Post by carnation037 on Dec 11, 2002 5:00:45 GMT -6
from marlaoh « Thread started on: Nov 27th, 2002, 08:53am » <br>.....
6 skinless, boneless chicken breasts 1 1/2 (1 ounce) packages dry onion soup mix 1 (16 ounce) can jellied cranberry sauce 1 cup French dressing
1. Place chicken breasts in a glass or other non-reactive casserole dish. 2. In a mixing bowl, combine the soup mix, cranberry sauce, and dressing. Pour over the chicken breasts. Cover with plastic wrap, and refrigerate for at least 8 hours. 3. Cover loosely with foil. Bake at 350 degrees F (175 degrees C) and bake for 1 hour and 15 minutes, or until done. Makes 6 servings.
Post by carnation037 on Dec 11, 2002 5:12:31 GMT -6
from marlaoh « Thread started on: Dec 2nd, 2002, 07:42am » <br>.....
Home Style Chicken and Gravy
6 boneless skinless chicken breast halves 1/2 teaspoon seasoned salt 3/4 teaspoon paprika 3/4 teaspoon garlic-pepper blend 1 12oz. jar home style chicken gravy 2 tablespoons fat free half and half or milk 1 tablespoon Worcestershire sauce
1. Spray large nonstick skillet with nonstick cooking spray. Heat over medium/high heat until hot. Sprinkle chicken with seasoned salt, paprika and garlic-pepper blend; add to skillet. Cook 4 to 6 minutes or until browned on both sides. 2. In medium bowl, combine gravy, half and half and Worcestershire sauce; mix well. Pour gravy mixture over chicken. Cover; simmer over medium/low heat for 10 to 15 minutes or until chicken is fork tender and juices run clear. Makes 6 servings. Prep: 25 Min
Post by carnation037 on Dec 11, 2002 5:27:11 GMT -6
from chief_cook or Sweetpea_mama « Thread started on: Dec 5th, 2002, 6:09pm » <br>.....
Peanut Butter + Banana Stuffed Chicken
1 onion 1 clove garlic 1 T butter 1 tsp turmeric 1 tsp paprika 1 tsp ground coriander 1 cup cooked rice 1/2 cup roasted blanched peanuts 2 ripe bananas 1 large chicken 1/4 cup water
Peel onion and chop finely. Crush garlic and chop small. Heat butter in a frying pan. Add onion and garlic and cook 2 minutes, stirring constantly. Add turmeric, paprika, and coriander. Add cooked rice and roughly chopped peanuts. Mash bananas and add to rice mixture. Combine well. Stuff the chicken with this mixture. Place chicken and water in a roasting dish. Bake at 350F degrees for 1-1 1/2 hours or until juices run clear. Serve cut into portions and serve with rice stuffing.
Post by carnation037 on Dec 11, 2002 5:31:00 GMT -6
from marlaoh « Thread started on: Dec 10th, 2002, 11:37am » <br>.....
Almond Crusted Chicken with Tomato Citrus Sauce
1/4 cup + 1/4 cup Olive oil 2 cloves garlic, chopped 2 cups diced roma tomatoes 1 cup diced orange wedges 1/4 cup chopped fresh rosemary 1/4 cup chopped fresh thyme 1/8 tsp. + 1/8 tsp. salt 1 cup ground almonds 1/4 cup all-purpose flour 1/8 teaspoon ground cumin 1/8 teaspoon curry powder 1/8 teaspoon ground turmeric 1/8 teaspoon ground black pepper 6 skinless, boneless chicken breast halves 1/4 cup clarified butter
1. To Make Sauce: Heat 1/4 cup olive oil in a large saucepan over medium heat. Saute garlic for 2 minutes, then add the tomato, orange, rosemary, thyme, 1/8 tsp. salt and pepper and stir together. Cover and cook over medium heat for 15 minutes; remove cover and let sauce reduce for an additional 15 minutes. Set aside and keep warm.
2. To Make Crusted Chicken: In a shallow dish or bowl, mix together the almonds, flour, cumin, curry powder, turmeric, 1/8 tsp. salt and n pepper. Coat breasts in flour mixture and fry in a large skillet with 1/4 cup Olive oil and clarified butter for about 5 to 7 minutes each side, or until golden brown and cooked through (juices run clear).
3. When ready to serve, place chicken on a platter and top with warm sauce; do this right before serving, to retain crispiness of the chicken. Makes 6 servings
Post by carnation037 on Dec 11, 2002 12:01:25 GMT -6
from marlaoh « Thread started on: Today at 07:49am » <br>.....
