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).
Wednesday, February 29, 2012
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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