This recipe was orginally inspired by The Pioneer Woman (shocking, I know), but I made it a bit friendly for us. Who has time to marinate chicken in a sundried tomato mixture?
Not me.
So, here it is. Perfect for lunch, it takes about 5 minutes to prepare...which also makes it AWESOME for dinner. Enjoy!
Sourdough bread, sliced for sandwiches
Rotisserie chicken with the meat shredded
roasted red pepper (I buy these in the pickle isle already roasted for me)
pesto (I use Classico's premade kind)
mayo
provolone OR mozzerella
Panini Maker OR a George Foreman. You could even use a pan, using a heavier pan to smoosh the sandwich together.
1. Butter the sides of the bread that will touch the pan.
2. Mix some pesto and mayo together. Spread on one side of the bread.
3. Lay one piece of bread, butter side down, on the pan. Smear pesto mayo mixture on bread...be generous, its GOOD!
4. Add chicken.
5. Add red peppers. I love them, so I do a lot. You have to do at least *some*, so you decide. It really adds a nice flavor.
6. Sprinkle with mozzerella or slices of provolone. I like lots of cheese. Mmmmm.
7. Lay last piece of bread down, butter side up. Use whatever method you have to smoosh the goodness into that sucker. Grill until nice and crunchy and golden brown.
8. Eat, and thank me later. :)
Showing posts with label chicken. Show all posts
Showing posts with label chicken. Show all posts
Thursday, March 31, 2011
Monday, March 21, 2011
Artichoke Chicken from Heather
If you love artichoke/spinach dip, you'll love this chicken (very tender and juicy).
1 can (14 oz) water-packed artichoke hearts, well drained and chopped
¾ cup grated Parmesan cheese
¾ cup mayonnaise (regular – not low fat or fat-free)
Dash garlic powder
4 boneless skinless chicken breast halves
In a bowl, combine the artichokes, cheese, mayonnaise and garlic powder. Place chicken in a greased 11x7x2 baking dish. Spread with artichoke mixture. Bake, uncovered at 375 degrees for 30-35 minutes or until chicken juices run clear.
Note: You can also throw in some spinach
1 can (14 oz) water-packed artichoke hearts, well drained and chopped
¾ cup grated Parmesan cheese
¾ cup mayonnaise (regular – not low fat or fat-free)
Dash garlic powder
4 boneless skinless chicken breast halves
In a bowl, combine the artichokes, cheese, mayonnaise and garlic powder. Place chicken in a greased 11x7x2 baking dish. Spread with artichoke mixture. Bake, uncovered at 375 degrees for 30-35 minutes or until chicken juices run clear.
Note: You can also throw in some spinach
Monday, March 14, 2011
Cream Cheese Chicken
submitted by Christiana
4 chicken breasts - skinless, boneless,
1 stick butter, divided in half softened, half melted
1-2 packages of cream cheese (I usually use the Neuchatel that is less fattening)
Garlic salt
Light flavored herbs (I like either Thyme or Italian herb mix, but you can use a variety. The original recipe calls for chopped green onions, but I'm not a big fan)
2 packages of Pillsbury cressent rolls (the original size)
1/3 cup bread crumbs (optional)
Preheat oven to 350
1. Boil chicken until cooked through. Do not over cook, as it will still be going into the oven. Shred or cut up into very small chunks.
2. Mix cream cheese and softened butter, add garlic salt and herbs
3. Mix in chicken
4. Pinch 2 cressent rolls together to make a "rectangle"
5. Divide mixrure on rectangles. Fold up corners into "pouches" and pinch closed.
6. Pour melted butter over tops of pouches.
7. Sprinkle bread crumbs over pouches.
8. Place pouches on cookie sheet and bake 15-20 minutes
You can turn it into a casserole by placing the entire cream cheese mixture into a casserole dish and spreading the cressent dough on top.
4 chicken breasts - skinless, boneless,
1 stick butter, divided in half softened, half melted
1-2 packages of cream cheese (I usually use the Neuchatel that is less fattening)
Garlic salt
Light flavored herbs (I like either Thyme or Italian herb mix, but you can use a variety. The original recipe calls for chopped green onions, but I'm not a big fan)
2 packages of Pillsbury cressent rolls (the original size)
1/3 cup bread crumbs (optional)
Preheat oven to 350
1. Boil chicken until cooked through. Do not over cook, as it will still be going into the oven. Shred or cut up into very small chunks.
2. Mix cream cheese and softened butter, add garlic salt and herbs
3. Mix in chicken
4. Pinch 2 cressent rolls together to make a "rectangle"
5. Divide mixrure on rectangles. Fold up corners into "pouches" and pinch closed.
6. Pour melted butter over tops of pouches.
7. Sprinkle bread crumbs over pouches.
8. Place pouches on cookie sheet and bake 15-20 minutes
You can turn it into a casserole by placing the entire cream cheese mixture into a casserole dish and spreading the cressent dough on top.
