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Posts Tagged ‘chicken’

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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Thai Chicken Peanut Noodles

Ingredients
1/4 cup creamy peanut butter
1/2 cup reduced-sodium chicken broth
1/4 cup lemon juice
1/4 cup reduced-sodium soy sauce
4 teaspoons Sriracha Asian hot chili sauce
1/4 teaspoon crushed red pepper flakes
12 ounces uncooked multigrain spaghetti
1 pound lean ground chicken
1-1/2 cups julienned carrots
1 medium sweet red pepper, chopped
1 garlic clove, minced
1/2 cup finely chopped unsalted peanuts
4 green onions, chopped

Directions
In a small bowl, whisk the first six ingredients until blended. Cook spaghetti according to package directions; drain.

Meanwhile, in a large skillet, cook chicken, carrots, pepper and garlic over medium heat 5-6 minutes or until chicken is no longer pink, breaking up chicken into crumbles; drain.

Stir in peanut butter mixture; bring to a boil. Reduce heat; simmer, uncovered, 3-5 minutes or until sauce is slightly thickened. Serve with spaghetti. Top with peanuts and green onions. Yield: 6 servings.

Recipe found here: Thai Chicken Peanut Noodles

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Chunky Chicken Noodle Soup

Ingredients
1/2 cup finely chopped carrot
1/4 cup finely chopped celery
1/4 cup finely chopped onion
1 teaspoon butter
6 cups chicken broth
1-1/2 cups cubed cooked chicken
1 teaspoon salt
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
1/8 teaspoon pepper
1-1/4 cups uncooked medium egg noodles
1 tablespoon minced fresh parsley

Directions
Saute the carrot, celery and onion in butter in a Dutch oven until tender. Stir in the broth, chicken and seasonings. Bring to a boil.

Reduce heat. Add noodles; cook for 10 minutes or until noodles are tender. Sprinkle with parsley. Yield: 6 servings.

Recipe found here: Chunky Chicken Noodle Soup

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