Posts Tagged ‘chicken’

Buffalo Chicken Empanadas with Blue Cheese Sauce

Buffalo Chicken Empanadas with Blue Cheese Sauce

1 small onion, chopped
1 small green pepper, chopped
4-1/2 teaspoons canola oil
2 garlic cloves, minced
3 cups finely chopped rotisserie chicken
1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
1/2 cup Buffalo wing sauce
1/4 teaspoon salt
1/4 teaspoon pepper
5 sheets refrigerated pie pastry
2 eggs
2 tablespoons water
1 cup heavy whipping cream
1 cup (4 ounces) crumbled blue cheese

In a small skillet, saute onion and green pepper in oil until crisp-tender. Add garlic; cook 1 minute longer.

In a large bowl, combine the chicken, mozzarella cheese, wing sauce, salt and pepper. Stir in the onion mixture.

On a lightly floured surface, unroll one pastry. Roll out into a 12-in. circle. Cut with a floured 3-in. biscuit cutter. Remove excess dough and reroll scraps. Repeat with remaining pastry.
Beat eggs and water; brush over edges of pastry circles. Place heaping teaspoonfuls of filling in the centers. Fold dough over filling. Press edges with a fork to seal.

Place 2 in. apart on greased baking sheets. Brush with remaining egg mixture. Bake at 400° for 9-12 minutes or until golden brown.

Meanwhile, in a small saucepan, bring cream to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until slightly thickened, stirring occasionally. Add blue cheese; cook and stir 2 minutes longer or until cheese is melted and sauce thickens. Serve with empanadas. Yield: 8 dozen (1 cup sauce).

Make Ahead: Unbaked empanadas may be frozen for up to 2 months. Bake as directed for 12-16 minutes.

Recipe found here: Buffalo Chicken Empanadas with Blue Cheese Sauce

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Asian Bok Choy Stir-Fry

Asian Bok Choy Stir-Fry

3 Land O Lakes® Teriyaki Sauté Express® squares
1 (14-ounce) package chicken breast tenders, cut into bite-sized pieces
1 cup snow peas, trimmed, cut in half
1/2 cup sliced onion
1 (15-ounce) can whole straw mushrooms, drained
1 (8-ounce) can sliced water chestnuts, drained
1 medium stalk (3 cups) bok choy, sliced

Melt 2 Sauté Express® squares in 12-inch nonstick skillet over medium heat; add chicken. Cook, stirring often, 5-6 minutes or until golden brown and cooked through. Remove from pan; keep warm.

Melt remaining Sauté Express® square in same skillet over medium heat; add snow peas, onion, mushrooms and water chestnuts. Cook 2-3 minutes or until onion and snow peas are crisply tender; add bok choy. Cook 3-5 minutes or until greens are wilted and stems are crisply tender.

Add chicken; toss lightly.

Recipe found here: Asian Bok Choy Stir-Fry

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Grilled Chicken and Pesto Frittata

Grilled Chicken and Pesto Frittata

1 tablespoon olive oil
1/4 cup chopped white onion
8 eggs
1 teaspoon salt
1/2 teaspoon ground pepper
2 Tyson® Grilled & Ready Chicken Breast Fillets, cubed
4 tablespoons pesto
1/2 cup ricotta cheese
Avocado slices, if desired


Heat oven to 400°F.

In large ovenproof skillet, heat olive oil over medium-high heat. Add onions and cook 3 minutes.

In large bowl, beat eggs, salt, and pepper. Pour egg mixture evenly over sautéed onions in skillet. Add chicken and spread evenly in skillet. Add dollops of pesto and ricotta cheese and cook on stovetop for 3 minutes.

Transfer skillet to oven and bake for 15 to 20 minutes or until top is light golden brown, eggs are firm, and internal temperature reaches 165°F.

Cut chicken frittata into wedges and serve with slices of avocado.

