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Archive for the ‘chicken’ Category

chicken-with-mandarin-salsa

Chicken with Mandarin Salsa

Ingredients
1 can (11 ounces) mandarin oranges
1/2 cup chopped pecans
1/4 cup finely chopped red onion
2 tablespoons minced fresh cilantro
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon olive oil
2 garlic cloves, minced
2-2/3 cups hot cooked brown rice

Directions
Drain oranges, reserving 1/4 cup juice. For salsa, in a large bowl, combine oranges, pecans, onion and cilantro.

Sprinkle chicken with salt and pepper. In a large skillet, heat oil over medium-high heat. Add chicken; cook and stir 4 minutes. Add garlic; cook 1 minute longer. Stir in reserved juice. Bring to a boil. Reduce heat; simmer, uncovered, 4-6 minutes or until chicken is no longer pink. Top with salsa; serve with rice. Yield: 4 servings.

Recipe found here: Chicken with Mandarin Salsa

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roasted-chicken-with-rosemary

Roasted Chicken with Rosemary

Ingredients
1/2 cup butter, cubed
4 tablespoons minced fresh rosemary or 2 tablespoons dried rosemary, crushed
2 tablespoons minced fresh parsley
3 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper
1 whole roasting chicken (5 to 6 pounds)
6 small red potatoes, halved
6 medium carrots, halved lengthwise and cut into 2-inch pieces
2 medium onions, quartered

Directions
In a small saucepan, melt butter; stir in the seasonings. Place chicken breast side up on a rack in a shallow roasting pan; tie drumsticks together with kitchen string. Spoon half of the butter mixture over chicken. Place the potatoes, carrots and onions around chicken.

Drizzle remaining butter mixture over vegetables.

Cover and bake at 350° for 1-1/2 hours, basting every 30 minutes. Uncover; bake 30-60 minutes longer or until a thermometer inserted in thickest part of thigh reads 170°-175°, basting occasionally.

Cover with foil and let stand 10-15 minutes before carving. Serve with vegetables. Yield: 9 servings.

Recipe found here: Roasted Chicken with Rosemary

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pan-roasted-chicken-and-vegetables

Pan-Roasted Chicken and Vegetables

Ingredients
2 pounds red potatoes (about 6 medium), cut into 3/4-inch pieces
1 large onion, coarsely chopped
2 tablespoons olive oil
3 garlic cloves, minced
1-1/4 teaspoons salt, divided
1 teaspoon dried rosemary, crushed, divided
3/4 teaspoon pepper, divided
1/2 teaspoon paprika
6 bone-in chicken thighs (about 2-1/4 pounds), skin removed
6 cups fresh baby spinach (about 6 ounces)

Directions
Preheat oven to 425°. In a large bowl, combine potatoes, onion, oil, garlic, 3/4 teaspoon salt, 1/2 teaspoon rosemary and 1/2 teaspoon pepper; toss to coat. Transfer to a 15x10x1-in. baking pan coated with cooking spray.

In a small bowl, mix paprika and the remaining salt, rosemary and pepper. Sprinkle chicken with paprika mixture; arrange over vegetables. Roast until a thermometer inserted in chicken reads 170°-175° and vegetables are just tender, 35-40 minutes.

Remove chicken to a serving platter; keep warm. Top vegetables with spinach. Roast until vegetables are tender and spinach is wilted, 8-10 minutes longer. Stir vegetables to combine; serve with chicken. Yield: 6 servings.

Recipe found here: Pan-Roasted Chicken and Vegetables

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chicken-wild-rice-soup

Chicken Wild Rice Soup

Ingredients
2 quarts chicken broth
1/2 pound fresh mushrooms, chopped
1 cup finely chopped celery
1 cup shredded carrots
1/2 cup finely chopped onion
1 teaspoon chicken bouillon granules
1 teaspoon dried parsley flakes
1/4 teaspoon garlic powder
1/4 teaspoon dried thyme
1/4 cup butter, cubed
1/4 cup all-purpose flour
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 cup dry white wine or additional chicken broth
3 cups cooked wild rice
2 cups cubed cooked chicken

Directions
In a large saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.

In Dutch oven, melt butter; stir in flour until smooth. Gradually whisk in broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Whisk in soup and wine. Add rice and chicken; heat through. Yield: 14 servings (3-1/2 quarts).

Recipe found here: Chicken Wild Rice Soup

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chicken-cordon-bleu-pasta

Chicken Cordon Bleu Pasta

Ingredients
3 cups uncooked penne pasta
2 cups heavy whipping cream
1 package (8 ounces) cream cheese, softened and cubed
1-1/2 cups (6 ounces) shredded Swiss cheese, divided
1/2 teaspoon onion powder
1/2 teaspoon garlic salt
1/4 teaspoon pepper
3 cups sliced cooked chicken breasts
3/4 cup crumbled cooked Jones Dairy Farm Dry-Aged Bacon
3/4 cup cubed fully cooked ham
3 tablespoons dry bread crumbs

Directions
Preheat oven to 350°. Cook pasta according to package directions for al dente.

Meanwhile, in a large saucepan, heat cream and cream cheese over medium heat until smooth, stirring occasionally. Stir in 1 cup Swiss cheese, onion powder, garlic salt and pepper until blended.

Drain pasta; stir in chicken, bacon and ham. Add sauce; toss to coat. Transfer to a greased 13×9-in. baking dish. Sprinkle with remaining cheese and the bread crumbs. Bake, uncovered, 18-22 minutes or until heated through. Yield: 6 servings.

Recipe found here: Chicken Cordon Bleu Pasta

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chicken-corn-bread-casserole

Chicken Corn Bread Casserole

Ingredients
5 cups cubed corn bread
1/4 cup butter, cubed
1 large onion, chopped (about 2 cups)
4 celery ribs, chopped (about 2 cups)
3 cups shredded cooked chicken
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 cup reduced-sodium chicken broth
1 teaspoon poultry seasoning
1/2 teaspoon salt
1/2 teaspoon rubbed sage
1/4 teaspoon pepper

Directions
Preheat oven to 350°. Place bread cubes on an ungreased 15x10x1-in. baking pan. Bake 20-25 minutes or until toasted. Cool on baking pan.

In a large skillet, heat butter over medium-high heat. Add onion and celery; cook and stir 6-8 minutes or until tender. Transfer to a greased 4-qt. slow cooker. Stir in corn bread, chicken, soups, broth and seasonings.

Cook, covered, on low 3-4 hours or until heated through. Yield: 6 servings.

Recipe found here: Chicken Corn Bread Casserole

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indian-baked-chicken

Indian Baked Chicken

Ingredients
1 pound small red potatoes, quartered
4 medium carrots, cut into 1-inch pieces
1 large onion, cut into 1-inch pieces
6 boneless skinless chicken thighs (about 1-1/2 pounds)
1 can (14-1/2 ounces) chicken broth
1 can (6 ounces) tomato paste
2 tablespoons olive oil
1 tablespoon ground turmeric
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon pepper

Directions
Place the potatoes, carrots and onion in a greased 13-in. x 9-in. baking dish; add chicken. In a small bowl, combine the remaining ingredients and pour over top.

Cover and bake at 400° for 1 to 1-1/4 hours or until a meat thermometer inserted into chicken reads 180° and vegetables are tender. Yield: 6 servings.

Recipe found here: Indian Baked Chicken

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