Best Chicken Recipes : July 2016

Sunday, July 31, 2016

Tango Mango Chicken

Ingredients

Servings: 8
2 tablespoons vegetable oil
1 onion, cut into long slices
1 red bell pepper, cut lengthwise into strips
1 yellow bell pepper, cut lengthwise into strips
1 chile pepper, minced
3 cloves garlic, chopped
4 boneless skinless chicken breasts, cut into strips
1 (15.25 ounce) can mango slices, with juice
1 1/2 cups plum sauce
4 cups cooked white rice

Recipe

Preparation Time:

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heat vegetable oil in a skillet over medium heat. cook and stir onion, red bell pepper, and yellow bell pepper until softened, about 4 minutes. add chile pepper and garlic; cook until fragrant, about 2 minutes.
cook and stir chicken and mangos with juice in the skillet with vegetable mixture until chicken is cooked and no longer pink in the center, turning the chicken to cook evenly, about 10 minutes. add plum sauce and continue cooking until sauce thickens, 5 to 10 minutes. serve over rice.

Cream Chicken With Asparagus

Ingredients

Servings: 4
1 (8 ounce) package penne pasta
2 tablespoons butter
1 shallot, minced
1 cup sliced baby portabella mushrooms
1 cup bite-sized pieces fresh asparagus
1/4 cup chopped sun-dried tomatoes
1 cup chicken broth
1 cup
1 (3 pound) rotisserie chicken, bones removed and meat cut into bite-size pieces
3 tablespoons heavy whipping cream
1 tablespoon softened butter
1 tablespoon all-purpose flour
1/4 cup grated parmesan cheese (optional)

Recipe

Preparation Time:

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bring a large pot of lightly salted water to a boil. cook penne pasta at a boil until cooked through yet firm to the bite, about 11 minutes; drain.
melt 2 tablespoons butter in a large skillet over medium-high heat. cook and stir shallot in melted butter until fragrant, about 5 minutes. stir mushrooms, asparagus, and sun-dried tomatoes into shallot and butter mixture; cook and stir until asparagus begins to soften, about 10 minutes more.
pour chicken broth and into the skillet; bring to a boil, reduce heat to medium-low, and stir chicken and cream into mixture.
mix softened butter and flour into a paste in a bowl; stir into chicken mixture. cook, stirring continually, until the flour is cooked and the liquid thickens, 1 to 2 minutes; ladle over the cooked penne pasta and top with parmesan cheese to serve.

brie and sage stuffed chicken

Ingredients

Servings: 6
6 boneless skinless chicken breasts, butterflied
5 ounces chilled brie cheese
18 large, fresh sage leaves, divided
6 slices prosciutto or ham
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup heinz tomato ketchup
3 tablespoons balsamic vinegar
1 tablespoon maple syrup
1 tablespoon dijon mustard
1 clove garlic, minced

Recipe

Preparation Time:

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preheat the grill to medium-high. cut the cheese into 6 equal portions. top each piece of cheese with two sage leaves and wrap with a slice of ham. place each cheese bundle on one side of a butterflied chicken breast. fold the chicken over to enclose the filling and secure closed with toothpicks. sprinkle evenly with salt and pepper.
chop the remaining sage. stir the ketchup with the balsamic vinegar, maple syrup, mustard, garlic and chopped sage until combined. divide glaze in half. brush one portion over the chicken.
place the chicken on the grill and reduce the temperature to medium. grill the chicken for 6 minutes; turn and baste with the remaining sauce. grill for an additional 10 minutes, or until an instant read thermometer inserted into the thickest portion of meat registers 165 degrees f (74 degrees c). remove from grill, tent with foil and let rest for 5 minutes. slice meat thickly and fan to serve.

Baked Bar-be-que Chicken

Ingredients

Servings: 6
1 (2 to 3 pound) whole chicken, cut into pieces
2 teaspoons garlic powder
1 1/2 cups prepared barbecue sauce

Recipe

Preparation Time:

Cook Time:

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preheat oven to 350 degrees f (175 degrees c).
place chicken in a shallow baking dish and sprinkle with garlic powder. cover and bake 1 hour at 350 degrees f (175 degrees c).
remove baking dish from oven and drain any fat from dish. pour the barbecue sauce evenly over the chicken and bake uncovered for 30 minutes at 350 degrees f (175 degrees c). remove and serve.

condensed soup mix

Ingredients

Servings: 9
2 cups nonfat dry milk powder
3/4 cup cornstarch
2 tablespoons dried minced onion
1/2 teaspoon ground black pepper
1/4 cup chicken bouillon powder
1 teaspoon dried basil (optional)
1/4 teaspoon dried thyme

Recipe

using an air tight container combine dry milk, cornstarch, onion flakes, pepper and chicken bouillon. if desired also add basil and thyme. mix well and store in the refrigerator or freezer.
when using the mix combine 1/3 cup of the mix with 1 1/4 cups of water in saucepan. cook and stir until thickened.

Chicken Pot Pie I

Ingredients

Servings: 1
4 skinless, boneless chicken breast halves
1 (10.75 ounce) can condensed cream of chicken soup
2 (15 ounce) cans mixed vegetables, drained
1 recipe pastry for a 9 inch double crust pie

Recipe

boil or steam the chicken breasts until done. dice.
mix together undiluted soup, canned vegetables, and diced chicken. pour mixture into pie shell, and cover with the second crust. crimp the edges, and make slits in the top crust.
bake at 375 degrees f (190 degrees c) for 45 minutes, or until crust is golden brown.

Pineapple Cranberry Chicken

Ingredients

Servings: 8
4 pounds skinless, boneless chicken breast halves
1 (16 ounce) can whole cranberry sauce
1 (20 ounce) can crushed pineapple, drained
1/2 teaspoon ground cinnamon

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 375 degrees f (190 degrees c).
place chicken in a lightly greased 9x13 inch baking dish and pierce with a fork. layer cranberry sauce and pineapple over chicken and sprinkle with cinnamon.
cover dish and bake in the preheated oven for 25 minutes. remove cover and bake for another 15 minutes, or until chicken is cooked through (juices run clear).

lemon chicken ii

Ingredients

Servings: 6
3 pounds boneless chicken breasts, cut into 2-inch pieces
1 tablespoon dry
1 tablespoon soy sauce
1/2 teaspoon salt
2 eggs
2 cups vegetable oil
1/4 cup cornstarch
1/2 teaspoon baking powder
1/3 cup white sugar
1 tablespoon cornstarch
1 cup chicken broth
1 tablespoon lemon juice
1 teaspoon salt
1 lemon, sliced
2 tablespoons vegetable oil

Recipe

Preparation Time:

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in a large bowl combine the chicken pieces, , soy sauce and 1/2 teaspoon salt. mix together, cover and refrigerate. let marinate for 15 to 20 minutes.
in a small bowl, whisk together 1/4 cup cornstarch and the baking powder; beat in eggs to form a batter. coat chicken pieces with batter and set aside.
in a wok, heat 2 cups oil to 350 degrees f (175 degrees c). working in batches, fry chicken pieces in hot oil until browned. transfer to paper towel-lined plate.
in a medium bowl combine the sugar, 1 tablespoon cornstarch, broth, lemon juice and 1 teaspoon salt. mix together and add lemon slices. heat 2 tablespoons oil in small saucepan and slowly stir in lemon sauce mixture. cook, stirring, until sauce is clear. pour sauce over chicken and serve.

elfie's ranch butt chicken

Ingredients

Servings: 1
1/2 (12 ounce) can
1 (4 pound) whole chicken
2 cups ranch salad dressing
1/4 cup minced onion
2 tablespoons garlic salt
salt and ground black pepper to taste

Recipe

Preparation Time:

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preheat grill for low heat and lightly oil the grate.
place can on a disposable aluminum baking sheet and set chicken upright the can, inserting can into cavity. mix ranch salad dressing, onion, garlic salt, salt, and ground black pepper in a bowl. paint the outside of chicken with ranch dressing mixture.
place chicken on the baking sheet on the preheated grill. as the chicken roasts, paint the skin several times with the ranch dressing mixture. cook until an instant-read thermometer inserted into the thickest part of a thigh, not touching bone, reads 180 degrees f (80 degrees c), about 3 hours.

