.
EASY CHICKEN & BACON SKEWERS
Ingredients:
1/4 cup soy sauce
1/4 cup cider vinegar
2 tablespoons honey
2 tablespoons canola oil
10 large mushrooms, cut in half
2 green onions, minced
3 skinless, boneless chicken breast halves - cut into chunks
1/2 pound sliced thick cut bacon, cut in half
1 (8 ounce) can pineapple chunks
Directions:
In a large bowl, mix the soy sauce, cider vinegar, honey, and canola oil. Stir in the mushrooms and green onions.
Place the chicken in the mixture. Cover, and marinate in the refrigerator at least 1 hour. Preheat an outdoor grill for high heat, and lightly oil grate. Wrap the chicken chunks with bacon, thread onto skewers. Alternate with mushroom halves and pineapple chunks. Arrange skewers on the prepared grill. Cook 15 to 20 minutes, brushing occasionally with remaining soy sauce mixture, until bacon is crisp and chicken is no longer pink and juices run clear.
Yield: 6 Servings
Categories: Grill, Meats
Showing posts with label Chicken recipes. Show all posts
Showing posts with label Chicken recipes. Show all posts
28.11.17
Spence's Pesto Chicken Pasta - recipe
Spence's Pesto Chicken Pasta
Ingredients
1/2 pound linguine pasta
1 (8 ounce) skinless, boneless chicken breast, cut into small pieces
salt and ground black pepper to taste
3 tablespoons olive oil
6 whole garlic cloves
4 ounces fresh mushrooms, halved
6 ounces roasted red peppers, drained and chopped
1 (7.5 ounce) jar marinated artichoke hearts, drained and quartered
3 ounces fresh spinach leaves
1/4 cup prepared basil pesto, or to taste
1 tablespoon freshly grated Parmesan cheese, divided (optional)
Directions
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
While the pasta is boiling, sprinkle the chicken with salt and black pepper. Heat the olive oil in a large skillet over medium heat, and cook the chicken pieces until lightly browned, about 10 minutes, stirring frequently. Stir in the garlic cloves, mushrooms, roasted red peppers, and artichoke hearts; reduce heat to a simmer, and cook until the mushrooms begin to give off their juices, 5 to 8 minutes. Stir in the spinach, and simmer just until the leaves are wilted, about 2 minutes.
Transfer the cooked linguine into a bowl, and toss with the basil pesto. Divide the pasta between 2 plates, and serve topped with the chicken mixture. Sprinkle Parmesan cheese over each plate to serve.
Nutritional Information
Amount Per Serving Calories: 512 | Total Fat: 23.3g | Cholesterol: 35mg
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1.11.17
EASY CHICKEN & BACON SKEWERS - recipes
EASY CHICKEN & BACON SKEWERS - recipes
Ingredients:
1/4 cup soy sauce
1/4 cup cider vinegar
2 tablespoons honey
2 tablespoons canola oil
10 large mushrooms, cut in half
2 green onions, minced
3 skinless, boneless chicken breast halves - cut into chunks
1/2 pound sliced thick cut bacon, cut in half
1 (8 ounce) can pineapple chunks
Directions:
In a large bowl, mix the soy sauce, cider vinegar, honey, and canola oil. Stir in the mushrooms and green onions.
Place the chicken in the mixture. Cover, and marinate in the refrigerator at least 1 hour. Preheat an outdoor grill for high heat, and lightly oil grate. Wrap the chicken chunks with bacon, thread onto skewers. Alternate with mushroom halves and pineapple chunks. Arrange skewers on the prepared grill. Cook 15 to 20 minutes, brushing occasionally with remaining soy sauce mixture, until bacon is crisp and chicken is no longer pink and juices run clear.
Yield: 6 Servings
Categories: Grill, Meats
Ingredients:
1/4 cup soy sauce
1/4 cup cider vinegar
2 tablespoons honey
2 tablespoons canola oil
10 large mushrooms, cut in half
2 green onions, minced
3 skinless, boneless chicken breast halves - cut into chunks
1/2 pound sliced thick cut bacon, cut in half
1 (8 ounce) can pineapple chunks
Directions:
In a large bowl, mix the soy sauce, cider vinegar, honey, and canola oil. Stir in the mushrooms and green onions.
Place the chicken in the mixture. Cover, and marinate in the refrigerator at least 1 hour. Preheat an outdoor grill for high heat, and lightly oil grate. Wrap the chicken chunks with bacon, thread onto skewers. Alternate with mushroom halves and pineapple chunks. Arrange skewers on the prepared grill. Cook 15 to 20 minutes, brushing occasionally with remaining soy sauce mixture, until bacon is crisp and chicken is no longer pink and juices run clear.
Yield: 6 Servings
Categories: Grill, Meats
24.10.17
Basil Orange Chicken Recipe
Basil Orange Chicken Recipe
Ingredients:
8 boneless skinless chicken breast halves
1/3 cup orange juice
3 Tablespoons canola oil
3 Tablespoons honey
2-1/4 teaspoons chopped fresh basil or 3/4 teaspoon dried basil
3 Tablespoons vegetable oil
Directions:
Rinse the chicken and pat dry. Place in a sealable plastic food storage bag. Pour a mixture of the orange juice, canola oil, honey and basil over the chicken, tossing to coat; seal tightly. Marinate in the refrigerator for 6 to 8 hours, tossing occasionally. Drain, reserving the marinade. Brown the chicken on both sides in the vegetable oil in a skillet; drain. Arrange the chicken in a glass baking dish. Pour the reserved marinade over the chicken. Bake at 350 degrees for 25 minutes or until tender. Serve hot or cold.