Monday, February 21, 2011
Bex's Sesame Chicken Romaine Salad
I originally took this recipe from Taste of Home, but added in the chicken to make it more "hearty". Perfect for lunch...Jen and I make this a lot when we hang out!
1/2 C butter
1 TB sugar
2 packages Ramen noodles, crushed
1/3 C sesame seeds
1/4 C slivered almonds
2 bunches romaine, torn
2 chicken breasts, cooked and shredded (I either boil them OR just buy a rotisserie chicken and shred off some of that meat)
Dressing:
3/4 C olive oil
1/3 C sugar
1/4 C red wine vinegar
1 TB soy sauce
Melt the butter and sugar over medium heat. Add the noodles, sesame seeds, and almonds. Cook and stir until browned (watch carefully; this happens pretty fast!). In a large salad bowl, toss the romaine and chicken.
Mix dressing ingredients in a jar with a lid and shake well to combine. Just before serving, drizzle over romaine mixture and then top with noodle mixture. DELICIOUS!
*you will have leftovers. I don't toss the all of the dressing with the lettuce; I just use enough to taste on individual salads. I also just add however much crunchy noodles I want, that way I can save it all without the lettuce getting wilty. With your leftovers, just Ziploc the crunchies but don't refrigerate those. Dressing and lettuce in fridge.*
1/2 C butter
1 TB sugar
2 packages Ramen noodles, crushed
1/3 C sesame seeds
1/4 C slivered almonds
2 bunches romaine, torn
2 chicken breasts, cooked and shredded (I either boil them OR just buy a rotisserie chicken and shred off some of that meat)
Dressing:
3/4 C olive oil
1/3 C sugar
1/4 C red wine vinegar
1 TB soy sauce
Melt the butter and sugar over medium heat. Add the noodles, sesame seeds, and almonds. Cook and stir until browned (watch carefully; this happens pretty fast!). In a large salad bowl, toss the romaine and chicken.
Mix dressing ingredients in a jar with a lid and shake well to combine. Just before serving, drizzle over romaine mixture and then top with noodle mixture. DELICIOUS!
*you will have leftovers. I don't toss the all of the dressing with the lettuce; I just use enough to taste on individual salads. I also just add however much crunchy noodles I want, that way I can save it all without the lettuce getting wilty. With your leftovers, just Ziploc the crunchies but don't refrigerate those. Dressing and lettuce in fridge.*
Creamy Chicken Alfredo Pizza
I found this on kaboose.com! :)
SAUCE:
4 tablespoons butter
1/4 teaspoon salt
1 dash ground black pepper
4 tablespoons all-purpose flour
1 cup milk
3/4 cup grated Romano cheese
GARLIC BUTTER:
2 tablespoons butter
1 clove garlic, minced
1 pinch dried rosemary
1 pinch salt
DOUGH:
1 (.25 ounce) package instant yeast
1 cup warm water
2 tablespoons vegetable oil
1 tablespoon white sugar
1/2 teaspoon salt
3 cups all-purpose flour
1/4 teaspoon dried rosemary
1/4 teaspoon garlic powder
2 boneless chicken breast halves, roasted (*you could probably use the white meat from a rotisserie)
1/4 teaspoon dried rosemary
1/4 teaspoon dried thyme
1/4 teaspoon poultry seasoning
1/4 teaspoon garlic powder
1/4 teaspoon salt
To Make Sauce: Melt butter in a small saucepan over medium heat. Blend in salt, pepper and flour, then add milk and cheese. Simmer, stirring constantly, until thickened. Remove from heat, cover and set aside.
To Make Garlic Butter: Melt butter in a small saucepan over medium heat. Blend in garlic, rosemary and salt. Cook, stirring constantly, until garlic is tender but not browned. Remove from heat, cover and set aside.
To Make Dough: In a medium bowl, dissolve yeast in warm water. Add oil, sugar, salt and flour. Mix together and knead mixture until a smooth ball forms.
Preheat oven to 400 degrees F (200 degrees C). Season roasted chicken with rosemary, thyme, poultry seasoning, garlic powder and salt. Chop or shred and reserve.
To Assemble Pizza: Spread dough out on prepared pizza stone. Top with cooled garlic butter, covering entire crust. Next spread with Alfredo Sauce (if necessary, warm to spreading consistency), leaving crust edges. Top with chicken, turning to coat with sauce.
Bake in preheated oven for 20 minutes, or until bottom crust is lightly browned. Remove from oven and let set for 2 to 3 minutes before cutting.