Fragrant Lemon Chicken

Ingredients

Servings: 6
1 apple - peeled, cored and quartered
1 stalk celery with leaves, chopped
1 (3 pound) whole chicken
salt to taste
ground black pepper to taste
1 onion, chopped
1/2 teaspoon dried rosemary, crushed
1 lemon, zested and juiced
1 cup hot water

Recipe

Preparation Time:

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rub salt and pepper into the skin of the chicken, and then place apple and celery inside the chicken. place chicken in slow cooker. sprinkle chopped onion, rosemary, and lemon juice and zest over chicken. pour 1 cup hot water into the slow cooker.
cover, and cook on high for 1 hour. switch to low, and cook for 6 to 8 hours, basting several times.

fruited curry chicken salad

Ingredients

Servings: 8
4 skinless, boneless chicken breast halves - cooked and diced
1 stalk celery, chopped
1/2 onion, chopped
1 small apple - peeled, cored and chopped
1/3 cup golden raisins
1/3 cup seedless green grapes, halved
1/2 cup chopped toasted pecans
1/8 teaspoon ground black pepper
1/2 teaspoon curry powder
3/4 cup mayonnaise

Recipe

in a large salad bowl combine the chicken, celery, onion, apple, raisins, grapes, pecans, pepper, curry powder and mayonnaise. mix all together, tossing to coat. salad is ready to serve!

baked chicken oscar dinner (yep, the whole shebang)

Ingredients

Servings: 6
6 skinless, boneless chicken breast halves
12 small red potatoes
2 tablespoons olive oil, divided
2 teaspoons sea salt
2 teaspoons garlic powder
2 teaspoons lemon and herb seasoning
1 teaspoon onion powder
1 teaspoon dried basil
1/2 teaspoon ground black pepper
6 slices havarti cheese, folded in half
3 (.9 ounce) packages hollandaise sauce mix (such as knorr®)
3 cups milk
3/4 cup butter
1 teaspoon ground white pepper
1 teaspoon dried basil
1 pinch garlic powder (optional)
1 pound fresh asparagus, trimmed
1 (8 ounce) package imitation crabmeat, chopped
1/4 teaspoon paprika

Recipe

Preparation Time:

Cook Time:

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preheat oven to 375 degrees f (190 degrees c).
place chicken breasts into a 9x13-inch baking dish.
place red potatoes into a separate 8x8-inch baking dish.
drizzle 1 tablespoon olive oil over chicken breasts and 1 tablespoon oil over potatoes.
combine sea salt, 2 teaspoons garlic powder, lemon and herb seasoning, onion powder, 1 teaspoon dried basil, and black pepper in a small bowl. sprinkle chicken and potatoes each with half the seasoning mix.
cover both baking dishes with aluminum foil.
bake chicken and potatoes in the preheated oven for 40 to 45 minutes; remove chicken and top each breast with a folded slice of havarti cheese. return chicken to oven and bake until havarti cheese is melted, chicken is no longer pink inside and juices juices run clear, about 5 more minutes.
remove chicken and potatoes from oven and allow to rest covered for 5 minutes.
whisk hollandaise sauce mix with milk in a saucepan over medium heat; bring to a boil and stir in butter until melted. reduce heat to low and simmer sauce until thickened, about 1 minute. remove from heat and stir in white pepper, 1 teaspoon dried basil, and 1 pinch garlic powder.
place asparagus into a skillet over medium heat. pour water into skillet about 1-inch deep and bring to a boil. cover skillet and steam asparagus just until tender but still bright green, 2 to 4 minutes.
to serve, place each chicken breast a serving plate and top breasts with imitation crab meat.
pour about 2 tablespoons of hollandaise sauce over each serving and place several spears of asparagus on top; drizzle 2 more tablespoons of sauce over each portion. serve remaining hollandaise sauce on the side. garnish with a pinch of paprika and serve with 2 red potatoes on each serving plate.

garlic ranch chicken

Ingredients

Servings: 4
4 skinless, boneless chicken breasts
1 cup fat free ranch dressing
2 tablespoons chopped garlic
1 tablespoon chopped fresh basil

Recipe

Preparation Time:

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combine the dressing, garlic and basil in a large resealable plastic bag. add chicken pieces, turning them to coat. squeeze out air and seal bag. place in refrigerator for 1/2 hour.
preheat grill to medium heat.
grill chicken breasts for 6 to 8 minutes on each side, turning occasionally, until juices run clear when pierced with a fork.

paleo hash

Ingredients

Servings: 5
1 tablespoon olive oil, or as needed
1 pound chicken sausage
4 ounces chorizo sausage
1 large sweet potato, diced
2 teaspoons garlic powder
1/4 teaspoon cayenne pepper
salt and ground black pepper to taste
1/2 cup chicken broth, or more as needed
1 zucchini, diced
1 cup fresh spinach (optional)
1 egg

Recipe

Preparation Time:

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heat olive oil in a skillet over medium heat. cook and stir chicken sausage and chorizo sausage in the hot oil until browned and cooked through, about 10 minutes. drain excess grease.
stir sweet potato, garlic powder, cayenne pepper, salt, and pepper into sausage mixture; add chicken broth and simmer, adding more chicken broth if mixture gets too dry, until sweet potato is tender, 10 to 15 minutes. mix zucchini and spinach into sweet potato-sausage mixture and simmer until zucchini is tender, 5 to 10 minutes. drain excess liquid.
fill a large saucepan with 2 to 3 inches of water and bring to a boil. reduce the heat to medium-low and keep the water at a gentle simmer. crack an egg into a small bowl then gently slip the egg into the simmering water, holding the bowl just above the surface of the water. poach the egg until the whites are firm and the yolks have thickened but are not hard, 2 1/2 to 3 minutes. remove egg from the water with a slotted spoon.
top sweet potato-sausage mixture with poached egg.

Mom's Mexican Chicken (jennifer Sue Jacks Henley)

Ingredients

Servings: 8
4 skinless, boneless chicken breast halves, or more to taste
1/4 cup butter
1 onion, chopped
2 jalapeno chile peppers, seeded and minced
1 (10.75 ounce) can cream of chicken soup
12 corn tortillas
1 1/2 cups shredded cheddar cheese, or as needed

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). grease a 9x13-inch casserole dish.
fill a large pot with lightly salted water and bring to a rolling boil. add chicken breasts, bring back to a boil, and cook until chicken is no longer pink in the center, about 15 minutes. drain chicken and reserve 1 cup of chicken water. shred chicken.
heat butter in a skillet over medium heat; cook and stir onion and jalapeno peppers in the melted butter until onion is softened, 5 to 10 minutes. mix cream of chicken soup and reserved chicken water into onion mixture; stir well. fold shredded chicken into mixture.
line the bottom of the prepared casserole dish with tortillas; spoon chicken mixture over tortillas. top with another row of tortillas. repeat layering until all the chicken mixture and tortillas are used; top with cheddar cheese.
bake in the preheated oven until cheese is melted and lightly browned, about 20 minutes.

Grilled Lemon Chicken

Ingredients

Servings: 4
1/3 cup lemon juice
1/4 cup olive oil
1 tablespoon dijon mustard
2 large cloves garlic, finely chopped
2 tablespoons finely chopped red bell pepper
1/2 teaspoon salt
1/4 teaspoon ground black pepper
4 skinless, boneless chicken breast halves

Recipe

Preparation Time:

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in a bowl, mix the lemon juice, olive oil, dijon mustard, garlic, red bell pepper, salt, and pepper. set aside 1/4 cup of the mixture to use for basting. place chicken in the bowl, and marinate at least 20 minutes in the refrigerator.
preheat grill for high heat.
lightly oil grill grate. drain and discard marinade from the bowl, and place chicken on the grill. cook 6 to 8 minutes on each side, until juices run clear, basting occasionally with the reserved marinade.

