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Posts Tagged ‘chicken’

football-fest-empanadas

Football Fest Empanadas

Ingredients
1 jar (16 ounces) black bean and corn salsa
1/2 cup frozen corn, thawed
2 jalapeno peppers, seeded and minced
3 tablespoons minced fresh cilantro, divided
2 teaspoons lime juice
1 package (9 ounces) ready-to-use Southwestern chicken strips, chopped
2 packages (14.1 ounces each) refrigerated pie pastry
4 ounces quesadilla cheese, shredded
1 egg, lightly beaten

Directions
In a large bowl, combine the salsa, corn, jalapenos, 2 tablespoons cilantro and lime juice. In another bowl, combine the chicken, remaining cilantro and 1/2 cup salsa mixture; set aside. Reserve remaining salsa for serving.

Unroll a pastry sheet onto a lightly floured surface. Using a floured 4-in. round cookie cutter placed halfway on edge of pastry, cut 4-in. x 3-in. football shapes. Repeat with remaining dough, chilling and rerolling scraps as needed.

Transfer half of the cutouts to greased baking sheets. Place 1 tablespoon chicken mixture in the center of each; top each with 1-1/2 teaspoons cheese. Brush edges of pastry with egg. Top with remaining cutouts; press edges with a fork to seal. Cut slits in the tops to resemble football laces. Brush tops with egg.

Bake at 450° for 8-12 minutes or until golden brown. Serve warm with reserved salsa mixture. Refrigerate leftovers.
Freeze option: Freeze cooled pastries in a freezer container, separating layers with waxed paper. To use, reheat pastries on a greased baking sheet in a preheated 400° oven until crisp and heated through. Yield: 2 dozen.

Editor’s Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Recipe found here: Football Fest Empanadas

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quick-chicken-piccata

Quick Chicken Piccata

Ingredients
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
4 boneless skinless chicken breast halves (4 ounces each)
1/4 cup butter, cubed
1/4 cup white wine or chicken broth
1 tablespoon lemon juice
Minced fresh parsley, optional

Directions
In a shallow bowl, mix flour, salt and pepper. Pound chicken breasts with a meat mallet to 1/2-in. thickness. Dip chicken in flour mixture to coat both sides; shake off excess.

In a large skillet, heat butter over medium heat. Brown chicken on both sides. Add wine; bring to a boil. Reduce heat; simmer, uncovered, 12-15 minutes or until chicken is no longer pink. Drizzle with lemon juice. If desired, sprinkle with parsley. Yield: 4 servings.

Recipe found here: Quick Chicken Piccata

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tortilla-chicken-bean-soup

Tortilla Chicken Bean Soup

Ingredients
1 can (10-1/2 ounces) condensed chicken with rice soup, undiluted
1-1/3 cups water
1 cup salsa
1 cup canned pinto beans, rinsed and drained
1 cup canned black beans, rinsed and drained
1 cup frozen corn
1 cup frozen diced cooked chicken, thawed
1 teaspoon ground cumin
Crushed tortilla chips, shredded cheddar cheese and sour cream

Directions
In a large saucepan, combine the first eight ingredients. Cook over medium-high heat for 5-7 minutes or until heated through. Serve with tortilla chips, cheese and sour cream. Yield: 5 servings.

Recipe found here: Tortilla Chicken Bean Soup

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Stuffed Chicken Rolls

Stuffed Chicken Rolls

Ingredients
6 boneless skinless chicken breast halves (8 ounces each)
6 slices fully cooked ham
6 slices Swiss cheese
1/4 cup all-purpose flour
1/4 cup grated Parmesan cheese
1/2 teaspoon rubbed sage
1/4 teaspoon paprika
1/4 teaspoon pepper
1/4 cup canola oil
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 cup chicken broth
Chopped fresh parsley, optional

Directions
Flatten chicken to 1/4-in. thickness; top with ham and cheese. Roll up and tuck in ends; secure with toothpicks.

In a shallow bowl, combine the flour, cheese, sage, paprika and pepper; coat chicken on all sides. In a large skillet, brown chicken in oil over medium-high heat.

