken shreds easily with two forks.
Shred chicken and return to the slow cooker; heat through. Serve with
rice.
Nutrition Facts: 1 cup chicken mixture with 1/2 cup rice equals 320
calories, 1 g fat (trace saturated fat), 21 mg cholesterol, 873 mg
sodium, 56 g carbohydrate, 8 g fiber, 19 g protein.
Source: Taste Of Home
CHICKEN-VEGETABLE MEATLOAF
~Shared by Treva, NC
Thawed frozen vegetables make a quick and easy addition to this chicken
meatloaf.
Serves: 8
Total Time: 1 hr 15 min
Prep Time: 20 min
4 slice(s) firm white bread
2 pound(s) ground chicken
1 package(s) (10 oz.) frozen classic mixed vegetables, thawed
3 tablespoon(s) fresh dill, chopped
3 large eggs, lightly beaten
Salt and pepper
Preheat oven to 400°F. While oven preheats, place bread slices on
cookie sheet in oven and toast 10 to 15 minutes or until golden,
turning over once. Transfer toast to wire rack to cool slightly. In
food processor with knife blade attached, pulse bread until coarsely
chopped. (You should have 1 scant cup.) Line 15 1/2" by 10 1/2"
jelly-roll pan or 13" by 9" metal baking pan with nonstick aluminum
foil. In large bowl, place chicken, vegetables, dill, eggs, 1/2
teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Add bread
crumbs and mix until blended, but do not overmix. In prepared pan,
shape meat mixture into 9" by 5" loaf, handling meat as little as
possible for best texture. Bake meatloaf 45 to 55 minutes or until meat
thermometer inserted in center reaches 165°F. (Temperature will rise to
170°F upon standing.) Let meatloaf stand 10 minutes to set juices for
easier slicing.
Nutritional Information (per serving)
Calories 355 Total Fat 16 g Saturated Fat 1 g Cholesterol 107 mg Sodium
455 mg Total Carbohydrate 19 g Dietary Fiber 3 g Sugars -- Protein 33 g
Calcium
Source: Good Housekeeping
EASY BREEZY CASSEROLE
~Shared by Treva, NC
3 skinless, boneless chicken breast halves - cooked and cubed
1 (10.75 ounce) can condensed cream of chicken soup
1/2 cup mayonnaise
1 cup cooked macaroni
1. Preheat oven to 350 degrees
2. In a medium bowl combine the chicken, soup, mayonnaise and macaroni;
mix well and spread mixture into a 9x13 inch baking dish.
3. Bake at 350 degrees for 35 to 45 minutes, or until cooked through.
NOTE: You could eat the leftovers cold...maybe on a bed of
lettuce...kind of like a chicken salad.
TERIYAKI CHICKEN AND PASTA
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1 (9-oz.) pkg. refrigerated linguine
3 boneless skinless chicken breast halves, cut into 3/4- inch pieces
1 1/2 cups Green Giant® SELECT® frozen sugar snap peas
1/2 cup purchased teriyaki baste and glaze
1 medium seedless orange
1/4 cup cashew pieces
Cook linguine to desired doneness as directed on package. Drain; cover
to keep warm. Meanwhile, spray medium nonstick skillet with nonstick
cooking spray. Heat over medium-high heat until hot. Add chicken; cook
and stir until browned. Add peas and teriyaki baste and glaze to
chicken. Reduce heat to medium; cover and cook 5 to 8 minutes or until
chicken is no longer pink and peas are tender. Meanwhile, grate 1
teaspoon peel from orange; set aside. Remove remaining peel from
orange; discard peel. Cut orange into 1-inch pieces. Add grated peel
and orange pieces to chicken mixture; mix well. Serve chicken mixture
over linguine; sprinkle with cashews.
BLUE CHEESE CHICKEN WING DIP
~Shared
by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
2 skinless, boneless chicken breast halves
1 (12 fluid ounce) can or bottle hot chicken wing sauce
6 tablespoons butter
1 (8 ounce) package cream cheese, softened
1 (16 ounce) bottle blue cheese dressing
Preheat oven to 350 degrees F (175 degrees C).
Place chicken in a pot with enough water to cover. Bring to a boil and
cook 25 minutes, until chicken juices run clear. Drain liquid from pot
and shred chicken. Mix wing sauce and butter into pot. Bring to a boil,
reduce heat to low and simmer 10 minutes.
Spread cream cheese over the bottom of an 8x8 inch baking dish. Pour
chicken mixture over cream cheese. Top with dressing.
Bake 15 minutes in the preheated oven, until hot and bubbly.
JOLLOF RICE
~Shared
by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1 tablespoon olive oil
1 large onion, sliced
2 (14.5 ounce) cans stewed tomatoes
1/2 (6 ounce) can tomato paste
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/2 teaspoon red pepper flakes
1 tablespoon Worcestershire sauce
1 teaspoon chopped fresh rosemary
2 cups water
1 (3 pound) whole chicken, cut into 8 pieces
1 cup uncooked white rice
1 cup diced carrots
1/2 pound fresh green beans, trimmed and snapped into 1 to 2 inch
pieces
1/4 teaspoon ground nutmeg
Pour oil into large saucepan. Cook onion in oil over medium-low heat
until translucent.
Stir in stewed tomatoes and tomato paste, and season with salt, black
pepper, cayenne pepper, red pepper flakes, Worcestershire sauce and
rosemary. Cover, and bring to a boil. Reduce heat, stir in water, and
add chicken pieces. Simmer for 30 minutes.
Stir in rice, carrots, and green beans, and season with nutmeg. Bring
to a boil, then reduce heat to low. Cover, and simmer until the chicken
is fork-tender and the rice is cooked, 25 to 30 minutes.
