spicy mediterranean chicken with sausage-stuffed cherry peppers

Ingredients

• Servings: 6
• 6 (4 ounce) bone-in chicken thighs with skin
• 1 tablespoon ground black pepper
• 2 teaspoons ground cumin
• 1 teaspoon salt
• 18 cherry peppers in brine (such as peppadew®)
• 6 ounces fresh italian sausage
• 2 tablespoons olive oil
• 1 onion, sliced
• 1 pinch salt
• 4 cloves garlic, crushed
• 1 tablespoon herbes de provence
• 1/2 teaspoon crushed red pepper flakes
• 1 cup sliced pepperoncini peppers, with liquid
• 2 cups chicken stock
• 1 (14 ounce) can artichoke hearts, drained and chopped
• 1/2 cup pitted kalamata olives
• 1 tablespoon chopped fresh basil
• 1 tablespoon chopped fresh oregano
• 1 tablespoon chopped fresh marjoram

Recipe

Preparation Time: 35 mins Cook Time: 1 hr 20 mins

Ready Time: 1 hr 55 mins


• preheat oven to 350 degrees f (175 degrees c).
• place chicken thighs in a large bowl; season with black pepper, cumin, and 1 teaspoon salt. set aside.
• stuff each cherry pepper generously with italian sausage. set aside.
• heat olive oil in dutch oven over medium-high heat. place chicken thighs, skin-side down, in pan and brown, about 5 minutes. turn chicken over and brown other side, about 1 minute. remove chicken from pan.
• cook onion in the dutch oven with pinch of salt over medium-high heat; cook and stir until caramelized, about 5 minutes. reduce heat to medium; stir in garlic, herbes de provence, and crushed red pepper.
• stir in pepperoncini and juices; cook until warmed through, about 2 minutes. remove from heat.
• place chicken, skin-side up, in a single layer on top of the onions and pepperoncinis in the dutch oven. pour stock into the pan until almost covering the chicken.
• sprinkle artichoke hearts, olives, and stuffed cherry peppers over top of chicken.
• return to medium-high heat and bring to a simmer.
• cover and roast in preheated oven until sausage is cooked through and liquid is bubbling, about 1 hour.
• garnish with chopped basil, oregano, and marjoram.

Easy Cranberry Chicken

Ingredients

• Servings: 6
• 6 skinless, boneless chicken breast halves
• 1 (16 ounce) can cranberry sauce
• 1 (8 ounce) bottle ranch-style salad dressing
• 1/2 packet dry onion soup mix

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 10 mins


• preheat oven to 350 degrees f (175 degrees c).
• place chicken breasts in a lightly greased 9x13 inch baking dish. in a medium bowl, combine the cranberry sauce, salad dressing and dry onion soup mix. blend together until well mixed, then pour mixture over chicken.
• bake at 350 degrees f (175 degrees c) for 1 hour.

Lemon-dijon Chicken

Ingredients

• Servings: 4
• 2 lemons
• 1/2 cup chopped fresh parsley
• 2 tablespoons dijon mustard
• 4 cloves garlic, minced
• 2 teaspoons olive oil
• 1 teaspoon rosemary
• 3/4 teaspoon ground black pepper
• 1/2 teaspoon salt
• 1 1/2 pounds small red potatoes, halved
• 1 (3 1/2) pound whole chicken

Recipe

Preparation Time: 10 mins Cook Time: 1 hr 30 mins

Ready Time: 1 hr 40 mins


• preheat an oven to 350 degrees f (175 degrees c).
• squeeze 3 tablespoons juice from lemons; reserve squeezed lemon halves. combine the lemon juice, parsley, mustard, garlic, oil, rosemary, pepper, and salt in a small bowl; blend well.
• toss the potatoes with 2 tablespoons of the parsley mixture in a large bowl. reserve. gently slide fingers between the skin and meat of the chicken to loosen skin. spoon parsley mixture between skin and meat. secure breast skin with toothpicks, if necessary. place lemon halves in the cavity of chicken. place chicken on a rack in a roasting pan.
• bake chicken in preheated oven for 30 minutes. arrange potatoes around the chicken; bake until chicken juices run clear, about 1 additional hour. allow chicken to rest for 10 minutes before serving.

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.

crispy chicken with soy-mayo sauce

Ingredients

• Servings: 2
• 1/2 pound skinless, boneless chicken breast, cut into 1-inch cubes
• 1/8 teaspoon salt
• 1/8 teaspoon ground black pepper
• 2 tablespoons (japanese rice )
• 5 tablespoons mayonnaise, divided
• 1 tablespoon ketchup
• 1 1/2 teaspoons honey
• 3/4 teaspoon soy sauce
• 1/2 teaspoon lemon juice
• 2 tablespoons cornstarch
• 2 tablespoons all-purpose flour
• 1 egg
• 1 cup vegetable oil, or as needed

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 40 mins


• put chicken pieces in a bowl; season with salt and pepper.
• stir and 2 tablespoons mayonnaise together in a separate bowl until smooth; add chicken and mix to coat. cover bowl with plastic wrap and refrigerate at least 15 minutes.
• whisk remaining 3 tablespoons mayonnaise, ketchup, honey, soy sauce, and lemon juice together in a bowl. stir cornstarch and flour together in a separate shallow bowl. beat egg in a third bowl.
• pour enough oil into a large skillet to be about 1/4 inch deep; heat over medium-high heat.
• remove chicken from the marinade and shake off excess. discard remaining marinade.
• coat chicken in the cornstarch mixture; dip chicken pieces into the beaten egg and gently drop into the hot oil.
• fry chicken, turning regularly, until golden brown and no longer pink in the center, 7 to 10 minutes; transfer to a large bowl.
• drizzle mayonnaise sauce over fried chicken and quickly mix to coat.

Red Potato Chicken

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breast halves
• 15 potatoes
• 1 (16 ounce) bottle italian-style salad dressing

Recipe

Preparation Time: 5 mins Cook Time: 1 hr

Ready Time: 1 hr 5 mins


• preheat oven to 375 degrees f (190 degrees c).
• place chicken in a 9x13 inch baking dish. arrange potato halves around chicken, then cover all with salad dressing.
• bake at 375 degrees f (190 degrees c) for 1 hour or until chicken is cooked through and juices run clear.

grilled chicken breast with cucumber and pepper relish

Ingredients

• Servings: 4
• 1 cucumber - peeled, seeded and chopped
• 1 tablespoon chopped fresh parsley
• 1/8 cup chopped red onion
• 1/2 cup chopped yellow bell pepper
• 1/4 teaspoon crushed red pepper flakes
• 1/2 teaspoon ground cumin
• 1/8 teaspoon chili powder
• 2 tablespoons olive oil
• 4 skinless, boneless chicken breasts

Recipe

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


• in a medium bowl, prepare the relish by mixing together the cucumber, parsley, chopped onion, bell pepper, and red pepper flakes. set aside.
• in a small bowl, mix the cumin and chili powder with the olive oil. rub the mixture the chicken, and place in a shallow dish. marinate in the refrigerator at least 1 hour.
• prepare the grill for medium heat.
• lightly oil the grill grate. grill chicken 8 minutes per side, or until juices run clear. serve with cucumber relish.