Serves: 8
Ingredients:
8 boneless skinless chicken breast halves
1/3 cup orange juice
3 Tablespoons canola oil
3 Tablespoons honey
2-1/4 teaspoons chopped fresh basil or 3/4 teaspoon dried basil
3 Tablespoons vegetable oil
Directions:
Rinse the chicken and pat dry. Place in a sealable plastic food storage bag. Pour a mixture of the orange juice, canola oil, honey and basil over the chicken, tossing to coat; seal tightly. Marinate in the refrigerator for 6 to 8 hours, tossing occasionally. Drain, reserving the marinade. Brown the chicken on both sides in the vegetable oil in a skillet; drain. Arrange the chicken in a glass baking dish. Pour the reserved marinade over the chicken. Bake at 350 degrees for 25 minutes or until tender. Serve hot or cold.
Serves: 8
28.9.17
Chicken Breasts Pierre - Recipes Ingredients
Chicken Breasts Pierre - Recipes
Ingredients
6 skinless, boneless chicken breast halves
1/4 cup all-purpose flour
1/2 teaspoon salt
1 pinch ground black pepper
3 tablespoons butter
1 (14.5 ounce) can stewed tomatoes, with liquid
1/2 cup water
2 tablespoons brown sugar
2 tablespoons distilled white vinegar
2 tablespoons Worcestershire sauce
1 teaspoon salt
2 teaspoons chili powder
1 teaspoon mustard powder
1/2 teaspoon celery seed
1 clove garlic, minced
1/8 teaspoon hot pepper sauce
Directions
In a shallow dish or bowl, combine flour, 1/2 teaspoon salt and ground black pepper. Coat chicken breasts with flour mixture. Melt butter in a large skillet over medium heat, and brown chicken on all sides. Remove from skillet, and drain on paper towels.
In the same skillet, combine the tomatoes, water, brown sugar, vinegar and Worcestershire sauce. Season with salt, chili powder, mustard, celery seed, garlic and hot pepper sauce. Bring to a boil; reduce heat, and return chicken to skillet. Cover, and simmer for 35 to 40 minutes, or until chicken is tender, no longer pink and juices run clear.
Nutritional Information
Amount Per Serving Calories: 247 | Total Fat: 7.8g | Cholesterol: 84mg
Ingredients
6 skinless, boneless chicken breast halves
1/4 cup all-purpose flour
1/2 teaspoon salt
1 pinch ground black pepper
3 tablespoons butter
1 (14.5 ounce) can stewed tomatoes, with liquid
1/2 cup water
2 tablespoons brown sugar
2 tablespoons distilled white vinegar
2 tablespoons Worcestershire sauce
1 teaspoon salt
2 teaspoons chili powder
1 teaspoon mustard powder
1/2 teaspoon celery seed
1 clove garlic, minced
1/8 teaspoon hot pepper sauce
Directions
In a shallow dish or bowl, combine flour, 1/2 teaspoon salt and ground black pepper. Coat chicken breasts with flour mixture. Melt butter in a large skillet over medium heat, and brown chicken on all sides. Remove from skillet, and drain on paper towels.
In the same skillet, combine the tomatoes, water, brown sugar, vinegar and Worcestershire sauce. Season with salt, chili powder, mustard, celery seed, garlic and hot pepper sauce. Bring to a boil; reduce heat, and return chicken to skillet. Cover, and simmer for 35 to 40 minutes, or until chicken is tender, no longer pink and juices run clear.
Nutritional Information
Amount Per Serving Calories: 247 | Total Fat: 7.8g | Cholesterol: 84mg
1.9.17
CHICKEN & ASPARAGUS LASAGNA - recipes
CHICKEN & ASPARAGUS LASAGNA
Ingredients:
4 lbs. Fresh asparagus
1 lb. Butter
2 C. Flour
2 C. Chablis
4 tsp. Lemon Zest
2 C. Half and Half
2 C. Milk
16 oz. Ricotta Cheese
8 whole Eggs
1 box Lasagna Noodles
9 boneless skinless Chicken Breasts, cooked
1 lb. Mozzarella Cheese
1 lb. Parmesan Cheese
Directions:
Roast asparagus in a small amount of olive oil in oven at 400 degrees for 15 minutes. Make the white sauce with the next six ingredients. Mix eggs, and Ricotta cheese together, and add this to the white sauce. Cook lasagna noodles as directed on package, and coat the noodles with sauce, and lay in a 9 by 13 inch casserole that has been coated with nonstick spray. Chop chicken and asparagus, spread over the noodles, sprinkle with Parmesan cheese. One layer of noodles and repeat. Top with noodles, sauce and mozzarella cheese.
Cook at 400 degrees for 30 minutes. Serve after casserole has sat for 15 minutes. Toping of red sauce and sprinkle with Parmesan cheese.
