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Posts Tagged ‘chicken’

Smothered Chicken Breasts

Smothered Chicken Breasts

Ingredients
4 boneless skinless chicken breast halves (6 ounces each)
1/4 teaspoon salt
1/4 teaspoon lemon-pepper seasoning
1 tablespoon canola oil
8 bacon strips
1 medium onion, sliced
1/4 cup packed brown sugar
1/2 cup shredded Colby-Monterey Jack cheese

Directions
Sprinkle chicken with salt and lemon-pepper. In a large skillet, cook chicken in oil for 6-7 minutes on each side or until a thermometer reads 165°; remove and keep warm.

In same skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings.

In drippings, saute onion and brown sugar until onion is tender and golden brown. Place two bacon strips on each chicken breast half; top with caramelized onions and cheese. Yield: 4 servings.

Recipe found here: Smothered Chicken Breasts

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Cashew Chicken with Noodles

Cashew Chicken with Noodles

Ingredients
8 ounces uncooked thick rice noodles
1/4 cup soy sauce
2 tablespoons cornstarch
3 garlic cloves, minced
1 pound boneless skinless chicken breasts, cubed
1 tablespoon peanut oil
1 tablespoon sesame oil
6 green onions, cut into 2-inch pieces
1 cup unsalted cashews
2 tablespoons sweet chili sauce

Directions
Cook rice noodles according to package directions.

Meanwhile, in a small bowl, combine the soy sauce, cornstarch and garlic. Add chicken. In a large skillet, saute chicken mixture in peanut and sesame oils until no longer pink. Add onions; cook 1 minute longer.

Drain noodles; stir into skillet. Add cashews and chili sauce and heat through. Yield: 4 servings.

Recipe found here: Cashew Chicken with Noodles

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Cheesecake Factory Chicken Madeira

Cheesecake Factory Chicken Madeira

Ingredients

1 tablespoon olive oil
4 skinless chicken breast fillets
8 asparagus spears
4 mozzarella cheese slices

Madeira Sauce
2 tablespoons olive oil
2 cups sliced fresh white mushrooms
3 cups madeira wine
2 cups beef broth
1 tablespoon butter
1/4 teaspoon ground black pepper

Directions
1. Heat up 1 tablespoon olive oil in a large skillet over medium heat. Cover each chicken breast with plastic wrap then use a mallet to flatten the chicken to about 1/4-inch thick. Sprinkle each fillet with salt and pepper.

2. Saute the chicken fillets for 4 to 6 minutes per side, or until chicken has browned just a bit. Remove chicken filllets from the pan and wrap them together in foil to keep fillets warm while you make the sauce. Don’t clean the pan.

3. With heat still on medium, add two tablespoons of oil to the skillet. Add the sliced mushrooms and saute for about 2 minutes. Add madeira wine, beef broth, butter and pepper. Bring sauce to a boil, then reduce heat and simmer for about 20 minutes or until sauce reduces to about one quarter of its original volume. When the sauce is done it will have thickened and turned a dark brown color.

4. As the sauce is simmering, bring a medium saucepan filled about halfway with water to a boil. Add a little salt to the water. Boil asparagus for 3 to 5 minutes, depending on thickness of spears. Drop asparagus into a bowl of ice water to halt the cooking. The asparagus should be slightly tender when done, not mushy.

5. Set oven to broil. Prepare the dish by arranging cooked chicken fillets on a baking pan. Cross two asparagus spears over each fillet, then cover each with a slice of mozzarella cheese. Broil the fillets for 3 to 4 minutes or until light brown spots begin to appear on the cheese.

6. To serve, arrange one or two chicken breasts on each plate, then spoon 3 or 4 tablespoons of madeira sauce over the chicken.

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Panda Express Orange Chicken

Panda Express Orange Chicken

Ingredients

Servings: 6

2 lbs boneless skinless chicken, chopped into bite sized pieces
1 egg
1 1/2 teaspoons salt
white pepper
oil (for frying)
1/2 cup cornstarch, plus
1 tablespoon cornstarch
1/4 cup flour
1 tablespoon gingerroot, minced
1 teaspoon garlic, minced
1/2 teaspoon crushed hot red chili pepper
1/4 cup green onion, chopped
1 tablespoon rice wine
1/4 cup water
1/2 teaspoon sesame oil

Orange Sauce for Stir Fry
1 1/2 tablespoons soy sauce
1 1/2 tablespoons water
5 tablespoons sugar
5 tablespoons white vinegar
1 orange, zest of

Directions

1 Place chicken pieces in large bowl.

2 Stir in egg, salt, pepper and 1 tablespoon oil and mix well.

3 Stir cornstarch and flour together.

4 Mix flour mixture and egg mixture.

5 Add chicken pieces, stirring to coat.

6 Heat oil for deep-frying in wok or deep-fryer to 375 degrees.

7 Add chicken, small batches at a time, and fry 3 to 4 minutes or until golden crisp.

8 (Do not overcook chicken).

9 Remove chicken from oil with slotted spoon and drain on paper towels; set aside.

10 Clean wok and heat 15 seconds over high heat.

11 Add 1 tablespoon oil.

12 Add ginger and garlic and stir-fry until fragrant; about 10 seconds.

13 Add and stir-fry crushed chiles and green onions.

14 Add rice wine and stir 3 seconds.

15 Add Orange Sauce and bring to boil.

16 Add cooked chicken, stirring until well mixed.

17 Stir water into remaining 1 tablespoon cornstarch until smooth and add to chicken.

18 Heat until sauce is thickened.

19 Stir in sesame oil and orange zest if desired.

20 Serve over jasmine rice.

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BBQ Chicken Sliders

BBQ Chicken Sliders

Ingredients

BRINE:
1-1/2 quarts water
1/4 cup packed brown sugar
2 tablespoons salt
1 tablespoon liquid smoke
2 garlic cloves, minced
1/2 teaspoon dried thyme

CHICKEN:
2 pounds boneless skinless chicken breast halves
1/3 cup liquid smoke
1-1/2 cups hickory smoke-flavored barbecue sauce
16 slider buns or dinner rolls, split and warmed

Directions
In a large bowl, mix brine ingredients, stirring to dissolve brown sugar. Reserve 1 cup brine for cooking chicken; cover and refrigerate.