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Chicken Noodle Soup

Chicken Noodle Soup

2 tablespoons extra-virgin olive oil
1 medium onion, chopped
3 garlic cloves, minced
2 medium carrots, cut diagonally into 1/2-inch-thick slices
2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices
4 fresh thyme sprigs
1 bay leaf
2 quarts chicken stock, recipe follows
8 ounces dried wide egg noodles
1 1/2 cups shredded cooked chicken
Kosher salt and freshly ground black pepper
1 handful fresh flat-leaf parsley, finely chopped

Chicken Stock:
1 whole free-range chicken (about 3 1/2 pounds), rinsed, giblets discarded
2 carrots, cut in large chunks
3 celery stalks, cut in large chunks
2 large white onions, quartered
1 head of garlic, halved
1 turnip, halved
1/4 bunch fresh thyme
2 bay leaves
1 teaspoon whole black peppercorns

Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken stock and bring the liquid to a boil. Add the noodles and simmer for 5 minutes until tender. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper. Sprinkle with chopped parsley before serving.

Chicken Stock:
Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak. Toss in the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.

Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container.

Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Cover and refrigerate for up to one week or freeze.

Yield: 2 quarts

Recipe found here: Chicken Noodle Soup

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Chicken Taco Cups

Chicken Taco Cups

1 pound boneless skinless chicken breasts, cut into 1-inch pieces
1 envelope reduced-sodium taco seasoning
1 small onion, chopped
1 jar (16 ounces) salsa, divided
2 cups (8 ounces) shredded reduced-fat cheddar cheese, divided
36 wonton wrappers
Sour cream, chopped green onions and chopped ripe olives, optional

Sprinkle chicken with taco seasoning. In a large skillet coated with cooking spray, cook and stir the chicken over medium heat for 5 minutes or until meat is no longer pink.

Transfer chicken to a food processor; cover and process until chopped. In a large bowl, combine the chicken, onion, half of the salsa and 1 cup cheese.

Press wonton wrappers into miniature muffin cups coated with cooking spray. Bake at 375° for 5 minutes or until lightly browned.

Spoon rounded tablespoonfuls of chicken mixture into cups; top with remaining salsa and cheese. Bake 15 minutes longer or until heated through. Serve warm. Garnish with sour cream, green onions and olives if desired. Yield: 3 dozen.

Recipe found here: Chicken Taco Cups

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1-2-3 Jambalaya

1-2-3 Jambalaya

1 package (13-1/2 ounce) Johnsonville® Andouille Dinner Sausage, cut into 1/4-inch slices
8 ounces raw shrimp, peeled and deveined or 8 ounces boneless skinless chicken breast, cut into 1-inch pieces
2 teaspoons Cajun Creole seasoning
1 tablespoon olive oil
1 box (8 ounces) Jambalaya rice mix
1 can (14.5 ounces) diced tomatoes, drained and divided
1 teaspoon Worcestershire sauce
1 teaspoon hot pepper sauce
2 tablespoons chopped fresh parsley

In a bowl, combine sausage, shrimp or chicken with Cajun Creole seasoning; toss to coat.

In a skillet, heat oil over medium heat. Add sausage, shrimp or chicken, cooking and stirring until shrimp turn pink or chicken is no longer pink, about 3-5 minutes.

In a saucepan, prepare rice mix according to package directions. In addition, add one-half of the tomatoes into the rice preparation.
After 12 minutes of cooking, add remaining tomatoes, Worcestershire sauce, hot pepper sauce and parsley.

Continue to cook on low, covered, until liquid is absorbed and rice is tender. Add sausage, shrimp or chicken to rice; stir until heated through. Serve Yield: 6 servings.

Recipe found by: 1-2-3 Jambalaya

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Chicken Cacciatore2

Chicken Cacciatore

1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch strips
1 medium onion, sliced and separated into rings
1 medium green pepper, julienned
2 tablespoons canola oil
1 can (15 ounces) tomato sauce
1 can (14-1/2 ounces) stewed tomatoes
2 teaspoons garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
Hot cooked rice

In a large skillet, cook the chicken, onion and green pepper in oil until chicken is lightly browned and vegetables are tender. Add tomato sauce, stewed tomatoes and seasonings; bring to a boil.

