CHICKEN RECIPES
Healthy Dump Chicken Bake
2 pounds boneless, skinless chicken breasts, cut into 1 1/2-inch pieces
8 ounces plum tomatoes, halved and cut into 1 1/2-inch pieces
1 cup dry ditalini
3 tablespoons Italian seasoning
2 tablespoons garlic powder
2 tablespoons olive oil
2 tablespoons onion powder
2 bell peppers, any color, cut into 1 1/2-inch pieces
1 red onion, halved and cut into 1 1/2-inch pieces
1 zucchini, halved and cut into 1 1/2-inch pieces
Kosher salt and freshly ground black pepper
2/3 cup low-sodium chicken stock
1 1/2 cups shredded mozzarella (about 6 ounces)
Preheat the oven to 400°F.
Toss together the chicken, tomatoes, ditalini, Italian seasoning, garlic powder, olive oil, onion powder, bell peppers, onion, zucchini and 2 teaspoons each salt and pepper in a
9-by-13-inch baking dish until evenly combined.
Pour the chicken broth over everything and cover tightly with foil. Bake until the chicken is cooked through and the pasta is al dente, about 45 minutes.
Remove the foil, sprinkle with the mozzarella and return to the oven until the cheese is melted and just starting to brown, about 10 minutes.
4 servings 3 tenderloins
Cook’s Note
To make ahead, toss everything but the ditalini and broth in the baking dish until evenly combined, then cover and refrigerate the mixture for up to 8 hours.
Before baking, stir in the ditalini and broth and let sit at room temperature for 10 minutes before proceeding.
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Chicken Tenders Parmesan
12 chicken tenders, 1 1/4 lbs
1 large eggs, beaten
1 teaspoon kosher salt
1 cup seasoned breadcrumbs, 1/2 gets tossed
olive oil spray
1 1/2 cups marinara sauce
1 cup shredded part-skim mozzarella
1/4 cup grated Parmesan cheese
chopped basil leaves, for garnish
Preheat oven to 425F. Line a sheet pan with foil and spray.
Season chicken with salt. Place egg in a shallow bowl. In a second shallow bowl, add the breadcrumbs.
Dip chicken in the egg, then into the breadcrumb mixture and shake off excess and place on a sheet pan.
how to bread chicken tenderloins
Spray both sides of the chicken generously with oil.
Bake the chicken 18 minutes flipping halfway until cooked through. It’s ok if it’s not crispy, it’s going to get covered in marinara anyway.
Transfer to a 9×13-inch baking pan, arrange the chicken strips. Spread the marinara sauce over the chicken and top with the mozzarella and Parmesan.
Bake 8 to 10 minutes, until marinara is hot and the cheese is melted. Top with basil.
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Chicken Parmesan Rolls
For the dough:
1 cup all purpose or white whole wheat flour, plus more for dusting (5 oz)
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup Stonyfield non-fat Greek yogurt, not regular, drained if there’s any liquid
For the filling:
8 ounces organic grilled chicken breast, sliced (abut 2 cups)
1/2 cup marinara sauce
3/4 cup shredded part-skim mozzarella cheese
For the egg wash:
1 large egg
sesame seeds
In a medium bowl combine the flour, baking powder and salt and whisk well.
Add the yogurt and mix with a fork or spatula until well combined, it will look like small crumbles.
dough
Lightly dust flour on a work surface and remove dough from the bowl, knead the dough a few times until smooth, not lumps. The dough will be tacky, but not sticky, about 20 turns
(it should not leave dough on your hand when you pull away).
Preheat the oven 425°F. Line a sheet pan with a silicone mat.
Assemble the rolls:
Divide into 4 equal balls, about 3-3/8 ounces each.
Lightly sprinkle a work surface and rolling pin with flour and roll the dough out into thin rounds, 7 inches in diameter.
Spread 1 tablespoon of marinara down the center of the circle in a strip, top with 1/2 cup of the chicken (2 oz) 1 tablespoon more marinara sauce and 3 tablespoons of cheese.
Fold the right side of the dough over the top of the chicken then repeat with the left side.
Brush the top with egg wash and sprinkle with sesame seeds.
Bake until golden, 20 minutes. Serve hot.
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Ranch Chicken Rollups
2 cups shredded deli rotisserie chicken
1/2 cup ranch dressing...
3/4 cup shredded Italian cheese blend (6 oz)
1 can (8 oz) Pillsbury™ refrigerated crescent dough sheet
2 tablespoons sliced green onions (2 medium)
Heat oven to 400°F. Spray 9-inch round pan with cooking spray.
In medium bowl, mix chicken, ranch dressing and cheese.
On large cutting board, unroll dough sheet; spread chicken mixture evenly over dough, leaving about 1/2 inch on 1 long side uncovered.
Starting with topped long side, roll up dough toward uncovered edge; pinch seam to seal tightly.
Using sharp knife, cut roll into 8 equal slices; place cut side down in pan.
Bake 18 to 22 minutes or until dough is deep golden brown and baked through.
Cool 5 minutes in pan; top with green onions.
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Sheet-Pan Chicken Parm
1/3 cup panko breadcrumbs
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. Italian seasoning
1/4 tsp. each salt and black pepper
Two 5-oz. raw boneless skinless chicken breast cutlets
2 tbsp. (about 1 large) egg white or fat-free liquid egg substitute
3 cups broccoli florets
1/4 cup marinara sauce with 70 calories or less per 1/2-cup serving
1/4 cup shredded part-skim mozzarella cheese
Optional topping: grated Parmesan cheese
Preheat oven to 375ºF. Spray a baking sheet with nonstick spray.
In a wide bowl, combine panko, garlic powder, onion powder, Italian seasoning, and 1/8 tsp. each salt and pepper. Mix well.
Place chicken in another wide bowl. Top with egg whites/substitute, and flip to coat. Coat chicken with seasoned panko. Place on the baking sheet, and top with any remaining panko.
Add broccoli to the baking sheet, and sprinkle with remaining 1/8 tsp. each salt and pepper. Bake until chicken is fully cooked and broccoli is tender, about 20 minutes, flipping halfway through.
Top chicken with sauce and mozzarella. Bake until cheese has melted, about 2 minutes.
Makes 2 servings
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Skinny Chicken Pesto Pasta Bake
1 cup plain Greek yogurt
7 ozs prepared pesto sauce
1 lb pasta, cooked al dente
3 cups shredded cooked chicken
3 cups fresh baby spinach
15 ozs petite diced tomatoes
1 cup shredded mozzarella cheese, divided
1/2 cup Parmesan cheese
Salt to taste
In a medium sized bowl, combine yogurt with pesto sauce until smooth and creamy. Set aside.
In a large bowl or even a stock pot, combine pasta, chicken, spinach and tomatoes. Add the creamy sauce and stir until combined.
Add 1/2 cup mozzarella cheese and season with salt to taste. Stir to combine.
Depending on the size of your family and needs, pour pasta mixture into one 9 x 13 casserole dish or split between 2 smaller ones.
Sprinkle remaining mozzarella and parmesan on top. Cover tightly with foil. 4. If baking now, bake at 375F for 25 minutes or until bubbly.
If freezing for later, date and label contents of casserole and place in the freezer.
When ready to bake, thaw overnight in the fridge and then bake as recommended above.
To go from freezer to oven, allow for at least an hour or more for baking time.
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Chicken Noodle Casserole
16 ounces egg noodles
1/2 medium onion
2 cloves garlic
2 tablespoons butter
2 cups cooked, shredded chicken
10.75 ounces cream of celery soup
1 cup sour cream
12 ounces frozen peas and carrots thawed
2 teaspoons spicy brown mustard
2 teaspoons salt
1 teaspoon cracked pepper
Preheat oven to 350°F.
Bring a large pot of water to a boil. Add the egg noodles and cook according to package directions. Drain and place in a large mixing bowl.
While the noodles are cooking, dice the onion and garlic.
Heat the butter in a small skillet over medium heat. Cook the onion until softened, about 5-10 minutes. Add the garlic and cook an additional minute.
Add the onion and garlic to the bowl of noodles along with the chicken, soup, sour cream, peas and carrots, mustard, salt, and pepper. Stir to combine.
Spoon into a 9×13 baking dish. Bake for 15 minutes or until heated through.
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Classy Chicken
3 chicken breasts, skinned & boneless
1/4 tsp. pepper
3 tbl. oil
1- 10z package frozen asparagus or broccoli (fresh better)
1 can of cream of chicken soup
1/2 cup mayo
1 tsp. curry powder
1 tsp. lemon juice
1 cup grated cheddar cheese
Cut chicken into small pieces and sprinkle with pepper. Saute slowly in oil over medium heat until white and opaque, about 6 min.
Drain. Cook veggie until tender crisp, drain and arrange in bottom of buttered 7" casserole.
Place chicken on top. Mix soup, mayo, curry and lemon juice together and pour over chicken.
Sprinkle top with cheese and bake uncovered at 375°F. for 30-35 min.
Serves 4-6 Souce: Bev Brill
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Million Dollar Chicken
2 pounds boneless, skinless chicken breasts or thighs, thinly cut or pounded
6 ounces cream cheese, softened
1/4 cup mayonnaise
1/2 cup crispy bacon crumbled (about 8 slices)
1/2 cup green onions chopped
1 1/2 cups Colby Jack cheese, shredded
Preheat the oven to 350°F.
Mix together cream cheese, mayo, bacon crumbles, green onion, and half of the Colby Jack cheese together in a medium-sized bowl.
In a baking dish, evenly place the chicken breast and spread the cheese mixture over the chicken. Sprinkle the rest of the Colby Jack cheese on top.
Bake for 30-40 minutes or until the chicken has an internal reading of 165°F.
Top with a bacon and green onion garnish and serve!
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Sheet Pan Caprese Chicken
2 tablespoons olive oil
1 tablespoon Italian seasoning
Kosher salt and freshly ground black pepper
2 pints cherry tomatoes
6 boneless, skinless chicken breasts (about 3 pounds)
1/2 cup balsamic vinegar
One 1-pound ball fresh mozzarella, sliced into 6 rounds
10 fresh basil leaves, torn
Baby arugula, for serving
Crusty bread, for serving
Preheat the oven to 400°F. Drizzle 1 tablespoon of oil onto a rimmed baking sheet and use your fingers to evenly spread it out and coat the bottom of the pan.
Sprinkle with the Italian seasoning, 1 tablespoon salt and a few grinds of pepper. Scatter the cherry tomatoes on the baking sheet and shake it back and forth
so they become evenly coated in the oil and seasoning. Arrange the chicken in the center of the baking sheet, pushing the tomatoes out to the perimeter,
and drizzle the chicken with the remaining tablespoon of oil.
Bake until the tomatoes are soft, blistered and begin to burst, 20 to 25 minutes.
Meanwhile, add the vinegar to a small saucepan and bring to a boil over medium-high heat. Lower the heat to medium and simmer until the vinegar has reduced by half
and is thick enough to coat back of the spoon, 7 to 8 minutes.
Remove the baking sheet from the oven and drape a slice of mozzarella over each chicken breast. Bake until the cheese melts and an instant-read thermometer
inserted into the thickest part of the breast has reached 160°F, 5 to 7 minutes (the chicken will carryover cook to 165° F).
Sprinkle the chicken and tomatoes with the basil and drizzle with the balsamic reduction. Spoon the collected pan juices over the tomatoes and chicken. Serve on a bed of arugula and with crusty bread to mop up the pan juices.
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Chicken Parmesan Rolls
For the dough:
1 cup all purpose or white whole wheat flour, plus more for dusting (5 oz)
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup Stonyfield non-fat Greek yogurt, not regular, drained if there’s any liquid
For the filling:
8 ounces organic grilled chicken breast, sliced (abut 2 cups)
1/2 cup marinara sauce
3/4 cup shredded part-skim mozzarella cheese
For the egg wash:
1 large egg
sesame seeds
In a medium bowl combine the flour, baking powder and salt and whisk well.
Add the yogurt and mix with a fork or spatula until well combined, it will look like small crumbles.
dough
Lightly dust flour on a work surface and remove dough from the bowl, knead the dough a few times until smooth, not lumps. The dough will be tacky, but not sticky, about 20 turns (it should not leave dough on your hand when you pull away).
Preheat the oven 425°F. Line a sheet pan with a silicone mat.
Assemble the rolls:
Divide into 4 equal balls, about 3-3/8 ounces each.
Lightly sprinkle a work surface and rolling pin with flour and roll the dough out into thin rounds, 7 inches in diameter.
Spread 1 tablespoon of marinara down the center of the circle in a strip, top with 1/2 cup of the chicken (2 oz) 1 tablespoon more marinara sauce and 3 tablespoons of cheese.
Fold the right side of the dough over the top of the chicken then repeat with the left side.
Brush the top with egg wash and sprinkle with sesame seeds.
Bake until golden, 20 minutes. Serve hot.
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Ratatouille Baked Chicken
2 tablespoons extra-virgin olive oil
8 bone-in chicken thighs, skin removed
Kosher salt and freshly ground black pepper
1 small yellow onion, roughly chopped
5 garlic cloves, minced
1 large eggplant, peeled and cut into 1-inch cubes
1 tablespoon tomato paste
1 tablespoon finely chopped fresh thyme
2 medium zucchini, cut into ½-inch dice
1 yellow bell pepper, cut into ½-inch squares
5 vine-ripened tomatoes, cut into ½-inch dice
1 cup fresh basil leaves, finely chopped
Preheat the oven to 400°F.
Set a large Dutch oven over medium-high heat. Add 1/2 tablespoon olive oil and heat to shimmering.
Pat the chicken dry with paper towels, season on all sides with salt and pepper, and set the chicken down in the pan. Cook, without moving, until nicely browned and the meat releases from the pan, about 5 minutes.
Flip and continue cooking until the other side begins to brown, about 3 minutes. Remove the chicken to a plate and set aside.
Reduce the heat to medium and add the remaining olive oil, onion, garlic, and a pinch of salt. Cook, stirring occasionally, until the vegetables begin to soften, about 3 minutes.
Add the eggplant and another pinch of salt and cook, stirring occasionally, until the eggplant begins to soften, about 5 minutes.
Add the tomato paste and thyme and cook, stirring constantly, for 1 minute.
Add the zucchini, bell pepper, tomatoes, another pinch of salt, and a twist of black pepper and cook, stirring occasionally, until all of the vegetables are tender, about 10 minutes.
Remove the pan from the heat.
Partially submerge the chicken into the vegetables. Transfer the pot to the oven and cook, uncovered, until the thickest portion of the chicken reaches an internal temperature of 160°F, about 20 minutes.
Remove from the oven and let stand for 10 minutes. Stir in the basil and serve.
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Chicken 'N Mushrooms In Garlic Wine Sauce
8 chicken tenderloins, 16 oz total
2 tsp butter
2 tsp olive oil
1/4 cup all-purpose flour
3 cloves garlic, minced
12 oz sliced mushrooms
1/4 cup white wine
1/3 cup fat free chicken broth
salt and fresh pepper to taste
1/4 cup chopped fresh parsley
Preheat oven to 200°F.
Season chicken with salt and pepper. Lightly dredge in flour.
Heat a large skillet on medium heat; when hot add 1 tsp butter and 1 tsp olive oil.
Add chicken to the skillet and cook on medium heat for about 5 minutes on each side, or until chicken is no longer pink.
Set aside in a warm oven.
Add additional oil and butter to the skillet, then garlic and cook a few seconds; add mushrooms, salt and pepper stirring occasionally until golden, about 5 minutes.
Add wine, chicken broth, parsley; stir the pan with a wooden spoon breaking up any brown bits from the bottom of the pan. Cook a few more minutes or until the liquid reduces by half.
Top the chicken with the mushroom sauce and serve.
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Dump and Bake Chicken Parmesan
1 (12 ounce) package whole wheat penne pasta or any favorite pasta
1 (24 ounce) jar pasta sauce
2–3 cups water
1 pound of chicken (cut into small pieces)
2 cups shredded mozzarella cheese
1/2 cup Parmesan cheese
1 cup bread crumbs
salt and pepper to taste
Preheat oven to 425°F. Spray 9 x 13 baking dish with cooking spray.
Dump uncooked noodles, pasta sauce, water, chicken and 1/2 cup mozzarella in baking dish. Add salt and pepper. Mix ingredients together. Make sure liquid covers pasta and chicken.
Cover dish with aluminum foil and bake for 20 minutes.
Uncover and bake for an additional 10 minutes or until chicken is cooked all the way through.
Spread breadcrumbs, mozzarella cheese, and Parmesan cheese over pasta dish. Bake uncovered for 10 minutes or until cheese is melted and bread crumbs are golden brown.
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Mango Chicken Curry
1 tablespoon coconut oil
1 medium onion, chopped
4 garlic cloves, smashed with the side of your knife
4 tablespoons ginger, chopped
2 tablespoons curry powder
1 teaspoon each: salt and pepper
3 ripe mangos, peeled, chopped, and divided (or 3 cups frozen and thawed mango)
1 14-ounce can coconut milk
1 lb. boneless chicken thighs, chopped (can sub chicken breasts)
Minced cilantro, to serve
Heat the coconut oil in a large frying pan over medium heat. Add the onion, garlic, and ginger and saute for 3 minutes, or until the onion is translucent.
Transfer the onions to your blender then add the curry powder, salt, pepper, 1 cup of the ripe mangoes, and the coconut milk to the blender and blend on high until smooth.
Return the sauce to the frying pan then ad the chicken and ½ cup of water and stir. Cover the pan and cook for 15 minutes, stirring a few times. Lower the heat if the sauce begins to stick to the bottom of the pan.
When the chicken pieces are fully cooked, add the remaining mango to the pan and serve.
Notes:
Depending on how ripe or unripe your mangoes are, this recipe may need a touch of added sweetness or a little acidity to reduce the sweetness. If needed, we recommend adding either a little honey or a little lime juice. Source: Diane Appler
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Sesame Encrusted Baked Chicken Tenders
8 chicken tenderloins, 18 oz total
3/4 tsp kosher salt and black pepper, to taste
2 tsp sesame oil
2 tsp low sodium soy sauce
6 tbsp toasted sesame seeds
1/2 tsp kosher salt
1/4 cup panko
olive oil spray
Preheat oven to 425°F. Spray a baking sheet with non-stick oil spray.
