Top Chicken Recipes Blog: August 2015

Monday, August 31, 2015

Roast Chicken With Rosemary

Ingredients

Servings: 6
1 (3 pound) whole chicken, rinsed
salt and pepper to taste
1 small onion, quartered
1/4 cup chopped fresh rosemary

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
season chicken with salt and pepper to taste. stuff with the onion and rosemary. place chicken in a 9x13 inch baking dish or roasting dish.
roast in the preheated oven for 2 to 2 1/2 hours, or until chicken is cooked through and juices run clear. cooking time will vary a bit depending on the size of the bird.

cornish game hens with garlic and rosemary

Ingredients

Servings: 4
4 cornish game hens
salt and pepper to taste
1 lemon, quartered
4 sprigs fresh rosemary
3 tablespoons olive oil
24 cloves garlic
1/3 cup
1/3 cup low-sodium chicken broth
4 sprigs fresh rosemary, for garnish

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 450 degrees f (230 degrees c).
rub hens with 1 tablespoon of the olive oil. lightly season hens with salt and pepper. place 1 lemon wedge and 1 sprig rosemary in cavity of each hen. arrange in a large, heavy roasting pan, and arrange garlic cloves around hens. roast in preheated oven for 25 minutes.
reduce oven temperature to 350 degrees f (175 degrees c). in a mixing bowl, whisk together wine, chicken broth, and remaining 2 tablespoons of oil; pour over hens. continue roasting about 25 minutes longer, or until hens are golden brown and juices run clear. baste with pan juices every 10 minutes.
transfer hens to a platter, pouring any cavity juices into the roasting pan. tent hens with aluminum foil to keep warm. transfer pan juices and garlic cloves to a medium saucepan and boil until liquids reduce to a sauce consistency, about 6 minutes. cut hens in half lengthwise and arrange on plates. spoon sauce and garlic around hens. garnish with rosemary sprigs, and serve.

Cheese Chicken Lasagna

Ingredients

Servings: 12
9 lasagna noodles
1/2 cup butter
1 onion, chopped
1 clove garlic, minced
1/2 cup all-purpose flour
1 teaspoon salt
2 cups chicken broth
1 1/2 cups milk
4 cups shredded mozzarella cheese, divided
1 cup grated parmesan cheese, divided
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
2 cups ricotta cheese
2 cups cubed, cooked chicken meat
2 (10 ounce) packages frozen chopped spinach, thawed and drained
1 tablespoon chopped fresh parsley
1/4 cup grated parmesan cheese for topping

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). bring a large pot of lightly salted water to a boil. cook lasagna noodles in boiling water for 8 to 10 minutes. drain, and rinse with cold water.
melt the butter in a large saucepan over medium heat. cook the onion and garlic in the butter until tender, stirring frequently. stir in the flour and salt, and simmer until bubbly. mix in the broth and milk, and boil, stirring constantly, for 1 minute. stir in 2 cups mozzarella cheese and 1/4 cup parmesan cheese. season with the basil, oregano, and ground black pepper. remove from heat, and set aside.
spread 1/3 of the sauce mixture in the bottom of a 9x13 inch baking dish. layer with 1/3 of the noodles, the ricotta, and the chicken. arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup parmesan cheese. arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. sprinkle with parsley and 1/4 cup parmesan cheese.
bake 35 to 40 minutes in the preheated oven.

Sinful Sour Cream Chicken

Ingredients

Servings: 4
1 tablespoon butter
4 skinless, boneless chicken breast halves
1/2 cup wine
1/2 cup chopped onion
1 cup sour cream
salt and ground black pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

melt butter in a skillet over medium heat; cook chicken in melted butter until browned completely, 2 to 3 minutes per side. pour wine into the skillet, bring to a simmer, reduce heat to low, and continue cooking until the chicken is no longer pink in the center and the juices run clear, about 25 minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c). remove chicken from the skillet to a serving platter.
stir onion into the liquid remaining in the skillet; cook and stir until onion is tender, 5 to 7 minutes. add sour cream to the skillet; stir until smooth. season the mixture with salt and pepper; pour over chicken.

Sunday, August 30, 2015

Sweet Orange Chicken I

Ingredients

Servings: 4
1 (2 to 3 pound) whole chicken, cut into pieces
1/2 cup chutney
1/2 cup mayonnaise
1/4 cup orange soda
3/4 cup water
1 teaspoon poultry seasoning
salt to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
place chicken pieces in a 9x13 inch baking dish. in a medium bowl combine the chutney, mayonnaise, soda and water. mix together and pour mixture over chicken, then sprinkle with seasoning and salt.
bake in the preheated oven for about 30 minutes, or until chicken is cooked through and no longer pink inside.

Chicken Cordon Bleu I

Ingredients

Servings: 4
4 skinless, boneless chicken breast halves
1/4 teaspoon salt
1/8 teaspoon ground black pepper
6 slices swiss cheese
4 slices cooked ham
1/2 cup seasoned bread crumbs

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). coat a 7x11 inch baking dish with nonstick cooking spray.
pound chicken breasts to 1/4 inch thickness.
sprinkle each piece of chicken on both sides with salt and pepper. place 1 cheese slice and 1 ham slice on top of each breast. roll up each breast, and secure with a toothpick. place in baking dish, and sprinkle chicken evenly with bread crumbs.
bake for 30 to 35 minutes, or until chicken is no longer pink. remove from oven, and place 1/2 cheese slice on top of each breast. return to oven for 3 to 5 minutes, or until cheese has melted. remove toothpicks, and serve immediately.

Quick And Easy Enchiladas

Ingredients

Servings: 6
3 tablespoons corn oil
1 onion, chopped
1 tomato, chopped
2 (10 ounce) cans chicken chunks, drained
salt and pepper to taste
12 (6 inch) corn tortillas
1 cup tomato sauce
8 ounces rancherito cheese, shredded
1/4 cup grated romano cheese
1 cup shredded lettuce
1 tomato, diced
1/4 cup sour cream

Recipe

to make chicken mixture: in a medium skillet heat oil. add onion and saute until translucent. add tomato, chicken and salt and pepper to taste. cook until heated through. set aside.
to make cheese mixture: mix together rancherito cheese and romano cheese.
pour tomato sauce into a shallow dish or bowl. in a separate medium skillet, heat oil. one by one, dip corn tortillas in tomato sauce, covering both sides. then slip carefully into hot oil in skillet. fry for only about 30 seconds on each side. set on clean dish and fill with chicken mix and a sprinkle of cheese mix. roll up. repeat until all tortillas are filled or filling runs out, whichever comes first. top with shredded lettuce, diced tomato and sour cream and serve.

Pita Parcels

Ingredients

Servings: 2
2 oval pita breads
2 tablespoons mayonnaise
2 tablespoons corn relish
3 leaves lettuce, chopped
10 frozen chicken nuggets, thawed

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to grill/broil.
carefully split open pita pockets. place pitas on serving plates. spread mayonnaise, then corn relish on inside of pitas. fill each pocket with lettuce and set aside.
grill/broil chicken nuggets in preheated oven for 2 to 3 minutes each side, or until cooked through and juices run clear.
put chicken nuggets in pita pockets and serve hot.