Island Chicken with Fruit Salsa
2 (15 ounce) cans pineapple tidbits, juice reserved 2 mangos - peeled, seeded and diced 2 green chile peppers, diced 1/3 cup chopped fresh cilantro 1/2 cup fresh lime juice 1/2 cup fresh orange juice 1/4 cup dark rum 1/2 clove garlic, minced 8 skinless, boneless chicken breasts
1. FOR MARINADE/SALSA: Combine the pineapple, pineapple juice, mangos/papayas, peppers, cilantro, lime juice and pulp, orange juice, rum/tequila and garlic. Let stand for one hour before adding chicken. 2. Reserve enough salsa (sans juice) for topping. Marinate the chicken breast halves in the marinade/salsa mixture for 2 to 6 hours. 3. Preheat oven to 325 degrees F (165 degrees C) and bake chicken for 30 minutes (OR, for best results, grill). Viva la (Island Chicken with Fruit) Salsa! Makes 8 servings.
Post by carnation037 on Dec 13, 2002 15:03:45 GMT -6
from marlaoh « Thread started on: Today at 08:10am » <br>..... Chicken Cacciatore Presented by Ty Fredrickson
Chicken Cacciatore #1
Chicken Rub Ingredients: Whole chicken, 3 pound salt and pepper to taste 1/2 tablespoon rosemary, fresh, finely chopped 1/2 tablespoon basil, fresh, finely chopped
Rub spices on outside and a little on the inside of the chicken. Place in baking dish at 325 degree oven for 35 to 40 minutes. Remove from oven, let stand for ten minutes. Cut in half. Save drippings from pan.
Sauce Ingredients: 1 clove garlic, finely sliced 1 small yellow pepper, seeded, ribbed & cut in strips 1 small green pepper, seeded, ribbed & cut in strips 1 small red pepper, seeded, ribbed & cut in strips 1 small yellow onion, cut in strips 1 large tomato, diced 1 Portobello mushroom, finned and cut into strips (Note: Portobello "fins" will stain clothing and counter tops - cut carefully!) 2 tablespoons olive oil 1 cup white wine or chicken stock 2 tablespoons fresh flat leaf parsley, chopped 2 tablespoons butter fresh cracked black pepper, to taste 1 1/2 cups "quick-fix" polenta (follow package directions)
On medium high heat, in a large, heavy sauté pan, add olive oil, garlic and heat for one minute. Add peppers, onions and mushrooms and cook for 1 more. Add both chicken halves, skin side down, and cook for 3 to 4 minutes until vegetables are al dente and chicken skin is crisp. Remove chicken and split in half again (chicken will now be in quarters) and set aside. In the same pan, deglaze pan with chicken drippings. Let cook for 30 seconds. Add white wine or chicken broth and 1/2 of chopped parsley. Cook for one minute. Remove from heat and add two tablespoons softened butter. Stir until melted. Place each chicken half on top of serving of polenta. Spoon sauce and vegetables over each chicken piece. Garnish with chopped Italian parsley. Serves 2. - - - - - - - - - - - - - - - - - - - - - - - - - From 1/17/03's newsletter:
Brown chicken breast in a large non-stick skillet; arrange in single layer in an 8-ounce shallow casserole. Top each breast with an onion slice. Blend spaghetti sauce mix into drippings in skillet; stir in tomatoes. Bring to a boil, stirring constantly. Spoon around chicken breast and onions. Cover casserole. Bake in 350 degree oven 1 hour or until chicken is tender. Makes 6 servings (117 calories each).
Post by carnation037 on Dec 16, 2002 19:24:16 GMT -6
from marlaoh « Thread started on: Today at 10:35am » <br>.....
1 (2 to 3 pound) whole chicken 1/2 teaspoon + 1/4 teaspoon salt, separated 2 tablespoons olive oil 1 onion, thinly sliced 1/4 teaspoon ground black pepper 1 tablespoon crushed garlic 1/2 tablespoon tomato paste 1/2 teaspoon garam masala 1 teaspoon curry powder 1/4 teaspoon celery salt 1/4 cup water
1. Preheat oven to 350 degrees F (175 degrees C). Place the chicken into a 2 quart covered baking dish or dutch oven with 1/2 tsp. salt and olive oil. 2. Bake for 40 minutes or until chicken is cooked through and appears brown. Add the onion, pepper, garlic, tomato paste, garam masala, curry powder, seasoning to taste and 1/4 teaspoon salt. Mix all together, then add the water for the ingredients to steam. 3. Return to the oven for 5 more minutes to blend all the flavors. Makes 6 servings. Serve over rice or eat plain.
