Ingredients
5 quarts water1 (16 ounce) package rotini pasta1 1/4 cups tomato juice1 1/2 tablespoons olive oil1 tablespoon red wine vinegar1 1/2 teaspoons chili powder3/4 teaspoon paprika1/2 teaspoon salt1/4 teaspoon ground black pepper1/2 cup grated Parmesan cheese1/2 cup whole corn kernels, cooked1/3 cup chopped fresh cilantro1/4 cup chopped green onions2 tablespoons red bell pepper, diced2 tablespoons diced green bell pepper1 boneless chicken breast half, cooked and diced
Directions
Bring water to a boil and add the Rotini pasta and cook according to package directions. Rinse under cold
Monday, May 21, 2012
Sunday, May 20, 2012
Orange Island Chicken Recipe
Ingredients
1/2 cup orange juice1/3 cup soy sauce1 teaspoon ground ginger1/2 teaspoon onion powder1 teaspoon orange zest3 pounds boneless skinless chicken breasts, cut into strips1/2 cup all-purpose flour3 tablespoons vegetable oil
Directions
FOR MARINADE: In a zipper style bag, combine the orange juice, soy sauce, ginger, onion powder and orange peel. Mix well.
Add the chicken pieces to the marinade and refrigerate overnight, or for at least 8 hours.
Preheat oven to 350 degrees F (175 degrees C). Remove the chicken from the marinade. (Do not discard the marinade). Coat the chicken with
1/2 cup orange juice1/3 cup soy sauce1 teaspoon ground ginger1/2 teaspoon onion powder1 teaspoon orange zest3 pounds boneless skinless chicken breasts, cut into strips1/2 cup all-purpose flour3 tablespoons vegetable oil
Directions
FOR MARINADE: In a zipper style bag, combine the orange juice, soy sauce, ginger, onion powder and orange peel. Mix well.
Add the chicken pieces to the marinade and refrigerate overnight, or for at least 8 hours.
Preheat oven to 350 degrees F (175 degrees C). Remove the chicken from the marinade. (Do not discard the marinade). Coat the chicken with
Saturday, May 19, 2012
How To Make Chicken Quesadillas
Ingredients
1 pound skinless, boneless chicken breast, diced1 (1.27 ounce) packet fajita seasoning1 tablespoon vegetable oil2 green bell peppers, chopped2 red bell peppers, chopped1 onion, chopped10 (10 inch) flour tortillas1 (8 ounce) package shredded Cheddar cheese1 tablespoon bacon bits1 (8 ounce) package shredded Monterey Jack cheese
Directions
Preheat the broiler. Grease a baking sheet.
Toss the chicken with the fajita seasoning, then spread onto the baking sheet. Place under the broiler and cook until the chicken pieces are no longer pink in the center, about 5 minutes.
Preheat oven to
1 pound skinless, boneless chicken breast, diced1 (1.27 ounce) packet fajita seasoning1 tablespoon vegetable oil2 green bell peppers, chopped2 red bell peppers, chopped1 onion, chopped10 (10 inch) flour tortillas1 (8 ounce) package shredded Cheddar cheese1 tablespoon bacon bits1 (8 ounce) package shredded Monterey Jack cheese
Directions
Preheat the broiler. Grease a baking sheet.
Toss the chicken with the fajita seasoning, then spread onto the baking sheet. Place under the broiler and cook until the chicken pieces are no longer pink in the center, about 5 minutes.
Preheat oven to
Friday, May 18, 2012
Frank's?(r) Red Hot?(r) Buffalo Chicken Dip
Ingredients
1 (8 ounce) package cream cheese, softened1/2 cup blue cheese salad dressing1/2 cup Frank's?(r) RedHot?(r) Original Cayenne Pepper Sauce or Frank's?(r) RedHot?(r) Buffalo Wing Sauce1/2 cup crumbled blue cheese or shredded mozzarella cheese2 (9.75 ounce) cans Swanson?(r) Premium Chunk Chicken Breast in Water, drainedAssorted fresh vegetables or crackers
Directions
Heat the oven to 350 degrees F.