Georgian Green Beans

Ingredients

Servings: 10
2 pounds fresh green beans, trimmed
3 tablespoons unsalted butter
1 large red onion, quartered and thinly sliced
2 cloves garlic, peeled and minced
1 1/2 teaspoons red wine vinegar
3 tablespoons chicken broth
salt and pepper to taste
3 tablespoons finely chopped cilantro

Recipe

Preparation Time:

Cook Time:

Ready Time:

bring a large pot of lightly salted water to boil. place green beans in the water, and cook about 3 minutes. remove from heat, and drain in a colander. place under cold water until no longer hot. drain, and pat dry.
melt 1 tablespoon butter in a medium skillet over medium heat. stir in the onion and garlic, and saute until onion is tender. melt remaining butter in the skillet, and mix in the green beans. stir in the vinegar and broth. season with salt and pepper. mix in cilantro. cover, reduce heat, and simmer 15 minutes, or until green beans are tender.

Autumn Stuffed Acorn Squash

Ingredients

Servings: 4
2 acorn squash, halved and seeded
1 1/2 teaspoons dark brown sugar
1/4 teaspoon ground cinnamon
salt and ground black pepper to taste
1 tablespoon butter, cut in small pieces
1 (16 ounce) package maple-flavored breakfast sausage
1 cup cooked wild rice
1/2 cup dried cranberries
1/4 cup chicken stock

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
arrange squash halves, cut-side up, in a roasting pan. run a fork through the meat of each half, creating grooves. sprinkle with brown sugar, cinnamon, salt, and pepper; dot with butter pieces.
bake in the preheated oven until meat is tender enough to puncture with a fork, 30 to 40 minutes.
heat a large skillet over medium-high heat. cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. add wild rice, cranberries, and chicken stock; cook and stir until rice and cranberries have absorbed the chicken stock, about 5 minutes.
spoon the sausage filling into each squash half. return stuffed squash to oven and bake until flavors have blended, 5 to 10 minutes.

Chicken Enchiladas I

Ingredients

Servings: 8
4 skinless, boneless chicken breast halves
1 onion, chopped
1/2 pint sour cream
1 cup shredded cheddar cheese
1 tablespoon dried parsley
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/2 teaspoon salt (optional)
1 (15 ounce) can tomato sauce
1/2 cup water
1 tablespoon chili powder
1/3 cup chopped green bell pepper
1 clove garlic, minced
8 (10 inch) flour tortillas
1 (12 ounce) jar taco sauce
3/4 cup shredded cheddar cheese

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
in a medium, non-stick skillet over medium heat, cook chicken until no longer pink and juices run clear. drain excess fat. cube the chicken and return it to the skillet. add the onion, sour cream, cheddar cheese, parsley, oregano and ground black pepper. heat until cheese melts. stir in salt, tomato sauce, water, chili powder, green pepper and garlic.
roll even amounts of the mixture in the tortillas. arrange in a 9x13 inch baking dish. cover with taco sauce and 3/4 cup cheddar cheese. bake uncovered in the preheated oven 20 minutes. cool 10 minutes before serving.

Saturday, August 29, 2015

Celery Chicken A La Koch

Ingredients

Servings: 6
3 cups cooked egg noodles
4 cups chopped chicken breast meat
4 (10.75 ounce) cans condensed cream of celery soup
3 (12 fluid ounce) cans evaporated milk
1 cup chopped celery
5 cups crushed potato chips

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
in a large mixing bowl combine the noodles, chicken meat, soup, 2 cans of the milk and celery. mix well and spread mixture into the bottom of a 9x13 inch baking dish.
pour the remaining can of milk over all; do not mix in. then top all with potato chip crumbs.
bake at 350 degrees f (175 degrees c) for 50 minutes. serve hot.

Maple Chicken Curry

Ingredients

Servings: 4
2 tablespoons olive oil, or as needed, divided
3 skinless, boneless chicken breast halves, cut into chunks
1 onion, diced
1 red bell pepper, chopped
2 cloves garlic, minced
2 carrots, chopped (optional)
1 cup heavy whipping cream
2 tablespoons curry paste
1/4 cup maple syrup

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir chicken until no longer pink in the center, about 10 minutes. remove skillet from heat.
heat 1 tablespoon olive oil in a separate skillet over medium heat; cook and stir onion, red bell pepper, and garlic until onion is translucent, 5 to 10 minutes. add carrots and cook over low heat until carrots are slightly tender, about 5 minutes more.
mix chicken, cream, and curry paste into onion mixture and simmer until heated through, about 5 minutes. add maple syrup and simmer until thickened, about 5 minutes.

Butternut Squash, Apple, Onion Au Gratin

Ingredients

Servings: 10
cooking spray
1/4 cup flour
1 teaspoon salt
1 pinch cinnamon
1 butternut squash - peeled, seeded and sliced
4 apples - peeled, cored and sliced
1/2 sweet onion, thinly sliced
1 cup chicken stock
1 cup shredded sharp cheddar cheese
3 slices bacon, cooked and crumbled

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350. spray 9- x 11-inch glass baking pan with cooking spray.
place flour, salt, and cinnamon into a large plastic bag. add squash, apples, and onions; shake until lightly dusted.
in glass dish, layer 1/2 of squash, apples, and sweet onion. pour 1/2 cup chicken stock over the top, then sprinkle 1/2 of cheese. layer with remaining squash, apple, and onions. pour remaining chicken stock over the top, and cover with foil.
bake in preheated oven for 40 minutes.
take out and sprinkle with bacon crumbles and remaining cheese. return, uncovered, to oven; bake for another 5 minutes. let sit for 5 minutes before serving.

Fennel And Mustard Seed Chicken

Ingredients

Servings: 4
4 bone-in chicken breast halves, with skin
1/2 teaspoon salt and pepper, or to taste
1 tablespoon mustard seed
1 tablespoon fennel seed
2 tablespoons olive oil
2 cloves garlic, thinly sliced

Recipe

Preparation Time:

Cook Time:

Ready Time:

sprinkle chicken with salt and pepper to taste. grind the fennel and mustard seeds in a clean coffee grinder. sprinkle freshly ground spices over chicken pieces.
in a large frying pan, heat olive oil over medium heat. cook garlic in the olive oil, stirring frequently. once the garlic begins to brown, place the chicken in the pan. increase heat to high, and quickly brown both sides. reduce heat, and cover. cook chicken until juices run clear and meat is tender.

Crunchy French Onion Chicken

Ingredients

Servings: 4
1 1/3 cups french-fried onions, crushed
1 egg, beaten
1 pound skinless, boneless chicken breast halves

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 400 degrees f (200 degrees c).
spread crushed onions in a shallow bowl. pour beaten egg into a separate shallow bowl.
dip chicken into beaten egg, then press into crushed onions. gently tap chicken to let loose pieces fall away. put breaded chicken to a baking sheet.
bake chicken until no longer pink in the center and the juices run clear, about 20 minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).

Crunchy French Onion Chicken

Ingredients

Servings: 4
1 1/3 cups french-fried onions, crushed
1 egg, beaten
1 pound skinless, boneless chicken breast halves

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 400 degrees f (200 degrees c).
spread crushed onions in a shallow bowl. pour beaten egg into a separate shallow bowl.
dip chicken into beaten egg, then press into crushed onions. gently tap chicken to let loose pieces fall away. put breaded chicken to a baking sheet.
bake chicken until no longer pink in the center and the juices run clear, about 20 minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).