Hen's Nest Chicken Salad

Ingredients

Servings: 6
4 cooked chicken breast halves, chopped
1 (15 ounce) can pineapple chunks, drained
1 cup coarsely chopped walnuts
1 large cucumber, chopped
1/2 cup mayonnaise
salt and ground black pepper to taste
6 bowl-shaped taco salad shells

Recipe

Preparation Time:

Ready Time:

mix chicken, pineapple chunks, walnuts, cucumber, mayonnaise, salt, and black pepper in a bowl. serve in taco bowls.

chicken alfredo pasta salad

Ingredients

Servings: 8
2 skinless, boneless chicken breasts
2 teaspoons italian seasoning
5 slices bacon, chopped
1 (16 ounce) package tri-color rotelle pasta
1/2 cucumber, sliced
2 roma (plum) tomatoes, seeded and chopped
1 (2.25 ounce) can sliced black olives
1/2 (14 ounce) can artichoke hearts, drained and quartered
5 green onions, sliced
1/4 cup vinegar
1 (16 ounce) jar alfredo sauce

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
place chicken breasts a roasting pan; season with italian seasoning,
cook chicken in preheated oven until no longer pink in the center and the juices run clear, about 20 minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c). set aside to cool completely.
cook and stir bacon in a large, deep skillet over medium-high heat until crisp, about 10 minutes; drain on a paper towel-lined plate until cool.
bring a large pot of lightly salted water to a boil; cook the rotelle pasta at a boil until tender yet firm to the bite, about 8 minutes; drain. rinse the pasta in cold water until cooled; drain.
combine chicken, bacon, pasta, cucumber, tomatoes, black olives, artichoke hearts, and green onions in a large bowl.
pour vinegar and alfredo sauce over the pasta mixture; stir to combine.
cover bowl with plastic wrap. refrigerate at least 1 hour before serving.

paella i

Ingredients

Servings: 6
4 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 red bell pepper, chopped
4 ounces spanish chorizo (cured spiced lamb sausage), casing discarded and sausage cut into 1/4-inch dice
2 skinless, boneless chicken breast halves - cut into 1 inch cubes
1 (12 ounce) package uncooked arborio rice
5 cups chicken broth
1/2 cup white
1 sprig fresh thyme
1 pinch saffron
salt to taste
ground black pepper to taste
2 squid, cleaned and cut into 1 inch pieces
2 tomatoes, seeded and chopped
1/2 cup frozen green peas
12 large shrimp, peeled and deveined
1 pound mussels, cleaned and debearded
1/4 cup chopped italian flat leaf parsley
8 slices lemon, for garnish

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat olive oil in paella pan over medium heat. add onion, garlic and pepper; cook and stir for a few minutes. add chorizo sausage, diced chicken, and rice; cook for 2 to 3 minutes. stir in 3 1/2 cups stock, , thyme leaves, and saffron. season with salt and pepper. bring to the boil, and simmer for 15 minutes; stir occasionally.
taste the rice, and check to see if it is cooked. if the rice is uncooked, stir in 1/2 cup more stock. continue cooking, stirring occasionally. stir in additional stock if necessary: use up to 2 cups additional stock, 5 cups total. cook until rice is done.
stir in squid, tomatoes, and peas. cook for 2 minutes. arrange prawns and mussels on top. cover with foil, and leave for 3 to 5 minutes.
remove the foil, and scatter parsley over the food. serve in paella pan, garnished with lemon wedges.

South Of The Border Chicken Soup

Ingredients

Servings: 6
3 tablespoons vegetable oil
3 (6 inch) corn tortillas, cut into 1/2 inch strips
1/3 cup chopped onion
1 cup chopped green bell pepper
1 clove garlic, minced
1/4 cup all-purpose flour
2 (14 ounce) cans chicken broth
2 cups cubed, cooked chicken meat
2 cups frozen mixed vegetables
1 teaspoon chili powder

Recipe

heat oil in large stock pot; add tortilla strips and fry, stirring until golden. once golden remove tortillas and place on paper towel, lined plate. try absorbing as much oil as possible.
place onion and bell pepper into stock pot, over medium heat, and cook until soft.
add garlic, stir in flour and gradually stir in chicken broth.
add cooked chicken, frozen vegetables and chili powder and cook until thickened.
sprinkle with tortilla strips before serving.

Sweet And Tangy Red Chicken

Ingredients

Servings: 8
1 (8 ounce) jar apricot preserves
1 (8 ounce) bottle russian-style salad dressing
1 tablespoon soy sauce
2 teaspoons prepared yellow mustard
1 onion, thinly sliced
1 clove garlic, minced
1 (3 pound) chicken, cut into 8 pieces

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
mix apricot preserves, russian dressing, soy sauce, yellow mustard, onion, and garlic together in a large bowl.
place chicken pieces into the apricot mixture and stir to coat.
transfer chicken and sauce to a baking dish.
bake in the preheated oven until the sauce is bubbling and thickened and the chicken is no longer pink inside, 45 minutes to 1 hour. turn the chicken pieces twice while baking.
if sauce seems thin, transfer chicken to a platter; place baking dish of sauce under broiler until sauce has thickened, 2 to 5 minutes.

Maple Teriyaki Salmon Barbeque

Ingredients

Servings: 4
1/3 cup apple juice
1/3 cup maple syrup
3 tablespoons soy sauce
2 tablespoons finely chopped onion
2 cloves garlic, minced
4 (8 ounce) salmon fillets

Recipe

Cook Time:

Ready Time:

in a large resealable bag, combine the apple juice, maple syrup, soy sauce, onion and garlic. remove 1/2 cup of the mixture and set aside in a separate bowl for basting. place the salmon fillets in the bag and seal. refrigerate, turning occasionally for 3 hours to marinate.
preheat a grill for high heat. lightly oil the grate.
place fish fillets on the grill and discard the bag with the marinade. grill for 5 to 10 minutes per side depending on thickness, basting occasionally with the reserved marinade.

spicy chicken orecchiette

Ingredients

Servings: 4
2 skinless, boneless chicken breast halves
1 cup uncooked orecchiette pasta
1 cup tomato pasta sauce
1/2 cup broccolini, cut into 1 inch pieces
1/2 (14.5 ounce) can stewed tomatoes, drained
1/3 cup sliced portobello mushrooms
2 tablespoons minced garlic
2 teaspoons crushed red pepper flakes

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat grill for medium heat and lightly oil the grate.
grill chicken breast halves until they show dark grill marks and are no longer pink inside, about 5 minutes per side. let the chicken breasts cool, then place into a bowl and coarsely shred with 2 forks.
bring a large pot of lightly salted water to a boil. cook orecchiette pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, 5 to 8 minutes. drain and return pasta to pot.
stir chicken breast meat, pasta sauce, broccolini, stewed tomatoes, portobello mushrooms, garlic, and red pepper flakes into the cooked pasta. place over medium heat and cook, stirring frequently, until the mushrooms and broccolini are cooked through and tender, 5 to 10 minutes.

Easy And Delicious Chicken And Rice Casserole

Ingredients

Servings: 4
1 cup uncooked white rice
1 (10.75 ounce) can condensed cream of chicken soup
1 7/8 cups water
1 (1 ounce) package dry onion soup mix
4 skinless, boneless chicken breast halves

Recipe

preheat oven to 350 degrees f (175 degrees c).
spread rice in the bottom of a 9x13 inch baking dish. rinse chicken and pat dry; arrange chicken pieces on top of rice.
mix soup and water together and pour over chicken and rice. sprinkle dry onion soup mix on top. cover and seal tightly with foil. bake in the preheated oven for 1 to 1 1/2 hours. enjoy!

Layered And Tossed Spicy Chicken Taco Salad

Ingredients

Servings: 8
1 (7.75 ounce) can mexican-style hot tomato sauce
1/2 cup sour cream
1/2 cup mayonnaise
1/4 cup green salsa
1 lime, juiced
1 tablespoon olive oil
1/2 cup diced onion
2 cloves garlic, crushed, or to taste
1 1/2 cups diced rotisserie chicken meat
1 cup finely shredded monterey jack cheese
1 (10 ounce) bag shredded lettuce, chilled
1 (4 ounce) can sliced black olives
1/2 cup crushed tortilla chips

Recipe

Preparation Time:

Cook Time:

Ready Time:

whisk tomato sauce, sour cream, mayonnaise, green salsa, and lime juice together in a bowl until combined. refrigerate the dressing while making salad.
heat olive oil in a skillet over medium heat and cook onion in hot oil until translucent, about 5 minutes; stir often. mix garlic into onion and remove from heat; stir cooked chicken in skillet and allow chicken to warm.
transfer chicken mixture to a large salad bowl and sprinkle with monterey jack cheese; cheese will warm and soften. top chicken and cheese with cold lettuce and pour dressing over salad. sprinkle in black olives. toss salad thoroughly with dressing and sprinkle with crushed tortilla chips to serve.

sweet and spicy chicken satay

Ingredients

Servings: 4
1/2 cup sweetened condensed milk
3 tablespoons teriyaki sauce
1 tablespoon vinegar
1 tablespoon red curry paste
3 large skinless, boneless chicken breast halves - cut into thin strips
16 bamboo skewers, soaked in water for 20 minutes

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a medium bowl, stir together the sweetened condensed milk, teriyaki sauce, vinegar and curry paste. coat chicken with the sauce, and marinate in the refrigerator for at least 1 1/2 hours.
preheat a grill or broiler for high heat. remove chicken from the marinade and thread skewers. discard remaining marinade.
grill or broil chicken for 3 minutes per side, or until cooked through.

