I saw this recipe in a magazine and it looked good and easy---most of the ingredients are staple items in your pantry and refrigerator. We ate this last night and it was well received!
2 Large Eggs
1 Tablespoon Dijon Mustard
1 1/2 Cups Crushed Pretzels
1 Tablespoon Minced Thyme
1 1/2 Pounds Chicken Cutlets (I cut boneless, skinless breasts in half and pounded them thin)
1/4 Cup Olive Oil, Divided
2 Tablespoons Butter
2 Tablespoons All Purpose Flour
2 Cups Milk
1 1/2 Cup Shredded Cheddar Cheese
*In a shallow dish, whisk together egg and mustard until smooth. In a separate shallow dish, combine pretzels and thyme.
*Dip chicken in egg mixture, letting excess drip off. Dredge in pretzel mixture to coat.
*In a large nonstick skillet, heat 2 tablespoons olive oil over medium heat. Add half of chicken, and cook for 5-6 minutes per side or until cooked through. Remove chicken from skillet and keep warm. Repeat procedure with remaining 2 tablespoons oil and chicken. Wipe skillet clean.
*Melt butter over medium heat. Add flour and cook, whisking constantly for 2 minutes. Slowly add milk, whisking until smooth. Cook, whisking constantly, for 6-8 minutes or until thickened and bubbly. Add cheese melts and mixture is smooth. Spoon sauce over chicken.
(I used skim milk and 2% cheese, but I'm sure if you used a fattier milk and cheese, it would be creamier---and tastier!) We ate this with rice and mixed veggies.
Showing posts with label Chicken. Show all posts
Showing posts with label Chicken. Show all posts
Tuesday, November 27, 2012
Thursday, February 2, 2012
Honey Lime Enchiladas
Honey Lime Chicken Enchiladas
My friend made these a few weeks ago when she had me over to her house. I got the recipe from her and made them for some friends who came over for dinner last night. My husband loved them and my guests went back for more. The kids all loved them too! I will be making these again for sure! Here's the recipe:
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| This picture doesn't do them justice! We use the recipe for the chicken in quesadillas, too! It is so good! |
Ingredients:
Marinade -
6 tablespoons honey
5 tablespoons lime juice (1 large lime)
1 tablespoons chili powder
1/2 teaspoon garlic powder
1 pound chicken, cooked and shredded
8-10 flour tortillas (I used whole wheat tortillas)
1 pound monterey jack cheese, shredded
16 ounces green enchilada sauce
1 cup heavy cream
Directions:
1. Whisk the first four ingredients and toss with shredded chicken in a Zip-loc bag.
2. Let it marinate for at least a 1/2 hour, but preferably a half day or so.
3. Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan.
4. Fill the tortillas with chicken, saving marinade, and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas.
5. Put tortillas in 9x13 pan as you go.
6. Mix the remaining enchilada sauce with the cream and leftover marinade (if there is any).
7. Pour sauce on top of the enchiladas.
8. Sprinkle with remaining cheese.
9. Bake at 350 degrees for 30 minutes until brown and crispy on top.
Tuesday, March 1, 2011
Chicken Cordon Bleu Casserole
Yep. Another Paula Deen Magazine recipe! We love Chicken Cordon Bleu in our house, so I was intrigued by this recipe. It was very easy to fix and everyone loved it. The only rice I had on hand was a seasoned packet. I would definitely use plain rice next time due to the salt in the seasoned packet, and I would omit the salt that the recipe calls for. I think the ham adds enough salt to the dish. This would probably be a good freezer dish, too!
Chicken Cordon Bleu Casserole
2 Tbsp butter
1/2 large onion, chopped (about 1 cup)
2 cloves garlic, minced
2 cups shredded, cooked chicken
3/4 cups prediced ham
1 cup uncooked long-grain rice
1 1/4 cups chicken broth
1/4 cup milk
1/2 tsp salt
1/2 tsp ground black pepper
1 cup freshly grated Parmesan cheese
*Preheat oven to 350. Spray an 11x7-inch baking pan with cooking spray.
*In a medium saucepan, melt butter over medium-high heat. Add onion and garlic; cook until onion is tender. Add chicken and ham; cook until heated through. Add rice and cook 1 minute, stirring constantly. Stir in chicken broth, milk, salt and pepper; cook for 2 minutes.
*Pour mixture into prepared baking dish. Sprinkle with cheese. Cover and bake for 45 minutes or until rice is tender.
Chicken Cordon Bleu Casserole
2 Tbsp butter
1/2 large onion, chopped (about 1 cup)
2 cloves garlic, minced
2 cups shredded, cooked chicken
3/4 cups prediced ham
1 cup uncooked long-grain rice
1 1/4 cups chicken broth
1/4 cup milk
1/2 tsp salt
1/2 tsp ground black pepper
1 cup freshly grated Parmesan cheese
*Preheat oven to 350. Spray an 11x7-inch baking pan with cooking spray.
*In a medium saucepan, melt butter over medium-high heat. Add onion and garlic; cook until onion is tender. Add chicken and ham; cook until heated through. Add rice and cook 1 minute, stirring constantly. Stir in chicken broth, milk, salt and pepper; cook for 2 minutes.