Butternut Squash, Apple, Onion Au Gratin

Ingredients

Servings: 10
cooking spray
1/4 cup flour
1 teaspoon salt
1 pinch cinnamon
1 butternut squash - peeled, seeded and sliced
4 apples - peeled, cored and sliced
1/2 sweet onion, thinly sliced
1 cup chicken stock
1 cup shredded sharp cheddar cheese
3 slices bacon, cooked and crumbled

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350. spray 9- x 11-inch glass baking pan with cooking spray.
place flour, salt, and cinnamon into a large plastic bag. add squash, apples, and onions; shake until lightly dusted.
in glass dish, layer 1/2 of squash, apples, and sweet onion. pour 1/2 cup chicken stock over the top, then sprinkle 1/2 of cheese. layer with remaining squash, apple, and onions. pour remaining chicken stock over the top, and cover with foil.
bake in preheated oven for 40 minutes.
take out and sprinkle with bacon crumbles and remaining cheese. return, uncovered, to oven; bake for another 5 minutes. let sit for 5 minutes before serving.

Fennel And Mustard Seed Chicken

Ingredients

Servings: 4
4 bone-in chicken breast halves, with skin
1/2 teaspoon salt and pepper, or to taste
1 tablespoon mustard seed
1 tablespoon fennel seed
2 tablespoons olive oil
2 cloves garlic, thinly sliced

Recipe

Preparation Time:

Cook Time:

Ready Time:

sprinkle chicken with salt and pepper to taste. grind the fennel and mustard seeds in a clean coffee grinder. sprinkle freshly ground spices over chicken pieces.
in a large frying pan, heat olive oil over medium heat. cook garlic in the olive oil, stirring frequently. once the garlic begins to brown, place the chicken in the pan. increase heat to high, and quickly brown both sides. reduce heat, and cover. cook chicken until juices run clear and meat is tender.

Chicken Enchiladas I

Ingredients

Servings: 8
4 skinless, boneless chicken breast halves
1 onion, chopped
1/2 pint sour cream
1 cup shredded cheddar cheese
1 tablespoon dried parsley
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/2 teaspoon salt (optional)
1 (15 ounce) can tomato sauce
1/2 cup water
1 tablespoon chili powder
1/3 cup chopped green bell pepper
1 clove garlic, minced
8 (10 inch) flour tortillas
1 (12 ounce) jar taco sauce
3/4 cup shredded cheddar cheese

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
in a medium, non-stick skillet over medium heat, cook chicken until no longer pink and juices run clear. drain excess fat. cube the chicken and return it to the skillet. add the onion, sour cream, cheddar cheese, parsley, oregano and ground black pepper. heat until cheese melts. stir in salt, tomato sauce, water, chili powder, green pepper and garlic.
roll even amounts of the mixture in the tortillas. arrange in a 9x13 inch baking dish. cover with taco sauce and 3/4 cup cheddar cheese. bake uncovered in the preheated oven 20 minutes. cool 10 minutes before serving.

Chicken Cordon Bleu Ii

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

pound chicken breasts if they are too thick. place a cheese and ham slice on each breast within 1/2 inch of the edges. fold the edges of the chicken over the filling, and secure with toothpicks. mix the flour and paprika in a small bowl, and coat the chicken pieces.
heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. add the wine and bouillon. reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
remove the toothpicks, and transfer the breasts to a warm platter. blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. cook, stirring until thickened, and pour over the chicken. serve warm.

Chicken Cordon Bleu Ii

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

pound chicken breasts if they are too thick. place a cheese and ham slice on each breast within 1/2 inch of the edges. fold the edges of the chicken over the filling, and secure with toothpicks. mix the flour and paprika in a small bowl, and coat the chicken pieces.
heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. add the wine and bouillon. reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
remove the toothpicks, and transfer the breasts to a warm platter. blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. cook, stirring until thickened, and pour over the chicken. serve warm.

Blueberry Chicken

Ingredients

Servings: 4
2 tablespoons dijon mustard
2 tablespoons orange marmalade
1 tablespoon olive oil
4 skinless, boneless chicken breast halves
2 cups frozen blueberries, thawed
salt and ground black pepper to taste
1/2 cup vinegar

Recipe

Preparation Time:

Cook Time:

Ready Time:

stir mustard and marmalade together in a bowl.
heat olive oil in a skillet over medium heat; cook chicken until slightly browned but still pink inside, about 5 minutes per side. spread mustard-marmalade mixture over chicken; add blueberries to the skillet. cook, stirring often, until chicken is no longer pink in the center, about 10 more minutes. an instant-read thermometer inserted into the center of a breast should read at least 165 degrees f (74 degrees c). transfer chicken to a serving plate.
pour vinegar into blueberry mixture in skillet; season with salt and pepper. cook and stir blueberry sauce over high heat until 1/3 reduced, 5 to 10 minutes. pour sauce over chicken to serve.

Friday, August 28, 2015

Bacon And Chicken Fried Rice

Ingredients

Servings: 6
3 cups water
3 cups instant rice (such as minute®)
2 teaspoons vegetable oil
3 skinless, boneless chicken breasts, cut into chunks
12 slices bacon
1 cup chopped green onion
1/2 cup soy sauce, or to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

bring water to a boil in a saucepan. stir instant rice into boiling water. cook rice until softened, about 5 minutes.
heat oil in a separate skillet over medium heat. cook chicken in hot oil until cooked through and no longer pink in the middle, 5 to 7 minutes.
fry bacon in a large wok or skillet over medium-high until hot and cooked through but not yet crunchy, 2 to 3 minutes per side. remove bacon to a plate lined with paper towels. drain fat from wok, reserving 1 to 2 tablespoons of drippings in the bottom of the wok. cut bacon into small pieces.
return wok to medium-high heat and heat reserved bacon drippings. combine rice, chicken, bacon, green onions, and soy sauce in the wok; cook and stir until evenly mixed and hot, 2 to 3 minutes.

Amazing Greek Chicken Casserole

Ingredients

Servings: 3
1 skinless, boneless chicken breast
1 (10.75 ounce) can cream of mushroom soup
2 teaspoons greek seasoning, or to taste
1 cup brown rice
2 cups water

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). grease a 9x9-inch casserole dish.
place chicken breast in the prepared baking dish. spread cream of mushroom soup evenly over chicken; generously sprinkle with greek seasoning. cover dish with aluminum foil.
bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 45 minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).
bring brown rice and water to a boil in a saucepan. reduce the heat to medium-low, cover, and simmer until rice is tender, and the liquid has been absorbed, 45 to 50 minutes.
cut chicken into bite-sized pieces; stir rice into chicken mixture. set aside to cool for 5 minutes before serving.

