Ingredients
5 quarts water1 (16 ounce) package rotini pasta1 1/4 cups tomato juice1 1/2 tablespoons olive oil1 tablespoon red wine vinegar1 1/2 teaspoons chili powder3/4 teaspoon paprika1/2 teaspoon salt1/4 teaspoon ground black pepper1/2 cup grated Parmesan cheese1/2 cup whole corn kernels, cooked1/3 cup chopped fresh cilantro1/4 cup chopped green onions2 tablespoons red bell pepper, diced2 tablespoons diced green bell pepper1 boneless chicken breast half, cooked and diced
Directions
Bring water to a boil and add the Rotini pasta and cook according to package directions. Rinse under cold
Monday, May 21, 2012
Sunday, May 20, 2012
Orange Island Chicken Recipe
Ingredients
1/2 cup orange juice1/3 cup soy sauce1 teaspoon ground ginger1/2 teaspoon onion powder1 teaspoon orange zest3 pounds boneless skinless chicken breasts, cut into strips1/2 cup all-purpose flour3 tablespoons vegetable oil
Directions
FOR MARINADE: In a zipper style bag, combine the orange juice, soy sauce, ginger, onion powder and orange peel. Mix well.
Add the chicken pieces to the marinade and refrigerate overnight, or for at least 8 hours.
Preheat oven to 350 degrees F (175 degrees C). Remove the chicken from the marinade. (Do not discard the marinade). Coat the chicken with
1/2 cup orange juice1/3 cup soy sauce1 teaspoon ground ginger1/2 teaspoon onion powder1 teaspoon orange zest3 pounds boneless skinless chicken breasts, cut into strips1/2 cup all-purpose flour3 tablespoons vegetable oil
Directions
FOR MARINADE: In a zipper style bag, combine the orange juice, soy sauce, ginger, onion powder and orange peel. Mix well.
Add the chicken pieces to the marinade and refrigerate overnight, or for at least 8 hours.
Preheat oven to 350 degrees F (175 degrees C). Remove the chicken from the marinade. (Do not discard the marinade). Coat the chicken with
Saturday, May 19, 2012
How To Make Chicken Quesadillas
Ingredients
1 pound skinless, boneless chicken breast, diced1 (1.27 ounce) packet fajita seasoning1 tablespoon vegetable oil2 green bell peppers, chopped2 red bell peppers, chopped1 onion, chopped10 (10 inch) flour tortillas1 (8 ounce) package shredded Cheddar cheese1 tablespoon bacon bits1 (8 ounce) package shredded Monterey Jack cheese
Directions
Preheat the broiler. Grease a baking sheet.
Toss the chicken with the fajita seasoning, then spread onto the baking sheet. Place under the broiler and cook until the chicken pieces are no longer pink in the center, about 5 minutes.
Preheat oven to
1 pound skinless, boneless chicken breast, diced1 (1.27 ounce) packet fajita seasoning1 tablespoon vegetable oil2 green bell peppers, chopped2 red bell peppers, chopped1 onion, chopped10 (10 inch) flour tortillas1 (8 ounce) package shredded Cheddar cheese1 tablespoon bacon bits1 (8 ounce) package shredded Monterey Jack cheese
Directions
Preheat the broiler. Grease a baking sheet.
Toss the chicken with the fajita seasoning, then spread onto the baking sheet. Place under the broiler and cook until the chicken pieces are no longer pink in the center, about 5 minutes.
Preheat oven to
Friday, May 18, 2012
Frank's?(r) Red Hot?(r) Buffalo Chicken Dip
Ingredients
1 (8 ounce) package cream cheese, softened1/2 cup blue cheese salad dressing1/2 cup Frank's?(r) RedHot?(r) Original Cayenne Pepper Sauce or Frank's?(r) RedHot?(r) Buffalo Wing Sauce1/2 cup crumbled blue cheese or shredded mozzarella cheese2 (9.75 ounce) cans Swanson?(r) Premium Chunk Chicken Breast in Water, drainedAssorted fresh vegetables or crackers
Directions
Heat the oven to 350 degrees F.
Stir the cream cheese in a 9-inch deep dish pie plate with a fork or whisk until it's smooth. Stir in the dressing, pepper sauce and blue cheese. Stir in the chicken.
Bake for 20 minutes
1 (8 ounce) package cream cheese, softened1/2 cup blue cheese salad dressing1/2 cup Frank's?(r) RedHot?(r) Original Cayenne Pepper Sauce or Frank's?(r) RedHot?(r) Buffalo Wing Sauce1/2 cup crumbled blue cheese or shredded mozzarella cheese2 (9.75 ounce) cans Swanson?(r) Premium Chunk Chicken Breast in Water, drainedAssorted fresh vegetables or crackers
Directions
Heat the oven to 350 degrees F.
Stir the cream cheese in a 9-inch deep dish pie plate with a fork or whisk until it's smooth. Stir in the dressing, pepper sauce and blue cheese. Stir in the chicken.
Bake for 20 minutes
Thursday, May 17, 2012
Chicken on a Stick Recipe
Ingredients
4 skinless, boneless chicken breast halves1 teaspoon meat tenderizer1/2 cup Italian-style salad dressing
Directions
Rinse chicken breasts and pat dry. Sprinkle with the meat tenderizer and place in a sealable plastic bag. Pour the dressing in the bag and turn the chicken to coat thoroughly. Seal and marinate in the refrigerator for 30 minutes to 1 hour.
Preheat an outdoor grill for medium heat and lightly oil grate.
Place the chicken onto skewers and grill over medium heat for 5 to 10 minutes per side. Chicken is done when its juices run
4 skinless, boneless chicken breast halves1 teaspoon meat tenderizer1/2 cup Italian-style salad dressing
Directions
Rinse chicken breasts and pat dry. Sprinkle with the meat tenderizer and place in a sealable plastic bag. Pour the dressing in the bag and turn the chicken to coat thoroughly. Seal and marinate in the refrigerator for 30 minutes to 1 hour.
Preheat an outdoor grill for medium heat and lightly oil grate.
Place the chicken onto skewers and grill over medium heat for 5 to 10 minutes per side. Chicken is done when its juices run
Wednesday, May 16, 2012
How To Make Asparagus Chicken Fajitas
Ingredients
1 pound boneless skinless chicken breasts, cut into strips3/4 cup fat free Italian-style dressing1 tablespoon vegetable oil1 pound fresh asparagus, trimmed and cut into 2 inch pieces1 medium sweet red pepper, julienned1 medium sweet yellow pepper, julienned1/2 cup fresh or frozen corn1/4 cup diced onion2 tablespoons lemon juice1/2 teaspoon garlic salt1/8 teaspoon pepper12 (6 inch) flour tortillas, warmed
Directions
Place chicken in a large resealable plastic bag; add salad dressing. seal bag and turn to coat; refrigerate for 4 hours, turning several times.
Drain and discard
1 pound boneless skinless chicken breasts, cut into strips3/4 cup fat free Italian-style dressing1 tablespoon vegetable oil1 pound fresh asparagus, trimmed and cut into 2 inch pieces1 medium sweet red pepper, julienned1 medium sweet yellow pepper, julienned1/2 cup fresh or frozen corn1/4 cup diced onion2 tablespoons lemon juice1/2 teaspoon garlic salt1/8 teaspoon pepper12 (6 inch) flour tortillas, warmed
Directions
Place chicken in a large resealable plastic bag; add salad dressing. seal bag and turn to coat; refrigerate for 4 hours, turning several times.
Drain and discard
Tuesday, May 15, 2012
Slow Cooker Lemon Garlic Chicken II
Ingredients
1 teaspoon dried oregano1/2 teaspoon salt1/4 teaspoon ground black pepper2 pounds skinless, boneless chicken breast halves2 tablespoons butter1/4 cup water3 tablespoons fresh lemon juice2 cloves garlic, minced1 teaspoon chicken bouillon granules1 teaspoon chopped fresh parsley
Directions
In a bowl, mix the oregano, salt, and pepper. Rub the mixture into chicken. Melt the butter in a skillet over medium heat. Brown chicken in butter for 3 to 5 minutes on each side. Place chicken in a slow cooker.
In the same skillet, mix the water, lemon juice, garlic, and bouillon. Bring the
1 teaspoon dried oregano1/2 teaspoon salt1/4 teaspoon ground black pepper2 pounds skinless, boneless chicken breast halves2 tablespoons butter1/4 cup water3 tablespoons fresh lemon juice2 cloves garlic, minced1 teaspoon chicken bouillon granules1 teaspoon chopped fresh parsley
Directions
In a bowl, mix the oregano, salt, and pepper. Rub the mixture into chicken. Melt the butter in a skillet over medium heat. Brown chicken in butter for 3 to 5 minutes on each side. Place chicken in a slow cooker.
In the same skillet, mix the water, lemon juice, garlic, and bouillon. Bring the
Monday, May 14, 2012
How To Make Mexican Soup
Ingredients
3 cooked, boneless chicken breast halves, shredded1 (15 ounce) can kidney beans1 cup whole kernel corn1 (14.5 ounce) can stewed tomatoes1/2 cup chopped onion1/2 green bell pepper, chopped1/2 red bell pepper, chopped1 (4 ounce) can chopped green chile peppers2 (14.5 ounce) cans chicken broth1 tablespoon ground cumin
Directions
Place cooked chicken, kidney beans, corn, tomatoes, onion, red and green bell peppers, chiles, broth and cumin in a large pot over medium heat. Simmer 45
3 cooked, boneless chicken breast halves, shredded1 (15 ounce) can kidney beans1 cup whole kernel corn1 (14.5 ounce) can stewed tomatoes1/2 cup chopped onion1/2 green bell pepper, chopped1/2 red bell pepper, chopped1 (4 ounce) can chopped green chile peppers2 (14.5 ounce) cans chicken broth1 tablespoon ground cumin
Directions
Place cooked chicken, kidney beans, corn, tomatoes, onion, red and green bell peppers, chiles, broth and cumin in a large pot over medium heat. Simmer 45
Sunday, May 13, 2012
Lighter Chicken Quesadillas
Ingredients
1 (10.75 ounce) can Campbell's(r) Healthy Request(r) Condensed Cream of Chicken Soup1 teaspoon chili powder1/2 cup shredded Cheddar cheese2 (4.5 ounce) cans Swanson(r) Premium White Chunk Chicken Breast in Water, drained8 (8 inch) flour tortillas
Directions
Heat the oven to 425 degrees F. Stir the soup, chili powder, cheese and chicken in a medium bowl.
Place the tortillas onto 2 baking sheets. Spread about 1/4 cup soup mixture on half of each tortilla to within 1/2 inch of the edge. Brush the edges of the tortillas with water. Fold the tortillas over the filling and press the
1 (10.75 ounce) can Campbell's(r) Healthy Request(r) Condensed Cream of Chicken Soup1 teaspoon chili powder1/2 cup shredded Cheddar cheese2 (4.5 ounce) cans Swanson(r) Premium White Chunk Chicken Breast in Water, drained8 (8 inch) flour tortillas
Directions
Heat the oven to 425 degrees F. Stir the soup, chili powder, cheese and chicken in a medium bowl.
Place the tortillas onto 2 baking sheets. Spread about 1/4 cup soup mixture on half of each tortilla to within 1/2 inch of the edge. Brush the edges of the tortillas with water. Fold the tortillas over the filling and press the
Saturday, May 12, 2012
Saucy Chicken Cordon Bleu Recipe
Ingredients
4 skinless, boneless chicken breast halves4 slices ham4 slices Swiss cheese1 cup all-purpose flour1 teaspoon salt1/2 teaspoon ground black pepper1/2 teaspoon paprika2 eggs, beaten1/3 cup milk1 cup dry bread crumbs1/4 cup olive oil1 (10.75 ounce) can condensed cream of mushroom soup1/2 pound fresh mushrooms, sliced1/4 teaspoon garlic powder1/8 teaspoon curry powder1/4 cup white wine1/2 cup sour cream2 sprigs fresh parsley, for garnish
Directions
Preheat oven to 350 degrees F (175 degrees C).
Flatten chicken breasts without breaking through meat. Roll each ham slice in a cheese
4 skinless, boneless chicken breast halves4 slices ham4 slices Swiss cheese1 cup all-purpose flour1 teaspoon salt1/2 teaspoon ground black pepper1/2 teaspoon paprika2 eggs, beaten1/3 cup milk1 cup dry bread crumbs1/4 cup olive oil1 (10.75 ounce) can condensed cream of mushroom soup1/2 pound fresh mushrooms, sliced1/4 teaspoon garlic powder1/8 teaspoon curry powder1/4 cup white wine1/2 cup sour cream2 sprigs fresh parsley, for garnish
Directions
Preheat oven to 350 degrees F (175 degrees C).
Flatten chicken breasts without breaking through meat. Roll each ham slice in a cheese
Friday, May 11, 2012
Walnut-Tarragon Chicken Tenders Recipe
Ingredients
1 egg1/2 cup milk1/2 cup finely chopped walnuts3/4 cup all-purpose flour1 tablespoon dried tarragonsalt, to taste1 pound boneless, skinless chicken breast, cut into thin strips1/4 cup unsalted butter1/2 cup vegetable oil
Directions
Beat the egg together with the milk in a shallow bowl. Combine the walnuts, flour, tarragon, and salt in a second shallow bowl. Dip the chicken strips first into the egg mixture, then into the flour mixture, coating evenly, and place on a plate.
Melt the butter with the oil in a large skillet over medium-high heat. Fry the chicken in small batches in
1 egg1/2 cup milk1/2 cup finely chopped walnuts3/4 cup all-purpose flour1 tablespoon dried tarragonsalt, to taste1 pound boneless, skinless chicken breast, cut into thin strips1/4 cup unsalted butter1/2 cup vegetable oil
Directions
Beat the egg together with the milk in a shallow bowl. Combine the walnuts, flour, tarragon, and salt in a second shallow bowl. Dip the chicken strips first into the egg mixture, then into the flour mixture, coating evenly, and place on a plate.
Melt the butter with the oil in a large skillet over medium-high heat. Fry the chicken in small batches in
Thursday, May 10, 2012
Wild Rice and Asparagus Chicken Breasts
Ingredients
1 whole boneless, skinless chicken breast, cubed2 cups wild rice, cooked1/2 pound fresh asparagus3 tablespoons hoisin sauce4 tablespoons peanut oil1 tablespoon brown sugar
Directions
Cut asparagus into 3/4 inch to 1 inch pieces, discarding tough bottoms of spears. In a small bowl, mix together the hoisin sauce and brown sugar and set aside. Prepare rice OR reheat cooked rice and keep warm.
Heat wok over medium high heat. When hot, dribble 1 tablespoon of oil around the rim. Stir fry asparagus for approximately 2 minutes. Remove from the wok and keep warm. Heat wok to high
1 whole boneless, skinless chicken breast, cubed2 cups wild rice, cooked1/2 pound fresh asparagus3 tablespoons hoisin sauce4 tablespoons peanut oil1 tablespoon brown sugar
Directions
Cut asparagus into 3/4 inch to 1 inch pieces, discarding tough bottoms of spears. In a small bowl, mix together the hoisin sauce and brown sugar and set aside. Prepare rice OR reheat cooked rice and keep warm.
Heat wok over medium high heat. When hot, dribble 1 tablespoon of oil around the rim. Stir fry asparagus for approximately 2 minutes. Remove from the wok and keep warm. Heat wok to high
Wednesday, May 9, 2012
Recipe For Grilled Teriyaki Chicken
Ingredients
1/3 cup water1/4 cup sherry, or chicken broth1/4 cup reduced-sodium soy sauce2 garlic cloves, minced1/2 teaspoon ground ginger2 (6 ounce) skinless, boneless chicken breast halves
Directions
In a small saucepan, combine the first five ingredients. Bring to a boil over medium heat; cook for 1 minute. Cool for 10 minutes. Pour into a resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for at least 2 hours.
Drain and discard marinade. Grill chicken, covered, over medium heat for 7-8 minutes on each side or until juices run
1/3 cup water1/4 cup sherry, or chicken broth1/4 cup reduced-sodium soy sauce2 garlic cloves, minced1/2 teaspoon ground ginger2 (6 ounce) skinless, boneless chicken breast halves
Directions
In a small saucepan, combine the first five ingredients. Bring to a boil over medium heat; cook for 1 minute. Cool for 10 minutes. Pour into a resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for at least 2 hours.