Combine the sesame oil and soy sauce in a bowl, and the sesame seeds, salt and panko in another.
Place chicken in the bowl with the oil and soy sauce, then into the sesame seed mixture to coat well.
Place on the baking sheet; lightly spray the top of the chicken with oil spray and bake 8 to 10 minutes, until slightly browned on the bottom.
Turn over and cook another 4 - 5 minutes or until cooked through and the edges are crisp. Serve over rice with more soy sauce, if desired.
Air Fryer Cook Time
Preheat the air fryer 400°F. Cook 10 to 12 minutes, flipping halfway until cooked through, crispy and golden.
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Fall-Off-the-Bone Chicken
1 1/2 teaspoons packed light brown sugar
1 teaspoon paprika
1/2 teaspoon garlic powder
Kosher salt and freshly ground black pepper
8 bone-in, skin-on chicken thighs (about 3 pounds), patted completely dry
2 tablespoons chopped chives
Combine the sugar, paprika, garlic powder, 1 tablespoon salt and 1/2 teaspoon black pepper in a large bowl. Toss the chicken in the spice mixture until coated. Arrange the chicken in a single layer in a flameproof 9-by-13-inch baking dish. Cover with foil and refrigerate for at least 4 hours and up to overnight.
Preheat the oven to 300°F.
Bake until the chicken is super moist and falling off the bone, about 2 hours. Remove the baking dish from the oven and remove the foil. Use a spoon or ladle to remove as much liquid from the dish as possible and reserve. Turn the oven to broil.
Broil the chicken until the skin is golden brown and slightly crisp, about 5 minutes. Sprinkle the chicken with the chives and serve with the reserved pan juices.
Source: Food Network
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Crock Pot Chicken A La Criolla
10 2 lbs skinless boneless chicken thighs, fat trimmed
1 small onion, diced
1 garlic clove, crushed
1 bell pepper, chopped or sliced
4 plum tomatoes
2 tbsp alcaparrado or pitted spanish olives
8 oz can tomato sauce
1/4 tsp oregano
1/4 tsp cumin
salt to taste
1-2 bay leaf
1/4 cup chopped cilantro, plus 2 tbsp more for serving
Place chicken, onion, garlic, pepper and tomatoes in the crock pot. Season with salt, cumin and oregano. Mix well so everything is seasoned.
Add tomato sauce, alcaparrado (or olives) along with 1 tbsp of the brine, 1/2 cup water, bay leaf and cilantro.
Mix well and set crock pot to HIGH 4 hours or LOW for 6 to 8 hours.
When done, taste for salt and seasoning and adjust spices as needed.
Add 2 tbsp chopped fresh cilantro and serve over rice.
Instant Pot
Place chicken, onion, garlic, pepper and tomatoes in the instant pot. Season with salt, cumin and oregano. Mix well so everything is seasoned.
Add tomato sauce, alcaparrado (or olives) along with 1 tbsp of the brine, 1/2 cup water, bay leaf and cilantro.
Mix well and cook high pressure 20 minutes, natural release.
When done, taste for salt and seasoning and adjust spices as needed.
Add 2 tbsp chopped fresh cilantro and serve over rice.
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Crock Pot Chicken Taco Chili
1 small onion, chopped
1 15.5 oz can black beans, drained
1 15.5 oz can kidney beans, drained
1 8 oz can tomato sauce
10 oz package frozen corn kernels
2 10 oz cans diced tomatoes w/chilies
4 oz can chopped green chili peppers, chopped
1 packet reduced sodium taco seasoning or homemade, see below
1 tbsp cumin
1 tbsp chili powder
24 oz 3 boneless skinless chicken breasts
1/4 cup chopped fresh cilantro
To make your own taco seasoning, omit the packet, cumin and chili powder above and use below instead:
1 1/2 tablespoons cumin
1 1/2 tablespoons chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 teaspoon kosher salt
1/2 teaspoon black pepper
Combine beans, onion, chili peppers, corn, tomato sauce, diced tomato, cumin, chili powder and taco seasoning in a slow cooker and mix well.
Nestle the chicken in to completely cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 6 hours.
Half hour before serving, remove chicken and shred.
Return chicken to slow cooker and stir in.
Top with fresh cilantro and your favorite toppings!
Source: Skinny Taste
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Sheet Pan Balsamic-Herb Chicken And Vegetables
Chicken:
16 ounces boneless, skinless chicken breasts, halved
1 tbsp balsamic vinegar
1/2 tbsp extra-virgin olive oil
2 cloves crushed garlic
2 teaspoons chopped basil
1 teaspoon chopped parsley
3/4 teaspoon kosher salt
Balsamic Veggies:
olive oil spray
1 large red bell pepper, cored and cut into 1-inch pieces
1 medium, 7-ounce zucchini, quartered lengthwise and cut into 1-inch cubes
1 cup asparagus, cut into 1-inch pieces
1 medium red onion, cut into 1-inch pieces, layers separated
1 cup cauliflower florets
2 tbsp balsamic vinegar
1 1/2 tbsp extra-virgin olive oil
1 teaspoon kosher salt
freshly ground black pepper
2 teaspoons chopped basil
1 teaspoon chopped parsley
Preheat the oven to 450°F. Line a large sheet pan with parchment, if desired.
Season chicken with 1 tablespoon balsamic, 1/2 tablespoon olive oil, garlic, 2 teaspoons dried basil, 1 teaspoon dried parsley and 3/4 teaspoon salt.
Marinate while you prep the vegetables, the longer the better.
In a large bowl toss the vegetables with 2 tablespoon balsamic, 1 1/2 tablespoons olive oil, 3/4 teaspoon salt, black pepper, 2 teaspoon basil and 1 teaspoon parsley.
Spread out onto the sheet pan. Nestle the chicken in with the vegetables and roast until tender in the lower rack of the oven, about 20 minutes until the chicken is cooked through.
Serve right away.
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Slow-Cooker Chicken Wings
3 pounds chicken wings, split
Kosher salt
1/4 cup honey
1/4 cup hoisin sauce
3 tablespoons low-sodium soy sauce
2 tablespoons oyster sauce
1 tablespoon minced fresh ginger
1/4 teaspoon Chinese five-spice powder
2 scallions, thinly sliced on a bias, for serving
Special equipment: a 6-quart slow cooker
Put the chicken wings in a 6-quart slow cooker and sprinkle with 1 teaspoon salt. Mix together the honey, hoisin, soy sauce, oyster sauce, ginger and five-spice powder
in a small bowl or measuring cup. Pour the sauce over the wings and toss to mix. Cover and cook on high, stirring occasionally,
until the wings are cooked through and tender and the sauce is slightly thickened, about 2 hours and 30 minutes.
Preheat the broiler to high. Line a baking sheet with aluminum foil. Transfer the wings to the baking sheet using tongs or a slotted spoon.
Drizzle about 1/2 cup of the sauce over the wings; discard any remaining sauce. Broil, flipping the wing halfway through, until golden, about 6 minutes. Sprinkle with the scallions and serve warm.
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Apricot-Glazed Chicken with Spring Vegetables
1 1/2 pounds skinless, boneless chicken breasts (about 4)
Kosher salt and freshly ground pepper
1 tablespoon extra-virgin olive oil
2 tablespoons unsalted butter
4 carrots, cut into 1/2-inch pieces
1 bunch asparagus (about 1 pound), ends trimmed, cut into 2-inch pieces
12 ounces snow peas, trimmed (about 2 1/2 cups)
3 tablespoons apricot preserves
4 teaspoons dijon mustard
4 scallions, chopped
1 tablespoon chopped fresh tarragon
1 teaspoon finely grated lemon zest
Cut each chicken breast into 4 or 5 large chunks; season with salt and pepper. Heat a large nonstick skillet over medium-high heat. Add the olive oil. Add the chicken and cook, turning, until browned on all sides and almost cooked through, 4 to 6 minutes. Remove to a plate.
Add 1 tablespoon butter to the skillet and reduce the heat to medium.
Add the carrots and 1/2 cup water. Cover and simmer until the carrots are crisp-tender,
3 to 4 minutes. Uncover and increase the heat to medium high. Cook until the water
evaporates, 1 minute.
Reduce the heat to medium and melt the remaining 1 tablespoon butter in the skillet.
Add the asparagus, snow peas and 1/4 teaspoon salt.
Cover and cook until the vegetables are crisp-tender, about 3 minutes.
Return the chicken to the skillet along with the apricot preserves, mustard, scallions,
tarragon and lemon zest. Simmer, tossing, until the preserves are melted and the chicken
and vegetables are glazed; season with salt and pepper.
Recipe courtesy of Ina Garten
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Chicken Roll Ups with Broccoli and Cheese
2 cups finely chopped broccoli floret
8 thin chicken breast cutlets, about 3 to 4 ounces each
1 large egg
2 teaspoons water
3/4 cup whole wheat or gluten-free seasoned breadcrumbs
4 slices cheddar cheese, cut in half 3 oz
3/4 teaspoon kosher salt
olive oil spray
toothpicks
Oven Method:
Preheat oven to 425°F. Spray a sheet pan with oil.
Place broccoli in the microwave with 1 tablespoon water, cover and cook 1 minute until soft. Drain and season with 1/4 teaspoon salt.
In a small bowl, combine egg, water and a little salt and beat with a fork; set aside. Fill a second bowl with breadcrumbs.
If the chicken isn’t 1/4-inch thin, pound it thin with wax paper and a mallet. Season both sides of the chicken with 1/2 teaspoon salt. Place a 1/2 slice cheese in the center of the chicken and top with 2 tablespoons broccoli.
Roll the chicken around to completely cover cheese, using toothpicks to secure the ends, if needed.
Dip chicken into egg wash, then breadcrumbs and transfer to a sheet pan. Spray both sides of the chicken with oil and bake about 25 minutes, until cooked. Remove toothpicks and eat.
AIR FRYER RECIPE:
Preheat air fryer to 400°F. Spray a sheet pan with oil.
Place broccoli in the microwave with 1 tablespoon water, cover and cook 1 minute until soft. Drain and season with 1/4 teaspoon salt.
In a small bowl, combine egg, water and a little salt and beat with a fork; set aside. Fill a second bowl with breadcrumbs.
If the chicken isn’t thin enough to easily roll, pound it thin with wax paper and a mallet. Season both sides of the chicken with 1/2 teaspoon salt. Place a 1/2 slice cheese in the center of the chicken and top with 2 tablespoons broccoli.
Roll the chicken around to completely cover cheese, using toothpicks to secure the ends, if needed.
Dip chicken into egg wash, then breadcrumbs and transfer to a work surface. Spray both sides of the chicken with oil and transfer to the air fryer basket, in batches. Cook about 14 to 16 minutes, turning halfway until the chicken is cooked through in the center. Remove toothpicks before eating.
Source: https://www.skinnytaste.com
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Chicken Pesto Bake
2 16 oz total boneless, skinless chicken breasts
kosher salt and fresh pepper to taste
4 teaspoons Skinny Basil Pesto
1 medium tomatoes, sliced thin
6 tbsp 1.5 oz shredded mozzarella cheese
2 teaspoons grated parmesan cheese
Wash chicken and dry with a paper towel. Slice chicken breast horizontally to create 4 thinner cutlets. Season lightly with salt and fresh pepper.
Preheat the *oven to 400°F. Line baking sheet with foil or parchment if desired for easy clean-up.
Place the chicken on prepared baking sheet. Spread about 1 teaspoon of pesto over each piece of chicken.
Bake for 15 minutes or until chicken is no longer pink in center. Remove from oven; top with tomatoes, mozzarella and parmesan cheese. Bake for an additional 3 to 5 minutes or until cheese is melted.
*To Grill: Grill chicken over medium flame on both sides until cooked through in the center. Lower flame, top chicken with pesto, tomatoes and cheese, and close grill until cheese melts.
Serving: 1 piece chicken
Blue Smart Points: 2 Green Smart Points: 4 Purple Smart
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Chicken Teriyaki Dump Dinner
Nonstick cooking spray, for the baking dish
2 cups low-sodium chicken broth
3/4 cup teriyaki sauce
1/4 cup low-sodium soy sauce
2 tablespoons sesame oil
2 teaspoons grated ginger
3 cloves garlic, grated
Kosher salt
1 pound boneless, skinless chicken breast, diced
1 1/2 cups raw jasmine rice
1 red onion, sliced
1 medium bunch broccoli, cut into florets (about 2 1/2 cups)
1 red bell pepper, sliced
3 scallions, sliced
Preheat the oven to 425° F. Spray a 9-by-13-inch casserole dish with nonstick spray.
Whisk together the chicken broth, teriyaki sauce, soy sauce, sesame oil, ginger, garlic and 2 teaspoons salt in a medium bowl until combined. Add the chicken and stir to coat.
Spread the rice evenly in the bottom of the prepared dish. Pour in the teriyaki mixture, scattering the chicken evenly. Scatter the onion, broccoli and bell pepper evenly over the top.
Cover with foil and bake until the vegetables have softened but are still vibrant, about 25 minutes. Remove the foil and bake until the juices have thickened and the chicken is cooked through, about 10 minutes more. Let sit for 5 minutes to allow the rice to absorb more of the moisture.
Top with sliced scallions.
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Embarassingly Easy Crock Pot Salsa Chicken Thighs
1-1/2 lbs lean skinless chicken thigh
1 cup chunks salsa
adobo seasoning (or salt) to taste
1/4 tsp garlic powder
3/4 tsp ground cumin
salt, to taste
Season the chicken with adobo (or salt), then place in the crock pot and top with salsa, garlic powder and 1/2 tsp cumin.
Cover and cook LOW for 4 hours. When cooked, remove the chicken and set on a large plate; shred with two forks. Pour the liquid into a bowl and reserve, then place the shredded chicken back into the crock pot, adjust salt to taste and add remaining 1/4 tsp cumin.
Pour 3/4 cup of the reserved liquid back into the crock pot and cover until ready to serve.
Makes about 2 3/4 cups chicken.
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Chicken and Broccoli Noodle Casserole
6 oz Ronzoni Smart taste noodles (or no-yolk)
2 tsp oil
4 cloves garlic, sliced thin
12 oz fresh broccoli florets, chopped
1 tbsp butter
1 medium shallot, minced
3 tbsp all purpose flour
1-3/4 cups fat free chicken broth
1 cup 1% milk
12 oz cooked shredded chicken breast
4 oz shredded reduced fat sharp cheddar (Sargento)
cooking spray
3 tbsp shredded parmesan cheese
2 tbsp seasoned breadcrumbs (I used whole wheat)
Cook noodles in salted water until al dente, or slightly undercooked by 2 minutes. Set aside.
Heat oil in a large skillet. Add garlic and cook on medium heat until golden, about 1 minute.
Add the broccoli and a little salt, sauté and cover the broccoli for about 3 minutes on medium heat until the broccoli begins to soften. Set aside.
Preheat the oven to 375°. Lightly spray a 9 x 12 casserole dish with cooking spray.
In a large pot, heat butter over medium-low heat, when melted add the shallot and cook until soft, 2-3 minutes.
Add the flour and a pinch of salt and stir well, cooking an additional 2-3 minutes on medium-low heat. Slowly whisk in the chicken broth until well combined over medium heat; whisk well for 30 seconds, then add the milk and bring to a boil. Simmer on medium heat, mixing occasionally until it thickens (about 6-7 minutes).
Remove from heat and add reduced fat sharp cheddar and 1 tablespoon of the parmesan cheese; mix well until the cheese melts.
Add the shredded chicken, noodles and broccoli to the sauce and mix well until evenly coated.
Pour into a casserole dish and top with parmesan cheese and breadcrumbs.
Spray a little more cooking spray on top and bake for about 20 – 25 minutes. Place the casserole under the broiler a few minutes to get the crumbs crisp and golden (careful not to burn).
Source: Skinny Taste
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Chicken Rollatini Stuffed with Zucchini and Mozzarella
1 tsp olive oil
4 cloves garlic, chopped
1 1/2 cups (1 medium) zucchini, shredded
1/4 cup + 2 tbsp Romano cheese (or parmesan)
3 oz part skim shredded mozzarella
salt and pepper to taste
8 thin chicken cutlets, 3 oz each
1/2 cup Italian seasoned breadcrumbs
1 lemon, juice of
1 tbsp olive oil
salt and fresh pepper
olive oil non-stick spray
Wash and dry cutlets, season with salt and pepper. Preheat oven to 450°. Lightly spray a baking dish with non-stick spray.
In a large skillet, heat oil on medium-high heat. When hot saute the garlic 1 minute, or until golden. Add zucchini, 1/4 cup Romano cheese, salt and pepper and saute about 3-4 minutes, stirring occasionally. Set aside to cool. When cool, add mozzarella cheese and mix to combine.
Lay chicken cutlets down on a working surface and spread 3 tbsp of zucchini-cheese mixture on each cutlet. Loosely roll each one and keep seam side down.
Combine breadcrumbs and remaining 2 tbsp of Romano cheese in one bowl; in a second bowl combine olive oil, lemon juice, and pepper.
Dip chicken in lemon-oil mixture, then in breadcrumbs and place seam side down in a baking dish (no toothpicks needed). Repeat with the remaining chicken. When finished, lightly spray.
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Huli Huli Chicken
4 pounds boneless skinless chicken thighs, chicken breasts also work
1 cup unsweetened pineapple juice
½ cup soy sauce
½ cup brown sugar
? cup ketchup
¼ cup chicken broth
2 teaspoons fresh ginger root, grated
1½ teaspoons minced garlic
green onions, sliced for garnish
In a medium sized bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, chicken broth, ginger and garlic. Reserve 1 cup sauce for basting. Add the chicken thighs and sauce to a ziplock bag and marinate at least 3 hours or overnight.