AMAZING ITALIAN LEMON BUTTER CHICKEN
~Shared
by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
Lemon Butter Sauce:
1/4 cup white wine
5 tablespoons fresh lemon juice
5 tablespoons heavy cream
1 cup butter, chilled
salt and pepper to taste
Chicken and Pasta:
1/2 pound dry farfalle (bow tie) pasta
4 skinless, boneless chicken breast halves - pounded to 1/4 inch
thickness
2 tablespoons olive oil
2 tablespoons butter
1/4 cup all-purpose flour
salt and pepper to taste
4 ounces bacon
6 ounces mushrooms, sliced
6 ounces artichoke hearts, drained and halved
2 teaspoons capers, drained
chopped fresh parsley for garnish
To make the sauce, pour the wine and lemon juice into a saucepan over
medium heat. Cook at a low boil until the liquid is reduced by 1/3.
Stir in cream, and simmer until it thickens. Gradually add the butter 1
tablespoon at a time to the sauce, stirring until completely
incorporated. Season with salt and pepper. Remove from heat, and keep
warm.
Bring a large pot of lightly salted water to boil. Add pasta, and cook
until al dente, about 8 to 10 minutes. Drain, and set aside.
To make the chicken, heat oil and 2 tablespoons butter in a large
skillet over medium heat. In a bowl, stir together flour, salt, and
pepper. Lightly coat chicken with flour mixture. Without crowding,
carefully place chicken in hot oil. (If necessary, cook in batches.)
Fry until cooked through and golden brown on both sides. Remove the
chicken to paper towels. Stir the bacon, mushrooms, artichokes, and
capers into the oil; cook until the mushrooms are soft.
Cut the chicken breasts into bite-size strips, and return them to the
skillet. Stir half of the lemon butter sauce into the chicken mixture.
To serve, place pasta in a large bowl. Stir the chicken mixture into
the pasta. Taste, and adjust seasonings. Stir in additional lemon
butter sauce as desired. Toss well, and garnish with parsley.
CREAMY CHICKEN BROCCOLI FETTUCCINE
~Shared
by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1/2 cup MIRACLE WHIP Dressing
1 lb. boneless skinless chicken breasts, cut into 1-inch pieces
1 pkg. (10 oz.) frozen chopped broccoli, thawed
1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut up
12 oz. fettuccine, cooked, drained
Heat salad dressing in large skillet. Add chicken; cook and stir 8
minutes or until chicken is cooked through.
Stir in broccoli and prepared cheese product. Cook on low heat until
prepared cheese product is melted, stirring occasionally.
Add hot fettuccine; toss until well coated.
APPLE STUFFED CHICKEN BREAST
~Shared
by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
2 skinless, boneless chicken breasts
1/2 cup chopped apple
2 tablespoons shredded Cheddar cheese
1 tablespoon Italian-style dried bread crumbs
1 tablespoon butter
1/4 cup dry white wine
1/4 cup water
1 tablespoon water
1 1/2 teaspoons cornstarch
1 tablespoon chopped fresh parsley, for garnish
Combine apple, cheese, and bread crumbs. Set aside.
Flatten chicken breasts between sheets of waxed paper to 1/4 inch
thickness. Divide apple mixture between chicken breasts, and roll up
each breast. Secure with toothpicks.
Melt butter or margarine in a 7 inch skillet over medium heat. Brown
stuffed chicken breasts. Add wine and 1/4 cup water. Cover. Simmer for
15 to 20 minutes, or until chicken is no longer pink.
Transfer chicken to a serving platter. Combine 1 tablespoon water and
cornstarch; stir into juices in pan. Cook and stir until thickened.
Pour gravy over chicken, and garnish with parsley. Serve.
CHICKEN WITH DUMPLINGS
~Shared
by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
5 pound stewing chicken, cut up
12 small white onions, peeled
2 whole cloves
4 peppercorns
1/4 teaspoon thyme, crushed
1 tablespoon salt
3 cups water
2 large carrots, scraped, cut in 2" pieces
2 parsnips, cut in 2" pieces
1 cup biscuit mix
1 egg
1/2 cup milk
Arrange chicken in a large kettle or pressure cooker. If you are using
the kettle, add one of the onions stuck with the cloves, the
peppercorns thyme, salt and water. Cover, bring to a boil, and simmer
gently for 2 hours or until chicken is very tender. Add remaining
vegetables during last hour. If you are using a pressure cooker, add
only 1 1/2 cups water, place all the vegetables in the cooker with the
chicken at the beginning, bring to 15 pounds pressure, cook for 35
minutes, let cool before removing petcock.
Meanwhile, mix the batter for the dumplings, using the biscuit mix, egg
and milk. When chicken is cooked, place dumplings over the top of
chicken and vegetables, turn on heat once more, cook covered for 12
minutes or until dumplings are puffed. Serve dumplings in place of
potatoes, spooning the rich chicken broth over the top of each serving.
BLUE RIBBON CHICKEN CASSEROLE
~Shared
by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
3 c. cooked chicken, diced
2 c. rice, cooked
1 1/2 c. chicken broth
1 tbsp. pimentos
1 c. croutons, crushed
6 eggs, beaten
Mix above and bake in greased pan 1 hour at 350 degrees. Spoon hot
sauce over before serving. Serves 10 to 14.
CREAM SAUCE:
1 stick butter
1 1/4 c. flour
1 1/4 c. milk
1 c. cream
Mix and cook over medium heat until thick as gravy.
ARTICHOKE AND SUN-DRIED TOMATO CHICKEN
~Shared
by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
4 skinless, boneless chicken breast halves
salt and pepper to taste
2 teaspoons olive oil
1 (14.5 ounce) can diced tomatoes with green peppers and onions
1/4 cup sun-dried tomato pesto
1 (14 ounce) can artichoke hearts in water, drained and quartered
Season both sides of chicken breasts with salt and pepper. Heat oil in
a large skillet over medium-high heat. Place chicken in skillet; cook,
turning once to brown each side. Remove chicken from pan, and set
aside.
