Posts Tagged ‘chicken’

Buttermilk Pecan Chicken

Buttermilk Pecan Chicken

1 cup ground pecans
1/4 cup sesame seeds, optional
1 tablespoon paprika
2 teaspoons salt
1/8 teaspoon pepper
1 cup all-purpose flour
1/2 cup buttermilk
6 boneless skinless chicken breast halves (4 ounces each)
2 tablespoons butter, melted
18 pecan halves

In a shallow bowl, combine the pecans, sesame seeds if desired, paprika, salt and pepper. Place flour and buttermilk in separate bowls. Coat chicken with flour, dip in buttermilk, then coat with pecan mixture.

Place in a greased 13-in. x 9-in. baking dish. Drizzle with butter. Top each with three pecan halves. Bake, uncovered, at 375° for 30-35 minutes or until a meat thermometer reads 170°. Yield: 6 servings.

Recipe found here: Buttermilk Pecan Chicken

Read Full Post »

Easy Buffalo Chicken Dip

Easy Buffalo Chicken Dip

1 package (8 ounces) reduced-fat cream cheese
1 cup (8 ounces) reduced-fat sour cream
1/2 cup Louisiana-style hot sauce
3 cups shredded cooked chicken breast
Assorted crackers

Preheat oven to 350°. In a large bowl, beat cream cheese, sour cream and hot sauce until smooth; stir in chicken.

Transfer to an 8-in.-square baking dish coated with cooking spray. Cover and bake 18-22 minutes or until heated through. Serve warm with crackers. Yield: 4 cups.

Recipe found here: Easy Buffalo Chicken Dip

Read Full Post »

Easy Chicken Noodle Soup

Easy Chicken Noodle Soup


1 tablespoon olive or vegetable oil
2 cloves garlic, finely chopped
8 medium green onions, sliced (1/2 cup)
2 medium carrots, chopped (1 cup)
2 cups cubed cooked chicken
2 cups uncooked egg noodles (4 oz)
1 tablespoon chopped fresh parsley or 1 teaspoon parsley flakes
1/4 teaspoon pepper
1 dried bay leaf
5 1/4 cups Progresso™ chicken broth (from two 32-oz cartons)

1 In 3-quart saucepan, heat oil over medium heat. Add garlic, onions and carrots; cook 4 minutes, stirring occasionally.

2 Stir in remaining ingredients. Heat to boiling; reduce heat. Cover; simmer about 10 minutes, stirring occasionally, until carrots and noodles are tender. Remove bay leaf.

Read Full Post »

Applebee's Style 3 Cheese Chicken PenneApplebee's Style 3 Cheese Chicken Penne

Applebee’s Style 3 Cheese Chicken Penne

2 chicken breasts
1⁄3 cup Italian salad dressing
3 cups penne pasta
15 ounces alfredo sauce
8 ounces Italian cheese, shredded (Mozzarella, Parmesan, Provolone)
4 tomatoes
1 teaspoon basil
2 -3 garlic cloves
6 tablespoons olive oil

Chop Chicken and marinade in Italian dressing for 30 minute.

Chop tomatoes, add oil chopped Garlic and basil to make bruschetta. Set aside.

Cook Penne in boiling water.

Grill or broil Chicken.

Divide pasta between two microwavable bowls.

Pour Alfredo sauce.over the pasta in each bowl.

Layer on Bruschetta.

Add a layer of Chicken.

Add a layer of shredded cheese.

Microwave for 3 min, or longer if previously chilled till cheese is melted.

Serve with Garlic bread.

Can be prepared well ahead of time in individual bowls, then Microwaved thoroughly.