Grill chicken, covered, over medium heat for 6-8 minutes on each side or until no longer pink. Baste occasionally with reserved marinade during the last 5 minutes. Garnish with green onions if desired
Source: Taste of Home
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All-Crust Sheet Pan Chicken Pot Pie
Nonstick cooking spray, for the pan
3 tablespoons unsalted butter
2 teaspoons fresh thyme leaves, chopped
1/3 cup all-purpose flour, plus more for dusting
3 cups low-sodium chicken broth
Kosher salt and freshly ground black pepper
1 rotisserie chicken, skin discarded and meat shredded (about 3 cups)
One 14-ounce bag frozen pearl onions, thawed
2 large carrots, sliced into thin half-moons
2 stalks celery, finely diced
Two 17.3-ounce packages puff pastry (4 sheets)
1 large egg, beaten with a splash of water
Preheat the oven to 400°F. Spray an 18-by-13-inch sheet pan with cooking spray.
Melt the butter with the thyme in small saucepan over medium heat. Whisk in the flour and cook, stirring, until a sandy consistency, about 1 minute. Pour in the chicken broth, whisking constantly until smooth. Stir in 2 teaspoons salt and a few grinds of black pepper and bring to a boil. Lower the heat and simmer gently until thickened and the flour flavor is gone, about 10 minutes.
Meanwhile, add the chicken, onions, carrots and celery to the prepared sheet pan and toss to combine; set aside.
Stack 2 puff pastry sheets on top of each other on a lightly floured surface. Roll the puff pastry out to a 15-by-15-inch square. Cut the pastry into 1-inch strips so you have 15 strips total. Repeat with the remaining 2 puff pastry sheets.
Pour the gravy over top of the chicken mixture on the sheet pan. Arrange the pastry strips over the filling lengthwise, overlapping them slightly so most of the filling is covered. Trim any overhang from the edges of the pan. Brush the pastry with the egg wash and bake until deep golden brown, 35 to 40 minutes.
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Chicken Thigh or Shrimp and Smoked Sausage Gumbo
8 boneless chicken thighs, cooked OR
8 ounces peeled and deveined shrimp
2 tablespoons olive oil
3 tablespoons Cajun seasoning or Joe's Stuff
1/3 cup butter
1-1/2 cup all-purpose flour
2 cups chopped yellow onion
1 cup chopped celery
1 cup chopped green bell pepper
2 cups chopped okra
8 to 10 cloves garlic, chopped
2 tablespoons tomato paste
8 ounces andouille sausage, sliced into 1/2-inch pieces
6 tablespoons file powder
2 tablespoons Worcestershire sauce
1 tablespoon kosher salt
1 tablespoon ground black pepper
1 tablespoon fresh thyme leaves
1 teaspoon crushed red pepper flakes
3 bay leaves
10 cups chicken stock
2 cups beef stock
1 cup chopped green onions
1 teaspoon cayenne pepper
1/4 cup packed fresh parsley leaves, chopped
First, get the roux started, it will take about 20-30 minutes to cook. Melt the butter in a heavy skillet over medium-low heat. Add the flour and stir often, cooking until the roux becomes a dark chocolate color.
Sprinkle chicken liberally with Cajun seasoning. Add oil to a large cast-iron or enameled Dutch oven over medium heat. Add chicken. After chicken cooks, remove from pot and cut up into 1" chunks. Reserve.
To the pot add and saute the celery, onions, red pepper and garlic until translucent, about 5 minutes. Add the chicken stock, sausage, okra, green onions, Worcestershire sauce, hot sauce, salt, spice mix, tomato paste, black pepper and bay leaves and bring to a boil. *Add the cooked chicken. Reduce the heat to a simmer and cook for 30 minutes. Add the roux and simmer 5 more minutes, stirring gently. Taste for seasonings and adjust. Simmer for 30 minutes.
Serve over white rice.
Yield:
10 to 12 servings
*Note: If using shrimp wait until you add the roux before adding to pot.
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Chicken Etouffee
1/2 c. flour
1/4# butter
2 c. onions, chopped
1 c. celery, chopped
1 c. green pepper, chopped
1 tbsp. garlic, chopped
3 c. chicken stock
2# cooked chicken, cut up or chopped
Joe's Stuff to taste (cajun seasoning)
cooked rice
Add flour to hot butter and make a dark, roux, stirring constantly. Add Joe's Stuff seasoning blend to roux, along with onions, celery, green pepper and garlic.
In another pot, heat the chicken stock. Add stock to the roux gradually until blended well and desired thickness is reached. Cook for 10 minutes over medium heat.
Add check, and cook an additional 30 minutes. If desired, chopped green onions and parsley may be added 5 minutes before serving. Serve over rice.
Makes 8 servings
Source: New Orleans School of Cooking
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Oven Fried Ranch Chicken
1 cup buttermilk
1/2 cup mayonnaise
4 sprigs thyme, leaves stripped and chopped
1 1/2 teaspoons paprika
3/4 teaspoon onion powder
3/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
Kosher salt
2 3-to-4-pound chickens, each cut into 8 pieces
Cooking spray
3 1/2 cups breadcrumbs (preferably panko)
1/3 cup chopped fresh chives
Freshly ground black pepper
Whisk the buttermilk, mayonnaise, half of the thyme, 1 teaspoon paprika, the onion and garlic powders, cayenne and 1 teaspoon salt in a large bowl. Add the chicken and toss to coat; cover and refrigerate at least 3 hours or overnight.
Position racks in the upper and lower thirds of the oven and preheat the oven to 400 degrees F. Line 2 baking sheets with aluminum foil and set a wire rack on each; coat the racks with cooking spray. Combine the breadcrumbs, chives, the remaining thyme and 1/2 teaspoon paprika, 1 teaspoon salt and 1/2 teaspoon black pepper in a shallow bowl.
Remove the chicken from the marinade and dredge in the breadcrumb mixture, pressing to adhere. Put the white meat on one wire rack and the dark meat on the other rack, skin-side up. Coat the chicken with cooking spray. Transfer to the oven, placing the dark meat on the bottom oven rack; bake until the crust is golden and a thermometer inserted into the thickest part of the meat registers 165°F, 50 to 55 minutes. Let cool slightly on the wire racks, 10 minutes. Season with salt.
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One-Pot Chicken Fajita Pasta
2 tsp olive oil
1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
1 tsp kosher salt
1 1/2 tsp ground cumin
1 tsp paprika
1/2 tsp chili powder
1/2 tsp garlic powder
1 large white onion, sliced
1 large red bell pepper, sliced
1 large yellow bell pepper, sliced
3 cloves garlic, minced
2 cups less-sodium chicken broth
1 (10-oz) can Mild Ro-Tel Diced Tomatoes & Green Chiles
7 oz pasta
1/2 cup light sour cream
1 scallion, diced
2 tablespoons chopped cilantro
4 oz diced avocado (from 1 small)
Season chicken with 3/4 tsp salt, 1 tsp cumin, 1/2 tsp paprika, 1/4 tsp chili powder and 1/4 tsp garlic powder.
In a large deep nonstick skillet, heat 1 teaspoon olive oil over high heat. When the oil is very hot, add the chicken and cook until browned, stirring about 5 to 6 minutes.Transfer to a plate and set aside.
Reduce heat to medium, add the remaining teaspoon of olive oil to the skillet.
When the oil is hot, add the onions, bell peppers, and remaining 1/2 tsp cumin, 1/2 tsp paprika, 1/4 tsp chili powder and 1/4 tsp garlic powder, 1/4 tsp salt. Cook, stirring occasionally, until soft, about 10 minutes.
Add minced garlic, and stir until fragrant and well combined, about 30 seconds.
Remove from heat and transfer to the plate with the chicken.
In the same skillet, add the broth, diced tomatoes and uncooked pasta. Stir to combine and bring to a boil, then cover, reduce heat to medium-low, and cook for 15 minutes until pasta is tender and liquid is mostly absorbed.
Add the chicken and veggies back into the skillet and stir to combine until heated through, about 2 minutes.
Mix in the sour cream and top with scallions and cilantro. Serve with avocado on top.
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Glazed Chicken and Broccoli Sheet Pan Dinner
4 skin-on chicken drumsticks (about 1 pound)
3/4 pound (about 3 cups) fingerling potatoes, halved lengthwise
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 medium head broccoli, cut into small florets (about 4 cups)
2 tablespoons purchased teriyaki glaze
Preheat the oven to 450° F and line a rimmed baking sheet with parchment paper. Place the drumsticks on one side of the baking sheet, spacing them evenly apart. Place the potatoes on the other side of the baking sheet, leaving an empty space in the center for the broccoli. Drizzle the potatoes with 1 tablespoon of of the olive oil, and sprinkle with salt and pepper, tossing to evenly coat. Bake until the potatoes begin to soften and the drumsticks begin to cook and caramelize, 20 minutes.
Remove the baking sheet from the oven and put the broccoli in the center. Drizzle the broccoli with the remaining 2 tablespoons of olive oil, and lightly sprinkle with salt and pepper, tossing with tongs to evenly coat. Brush the drumsticks with the teriyaki glaze on all sides.
Return the baking sheet to the oven and roast until the broccoli and potatoes are tender and charred in spots and the drumsticks are completely cooked through and read an internal temperature of 160° F, 20 to 25 minutes more. Divide chicken and vegetables between two plates and serve.
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Balsamic Chicken Stuffed with Tomato Mozzarella and Spinach
4 chicken breasts
1 teaspoon dried basil
2 tablespoons brown sugar
1/3 cup balsamic vinegar
12 spinach leaves
4 minced cloves garlic
4 slices mozzarella cheese
2 thinly sliced roma tomatoes
¼ cup sun dried tomatoes
Salt and Pepper
Preheat the oven to 350° F to begin. Cut a pocket into the thickest side of each chicken breast, but be sure not to cut all the way through. The pocket should be about ¾ of the way through. Season the chicken with salt and pepper and dried basil. Fill each chicken breast with 2 slices tomato, 2 teaspoons sun dried tomatoes, 1 slice cheese, and spinach leaves. Seal each breast with 3 toothpicks on a diagonal. Heat 2 teaspoons oil over medium-high heat on a skillet and fry the chicken for 2 minutes on each side. Mix the balsamic vinegar, garlic, and brown sugar together and pour the mixture over the chicken. Simmer and stir occasionally for 3 minutes. Transfer the pan to the oven and cook for 15 minutes more. Remove the toothpicks and serve.
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Baked Buffalo Chicken Nuggets
1/2 tsp garlic powder
1/2 tsp paprika
1/2 tsp chili powder (use ground cayenne to make it hotter)
1/8 tsp black pepper
6 tbsp whole wheat Italian seasoned breadcrumbs
1/4 cup panko
olive oil spray (I used my Misto)
2 tbsp Frank’s Hot Sauce (or Tabasco if you want it HOT)
2 tsp olive oil
1 lb skinless chicken breast, cut into 40 small bite sized pieces
4 celery stalks, trimmed to 4 inch strips
optional: 1/2 cup skinny blue cheese dressing (additional points)
Preheat oven to 425°F. Spray a baking sheet with olive oil spray.
Combine garlic powder, paprika, chili powder, black pepper, bread crumbs and panko in a medium bowl and toss well.
Place the hot sauce in another medium bowl with the oil. Dip the chicken into the hot sauce mix, then into the crumbs and place on the baking sheet. Spray the top generously with olive oil spray then bake 8 – 10 minutes. Turn over then cook another 4 – 5 minutes or until cooked though. Source:http://www.skinnytaste.com/
Serve with celery sticks and blue cheese dressing if desired.
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Chicken and Mushrooms in a Garlic White Wine Sauce
4 Smart Points 217 calories
8 chicken tenderloins, 16 oz total
2 tsp butter
2 tsp olive oil
1/4 cup all-purpose flour
3 cloves garlic, minced
12 oz sliced mushrooms
1/4 cup white wine
1/3 cup fat free chicken broth
salt and fresh pepper to taste
1/4 cup chopped fresh parsley
Preheat oven to 200°F. Season chicken with salt and pepper. Lightly dredge in flour.
Heat a large skillet on medium heat; when hot add 1 tsp butter and 1 tsp olive oil.
Add chicken to the skillet and cook on medium heat for about 5 minutes on each side, or until chicken is no longer pink. Set aside in a warm oven.
Add additional oil and butter to the skillet, then garlic and cook a few seconds; add mushrooms, salt and pepper stirring occasionally until golden, about 5 minutes.
Add wine, chicken broth, parsley; stir the pan with a wooden spoon breaking up any brown bits from the bottom of the pan.
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Italian Chicken Meal Prep Bowls
2 lbs boneless skinless chicken breasts, cut into bite sized
1 medium zucchini, chopped
2 tsp garlic minced
1 tsp salt
1/2 tsp pepper
2 tsp basil
2 tsp marjoram
2 tsp rosemary
2 tsp thyme
1 tsp. paprika
2 Tbs olive oil
2-4 cups cooked rice of choice (optional)
Meal Prep Containers
Pre-heat oven to 450F. Line a baking sheet with aluminum foil and set aside.
In a small bowl, mix salt, pepper, basil, marjoram, rosemary, thyme, and paprika
Place the chicken and veggies in the baking dish. Sprinkle all the spices and garlic evenly over the chicken and veggies. Drizzle with the olive oil.
Bake for 15-20 minutes until chicken is cooked, and veggies are slightly charred.
Broil 1-2 minutes to brown chicken
Place ½ or 1 cup of cooked rice of choice into 4 individual meal prep containers.
Divide chicken and veggies evenly on top of the rice.
Cover and store in the fridge for 3- 5 days or serve for dinner!
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Lemon Asparagus Pasta with Grilled Chicken
1 pound of boneless, skinless chicken breasts, grilled and cut into strips
1 pound of asparagus, ends removed, cut into 1 inch pieces
10 ounces of linguine pasta (spaghetti or fettuccine will also work)
¾ cup heavy cream
2 tablespoons of butter
salt and pepper to taste
1 tablespoon lemon zest
1 tablespoon lemon juice
? cup finely shredded parmesan cheese
Optional garnishes: Lemon slices and ¼ cup chopped parsley
Cook the pasta in salted water according to package instructions. Add the asparagus to the pot during the last 3 minutes of cooking time.
Reserve ¼ cup of pasta cooking liquid.
In small pot, combine the heavy cream, butter and ½ teaspoon salt and ¼ teaspoon pepper over medium-high heat. Bring to a simmer and cook, stirring, until thick enough to coat a spoon, about 4 minutes. Remove from the heat and stir in the lemon zest and juice.
Place the pasta and asparagus back into the pot you cooked it in along with the chicken.
Pour the cream sauce over the pasta mixture and toss to coat evenly, adding pasta water if needed to thin the sauce. Stir in the parmesan cheese. Alternatively, you can toss just the pasta with the sauce and arrange the chicken and asparagus over the top of the pasta.
Add more salt and pepper to taste if needed. Garnish with chopped parsley and lemon slices if desired
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Balsamic Glazed Caprese Chicken
6 skinless, bone-in chicken thighs
1 teaspoon dried oregano*
1 teaspoon dried basil*
1 teaspoon salt
cracked black pepper, to taste
1 tablespoon olive oil (or a light spray of cooking oil spray)
2 tablespoons minced garlic
1/2 cup balsamic vinegar
2½ tablespoons brown sugar, packed
1½ cups grape or cherry tomatoes, divided
250 g | 8 oz. fresh mozzarella cheese (or Bocconcini), cut into 6x ½-inch slices**
¼ cup fresh basil leaves, chiffonade
Balsamic Glaze: (Optional To Serve)
1/2 cup balsamic vinegar
2 tablespoons brown sugar, packed
Preheat oven to 210° | 410°F.
Season each chicken thigh with the oregano, basil, salt and pepper.
Heat the oil (or cooking spray) in a large oven-proof pan or skillet over medium-high heat. Sear the chicken on both sides until golden brown, about 4 minutes each side. Transfer chicken to a plate; drain most of the excess oil, leaving about a teaspoon worth.
Return the skillet back to the stove; fry garlic until fragrant (about 1 minute). Add the vinegar and brown sugar; stirring to combine while heating through. Bring to a simmer, while stirring occasionally, until glaze has thickened (about 5-6 minutes).
Return the chicken to the pan, turning in the glaze to evenly coat. Add 1 cup of the tomatoes, whole, around the chicken and place the chicken into the oven. Bake until the chicken is completely cooked through (about 30 minutes). Top each chicken with a slice of mozzarella cheese; return back into the oven for a further 5 minutes or until the cheese has melted.
Slice the remaining ½ cup tomatoes in half; place them on top of the cheese; pour over some of the balsamic sauce from the pan and garnish with basil. Serve immediately.
Optional:
If wanting to serve with extra balsamic glaze (as pictured above), make your glaze while the chicken is in the oven. Combine the vinegar and sugar in a small pot and bring to the boil. Reduce heat, allowing to simmer while stirring occasionally, until the glaze is thickened and reduced by half (about 5-6 minutes). Drizzle over the chicken when ready to serve.
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Crispy Onion Chicken
1 (6 ounce) container French-fried onions
2 tablespoons all-purpose flour
1/3 cup olive oil
1/4 cup butter, melted
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1 teaspoon minced garlic
1-1/2 pounds boneless, skinless chicken breast halves
salt and pepper, to taste
Preheat oven to 375°F. Generously coat a large rimmed baking sheet with non-stick cooking spray.
Place the French-fried onions in a large, sealed plastic storage bag and use a rolling pin or kitchen mallet to crush them. Measure out and reserve 1/4 cup of the crushed French-fried onions for later. Place remaining crushed onions in a shallow dish (a pie plate works perfectly) and toss with flour to combine. In a separate shallow dish, combine melted butter, olive oil, Worcestershire sauce, Dijon mustard, and garlic.
Slice or pound chicken to 1/2" thickness and cut into smaller portion size pieces, if desired. Season each side with salt and pepper, to taste.
Dip chicken in oil mixture, then coat with onion mixture and place on prepared baking sheet. Drizzle each piece of chicken with about 1 teaspoon of the remaining oil mixture and then top with some of the reserved crushed onions as needed to coat chicken well.