MARINARA SAUCE:
Ingredients
1 large onion, chopped fine
1 carrot, grated
1/2 C. Butter
5 ripe Roma Tomatoes, quartered
1/4 C. chopped Fresh Basil Leaves
1 tsp. Salt
1 tsp. Black Pepper
1 to 1 tsp. Sugar
2 C. Chicken Stock
Sauce Directions:
In a quart sauce pan saute onions and carrots in butter.
Stir in tomatoes, basil, salt, pepper, and sugar. Cover and simmer for 15 minutes. Puree in blender until smooth. Return to saucepan, and chicken stock and reheat.
Ingredients:
4 lbs. Fresh asparagus
1 lb. Butter
2 C. Flour
2 C. Chablis
4 tsp. Lemon Zest
2 C. Half and Half
2 C. Milk
16 oz. Ricotta Cheese
8 whole Eggs
1 box Lasagna Noodles
9 boneless skinless Chicken Breasts, cooked
1 lb. Mozzarella Cheese
1 lb. Parmesan Cheese
Directions:
Roast asparagus in a small amount of olive oil in oven at 400 degrees for 15 minutes. Make the white sauce with the next six ingredients. Mix eggs, and Ricotta cheese together, and add this to the white sauce. Cook lasagna noodles as directed on package, and coat the noodles with sauce, and lay in a 9 by 13 inch casserole that has been coated with nonstick spray. Chop chicken and asparagus, spread over the noodles, sprinkle with Parmesan cheese. One layer of noodles and repeat. Top with noodles, sauce and mozzarella cheese.
Cook at 400 degrees for 30 minutes. Serve after casserole has sat for 15 minutes. Toping of red sauce and sprinkle with Parmesan cheese.
MARINARA SAUCE:
Ingredients
1 large onion, chopped fine
1 carrot, grated
1/2 C. Butter
5 ripe Roma Tomatoes, quartered
1/4 C. chopped Fresh Basil Leaves
1 tsp. Salt
1 tsp. Black Pepper
1 to 1 tsp. Sugar
2 C. Chicken Stock
Sauce Directions:
In a quart sauce pan saute onions and carrots in butter.
Stir in tomatoes, basil, salt, pepper, and sugar. Cover and simmer for 15 minutes. Puree in blender until smooth. Return to saucepan, and chicken stock and reheat.
29.8.17
BALSAMIC CHICKEN & BROCCOLI - Recipes
BALSAMIC CHICKEN & BROCCOLI - Recipes
Ingredients:
1 tb Oil, olive
2 cl Garlic, minced
1/2 sm Onion, thinly sliced and cut into thirds
2 tb Shallots
1/4 c Wine, white
2 Chicken breasts, cut into strips
3 tb Vinegar, balsamic
2 c Broccoli spears
1 c Mushrooms, sliced thick
1/3 c Chicken stock
1/4 ts Salt
Black Pepper
Directions:
Heat the oil in a heavy pot. Add the garlic, onion, and shallots, and cook until light golden. Keep the pot covered between stirrings and use a tablespoon or so of the wine if more liquid is needed. Add the strips of chicken and enough of the wine to keep the meat from sticking to the pot. Cook until the chicken is white all the way through, about 5 to
7 minutes (use more wine, if needed). Remove the chicken and sauteed vegetables with a slotted spoon. Add the vinegar to the pot, increase the heat, and stir with a wooden spoon, scraping bits from the bottom, until the liquid is reduced to about half its volume. Reduce the heat. Return the chicken and sauteed vegetables to the pot, add the broccoli, mushrooms, stock, remaining wine, and salt. Cook at a gentle simmer until the broccoli turn bright green. Serve over pasta and dust with pepper.
Category: Chicken, Main Dishes
Ingredients:
1 tb Oil, olive
2 cl Garlic, minced
1/2 sm Onion, thinly sliced and cut into thirds
2 tb Shallots
1/4 c Wine, white
2 Chicken breasts, cut into strips
3 tb Vinegar, balsamic
2 c Broccoli spears
1 c Mushrooms, sliced thick
1/3 c Chicken stock
1/4 ts Salt
Black Pepper
Directions:
Heat the oil in a heavy pot. Add the garlic, onion, and shallots, and cook until light golden. Keep the pot covered between stirrings and use a tablespoon or so of the wine if more liquid is needed. Add the strips of chicken and enough of the wine to keep the meat from sticking to the pot. Cook until the chicken is white all the way through, about 5 to
7 minutes (use more wine, if needed). Remove the chicken and sauteed vegetables with a slotted spoon. Add the vinegar to the pot, increase the heat, and stir with a wooden spoon, scraping bits from the bottom, until the liquid is reduced to about half its volume. Reduce the heat. Return the chicken and sauteed vegetables to the pot, add the broccoli, mushrooms, stock, remaining wine, and salt. Cook at a gentle simmer until the broccoli turn bright green. Serve over pasta and dust with pepper.
Category: Chicken, Main Dishes
8.8.17
CAJUN BEER CAN CHICKEN - Recipes
CAJUN BEER CAN CHICKEN
INGREDIENTS:
1 3 1/2 to 4 pound chicken
1 12-ounce can of beer
4 teaspoons dry cajun seasoning
DIRECTIONS:
Using a bottle opener, make three more openings in the top of the can. Empty 1/3 of the beer out to make it only 2/3 full of liquid. Lightly oil the exterior of the can with salad oil. Wash chicken inside and out and pat dry with paper towels. Sprinkle 2 teaspoons of dry cajun seasoning
(optional) into the cavity and two teaspoons over the outside of the chicken. Put a little foil on the tips of the leg bones to prevent blackening.