Drain and discard marinade. Grill chicken, covered, over medium heat for 7-8 minutes on each side or until juices run
Tuesday, May 8, 2012
Chicken Salad Sandwiches
Ingredients
1/3 cup seedless red grapes, cut in half1/4 cup finely sliced celery2 tablespoons finely chopped onion2 tablespoons dried cranberries2 tablespoons golden raisins1/3 cup reduced-fat salad dressing2 tablespoons sliced natural almonds3 leaves lettuce6 slices multigrain bread, lightly toasted1 (12.5 ounce) can HORMEL?(r) Premium Chunk Breast of Chicken, drained
Directions
In large bowl, combine chicken, grapes, celery, onion, cranberries, raisins and dressing. Stir until well combined. Cover; refrigerate at least 1 hour.
Stir almonds into chilled chicken mixture.
Place lettuce on each
1/3 cup seedless red grapes, cut in half1/4 cup finely sliced celery2 tablespoons finely chopped onion2 tablespoons dried cranberries2 tablespoons golden raisins1/3 cup reduced-fat salad dressing2 tablespoons sliced natural almonds3 leaves lettuce6 slices multigrain bread, lightly toasted1 (12.5 ounce) can HORMEL?(r) Premium Chunk Breast of Chicken, drained
Directions
In large bowl, combine chicken, grapes, celery, onion, cranberries, raisins and dressing. Stir until well combined. Cover; refrigerate at least 1 hour.
Stir almonds into chilled chicken mixture.
Place lettuce on each
Monday, May 7, 2012
Breaded Chicken Fingers
Ingredients
6 skinless, boneless chicken breast halves - cut into 1/2 inch strips1 egg, beaten1 cup buttermilk1 1/2 teaspoons garlic powder1 cup all-purpose flour1 cup seasoned bread crumbs1 teaspoon salt1 teaspoon baking powder1 quart oil for frying
Directions
Place chicken strips into a large, resealable plastic bag. In a small bowl, mix the egg, buttermilk and garlic powder. Pour mixture into bag with chicken. Seal, and refrigerate 2 to 4 hours.
In another large, resealable plastic bag, mix together the flour, bread crumbs, salt and baking powder. Remove chicken from refrigerator, and
6 skinless, boneless chicken breast halves - cut into 1/2 inch strips1 egg, beaten1 cup buttermilk1 1/2 teaspoons garlic powder1 cup all-purpose flour1 cup seasoned bread crumbs1 teaspoon salt1 teaspoon baking powder1 quart oil for frying
Directions
Place chicken strips into a large, resealable plastic bag. In a small bowl, mix the egg, buttermilk and garlic powder. Pour mixture into bag with chicken. Seal, and refrigerate 2 to 4 hours.
In another large, resealable plastic bag, mix together the flour, bread crumbs, salt and baking powder. Remove chicken from refrigerator, and
Sunday, May 6, 2012
Chicken Pita and Yogurt Casserole
Ingredients
1 tablespoon vegetable oil1 bone-in chicken breast halves, skinless2 (8 ounce) containers plain yogurt3 cloves garlic, mincedsalt to taste3 pita bread rounds1 (15.5 ounce) can canned chickpeas, drained (optional)1/2 cup pine nuts
Directions
Heat oil in a large skillet over medium-high heat. Add chicken, and cook on each side until browned. Reduce heat to medium, cover skillet, and cook until chicken is no longer pink, and the juices run clear, about 10 more minutes. Remove from skillet, cool slightly, and slice into strips.
In a small bowl, stir together the yogurt and garlic.
1 tablespoon vegetable oil1 bone-in chicken breast halves, skinless2 (8 ounce) containers plain yogurt3 cloves garlic, mincedsalt to taste3 pita bread rounds1 (15.5 ounce) can canned chickpeas, drained (optional)1/2 cup pine nuts
Directions
Heat oil in a large skillet over medium-high heat. Add chicken, and cook on each side until browned. Reduce heat to medium, cover skillet, and cook until chicken is no longer pink, and the juices run clear, about 10 more minutes. Remove from skillet, cool slightly, and slice into strips.
In a small bowl, stir together the yogurt and garlic.
Saturday, May 5, 2012
Nuggets with Chili Sauce Recipe
Ingredients
1 cup chicken broth2 (4 ounce) cans chopped green chilies2 medium onions, diced3 tablespoons butter or margarine1 tablespoon chili powder2 teaspoons ground cumin2 garlic cloves, minced1/4 cup packed brown sugar1/4 cup orange juice1/4 cup ketchup2 tablespoons lemon juiceCHICKEN NUGGETS:1/2 cup cornmeal1 tablespoon chili powder2 teaspoons ground cumin1/4 teaspoon salt1 1/2 pounds boneless skinless chicken breast halves , cut into 1-1/2-inch pieces3 tablespoons vegetable oil
Directions
In blender or food processor, combine broth and chilies; cover and precess until pureed. Set aside.
1 cup chicken broth2 (4 ounce) cans chopped green chilies2 medium onions, diced3 tablespoons butter or margarine1 tablespoon chili powder2 teaspoons ground cumin2 garlic cloves, minced1/4 cup packed brown sugar1/4 cup orange juice1/4 cup ketchup2 tablespoons lemon juiceCHICKEN NUGGETS:1/2 cup cornmeal1 tablespoon chili powder2 teaspoons ground cumin1/4 teaspoon salt1 1/2 pounds boneless skinless chicken breast halves , cut into 1-1/2-inch pieces3 tablespoons vegetable oil
Directions
In blender or food processor, combine broth and chilies; cover and precess until pureed. Set aside.
Friday, May 4, 2012
How To Make Baked Italian Chicken and Pasta
Ingredients
1 (10.75 ounce) can Campbell's(r) Condensed Tomato Soup1 1/3 cups water1 teaspoon dried basil leaves, crushed2 cups uncooked corkscrew-shaped pasta (rotini)4 (4 ounce) skinless, boneless chicken breast halves1/2 cup shredded mozzarella cheese
Directions
Stir the soup, water, basil and pasta in a 2-quart shallow baking dish. Top with the chicken. Sprinkle with the cheese and additional basil, if desired. Cover the baking dish.
Bake at 350 degrees F for 45 minutes or until the chicken is cooked through and the pasta is
1 (10.75 ounce) can Campbell's(r) Condensed Tomato Soup1 1/3 cups water1 teaspoon dried basil leaves, crushed2 cups uncooked corkscrew-shaped pasta (rotini)4 (4 ounce) skinless, boneless chicken breast halves1/2 cup shredded mozzarella cheese
Directions
Stir the soup, water, basil and pasta in a 2-quart shallow baking dish. Top with the chicken. Sprinkle with the cheese and additional basil, if desired. Cover the baking dish.
Bake at 350 degrees F for 45 minutes or until the chicken is cooked through and the pasta is
Thursday, May 3, 2012
Recipe For Twig Salad
Ingredients
1/2 cup vegetable oil1/4 cup white sugar1/4 cup white vinegar1/2 teaspoon salt1 teaspoon salt-free herb and spice blend1/4 teaspoon ground black pepper
1 1/2 heads iceberg lettuce, torn into bite-sized pieces1 pound chopped cooked chicken breast meat1 (5 ounce) can chow mein noodles1 (2.25 ounce) package blanched slivered almonds1/4 cup sesame seeds, lightly toasted4 green onions, chopped2 teaspoons poppy seeds
Directions
In small bowl, whisk together the oil, sugar, vinegar, salt, seasoning blend, and pepper. Set aside.
In a large bowl, combine the lettuce, chicken, chow mein
1/2 cup vegetable oil1/4 cup white sugar1/4 cup white vinegar1/2 teaspoon salt1 teaspoon salt-free herb and spice blend1/4 teaspoon ground black pepper
1 1/2 heads iceberg lettuce, torn into bite-sized pieces1 pound chopped cooked chicken breast meat1 (5 ounce) can chow mein noodles1 (2.25 ounce) package blanched slivered almonds1/4 cup sesame seeds, lightly toasted4 green onions, chopped2 teaspoons poppy seeds
Directions
In small bowl, whisk together the oil, sugar, vinegar, salt, seasoning blend, and pepper. Set aside.
In a large bowl, combine the lettuce, chicken, chow mein
Wednesday, May 2, 2012
Chicken Eileen Recipe
Ingredients
1 (6 ounce) package herb-seasoned dry bread stuffing mix8 skinless, boneless chicken breast halves16 medium slices mozzarella cheese
Directions
Preheat oven to 350 degrees F (175 degrees C).
Prepare stuffing according to package directions. Wash the chicken, pat dry and pound out to about a 1/2 inch thickness. Place a slice of cheese on each breast, followed by a scoop of prepared stuffing. Close each breast over the cheese and stuffing and hold with a toothpick. Place stuffed breasts in a lightly greased 9x13 inch baking dish.
Bake at 350 degrees F (175 degrees C) for 25 minutes,
1 (6 ounce) package herb-seasoned dry bread stuffing mix8 skinless, boneless chicken breast halves16 medium slices mozzarella cheese
Directions
Preheat oven to 350 degrees F (175 degrees C).
Prepare stuffing according to package directions. Wash the chicken, pat dry and pound out to about a 1/2 inch thickness. Place a slice of cheese on each breast, followed by a scoop of prepared stuffing. Close each breast over the cheese and stuffing and hold with a toothpick. Place stuffed breasts in a lightly greased 9x13 inch baking dish.
Bake at 350 degrees F (175 degrees C) for 25 minutes,
Tuesday, May 1, 2012
How To Make The Best Artichoke Chicken Buffet
Ingredients
10 thick slices bacon1 2/3 cups uncooked wild rice5 cups water1 cup butter1 small onion, chopped10 fresh mushrooms, sliced2 (10.75 ounce) cans condensed cream of chicken soup1/2 cup heavy cream1/2 cup sherry1 teaspoon salt3 cups cooked, cubed chicken breast meat2 (14 ounce) cans artichoke hearts, drained2 cups julienned carrots3 cups shredded mozzarella cheese1/4 cup grated Parmesan cheese
Directions
Combine wild rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and simmer for 40 to 50 minutes.
Place bacon in a large, deep skillet. Cook over medium-high heat
10 thick slices bacon1 2/3 cups uncooked wild rice5 cups water1 cup butter1 small onion, chopped10 fresh mushrooms, sliced2 (10.75 ounce) cans condensed cream of chicken soup1/2 cup heavy cream1/2 cup sherry1 teaspoon salt3 cups cooked, cubed chicken breast meat2 (14 ounce) cans artichoke hearts, drained2 cups julienned carrots3 cups shredded mozzarella cheese1/4 cup grated Parmesan cheese
Directions
Combine wild rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and simmer for 40 to 50 minutes.
Place bacon in a large, deep skillet. Cook over medium-high heat
Monday, April 30, 2012
Recipe For Easy Grilled Chicken Teriyaki
Ingredients
4 skinless, boneless chicken breast halves1 cup teriyaki sauce1/4 cup lemon juice2 teaspoons minced fresh garlic2 teaspoons sesame oil
Directions
Place chicken, teriyaki sauce, lemon juice, garlic, and sesame oil in a large resealable plastic bag. Seal bag, and shake to coat. Place in refrigerator for 24 hours, turning every so often.
Preheat grill for high heat.
Lightly oil the grill grate. Remove chicken from bag, discarding any remaining marinade. Grill for 6 to 8 minutes each side, or until juices run clear when chicken is pierced with a
4 skinless, boneless chicken breast halves1 cup teriyaki sauce1/4 cup lemon juice2 teaspoons minced fresh garlic2 teaspoons sesame oil
Directions
Place chicken, teriyaki sauce, lemon juice, garlic, and sesame oil in a large resealable plastic bag. Seal bag, and shake to coat. Place in refrigerator for 24 hours, turning every so often.
Preheat grill for high heat.
Lightly oil the grill grate. Remove chicken from bag, discarding any remaining marinade. Grill for 6 to 8 minutes each side, or until juices run clear when chicken is pierced with a
Sunday, April 29, 2012
Southwestern Chicken Lasagna Recipe
Ingredients
3 cups chopped, cooked chicken breast meat2 tablespoons butter2 large onions1 teaspoon fresh chopped jalapeno peppers2 tablespoons minced garlic2 teaspoons dried basil1 teaspoon dried oregano2 cups spaghetti sauce2 cups tomato sauce1/2 cup fresh salsa16 ounces shredded mozzarella cheese16 ounces shredded Cheddar cheese15 (6 inch) corn tortillas
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large skillet, brown shredded chicken in butter or margarine. Add onions, jalapeno peppers, garlic, basil and oregano. Then add the spaghetti sauce, tomato sauce and
3 cups chopped, cooked chicken breast meat2 tablespoons butter2 large onions1 teaspoon fresh chopped jalapeno peppers2 tablespoons minced garlic2 teaspoons dried basil1 teaspoon dried oregano2 cups spaghetti sauce2 cups tomato sauce1/2 cup fresh salsa16 ounces shredded mozzarella cheese16 ounces shredded Cheddar cheese15 (6 inch) corn tortillas
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large skillet, brown shredded chicken in butter or margarine. Add onions, jalapeno peppers, garlic, basil and oregano. Then add the spaghetti sauce, tomato sauce and
Saturday, April 28, 2012
Recipe For Herbed Chicken Nuggets
Ingredients
4 skinless, boneless chicken breasts2 eggs, beaten1 tablespoon water1 teaspoon chopped fresh parsley1/2 teaspoon dried thyme1 pinch crushed red pepper flakes1/2 cup dried bread crumbs, seasoned1/2 cup wheat germ1 teaspoon dried basil1 teaspoon ground black pepper1 tablespoon vegetable oil
Directions
Preheat oven to 425 degrees F (220 degrees C). Spray a baking sheet with non-stick cooking spray.
Trim any fat from chicken and cut into 1 inch cubes.
In a bowl beat the eggs with the water and add the chicken.
Combine the parsley, thyme, red pepper, bread crumbs, wheat germ, basil
4 skinless, boneless chicken breasts2 eggs, beaten1 tablespoon water1 teaspoon chopped fresh parsley1/2 teaspoon dried thyme1 pinch crushed red pepper flakes1/2 cup dried bread crumbs, seasoned1/2 cup wheat germ1 teaspoon dried basil1 teaspoon ground black pepper1 tablespoon vegetable oil
Directions
Preheat oven to 425 degrees F (220 degrees C). Spray a baking sheet with non-stick cooking spray.
Trim any fat from chicken and cut into 1 inch cubes.
In a bowl beat the eggs with the water and add the chicken.
Combine the parsley, thyme, red pepper, bread crumbs, wheat germ, basil
Friday, April 27, 2012
How To Make Tajin Sibnekh (Tunisian Chicken and Eggs)
Ingredients
1/3 cup vegetable oil2 potatoes, peeled and cubed8 ounces diced chicken breast meat1 large onion, diced1 tablespoon harissa1 1/2 teaspoons ras el hanout1/2 cup water1 1/2 tablespoons tomato sauce1 tablespoon butter1 bunch fresh spinach, washed and chopped8 eggs1 cup frozen peas1/3 cup Parmesan cheese1 pinch salt and pepper to taste
Directions
Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish.
Heat the vegetable oil in a large skillet over medium-high heat. Fry the potatoes in the hot oil until golden brown and tender, about 7 minutes. Remove with a
1/3 cup vegetable oil2 potatoes, peeled and cubed8 ounces diced chicken breast meat1 large onion, diced1 tablespoon harissa1 1/2 teaspoons ras el hanout1/2 cup water1 1/2 tablespoons tomato sauce1 tablespoon butter1 bunch fresh spinach, washed and chopped8 eggs1 cup frozen peas1/3 cup Parmesan cheese1 pinch salt and pepper to taste
Directions
Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish.