Post by carnation037 on Dec 23, 2002 21:51:28 GMT -6
from Baking_Bud « Thread started on: Today at 01:35am » <br>..........
Baked Ranch Chicken
6 - 8 boneless chicken breasts 1 package dry ranch dip/dressing mix 1 cup fine unseasoned bread crumbs 1 cup Monterey Jack cheese, shredded 1/2 cup milk
Combine ranch dip mix, bread crumbs and cheese and toss. Dip chicken breasts in milk and then into bread crumb mixture. Place in a 13 x 9-inch baking dish that has been coated with non-stick spray and bake at 350 degrees for 40 - 45 minutes.
Post by carnation037 on Dec 27, 2002 21:23:16 GMT -6
from Mai << Thread started on: Today at 12:07pm » <br>.....
Chicken with Mushrooms & Gruyère Polenta
For the polenta: 1 Tbs. unsalted butter 4 cups water 1 tsp. salt 1 cup medium-ground cornmeal 1 Tbs. chopped fresh thyme 1-1/2 cups grated Gruyère
For the chicken: 2 Tbs. olive oil; more as needed 8 bone-in chicken pieces (3 to 4 lb. total) or one 3-1/2 lb. chicken, cut into 8 pieces; if the breasts are large, halve them 1 cup sliced yellow onion 2 cloves garlic, minced 1-1/2 cups sliced portabella mushrooms 1 tsp. salt 1/2 tsp. freshly ground black pepper 1/3 cup dry white wine 1-1/2 cups canned diced tomatoes, with their juices 1/4 cup kalamata olives, pitted and halved 1/2 cup homemade or good-quality low-salt canned chicken broth, if needed 2 tsp. fresh thyme, minced
To make the polenta -- Heat the oven to 350°F. Coat an 8x8-inch baking dish with the butter. In a medium saucepan, bring the water and the 1 tsp. salt to a boil and slowly whisk in the cornmeal until the mixture is smooth. Reduce the heat to a simmer and continue stirring with a wooden spoon until the mixture is thick, about 10 min. Take the pan off the heat and stir in the thyme and Gruyère. Pour the polenta into the baking dish and bake for 45 min., stirring every 10 min. or so. Meanwhile, make the chicken. (If the polenta is done before the chicken, cover with foil and stir occasionally to keep a crust from forming.)
To make the chicken -- Heat the olive oil in a large sauté pan over medium-high heat, but don't let it smoke. Add as many of the chicken pieces, skin side down, as will fit without crowding and brown all sides well, 3 to 4 min. per side. Transfer to a plate, add more olive oil if needed, and brown the remaining chicken. Transfer to the plate. Reduce the heat to medium, add the onion, and sauté until translucent, about 4 min. Add the garlic and cook another 2 min. If the pan is dry, add 1 Tbs. oil. Add the mushrooms and cook until they release their juices and begin to brown, about 5 min. Add the salt and pepper. Add the wine and scrape up any browned bits in the pan. Return the chicken pieces to the pan (they should just fit in snugly) and simmer until the wine is reduced by half, about 5 min. Add the tomatoes and olives and reduce the heat. Simmer the chicken, turning occasionally, until it's completely cooked and very tender, 30 to 40 min. Check the pan frequently and add broth as needed if the pan becomes too dry. Add 1 tsp. of the thyme to the pan.
Serve the chicken over the polenta, with some of the sauce and the remaining thyme sprinkled on top.
Post by carnation037 on Dec 27, 2002 21:26:47 GMT -6
from marlaoh « Thread started on: Today at 10:34am » <br>.....
1 pound boneless, skinless chicken breasts, cut in strips 2 tablespoons oil 1 pkg. (1.25 oz.) McCormick Taco Seasoning Mix 1 can (14 1/2 oz.) diced tomatoes 1/3 cup apricot or peach preserves
Empty Taco Seasoning on a plate or into a plastic bag. Add chicken strips and toss to coat. In a large skillet, heat oil over medium heat. Add chicken and saute 5-7 minutes or until done. Stir in tomato and preserves. Cover and simmer 10 minutes. Makes 4 servings. Recommended side dishes: Cooked white rice, yellow squash
Post by carnation037 on Dec 27, 2002 21:34:27 GMT -6
from Mai « Thread started on: Today at 11:53am » <br>.....
