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: 25 mins Cook Time: 50 mins Ready Time: 1 hr 15 mins


• 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.

fig and lemon chicken

Ingredients

• Servings: 12
• 1 lemon, juiced
• 1/4 cup brown sugar
• 1/4 cup vinegar
• 1/4 cup water
• 1 1/2 pounds dried figs
• 1 lemon, sliced
• 12 chicken thighs
• salt to taste
• 1 tablespoon chopped fresh parsley
• 1 teaspoon dried parsley

Recipe

Preparation Time: 10 mins Cook Time: 50 mins Ready Time: 1 hr


• preheat oven to 400 degrees f (200 degrees c).
• in a small bowl, combine lemon juice, brown sugar, vinegar and water; set aside.
• place figs and lemon slices in the bottom of an 11x16 inch baking/roasting dish. arrange chicken thighs on top, then pour vinegar mixture over chicken. finally, sprinkle with salt and dried parsley to taste.
• bake/roast at 400 degrees f (200 degrees c) for 50 minutes, basting frequently (turn figs if they begin to brown).
• with a slotted spoon, remove chicken, figs and lemon slices from baking dish and place on a warm platter. skim fat from cooking juices, then pour over chicken as sauce. garnish with fresh parsley and serve.

mid-eastern chicken thighs

Ingredients

• Servings: 6
• 1 teaspoon olive oil
• 1 cup sliced onion
• 2 1/2 pounds skinless, boneless chicken thighs
• 1 tablespoon garam masala
• 1/2 teaspoon curry powder
• 1/2 cup red
• 2 tablespoons red vinegar
• 1 cup fat-free, reduced-sodium chicken broth

Recipe

Preparation Time: 10 mins Cook Time: 35 mins Ready Time: 45 mins


• heat the olive oil in a skillet over medium heat. stir in the onion; cook and stir until the onion has softened and turned lightly brown, about 7 minutes. remove onion from skillet, and set aside.
• increase heat to medium-high. season one side of the chicken thighs with half of the garam masala and curry powder. place the chicken seasoned-side down into the skillet, and season the other side with the remaining garam masala and curry powder. continue cooking chicken until browned on both sides, about 4 minutes on each side. pour in the red and red vinegar. simmer for about 30 seconds, scraping up and browned bits from the pan. stir in the prepared onion and chicken broth. bring to a boil. cover and reduce heat to medium-low. simmer the chicken thighs until no longer pink in the center, about 20 minutes.

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: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• 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 , 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.

Slow Cooker Adobo Chicken

Ingredients

• Servings: 6
• 1 small sweet onion, sliced
• 8 cloves garlic, crushed
• 3/4 cup low sodium soy sauce
• 1/2 cup vinegar
• 1 (3 pound) whole chicken, cut into pieces

Recipe

Preparation Time: 30 mins Cook Time: 8 hrs

Ready Time: 8 hrs 30 mins


• place chicken in a slow cooker. in a small bowl mix the onion, garlic, soy sauce, and vinegar, and pour over the chicken. cook on low for 6 to 8 hours.

Sweet And Sour Chicken I

Ingredients

• Servings: 8
• 1 (8 ounce) can pineapple chunks, drained (juice reserved)
• 1/4 cup cornstarch
• 1 3/4 cups water, divided
• 3/4 cup sugar
• 1/2 cup distilled vinegar
• 2 drops orange food color
• 8 skinless, boneless chicken breast halves - cut into 1 inch cubes
• 2 1/4 cups self-rising flour
• 2 tablespoons vegetable oil
• 2 tablespoons cornstarch
• 1/2 teaspoon salt
• 1/4 teaspoon ground pepper
• 1 egg
• 1 1/2 cups water
• 1 quart vegetable oil for frying
• 2 green bell pepper, cut into 1 inch pieces

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 1 hr


• in a saucepan, combine 1 1/2 cups water, sugar, vinegar, reserved pineapple juice, and orange food coloring. heat to boiling. turn off heat. combine 1/4 cup cornstarch and 1/4 cup water; slowly stir into saucepan. continue stirring until mixture thickens.
• combine flour, 2 tablespoons oil, 2 tablespoons cornstarch, salt, pepper, and egg. add 1 1/2 cups water gradually to make a thick batter. stir to blend thoroughly. add chicken pieces, and stir until chicken is well coated.
• heat oil in skillet or wok to 360 degrees f (180 degrees c). fry chicken pieces in hot oil 10 minutes, or until golden. remove chicken, and drain on paper towels.
• when ready to serve, layer green peppers, pineapple chunks, and cooked chicken pieces on a platter. pour hot sweet and sour sauce over top.

spicy rapid roast chicken

Ingredients

• Servings: 8
• 1 (3 pound) whole chicken
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried basil
• 1/4 teaspoon paprika
• 1/8 teaspoon cayenne pepper

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• preheat oven to 450 degrees f (230 degrees c).
• rinse chicken thoroughly inside and out under cold running water and remove all fat. pat dry with paper towels.
• put chicken into a small baking pan. rub with olive oil. mix the salt, pepper, oregano, basil, paprika and cayenne pepper together and sprinkle over chicken.
• roast the chicken in the preheated oven for 20 minutes. lower the oven to 400 degrees f (205 degrees c) and continue roasting to a minimum internal temperature of 165 degrees f (74 degrees c), about 40 minutes more. let cool 10 to 15 minutes and serve.