Stir the cream cheese in a 9-inch deep dish pie plate with a fork or whisk until it's smooth. Stir in the dressing, pepper sauce and blue cheese. Stir in the chicken.
Bake for 20 minutes
1 (8 ounce) package cream cheese, softened1/2 cup blue cheese salad dressing1/2 cup Frank's?(r) RedHot?(r) Original Cayenne Pepper Sauce or Frank's?(r) RedHot?(r) Buffalo Wing Sauce1/2 cup crumbled blue cheese or shredded mozzarella cheese2 (9.75 ounce) cans Swanson?(r) Premium Chunk Chicken Breast in Water, drainedAssorted fresh vegetables or crackers
Directions
Heat the oven to 350 degrees F.
Stir the cream cheese in a 9-inch deep dish pie plate with a fork or whisk until it's smooth. Stir in the dressing, pepper sauce and blue cheese. Stir in the chicken.
Bake for 20 minutes
Thursday, May 17, 2012
Chicken on a Stick Recipe
Ingredients
4 skinless, boneless chicken breast halves1 teaspoon meat tenderizer1/2 cup Italian-style salad dressing
Directions
Rinse chicken breasts and pat dry. Sprinkle with the meat tenderizer and place in a sealable plastic bag. Pour the dressing in the bag and turn the chicken to coat thoroughly. Seal and marinate in the refrigerator for 30 minutes to 1 hour.
Preheat an outdoor grill for medium heat and lightly oil grate.
Place the chicken onto skewers and grill over medium heat for 5 to 10 minutes per side. Chicken is done when its juices run
4 skinless, boneless chicken breast halves1 teaspoon meat tenderizer1/2 cup Italian-style salad dressing
Directions
Rinse chicken breasts and pat dry. Sprinkle with the meat tenderizer and place in a sealable plastic bag. Pour the dressing in the bag and turn the chicken to coat thoroughly. Seal and marinate in the refrigerator for 30 minutes to 1 hour.
Preheat an outdoor grill for medium heat and lightly oil grate.
Place the chicken onto skewers and grill over medium heat for 5 to 10 minutes per side. Chicken is done when its juices run
Wednesday, May 16, 2012
How To Make Asparagus Chicken Fajitas
Ingredients
1 pound boneless skinless chicken breasts, cut into strips3/4 cup fat free Italian-style dressing1 tablespoon vegetable oil1 pound fresh asparagus, trimmed and cut into 2 inch pieces1 medium sweet red pepper, julienned1 medium sweet yellow pepper, julienned1/2 cup fresh or frozen corn1/4 cup diced onion2 tablespoons lemon juice1/2 teaspoon garlic salt1/8 teaspoon pepper12 (6 inch) flour tortillas, warmed
Directions
Place chicken in a large resealable plastic bag; add salad dressing. seal bag and turn to coat; refrigerate for 4 hours, turning several times.
Drain and discard
1 pound boneless skinless chicken breasts, cut into strips3/4 cup fat free Italian-style dressing1 tablespoon vegetable oil1 pound fresh asparagus, trimmed and cut into 2 inch pieces1 medium sweet red pepper, julienned1 medium sweet yellow pepper, julienned1/2 cup fresh or frozen corn1/4 cup diced onion2 tablespoons lemon juice1/2 teaspoon garlic salt1/8 teaspoon pepper12 (6 inch) flour tortillas, warmed
Directions
Place chicken in a large resealable plastic bag; add salad dressing. seal bag and turn to coat; refrigerate for 4 hours, turning several times.
Drain and discard
Tuesday, May 15, 2012
Slow Cooker Lemon Garlic Chicken II
Ingredients
1 teaspoon dried oregano1/2 teaspoon salt1/4 teaspoon ground black pepper2 pounds skinless, boneless chicken breast halves2 tablespoons butter1/4 cup water3 tablespoons fresh lemon juice2 cloves garlic, minced1 teaspoon chicken bouillon granules1 teaspoon chopped fresh parsley
Directions
In a bowl, mix the oregano, salt, and pepper. Rub the mixture into chicken. Melt the butter in a skillet over medium heat. Brown chicken in butter for 3 to 5 minutes on each side. Place chicken in a slow cooker.