Bake for 20 to 25 minutes or until thoroughly cooked and no longer pink in center. Cooking time will depend on thickness of chicken.
Source: Taste of Home
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Curried Chicken Wraps
3 split (1 1/2 whole) chicken breasts, bone in, skin on
Olive oil
Kosher salt
Freshly ground black pepper
1 1/2 cups good mayonnaise
1/3 cup dry white wine
1/4 cup chutney (recommended: Major Gray's)
3 tablespoons curry powder
1 cup medium-diced celery (2 large stalks)
1/4 cup chopped scallions, white and green parts (2 scallions)
1/4 cup raisins
1 cup whole roasted, salted cashews, chopped
6 tortillas
Preheat the oven to 350°F.
Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and shred the chicken in pieces.
For the dressing, combine the mayonnaise, wine, chutney, curry powder, and 1 1/2 teaspoons salt in the bowl of a food processor fitted with the steel blade. Process until smooth.
Combine the chicken with enough dressing to moisten well. Add the celery, scallions, and raisins, and mix well. Refrigerate for a few hours to allowSource: Ina Garten the flavors to blend. Add the cashews to the chicken.
Fill the center of each tortilla with the chicken mixture. Fold the 2 sides of the tortilla over the filling so that the sides overlap. Roll the tortilla from bottom to top, and cut in half diagonally.
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Skillet Garlic Parmesan Chicken & Asparagus
2 large boneless skinless chicken breasts, cut in half lengthwise
¼ cup flour
2 teaspoons garlic powder, divided
1 teaspoon salt, divided
½ teaspoon black pepper, divided
1 pound asparagus spears
2 tablespoons butter
½ cup shredded parmesan cheese Coupons
optional: chopped parsley for garnish
Melt butter in a large nonstick skillet over medium heat.
While butter is melting, whisk together flour, 1½ teaspoons garlic powder, ½ teaspoon salt, ¼ teaspoon black pepper. Dredge the chicken breasts in the flour mixture, being sure to coat all sides.
Once butter is melted, add your chicken to the pan in a single layer (you'll probably need to squish them in there, it's perfectly fine if they are touching and squished). Cook for about 2-3 minutes - just long enough to brown the outside of the chicken, then flip the chicken and move all chicken breasts over to one side of the skillet as best you can.
Add asparagus to the bare part of the pan. Sprinkle with remaining salt, garlic powder, and black pepper. Cook chicken and asparagus until chicken is white through the middle and asparagus is tender.
Sprinkle chicken and asparagus with the parmesan cheese. All to cook another couple of minutes until the cheese is melty (you can set a pot lid or a piece of aluminum foil over the top of the pan to speed this up!) Garnish with chopped parsley if desired and serve.
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Chicken Piccata
2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped
Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.
Recipe courtesy of Giada De Laurentiis
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Hearty Rotisserie Chicken and Portobello Mushroom Bake
4 Tbs. Olive Oil, divided
1 Rotisserie Chicken, divided into chunks
8 Garlic Cloves, peeled
2-3 Large Portobello Mushrooms, stemmed and halved lengthwise
1 Large Yellow Squash, sliced
1 Large Zucchini, sliced
1 Bay Leaf
1 tsp. Lime Zest
1/2 tsp. Dried Rosemary
2 C. Plum Tomatoes, halved
Sea Salt, to taste
Ground Paprika, to taste
Granulated Sugar, to taste
2 Tbs. Lime Juice
1/2 C. Shredded Mozzarella
Preheat the oven to 400°F. Lightly grease a 9x13" casserole dish with nonstick cooking spray. In a large skillet over high heat, warm up 2 tablespoons of the olive oil. Add the chicken, garlic, mushrooms, squash, zucchini, bay leaf, lime zest, and rosemary. Sauté until vegetables are tender. Drizzle 1 tablespoon of olive oil over the chicken and vegetable mixture, and carefully toss to coat. Pour the casserole into the prepared baking dish. Bake for 15-20 minutes. Place the tomatoes in a medium bowl. Lightly season tomatoes with salt, paprika, and sugar. Add the remaining olive oil and lime juice, and toss to coat. Spread the tomato mixture over the casserole, and sprinkle with mozzarella cheese. Continue cooking for about 5 minutes until casserole is warmed through and cheese has melted. Remove the bay leaf before serving. Source: Recipe 4 Living
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Skillet Garlic-Rosemary Chicken Thighs
6 skinless, boneless chicken thighs, trimmed of fat
3 tablespoons flour, seasoned with salt and pepper
2 tablespoons olive oil
1/4 cup dry white wine
1 1/2 cups chicken broth
3 cloves garlic, minced
1 teaspoon minced fresh rosemary
1 teaspoon grated lemon zest
Roasted new potatoes, rice, or noodles, for serving
Coat the chicken thighs in the seasoned flour, shaking off the excess.
In a large nonstick skillet, heat the oil over medium-high heat. Sear the thighs until golden brown, turning once, about 4 to 5 minutes per side.
Add the wine and stir gently to deglaze. Add the broth, garlic, rosemary and lemon zest. Bring the liquid to a simmer. Cook until the chicken is cooked through, turning occasionally, about 8 to 10 minutes longer — depending on the size of the thighs you're using. Serve over roasted new potatoes, rice or noodles with the pan sauce. Source: Cooking.com.
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Asparagus and Ricotta Stuffed Chicken
3/4 cup ricotta
1/4 cup finely grated Parmesan
4 teaspoons finely grated lemon zest
Four 8-ounce boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
12 stalks thin asparagus
1 1/2 tablespoons olive oil
1/2 cup low-sodium chicken broth
1 tablespoon Dijon mustard
Preheat the oven to 350° F.
Mix the ricotta, Parmesan and lemon zest in a small bowl.
With the chicken on a cutting board, put the flat of your hand on top of the chicken breast. Carefully cut the breast horizontally three quarters of the way through with a very sharp knife. Then open the breast like a book and sprinkle with 1/8 teaspoon salt and a pinch of pepper. Spread one quarter of the ricotta filling inside each chicken. Snap the bottom off 3 of the asparagus stalks to fit the length of the chicken, allowing for a little of the tips to point out the top. Fold the chicken over the filling and secure with toothpicks. Sprinkle the top with a pinch of salt and pepper.
Heat the oil in a large ovenproof skillet over medium heat. Add the chicken top side down and brown, about 5 minutes. Flip the chicken over and put the pan in the oven. Bake until the chicken registers 165 degrees F on an instant-read thermometer and the chicken is golden, about 20 minutes.
Remove the pan from the oven and remove the toothpicks. Transfer the chicken to a serving platter. Put the pan over medium-high heat. Skim any large globs of ricotta that may have fallen into the pan. Whisk in the chicken broth and mustard, scraping up any pan drippings; it’s OK if there’s still some ricotta in the sauce. Simmer the sauce for about 2 minutes, and then pour the sauce through a fine-mesh sieve over the chicken and serve.
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Easy Garlic Chicken
4 boneless skinless chicken breasts
4 garlic cloves, minced
4 tablespoons brown sugar
1 tablespoon olive oil
additional herbs and spices, as desired
Preheat oven to 450°F Line a baking dish or cookie sheet with aluminum foil and lightly coat with cooking spray or lightly brush with oil.
In small sauté pan, sauté garlic with the oil until tender.
Remove from heat and stir in brown sugar. Add additional herbs and spices as desired.
Season chicken with salt and pepper. .Place breasts in a prepared baking dish and cover with the garlic and brown sugar mixture.
Bake uncovered for 15-30 minutes, or until juices run clear. Cooking time will depend on the size and thickness of your chicken.
Source: https://www.facebook.com/groups/RecipesandOtherCoolStuff
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Mushroom And Tomato Stuffed Chicken
3 boneless, skinless chicken breasts
6 oz. mozzarella, sliced
1/2 (8 oz.) jar sun-dried tomato halves
1 cup cremini mushrooms, sliced
1/2 cup pitted kalamata olives
1 tablespoon extra-virgin olive oil, plus extra for filling
1 sprig rosemary, de-stemmed
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
kosher salt and freshly ground pepper, to taste
Preheat oven to 350º F and lightly grease a baking sheet with non-stick spray.
Cut chicken breasts in half horizontally (as though you were going to butterfly them, but slice all the way through), place between 2 layers of plastic wrap and pound chicken out to 1/4-inch thickness. Season all sides with salt and pepper.
Heat olive oil in a medium pan over medium-high heat and sauté mushrooms and rosemary until softened and browned. 5-7 minutes.
Transfer mushrooms, rosemary and cooking juices to food processor and add olives and 4-5 tomato halves. Pour in 2 teaspoons sun-dried tomato packing oil, oregano and basil.
Pulse mixture for 10 seconds, or until semi-smooth, but still grainy. Add more olive oil if mixture needs to be smoother.
Spoon 1/2-1 tablespoon tomato mixture onto each piece of chicken breast, top with 1 slice mozzarella (shredded into pieces) and roll chicken into a little log. Transfer chicken logs, seam side down, to baking sheet.
Top chicken with another slice of mozzarella, remaining sauce and 1 tomato half.
Place in oven and bake for 20-25 minutes, or until chicken is cooked through and no longer pink.
Remove from oven and let rest 5-7 minutes before serving.Serves 6
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Buffalo Chicken Garbage Bread
2 boneless chicken breasts
1 tsp. olive oil
1 pizza dough (I used store bought and let it sit out for about 20 minutes)
8 oz. of shredded mozzarella cheese (I used part skim)
3 oz. of shredded cheddar cheese
1/2 cup of Franks Wing Sauce
1/3 cup of ranch or blue cheese dressing
Cut chicken into cubes. Season with salt and pepper. Heat teaspoon of olive oil in skillet and add chicken when hot. Cook chicken completely and then add 1/4 cup of wing sauce. Stir to coat chicken and let simmer for a minute or two. Take chicken off heat and let cool.
Pre-heat oven to 425 degrees F.**
On a well floured surface, spread pizza dough into a long rectangle shape.
Add ranch dressing or blue cheese dressing (depending on your preference!) and remaining 1/4 cup of wing sauce. Spread across the dough. Add chicken and then top with mozzarella and cheddar cheese. You can also add a bit more of the wing sauce on top of the cheese if you want it to be a little bit spicier.
Roll the dough like a pinwheel until you reach the end. Make sure to tuck the ends of the dough in so the middle doesn't 'ooze' out when baking.
Spray baking sheet with light coat of non-stick cooking spray. Place garbage bread on the pan and bake for 20 to 25 minutes. Let sit for five minutes and cut into and enjoy!
**Some people have commented that they found this cooked too quickly and the inside is raw. All ovens vary and cook differently. I would highly recommend that the rack you use is in the middle of the oven as opposed to the bottom rack or really high up in the oven where it will brown more quickly. You could also lower the temperature to 400°F, but it may take a little longer to cook!
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Lemon Chicken With Roasted Garlic
8 chicken thighs, skinless and boneless
1/3 C. lemon juice
1/4 C. olive oil
10 garlic cloves, peeled
1/2 C. chicken broth
1 Tbs. dried oregano
Salt and pepper to taste
Preheat oven to 400° F. Place the garlic in a roasting pan. Lay the chicken thighs over the garlic cloves. Mix remaining ingredients in bowl and then pour over chicken. Season well with salt and pepper to oven.
Roast while turning occasionally until the chicken is golden. Remove the chicken and garlic cloves from the pan. Serve the chicken garnished with lemon wedges.
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Chicken Bombs
5 boneless, skinless chicken breasts-makes 10 bombs
5 jalapenos, sliced in half lengthwise and cleaned...
20 slices bacon
4 oz cream cheese, softened
1 C colby jack or cheddar cheese, shredded
Salt and Pepepr to taste
1 C BBQ sauce-I used Sweet Baby Ray's
Slice chicken breasts in half (like a hamburger bun), place between wax paper and pound until it's 1/4" thick.
Season with Salt & Pepper.
Mix the two cheeses together and smear about 1 Tblsp into each pepper half (just use up the cheese between all of the peppers).
Place the pepper on the chicken breast and wrap it up as best you can. I suggest placing the pepper cheese side down so it gets completely covered by the chicken.
Wrap each chicken breast completely with two pieces of bacon. Start at one end, wrap half the breast and finish the second half with the other piece of bacon.
Cook on a preheated 350°F. grill over indirect heat for 30 minutes or until chicken is done. Turn every 5 minutes and baste with BBQ sauce each time you turn it.
For oven: Bake at 375°F for 30 minutes or until chicken is done. Baste a couple times and finish under the broiler to set the BBQ sauce. **I suggest a 400°F oven and no BBQ sauce for the first 20 minutes, turning once to help cook the bacon. Then reduce heat to 375°F, change pans to loose some of the bacon fat (if you don't have a broiler pan), cover in BBQ sauce and finish baking.
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Chicken Broccoli & Cheese Casserole
1 1/2 pounds of chicken (tenderloins are easiest)
a box or bag of stove top stuffing (i usually have half the stuffing left for the next time i cook this)
1 can of cream of chicken soup
1 can of cream of mushroom soup
1 bag, or two bundles, fresh or frozen broccoli
1 cups of cheese ( or more if you love cheese)
2 tbs. real butter
Salt & Pepper to taste
Boil your chicken til done.....cool... then.. shred or cut into pieces,
while you are doing that, steam or boil you broccoli til tender.
Mix both cans of soup with your chicken and add Salt & Pepper to taste. Melt your butter,
layer stuffing on the bottom of a 9x13 square or round. Pour half the butter over the stuffing and mix til moist (flatten out once mixed). Layer chicken on stuffing and broccoli and cheese.
Top with the remaining stuffing and butter mixture. Bake in a 350°F oven for 25-30 mins or until golden brown. (174 Calories per Serving!)
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Cajun Pot Pie
1 tablespoon olive oil
1 large onion, diced (about 1 cup)
1 small potato, peeled and diced (about 1/2 cup)
1 large green bell pepper, diced (about 1 1/2 cups)
2 teaspoons Cajun seasoning
1 can (14.5 ounces) diced tomatoes, drained
1 carton (18.3 ounces) Swanson® Turkey Gravy
3 cups cubed cooked turkey or chicken
6 ounces (1/2 of a 12-ounce package) smoked andouille sausage, diced (about 1 cup)
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
Heat the oven to 400°F.
Heat the oil in a 12-inch skillet over medium-high heat. Add the onion, potato, pepper and Cajun seasoning and cook for 5 minutes or until the vegetables are tender-crisp, stirring occasionally. Stir in the tomatoes, gravy, turkey and sausage.
Spoon the turkey mixture into an 8x8x2-inch baking dish. Unfold the pastry sheet and place it over the turkey mixture. Cut several slits in the top of the pastry.
Bake for 30 minutes or until the pastry is golden brown.
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Apricot Chicken with
Squash & Brussels Sprouts
4 cups butternut squash cut into 1-inch cubes (about 1 medium squash)
4 cups Brussels sprouts, halved
Four 4-oz. raw boneless skinless chicken breast cutlets, pounded to 1/2-inch thickness
1/3 cup low-sugar apricot preserves (like the kind by Smucker's)
1 tbsp. reduced-sodium/lite soy sauce
Seasonings: salt, black pepper, garlic powder, onion powder
Preheat oven to 400°F. Spray a baking sheet with nonstick spray.
Evenly lay cubed squash and halved Brussels sprouts on the baking sheet. Lightly spray with nonstick spray, and sprinkle with 1/2 tsp. each salt and pepper. Bake for 15 minutes.
Flip veggies. Bake until softened and slightly browned, 15 - 20 minutes.
Meanwhile, bring a grill pan (or large skillet) sprayed with nonstick spray to medium-high heat. Season chicken with 1/2 tsp. each salt and pepper. Grill until cooked through, about 4 minutes per side, working in batches if needed. Plate chicken, and cover to keep warm.
To make the glaze, in a small nonstick pot, combine preserves, soy sauce, and 1/8 tsp. each garlic powder and onion powder. Whisk until uniform. Set heat to medium low. Cook and stir until hot, about 2 minutes. (Alternatively, heat in the microwave.) Drizzle grilled chicken with glaze, and enjoy with roasted veggies. Makes 4 servings
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Tylers Weeknight Chicken Marsala
4 skinless, boneless, chicken breasts (about 1 1/2 pounds)
All-purpose flour, for dredging
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
4 ounces prosciutto, thinly sliced
8 ounces crimini or porcini mushrooms, stemmed and halved
1/2 cup sweet Marsala wine
1/2 cup chicken stock
2 tablespoon unsalted butter
1/4 cup chopped flat-leaf parsley
Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them; pound with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly.
Heat the oil over medium-high flame in a large skillet. When the oil is nice and hot, dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess. Slip the cutlets into the pan and fry for 5 minutes on each side until golden, turning once – do this in batches if the pieces don't fit comfortably in the pan. Remove the chicken to a large platter in a single layer to keep warm.
Lower the heat to medium and add the prosciutto to the drippings in the pan, saute for 1 minute to render out some of the fat. Now, add the mushrooms and saute until they are nicely browned and their moisture has evaporated, about 5 minutes; season with salt and pepper. Pour the Marsala in the pan and boil down for a few seconds to cook out the alcohol. Add the chicken stock and simmer for a minute to reduce the sauce slightly. Stir in the butter and return the chicken to the pan; simmer gently for 1 minute to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving. Recipe courtesy Tyler Florence and JoAnn Cianciulli
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Chicken Breast Stuffed with Cheese and Spinach
1 lb boneless, skinless chicken breasts...
4 oz pepper jack cheese, shredded (you can use up to 6 oz)
1 c frozen spinach, thawed and drained (you can also use fresh cooked spinach)
2 tbsp olive oil
1 tbsp breadcrumbs (I use Italian style)
Sea salt, to taste
Freshly ground black pepper, to taste
Lots of toothpicks
Preheat oven to 350°F.
Flatten the chicken to 1/4-inch thickness.
In a medium bowl, combine the pepper jack cheese, spinach, salt and pepper.
Combine the Cajun seasoning and breadcrumbs together in a small bowl.
