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,
Saturday, March 31, 2012
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,
Subscribe to:
Posts (Atom)