In the same skillet, mix the water, lemon juice, garlic, and bouillon. Bring the
1 teaspoon dried oregano1/2 teaspoon salt1/4 teaspoon ground black pepper2 pounds skinless, boneless chicken breast halves2 tablespoons butter1/4 cup water3 tablespoons fresh lemon juice2 cloves garlic, minced1 teaspoon chicken bouillon granules1 teaspoon chopped fresh parsley
Directions
In a bowl, mix the oregano, salt, and pepper. Rub the mixture into chicken. Melt the butter in a skillet over medium heat. Brown chicken in butter for 3 to 5 minutes on each side. Place chicken in a slow cooker.
In the same skillet, mix the water, lemon juice, garlic, and bouillon. Bring the
Monday, May 14, 2012
How To Make Mexican Soup
Ingredients
3 cooked, boneless chicken breast halves, shredded1 (15 ounce) can kidney beans1 cup whole kernel corn1 (14.5 ounce) can stewed tomatoes1/2 cup chopped onion1/2 green bell pepper, chopped1/2 red bell pepper, chopped1 (4 ounce) can chopped green chile peppers2 (14.5 ounce) cans chicken broth1 tablespoon ground cumin
Directions
Place cooked chicken, kidney beans, corn, tomatoes, onion, red and green bell peppers, chiles, broth and cumin in a large pot over medium heat. Simmer 45
3 cooked, boneless chicken breast halves, shredded1 (15 ounce) can kidney beans1 cup whole kernel corn1 (14.5 ounce) can stewed tomatoes1/2 cup chopped onion1/2 green bell pepper, chopped1/2 red bell pepper, chopped1 (4 ounce) can chopped green chile peppers2 (14.5 ounce) cans chicken broth1 tablespoon ground cumin
Directions
Place cooked chicken, kidney beans, corn, tomatoes, onion, red and green bell peppers, chiles, broth and cumin in a large pot over medium heat. Simmer 45
Sunday, May 13, 2012
Lighter Chicken Quesadillas
Ingredients
1 (10.75 ounce) can Campbell's(r) Healthy Request(r) Condensed Cream of Chicken Soup1 teaspoon chili powder1/2 cup shredded Cheddar cheese2 (4.5 ounce) cans Swanson(r) Premium White Chunk Chicken Breast in Water, drained8 (8 inch) flour tortillas
Directions
Heat the oven to 425 degrees F. Stir the soup, chili powder, cheese and chicken in a medium bowl.
Place the tortillas onto 2 baking sheets. Spread about 1/4 cup soup mixture on half of each tortilla to within 1/2 inch of the edge. Brush the edges of the tortillas with water. Fold the tortillas over the filling and press the
1 (10.75 ounce) can Campbell's(r) Healthy Request(r) Condensed Cream of Chicken Soup1 teaspoon chili powder1/2 cup shredded Cheddar cheese2 (4.5 ounce) cans Swanson(r) Premium White Chunk Chicken Breast in Water, drained8 (8 inch) flour tortillas
Directions
Heat the oven to 425 degrees F. Stir the soup, chili powder, cheese and chicken in a medium bowl.
Place the tortillas onto 2 baking sheets. Spread about 1/4 cup soup mixture on half of each tortilla to within 1/2 inch of the edge. Brush the edges of the tortillas with water. Fold the tortillas over the filling and press the
Saturday, May 12, 2012
Saucy Chicken Cordon Bleu Recipe
Ingredients
4 skinless, boneless chicken breast halves4 slices ham4 slices Swiss cheese1 cup all-purpose flour1 teaspoon salt1/2 teaspoon ground black pepper1/2 teaspoon paprika2 eggs, beaten1/3 cup milk1 cup dry bread crumbs1/4 cup olive oil1 (10.75 ounce) can condensed cream of mushroom soup1/2 pound fresh mushrooms, sliced1/4 teaspoon garlic powder1/8 teaspoon curry powder1/4 cup white wine1/2 cup sour cream2 sprigs fresh parsley, for garnish
Directions
Preheat oven to 350 degrees F (175 degrees C).