Set up gas or charcoal grill for indirect grilling. For charcoal grills, mound briquettes into two piles on opposite sides of grill. Light. Preheat only one side of gas grill, at a temperature of 350 degrees.
Stand the beer can on an aluminum pie plate, piece of aluminum foil, or special beer can chicken roasting pan.
Carefully ease the chicken onto the can, and spread drumsticks away from the body to support the bird in a tripod position. Add chicken, locating the bird between the two piles of charcoal on charcoal grills, or on t
he side away from heat on gas grills. Cover the grill and barbeque chicken over indirect heat for about 1 1/2 - 2 hours, or until the breast meat reaches 165 degrees.
Remove chicken carefully, as there may be hot liquid remaining in the can.
Yield: 4 Servings
INGREDIENTS:
1 3 1/2 to 4 pound chicken
1 12-ounce can of beer
4 teaspoons dry cajun seasoning
DIRECTIONS:
Using a bottle opener, make three more openings in the top of the can. Empty 1/3 of the beer out to make it only 2/3 full of liquid. Lightly oil the exterior of the can with salad oil. Wash chicken inside and out and pat dry with paper towels. Sprinkle 2 teaspoons of dry cajun seasoning
(optional) into the cavity and two teaspoons over the outside of the chicken. Put a little foil on the tips of the leg bones to prevent blackening.
Set up gas or charcoal grill for indirect grilling. For charcoal grills, mound briquettes into two piles on opposite sides of grill. Light. Preheat only one side of gas grill, at a temperature of 350 degrees.
Stand the beer can on an aluminum pie plate, piece of aluminum foil, or special beer can chicken roasting pan.
Carefully ease the chicken onto the can, and spread drumsticks away from the body to support the bird in a tripod position. Add chicken, locating the bird between the two piles of charcoal on charcoal grills, or on t
he side away from heat on gas grills. Cover the grill and barbeque chicken over indirect heat for about 1 1/2 - 2 hours, or until the breast meat reaches 165 degrees.Remove chicken carefully, as there may be hot liquid remaining in the can.
Yield: 4 Servings
6.7.17
Sweet Mustard Chicken Bake - Recipes
Sweet Mustard Chicken Bake - Recipes
Ingredients
4 boneless, skinless chicken breast halves
1/2 cup honey
1/4 cup Dijon mustard
1/2 cup butter, melted
1/4 teaspoon freshly ground black pepper
Directions
Preheat the oven to 375 degrees F (190 degrees C). Grease a shallow baking dish.
In a small bowl, stir together the honey, Dijon mustard, melted butter and pepper. Place chicken in the greased baking dish, and pour the honey mustard sauce over it.
Bake for 45 minutes in the preheated oven, basting frequently with the sauce, until chicken is firm and juices run clear.
Nutritional Information
Amount Per Serving Calories: 468 | Total Fat: 25.4g | Cholesterol: 122mg
Ingredients
4 boneless, skinless chicken breast halves
1/2 cup honey
1/4 cup Dijon mustard
1/2 cup butter, melted
1/4 teaspoon freshly ground black pepper
Directions
Preheat the oven to 375 degrees F (190 degrees C). Grease a shallow baking dish.
In a small bowl, stir together the honey, Dijon mustard, melted butter and pepper. Place chicken in the greased baking dish, and pour the honey mustard sauce over it.
Bake for 45 minutes in the preheated oven, basting frequently with the sauce, until chicken is firm and juices run clear.
Nutritional Information
Amount Per Serving Calories: 468 | Total Fat: 25.4g | Cholesterol: 122mg
31.5.17
BALSAMIC CHICKEN & BROCCOLI - recipe
BALSAMIC CHICKEN & BROCCOLI
INGREDIENTS:
1 tb Oil, olive
2 cl Garlic, minced
1/2 sm Onion, thinly sliced and cut into thirds
2 tb Shallots
1/4 c Wine, white
2 Chicken breasts, cut into strips
3 tb Vinegar, balsamic
2 c Broccoli spears
1 c Mushrooms, sliced thick
1/3 c Chicken stock
1/4 ts Salt
Black Pepper
DIRECTIONS:
Heat the oil in a heavy pot. Add the garlic, onion, and shallots, and cook until light golden. Keep the pot covered between stirrings and use a tablespoon or so of the wine if more liquid is needed. Add the strips of chicken and enough of the wine to keep the meat from sticking to the pot. Cook until the chicken is white all the way through, about 5 to
7 minutes (use more wine, if needed). Remove the chicken and sauteed vegetables with a slotted spoon. Add the vinegar to the pot, increase the heat, and stir with a wooden spoon, scraping bits from the bottom, until the liquid is reduced to about half its volume. Reduce the heat. Return the chicken and sauteed vegetables to the pot, add the broccoli, mushrooms, stock, remaining wine, and salt. Cook at a gentle simmer until the broccoli turn bright green. Serve over pasta and dust with pepper.