Chocolate Chicken

Ingredients

Servings: 4
1/2 cup water
1 cup vegetable oil
1/4 cup chocolate syrup
1 egg
1 teaspoon vanilla extract
1 pinch salt
1 cup plain bread crumbs
1 cup unsweetened cocoa powder
4 skinless, boneless chicken breast halves

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 375 degrees f (190 degrees c).
pour water into a 9x13-inch baking dish.
whisk oil, chocolate syrup, egg, vanilla extract, and salt together in a bowl. mix bread crumbs and cocoa powder together in a shallow bowl.
poke holes into chicken breasts using a fork. dip chicken in the oil mixture, covering completely. press chicken into bread crumb mixture until both sides are coated. arrange chicken in the prepared baking dish.
bake in the preheated oven until no longer pink in the center and the juices run clear, about 45 minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).

Amazingly Easy, Surprisingly Tasty Broke College Student Chicken Pot Pie

Ingredients

Servings: 1
1 (15 ounce) can mixed vegetables, drained
1 (15 ounce) can diced potatoes, drained (optional)
1 (10.75 ounce) can cream of chicken soup, or more to taste
3 (6 ounce) cans meat chicken, drained and broken into chunks
1 (8 ounce) package refrigerated crescent rolls

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 375 degrees f (190 degrees c).
combine mixed vegetables, potatoes, cream of chicken soup, and chicken chunks in a 9-inch pie dish. add more soup if needed to coat the ingredients. unroll crescent rolls and lay the sheet of dough onto the pie dish. gaps are okay because they allow for ventilation. press dough to pie plate to seal.
bake in the preheated oven until crescent roll dough is golden brown and filling is bubbling, 15 to 20 minutes. let cool a few minutes before serving.

Sauteed Carrots And Leeks

Ingredients

Servings: 6
2 leeks, finely chopped
4 carrots, finely chopped
1/3 cup chicken broth
2 tablespoons butter
1 tablespoon sugar
1/2 teaspoon dried thyme
1/2 teaspoon kosher salt
1/8 teaspoon ground black pepper

Recipe

Preparation Time:

Cook Time:

Ready Time:

combine leeks, carrots, chicken broth, butter, sugar, thyme, salt, and pepper in a skillet; bring to a boil. reduce heat and simmer until liquid evaporates, about 15 minutes. cook and stir mixture until leeks and carrots are lightly browned, 2 to 3 minutes.

Bacon And Chicken Fried Rice

Ingredients

Servings: 6
3 cups water
3 cups instant rice (such as minute®)
2 teaspoons vegetable oil
3 skinless, boneless chicken breasts, cut into chunks
12 slices bacon
1 cup chopped green onion
1/2 cup soy sauce, or to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

bring water to a boil in a saucepan. stir instant rice into boiling water. cook rice until softened, about 5 minutes.
heat oil in a separate skillet over medium heat. cook chicken in hot oil until cooked through and no longer pink in the middle, 5 to 7 minutes.
fry bacon in a large wok or skillet over medium-high until hot and cooked through but not yet crunchy, 2 to 3 minutes per side. remove bacon to a plate lined with paper towels. drain fat from wok, reserving 1 to 2 tablespoons of drippings in the bottom of the wok. cut bacon into small pieces.
return wok to medium-high heat and heat reserved bacon drippings. combine rice, chicken, bacon, green onions, and soy sauce in the wok; cook and stir until evenly mixed and hot, 2 to 3 minutes.

No Rice, Chicken Fried Rice

Ingredients

Servings: 8
6 eggs
1 tablespoon milk, or as needed
2 tablespoons vegetable oil, or as needed, divided
1 pound chicken breasts, cut into cubes
6 slices bacon, cut into small squares, or more to taste
1 (10 ounce) package frozen peas and carrots, thawed
1 head cauliflower, shredded
1 teaspoon soy sauce, or more to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

beat eggs and milk together in a bowl.
heat 1 tablespoon oil in a skillet over medium heat; cook and stir egg mixture until scrambled and cooked through, about 5 minutes. remove skillet from heat.
heat 1 tablespoon oil in a wok or large, deep skillet over medium heat; cook and stir chicken until almost cooked through, 5 to 10 minutes. add bacon; cook and stir until bacon is browned and chicken is no longer pink in the center, 5 to 10 minutes more.
mix peas and carrots into chicken mixture; cook and stir until warmed, about 5 minutes. add cauliflower, scrambled eggs, and soy sauce; cook and stir until cauliflower is tender, about 10 minutes more.

Amazing Greek Chicken Casserole

Ingredients

Servings: 3
1 skinless, boneless chicken breast
1 (10.75 ounce) can cream of mushroom soup
2 teaspoons greek seasoning, or to taste
1 cup brown rice
2 cups water

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). grease a 9x9-inch casserole dish.
place chicken breast in the prepared baking dish. spread cream of mushroom soup evenly over chicken; generously sprinkle with greek seasoning. cover dish with aluminum foil.
bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 45 minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).
bring brown rice and water to a boil in a saucepan. reduce the heat to medium-low, cover, and simmer until rice is tender, and the liquid has been absorbed, 45 to 50 minutes.
cut chicken into bite-sized pieces; stir rice into chicken mixture. set aside to cool for 5 minutes before serving.

No Rice, Chicken Fried Rice

Ingredients

Servings: 8
6 eggs
1 tablespoon milk, or as needed
2 tablespoons vegetable oil, or as needed, divided
1 pound chicken breasts, cut into cubes
6 slices bacon, cut into small squares, or more to taste
1 (10 ounce) package frozen peas and carrots, thawed
1 head cauliflower, shredded
1 teaspoon soy sauce, or more to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

beat eggs and milk together in a bowl.
heat 1 tablespoon oil in a skillet over medium heat; cook and stir egg mixture until scrambled and cooked through, about 5 minutes. remove skillet from heat.
heat 1 tablespoon oil in a wok or large, deep skillet over medium heat; cook and stir chicken until almost cooked through, 5 to 10 minutes. add bacon; cook and stir until bacon is browned and chicken is no longer pink in the center, 5 to 10 minutes more.
mix peas and carrots into chicken mixture; cook and stir until warmed, about 5 minutes. add cauliflower, scrambled eggs, and soy sauce; cook and stir until cauliflower is tender, about 10 minutes more.

Chicken Cordon Bleu I

Ingredients

Servings: 4
4 skinless, boneless chicken breast halves
1/4 teaspoon salt
1/8 teaspoon ground black pepper
6 slices swiss cheese
4 slices cooked ham
1/2 cup seasoned bread crumbs

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). coat a 7x11 inch baking dish with nonstick cooking spray.
pound chicken breasts to 1/4 inch thickness.
sprinkle each piece of chicken on both sides with salt and pepper. place 1 cheese slice and 1 ham slice on top of each breast. roll up each breast, and secure with a toothpick. place in baking dish, and sprinkle chicken evenly with bread crumbs.
bake for 30 to 35 minutes, or until chicken is no longer pink. remove from oven, and place 1/2 cheese slice on top of each breast. return to oven for 3 to 5 minutes, or until cheese has melted. remove toothpicks, and serve immediately.

Sauteed Carrots And Leeks

Ingredients

Servings: 6
2 leeks, finely chopped
4 carrots, finely chopped
1/3 cup chicken broth
2 tablespoons butter
1 tablespoon sugar
1/2 teaspoon dried thyme
1/2 teaspoon kosher salt
1/8 teaspoon ground black pepper

Recipe

Preparation Time:

Cook Time:

Ready Time:

combine leeks, carrots, chicken broth, butter, sugar, thyme, salt, and pepper in a skillet; bring to a boil. reduce heat and simmer until liquid evaporates, about 15 minutes. cook and stir mixture until leeks and carrots are lightly browned, 2 to 3 minutes.