Pour tomatoes into pan; cook for 1 minute, stirring constantly, and
incorporating any brown bits from bottom of pan. Stir in pesto and
artichokes, and return chicken to pan. Cover, and reduce heat to
medium. Simmer for 5 to 10 minutes, or until chicken is cooked through.
CHICKEN MELT
~Shared
by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1 tablespoon butter
1 onion, sliced into thin rings
1 teaspoon garlic powder
4 skinless, boneless chicken breasts
1/2 cup red wine
1 teaspoon dried rosemary
1/4 teaspoon dried thyme
4 slices Swiss cheese
4 English muffins, split and toasted
Preheat the grill for high heat.
Melt the butter in a skillet over medium heat. Place the onion slices
in the skillet, sprinkle with garlic powder, and saute until onions are
translucent. Remove from heat, and set aside.
Lightly oil the grill grate. Place the chicken breast halves on the
grill, and sprinkle with wine, rosemary, and thyme. Cook for about 8
minutes. Turn, and continue cooking 8 minutes, or until juices run
clear. Place a slice of cheese on each breast half, and top with
onions. Cook until cheese starts to melt. Serve on toasted English
muffins.
BAKED CHICKEN AND BRIE
~Shared
by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1 cup light beer or dry white wine
4 skinless, boneless chicken breast halves
salt and black pepper to taste
1 teaspoon dried oregano, or to taste
8 ounces Brie cheese
Preheat the oven to 400 degrees F (200 degrees C).
Pour the beer or wine into a glass baking dish large enough to lay out
the chicken. Season the chicken with salt, pepper and oregano on both
sides, and place in the dish.
Bake for 35 to 40 minutes in the preheated oven, or until juices run
clear. While chicken is baking, slice Brie with the rind into 1/4 inch
thick slices. When chicken is done, place slices of Brie over the top.
Return to the oven for 3 to 5 minutes, until cheese is melted. Voila,
chicken with Brie sauce is complete!
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CHICKEN PARMESAN
(Note from Maggie: I double up on the sauce and use the extra half to
ladle over the spaghetti pasta. Sauce is simply delicious!)
Prep Time: 25 min
Cook Time: 40 min
Level: Intermediate
Serves: 4 servings
Ingredients
1/4 cup extra-virgin olive oil, plus 3 tablespoons
1 medium onion, chopped
2 garlic cloves, minced
2 bay leaves
1/2 cup kalamata olives, pitted
1/2 bunch fresh basil leaves
2 (28-ounce) cans whole peeled tomatoes, drained and hand-crushed
Pinch sugar
Kosher salt and freshly ground black pepper
4 skinless, boneless, chicken breasts (about 1 1/2 pounds)
1/2 cup all-purpose flour
2 large eggs, lightly beaten
1 tablespoon water
1 cup dried bread crumbs
1 (8-ounce) ball fresh buffalo mozzarella, water drained
Freshly grated Parmesan
1 pound spaghetti pasta, cooked al dente
Directions
Coat a saute pan with olive oil and place over medium heat. When the
oil gets hazy, add the onions, garlic, and bay leaves; cook and stir
for 5 minutes until fragrant and soft. Add the olives and some
hand-torn basil. Carefully add the tomatoes (nothing splashes like
tomatoes), cook and stir until the liquid is cooked down and the sauce
is thick, about 15 minutes; season with sugar, salt and pepper. Lower
the heat, cover, and keep warm.
Preheat the oven to 450 degrees F.
Get the ingredients together for the chicken so you have a little
assembly line. Put the chicken breasts side by side on a cutting board
and lay a piece of plastic wrap over them. Pound the chicken breasts
with a flat meat mallet, until they are about 1/2-inch thick. Put the
flour in a shallow platter and season with a fair amount of salt and
pepper; mix with a fork to distribute evenly. In a wide bowl, combine
the eggs and water, beat until frothy. Put the bread crumbs on a plate,
season with salt and pepper.
Heat 3 tablespoons of olive oil over medium-high flame in a large
oven-proof skillet. Lightly dredge both sides of the chicken cutlets in
the seasoned flour, and then dip them in the egg wash to coat
completely, letting the excess drip off, then dredge in the bread
crumbs. When the oil is nice and hot, add the cutlets and fry for 4
minutes on each side until golden and crusty, turning once.
Ladle the tomato-olive sauce over the chicken and sprinkle with
mozzarella, Parmesan, and basil. Bake the Chicken Parmesan for 15
minutes or until the cheese is bubbly. Serve hot with spaghetti.
Source: Tyler Florence, Food 911
STUFFED CHICKEN BREASTS WITH MUSHROOM CREAM SAUCE
12 (6 oz.) boneless chicken breasts, skinned and trimmed
12 thin prosciutto slices
3/4 lb. Bel Paese cheese, cut into 12 oblongs
24 asparagus spears, blanched 1 minute and trimmed to 4 inch lengths
3/4 lb. freshly grated mixed Parmesan and Romano cheese
1/2 c. minced fresh parsley
Olive oil
All purpose flour
1 lb. mushrooms, thinly sliced
3/4 c. dry Marsala
6 c. whipping cream
Salt and freshly ground pepper
Pound chicken breasts between sheets of waxed paper to thickness of 1/4
inch. Arrange chicken breasts shiny side down. Cover each with 1
prosciutto slice. Set 1 Bel Paese cheese oblong in center of each.
Place 2 pieces of asparagus beside cheese. Sprinkle with about 3
tablespoons Parmesan mixture, then parsley. Roll up tightly.
Preheat oven to 350 degrees. Heat thin layer of oil in heavy large
skillet over medium heat. Dredge chicken rolls in flour, shaking off
excess. Arrange seam side down in skillet and brown on both sides.
Transfer to baking sheet. Pour oil over. Do not wash skillet. Bake
chicken until tender, about 15 minutes.