SAUCE:
4 tablespoons butter
1/4 teaspoon salt
1 dash ground black pepper
4 tablespoons all-purpose flour
1 cup milk
3/4 cup grated Romano cheese
GARLIC BUTTER:
2 tablespoons butter
1 clove garlic, minced
1 pinch dried rosemary
1 pinch salt
DOUGH:
1 (.25 ounce) package instant yeast
1 cup warm water
2 tablespoons vegetable oil
1 tablespoon white sugar
1/2 teaspoon salt
3 cups all-purpose flour
1/4 teaspoon dried rosemary
1/4 teaspoon garlic powder
2 boneless chicken breast halves, roasted (*you could probably use the white meat from a rotisserie)
1/4 teaspoon dried rosemary
1/4 teaspoon dried thyme
1/4 teaspoon poultry seasoning
1/4 teaspoon garlic powder
1/4 teaspoon salt
To Make Sauce: Melt butter in a small saucepan over medium heat. Blend in salt, pepper and flour, then add milk and cheese. Simmer, stirring constantly, until thickened. Remove from heat, cover and set aside.
To Make Garlic Butter: Melt butter in a small saucepan over medium heat. Blend in garlic, rosemary and salt. Cook, stirring constantly, until garlic is tender but not browned. Remove from heat, cover and set aside.
To Make Dough: In a medium bowl, dissolve yeast in warm water. Add oil, sugar, salt and flour. Mix together and knead mixture until a smooth ball forms.
Preheat oven to 400 degrees F (200 degrees C). Season roasted chicken with rosemary, thyme, poultry seasoning, garlic powder and salt. Chop or shred and reserve.
To Assemble Pizza: Spread dough out on prepared pizza stone. Top with cooled garlic butter, covering entire crust. Next spread with Alfredo Sauce (if necessary, warm to spreading consistency), leaving crust edges. Top with chicken, turning to coat with sauce.
Bake in preheated oven for 20 minutes, or until bottom crust is lightly browned. Remove from oven and let set for 2 to 3 minutes before cutting.
Thursday, February 17, 2011
Chicken Gumbo - Blair
This is DH's Louisiana Grandma's recipe - it is yummy and pretty simple! :)
ROUX:
3/4 Cup Oil
1 Cup Flour
GUMBO:
10-12 Green Onions (chopped) Add some of the green tops, but not all
2 1/2 Cups chopped celery
1 Cup chopped celery leaves
1/2 Cup chopped Parsley
1T. Kitchen Bouquet
9 Chicken Bouillon Cubes
2 Qts. + 1 Cup Water
Morton's Nature's Seasons
1/2 to 1 tsp. Zatarain's Gumbo File
Chicken: 6 thighs, 5 breasts, 2 drumsticks --- or 7 breasts, 4 thighs, 3 drumsticks. Leave skin on the chicken when you cook it because the flavor is in the fat.
1 lb. Smoked Sausage - Hillshire Farm or Echrich is best.
INSTRUCTIONS:
You need a heavy aluminum pot or an iron pot to make the roux. You need an 8 quart pot to cook the gumbo in. HEAT THE OIL AND THE FLOUR IN THE HEAVY POT. Stir constantly until flour is brown. (Have all ingredients chopped before making the roux)
When the flour is brown, remove from heat. Place pot on unlit burner and add green onions. Stir. The heat of the roux will cook the onions. Cover pot for a few minutes. Add celery and let the heat of the roux cook the celery.
Add the water. Place pot on heated burner again. Add the chicken, parsley, celery leaves, and chicken bouillon. Stir well. Bring to a boil, then lower the heat, cover the pot and allow the gumbo to cook on medium heat until the chicken is tender. This will take approx 1 1/2 hours. Stir ocassionally.
When chicken is cooked, remove and place on cookie sheet to cool. Skim the fat off of the gumbo at this time. When chicken is cool enough to handle, remove the meat from the bones. Add the meat to the gumbo.
Season to taste with Nature's Seasons. Add Gumbo File. Do not add too much. Add a little at a time to see how much you want to add. You can always add more to the individual servings.
Cut smoked sausage in slices. Place on paper towel and cover with paper towels. Heat in mircowave oven just enough to heat through. This will remove excess fat. Do not overcook. Or you can place sausage in small amount of water in a small pan and heat through to remove excess fat from sausage. Add sausage to gumbo.
That's it. From start to finish it takes about 3 hours to complete. You can freeze any gumbo that's left over. To serve simply thaw and heat.
We serve over rice.
I copied this word for word from DH's Grandma Bonnie's recipe she sent my MIL back in 1986. :)
ROUX:
3/4 Cup Oil
1 Cup Flour
GUMBO:
10-12 Green Onions (chopped) Add some of the green tops, but not all
2 1/2 Cups chopped celery
1 Cup chopped celery leaves
1/2 Cup chopped Parsley
1T. Kitchen Bouquet
9 Chicken Bouillon Cubes
2 Qts. + 1 Cup Water
Morton's Nature's Seasons
1/2 to 1 tsp. Zatarain's Gumbo File
Chicken: 6 thighs, 5 breasts, 2 drumsticks --- or 7 breasts, 4 thighs, 3 drumsticks. Leave skin on the chicken when you cook it because the flavor is in the fat.