Blueberry Chicken

Ingredients

Servings: 4
2 tablespoons dijon mustard
2 tablespoons orange marmalade
1 tablespoon olive oil
4 skinless, boneless chicken breast halves
2 cups frozen blueberries, thawed
salt and ground black pepper to taste
1/2 cup vinegar

Recipe

Preparation Time:

Cook Time:

Ready Time:

stir mustard and marmalade together in a bowl.
heat olive oil in a skillet over medium heat; cook chicken until slightly browned but still pink inside, about 5 minutes per side. spread mustard-marmalade mixture over chicken; add blueberries to the skillet. cook, stirring often, until chicken is no longer pink in the center, about 10 more minutes. an instant-read thermometer inserted into the center of a breast should read at least 165 degrees f (74 degrees c). transfer chicken to a serving plate.
pour vinegar into blueberry mixture in skillet; season with salt and pepper. cook and stir blueberry sauce over high heat until 1/3 reduced, 5 to 10 minutes. pour sauce over chicken to serve.

Chicken Cordon Bleu Ii

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

pound chicken breasts if they are too thick. place a cheese and ham slice on each breast within 1/2 inch of the edges. fold the edges of the chicken over the filling, and secure with toothpicks. mix the flour and paprika in a small bowl, and coat the chicken pieces.
heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. add the wine and bouillon. reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
remove the toothpicks, and transfer the breasts to a warm platter. blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. cook, stirring until thickened, and pour over the chicken. serve warm.

Chicken Cordon Bleu I

Ingredients

Servings: 4
4 skinless, boneless chicken breast halves
1/4 teaspoon salt
1/8 teaspoon ground black pepper
6 slices swiss cheese
4 slices cooked ham
1/2 cup seasoned bread crumbs

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). coat a 7x11 inch baking dish with nonstick cooking spray.
pound chicken breasts to 1/4 inch thickness.
sprinkle each piece of chicken on both sides with salt and pepper. place 1 cheese slice and 1 ham slice on top of each breast. roll up each breast, and secure with a toothpick. place in baking dish, and sprinkle chicken evenly with bread crumbs.
bake for 30 to 35 minutes, or until chicken is no longer pink. remove from oven, and place 1/2 cheese slice on top of each breast. return to oven for 3 to 5 minutes, or until cheese has melted. remove toothpicks, and serve immediately.

Amazingly Easy, Surprisingly Tasty Broke College Student Chicken Pot Pie

Ingredients

Servings: 1
1 (15 ounce) can mixed vegetables, drained
1 (15 ounce) can diced potatoes, drained (optional)
1 (10.75 ounce) can cream of chicken soup, or more to taste
3 (6 ounce) cans meat chicken, drained and broken into chunks
1 (8 ounce) package refrigerated crescent rolls

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 375 degrees f (190 degrees c).
combine mixed vegetables, potatoes, cream of chicken soup, and chicken chunks in a 9-inch pie dish. add more soup if needed to coat the ingredients. unroll crescent rolls and lay the sheet of dough onto the pie dish. gaps are okay because they allow for ventilation. press dough to pie plate to seal.
bake in the preheated oven until crescent roll dough is golden brown and filling is bubbling, 15 to 20 minutes. let cool a few minutes before serving.

Chocolate Chicken

Ingredients

Servings: 4
1/2 cup water
1 cup vegetable oil
1/4 cup chocolate syrup
1 egg
1 teaspoon vanilla extract
1 pinch salt
1 cup plain bread crumbs
1 cup unsweetened cocoa powder
4 skinless, boneless chicken breast halves

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 375 degrees f (190 degrees c).
pour water into a 9x13-inch baking dish.
whisk oil, chocolate syrup, egg, vanilla extract, and salt together in a bowl. mix bread crumbs and cocoa powder together in a shallow bowl.
poke holes into chicken breasts using a fork. dip chicken in the oil mixture, covering completely. press chicken into bread crumb mixture until both sides are coated. arrange chicken in the prepared baking dish.
bake in the preheated oven until no longer pink in the center and the juices run clear, about 45 minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).

Thursday, August 27, 2015

Campfire Foil Packs

Ingredients

Servings: 4
1 pound skinless, boneless chicken breast meat - cubed
2 onions, diced
1 (8 ounce) package sliced fresh mushrooms
1 yellow bell pepper, seeded and sliced into strips
1 red bell pepper, seeded and sliced into strips
4 cloves garlic, sliced
4 small potatoes, cubed
1/4 cup olive oil
1 lemon, juiced

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a large bowl, or a large zip-top bag, combine the chicken, onion, mushrooms, yellow pepper, red pepper, garlic, and potatoes. pour in the olive oil and lemon juice, then mix well.
evenly divide the mixture between 4 large sheets of aluminum foil. top each with another sheet of foil, and roll up the edges tightly. wrap each packet again, securely in another sheet of foil to double wrap.
cook in the hot coals of a campfire until the chicken is opaque and the potatoes are tender, around 40 minutes.

Baja-style Chicken Bowl

Ingredients

Servings: 2
2 teaspoons olive oil
4 ounces diced cooked chicken
1/2 cup frozen corn
1 red bell pepper, sliced
salt and ground black pepper to taste
1 cup cooked brown rice
1/2 cup salsa
1/4 cup shredded monterey jack cheese

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat oil in a skillet over medium heat. cook and stir chicken, corn, and red pepper in hot oil until heated through and pepper is slightly softened, about 5 minutes. season with salt and pepper.
spoon rice into 2 bowls, divide chicken mixture between the two bowls, and top each with salsa and monterey jack cheese.

Campfire Foil Packs

Ingredients

Servings: 4
1 pound skinless, boneless chicken breast meat - cubed
2 onions, diced
1 (8 ounce) package sliced fresh mushrooms
1 yellow bell pepper, seeded and sliced into strips
1 red bell pepper, seeded and sliced into strips
4 cloves garlic, sliced
4 small potatoes, cubed
1/4 cup olive oil
1 lemon, juiced

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a large bowl, or a large zip-top bag, combine the chicken, onion, mushrooms, yellow pepper, red pepper, garlic, and potatoes. pour in the olive oil and lemon juice, then mix well.
evenly divide the mixture between 4 large sheets of aluminum foil. top each with another sheet of foil, and roll up the edges tightly. wrap each packet again, securely in another sheet of foil to double wrap.
cook in the hot coals of a campfire until the chicken is opaque and the potatoes are tender, around 40 minutes.