INGREDIENTS:
1 tb Oil, olive
2 cl Garlic, minced
1/2 sm Onion, thinly sliced and cut into thirds
2 tb Shallots
1/4 c Wine, white
2 Chicken breasts, cut into strips
3 tb Vinegar, balsamic
2 c Broccoli spears
1 c Mushrooms, sliced thick
1/3 c Chicken stock
1/4 ts Salt
Black Pepper
DIRECTIONS:
Heat the oil in a heavy pot. Add the garlic, onion, and shallots, and cook until light golden. Keep the pot covered between stirrings and use a tablespoon or so of the wine if more liquid is needed. Add the strips of chicken and enough of the wine to keep the meat from sticking to the pot. Cook until the chicken is white all the way through, about 5 to
7 minutes (use more wine, if needed). Remove the chicken and sauteed vegetables with a slotted spoon. Add the vinegar to the pot, increase the heat, and stir with a wooden spoon, scraping bits from the bottom, until the liquid is reduced to about half its volume. Reduce the heat. Return the chicken and sauteed vegetables to the pot, add the broccoli, mushrooms, stock, remaining wine, and salt. Cook at a gentle simmer until the broccoli turn bright green. Serve over pasta and dust with pepper.
17.5.17
OLD FASHIONED CHICKEN POT PIE [17-5-17]
OLD FASHIONED CHICKEN POT PIE
INGREDIENTS:
2 pounds cooked chicken, chopped
1 (15 ounce) can mixed vegetables
1 small onion, diced
1 tsp butter
1 (10.75 ounce) can condensed cream of chicken soup
1/3 cup milk
1/4 teaspoon black pepper
1/4 teaspoon dried parsley
salt to taste
2 9-inch prepared pie crusts
DIRECTIONS
Preheat oven to 350 degrees. Saute diced onions in butter until soft. To that pan stir in chicken and vegetables until combined. In a small bowl combine chicken soup and milk and pour into pan with chicken mixture. Add pepper and parsley. Put bottom pie crust into an ungreased pie pan (or use the disposable tin it came with). Pour entire filling mixture into bottom pie shell. Cover with top crust and seal edges (don't worry if it isn't smooth). Do cut several slits in the top to allow steam to escape. Bake for 30 minutes, or until golden brown. Allow to cool 10 minutes before serving.
YIELD: 1 pie
INGREDIENTS:
2 pounds cooked chicken, chopped
1 (15 ounce) can mixed vegetables
1 small onion, diced
1 tsp butter
1 (10.75 ounce) can condensed cream of chicken soup
1/3 cup milk
1/4 teaspoon black pepper
1/4 teaspoon dried parsley
salt to taste
2 9-inch prepared pie crusts
DIRECTIONS
Preheat oven to 350 degrees. Saute diced onions in butter until soft. To that pan stir in chicken and vegetables until combined. In a small bowl combine chicken soup and milk and pour into pan with chicken mixture. Add pepper and parsley. Put bottom pie crust into an ungreased pie pan (or use the disposable tin it came with). Pour entire filling mixture into bottom pie shell. Cover with top crust and seal edges (don't worry if it isn't smooth). Do cut several slits in the top to allow steam to escape. Bake for 30 minutes, or until golden brown. Allow to cool 10 minutes before serving.
YIELD: 1 pie
10.5.17
Easy Chicken Enchiladas - Recipes
Easy Chicken Enchiladas - Recipes
Ingredients
1 (8 ounce) package cream cheese
1 cup salsa
2 cups chopped cooked chicken breast meat
1 (15.5 ounce) can pinto beans, drained
6 (6 inch) flour tortillas
2 cups shredded Colby-Jack cheese
Directions
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
In a small saucepan over medium heat, combine the cream cheese and salsa. Cook, stirring until melted and well blended. Stir in chicken and pinto beans. Fill tortillas with the mixture, roll and place into the prepared baking dish. Spread cheese over the top. Cover with aluminum foil.
Bake for 30 minutes, or until heated through. Garnish with your favorite toppings such as lettuce and tomatoes, or sour cream.
Ingredients
1 (8 ounce) package cream cheese
1 cup salsa
2 cups chopped cooked chicken breast meat
1 (15.5 ounce) can pinto beans, drained
6 (6 inch) flour tortillas
2 cups shredded Colby-Jack cheese
Directions
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
In a small saucepan over medium heat, combine the cream cheese and salsa. Cook, stirring until melted and well blended. Stir in chicken and pinto beans. Fill tortillas with the mixture, roll and place into the prepared baking dish. Spread cheese over the top. Cover with aluminum foil.
Bake for 30 minutes, or until heated through. Garnish with your favorite toppings such as lettuce and tomatoes, or sour cream.
29.4.17
Baked Chicken In Cream - Recipes
Baked Chicken In Cream - Recipes
Ingredients
4 boned, skinned chicken breasts
1/4 cup butter
1 pint heavy cream
1/4 cup sherry
salt and pepper
Directions
Saute chicken breasts quickly in butter until golden. Put in casserole and add cream, sherry, salt and pepper. Cover tightly and bake in preheated 350 oven until tender, about 1 hour. The cream will be reduced to a rich nut - brown sauce.
Ingredients
4 boned, skinned chicken breasts
1/4 cup butter
1 pint heavy cream
1/4 cup sherry
salt and pepper
Directions
Saute chicken breasts quickly in butter until golden. Put in casserole and add cream, sherry, salt and pepper. Cover tightly and bake in preheated 350 oven until tender, about 1 hour. The cream will be reduced to a rich nut - brown sauce.
