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Posts Tagged ‘chicken’

Country Fried Chicken

Country Fried Chicken

Ingredients
1 cup all-purpose flour
2 teaspoons garlic salt
2 teaspoons pepper
1 teaspoon paprika
1/2 teaspoon poultry seasoning
1 egg
1/2 cup milk
1 broiler/fryer chicken (3 to 3-1/2 pounds), cut up
Oil for frying

Directions
In a large resealable plastic bag, combine the flour and seasonings. In a shallow bowl, beat egg and milk. Dip chicken pieces into egg mixture, then add to bag, a few pieces at a time, and shake to coat.

In a large skillet, heat 1/4 in. of oil; fry chicken in oil until browned on all sides. Cover and simmer for 35-40 minutes or until juices run clear and chicken is tender, turning occasionally. Uncover and cook 5 minutes longer. Drain on paper towels. Yield: 4 servings.

Recipe found here: Country Fried Chicken

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Chicken in Tomato-Basil Cream

Chicken in Tomato-Basil Cream

Ingredients
1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
3 teaspoons butter, divided
8 plum tomatoes, seeded and chopped
1 small onion, finely chopped
1 garlic clove, minced
1/2 cup reduced-sodium chicken broth
1 cup uncooked whole wheat orzo pasta
1 cup evaporated milk
1/2 cup loosely packed basil leaves, julienned
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup crumbled feta cheese

Directions
In a large nonstick skillet coated with cooking spray, cook chicken in 2 teaspoons butter until no longer pink. Remove and keep warm. In the same skillet, saute tomatoes and onion in remaining butter until onion is softened. Add garlic; cook 1 minute longer.

Stir in broth. Bring to a boil; add orzo. Reduce heat. Cover and simmer for 10-12 minutes or until orzo is tender. Stir in the chicken, milk, basil, salt and pepper; heat through (do not boil). Sprinkle with cheese just before serving. Yield: 4 servings.

Recipe found here: Chicken in Tomato-Basil Cream Sauce

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Slow Cooker Chicken Cacciatore

Slow Cooker Chicken Cacciatore

Ingredients

6 skinless, boneless chicken breast halves
1 (28 ounce) jar spaghetti sauce
2 green bell pepper, seeded and cubed
8 ounces fresh mushrooms, sliced
1 onion, finely diced
2 tablespoons minced garlic

Directions
Put the chicken in the slow cooker. Top with the spaghetti sauce, green bell peppers, mushrooms, onion, and garlic.
Cover, and cook on Low for 7 to 9 hours. 6 servings

Recipe found here: Slow Cooker Chicken Cacciatore

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Slow Cooker Lemon Garlic Chicken

Slow Cooker Lemon Garlic Chicken

Ingredients

1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 pounds skinless, boneless chicken breast halves
2 tablespoons butter
1/4 cup water
3 tablespoons fresh lemon juice
2 cloves garlic, minced
1 teaspoon chicken bouillon granules
1 teaspoon chopped fresh parsley

Directions
In a bowl, mix the oregano, salt, and pepper. Rub the mixture into chicken. Melt the butter in a skillet over medium heat. Brown chicken in butter for 3 to 5 minutes on each side. Place chicken in a slow cooker.

In the same skillet, mix the water, lemon juice, garlic, and bouillon. Bring the mixture to boil. Pour over the chicken in the slow cooker.

Cover, and cook on High for 3 hours, or Low for 6 hours. Add the parsley to the slow cooker 15 to 30 minutes before the end of the cook time.

Original recipe makes 6 servings

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Spinach and Mushroom Smothered Chicken

Spinach and Mushroom Smothered Chicken

Ingredients
3 cups fresh baby spinach
1-3/4 cups sliced fresh mushrooms
3 green onions, sliced
2 tablespoons chopped pecans
1-1/2 teaspoons olive oil
4 boneless skinless chicken breast halves (4 ounces each)
1/2 teaspoon rotisserie chicken seasoning
2 slices reduced-fat provolone cheese, halved

Directions
In a large skillet, saute the spinach, mushrooms, onions and pecans in oil until mushrooms are tender. Set aside and keep warm. Sprinkle chicken with seasoning.

Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until a thermometer reads 170°.

Top with cheese. Cover and grill 2-3 minutes longer or until cheese is melted. To serve, top each chicken breast with reserved spinach mixture. Yield: 4 servings.

Recipe found here: Spinach and Mushroom Smothered Chicken

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Mango Basil Chicken and Brown Rice Salad

Mango Basil Chicken and Brown Rice Salad

Ingredients
1/3 cup balsamic vinaigrette dressing
2 Tbsps fresh basil leaves, chopped
2 cups cooked chicken, cooled and coarsely chopped
1 1/2 cups cooked Minute® Brown Rice, cooled
1 cup fresh mango, peeled and chopped
1 cup grape or cherry tomatoes, halved
4 large green lettuce leaves, washed and dried
1/3 cup crumbled goat cheese

Directions
In bottom of large bowl, combine bottled dressing and basil. Add chicken, brown rice, and mango. Toss well to combine.

To serve: Place 1 lettuce leaf onto each of 4 serving plates. Divide salad mixture evenly and place into center of lettuce leaves. Garnish top of each serving with an equal amount of crumbled goat cheese.

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Parmesan Chicken with Pasta Rags

Parmesan Chicken with Pasta Rags

Ingredients

Chicken
3 cloves garlic, finely chopped
1/2 teaspoon seasoned salt
3 tablespoons olive oil
1 tablespoon butter or margarine
1/2 cup Progresso™ garlic herb bread crumbs
1/2 cup grated fresh Parmesan cheese
1 1/2 lb boneless skinless chicken breast halves or thighs

Pasta
8 oz uncooked lasagna noodles, broken into 2-inch pieces
1/4
cup olive oil
1 clove garlic, finely chopped
1 box (9 oz) Green Giant™ frozen chopped spinach, thawed, drained
1/2 teaspoon seasoned salt
1 cup cherry tomatoes, halved
2 tablespoons chopped fresh basil
Garnish, if desired

Fresh basil sprigs
Shaved Parmesan cheese

Directions
1 Heat oven to 475°F. In shallow microwavable bowl, stir together 3 cloves garlic, 1/2 teaspoon seasoned salt, 3 tablespoons oil and butter. Microwave uncovered on High 1 minute or until butter is melted; stir.

2 In another shallow bowl, stir together bread crumbs and grated cheese. Coat chicken pieces with garlic mixture; coat with crumb mixture. Place in ungreased 15x10x1-inch pan.

3 Bake about 20 minutes or until juice of chicken is clear when center of thickest part is cut. Meanwhile, cook broken lasagna noodles as directed on package. Drain; cover to keep warm.

4 In 10-inch skillet, heat 1/4 cup oil over medium-high heat until hot. Add 1 clove garlic; cook and stir 1 minute or until tender. Stir in spinach and 1/2 teaspoon seasoned salt. Cook 2 to 3 minutes, stirring frequently, until spinach is cooked. Add cooked noodles, tomatoes and chopped basil; cook 1 to 2 minutes, stirring occasionally, until hot. Serve pasta mixture with chicken. Garnish with basil sprigs and shaved Parmesan cheese.

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