Thai Buffalo Wings

Ingredients

Servings: 15
15 chicken wings
1/2 cup all-purpose flour
oil for deep frying
1/4 cup butter
1/4 cup hot pepper sauce (such as frank's redhot®)
1 tablespoon chile-garlic sauce (such as sriracha®)
1/2 teaspoon thai red chile paste
2 tablespoons asian sweet chile sauce (such as mae ploy® sweet chilli sauce)
2 tablespoons honey

Recipe

Preparation Time:

Cook Time:

Ready Time:

toss chicken wings with the flour in a large non-porous bowl to evenly coat. cover the bowl with plastic wrap and refrigerate 60 to 90 minutes.
heat oil in a deep-fryer or large saucepan to 375 degrees f (190 degrees c).
combine butter, hot pepper sauce, chile-garlic sauce, thai red chile paste, asian sweet chile sauce, and honey in a small saucepan over low heat. heat, stirring occasionally, until the butter is melted completely and the sauce is well blended, about 5 minutes; set aside.
fry the chicken wings in the hot oil until they become golden brown and are no longer pink in the middle, 10 to 15 minutes. remove the chicken wings to a serving bowl.
pour the sauce over the chicken wings; stir to coat.

Thai Grilled Chicken

Ingredients

Servings: 4
4 skinless, boneless chicken breast halves
1/4 cup soy sauce
2 teaspoons minced garlic
1/2 teaspoon red pepper flakes
2 tablespoons honey
1 tablespoon fresh lime juice

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat grill for medium heat and lightly oil the grate.
place chicken breasts in a shallow baking dish. whisk soy sauce, garlic, and red pepper flakes in a bowl; pour over chicken, turning to coat. allow chicken to marinate for 10 minutes.
whisk honey and lime juice in a bowl; set aside.
place chicken on preheated grill; brush with marinade. discard remaining marinade. cover grill and cook for 5 minutes, then brush both sides with honey lime mixture. flip chicken and continue cooking until no longer pink in the center and the juices run clear, about 5 more minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).

Chorizo And Chicken Skewers

Ingredients

Servings: 4
2 skinless, boneless chicken breasts, cut into 20 pieces
8 ounces chorizo sausage, cut into 16 pieces
1 tablespoon olive oil
1 tablespoon sherry vinegar
2 teaspoons chopped fresh oregano
1 pinch cayenne pepper, or to taste
salt and ground black pepper to taste
1 red onion, cut into 1-inch squares
1 red bell pepper, cut into 1-inch squares
4 (12-inch) bamboo or metal skewers

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat an outdoor grill for medium-high heat and lightly oil the grate.
place chicken and chorizo in a large bowl; add olive oil, sherry vinegar, oregano, cayenne pepper, black pepper, and salt. stir until chicken and chorizo are completely coated.
thread chicken, chorizo, red onion, and red bell pepper evenly onto 4 skewers, making sure that each piece of chicken touches 1 piece of chorizo. place finished skewers on a plate, cover with plastic wrap, and refrigerate until cold 15 to 30 minutes.
cook on the preheated grill, turning occasionally, until chicken is cooked through, about 10 minutes.

Chorizo And Chicken Skewers

Ingredients

Servings: 4
2 skinless, boneless chicken breasts, cut into 20 pieces
8 ounces chorizo sausage, cut into 16 pieces
1 tablespoon olive oil
1 tablespoon sherry vinegar
2 teaspoons chopped fresh oregano
1 pinch cayenne pepper, or to taste
salt and ground black pepper to taste
1 red onion, cut into 1-inch squares
1 red bell pepper, cut into 1-inch squares
4 (12-inch) bamboo or metal skewers

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat an outdoor grill for medium-high heat and lightly oil the grate.
place chicken and chorizo in a large bowl; add olive oil, sherry vinegar, oregano, cayenne pepper, black pepper, and salt. stir until chicken and chorizo are completely coated.
thread chicken, chorizo, red onion, and red bell pepper evenly onto 4 skewers, making sure that each piece of chicken touches 1 piece of chorizo. place finished skewers on a plate, cover with plastic wrap, and refrigerate until cold 15 to 30 minutes.
cook on the preheated grill, turning occasionally, until chicken is cooked through, about 10 minutes.

Mike's Maple Chicken

Ingredients

Servings: 8
1 tablespoon olive oil, or as needed
2 pounds boneless chicken thighs, cut into small pieces, or more to taste
3 cloves garlic, minced, or more to taste
1/4 cup prepared yellow mustard
1/4 cup maple syrup

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat a skillet over medium heat and coat the inside with olive oil. add chicken and garlic; cook and stir until chicken begins to brown, about 5 minutes. drizzle mustard and maple syrup over chicken mixture and stir to evenly coat chicken. cook and stir chicken mixture over medium-low heat until chicken is no longer pink in the center and the sauce is thickened, 10 to 15 minutes more.

Thai Grilled Chicken

Ingredients

Servings: 4
4 skinless, boneless chicken breast halves
1/4 cup soy sauce
2 teaspoons minced garlic
1/2 teaspoon red pepper flakes
2 tablespoons honey
1 tablespoon fresh lime juice

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat grill for medium heat and lightly oil the grate.
place chicken breasts in a shallow baking dish. whisk soy sauce, garlic, and red pepper flakes in a bowl; pour over chicken, turning to coat. allow chicken to marinate for 10 minutes.
whisk honey and lime juice in a bowl; set aside.
place chicken on preheated grill; brush with marinade. discard remaining marinade. cover grill and cook for 5 minutes, then brush both sides with honey lime mixture. flip chicken and continue cooking until no longer pink in the center and the juices run clear, about 5 more minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).

Easy Lemon Garlic Chicken

Ingredients

Servings: 2
1 tablespoon olive oil
2 cloves garlic, minced
2 (6 ounce) chicken breasts
1/2 cup chicken broth
2 tablespoons lemon juice

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat olive oil in a skillet over medium heat; cook and stir garlic until fragrant, about 1 minute. add chicken and cook until browned, about 4 minutes per side.
pour broth over chicken and cover skillet; lower heat to low and simmer until chicken is no longer pink in the center, about 30 minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c). transfer chicken to a plate, reserving broth mixture in the skillet.
pour lemon juice into broth mixture and simmer until liquid is reduced by 1/3, 2 to 3 minutes. return chicken to the skillet and cook until heated through, 2 to 3 minutes per side.

Thai Buffalo Wings

Ingredients

Servings: 15
15 chicken wings
1/2 cup all-purpose flour
oil for deep frying
1/4 cup butter
1/4 cup hot pepper sauce (such as frank's redhot®)
1 tablespoon chile-garlic sauce (such as sriracha®)
1/2 teaspoon thai red chile paste
2 tablespoons asian sweet chile sauce (such as mae ploy® sweet chilli sauce)
2 tablespoons honey

Recipe

Preparation Time:

Cook Time:

Ready Time:

toss chicken wings with the flour in a large non-porous bowl to evenly coat. cover the bowl with plastic wrap and refrigerate 60 to 90 minutes.
heat oil in a deep-fryer or large saucepan to 375 degrees f (190 degrees c).
combine butter, hot pepper sauce, chile-garlic sauce, thai red chile paste, asian sweet chile sauce, and honey in a small saucepan over low heat. heat, stirring occasionally, until the butter is melted completely and the sauce is well blended, about 5 minutes; set aside.
fry the chicken wings in the hot oil until they become golden brown and are no longer pink in the middle, 10 to 15 minutes. remove the chicken wings to a serving bowl.
pour the sauce over the chicken wings; stir to coat.