5.4.17
Chicken Tortellini - Recipes
Chicken Tortellini - Recipes
Ingredients:
1 (8-ounce) package fresh cheese tortellini
4 ounces Monterey Jack cheese, sliced
4 boneless, skinless chicken breasts, cut into
bite-sized pieces
Flour
1/3 cup stick margarine
1 onion, chopped
1 (10- to 14-ounce) can chicken broth
1 (4-ounce) can mushrooms, drained
2 chicken bouillon cubes
1 teaspoon sugar
4 ounces Monterey Jack cheese, shredded or cubed
1/2 cup sour cream
Directions:
Place the tortellini in a 9x11-inch baking dish sprayed with nonstick cooking spray. Layer with the sliced cheese. Coat the chicken on all sides with flour. Saute the chicken in the margarine in a skillet until light brown. Spoon the chicken over the prepared layers using a slotted spoon, reserving the pan drippings.
Saute the onion in the reserved pan drippings until tender. Add the broth, mushrooms, bouillon cubes and sugar. Bring to a boil and boil for 5 minutes, stirring occasionally. Add the shredded cheese and stir until melted. Stir in the sour cream. Pour the mushroom mixture over the prepared layers. Bake, covered with foil, at 275 degrees for 45 minutes. You may prepare up to 2 days in advance and store, covered, in the refrigerator. Bake at 300 degrees for 45 minutes.
Note: The use of reduced-fat cheese and light sour cream will lower the fat grams and calories without sacrificing the flavor.
Servings: 6
Ingredients:
1 (8-ounce) package fresh cheese tortellini
4 ounces Monterey Jack cheese, sliced
4 boneless, skinless chicken breasts, cut into
bite-sized pieces
Flour
1/3 cup stick margarine
1 onion, chopped
1 (10- to 14-ounce) can chicken broth
1 (4-ounce) can mushrooms, drained
2 chicken bouillon cubes
1 teaspoon sugar
4 ounces Monterey Jack cheese, shredded or cubed
1/2 cup sour cream
Directions:
Place the tortellini in a 9x11-inch baking dish sprayed with nonstick cooking spray. Layer with the sliced cheese. Coat the chicken on all sides with flour. Saute the chicken in the margarine in a skillet until light brown. Spoon the chicken over the prepared layers using a slotted spoon, reserving the pan drippings.
Saute the onion in the reserved pan drippings until tender. Add the broth, mushrooms, bouillon cubes and sugar. Bring to a boil and boil for 5 minutes, stirring occasionally. Add the shredded cheese and stir until melted. Stir in the sour cream. Pour the mushroom mixture over the prepared layers. Bake, covered with foil, at 275 degrees for 45 minutes. You may prepare up to 2 days in advance and store, covered, in the refrigerator. Bake at 300 degrees for 45 minutes.
Note: The use of reduced-fat cheese and light sour cream will lower the fat grams and calories without sacrificing the flavor.
Servings: 6
22.3.17
Chicken Milano - Recipes
Chicken Milano - Recipes
Ingredients
1 tablespoon butter
2 cloves garlic, minced
1/2 cup sun-dried tomatoes, chopped
1 cup chicken broth, divided
1 cup heavy cream
1 pound skinless, boneless chicken breast halves
salt and pepper to taste
2 tablespoons vegetable oil
2 tablespoons chopped fresh basil
8 ounces dry fettuccini pasta
Directions
In a large saucepan over low heat, melt butter; add garlic and cook for 30 seconds. Add the tomatoes and 3/4 cup of the chicken broth; increase to medium heat and bring to a boil. Reduce heat and simmer, uncovered, for about 10 minutes or until the tomatoes are tender. Add the cream and bring to a boil; stirring. Simmer over medium heat until the sauce is thick enough to coat the back of a spoon.
Sprinkle the chicken with salt and pepper on both sides. In a large skillet over medium heat, warm oil and saute chicken. Press on chicken occasionally with a slotted spatula. Cook for about 4 minutes per side or until the meat feels springy and is no longer pink inside. Transfer to a board; cover and keep warm. Discard the fat from the skillet.
In the same skillet, over medium heat, bring 1/4 cup chicken broth to a boil; stirring the pan juices. Reduce slightly and add to the cream sauce; stir in basil and adjust seasonings to taste.
Meanwhile, bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente; drain, transfer to a bowl and toss with 3 to 4 tablespoons of the sauce.
Cut each chicken breast into 2 to 3 diagonal slices. Reheat the sauce gently if needed. Transfer the pasta to serving plates; top with chicken and coat with the cream sauce; serve.
30 m 4 servings 641 cals
Ingredients
1 tablespoon butter
2 cloves garlic, minced
1/2 cup sun-dried tomatoes, chopped
1 cup chicken broth, divided
1 cup heavy cream
1 pound skinless, boneless chicken breast halves
salt and pepper to taste
2 tablespoons vegetable oil
2 tablespoons chopped fresh basil
8 ounces dry fettuccini pasta
Directions
In a large saucepan over low heat, melt butter; add garlic and cook for 30 seconds. Add the tomatoes and 3/4 cup of the chicken broth; increase to medium heat and bring to a boil. Reduce heat and simmer, uncovered, for about 10 minutes or until the tomatoes are tender. Add the cream and bring to a boil; stirring. Simmer over medium heat until the sauce is thick enough to coat the back of a spoon.