Heat the vegetable oil in a large skillet over medium-high heat. Fry the potatoes in the hot oil until golden brown and tender, about 7 minutes. Remove with a
Thursday, April 26, 2012
How To Make Raspberry Chicken Salsa Torte
Ingredients
1 tablespoon olive oil1 onion, cut into strips3 (10 inch) flour tortillas2 cloves garlic, minced1 (16 ounce) jar raspberry salsa3 cups grated zucchini3 cups shredded Monterey Jack cheese3/4 pound skinless, boneless chicken breast halves - cooked and shreddedsour cream (optional)
Directions
In a large skillet heat oil, then add onion and garlic. Saute for 5 minutes. Add zucchini, and saute for another 5 minutes, stirring occasionally. Drain well, and remove skillet from heat. Stir in chicken; set aside.
Preheat oven to 400 degrees F (200 degrees C).
Spray a 10 inch pie plate with
1 tablespoon olive oil1 onion, cut into strips3 (10 inch) flour tortillas2 cloves garlic, minced1 (16 ounce) jar raspberry salsa3 cups grated zucchini3 cups shredded Monterey Jack cheese3/4 pound skinless, boneless chicken breast halves - cooked and shreddedsour cream (optional)
Directions
In a large skillet heat oil, then add onion and garlic. Saute for 5 minutes. Add zucchini, and saute for another 5 minutes, stirring occasionally. Drain well, and remove skillet from heat. Stir in chicken; set aside.
Preheat oven to 400 degrees F (200 degrees C).
Spray a 10 inch pie plate with
Wednesday, April 25, 2012
Baked Spaghetti with Chicken Recipe
Ingredients
3 tablespoons olive oil2 bay leaves1 1/2 tablespoons Italian seasoning1 teaspoon chopped garlicsalt and pepper to taste4 skinless, boneless chicken breast halves1 green bell pepper, chopped1/2 onion, chopped1 head broccoli, cut into florets8 fresh mushrooms, sliced1 pound uncooked spaghetti5 ounces shredded Colby-Monterey Jack cheese1 (16 ounce) jar spaghetti sauce
Directions
In shallow non-aluminum dish or resealable plastic bag, combine olive oil, bay leaves, Italian seasoning, garlic, salt, and pepper. Poke holes in chicken breasts and add to olive oil mixture. Marinate in
3 tablespoons olive oil2 bay leaves1 1/2 tablespoons Italian seasoning1 teaspoon chopped garlicsalt and pepper to taste4 skinless, boneless chicken breast halves1 green bell pepper, chopped1/2 onion, chopped1 head broccoli, cut into florets8 fresh mushrooms, sliced1 pound uncooked spaghetti5 ounces shredded Colby-Monterey Jack cheese1 (16 ounce) jar spaghetti sauce
Directions
In shallow non-aluminum dish or resealable plastic bag, combine olive oil, bay leaves, Italian seasoning, garlic, salt, and pepper. Poke holes in chicken breasts and add to olive oil mixture. Marinate in
Tuesday, April 24, 2012
How To Make Honey-Pecan Chicken Breasts
Ingredients
2 (6 ounce) skinless, boneless chicken breast halves1/4 teaspoon salt1/8 teaspoon pepper1/8 teaspoon cayenne pepper1 tablespoon butter1/4 teaspoon minced garlic3 tablespoons honey2 tablespoons finely chopped pecans
Directions
Flatten chicken to 1/2-in. thickness. Sprinkle with salt, pepper and cayenne. In a large nonstick skillet, brown chicken in butter; add garlic. Reduce heat to medium; cover and cook for 3-4 minutes on each side or until juices run clear. Drizzle honey over chicken; sprinkle with pecans. Cover and cook for 2-3 minutes or until heated
2 (6 ounce) skinless, boneless chicken breast halves1/4 teaspoon salt1/8 teaspoon pepper1/8 teaspoon cayenne pepper1 tablespoon butter1/4 teaspoon minced garlic3 tablespoons honey2 tablespoons finely chopped pecans
Directions
Flatten chicken to 1/2-in. thickness. Sprinkle with salt, pepper and cayenne. In a large nonstick skillet, brown chicken in butter; add garlic. Reduce heat to medium; cover and cook for 3-4 minutes on each side or until juices run clear. Drizzle honey over chicken; sprinkle with pecans. Cover and cook for 2-3 minutes or until heated
Monday, April 23, 2012
How To Make Chicken with Stuffing
Ingredients
4 (4 ounce) boneless, skinless chicken breast halves1 (10.75 ounce) can condensed cream of chicken soup, undiluted1 1/4 cups water1/4 cup butter or margarine, melted1 (6 ounce) package corn bread stuffing mix
Directions
Place chicken in a greased slow cooker. Top with soup. In a bowl, combine the water, butter and stuffing mix; spoon over the chicken. Cover and cook on low for 4 hours or until chicken juices run
4 (4 ounce) boneless, skinless chicken breast halves1 (10.75 ounce) can condensed cream of chicken soup, undiluted1 1/4 cups water1/4 cup butter or margarine, melted1 (6 ounce) package corn bread stuffing mix
Directions
Place chicken in a greased slow cooker. Top with soup. In a bowl, combine the water, butter and stuffing mix; spoon over the chicken. Cover and cook on low for 4 hours or until chicken juices run
Sunday, April 22, 2012
Perfect Sesame Chicken Recipe
Ingredients
2 tablespoons all-purpose flour2 tablespoons cornstarch1/4 teaspoon baking soda1/4 teaspoon baking powder2 tablespoons low-sodium soy sauce1 tablespoon dry sherry2 tablespoons water1 teaspoon vegetable oil1 dash sesame oil1 pound skinless, boneless chicken breast meat - cubed
1 cup chicken broth1 cup white sugar2 tablespoons distilled white vinegar2 tablespoons dark soy sauce2 tablespoons sesame oil1 teaspoon chile paste1 clove garlic, minced1/4 cup cornstarch1/2 cup water
1 quart olive oil for frying2 tablespoons toasted sesame seeds
Directions
Sift flour, 2 tablespoons
2 tablespoons all-purpose flour2 tablespoons cornstarch1/4 teaspoon baking soda1/4 teaspoon baking powder2 tablespoons low-sodium soy sauce1 tablespoon dry sherry2 tablespoons water1 teaspoon vegetable oil1 dash sesame oil1 pound skinless, boneless chicken breast meat - cubed
1 cup chicken broth1 cup white sugar2 tablespoons distilled white vinegar2 tablespoons dark soy sauce2 tablespoons sesame oil1 teaspoon chile paste1 clove garlic, minced1/4 cup cornstarch1/2 cup water
1 quart olive oil for frying2 tablespoons toasted sesame seeds
Directions
Sift flour, 2 tablespoons
Saturday, April 21, 2012
Recipe For Chicken Breasts Supreme
Ingredients
6 skinless, boneless chicken breast halvessalt and pepper to taste1 pinch paprika, or to taste3 tablespoons butter1 (10.75 ounce) can condensed cream of mushroom soup1/3 cup milk2 tablespoons minced onion1/2 cup processed cheese (such as Velveeta(r)), diced2 tablespoons Worcestershire sauce1 (4.5 ounce) can sliced mushrooms, drained and chopped2/3 cup sour cream
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
Sprinkle the chicken breasts with salt, pepper, and paprika. Melt butter in a large skillet and brown the chicken breasts well on
6 skinless, boneless chicken breast halvessalt and pepper to taste1 pinch paprika, or to taste3 tablespoons butter1 (10.75 ounce) can condensed cream of mushroom soup1/3 cup milk2 tablespoons minced onion1/2 cup processed cheese (such as Velveeta(r)), diced2 tablespoons Worcestershire sauce1 (4.5 ounce) can sliced mushrooms, drained and chopped2/3 cup sour cream
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
Sprinkle the chicken breasts with salt, pepper, and paprika. Melt butter in a large skillet and brown the chicken breasts well on
Friday, April 20, 2012
Recipe For Chicken and Tomato Scampi
Ingredients
2 cloves garlic cloves, minced1/4 cup chopped green onions2 tablespoons butter or margarine1 tablespoon olive or vegetable oil4 boneless, skinless chicken breast halves, cut into 1-inch pieces1 teaspoon salt1/2 teaspoon pepper1 (14.5 ounce) can Italian stewed tomatoes1/4 cup lemon juice1/2 teaspoon sugar2 teaspoons cornstarch2 teaspoons cold water1/4 cup chopped fresh parsleyHot cooked rice
Directions
In a skillet over medium heat, saute garlic and onions in butter and oil until onions are tender. Add chicken, salt if desired and pepper. Cook for 6-8 minutes or until chicken
2 cloves garlic cloves, minced1/4 cup chopped green onions2 tablespoons butter or margarine1 tablespoon olive or vegetable oil4 boneless, skinless chicken breast halves, cut into 1-inch pieces1 teaspoon salt1/2 teaspoon pepper1 (14.5 ounce) can Italian stewed tomatoes1/4 cup lemon juice1/2 teaspoon sugar2 teaspoons cornstarch2 teaspoons cold water1/4 cup chopped fresh parsleyHot cooked rice
Directions
In a skillet over medium heat, saute garlic and onions in butter and oil until onions are tender. Add chicken, salt if desired and pepper. Cook for 6-8 minutes or until chicken
Thursday, April 19, 2012
Curried Mango Chicken Recipe
Ingredients
1 tablespoon butter1 onion, chopped3 cloves garlic, minced2 pounds skinless, boneless chicken breast meat - cut into bite-size pieces3 tablespoons curry paste1/2 cup mango chutney1 (28 ounce) can diced tomatoes, drained
Directions
Melt the butter in a skillet over medium-high heat; cook the onion and garlic in the butter until the onions are translucent, 2 to 3 minutes; add the chicken and cook about 30 seconds while stirring. Stir in the curry paste until the chicken is evenly coated. Pour the chutney and tomatoes into the pan; continue to cook until the chicken breasts is no
1 tablespoon butter1 onion, chopped3 cloves garlic, minced2 pounds skinless, boneless chicken breast meat - cut into bite-size pieces3 tablespoons curry paste1/2 cup mango chutney1 (28 ounce) can diced tomatoes, drained
Directions
Melt the butter in a skillet over medium-high heat; cook the onion and garlic in the butter until the onions are translucent, 2 to 3 minutes; add the chicken and cook about 30 seconds while stirring. Stir in the curry paste until the chicken is evenly coated. Pour the chutney and tomatoes into the pan; continue to cook until the chicken breasts is no
Wednesday, April 18, 2012
Chicken Souvlaki Gyro Style Recipe
Ingredients
Souvlaki Marinade:3/4 cup balsamic vinaigrette salad dressing3 tablespoons lemon juice1 tablespoon dried oregano1/2 teaspoon freshly ground black pepper
4 skinless, boneless chicken breast halves
Tzatziki Sauce (cucumber sauce):1/2 cup seeded, shredded cucumber1 teaspoon kosher salt1 cup plain yogurt1/4 cup sour cream1 tablespoon lemon juice1/2 tablespoon rice vinegar1 teaspoon olive oil1 clove garlic, minced1 tablespoon chopped fresh dill1/2 teaspoon Greek seasoningkosher salt to tastefreshly ground black pepper to taste
4 large pita bread rounds1 heart of romaine lettuce, cut
Souvlaki Marinade:3/4 cup balsamic vinaigrette salad dressing3 tablespoons lemon juice1 tablespoon dried oregano1/2 teaspoon freshly ground black pepper
4 skinless, boneless chicken breast halves
Tzatziki Sauce (cucumber sauce):1/2 cup seeded, shredded cucumber1 teaspoon kosher salt1 cup plain yogurt1/4 cup sour cream1 tablespoon lemon juice1/2 tablespoon rice vinegar1 teaspoon olive oil1 clove garlic, minced1 tablespoon chopped fresh dill1/2 teaspoon Greek seasoningkosher salt to tastefreshly ground black pepper to taste
4 large pita bread rounds1 heart of romaine lettuce, cut
Tuesday, April 17, 2012
Orange Mango Chicken
Ingredients
3 tablespoons olive oil4 skinless, boneless chicken breast halves1/8 teaspoon ground thymesalt and freshly ground black pepper to taste1 lemon, juiced1 cup orange juice1 mango - peeled, seeded and sliced1/4 teaspoon ground ginger1/8 teaspoon ground cinnamon
Directions
Heat the olive oil in a medium skillet over medium heat. Place chicken breast halves in the skillet, and cook 5 to 10 minutes on each side, until no longer pink and juices run clear. Season both sides with thyme, salt, and pepper. Remove from heat, and set aside.
Heat the lemon juice in the skillet over medium heat,
3 tablespoons olive oil4 skinless, boneless chicken breast halves1/8 teaspoon ground thymesalt and freshly ground black pepper to taste1 lemon, juiced1 cup orange juice1 mango - peeled, seeded and sliced1/4 teaspoon ground ginger1/8 teaspoon ground cinnamon
Directions
Heat the olive oil in a medium skillet over medium heat. Place chicken breast halves in the skillet, and cook 5 to 10 minutes on each side, until no longer pink and juices run clear. Season both sides with thyme, salt, and pepper. Remove from heat, and set aside.
Heat the lemon juice in the skillet over medium heat,
Monday, April 16, 2012
Stir-Fried Sweet and Sour Chicken
Ingredients
1 (8 ounce) can pineapple chunks, drained2 green bell pepper, cut into 1 inch pieces1/4 cup cornstarch1 3/4 cups water3/4 cup SPLENDA(r) No Calorie Sweetener, Granulated1/2 cup distilled white vinegar2 drops orange food color8 skinless, boneless chicken breast halves - cut into 1 inch cubes2 1/4 cups self-rising flour2 tablespoons vegetable oil2 tablespoons cornstarch1/2 teaspoon salt1/4 teaspoon ground white pepper1 egg2 cups water1 quart vegetable oil for frying
Directions
In a saucepan, combine 1 1/2 cups water, SPLENDA(r) Granulated Sweetener, vinegar, reserved pineapple
1 (8 ounce) can pineapple chunks, drained2 green bell pepper, cut into 1 inch pieces1/4 cup cornstarch1 3/4 cups water3/4 cup SPLENDA(r) No Calorie Sweetener, Granulated1/2 cup distilled white vinegar2 drops orange food color8 skinless, boneless chicken breast halves - cut into 1 inch cubes2 1/4 cups self-rising flour2 tablespoons vegetable oil2 tablespoons cornstarch1/2 teaspoon salt1/4 teaspoon ground white pepper1 egg2 cups water1 quart vegetable oil for frying
Directions
In a saucepan, combine 1 1/2 cups water, SPLENDA(r) Granulated Sweetener, vinegar, reserved pineapple
Sunday, April 15, 2012
How To Make Pepper Jelly Glazed Chicken
Ingredients
4 bone-in chicken breast halves, with skin1/3 cup red pepper jelly1/3 cup Dijon mustard1/3 cup honey
Directions
Preheat the oven to 350 degrees F (175 degrees F).
Arrange chicken breasts in a baking dish so they are not crowded. In a cup or small bowl, mix together the pepper jelly, mustard and honey; pour over chicken to coat.
Bake uncovered for about 1 hour, basting occasionally, until chicken is no longer pink, and the juices run
4 bone-in chicken breast halves, with skin1/3 cup red pepper jelly1/3 cup Dijon mustard1/3 cup honey
Directions
Preheat the oven to 350 degrees F (175 degrees F).
Arrange chicken breasts in a baking dish so they are not crowded. In a cup or small bowl, mix together the pepper jelly, mustard and honey; pour over chicken to coat.