Cheesy Mexican Casserole

Ingredients

Servings: 8
cooking spray
1 (10.75 ounce) can condensed cream of chicken soup
1 (8 ounce) container fat-free sour cream
1 (4.5 ounce) can chopped green chilies
1/2 cup low-fat milk
2 1/2 cups cooked, shredded chicken breast meat
8 (6 inch) yellow corn tortillas, torn into bite-size pieces
1 teaspoon taco seasoning mix, or more to taste
1 large tomato, chopped
1 1/2 cups shredded mexican-style cheese blend, divided

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). spray a 9x13-inch baking dish with cooking spray.
stir condensed soup, sour cream, green chilies, and milk together in a large bowl. add chicken, tortilla pieces, and taco seasoning; stir. mix tomato and 1 cup mexican-style cheese blend into chicken mixture.
spread chicken mixture out into the prepared baking dish and cover the dish with aluminum foil.
bake casserole in the preheated oven for 40 minutes. discard aluminum foil. sprinkle remaining cheese over the top of the casserole and continue baking until cheese melts and casserole is bubbling, 5 to 10 minutes more. let rest for 5 minutes.

Cheesy Mexican Casserole

Ingredients

Servings: 8
cooking spray
1 (10.75 ounce) can condensed cream of chicken soup
1 (8 ounce) container fat-free sour cream
1 (4.5 ounce) can chopped green chilies
1/2 cup low-fat milk
2 1/2 cups cooked, shredded chicken breast meat
8 (6 inch) yellow corn tortillas, torn into bite-size pieces
1 teaspoon taco seasoning mix, or more to taste
1 large tomato, chopped
1 1/2 cups shredded mexican-style cheese blend, divided

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). spray a 9x13-inch baking dish with cooking spray.
stir condensed soup, sour cream, green chilies, and milk together in a large bowl. add chicken, tortilla pieces, and taco seasoning; stir. mix tomato and 1 cup mexican-style cheese blend into chicken mixture.
spread chicken mixture out into the prepared baking dish and cover the dish with aluminum foil.
bake casserole in the preheated oven for 40 minutes. discard aluminum foil. sprinkle remaining cheese over the top of the casserole and continue baking until cheese melts and casserole is bubbling, 5 to 10 minutes more. let rest for 5 minutes.

Chicken Cordon Bleu I

Ingredients

Servings: 4
4 skinless, boneless chicken breast halves
1/4 teaspoon salt
1/8 teaspoon ground black pepper
6 slices swiss cheese
4 slices cooked ham
1/2 cup seasoned bread crumbs

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). coat a 7x11 inch baking dish with nonstick cooking spray.
pound chicken breasts to 1/4 inch thickness.
sprinkle each piece of chicken on both sides with salt and pepper. place 1 cheese slice and 1 ham slice on top of each breast. roll up each breast, and secure with a toothpick. place in baking dish, and sprinkle chicken evenly with bread crumbs.
bake for 30 to 35 minutes, or until chicken is no longer pink. remove from oven, and place 1/2 cheese slice on top of each breast. return to oven for 3 to 5 minutes, or until cheese has melted. remove toothpicks, and serve immediately.

Chicken Cordon Bleu I

Ingredients

Servings: 4
4 skinless, boneless chicken breast halves
1/4 teaspoon salt
1/8 teaspoon ground black pepper
6 slices swiss cheese
4 slices cooked ham
1/2 cup seasoned bread crumbs

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). coat a 7x11 inch baking dish with nonstick cooking spray.
pound chicken breasts to 1/4 inch thickness.
sprinkle each piece of chicken on both sides with salt and pepper. place 1 cheese slice and 1 ham slice on top of each breast. roll up each breast, and secure with a toothpick. place in baking dish, and sprinkle chicken evenly with bread crumbs.
bake for 30 to 35 minutes, or until chicken is no longer pink. remove from oven, and place 1/2 cheese slice on top of each breast. return to oven for 3 to 5 minutes, or until cheese has melted. remove toothpicks, and serve immediately.

Creole Chicken Recipe

Ingredients

Servings: 4
4 skinless chicken thighs, or more to taste
1 pinch creole seasoning, or more to taste
2 tablespoons butter
1 (15 ounce) can diced tomatoes with green chile peppers
1 cup water
1 (8 ounce) can tomato sauce
1 (6.8 ounce) package spanish-style rice mix

Recipe

Preparation Time:

Cook Time:

Ready Time:

season chicken thighs with creole seasoning.
melt butter in a skillet over medium heat; cook chicken in the melted butter until browned, 3 to 4 minutes per side. transfer chicken to a plate. add tomatoes with green chile peppers, water, tomato sauce, and spanish-style rice mix to the same skillet; stir well. return chicken to the rice mixture and bring to a boil. reduce heat, cover skillet, and simmer until chicken is no longer pink in the center and rice is tender, about 40 minutes. serve on a platter with chicken atop the rice.

Grape, Chicken, And Walnut Pesto Pizza

Ingredients

Servings: 4
1 (16 ounce) package refrigerated pizza dough (such as trader joe's®)
1/4 cup prepared pesto (such as classico®)
1 1/2 cups shredded mozzarella cheese
1/2 cup cooked shredded chicken
15 red seedless grapes, halved lengthwise
2 tablespoons walnut pieces
ground black pepper to taste (optional)

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
spread pizza dough evenly onto a pizza pan.
bake pizza dough in preheated oven until slightly cooked, about 8 minutes.
spread pesto onto pizza crust in a thin layer, leaving edges exposed. sprinkle mozzarella cheese over pesto layer; add chicken. arrange grapes, cut-side up, around the crust. sprinkle walnuts over pizza and season with black pepper.
bake in the preheated oven until cheese is melted and bottom of crust is lightly browned, about 10 minutes.

Lally's Chicken

Ingredients

Servings: 4
4 skinless, boneless chicken breast halves
2/3 cup diced onion
1 1/3 cups ketchup
2/3 cup apple cider vinegar
1/3 cup packed brown sugar
1 tablespoon ground dry mustard
1 teaspoon ground ginger
salt and black pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). spray an 8x8-inch baking dish with cooking spray. place the chicken breasts into the prepared baking dish.
stir together the onion, ketchup, cider vinegar, brown sugar, ground mustard, ginger, and salt and pepper in a saucepan until the mixture is well combined. bring to a boil over medium heat, and simmer until slightly thickened, about 15 minutes, stirring frequently.
pour the sauce over the chicken, cover the dish with foil, and bake for 20 minutes. remove the foil, and bake the chicken breasts until no longer pink in the center and the juices run clear, and the sauce is slightly browned and bubbling, about 10 more minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).

Chicken Cordon Bleu Ii

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

pound chicken breasts if they are too thick. place a cheese and ham slice on each breast within 1/2 inch of the edges. fold the edges of the chicken over the filling, and secure with toothpicks. mix the flour and paprika in a small bowl, and coat the chicken pieces.
heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. add the wine and bouillon. reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
remove the toothpicks, and transfer the breasts to a warm platter. blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. cook, stirring until thickened, and pour over the chicken. serve warm.

