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Archive for the ‘chicken’ Category

Cheesy Southwest Chicken Stuffed Red Peppers

Ingredients
1 cup Old El Paso™ Thick ‘n Chunky medium salsa (from 16-oz jar)
5 large red bell peppers
2 tablespoons olive oil
1/2 cup chopped onion
1 medium poblano chile, seeded and chopped
1 serrano chile, seeded and chopped
1 package (0.85 oz) Old El Paso™ chicken taco seasoning mix
1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
3/4 cup Progresso™ chicken broth (from 32-oz carton)
1/4 teaspoon salt
3/4 cup uncooked instant white rice
1 1/4 cups shredded cooked chicken
1 1/4 cups shredded Cheddar cheese (5 oz)
1/2 cup crushed tortilla chips
Sour cream, if desired

1 Heat oven to 400°F. Spray 8-inch square (2-quart) baking dish with cooking spray; spread salsa in baking dish.

2 Cut thin slice from stem end of each bell pepper to remove top of pepper. Remove seeds and membranes; rinse peppers. If necessary, cut thin slice from bottom of each pepper so they stand up straight.

3 In 12-inch nonstick skillet, heat oil over medium heat. Add onion, poblano chile and serrano chile. Cook 6 to 8 minutes, stirring occasionally, until vegetables are softened. Stir in taco seasoning mix, tomatoes, broth and salt. Heat to simmering. Stir in rice; remove from heat. Let stand 2 minutes to allow rice to absorb most of the moisture. Add chicken and cheese.

4 Stuff peppers with chicken and rice mixture. Stand peppers upright in baking dish.

5 Cover tightly with foil. Bake 20 minutes. Uncover; sprinkle tops of peppers generously with crushed tortilla chips. Bake uncovered 15 to 20 minutes longer or until peppers are tender and tops are lightly browned. Let stand 10 minutes before serving. Serve with sour cream.

Recipe found here: Cheesy Southwest Chicken Stuffed Red Peppers

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Chicken and Broccoli Shells

Ingredients
1 jar (16 ounces) Alfredo sauce
2 cups frozen chopped broccoli, thawed
2 cups diced cooked chicken
1 cup shredded cheddar cheese
1/4 cup shredded Parmesan cheese
21 jumbo pasta shells, cooked and drained

Directions
In a large bowl, combine the Alfredo sauce, broccoli, chicken and cheeses. Spoon into pasta shells. Place in a greased 13×9-in. baking dish.

Cover and bake at 350° for 30-35 minutes or until heated through.

Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°. Yield: 7 servings.

Recipe found here: Chicken and Broccoli Shells

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Black Bean Chicken with Rice

Ingredients
3 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon pepper
1/4 teaspoon salt
4 boneless skinless chicken breast halves (4 ounces each)
2 teaspoons canola oil
1 can (15 ounces) black beans, rinsed and drained
1 cup frozen corn
1 cup salsa
2 cups hot cooked brown rice

Directions
In a small bowl, mix seasonings; sprinkle over both sides of chicken. In a large nonstick skillet coated with cooking spray, heat oil over medium heat. Brown chicken on both sides.

Add beans, corn and salsa to skillet; cook, covered, 10-15 minutes or until a thermometer inserted in chicken reads 165°. Remove chicken from pan; cut into slices. Serve with bean mixture and rice. Yield: 4 servings.

Recipe found here: Black Bean Chicken with Rice

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Curried Chicken Appetizer Bites

Ingredients
1 cup finely chopped cooked chicken
1/2 cup finely chopped red apples
1/4 cup raisins
1 stalk celery, finely chopped
1 green onion, thinly sliced
1/3 cup MIRACLE WHIP Dressing
1-1/2 tsp. curry powder
32 Belgian endive leaves (about 4 heads)
3 Tbsp. BREAKSTONE’S or KNUDSEN Sour Cream

Directions
Combine all ingredients except endive leaves and sour cream.

Spoon onto endive leaves.

Top with sour cream.