Spoon about 1/4 c of the spinach mixture onto each chicken breast. Roll each chicken breast tightly and fasten the seams with several toothpicks. This part requires a tiny bit of skill and I typically use about 8 toothpicks in each roll to ensure none of the filling seeps out. Be sure to count how many total toothpicks were used!
Brush each chicken breast with the olive oil. Sprinkle the Cajun seasoning mixture evenly over all. Sprinkle any remaining spinach and cheese on top of chicken (optional).
Place the chicken seam-side up onto a tin foil-lined baking sheet (for easy cleanup). Bake for 35 to 40 minutes, or until chicken is cooked through.
Remove the toothpicks before serving. Count to make sure you have removed every last toothpick. Serve whole or slice into medallians
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Chicken Parmesan Ala Giada
1 tablespoon olive oil
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh Italian parsley
4 chicken cutlets (about 3 ounces each)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup marinara sauce (homemade or a good quality jarred sauce)
1/4 cup shredded mozzarella cheese
8 teaspoons grated Parmesan cheese
1 tablespoon unsalted butter, cut into pieces
Preheat the oven to 500°F.
In a small bowl, stir the oil, thyme, rosemary and parsley together to blend. Brush both sides of the cutlets with the herb oil and sprinkle with the salt and pepper.
Heat a large, heavy ovenproof skillet over high heat. Add the cutlets and cook just until browned, about 1 minute per side. Remove from the heat.
Spoon the marinara sauce over and around the cutlets. Sprinkle 1 tablespoon of mozzarella over each cutlet, then sprinkle each with 2 teaspoons of Parmesan. Dot the tops with the butter pieces, and bake until the cheese melts and the chicken is cooked through, about 5 minutes. Serve hot. Source: GiadaWeekly.com.
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Easy Chicken and Couscous Skillet Dinner
2 tablespoons olive oil
2 cups diced onion
2 cups diced carrots
2 cups diced celery
1/2 teaspoon salt
1/2 teaspoon pepper
2 cloves garlic, minced
1 1/3 cups Israeli (Pearl) Couscous
2 cups chicken broth
12 oz (about 3 cups) chopped chicken
In a large skillet, heat olive oil over medium high heat. Add onion, carrots, and celery, season with salt and pepper, and saute for 5-10 minutes until softened and caramelized.
Add garlic and stir to combine until fragrant, about 30 seconds. Add couscous and broth, stir to combine, then cover, reduce heat to low, and simmer for 8-10 minutes until broth is absorbed.
Add chicken and stir until heated through. Enjoy! Makes 4 Servings.
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Baked Lemon Chicken
One 3 1/2- to 4-pound chicken, cut into 8 pieces, patted dry
Kosher salt and freshly ground black pepper
Flour for dredging
3 tablespoons extra-virgin olive oil
1 large onion, thinly sliced
Peel of half a lemon, white pith removed, cut into very thin strips
2 large garlic cloves, minced
1 1/2 teaspoons fresh rosemary leaves
1 tablespoon honey
1/4 cup freshly squeezed lemon juice
1 cup chicken broth, homemade or canned low-sodium
Preheat the oven to 400°F.
Season the chicken with salt and pepper. Dredge in the flour and pat off the excess. Heat a large skillet over medium heat and add 2 tablespoons of the oil. Add the chicken skin-side down and saute until golden brown, about 5 minutes per side. Remove the chicken from the skillet and reserve.
Discard the oil and wipe the pan out with a paper towel. Add the remaining 1 tablespoon oil and heat over medium-low heat. Add the onion and cook until golden, about 10 to 12 minutes. Add the lemon zest, garlic, and rosemary, and cook for 2 minutes more. Add the honey, lemon juice, and broth, increase the heat and bring to a simmer.
Use a slotted spoon to transfer the onions to a 9- by 13-inch ovenproof casserole, and spread them out. Arrange the chicken, skin-side up in a single layer on the onions. Pour the cooking liquid over the chicken. Season with salt and pepper to taste. Bake in the oven, basting every 15 minutes, until cooked through, about 45 minutes. Remove from the oven and serve.
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Honey Mustard Parmesan Chicken
Coating:
2 cups plain panko bread crumbs
1 Tablespoon poultry seasoning
2 teaspoons onion powder
2 teaspoons sweet Hungarian paprika
2 teaspoons salt
1 teaspoon garlic powder
4 Tablespoons (1/4 cup or 1/2 stick) butter, melted but not hot
1/4 cup honey
1/4 cup white balsamic vinegar
2 Tablespoons yellow mustard
2 Tablespoons Worcestershire sauce
1 teaspoon hot pepper sauce, or to taste
8 bone-in, skin-on chicken thighs (about 4 pounds), at room temperature
1/2 cup grated Parmesan cheese (not the shelf-stable stuff)
Preheat oven to 375°F. Line a 9- x 13-inch baking pan with nonstick foil.
Place panko bread crumbs, poultry seasoning, onion powder, paprika, salt, garlic powder, and pepper in the bowl of a food processor. Pulse until combined and panko is reduced in size, but not as fine as traditional processed bread crumbs. Set aside.
Whisk together butter, honey, mustard, Worcestershire sauce, and balsamic vinegar. Pour into a large zip-top bag. Add the chicken thighs to the bag, seal, and toss until all of the chicken pieces are coated. (You may marinate the chicken overnight in the refrigerator, if you wish.)
Pour the reserved panko mixture into a shallow dish. Press each chicken thigh into the panko mixture, coating each side. Place skin-side up in prepared baking pan. Discard any leftover liquid and coating mix. Sprinkle the coated chicken with grated Parmesan cheese. Cover tightly with foil and bake for 40 minutes.
Remove foil cover and raise heat to 425 F. Bake an additional 10 to 15 minutes to brown and crisp. Yield: 8 servings Source: homecooking.about.com
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4-Step Chicken Marengo
3 large chicken cutlets, sliced into thin paillards (slice while partially frozen)
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
3 tablespoons vegetable oil
1 medium sweet onion, sliced
1/2 pound mushrooms, sliced
1 yellow bell pepper, seeded and julienned
2 tablespoons tomato paste
1/2 cup white wine
1/2 cup beef broth
1 (14-ounce) can chopped tomatoes
1/2 tablespoon butter
Season the chicken with salt and pepper, to taste, and lightly dredge in flour.
In a large saute pan, heat the oil over medium-high heat and add the chicken. Brown on both sides, until nicely golden, about 3 minutes per side.
Remove from the pan and set aside on a plate. In the same pan, add more oil, if needed, along with the onion, mushrooms and peppers and saute until softened and fragrant, but not limp, about 5 minutes.
Season with salt and pepper, to taste. Stir in the tomato paste and cook a few minutes to cook out the raw flavor. Turn up the heat, and add the wine/wine to deglaze the pan and let it reduce for 2 or 3 minutes.
Add the beef broth and tomatoes. Once the mixture begins to bubble, add the browned paillards and any juices from the chicken and reduce the heat to a simmer.
Cook until the chicken is warmed through, about 3 minutes. Turn the heat off and stir in the butter. Transfer to a serving platter and serve immediately. Recipe courtesy of Melissa d'Arabian
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Homestyle Chicken Marsala
4 boneless chicken breasts
1/4 C. all- purpose flour
1⁄2 tsp. salt
1⁄4 tsp. pepper
1⁄2 tsp. oregano
1⁄4 C. olive oil
1⁄4 C. butter
1 C. mushrooms
1⁄2 C. marsala wine
1⁄4 C. cream sherry
Beat chicken breasts until they are thin. Set them aside so you can go ahead and start the next step. Mix the flour, salt, pepper, and oregano in one pan. Melt the olive oil and butter in a large skillet and bring the stove to a low setting. Soak the chicken until it’s covered with the flour mixture. Make sure to shake off the excess flower. Place chicken on skillet and let it simmer until it is a light brown. Turn over the chicken pieces and add mushrooms. Cook chicken until it’s lightly browned. Add wine and cream sherry. Cover skillet and cook the dish for 10 minutes. Serve over angel hair pasta if desired.
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Chicken Saute with Mango Sauce
For the Chicken:
4 boneless, skinless chicken breast halves (1-1 1/4 pounds)
1/4 cup all-purpose flour
1/2 teaspoon salt, or to taste
Freshly ground pepper to taste
1 tablespoon extra-virgin olive oil or canola oil
For the Sauce:
1 jalapeno pepper, seeded and minced
2 cloves garlic, minced
2 teaspoons minced fresh ginger
1/2 cup reduced-sodium chicken broth
1/2 cup orange juice
1 tablespoon brown sugar
3/4 teaspoon cornstarch
1 mango, cut into 1/2-inch dice (1 cup)
2 tablespoons lime juice
2 tablespoons chopped fresh cilantro or mint
Tip: Wrap and freeze the chicken tenders. When you have gathered enough, use them in a stir-fry--they are the perfect size. Remove the tough membrane with a sharp knife before cooking.
Trim visible fat from chicken breasts. Remove the tenders (the long thin flaps); reserve for another use (see Tip). Place trimmed chicken breasts between 2 pieces of plastic wrap. Pound with a rolling pin, meat mallet or heavy skillet until flattened to an even thickness, about 1/2 inch. Combine flour, salt and pepper in a shallow glass dish. Dredge chicken in seasoned flour, shaking off excess. (Discard any leftover flour).
Heat oil in a large nonstick skillet over medium-high heat. Add chicken and cook until well browned and no longer pink in the center, 4 to 5 minutes per side. Transfer to a plate, cover and keep warm.
Add jalapeno, garlic and ginger to the pan; cook over medium heat, stirring, until softened, 1 to 2 minutes. Add broth and deglaze, scraping up any browned bits, for 1 minute. Mix orange juice, brown sugar and cornstarch in a small bowl. Add to the pan and bring the sauce to a simmer, stirring. Cook, stirring often, until thickened and slightly reduced, about 4 minutes. Stir in mango and cook until heated through, about 1 minute. Remove from heat and stir in lime juice. Spoon over the chicken and sprinkle with cilantro (or mint).
Source: EatingWell Magazine.
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Chop-Chop Chicken in Lettuce Cups
2 teaspoons canola oil
3 tablespoons black bean sauce
2 tablespoons finely chopped shallots
1 tablespoon finely chopped garlic
1 tablespoon grated ginger
4 boneless, skinless chicken breasts (about 6 oz each), cut into 1/2-inch pieces
3/4 cup diced celery
1/2 cup diced carrot
1/2 cup cup diced daikon (reserve 1 tbsp for garnish)
1/2 cup diced red bell pepper (reserve 1 tbsp for garnish)
1/2 cup diced zucchini (reserve 1 tbsp for garnish)
2 tablespoons hoisin sauce
8 iceberg lettuce leaves
1/4 cup chopped almonds
2 tablespoons finely sliced scallions
Heat oil in a 12" heavy-bottomed skillet over medium-high heat. Cook black bean sauce until fragrant, about 30 seconds. Add shallots, garlic and ginger and cook until soft, about 2 minutes. Add chicken and cook about 6 minutes. Add celery, carrot, daikon, bell pepper and zucchini. Cook until slightly soft, 2 to 3 minutes. Stir in hoisin; season with salt and pepper. Spoon mixture onto lettuce leaves and garnish with almonds, scallions and reserved vegetables. Serves 4
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Lacquered Chicken with Roasted Leeks, Fennel, and Shiitake Salad
3 tablespoons hoisin sauce
2 tablespoons sherry wine vinegar
2 tablespoons honey
1/2 tablespoon finely grated peeled fresh ginger
1 teaspoon Dijon mustard
1-3/4 pounds leeks, ends trimmed, dark-green leaves discarded
1-1/2 pounds fennel with fronds
*Olive oil cooking spray, for pan
1 poundshiitake mushrooms, stems discarded and tops quartered
3/4 teaspoon allspice
3 garlic cloves, finely chopped
*1-1/2 pounds boneless skinless chicken breasts, fat trimmed
4 cups (7-1/2 oz.)coarsely chopped escarole
Whisk together 1 tablespoon hoisin, the vinegar, honey, ginger, and mustard in a small bowl; salt and pepper to taste, for vinaigrette.
Preheat oven to 425°F and arrange rack in lower third. Halve leeks lengthwise, then cut crosswise into 1/3-inch-thick slices. Wash thoroughly and drain well. Chop 1/4 cup fennel fronds; reserve. Halve fennel bulbs lengthwise, core and halve again lengthwise, then cut crosswise into 1/4-inch-thick slices.
Lightly coat a large nonstick shallow baking pan with cooking spray. Toss together leeks, fennel, mushrooms, and allspice in prepared pan. Roast, stirring occasionally, until golden, about 18 minutes. Stir in half of garlic and roast 2 more minutes.
Meanwhile, rinse chicken and pat dry. Arrange, in a single layer, over vegetables. Stir together remaining 2 tablespoons hoisin and garlic in a small bowl; spoon evenly over chicken. Roast until chicken is cooked through, about 17 minutes.
Transfer chicken to a cutting board and let stand 5 minutes before cutting crosswise into thin slices.
Meanwhile, transfer vegetables to a bowl; toss with escarole, fronds, and three-quarters of vinaigrette. Divide between serving bowls and top with chicken. Serve remaining vinaigrette on the side. Makes 4 servings. Makes: 4 servings.
Ladies Home Journal
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Chicken and Cheddar Pasta Toss
6 ounces no-boil lasagna noodles, broken
19-ounce package frozen Southwestern-flavored chicken breast strips or 1 9-ounce package (2 cups) frozen chopped cooked chicken, slightly thawed
3 ounces reduced-fat cheddar or American cheese, cut into 3/4-inch cubes
1 medium green, yellow, or red sweet pepper, cut into strips
1 ounce pepperoni, chopped
18-ounce bottle fat-free Italian salad dressing
1/8 teaspoon cracked black pepper
5 cups torn curly endive
1 cup red or yellow cherry tomatoes, halved
In a large mixing bowl cover noodles with boiling water. Let stand for 10 minutes, separating the noodles occasionally with a fork; drain. Rinse with cold water and drain again. If using chicken strips, halve them crosswise.
Return noodles to bowl; stir in chicken, cheddar or American cheese, sweet pepper strips, and pepperoni. Add dressing and black pepper; toss gently to coat. Cover and chill for at least 2 hours or up to 24 hours. Before serving, add endive and tomatoes; toss gently to mix. Makes 6 servings.
Make-Ahead Tip: Prepare salad. Cover and chill for at least 2 hours or up to 24 hours. Before serving, add endive and tomatoes.
Source: Better Homes and Gardens
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Chicken Rolls with Herbed Cream Sauce
4skinless, boneless chicken breast halves (about 1 pound total)
3/4cup herb-seasoned stuffing mix
12-1/2-ounce jarmushroom stems and pieces, drained
1tablespoon snipped fresh parsley
2 to 3tablespoons chicken broth
1tablespoon margarine or butter, melted
2tablespoons cooking oil
3/4cup chicken broth
3/4cup half-and-half or light cream
4teaspoons all-purpose flour
2tablespoons snipped fresh chives
2cups corkscrew macaroni, cooked and drained
1/2teaspoon ground sage
Place chicken between 2 sheets of plastic wrap. Using the flat side of a meat mallet, lightly pound the chicken pieces to form 1/8-inch-thick rectangles.
Toss together stuffing mix, mushrooms, parsley, and dash pepper. Toss with the 2 to 3 tablespoons broth and the margarine or butter. Spoon one-fourth of mixture onto small end of each chicken breast. Fold in long sides of chicken and roll up into a spiral, starting from the short edge. Secure with wooden toothpicks.
In a medium skillet brown chicken on all sides in hot oil. Add the 3/4 cup broth and the sage; bring to boiling. Reduce heat; simmer, covered, about 15 minutes or until no longer pink, turning rolls halfway through cooking. Remove chicken rolls; keep warm. Stir cream into flour; add to drippings. Cook and stir until thickened and bubbly; cook and stir 1 minute more. Stir in chives. Return chicken to pan; heat through. Serve over macaroni. Makes 4 servings.
Make-ahead tip: Prepare chicken rolls but do not cook. Cover and chill up to 4 hours. Continue as above. Source: Better Homes and Gardens
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Thyme Chicken and Mushrooms
5cups sliced assorted fresh mushrooms, such as shiitake, button, crimini, and oyster
1medium onion, chopped
1/2cup chopped carrot
1/4cup dried tomato pieces (not oil-packed)
3/4cup chicken broth
1/4cup dry white wine or chicken broth
3tablespoons quick-cooking tapioca
1teaspoon dried thyme, crushed
1/2teaspoon dried basil, crushed
1/2teaspoon garlic salt
1/4to 1/2 teaspoon pepper
3pounds chicken thighs or drumsticks (with bone), skinned
4 1/2cups hot cooked plain and/or spinach linguine or fettucine, or hot cooked rice
In a 4- to 5-quart crockery cooker combine mushrooms, onion, carrot, and dried tomato pieces. Pour chicken broth and wine over all. Sprinkle with tapioca, thyme, basil, garlic salt, and pepper. Place chicken pieces on top of vegetables.
Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours. To serve, arrange chicken and vegetables over pasta or rice; spoon juices on top. Makes 6 servings.Source: Better Homes and Gardens
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Chicken Paprika
8 ounces fresh mushrooms, sliced (3cups)
1 medium onion, chopped (1/2 cup)
2 cloves garlic, minced
1/4 cup margarine or butter
2 to 3 teaspoons Hungarian paprika or paprika
1/4 teaspoon pepper
2 cups cubed cooked chicken (10 ounces)
1 14-1/2-ounce can chicken broth
2 tablespoons tomato paste
1 8-ounce carton dairy sour cream or light dairy sour cream
3 tablespoons all-purpose flour
Hot cooked wide noodles
Snipped parsley (optional)
In a 10-inch skillet cook mushrooms, onion, and garlic in melted margarine or butter over
medium heat about 5 minutes or until vegetables are tender. Stir in paprika and pepper.
Cook and stir for 1 minute more. Stir in cubed cooked chicken, chicken broth, and tomato
paste. Bring to boiling.