He-man Chicken

Ingredients

Servings: 3
3 large skinless, boneless chicken breast halves
bamboo skewers and wooden toothpicks, soaked in water
3 tablespoons prepared chili without beans, divided
3 tablespoons shredded pepperjack cheese, divided
1/2 pound applewood smoked bacon
1 cup sweet barbecue sauce (such as sticky fingers® carolina sweet), divided

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat an outdoor grill for medium heat and lightly oil the grate.
lay a chicken breast onto a work surface and place the palm of your hand down on the meat. with a sharp knife, carefully slice the chicken breast half horizontally, without cutting all the way through, and open up the sliced chicken breast like a book. repeat with the other two chicken breasts.
place each sliced, opened out chicken breast between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. firmly pound the chicken with the smooth side of a meat mallet to a thickness of about 1/2 inch.
to stuff the chicken breasts, lay out a flattened breast and place a skewer on the meat, in the center. spoon about 1 tablespoon of chili over the skewer and top the chili with about a teaspoon of pepperjack cheese. roll the chicken breast around the skewer and secure with toothpicks. wrap each chicken roll with 2 slices of bacon and secure with toothpicks. pour about 1/2 cup of barbecue sauce into a bowl, and brush each roll with sauce. discard any leftover sauce.
cook on the preheated grill, turning often and spraying the grill with water occasionally to prevent flare-ups, until the chicken is no longer pink in the middle, the juices run clear, and the bacon is browned, about 15 minutes.
pour more barbecue sauce into a clean bowl and brush the rolls again before removing from the grill. let rest about 5 minutes before pulling out the toothpicks and skewers for serving.

Chicken Cordon Bleu Ii

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

pound chicken breasts if they are too thick. place a cheese and ham slice on each breast within 1/2 inch of the edges. fold the edges of the chicken over the filling, and secure with toothpicks. mix the flour and paprika in a small bowl, and coat the chicken pieces.
heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. add the wine and bouillon. reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
remove the toothpicks, and transfer the breasts to a warm platter. blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. cook, stirring until thickened, and pour over the chicken. serve warm.

Lally's Chicken

Ingredients

Servings: 4
4 skinless, boneless chicken breast halves
2/3 cup diced onion
1 1/3 cups ketchup
2/3 cup apple cider vinegar
1/3 cup packed brown sugar
1 tablespoon ground dry mustard
1 teaspoon ground ginger
salt and black pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). spray an 8x8-inch baking dish with cooking spray. place the chicken breasts into the prepared baking dish.
stir together the onion, ketchup, cider vinegar, brown sugar, ground mustard, ginger, and salt and pepper in a saucepan until the mixture is well combined. bring to a boil over medium heat, and simmer until slightly thickened, about 15 minutes, stirring frequently.
pour the sauce over the chicken, cover the dish with foil, and bake for 20 minutes. remove the foil, and bake the chicken breasts until no longer pink in the center and the juices run clear, and the sauce is slightly browned and bubbling, about 10 more minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).

Wednesday, August 26, 2015

Creole Chicken Recipe

Ingredients

Servings: 4
4 skinless chicken thighs, or more to taste
1 pinch creole seasoning, or more to taste
2 tablespoons butter
1 (15 ounce) can diced tomatoes with green chile peppers
1 cup water
1 (8 ounce) can tomato sauce
1 (6.8 ounce) package spanish-style rice mix

Recipe

Preparation Time:

Cook Time:

Ready Time:

season chicken thighs with creole seasoning.
melt butter in a skillet over medium heat; cook chicken in the melted butter until browned, 3 to 4 minutes per side. transfer chicken to a plate. add tomatoes with green chile peppers, water, tomato sauce, and spanish-style rice mix to the same skillet; stir well. return chicken to the rice mixture and bring to a boil. reduce heat, cover skillet, and simmer until chicken is no longer pink in the center and rice is tender, about 40 minutes. serve on a platter with chicken atop the rice.

Grape, Chicken, And Walnut Pesto Pizza

Ingredients

Servings: 4
1 (16 ounce) package refrigerated pizza dough (such as trader joe's®)
1/4 cup prepared pesto (such as classico®)
1 1/2 cups shredded mozzarella cheese
1/2 cup cooked shredded chicken
15 red seedless grapes, halved lengthwise
2 tablespoons walnut pieces
ground black pepper to taste (optional)

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
spread pizza dough evenly onto a pizza pan.
bake pizza dough in preheated oven until slightly cooked, about 8 minutes.
spread pesto onto pizza crust in a thin layer, leaving edges exposed. sprinkle mozzarella cheese over pesto layer; add chicken. arrange grapes, cut-side up, around the crust. sprinkle walnuts over pizza and season with black pepper.
bake in the preheated oven until cheese is melted and bottom of crust is lightly browned, about 10 minutes.

Chicken Enchiladas I

Ingredients

Servings: 8
4 skinless, boneless chicken breast halves
1 onion, chopped
1/2 pint sour cream
1 cup shredded cheddar cheese
1 tablespoon dried parsley
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/2 teaspoon salt (optional)
1 (15 ounce) can tomato sauce
1/2 cup water
1 tablespoon chili powder
1/3 cup chopped green bell pepper
1 clove garlic, minced
8 (10 inch) flour tortillas
1 (12 ounce) jar taco sauce
3/4 cup shredded cheddar cheese

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
in a medium, non-stick skillet over medium heat, cook chicken until no longer pink and juices run clear. drain excess fat. cube the chicken and return it to the skillet. add the onion, sour cream, cheddar cheese, parsley, oregano and ground black pepper. heat until cheese melts. stir in salt, tomato sauce, water, chili powder, green pepper and garlic.
roll even amounts of the mixture in the tortillas. arrange in a 9x13 inch baking dish. cover with taco sauce and 3/4 cup cheddar cheese. bake uncovered in the preheated oven 20 minutes. cool 10 minutes before serving.

He-man Chicken

Ingredients

Servings: 3
3 large skinless, boneless chicken breast halves
bamboo skewers and wooden toothpicks, soaked in water
3 tablespoons prepared chili without beans, divided
3 tablespoons shredded pepperjack cheese, divided
1/2 pound applewood smoked bacon
1 cup sweet barbecue sauce (such as sticky fingers® carolina sweet), divided

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat an outdoor grill for medium heat and lightly oil the grate.
lay a chicken breast onto a work surface and place the palm of your hand down on the meat. with a sharp knife, carefully slice the chicken breast half horizontally, without cutting all the way through, and open up the sliced chicken breast like a book. repeat with the other two chicken breasts.
place each sliced, opened out chicken breast between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. firmly pound the chicken with the smooth side of a meat mallet to a thickness of about 1/2 inch.
to stuff the chicken breasts, lay out a flattened breast and place a skewer on the meat, in the center. spoon about 1 tablespoon of chili over the skewer and top the chili with about a teaspoon of pepperjack cheese. roll the chicken breast around the skewer and secure with toothpicks. wrap each chicken roll with 2 slices of bacon and secure with toothpicks. pour about 1/2 cup of barbecue sauce into a bowl, and brush each roll with sauce. discard any leftover sauce.
cook on the preheated grill, turning often and spraying the grill with water occasionally to prevent flare-ups, until the chicken is no longer pink in the middle, the juices run clear, and the bacon is browned, about 15 minutes.
pour more barbecue sauce into a clean bowl and brush the rolls again before removing from the grill. let rest about 5 minutes before pulling out the toothpicks and skewers for serving.