Chicken Primavera
1 cup julienned sweet red pepper
1 cup sliced fresh mushrooms
1/4 cup chopped green onions
3 garlic cloves, minced
1/4 cup butter or margarine
2 cups whipping cream
1 tsp dried basil
2 grilled boneless skinless chicken breast halves, thinly sliced
1/2 tsp salt
Hot cooked angel hair pasta
In a large skillet, saute the red pepper, mushrooms, onions, and garlic in butter. Add the cream, basil, chicken and salt; cook and stir until slightly thickened. Serve over pasta. Yield: 4 servings.
Grilled Sesame Chicken
1 cup olive or vegetable oil
1 cup white grape juice
1 cup soy sauce
1 cup chopped green onions
1/3 cup sesame seeds, toasted
2 TBSP ground mustard
1 1/2 tsp ground ginger or 2 TBSP grated fresh gingerroot
2 tsp pepper
8 garlic cloves, minced
12 boneless skinless chicken breast halves
In a large resealable plastic bag, combine the first nine ingredients. Remove 1/2 cup for basting; cover and refrigerate. Add chicken to the bag; seal and turn to coat. Refrigerate for 6-8 hours.
Drain and discard marinade from chicken. Grill, covered, over medium heat for 6 minutes. Turn and cook 6-8 minutes longer or until meat juices run clear, basting occasionally with the reserved marinade. Yield: 6 servings, plus 6 leftover chicken breast halves
Summer Chicken
3/4 cup Italian salad dressing
3/4 cup unsweetened pineapple juice
3/4 cup white wine or white grape juice
6 boneless skinless chicken breast halves (1 1/2 pounds)
In a large resealable plastic bag, combine the salad dressing, pineapple juice and wine or grape juice. Add the chicken. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
Drain and discard marinade. Grill chicken, covered, over medium heat for 6-7 minutes on each side or until juices run clear. Yield: 6 servings.
Grilled Chicken
1 cup cider vinegar
1/2 cup vegetable oil
5 tsp Worcestershire sauce
4 tsp hot pepper sauce
2 tsp salt
10 bone-in chicken breast halves (10 oz. each)
In a bowl, combine the first five ingredients; mix well. Pour 1 cup marinade into large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for at least 4 hours. Cover and refrigerate the remaining marinade for basting.
Coat grill rack with nonstick cooking spray before starting the grill. Drain and discard marinade from chicken. Grill bone side down, covered, over indirect medium heat for 20 minutes. Turn; grill 20-30- minutes longer or until juices run clear, basting occasionally with reserved marinade. Yield: 10 servings.
Chicken Enchiladas
2 Tbsp butter
1/4 cup all-purpose flour
2 1/2 cups chicken broth
1 tsp dried coriander
1 can (4 oz) chopped green chilies, divided
2 cups cubed cooked chicken
1 cup (4 oz) shredded Monterey Jack cheese
8 flour tortillas (8 inches)
1 cup (4 oz) shredded cheddar cheese
For sauce, melt butter in a saucepan. Stir in flour until smooth. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in coriander and half of the chilies. In a bowl, combine the chicken Monterey Jack cheese and remaining chilies.
Spoon 1/3 cup chicken mixture onto each tortilla; roll up. Place seam side down in an ungreased 13 in X 9 in X 2 in baking dish. Pour sauce over enchiladas. Sprinkle with cheddar cheese. Bake, uncovered, at 375 degrees for 15-18 minutes or until heated through and cheese is melted. Yield: 4 servings
Baked Marinated Chicken Breast with Gravy
4 Winner's Marinated Chicken Breasts
4 Slices of Swiss Cheese
(shredded Mozzarella Cheese works also)
2 cans Cream of Chicken Soup
Place chicken breast in baking dish, lay cheese
on each breast and cover with soup.
Bake uncovered 350 degrees for 50 min.
Grilled Marinated Chicken Breasts
Place Winner's Marinated Chicken Breasts on
hot grill.