Flatten chicken breasts without breaking through meat. Roll each ham slice in a cheese
4 skinless, boneless chicken breast halves4 slices ham4 slices Swiss cheese1 cup all-purpose flour1 teaspoon salt1/2 teaspoon ground black pepper1/2 teaspoon paprika2 eggs, beaten1/3 cup milk1 cup dry bread crumbs1/4 cup olive oil1 (10.75 ounce) can condensed cream of mushroom soup1/2 pound fresh mushrooms, sliced1/4 teaspoon garlic powder1/8 teaspoon curry powder1/4 cup white wine1/2 cup sour cream2 sprigs fresh parsley, for garnish
Directions
Preheat oven to 350 degrees F (175 degrees C).
Flatten chicken breasts without breaking through meat. Roll each ham slice in a cheese
Friday, May 11, 2012
Walnut-Tarragon Chicken Tenders Recipe
Ingredients
1 egg1/2 cup milk1/2 cup finely chopped walnuts3/4 cup all-purpose flour1 tablespoon dried tarragonsalt, to taste1 pound boneless, skinless chicken breast, cut into thin strips1/4 cup unsalted butter1/2 cup vegetable oil
Directions
Beat the egg together with the milk in a shallow bowl. Combine the walnuts, flour, tarragon, and salt in a second shallow bowl. Dip the chicken strips first into the egg mixture, then into the flour mixture, coating evenly, and place on a plate.
Melt the butter with the oil in a large skillet over medium-high heat. Fry the chicken in small batches in
1 egg1/2 cup milk1/2 cup finely chopped walnuts3/4 cup all-purpose flour1 tablespoon dried tarragonsalt, to taste1 pound boneless, skinless chicken breast, cut into thin strips1/4 cup unsalted butter1/2 cup vegetable oil
Directions
Beat the egg together with the milk in a shallow bowl. Combine the walnuts, flour, tarragon, and salt in a second shallow bowl. Dip the chicken strips first into the egg mixture, then into the flour mixture, coating evenly, and place on a plate.
Melt the butter with the oil in a large skillet over medium-high heat. Fry the chicken in small batches in
Thursday, May 10, 2012
Wild Rice and Asparagus Chicken Breasts
Ingredients
1 whole boneless, skinless chicken breast, cubed2 cups wild rice, cooked1/2 pound fresh asparagus3 tablespoons hoisin sauce4 tablespoons peanut oil1 tablespoon brown sugar
Directions
Cut asparagus into 3/4 inch to 1 inch pieces, discarding tough bottoms of spears. In a small bowl, mix together the hoisin sauce and brown sugar and set aside. Prepare rice OR reheat cooked rice and keep warm.
Heat wok over medium high heat. When hot, dribble 1 tablespoon of oil around the rim. Stir fry asparagus for approximately 2 minutes. Remove from the wok and keep warm. Heat wok to high
1 whole boneless, skinless chicken breast, cubed2 cups wild rice, cooked1/2 pound fresh asparagus3 tablespoons hoisin sauce4 tablespoons peanut oil1 tablespoon brown sugar
Directions
Cut asparagus into 3/4 inch to 1 inch pieces, discarding tough bottoms of spears. In a small bowl, mix together the hoisin sauce and brown sugar and set aside. Prepare rice OR reheat cooked rice and keep warm.