Stir together sour cream and flour. Stir into mixture in skillet. Cook and stir until
thickened and bubbly. Cook and stir for 1 minute more. Serve chicken mixture over noodles.
Garnish with snipped parsley, if desired. Makes 4 servings. Source: Better Homes and Gardens
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Chicken 'N Peppers Pasta Skillet
1 lb. boneless skinless chicken breasts,chopped
1 green pepper, cut into thin strips
1 small onion, cut into thin wedges
1 jar (14 oz.) spaghetti sauce (about 1-1/2 cups)
2 cups rotini pasta, cooked, drained
1 pkg. (8. oz.) KRAFT Mozzarella & Parmesan
Italian Style Shredded Cheese, divided *or substitute KRAFT Finely Shredded
Low-Moisture Part-Skim Mozzarella Cheese
Cook and stir chicken in large skillet sprayed with no stick cooking spray 5 minutes. Add green pepper and onion; cook and stir until chicken is cooked through and vegetables
are tender-crisp.
Stir in sauce, rotini and 1 cup of the cheese; cook until thoroughly heated, stirring occasionally. Sprinkle with remaining 1 cup cheese; cover. Let stand 1 to 2 minutes or until cheese is melted. Serves: 6 Source: Kraft
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Chicken and Biscuit Casserole
8 slices bacon, fried and crumbled
2 1/2 cupscubed, cooked chicken
1- 10 oz. pkg. Frozen mixed vegetables
1 1/2 cubes shredded cheddar cheese, divided
3/4 cups milk
1 1/2 cups biscuit mix
2/3 cups milk
1 can french fried onions
1 can cream of mushroom soup
In greased 8X12 inch pan, combine bacon, chicken, frozen vegetables, and one
cup of cheese. Blend soup and 3/4 c. Milk; pour over casserole. Bake, covered at 400°F oven for 15 minutes. Prepare biscuit mix, milk and 1/2 can of onions; mix thoroughly. Drop by spoonfuls to form 6 biscuits around the edge of casserole. Bake, uncovered for 15 to 20 minutes, or until biscuits are golden brown. Top with remaining onions and cheese and bake another 2 to 3 minutes, until onions are toasted.
© 2001 Rick McDaniel
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Chicken and Vegetable Skillet
1 2-1/2- to 3-pound broiler-fryer chicken, cutup
1/4 cup all-purpose flour
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons cooking oil
1/2 cup chopped onion
2 cloves garlic, minced
1 tablespoon grated fresh ginger
3/4 cup chicken broth1 pound fresh asparagus, trimmed and cut into 1-inch pieces
2 red or green sweet peppers, cut into 1-inch strips
3 yellow summer squash and/or zucchini, cut into 1-inch chunks
8 ounces fresh mushrooms, thickly sliced (3 cups)
1/4 cup dry sherry
2 tablespoons soy sauce
2 teaspoons cornstarch
2 cups hot cooked orzo, rice, or noodles
Skin chicken, if desired. In a plastic or paper bag combine flour, paprika, salt, and pepper. Add
chicken, a few pieces at a time, shaking to coat well.
In a 12-inch skillet cook chicken in hot oil over medium heat about 10 minutes or until chicken is
lightly browned, turning to brown evenly. Remove chicken; set aside. If necessary, add 1 tablespoon
additional oil.
Add the onion, garlic, and ginger to skillet; cook for 4 to 5 minutes or until onion is tender. Carefully
stir in chicken broth. Return chicken to skillet. Bring to boiling; reduce heat. Cover and simmer about 15
minutes or until chicken is tender and no longer pink. Spoon off excess fat.
Add the asparagus, sweet peppers, squash, and mushrooms. In a measuring cup combine dry sherry, soy sauce, and cornstarch; stir to mix. Stir into skillet. Return to boiling; reduce heat. Cover and simmer 5 to 10 minutes more or until vegetables are crisp-tender. Serve with orzo, rice and noodles. Makes 4 to 6 servings.
Source: Better Homes and Gardens
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Chicken Osso Buco
12 medium chicken drumsticks (about 3 pounds)
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons olive oil
1 cup chopped carrot
1 cup chopped onion
1 cup chopped celery
6 cloves garlic, minced
2 tablespoons quick-cooking tapioca
18-ounce can tomato sauce
1/2 cup dry white wine or chicken broth
1/4 cup chicken broth
1 teaspoon finely shredded lemon peel
1 tablespoon lemon juice
1 teaspoon dried thyme, crushed
3 cups dried penne pasta
Snipped fresh parsley (optional)
Remove skin from chicken. Place flour, salt, and pepper in a resealable plastic bag.
Add chicken, a few pieces at time, shaking to coat.
In a 10-inch skillet, brown chicken, half at a time,
in hot oil over medium heat about 10 minutes or until golden, turning once. Set aside.
In a 4- to 5-quart slow cooker, combine carrot, onion, celery, and garlic. Sprinkle with tapioca.
Place chicken on top of vegetables. In a medium bowl, stir together tomato sauce, wine, broth, lemon peel, lemon juice, and thyme; pour over chicken in cooker.
Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours.
Prepare penne according to package directions. Drain well. Spoon chicken and sauce over pasta. If desired, garnish with snipped parsley. Makes 6 servings. Source: Better Homes and Gardens
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Chicken Pie
3 cups shredded, cooked chicken
2 cups chicken broth
1 can (10 oz.) condensed cream of chicken soup
1 cup self-rising cake flour
1/2 tsp. freshly ground pepper
1 cup buttermilk, well shaken
1/2 cup unsalted butter, melted
1/2 cup shredded cheddar cheese
Heat oven to 425°F. In a 2-quart casserole, evenly spread out chicken. In a medium saucepan, whisk together broth and soup; bring to a boil over medium heat. Pour over chicken.
In a medium bowl, combine flour and pepper; stir in buttermilk and butter. Pour over chicken (do not stir); smooth top. Sprinkle with cheese.
Bake pie, uncovered, until browned and bubbly, about 45 minutes. Makes 6 servings
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Chicken-Broccoli Casserole
Vegetable cooking spray, for dish
2 cups cooked rice
3 cups chopped cooked broccoli
6 cups shredded, cooked, skinless, boneless chicken breasts (1 1/4 lbs.)
1 can (10 oz.) condensed cream of chicken soup
3 cups (10 oz.) shredded cheddar
1 cup sour cream
1/2 cup mayonnaise
1 tbsp. fresh lemon juice
1/2 tsp. kosher salt
1/4 tsp. freshly ground pepper
Heat oven to 350° F. Lightly coat a 13-by-9-inch baking dish with cooking spray. Evenly spread out rice in dish. Cover with broccoli.
In a large bowl, combine chicken, soup, 1 1/2 cups cheese, the sour cream, mayonnaise, juice, salt, and pepper. Pour over broccoli and top with remaining 1 1/2 cups cheese. Bake until golden and bubbly, about 40 minutes.Makes 10 servings
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Spinach and Feta Stuffed Chicken Breasts in Lemon-Dill Sauce
4 tablespoons unsalted butter
2 tablespoons finely chopped shallot
1 garlic clove, minced
1 one-lb package frozen spinach, defrosted and squeezed dry
Salt
Freshly ground black pepper
1/8 teaspoon freshly grated nutmeg
1 cup crumbled feta cheese
6 boneless, skinless chicken breast halves
1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc, or dry vermouth
2 cups chicken broth (see notes)
Lemon-Dill Sauce for serving (see below for ingredients, see notes section for directions)
Lemon-Dill Sauce
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/2 cups chicken broth
1 cup heavy cream
Grated zest of 1 lemon
2 tablespoons fresh lemon juice
1/4 cup chopped fresh dill
Salt and freshly ground black pepper (optional)
In a large skillet, melt 2 tbsp of the butter over medium-high heat, and saute the shallot and garlic for 2 minutes, until the shallot is slightly softened. Add the spinach, 1 tsp salt, 1/2 tsp pepper, and the nutmeg to the skillet. Saute the spinach until the liquid in the pan has evaporated and the spinach is dry. Remove from the heat, cool the mixture slightly, and stir in the feta cheese. Set aside.
On a cutting board, spread out a piece of plastic wrap as large as the board. Trim the chicken breasts of any excess fat, and lay one breast shiny-side (skin-side) down on the plastic wrap. Place another piece of plastic wrap over the breast, and pound with a meat pounder, flat-bottom wine bottle, or rolling pin to an even thickness, about 1/2 in/12 mm. Repeat with the remaining chicken.
Lay a chicken breast half on a flat surface and season with salt and pepper. Place about 2 tbsp of the filling in the center of the breast. Roll up the breast, beginning at the widest end and tucking in the sides, and secure with a toothpick or silicone bands. Repeat with the remaining chicken and filling.
Melt the remaining 2 tbsp butter in the skillet over medium-high heat, and brown the stuffed chicken breasts in batches, transferring them to the insert of a 5- to 7-qt/4.5- to 6.5-L slow cooker when theyre done. Add the wine to the skillet, scraping up the browned bits on the bottom of the pan. Pour the wine and broth into the insert. Cover and cook for 2 1/2 hours on high; 4 to 5 hours on low, until the chicken is cooked through and registers 160 degrees F/71 degrees C on an instant-read meat thermometer.
Using tongs, remove the chicken from the slow cooker, arrange on a cutting board, and cover with foil. Allow the chicken to rest for 5 minutes. Cut each chicken breast half on the diagonal into three pieces, and serve in a pool of the Lemon-Dill Sauce.
Directions: Lemon Dill Sauce
In a medium saucepan, melt the butter over medium heat, and whisk in the flour.
Cook, whisking constantly, and when white bubbles form on the surface, cook for another 2 to 3 minutes, still whisking. Gradually add the broth, whisking until it comes to a boil and the mixture is smooth and thickened.
Stir in the cream, lemon zest and juice and dill. Season with salt and pepper if necessary.
Serve immediately, or cool to room temperature and refrigerate for up to 4 days.
Gently reheat over low heat before serving.
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Chicken or Pork Crock Pot
2 pork chops or chicken breasts
1 C. ketchup
1 can Coke or Pepsi, diet or not
Put pork or chicken in crockpot (I use a small one). Pour ketchup on top. Pour Coke or Pepsi on top that.
Set on low and let cook about 6 hours or check sooner if you get hungry.
I sometimes put in 1/2 cup elbow noodles if I feel I want a starch with it.
Make a salad if you want and dinner is done.
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Slow-Cooker Stout & Chicken Stew
6 tablespoons plus 1/2 cup all-purpose flour, divided
1 teaspoon salt, divided, plus more to taste
1/2 teaspoon freshly ground pepper, plus more to taste
2 1/2 pounds boneless, skinless chicken thighs, trimmed
4 teaspoons extra-virgin olive oil, divided
3 pieces bacon, chopped
1 2/3 cups Guinness beer or other stout (14-ounce can)
1 pound whole baby carrots or large carrots cut into 1-inch pieces
1 8-ounce package cremini or button mushrooms, halved if large
2 cups chopped onion
4 cloves garlic, minced
1 1/2 teaspoons dried thyme
1 cup reduced-sodium chicken broth
2 cups frozen baby peas, thawed
Combine 6 tablespoons flour with 1/2 teaspoon each salt and pepper in a shallow bowl.
Dredge chicken thighs in the mixture to coat completely; transfer to a plate.
Heat 2 teaspoons oil in a large skillet over medium-high heat. Add half the chicken and cook until well browned, 2 to 4 minutes per side;
transfer to a 5- to 6-quart slow cooker. Reduce heat to medium and repeat with the remaining 2 teaspoons oil and chicken thighs.
Arrange the chicken in an even layer in the slow cooker.
Add bacon to the pan and cook, stirring often, for 2 minutes. Sprinkle the remaining 1/2 cup flour over the bacon and cook,
stirring constantly, for 2 minutes more. Add stout and use a wooden spoon to scrape up any browned bits from the bottom of the pan.
Pour the mixture over the chicken. Add carrots, mushrooms, onion, garlic and thyme, spreading in an even layer over the chicken.
Pour broth over the top.
Cover and cook until the chicken is falling-apart tender, 4 hours on High or 7 to 8 hours on Low.
Stir in peas, cover and cook until the peas are heated through, 5 to 10 minutes more.
Season with the remaining 1/2 teaspoon salt and pepper.
Note: To make ahead: Trim chicken, chop bacon; prep onion and garlic; defrost peas. Refrigerate in separate containers.
Equipment: 5- to 6-quart slow cooker
Chicken thighs can take plenty of cooking without getting tough or drying out, which makes them perfect for the slow cooker.
Here we braise them in Guinness stout along with hearty vegetables, with just the right amount of bacon for added savoriness.
Per serving: 366 calories; 13 g fat ( 3 g sat , 6 g mono ); 88 mg cholesterol; 28 g carbohydrates; 0 g added sugars; 30 g protein; 4 g fiber; 566 mg sodium; 650 mg potassium.
Makes: 8 servings, about 1 1/3 cups each
Active time: 45 minutes | Total: Slow-cooker time: 4-8 hours
By The Editors of EatingWell Magazine | Shine Food – Tue, Jan 22, 2013 1:52 PM EST
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Baked Buttermilk Chicken
4 to 5 pound whole chicken
2 cups buttermilk
2 Tablespoons honey
1 ounce fresh tarragon sprigs, divided use
1 Tablespoon sweet Hungarian paprika
1 teaspoon kosher salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
Freshly ground black pepper
Rinse chicken. Using poultry shears, cut chicken in half, lengthwise through the breast. Cut along backbone on either side, ending with two halves. (Discard backbone or freeze for chicken stock.) Rinse chicken halves and pat dry. Place chicken halves, cut sides together, in a large heavy freezer zip-top bag.
Whisk together buttermilk and honey. Pour over chicken in the bag. Push 3/4 of the tarragon sprigs in between the chicken halves and around the outside. (Reserve remaining tarragon sprigs for garnish.) Seal the bag after pressing out all of the air. Refrigerate at least 8 hours or overnight.
When ready to roast, preheat oven to 375°F. Line a deep roasting pan with foil. Place a rack in the pan. Fish out the tarragon sprigs from the buttermilk bath and arrange on the rack. Discard buttermilk marinade. Place the chicken halves, skin-side up, on top of the tarragon sprigs.
Combine paprika, salt, onion powder, and garlic powder. Sprinkle evenly over the chicken halves, then top with freshly ground black pepper.
Roast chicken for 1 hour, until golden. The thickest part of the chicken half should reach 165°F. on a meat thermometer, and the juices should run clear when pierced. Let the chicken rest 15 minutes, then cut each half in half again for 4 servings. Garnish with reserved fresh tarragon. Yield: 4 servings
Source: Peggy Trowbridge Filippone
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Chicken, Corn, Tomato, and Herbed Goat Cheese Packets
1/2 cup (4 oz.) goat cheese
2 tablespoons chopped fresh tarragon
2 teaspoons coarsely chopped fresh thyme leaves
3 tablespoons olive oil
1/2 teaspoon finely grated fresh lemon zest
6 small chicken breast halves with skin (2 lbs.), bone removed
8 ears fresh corn, kernels cut from cob
2 cups (10 oz.) grape tomatoes, halved
2 tablespoons fresh lemon juice
Preheat oven to 400°F. Stir goat cheese, tarragon, 1 teaspoon thyme, 1 tablespoon oil, and the zest together in a small bowl; salt and pepper to taste.
Rinse and pat chicken dry. Starting at one end of chicken, gently work your fingers between skin and meat, without tearing, to form a pocket under skin. Spread one-sixth of cheese mixture under skin of each breast. Press top of skin to distribute cheese mixture evenly.
Toss together corn, tomatoes, remaining 1 teaspoon thyme, and 1 tablespoon oil; salt and pepper to taste.
Tear six 15- by 15-inch pieces of parchment paper and spoon about 1 cup corn mixture onto top half of each. Top each with a chicken breast, skin side up. Season with salt and pepper and drizzle with remaining 1 tablespoon oil and the juice. Fold bottom half of paper over to meat top edge. Roll and fold the two edges together toward you to seal, then repeat with sides. Using kitchen string, tie entire packet together like a gift.
Place packets in a shallow baking pan, with chicken skin side down, and roast in middle of oven, 30 minutes. Remove from oven and let stand 5 minutes. Transfer packets to serving plates and allow guests to untie, being careful to avoid hot steam. Makes 6 servings.
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Healthy Chicken Curry
1 1/2 pounds boneless, skinless chicken breasts and thighs, cut into 3-inch pieces
1 small onion, thinly sliced
3 carrots, sliced into thick rounds
4 teaspoons curry powder
2 tablespoons cornstarch
1/2 teaspoon each kosher salt and ground black pepper
3/4 teaspoon ground turmeric
1/2 head cauliflower, cut into large florets
2 cloves garlic, minced
1/3 cup raisins
1 1/4 cup plain nonfat yogurt
1/4 cup chopped cilantro
Add the chicken, onion, and carrots to a 6-quart slow cooker.
Combine the curry powder, cornstarch, salt, pepper, and turmeric in a small bowl and toss with chicken mixture.
Add cauliflower, garlic, raisins, and 1/3 cup water; cover and cook 4 hours on HIGH or 8 hours on LOW.
Ladle about 1 cup of the cooking liquid into a bowl and combine with the yogurt and cilantro;
add mixture back to the slow cooker, stirring gently. Serves 6
Nutrition fats per serving: 230 calories, 3.5g total fat, 1g sat fat, 647mg sodium, 21g carbs, 81mg chol, 29g protein, 3g fiber
LHJ
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Chicken Crepes
2 chicken breasts, sliced in strips
1 onion, chopped
1 clove garlic, minced
Olive oil
1 can cream of chicken or mushroom soup
Crepes (fresh produce section grocery store)
Sour cream
Chives, chopped
Carmelize onions & garlic in olive oil, set aside.
Sear chicken breasts on Panini pan - for stripes & cooking.
Mix soup, add onions & chicken.
Roll into crepes.
Whip sour cream into a thin consistency & drizzle w/chopped chives
overcrepes.