Bake uncovered for about 1 hour, basting occasionally, until chicken is no longer pink, and the juices run
Saturday, April 14, 2012
Rollitos de Pollo en Salsa de Guajillo (Chicken Rolls in Guajillo Pepper Sauce) Recipe
Ingredients
1/4 onion1 clove garlic2 teaspoons vegetable oil4 cloves garlic, minced1 (16 ounce) can sliced mushrooms, drained2 teaspoons minced fresh cilantro6 (5 ounce) skinless, boneless chicken breast halves, pounded 1/3 inch thick8 ounces thinly sliced ham2 teaspoons vegetable oil2 cups water5 guajillo chile peppers, stemmed and seeded1 pound tomatoes, seeded and chopped2 teaspoons vegetable oil1/2 cup orange juice1/2 teaspoon dried oreganoSalt to taste
Directions
Preheat oven to 350 degrees F (175 degrees C). Place the onion quarter, and garlic clove on a small pan, and place in the oven
1/4 onion1 clove garlic2 teaspoons vegetable oil4 cloves garlic, minced1 (16 ounce) can sliced mushrooms, drained2 teaspoons minced fresh cilantro6 (5 ounce) skinless, boneless chicken breast halves, pounded 1/3 inch thick8 ounces thinly sliced ham2 teaspoons vegetable oil2 cups water5 guajillo chile peppers, stemmed and seeded1 pound tomatoes, seeded and chopped2 teaspoons vegetable oil1/2 cup orange juice1/2 teaspoon dried oreganoSalt to taste
Directions
Preheat oven to 350 degrees F (175 degrees C). Place the onion quarter, and garlic clove on a small pan, and place in the oven
Friday, April 13, 2012
Cinnamon Raisin Chicken
Ingredients
1/2 cup chopped onion3 garlic cloves, minced3/4 teaspoon ground cinnamon1/8 teaspoon pepper1 tablespoon vegetable oil4 (4 ounce) boneless, skinless chicken breast halves3/4 cup orange juice1/4 cup raisins
Directions
In a skillet, saute onion, garlic, cinnamon and pepper in oil until onion is tender. Add chicken; turn to coat. Cook, uncovered, for 10 minutes or until juices run clear. Add orange juice and raisins. Cook over low heat for 5-10 minutes or until heated
1/2 cup chopped onion3 garlic cloves, minced3/4 teaspoon ground cinnamon1/8 teaspoon pepper1 tablespoon vegetable oil4 (4 ounce) boneless, skinless chicken breast halves3/4 cup orange juice1/4 cup raisins
Directions
In a skillet, saute onion, garlic, cinnamon and pepper in oil until onion is tender. Add chicken; turn to coat. Cook, uncovered, for 10 minutes or until juices run clear. Add orange juice and raisins. Cook over low heat for 5-10 minutes or until heated
Thursday, April 12, 2012
Italian Chicken Stew
Ingredients
1 pound skinless, boneless chicken breast halves - cubed4 medium potatoes, peeled and cut into 1/4-inch cubes1 medium sweet red pepper, chopped2 garlic cloves, minced1 tablespoon olive oil or canola oil1 (26 ounce) jar meatless spaghetti sauce1 3/4 cups frozen cut green beans1 teaspoon dried basil1/4 teaspoon salt1/4 teaspoon crushed red pepper flakespepper to taste
Directions
In a large skillet, cook the chicken, potatoes, red pepper and garlic in oil until chicken is no longer pink and vegetables are tender. Stir in the remaining ingredients; cook and stir until heated
1 pound skinless, boneless chicken breast halves - cubed4 medium potatoes, peeled and cut into 1/4-inch cubes1 medium sweet red pepper, chopped2 garlic cloves, minced1 tablespoon olive oil or canola oil1 (26 ounce) jar meatless spaghetti sauce1 3/4 cups frozen cut green beans1 teaspoon dried basil1/4 teaspoon salt1/4 teaspoon crushed red pepper flakespepper to taste
Directions
In a large skillet, cook the chicken, potatoes, red pepper and garlic in oil until chicken is no longer pink and vegetables are tender. Stir in the remaining ingredients; cook and stir until heated
Wednesday, April 11, 2012
How To Make Garlic-Lemon Double Stuffed Chicken
Ingredients
oil, for greasing pan8 boneless, skinless chicken breast halves1 (8 ounce) package cream cheese, cut into 1/2 inch slices1 (8 ounce) package Cheddar cheese, cut into 1/2 inch slices1 cup milk1 1/2 cups Italian seasoned bread crumbs1/2 cup grated Romano cheese1 tablespoon minced garlic3/4 cup butter, melted2 tablespoons lemon juice1/2 teaspoon garlic salt, or to taste1/2 teaspoon paprika (optional)
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly coat a large, shallow baking dish with oil.
Butterfly each breast by slicing in half horizontally through the center,
oil, for greasing pan8 boneless, skinless chicken breast halves1 (8 ounce) package cream cheese, cut into 1/2 inch slices1 (8 ounce) package Cheddar cheese, cut into 1/2 inch slices1 cup milk1 1/2 cups Italian seasoned bread crumbs1/2 cup grated Romano cheese1 tablespoon minced garlic3/4 cup butter, melted2 tablespoons lemon juice1/2 teaspoon garlic salt, or to taste1/2 teaspoon paprika (optional)
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly coat a large, shallow baking dish with oil.
Butterfly each breast by slicing in half horizontally through the center,
Tuesday, April 10, 2012
Recipe For Florentine Curried Chicken
Ingredients
2 (10.75 ounce) cans condensed cream of chicken soup1/2 cup creamy salad dressing1 tablespoon lemon juice1 tablespoon curry powder3 (10 ounce) packages frozen chopped spinach, thawed and drained8 skinless, boneless chicken breast halves1 teaspoon paprika2 (8 ounce) packages shredded Monterey Jack cheese
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, thoroughly blend soup, creamy salad dressing, lemon juice, and curry powder.
On the bottom of a 9x13 inch dish, spread squeezed spinach evenly. Place chicken on top of spinach. Pour soup mixture over top
2 (10.75 ounce) cans condensed cream of chicken soup1/2 cup creamy salad dressing1 tablespoon lemon juice1 tablespoon curry powder3 (10 ounce) packages frozen chopped spinach, thawed and drained8 skinless, boneless chicken breast halves1 teaspoon paprika2 (8 ounce) packages shredded Monterey Jack cheese
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, thoroughly blend soup, creamy salad dressing, lemon juice, and curry powder.
On the bottom of a 9x13 inch dish, spread squeezed spinach evenly. Place chicken on top of spinach. Pour soup mixture over top
Monday, April 9, 2012
Mandarin Chicken Bites
Ingredients
1 cup all-purpose flour1/2 teaspoon salt1/4 teaspoon pepper1 pound boneless, skinless chicken breasts, cut into 2-inch pieces2 tablespoons butter or margarine1 (11 ounce) can mandarin oranges, drained2/3 cup orange marmalade1/2 teaspoon dried tarragon
Directions
In a large resealable plastic bag, combine the flour,salt and pepper. Add chicken, a few pieces at a time, and shake to coat. In a skillet, brown chicken in butter until juices run clear. In a saucepan, combine the oranges, marmalade and tarragon; bring to a boil. Pour over chicken; stir gently to coat. Serve warm with
1 cup all-purpose flour1/2 teaspoon salt1/4 teaspoon pepper1 pound boneless, skinless chicken breasts, cut into 2-inch pieces2 tablespoons butter or margarine1 (11 ounce) can mandarin oranges, drained2/3 cup orange marmalade1/2 teaspoon dried tarragon
Directions
In a large resealable plastic bag, combine the flour,salt and pepper. Add chicken, a few pieces at a time, and shake to coat. In a skillet, brown chicken in butter until juices run clear. In a saucepan, combine the oranges, marmalade and tarragon; bring to a boil. Pour over chicken; stir gently to coat. Serve warm with
Sunday, April 8, 2012
How To Make Holiday Chicken Pot Pie
Ingredients
6 skinless, boneless chicken breast halves - diced2 (10.75 ounce) cans condensed cream of mushroom soup2 (10.75 ounce) cans condensed cream of chicken soup1 onion, finely chopped1 (14.5 ounce) can chicken broth4 large potatoes, peeled and diced6 carrots, peeled and sliced1 (16 ounce) package frozen sweet peas, thawed1/2 cup margarine1/2 cup all-purpose flour1 cup milk
Directions
Preheat oven to 400 degrees F (200 degrees C).
In a large bowl combine the chicken, cream of mushrooms soup, cream of chicken soup, onion, broth, potatoes, carrots and peas. Mix well and season with salt
6 skinless, boneless chicken breast halves - diced2 (10.75 ounce) cans condensed cream of mushroom soup2 (10.75 ounce) cans condensed cream of chicken soup1 onion, finely chopped1 (14.5 ounce) can chicken broth4 large potatoes, peeled and diced6 carrots, peeled and sliced1 (16 ounce) package frozen sweet peas, thawed1/2 cup margarine1/2 cup all-purpose flour1 cup milk
Directions
Preheat oven to 400 degrees F (200 degrees C).
In a large bowl combine the chicken, cream of mushrooms soup, cream of chicken soup, onion, broth, potatoes, carrots and peas. Mix well and season with salt
Saturday, April 7, 2012
Tomato Chicken Parmesan Recipe
Ingredients
2 eggs, beaten1 cup grated Parmesan cheese7 ounces seasoned bread crumbs6 skinless, boneless chicken breast halves1 tablespoon vegetable oil12 ounces pasta sauce6 slices Monterey Jack cheese
Directions
Preheat oven to 375 degrees F (190 degrees C).
Pour beaten eggs into a shallow dish or bowl. In another shallow dish or bowl, mix together the grated Parmesan cheese and bread crumbs. Dip chicken breasts into beaten egg, then into bread crumb mixture to coat.
In a large skillet, heat oil over medium high heat. Add coated chicken and saute for about 8 to 10 minutes each side, or
2 eggs, beaten1 cup grated Parmesan cheese7 ounces seasoned bread crumbs6 skinless, boneless chicken breast halves1 tablespoon vegetable oil12 ounces pasta sauce6 slices Monterey Jack cheese
Directions
Preheat oven to 375 degrees F (190 degrees C).
Pour beaten eggs into a shallow dish or bowl. In another shallow dish or bowl, mix together the grated Parmesan cheese and bread crumbs. Dip chicken breasts into beaten egg, then into bread crumb mixture to coat.
In a large skillet, heat oil over medium high heat. Add coated chicken and saute for about 8 to 10 minutes each side, or
Friday, April 6, 2012
How To Make Made Over Chicken Tetrazzini
Ingredients
1/2 pound spaghetti, uncooked1 pound boneless skinless chicken breasts, cubed1 medium red pepper, chopped2 cups sliced fresh mushrooms4 ounces PHILADELPHIA Neufchatel cheese, cubed1/4 cup flour1 (14 ounce) can fat-free reduced-sodium chicken broth3 tablespoons KRAFT Grated Parmesan Cheese, divided1/2 cup KRAFT 2% Milk Shredded Mozzarella Cheese
Directions
Preheat oven to 350 degrees F. Cook pasta as directed on package. Meanwhile, spray large nonstick skillet with cooking spray. Add chicken, peppers and mushrooms; cook and stir 5 min. or until chicken is no longer pink. Remove
1/2 pound spaghetti, uncooked1 pound boneless skinless chicken breasts, cubed1 medium red pepper, chopped2 cups sliced fresh mushrooms4 ounces PHILADELPHIA Neufchatel cheese, cubed1/4 cup flour1 (14 ounce) can fat-free reduced-sodium chicken broth3 tablespoons KRAFT Grated Parmesan Cheese, divided1/2 cup KRAFT 2% Milk Shredded Mozzarella Cheese
Directions
Preheat oven to 350 degrees F. Cook pasta as directed on package. Meanwhile, spray large nonstick skillet with cooking spray. Add chicken, peppers and mushrooms; cook and stir 5 min. or until chicken is no longer pink. Remove
Thursday, April 5, 2012
How To Make Chicken Stuff
Ingredients
4 boneless skinless chicken breasts, cut into 1 inch pieces1 cup butter2 (10.75 ounce) cans condensed cream of mushroom soup2 cups macaroni1 pinch garlic salt1/4 teaspoon lemon pepper1 cup sliced fresh mushrooms (optional)
Directions
In a large skillet, melt butter or margarine over medium heat. Lay chicken strips in butter or margarine, and sprinkle with garlic salt and lemon pepper. Cook, turning frequently, until chicken strips are golden brown on all sides; the chicken should be still soft, not fried hard. Stack cooked strips at outer edges of the skillet if you need to
4 boneless skinless chicken breasts, cut into 1 inch pieces1 cup butter2 (10.75 ounce) cans condensed cream of mushroom soup2 cups macaroni1 pinch garlic salt1/4 teaspoon lemon pepper1 cup sliced fresh mushrooms (optional)
Directions
In a large skillet, melt butter or margarine over medium heat. Lay chicken strips in butter or margarine, and sprinkle with garlic salt and lemon pepper. Cook, turning frequently, until chicken strips are golden brown on all sides; the chicken should be still soft, not fried hard. Stack cooked strips at outer edges of the skillet if you need to
Wednesday, April 4, 2012
Focaccia Chicken Sandwiches Recipe
Ingredients
2 tablespoons prepared brown mustard3 skinless, boneless chicken breast halves2 cups shredded mozzarella cheese2 cups broccoli florets1 loaf focaccia bread, cut in half horizontally
Directions
Preheat the oven to 350 degrees F (175 degrees C). Spread brown mustard onto the chicken breasts to coat, and place them in a baking dish. Bake for about 30 minutes in the preheated oven, or until cooked through.
Meanwhile, bring 1/2 inch of water to a boil in a small saucepan with a lid. Add the broccoli, and cook for 7 minutes, or until tender but still bright green. Drain, and set
2 tablespoons prepared brown mustard3 skinless, boneless chicken breast halves2 cups shredded mozzarella cheese2 cups broccoli florets1 loaf focaccia bread, cut in half horizontally
Directions
Preheat the oven to 350 degrees F (175 degrees C). Spread brown mustard onto the chicken breasts to coat, and place them in a baking dish. Bake for about 30 minutes in the preheated oven, or until cooked through.
Meanwhile, bring 1/2 inch of water to a boil in a small saucepan with a lid. Add the broccoli, and cook for 7 minutes, or until tender but still bright green. Drain, and set
Tuesday, April 3, 2012
Recipe For Chicken Poppy Seed Stir Fry
Ingredients
2 teaspoons ground ginger2 tablespoons soy sauce1 teaspoon rice vinegar3 tablespoons teriyaki sauce2 teaspoons ground black pepper2 teaspoons poppy seeds2 tablespoons sesame oil2 cloves garlic, minced1/2 large onion, quartered2 skinless, boneless chicken breast halves, cut into 1-inch pieces1 (16 ounce) bag fresh stir-fry vegetables
Directions
In a bowl, whisk together the ginger, soy sauce, rice vinegar, teriyaki sauce, black pepper, and poppy seeds.
Heat sesame oil over medium-high heat in a large skillet or wok. Stir in the garlic and onion, and cook 2 to 3 minutes, until they
2 teaspoons ground ginger2 tablespoons soy sauce1 teaspoon rice vinegar3 tablespoons teriyaki sauce2 teaspoons ground black pepper2 teaspoons poppy seeds2 tablespoons sesame oil2 cloves garlic, minced1/2 large onion, quartered2 skinless, boneless chicken breast halves, cut into 1-inch pieces1 (16 ounce) bag fresh stir-fry vegetables
Directions
In a bowl, whisk together the ginger, soy sauce, rice vinegar, teriyaki sauce, black pepper, and poppy seeds.
Heat sesame oil over medium-high heat in a large skillet or wok. Stir in the garlic and onion, and cook 2 to 3 minutes, until they
Monday, April 2, 2012
How To Make Lime Garlic Chicken
Ingredients
1 cup all-purpose flour1 teaspoon salt1/2 teaspoon ground black pepper6 skinless, boneless chicken breast halves - cut into strips1 cup butter2 medium heads garlic, diced1 lime, halvedlemon pepper to taste
Directions
Mix flour, salt and pepper together in a resealable plastic bag. Add chicken, seal bag and shake to coat. Set aside.
Melt butter in a large skillet over medium heat. Add garlic and saute 3 to 4 minutes, until it starts to change color. Saute coated chicken strips with butter and garlic for 10 to 15 minutes, until cooked through and juices run clear.
Squeeze lime over
1 cup all-purpose flour1 teaspoon salt1/2 teaspoon ground black pepper6 skinless, boneless chicken breast halves - cut into strips1 cup butter2 medium heads garlic, diced1 lime, halvedlemon pepper to taste
Directions
Mix flour, salt and pepper together in a resealable plastic bag. Add chicken, seal bag and shake to coat. Set aside.
Melt butter in a large skillet over medium heat. Add garlic and saute 3 to 4 minutes, until it starts to change color. Saute coated chicken strips with butter and garlic for 10 to 15 minutes, until cooked through and juices run clear.