Heat wok over medium high heat. When hot, dribble 1 tablespoon of oil around the rim. Stir fry asparagus for approximately 2 minutes. Remove from the wok and keep warm. Heat wok to high
Wednesday, May 9, 2012
Recipe For Grilled Teriyaki Chicken
Ingredients
1/3 cup water1/4 cup sherry, or chicken broth1/4 cup reduced-sodium soy sauce2 garlic cloves, minced1/2 teaspoon ground ginger2 (6 ounce) skinless, boneless chicken breast halves
Directions
In a small saucepan, combine the first five ingredients. Bring to a boil over medium heat; cook for 1 minute. Cool for 10 minutes. Pour into a resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for at least 2 hours.
Drain and discard marinade. Grill chicken, covered, over medium heat for 7-8 minutes on each side or until juices run
1/3 cup water1/4 cup sherry, or chicken broth1/4 cup reduced-sodium soy sauce2 garlic cloves, minced1/2 teaspoon ground ginger2 (6 ounce) skinless, boneless chicken breast halves
Directions
In a small saucepan, combine the first five ingredients. Bring to a boil over medium heat; cook for 1 minute. Cool for 10 minutes. Pour into a resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for at least 2 hours.
Drain and discard marinade. Grill chicken, covered, over medium heat for 7-8 minutes on each side or until juices run
Tuesday, May 8, 2012
Chicken Salad Sandwiches
Ingredients
1/3 cup seedless red grapes, cut in half1/4 cup finely sliced celery2 tablespoons finely chopped onion2 tablespoons dried cranberries2 tablespoons golden raisins1/3 cup reduced-fat salad dressing2 tablespoons sliced natural almonds3 leaves lettuce6 slices multigrain bread, lightly toasted1 (12.5 ounce) can HORMEL?(r) Premium Chunk Breast of Chicken, drained
Directions
In large bowl, combine chicken, grapes, celery, onion, cranberries, raisins and dressing. Stir until well combined. Cover; refrigerate at least 1 hour.
Stir almonds into chilled chicken mixture.
Place lettuce on each
1/3 cup seedless red grapes, cut in half1/4 cup finely sliced celery2 tablespoons finely chopped onion2 tablespoons dried cranberries2 tablespoons golden raisins1/3 cup reduced-fat salad dressing2 tablespoons sliced natural almonds3 leaves lettuce6 slices multigrain bread, lightly toasted1 (12.5 ounce) can HORMEL?(r) Premium Chunk Breast of Chicken, drained
Directions
In large bowl, combine chicken, grapes, celery, onion, cranberries, raisins and dressing. Stir until well combined. Cover; refrigerate at least 1 hour.
Stir almonds into chilled chicken mixture.
Place lettuce on each
Monday, May 7, 2012
Breaded Chicken Fingers
Ingredients
6 skinless, boneless chicken breast halves - cut into 1/2 inch strips1 egg, beaten1 cup buttermilk1 1/2 teaspoons garlic powder1 cup all-purpose flour1 cup seasoned bread crumbs1 teaspoon salt1 teaspoon baking powder1 quart oil for frying
Directions
Place chicken strips into a large, resealable plastic bag. In a small bowl, mix the egg, buttermilk and garlic powder. Pour mixture into bag with chicken. Seal, and refrigerate 2 to 4 hours.
In another large, resealable plastic bag, mix together the flour, bread crumbs, salt and baking powder. Remove chicken from refrigerator, and
6 skinless, boneless chicken breast halves - cut into 1/2 inch strips1 egg, beaten1 cup buttermilk1 1/2 teaspoons garlic powder1 cup all-purpose flour1 cup seasoned bread crumbs1 teaspoon salt1 teaspoon baking powder1 quart oil for frying
Directions
Place chicken strips into a large, resealable plastic bag. In a small bowl, mix the egg, buttermilk and garlic powder. Pour mixture into bag with chicken. Seal, and refrigerate 2 to 4 hours.