Meanwhile, set skillet over high heat. Add mushrooms and Marsala. Tilt
pan, heat wine and ignite. When flames subside, boil until liquid is
reduced by half. Add cream to skillet and boil until reduced to
saucelike consistency. Season with salt and pepper.
To serve, set 2 chicken rolls on each plate. Spoon Marsala sauce over.
Source: Cooks.com
MAPLE-PECAN CHICKEN
Dress up chicken breasts with maple syrup and crispy panko bread crumbs
in this delicious 5-ingredient, ready in 30-minutes recipe.
Makes: 4 servings
4 boneless skinless chicken breasts (about 1 1/4 lb)
1/4 cup pure maple or maple-flavored syrup
2 tablespoons mayonnaise
1/2 cup Progresso® plain panko crispy bread crumbs
1/2 cup finely chopped pecans
Total Time: 35 min
1. Heat oven to 400°F. Line baking sheet with foil; spray with cooking
spray. Between pieces of plastic wrap or waxed paper, place each
chicken breast smooth side down; gently pound with flat side of meat
mallet or rolling pin until about 1/2-inch thick.
2. In shallow dish, mix together maple syrup and mayonnaise. In another
shallow dish, mix together panko and pecans. Dip chicken into syrup
mixture, then into panko. Place on baking sheet. Spray top of chicken
with cooking spray.
3. Bake 15 to 20 minutes, turning once, until juice of chicken is clear
when center of thickest part is cut (165°F) and coating is golden brown.
Nutrition Information:
1 Serving: Calories 430 (Calories from Fat 190); Total Fat 21g
(Saturated Fat 3g, Trans Fat 0g); Cholesterol 90mg; Sodium 150mg; Total
Carbohydrate 25g (Dietary Fiber 1g, Sugars 13g); Protein 34g
Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 4%; Iron 10%
Exchanges: 1/2 Starch; 1 Other Carbohydrate; 0 Vegetable; 4 1/2 Lean
Meat; 1 1/2 Fat
Carbohydrate Choices: 1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Source: Betty Crocker
CHICKEN AND DRESSING CASSEROLE
Ingredients:
3 cups cooked diced chicken
1 can cream of mushroom soup
1 can cream of celery soup
2 cups chicken broth
1/2 cup melted butter
1 package herb-seasoned stuffing mix, (6 to 8 oz)
1 cup shredded cheese, Swiss or Cheddar
Preparation:
Combine soups and chicken broth; add diced chicken to the mixture. Add
butter to dressing mix. Combine chicken mixture with the dressing
mixture. Place in a 2 to 2 1/2-quart casserole and bake at 350° for 30
minutes. Top with shredded cheese during the last 5 minutes if desired.
Serves 6.
ROMAN-STYLE CHICKEN
Prep Time: 20 min
Cook Time: 40 min
Level: Easy
Serves: 6 servings
Ingredients
4 skinless chicken breast halves, with ribs
2 skinless chicken thighs, with bones
1/2 teaspoon salt, plus 1 teaspoon
1/2 teaspoon freshly ground black pepper, plus 1 teaspoon
1/4 cup olive oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
3 ounces prosciutto, chopped
2 cloves garlic, chopped
1 (15-ounce) can diced tomatoes
1/2 cup white wine
1 tablespoon fresh thyme leaves
1 teaspoon fresh oregano leaves
1/2 cup chicken stock
2 tablespoons capers
1/4 cup chopped fresh flat-leaf parsley leaves
Directions
Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a
heavy, large skillet, heat the olive oil over medium heat. When the oil
is hot, cook the chicken until browned on both sides. Remove from the
pan and set aside.
Keeping the same pan over medium heat, add the peppers and prosciutto
and cook until the peppers have browned and the prosciutto is crisp,
about 5 minutes. Add the garlic and cook for 1 minute. Add the
tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned
bits off the bottom of the pan. Return the chicken to the pan, add the
stock, and bring the mixture to a boil. Reduce the heat and simmer,
covered, until the chicken is cooked through, about 20 to 30 minutes.
If serving immediately, add the capers and the parsley. Stir to combine
and serve. If making ahead of time, transfer the chicken and sauce to a
storage container, cool, and refrigerate. The next day, reheat the
chicken to a simmer over medium heat. Stir in the capers and the
parsley and serve.
Source: Giada De Laurentiis on Food TV
CHICKEN JALFREZI
(I use chicken thighs and serve with white rice. ~Maggie)
Serves: 4
Prep: 5 mins
Total: 1 hr 15 mins
Ingredients
2 tbsp vegetable oil
2 tbsp garam masala
2 tsp ground cumin
1 tsp ground turmeric
1 onion, sliced
3 garlic cloves, minced
1 red bell pepper, seeded and sliced
1/2 green bell pepper, seeded and sliced
1 1/2 lb (675 g) skinless and boneless chicken thighs or breasts, cut
into 1 in (2.5 cm) pieces
1 cup canned chopped tomatoes
3 tbsp chopped cilantro
Directions
1. Heat the oil in a large saucepan over a medium heat. Add the garam
masala, cumin, mustard seeds, and turmeric, and stir for 1 minute,
until fragrant.
2. Add the onion, ginger, and garlic, and cook, stirring often, for
about 2 minutes, until the onion starts to soften. Add the red and
green peppers and the chiles and cook for 5 minutes, stirring often.
3. Increase the heat to medium-high. Add the chicken, and cook until it
begins to brown. Add the tomatoes and cilantro, lower the heat, and
simmer for 10 minutes, or until the chicken is cooked through, stirring
frequently. Serve hot.