Sear on both sides 3-5 minutes then turn heat to low
cook another 10-20 minutes depending on breasts
thickness. Don't overcook.
Chicken Veggie Casserole
3 cups cubed cooked chicken
4 medium carrots, cut into chunks
3 medium red potatoes, cut into chunks
3 celery ribs, sliced
1 can (10 3/4 oz) condensed cream of chicken soup, undiluted
2/3 cup water
1/2 tsp salt
1/4 tsp pepper
Place chicken in a greased shallow 2 qt. baking dish. Top with the carrots, potatoes, and celery. Combine the soup, water, salt and pepper; pour over vegetables. Cover and bake at 350 degrees for 60-75 minutes or until vegetables are tender. Yield: 5 servings.
Chicken Soup with Beans
1 large onion, chopped
2 garlic cloves, minced
1 Tbsp vegetable oil
1 1/4 lbs boneless skinless chicken breasts, cooked and cubed
2 cans ( 15 1/2 oz, each) great northern beans, rinsed and drained
2 cans (11 oz each) white or shoepeg corn, drained
1 can ( 10 oz) diced tomatoes and green chiles, undrained
3 cups water
1 can ( 4 oz ) chopped green chilies
2 Tbsp lime juice
1 tsp lemon-pepper seasoning
1 tsp ground cumin
1/4 tsp salt
1/4 tsp pepper
In a skillet, saute onion and garlic in oil until tender. Transfer to a 5 qt. slow cooker. Stir in the chicken, beans, corn, tomatoes, water, chopped green chilies, lime juice and seasonings. Cover and cook on low for 6-7 hours or until heated through. Yield: 12 servings...
Easy Chicken Parmesan
1 jar (26 oz) spaghetti sauce
6 Tbsp. Kraft grated parmesan cheese, divided
6 small boneless skinless chicken breast halves (1 1/2 lb)
1 1/2 cups Kraft shredded mozzarella cheese
Preheat oven to 375 degrees. Pour sauce into 13 x 9 in baking dish. Carefully stir in 4 Tbsp. of the parmesean cheese. Add chicken' turn over to evenly coat both sides with sauce. Cover with foil.
Bake 30 minutes; uncover.
Top with mozzarella cheese and remaining 2 Tbsp parmesan cheese, continue baking 5 min. or until chicken is cooked through and cheese is melted. Serve over hot cooked pasta, if desired. Yield: 6 servings.
Mushroom Chicken Cacciatore
4 boneless skinless chicken breast halves (about 1 1/2 lbs)
2 TBSP vegetable oil
1 can (15 oz ) tomato sauce
2 cans (4 oz each) sliced mushrooms, drained
1 medium onion, chopped
1/4 cup red wine or chicken broth
2 garlic cloves, minced
1 1/4 tsp dried oregano
1/2 tsp dried thyme
1/8 to 1/4 tsp salt
1/8 tsp pepper
Hot cooked spaghetti
In a large skillet, brown chicken in oil on both sides. Transfer to a slow cooker. In a bowl, combine the tomato sauce, mushrooms, onion, wine or broth, garlic, oregano, thyme, salt and pepper; pour over chicken. Cover and cook on low for 4-5 hours or until chicken juices run clear. Serve over spaghetti. Yield: 4 servings.
Chicken Cordon Bleu
8 boneless, skinless chicken breast halves (8 oz each)
8 thin slices deli ham
8 slices Swiss cheese
2 eggs
1 cup milk
2 cups crushed cornflakes
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper
Flatten chicken to 1/4-in. thickness. Top each with a slice of ham and cheese. Roll up and tuck in ends, secure with toothpicks.
In a small bowl, whisk eggs and milk in another bowl, combine cornflakes and seasonings. Dip chicken in egg mixture, then roll in crumbs.
Place on a greased baking sheet. Bake at 350 degrees for 40-45 minutes or until chicken juices run clear. Discard toothpicks before serving. Yield: 8 servings.