1 lb. Smoked Sausage - Hillshire Farm or Echrich is best.
INSTRUCTIONS:
You need a heavy aluminum pot or an iron pot to make the roux. You need an 8 quart pot to cook the gumbo in. HEAT THE OIL AND THE FLOUR IN THE HEAVY POT. Stir constantly until flour is brown. (Have all ingredients chopped before making the roux)
When the flour is brown, remove from heat. Place pot on unlit burner and add green onions. Stir. The heat of the roux will cook the onions. Cover pot for a few minutes. Add celery and let the heat of the roux cook the celery.
Add the water. Place pot on heated burner again. Add the chicken, parsley, celery leaves, and chicken bouillon. Stir well. Bring to a boil, then lower the heat, cover the pot and allow the gumbo to cook on medium heat until the chicken is tender. This will take approx 1 1/2 hours. Stir ocassionally.
When chicken is cooked, remove and place on cookie sheet to cool. Skim the fat off of the gumbo at this time. When chicken is cool enough to handle, remove the meat from the bones. Add the meat to the gumbo.
Season to taste with Nature's Seasons. Add Gumbo File. Do not add too much. Add a little at a time to see how much you want to add. You can always add more to the individual servings.
Cut smoked sausage in slices. Place on paper towel and cover with paper towels. Heat in mircowave oven just enough to heat through. This will remove excess fat. Do not overcook. Or you can place sausage in small amount of water in a small pan and heat through to remove excess fat from sausage. Add sausage to gumbo.
That's it. From start to finish it takes about 3 hours to complete. You can freeze any gumbo that's left over. To serve simply thaw and heat.
We serve over rice.
I copied this word for word from DH's Grandma Bonnie's recipe she sent my MIL back in 1986. :)
Friday, January 7, 2011
Bex's Crouton Chicken
Taken from the Taste of Home, this dish is delicious, easy, and has a super easy cleanup!
4-6 chicken breasts
1 can cream of chicken soup
1 C white wine
4-6 slices of swiss cheese
seasoned croutons, crushed
1. Mix cream of chicken soup and wine together in a small bowl. Lay chicken breasts in a 9x13 pan and pour soup mixture over chicken.
2. Lay a piece of swiss cheese on top of each chicken breast.
3. Sprinkle chicken breasts with crushed croutons.
4. Cover with foil and bake at 400 degrees. 5-10 minutes before serving, remove foil to allow croutons to brown.
Enjoy!
4-6 chicken breasts
1 can cream of chicken soup
1 C white wine
4-6 slices of swiss cheese
seasoned croutons, crushed
1. Mix cream of chicken soup and wine together in a small bowl. Lay chicken breasts in a 9x13 pan and pour soup mixture over chicken.
2. Lay a piece of swiss cheese on top of each chicken breast.
3. Sprinkle chicken breasts with crushed croutons.
4. Cover with foil and bake at 400 degrees. 5-10 minutes before serving, remove foil to allow croutons to brown.
Enjoy!
Monday, January 3, 2011
Lemon Chicken & Rice
4 tablespoons unsalted butter
1/2 onion, finely chopped
2 garlic cloves, finely chopped
4 boneless chicken breast halves
Salt and pepper
4 cups canned low-sodium chicken broth
1/3-1/2 cup lemon juice (depending on how lemony you want it)
2 cups long-grain rice
Melt 2 Tbsp butter in a large skillet over medium high heat. Add onion and cook until softened, stirring occasionally, 4 to 5 minutes. Add garlic and cook 1 minute longer. Scrape into slow cooker.
Sprinkle chicken with salt. Melt remaining 2 Tbsp butter in skillet over medium high heat until foaming. Add chicken breast halves and cook until browned, about 2 minutes per side. Transfer to slow cooker.
Add 1 cup broth and lemon juice to skillet and bring to a boil, scraping browned bits from bottom of pan. Add to the slow cooker, along with remaining broth, rice and 1 tsp. salt. Stir, cover and cook on low until chicken is cooked through and rice is tender, 2 to 3 hours.
Divide rice onto 4 plates and top each with a piece of chicken; serve immediately.
1/2 onion, finely chopped
2 garlic cloves, finely chopped
4 boneless chicken breast halves
Salt and pepper
4 cups canned low-sodium chicken broth
1/3-1/2 cup lemon juice (depending on how lemony you want it)
2 cups long-grain rice
Melt 2 Tbsp butter in a large skillet over medium high heat. Add onion and cook until softened, stirring occasionally, 4 to 5 minutes. Add garlic and cook 1 minute longer. Scrape into slow cooker.