*Pour mixture into prepared baking dish. Sprinkle with cheese. Cover and bake for 45 minutes or until rice is tender.
Thursday, February 24, 2011
Chicken Divan
I initially made this for a fix and freeze but was worried the broccoli would get soggy upon de-thawing so I sent it unfrozen as the first dish to eat (FNF rule breaker, I am). I'm a "sauce" girl and I LOVE the sauce in this dish so much I could drink it. It is a Paula Deen recipe but I've tweaked a few things which I'll noted in parentheses/italics and I think they're pretty necessary otherwise it'll err on the blander side of the tastebud spectrum.
2 (10-ounce) packages frozen broccoli, chopped
6 cups shredded chicken, cooked
2 (10 3/4-ounce) cans condensed cream of mushroom soup
1 cup mayonnaise (I used cream cheese)
1 cup sour cream
1 cup grated sharp Cheddar (or more~thecheesier, the better)
1 tablespoon fresh lemon juice
1 teaspoon curry powder (I double)
Salt and pepper
1/2 cup dry white wine (I used white cooking wine and added an extra 1/4-1/2 cup)
1/2 cup freshly grated Parmesan (maybe a bit more)
1/2 cup soft bread crumbs
2 tablespoons butter, melted
Directions
Preheat oven to 350 degrees F.
Remove the outer wrappers from the boxes of broccoli. Open 1 end of each box. Microwave on full power for 2 minutes, until thawed. Drain the broccoli and put into a casserole dish. Add the shredded chicken. (I cut the broccoli into smaller pieces to make a little more kid friendly and make sure the chicken and broccoli are good and mixed).
In a medium bowl, combine the soup,mayonnaise (cream cheese), sour cream, Cheddar (I didn't mix this in sauce but used later), lemon juice, curry powder (again~trust me! DOUBLE!), salt and pepper, to taste, and wine (also trust me~DOUBLE!). Whisk together to make a sauce. Pour the sauce over the broccoli and chicken. Mix well with a spatula.
Place the mixture into an 11 by 7-inch casserole dish or 2 (9-inch) square disposable aluminum foil pans that have been sprayed with vegetable oil cooking spray. Pat down evenly and smooth with a spatula. (This is where I topped it with cheddar cheese). Combine the Parmesan, bread crumbs and butter and sprinkle over the top. (I then sprinkled with a bit of paprika).
Bake for about 30 to 45 minutes.
Enjoy!
2 (10-ounce) packages frozen broccoli, chopped
6 cups shredded chicken, cooked
2 (10 3/4-ounce) cans condensed cream of mushroom soup
1 cup mayonnaise (I used cream cheese)
1 cup sour cream
1 cup grated sharp Cheddar (or more~thecheesier, the better)
1 tablespoon fresh lemon juice
1 teaspoon curry powder (I double)
Salt and pepper
1/2 cup dry white wine (I used white cooking wine and added an extra 1/4-1/2 cup)
1/2 cup freshly grated Parmesan (maybe a bit more)
1/2 cup soft bread crumbs
2 tablespoons butter, melted
Directions
Preheat oven to 350 degrees F.
Remove the outer wrappers from the boxes of broccoli. Open 1 end of each box. Microwave on full power for 2 minutes, until thawed. Drain the broccoli and put into a casserole dish. Add the shredded chicken. (I cut the broccoli into smaller pieces to make a little more kid friendly and make sure the chicken and broccoli are good and mixed).
In a medium bowl, combine the soup,
Place the mixture into an 11 by 7-inch casserole dish or 2 (9-inch) square disposable aluminum foil pans that have been sprayed with vegetable oil cooking spray. Pat down evenly and smooth with a spatula. (This is where I topped it with cheddar cheese). Combine the Parmesan, bread crumbs and butter and sprinkle over the top. (I then sprinkled with a bit of paprika).
Bake for about 30 to 45 minutes.
Enjoy!
Sunday, February 6, 2011
Herb and Apple Glazed Roasted Chicken
Whole chickens go on sale quite frequently at the grocery store where I shop. I can get them for very cheap! When this happens, I stock up. This chicken recipe is so good--very moist and flavorful. It feeds a family of four very nicely. If you have a larger family, you may need to make 2.
1 (6 lb) whole chicken, giblets removed
1 Tbsp butter, softened
1 Tbsp chopped fresh thyme
1/2 tsp lemon zest
1 1/4 tsp salt, divided
1 1/4 tsp ground black pepper, divided
1 small apple, quartered
1 small onion, quartered
3 Cups unsalted chicken stock, divided
1/3 cup apple jelly
1 tsp spicy brown mustard
2 tsp low-sodium soy sauce
1 tsp water
3 Tbsp all-purpose flour
1/4 tsp poultry seasoning (I didn't have this, so I just added a little all purpose seasoning I had)
*Preheat oven to 350. Line a roasting pan with heavy-duty aluminum foil; place rack over foil. Spray rack with nonstick cooking spray. Rinse chicken and cavity with cool water; pat dry with paper towels.