Reduce heat; simmer, uncovered, for 5 minutes or until no longer pink. Serve with rice. Yield: 6 servings.

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Easy Sweet and Sour Chicken

Easy Sweet and Sour Chicken

1 tablespoon oil
1 boneless skinless chicken breasts, cut into bite-size pieces
2 cups frozen stir-fry vegetables
1 can (8 oz.) pineapple chunks in juice, undrained
1/2 cup sweet and sour sauce
1 cup water
2 cups Minute® White Rice or Minute® Brown Rice, uncooked

HEAT oil in large skillet on medium-high heat. Add chicken; cook and stir 4 minutes or until cooked through.

ADD vegetables, pineapple with juice and sweet and sour sauce; mix well. Stir in water. Bring to boil.

STIR in rice; cover. Reduce heat to medium-low; simmer 5 minutes. Remove from heat. Let stand 5 minutes or until almost all of the liquid is absorbed and rice is tender. Yield: 4 servings.

Recipe found here: Easy Sweet and Sour Chicken

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Cheese & Prosciutto-Stuffed Chicken

Cheese & Prosciutto-Stuffed Chicken

4 boneless skinless chicken breast halves (6 ounces each)
1/2 cup spreadable garlic and herb cream cheese
4 thin slices prosciutto
1/4 cup chopped oil-packed sun-dried tomatoes
8 fresh basil leaves
1/4 cup all-purpose flour
2 eggs
2/3 cup dry bread crumbs
3 tablespoons grated Romano cheese
3 tablespoons olive oil

1 cup heavy whipping cream
1 tablespoon finely chopped shallot
3/4 cup crumbled Gorgonzola cheese
1/4 teaspoon salt
1/4 teaspoon pepper
Minced fresh basil

Preheat oven to 350°. Flatten chicken breasts to 1/4-in. thickness; spread 2 tablespoons cream cheese down the center of each. Top with one slice of prosciutto, 1 tablespoon of tomatoes and two basil leaves. Roll up and tuck in ends; secure with toothpicks.

Place flour and eggs in separate shallow bowls. In another shallow bowl, combine bread crumbs and Romano cheese. Dip chicken in flour, eggs, and then coat with bread crumb mixture.

In a large skillet, brown chicken in oil in batches. Place seam side down in a greased 11×7-in. baking dish. Bake, uncovered, 35-40 minutes or until a meat thermometer reads 165°.
In a small saucepan, heat cream and shallot over medium heat until bubbles form around sides of pan. Stir in Gorgonzola cheese, salt and pepper. Cook 4-6 minutes or until cheese is melted, stirring occasionally.

Discard toothpicks. Drizzle chicken with sauce; sprinkle with minced basil. Yield: 4 servings.

Recipe found here: Cheese & Prosciutto-Stuffed Chicken

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Slow Cooker Creole Chicken With Sausage

Slow Cooker Creole Chicken With Sausage

1 1/2 pounds boneless chicken thighs, cut into chunks
12 ounces smoked andouille sausage, cut in 1- to 2-inch lengths
1 cup chopped onions
3/4 cup chicken broth or water
1 can (14.5 ounces) diced tomatoes
1 can (6 ounces) tomato paste
2 teaspoons Cajun or Creole seasoning
dash cayenne pepper, to taste
1 green bell pepper, chopped
salt and pepper, to taste
hot cooked white or brown rice or cooked drained spaghetti

In a slow cooker, combine the chicken thigh pieces, andouille sausage pieces, chopped onions, broth or water, tomatoes (with their juices), tomato paste, Creole seasoning, and cayenne pepper.

Cover and cook the chicken and sausage mixture on LOW for 6 to 7 hours. Add the chopped green bell pepper about an hour before the dish is done. Taste and add salt and pepper, as needed.

Serve this flavorful chicken and sausage dish over hot boiled rice, or serve it with spaghetti or angel hair pasta.

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