Squeeze lime over
Sunday, April 1, 2012
Portuguese Chicken Soup II Recipe
Ingredients
1 whole bone-in chicken breast, with skin1 onion, cut into thin wedges4 sprigs fresh parsley1/2 teaspoon lemon zest1 sprig fresh mint6 cups chicken stock1/3 cup thin egg noodles2 tablespoons chopped fresh mint leavessalt to taste1/4 teaspoon freshly ground white pepper
Directions
In a large saucepan, simmer chicken breast in stock with the onion, parsley, lemon zest, and mint sprig until done, about 35 minutes.
Remove the breast, cool, then strip off the meat and cut into a julienne.
Strain the broth, return to the pot, and bring to a boil. Add pasta and chopped mint. Season to
1 whole bone-in chicken breast, with skin1 onion, cut into thin wedges4 sprigs fresh parsley1/2 teaspoon lemon zest1 sprig fresh mint6 cups chicken stock1/3 cup thin egg noodles2 tablespoons chopped fresh mint leavessalt to taste1/4 teaspoon freshly ground white pepper
Directions
In a large saucepan, simmer chicken breast in stock with the onion, parsley, lemon zest, and mint sprig until done, about 35 minutes.
Remove the breast, cool, then strip off the meat and cut into a julienne.
Strain the broth, return to the pot, and bring to a boil. Add pasta and chopped mint. Season to
Saturday, March 31, 2012
Baked BBQ Fried Chicken
Ingredients
3 pounds skinless, boneless chicken breast halves - cut into strips3 eggs1 cup water1/2 cup milk2 tablespoons salt2 tablespoons black pepper6 cups all-purpose flour1/4 cup salt5 teaspoons black pepper2 tablespoons minced garlic2 tablespoons dry mesquite flavored seasoning mix4 cups oil for frying, or as needed1 teaspoon butter1 (12 ounce) bottle barbecue sauce
Directions
In a large bowl, whisk together the eggs, water, milk, 2 tablespoons salt, and 2 tablespoons pepper with a fork until smooth. In another large bowl, stir together the flour, 1/4 cup salt, 5 teaspoons pepper,
3 pounds skinless, boneless chicken breast halves - cut into strips3 eggs1 cup water1/2 cup milk2 tablespoons salt2 tablespoons black pepper6 cups all-purpose flour1/4 cup salt5 teaspoons black pepper2 tablespoons minced garlic2 tablespoons dry mesquite flavored seasoning mix4 cups oil for frying, or as needed1 teaspoon butter1 (12 ounce) bottle barbecue sauce
Directions
In a large bowl, whisk together the eggs, water, milk, 2 tablespoons salt, and 2 tablespoons pepper with a fork until smooth. In another large bowl, stir together the flour, 1/4 cup salt, 5 teaspoons pepper,
Friday, March 30, 2012
How To Make Savory Diet Chicken
Ingredients
4 skinless, boneless chicken breast halves6 potatoes2 green bell peppers, sliced1 cup cubed carrots2 onions, quartered1 dash Worcestershire sauce1 teaspoon paprika
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a 9x13 inch baking dish, place the chicken breasts. Add the potatoes, bell peppers, carrot and onion, all cubed or quartered. Sprinkle all liberally with Worcestershire sauce and a dash of paprika. Cover dish and bake in the preheated oven for 1 1/2 hour. That's it!
4 skinless, boneless chicken breast halves6 potatoes2 green bell peppers, sliced1 cup cubed carrots2 onions, quartered1 dash Worcestershire sauce1 teaspoon paprika
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a 9x13 inch baking dish, place the chicken breasts. Add the potatoes, bell peppers, carrot and onion, all cubed or quartered. Sprinkle all liberally with Worcestershire sauce and a dash of paprika. Cover dish and bake in the preheated oven for 1 1/2 hour. That's it!
Thursday, March 29, 2012
Chicken Dijon Recipe
Ingredients
4 skinless, boneless chicken breasts3 tablespoons butter2 tablespoons all-purpose flour1 cup chicken broth1/2 cup half-and-half cream2 tablespoons Dijon-style prepared mustard
Directions
In a large skillet, brown chicken in butter/margarine for about 15 to 20 minutes or until cooked through and juices run clear. Remove from skillet and place on a warm oven-proof platter.
Preheat oven to 150 degrees F (65 degrees C).
Stir flour into skillet drippings. Add broth and deglaze skillet by stirring vigorously until flour is somewhat dissolved and liquid has the consistency of a sauce.
4 skinless, boneless chicken breasts3 tablespoons butter2 tablespoons all-purpose flour1 cup chicken broth1/2 cup half-and-half cream2 tablespoons Dijon-style prepared mustard
Directions
In a large skillet, brown chicken in butter/margarine for about 15 to 20 minutes or until cooked through and juices run clear. Remove from skillet and place on a warm oven-proof platter.
Preheat oven to 150 degrees F (65 degrees C).
Stir flour into skillet drippings. Add broth and deglaze skillet by stirring vigorously until flour is somewhat dissolved and liquid has the consistency of a sauce.
Wednesday, March 28, 2012
Green Sauce Enchiladas
Ingredients
1 tablespoon butter1 cup white rice1 (14.5 ounce) can chicken broth3 boneless chicken breast halves, boiled and cubed1 pound Monterey Jack cheese1 (11 ounce) can sweet corn, drained1 (24 ounce) jar green enchilada sauce24 (6 inch) corn tortillas
Directions
In a large skillet, saute rice with butter or margarine. Add chicken broth and simmer over low heat for 15 to 20 minutes, or until rice is cooked and tender. Let cool.
Preheat oven to 350 degrees F (175 degrees C).
Cube 3/4 pound of the cheese; shred the remaining 1/4 pound cheese and set aside. Combine chicken, 3/4 pound cubed
1 tablespoon butter1 cup white rice1 (14.5 ounce) can chicken broth3 boneless chicken breast halves, boiled and cubed1 pound Monterey Jack cheese1 (11 ounce) can sweet corn, drained1 (24 ounce) jar green enchilada sauce24 (6 inch) corn tortillas
Directions
In a large skillet, saute rice with butter or margarine. Add chicken broth and simmer over low heat for 15 to 20 minutes, or until rice is cooked and tender. Let cool.
Preheat oven to 350 degrees F (175 degrees C).
Cube 3/4 pound of the cheese; shred the remaining 1/4 pound cheese and set aside. Combine chicken, 3/4 pound cubed
Tuesday, March 27, 2012
Crunchy Chicken Fingers
Ingredients
2 pounds skinless, boneless chicken breast halves - cut into strips2 eggs, beaten1/2 cup milk1 (12 ounce) package tortilla chips, crushed
Directions
Preheat oven to 400 degrees F (200 degrees C).
Mix egg beat and milk in a shallow dish or bowl; place crushed chips in a separate shallow dish or bowl. Dip chicken first in egg mixture, then in crushed chips to coat. Place coated chicken on an ungreased cookie sheet.
Bake in preheated oven for 10 minutes; turn sides and bake for another 10
2 pounds skinless, boneless chicken breast halves - cut into strips2 eggs, beaten1/2 cup milk1 (12 ounce) package tortilla chips, crushed
Directions
Preheat oven to 400 degrees F (200 degrees C).
Mix egg beat and milk in a shallow dish or bowl; place crushed chips in a separate shallow dish or bowl. Dip chicken first in egg mixture, then in crushed chips to coat. Place coated chicken on an ungreased cookie sheet.
Bake in preheated oven for 10 minutes; turn sides and bake for another 10
Monday, March 26, 2012
Coronation Chicken
Ingredients
6 skinless, boneless chicken breast halves1/3 cup sultana raisins1 (1 pound) large mango, peeled, thinly sliced2/3 cup mayonnaise1 teaspoon mild curry powder1 tablespoon mango chutney1 teaspoon fresh lemon juice1 pinch salt and ground black pepper3/4 cup toasted cashews
Directions
In a large pot, cook chicken in lightly salted boiling water for 20 minutes. Drain, cool, and cut into 1/2-inch strips.
In a large bowl, stir together chicken strips, raisins, and half of the mango.
In a medium bowl, mix together mayonnaise, curry powder, chutney, and lemon juice. Season with salt and
6 skinless, boneless chicken breast halves1/3 cup sultana raisins1 (1 pound) large mango, peeled, thinly sliced2/3 cup mayonnaise1 teaspoon mild curry powder1 tablespoon mango chutney1 teaspoon fresh lemon juice1 pinch salt and ground black pepper3/4 cup toasted cashews
Directions
In a large pot, cook chicken in lightly salted boiling water for 20 minutes. Drain, cool, and cut into 1/2-inch strips.
In a large bowl, stir together chicken strips, raisins, and half of the mango.
In a medium bowl, mix together mayonnaise, curry powder, chutney, and lemon juice. Season with salt and
Sunday, March 25, 2012
Creamy Chicken Bake
Ingredients
1 1/2 pounds skinless, boneless chicken breasts1 (10.75 ounce) can Campbell's(r) Condensed Cream of Broccoli Soup (Regular or 98% Fat Free)1/3 cup milk1/2 teaspoon garlic powder1 (4.5 ounce) jar sliced mushrooms, drained1/4 cup grated Parmesan cheese1/4 cup dry bread crumbs2 tablespoons butter
Directions
Place the chicken in a 13x9x2-inch shallow baking dish. Mix the soup, milk, garlic powder and mushrooms in a medium bowl and pour over the chicken.
Mix the cheese and bread crumbs with the butter in a small bowl and sprinkle over the soup mixture.
Bake at 400 degrees F for 30
1 1/2 pounds skinless, boneless chicken breasts1 (10.75 ounce) can Campbell's(r) Condensed Cream of Broccoli Soup (Regular or 98% Fat Free)1/3 cup milk1/2 teaspoon garlic powder1 (4.5 ounce) jar sliced mushrooms, drained1/4 cup grated Parmesan cheese1/4 cup dry bread crumbs2 tablespoons butter
Directions
Place the chicken in a 13x9x2-inch shallow baking dish. Mix the soup, milk, garlic powder and mushrooms in a medium bowl and pour over the chicken.
Mix the cheese and bread crumbs with the butter in a small bowl and sprinkle over the soup mixture.
Bake at 400 degrees F for 30
Saturday, March 24, 2012
Recipe For Creamy PHILLY Chicken Pot Pie
Ingredients
1 tablespoon non-hydrogenated margarine1 large onion, chopped1/2 pound mushrooms, quartered1 1/2 pounds boneless skinless chicken breasts, cut into bite-size pieces1 (250 g) tub PHILADELPHIA Herb & Garlic Cream Cheese Spread3/4 cup 25%-less-sodium chicken broth2 cups frozen peas and carrots1 refrigerated ready-to-use pie crust1 egg, beaten
Directions
Heat oven to 400 degrees F.
Melt margarine in large saucepan on medium heat. Add onions; cook and stir 5 min. Stir in mushrooms; cook 10 to 12 min. or until lightly browned, stirring occasionally. Add chicken; cook and stir 5
1 tablespoon non-hydrogenated margarine1 large onion, chopped1/2 pound mushrooms, quartered1 1/2 pounds boneless skinless chicken breasts, cut into bite-size pieces1 (250 g) tub PHILADELPHIA Herb & Garlic Cream Cheese Spread3/4 cup 25%-less-sodium chicken broth2 cups frozen peas and carrots1 refrigerated ready-to-use pie crust1 egg, beaten
Directions
Heat oven to 400 degrees F.
Melt margarine in large saucepan on medium heat. Add onions; cook and stir 5 min. Stir in mushrooms; cook 10 to 12 min. or until lightly browned, stirring occasionally. Add chicken; cook and stir 5
Friday, March 23, 2012
Joel's Jerk Chicken Pineapple Pasta Recipe
Ingredients
1 tablespoon olive oil2 skinless, boneless chicken breast halves - cubed1 (8 ounce) can pineapple tidbits with juice1/4 cup shredded coconut2 tablespoons brown sugar1 teaspoon jerk seasoning mix1/2 teaspoon ground cinnamon1/2 teaspoon chili powder1/2 teaspoon crushed red pepper flakessalt and ground black pepper to taste4 ounces dry fettuccini noodles
Directions
Heat olive oil in a skillet over medium heat. Cook and stir chicken until no longer pink and juices run clear, 7 to 10 minutes. Stir in the pineapple and its juice, coconut, brown sugar, jerk seasoning, cinnamon, chili
1 tablespoon olive oil2 skinless, boneless chicken breast halves - cubed1 (8 ounce) can pineapple tidbits with juice1/4 cup shredded coconut2 tablespoons brown sugar1 teaspoon jerk seasoning mix1/2 teaspoon ground cinnamon1/2 teaspoon chili powder1/2 teaspoon crushed red pepper flakessalt and ground black pepper to taste4 ounces dry fettuccini noodles
Directions
Heat olive oil in a skillet over medium heat. Cook and stir chicken until no longer pink and juices run clear, 7 to 10 minutes. Stir in the pineapple and its juice, coconut, brown sugar, jerk seasoning, cinnamon, chili
Thursday, March 22, 2012
Chicken and Apricot Saute
Ingredients
1 cup chicken broth1 tablespoon cornstarchpepper to taste1 tablespoon cooking oil1 pound boneless chicken breasts, cut into thin strips3 cups sliced celery2 garlic cloves, minced1 (16 ounce) can apricot halves in natural juice, drained6 ounces fresh or frozen snow peasCooked rice
Directions
Combine broth, cornstarch and pepper. Set aside. In a wok or large skillet, heat oil on high. Add chicken; stir-fry until chicken is no longer pink. Remove from pan. Add celery and garlic; stir-fry until the celery is crisp-tender, about 3 minutes. Stir in broth mixture. Cook, stirring
1 cup chicken broth1 tablespoon cornstarchpepper to taste1 tablespoon cooking oil1 pound boneless chicken breasts, cut into thin strips3 cups sliced celery2 garlic cloves, minced1 (16 ounce) can apricot halves in natural juice, drained6 ounces fresh or frozen snow peasCooked rice
Directions
Combine broth, cornstarch and pepper. Set aside. In a wok or large skillet, heat oil on high. Add chicken; stir-fry until chicken is no longer pink. Remove from pan. Add celery and garlic; stir-fry until the celery is crisp-tender, about 3 minutes. Stir in broth mixture. Cook, stirring
Wednesday, March 21, 2012
Recipe For Wild Rice Chicken
Ingredients
2 (6 ounce) packages uncooked long grain and wild rice2 cups cooked, cubed chicken breast meat1 (10.75 ounce) can condensed cream of mushroom soup1 (4 ounce) jar diced pimento peppers, drained1 onion1 cup shredded Cheddar cheese, divided
Directions
Preheat oven to 300 degrees F (150 degrees C). Prepare rice according to package directions.
In a medium bowl, toss together the cooked chicken, prepared rice, soup, pimientos, and onion. Transfer to a lightly greased 9x13 inch baking dish. Stir in 1/2 cup of the cheese, then sprinkle the other 1/2 cup of cheese on top.
Place in
2 (6 ounce) packages uncooked long grain and wild rice2 cups cooked, cubed chicken breast meat1 (10.75 ounce) can condensed cream of mushroom soup1 (4 ounce) jar diced pimento peppers, drained1 onion1 cup shredded Cheddar cheese, divided
Directions
Preheat oven to 300 degrees F (150 degrees C). Prepare rice according to package directions.
In a medium bowl, toss together the cooked chicken, prepared rice, soup, pimientos, and onion. Transfer to a lightly greased 9x13 inch baking dish. Stir in 1/2 cup of the cheese, then sprinkle the other 1/2 cup of cheese on top.
Place in
Tuesday, March 20, 2012
How To Make Hazelnut Chicken in Prosciutto-Cream Sauce
Ingredients
3 (5 ounce) skinless, boneless chicken breast halves, pounded 1/3 inch thickall-purpose flour for dredging1 egg, beaten2 tablespoons milk1 cup chopped hazelnuts2 tablespoons olive oil1/2 cup dry white wine6 large mushrooms, quartered3 ounces prosciutto, shredded15 fresh spinach leaves1 cup heavy whipping cream
Directions
Dredge chicken breasts in flour and shake off excess. Mix together egg and milk until thoroughly combined. Dip chicken into egg mixture, then press into chopped hazelnuts.
