Ingredients:
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 can (10-3/4 oz.) condensed cream of chicken soup
1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 pkg. (16 oz.) frozen mixed vegetables (carrots, corn, green beans, peas), thawed, drained
Directions
HEAT oven to 400ºF.
PREPARE stuffing as directed on package.
MIX remaining ingredients in 13x9-inch baking dish sprayed with cooking spray; top with stuffing.
BAKE 30 min. or until chicken is done.
Showing posts with label Chicken. Show all posts
Showing posts with label Chicken. Show all posts
Sunday, December 11, 2011
Caprese Chicken with Bacon
Ingredients
8 bacon strips
4 boneless skinless chicken breast halves (6 ounces each)
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
2 plum tomatoes, sliced
6 fresh basil leaves, thinly sliced
4 slices part-skim mozzarella cheese
Directions
Place bacon in an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 400° for 8-10 minutes or until partially cooked but not crisp. Remove to paper towels to drain.
Place chicken in an ungreased 13-in. x 9-in. baking pan; brush with oil and sprinkle with salt and pepper. Top with tomatoes and basil. Wrap each in two bacon strips, arranging bacon in a crisscross.
Bake, uncovered, at 400° for 20-25 minutes or until a meat thermometer reads 170°. Top with cheese; bake 1 minute longer or until melted. Yield: 4 servings.
8 bacon strips
4 boneless skinless chicken breast halves (6 ounces each)
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
2 plum tomatoes, sliced
6 fresh basil leaves, thinly sliced
4 slices part-skim mozzarella cheese
Directions
Place bacon in an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 400° for 8-10 minutes or until partially cooked but not crisp. Remove to paper towels to drain.
Place chicken in an ungreased 13-in. x 9-in. baking pan; brush with oil and sprinkle with salt and pepper. Top with tomatoes and basil. Wrap each in two bacon strips, arranging bacon in a crisscross.
Bake, uncovered, at 400° for 20-25 minutes or until a meat thermometer reads 170°. Top with cheese; bake 1 minute longer or until melted. Yield: 4 servings.
Saturday, November 5, 2011
Italian Chicken Casserold
Ingredients
2 tbsp. olive oil
1 cup of onions, chopped
3 garlic cloves, minced 3 cups chicken, cooked and chopped
2 (14 1/2 oz.) cans diced tomatoes with garlic, basil and oregano
1 cup of heavy whipping cream
1 (3 oz.) pkg. cream cheese, softened
2 cups mozzarella cheese, shredded 1 (8 oz.) pkg. angel hair pasta, cooked and kept warm
Methods/steps
Preheat oven to 350 degrees. In large skillet, heat olive oil over medium-high heat. Add onion and garlic; cook 3 minutes, or until tender. Stir in chicken, tomatoes and cream. Bring to a boil over medium-high heat; reduce heat, and simmer 10 minutes, or until slightly thickened. Add cream cheese and 1 cup mozzarella cheese; cook, stirring constantly until cheeses are melted. Add pasta, tossing gently to coat. Spoon into prepared baking dish. Sprinkle evenly with remaining cheese. Bake 30 minutes.
2 tbsp. olive oil
1 cup of onions, chopped
3 garlic cloves, minced 3 cups chicken, cooked and chopped
2 (14 1/2 oz.) cans diced tomatoes with garlic, basil and oregano
1 cup of heavy whipping cream
1 (3 oz.) pkg. cream cheese, softened
2 cups mozzarella cheese, shredded 1 (8 oz.) pkg. angel hair pasta, cooked and kept warm
Methods/steps
Preheat oven to 350 degrees. In large skillet, heat olive oil over medium-high heat. Add onion and garlic; cook 3 minutes, or until tender. Stir in chicken, tomatoes and cream. Bring to a boil over medium-high heat; reduce heat, and simmer 10 minutes, or until slightly thickened. Add cream cheese and 1 cup mozzarella cheese; cook, stirring constantly until cheeses are melted. Add pasta, tossing gently to coat. Spoon into prepared baking dish. Sprinkle evenly with remaining cheese. Bake 30 minutes.
Monday, September 6, 2010
Roasted Lemon Herb Chicken
Ingredients
2 teaspoons Italian seasoning
1/2 teaspoon seasoning salt
1/2 teaspoon mustard powder
1 teaspoon garlic powder
1/2 teaspoon ground black pepper
1 (3 pound) whole chicken
2 lemons
2 tablespoons olive oil
Directions
Preheat oven to 350 degrees F (175 degrees C).
Combine the seasoning, salt, mustard powder, garlic powder and black pepper; set aside. Rinse the chicken thoroughly, and remove the giblets. Place chicken in a 9x13 inch baking dish. Sprinkle 1 1/2 teaspoons of the spice mixture inside the chicken. Rub the remaining mixture on the outside of the chicken.
Squeeze the juice of the 2 lemons into a small bowl or cup, and mix with the olive oil. Drizzle this oil/juice mixture over the chicken.
Bake in the preheated oven for 1 1/2 hours, or until juices run clear, basting several times with the remaining oil mixture.
Nutritional Information
Amount Per Serving Calories: 405 | Total Fat: 29.2g | Cholesterol: 128mg
2 teaspoons Italian seasoning
1/2 teaspoon seasoning salt
1/2 teaspoon mustard powder
1 teaspoon garlic powder
1/2 teaspoon ground black pepper
1 (3 pound) whole chicken
2 lemons
2 tablespoons olive oil
Directions
Preheat oven to 350 degrees F (175 degrees C).
Combine the seasoning, salt, mustard powder, garlic powder and black pepper; set aside. Rinse the chicken thoroughly, and remove the giblets. Place chicken in a 9x13 inch baking dish. Sprinkle 1 1/2 teaspoons of the spice mixture inside the chicken. Rub the remaining mixture on the outside of the chicken.
Squeeze the juice of the 2 lemons into a small bowl or cup, and mix with the olive oil. Drizzle this oil/juice mixture over the chicken.
Bake in the preheated oven for 1 1/2 hours, or until juices run clear, basting several times with the remaining oil mixture.
Nutritional Information
Amount Per Serving Calories: 405 | Total Fat: 29.2g | Cholesterol: 128mg
Wednesday, August 11, 2010
Stove Top One Dish Chicken Skillet
Ingredients:
1-1/2 cups hot water
1/4 cup (1/2 stick) butter or margarine, melted
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
6 small Boneless skinless chicken breast halves (1-1/2 lb.)
1 can (10-3/4 oz.) condensed cream of mushroom soup
1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
Directions:
MIX hot water, butter and stuffing mix.
COOK chicken in large nonstick skillet sprayed with cooking spray on medium heat 5 min. on each side.
MIX soup and sour cream; pour over chicken. Top with stuffing; cover. Cook on low heat 10 min. or until chicken is done (165ºF).
1-1/2 cups hot water
1/4 cup (1/2 stick) butter or margarine, melted
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
6 small Boneless skinless chicken breast halves (1-1/2 lb.)
1 can (10-3/4 oz.) condensed cream of mushroom soup
1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
Directions:
MIX hot water, butter and stuffing mix.
COOK chicken in large nonstick skillet sprayed with cooking spray on medium heat 5 min. on each side.
MIX soup and sour cream; pour over chicken. Top with stuffing; cover. Cook on low heat 10 min. or until chicken is done (165ºF).
South of the Border Chicken Pasta Skillet
Ingredients
2 cups medium-shaped pasta, uncooked
1 lb. Boneless skinless chicken breasts, cut into bite-size pieces
1 jar (16 oz.) TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
1 pkg. (10 oz.) frozen corn
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1/4 tsp. Ground cumin
1 cup KRAFT Mexican Style Finely Shredded Four Cheese, divided
Directions
COOK pasta as directed on package.
MEANWHILE, cook and stir chicken in large nonstick skillet sprayed with cooking spray on medium-high heat 6 min. or until done. Add next 4 ingredients; mix well. Simmer on medium-low heat 6 min. or until cream cheese is melted, stirring occasionally.
DRAIN pasta; add to chicken mixture in skillet with 1/2 cup shredded cheese. Simmer 3 min. or until cheese is melted, stirring occasionally. Top with remaining shredded cheese; cover. Remove from heat. Let stand until cheese is melted.
2 cups medium-shaped pasta, uncooked
1 lb. Boneless skinless chicken breasts, cut into bite-size pieces
1 jar (16 oz.) TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
1 pkg. (10 oz.) frozen corn
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1/4 tsp. Ground cumin
1 cup KRAFT Mexican Style Finely Shredded Four Cheese, divided
Directions
COOK pasta as directed on package.
MEANWHILE, cook and stir chicken in large nonstick skillet sprayed with cooking spray on medium-high heat 6 min. or until done. Add next 4 ingredients; mix well. Simmer on medium-low heat 6 min. or until cream cheese is melted, stirring occasionally.
DRAIN pasta; add to chicken mixture in skillet with 1/2 cup shredded cheese. Simmer 3 min. or until cheese is melted, stirring occasionally. Top with remaining shredded cheese; cover. Remove from heat. Let stand until cheese is melted.
Skillet Chicken Dijon
Skillet Chicken Dijon
Low Carbohydrate Recipe
Ingredients:
4 boneless chicken breasts (with or witout skin)
3 tablespoon olive oil (or any oil)
2 garlic cloves minced
3 tablespoon white wine
3 tablespoon soy sauce
2 tablespoon Dijon mustard
Directions: Heat oil in a skillet; then add the minced garlic and cook, stirring often for about 3 minutes. Add the chicken breasts and saute until browned. In a separate bowl, mix wine, soy sauce and mustard. Pour generously over the chicken. Cover and cook until done. Spoon the sauce over the chicken when serving, or pour extra sauce into small dipping dishes to serve.
This recipe yields 4 servings; trace carbs.
Low Carbohydrate Recipe
Ingredients:
4 boneless chicken breasts (with or witout skin)
3 tablespoon olive oil (or any oil)
2 garlic cloves minced
3 tablespoon white wine
3 tablespoon soy sauce
2 tablespoon Dijon mustard
Directions: Heat oil in a skillet; then add the minced garlic and cook, stirring often for about 3 minutes. Add the chicken breasts and saute until browned. In a separate bowl, mix wine, soy sauce and mustard. Pour generously over the chicken. Cover and cook until done. Spoon the sauce over the chicken when serving, or pour extra sauce into small dipping dishes to serve.
This recipe yields 4 servings; trace carbs.
Wednesday, July 7, 2010
Slim Chicken Parmesan
INGREDIENTS:
8 ounces whole wheat penne pasta
Four 5-ounce skinless, boneless chicken breast halves
Salt and pepper
1 tablespoon extra-virgin olive oil
2 cloves garlic, finely chopped
1/3 cup dry red wine
One 28-ounce can chopped tomatoes
4 ounces fresh mozzarella cheese, thinly sliced
1/3 cup grated parmesan cheese
1/3 cup finely chopped flat-leaf parsley
DIRECTIONS:
In a large pot of boiling, salted water, cook the pasta until al dente, 8 to 10 minutes; drain.
Meanwhile, season the chicken with salt and pepper. In a large skillet, heat the olive oil over medium heat. Add the chicken and cook, turning once, until browned, about 8 minutes; transfer to a plate.
In the same skillet, cook the garlic over medium heat until golden, about 1 minute. Add the wine, bring to a boil and cook for 1 minute. Stir in the tomatoes and simmer until thickened, 8 to 10 minutes. Return the chicken and any juices to the skillet, turning to coat. Top each piece of chicken with some of the mozzarella and 1 teaspoon parmesan, cover and cook until the cheese is melted, about 2 minutes; transfer to a platter.
Add the pasta and parsley to the skillet, toss and season with salt. Sprinkle with the remaining parmesan and serve alongside the chicken.
8 ounces whole wheat penne pasta
Four 5-ounce skinless, boneless chicken breast halves
Salt and pepper
1 tablespoon extra-virgin olive oil
2 cloves garlic, finely chopped
1/3 cup dry red wine
One 28-ounce can chopped tomatoes
4 ounces fresh mozzarella cheese, thinly sliced
1/3 cup grated parmesan cheese
1/3 cup finely chopped flat-leaf parsley
DIRECTIONS:
In a large pot of boiling, salted water, cook the pasta until al dente, 8 to 10 minutes; drain.
Meanwhile, season the chicken with salt and pepper. In a large skillet, heat the olive oil over medium heat. Add the chicken and cook, turning once, until browned, about 8 minutes; transfer to a plate.
In the same skillet, cook the garlic over medium heat until golden, about 1 minute. Add the wine, bring to a boil and cook for 1 minute. Stir in the tomatoes and simmer until thickened, 8 to 10 minutes. Return the chicken and any juices to the skillet, turning to coat. Top each piece of chicken with some of the mozzarella and 1 teaspoon parmesan, cover and cook until the cheese is melted, about 2 minutes; transfer to a platter.
Add the pasta and parsley to the skillet, toss and season with salt. Sprinkle with the remaining parmesan and serve alongside the chicken.
Lemon Olive Chicken with Couscous
INGREDIENTS:
3 tablespoons extra-virgin olive oil
2-1/2 pounds chicken thighs and drumsticks, skin removed
1 onion, chopped
1 clove garlic, finely chopped
1 cup chicken broth
2 lemons, quartered
1 cup drained Spanish green olives, rinsed and halved lengthwise
1 sprig thyme
Salt and pepper
One 10-ounce box (1-1/2 cups) couscous
DIRECTIONS:
In a large, deep skillet, heat 2 tablespoons olive oil over medium heat. Add the chicken and cook, turning occasionally with tongs, until golden-brown, 6 to 8 minutes. Transfer to a plate and set aside.
In the same skillet, add the onion and cook over medium heat, stirring, until softened, about 3 minutes. Add the garlic and stir for about 1 minute. Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Return the chicken to the pan and add the lemons, olives and thyme. Season lightly with salt and pepper. Bring to a simmer, cover and cook over low heat until the chicken is falling off the bone, about 50 minutes.
About 10 minutes before the chicken is done, in a small, heavy saucepan, bring 1 1/4 cups water to a boil. Sir in the remaining 1 tablespoon olive oil and the couscous; remove from the heat, cover and let stand for 3 minutes. Divide the couscous among 4 plates and top with 2 to 3 chicken pieces and some sauce.
3 tablespoons extra-virgin olive oil
2-1/2 pounds chicken thighs and drumsticks, skin removed
1 onion, chopped
1 clove garlic, finely chopped
1 cup chicken broth
2 lemons, quartered
1 cup drained Spanish green olives, rinsed and halved lengthwise
1 sprig thyme
Salt and pepper
One 10-ounce box (1-1/2 cups) couscous
DIRECTIONS:
In a large, deep skillet, heat 2 tablespoons olive oil over medium heat. Add the chicken and cook, turning occasionally with tongs, until golden-brown, 6 to 8 minutes. Transfer to a plate and set aside.
In the same skillet, add the onion and cook over medium heat, stirring, until softened, about 3 minutes. Add the garlic and stir for about 1 minute. Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Return the chicken to the pan and add the lemons, olives and thyme. Season lightly with salt and pepper. Bring to a simmer, cover and cook over low heat until the chicken is falling off the bone, about 50 minutes.
About 10 minutes before the chicken is done, in a small, heavy saucepan, bring 1 1/4 cups water to a boil. Sir in the remaining 1 tablespoon olive oil and the couscous; remove from the heat, cover and let stand for 3 minutes. Divide the couscous among 4 plates and top with 2 to 3 chicken pieces and some sauce.
Friday, July 2, 2010
Baked Swiss Chicken
Ingredients
6 boneless skinless chicken breast halves (1-1/2 pounds)
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
1/2 cup white wine or chicken broth
6 slices Swiss cheese
1 cup crushed seasoned croutons
Directions
Place chicken in a greased 13-in. x 9-in. x 2-in. baking dish. In a bowl, combine the soup and wine or broth; pour over chicken. Top with cheese and sprinkle with croutons. Bake, uncovered, at 350 degrees F for 35-40 minutes or until chicken juices run clear.
6 boneless skinless chicken breast halves (1-1/2 pounds)
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
1/2 cup white wine or chicken broth
6 slices Swiss cheese
1 cup crushed seasoned croutons
Directions
Place chicken in a greased 13-in. x 9-in. x 2-in. baking dish. In a bowl, combine the soup and wine or broth; pour over chicken. Top with cheese and sprinkle with croutons. Bake, uncovered, at 350 degrees F for 35-40 minutes or until chicken juices run clear.
Wednesday, November 4, 2009
Chili Chicken and Vegetable Soup
Ingredients:
* 2 tablespoons butter
* 1 onion, chopped
* Salt and pepper
* 1 tablespoon chili powder
* 1 baking potato, peeled and chopped
* One 32-ounce container (4 cups) chicken broth
* One 16-ounce bag frozen corn kernels
* 2 cups shredded rotisserie chicken meat (from 1/2 rotisserie chicken)
* One 10-ounce bag frozen green beans
* Sour cream, for serving
Extra! Extra!
Stretch leftovers by adding cooked rice or your favorite canned beans.
Directions:
1.
In a large saucepan, melt the butter over medium heat. Add the onion, season with salt and pepper and cook, stirring, until tender, about 5 minutes. Stir in the chili powder and cook for 2 minutes. Add the potato and chicken broth and bring to a boil; lower the heat and simmer until the potato is tender, about 10 minutes.
2.
Stir in the corn, chicken and green beans and cook until heated through. Season with salt and pepper. Serve with the sour cream.
* 2 tablespoons butter
* 1 onion, chopped
* Salt and pepper
* 1 tablespoon chili powder
* 1 baking potato, peeled and chopped
* One 32-ounce container (4 cups) chicken broth
* One 16-ounce bag frozen corn kernels
* 2 cups shredded rotisserie chicken meat (from 1/2 rotisserie chicken)
* One 10-ounce bag frozen green beans
* Sour cream, for serving
Extra! Extra!
Stretch leftovers by adding cooked rice or your favorite canned beans.
Directions:
1.
In a large saucepan, melt the butter over medium heat. Add the onion, season with salt and pepper and cook, stirring, until tender, about 5 minutes. Stir in the chili powder and cook for 2 minutes. Add the potato and chicken broth and bring to a boil; lower the heat and simmer until the potato is tender, about 10 minutes.
2.
Stir in the corn, chicken and green beans and cook until heated through. Season with salt and pepper. Serve with the sour cream.
Wednesday, July 29, 2009
Crunchy Parmesan Chicken
* 4 Servings
*
* Prep 10 min
*
* Cook 20 min
Ingredients:
* 1 cup cornflakes, lightly crushed
* 3/4 cup grated parmesan cheese
* Salt and pepper
* 3 large eggs, beaten
* Four 6-ounce skinless, boneless chicken breast halves
* 5 tablespoons extra-virgin olive oil
* 1 lemon, cut into wedges
Side dish
Serve with sauteéd bok choy tossed with tomatoes.
Directions:
1.
Preheat the oven to 350°. In a shallow bowl, combine the cornflakes, parmesan and 1/4 teaspoon each salt and pepper. Place the eggs in another shallow bowl. Coat each chicken breast with the cornflake mixture, then the eggs, then again with the cornflake mixture; transfer to a wax-paperlined baking sheet.
2.
In a large nonstick skillet, heat the olive oil over medium-high heat. Add the chicken and cook, turning once, until golden, about 2 minutes per side. Transfer to a clean baking sheet. Bake the chicken until cooked through, about 10 minutes. Serve with the lemon wedges.
*
* Prep 10 min
*
* Cook 20 min
Ingredients:
* 1 cup cornflakes, lightly crushed
* 3/4 cup grated parmesan cheese
* Salt and pepper
* 3 large eggs, beaten
* Four 6-ounce skinless, boneless chicken breast halves
* 5 tablespoons extra-virgin olive oil
* 1 lemon, cut into wedges
Side dish
Serve with sauteéd bok choy tossed with tomatoes.
Directions:
1.
Preheat the oven to 350°. In a shallow bowl, combine the cornflakes, parmesan and 1/4 teaspoon each salt and pepper. Place the eggs in another shallow bowl. Coat each chicken breast with the cornflake mixture, then the eggs, then again with the cornflake mixture; transfer to a wax-paperlined baking sheet.
2.
In a large nonstick skillet, heat the olive oil over medium-high heat. Add the chicken and cook, turning once, until golden, about 2 minutes per side. Transfer to a clean baking sheet. Bake the chicken until cooked through, about 10 minutes. Serve with the lemon wedges.
Tuesday, June 30, 2009
Chicken with a Kick Pack
Ingredients:
4 oz. raw skinless boneless lean chicken breast, cut into pieces
1/3 cup canned tomato sauce
1/4 cup canned seasoned black beans, lightly drained
1/4 cup canned sweet corn, drained
1/4 cup chopped green bell pepper
1 tsp. Tabasco Chipotle Pepper Sauce
salt, to taste
Directions:
Preheat oven to 375 degrees.
In a medium bowl, combine all ingredients and mix well. Set aside.
Lay a large piece of heavy-duty foil in front of you. Scoop chicken mixture into the center of the foil. Fold and seal the top and bottom edges of the foil, and then the side edges, to create a well-sealed packet.
Place packet on a baking sheet, and cook in the oven for 15 - 17 minutes, until chicken is cooked through.
Allow packet to cool for a few minutes, and then cut to release steam before opening it entirely. (Careful -- steam will be hot.) This recipe is extra-saucy, so empty it right into a bowl. Dig in!
MAKES 1 SERVING
4 oz. raw skinless boneless lean chicken breast, cut into pieces
1/3 cup canned tomato sauce
1/4 cup canned seasoned black beans, lightly drained
1/4 cup canned sweet corn, drained
1/4 cup chopped green bell pepper
1 tsp. Tabasco Chipotle Pepper Sauce
salt, to taste
Directions:
Preheat oven to 375 degrees.
In a medium bowl, combine all ingredients and mix well. Set aside.
Lay a large piece of heavy-duty foil in front of you. Scoop chicken mixture into the center of the foil. Fold and seal the top and bottom edges of the foil, and then the side edges, to create a well-sealed packet.
Place packet on a baking sheet, and cook in the oven for 15 - 17 minutes, until chicken is cooked through.
Allow packet to cool for a few minutes, and then cut to release steam before opening it entirely. (Careful -- steam will be hot.) This recipe is extra-saucy, so empty it right into a bowl. Dig in!
MAKES 1 SERVING
Friday, March 13, 2009
Zesty Chicken and Rice Skillet
Ingredients
1/2 cup fat free Italian Dressing
1 tbsp Dijon mustard
1 lb. boneless, skinless chicken breast, cut in chunks
1 chicken bouillon cube, dissolved in 1-3/4 cup boiling water
2 cups red and green pepper chopped (about 2 medium)
2 cups brown quick-cook rice, uncooked
Directions
Mix 1/4 cup of the dressing and the mustard in a large nonstick skillet until blended; heat on medium-high heat. Add chicken; cook 6 min. or until cooked through, stirring occasionally.
Stir in remaining 1/4 cup dressing, bouillon and peppers; cover.
Simmer 2 min. or until heated through.
Stir in rice; cover.
Simmer 5 min. or until rice is tender.
Remove from heat; let stand 5 min. until liquid is absorbed.
Makes 4 servings, 1-1/2 cups each.
Number of Servings: 4
1/2 cup fat free Italian Dressing
1 tbsp Dijon mustard
1 lb. boneless, skinless chicken breast, cut in chunks
1 chicken bouillon cube, dissolved in 1-3/4 cup boiling water
2 cups red and green pepper chopped (about 2 medium)
2 cups brown quick-cook rice, uncooked
Directions
Mix 1/4 cup of the dressing and the mustard in a large nonstick skillet until blended; heat on medium-high heat. Add chicken; cook 6 min. or until cooked through, stirring occasionally.
Stir in remaining 1/4 cup dressing, bouillon and peppers; cover.
Simmer 2 min. or until heated through.
Stir in rice; cover.
Simmer 5 min. or until rice is tender.
Remove from heat; let stand 5 min. until liquid is absorbed.
Makes 4 servings, 1-1/2 cups each.
Number of Servings: 4
Monday, January 19, 2009
Chicken Curry
Ingredients
8 chicken drumsticks
3 med onions chopped
1 can tomatoes chopped
4-5 chilies
1 1/2 tsp ground coriander
1 1/2 tsp ground cumin
1 1/2 tsp tandoori powder
1 1/2 tsp tumeric
1 1/2 tsp salt
3 cloves garlic, chopped
2 tbsp olive oil
1 cup water
Directions
Add oil to large pot and cook onoins, garlic and ginger until soft and golden.
Add chilies, tomatoes and spices, simmer on low heat for approx 10 minutes.
Add chicken and water, allow to boil for approx 10 minutes, stirring occasionally, then reduce heat and simmer until the chicken is cooked.
Serve with natural yogurt, rice and chappatis.
Number of Servings: 4
8 chicken drumsticks
3 med onions chopped
1 can tomatoes chopped
4-5 chilies
1 1/2 tsp ground coriander
1 1/2 tsp ground cumin
1 1/2 tsp tandoori powder
1 1/2 tsp tumeric
1 1/2 tsp salt
3 cloves garlic, chopped
2 tbsp olive oil
1 cup water
Directions
Add oil to large pot and cook onoins, garlic and ginger until soft and golden.
Add chilies, tomatoes and spices, simmer on low heat for approx 10 minutes.
Add chicken and water, allow to boil for approx 10 minutes, stirring occasionally, then reduce heat and simmer until the chicken is cooked.
Serve with natural yogurt, rice and chappatis.
Number of Servings: 4
Thursday, January 15, 2009
Chicken Topped Potatoes
Ingredients
4 medium baking potatoes
4 chicken thighs , skinless, boneless 1" pieces
1 tbsp flour
1 tsp paprika
1/8 tsp crushed red pepper flakes
1/2 tbsp butter
1/4 cup chopped onion
4 oz mushrooms, sliced
1 garlic clove, minced
1/4 cup fat free, low sodium chicken broth
1/8 cup fat free sour cream
1 tbsp fresh parsley, chopped
Directions
Pierce potato with fork and place in microwave. Microwave on high for 15 minutes. Let stand 5 minutes.
Combine chicken thighs, flour, paprika and crushed red pepper flakes in a zipper plastic bag and shake.
Melt butter in non-stick pan; add chicken mixture, onion, mushrooms and garlic. Saute for 5 minutes.
Add broth and bring to a boil. Cook for 6 minutes or until chicken is tender and sauce is thickened.
Remove from heat and stir in sour cream.
Split potatoes and fluff up pulp. Divide chicken mixture among potatoes. Sprinkle with parsley and serve.
Serves 4
Number of Servings: 4
4 medium baking potatoes
4 chicken thighs , skinless, boneless 1" pieces
1 tbsp flour
1 tsp paprika
1/8 tsp crushed red pepper flakes
1/2 tbsp butter
1/4 cup chopped onion
4 oz mushrooms, sliced
1 garlic clove, minced
1/4 cup fat free, low sodium chicken broth
1/8 cup fat free sour cream
1 tbsp fresh parsley, chopped
Directions
Pierce potato with fork and place in microwave. Microwave on high for 15 minutes. Let stand 5 minutes.
Combine chicken thighs, flour, paprika and crushed red pepper flakes in a zipper plastic bag and shake.
Melt butter in non-stick pan; add chicken mixture, onion, mushrooms and garlic. Saute for 5 minutes.
Add broth and bring to a boil. Cook for 6 minutes or until chicken is tender and sauce is thickened.
Remove from heat and stir in sour cream.
Split potatoes and fluff up pulp. Divide chicken mixture among potatoes. Sprinkle with parsley and serve.
Serves 4
Number of Servings: 4
Italian Chicken with Olives
Ingredients
1/2 cup seasoned breadcrumbs
5 oz pkg Romano cheese
3 chiken breasts, sliced in thirds, lengthwise (boneless, skinless)
2 tbsp olive oil
10 oz can diced tomatoes
7 cloves garlic, crushed
4 oz Kalamata olives, sliced
2 tsp balsamic vinegar
1/4 tsp red pepper flakes
5 tsp dried basil
Directions
Mix breadcrumbs and cheese, coat chicken slices with breadcrumb mixture on both sides.
Heat 2 tsp olive oil in skillet to medium heat.
Add chicken pieces and cook until golden brown. Set to side and keep warm.
Add tomatoes (drained), garlic, olives, vinegar and pepper and half cup of liquid from tomatoes.
Cook until slightly thickened and add basil.
Number of Servings: 9
1/2 cup seasoned breadcrumbs
5 oz pkg Romano cheese
3 chiken breasts, sliced in thirds, lengthwise (boneless, skinless)
2 tbsp olive oil
10 oz can diced tomatoes
7 cloves garlic, crushed
4 oz Kalamata olives, sliced
2 tsp balsamic vinegar
1/4 tsp red pepper flakes
5 tsp dried basil
Directions
Mix breadcrumbs and cheese, coat chicken slices with breadcrumb mixture on both sides.
Heat 2 tsp olive oil in skillet to medium heat.
Add chicken pieces and cook until golden brown. Set to side and keep warm.
Add tomatoes (drained), garlic, olives, vinegar and pepper and half cup of liquid from tomatoes.
Cook until slightly thickened and add basil.
Number of Servings: 9
Saturday, December 6, 2008
Arroz Con Pollo (Chicken with Rice)
Ingredients
1 1/2 pounds cooked, skinless chicken breast
1 1/2 cups water
1 can diced tomatoes and peppers
1 can tomato puree
1 tbsp dried onions
1 tbsp chili powder
2 cups cooked rice
Directions
Dice chicken and set aside.
Make a sauce with the water, diced tomatoes, tomato puree, dried onions and chili powder. Cook 15 minutes.
Turn off heat. Stir in rice and chicken.
Number of Servings: 4
1 1/2 pounds cooked, skinless chicken breast
1 1/2 cups water
1 can diced tomatoes and peppers
1 can tomato puree
1 tbsp dried onions
1 tbsp chili powder
2 cups cooked rice
Directions
Dice chicken and set aside.
Make a sauce with the water, diced tomatoes, tomato puree, dried onions and chili powder. Cook 15 minutes.
Turn off heat. Stir in rice and chicken.
Number of Servings: 4
Sunday, November 30, 2008
Herb-Seasoned Chicken Breasts
Ingredients
4 boneless, skinless chicken breasts (1 lb.)
1 tsp Italian seasoning
1/2 tsp garlic-pepper blend
1/2 tsp paprika
1/4 tsp salt
1/4 cup chicken broth
1 pkg (8 oz) sliced fresh mushrooms (3 cups)
Directions
Sprinkle both sides of chicken with Italian seasoning, garlic-pepper blend, salt & paprika.
Heat 10-in nonstick skillet over medium heat. Add chicken; cook 3 minutes. Turn chicken; reduce heat to medium-low. Stir in broth and mushrooms.
Cover; cook 4 to 7 minutes or until chicken is no longer pink when center of thickest part is cut (170�F).
Number of Servings: 4
4 boneless, skinless chicken breasts (1 lb.)
1 tsp Italian seasoning
1/2 tsp garlic-pepper blend
1/2 tsp paprika
1/4 tsp salt
1/4 cup chicken broth
1 pkg (8 oz) sliced fresh mushrooms (3 cups)
Directions
Sprinkle both sides of chicken with Italian seasoning, garlic-pepper blend, salt & paprika.
Heat 10-in nonstick skillet over medium heat. Add chicken; cook 3 minutes. Turn chicken; reduce heat to medium-low. Stir in broth and mushrooms.
Cover; cook 4 to 7 minutes or until chicken is no longer pink when center of thickest part is cut (170�F).
Number of Servings: 4
Sunday, September 21, 2008
Southwest Chicken Stew
Ingredients
8 oz chicken breast
1 tsp oil
1 onion
3 cloves garlic
1 green pepper
1 can black beans (drained)
1 cup frozen corn
1 can tomatoes w/ green chilis
1 tbsp cumin
Directions
Add oil to skillet.
Add cut up chicken breast and lightly brown.
Add onions, garlic and green peppers and cook till almost done.
Add in 1 can of black beans (drained), 1 cup frozen corn, and one can of tomatoes.
Add cumin to taste.
Simmer about 20-30 minutes until flavors blend.
Great served over brown rice or whole grain pilaf.
Number of Servings: 3
8 oz chicken breast
1 tsp oil
1 onion
3 cloves garlic
1 green pepper
1 can black beans (drained)
1 cup frozen corn
1 can tomatoes w/ green chilis
1 tbsp cumin
Directions
Add oil to skillet.
Add cut up chicken breast and lightly brown.
Add onions, garlic and green peppers and cook till almost done.
Add in 1 can of black beans (drained), 1 cup frozen corn, and one can of tomatoes.
Add cumin to taste.
Simmer about 20-30 minutes until flavors blend.
Great served over brown rice or whole grain pilaf.
Number of Servings: 3
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