I like to pair the sweet Italian sausage with wine and the hot sausage with beer. I also like the way turmeric colors the rice, but it's fine to omit it.
Arroz con Pollo
2 Tbs. olive oil; more as needed 1-1/2 lb. chicken parts, patted dry and liberally seasoned with coarse salt and freshly ground black pepper 1/2 to 1 lb. sweet or hot Italian sausage, cut in 2-inch pieces 1 small onion, chopped 1 medium green or red bell pepper, cut in 1/2-inch dice 4 cloves garlic, minced 1 tsp. ground cumin 1/4 tsp. paprika 1/4 tsp. chili powder 1/2 tsp. ground turmeric (optional) 1/2 cup peeled, crushed tomatoes (I use canned) 1/2 cup dry white wine or beer 1 bay leaf 2 cups medium-grain rice (I use Goya) 2-1/4 cups water
In a deep, heavy-based pot (such as a Dutch oven), heat the oil on medium high. Sauté the chicken, in batches if necessary, until golden on all sides, 7 to 10 min. Transfer the chicken to a platter. Sauté the sausage until browned, about 3 min. Transfer the sausage to the platter. Pour off and discard the excess oil, leaving about 1 Tbs. in the pan.
Reduce the heat to medium and sauté the onion, pepper, and garlic until softened, about 5 min. Return the chicken and sausage to the pot and add the cumin, paprika, chili powder, and turmeric, if using, stirring to distribute the spices. Cook for 1 min. and then add the tomatoes, wine (or beer), and bay leaf. Increase the heat to medium high, stir, and cook for 2 min. Add the rice and water. Bring to a boil, cover, and reduce the heat to a simmer. Cook until the rice is done and the liquid is absorbed, about 25 min. (If the rice is done but still very soupy, remove the cover and cook very gently until the liquid evaporates, taking care not to burn the rice.) Give a toss and then let sit for 5 min. before serving. Serves four, with leftovers.
Post by carnation037 on Dec 28, 2002 23:12:38 GMT -6
from chief_cook or Sweetpea_mama « Thread started on: Dec 28th, 2002, 11:26pm » <br>.....
Skillet Festive Chicken
2 1/2 pounds frying chicken pieces 1 cup all-purpose flour 1 1/2 teaspoons garlic salt 1/4 teaspoon chili powder 2 tablespoons oil 1 can diced tomatoes 1 can diced green chiles 1 can sliced black olives 1/2 cup onion -- diced 1/8 cup chopped fresh cilantro 1/8 teaspoon garlic powder hot cooked rice
Rinse chicken well. In a bag combine flour, salt and chili powder. Shake chicken a few pieces at a time in flour mixture to coat. In large skillet brown chicken in oil. In bowl combine remaining ingredients except rice, mix well. Pour mixture over chicken. Simmer, covered, 40 minutes or until done. Serve over rice.
Bring the water to boil in a large saucepan.Add the chicken pieces, reduce the heat, cover and simmer 30 to 35 minutes. Remove the chicken from pan and immerse it in a bowl of cool water at least 1 hour to cool it, ready for shredding. Remove the chicken pieces with a draining spoon and drain well. Pat dry with papper towels. Strip all the meat from the bone. On a flat surface, using a rolling pin, pound the chicken to flatten.Tear the meat into shreds with two forks. Mix with the shreed cucumber and arrange in a serving dish. To serve, mix together all the sauce ingredients. Pour over the chicken and cucumber.
Post by carnation037 on Dec 30, 2002 16:26:35 GMT -6
from chief_cook or Sweetpea_mama « Thread started on: Dec 29th, 2002, 11:55pm » <br>.....
Honey Dijon Peanut Crusted Chicken
2 T. butter or margarine 1/2 C. plain yogurt 2 T. honey 1 T. Dijon mustard 1/3 C. flour 1/3 C. finely chopped dry-roasted peanuts 1/2 tsp. paprika Salt Freshly-ground pepper 4 boneless, skinless chicken breast halves or legs 1/4 C. whole dry-roasted peanuts
Preheat oven to 350ºF. Place butter or margarine in 13 x 9-inch baking dish in oven while preheating. Remove when butter is just melted; set aside. In a small bowl or pie plate, combine yogurt, honey and mustard, mixing until smooth; set aside. In another bowl or pie plate, combine flour, chopped peanuts, paprika, salt and pepper. Coat chicken in yogurt mixture, covering both sides, then dredge in flour mixture. Place chicken in prepared baking dish, turning to coat with melted butter or margarine. Scatter whole peanuts over chicken. Bake 30 to 35 minutes or until juices run clear. Makes 4 servings.