Sprinkle chicken with salt. Melt remaining 2 Tbsp butter in skillet over medium high heat until foaming. Add chicken breast halves and cook until browned, about 2 minutes per side. Transfer to slow cooker.
Add 1 cup broth and lemon juice to skillet and bring to a boil, scraping browned bits from bottom of pan. Add to the slow cooker, along with remaining broth, rice and 1 tsp. salt. Stir, cover and cook on low until chicken is cooked through and rice is tender, 2 to 3 hours.
Divide rice onto 4 plates and top each with a piece of chicken; serve immediately.
Bex's Lemon Garlic Chicken Drumsticks
1 package chicken drumsticks (you can use thighs, too!)
1/3 C lemon juice
2 cloves minced garlic
1 tsp salt
1/4 tsp black pepper
Combine juice, garlic, salt and pepper in a bowl. Dip drumsticks in mixture, then lay in a 9x13 pan. Baste chicken with remaining juice to make sure they are well coated. Bake at 375 until chicken is done, usually 30 mins or so. Baste occasionally with pan drippings!
1/3 C lemon juice
2 cloves minced garlic
1 tsp salt
1/4 tsp black pepper
Combine juice, garlic, salt and pepper in a bowl. Dip drumsticks in mixture, then lay in a 9x13 pan. Baste chicken with remaining juice to make sure they are well coated. Bake at 375 until chicken is done, usually 30 mins or so. Baste occasionally with pan drippings!
Wednesday, December 29, 2010
Bex's Cornflake Chicken Casserole
A delicious, not to creamy, perfect for the picky toddler, casserole!
Ingredients:
2 boneless chicken breasts, cooked and shredded (sometimes I use a rotisserie if i don't feel like boiling chicken or if I'm short on time)
1 cup of rice, cooked
1 bag of microwavable broccoli, carrot, and cauliflower mix; cooked and chopped finely.
1/4 c chicken broth
2 TB lemon juice
1/4 C mayo
1/4 C sour cream
1 1/2 C of shredded cheese
crushed cornflakes
melted butter
salt and pepper to taste
1. Mix the chicken, cooked rice, cooked veggies, chicken broth, lemon juice, mayo, sour cream, and 1/2 C of shredded cheese together.
2. Place mixture in an 8X8 pan. Top with remaining 1C of cheese.
3. Cover top of casserole with crushed cornflakes, then drizzle with butter, making sure the cornflakes are evenly coated so they don't burn in the oven.
4. Bake at 350 for about 20 minutes!
Goes great with cornbread! Enjoy!
Ingredients:
2 boneless chicken breasts, cooked and shredded (sometimes I use a rotisserie if i don't feel like boiling chicken or if I'm short on time)
1 cup of rice, cooked
1 bag of microwavable broccoli, carrot, and cauliflower mix; cooked and chopped finely.
1/4 c chicken broth
2 TB lemon juice
1/4 C mayo
1/4 C sour cream
1 1/2 C of shredded cheese
crushed cornflakes
melted butter
salt and pepper to taste
1. Mix the chicken, cooked rice, cooked veggies, chicken broth, lemon juice, mayo, sour cream, and 1/2 C of shredded cheese together.
2. Place mixture in an 8X8 pan. Top with remaining 1C of cheese.
3. Cover top of casserole with crushed cornflakes, then drizzle with butter, making sure the cornflakes are evenly coated so they don't burn in the oven.
4. Bake at 350 for about 20 minutes!
Goes great with cornbread! Enjoy!
Denise's Forgotten Chicken
6 boneless skinless, chicken breasts
1 can Cream of Chicken soup
1 box Uncle Ben's Wild Rice
1/2 cup milk
1 pkg dry onion soup mix
2 T melted butter
Pour melted butter in 9x13 pan. Sprinkle rice over butter (not the seasoning). Mix soup, rice seasonings, onion soup mix & milk, set aside. Place chicken breast on top of rice. Pour soup/milk over chicken. Cover & cook @ 325* for about 60 min or until chicken is done.
I've also used 2 boxes of rice/seasonings & it's turned out great. SOOO easy & a variation on the typical chicken & rice casserole.
1 can Cream of Chicken soup
1 box Uncle Ben's Wild Rice
1/2 cup milk
1 pkg dry onion soup mix
2 T melted butter
Pour melted butter in 9x13 pan. Sprinkle rice over butter (not the seasoning). Mix soup, rice seasonings, onion soup mix & milk, set aside. Place chicken breast on top of rice. Pour soup/milk over chicken. Cover & cook @ 325* for about 60 min or until chicken is done.
I've also used 2 boxes of rice/seasonings & it's turned out great. SOOO easy & a variation on the typical chicken & rice casserole.
40 Clove Garlic Chicken (Crockpot) - by Denise
1 large broiler (big as your crock will fit)
thyme, rosemary, sage, parsley, salt & pepper
40 cloves unpeeled garlic
2 stalks celery
french bread slices, optional
Place celery slices on bottom of crock pot. Season Chicken in & out with herbs & s/p. Place on top of celery. Place cloves all around & on top of Chicken. Cover & cook on low 8 hours. Remove chicken & celery to serving platter. Remove garlic to small bowl.
You may use the liquid left in the crock to make a gravy.
Ingredients:
1/4 c cream
2-3 T cornstarch
s/p to taste
Skim fat off top of liquid in crock. Turn to high. Add cream, mix cornstarch with small amount of water & stir until smooth. Add to crock. Stir, cover & heat until thickened. Pour some on Chicken & put rest in gravy boat.
This is delish with Garlic Mashers (with garlic from your pot)!
*When I found this recipe I was slightly afraid of using 40 cloves of garlic even though I LOVE garlic! It is not too garlicy though and DH even ate some of the cloves whole when they were cooked. This chicken is fall off the bone tender & juicy & yummo!
thyme, rosemary, sage, parsley, salt & pepper
40 cloves unpeeled garlic
2 stalks celery
french bread slices, optional
Place celery slices on bottom of crock pot. Season Chicken in & out with herbs & s/p. Place on top of celery. Place cloves all around & on top of Chicken. Cover & cook on low 8 hours. Remove chicken & celery to serving platter. Remove garlic to small bowl.
You may use the liquid left in the crock to make a gravy.
Ingredients:
1/4 c cream
2-3 T cornstarch
s/p to taste
Skim fat off top of liquid in crock. Turn to high. Add cream, mix cornstarch with small amount of water & stir until smooth. Add to crock. Stir, cover & heat until thickened. Pour some on Chicken & put rest in gravy boat.
This is delish with Garlic Mashers (with garlic from your pot)!
*When I found this recipe I was slightly afraid of using 40 cloves of garlic even though I LOVE garlic! It is not too garlicy though and DH even ate some of the cloves whole when they were cooked. This chicken is fall off the bone tender & juicy & yummo!
Thursday, March 18, 2010
French's Crunchy Onion Chicken (I'm sure most of you have seen the commercial on TV) from Lisa
(makes 4 servings)
*2 C (4oz) French's Original or Cheddar French Fried Onions (the kind you make green bean casserole with)
*2 Tbs Flour
*4 Boneless, skinless chicken breasts
*1 Egg, beaten
Pre-heat oven to 400*
Crush French Fried Onions with flour in plastic bag.
Dip Chicken in egg. Coat in onion crumbs. Press firmly to adhere
Bake for 20 minutes or until no longer pink in center
The chicken comes out incredibly moist. I forgot to pound out the chicken (doesn't say to, but usually cooks faster if you do) and they were done in 20 mins.
*2 C (4oz) French's Original or Cheddar French Fried Onions (the kind you make green bean casserole with)
*2 Tbs Flour
*4 Boneless, skinless chicken breasts
*1 Egg, beaten
Pre-heat oven to 400*
Crush French Fried Onions with flour in plastic bag.
Dip Chicken in egg. Coat in onion crumbs. Press firmly to adhere
Bake for 20 minutes or until no longer pink in center
The chicken comes out incredibly moist. I forgot to pound out the chicken (doesn't say to, but usually cooks faster if you do) and they were done in 20 mins.
Italian Baked Chicken and Pastina from Kim
- 1 cup pastina pasta (or any small pasta)
- 2 tablespoons olive oil
- 1/2 cup cubed chicken breast (1-inch cubes)
- 1/2 cup diced onion (about 1/2 a small onion)
- 1 clove garlic, minced
- 1 (14.5-ounce) can diced tomatoes with juice
- 1 cup shredded mozzarella
- 1/4 cup chopped fresh flat-leaf parsley
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup bread
crumbs
- 1/4 cup grated Parmesan
- 1 tablespoon butter
Preheat the oven to 400 degrees F.
Bring a medium pot of salted water to a boil over high heat. Add the pasta and cook until just tender, stirring occasionally, about 5 minutes. Drain pasta into a large mixing bowl.
Meanwhile, put the olive oil in a medium saute pan over medium heat. Add the chicken and cook for 3 minutes. Add the onions and garlic, stirring to combine, and cook until the onions are soft and the chicken is cooked through, about 5 minutes more. Put the chicken mixture into the bowl with the cooked pasta. Add the canned tomatoes, mozzarella cheese, parsley, salt, and pepper. Stir to combine. Place the mixture in a buttered 8 by 8 by 2-inch baking dish. In a small bowl mix together the bread crumbs and the Parmesan cheese. Sprinkle over the top of the pasta mixture. Dot the top with small bits of butter. Bake until the top is golden brown, about 30 minutes.
Velveeta Cheesy Chicken and Broccoli from Christine
What You Need!
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 can (14-1/2 oz.) chicken broth
2 cups instant white rice, uncooked
1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
1 pkg. (10 oz.) frozen chopped broccoli, thawed
Make It!
COOK chicken in large nonstick skillet on medium-high heat 5 min. or until chicken is done.
STIR in broth. Bring to boil.
ADD rice, VELVEETA and broccoli; cover. Remove from heat. Let stand 10 min. Stir until VELVEETA is completely melted and mixture is well blended.
Thursday, January 14, 2010
Whole Chicken in the Crock Pot from Jen
We had this the other day and it was DELICIOUS-I overcooked mine a little bit (not on purpose), and it still turned out fine!!!!
--whole chicken (no bigger than 4 pounds for a 4 Qt. crock pot) (this recipe calls for turkey but you get the idea)
--olive oil
--salt
--pepper
--garlic powder (I used Mrs. Dash and a little bit of salt)
--dried parsley
--onion
--apple (I used a gala-yellow might taste better)
--meat thermometer (necessity, not a luxury. go get one if you need it)
The Directions.
Your turkey must be completely and totally thawed. Seriously. Call the Butterball hotline if you don't know how to do this safely.
Pat the turkey with paper towels to dry it off. Rub a handful of olive oil all over the bird, inside and out. Sprinkle salt, pepper, dried parsley, and garlic powder all over and in it, and rub it around. If you have a secret family concoction of herbs, by all means, use it.
Peel an onion, quarter it, and shove inside. Core an apple and do the same.
Lower the bird into your crockpot. I wanted to put it in breast-side down, but Chris and Mary (from Butterball) said not to. So I put it right-side up.
Cover. Cook on high for 2 hours, then check the internal temperature. You need the turkey to register at least 140 degrees.
Cover again and cook on high for another few hours. I needed to leave the house, and this turkey cooked on high for a bit over 5 hours. Check the internal temp again in a few places. It should be 170 degrees or higher. You can certainly cook it longer if needed, or keep it on warm until you are ready to carve. ( I did 8 hours on low-well, actually more like 9 but still...~Jen)
CAREFULLY remove turkey from crockpot.
Let sit for 15-20 minutes before carving.
--whole chicken (no bigger than 4 pounds for a 4 Qt. crock pot) (this recipe calls for turkey but you get the idea)
--olive oil
--salt
--pepper
--garlic powder (I used Mrs. Dash and a little bit of salt)
--dried parsley
--onion
--apple (I used a gala-yellow might taste better)
--meat thermometer (necessity, not a luxury. go get one if you need it)
The Directions.
Your turkey must be completely and totally thawed. Seriously. Call the Butterball hotline if you don't know how to do this safely.
Pat the turkey with paper towels to dry it off. Rub a handful of olive oil all over the bird, inside and out. Sprinkle salt, pepper, dried parsley, and garlic powder all over and in it, and rub it around. If you have a secret family concoction of herbs, by all means, use it.
Peel an onion, quarter it, and shove inside. Core an apple and do the same.
Lower the bird into your crockpot. I wanted to put it in breast-side down, but Chris and Mary (from Butterball) said not to. So I put it right-side up.
Cover. Cook on high for 2 hours, then check the internal temperature. You need the turkey to register at least 140 degrees.
Cover again and cook on high for another few hours. I needed to leave the house, and this turkey cooked on high for a bit over 5 hours. Check the internal temp again in a few places. It should be 170 degrees or higher. You can certainly cook it longer if needed, or keep it on warm until you are ready to carve. ( I did 8 hours on low-well, actually more like 9 but still...~Jen)
CAREFULLY remove turkey from crockpot.
Let sit for 15-20 minutes before carving.
Monday, May 11, 2009
Chicken Parm Pasta Toss from Kim
Salt
1 pound whole wheat penne
3 tablespoons EVOO – Extra Virgin Olive Oil
1 pound boneless, skinless chicken breast or thighs, chopped into bite-size pieces
2 teaspoons poultry seasoning
Ground black pepper
2 to 3 garlic cloves, finely chopped or grated
1 large red onion, chopped
2 pints grape tomatoes
2 cups basil, chopped
3 cups arugula or baby arugula, roughly chopped
1 cup shredded Parmigiano Reggiano cheese
Preparation
Fill a large pasta pot with water and place it over high heat. Once the water comes up to a boil, salt it and drop in the pasta. Cook the pasta to al dente according to package directions. Before draining the pasta, reserve a mugful of starchy cooking water, then drain and reserve.
While the water is coming up to a boil, place a large skillet over high heat with 3 turns of the pan of EVOO, about 3 tablespoons. Season the chicken pieces with the poultry seasoning, salt and pepper then add it to the preheated skillet. Cook the chicken until golden brown and cooked through, 3-4 minutes per side.