Chicken Devine
6 boneless skinless chicken breast halves
Dash pepper
1 pgke (10 oz) frozen chopped broccoli, thawed
2 medium carrots, julienned
2 TBSP water
1 jar (16 oz) Parmesan and mozzarella pasta sauce
2 TBSP sherry or chicken broth
1/8 tsp ground nutmeg
Hot cooked noodles
Place chicken in a greased 11-in. x 7-in. x 2-inx microwave-safe dish; sprinkle with pepper. Cover with waxed paper. Microwave on high for 6-7 minutes or until juices run clear, rotating dish every 2 minutes; drain.
In a microwave-safe bowl, combine the broccoli, carrots and water. Cover and microwave on high for 3-4 minutes or until crisp-tender; drain. Spoon over chicken. In a small bowl, combine the pasta sauce, sherry or broth and nutmeg; pour over chicken and vegetables. Cover and cook on high for 3 minutes or until heated through. Serve over noodles. Yield: 6 servings.
Chicken Vegetable Soup
1 pound boneless skinless chicken breasts, cut into cubes
2 cups chicken broth, divided
1 tsp Italian seasoning
1 garlic clove, minced
1 tsp paprika
4 small red potatoes, cut into 1/2 inch pieces
3 small carrots, cut into 1/2 inch pieces
5 celery ribs, cut into 1/2 inch pieces
1 medium onion, cut into wedges
2 TBSP chopped celery leaves
2 TBSP all-purpose flour
2 TBSP minced fresh parsley
1 1/2 tsp lemon juice
In a large saucepan, combine chicken, 1 3/4 cups broth, Italian seasoning,garlic and paprika. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add potatoes, carrots, celery, onion, and celery leaves. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until vegetables are tender.
In a small bowl, combine flour and remaining broth until smooth; add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in parsley and lemon juice. Yield: 4 servings
Hawaiian Chicken Wings
4 pounds whole chicken wings
1 cup all-purpose flour
1 1/2 tsp. salt
\oil for deep-fat frying
1/3 cup sugar
1/4 cup soy sauce
1 garlic clove, minced
1 green onion, thinly sliced
1 tsp finely chopped jalapeno pepper
Cut chicken wings into three sections; discard wing tips. In a large plastic bag or shallow bowl, combine flour and salt. Add wings in small batches; toss to coat. In an electric skillet or deep-fat fryer, heat oil to 350 degrees. Fry wings, a few at a time, until juices run clear, about 9 minutes. Drain on paper towels.
In a bowl, combine sugar, soy sauce, garlic, onion and jalapeno. Dip fried wings in sauce; serve immediately; Yield: 12-16 servings.
Salsa Ranch Chicken Wraps
4 TBSP salsa
4 TBSP ranch salad dressing
4 tomato basil tortillas (10 Inch)
2 boneless, skinless chicken breast halves (4 oz each) grilled and cut into strips
12 slices cucumber
8 slicess tomato
1/2 cup julienned green pepper
6 slices Swiss cheese
2 TBSP butter, divided
Spread 1 TBSP of salsa and 1 TBSP of ranch dressing over each tortilla. Place the chicken, cucumber, tomato and green pepper down each center; top with 1 1/2 slices of cheese. Fold ends of each tortilla over filling.
In a large skillet, melt 1 TBSP butter. Place to wraps folded side down in skillet. Cook over medium heat for 3-4 minutes on each side or until lightly browned and cheese is melted. Repeat with remaining wraps and butter. Yield 4 servings.