Read Full Post »

Wild Rice Chicken Dinner

Wild Rice Chicken Dinner

2 packages (8.8 ounces each) ready-to-serve long grain and wild rice
2 packages (16 ounces each) frozen French-style green beans, thawed
2 cans (10-3/4 ounces each) condensed cream of celery soup, undiluted
2 cans (8 ounces each) sliced water chestnuts, drained
2/3 cup chopped onion
2 jars (4 ounces each) sliced pimientos, drained
1 cup mayonnaise
1/2 cup 2% milk
1 teaspoon pepper
6 cups cubed cooked chicken
1 cup slivered almonds, divided

Heat rice according to package directions. Meanwhile, in a Dutch oven, combine the green beans, soup, water chestnuts, onion, pimientos, mayonnaise, milk and pepper. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Stir in chicken and rice; cook 3-4 minutes longer or until chicken is heated through.

Transfer half of the mixture to a serving dish; sprinkle with 1/2 cup almonds. Serve immediately. Pour the remaining mixture into a greased 13-in. x 9-in. baking dish; cool. Sprinkle with remaining almonds. Cover and freeze for up to 3 months.

To use frozen casserole: Thaw in the refrigerator overnight. Cover and bake at 350° for 40-45 minutes or until heated through. Yield: 2 casseroles (6-8 servings each).

Recipe found here: Wild Rice Chicken Dinner

Read Full Post »

Thai Chicken Lettuce Wraps

Thai Chicken Lettuce Wraps

1/4 cup rice vinegar
2 tablespoons lime juice
2 tablespoons reduced-fat mayonnaise
2 tablespoons reduced-fat creamy peanut butter
1 tablespoon brown sugar
1 tablespoon reduced-sodium soy sauce
2 teaspoons minced fresh gingerroot
1 teaspoon sesame oil
1 teaspoon Thai chili sauce
1 garlic clove, chopped
3 tablespoons canola oil
1/2 cup minced fresh cilantro

2 cups cubed cooked chicken breast
1 small sweet red pepper, diced
1/2 cup chopped green onions
1/2 cup shredded carrot
1/2 cup unsalted dry roasted peanuts, chopped, divided
6 Bibb or Boston lettuce leaves

In a blender, combine the first 10 ingredients. While processing, gradually add oil in a steady stream; stir in cilantro. Set aside.

In a large bowl, combine the chicken, red pepper, onions, carrot and 1/4 cup peanuts. Add dressing and toss to coat. Divide among lettuce leaves; sprinkle with remaining peanuts. Fold lettuce over filling. Yield: 6 servings.

Recipe found here: Thai Chicken Lettuce Wraps

Read Full Post »

Corn Bread-Topped Chicken Chili

Corn Bread-Topped Chicken Chili

1 can (16 ounces) kidney beans, rinsed and drained
2 cans (2-1/4 ounces each) sliced ripe black olives, drained
1 cup frozen whole kernel corn, thawed and drained
1 cup tomato juice
1 can (4 ounces) chopped green chilies, drained
2 tablespoons minced fresh cilantro
1 tablespoon chili powder
1/2 teaspoon ground chipotle pepper
1 small onion, finely chopped
1 small sweet red pepper, chopped
2 tablespoons canola oil, divided
2 garlic cloves, minced
1-1/4 pounds boneless skinless chicken breasts, cubed
2 tablespoons cornstarch
1/2 teaspoon salt, divided
1 cup cornmeal
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup 2% milk

In a 4-qt. slow cooker, combine the first eight ingredients. In a large skillet, saute onion and red pepper in 1 tablespoon oil until tender. Add garlic; cook 1 minute longer. Transfer to slow cooker. In a small bowl, toss chicken with cornstarch and 1/4 teaspoon salt; stir into bean mixture. Cover and cook on low for 3-4 hours or until chicken is tender.

In a small bowl, combine the cornmeal, baking powder, baking soda and remaining salt. Stir in milk and remaining oil. Drop by tablespoonfuls over chicken mixture. Cover and cook 1 hour longer or until a toothpick inserted in center of topping comes out clean. Yield: 6 servings.

Recipe found here: Corn Bread-Topped Chicken Chili

Read Full Post »

Older Posts »


Get every new post delivered to your Inbox.

Join 4,969 other followers

%d bloggers like this: