Showing posts with label chicken. Show all posts
Showing posts with label chicken. Show all posts

Ingredients:

  • 4 (6 ounce) boneless, skinless chicken breasts

  • 1/2 (12 ounce) bottle garlic and herb marinade

  • 16 fresh basil leaves

  • 1 large tomato, thinly sliced


Directions:
  1. Place chicken breasts on a cutting board. With a sharp knife, slice chicken breasts horizontally, without slicing them completely in half. Open the chicken breasts like a book. Place chicken and marinade into a large resealable plastic bag. Refrigerate for 30 minutes.
  2. Preheat oven to 500 degrees F (260 degrees C).
  3. Place opened chicken breasts on a broiler pan. Place 4 basil leaves on the bottom half of each chicken breast. Top each with 2 or 3 tomato slices and 1 slice of cheese, and fold over top half of chicken (if necessary, fasten with toothpicks). Wrap 3 slices bacon around each chicken breast.
  4. Cook in preheated oven for 15 minutes. Turn chicken, and cook 15 minutes more. Remove from oven, and sprinkle chicken with Parmesan. Return to oven, and cook until cheese is melted, about 2 to 3 minutes.


Stuffed Tomato Basil Chicken


Recipe by LYSSYLOO 

"Spicy, addictive, easy to make - you can't stop eating these! The potato puts it over the top! Well worth the time. Serve with salsa, cheese, cilantro, and sour cream. Great with beans and rice!"

Ingredients:

  • 4 boneless, skinless chicken breast halves

  • 1 tablespoon ground cinnamon

  • salt and pepper to taste

  • 2 large baking potatoes, peeled and cubed

  • 1/4 cup canola oil


Directions:
  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Place potatoes in a shallow baking dish. Drizzle with about 1/2 the oil, and season with salt. Bake 30 to 40 minutes in the preheated oven, until tender.
  3. Meanwhile, season chicken with cinnamon, salt, and pepper. Arrange in a separate baking dish, and bake 30 minutes in the preheated oven, until no longer pink and juices run clear. Cool and shred.
  4. Heat remaining oil in a skillet over medium heat, and saute onion and garlic until tender. Mix in shredded chicken, jalapeno, and lime juice. Cook until heated through.
  5. Serve the chicken and potatoes in warmed tortillas.


Cinnamon and Lime Chicken Fajitas


Recipe by postpunkmom 

"A deliciously different California inspired pizza made with avocado spread in place of pizza sauce, and topped with chicken and Monterey Jack cheese. Great for a light meal."

Ingredients:

  • 2 avocados - peeled, pitted and diced

  • 1 tablespoon chopped fresh cilantro

  • 1 tablespoon fresh lime juice, or to taste

  • salt to taste

  • 1 clove garlic, peeled

  • 4 (7 inch) pre-baked pizza crusts


Directions:
  1. Preheat your oven's broiler. If you have a pizza stone, place it in the oven while it preheats.
  2. In a food processor, combine the avocados and cilantro. Puree while adding lime juice and salt to taste. Cover, and set aside.
  3. Slice the garlic clove in half, and rub the cut side onto the tops of the pizza crusts for flavor. Brush both sides of the crusts with olive oil. Spread the avocado mixture thickly over the top of each crust, then arrange chicken and tomatoes on top. Sprinkle with cheese, and season lightly with cayenne pepper. Place pizzas on a baking sheet if you do not have a pizza stone.
  4. Broil for about 5 minutes in the preheated oven, or until the cheese has just melted and the crust is lightly toasted.


Chicken Avocado Pizza


Recipe by Michaela Thomas 

"This dish is so simple to make - easy, creamy, dreamy chicken!"

Ingredients:

  • 4 skinless, boneless chicken breast halves

  • 1/2 teaspoon salt

  • 1/2 teaspoon ground black pepper


Directions:
  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Clean chicken breasts and season with salt, pepper and garlic powder (or whichever seasonings you prefer) on both sides of chicken pieces.
  3. Bake for 25 minutes, then add cream of chicken soup and bake for 10 more minutes (or until done). Serve over rice or egg noodles.


Creamy Chicken


Recipe by Kim Kriss 

"Gives the great taste of bacon to your chicken and gravy. The gravy is great served over rice or mashed potatoes. Note: Any creamed soup works well with this recipe."

Ingredients:

  • 6 skinless, boneless chicken breast halves

  • 6 slices bacon


Directions:
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Wrap each chicken breast in one piece of bacon.
  3. Place the chicken breasts in a 9x13 inch baking dish. Mix the soup and milk and pour mixture over the chicken breasts. Cover dish with foil.
  4. Bake at 350 degrees F (175 degrees C) for 50 minutes, or until chicken is cooked through and juices run clear. Remove foil for the last 15 minutes of baking, to brown the bacon.


Bacon Chicken I


Recipe by Lisa Brown 

"Rich, creamy casserole kids love! Yummy!!"

Ingredients:

  • 1 large onion, diced

  • 1/4 cup butter

  • 3 (10 ounce) cans chicken chunks

  • 1 pint sour cream


Directions:
  1. Preheat oven to 350 degrees F (175 degrees C). In medium skillet, fry onion in butter until softened. Pour into 9x13 baking dish.
  2. In large bowl, combine chicken chunks, sour cream and soup. Stir in 2 cups of shredded cheddar. Stir in uncooked egg noodles. Pour mixture over onions in baking dish. Top with crumbled crackers and remaining cheddar.
  3. Bake 30 minutes, or until top is golden and noodles are soft.


Chicken Noodle Casserole II


Recipe by STEPANIE 

"Chicken strips baked with creamy soups, broth, stuffing and cheese. This is a delicious 'casserole' that is very filling. I hope that everyone enjoys it as much as my husband and I do."

Ingredients:

  • 2 pounds skinless, boneless chicken breast halves - boiled and cut into strips

  • 1 (10.75 ounce) can condensed cream of celery soup

  • 1 (10.75 ounce) can condensed cream of chicken soup


Directions:
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Layer chicken strips in the bottom of a 9x13 inch baking dish. In a medium bowl, mix together cream of celery soup, cream of chicken soup and 1/2 cup chicken broth; pour mixture over chicken.
  3. Sprinkle chicken with cheese, then combine stuffing mix and seasoning packet with remaining 1/2 cup chicken broth, mix together and place mixture on top of chicken.
  4. Bake at 350 degrees F (175 degrees C) for 45 minutes.


Baked Chicken and Stuffing


Recipe by DEECOL32 

"Easy yet gourmet in appearance, chicken breasts are baked with a rosemary, oregano, and sage rub; then topped with a honey mustard and raspberry-preserve glaze."

Ingredients:

  • 1 tablespoon crushed rosemary

  • 1 teaspoon rubbed sage

  • 1/2 teaspoon dried oregano

  • 8 skinless, boneless chicken breast halves


Directions:
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a small bowl, stir together crushed rosemary, sage, and oregano.
  3. Rub one side of each chicken breast with herb mixture. Place chicken herb-side up in a baking dish, and pour broth over the chicken.
  4. Bake in preheated oven for 20 minutes.
  5. Place raspberry preserves in a microwave-safe bowl, and heat for 20 to 30 seconds to soften. Stir in honey mustard and rosemary.
  6. Spread about 1 tablespoon of preserve mixture over each breast. Bake 10 minutes more.


Raspberry-Glazed Rosemary Chicken


Ingredients:

  • 3 lemongrass stalks, bottom two-thirds of tender inner bulbs only, thinly sliced

  • 4 cloves garlic, chopped

  • 1 (4 inch) piece fresh ginger root, chopped

  • 4 cups chicken broth

  • 1 tablespoon vegetable oil

  • 2 1/2 pounds skinless, boneless chicken thighs, cut into chunks

  • 12 ounces fresh white mushrooms, quartered

  • 2 teaspoons red curry paste


Directions:
  1. Stir lemon grass, garlic, and ginger together in a large stock pot over medium-high heat. Stir in chicken broth and bring to a boil. Reduce heat to low and simmer for 30 minutes.
  2. Strain chicken broth and set aside. Discard lemon grass, garlic, and ginger.
  3. Heat vegetable oil in a large soup pot over medium heat; Stir in chicken; cook and stir for 5 minutes.
  4. Stir in mushrooms and cook for 5 more minutes.
  5. Stir in red curry paste, fish sauce, and lime juice until combined. Stir in chicken broth and coconut milk; return to a simmer and cook on low for 15 to 20 minutes.
  6. Skim off any excess oil and fat that rises to the top and discard.
  7. Stir red onion into the chicken mixture; cook and stir until onion softens, about 5 minutes.
  8. Remove from heat and add about 1/2 the cilantro.
  9. Serve with plates of cilantro, lime wedges, and fresh sliced jalapenos.


Spicy Chicken Thai Soup


Recipe by MORPHIUS_RAE 

"Very good and very easy to make Asian soup. My husband is a chef, and he said that this was fantastic! (He's hard to impress.) We finished the pot in one sitting."

Ingredients:

  • 3 cups chicken broth

  • 1/2 cup water

  • 2 cups sliced fresh mushrooms

  • 1/2 cup sliced bamboo shoots, drained

  • 3 slices fresh ginger root

  • 2 cloves garlic, crushed

  • 2 teaspoons soy sauce

  • 1/4 teaspoon red pepper flakes


Directions:
  1. In a saucepan, combine the chicken broth, water, mushrooms, bamboo shoots, ginger, garlic, soy sauce, and hot pepper flakes. Bring to a boil, then reduce the heat to low, cover and simmer while you assemble the rest of the ingredients.
  2. Place the chicken slices into a bowl and toss with the sesame oil to coat. In a separate bowl, stir together the cornstarch and vinegar, and set aside.
  3. Increase the heat under the broth to medium-high, and return to a rolling boil. Add the chicken slices. Return to a boil, and then drizzle in the egg while stirring slowly to create long strands of egg. Stir in the vinegar and cornstarch. Simmer over medium heat, stirring occasionally, until chicken is cooked through and the broth has thickened slightly, about 3 minutes. Serve garnished with green onions and cilantro.


Hot and Sour Chicken Soup


Recipe by Hellmann's® 

"The simplest and most savory way to dress up chicken breasts for a quick supper is just to top them with mayonnaise, sprinkle with Parmesan cheese and bread crumbs, and bake. Dinner will be ready in 30 minutes or less."

Ingredients:

  • 1/2 cup Hellmann's® or Best Foods® Real Mayonnaise

  • 1/4 cup grated Parmesan cheese


Directions:
  1. Preheat oven to 425 degrees F.
  2. Combine Hellmann's® or Best Foods® Real Mayonnaise with cheese in medium bowl.
  3. Arrange chicken on baking sheet. Evenly top with mayonnaise mixture, then sprinkle with bread crumbs.
  4. Bake 20 minutes or until chicken is thoroughly cooked.


Parmesan Crusted Chicken


Recipe by USA WEEKEND columnist Pam Anderson 

"Simple Chicken Parmesan is the perfect dish to lure kids into the kitchen - what kid doesn't like chicken tenders and spaghetti? And this dish is loaded with mini cooking lessons. With one simple recipe, kids learn how to boil pasta, mince garlic, grate cheese, make tomato sauce, and pound, bread and saute cutlets. Bonus: This recipe makes twice the sauce needed, so freeze half for another meal."

Ingredients:

  • 2 medium garlic cloves, peeled and crushed

  • 2 tablespoons extra-virgin olive oil

  • 1 (28 ounce) can crushed tomatoes (quality varies dramatically; I prefer Redpack, Progresso and Muir Glen brands)

  • 1/2 teaspoon dried basil

  • 1/4 teaspoon dried oregano

  • 1/4 teaspoon sugar

  • Salt and freshly ground pepper, to taste


Directions:
  1. In a large saucepan, heat garlic and 2 Tbs. oil over medium-high heat until garlic starts to sizzle. Stir in tomatoes, basil, oregano, sugar, a pinch of salt and a few grinds of pepper. Bring to a simmer; simmer until sauce thickens a bit and flavors meld, 10 to 12 minutes. Cover and keep warm. (Remember, this makes twice the amount of sauce you need, so put aside half for another meal.)
  2. Put chicken pieces between two sheets of plastic wrap and pound, using your fists or a heavy pan, until the cutlets are about 1/4-inch thick.
  3. Bring 2 quarts of salted water to a boil in a large soup kettle.
  4. In a pie pan, beat egg until well-blended. In another pie pan, mix bread crumbs and more black pepper. Preheat broiler.
  5. Working one cutlet at a time, dip both sides of each in beaten egg, then in bread crumbs. Put cutlets on a wire rack set over a cookie sheet (this step helps breading stay put).
  6. Heat remaining 1/4 cup oil over medium-high heat in a 12-inch skillet. When oil starts to shimmer, add cutlets and saute until golden brown on each side, about 5 minutes total. Wash and dry the wire rack and return to cookie sheet. As the cutlets saute, cook pasta in boiling water according to package directions.
  7. Transfer cutlets to clean wire rack over cookie sheet. Top each with a portion of the cheeses. Broil cutlets, 4 to 5 inches from heat source, until cheese melts and is spotty brown.
  8. Drain pasta. Put a cutlet and a portion of pasta on each of 4 plates. Spoon 2 or 3 tablespoons of sauce over part of each cutlet, then sauce the pasta as desired. Serve with extra Parmesan.


Simple Chicken Parmesan


Recipe by paynes 

"I love lemons on everything and created this quick and easy recipe one night. You can reduce the lemon juice for a less lemony taste. I use tenderloins for a shorter cooking time. It is even better if you have the time to marinate. The leftover juice is great served with rice or to dip with Texas Toast or rolls."

Ingredients:

  • 1 tablespoon butter

  • 1/3 cup Italian salad dressing

  • 1 lemon, zested and juiced

  • 1 tablespoon Worcestershire sauce


Directions:
  1. Preheat oven to 350 degrees F (175 degrees C). Place the butter in a 9x9 inch baking dish, and melt in the oven. Remove from heat, and mix in Italian salad dressing, lemon juice, and Worcestershire sauce.
  2. Arrange the chicken tenderloins in the baking dish, coating with the melted butter mixture. Season both sides of chicken with lemon pepper, garlic salt, and onion powder. Sprinkle with lemon zest.
  3. Bake 25 minutes in the preheated oven, or until chicken juices run clear.


Lemon Butter Chicken


Recipe by PANZER33 

"A delicious recipe that is easy to make, and can be prepared the day before and baked the next day. These enchiladas are almost like a Mexican lasagna!"

Ingredients:

  • 2 pounds skinless, boneless chicken breast halves - cooked and diced

  • 1 (10.75 ounce) can condensed cream of celery soup

  • 1 (10.75 ounce) can condensed cream of chicken soup

  • 1 (10 ounce) can enchilada sauce

  • 1 (14.5 ounce) can diced tomatoes with green chile peppers

  • 1 (4 ounce) can diced green chiles


Directions:
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a 5 quart pot combine the chicken, cream of celery soup, cream of chicken soup, enchilada sauce, diced tomatoes and green chiles, onion, garlic, chicken broth, chili powder and cheese. Heat over medium high until the cheese is melted and all of the ingredients are mixed together well.
  3. In a 9x13 inch baking dish, layer the mixture and the tortillas like you would lasagna. Make sure to put a thin layer of the mixture on the bottom of the baking dish to prevent sticking. After layering, place dish in the preheated oven and bake for 45 minutes to 1 hour, until cheese starts to brown and bubble. Let stand and cool for at least 10 minutes before serving!


Chicken Enchilada Casserole I


Recipe by sal 

"Cooked chicken breast meat simmered with cream, chicken broth, almonds and peas in a lightly seasoned mixture perfect for pouring over hot biscuits."

Ingredients:

  • 1/3 cup butter

  • 1/3 cup all-purpose flour

  • 2 cups chicken broth

  • 2 cups heavy cream

  • 1/4 teaspoon garlic powder


Directions:
  1. Melt butter in a large saucepan over medium heat. Stir in flour, then add broth, cream, garlic powder, salt and pepper. Mix together and cook until thickened. Stir in chicken, peas and almonds. Heat through and serve over hot cooked biscuits.


Creamed Chicken for Biscuits


Recipe by CORWYNN DARKHOLME 

"This is a very savory casserole! If you would like to add a even greater and a smoker taste try using smoked chicken or turkey."

Ingredients:

  • 12 ounces spaghetti

  • 1 1/2 teaspoons vegetable oil

  • 1/2 teaspoon salt

  • 1 1/2 tablespoons butter

  • 1/4 cup chopped onion

  • 1 clove garlic, minced

  • 2 (10.75 ounce) cans condensed cream of mushroom soup


Directions:
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Cook spaghetti according to package directions, add oil and salt to cooking water. Drain.
  3. In large saucepan or Dutch oven over medium heat, melt butter. Add onion and garlic. Cook, stirring occasionally, 2 minutes. Add soup, broth, seasoned salt and 1 1/2 cups of the cheese. Cook and stir until cheese melts and mixture is smooth. Add spaghetti and chicken or turkey. Mix well. Transfer to 2-quart baking dish. Cover with foil.
  4. Bake at 350 degrees F (175 degrees C) for 30 minutes or until hot and bubbly.
  5. Remove foil. Sprinkle with remaining 1 1/2 cups. cheese. Continue baking 2 minutes or until cheese melts. Sprinkle with parsley and bell pepper.


Chicken or Turkey Tetrazzini


Recipe by Barbara 

"Breaded and deep fried beef cutlets are known as chicken fried steak because of the similarity in cooking method to fried chicken. This is a family recipe that we have used for years. Vegetable oil may be used in place of shortening for frying."

Ingredients:

  • 1 pound boneless beef top loin

  • 2 cups shortening

  • 1 egg, beaten

  • 1 cup buttermilk

  • salt and pepper to taste

  • 1/4 teaspoon garlic powder


Directions:
  1. Cut top loin crosswise into 4 (4 ounce) cutlets. Using a glancing motion, pound each cutlet thinly with a moistened mallet or the side of a cleaver.
  2. In a large, heavy skillet, heat 1/2 inch shortening to 365 degrees F (185 degrees C).
  3. While the shortening is heating, prepare cutlets. In a shallow bowl, beat together egg, buttermilk, salt and pepper. In another shallow dish, mix together garlic powder and 1cup flour. Dip cutlets in flour, turning to evenly coat both sides. Dip in egg mixture, coating both sides, then in flour mixture once again.
  4. Place cutlets in heated shortening. Cook until golden brown, turning once. Transfer to a plate lined with paper towels. Repeat with remaining cutlets. Drain grease, reserving 1/2 cup.
  5. Using the reserved drippings in the pan, prepare gravy over medium heat. Blend in 1/4 cup flour to form a paste. Gradually add milk to desired consistency, stirring constantly. For a thicker gravy add less milk; for a thinner gravy stir in more. Heat through, and season with salt and pepper to taste. Serve over chicken fried steak.


Chicken Fried Steak I


Recipe by Julie 

"Coated chicken tenders tossed with hot cooked pasta, bell pepper, onion, and garlic in four cheese Alfredo sauce. This is a delicious, rich chicken scampi very similar to that served at a well known Italian restaurant chain. Perfect with a green salad with Italian-style salad dressing and breadsticks!"

Ingredients:

  • 1 pound raw chicken tenders or strips

  • 1/4 cup all-purpose flour

  • 2 teaspoons olive oil

  • 1 (16 ounce) package spaghetti

  • 1 teaspoon olive oil

  • 1 green bell pepper, cut into 1/2 inch wide strips


Directions:
  1. Place chicken and flour in a large resealable plastic bag; seal bag and shake to coat. Heat 2 teaspoons olive oil in a large skillet over medium heat. Shake excess flour off chicken; cook and stir in hot oil for 4 to 5 minutes each side, or until golden brown and cooked through (juices run clear). Remove from skillet and place in a medium bowl; set aside.
  2. Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain, reserving 2/3 cup cooking water, and return pasta to pot. Set aside pasta and cooking water.
  3. Wipe skillet with paper towel. Heat 1 teaspoon oil in skillet over medium heat. Add green bell pepper, red bell pepper, yellow bell pepper, onion, and garlic and cook and stir for 3 minutes. Cover, reduce heat to low and cook 3 minutes more or until vegetables are tender.
  4. Stir in Alfredo sauce, cover and heat for 1 to 2 minutes. Remove from heat and add to reserved pasta in pot, then add reserved cooking water and chicken. Toss to mix, pour into serving bowls and sprinkle with fresh chopped parsley.


Restaurant-Style Chicken Scampi


Recipe by Christy 

"Chicken breasts rolled up with a crabmeat and mushroom mixture, topped with a white sauce and baked. I got this recipe from a friend and my family loves it. It's easy to make and can be served with potatoes or rice."

Ingredients:

  • 4 tablespoons butter, divided

  • 1/4 cup all-purpose flour

  • 1 cup chicken broth

  • 1/2 cup milk

  • 1/4 cup chopped onion

  • 1 (6 ounce) can crabmeat - drained, flaked and cartilage removed

  • 1 (4.5 ounce) can sliced mushrooms, drained


Directions:
  1. To Make White Sauce: Melt 3 tablespoons of the butter in a medium saucepan. Stir in flour until smooth, then gradually stir in broth and milk. Bring all to a boil; boil, stirring, for about 2 minutes. Remove from heat and set aside.
  2. In a large skillet melt remaining 1 tablespoon butter and saute onion over medium heat until tender. Add crab, mushrooms, cracker crumbs, parsley, salt, pepper and 2 tablespoons of the prepared white sauce. Heat through.
  3. Preheat oven to 350 degrees F (175 degrees C).
  4. Pound chicken breasts to 1/4 inch thickness. Spoon about 1/4 of the crab mixture onto the edge of each chicken breast; roll up and secure with toothpicks. Place chicken rolls in a lightly greased 9x13 inch baking dish, then top with remaining white sauce.
  5. Cover dish and bake at 350 degrees F (175 degrees C) for 30 minutes or until chicken juices run clear. Sprinkle with cheese and paprika and bake, uncovered, for another 5 minutes or until cheese is melted and bubbly. Remove toothpicks and serve.


Crab Stuffed Chicken Breasts


Recipe by N.R. 

"This recipe is a family favorite, particularly with my husband. It is easy to assemble and creates a fabulous aroma as it bakes. Serve with wild rice if desired."

Ingredients:

  • 4 bone-in chicken breast halves, with skin

  • 4 tablespoons butter


Directions:
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place chicken breasts in a lightly greased 9x13 inch baking dish or roasting pan. Dot each breast with 1 tablespoon of butter or margarine, then season each breast with dried basil and garlic salt to taste.
  3. Bake at 350 degrees F (175 degrees C) for approximately 1 to 1 1/4 hours.


Mondi's Super Simple Chicken

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