Nutty Chicken Strips
1 cup soft bread crumbs
1/2 cup chopped almonds
2 TBSP minced fresh cilantro
1 1/2 tsp curry powder
1/4 cup all-purpose flour
1 egg
1/2 cup milk
1 1/2 pounds boneless, skinless chicken breasts, cut into 1 in. strips
1/4 cup vegetable oil
Yogurt Dipping Sauce:
1 cup ( 8 oz) plain yogurt
2 TBSP minced fresh cilantro
1 TBSP honey
Ina a large resealable plastic bag, combine the bread crumbs, almonds, cilantro and curry powder. Place flour in a shallow bowl. In another shallow bowl, beat the egg and milk. Dip chicken strips in flour, then in egg mixture. Place in bag and shake to coat.
In a large skillet, cook chicken in oil for 10-12 minutes or until juices run clear, turning once. Drain on paper towels. In a small bowl, combine the sauce ingredients. Serve with chicken. Yield: 6 servings.
Chicken Stew
1 Broiler/fryer chicken (3 pounds)
4 cups water, divided
2 tsp dill weed
1/2 tsp salt
1/4 tsp pepper
4 medium carrots, cut into 1/2 in slices
2 medium potatoes, peeled and cut into 1q/2 in slices
5 TBSP all-purpose flour
1/3 cup half-and-half cream
Remove and discard skin from chicken; rinse and pat dry. Place chicken pieces in a Dutch oven; add 3 1/2 cups water, dill, salt and pepper. Bring to a boil Reduce heat; cover and simmer for 5 minutes. Add the carrots, potatoes, and parsnips. Cover; simmer for 20 minutes or until the chicken juices run clear.
Using a slotted spoon, remove chicken and vegetables to a large bowl; keep warm. Bring cooking juices to a boil. In a small bowl, combine flour, cream and remaining water until smooth; gradually stir into juices. Cook and stir for 2 minutes or until thickened. Pour over chicken and vegetables. Yield: 4 servings.
Honey-Mustard Chicken
2 TBSP Dijon mustard
1 TBSP orange juice
1/8 tsp curry powder
2 boneless skinless chicken breast halves
1 TBSP vegetable oil
1/8 tsp salt
1/8 tsp pepper
In a small bowl, combine the hoey, butter, mustard, orange juice and curry powder. Spoon half into a greased 8-in. baking dish.
In a skillet, brown chicken in oil. Sprinkle with salt and pepper. Place over sauce; t;urn to coat. Bake, uncovered at 350` for 15 minutes. Drizzle with remaining sauce. Bake 5-10 minutes longer or until a meat thermometer reads 170`. Yield: 2 servings.
Cold Chicken-Cheese Kabobs
1/2 tsp salt
1/2 tsp chili powder
1/8 tsp pepper
1/2 pound boneless skinless chicken breast, cubed
1/2 cup balsamic vinegar or red wine vinegar
2 tsp olive or canola oil
1 block (5 oz) mozzarella chees, cubed
18 cherry or grape tomatoes
Combine the salt, chili powder and pepper; rub into chicken cubes. Place in a bowl; add vinegar. Cover and refrigerate for 3-4 hours. In a skillet, cook chicken in oil until juices run clear. Cool slightly. Alternately thread chicken, cheese and tomatoes onto wooden skewers. Serve cold. Yield: 8 servings.
Chicken Sausage Skillet
1 medium onion, thinly sliced
1 medium green pepper, thinly sliced
1 cup sliced fresh mushrooms
1 cup sliced zucchini
2 TBSP olive oil
1/2 to 3/4 pound boneless skinless chicken breasts, thinly sliced
1/2 to 3/4 pound Italian sausage links, cut into 1/2 inch pieces
2 cans ( 14-1/2 oZ each) diced tomatoes, undrained
1 garlic clove, minced
3/4 tsp dried basil
3/4 tsp dried oregano
Hot cooked rice
In a large skillet, saute the onion, freen pepper, mushrooms and zucchini in oil until tender. Remove vegetables with a slotted spoon; set aside. Add chicken and sausage to skillet; cook until no longer pink. Drain.
Stir in tomatoes, garlic, basil and oregano. Return vegetables to pan., Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until heated through. Serve over rice. Yield: 6-8 servings.