*In a small bowl, combine butter, thyme, lemon zest, 1/2 tsp salt and 1/2 tsp pepper. Gently loosen skin from breast of chicken, keeping skin intact. Rub butter mixture evenly under skin and over chicken. Place apple and onion in cavity; tie legs with butcher's twine. Tuck wing tips under chicken. Sprinkle 1/2 tsp salt and 1/2 tsp pepper over chicken. Place chicken, breast side up, on prepared rack. Pour 2 cups chicken stock in bottom of pan. Bake 1 1/2 hours.
*In a small saucepan, combine jelly, mustard, soy sauce, and water. Cook over low heat 3 minutes or until smooth, stirring with a whisk. Bake chicken 30 minutes longer or until a meat thermometer inserted in thigh registers 170, basting occasionally with apple jelly mixture. Remove from oven. Place chicken on a serving platter. Reserve pan drippings.
*Skim fat from pan drippings. Place pan drippings in a 2-cup measuring cup; add enough of the remaining 1 cup chicken stock to equal 2 cups. In a medium saucepan, combine remaining 1/4 tsp salt, remaining 1/4 tsp pepper, flour and poultry seasoning. Whisk in stock mixture; bring to a boil over medium-high heat. Cook 2 minutes or until thickened and bubbly. Serve chicken with gravy.
1 (6 lb) whole chicken, giblets removed
1 Tbsp butter, softened
1 Tbsp chopped fresh thyme
1/2 tsp lemon zest
1 1/4 tsp salt, divided
1 1/4 tsp ground black pepper, divided
1 small apple, quartered
1 small onion, quartered
3 Cups unsalted chicken stock, divided
1/3 cup apple jelly
1 tsp spicy brown mustard
2 tsp low-sodium soy sauce
1 tsp water
3 Tbsp all-purpose flour
1/4 tsp poultry seasoning (I didn't have this, so I just added a little all purpose seasoning I had)
*Preheat oven to 350. Line a roasting pan with heavy-duty aluminum foil; place rack over foil. Spray rack with nonstick cooking spray. Rinse chicken and cavity with cool water; pat dry with paper towels.
*In a small bowl, combine butter, thyme, lemon zest, 1/2 tsp salt and 1/2 tsp pepper. Gently loosen skin from breast of chicken, keeping skin intact. Rub butter mixture evenly under skin and over chicken. Place apple and onion in cavity; tie legs with butcher's twine. Tuck wing tips under chicken. Sprinkle 1/2 tsp salt and 1/2 tsp pepper over chicken. Place chicken, breast side up, on prepared rack. Pour 2 cups chicken stock in bottom of pan. Bake 1 1/2 hours.
*In a small saucepan, combine jelly, mustard, soy sauce, and water. Cook over low heat 3 minutes or until smooth, stirring with a whisk. Bake chicken 30 minutes longer or until a meat thermometer inserted in thigh registers 170, basting occasionally with apple jelly mixture. Remove from oven. Place chicken on a serving platter. Reserve pan drippings.
*Skim fat from pan drippings. Place pan drippings in a 2-cup measuring cup; add enough of the remaining 1 cup chicken stock to equal 2 cups. In a medium saucepan, combine remaining 1/4 tsp salt, remaining 1/4 tsp pepper, flour and poultry seasoning. Whisk in stock mixture; bring to a boil over medium-high heat. Cook 2 minutes or until thickened and bubbly. Serve chicken with gravy.
Tuesday, February 1, 2011
Chicken Chesapeake
I made this recipe for dinner tonight and it was enjoyed! The ingredients intrigued me. I don't normally cook with crab meat, and although the meat was a little pricey, it was worth it. Don't use artificial crab meat...go with the real thing!
8 oz. lump crab meat
6 boneless, skinless chicken breasts
1 1/2 teaspoons salt, divided
1 1/2 teaspoons black pepper, divided
1/4 cup butter, divided
1 (8 oz) package sliced baby bella mushrooms
1/2 cup minced green onion
1 cup dry white wine (I had cooking wine, so I used a little less due to the sodium)
1 cup chicken broth
1 cup heavy whipping cream
1 (8 oz) package cream cheese, softened
hot cooked rice
*Preheat oven to 350. Spray a 13x9 baking dish with nonstick cooking spray., Sprinkle crab meat over baking dish.
*Sprinkle chicken evenly with 1 tsp salt and 1 tsp pepper.
*In a large skillet, melt 2 Tbsp butter over medium-high heat. Add chicken, in batches if necessary, and cook for 4-5 minutes per side or until golden brown. Remove from pan and place over crab in baking dish.
*Melt remaining butter in skillet over medium-high heat. Add mushrooms and green onion; cook for 5-6 minutes or until mushrooms are tender. Add wine and cook for 5-6 minutes or until reduced by half. Stir in chicken broth and cream and cook for 10 minutes or until slightly thickened. Add cream cheese, stirring until melted. Add remaining 1/2 tsp salt and pepper (I omitted the salt due to the white wine).
*Pour mixture over chicken and bake for 25-30 minutes or until hot and bubbly. Server over rice. Sprinkle with black pepper before serving, if desired.
-taken from Paula Deen's magazine
8 oz. lump crab meat
6 boneless, skinless chicken breasts
1 1/2 teaspoons salt, divided
1 1/2 teaspoons black pepper, divided
1/4 cup butter, divided
1 (8 oz) package sliced baby bella mushrooms
1/2 cup minced green onion
1 cup dry white wine (I had cooking wine, so I used a little less due to the sodium)
1 cup chicken broth
1 cup heavy whipping cream
1 (8 oz) package cream cheese, softened
hot cooked rice
*Preheat oven to 350. Spray a 13x9 baking dish with nonstick cooking spray., Sprinkle crab meat over baking dish.
*Sprinkle chicken evenly with 1 tsp salt and 1 tsp pepper.
*In a large skillet, melt 2 Tbsp butter over medium-high heat. Add chicken, in batches if necessary, and cook for 4-5 minutes per side or until golden brown. Remove from pan and place over crab in baking dish.
*Melt remaining butter in skillet over medium-high heat. Add mushrooms and green onion; cook for 5-6 minutes or until mushrooms are tender. Add wine and cook for 5-6 minutes or until reduced by half. Stir in chicken broth and cream and cook for 10 minutes or until slightly thickened. Add cream cheese, stirring until melted. Add remaining 1/2 tsp salt and pepper (I omitted the salt due to the white wine).
*Pour mixture over chicken and bake for 25-30 minutes or until hot and bubbly. Server over rice. Sprinkle with black pepper before serving, if desired.
-taken from Paula Deen's magazine
Monday, October 18, 2010
Chicken Squares
I LOVE trying new, outta the box recipes. Here's one that I thought would be a good Sunday football meal but it would really be good anytime. My man BIG time loved it and so did my 3 year old. It's going to become a regular. I think you could maybe even make these and freeze them inside the dough uncooked? If so, I'm guessing you'd just have to pull them out and bake them. I got this from my friend at Musing Foodie.
Chicken Squares
Here is what you need:
2-3 chicken breasts - cooked and shredded
1 8 oz package cream cheese
1/2 a stick of butter
3 T. onion
1/2 c. milk
Salt / Pepper
2 tubes of crescent rolls (8 each) (this mixture actually lasted 3 crescent roll cans worth for me)
1 can cream of mushroom soup
Musing Foodie says:
Take several cooked chicken breasts and shred them, adding in a package of cream cheese, half a stick of butter, 3 tablespoons of finely minced onion, 1/2 cup of milk and some sea salt and pepper. It makes a rich chicken salad consistency and you'll want to begin spooning it down right then and there, but control the urge as you pop open a tube of crescent rolls, mush two together so it makes a rectangle and then place a generous scoop in the center. Pull all four corners up to meet and then seal the sides by squeezing the seams together. You don't want the chicken salad mixture to leak out while baking - so squeeze those seams good!
I sprinkle seasoned stuffing mix on top and bake at 350 degrees for about 20ish minutes, until the top is nice and golden brown. Cream of mushroom soup diluted with several tablespoons of milk makes an excellent sauce to spoon over each Chicken Square prior to serving. I love these.
Sunday, October 17, 2010
Sherry Chicken
4 Large chicken breasts
1/2 pint sour cream (8 oz)
1 can cream of mushroom soup
1/2 cup cooking sherry (maybe even a splash more)
Basil
Salt and Pepper
Paprika
Place chicken breasts in baking pan. Mix sour cream, soup and sherry in bowl. Salt and pepper chicken then sprinkle generously w/ basil (this really gives the chicken some great taste). Pour the cream mixture over the chicken. Sprinkle w/ paprika.
Bake uncovered at 325-350 for about 45 minutes or until chicken is done.
This is a simple, very flavorful dish that is great to make ahead and refrigerate until ready to cook. Great w/ Mama Jeanne's Easy Potatoes or wild rice (for a healthier option) and rolls to sop up the yummy sauce!
1/2 pint sour cream (8 oz)
1 can cream of mushroom soup
1/2 cup cooking sherry (maybe even a splash more)
Basil
Salt and Pepper
Paprika
Place chicken breasts in baking pan. Mix sour cream, soup and sherry in bowl. Salt and pepper chicken then sprinkle generously w/ basil (this really gives the chicken some great taste). Pour the cream mixture over the chicken. Sprinkle w/ paprika.
Bake uncovered at 325-350 for about 45 minutes or until chicken is done.
This is a simple, very flavorful dish that is great to make ahead and refrigerate until ready to cook. Great w/ Mama Jeanne's Easy Potatoes or wild rice (for a healthier option) and rolls to sop up the yummy sauce!
Sunday, October 3, 2010
Buffalo Chicken Sandwiches
We are HUGE fans of Texas Pete fans so this recipe is a definite pallet pleaser in our house. Disclaimer: It's definitely not for people who can't take things very spicy. I think next time I might double or triple the recipe and freeze the remainder b/c there are TONS of possibilities for this meat (sandwiches, hoagies, nachos, homemade pizza w/ crescent roll crust, wraps, and on and on). We've already tried two options and they were both great...very flavorful! It's a great meal to accompany a day of football games on TV or even after a long week of a nasty cold to clear out those sinuses. 