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Cassoulet-Style Chicken Thighs
2 15-ounce cans white beans, rinsed
3/4 cup breadcrumbs
2 tablespoons extra-virgin olive oil, divided
1 pound boneless, skinless chicken thighs, trimmed of fat and cut into thirds
1 large onion, chopped
6 cloves garlic, roughly chopped
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/2 teaspoon freshly ground pepper
1/2 cup dry white wine
1/2 cup reduced-sodium chicken broth
1/2 cup water
1/2 pound low-fat turkey kielbasa, sliced into 1/2-inch pieces
2 tablespoons finely chopped parsley
Put 1/2 cup beans in a small bowl and mash with a fork. Add the remaining beans and set aside.
Toss breadcrumbs with 1 tablespoon oil in a small bowl. Heat a large skillet over medium-high heat.
Add the breadcrumbs and cook, stirring often, until golden and crisp, 2 to 3 minutes. Transfer to a plate and set aside.
Heat the remaining 1 tablespoon oil in the skillet over medium heat.
Add chicken in a single layer and cook until browned, turning once, 2 to 3 minutes per side.
Transfer to a plate.
Add onion and garlic to the skillet and cook, stirring occasionally, until the onion is softened, about 5 minutes.
Add rosemary, thyme and pepper and cook, stirring, until fragrant, about 30 seconds.
Add wine, increase heat to high and cook, stirring with a wooden spoon to scrape up any browned bits,
until the wine has reduced by about half, 1 to 2 minutes. Add broth, water, kielbasa, the reserved beans and chicken;
bring to a boil. Reduce heat, cover and simmer until the chicken is cooked through, 3 to 5 minutes.
Top with the toasted breadcrumbs and parsley. Source: Cooking.com
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Bacon Wrapped Chicken with Blue Cheese and Pecans
4 pieces boneless, skinless chicken breast
Salt and freshly ground black pepper
1 cup blue cheese crumbles
1/4 cup toasted pecans, chopped
2 scallions, sliced on bias
4 slices good-quality center cut bacon
1 tablespoon extra-virgin olive oil
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup chicken stock
1/2 cup half-and-half or cream
2 tablespoons grainy mustard
Special equipment: toothpicks
Heat the oven to 375°F.
Butterfly the chicken breast pieces by cutting across the breast but not all the way through. Open the breasts up and pound lightly between parchment paper. Peel paper away and season the meat with salt and pepper.
Cover the seasoned chicken cutlets with blue cheese crumbles, pecans and scallions in equal amounts. Roll the chicken, wrap each roll with bacon and secure with toothpicks. Season the outside of the rolls with salt and pepper.
Heat the olive oil in skillet over medium-high heat. Brown the chicken evenly all over, 5 to 6 minutes. Transfer the chicken to a small baking sheet, place in the oven and cook 10 minutes more.
Melt the butter in the same skillet pan the chicken was seared in over medium heat. Whisk in flour, cook 1 minute then whisk in stock. Let thicken a minute then whisk in the half-and-half and grain mustard, season with salt and pepper, reduce heat to warm.
Halve the chicken and stack to show off the center. Set chicken in gravy or pour over top. Serve with rice and greens, if desired. Source: Rachel Ray
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Pretzel Chicken
6 split chicken breasts
2 cups small pretzel twists
2 teaspoons poultry seasoning
3 Tablespoons mayonnaise
1 Tablespoon honey
2 teaspoons spicy mustard
1 teaspoon Worcestershire sauce
Salt and pepper to taste
Preheat oven to 400°F. Line a shallow baking sheet with foil.
Insert a baking rack into the pan.
Rinse chicken breasts and pat dry.
Place pretzel twists and poultry seasoning in the bowl of a food processor.
Pulse until you have a consistency of fine bread crumbs.
Whisk together mayonnaise, honey, mustard, and Worcestershire sauce.
Brush chicken breasts with the mayonnaise mixture, sprinkle with salt and pepper to taste,
and roll in the pretzel crumbs to coat. Place chicken on prepared pan, skin-side up.
Bake about 45 minutes or until meat thermometer inserted in thickest part
(not touching bone) reaches 165° F.
Timing will vary depending upon the thickness of the meat.
Let rest for 5 minutes before serving. Yield: 6 servings
Note: You may substitute boneless skinless chicken breasts, if you wish.
Reduce baking time to 30 to 35 minutes.
You may also substitute dark chicken meat such as legs or thighs,
in which case you may need to increase the baking time.
By Peggy Trowbridge Filippone, About.com Guide
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Pecan-Crusted Chicken Cutlets with Lemon and Capers
5 slices firm-white sandwich bread
1 cup pecan halves, toasted
2 large garlic cloves, minced
2 large egg whites, lightly beaten
6 small thin boneless skinless chicken cutlets (about 1lb.)
6-1/2 tablespoons extra-virgin olive oil
1-1/2 pounds (3/4-inch-thick) asparagus, trimmed and halved lengthwise
2 tablespoons capers, drained
1/4 cup fresh lemon juice
1 tablespoon unsalted butter
Tear bread into pieces and pulse in a food processor to make coarse crumbs. Place crumbs in a shallow bowl. Add pecans to processor and pulse until finely ground; add to bowl with crumbs. Add garlic and salt and pepper to taste, stirring with a fork until well combined. Place egg whites in another shallow bowl.
Rinse and pat chicken dry. Working with 1 piece at a time, dip chicken in egg whites, allowing excess to drip off, then coat bread-crumb mixture, lightly patting until evenly coated. Transfer to a large patter. Repeat with remaining chicken and chill, loosely covered, 10 minutes.
Heat 1 tablespoon oil in a large nonstick skillet over moderate heat until hot but not smoking. Add half of asparagus, cut side down, and cook until golden brown. Turn and cook until just tender. Transfer to a serving platter; salt and pepper to taste. Repeat with remaining asparagus adding 1/2 tablespoon oil, if needed.
Heat 1-1/2 tablespoons oil in skillet over moderate heat until hot. Add chicken and cook in 2 batches, turning, until golden brown on both sides and cooked through, about 5 minutes. Repeat with remaining chicken and 1-1/2 tablespoons oil. Transfer chicken to serving platter and keep warm, loosely covered.
Heat remaining 2 tablespoons oil over moderately high heat in skillet until hot. Add capers and cook, stirring, until golden brown, about 1 minute. Remove pan from heat. Add juice and butter, stirring, until butter is melted. Season sauce with salt and pepper. Serve chicken over asparagus, drizzled with sauce. Makes 6 servings.
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Buffalo Chicken Pie
2 cups cooked chicken strips
1/2 cup Buffalo wing sauce
1 cup shredded Cheddar cheese (4 oz)
1/2 cup crumbled blue cheese (2 oz)
1 cup chopped celery (about 2 1/2 stalks)
1 cup Original Bisquick® mix
1/2 cup cornmeal
1/2 cup milk
1 egg
2/3 cup blue cheese dressing
Heat oven to 400°F. In large bowl, toss chicken and Buffalo wing sauce until well coated. Stir in cheeses and celery. Pour into ungreased 9-inch glass pie plate.
In medium bowl, mix Bisquick mix, cornmeal, milk and egg. Pour over chicken mixture; spread to cover.
Bake 25 to 30 minutes or until topping is golden brown. Cut into wedges; drizzle with blue cheese dressing.
Source: Bisquick website
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Braised Chicken Thighs With Sweet Potatoes
4 chicken thighs
Salt and pepper to taste
2 tablespoons olive oil
1/2 cup dry white wine
2 large sweet potatoes, peeled and cut into 1-1/2 inch cubes
2 medium onions, peeled and cut into medium wedges
2 medium green bell peppers, seeded and chopped into 1-1/2 pieces
1/2-pound button mushrooms, halved if large
6 large cloves garlic, smashed and peeled
1 teaspoon dried marjoram leaves
Pat chicken thighs dry with paper towels. Season on both sides with salt and pepper.
Heat a large skillet or sauté pan over medium-high heat. Add the oil, then the chicken, skin-side down,
and brown on each side, about 3 minutes per side. Remove chicken from pan and drain off excess fat.
Return the chicken to the pan and add the remaining ingredients, starting with the wine.
Season with additional salt and pepper. Bring to a boil. Cover, reduce heat to medium-low and simmer
until chicken is done and potatoes are tender, about 40 minutes. Check occasionally and add a little water
if the pan dries out. Serve immediately.
Note: I usually use skinless bone-in thighs for a healthier dish. Since they have less fat,
there is no need to drain any from the pan after browning. Of course, you may also use other chicken parts,
but I recommend they are on the bone so they don't cook too quickly and dry out.
When I have fresh marjoram on hand, I like to add some at the end of cooking.
Serves 4
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Five (or so) Hour Chicken
1 4-5 pound chicken
2 t. salt
1 t. paprika
¾ t. cayenne pepper
½ t. onion powder
½ t. garlic powder
½ t. thyme
¼ t. white pepper
¼ t. black pepper
1 whole onion cut in big cubes
Mix dried ingredients together. Rub all over and inside chicken. Place in large zip lock bag and marinate overnight.
Before roasting, put pieces of onion inside chicken. Bake at 250°F for 5 hours or cook in crock pot on low for 8 to 10 hours. Source: Lady Shamrock, Pukalani, HI
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Spicy Chicken with Grilled Pineapple
8 scallions,chopped,plus
1/4 cup dark-green 2-inch-long thin strips for garnish
1 medium onion,chopped
3 garlic cloves, chopped
3 tablespoons cider vinegar
2 tablespoons reduced-sodium soysauce
2 tablespoons vegetable oil,plus additional for grill
1 habanero or jalapeno chile,chopped
1-1/2 tablespoons fresh thyme leaves
1 tablespoon packed light brown sugar
2 teaspoons allspice
1/2 teaspoon freshly ground nutmeg
1/2 teaspoon cinnamon
3-1/2 pounds chicken parts (thighs and drumsticks)
1 fresh pineapple,about 4 pounds
2-1/2 tablespoons packed light brown sugar
Make sauce/marinade:
Place first 12 ingredients, except scallion garnish,in a foodprocessor and puree until almost smooth. Transfer half of puree to a small bowl
and keep chilled, covered, for sauce.
Place remaining puree in a large heavy-duty resealable plastic bag with chicken
and seal, turning to coat well. Marinate, chilled, turning bag occasionally, at least 8hours or overnight,placing bag in a large bowl to catch any leaks.
Pre heat grill and lightly oil rack. Let chicken stand in marinade at room temperature 30 minutes before grilling.
Meanwhile, cut sides and ends off pineapple.
Cut crosswise into 15 slices about 1/4inch thick.
Sprinkle one side of each slice with 1/2teaspoon packed light brown sugar. Place sugared side down on rack and grill, turning once,until golden brown,
about 3 minutes. Transfer to a platter, alternating slices with scallion garnish.
Remove chicken from marinade (discard marinade) and grill over moderate heat, turning occasionally,until cooked through, 35 to 45minutes, depending on size.
Transfer to platter with pineapple and serve with remaining sauce on side (exercise caution; sauce is spicy). Makes 6 servings.
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Indian-Spiced Chicken and Potato Salad
1-1/4 cups low-fat yogurt
1/4 cup plus 2 tablespoons fresh lime juice, plus wedges
2 tablespoons finely grated peeled fresh ginger
1 tablespoon curry powder
1-1/4 teaspoons ground cumin
1/2 teaspoon cayenne
1/4 teaspoon turmeric
2-3/4 pounds chicken thighs with skin or legs
2 pounds small new potatoes
2 teaspoons mustard seeds
1/2 cup fresh cilantro leaves
1/8 cup sliced red onion
Whisk 1 cup yogurt, 1/4 cup juice, the ginger, curry, 3/4 teaspoon cumin, the cayenne, and turmeric together in a bowl; salt and pepper to taste for marinade.
Rinse and pat chicken dry. Place in a large resoluble plastic bag and pour marinade over chicken. Seal bag, then turn until chicken is evenly coated. Place bag in a bowl, to catch any leaks, and marinate, chilled, for at least 6 hours or overnight.
Preheat grill. Place potatoes in a 5-quart pot. Cover with salted cold water by 2 inches and simmer until fork tender, about 15 minutes depending on size of potatoes. Drain in a colander and rinse with cold water until cool enough to handle but still warm.
Whisk remaining 1/4 cup yogurt, 2 tablespoons juice, and 1/2 teaspoon cumin together in a large bowl; salt and pepper to taste. Heat a small skillet over moderate heat until hot and toast mustard seeds, shaking skillet, until fragrant, about 30 seconds. Immediately whisk seeds into yogurt mixture. Halve potatoes and add to bowl, gently tossing to combine. Transfer potato salad to a serving bowl and top with cilantro and onion.
Remove chicken from marinade and discard marinade. Grill, covered, on a lightly oiled rack over moderate heat, turning and adjusting heat to avoid burning chicken, 20 minutes. Uncover and continue to grill until chicken is cooked through, about 10 more minutes.
Serve chicken with potatoes and lime wedges on the side. Makes 4 servings. Source: Ladies Home Journal
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Lemon-Tarragon Chicken Toss
6 ounces dried fettuccine or linguine
2 cups broccoli or cauliflower florets
1/2 cup reduced-sodium chicken broth
3 tablespoons lemon juice
1 tablespoon honey
2 teaspoons cornstarch
1/4 teaspoon ground white pepper
12 ounces skinless, boneless chicken breasts, cut into bite-size strips
2 teaspoons olive oil or cooking oil
1/2 cup shredded carrot
1 tablespoon snipped fresh tarragon or 1/2 teaspoon dried tarragon, crushed
Lemon slices, halved (optional)
Cook pasta according to package directions, adding the broccoli or cauliflower for the last 4 minutes of cooking. Drain.
Meanwhile, in a small bowl combine broth, lemon juice, honey, cornstarch, and white pepper; set aside.
In a large nonstick skillet stir-fry chicken in hot oil for 3 to 4 minutes or until no longer pink. Stir cornstarch mixture; add to skillet. Cook and stir until thickened and bubbly. Add carrot and tarragon; cook 1 minute more.
To serve, spoon chicken mixture over pasta. If desired, garnish with lemon slices. Serve immediately. Makes 4 servings. Source: Better Homes and Gardens
Nutrition facts per serving: calories: 320, total fat: 4g, fiber: 3g
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Cajun Chicken, Sausage & Rice
1 tablespoon McCormick® Paprika
2 teaspoons McCormick® Thyme Leaves
1 teaspoon McCormick® Garlic Powder
1 teaspoon McCormick® Crushed Red Pepper
3/4 pound lean turkey sausage, cut in 1-inch pieces
2 cups coarsely chopped onions
1 cup coarsely chopped green bell pepper
1 cup coarsely chopped red bell pepper
1 cup sliced celery
1 can (14 1/2 ounces) diced tomatoes, undrained
1 cup reduced sodium chicken broth
4 McCormick® Bay Leaves
6 boneless skinless chicken thighs (about 2 pounds)
2 cups instant white rice
Mix paprika, thyme, garlic powder and red pepper in small bowl. Place sausage, onions, bell peppers, celery, tomatoes, chicken broth, bay leaves and 2 tablespoons of the seasoning mixture in slow cooker. Stir to blend well. Top with chicken. Sprinkle with remaining seasoning mixture. Cover.
Cook 8 hours on LOW or 4 hours on HIGH or until chicken is cooked through and vegetables are tender.
Gently stir in rice. Cover. Cook 15 to 20 minutes on HIGH or until rice is tender. Remove bay leaves before serving.
IMPORTANT: For best results, do not remove cover during cooking. - McCormick Foods
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Easy Chicken Wellington
1 sheet (half a 17-1/4-ounce package) frozen puff pastry sheet
2 Tbsp butter
1/2 cup diced sweet onions
4 ounces coarse-chopped mushrooms
2 garlic cloves, pressed
Salt and fresh-ground black pepper, to taste
2 Tbsp chopped fresh parsley
4 ounces cream cheese, at room temperature
1 Tbsp Dijon mustard
1/2 tsp dried thyme leaves, crushed
1/2 tsp rubbed sage (or 1/4 tsp ground sage)
2 cups roughly torn chunks of cooked rotisserie chicken or leftover cooked chicken breasts, chilled
1 large egg, beaten with 1 tsp water for an egg wash
Let puff pastry thaw while you make the filling. Preheat oven to 400°F.
Melt butter in a heavy skillet over medium heat. Add onions, mushrooms, garlic, and salt and pepper to taste. Saute until sweet onions are translucent and the mushroom liquid has evaporated. Set aside to cool to room temperature.
Mix cream cheese, Dijon mustard, thyme, and sage until combined. Set aside.
Roll out thawed puff pastry on a lightly floured surface into a 14-inch square. (Rolling between two sheets of plastic wrap makes easy work of this task.) Cut the square into 4 equal 7-inch squares.
To assemble, divide cream cheese mixture equally amongst the squares, then top with mushroom mixture, and chilled chicken chunks or strips. Brush edges of the puff pastry squares with egg wash. Bring corners of the pastry square to the center, sealing all edges to contain the filling. Place seam-side down on an ungreased baking sheet and brush with egg wash.
Bake chicken Wellington bundles for 25 minutes until golden brown. Serve with steamed broccoli.
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Good Chicken
1 12 oz. jar apricot or orange preserves
1 pkg. Lipton onion-soup mix
1 8 oz. bottle red Russian dressing (not creamy)
4 bone-in chicken breasts
Mix the preserves, soup mix and Russian dressing together. Pour over chicken and bake uncovered at 350°F for 1 hour.
Serves 4.
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Chicken Caprese
3 large ripe plum tomatoes, cored, seeded, diced
6 ounces fresh mozzarella, cut into small cubes
5 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons chopped fresh basil
1/2 cup all-purpose flour
2 eggs
1/2 cup bread crumbs
4 boneless, skinless chicken breast halves
Additional basil for garnish, optional
In a medium-size bowl, mix tomatoes, mozzarella, 2 tablespoons of the olive oil, balsamic vinegar, 1/4 teaspoon of the salt, 1/8 teaspoon of the pepper and chopped basil for the Caprese salad. Cover with plastic wrap and reserve.