Once the chicken is brown, add the garlic and onions to the pan, and cook until softened, about 5 minutes. Add the tomatoes and cover the pan with a lid. Cook, stirring occasionally, until the tomatoes burst open and begin to release their juices, about 5 minutes (if they haven’t started to burst open by that time, mash them lightly with a potato masher or wooden spoon). Season the mixture with salt and pepper.
Add the drained pasta and reserved starchy cooking water (about 1 cup) to the skillet with the chicken and tomatoes, and toss over the heat until combined, about 1 minute. Remove the pan from the heat and stir in the basil, arugula, and cheese. Serve.
yields 4 servings
1 pound whole wheat penne
3 tablespoons EVOO – Extra Virgin Olive Oil
1 pound boneless, skinless chicken breast or thighs, chopped into bite-size pieces
2 teaspoons poultry seasoning
Ground black pepper
2 to 3 garlic cloves, finely chopped or grated
1 large red onion, chopped
2 pints grape tomatoes
2 cups basil, chopped
3 cups arugula or baby arugula, roughly chopped
1 cup shredded Parmigiano Reggiano cheese
Preparation
Fill a large pasta pot with water and place it over high heat. Once the water comes up to a boil, salt it and drop in the pasta. Cook the pasta to al dente according to package directions. Before draining the pasta, reserve a mugful of starchy cooking water, then drain and reserve.
While the water is coming up to a boil, place a large skillet over high heat with 3 turns of the pan of EVOO, about 3 tablespoons. Season the chicken pieces with the poultry seasoning, salt and pepper then add it to the preheated skillet. Cook the chicken until golden brown and cooked through, 3-4 minutes per side.
Once the chicken is brown, add the garlic and onions to the pan, and cook until softened, about 5 minutes. Add the tomatoes and cover the pan with a lid. Cook, stirring occasionally, until the tomatoes burst open and begin to release their juices, about 5 minutes (if they haven’t started to burst open by that time, mash them lightly with a potato masher or wooden spoon). Season the mixture with salt and pepper.
Add the drained pasta and reserved starchy cooking water (about 1 cup) to the skillet with the chicken and tomatoes, and toss over the heat until combined, about 1 minute. Remove the pan from the heat and stir in the basil, arugula, and cheese. Serve.
yields 4 servings
Tuesday, May 5, 2009
Nicole's Chicken Vicious
Not for the faint of heart.
2 t vegetable oil
4 skinless, boneless chicken breasts cut into 1 inch pieces
1 ½ cups white vinegar
1 cup white sugar
½ cup soy sauce
1 T red pepper flakes, to taste
2 T garlic powder
1 T onion powder
½ t ground ginger
Sliced button mushrooms
Frozen green peas
3 t cornstarch
2 T cold water
Heat oil in large skillet over high heat. Add chicken pieces and cook until browned. Add vinegar, soy, and sugar, stirring to dissolve sugar. Season with pepper flakes, garlic powder, onion powder and ginger. Reduce to low heat, cover and simmer for 15 minutes. Taste the sauce and adjust to taste. If it's too tart, add more sugar, if too sweet add more vinegar.
Once the sauce is to your liking, add the veggies and simmer until they get tender/crisp. Stir together cornstarch & water and stir into sauce. Continue to simmer until it thickens a bit. Serve hot over rice
Friday, May 1, 2009
Denise's Easy Tortilla Soup
1 med onion chopped
2 cloves garlic (minced)
2 cans beef broth
2 cans chicken broth
1 sm. can tomato sauce
1 can chopped stewed tomatos
1 tsp cumin
1 tsp chili powder
1 jalapeno chopped
1 tsp salt
3/4 tsp worsteshire sauce
1 1/2 cups cooked chopped chicken (or 2 large cans)
Saute onion & garlic. Add cumin, chili powder, jalapeno, salt and worst sauce. Add the broth, tomatoes & tom sauce. Add chicken. Simmer for ~ 40 mins on low. Serve over tortilla ships and top w/ shredded cheddar cheese and avacado slices.
Corn Crisped Chicken (or my husband's favorite chicken) from Denise
1 c corn flake crumbs
1 1/2 tsp seasoned salt
3 lbs chicken pieces rinced and dried (I usually use ~4 boneless skinless chicken breasts)
1/2 c evaporated milk
2 Tbs butter, melted
Combine corn flake crumbs and seasoned salt. Dip chicken in evaporated milk and coat w/ crumbs mixture. Place in a single layer in a shallow baking pan coated w/ cooking spray. Drizzle w/ margarine. Bake at 350 for 1 hour or until chicken is tender, no longer pink and juices run clear. Do NOT cover pan or turn chicken while baking.
Photo Courtesy of Mika
Subscribe to:
Posts (Atom)