We topped it with blue cheese and scallions which was delish but next time I think we'll try the hoagies all the way w/ lettuce and tomato, too.
Ingredients
4 skinless, boneless chicken breast halves
1 (17.5 fluid ounce) bottle buffalo wing sauce, divided (preferably Texas Pete Buffalo Wing Sauce)
1/2 (1 ounce) package dry ranch salad dressing mix
2 tablespoons butter
6 hoagie rolls, split lengthwise (note: whatever bread you use, make sure it is pretty hearty and won't get soggy when it sops up the yummy sauce)
Directions
1.Place the chicken breasts into a slow cooker, and pour in 3/4 of the wing sauce and the ranch dressing mix. Cover, and cook on Low for 6 to 7 hours.
2.Once the chicken has cooked, add the butter, and shred the meat finely with two forks. Pile the meat onto the hoagie rolls, and splash with the remaining buffalo wing sauce to serve.
We topped it with blue cheese and scallions which was delish but next time I think we'll try the hoagies all the way w/ lettuce and tomato, too.Ingredients
4 skinless, boneless chicken breast halves
1 (17.5 fluid ounce) bottle buffalo wing sauce, divided (preferably Texas Pete Buffalo Wing Sauce)
1/2 (1 ounce) package dry ranch salad dressing mix
2 tablespoons butter
6 hoagie rolls, split lengthwise (note: whatever bread you use, make sure it is pretty hearty and won't get soggy when it sops up the yummy sauce)
Directions
1.Place the chicken breasts into a slow cooker, and pour in 3/4 of the wing sauce and the ranch dressing mix. Cover, and cook on Low for 6 to 7 hours.
2.Once the chicken has cooked, add the butter, and shred the meat finely with two forks. Pile the meat onto the hoagie rolls, and splash with the remaining buffalo wing sauce to serve.
Tuesday, June 15, 2010
Summer Chicken & Basil Pasta
I got this recipe from a Kroger booklet in the mail and thought it sounded good. Man oh man am I glad I tried it out. My husband said I could make it anytime. I tweaked it a little to make it the healthy version. So here it is...
Summer Chicken & Basil Pasta
4 Tbsp. Butter (I used I can't believe it's not butter spread)
1 lb thinly sliced boneless, skinless chicken breast halves (I used chicken tenderloins and cut them up into bite size pieces)
2 cloves garlic, chopped
2 cups cherry tomatoes, halved
1 can (14.5 oz) fat free reduced sodium chicken broth
1/4 cup fresh basil (I didn't have this so I used chopped spinach instead)
8 oz whole grain spaghetti, cooked and drained
1/4 cup grated parmesan cheese
Melt 2 Tbsp. spread in nonstick skillet over medium heat; cook chicken, stirring occasionally, until chicken is thoroughly cooked. Set chicken aside. Melt remaining spread over medium heat and cook garlic 30 seconds. Cook tomatoes, stirring frequently, 2 minutes. Add broth; bring to boil over medium- high heat. Cook, stirring frequently, 2 minutes. Stir in chicken, basil (or spinach) and cooked spaghetti; heat through. Sprinkle with fresh Parm cheese. (serves 4)
This is a new staple in our house and the left overs are even better!
Friday, February 19, 2010
Oven Fried Chicken
When I made this, I could not believe how easy it was and how much it really did taste like fried chicken! I got this from the cookbook, Virginia Hospitality.
6 Breasts (I used boneless,skinless)
1 C Flour
2 tsp Salt
1/2 tsp Pepper
1/2 tsp Paprika
1/2 C Margarine
*Preheat oven to 400. Shake chicken in bag with flour and seasonings. Line 9x13 glass dish with foil and add margarine. Place dish in oven until margarine sizzles. Place chicken in dish, skin side down. Bake 30 minutes and turn and back 30 minutes more. Do not cover.
6 Breasts (I used boneless,skinless)
1 C Flour
2 tsp Salt
1/2 tsp Pepper
1/2 tsp Paprika
1/2 C Margarine
*Preheat oven to 400. Shake chicken in bag with flour and seasonings. Line 9x13 glass dish with foil and add margarine. Place dish in oven until margarine sizzles. Place chicken in dish, skin side down. Bake 30 minutes and turn and back 30 minutes more. Do not cover.
Tuesday, October 13, 2009
Chicken Noodle Soup
This is a Paula Deen recipe. It is relatively easy to make and SO good. Forget Campbell's!