Transfer to a 5-qt. slow cooker. Combine soup and broth; pour over chicken. Cover and cook on low for 4-5 hours or until chicken is tender. Remove toothpicks. Garnish with parsley if desired.

Freeze option: Cool chicken mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet, stirring occasionally, until a thermometer inserted in chicken reads 165°. Yield: 6 servings.

Recipe found here: Stuffed Chicken Rolls

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Spinach-Stuffed Chicken Pockets

Spinach-Stuffed Chicken Pockets

Ingredients
4 cups fresh baby spinach
2 teaspoons plus 1/4 cup olive oil, divided
1 garlic clove, minced
1/2 cup garlic-herb spreadable cheese
2/3 cup plus 1/4 cup seasoned bread crumbs, divided
1/2 teaspoon salt, divided
4 boneless skinless chicken breast halves (6 ounces each)
1 egg, lightly beaten
1/4 teaspoon pepper

Directions
In a large skillet, saute spinach in 2 teaspoons oil until spinach is wilted. Add garlic; cook 1 minute longer. Remove from the heat. Stir in the spreadable cheese, 2/3 cup bread crumbs and 1/4 teaspoon salt. Cut a pocket in the thickest part of each chicken breast; fill with spinach mixture. Secure with toothpicks.

Place egg in a shallow bowl. In another shallow bowl, combine the pepper and remaining bread crumbs and salt. Dip chicken in egg, then coat with bread crumb mixture.

In a large skillet over medium heat, cook chicken in remaining oil for 8-10 minutes on each side or until a thermometer reads 170°. Discard toothpicks before serving. Yield: 4 servings.

Recipe found here: Spinach-Stuffed Chicken Pockets

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Best-Ever Fried Chicken

Best-Ever Fried Chicken

Ingredients
1-3/4 cups all-purpose flour
1 tablespoon dried thyme
1 tablespoon paprika
2 teaspoons salt
2 teaspoons garlic powder
1 teaspoon pepper
1 egg
1/3 cup milk
2 tablespoons lemon juice
1 broiler/fryer chicken (3 to 4 pounds), cut up
Oil for deep-fat frying

Directions
In a shallow bowl, mix the first six ingredients. In a separate shallow bowl, whisk egg, milk and lemon juice until blended. Dip chicken in flour mixture to coat all sides; shake off excess. Dip in egg mixture, then again in flour mixture.

In an electric skillet or deep fryer, heat oil to 375°. Fry chicken, a few pieces at a time, 6-10 minutes on each side or until golden brown and chicken juices run clear. Drain on paper towels. Yield: 4 servings.

Recipe found here: Best-Ever Fried Chicken

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copycat popeyes

Copycat Recipe of Popeye’s Fried Chicken

Ingredients
1 frying chicken, with skin cut up
6 cups vegetable oil
2 tablespoons white pepper
1 teaspoon cayenne pepper
2⁄3 cup all-purpose flour
2 teaspoons paprika
1 tablespoon salt
3 eggs

Directions
Heat the oil over medium heat in a deep fryer or in a wide, deep pan on stove.

In a large bowl, combine flour, salt, peppers, and paprika.

Break the eggs into a separate bowl and beat until blended.

Check the oil by dropping in a pinch of the flour mixture, If the oil bubbles rapidly around the flour, it’s ready.

Dip each piece of chicken into the egg, then coat generously with the flour mixture.

Once the chicken is coated, it should be placed on a rack to allow the pieces to dry, which may take 20 to 30 minutes.

Allowing the pieces to dry will provide for more even browning of the chicken.

To fry, heat oil in a heavy skillet over a medium-high burner until the oil is very hot. Place the chicken pieces in the hot oil, skin side down, one piece at a time. Leave enough space between pieces so that they are not crowded. This allows the pieces to cook and brown more evenly.

Continue to cook over a medium heat, turning until all sides are golden brown and the meat is cooked thoroughly.
As the pieces finish cooking, they should be removed from the pan and placed on a paper towel to allow grease to drain.

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