Source: "The Illustrated Kitchen Bible: 1,000 Family Recipes from
Around the World" by Victoria Blashford-Snell
THREE-CHEESE ZITI AND SMOKED CHICKEN CASSEROLE
Makes: 6 servings
Prep: 25 minutes
Bake: 25 minutes
Stand: 10 minutes
Ingredients
12 ounces dried cut ziti pasta
3 tablespoons butter
2 cloves garlic, minced
3 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground white pepper
3-1/2 cups milk
1-1/2 cups finely shredded Asiago cheese (6 ounces)
1 cup finely shredded fontina cheese (4 ounces)
1/2 cup crumbled blue cheese (2 ounces)
2 cups chopped smoked chicken or shredded purchased roasted
chicken
1/3 cup panko (Japanese-style bread crumbs) or fine dry bread
crumbs
2 teaspoons truffle-flavor oil or melted butter
Directions
1. Preheat oven to 375 degrees F. Grease a 2-quart casserole; set
aside. Cook pasta according to package directions; drain. Return to pan.
2. Meanwhile, in a medium saucepan, heat butter over medium heat. Add
garlic; cook and stir for 30 seconds. Stir in flour, salt, and white
pepper. Gradually stir in milk. Cook and stir until thickened and
bubbly. Gradually add Asiago cheese, fontina cheese, and blue cheese,
stirring until melted. Stir in chicken. Stir chicken mixture into
cooked pasta.
3. Transfer mixture to the prepared casserole. In a small bowl, combine
panko and truffle oil; sprinkle over pasta mixture. Bake, uncovered,
about 25 minutes or until mixture is heated through and crumbs are
lightly browned. Let stand for 10 minutes before serving. Makes 6
servings.
Nutrition Facts
Calories 753
Total Fat (g) 39
Saturated Fat (g) 22
Monounsaturated Fat (g) 7
Polyunsaturated Fat (g) 2
Cholesterol (mg) 141
Sodium (mg) 953
Carbohydrate (g) 56
Total Sugar (g) 9
Fiber (g) 2
Protein (g) 43
Source: Better Homes & Gardens Magazine
CROCKPOT SESAME SEED CHICKEN
2 1bs. skinless, boneless chicken thighs
1/2 c. low sodium soy sauce
1/3 c. packed brown sugar
1/4 tsp. garlic powder
1/4 tsp. ground ginger
1 tablespoons ketchup
2 tablespoons toasted sesame seeds
Place chicken thighs in the slow cooker. Whisk together remaining
ingredients in a bowl and pour over chicken.
Cover and cook on low 6 to 8 hours or on high 3 or 4 hours.
Serves 4 to 6
CHICKEN STROGANOFF
Moist chicken, earthy mushrooms, and sour cream combine in the slow
cooker to create this classic comfort food.
Ingredients
2 pounds skinless, boneless chicken breast halves and/or thighs
1 cup chopped onion
2 10 3/4-ounce cans condensed cream of mushroom soup with roasted garlic
1/3 cup water
12 ounces dried wide egg noodles
1 8-ounce carton dairy sour cream
Freshly ground black pepper (optional)
Directions
1. Cut chicken into 1-inch pieces. In a 3-1/2- or 4-quart slow cooker
combine the chicken pieces and onion. In a medium bowl stir together
the soup and water. Pour over chicken and onion.
2. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat
setting for 3 to 3-1/2 hours.
3. Cook noodles according to package directions. Drain. Just before
serving, stir sour cream into mixture in cooker. To serve, spoon
stroganoff mixture over hot cooked noodles. If desired, sprinkle with
black pepper.
Makes 6 to 8 servings.
Nutrition Facts
Calories 532, Total Fat 14 g, Saturated Fat 6 g, Monounsaturated Fat 3
g, Polyunsaturated Fat 1 g, Cholesterol 162 mg, Sodium 775 mg,
Carbohydrate 54 g, Total Sugar 4 g, Fiber 3 g, Protein 46 g. Daily
Values: Vitamin C 6%, Calcium 10%, Iron 17%.
Percent Daily Values are based on a 2,000 calorie diet
Source: Better Homes & Gardens Magazine
CHICKEN FLORENTINE
Prep Time: 10 min
Inactive Prep Time: 24 hr 0 min
Cook Time: 30 min
Level: Easy
Serves: 6-8 servings
Ingredients
2 (10-ounce) packages frozen chopped spinach
6 chicken breast halves (about 4 pounds), cooked, boned, and shredded
2 (10 3/4-ounce) cans condensed cream of mushroom soup
1 cup mayonnaise
1 cup sour cream
2 cup grated sharp Cheddar
2 tablespoons fresh lemon juice
1 teaspoon curry powder
Salt and freshly ground black pepper
1/2 cup dry white wine
1/2 cup freshly grated Parmesan
1/2 cup soft bread crumbs
2 tablespoons butter
Directions
Remove the outer wrappers from the box of spinach. Open 1 end of each
box. Microwave on full power for 2 minutes, until thawed. Drain the
spinach and put into a large bowl. Add the shredded chicken.
In a medium bowl, combine the soup, mayonnaise, sour cream, Cheddar,
lemon juice, curry powder, salt and pepper, to taste, and wine. Whisk
together to make a sauce. Pour the sauce over the spinach and chicken.
Mix well with a spatula.
Place the mixture into an 11 by 7-inch casserole dish or 2 (9-inch)
square disposable aluminum foil pans that have been sprayed with
vegetable oil cooking spray. Pat down evenly and smooth with a spatula.
Combine the Parmesan and bread crumbs and sprinkle over the top. Dot
with the butter.
Wrap the uncooked casserole securely with plastic wrap, then with
aluminum foil. Place each pan into a plastic freezer bag and seal.
Place into freezer.
Allow casserole to thaw 24 hours in refrigerator. When ready to bake,
remove the plastic wrap and foil. Bake uncovered at 350 degrees F for
about 30 minutes until bubbly.
Source: Paula Deen, 2007
BEST-EVER FRIED CHICKEN
There is no need for a special occasion to prepare this chicken recipe,
because it makes every occasion special! When I was growing up, my
parents had a farm, and every year, Dad would hire teenage boys to help
by haying time. They looked forward to coming because they knew they
would be treated to Mom's delicious fried chicken.