Post by carnation037 on Dec 30, 2002 16:29:52 GMT -6
from chief_cook or Sweetpea_mama « Thread started on: Dec 29th, 2002, 11:57pm » <br>.....
Apple Raisin Stuffed Cornish Game Hens
4 Cornish game hens 1 (6 oz.) bag Melba Toasted Dressing 1/2 C. chopped celery 1/3 C. chopped onion 1/2 C. butter 1 large or 2 small apples, peeled and sliced 1/2 C. S&W Apple Juice 1 C. S&W Apple Sauce 3/4 C. chopped S&W Walnuts 2/3 C. S&W Seedless Raisins Salt Pepper
Sauté celery and onions in butter until tender. Combine with remaining ingredients except salt and pepper. Wash and pat dry thawed hens. Season cavities with salt and pepper. Stuff hens with stuffing mixture and fasten openings with skewers. Place hens breast side up in roaster pan. Do not cover. A foil tent may be used if excessive browning occurs. Roast 1 1/2 hours at 325ºF, basting 4 or 5 times with the following sauce.
Sauce 1 C. S&W Apple Juice 1/2 C. firmly packed brown sugar
Heat on stove until well blended or in the microwave for 1 minute. Serves 4.
Post by carnation037 on Dec 30, 2002 16:36:02 GMT -6
from chief_cook or Sweetpea_mama « Thread started on: Today at 12:01am » <br>.....
Southern Karo Syrup Chicken
1 broiler-fryer chicken 2 T. butter 1/2 C. Karo corn syrup 1/2 C. orange juice 3 T. lemon juice
Cut up chicken. In skillet over medium heat, cook chicken in butter about 30 minutes or until tender. Drain off fat. Mix remaining ingredients and pour over chicken. Cook over medium heat, turning often, for 5 to 10 minutes or until glazed.
Post by carnation037 on Dec 30, 2002 16:49:14 GMT -6
from Baking_Bud « Thread started on: Today at 02:24am » <br>.....
Glazed Chicken and Stir Fry Vegetables
3 T. cornstarch 1 can chicken broth 1/3 c. cider vinegar 1/3 c. honey 1 T. soy sauce (I use low-sodium) 1/4 tsp. crushed red pepper 4 boneless chicken breast halves 2-3 carrots, sliced thin and diagonally 1 small can water chestnuts, drained 2 c. snow peas 4 c. Broth Simmered Rice (cook rice in chicken broth instead of water, no butter or salt needed)
In a small bowl, mix together 1st six ingredients until smooth. Set aside. Cook chicken breasts in a non-stick skillet over medium-high heat until browned and done in the center. To the skillet, add cornstarch mixture, carrots and water chestnuts. Continue to cook until mixture boils and thickens, stirring often. Stir in the snow peas, cover skillet and simmer over low heat for 5 minutes. Serve with regular white rice, brown rice, or Broth Simmered Rice. Serving size: 4
Post by carnation037 on Dec 30, 2002 16:55:31 GMT -6
from marlaoh « Thread started on: Today at 09:30am » <br>.....
Pace Monterey Chicken Fajitas
2 tbsp. vegetable oil 1 lb. boneless chicken breasts, cut into strips 1 medium green pepper, cut into strips 1 medium onion, sliced 1 can (10 3/4 oz.) Campbell's Cream of Mushroom or 98% Fat Free Cream of Mushroom Soup 1/2 cup Pace Chunky Salsa 8 Mission Flour Tortillas (8") 1 cup shredded Monterey Jack cheese
HEAT oil in skillet. Add chicken and cook until browned, stirring often. ADD pepper and onion and cook until tender-crisp. ADD soup and salsa and heat through. Spoon about 1/2 cup chicken mixture down center of each tortilla. Top with cheese and additional salsa. Fold tortilla around filling. Makes 4 servings.