In another large, resealable plastic bag, mix together the flour, bread crumbs, salt and baking powder. Remove chicken from refrigerator, and
Sunday, May 6, 2012
Chicken Pita and Yogurt Casserole
Ingredients
1 tablespoon vegetable oil1 bone-in chicken breast halves, skinless2 (8 ounce) containers plain yogurt3 cloves garlic, mincedsalt to taste3 pita bread rounds1 (15.5 ounce) can canned chickpeas, drained (optional)1/2 cup pine nuts
Directions
Heat oil in a large skillet over medium-high heat. Add chicken, and cook on each side until browned. Reduce heat to medium, cover skillet, and cook until chicken is no longer pink, and the juices run clear, about 10 more minutes. Remove from skillet, cool slightly, and slice into strips.
In a small bowl, stir together the yogurt and garlic.
1 tablespoon vegetable oil1 bone-in chicken breast halves, skinless2 (8 ounce) containers plain yogurt3 cloves garlic, mincedsalt to taste3 pita bread rounds1 (15.5 ounce) can canned chickpeas, drained (optional)1/2 cup pine nuts
Directions
Heat oil in a large skillet over medium-high heat. Add chicken, and cook on each side until browned. Reduce heat to medium, cover skillet, and cook until chicken is no longer pink, and the juices run clear, about 10 more minutes. Remove from skillet, cool slightly, and slice into strips.
In a small bowl, stir together the yogurt and garlic.
Saturday, May 5, 2012
Nuggets with Chili Sauce Recipe
Ingredients
1 cup chicken broth2 (4 ounce) cans chopped green chilies2 medium onions, diced3 tablespoons butter or margarine1 tablespoon chili powder2 teaspoons ground cumin2 garlic cloves, minced1/4 cup packed brown sugar1/4 cup orange juice1/4 cup ketchup2 tablespoons lemon juiceCHICKEN NUGGETS:1/2 cup cornmeal1 tablespoon chili powder2 teaspoons ground cumin1/4 teaspoon salt1 1/2 pounds boneless skinless chicken breast halves , cut into 1-1/2-inch pieces3 tablespoons vegetable oil
Directions
In blender or food processor, combine broth and chilies; cover and precess until pureed. Set aside.
1 cup chicken broth2 (4 ounce) cans chopped green chilies2 medium onions, diced3 tablespoons butter or margarine1 tablespoon chili powder2 teaspoons ground cumin2 garlic cloves, minced1/4 cup packed brown sugar1/4 cup orange juice1/4 cup ketchup2 tablespoons lemon juiceCHICKEN NUGGETS:1/2 cup cornmeal1 tablespoon chili powder2 teaspoons ground cumin1/4 teaspoon salt1 1/2 pounds boneless skinless chicken breast halves , cut into 1-1/2-inch pieces3 tablespoons vegetable oil
Directions
In blender or food processor, combine broth and chilies; cover and precess until pureed. Set aside.
Friday, May 4, 2012
How To Make Baked Italian Chicken and Pasta
Ingredients
1 (10.75 ounce) can Campbell's(r) Condensed Tomato Soup1 1/3 cups water1 teaspoon dried basil leaves, crushed2 cups uncooked corkscrew-shaped pasta (rotini)4 (4 ounce) skinless, boneless chicken breast halves1/2 cup shredded mozzarella cheese
Directions
Stir the soup, water, basil and pasta in a 2-quart shallow baking dish. Top with the chicken. Sprinkle with the cheese and additional basil, if desired. Cover the baking dish.
Bake at 350 degrees F for 45 minutes or until the chicken is cooked through and the pasta is
1 (10.75 ounce) can Campbell's(r) Condensed Tomato Soup1 1/3 cups water1 teaspoon dried basil leaves, crushed2 cups uncooked corkscrew-shaped pasta (rotini)4 (4 ounce) skinless, boneless chicken breast halves1/2 cup shredded mozzarella cheese
Directions
Stir the soup, water, basil and pasta in a 2-quart shallow baking dish. Top with the chicken. Sprinkle with the cheese and additional basil, if desired. Cover the baking dish.