6-8 Servings
Prep: 15 min.
Cook: 20 min.
Ingredients
1-1/2 to 2 cups all-purpose flour
2 teaspoons dried thyme
2 teaspoons paprika
1-1/2 teaspoons salt
1 egg, lightly beaten
1/3 cup milk
2 tablespoons lemon juice
1 broiler/fryer chicken (3 to 4 pounds), cut up
Oil for deep-fat frying
Directions
In a large resealable plastic bag, combine the first four ingredients.
In a shallow bowl, combine the egg, milk and lemon juice. Place chicken
pieces, one at a time, in the flour mixture; seal and shake to coat.
Dip in the egg mixture and coat again with flour mixture.
In an electric skillet or deep-fat fryer, heat oil to 375°. Fry
chicken, a few pieces at a time, for 6-10 minutes on each side or until
chicken juices run clear. Drain on paper towels.
Yield: 6-8 servings.
Source: Taste of Home 2009
CREAMY CHICKEN AND RICE
6-8 Servings
Prep: 25 min.
Bake: 10 min.
Ingredients
4 cups cooked rice
1/2 cup butter, divided
1/4 cup all-purpose flour
2 cups milk
2 teaspoons chicken bouillon granules
1/2 to 1 teaspoon seasoned salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
4 to 5 cups cubed cooked chicken
12 ounces process American cheese (Velveeta), cubed
2 cups (16 ounces) sour cream
1-1/4 cups crushed butter-flavored crackers (about 32)
Directions
Spread rice into a greased shallow 3-qt. or 13-in. x 9-in. baking dish;
set aside.
In a saucepan, melt 1/4 cup butter; stir in flour until smooth.
Gradually add milk, bouillon, seasoned salt, garlic powder and pepper.
Bring to a boil; cook and stir for 2 minutes or until thickened and
bubbly. Reduce heat; add chicken, cheese and sour cream; stir until the
cheese is melted. Pour over rice.
Melt the remaining butter; toss the cracker crumbs. Sprinkle over
casserole. Bake, uncovered, at 425° for 10-15 minutes or until heated
through.
Yield: 6-8 servings.
Nutrition Facts: 1 serving (1 each) equals 723 calories, 43 g fat (24 g
saturated fat), 169 mg cholesterol, 1,164 mg sodium, 43 g carbohydrate,
1 g fiber, 36 g protein.
Source: Taste of Home 2009
BAKED PARMESAN GARLIC CHICKEN
This easy chicken recipe only uses four ingredients but is packed with
taste. Boneless chicken breasts are coated in a flavorful blend of
cheese and spices for a wonderful main dish that goes with anything
from spaghetti to baked beans.
Ingredients:
1/2 cup grated Parmesan cheese
1 package Good Seasons Italian Dressing mix
1/2 tsp. garlic powder
6 boneless skinless chicken breast halves
Directions:
1. Preheat oven to 400°F.
2. Mix cheese, dressing mix and garlic powder.
3. Moisten chicken breasts with water; coat with cheese mixture. Place
in shallow baking dish.
4. Bake 20 to 25 min. or until chicken is no longer pink in the center.
Source: Moms Who Think
http://www.momswhothink.com/chicken-recipes/baked-parmesan-garlic-chicken.html
CHICKEN DIVAN
Maggie's note: I prefer to make a white sauce seasoned with
chicken bouillon powder rather than use canned soup (Trey does not like
mushrooms and I prefer homemade to canned) but it is good either way! I
mix the cooked broccoli and chicken up in a large bowl, add the sauce
mixture, and then place into a buttered casserole dish.
Prep Time: 10 min
Cook Time: 40 min
Level: Easy
Serves: 6 to 8 servings
Ingredients
2 (10-ounce) packages frozen broccoli, chopped
6 cups shredded chicken, cooked
2 (10 3/4-ounce) cans condensed cream of mushroom soup
1 cup mayonnaise
1 cup sour cream
1 cup grated sharp Cheddar
1 tablespoon fresh lemon juice
1 teaspoon curry powder
Salt and pepper
1/2 cup dry white wine
1/2 cup freshly grated Parmesan
1/2 cup soft bread crumbs
2 tablespoons butter, melted
Directions
Preheat oven to 350 degrees F.
Remove the outer wrappers from the boxes of broccoli. Open 1 end of
each box. Microwave on full power for 2 minutes, until thawed. Drain
the broccoli and put into a casserole dish. Add the shredded chicken.
In a medium bowl, combine the soup, mayonnaise, sour cream, Cheddar,
lemon juice, curry powder, salt and pepper, to taste, and wine. Whisk
together to make a sauce. Pour the sauce over the broccoli and chicken.
Mix well with a spatula.
Place the mixture into an 11 by 7-inch casserole dish or 2 (9-inch)
square disposable aluminum foil pans that have been sprayed with
vegetable oil cooking spray. Pat down evenly and smooth with a spatula.
Combine the Parmesan, bread crumbs and butter and sprinkle over the top.
Bake for about 30 to 45 minutes.
Cook's Note: Try topping with Cheddar or Gruyere cheese.
Source: Paula Deen
CHICKEN TETRAZZINI
8 oz spaghetti
2 (8 oz) cans mushrooms, drained
1/2 cup butter
4 boneless chicken breast halves, cooked
2 (10.75 oz) cans condensed cream of chicken soup
1 (16 oz) container sour cream
2 Tbsp. grated Parmesan cheese
Break spaghetti into 1 inch pieces. Cook according to package
directions. Drain. Sauté mushrooms in butter. Cut chicken into large
pieces, mix with mushrooms. Stir in sour cream and condensed soup. Fold
in noodles. Turn into buttered casserole dish, sprinkle with the
Parmesan cheese. Bake at 300 degrees for 40 minutes.