2 large boneless, skinless chicken breast halves 3 tsp. olive oil, divided 1/4 C. finely chopped onion 1/4 C. finely chopped green bell pepper 1 (10 oz.) can no salt added tomato puree 1 T. chili powder 1/4 tsp. oregano 1/4 tsp. ground cumin 1 (15 oz.) can red beans, including liquid 6 corn tortillas 4 oz. shredded Cheddar cheese 1/4 C. sour cream 1 C. shredded iceberg or romaine lettuce 1 medium tomato, chopped 1/4 C. diced avocado 6 small black olives, chopped
Cut chicken breasts into 1/2-inch cubes. Heat 2 teaspoons of the oil in large, nonstick skillet. Add chicken cubes and sauté just until no longer pink, about 2 to 3 minutes. Remove chicken and set aside. Add remaining 1 teaspoon olive oil to skillet. Stir in onion and green pepper; cook gently until softened. Add tomato puree, chili powder, oregano, cumin and beans with juice; stir well. Simmer 5 minutes, then return chicken to tomato sauce and simmer 2 to 3 more minutes or until chicken is heated through and thoroughly cooked. Preheat oven to 350 degrees F. Place 2 tablespoons of the chicken mixture on each tortilla, fold and place in shallow casserole dish. Pour any remaining sauce over all. Sprinkle with shredded cheese and put in oven for 3 to 4 minutes, or just until cheese melts. Serve with dollops of sour cream. Add shredded lettuce, chopped tomato, avocado cubes and chopped black olives. Makes 3 servings.
Per serving: 723 calories, 51 g protein, 64 g carbohydrate, 17 g fiber, 31 g fat, 127 mg cholesterol, 949 mg sodium
Post by carnation037 on Dec 30, 2002 19:34:06 GMT -6
from chief_cook or Sweetpea_mama « Thread started on: Today at 7:25pm » <br>..... Prep Time: 15 min. Cook Time: 1 hr. to 1 hr. 15 min.
Swanson® Cornish Hens with Pecan Stuffing
1 can (14 oz.) Swanson® Chicken Broth or Natural Goodness™ Chicken Broth 4 green onions, sliced 1/2 cup chopped pecans 1/2 cup golden raisins 4 cups Pepperidge Farm® Herb Seasoned Stuffing 3 Cornish game hens (about 1 1/2 lb. each), split in half 1/2 cup peach preserves 1 tbsp. Dijon mustard
MIX broth and onions in saucepan. Heat to a boil. Stir in pecans and raisins. Remove from heat. Add stuffing. Mix lightly. SPOON stuffing across center of greased 3-qt. shallow baking dish, leaving space on both sides for hens. Arrange hens on each side of stuffing. Mix preserves and mustard. Spoon over hens. BAKE at 350ºF. for 1 hr. to 1 hr. 15 min. or until done. When stuffing is golden brown, cover loosely with foil. Stir glaze and spoon over hens before serving. Serves 6.
Post by carnation037 on Dec 30, 2002 19:38:25 GMT -6
from chief_cook or Sweetpea_mama « Thread started on: Today at 8:14pm » <br>..... Chicken with Onion, Garlic & Shallots
1 pound boneless, skinless chicken thighs 1 doz. cloves garlic, crushed 1 medium red onion, chopped 6 green onions, white ends only, chopped 2 medium shallots, chopped 2 tablespoons olive oil 1/4 teaspoon ground black pepper 1/4 teaspoon ground red pepper 1/4 teaspoon salt 1 cup white wine 3/4 cup chicken stock or broth
Cut chicken thighs into quarters, removing excess fat. Heat oil in skillet and brown chicken, then remove from skillet. Add crushed garlic to pan and briefly sauté, then add chopped red onion and continue sautéing. After 4-5 minutes, add chopped green onion, black pepper and s alt, and saute until onions are translucent, about 5 more minutes. Return chicken to pan and add red pepper. Stir in stock and bring to boil. Reduce heat and cover. Cook for 30 minutes, stirring occasionally. After 30 minutes liquid should be reduced about 90%. Remove chicken and add shallots. Saute for 3-4 minutes, then add wine and deglaze pan. Reduce over medium heat for 3-5 minutes until about 75% reduced. Return chicken to pan and stir together, then serve.
Post by carnation037 on Jan 1, 2003 19:48:59 GMT -6
from chief_cook or Sweetpea_mama « Thread started on: Today at 6:22pm » <br>..... These are both low-fat recipes.And tastes great.
Chicken Piccata with Lemon Rice
4 boneless, skinless chicken breasts, about 4 to 6 ounces each 1 1/2 tablespoons olive oil salt to taste freshly ground black pepper flour for dredging 1/2 cup low-sodium chicken broth 2 tablespoons lemon juice 2 tablespoons capers 2 tablespoons chopped parsley
Lay the chicken between two pieces of waxed paper and flatten each cutlet with the flat end of a mallet until thin. Heat the olive oil in a large, non-stick skillet until hot. While the oil is heating, season the chicken with salt and pepper and dredge it in flour. Sauté the chicken over high heat, about 3 minute on each side. Remove to a warm platter and keep warm. Quickly add the chicken broth to the pan and stir with a wooden spoon to release any caramelized bits that may be stuck to the pan. Cook until the broth has reduced by half. Add the lemon juice and capers. Pour the sauce over the chicken, sprinkle with parsley and serve. Makes 4 servings. Serve with Lemon rice Serving Size 1 chicken breast.