Recipe found here: Curried Chicken Appetizer Bites

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Chicken Cordon Bleu Bake

Ingredients
2 packages (6 ounces each) reduced-sodium stuffing mix
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup 2% milk
8 cups cubed cooked chicken
1/2 teaspoon pepper
3/4 pound sliced deli ham, cut into 1-inch strips
1 cup shredded Swiss cheese
3 cups shredded cheddar cheese

Directions
Preheat oven to 350°. Prepare stuffing mixes according to package directions. Meanwhile, whisk together soup and milk.

Toss chicken with pepper; divide between two greased 13×9-in. baking dishes. Layer with ham, Swiss cheese, 1 cup cheddar cheese, soup mixture and stuffing. Sprinkle with remaining cheddar cheese.

Bake, covered, 30 minutes. Uncover; bake until cheese is melted, 10-15 minutes.

Freeze option: Cover and freeze unbaked casseroles. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, covered, until heated through and a thermometer inserted in center reads 165°, about 45 minutes. Uncover; bake until cheese is melted, 10-15 minutes. Yield: 2 casseroles (6 servings each).

Recipe found here: Chicken Cordon Bleu Bake

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Nashville-Style Hot Chicken

Ingredients
2 3½–4-lb. chickens, each cut into 10 pieces (breasts halved)
1 tablespoon freshly ground black pepper
2 tablespoons plus 4 tsp. kosher salt
4 large eggs
2 cups buttermilk or whole milk
2 tablespoons vinegar-based hot sauce (such as Tabasco or Texas Pete)
4 cups all-purpose flour
Vegetable oil (for frying; about 10 cups)
6 tablespoons cayenne pepper
2 tablespoons dark brown sugar
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon paprika
White bread and sliced pickles (for serving)
Special Equipment
A deep-fry thermometer

Directions
Toss chicken with black pepper and 2 Tbsp. salt in a large bowl. Cover and chill at least 3 hours.

Whisk eggs, buttermilk, and hot sauce in a large bowl. Whisk flour and remaining 4 tsp. salt in another large bowl.

Fit a Dutch oven with thermometer; pour in oil to measure 2”. Heat over medium-high heat until thermometer registers 325°. Pat chicken dry. Working with 1 piece at a time, dredge in flour mixture, shaking off excess, then dip in buttermilk mixture, letting excess drip back into bowl. Dredge again in flour mixture and place on a baking sheet.

Working in 4 batches and returning oil to 325° between batches, fry chicken, turning occasionally, until skin is deep golden brown and crisp and an instant-read thermometer inserted into thickest part of pieces registers 160° for white meat and 165° for dark, 15–18 minutes. Transfer to a clean wire rack set inside a baking sheet. Let oil cool slightly.

Whisk cayenne, brown sugar, chili powder, garlic powder, and paprika in a medium bowl; carefully whisk in 1 cup frying oil. Brush fried chicken with spicy oil. Serve with bread and pickles. 8 SERVINGS

DO AHEAD: Chicken can be seasoned 1 day ahead. Keep chilled

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Asparagus-Stuffed Chicken Rolls

Ingredients
8 fresh asparagus spears
2 boneless skinless chicken breast halves (5 ounces each)
1 tablespoon Dijon mustard
4 fresh sage leaves
2 slices provolone cheese (1 ounce each)
2 slices deli ham (3/4 ounce each)
1/4 cup all-purpose flour
1 egg, lightly beaten
1/2 cup dry bread crumbs
1/4 cup grated Parmesan cheese
1-1/2 teaspoons butter
1-1/2 teaspoons olive oil
1/4 cup white wine or chicken broth

Directions
In a large skillet, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry.

Flatten chicken to 1/4-in. thickness. Spread mustard over one side of each chicken breast. Down the center of each, place two sage leaves, a cheese slice, ham slice and four asparagus spears. Fold chicken over asparagus; secure with toothpicks.

Place flour and egg in separate shallow bowls. In another shallow bowl, combine bread crumbs and Parmesan cheese. Dip chicken in the flour, egg, then bread crumb mixture.

In a large skillet, brown chicken on all sides in butter and oil. Transfer to an 8-in. square baking dish coated with cooking spray. Add wine to skillet, stirring to loosen browned bits from pan. Pour over chicken.

Bake at 350° for 20-25 minutes or until chicken is no longer pink. Discard toothpicks. Yield: 2 servings.

Recipe found here: Asparagus-Stuffed Chicken Rolls

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