three-minute prep baked crispy cranberry chicken

Ingredients

• Servings: 6
• 1 whole chicken, cut into pieces
• 1 (14.5 ounce) can whole berry cranberry sauce
• 1 cup cornflake crumbs

Recipe

Preparation Time: 3 mins Cook Time: 30 mins Ready Time: 33 mins


• preheat an oven to 375 degrees f (190 degrees c).
• place the chicken pieces into a glass baking dish, and cover with the cranberry sauce. sprinkle evenly with the cornflake crumbs.
• cook the chicken until no longer pink at the bone and the juices run clear, about 30 minutes. an instant-read thermometer inserted near the bone should read 165 degrees f (74 degrees c).

Chicken On A Stick

Ingredients

• Servings: 8
• 4 skinless, boneless chicken breast halves - cut into cubes
• 1 onion, quartered
• 1 medium green bell pepper, sliced
• 1 red bell pepper, sliced
• 2 cups cauliflower florets
• 4 dill pickles, cut into 1 inch slices
• 1 (8 ounce) package tempura mix
• 1 quart oil for frying

Recipe

Preparation Time: 30 mins Cook Time: 45 mins Ready Time: 1 hr 15 mins


• thread skewer sticks with pieces of onion, red and green bell pepper, cauliflower and dill pickle, alternating with cubes of chicken.
• prepare tempura mix according to package directions. transfer to a long dish for dipping skewers into. heat 1 inch of oil in a large heavy skillet to 365 degrees f (180 degrees c).
• dip threaded skewers into the batter, coating all sides. fry in hot oil for about 5 to 8 minutes on each side, or until golden.

Hunts® Chicken With Mediterranean Vegetables

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 4 (5 ounce) boneless skinless chicken breasts
• 1/2 teaspoon garlic salt
• 1/4 teaspoon ground black pepper
• 1 cup chopped zucchini and/or yellow squash
• 1/3 cup chopped yellow onion
• 1 (14.5 ounce) can hunt’s® diced tomatoes with rosemary & oregano, undrained

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 30 mins


• heat oil in large nonstick skillet over medium-high heat. sprinkle chicken on each side with garlic salt and pepper. place in skillet; cook 6 minutes to brown, turning once. remove from skillet; keep warm.
• place zucchini and onion in skillet. cook 5 minutes or until tender, stirring occasionally. stir in undrained tomatoes.
• return chicken to skillet. cover; reduce heat to medium-low and simmer 10 to 12 minutes or until chicken is no longer pink in centers (165 degrees f). serve vegetable mixture over chicken.

polynesian meatballs

Ingredients

• Servings: 6
• 2 cups minute® brown rice, uncooked
• 1 (20 ounce) can crushed pineapple, divided
• 1 (20 ounce) package ground turkey or chicken
• 3/4 cup green onions, thinly sliced, divided
• 1/2 cup teriyaki sauce, divided
• 1 egg, lightly beaten
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 2 tablespoons orange marmalade

Recipe

• preheat oven to 350 degrees f (175 degrees c). prepare rice according to package directions.
• drain 1/2 cup crushed pineapple for meatballs. reserve remaining pineapple and juice for sauce.
• combine ground turkey or chicken, cooked rice, 1/2 cup pineapple, 1/2 cup green onions, 1/4 cup teriyaki sauce, egg, ginger and nutmeg in large bowl. mix well.
• scoop mixture and gently roll into desired meatball size (we suggest about the size of a golf ball); place meatballs on aluminum foil-lined baking sheet with sides. bake for 25 to 30 minutes or until meatballs are done.
• while meatballs are baking, to make sauce, combine remaining pineapple and juice, remaining 1/4 cup teriyaki sauce and orange marmalade in medium saucepan; heat to boiling. reduce heat and simmer, uncovered 3 to 4 minutes. stir in remaining 1/4 cup green onions.
• top cooked meatballs with sauce.

Granny's Vinegar Chicken

Ingredients

• Servings: 10
• 10 chicken thighs
• 2 cups distilled white vinegar
• 1 cup all-purpose flour for coating
• 1/2 teaspoon salt and pepper to taste
• 1/4 cup oil for frying
• 1 (12 ounce) jar sliced jalapeno peppers, with liquid

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 9 hrs 20 mins


• place chicken thighs in a shallow baking dish. pour vinegar over, cover and let marinate overnight.
• preheat the oven to 400 degrees f (200 degrees c). remove the chicken from the marinade, reserving 1/4 cup of the vinegar. coat the chicken with flour, and season with salt and pepper to taste. heat oil in a large heavy skillet over medium-high heat.
• fry chicken in the hot oil until the outside is lightly crisp. remove from heat, and place chicken into a 9x13 inch baking dish lined with aluminum foil. add 1/4 cup of vinegar to the pan, and pour the entire jar of jalapenos over the chicken. cover the pan with foil.
• bake for 45 minutes to 1 hour, or until chicken is no longer pink, and the juices run clear.

meghan and jenn's veggie, chicken and herb soup

Ingredients

• Servings: 8
• 1 green bell pepper, chopped
• 1/2 large white onion, chopped
• 2 stalks celery with leaves, chopped
• 1 small head broccoli, chopped
• 1/4 (16 ounce) package frozen corn kernels
• 2 skinless, boneless chicken breast halves - cubed
• 1 clove garlic, minced
• 5 leaves fresh basil
• 2 sprigs fresh oregano
• 1 pinch dried rosemary
• 1 pinch dried parsley
• salt and pepper to taste
• 4 cubes chicken bouillon, crumbled

Recipe

Preparation Time: 15 mins Cook Time: 2 hrs

Ready Time: 2 hrs 15 mins


• in a large pot, combine bell pepper, onion, celery (reserve leaves for garnish), broccoli, corn, chicken and garlic. season with basil, oregano, rosemary, parsley, salt and pepper. stir bouillon into mixture and pour in enough water to cover by 2 inches. bring to a boil, then reduce heat and simmer 2 hours, stirring occasionally.

Mullakinvowles Soup

Ingredients

• Servings: 6
• 2 cups chicken broth
• 2 cups milk
• 3 1/2 tablespoons all-purpose flour
• 1/2 cup skinless, boneless chicken breast halves - chopped
• 1 teaspoon curry powder
• 2 cups cooked white rice
• 1 stalk celery, finely chopped
• 1 small onion, finely chopped
• 1/2 cup cooked chopped broccoli (optional)
• 1/2 cup cooked cauliflower (optional)
• 1/2 cup cooked, sliced mushrooms
• 3/4 cup shredded cheddar cheese

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 5 mins

Ready Time: 1 hr 25 mins


• in a large saucepan, heat chicken broth.
• place milk in a jar with lid, and add flour; shake until well blended. add milk/flour mixture to chicken broth; stir until boiling. stir in curry powder, and reduce heat to medium low.
• place chopped chicken breast, onion, and celery into skillet. cook at medium heat until chicken is cooked and vegetables are soft; add to soup. stir rice and optional vegetables into the soup. simmer for 30 minutes, stirring.
• stir in grated cheese before serving.