NOTE: You may have to sauté the chicken in two batches. If so, use a clean pan for each batch. Make the sauce in one of the pans.
Nutritional Information Per Serving: Calories 253, Total Fat 7g, Sat Fat 1g, Cholesterol 99mg, Sodium 370mg, Total Carb 4g, Dietary Fiber 0g, Protein 40g Preparation time : 5 minutes Cooking time : 8 minutes
Post by carnation037 on Jan 2, 2003 9:02:03 GMT -6
from Baking_Bud « Thread started on: Today at 01:23am » <br>.....
Chicken and Rice
3 T. salad oil 2 1/2 to 3 lbs. chicken parts (thighs, legs, breasts) or 2 1/2 to 3 lb. broiler-fryer chicken, cut up 1/2 c. all purpose flour 1 can (28 oz.) whole tomatoes 1 medium onion, chopped (about 1/2 cup) 1 1/2 tsp. salt 1 1/2 to 2 tsp. chili powder 1/8 tsp. instant minced garlic 1/8 tsp. pepper Dash cayenne pepper 2 chicken bouillon cubes 2 1/2 c. boiling water 1 c. uncooked regular rice 1 can (8 oz.) whole kernel corn 1 can (8 oz.) kidney beans
Heat oil in Dutch oven or large skillet. Coat chicken with flour and brown over medium heat, for 15 to 20 minutes. Drain off fat. Heat oven to 350 degrees. Mix tomatoes (with liquid) and remaining ingredients except rice, corn and beans; pour onto chicken. Cover and bake 30 minutes. Stir in rice, corn (with liquid) and beans (with liquid). Bake until chicken and rice are tender and vegetables are hot, for 30 to 40 minutes. Makes 4 to 6 servings.
Post by carnation037 on Jan 2, 2003 18:15:27 GMT -6
from chief_cook or Sweetpea_mama « Thread started on: Today at 5:06pm » <br>.....
Lemon Baked Chicken Soft Tacos
One 3 pound whole broiler/fryer chicken grated peel of 1 Sunkist lemon juice of 1/2 Sunkist lemon 1 tablespoon vegetable oil
Accompaniments: 10 to 12 soft flour tortillas (6 to 7 inch taco size), warmed shredded lettuce chopped or sliced tomatoes canned black or retried beans, heated bottled or fresh salsa avocado slices and cilantro leaves (optional)
Remove neck, giblets and any excess fat from body cavity of chicken. Discard. Rinse chicken well and drain. Turn wing tips under back of chicken. (It is not necessary to close body cavity with skewers or tie legs together with string.) Place chicken, breast side up, on rack in aluminum foil lined roasting pan. In small bowl, combine lemon peel, juice and oil. Spoon lemon mixture over chicken and inside body cavity. Bake at 350 degrees F for 1 hour and 20 - 30 minutes, or until chicken is tender. Cool enough to handle. Cut both chicken breast halves off bone with the skin intact; and slice crosswise into thin strips. Remove remaining skin from chicken. Remove cooked chicken from bones. Shred or slice. Arrange shredded chicken on a serving platter. Top with sliced chicken breast. Serve chicken in warmed tortillas with additional accompaniments, as desired. Makes 10 servings (about 2 ounces cooked chicken per taco).
Post by carnation037 on Jan 2, 2003 18:19:20 GMT -6
from chief_cook or Sweetpea_mama « Thread started on: Today at 5:11pm » <br>..... Preparation Total: 36 An easy dish that's got an out of the ordinary flavor.