One 2-3 pound chicken (you can cut it up, but I left mine whole)
3 1/2 quarts water
1 onion, peeled
1 1/2 -2 teaspoons Italian seasoning
1 teaspoon lemon pepper seasoning
3 cloves garlic, minced
4 bay leaves
3 chicken bouillon cubes
salt and pepper to taste
*Add all ingredients to a pot. Cook until chicken is tender, about 35-45 minutes. Remove chicken from pot and set aside to cool. Remove and discard bay leaves and onion. You should have approximately 3 quarts of stock. When chicken is cool enough to touch, pick bones clean, discarding bones, skin and cartilage. Set chicken aside. For the next step, you will need:
2 Cups sliced carrots
2 Cups sliced celery
2 1/2 Cups uncooked egg noodles
3 Tablespoons minced fresh parsley
1/3 Cup grated Parmesan cheese (optional)
3/4 Cup heavy cream (optional)
1/3 Cup cooking sherry
Salt and pepper to taste
*Bring stock to a boil, add carrots and cook for 3 minutes. Add celery and continue to cook for 5-10 minutes. Add egg noodles and cook according to directions on package. When noodles are done, add chicken, parsley, cheese, cream and sherry. Cook for another 2 minutes. Adjust seasoning if needed.
*If you are watching calories, omit cheese and cream.
Friday, October 2, 2009
Chicken Kiev
I made this last night for dinner and forgot how good it was! The lemon butter gives it a perfect flavor! This needs to chill 2-3 hours before baking, so make ahead!
1/2 Cup plus 3 T butter
Juice and grated peel of one lemon
2 T minced parsley
1 tsp crushed thyme
4-6 boneless skinless chicken breasts
salt and pepper to taste
1 Cup Flour
1 egg, beaten
1 Cup Cracker Meal (I used plain bread crumbs)
*Melt 1/2 Cup butter with lemon juice, peel, parsley and thyme. Chill in small bowl until firm.
*Pound chicken breasts between waxed paper. Season with salt and pepper.
*Place a Tablespoon of chilled butter mixture in center of each breast and roll breast around butter mixture. Secure with a toothpick if necessary. Coat with flour, dip into egg mixture and roll in cracker meal. Place chicken in shallow casserole and refrigerate 2-3 hours.
*Melt 3 Tablespoons butter and drizzle over chicken. Bake at 400 for 35-40 minutes.
-From the Junior League of Washington, D.C.
1/2 Cup plus 3 T butter
Juice and grated peel of one lemon
2 T minced parsley
1 tsp crushed thyme
4-6 boneless skinless chicken breasts
salt and pepper to taste
1 Cup Flour
1 egg, beaten
1 Cup Cracker Meal (I used plain bread crumbs)
*Melt 1/2 Cup butter with lemon juice, peel, parsley and thyme. Chill in small bowl until firm.
*Pound chicken breasts between waxed paper. Season with salt and pepper.
*Place a Tablespoon of chilled butter mixture in center of each breast and roll breast around butter mixture. Secure with a toothpick if necessary. Coat with flour, dip into egg mixture and roll in cracker meal. Place chicken in shallow casserole and refrigerate 2-3 hours.
*Melt 3 Tablespoons butter and drizzle over chicken. Bake at 400 for 35-40 minutes.
-From the Junior League of Washington, D.C.
Thursday, June 25, 2009
Baked Chicken Fingers
When chicken breasts are on sale make baked chicken fingers in a snap. Enjoy some fresh from the oven and place the remainder in the freezer. No need to purchase fried chicken or chicken nuggets from the store. These are great sliced on salads and lunch for the little ones with some dipping sauce on the side.
2 lbs of boneless, chicken breasts (skinless)
Sauce: 1/4 cup of milk and 1/4 cup of bottled ranch dressing
*I reduce the fat content by using skim milk and fat free ranch dressing
Coating: cup of seasoned bread crumbs
*Adjust sauce mixture and coating depending on amount of chicken you are preparing and use plain or seasoned bread crumbs depending on your preference. Also, add a little paprika if you like!
Mix the milk and ranch dressing together well with a whisk.
Cut the chicken in strips or nuggets.
Place the chicken in sauce and coat well.
Place chicken in the bread crumbs.
Place coated chicken on a spray-treated baking sheet and bake at 375 degrees for approximately 15-20 minutes, turning once.
Remove from oven and enjoy or cool on baking sheets to follow freezer directions below.
Freezing directions:
Allow cooked chicken to cool on the baking tray then place tray with cooked chicken in the freezer and freeze until firm.
Place the frozen strips/nuggets in freezer bag.
You just reheat frozen chicken on a baking sheet at 400 degrees for 5-10 minutes (until hot).
2 lbs of boneless, chicken breasts (skinless)
Sauce: 1/4 cup of milk and 1/4 cup of bottled ranch dressing
*I reduce the fat content by using skim milk and fat free ranch dressing
Coating: cup of seasoned bread crumbs
*Adjust sauce mixture and coating depending on amount of chicken you are preparing and use plain or seasoned bread crumbs depending on your preference. Also, add a little paprika if you like!
Mix the milk and ranch dressing together well with a whisk.
Cut the chicken in strips or nuggets.
Place the chicken in sauce and coat well.
Place chicken in the bread crumbs.
Place coated chicken on a spray-treated baking sheet and bake at 375 degrees for approximately 15-20 minutes, turning once.
Remove from oven and enjoy or cool on baking sheets to follow freezer directions below.
Freezing directions:
Allow cooked chicken to cool on the baking tray then place tray with cooked chicken in the freezer and freeze until firm.
Place the frozen strips/nuggets in freezer bag.