Place flour on a large plate. Lightly beat eggs in a shallow bowl. Spread the bread crumbs on another plate.
Dip chicken first in the flour, then in the egg and finally into the bread crumbs, pressing to adhere. Sprinkle both sides with the remaining salt and pepper. Place on a large plate.
Heat remaining 3 tablespoons oil in a large nonstick skillet over medium-high. Add chicken and cook about 5 minutes per side or until internal temperature reads 160 F on an instant-read thermometer. Turn a few times, if necessary, to avoid burning
To serve, spoon an equal amount of Caprese salad over each piece of chicken. Garnish with additional basil, if desired.
Serving suggestion: garlic bread. Source: Family Circle Magazine
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Parmesan Crusted Chicken
1/2 cup Hellmann's® or Best Foods® Real Mayonnaise
1/4 cup grated Parmesan cheese
4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
4 tsp. Italian seasoned dry bread crumbs
Preheat oven to 425°.
In medium bowl, combine Hellmann's® or Best Foods® Real Mayonnaise and cheese. On baking sheet, arrange chicken. Evenly top with mayonnaise mixture, then sprinkle with bread crumbs.
Bake 20 minutes or until chicken is thoroughly cooked. Serves: 4
Source: www.bestfoods.com
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Jade and Ruby Stir Fry
1 boned chicken breast
1 pd. fresh broccoli
2 tbl. veg. oil
1 onion
2 red bell peppers, chunk
½ pd. mushrooms
1/3 c. stir fry sauce -
(I used a tbl. each of soy sauce and hoisin sauce)
1/4 tsp. crush red pepper
Cut chicken into 1" pieces. Cut broccoli flowerets into bite size pieces & peel stalks into tin slices.
Heat oil in wok. Add chicken; stir-fry 1 min. Add broccoli & onion; stir-fry 1 min.
Add 2 tbl. water; cover & cook 2 min. Add bell peppers & mushrooms; stir-fry 2 min.
Source: Kathy's Kitchen - ref:11/12/05
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Chicken with Sun-Dried Tomatoes, Feta and Spinach in Phyllo Cups
1/2 stick butter, melted
3 sheets phyllo pastry dough, found in the freezer section
Coarse salt and black pepper
2 tablespoons extra-virgin olive oil
1 1/2 thin cut boneless skinless chicken breast, sliced into thin strips on an angle
3 cloves garlic, chopped
1 small yellow skinned onion, chopped
1/2 cup sun-dried tomatoes in oil, drained, 10 to 12 pieces, chopped
2 boxes chopped spinach, defrosted and squeezed dry
3/4 pound, 12 ounces, feta cheese, crumbled
Preheat oven to 400°F.
Brush 6 or 12-cup muffin tins with butter using pastry brush. Brush a layer of phyllo dough with butter, top with a second sheet of pastry, butter, then season the phyllo with salt and pepper and then top with a third sheet. Cut into 6 or 12 squares and arrange the phyllo in cups, allowing the dough to crumple and spill out of the tops of the tins. Brush the inside of the pastry cups with remaining butter. Bake until golden, 5 to 8 minutes. Cool.
To a skillet preheated over medium high heat add chicken, garlic and onions and season with salt and pepper. Saute 5 minutes, add the sun-dried tomatoes and spinach and cook another 3 to 5 minutes. Add feta and taste to adjust seasonings.
To serve, place phyllo cups on a serving platter and fill with mounds of chicken, sun- dried tomatoes and spinach mixture. A hearty vegetable and olive salad makes a perfect starter or side to this delicious, quick cross between chicken pot pies and spanakopita.
Source: Rachael Ray, Food Network - ref:09/10/05
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Hawaiian Chicken Burgers
1 beaten egg
1/4 cup fine dry seasoned bread crumbs
3 tablespoons chopped water chestnuts
3/4 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound ground raw chicken
1/4 cup bottled sweet-and-sour sauce
4 canned pineapple rings
4 kaiser rolls or hamburger buns, split and toasted
Shredded spinach
In a medium bowl combine egg, bread crumbs, water chestnuts, ginger, salt, and pepper. Add ground chicken and mix well. Shape into four 3/4-inch-thick patties.
To grill, place patties on an uncovered grill directly over medium coals; cook for 15 to 18 minutes or until an instant-read thermometer inserted in side of patty registers 165 degrees F., turning once and brushing with sweet-and-sour sauce during last 5 minutes of cooking. Meanwhile, place pineapple slices on grill rack. Cook for 5 minutes, turning as needed.
To serve burgers, sprinkle bottom half of each bun with some shredded spinach. Top with patties. Brush patties with sweet-and-sour sauce and top with pineapple slices. Makes 4 servings.
Nutritional Information Nutritional facts per serving calories: 331, total fat: 9g, saturated fat: 2g, cholesterol: 108mg, sodium: 1092mg, carbohydrate: 37g, protein: 23g
Source: Better Homes and Gardens - ref:09/04/04
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Hoisin Lettuce Rolls
2 cups finely chopped rotisserie chicken, skin removed
1/2 cup hoisin sauce, plus additional for dipping
3 medium green onions, thinly sliced or red onion
1 small tart apple, unpeeled, finely chopped, about 1/2 cup
1 1/2 tsp. unseasoned rice vinegar
1/2 cup chopped walnuts
12 Boston lettuce leaves, washed, dried
Stir chicken, 1/2 cup hoisin sauce, onions, apple, rice vinegar and walnuts in medium bowl. Spoon about /4 cup chicken mixture in center of lettuce leaf, leaving 1" border on each side. Roll into cylinder. Repeat with remaining leaves. serve, seam side down, with additional hoisin sauce for dipping.
Source: "Rotisserie Chicken to the Rescue" - ref:02/14/04
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Pecan-Coated Game Hens
4 Cornish game hens
2 sticks of margarine
1 cup of brown sugar (do not pack down)
1-2 ounce bag of finely ground pecans
Cook game hens for 30 minutes at 350°F. Melt margarine in sauce pan. When melted, add brown sugar and let it come to a boil. Reduce heat and boil for three minutes. Add pecans and boil for another minute. Coat game hens or the last ten minutes of cooking.
Note: If using larger chicken or pork, be sure to cook longer before coating.
Source: Pamela Cunningham - ref:09/06/03
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Spinach and Chicken Pie
2 tbl. butter
1 large onion, chopped
2 1/4 pounds ground chicken
3 pkg. frozen chop. spinach, thawed
1 ½ tsp. salt
1 tsp. ground black pepper
½ tsp. ground nutmeg
1/4 tsp. red pepper flakes
1 ½ c. crumbled feta cheese
4 eggs, slightly beaten
1 tbl. chop. fresh oregano
8 sheets phyllo dough, thawed
Heat oven to 375°F. Grease 13x9x2" baking pan.
Melt butter in large skillet over high heat.
Add onion; reduce heat to medium; cook 5 minutes. Add chicken; cook 8 minutes, until no longer looks pink. Add spinach, salt, pepper, nutmeg and pepper flakes; cook 5 minutes. Transfer to large bowl. Stir in cheese, eggs and oregano.
Place half sheet phyllo in bottom of pan. Coat with cooking spray. Repeat with 7 more half sheets, coating each sheet. Spread spinach mixture over top. Repeat with remaining 8 half sheets. Cut top layer in 8 equal pieces.
Bake in 375°F. oven until browned, 45 minutes.
Source: Family Circle Magazine
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Hawaiian Chicken
1 whole chicken, cut up
1 clove garlic, sliced
2 tsp sugar
1 cup water
1 can pineapple slices
½ cup vinegar
1 bell pepper, sliced
Season chicken with salt and pepper. Fry in skillet until browned and pour off excess oil. Pour juice from pineapple slices onto chicken. Add 1 cup of water and the pineapple to chicken. Cook for 10 minutes. Add sliced bell pepper and garlic to chicken. Cook for five more minutes. Mix vinegar and sugar and add to chicken. Simmer for 10 minutes and serve.
From: Kathy's Kitchen - ref:06/29/02
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Rock Cornish Game Hens
1/4 c. margerine
1/4 c. Bisquick
1/2 tsp. salt
Dash of pepper
1 1/4 c. milk
1 can chicken broth
2 c. cut-up chicken or turkey, cooked
1/2 c. shred. cheddar
1 can sliced water chestnuts, drained
1 jar diced pimento, drained
1 pkg. frozen French-cut beans, drained
Heat oven to 425°F.
Grease baking dish, 12x7.5x2".
Heat marg. in saucepan over low heat until melted.
Stir in baking mix, salt and pepper until bubbly.
Stir in milk and broth.
Heat to boiling, stirring.
Stir in remaining ingredients except Topping.
Boil and stir 1 min.
Pour into prepared baking dish
Prepare topping below, then
Spread topping onto casserole
Bake until golden, 20 min.
Let stand 5 min.
Topping:
Beat 3 egg whites until soft peaks form.
Beat 3 egg yolks until thick.
Mix 1/2 c. Bisquick baking mix and
1/2 tsp. each salt and paprika;
beat into yolks alternately with
1/2 c. milk and 1 tbl. veg. oil.
Fold in whites.
From Kathy's Kookbook - ref: 11/29/98
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Rock Cornish Game Hens
4 - Rock Cornish hens, quartered
1 - tbsp rosemary
1 - cup dry white wine
1/3 - cup flour
1 - tsp salt
1/2 - tsp pepper
1 - tsp snipped parsley
1/2 cup soft margarine w/Canola
1 - lb fresh button mushrooms
Soak rosemary in wine for 1 hour.
Combine flour, salt, pepper, and parsley.
Coat hen quarters with flour mixture.
Brown hen quarters in butter in a skillet.
Place in a 12 X 8 baking dish. Add wine mixture.
Bake, uncovered at 350°F for 30 minutes.
Meanwhile, saute mushrooms in marg. in skillet.
Add to baking dish. Bake an additional 15 minutes,
or until hen quarters are tender.
Thanks to my cyberfriend Terry Boyce - ref: 05/31/98
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Cornish Hens With Cherry Sauce
4 Cornish game hens
6 oz. pkg. Stove Top cornbread stuffing
1 1/2 cups hot water
1/4 cup butter PLUS
2 tablespoons butter
3/4 cup red currant jelly
1/4 cup dried red cherries, chopped coarse
2 teaspoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon ground allspice
Thaw hens, if frozen.
Place a rack in a slow cooker.
In a medium bowl, combine stuffing mix with
seasoning packet, water and 1/4 cup of the butter.
Stuff hens and place on rack in slow cooker.
In a small saucepan, combine jelly, cherries,
remaining 1 tablespoons butter, lemon juice, salt and allspice.
Cook over low heat, stirring until jelly is melted.
Reserve 2/3 cup sauce.
Brush remaining sauce on hens in cooker.
Cover and cook on low 6 to 7 hours.
Serve whole or cut hens in half with kitchen shears.
Spoon reserved sauce over hens at serving time.
Thanks to Bitsy's Kitchen - ref:2/12/00
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Chicken And Sausage Jambalaya
3 chicken breasts
1/2 package smoked sausage, sliced
1/2 green bell pepper, chopped
3 stalks celery, chopped
3 large white onions, chopped
2 cloves garlic, chopped fine
1/4 cup peanut oil
2 cups white long-grain rice
2-1/2 cups water
12 ounces beer
flour to coat chicken
1-1/2 teaspoons rosemary
1 teaspoon thyme
a handful of chopped parsley (hard to put too much)
salt to taste
cayenne pepper
Wash the chicken and place it skin side down on a plate
(you can remove the skin if you want).
Depending on how spicy you want it,
coat the chicken with cayenne pepper
until very red or use just a little.
Turn the chicken pieces over and lightly coat the skin side.
Let sit for 15 minutes or so to soak it all up.
Heat the oil in the bottom of a large heavy cast iron or aluminum pot.
Place the flour in a paper bag
(season the flour lightly with salt,
cayenne pepper, black pepper, garlic powder, etc).
Place a couple of pieces of chicken at a time
into the bag and shake to coat.
Fry the chicken in the oil until golden brown.
Don't worry about cooking it all the way through just yet.
Remove the chicken.
Now place the onions, celery, garlic and bell pepper into the pot
(along with a bit more oil if necessary)
season them with a little salt and pepper
and sauté them until the onions are transparent,
scraping the bottom of the pot often.
Add the rosemary, thyme, bay leaf and parsley and cook for a minute or so.
Place the sausage slices, chicken, and a little water
into the pot and mix well with the vegetables.
Turn heat low, cover and simmer
for about 30 minutes (until the chicken is tender).
Stir the mixture frequently,
always scraping the bottom to keep things from burning
(break the chicken up a bit with the spatula as it cooks.
It should break up naturally as the dish cooks,
but this just helps things a little).
When the chicken is cooked, add the washed rice
and stir it into everything for a couple of minutes.
Pour the warm beer and the water
in and stir things for another minute or so.
Taste it at this point and adjust the salt if necessary.
Now, keeping the heat low, cover the pot
and cook until the rice is tender
(anywhere from 30 minutes to an hour).
Stir the mixture every now and then,
scraping the bottom of the pot.
NOTES:
- If desired, before serving, remove chhicken pieces to a place and cut meat from the bones. Return meat to the pot and make sure it's heated through.
- Chicken breasts, bone-in or boneless,, may be substituted for the whole chicken; however, thighs and drumsticks have so much more flavor, and any meat cooked with the bone in is always more flavorful.
- Chicken stock is recommended over watter, especially if using boneless skinless chicken breasts, since those cuts usually get very dry with prolonged cooking.
- Traditional herbs used in Creole cookking are actually oregano, thyme, and bay leaves.
from: http://www.web-holidays.com/mardi/index.htm - ref:3/4/00
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Macadamia Nut Chicken Breast
4 boneless chicken breasts
1 ½ cup panko bread crumbs*
1 cup macadamia nuts, chopped
2 tbl. parsley, chopped
1 ½ cup flour
3 whole eggs, whipped
½ cup oil
*Coarse white bread crumbs can be substituted for panko bread crumbs
Marinade:
1 cup shoyu (soy sauce)
4 tbl. brown sugar
1 tbl. ginger, minced
1 tbl. garlic, minced
½ cup sherry
Pineapple/Papaya Marmalade:
½ cup papaya, diced
½ cup pineapple, diced
3 tbl. sugar
fresh mint or spearmint
Combine marinade ingredients and marinate chicken for 30 to 45 min.
Mix panko, macadamia nuts, and parsley.
Remove chicken from marinade and blot off excess liquid.
Dust chicken with flour, dip into eggs, then into panko/macadamia nut mixture.
Press breading firmly onto chicken. Coat pan with enough oil to cover bottom
. (Don't use all of the ½ cup at once.
Chicken will absorb it as it cooks and you may need to add more as you go.)
Heat oil on med-hi and saute chicken 3-4 minutes on each side until golden brown.
Don't overcook.
Serve with pineapple/papaya marmalade as a dipping sauce.
To make marmalade, combine papaya, pineapple and sugar.
Simmer in a heavy saucepan for 20 minutes, stirring occasionally.
Try adding some fresh chopped mint or spearmint to the marmalade;
it's really, really good.
from: Sam Choy Masterchef/Author - ref:5/20/00
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Indian Chicken Curry
2 tsp. curry powder
2 tsp. chili powder
2 tsp. ground red pepper
1 tsp. salt
1 tsp. ground coriander
1 tsp. ground ginger
1 tsp. ground cumin
1 tsp. ground cinnamon
3 tbl. butter or stick margarine
1 cup chopped onion
2 garlic cloves, minced
1# skinned, boned chicken breast, cut into cubes
8 ounce carton plain fat-free yogurt
6 ounce can tomato paste
5 cups cubed peeled potato
4 cups water
4 1/2 cups hot cooked basmati rice
2/3 cup chopped tomato
Combine first 8 ingredients. Melt butter in a Dutch oven over medium heat;
saute onion and garlic 5 minutes.
Stir in spice mixture, saute 5 minutes, stirring frequently.
Add chicken, and saute for 10 minutes, stirring frequently.
Combine the yogurt and tomato paste, stir with whisk.
Add yogurt mixture, potato and water to pan.
Bring to a boil, cover, reduce heat, and simmer for 1 hour, stirring occasionally.
Serve over rice, and top with tomato. Yield: 9 servings.
Calories 315 (15% from fat); Fat 5.2g (sat 2.7g. mono 1.4g, poly p.5g);
Protein 18.2g; Carb 49g; Fiber 3g; Chol. 40mg; Iron 3.1mg; Sodium 3.77mg; Calc 96mg.
Cooking Light YEAR: April 2000 - ref:9/09/00
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Jamaica Jerk Chicken
2/3 c. green onion, chopped
3 tbl. thyme leaves
3 tbl. peanut oil
3 tbl. soy sauce
2 tbl. fresh ginger, minced
1 tbl. garlic, minced
1 habanero or serrano chili, minced
1 bay leaf
1 tsp. coriander
1 tsp. black pepper
1/3 tsp. nutmeg
½ tsp. allspice
4 skin. boned chicken breast
Combine all ingredients except chicken, mixing to blend well. Coat chicken with spice mixture. Marinate in covered container, refrigerated, several hours or overnight. Grill chicken on covered grill over med. coals, 4-6 min. on each side, cooking thoroughly.
From: Kathy's Kitchen - ref:07/07/01
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Country French Chicken
2 tbl. margarine
1.5 pound chicken breasts
2 cup water
1 pkg. Knorr vegetable soup
1 slice lemon
½ cup sour cream
1 tbl. corn starch
½ tsp. dillweed
In large skillet melt margarine. Add chicken; saute 5 minutes Stir in water, soup mix and lemon. Bring to boil. Reduce heat to low; cover and simmer 15 minutes. Remove chicken; discard lemon. In small bowl combine sour cream, corn starch and dillweed; add to skillet. Stirring constantly, bring to boil over med. heat. Simmer 1 min. Serve over chicken.
From: Laurie's Cookbook - ref:02/02/02
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|
tested and liked by me)
Cheesy Rotisserie Chicken Enchilada Skillet 
Cheese Stuffed Turkey Meatloaf(WW)