French Onion Chicken

Ingredients

• Servings: 8
• cooking spray (optional)
• 4 frozen whole chicken breasts
• 1 (8 ounce) package sliced fresh mushrooms
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 8 ounces sour cream
• 1 (1 ounce) package dry onion soup mix

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 10 mins


• preheat oven to 375 degrees f (190 degrees c). lightly spray the bottom of a 3-quart casserole dish with cooking spray.
• place chicken breasts in the prepared dish and top with mushrooms. mix cream of mushroom soup, sour cream, and onion soup mix together in a bowl; pour over chicken and mushrooms. cover dish with aluminum foil.
• bake in the preheated oven until no longer pink in the center and the juices run clear, about 1 hour. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).

chorizo stuffed chicken breasts with raspberry mole

Ingredients

• Servings: 4
• 5 cloves garlic
• 1 bunch cilantro
• 1 green bell pepper, chopped
• 1 medium onion, chopped, divided
• 1 roma (plum) tomato, chopped
• 5 tablespoons olive oil, divided
• 1/4 cup raspberry jam
• 1/4 cup chipotle puree
• 3 roma (plum) tomatoes, chopped
• 1/4 cup orange juice
• 1/4 cup lime juice
• 1/2 cup milk
• 1 tablespoon mayonnaise
• 1 pinch unsweetened cocoa powder
• 4 (6 ounce) skinless, boneless chicken breast halves
• 4 tablespoons prepared guacamole
• 1/2 cup queso quesadilla cheese
• 1/4 pound chorizo sausage, casing removed and meat finely diced

Recipe

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

Ready Time: 1 hr 45 mins


• make a sofrito by combining the garlic, cilantro, green pepper, onion, 1 tomato, and 1 tablespoon olive oil in a food processor or blender. puree until smooth. transfer to a bowl and reserve.
• make the mole sauce by combining the raspberry jam, chipotle puree, remaining tomatoes, orange juice, lime juice, milk, mayonnaise, and cocoa powder in the food processor or blender. puree until smooth.
• place chicken breasts between 2 layers of plastic wrap; pound to a thickness of 1/2 inch. divide the guacamole, cheese, and chorizo evenly the center of each breast. roll the chicken around the filling, and secure with toothpicks.
• combine the sofrito and remaining 4 tablespoons olive oil in a deep skillet over medium-high heat. cook, stirring, until most of the liquid has evaporated. add the chicken breasts, and cook until browned, 3 to 5 minutes per side. pour the mole sauce into the pan, and lower the heat to medium-low. cover, and cook for 1 hour, turning frequently. serve the chicken with the thickened sauce spooned on top.

Okra, Chicken And Rice Casserole

Ingredients

• Servings: 4
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 cup water
• 3/4 cup uncooked brown rice
• 1/4 teaspoon paprika
• 1/4 tablespoon ground black pepper
• 4 skinless, boneless chicken breasts
• 1 (16 ounce) package frozen okra, thawed and sliced

Recipe

• preheat oven to 375 degrees f (190 degrees c).
• in a 9x13 inch baking dish combine the soup, water, rice, okra, paprika and ground black pepper. place the chicken on top of the rice mixture. sprinkle with additional paprika and ground black pepper.
• cover and bake in the preheated oven for 45 minutes or until the chicken is cooked through and the juices run clear. (for creamier rice, increase the water amount to 1 1/3 cups).

stuffed chicken with pastry crust

Ingredients

• Servings: 3
• 6 tablespoons cold butter
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/3 cup water, or more as needed
• 3 skinless, boneless chicken breast halves
• 1 cup shredded white american cheese, divided
• 2 1/2 cups fresh spinach leaves, divided
• 3 tablespoons dried basil
• 3 teaspoons garlic powder
• 3 pinches garlic salt
• 1 beaten egg

Recipe

Preparation Time: 40 mins Cook Time: 40 mins Ready Time: 1 hr 20 mins


• cut the butter into 1/4-inch thick slices; combine in the bowl of a food processor with the flour and salt. pulse until the mixture resembles coarse crumbs; drizzle in water with the machine running, 1 tablespoon at a time, until the dough resembles lumpy oatmeal. gather the dough into a ball, cover with plastic wrap, and refrigerate for at least 30 minutes.
• preheat oven to 375 degrees f (190 degrees c). line a baking sheet with parchment paper.
• place each chicken breast between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. firmly pound the chicken breast with the smooth side of a meat mallet to a thickness of 1/2 inch. spread each chicken breast with a third of the cheese and spinach, and fold each chicken breast in half. sprinkle each chicken breast with 1 tablespoon of basil, 1 teaspoon of garlic powder, and a pinch of garlic salt.
• on a well-floured work surface, roll the dough ball out into a rectangle about 1/8-inch thick and cut into 3 equal-size pieces. wrap each folded chicken breast in pastry and pinch the edges together to enclose the chicken in the pastry dough. place the wrapped chicken breasts the prepared baking sheet, brush each pastry package with beaten egg, and bake until the chicken is no longer pink inside and the crust is golden brown, 40 to 45 minutes.

broth pesto with pasta, peas, and chicken

Ingredients

• Servings: 4
• 4 cups reduced-sodium vegetable broth
• 1 (8 ounce) package seashell pasta
• 1 tablespoon butter
• 2 tablespoons chopped spring onions
• 1 (12 ounce) package quorn™ chicken-style recipe tenders
• 1 cup sweet peas
• 3 tablespoons pesto sauce, or more to taste

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• place the vegetable broth into a saucepan, and bring to a boil. stir in the pasta, and boil over medium-low heat until tender, about 8 minutes. drain pasta, and reserve broth.
• heat the butter in a skillet over medium heat, and stir in half the spring onions; cook and stir until the onions begin to soften, 2 to 3 minutes, then add the vegetarian chicken-style pieces. cook until vegetarian pieces are browned, about 3 minutes per side, then stir in remaining onion and green peas. pour 1/2 cup of reserved vegetable broth into the skillet. bring the mixture to a boil, cook for 1 to 2 minutes to cook the peas, and stir in the pasta and pesto sauce. mix in an additional 1/2 cup of broth to form a creamy sauce.

chinese almond chicken

Ingredients

• Servings: 6
• 3 tablespoons soy sauce
• 3/4 teaspoon salt
• 1 teaspoon cornstarch
• 2 teaspoons
• 3 pounds chicken, skin removed, meat removed from bones and cut into bite sized pieces
• 1 1/2 cups peanut oil for frying
• 1 cup blanched almonds
• 1/3 cup sliced mushrooms
• 1/2 cup diagonally sliced bamboo shoots
• 1/2 cup diagonally sliced celery
• 1/4 cup thinly sliced onion
• 10 whole water chestnuts, thinly sliced
• 1/4 cup peanut oil
• 1/3 cup chicken stock

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 35 mins


• mix the soy sauce, salt, cornstarch, and in a large bowl. stir in chicken; cover and refrigerate.
• heat 1 1/2 cups of the peanut oil in a large, deep skillet. fry almonds in the oil until golden, about 1 minute. drain fried almonds on a paper towel.
• drain all but 3 tablespoons of oil from the skillet. stir in the mushrooms, bamboo shoots, celery, onion, and water chestnuts. cook and stir vegetables for 1 minute. remove from skillet.
• heat 1/4 cup oil in the skillet. cook and stir the marinated chicken in hot oil until no longer pink in the center, and the juices run clear, 3 to 5 minutes. stir in cooked vegetables, chicken stock, and reserved soy sauce mixture; simmer until thickened, 1 to 2 minutes. stir in fried almonds before serving.

chicken poppy seed stir fry

Ingredients

• Servings: 4
• 2 teaspoons ground ginger
• 2 tablespoons soy sauce
• 1 teaspoon rice vinegar
• 3 tablespoons teriyaki sauce
• 2 teaspoons ground black pepper
• 2 teaspoons poppy seeds
• 2 tablespoons sesame oil
• 2 cloves garlic, minced
• 1/2 large onion, quartered
• 2 skinless, boneless chicken breast halves, cut into 1-inch pieces
• 1 (16 ounce) bag fresh stir-fry vegetables

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins


• in a bowl, whisk together the ginger, soy sauce, rice vinegar, teriyaki sauce, black pepper, and poppy seeds.
• heat sesame oil over medium-high heat in a large skillet or wok. stir in the garlic and onion, and cook 2 to 3 minutes, until they are just starting to brown. drop in the chicken, and cook and stir for 5 minutes, until no longer pink. pour in the ginger-soy sauce mixture, bring to a boil, and mix in the vegetables. continue to cook and stir 5 to 7 minutes, until the vegetables are tender. serve hot.