Bake at 350 degrees F for 45 minutes or until the chicken is cooked through and the pasta is
Thursday, May 3, 2012
Recipe For Twig Salad
Ingredients
1/2 cup vegetable oil1/4 cup white sugar1/4 cup white vinegar1/2 teaspoon salt1 teaspoon salt-free herb and spice blend1/4 teaspoon ground black pepper
1 1/2 heads iceberg lettuce, torn into bite-sized pieces1 pound chopped cooked chicken breast meat1 (5 ounce) can chow mein noodles1 (2.25 ounce) package blanched slivered almonds1/4 cup sesame seeds, lightly toasted4 green onions, chopped2 teaspoons poppy seeds
Directions
In small bowl, whisk together the oil, sugar, vinegar, salt, seasoning blend, and pepper. Set aside.
In a large bowl, combine the lettuce, chicken, chow mein
1/2 cup vegetable oil1/4 cup white sugar1/4 cup white vinegar1/2 teaspoon salt1 teaspoon salt-free herb and spice blend1/4 teaspoon ground black pepper
1 1/2 heads iceberg lettuce, torn into bite-sized pieces1 pound chopped cooked chicken breast meat1 (5 ounce) can chow mein noodles1 (2.25 ounce) package blanched slivered almonds1/4 cup sesame seeds, lightly toasted4 green onions, chopped2 teaspoons poppy seeds
Directions
In small bowl, whisk together the oil, sugar, vinegar, salt, seasoning blend, and pepper. Set aside.
In a large bowl, combine the lettuce, chicken, chow mein
Wednesday, May 2, 2012
Chicken Eileen Recipe
Ingredients
1 (6 ounce) package herb-seasoned dry bread stuffing mix8 skinless, boneless chicken breast halves16 medium slices mozzarella cheese
Directions
Preheat oven to 350 degrees F (175 degrees C).
Prepare stuffing according to package directions. Wash the chicken, pat dry and pound out to about a 1/2 inch thickness. Place a slice of cheese on each breast, followed by a scoop of prepared stuffing. Close each breast over the cheese and stuffing and hold with a toothpick. Place stuffed breasts in a lightly greased 9x13 inch baking dish.
Bake at 350 degrees F (175 degrees C) for 25 minutes,
1 (6 ounce) package herb-seasoned dry bread stuffing mix8 skinless, boneless chicken breast halves16 medium slices mozzarella cheese
Directions
Preheat oven to 350 degrees F (175 degrees C).
Prepare stuffing according to package directions. Wash the chicken, pat dry and pound out to about a 1/2 inch thickness. Place a slice of cheese on each breast, followed by a scoop of prepared stuffing. Close each breast over the cheese and stuffing and hold with a toothpick. Place stuffed breasts in a lightly greased 9x13 inch baking dish.
Bake at 350 degrees F (175 degrees C) for 25 minutes,
Tuesday, May 1, 2012
How To Make The Best Artichoke Chicken Buffet
Ingredients
10 thick slices bacon1 2/3 cups uncooked wild rice5 cups water1 cup butter1 small onion, chopped10 fresh mushrooms, sliced2 (10.75 ounce) cans condensed cream of chicken soup1/2 cup heavy cream1/2 cup sherry1 teaspoon salt3 cups cooked, cubed chicken breast meat2 (14 ounce) cans artichoke hearts, drained2 cups julienned carrots3 cups shredded mozzarella cheese1/4 cup grated Parmesan cheese
Directions
Combine wild rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and simmer for 40 to 50 minutes.
Place bacon in a large, deep skillet. Cook over medium-high heat
10 thick slices bacon1 2/3 cups uncooked wild rice5 cups water1 cup butter1 small onion, chopped10 fresh mushrooms, sliced2 (10.75 ounce) cans condensed cream of chicken soup1/2 cup heavy cream1/2 cup sherry1 teaspoon salt3 cups cooked, cubed chicken breast meat2 (14 ounce) cans artichoke hearts, drained2 cups julienned carrots3 cups shredded mozzarella cheese1/4 cup grated Parmesan cheese
Directions
Combine wild rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and simmer for 40 to 50 minutes.
Place bacon in a large, deep skillet. Cook over medium-high heat
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