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
Monday, April 30, 2012
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
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