BACON-WRAPPED CHICKEN BREASTS WITH CHILE CHEESE SAUCE
8 slices bacon
4 boneless, skinless chicken breast halves, cut in half lengthwise
(making 8 long pieces)
1 10.75-ounce can condensed cheddar cheese soup
1/3 cup milk
1 teaspoon chopped canned chipotle peppers or bottled chipotle hot
pepper sauce (or to taste)
Dash Worcestershire sauce
1. Preheat oven to 400F. Line a rimmed baking sheet with aluminum foil;
set aside.
2. Wrap a slice of bacon around each piece of chicken and place on the
baking sheet. Bake about 20 minutes or until cooked through. Remove
chicken from the oven. Preheat the broiler.
3. Meanwhile, in a saucepan, bring the soup, milk, chipotle pepper, and
Worcestershire sauce to a simmer over medium heat. Turn off heat; cover
to keep warm.
4. Broil the chicken 4 to 5 inches from the heat for about 1 to 2
minutes or until the bacon is really sizzling. Serve chicken topped
with the cheese sauce.
Makes 4 servings.
CHICKEN BREASTS WITH RED PEPPER BUTTER
1/2 red bell pepper, seeded and minced
1 Tbs. unsalted butter, room temperature
1/8 tsp. cayenne pepper
1-1/2 lbs. boneless skinless chicken breast halves, room temperature
Combine all ingredients, except chicken, in a mixing bowl and mix
thoroughly. Season with salt to taste. Turn on broiler. Arrange chicken
breasts on a broiler pan. Season with salt and pepper to taste. Broil 5
minutes. Turn chicken and spread 1-1/2 tsp. pepper butter over each
breast. Broil another 4-5 minutes or until chicken is cooked
throughout. Transfer chicken to serving plates. Top with another 1-1/2
tsp. pepper butter.
GRILLED CHICKEN WITH GARLIC BUTTER
1/2 cup (1 stick) butter, melted and cooled
1/4 cup drained sun-dried tomatoes packed in oil
3 cloves garlic
1/4 teaspoon dried oregano
1/4 teaspoon ground pepper
2 - 3 lbs. chicken breast halves
Preheat grill or broiler.
For Garlic Butter: In blender, combine butter, sun-dried tomatoes,
garlic, oregano and pepper and process, scraping sides occasionally,
until blended. Grill or broil chicken, turning occasionally and basting
with garlic butter, 30 minutes or until meat thermometer inserted in
center registers 170 degrees F.
NOTE: Do not baste during the last 5 minutes of grilling.
ROSEMARY CHICKEN WITH MEDITERRANEAN RICE
Serves 4; 3 ounces chicken and 1/2 cup rice per serving.
Ingredients
1/2 cup uncooked instant brown rice
1/2 0.7-ounce packet Italian salad dressing mix
1 teaspoon chopped fresh rosemary or 1/4 teaspoon dried rosemary,
crushed
4 boneless, skinless chicken breast halves (about 4 ounces each), all
visible fat discarded
2 tablespoons olive oil
1/2 cup dry white wine (regular or nonalcoholic)
1/2 teaspoon grated lemon zest
2 tablespoons fresh lemon juice
2 medium green onions, finely chopped
1 teaspoon chopped fresh oregano leaves (optional)
1 medium lemon, quartered
Preparation
Prepare the rice using the package directions, omitting the salt and
margarine.
Meanwhile, sprinkle the salad dressing mix and rosemary over both sides
of the chicken. Using your fingertips, gently press the mixture so it
adheres to the chicken.
In a large nonstick skillet, heat the oil over medium-high heat,
swirling to coat the bottom. Add the chicken and immediately reduce the
heat to medium. Cook for 4 minutes on each side, or until no longer
pink in the center. Transfer to a plate.
Increase the heat to medium high. In the same skillet, stir together
the wine, lemon zest, and lemon juice. Cook for 2 minutes, or until
reduced to about 1/4 cup. Remove the skillet from the heat.
Stir the green onions and oregano into the cooked rice. Spoon the rice
onto a platter. Arrange the chicken on the rice. Spoon the sauce over
the chicken. Squeeze the lemon over the chicken and rice.
Nutrition Analysis (per serving)
Calories 263
Total Fat 8.5 g
Saturated 1.5 g
Trans 0.0 g
Polyunsaturated 1.0 g
Monounsaturated 5.5 g
Cholesterol 66 mg
Sodium 477 mg
Carbohydrates 13 g
Fiber 1 g
Sugars 2 g
Protein 27 g
Dietary Exchanges
3 lean meat
1 starch
Source: Light & Easy Recipes, by the American Heart
Association.
CRISPY ONION CHICKEN
1/2 C. butter or margarine melted
1 T. Worcestershire sauce
1 t. ground mustard
1/2 t. garlic salt
1/4 t. pepper
4 boneless chicken breast halves
1 can French fried onions
In a shallow bowl combine the butter, Worcestershire sauce, mustard,
garlic salt and pepper. Dip chicken in the butter mixture, then coat
with onions. Place in a greased 9x13 baking dish. Top with any
remaining onions; drizzle with any remaining butter mixture. Bake
uncovered at 350 for 30-35 minutes or until chicken is done.
CREAMY CHICKEN TORTILLA SOUP
4 (10 oz) cans diced tomatoes and chilies
4 (14.5 oz) cans chicken broth
1 (30 oz) can refried beans
1 C. whole kernal corn
4 C. shredded cooked chicken
Fried corn tortilla chips or strips
Shredded Monterey Jack cheese
Combine tomatoes and broth in large saucepan. Stir in the beans and
corn. Bring to a boil; reduce heat to low and simmer 5 minutes,
stirring frequently. Add chicken and heat through. Top with tortilla
strips or chips and cheese.