4 skinless boneless chicken breasts, halved 1/2 teaspoon salt 1/2 teaspoon paprika 1/2 teaspoon fresh basil, chopped 1/4 teaspoon rosemary 1/4 teaspoon black pepper 1 tablespoon butter 3 tablespoons fresh lemon juice 3 tablespoons fresh lime juice 3 tablespoons fresh orange juice 1/4 cup white wine 3 tablespoons lowfat banana yogurt
In a small bowl, mix together salt, paprika, basil, rosemary and pepper. Sprinkle over chicken. In non-stick frying pan, place butter and melt over a medium heat. Add chicken and cook, turning, about 10 minutes or until brown on all sides. In small bowl, mix together lemon, lime and orange juices. Add wine and stir to blend. Pour over chicken in pan. Cover. Reduce heat to low and simmer about 15 minutes or until fork can be inserted in chicken with ease. Remove chicken to warm dish. Into pan drippings, slowly stir yogurt, heat about 1 minute and pour over chicken. Serves 8.
Post by carnation037 on Jan 5, 2003 20:28:18 GMT -6
Italian Chicken/Mozzarella Melt
4 boneless, skinless chicken breasts 2 tablespoons olive oil 1/4 teaspoon salt 1/2 teaspoon dried oregano -- divided 1 cup pizza sauce 1/2 teaspoon dried basil 4 French rolls -- halved and toasted 1 small zucchini -- shredded 1/4 cup shredded Mozzarella cheese 1/4 cup grated Parmesan cheese
Brush each piece of chicken with olive oil. Srinkle with salt and half of the oregano. Cook chicken in a lightly greased non stick skillet over a medium/high heat for about 4 minutes on each side or until done. Set chicken aside. Combine pizza sauce, basil, and the other half of the oregano in skillet. Cook over a medium/high heat until thoroughly heated. Remove from heat; add chicken, and keep warm. Place rolls on a baking sheet. Spread the sauce evenly on bottom half of each roll. Top evenly with chicken, zucchini, and cheeses. Broil 3 inches from heat (with electric oven door partially open), for 2 to 3 minutes or until cheese melts. Cover with the tops of the rolls. Makes 4 servings.
Heat oil in a large skillet over medium high heat. Add garlic and saute until aromatic oils are released, then add chicken and cook through until no longer pink. Stir in tomatoes and basil and bring to a boil. Reduce heat to low and simmer for another 3 to 5 minutes. Finally, stir in steamed beans and serve. Makes 4 servings.
Post by carnation037 on Jan 5, 2003 21:23:11 GMT -6
Got this one from nancy's kitchen
Microwave Stuffed Chicken Breasts
1 10oz. pkg. frozen chopped spinach or broccoli, cooked and well drained 2 minced green onions 1 c. shredded Monterey Jack cheese, (4oz.) 6 large boneless, skinless chicken breasts, pounded to 1/4 inch thickness 3 1oz. slices cooked ham, cut in half 1 c. fresh bread crumbs 1 tbsp. parsley 1/2 tsp. paprika 1 tbsp. + 2 tbsp. melted butter, separated 1 tbsp. flour 1/4 tsp. salt 1/8 tsp. pepper 1 c. milk
Place spinach in a large bowl with the onions and half the cheese. Mix together. Top each breast a piece of ham. Place an equal amount of spinach mixture on top of that. Carefully fold the chicken in from each side until it is about half the original size. Turn over so ends are tucked under. Combine the bread crumbs, parsley and paprika in a shallow dish. Brush chicken with 1 tbsp. of the butter. Coat chicken with the seasoned crumbs. Place the chicken in a 9x13" baking dish. Cover loosely with waxed paper. Cook on high, 100% power, for 10 - 12 minutes until fork tender. Place the remaining butter in a bowl. Add flour, salt and pepper. Gradually stir in milk. Microwave, high heat, for 3 1/2 minutes or until boiling, stirring twice. Add the rest of the cheese and stir until melted. Spoon sauce around chicken.
Post by carnation037 on Jan 6, 2003 14:22:39 GMT -6
from Baking_Bud « Thread started on: Jan 5th, 2003, 11:30pm » <br>.....
Turkey and Zucchini Parmigiana
2 tablespoons grated Parmesan cheese 2 tablespoons Progresso Plain Bread Crumbs 1 pound fresh turkey breast slices 14 ounces jar spaghetti sauce 1 small zucchini, cut into thin 2-inch-long strips
In shallow bowl, combine cheese and bread crumbs. Coat turkey slices with mixture. Spray large nonstick skillet with nonstick cooking spray. Heat over medium heat until hot. Add turkey; cook about 2 minutes on each side or until browned. Pour spaghetti sauce over and around turkey. Gently stir in zucchini. Cover; cook 5 to 7 minutes or until zucchini is tender and turkey is no longer pink in center, stirring occasionally. 4 servings.
NOTE: Can top the turkey with a slice of mozzarella cheese, or other favored flavors of cheese.