Place chicken in a large resealable bag; add remaining brine. Seal bag, pressing out as much air as possible; turn to coat chicken. Place in a large bowl; refrigerate 18-24 hours, turning occasionally.

Remove chicken from brine and transfer to a 3-qt. slow cooker; discard brine in bag. Add reserved 1 cup brine and 1/3 cup liquid smoke to chicken. Cook, covered, on low 4-5 hours or until chicken is tender.

Remove chicken; cool slightly. Discard cooking juices. Shred chicken with two forks and return to slow cooker. Stir in barbecue sauce; heat through. Serve on buns. Yield: 8 servings (2 sliders each).

Recipe found here: BBQ Chicken Sliders

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Chicken Divine

Chicken Divine

Ingredients
6 boneless skinless chicken breast halves (4 ounces each)
Dash pepper
3 cups frozen chopped broccoli, thawed
2 medium carrots, julienned
2 tablespoons water
1-3/4 cups three-cheese spaghetti sauce
2 tablespoons sherry or chicken broth
1/8 teaspoon ground nutmeg
Hot cooked noodles

Directions
Place chicken in a greased 11-in. x 7-in. microwave-safe dish; sprinkle with pepper. Cover with waxed paper. Microwave on high for 4-6 minutes or until juices run clear.

In a microwave-safe bowl, combine the broccoli, carrots and water. Cover and microwave on high for 2-3 minutes or until crisp-tender; drain. Spoon over chicken.

In a small bowl, combine the spaghetti sauce, sherry and nutmeg; pour over chicken and vegetables. Cover and cook on high for 2-3 minutes or until heated through. Serve with noodles. Yield: 6 servings.

Editor’s Note: This recipe was tested with Ragu creamy pasta sauce, using an 1100-watt microwave oven.

Recipe found here: Chicken Divine

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Fruity Chicken Wraps

Fruity Chicken Wraps

Ingredients
1/2 cup cubed cooked chicken breast
1/2 cup chopped peeled mango
1/2 cup chopped peeled papaya
1/4 cup chopped red onion
2 tablespoons golden raisins
3 tablespoons fat-free mayonnaise
1/8 teaspoon curry powder
Dash salt and pepper
3 flour tortillas (8 inches), room temperature

Directions
In a small bowl, combine the first five ingredients. In another bowl, combine the mayonnaise, curry powder, salt and pepper; pour over chicken mixture and toss to coat.

Place 2/3 cup filling down the center of each tortilla; roll up tightly. Serve immediately or wrap in plastic wrap and refrigerate. Yield: 3 wraps.

Recipe found here: Fruity Chicken Wraps

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Simply Sour Cream Chicken Enchiladas

Simply Sour Cream Chicken Enchiladas

Ingredients:
1 lb chicken breast, diced
1 medium onion, chopped
1 tablespoon vegetable oil
8 flour tortillas, softened (8 inches each)
1 1/2 cups grated monterey jack cheese or 1 1/2 cups Mexican blend cheese, divided
1/4 cup butter
1/4 cup flour
1 (15 ounce) can chicken broth
1 cup sour cream
1 (4 ounce) can chopped green chilies

Directions:
1 In frypan, cook chicken and onion together in oil over medium-high heat until chicken is just done.

2 Divide cooked chicken evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla.

3 Roll enchiladas and place seam-side down in 9×13″ baking dish that has been lightly sprayed with no-stick cooking spray.

4 Melt butter in a medium saucepan; stir in flour to make a roux; stir and cook until bubbly; gradually whisk in chicken broth then bring to boiling, stirring frequently.

5 Remove from heat; stir in sour cream and green chiles; pour sauce evenly over enchiladas.

6 Top with remaining 3/4 cup cheese (baking dish may be double-wrapped and frozen at this point) and bake at 400F for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.

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Chicken Taco Pie

Chicken Taco Pie

Ingredients
1 tube (8 ounces) refrigerated crescent rolls
1 pound ground chicken
1 envelope taco seasoning
1 can (4 ounces) chopped green chilies
1/2 cup water
1/2 cup salsa
1/2 cup shredded Mexican cheese blend
1 cup shredded lettuce
1 small sweet red pepper, chopped
1 small green pepper, chopped
1 medium tomato, seeded and chopped
1 green onion, thinly sliced
2 tablespoons pickled jalapeno slices
Sour cream and additional salsa

Directions
Preheat oven to 350°. Unroll crescent dough and separate into triangles. Press onto bottom of a greased 9-in. pie plate to form a crust, sealing seams well. Bake 18-20 minutes or until golden brown.

Meanwhile, in a large skillet, cook chicken over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Stir in taco seasoning, green chilies, water and salsa; bring to a boil.

Spoon into crust; sprinkle with cheese. Bake 8-10 minutes or until cheese is melted.

Top with lettuce, peppers, tomato, green onion and pickled jalapeno. Serve with sour cream and additional salsa. Yield: 6 servings.

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Buffalo Chicken Empanadas with Blue Cheese Sauce

Buffalo Chicken Empanadas with Blue Cheese Sauce

Ingredients
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

Directions
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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