You just reheat frozen chicken on a baking sheet at 400 degrees for 5-10 minutes (until hot).
Tuesday, May 26, 2009
Cranberry Chicken
We had this for dinner this evening and I must admit that I had forgotten how yummy it is!
8 ounces of Catalina Dressing (regular or low fat)
1 package of onion soup mix
1 can whole-berry cranberry sauce (16 ounces)
4 boned or boneless chicken breasts
Mix together the dressing, onion soup mix and cranberry sauce. Place the chicken and the sauce in a greased baking dish and bake uncovered at 350 degrees for approximately 1 hour (until your chicken is done).
This goes really well with steamed rice and veggies.
Freezer Directions:
Mix together the dressing, onion soup mix and cranberry sauce. Place the chicken and mixer together in a freezer bag. I then place in another freezer bag and label and date. When ready to prepare thaw overnight in the fridge and follow instructions above.
8 ounces of Catalina Dressing (regular or low fat)
1 package of onion soup mix
1 can whole-berry cranberry sauce (16 ounces)
4 boned or boneless chicken breasts
Mix together the dressing, onion soup mix and cranberry sauce. Place the chicken and the sauce in a greased baking dish and bake uncovered at 350 degrees for approximately 1 hour (until your chicken is done).
This goes really well with steamed rice and veggies.
Freezer Directions:
Mix together the dressing, onion soup mix and cranberry sauce. Place the chicken and mixer together in a freezer bag. I then place in another freezer bag and label and date. When ready to prepare thaw overnight in the fridge and follow instructions above.
Tuesday, May 12, 2009
Chicken Enchilladas
This is an easy meal, and most of the time I have all of the ingredients on hand. So, if you need a quick meal, this is a good choice!
8 oz. sour cream
1 can cream of chicken soup
1 7 oz. can chopped green chilies (you can leave these out if you like)
2-3 chicken breasts, cooked and shredded (I just boil the chicken and shred it with my fingers)
1 package large flour tortillas
shredded cheddar cheese
*Mix sour cream and chicken soup together. Separate about 1 Cup of the mixture and save for the topping. Mix the chilies and chicken with the remaining mixture. Add in the amount of cheese that you would like, as well.
*Place any amount of mixture you'd like in the middle of a tortilla and roll up, placing seam side down in a greased 9x13 dish. Continue until dish is full of tortillas. Spread the 1 Cup remaining soup mixture on top and sprinkle with cheese.
*Bake at 350 for approximately 20 minutes.
8 oz. sour cream
1 can cream of chicken soup
1 7 oz. can chopped green chilies (you can leave these out if you like)
2-3 chicken breasts, cooked and shredded (I just boil the chicken and shred it with my fingers)
1 package large flour tortillas
shredded cheddar cheese
*Mix sour cream and chicken soup together. Separate about 1 Cup of the mixture and save for the topping. Mix the chilies and chicken with the remaining mixture. Add in the amount of cheese that you would like, as well.
*Place any amount of mixture you'd like in the middle of a tortilla and roll up, placing seam side down in a greased 9x13 dish. Continue until dish is full of tortillas. Spread the 1 Cup remaining soup mixture on top and sprinkle with cheese.
*Bake at 350 for approximately 20 minutes.
Tuesday, May 5, 2009
Chermoula Roasted Chicken
I made this chicken tonight and it was so good--very flavorful and moist. I will definitely make it again. Use fresh herbs and real lemon juice to make it taste the best. I got this recipe out of the recent Paula Deen Magazine.
1 whole chicken
1/4 C chopped fresh cilantro
1/4 C chopped fresh parsley
3 T olive oil
1 T lemon zest
1 T fresh lemon juice
1 tsp ground cumin
1 tsp paprika
1 tsp salt
1/8 tsp ground red pepper
2 cloves garlic, minced
Preheat oven to 325. Line a roasting pan with foil and place rack inside pan. Spray with cooking spray (I don't have a roasting rack, so I just used a roasting pan).
In small bowl, combine cilantro, parsley, oil, zest, juice, cumin, paprika, salt, pepper and garlic.
Rinse chicken and pat dry. Loosen skin from breast without detaching it. Place chicken in prepared pan. Carefully rub 3 T cilantro mixture under skin on breast. Rub remaining cilantro mixture evenly over chicken and into chicken cavity. Bake for 1 hour and 30 to 40 minutes, or until a meat thermometer inserted into thickest part of thigh reads 180 degrees and juices run clear. Let stand for 10 minutes before carving.
1 whole chicken
1/4 C chopped fresh cilantro
1/4 C chopped fresh parsley
3 T olive oil
1 T lemon zest
1 T fresh lemon juice
1 tsp ground cumin
1 tsp paprika
1 tsp salt
1/8 tsp ground red pepper
2 cloves garlic, minced
Preheat oven to 325. Line a roasting pan with foil and place rack inside pan. Spray with cooking spray (I don't have a roasting rack, so I just used a roasting pan).
In small bowl, combine cilantro, parsley, oil, zest, juice, cumin, paprika, salt, pepper and garlic.