Heat olive oil in a skillet over medium heat. Add chicken, and cook until golden brown on
3 (5 ounce) skinless, boneless chicken breast halves, pounded 1/3 inch thickall-purpose flour for dredging1 egg, beaten2 tablespoons milk1 cup chopped hazelnuts2 tablespoons olive oil1/2 cup dry white wine6 large mushrooms, quartered3 ounces prosciutto, shredded15 fresh spinach leaves1 cup heavy whipping cream
Directions
Dredge chicken breasts in flour and shake off excess. Mix together egg and milk until thoroughly combined. Dip chicken into egg mixture, then press into chopped hazelnuts.
Heat olive oil in a skillet over medium heat. Add chicken, and cook until golden brown on
Monday, March 19, 2012
Recipe For Favorite Skillet Dinner
Ingredients
6 boneless, skinless chicken breast halves1 tablespoon olive or vegetable oil1 tablespoon butter or margarine3 medium potatoes, cut into 1-inch pieces3 celery ribs, cut into 1-inch pieces2 medium onion, cut in 1-inch pieces1 (16 ounce) package frozen green beans1 cup chicken broth1/4 cup snipped fresh parsley1 bay leaf1 teaspoon salt1/2 teaspoon dried thyme1/2 teaspoon pepper
Directions
In a skillet over medium heat, brown chicken in oil and butter for 10-12 minutes. Add remaining ingredients; stir to mix. Bring to a boil. Reduce heat; cover and simmer for 50-60 minutes or until
6 boneless, skinless chicken breast halves1 tablespoon olive or vegetable oil1 tablespoon butter or margarine3 medium potatoes, cut into 1-inch pieces3 celery ribs, cut into 1-inch pieces2 medium onion, cut in 1-inch pieces1 (16 ounce) package frozen green beans1 cup chicken broth1/4 cup snipped fresh parsley1 bay leaf1 teaspoon salt1/2 teaspoon dried thyme1/2 teaspoon pepper
Directions
In a skillet over medium heat, brown chicken in oil and butter for 10-12 minutes. Add remaining ingredients; stir to mix. Bring to a boil. Reduce heat; cover and simmer for 50-60 minutes or until
Sunday, March 18, 2012
Fiesta Chicken Fajitas Recipe
Ingredients
1/4 cup Italian salad dressing6 skinless, boneless chicken breasts1 (10.75 ounce) can Campbell's?(r) Condensed Fiesta Nacho Cheese Soup1/3 cup milk12 (6 inch) flour tortillas4 green onions, thinly sliced1 small avocado, peeled, pitted and sliced (optional)
Directions
Pour dressing into large shallow dish. Add chicken and turn to coat. Cover and refrigerate 30 min., turning occasionally.
Remove chicken from marinade. Grill 15 min. or until done, turning once. Discard marinade.
Mix soup and milk in saucepan. Heat through.
Slice chicken into thin strips and place down center of each
1/4 cup Italian salad dressing6 skinless, boneless chicken breasts1 (10.75 ounce) can Campbell's?(r) Condensed Fiesta Nacho Cheese Soup1/3 cup milk12 (6 inch) flour tortillas4 green onions, thinly sliced1 small avocado, peeled, pitted and sliced (optional)
Directions
Pour dressing into large shallow dish. Add chicken and turn to coat. Cover and refrigerate 30 min., turning occasionally.
Remove chicken from marinade. Grill 15 min. or until done, turning once. Discard marinade.
Mix soup and milk in saucepan. Heat through.
Slice chicken into thin strips and place down center of each
Saturday, March 17, 2012
Recipe For Sourdough Chipotle Chicken Panini
Ingredients
2 slices sourdough bread1/4 cup Caesar salad dressing1 cooked chicken breast, diced1/2 cup shredded Cheddar cheese1 tablespoon bacon bits1 1/2 teaspoons chipotle chile powder, or to taste2 tablespoons softened butter
Directions
Preheat a panini press for medium-high heat.
Spread one side of each piece of bread with the Caesar dressing. Place the chicken on top of the bottom slice, sprinkle with Cheddar cheese, bacon bits, and chipotle chile powder. Place the top piece of bread onto the sandwich, and butter the outsides with the softened butter.
Cook on the preheated grill until
2 slices sourdough bread1/4 cup Caesar salad dressing1 cooked chicken breast, diced1/2 cup shredded Cheddar cheese1 tablespoon bacon bits1 1/2 teaspoons chipotle chile powder, or to taste2 tablespoons softened butter
Directions
Preheat a panini press for medium-high heat.
Spread one side of each piece of bread with the Caesar dressing. Place the chicken on top of the bottom slice, sprinkle with Cheddar cheese, bacon bits, and chipotle chile powder. Place the top piece of bread onto the sandwich, and butter the outsides with the softened butter.
Cook on the preheated grill until
Friday, March 16, 2012
Skillet Herbed Chicken with Mustard Recipe
Ingredients
3 tablespoons Dijon mustard2 tablespoons honey2 tablespoons dried tarragon2 teaspoons dried basil2 teaspoons dried thyme1/8 teaspoon salt1/8 teaspoon freshly ground black pepper2 tablespoons vegetable oil4 boneless, skinless chicken breast halves1 cup white wine
Directions
In a small bowl, blend Dijon mustard and honey. Mix in the tarragon, basil, thyme, salt, and pepper.
Heat oil in a large skillet over medium heat. Place chicken in the skillet, and brush on both sides with the Dijon mustard mixture. Pour 1/4 cup wine around the chicken. Reduce heat, cover, and simmer about 10
3 tablespoons Dijon mustard2 tablespoons honey2 tablespoons dried tarragon2 teaspoons dried basil2 teaspoons dried thyme1/8 teaspoon salt1/8 teaspoon freshly ground black pepper2 tablespoons vegetable oil4 boneless, skinless chicken breast halves1 cup white wine
Directions
In a small bowl, blend Dijon mustard and honey. Mix in the tarragon, basil, thyme, salt, and pepper.
Heat oil in a large skillet over medium heat. Place chicken in the skillet, and brush on both sides with the Dijon mustard mixture. Pour 1/4 cup wine around the chicken. Reduce heat, cover, and simmer about 10
Thursday, March 15, 2012
How To Make Steve's Chicken Korma
Ingredients
2 tablespoons cooking oil1/2 teaspoon ground ginger1/2 teaspoon chili powder1/2 teaspoon ground cinnamon1/2 teaspoon ground turmeric1/2 teaspoon ground white pepper1 large onion, chopped1 clove garlic, minced1 cup chopped canned tomatoes2 skinless, boneless chicken breast halves - cubed1/4 cup chicken stock2 tablespoons ground almonds1/4 cup heavy cream1/4 cup plain yogurt
Directions
Heat the oil in a large skillet over medium heat. Combine the ginger, chili powder, cinnamon, turmeric, and pepper; stir into the hot oil and cook for 5 seconds. Add the onion and garlic; stir and
2 tablespoons cooking oil1/2 teaspoon ground ginger1/2 teaspoon chili powder1/2 teaspoon ground cinnamon1/2 teaspoon ground turmeric1/2 teaspoon ground white pepper1 large onion, chopped1 clove garlic, minced1 cup chopped canned tomatoes2 skinless, boneless chicken breast halves - cubed1/4 cup chicken stock2 tablespoons ground almonds1/4 cup heavy cream1/4 cup plain yogurt
Directions
Heat the oil in a large skillet over medium heat. Combine the ginger, chili powder, cinnamon, turmeric, and pepper; stir into the hot oil and cook for 5 seconds. Add the onion and garlic; stir and
Wednesday, March 14, 2012
Chicken and Artichokes
Ingredients
3 pounds skinless, boneless chicken breast halves, cut into bite size pieces1 teaspoon salt1/2 teaspoon freshly ground black pepper1 teaspoon paprika4 tablespoons butter1/4 pound fresh mushrooms, sliced2 tablespoons all-purpose flour1 cup chicken broth3 tablespoons sherry1/4 teaspoon dried rosemary1 (14 ounce) can artichoke hearts, drained
Directions
Preheat oven to 375 degrees F (190 degrees C).
Sprinkle chicken with salt, pepper and paprika to taste. Melt butter or margarine in heavy skillet and brown chicken on all sides. Remove to covered 9x13 inch casserole.
Add mushrooms to
3 pounds skinless, boneless chicken breast halves, cut into bite size pieces1 teaspoon salt1/2 teaspoon freshly ground black pepper1 teaspoon paprika4 tablespoons butter1/4 pound fresh mushrooms, sliced2 tablespoons all-purpose flour1 cup chicken broth3 tablespoons sherry1/4 teaspoon dried rosemary1 (14 ounce) can artichoke hearts, drained
Directions
Preheat oven to 375 degrees F (190 degrees C).
Sprinkle chicken with salt, pepper and paprika to taste. Melt butter or margarine in heavy skillet and brown chicken on all sides. Remove to covered 9x13 inch casserole.
Add mushrooms to
Tuesday, March 13, 2012
Chicken Pot Pie VII Recipe
Ingredients
2 cups all-purpose flour3/4 cup shortening1/4 cup cold water1 tablespoon onion salt
1 tablespoon shortening1 pound skinless, boneless chicken breast halves - cubed1 cup chopped onion1 (15 ounce) can green beans1 teaspoon onion salt1 tablespoon white sugar1/4 teaspoon garlic powder1/4 teaspoon black pepper1/4 teaspoon dried oregano1 (10.75 ounce) can condensed cream of chicken soup
Directions
Preheat oven to 400 degrees F (200 degrees C.)
In a large bowl, combine flour and onion salt. Cut in shortening until mixture resembles coarse crumbs. Add water and stir until it forms a
2 cups all-purpose flour3/4 cup shortening1/4 cup cold water1 tablespoon onion salt
1 tablespoon shortening1 pound skinless, boneless chicken breast halves - cubed1 cup chopped onion1 (15 ounce) can green beans1 teaspoon onion salt1 tablespoon white sugar1/4 teaspoon garlic powder1/4 teaspoon black pepper1/4 teaspoon dried oregano1 (10.75 ounce) can condensed cream of chicken soup
Directions
Preheat oven to 400 degrees F (200 degrees C.)
In a large bowl, combine flour and onion salt. Cut in shortening until mixture resembles coarse crumbs. Add water and stir until it forms a
Monday, March 12, 2012
Slow Cooker Chicken Creole
Ingredients
4 skinless, boneless chicken breast halvessalt and pepper to tasteCreole-style seasoning to taste1 (14.5 ounce) can stewed tomatoes, with liquid1 stalk celery, diced1 green bell pepper, diced3 cloves garlic, minced1 onion, diced1 (4 ounce) can mushrooms, drained1 fresh jalapeno pepper, seeded and chopped
Directions
Place chicken breasts in slow cooker. Season with salt, pepper, and Creole-style seasoning to taste. Stir in tomatoes with liquid, celery, bell pepper, garlic, onion, mushrooms, and jalapeno pepper.
Cook on Low for 10 to 12 hours, or on High for 5 to 6
4 skinless, boneless chicken breast halvessalt and pepper to tasteCreole-style seasoning to taste1 (14.5 ounce) can stewed tomatoes, with liquid1 stalk celery, diced1 green bell pepper, diced3 cloves garlic, minced1 onion, diced1 (4 ounce) can mushrooms, drained1 fresh jalapeno pepper, seeded and chopped
Directions
Place chicken breasts in slow cooker. Season with salt, pepper, and Creole-style seasoning to taste. Stir in tomatoes with liquid, celery, bell pepper, garlic, onion, mushrooms, and jalapeno pepper.
Cook on Low for 10 to 12 hours, or on High for 5 to 6
Sunday, March 11, 2012
How To Make Plum and Ginger Chicken
Ingredients
1 cup uncooked long grain white rice2 cups water2/3 cup plum sauce1/2 cup light corn syrup2 tablespoons soy sauce2 cloves garlic, minced4 packets chicken bouillon granules2 tablespoons vegetable oil4 skinless, boneless chicken breast halves - cut into bite-size pieces4 tablespoons cornstarch3/4 teaspoon minced fresh ginger root2 cups snow peas, trimmed1 cup sliced fresh mushrooms
Directions
Bring the rice and water to a boil in a pot. Cover, reduce heat to low, and simmer 20 minutes.
Mix the plum sauce, corn syrup, soy sauce, garlic, and bouillon in a small bowl.
Heat oil in a
1 cup uncooked long grain white rice2 cups water2/3 cup plum sauce1/2 cup light corn syrup2 tablespoons soy sauce2 cloves garlic, minced4 packets chicken bouillon granules2 tablespoons vegetable oil4 skinless, boneless chicken breast halves - cut into bite-size pieces4 tablespoons cornstarch3/4 teaspoon minced fresh ginger root2 cups snow peas, trimmed1 cup sliced fresh mushrooms
Directions
Bring the rice and water to a boil in a pot. Cover, reduce heat to low, and simmer 20 minutes.
Mix the plum sauce, corn syrup, soy sauce, garlic, and bouillon in a small bowl.
Heat oil in a
Saturday, March 10, 2012
Ashley's Chicken Katsu with Tonkatsu Sauce
Ingredients
Sauce1/2 cup Worcestershire sauce1/4 cup ketchup2 tablespoons soy saucepepper to tasteChicken2 cups vegetable oil, for deep-fat frying1/2 cup all-purpose flour1/2 cup panko bread crumbssalt and pepper to taste1 egg, beaten2 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness1 green onion, thinly sliced
Directions
For the sauce, stir together the Worcestershire sauce, ketchup, and soy sauce, and a pinch of pepper to taste. Set aside.
Heat oil in deep-fryer to 350 degrees F (175 degrees C).
Place flour and panko bread crumbs onto separate plates and season with
Sauce1/2 cup Worcestershire sauce1/4 cup ketchup2 tablespoons soy saucepepper to tasteChicken2 cups vegetable oil, for deep-fat frying1/2 cup all-purpose flour1/2 cup panko bread crumbssalt and pepper to taste1 egg, beaten2 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness1 green onion, thinly sliced
Directions
For the sauce, stir together the Worcestershire sauce, ketchup, and soy sauce, and a pinch of pepper to taste. Set aside.
Heat oil in deep-fryer to 350 degrees F (175 degrees C).
Place flour and panko bread crumbs onto separate plates and season with
Friday, March 9, 2012
Recipe For Creamy Swiss Chicken Casserole
Ingredients
1 (10.75 ounce) can condensed cream of chicken soup1/4 cup milk4 skinless, boneless chicken breast halves4 slices Swiss cheese1 (4 ounce) can sliced mushrooms (optional)1 (10 ounce) package uncooked egg noodles
Directions
Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8x8 inch casserole dish.
In a bowl, mix the soup and milk. Arrange chicken breast halves in the casserole dish. Top each breast half with a slice of cheese. Pour soup and milk over the chicken. Sprinkle with mushrooms.
Bake 30 minutes in the preheated oven, or until sauce is bubbly and chicken
1 (10.75 ounce) can condensed cream of chicken soup1/4 cup milk4 skinless, boneless chicken breast halves4 slices Swiss cheese1 (4 ounce) can sliced mushrooms (optional)1 (10 ounce) package uncooked egg noodles
Directions
Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8x8 inch casserole dish.
In a bowl, mix the soup and milk. Arrange chicken breast halves in the casserole dish. Top each breast half with a slice of cheese. Pour soup and milk over the chicken. Sprinkle with mushrooms.