Sprinkle the chicken with salt and pepper on both sides. In a large skillet over medium heat, warm oil and saute chicken. Press on chicken occasionally with a slotted spatula. Cook for about 4 minutes per side or until the meat feels springy and is no longer pink inside. Transfer to a board; cover and keep warm. Discard the fat from the skillet.
In the same skillet, over medium heat, bring 1/4 cup chicken broth to a boil; stirring the pan juices. Reduce slightly and add to the cream sauce; stir in basil and adjust seasonings to taste.
Meanwhile, bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente; drain, transfer to a bowl and toss with 3 to 4 tablespoons of the sauce.
Cut each chicken breast into 2 to 3 diagonal slices. Reheat the sauce gently if needed. Transfer the pasta to serving plates; top with chicken and coat with the cream sauce; serve.
30 m 4 servings 641 cals
7.2.17
Chicken Raphael Weill - Recipes [7-2-17]
Chicken Raphael Weill - Recipes
Ingredients:
3 pounds frying chicken pieces
2 teaspoons salt
1/4 teaspoon white pepper
1/4 cup butter
1 package frozen artichoke hearts, thawed and drained
1 package frozen whole mushrooms, thawed and drained
2 teaspoons chopped onion
1/8 teaspoon thyme
1 cup heavy cream
1/4 cup dry sherry
2 tablespoons water
1 tablespoon flour
Directions:
Sprinkle chicken with 1-1/2 teaspoons of the salt and white pepper; brown evenly in butter in skillet over medium heat. Drain butter from pan. Add artichoke hearts, mushrooms, onion, thyme, cream and sherry. Cover and cook over low heat 25 minutes or until chicken is tender. Remove chicken and vegetables to a platter and keep warm. Combine water, flour and remaining 1/2 teaspoon salt; mix to form a smooth paste. Gradually add to cream mixture in skillet. Cook and stir over low heat until thickened and smooth. Continue to cook about 5 minutes, stirring occasionally. Serve sauce over chicken.
Serves: 4
Ingredients:
3 pounds frying chicken pieces
2 teaspoons salt
1/4 teaspoon white pepper
1/4 cup butter
1 package frozen artichoke hearts, thawed and drained
1 package frozen whole mushrooms, thawed and drained
2 teaspoons chopped onion
1/8 teaspoon thyme
1 cup heavy cream
1/4 cup dry sherry
2 tablespoons water
1 tablespoon flour
Directions:
Sprinkle chicken with 1-1/2 teaspoons of the salt and white pepper; brown evenly in butter in skillet over medium heat. Drain butter from pan. Add artichoke hearts, mushrooms, onion, thyme, cream and sherry. Cover and cook over low heat 25 minutes or until chicken is tender. Remove chicken and vegetables to a platter and keep warm. Combine water, flour and remaining 1/2 teaspoon salt; mix to form a smooth paste. Gradually add to cream mixture in skillet. Cook and stir over low heat until thickened and smooth. Continue to cook about 5 minutes, stirring occasionally. Serve sauce over chicken.
Serves: 4
2.2.17
Coq au Vin Recipe - Recipes [2-2-17]
Coq au Vin Recipe - Recipes
Ingredients:
12 chicken breast halves, deboned
1/2 cup flour
Salt
Pepper
Nutmeg
Paprika
6 tablespoons butter, divided
6 green onions, chopped
1/2 clove garlic, crushed
1 bay leaf
Pinch thyme
1/4 cup sliced mushrooms
1-1/2 cups Burgundy wine
2 slices bacon, diced
Directions:
Dredge chicken in flour mixed with salt, pepper, nutmeg and paprika to taste. In a skillet, brown one-half of the chicken breasts in 2 tablespoons of butter. Brown remaining six in another 2 tablespoons butter. Remove chicken to 13 x 9 x 2-inch baking dish. Melt the last 2 tablespoons butter in the skillet. Add the next 5 ingredients and simmer for 10 minutes. Add Burgundy and stir. Pour over chicken in casserole. Sprinkle with diced bacon. Cover. Bake at 325 degrees for 1-1/2 hours. This can be prepared a day ahead and baked before serving. Good served with curried wild rice.
Serves: 8
Ingredients:
12 chicken breast halves, deboned
1/2 cup flour
Salt
Pepper
Nutmeg
Paprika
6 tablespoons butter, divided
6 green onions, chopped
1/2 clove garlic, crushed
1 bay leaf
Pinch thyme
1/4 cup sliced mushrooms
1-1/2 cups Burgundy wine
2 slices bacon, diced
Directions:
Dredge chicken in flour mixed with salt, pepper, nutmeg and paprika to taste. In a skillet, brown one-half of the chicken breasts in 2 tablespoons of butter. Brown remaining six in another 2 tablespoons butter. Remove chicken to 13 x 9 x 2-inch baking dish. Melt the last 2 tablespoons butter in the skillet. Add the next 5 ingredients and simmer for 10 minutes. Add Burgundy and stir. Pour over chicken in casserole. Sprinkle with diced bacon. Cover. Bake at 325 degrees for 1-1/2 hours. This can be prepared a day ahead and baked before serving. Good served with curried wild rice.