Rinse chicken and pat dry. Loosen skin from breast without detaching it. Place chicken in prepared pan. Carefully rub 3 T cilantro mixture under skin on breast. Rub remaining cilantro mixture evenly over chicken and into chicken cavity. Bake for 1 hour and 30 to 40 minutes, or until a meat thermometer inserted into thickest part of thigh reads 180 degrees and juices run clear. Let stand for 10 minutes before carving.
Saturday, April 4, 2009
Crock Pot Chicken Barbeque
This is easy and delicious. Serve with a side of rice, noodles or on a baked potato with sour cream and some veggies on the side. A great lunch meal to place in the slow cooker before leaving for church. Easier still; shred the meat and put on a hamburger bun. Will serve our family of four two meals.
6 skinless chicken breast halves (boneless)
1 (12 ounce) bottle barbeque sauce of your choice
1/2 cup Italian salad dressing (I use fat free)
1/2 cup brown sugar
2 tablespoons Worchestershire sauce
*The ingredients give it a wonderful flavor. I recommend using a barbeque sauce that you really like to secure you get a great flavor*
Place chicken in the slow cooker. In a bowl, mix the barbeque sauce, Italian dressing, brown sugar and Worchestershire sauce. Pour over the chicken. Cover and let it cook 3-4 hours on high or 6-8 on low (if chicken breasts are frozen). If the chicken is not frozen I recommend 4 hours on low depending on your individual slow cooker.
If you plan to serve it as barbeque about an hour before eating take out chicken and cut in small pieces or shred and return to the slow cooker.
6 skinless chicken breast halves (boneless)
1 (12 ounce) bottle barbeque sauce of your choice
1/2 cup Italian salad dressing (I use fat free)
1/2 cup brown sugar
2 tablespoons Worchestershire sauce
*The ingredients give it a wonderful flavor. I recommend using a barbeque sauce that you really like to secure you get a great flavor*
Place chicken in the slow cooker. In a bowl, mix the barbeque sauce, Italian dressing, brown sugar and Worchestershire sauce. Pour over the chicken. Cover and let it cook 3-4 hours on high or 6-8 on low (if chicken breasts are frozen). If the chicken is not frozen I recommend 4 hours on low depending on your individual slow cooker.
If you plan to serve it as barbeque about an hour before eating take out chicken and cut in small pieces or shred and return to the slow cooker.
Tuesday, March 10, 2009
Chicken and Carrots with Wine Sauce
This is a tried and true recipe in our house. When whole chickens are on sale at the grocery store, I stock up and make this recipe. It's easy, cooks all day and dinner is ready in a flash! It's good served with rice or mashed potatoes. This recipe is from the Southern Living Slow Cooker Cookbook.
2 Cups sliced carrots (I make mine more into chunks)
1 Whole Chicken
12 Garlic cloves, peeled
1/2 Cup White Cooking Wine
1 tsp. dried Thyme
1/4 tsp. pepper
3/4 tsp. salt
2 T. cornstarch
2 T. water
*Combine carrot, chicken and garlic in a slow cooker. Pour wine over mixture and sprinkle with thyme, salt and pepper. Cover with lid; cook on high setting for 1 hour. Reduce to low-heat setting and cook for 6 hours.
*Remove carrots, chicken and garlic from slow cooker (chicken will be very soft). Keep warm. Reserve liquid in cooker and increase to high-heat setting.
*Combine cornstarch and water and stir until blended. Stir cornstarch mixture into cooking liquid. Cook 15 minutes or until thick, stirring frequently.
2 Cups sliced carrots (I make mine more into chunks)
1 Whole Chicken
12 Garlic cloves, peeled
1/2 Cup White Cooking Wine
1 tsp. dried Thyme
1/4 tsp. pepper
3/4 tsp. salt
2 T. cornstarch
2 T. water
*Combine carrot, chicken and garlic in a slow cooker. Pour wine over mixture and sprinkle with thyme, salt and pepper. Cover with lid; cook on high setting for 1 hour. Reduce to low-heat setting and cook for 6 hours.
*Remove carrots, chicken and garlic from slow cooker (chicken will be very soft). Keep warm. Reserve liquid in cooker and increase to high-heat setting.
*Combine cornstarch and water and stir until blended. Stir cornstarch mixture into cooking liquid. Cook 15 minutes or until thick, stirring frequently.
Monday, March 9, 2009
Hawaiian Chicken
3-4 chicken breasts
1/2 bottle 1000 Island Dressing
1/2 jar apricot preserves
1/2 pack of onion soup mix
Mix all together. Put in crockpot. Cook on high for 3-5 hours. Chicken will be SO tender. I usually shred it with a fork. Then, serve by itself or over rice or egg noodles.
*I know the ingredients sound weird, but trust me it's good. And so easy!!!
1/2 bottle 1000 Island Dressing
1/2 jar apricot preserves
1/2 pack of onion soup mix
Mix all together. Put in crockpot. Cook on high for 3-5 hours. Chicken will be SO tender. I usually shred it with a fork. Then, serve by itself or over rice or egg noodles.
*I know the ingredients sound weird, but trust me it's good. And so easy!!!
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