Bake 30 minutes in the preheated oven, or until sauce is bubbly and chicken
Thursday, March 8, 2012
Polynesian Chicken Fafa
Ingredients
1 tablespoon butter1/4 cup chopped onion2 cloves garlic, minced1 cup coconut milk2 cups water1 1/2 cups uncooked long grain white rice1 pound skinless, boneless chicken breast halves - cut into 1 inch pieces1 (10 ounce) package frozen chopped spinach, thawed and drained1/3 cup shredded coconut
Directions
In a large, deep skillet over medium-high heat, melt the butter. Stir in the onion and garlic, and cook 2 minutes. Mix in the coconut milk, water, rice, and chicken, and bring to a boil. Reduce heat to low, cover, and simmer 20 minutes, until rice is tender and chicken juices run
1 tablespoon butter1/4 cup chopped onion2 cloves garlic, minced1 cup coconut milk2 cups water1 1/2 cups uncooked long grain white rice1 pound skinless, boneless chicken breast halves - cut into 1 inch pieces1 (10 ounce) package frozen chopped spinach, thawed and drained1/3 cup shredded coconut
Directions
In a large, deep skillet over medium-high heat, melt the butter. Stir in the onion and garlic, and cook 2 minutes. Mix in the coconut milk, water, rice, and chicken, and bring to a boil. Reduce heat to low, cover, and simmer 20 minutes, until rice is tender and chicken juices run
Wednesday, March 7, 2012
Sticky Chicken Recipes
Ingredients4 teaspoons salt2 teaspoons paprika1 teaspoon cayenne pepper1 teaspoon onion powder1 teaspoon thyme1 teaspoon white pepper1/2 teaspoon garlic powder1/2 teaspoon black pepper1 large roasting chicken2 large onions, peeled and quarteredDirectionsBlend all spices together and set aside.Remove neck and giblets from chicken cavity, rinse well inside and out, and pat dry with paper towels.Rub with spice mixture, both inside and out, then stuff cavity with onions.Wrap in a food plastic bag, tie closed, and refrigerate overnight.Remove from plastic bag and place in a shallow baking
How To Make Apple Chicken Slaw
Ingredients
1/4 cup poppy seed salad dressing5 teaspoons mayonnaise2 cups cubed cooked chicken breast2 cups coleslaw mix1 medium apple, choppedLettuce Leaves
Directions
In a small bowl, combine salad dressing and mayonnaise. In a large bowl, combine the chicken, coleslaw mix and apple. Drizzle with dressing and toss to coat. Serve on lettuce-lined plates if
1/4 cup poppy seed salad dressing5 teaspoons mayonnaise2 cups cubed cooked chicken breast2 cups coleslaw mix1 medium apple, choppedLettuce Leaves
Directions
In a small bowl, combine salad dressing and mayonnaise. In a large bowl, combine the chicken, coleslaw mix and apple. Drizzle with dressing and toss to coat. Serve on lettuce-lined plates if
Tuesday, March 6, 2012
How To Make Magic Chicken
Ingredients
2 skinless, boneless chicken breast halves1 cup red cooking wine1 (4 ounce) can sliced mushrooms, drained1 (6.5 ounce) jar marinated artichoke hearts, undrained
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Poke holes in both sides of the chicken breasts using a fork, and lay them in a baking dish. Pour the cooking wine over. Cover with artichokes and the artichoke marinade. Sprinkle mushrooms over.
Bake for 35 minutes in the preheated oven, or until chicken is no longer pink, and the juices run
2 skinless, boneless chicken breast halves1 cup red cooking wine1 (4 ounce) can sliced mushrooms, drained1 (6.5 ounce) jar marinated artichoke hearts, undrained
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Poke holes in both sides of the chicken breasts using a fork, and lay them in a baking dish. Pour the cooking wine over. Cover with artichokes and the artichoke marinade. Sprinkle mushrooms over.
Bake for 35 minutes in the preheated oven, or until chicken is no longer pink, and the juices run
Monday, March 5, 2012
Recipe For Stuffed Chicken Breasts with Cornbread Dressing
Ingredients
6 skinless, boneless chicken breast halvessalt and pepper to taste2 tablespoons butter1 small onion, chopped1/2 green bell pepper, seeded and chopped2 chicken livers, trimmed and chopped2 cloves garlic, minced1 teaspoon dried sage1 cup chicken broth1/2 teaspoon salt1/2 teaspoon ground black pepper4 cups cornbread crumbs1 (10.75 ounce) can condensed cream of chicken soup1/2 cup water
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Cut a pocket into the side of each piece of chicken, going to within 1/2 inch of each edge. Season chicken pieces with salt and pepper;
6 skinless, boneless chicken breast halvessalt and pepper to taste2 tablespoons butter1 small onion, chopped1/2 green bell pepper, seeded and chopped2 chicken livers, trimmed and chopped2 cloves garlic, minced1 teaspoon dried sage1 cup chicken broth1/2 teaspoon salt1/2 teaspoon ground black pepper4 cups cornbread crumbs1 (10.75 ounce) can condensed cream of chicken soup1/2 cup water
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Cut a pocket into the side of each piece of chicken, going to within 1/2 inch of each edge. Season chicken pieces with salt and pepper;
Sunday, March 4, 2012
Chicken with Red Grapes And Mushrooms
Ingredients
2 tablespoons butter1 tablespoon olive oil4 skinless, boneless chicken breast halves1 cup sliced fresh mushrooms1 cup red wine1 cup heavy cream1 tablespoon dried thyme1 teaspoon salt1 teaspoon ground black pepper1 cup seedless red grapes, rinsed and dried
Directions
Melt butter with oil in a large skillet over medium high heat. When hot, add chicken breasts. Brown 3 to 5 minutes on both sides until golden.
Add mushrooms, and saute for 2 to 3 minutes, or until soft. Deglaze pan with wine, making sure to loosen any brown bits from bottom of pan. Simmer for 5 minutes.
Stir in
2 tablespoons butter1 tablespoon olive oil4 skinless, boneless chicken breast halves1 cup sliced fresh mushrooms1 cup red wine1 cup heavy cream1 tablespoon dried thyme1 teaspoon salt1 teaspoon ground black pepper1 cup seedless red grapes, rinsed and dried
Directions
Melt butter with oil in a large skillet over medium high heat. When hot, add chicken breasts. Brown 3 to 5 minutes on both sides until golden.
Add mushrooms, and saute for 2 to 3 minutes, or until soft. Deglaze pan with wine, making sure to loosen any brown bits from bottom of pan. Simmer for 5 minutes.
Stir in
Saturday, March 3, 2012
Walnut Chicken Skillet Recipe
Ingredients
2 teaspoons cornstarch, divided3 tablespoons soy sauce, divided1 pound boneless skinless chicken breasts, cut into 1/4-inch strips1 tablespoon water1 1/2 teaspoons vinegar1 1/2 teaspoons sugar1 dash hot pepper sauce1/2 cup walnut halves3 tablespoons vegetable oil1 medium green pepper, cut into 1-inch pieces1/2 teaspoon ground gingerHot cooked rice
Directions
In a bowl, combine 1 teaspoon of cornstarch and 1 tablespoon soy sauce until smooth; add chicken and toss to coat. Cover and refrigerate for 30 minutes. Meanwhile, in a bowl, combine water, vinegar, sugar, hot pepper sauce and
2 teaspoons cornstarch, divided3 tablespoons soy sauce, divided1 pound boneless skinless chicken breasts, cut into 1/4-inch strips1 tablespoon water1 1/2 teaspoons vinegar1 1/2 teaspoons sugar1 dash hot pepper sauce1/2 cup walnut halves3 tablespoons vegetable oil1 medium green pepper, cut into 1-inch pieces1/2 teaspoon ground gingerHot cooked rice
Directions
In a bowl, combine 1 teaspoon of cornstarch and 1 tablespoon soy sauce until smooth; add chicken and toss to coat. Cover and refrigerate for 30 minutes. Meanwhile, in a bowl, combine water, vinegar, sugar, hot pepper sauce and
Friday, March 2, 2012
How To Make Crisp-and-Creamy Baked Chicken
Ingredients
4 small boneless skinless chicken breasts6 tablespoons SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix1 1/2 cups instant white rice, uncooked2/3 cup condensed cream of celery soup1/4 cup milk1 cup KRAFT Mozza-Cheddar Shredded Cheese
Directions
Heat oven to 400 degrees F.
Coat chicken with coating mix as directed on package; place in greased 13x9-inch baking dish. Discard any remaining coating mix.
Bake 20 minutes or until chicken is done (170 degree F). Meanwhile, cook rice as directed on package.
Mix soup and milk until well blended; pour over chicken. Top with cheese. Bake 5
4 small boneless skinless chicken breasts6 tablespoons SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix1 1/2 cups instant white rice, uncooked2/3 cup condensed cream of celery soup1/4 cup milk1 cup KRAFT Mozza-Cheddar Shredded Cheese
Directions
Heat oven to 400 degrees F.
Coat chicken with coating mix as directed on package; place in greased 13x9-inch baking dish. Discard any remaining coating mix.
Bake 20 minutes or until chicken is done (170 degree F). Meanwhile, cook rice as directed on package.
Mix soup and milk until well blended; pour over chicken. Top with cheese. Bake 5
Thursday, March 1, 2012
Recipe For Crispy Chicken with Asparagus Sauce
Ingredients
1 egg4 skinless, boneless chicken breast halves1/2 cup dry bread crumbs2 tablespoons vegetable oil1 (10.75 ounce) can Campbell's(r) Condensed Cream of Asparagus Soup1/3 cup milk1/3 cup water4 cups hot cooked riceGrated Parmesan cheese
Directions
Beat the egg in a shallow dish with a fork or whisk. Dip the chicken into the egg. Coat the chicken with the bread crumbs.
Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for15 minutes or until well browned on both sides and cooked through. Remove the chicken from the skillet and keep warm.
Stir the soup,
1 egg4 skinless, boneless chicken breast halves1/2 cup dry bread crumbs2 tablespoons vegetable oil1 (10.75 ounce) can Campbell's(r) Condensed Cream of Asparagus Soup1/3 cup milk1/3 cup water4 cups hot cooked riceGrated Parmesan cheese
Directions
Beat the egg in a shallow dish with a fork or whisk. Dip the chicken into the egg. Coat the chicken with the bread crumbs.
Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for15 minutes or until well browned on both sides and cooked through. Remove the chicken from the skillet and keep warm.
Stir the soup,
Wednesday, February 29, 2012
Recipe For Carol's King Ranch Casserole
Ingredients
4 skinless, boneless chicken breast halves1 tablespoon chicken bouillon1 cup chicken broth1 cup chopped onion1 (10.75 ounce) can condensed cream of chicken soup1 (10.75 ounce) can condensed cream of mushroom soup1/2 cup diced red bell pepper1 (14.5 ounce) can diced tomatoes with green chile peppers2 (8 ounce) cans chili beans, drained12 (8 inch) flour tortillas3 cups shredded Colby-Monterey Jack cheese
Directions
Bring a large saucepan of lightly salted water to a boil. Add chicken and bouillon and boil for 12 to 15 minutes, or until cooked through (no longer pink inside).
4 skinless, boneless chicken breast halves1 tablespoon chicken bouillon1 cup chicken broth1 cup chopped onion1 (10.75 ounce) can condensed cream of chicken soup1 (10.75 ounce) can condensed cream of mushroom soup1/2 cup diced red bell pepper1 (14.5 ounce) can diced tomatoes with green chile peppers2 (8 ounce) cans chili beans, drained12 (8 inch) flour tortillas3 cups shredded Colby-Monterey Jack cheese
Directions
Bring a large saucepan of lightly salted water to a boil. Add chicken and bouillon and boil for 12 to 15 minutes, or until cooked through (no longer pink inside).
Tuesday, February 28, 2012
BB's Chicken
Ingredients
6 skinless, boneless chicken breast halves6 slices Swiss cheese1 (10.75 ounce) can condensed cream of celery soup1/2 cup cooking sherry1 (12 ounce) package herb-seasoned dry bread stuffing mix3/4 cup butter, melted
Directions
Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking dish.
Lay chicken breasts in the bottom of the pan and place a piece of Swiss cheese on each breast.
In a small bowl or measuring cup combine soup with sherry. Pour over chicken.
Combine stuffing and melted butter; spread over chicken.
Bake, covered, in preheated oven for 60 minutes.
6 skinless, boneless chicken breast halves6 slices Swiss cheese1 (10.75 ounce) can condensed cream of celery soup1/2 cup cooking sherry1 (12 ounce) package herb-seasoned dry bread stuffing mix3/4 cup butter, melted
Directions
Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking dish.
Lay chicken breasts in the bottom of the pan and place a piece of Swiss cheese on each breast.
In a small bowl or measuring cup combine soup with sherry. Pour over chicken.
Combine stuffing and melted butter; spread over chicken.
Bake, covered, in preheated oven for 60 minutes.
Monday, February 27, 2012
Recipe For Hot 'n' Spicy Buffalo Chicken Salad
Ingredients
1/4 cup crumbled blue cheese1/2 cup Ranch-style salad dressing3 large skinless, boneless chicken breast halves - cut into 1 inch cubessalt and pepper1 tablespoon vegetable oil2 tablespoons butter1/4 cup Louisiana-style hot sauce1 tablespoon salad seasoning mix (such as McCormick(r) Salad Supreme Seasoning)2 heads romaine lettuce, chopped
Directions
In a small bowl, combine crumbled blue cheese and Ranch-style dressing; set aside. Season cubed chicken with salt and pepper.
Heat a large skillet over high heat, and pour in the vegetable oil. Just before the oil starts to smoke, add
1/4 cup crumbled blue cheese1/2 cup Ranch-style salad dressing3 large skinless, boneless chicken breast halves - cut into 1 inch cubessalt and pepper1 tablespoon vegetable oil2 tablespoons butter1/4 cup Louisiana-style hot sauce1 tablespoon salad seasoning mix (such as McCormick(r) Salad Supreme Seasoning)2 heads romaine lettuce, chopped
Directions
In a small bowl, combine crumbled blue cheese and Ranch-style dressing; set aside. Season cubed chicken with salt and pepper.
Heat a large skillet over high heat, and pour in the vegetable oil. Just before the oil starts to smoke, add
Sunday, February 26, 2012
Lime-Berry Chicken Salad Recipe
Ingredients
2 skinless, boneless chicken breast halves - cut into thin strips3 tablespoons frozen limeade concentrate, thawed1/4 teaspoon black pepper
1/3 cup white sugar1/2 cup white vinegar1 teaspoon salt1 teaspoon ground dry mustard1 teaspoon dried minced onion1 cup vegetable oil1 tablespoon poppy seeds
1 pound baby spinach leaves2 cups sliced fresh strawberries1 cup sugar snap peas, ends and strings removed1/2 cup pecan halves
Directions
Toss chicken breasts, limeade, and pepper in a bowl. Cook the chicken breasts in a skillet until no longer pink in the center and the juices run clear,
2 skinless, boneless chicken breast halves - cut into thin strips3 tablespoons frozen limeade concentrate, thawed1/4 teaspoon black pepper
1/3 cup white sugar1/2 cup white vinegar1 teaspoon salt1 teaspoon ground dry mustard1 teaspoon dried minced onion1 cup vegetable oil1 tablespoon poppy seeds
1 pound baby spinach leaves2 cups sliced fresh strawberries1 cup sugar snap peas, ends and strings removed1/2 cup pecan halves
Directions
Toss chicken breasts, limeade, and pepper in a bowl. Cook the chicken breasts in a skillet until no longer pink in the center and the juices run clear,
Saturday, February 25, 2012
Grilled Asian Chicken Recipe
Ingredients
1/4 cup soy sauce4 teaspoons sesame oil2 tablespoons honey3 slices fresh ginger root2 cloves garlic, crushed4 skinless, boneless chicken breast halves
Directions
In a small microwave-safe bowl, combine the soy sauce, oil, honey, ginger root, and garlic. Heat in microwave on medium for 1 minute, then stir. Heat again for 30 seconds, watching closely to prevent boiling.
Place chicken breasts in a shallow dish. Pour soy sauce mixture over, and set aside to marinate for 15 minutes.
Preheat a grill for medium-high heat. Drain marinade from chicken into a small saucepan. Bring to a
1/4 cup soy sauce4 teaspoons sesame oil2 tablespoons honey3 slices fresh ginger root2 cloves garlic, crushed4 skinless, boneless chicken breast halves
Directions
In a small microwave-safe bowl, combine the soy sauce, oil, honey, ginger root, and garlic. Heat in microwave on medium for 1 minute, then stir. Heat again for 30 seconds, watching closely to prevent boiling.
Place chicken breasts in a shallow dish. Pour soy sauce mixture over, and set aside to marinate for 15 minutes.
Preheat a grill for medium-high heat. Drain marinade from chicken into a small saucepan. Bring to a
Friday, February 24, 2012
Strawberry Pineapple Chicken Bites
Ingredients
2 tablespoons olive oil2 pounds skinless, boneless chicken breast halves - cut into small chunks1 (12 ounce) jar strawberry preserves1 (8 ounce) jar chili sauce1 (8 ounce) can pineapple chunks1 dash salt1 dash ground black peppertoothpicks
Directions
Heat the olive oil in a skillet over medium-high heat, and cook the chicken chunks 5 minutes, until browned on all sides. Reduce heat to medium, and pour in the preserves and chili sauce. Cook, stirring occasionally, 10 minutes.