Serves: 8
28.1.17
Easy Chicken Tetrazzini - Recipes
Easy Chicken Tetrazzini - Recipes
Ingredients
1 pound cooked and drained spaghetti
5 chicken breasts, cooked and cubed
2 (10.75 ounce) cans condensed cream of chicken soup
2 1/4 cups water
1/4 cup butter
2 cubes chicken bouillon
1/4 cup shredded Cheddar cheese
Directions
Put cooked spaghetti into 9x13-inch baking dish. Place chicken on top of spaghetti.
In medium saucepan heat together soup, water, butter, and bouillon. Bring to a boil and then pour over the pasta and chicken. Put shredded cheese (to taste) on top and press down a bit.
Bake at 350 degrees F (175 degrees C) for 25 minutes.
Makes 8 servings Change Servings
Ingredients
1 pound cooked and drained spaghetti
5 chicken breasts, cooked and cubed
2 (10.75 ounce) cans condensed cream of chicken soup
2 1/4 cups water
1/4 cup butter
2 cubes chicken bouillon
1/4 cup shredded Cheddar cheese
Directions
Put cooked spaghetti into 9x13-inch baking dish. Place chicken on top of spaghetti.
In medium saucepan heat together soup, water, butter, and bouillon. Bring to a boil and then pour over the pasta and chicken. Put shredded cheese (to taste) on top and press down a bit.
Bake at 350 degrees F (175 degrees C) for 25 minutes.
Makes 8 servings Change Servings
1.12.16
SAUTEED CHICKEN IN CREAM SAUCE - Recipes
SAUTEED CHICKEN IN CREAM SAUCE
Ingredients
2 whole chicken breasts, split boned and skinned
2 T margarine
1 1/2 c mushrooms sliced
1 c celery slices
1 sm onion sliced
1/2 t pepper,
basil leaves, crushed
1/4 t crushed dried chervil leaves
1/8 t dried thyme
1/4 c dry white wine or sherry (or chicken broth)
8 oz cream cheese cubed
1/3 c milk
2 1/2 c(8oz) corkscrew noodles, cooked and drained.
Directions
Cut chicken into strips. Melt margarine in lg skillet, add chicken, vegs and seasonings. Cook over med, stir occ. 10 min or until chicken is tender.
Add 2 T wine, simmer 5 mins. Combine cheese, milk and remaining wine in saucepan, stir over low heat until smooth. Pour over noodles and serve.
Ingredients
2 whole chicken breasts, split boned and skinned
2 T margarine
1 1/2 c mushrooms sliced
1 c celery slices
1 sm onion sliced
1/2 t pepper,
basil leaves, crushed
1/4 t crushed dried chervil leaves
1/8 t dried thyme
1/4 c dry white wine or sherry (or chicken broth)
8 oz cream cheese cubed
1/3 c milk
2 1/2 c(8oz) corkscrew noodles, cooked and drained.
Directions
Cut chicken into strips. Melt margarine in lg skillet, add chicken, vegs and seasonings. Cook over med, stir occ. 10 min or until chicken is tender.
Add 2 T wine, simmer 5 mins. Combine cheese, milk and remaining wine in saucepan, stir over low heat until smooth. Pour over noodles and serve.
6.11.16
Chicken Kabobs Mexicana - Recipes
Chicken Kabobs Mexicana - Recipes
Ingredients
2 tablespoons olive oil
1 teaspoon ground cumin
2 tablespoons chopped fresh cilantro
1 lime, juiced
salt and ground black pepper to taste
2 skinless, boneless chicken breast halves - cut into 1 inch cubes
1 small zucchini, cut into 1/2-inch slices
1 onion, cut into wedges and separated
1 red bell pepper, cut into 1 inch pieces
10 cherry tomatoes
Directions
In a shallow dish, mix together olive oil, cumin, chopped cilantro, and lime juice. Season with salt and pepper. Add chicken, and mix well. Cover, and refrigerate for at least one hour.
Preheat grill for high heat.
Thread chicken, zucchini, onion, red bell pepper, and tomatoes onto skewers.
Brush grill with oil, and arrange skewers on hot grate. Cook for approximately 10 minutes, or until chicken is cooked through, turning to cook evenly.
Footnotes
Approximate Grilling Times for Chicken and Poultry
Nutritional Information
Amount Per Serving Calories: 166 | Total Fat: 7.9g | Cholesterol: 34mg
Ingredients
2 tablespoons olive oil
1 teaspoon ground cumin
2 tablespoons chopped fresh cilantro
1 lime, juiced
salt and ground black pepper to taste
2 skinless, boneless chicken breast halves - cut into 1 inch cubes
1 small zucchini, cut into 1/2-inch slices
1 onion, cut into wedges and separated
1 red bell pepper, cut into 1 inch pieces
10 cherry tomatoes
Directions
In a shallow dish, mix together olive oil, cumin, chopped cilantro, and lime juice. Season with salt and pepper. Add chicken, and mix well. Cover, and refrigerate for at least one hour.
Preheat grill for high heat.
Thread chicken, zucchini, onion, red bell pepper, and tomatoes onto skewers.
Brush grill with oil, and arrange skewers on hot grate. Cook for approximately 10 minutes, or until chicken is cooked through, turning to cook evenly.
Footnotes
Approximate Grilling Times for Chicken and Poultry
Nutritional Information
Amount Per Serving Calories: 166 | Total Fat: 7.9g | Cholesterol: 34mg
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