CRAB STUFFED CHICKEN BREASTS
(IN GARLIC AND BASIL SAUCE)
4 boneless chicken breasts
1 (8 oz.) pkg. imitation crabmeat
1 egg
1 c. shredded Cheddar or Swiss cheese
SAUCE:
1 c. skim milk
1 clove garlic
2 tbsp. butter
2 tbsp. flour
1/2 tsp. basil
Salt and pepper to taste
Mix crabmeat, egg and cheese. Lay chicken on flat surface, slice open,
pound to flatten (can cover with wax paper when pounding). Place 1/4 of
crab mixture on each breast. Roll up individually and place in a
greased baking pan. Bake 40 minutes at 350 degrees. Prepare Sauce: Melt
butter in pan, add garlic; blend flour in milk and pour into melted
butter. Mix until thick. Add basil, salt and pepper. Pour sauce over
chicken and bake 10 minutes more.
BREADED OVEN RANCH CHICKEN
4 boneless, skinless chicken breasts
1 (1 oz.) pkg. ranch dressing mix
2 egg whites, slightly beaten
1 cup Alpine Lace Free & Lean Fat-Free Cheese, shredded
20 fat-free saltines, crushed
Preheat oven to 350 degrees. Spray baking sheet with nonstick cooking
spray. Dip chicken breasts in egg white, then roll in shredded cheese,
then roll lightly in dry ranch dressing and then roll in cracker
crumbs. Place each chicken breast on baking sheet sprayed with nonstick
cooking spray and bake at 350 degrees for 35-40 minutes.
Entire recipe makes 4 servings, 1 gram of fat per serving. 255 calories
per serving.
Source: Weatherly & Byrd Springs Ward Cookbook, 1999 Edition
CHICKEN PARMESAN BUNDLES
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1-1/4 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese,
divided
6 Tbsp. KRAFT Grated Parmesan Cheese, divided
6 small boneless skinless chicken breast halves (1-1/2 lb.), pounded to
1/4-inch thickness
1 egg
10 RITZ Crackers, crushed (about 1/2 cup)
1-1/2 cups spaghetti sauce, heated
HEAT oven to 375ºF.
MIX cream cheese, spinach, 1 cup mozzarella and 3 Tbsp. Parmesan until
well blended; spread onto chicken breasts. Starting at one short end of
each breast, roll up chicken tightly. Secure with wooden toothpicks, if
desired.
BEAT egg in shallow dish. Mix remaining Parmesan and cracker crumbs in
separate shallow dish. Dip chicken in egg, then roll in crumb mixture.
Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking
spray.
BAKE 30 min. or until chicken is done (165ºF). Remove and discard
toothpicks, if using. Serve topped with spaghetti sauce and remaining
mozzarella.
Kraft Kitchens Tips
Healthy Living
Save 40 calories and 4 g fat per serving by preparing with PHILADELPHIA
Neufchatel Cheese , KRAFT 2% Milk Shredded Mozzarella Cheese and RITZ
Reduced Fat Crackers.
Make Ahead
Assemble chicken bundles and place in baking dish as directed.
Refrigerate up to 4 hours. When ready to serve, uncover and bake at
375ºF for 35 min. or until chicken is done.
Special Extra
Stir chopped fresh basil and/or sliced black olives into spaghetti
sauce before heating.
Nutritional information per serving:
Calories 410
Total fat 21 g
Saturated fat 10 g
Cholesterol 130 mg
Sodium 820 mg
Carbohydrate 17 g
Dietary fiber 4 g
Sugars 7 g
Protein 38 g
Source: Kraft Kitchens
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A to Z Readers' Family-Owned
Business Guide |
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GOURMET MADE EASY
First Edition Now on CD
CD Price: $8.95 Free
shipping
PayPal preferred. Check ok.
philmn@charter.net
HOMEMADE
TRUFFLES AND BONBONS
Phil
has also written a book entitled Homemade
Truffles and BonBons.
It includes many recipes as well as sources for supplies.
Books Can Be Purchased at:
http://stores.lulu.com:80/store.php?fAcctID=1489338
PHIL'S CREATIVE
CHOCOLATES
Did
you know that some of the finest hand-dipped
chocolates in the world come from one of our very own a2z family
members? Phil's Creative Chocolates is owned by
Phil Maine, the dear hubby of Pat in Minden, Nevada.
It is always nice to do
business with someone you know and can trust. Phil sends a special
message to the a2z family:
The chocolates I make are chocolate center truffles and butter cream
centers of various flavors, such as raspberry, lemon, lime, orange,
strawberry, etc. I use various liqueurs, such as Kahlua,
Kahlua-Hazelnut, Chambord, Baileys, cognac, rum, etc in some of them.
Of course, no alcohol if requested. Dark, milk and white chocolates are
used in the assortment. I can do dark chocolates for all of the 12
pieces or any combination. Please also indicate alcohol or not. And, if
there are any special flavors you especially like.
The price is $12 per dozen plus s/h (approximately $3.00; warm weather
delivery pack is extra).
(I accept personal checks and PayPal.)
Contact:
Phil Maine (philmn@charter.net)
Using the email link above will tell Phil that you read about his
chocolates in a2z. Of course, you may cut and paste the email addy into
your "send" box without using the link.
Bee
Happy and Healthy with Raw Ohio Honey!
Owned by a2z'er
Lucy Wellhausen
Dilly Core
If you like Dill Pickles, then you would love the "Dilly Core", the
Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill, another a2z
family member designed the corer specifically for Dill Pickles so it is
much smaller than an apple corer that often destroys a pickle. Uncle
Bill will also include his flavorful famous Dill Pickle Stuffing recipe
in every order. The "Dilly Core" is made from Stainless Steel, so it is
dishwasher safe and will not rust or tarnish. It may also be used to
core fresh cucumbers so that stuffing can be added. In addition, the
"Dilly Core" can be used to core roasts so that the cored out section
can be stuffed with your favorite herbs or spices. Contact him using
this special link: Dilly
Core. I love my Dilly Core and know you will find dozens of
uses for it in your kitchen, too.
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