Mix the pineapple chunks into the skillet. Season with salt and pepper. Continue cooking 2 minutes, until
2 tablespoons olive oil2 pounds skinless, boneless chicken breast halves - cut into small chunks1 (12 ounce) jar strawberry preserves1 (8 ounce) jar chili sauce1 (8 ounce) can pineapple chunks1 dash salt1 dash ground black peppertoothpicks
Directions
Heat the olive oil in a skillet over medium-high heat, and cook the chicken chunks 5 minutes, until browned on all sides. Reduce heat to medium, and pour in the preserves and chili sauce. Cook, stirring occasionally, 10 minutes.
Mix the pineapple chunks into the skillet. Season with salt and pepper. Continue cooking 2 minutes, until
Thursday, February 23, 2012
How To Make Cathy's Creamy Chicken Bake
Ingredients
8 skinless, boneless chicken breasts8 slices Swiss cheese1 (10.75 ounce) can condensed cream of chicken soup1/4 cup white wine1 cup herb-seasoned stuffing mix1/4 cup butter
Directions
Preheat oven to 350 degrees F (175 degrees C).
Arrange the chicken in a lightly greased 9x13 inch baking dish. Top with Swiss cheese slices. Combine the soup and wine and stir well. Pour over the chicken. Drizzle butter or margarine over all and top with stuffing mix crumbs. Bake in the preheated oven for 45 to 50
8 skinless, boneless chicken breasts8 slices Swiss cheese1 (10.75 ounce) can condensed cream of chicken soup1/4 cup white wine1 cup herb-seasoned stuffing mix1/4 cup butter
Directions
Preheat oven to 350 degrees F (175 degrees C).
Arrange the chicken in a lightly greased 9x13 inch baking dish. Top with Swiss cheese slices. Combine the soup and wine and stir well. Pour over the chicken. Drizzle butter or margarine over all and top with stuffing mix crumbs. Bake in the preheated oven for 45 to 50
Wednesday, February 22, 2012
How To Make Chinese Creamy Corn Soup
Ingredients
1/2 pound skinless, boneless chicken breast meat - finely chopped1 tablespoon sherry1/4 teaspoon salt2 egg whites1 (14.75 ounce) can cream-style corn4 cups chicken broth2 teaspoons soy sauce1/4 cup water2 tablespoons cornstarch4 slices crisp cooked bacon, crumbled
Directions
Mince chicken. Mix together with sherry, salt, and egg whites in a large mixing bowl. Add cream style corn, and mix well to blend.
Preheat a wok or large frying pan to medium high. Add chicken broth and soy sauce, and bring to a boil. Add chicken mixture, and return to boil. Reduce heat. Simmer for 3
1/2 pound skinless, boneless chicken breast meat - finely chopped1 tablespoon sherry1/4 teaspoon salt2 egg whites1 (14.75 ounce) can cream-style corn4 cups chicken broth2 teaspoons soy sauce1/4 cup water2 tablespoons cornstarch4 slices crisp cooked bacon, crumbled
Directions
Mince chicken. Mix together with sherry, salt, and egg whites in a large mixing bowl. Add cream style corn, and mix well to blend.
Preheat a wok or large frying pan to medium high. Add chicken broth and soy sauce, and bring to a boil. Add chicken mixture, and return to boil. Reduce heat. Simmer for 3
Tuesday, February 21, 2012
Parsley Spinach Chicken Stew Recipe
Ingredients
1 cup chopped fresh parsley8 ounces spinach, rinsed and chopped1 onion, chopped1 potato, cubed4 skinless, boneless chicken breasts6 tablespoons olive oil1/4 teaspoon salt1/4 teaspoon ground turmeric2 tablespoons tomato paste1 cup water3 tablespoons fresh lemon juice
Directions
In a medium size frying pan, heat 4 tablespoons of the olive oil. Add the parsley and spinach and fry until wilted. Set aside.
Heat the other 2 tablespoons of olive oil in a large pot. Add the onion and saute, stirring occasionally, until tender. Add the chicken breasts and brown both sides of each breast.
1 cup chopped fresh parsley8 ounces spinach, rinsed and chopped1 onion, chopped1 potato, cubed4 skinless, boneless chicken breasts6 tablespoons olive oil1/4 teaspoon salt1/4 teaspoon ground turmeric2 tablespoons tomato paste1 cup water3 tablespoons fresh lemon juice
Directions
In a medium size frying pan, heat 4 tablespoons of the olive oil. Add the parsley and spinach and fry until wilted. Set aside.
Heat the other 2 tablespoons of olive oil in a large pot. Add the onion and saute, stirring occasionally, until tender. Add the chicken breasts and brown both sides of each breast.
Monday, February 20, 2012
Chicken Delicious
Ingredients
10 skinless, boneless chicken breast halves1 teaspoon fresh lemon juicesalt and pepper to taste1/8 teaspoon celery salt1 teaspoon paprika1 (10.75 ounce) can condensed cream of mushroom soup1 (10.75 ounce) can condensed cream of celery soup1/3 cup dry sherry1/4 cup grated Parmesan cheese
Directions
Rinse the chicken breasts and pat dry. Season with the lemon juice, salt, pepper, celery salt and paprika to taste. Place in a slow cooker.
In a medium size bowl mix the mushroom and celery soups with the sherry/wine. Pour mixture over the chicken breasts and sprinkle with grated
10 skinless, boneless chicken breast halves1 teaspoon fresh lemon juicesalt and pepper to taste1/8 teaspoon celery salt1 teaspoon paprika1 (10.75 ounce) can condensed cream of mushroom soup1 (10.75 ounce) can condensed cream of celery soup1/3 cup dry sherry1/4 cup grated Parmesan cheese
Directions
Rinse the chicken breasts and pat dry. Season with the lemon juice, salt, pepper, celery salt and paprika to taste. Place in a slow cooker.
In a medium size bowl mix the mushroom and celery soups with the sherry/wine. Pour mixture over the chicken breasts and sprinkle with grated
Sunday, February 19, 2012
Apple Chicken Quesadillas
Ingredients
2 medium tart apples, sliced1 cup diced, cooked chicken breast1/2 cup shredded fat free Cheddar cheese1/2 cup shredded part-skim mozzarella cheese1/2 cup fresh or frozen corn, thawed1/2 cup chopped fresh tomatoes1/2 cup chopped onion1/4 teaspoon salt6 (8 inch) (8 inch) flour tortillas3/4 cup shredded lettuce3/4 cup salsa6 tablespoons fat free sour cream
Directions
In a bowl, combine the first eight ingredients. Place about 3/4 cup on half of each tortilla. Fold tortilla in half over filling and secure with toothpicks. Place on a baking sheet coated with nonstick cooking spray.
2 medium tart apples, sliced1 cup diced, cooked chicken breast1/2 cup shredded fat free Cheddar cheese1/2 cup shredded part-skim mozzarella cheese1/2 cup fresh or frozen corn, thawed1/2 cup chopped fresh tomatoes1/2 cup chopped onion1/4 teaspoon salt6 (8 inch) (8 inch) flour tortillas3/4 cup shredded lettuce3/4 cup salsa6 tablespoons fat free sour cream
Directions
In a bowl, combine the first eight ingredients. Place about 3/4 cup on half of each tortilla. Fold tortilla in half over filling and secure with toothpicks. Place on a baking sheet coated with nonstick cooking spray.
Saturday, February 18, 2012
Recipe For Grilled Italian Chicken
Ingredients
1 (8 ounce) bottle Italian salad dressing3 tablespoons teriyaki sauce8 skinless, boneless chicken breast halves
Directions
In a bowl, combine salad dressing and teriyaki sauce. Remove 1/4 cup for basting; cover and refrigerate. Place chicken in a large resealable bag; add remaining marinade. Seal bag and turn to coat; refrigerate for 8 hours or overnight, turning occasionally.
Drain and discard marinade. grill chicken, covered, over medium heat for 3 minutes on each side. Baste with reserved marinade. Grill 3-4 minutes longer on each side or until juices run
1 (8 ounce) bottle Italian salad dressing3 tablespoons teriyaki sauce8 skinless, boneless chicken breast halves
Directions
In a bowl, combine salad dressing and teriyaki sauce. Remove 1/4 cup for basting; cover and refrigerate. Place chicken in a large resealable bag; add remaining marinade. Seal bag and turn to coat; refrigerate for 8 hours or overnight, turning occasionally.
Drain and discard marinade. grill chicken, covered, over medium heat for 3 minutes on each side. Baste with reserved marinade. Grill 3-4 minutes longer on each side or until juices run
Friday, February 17, 2012
How To Make Broiled Chicken with Roasted Garlic Sauce
Ingredients
1 medium head garlic1 tablespoon olive oil4 skinless, boneless chicken breasts1/2 cup white wine2 tablespoons butter1 cup milk1 tablespoon all-purpose flour1/4 cup grated Parmesan cheese1 tablespoon chopped fresh parsley
Directions
Preheat oven to 400 degrees F (200 degrees C).
Slice the top of the head of garlic, just enough to remove paper and expose the tops of the cloves. Drizzle with olive oil and roast in preheated oven, either in a clay garlic roaster or wrapped in aluminum foil. Roast for 20 minutes or until cloves are soft and slip from skins when pushed. Change oven
1 medium head garlic1 tablespoon olive oil4 skinless, boneless chicken breasts1/2 cup white wine2 tablespoons butter1 cup milk1 tablespoon all-purpose flour1/4 cup grated Parmesan cheese1 tablespoon chopped fresh parsley
Directions
Preheat oven to 400 degrees F (200 degrees C).
Slice the top of the head of garlic, just enough to remove paper and expose the tops of the cloves. Drizzle with olive oil and roast in preheated oven, either in a clay garlic roaster or wrapped in aluminum foil. Roast for 20 minutes or until cloves are soft and slip from skins when pushed. Change oven
Thursday, February 16, 2012
Recipe For Zeke's Tortilla Soup
Ingredients
6 skinless, boneless chicken breast halves3 cups vegetable oil for frying36 (6 inch) corn tortillas, cut into strips15 cups water15 cubes chicken bouillon1 (14 ounce) can peeled and diced tomatoes with juice1 small onion3 cloves garlic1 teaspoon ground coriander1 teaspoon ground cumin1 teaspoon ground black pepper1 teaspoon chili powder1/4 cup dried oregano1 cup chopped carrots1 cup chopped celery1 (14.5 ounce) can diced tomatoes with green chile peppers3 cups shredded Monterey Jack cheese3 avocado - peeled, pitted and sliced
Directions
In a saucepan, cover chicken breasts with
6 skinless, boneless chicken breast halves3 cups vegetable oil for frying36 (6 inch) corn tortillas, cut into strips15 cups water15 cubes chicken bouillon1 (14 ounce) can peeled and diced tomatoes with juice1 small onion3 cloves garlic1 teaspoon ground coriander1 teaspoon ground cumin1 teaspoon ground black pepper1 teaspoon chili powder1/4 cup dried oregano1 cup chopped carrots1 cup chopped celery1 (14.5 ounce) can diced tomatoes with green chile peppers3 cups shredded Monterey Jack cheese3 avocado - peeled, pitted and sliced
Directions
In a saucepan, cover chicken breasts with
Wednesday, February 15, 2012
Recipe For Chicken Fiesta Salad
Ingredients
2 skinless, boneless chicken breast halves1 (1.27 ounce) packet dry fajita seasoning, divided1 tablespoon vegetable oil1 (15 ounce) can black beans, rinsed and drained1 (11 ounce) can Mexican-style corn1/2 cup salsa1 (10 ounce) package mixed salad greens1 onion, chopped1 tomato, cut into wedges
Directions
Rub chicken evenly with 1/2 the fajita seasoning. Heat the oil in a skillet over medium heat, and cook the chicken 8 minutes on each side, or until juices run clear; set aside.
In a large saucepan, mix beans, corn, salsa and other 1/2 of fajita seasoning. Heat over medium
2 skinless, boneless chicken breast halves1 (1.27 ounce) packet dry fajita seasoning, divided1 tablespoon vegetable oil1 (15 ounce) can black beans, rinsed and drained1 (11 ounce) can Mexican-style corn1/2 cup salsa1 (10 ounce) package mixed salad greens1 onion, chopped1 tomato, cut into wedges
Directions
Rub chicken evenly with 1/2 the fajita seasoning. Heat the oil in a skillet over medium heat, and cook the chicken 8 minutes on each side, or until juices run clear; set aside.
In a large saucepan, mix beans, corn, salsa and other 1/2 of fajita seasoning. Heat over medium
Creamy Cajun Crawfish Stew Recipe
Ingredients
nonstick cooking spray1 onion, thinly sliced1 green bell pepper, cut into strips1 red bell pepper, cut into strips2 cups fresh okra, cut into 1/2 inch slices1 whole boneless, skinless chicken breast, cubed1 tablespoon Cajun seasoning1 pound whole cooked crawfish, peeled1/4 cup butter2 tablespoons all-purpose flour3 cups milk1/3 cup half-and-half cream1 pinch salt3 cups shredded Cheddar cheese1 cup freshly grated Romano cheese1/3 cup chili powder1 tablespoon ground paprika
Directions
Spray a heavy bottom pot with cooking spray, and place over medium heat. Saute onion, green bell
nonstick cooking spray1 onion, thinly sliced1 green bell pepper, cut into strips1 red bell pepper, cut into strips2 cups fresh okra, cut into 1/2 inch slices1 whole boneless, skinless chicken breast, cubed1 tablespoon Cajun seasoning1 pound whole cooked crawfish, peeled1/4 cup butter2 tablespoons all-purpose flour3 cups milk1/3 cup half-and-half cream1 pinch salt3 cups shredded Cheddar cheese1 cup freshly grated Romano cheese1/3 cup chili powder1 tablespoon ground paprika
Directions
Spray a heavy bottom pot with cooking spray, and place over medium heat. Saute onion, green bell
Tuesday, February 14, 2012
Saucy Apricot Chicken Recipe
Ingredients4 (4 ounce) boneless, skinless chicken breast halves1/4 teaspoon salt1/4 teaspoon pepper2 tablespoons butter1 (15 ounce) can apricot halves3 teaspoons cornstarch1/4 cup apricot preserves2 tablespoons white wine vinegar4 green onions, chopped1 Hot cooked riceDirectionsSprinkle chicken with salt and pepper. In a large skillet, cook chicken in butter over medium heat for 5 minutes, turning occasionally. Cover and cook 5 minutes longer or until juices run clear. Remove and keep warm.Drain apricots, reserving juice. Cut apricots into 1/2-in. slices; set aside. In a small bowl,
Monday, February 13, 2012
Shawna's Southern Fried Chicken Salad Recipe
Ingredients
1/2 cup yellow cornmeal1/3 cup all-purpose flour1/2 teaspoon salt1/4 teaspoon ground black pepper1/8 teaspoon cayenne pepper1/2 cup buttermilk2/3 cup vegetable oil1 pound skinless, boneless chicken breast halves2 cups cooked white rice1/4 cup chopped red bell pepper1/4 cup chopped green bell pepper1/4 cup chopped red onion1/2 head romaine lettuce - rinsed, dried and shredded5 slices bacon3 tablespoons apple cider vinegar1 tablespoon honey1/2 teaspoon Dijon mustard1/2 teaspoon salt1/4 teaspoon ground black pepper
Directions
In a large bowl, sift together the cornmeal, flour, salt,
1/2 cup yellow cornmeal1/3 cup all-purpose flour1/2 teaspoon salt1/4 teaspoon ground black pepper1/8 teaspoon cayenne pepper1/2 cup buttermilk2/3 cup vegetable oil1 pound skinless, boneless chicken breast halves2 cups cooked white rice1/4 cup chopped red bell pepper1/4 cup chopped green bell pepper1/4 cup chopped red onion1/2 head romaine lettuce - rinsed, dried and shredded5 slices bacon3 tablespoons apple cider vinegar1 tablespoon honey1/2 teaspoon Dijon mustard1/2 teaspoon salt1/4 teaspoon ground black pepper
Directions
In a large bowl, sift together the cornmeal, flour, salt,
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