Cheesy Asparagus Chicken

Ingredients

Servings: 6
6 skinless, boneless chicken breast halves
1 (1 ounce) package dry ranch dressing mix
1 (10.75 ounce) can condensed cheddar cheese soup
1 pound fresh asparagus, trimmed
6 slices swiss cheese

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
line a baking sheet with foil.
place chicken breasts on the baking sheet and sprinkle with 3/4 of the ranch dressing packet.
bake chicken in the preheated oven until lightly browned and the juices run clear, about 30 minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).
remove from oven and spoon cheddar cheese soup over the chicken breasts. sprinkle with remaining ranch dressing mix.
place asparagus spears on the chicken breasts.
top each chicken breast with a slice of swiss cheese.
return chicken to oven and bake until the asparagus is slightly tender and the cheese is hot, about 15 more minutes.

Slow Cooker Sweet And Tangy Chicken

Ingredients

Servings: 8
2 (18 ounce) bottles barbeque sauce
1 (15 ounce) can pineapple chunks
1 green bell pepper, chopped
1 onion, chopped
2 cloves garlic, minced
8 boneless, skinless chicken breast halves

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a large bowl, mix together barbecue sauce, pineapple with juice, green bell pepper, onion, and garlic.
arrange 4 of the chicken breasts in the bottom of a slow cooker. pour half of the barbecue sauce over the chicken. place remaining chicken in slow cooker, and pour remaining sauce over the top.
cover, and cook on low for 8 to 9 hours.

Asian Grilled Chicken

Ingredients

Servings: 4
1/3 cup soy sauce
1/3 cup brown sugar
2 tablespoons lime juice
2 tablespoons orange juice
1 tablespoon thai-style sweet chili sauce
1 teaspoon chile-garlic sauce (such as sriracha®)
3 cloves garlic, minced
1/4 teaspoon curry powder
4 skinless, boneless chicken thighs

Recipe

Preparation Time:

Cook Time:

Ready Time:

place the soy sauce, brown sugar, lime juice, orange juice, sweet chili sauce, chili-garlic sauce, garlic, and curry powder in a large plastic zipper bag. seal and knead the bag with your fingers to mix all the ingredients and dissolve the sugar. place the chicken thighs into the marinade, squeeze out the air from the bag, zip the bag closed, and refrigerate for 4 hours or overnight.
preheat an outdoor grill for medium-low heat; lightly oil the grate.
remove the chicken from the bag, pour the excess marinade into a small saucepan, and bring to a full boil for about 1 minute to sterilize the marinade.
grill the chicken thighs until they are no longer pink in the middle and show grill marks, about 25 minutes, basting them generously with the sterilized marinade as they grill.

chicken con vino e aglio (with and garlic)

Ingredients

Servings: 2
1 1/2 cups white
1/2 cup olive oil
1/2 cup orange juice
1/2 yellow onion, chopped
2 cloves garlic, or more to taste, minced
2 tablespoons herbes de provence
2 skinless, boneless chicken breast halves, pounded to an even thickness
salt and ground black pepper to taste
2 tablespoons olive oil, or to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

whisk white , 1/2 cup olive oil, orange juice, yellow onion, garlic, and herbes de provence together in a large glass bowl. add chicken and toss to coat. cover the bowl with plastic wrap and marinate in the refrigerator for at least 3 hours.
remove chicken from the marinade, shake to remove excess liquid. season chicken with salt and pepper and let it rest at room temperature for 5 minutes. discard remaining marinade.
heat 2 tablespoons olive oil in a large skillet over medium-high heat. fry chicken in hot oil until no longer pink in the center and the juices run clear, 3 to 4 minutes per side. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).

bourbon chicken

Ingredients

Servings: 4
4 skinless, boneless chicken breast halves
1 teaspoon ground ginger
4 ounces soy sauce
2 tablespoons dried minced onion
1/2 cup packed brown sugar
3/8 cup bourbon
1/2 teaspoon garlic powder

Recipe

place chicken breasts in a 9x13 inch baking dish. in a small bowl combine the ginger, soy sauce, onion flakes, sugar, bourbon and garlic powder. mix together and pour mixture over chicken. cover dish and place in refrigerator. marinate overnight.
preheat oven to 325 degrees f (165 degrees c).
remove dish from refrigerator and remove cover. bake in the preheated oven, basting frequently, for 1 1/2 hours or until chicken is well browned and juices run clear.

mom's chicken cacciatore

Ingredients

Servings: 4
2 cups all-purpose flour for coating
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 (4 pound) chicken, cut into pieces
2 tablespoons vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 green bell pepper, chopped
1 (14.5 ounce) can diced tomatoes
1/2 teaspoon dried oregano
1/2 cup white
2 cups fresh mushrooms, quartered
salt and pepper to taste

Recipe

combine the flour, salt and pepper in a plastic bag. shake the chicken pieces in flour until coated. heat the oil in a large skillet (one that has a cover/lid). fry the chicken pieces until they are browned on both sides. remove from skillet.
add the onion, garlic and bell pepper to the skillet and saute until the onion is slightly browned. return the chicken to the skillet and add the tomatoes, oregano and . cover and simmer for 30 minutes over medium low heat.
add the mushrooms and salt and pepper to taste. simmer for 10 more minutes.

bessy's zesty grilled garlic-herb chicken

Ingredients

Servings: 4
4 skinless, boneless chicken breast halves
1 cup extra virgin olive oil
1/2 cup white sugar
1/2 tablespoon honey
1/2 teaspoon saffron
4 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon cayenne pepper
1 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon dried parsley
1 pinch dried sage

Recipe

Preparation Time:

Cook Time:

Ready Time:

place chicken in a shallow dish. in a medium bowl, mix together the olive oil, sugar, honey, saffron, garlic, basil, thyme, cayenne pepper, salt, oregano, parsley, and sage. pour the mixture over the chicken. cover, and marinate 20 to 25 minutes in the refrigerator.
preheat the grill for medium heat.
lightly oil the grill grate. discard marinade, and place chicken on the grill. cook for 10 minutes on each side, or until exterior is charred and juices run clear.

best chicken ever

Ingredients

Servings: 6
6 skinless, boneless chicken breasts
2 cups sour cream
2 cups crushed cornflakes cereal
1 teaspoon italian-style seasoning
6 tablespoons butter, melted

Recipe

preheat oven to 350 degrees f (175 degrees c).
rinse and trim the chicken breasts. pat dry. generously coat both sides of each breast with sour cream. put crushed cornflake crumbs in a shallow plate or bowl and season to taste (i use onion salt and garlic salt). dip the sour cream coated chicken in the seasoned cornflake crumbs.
place coated chicken in a lightly greased 9x13 inch baking dish. drizzle with melted butter/margarine and bake in the preheated oven for 1 hour.

Get A Husband Brunswick Stew

Ingredients

Servings: 16
1 tablespoon olive oil
1 cup chopped onions
2 stalks celery, chopped
1 1/2 pounds ground lamb
1 1/2 pounds ground beef
1 (3 pound) whole cooked chicken, deboned and shredded
3 (14.5 ounce) cans whole peeled tomatoes with liquid, chopped
1 cup ketchup
1/2 cup hickory flavored barbeque sauce
salt and pepper to taste
hot sauce to taste (optional)
1 green bell pepper
3 (14.75 ounce) cans cream style corn

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat the olive oil in a large skillet, and saute the onions and celery until soft. mix in the lamb and beef, and cook until evenly browned. do not drain.
transfer the lamb and beef mixture to a large stock pot over low heat. stir in the shredded chicken, tomatoes and their liquid, ketchup, and barbeque sauce. season with salt, pepper, and hot sauce. place the whole green pepper into the mixture. cook, stirring occasionally, 2 hours, or until thickened.
stir the cream style corn into the stew mixture. continue cooking 1 hour, or to desired consistency. remove the green pepper; chop and return to the stew or discard.

Secret Recipe Chicken Fricassee

Ingredients

Servings: 4
1/4 cup all-purpose flour
1/4 cup margarine
2 cups heavy whipping cream
2 cups chicken broth
1 tablespoon dried parsley
4 egg yolks
1/4 cup lemon juice
1 teaspoon cornstarch, or as needed (optional)
4 cooked chicken breasts, broken into chunks

Recipe

Preparation Time:

Cook Time:

Ready Time:

mix flour and margarine together in a saucepan over medium heat, stirring until the flour and margarine form a paste.
whisk cream into flour mixture about 1/2 cup at a time until smoothly combined; whisk in chicken broth and parsley. bring sauce to a simmer, whisking constantly until thickened.
whisk egg yolks and lemon juice together in a bowl.
whisk egg yolk mixture slowly into cream mixture, about 1 tablespoon at a time, until the sauce barely comes to a simmer and coats the back of a spoon. do not boil.
if thicker sauce is desired, whisk cornstarch and 1/4 cup of sauce in a small bowl; stir cornstarch mixture back into sauce until thickened, about 2 minutes.
stir chicken breast pieces into sauce until chicken is heated through.

maple glazed chicken with sweet potatoes

Ingredients

Servings: 4
1 1/2 pounds sweet potatoes, peeled and cut into 1-inch pieces
1 pound chicken tenders
2 teaspoons steak seasoning (such as montreal steak seasoning®)
2 tablespoons vegetable oil
1/2 cup maple syrup
1/2 cup sliced green onions

Recipe

Preparation Time:

Cook Time:

Ready Time:

place the sweet potatoes into a large pot and cover with water. bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. drain and allow to steam dry for a minute or two. mash the potatoes, and set aside.
sprinkle chicken tenders with steak seasoning; heat the oil in a large skillet over medium heat, and cook the chicken tenders until the meat is lightly browned and no longer pink inside, 5 to 8 minutes per side. remove the chicken, and set aside. stir the maple syrup into the skillet, scraping up and dissolving any browned flavor bits from the skillet. bring to a boil, simmer for 2 minutes, and stir in the green onions.
to serve, place the mashed sweet potatoes a serving platter, top with the chicken tenders, and pour the maple sauce over the chicken.

jambalaya

Ingredients

Servings: 6
2 tablespoons peanut oil, divided
1 tablespoon seasoning
10 ounces andouille sausage, sliced into rounds
1 pound boneless skinless chicken breasts, cut into 1 inch pieces
1 onion, diced
1 small green bell pepper, diced
2 stalks celery, diced
3 cloves garlic, minced
1 (16 ounce) can crushed italian tomatoes
1/2 teaspoon red pepper flakes
1/2 teaspoon ground black pepper
1 teaspoon salt
1/2 teaspoon hot pepper sauce
2 teaspoons worcestershire sauce
1 teaspoon file powder
1 1/4 cups uncooked white rice
2 1/2 cups chicken broth

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat 1 tablespoon of peanut oil in a large heavy dutch oven over medium heat. season the sausage and chicken pieces with seasoning. saute sausage until browned. remove with slotted spoon, and set aside. add 1 tablespoon peanut oil, and saute chicken pieces until lightly browned on all sides. remove with a slotted spoon, and set aside.
in the same pot, saute onion, bell pepper, celery and garlic until tender. stir in crushed tomatoes, and season with red pepper, black pepper, salt, hot pepper sauce, worcestershire sauce and file powder. stir in chicken and sausage. cook for 10 minutes, stirring occasionally.
stir in the rice and chicken broth. bring to a boil, reduce heat, and simmer for 20 to 25 minutes, or until liquid is absorbed.

pecan honey glazed fried chicken

Ingredients

Servings: 8
1 quart peanut oil for frying, or as needed
1 whole whole chicken, cut into 8 pieces
1 teaspoon seasoned salt, or to taste
2 eggs, beaten
2 cups self-rising flour
1 pinch salt and ground black pepper to taste
1 cup butter
1/2 cup honey
1 cup chopped pecans

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat peanut oil in deep skillet or deep-fryer to 375 degrees f (190 degrees c). oil should be deep enough to cover chicken pieces halfway.
season chicken pieces on all sides with seasoned salt.
put beaten eggs in a large bowl. mix flour, salt, and black pepper in a large paper bag.
dip seasoned chicken into beaten egg; place each piece into bag containing seasoned flour and shake to coat.
cook chicken in hot oil until no longer pink at the bone and the juices run clear, about 10 minutes per side. an instant-read thermometer inserted into the thickest part of the thigh near the bone should read 165 degrees f (75 degrees c). transfer chicken to a plate lined with paper towels to drain.
melt butter in saucepan over medium heat. whisk honey into melted butter; cook, whisking occasionally, until start to form, about 5 minutes. reduce heat to low; simmer another 10 minutes. fold pecans into butter mixture; cook until the pecans are hot, 2 to 3 minutes. drizzle over hot chicken pieces to serve.

Indonesian Nasi Goreng

Ingredients

Servings: 6
12 ounces long grain white rice
3 cups water
salt to taste
2 tablespoons sunflower seed oil
1 pound skinless, boneless chicken breast halves
2 cloves garlic, coarsely chopped
1 fresh red chile pepper, seeded and chopped
1 tablespoon curry paste
1 bunch green onions, thinly sliced
2 tablespoons soy sauce, or more to taste
1 teaspoon sunflower seed oil
2 eggs
2 ounces roasted peanuts, coarsely chopped
1/4 cup chopped fresh cilantro

Recipe

Preparation Time:

Cook Time:

Ready Time:

bring rice, water, and salt to a boil in a saucepan. reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
heat 2 tablespoons sunflower oil in a wok or skillet over medium-high heat; cook and stir chicken, garlic, and red chile pepper until chicken is golden brown, 5 to 7 minutes. stir in curry paste until fragrant, about 1 minute. add cooked rice and green onions, cooking and stirring for 5 minutes more. season with soy sauce.
push rice mixture to one side of the wok. heat remaining 1 teaspoon sunflower oil in middle of wok; cook and stir eggs until just set, about 1 minute. stir rice mixture into eggs. sprinkle with peanuts and cilantro. serve immediately.

Chicken Ranch Tacos

Ingredients

Servings: 10
1 (4.7 ounce) box old el paso® stand 'n stuff® taco shells
3 cups cut-up deli rotisserie chicken
1 (1 ounce) package old el paso® taco seasoning mix
1/2 cup ranch dressing
1 1/2 cups shredded lettuce
1 medium tomato, chopped
1 cup shredded cheddar cheese
1/4 cup sliced green onions (optional)
old el paso(r) thick 'n chunky salsa (optional)
additional ranch dressing (optional)

Recipe

Preparation Time:

Ready Time:

heat oven to 325 degrees f. heat taco shells in oven as directed on box.
meanwhile, in medium microwaveable bowl, place chicken. sprinkle with taco seasoning mix; toss gently to coat. microwave uncovered on high 2 to 3 minutes or until hot. stir in 1/2 cup dressing.
spoon warm chicken mixture into heated taco shells. top with lettuce, tomato, cheese and onions. drizzle with salsa and additional dressing.

Green Chile Chicken And Rice Soup

Ingredients

Servings: 4
3 cups water
1 tablespoon dried oregano
1 teaspoon kosher salt
1/4 teaspoon garlic powder
2 skinless, boneless chicken breast halves
1 cup medium-grain white rice
1 teaspoon olive oil
1 small white onion, diced
3 cups low-sodium chicken broth
1 cup chopped green chile peppers
1 tablespoon ground cumin
1 tablespoon dried oregano
1/4 teaspoon garlic powder
4 ounces shredded monterey jack cheese

Recipe

Preparation Time:

Cook Time:

Ready Time:

bring water to a boil in a saucepan; add 1 tablespoon oregano, salt, and 1/4 teaspoon garlic powder. reduce heat, add chicken, and simmer until chicken is no longer pink in the center, 10 to 15 minutes. remove chicken from broth and set aside to cool.
strain the chicken broth and transfer 2 cups to a pan; bring to a boil. add rice to the boiling water, reduce heat to low, cover, and cook until rice is tender and water is absorbed, about 17 minutes.
heat olive oil in a stockpot over medium heat; cook and stir onion in the hot oil until softened, about 10 minutes. mix the chicken broth, green chile peppers, cumin, 1 tablespoons oregano, and 1/4 teaspoon garlic powder into onion. cover stockpot and simmer.
shred cooled chicken; add to simmering onion mixture. simmer until chicken is cooked through, 5 to 10 minutes.
spoon 1/4 or the cooked rice into each serving bowl; sprinkle with 1 ounce monterey jack cheese. ladle 1/4 of the soup into each bowl.

Sweet And Sour Chicken Using Italian Dressing And Apricot Jam

Ingredients

Servings: 6
1 cup white rice
2 cups water
1 tablespoon olive oil
6 skinless, boneless chicken breast halves
1 cup apricot jam
1 cup italian-style salad dressing (such as wishbone®)
1/2 cup dried minced onion
1 (15 ounce) can diced pineapple, drained
1 yellow onion, chopped
1 red bell pepper, chopped

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
bring rice and water to a boil in a saucepan over high heat. reduce heat to medium-low, cover, and simmer until rice is tender and the liquid has been absorbed, 20 to 25 minutes.
heat oil in a large skillet over medium-high heat. brown chicken breasts on both sides, about 2 minutes per side.
combine apricot jam, italian-style salad dressing, and dried onions together in a bowl. place browned chicken in a baking dish and pour jam mixture over the chicken; bake for 15 minutes. add the pineapple, chopped onion and chopped red bell pepper; continue baking until chicken is cooked through and no longer pink inside, another 15 minutes. serve over cooked rice.

not really chicken scampi

Ingredients

Servings: 4
1 (16 ounce) package linguine
2 tablespoons butter
1 tablespoon olive oil, or as needed
1 onion, chopped
2 portobello mushrooms, chopped, or to taste
3 cloves garlic, chopped
1 teaspoon olive oil, or as needed
4 skinless, boneless chicken breast halves - thinly sliced and cut into cubes
1/2 cup white
1 (14 ounce) can diced tomatoes
1 tablespoon chopped fresh parsley, or to taste
1/2 teaspoon red pepper flakes
1 lemon, halved

Recipe

Preparation Time:

Cook Time:

Ready Time:

bring a large pot of lightly salted water to a boil; cook the linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
heat butter and 1 tablespoon olive oil in a skillet over medium heat; cook and stir onion, mushrooms, and garlic in the hot oil-butter mixture until slightly softened, 2 to 3 minutes.
heat 1 teaspoon olive oil in a separate skillet; cook and stir chicken in the hot oil until no longer pink in the center, about 10 minutes. transfer chicken to onion mixture.
pour white into chicken-onion mixture; bring to a simmer. add tomatoes, parsley, red pepper flakes, and linguine; mix well. simmer until heated through, 3 to 5 minutes. squeeze lemon halves over mixture; toss.

teriyaki chicken

Ingredients

Servings: 6
1 (3 pound) whole chicken, cut in half
3/4 cup granulated sugar
3/4 cup soy sauce
1 tablespoon grated fresh ginger
2 cloves garlic, minced

Recipe

rinse chicken halves, and pat dry with paper towels. place chicken cut side down in a 9x13 inch baking dish.
in a medium mixing bowl, combine sugar, soy sauce, grated ginger and garlic. mix well, and pour mixture over chicken. cover and refrigerate for at least 3 hours.
preheat oven to 350 degrees f (175 degrees c).
bake chicken uncovered in the preheated oven for 1 hour, basting frequently. test for doneness, making sure there is no pink left in the meat. let cool slightly, then cut into smaller pieces to serve.

general tsao's chicken

Ingredients

Servings: 6
1/2 cup cornstarch
1/4 cup water
1 1/2 teaspoons minced garlic
1 1/2 teaspoons minced fresh ginger root
3/4 cup white sugar
1/4 cup soy sauce
1/4 cup white vinegar
1/2 cup hot chicken broth
1 teaspoon monosodium glutamate (msg)
3 pounds skinless, boneless chicken breast halves, cut into bite size pieces
1/2 cup soy sauce
1 teaspoon ground white pepper
1 egg
1 cup cornstarch
1 cup vegetable oil
2 cups chopped green onions
16 chile peppers, sun-dried

Recipe

Preparation Time:

Cook Time:

Ready Time:

to make sauce: in a large bowl combine 1/2 cup cornstarch and 1/4 cup water. mix together. add garlic, ginger, sugar, 1/4 cup soy sauce and white vinegar. then add chicken broth and monosodium glutamate and stir all together until sugar dissolves. refrigerate until needed.
to prepare chicken: in a separate bowl, combine chicken, 1/2 cup soy sauce and white pepper. stir in egg. add 1 cup cornstarch and stir until chicken is evenly coated. add oil to help separate chicken pieces. divide chicken into small quantities and deep fry at 350 degrees f (175 degrees c) until crispy. drain on paper towels.
to make mixture: place a small amount of oil in wok and heat until wok is hot. add scallions and dried chile peppers and stir-fry briefly. remove sauce from refrigerator and stir. add sauce to wok. then add fried chicken and cook until sauce thickens (add cornstarch or water as needed until sauce is as thick as you like it).

apple chicken sausage brunch braid

Ingredients

Servings: 12
olive oil
4 links apple-chicken sausage, diced
2 cups diced sweet potatoes
2 stalks celery, diced
1/2 cup diced red onion
1/2 cup diced red bell pepper
2 cloves garlic, chopped
salt and ground black pepper to taste
1 cup seedless green grapes, halved
1 (3 ounce) package cream cheese, softened
1/2 cup crumbled blue cheese, or more to taste
1 teaspoon dried rosemary, crushed
2 sheets frozen puff pastry, thawed
1 tablespoon sliced almonds, or as needed (optional)

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 400 degrees f (200 degrees c).
heat olive oil in a skillet and cook and stir apple-chicken sausage, sweet potatoes, celery, red onion, red bell pepper, and garlic in the hot oil until vegetables are cooked through but not soft, about 15 minutes. transfer to a large bowl and season with salt and black pepper. stir grape halves into sausage mixture.
mix cream cheese, blue cheese, and rosemary in a bowl.
place sheets of puff pastry a large baking sheet. use a rolling pin to flatten the puff pastry sheets and join them along a long edge into one large sheet. starting with a long edge, use a sharp knife to cut strips into pastry about 1 1/2 inches apart and 3 inches deep. repeat cutting strips into the opposite long edge, leaving a fringe of cut pastry strips on each opposite edge and an uncut wide strip of pastry in the middle.
spread filling evenly down the uncut center of the pastry sheet; drop spoonfuls of blue cheese mixture over the filling.
braid the pastry by lifting a left and right pastry strip, crossing the two strips over the filling, and twisting one time to join. repeat braiding the pastry all down the roll, crossing opposite pairs of strips over the filling and twisting one time. sprinkle the pastry with sliced almonds.
bake in the preheated oven until the filling is hot and the pastry is golden brown, about 30 minutes.

chicken with garlic, basil, and parsley

Ingredients

Servings: 4
1 tablespoon dried parsley, divided
1 tablespoon dried basil, divided
4 skinless, boneless chicken breast halves
4 cloves garlic, thinly sliced
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
2 tomatoes, sliced

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). coat a 9x13 inch baking dish with cooking spray.
sprinkle 1 teaspoon parsley and 1 teaspoon basil evenly over the bottom of the baking dish. arrange chicken breast halves in the dish, and sprinkle evenly with garlic slices. in a small bowl, mix the remaining 2 teaspoons parsley, remaining 2 teaspoons basil, salt, and red pepper; sprinkle over the chicken. top with tomato slices.
bake covered in the preheated oven 25 minutes. remove cover, and continue baking 15 minutes, or until chicken juices run clear.

japanese ginger lamb

Ingredients

Servings: 4
1 tablespoon grated fresh ginger root
2 tablespoons soy sauce
2 tablespoons
2 tablespoons mirin
1 pound thinly sliced lamb loin
3 tablespoons vegetable oil

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a large bowl, mix together the ginger, soy sauce, and mirin. add the sliced lamb, cover, and marinate for about 1 hour.
heat the oil in a skillet or wok over high heat. add the lamb, and fry until brown. the lamb should have a dark crispy look to it. do not cook on low or medium heat, as the juices will not cook fast enough to get a crispy texture. discard leftover marinade.

artichoke and black olive baked chicken

Ingredients

Servings: 4
4 bone-in chicken breast halves, with skin
6 chicken drumsticks
2 (6.5 ounce) jars marinated quartered artichoke hearts, drained
1 (15 ounce) can black olives, drained
1/2 cup dry white
1/2 cup chicken broth
1 tablespoon chopped fresh tarragon
salt and pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
place chicken breasts and drumsticks in a 9x13 inch baking dish, bone side down. spread artichokes and olives around chicken, then mix and broth together in a small bowl and pour mixture all over chicken. sprinkle with tarragon and season with salt and pepper to taste.
bake at 350 degrees f (175 degrees c) for 1 hour, or until chicken is cooked through (juices run clear) and browned.

Saturday, July 30, 2016

Baked Egg Cups With Country Style Chicken Sausage

Ingredients

Servings: 6
1 (8 ounce) package al fresco® country style breakfast chicken sausage, sliced into 1/2" pieces
3 sheets phyllo dough (13x18"), cut into 6-inch squares
1/2 cup fresh scallions (tops and bulb), chopped
4 ounces frozen chopped spinach, defrosted and squeezed dry
6 large eggs
1/3 cup shredded low-sodium cheddar cheese
butter-flavored cooking spray

Recipe

Ready Time:

preheat oven to 350 degrees f
spray 6 custard cups or a standard muffin pan (6 oz capacity) with cooking spray. line each cup with 3 layers of phyllo dough and spray with the butter cooking spray between each layer.
in a small bowl mix the chicken sausage, scallions and spinach. divide the mixture between cups. break 1 egg into each cup, sprinkle with pepper and top each with about 1 tablespoon of the cheese.
bake in the oven for 18 minutes or until the yolks are set. serve either in custard cups or gently remove from muffin pan (let the egg cups cool 3 minutes before trying to remove).

Simple Chicken Cacciatore

Ingredients

Servings: 6
1 whole chicken, cut into 8 pieces
2 cups ketchup
1 green bell pepper, diced
1 onion, diced
1/2 cup water
1/4 cup oil
2 tablespoons white vinegar
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon ground black pepper

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
arrange chicken pieces in a baking dish in a flat layer.
stir ketchup, bell pepper, onion, water, oil, vinegar, salt, garlic powder, and black pepper together in a bowl; pour evenly over chicken pieces to coat.
bake the chicken, basting occasionally, in the preheated oven until no longer pink at the bone and the juices run clear, about 2 hours. an instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees f (74 degrees c).

Simple Marinated Chicken Wings

Ingredients

Servings: 6
5 tablespoons soy sauce
1/4 cup brown sugar
2 tablespoons dry
1 teaspoon prepared yellow mustard
1/2 teaspoon garlic powder
24 chicken wings

Recipe

Preparation Time:

Cook Time:

Ready Time:

whisk together the soy sauce, brown sugar, , mustard, and garlic powder in a bowl. arrange the chicken wings in a 9x13-inch baking dish, and pour marinade over the chicken. cover the baking dish with plastic wrap, and marinate in the refrigerator for at least 2 hours.
preheat an oven to 375 degrees f (190 degrees c). remove the plastic wrap from the baking dish.
bake in the preheated oven until the chicken wings are no longer pink in the center, about 1 hour, basting occasionally.

Crispy Fried Chicken

Ingredients

Servings: 8
1 (4 pound) chicken, cut into pieces
1 cup buttermilk
2 cups all-purpose flour for coating
1 teaspoon paprika
salt and pepper to taste
2 quarts vegetable oil for frying

Recipe

take your cut up chicken pieces and skin them if you prefer. put the flour in a large plastic bag (let the amount of chicken you are cooking dictate the amount of flour you use). season the flour with paprika, salt and pepper to taste (paprika helps to brown the chicken).
dip chicken pieces in buttermilk then, a few at a time, put them in the bag with the flour, seal the bag and shake to coat well. place the coated chicken on a cookie sheet or tray, and cover with a clean dish towel or waxed paper. let sit until the flour is of a paste-like consistency. this is crucial!
fill a large skillet (cast iron is best) about 1/3 to 1/2 full with vegetable oil. heat until very hot. put in as many chicken pieces as the skillet can hold. brown the chicken in hot oil on both sides. when browned, reduce heat and cover skillet; let cook for 30 minutes (the chicken will be cooked through but not crispy). remove cover, raise heat again and continue to fry until crispy.
drain the fried chicken on paper towels. depending on how much chicken you have, you may have to fry in a few shifts. keep the finished chicken in a slightly warm oven while preparing the rest.

spicy chicken breasts

Ingredients

Servings: 4
2 1/2 tablespoons paprika
2 tablespoons garlic powder
1 tablespoon salt
1 tablespoon onion powder
1 tablespoon dried thyme
1 tablespoon ground cayenne pepper
1 tablespoon ground black pepper
4 skinless, boneless chicken breast halves

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a medium bowl, mix together the paprika, garlic powder, salt, onion powder, thyme, cayenne pepper, and ground black pepper. set aside about 3 tablespoons of this seasoning mixture for the chicken; store the remainder in an airtight container for later use (for seasoning fish, meats, or vegetables).
preheat grill for medium-high heat. rub some of the reserved 3 tablespoons of seasoning both sides of the chicken breasts.
lightly oil the grill grate. place chicken on the grill, and cook for 6 to 8 minutes on each side, until juices run clear.

my mom's chicken cacciatore

Ingredients

Servings: 8
4 pounds chicken leg quarters
3 tablespoons all-purpose flour, or as needed
2 tablespoons extra-virgin olive oil, or as needed
1/4 cup tomato paste
1/2 cup dry white
3/4 cup low-sodium chicken broth
1/4 cup
1 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon dried thyme
1/4 teaspoon dried marjoram
1 bay leaf
1 (10 ounce) package sliced fresh mushrooms

Recipe

Preparation Time:

Cook Time:

Ready Time:

place the chicken legs into a large, heavy plastic bag, and add the flour. close the bag and shake to coat all the chicken pieces with flour. heat olive oil in a large dutch oven, and brown the chicken leg quarters, working in batches if necessary, about 5 minutes per side.
whisk together the tomato paste with white in a bowl, adding the gradually until the tomato paste and are well combined. whisk in the chicken broth, , salt, white pepper, thyme, and marjoram, and pour the mixture over the browned chicken legs. mix in the sliced mushrooms. bring the cacciatore to a boil over medium heat.
reduce heat to a simmer, and cook until the chicken is tender and no longer pink at the bone and the sauce has thickened, about 1 hour.

Sweet Mustard Chicken Bake

Ingredients

Servings: 4
4 boneless, skinless chicken breast halves
1/2 cup honey
1/4 cup dijon mustard
1/2 cup butter, melted
1/4 teaspoon freshly ground black pepper

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat the oven to 375 degrees f (190 degrees c). grease a shallow baking dish.
in a small bowl, stir together the honey, dijon mustard, melted butter and pepper. place chicken in the greased baking dish, and pour the honey mustard sauce over it.
bake for 45 minutes in the preheated oven, basting frequently with the sauce, until chicken is firm and juices run clear.

Cornflake Chicken Casserole

Ingredients

Servings: 8
2 (10.5 ounce) cans cream of chicken soup
3 cups chopped cooked chicken, or more to taste
1 cup finely chopped celery
1 cup cornflakes cereal
1 (8 ounce) can sliced water chestnuts, drained
1/2 cup mayonnaise
1/2 cup finely chopped onion
1 cup cornflakes cereal
2 tablespoons butter, melted, or as needed

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
mix cream of chicken soup, cooked chicken, celery, 1 cup cornflakes, water chestnuts, mayonnaise, and onion together in a large bowl; spread mixture into a 9x13-inch casserole dish.
mix 1 cup cornflakes and melted butter together in a bowl until coated; sprinkle over casserole.
bake in the preheated oven until casserole is bubbling and topping is crisp, about 45 minutes.

chicken pear salad with blue cheese

Ingredients

Servings: 4
6 cups torn salad greens or chopped romaine
1/2 cup reduced-calorie, fat-free, or regular blue cheese salad dressing
1 1/4 cups cooked chicken strips
1 medium yellow or green bell pepper, thinly sliced
1 (15 ounce) can del monte lite® sliced pears, drained
1 ounce crumbled blue cheese (optional)
coarsely ground black pepper (optional)
chopped walnuts (optional)

Recipe

Preparation Time:

Ready Time:

arrange equal amounts of the salad greens on each of 4 salad plates.
spoon equal amounts of the dressing evenly over all.
top with the chicken, peppers, and pears. sprinkle evenly with the blue cheese, black pepper and walnuts, if desired.

Dijon-tarragon Cream Chicken

Ingredients

Servings: 4
1 tablespoon butter
1 tablespoon olive oil
4 skinless, boneless chicken breast halves
salt and pepper to taste
1/2 cup heavy cream
1 tablespoon dijon mustard
2 teaspoons chopped fresh tarragon

Recipe

Preparation Time:

Cook Time:

Ready Time:

melt the butter and heat the oil in a skillet over medium-high heat. season chicken with salt and pepper, and place in the skillet. brown on both sides. reduce heat to medium, cover, and continue cooking 15 minutes, or until chicken juices run clear. set aside and keep warm.
stir cream into the pan, scraping up brown bits. mix in mustard and tarragon. cook and stir 5 minutes, or until thickened. return chicken to skillet to coat with sauce. drizzle chicken with remaining sauce to serve.

Tango Mango Chicken

Ingredients

Servings: 8
2 tablespoons vegetable oil
1 onion, cut into long slices
1 red bell pepper, cut lengthwise into strips
1 yellow bell pepper, cut lengthwise into strips
1 chile pepper, minced
3 cloves garlic, chopped
4 boneless skinless chicken breasts, cut into strips
1 (15.25 ounce) can mango slices, with juice
1 1/2 cups plum sauce
4 cups cooked white rice

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat vegetable oil in a skillet over medium heat. cook and stir onion, red bell pepper, and yellow bell pepper until softened, about 4 minutes. add chile pepper and garlic; cook until fragrant, about 2 minutes.
cook and stir chicken and mangos with juice in the skillet with vegetable mixture until chicken is cooked and no longer pink in the center, turning the chicken to cook evenly, about 10 minutes. add plum sauce and continue cooking until sauce thickens, 5 to 10 minutes. serve over rice.

Chicken Pot Pie Iii

Ingredients

Servings: 1
1 recipe pastry for a 9 inch double crust pie
2 cups frozen mixed vegetables
2 boneless, skinless chicken breast halves, boiled
1 teaspoon dried thyme
1/2 (10.75 ounce) can condensed cream of celery soup
1 (10.75 ounce) can condensed cream of potato soup

Recipe

preheat oven to 400 degrees f (200 degrees c). line a 9 inch pie dish with pastry.
blanch frozen mixed vegetables for 3 to 4 minutes. drain.
dice chicken and place in a large bowl. add vegetables, thyme, celery soup and potato soup. stir together.
pour filling into pastry lined pie dish. arrange top layer of pie crust, seal and flute the edges. cut slits in the top of the crust to allow for steam to escape.
place pie on cookie sheet. put aluminum foil around the pie crust edges. bake at 400 degrees f (200 degrees c) for 30 minutes. remove foil and continue to bake for an additional 30 minutes until golden brown. remove from oven and let stand for 5 minutes and then serve.

honey-garlic slow cooker chicken thighs

Ingredients

Servings: 4
4 skinless, boneless chicken thighs
1/2 cup soy sauce
1/2 cup ketchup
1/3 cup honey
3 cloves garlic, minced
1 teaspoon dried basil

Recipe

Preparation Time:

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lay chicken thighs into the bottom of a 4-quart slow cooker.
whisk soy sauce, ketchup, honey, garlic, and basil together in a bowl; pour over the chicken.
cook on low for 6 hours.

indian chicken rub

Ingredients

Servings: 24
2 tablespoons smoked paprika
2 tablespoons chili powder
2 tablespoons curry powder
2 tablespoons ground cumin
2 tablespoons garlic powder, or more to taste
2 teaspoons ground turmeric
2 teaspoons ground cardamom
2 teaspoons ground coriander
2 teaspoons onion powder
1 teaspoon dry mustard
1 teaspoon fennel seeds
1 teaspoon garam masala, or more to taste
1/4 teaspoon rubbed sage
salt and ground black pepper to taste
1 pinch ground ginger (optional)

Recipe

Preparation Time:

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mix paprika, chili powder, curry powder, cumin, garlic powder, turmeric, cardamom, coriander, onion powder, mustard, fennel seeds, garam masala, sage, salt, black pepper, and ginger together in a bowl.

Easy Sweet And Sour Chicken From Minute® Rice

Ingredients

Servings: 4
1 tablespoon oil
1 pound boneless skinless chicken breasts, cut into bite-size pieces
2 cups frozen stir-fry vegetables
1 (8 ounce) can pineapple chunks in juice, undrained
1/2 cup sweet and sour sauce
1 cup water
2 cups minute® white rice or minute® brown rice, uncooked

Recipe

heat oil in large skillet on medium-high heat. add chicken; cook and stir 4 minutes or until cooked through.
add vegetables, pineapple with juice and sweet and sour sauce; mix well. stir in water. bring to boil.
stir in rice; cover. reduce heat to medium-low; simmer 5 minutes. remove from heat. let stand 5 minutes or until almost all of the liquid is absorbed and rice is tender.

general tsao's chicken ii

Ingredients

Servings: 6
4 cups vegetable oil for frying
1 egg
1 1/2 pounds boneless, skinless chicken thighs, cut into 1/2 inch cubes
1 teaspoon salt
1 teaspoon white sugar
1 pinch white pepper
1 cup cornstarch
2 tablespoons vegetable oil
3 tablespoons chopped green onion
1 clove garlic, minced
6 dried whole red chilies
1 strip orange zest
1/2 cup white sugar
1/4 teaspoon ground ginger
3 tablespoons chicken broth
1 tablespoon rice vinegar
1/4 cup soy sauce
2 teaspoons sesame oil
2 tablespoons peanut oil
2 teaspoons cornstarch
1/4 cup water

Recipe

Preparation Time:

Cook Time:

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heat 4 cups vegetable oil in a deep-fryer or large saucepan to 375 degrees f (190 degrees c).
beat the egg in a mixing bowl. add the chicken cubes; sprinkle with salt, 1 teaspoon sugar, and white pepper; mix well. mix in 1 cup of cornstarch a little bit at a time until the chicken cubes are well coated.
in batches, carefully drop the chicken cubes into the hot oil one by one, cooking until they turns golden brown and begin to float, about 3 minutes. remove the chicken and allow to cool as you fry the next batch. once all of the chicken has been fried, refry the chicken, starting with the batch that was cooked first. cook until the chicken turns deep golden brown, about 2 minutes more. drain on a paper towel-lined plate.
heat 2 tablespoons vegetable oil in a wok or large skillet over high heat. stir in the green onion, garlic, whole chiles, and orange zest. cook and stir a minute or two until the garlic has turned golden and the chiles brighten. add 1/2 cup sugar, the ginger, chicken broth, vinegar, soy sauce, sesame oil, and peanut oil; bring to a boil and cook for 3 minutes.
dissolve 2 teaspoons of cornstarch into the water, and stir into the boiling sauce. return to a boil and cook until the sauce thickens and is no longer cloudy from the cornstarch, about 1 minute. stir the chicken into the boiling sauce. reduce heat to low and cook for a few minutes until the chicken absorbs some of the sauce.