Recipes for chicken?!
hey guys i was wondering if anybody could give me some quick recipes with chicken please!. i have got chicken breasts!. i also have rice and pasta in the cupboard!. im just bored of doing curries and roast with it especially in the warm weather!. thank you in advance hope you all are enjoying your day!.Www@FoodAQ@Com
Answers:
Parmesan Chicken
Recipe Feedback: User Rating 4!.6 out of 5
(15 reviews)
1515 Write a review
By Linda Larsen, About!.com
See More About:chicken breast recipeschicken coating recipesquick chicken recipes
Parmesan Chicken
Prep Time: 15 minutes
Cook Time: 30 minutes
Ingredients:
1/2 cup dijon mustard
1/4 cup apple juice
2 cloves garlic, minced
2 cups fresh soft bread crumbs
1 cup grated Parmesan cheese
1 Tbsp!. butter, melted
1/4 tsp!. salt
1/8 tsp!. pepper
2 tsp!. dried parsley flakes
8 boneless, skinless chicken breast halves
Preparation:
Line a 13x9" pan with foil and preheat oven to 375 degrees!.
In shallow pan, mix mustard, apple juice, and garlic!. In other pan, mix the crumbs, cheese, parsley, melted butter, salt, pepper, and parsley flakes!.
Coat chicken in the mustard mixture, then roll it in the crumb mixture until thoroughly coated!. Place the chicken in prepared pan and bake for 20-30 minutes, until golden brown and thoroughly cooked!. Serves 8
Note: You have to use soft fresh bread crumbs for this recipe; bread crumbs you make yourself by crumbling or processing fresh bread!. Do NOT use the dried bread crumbs you buy in the supermarket; you'll have way too much left over!.
Sticky Chicken
You can make this recipe with boneless, skinless chicken thighs instead!. Just increase the cooking time by 10-15 minutes!.
Prep Time: 15 minutes
Cook Time: 15 minutes
Ingredients:
1/2 cup balsamic vinegar
1/2 cup low sodium soy sauce
1/2 cup sugar
2 garlic cloves, minced
1 Tbsp!. grated fresh ginger root
1/8 tsp!. pepper
3-4 lbs!. boneless, skinless chicken breasts
Preparation:
Combine all ingredients except the chicken in a shallow baking dish and stir until sugar dissolves!. Add the chicken and turn to coat well!. Cover the dish and chill in refrigerator for 24 hours!.
When ready to eat, transfer the chicken and marinade to a large heavy nonstick skillet!. Bring to a boil over medium heat!. Reduce heat to low, cover the skillet and simmer for 15 minutes, stirring each piece occasionally!. Check the breasts for doneness (180 degrees F on an instant read thermometer) and remove to a shallow pan as they test done!. Cover the cooked chicken and place in warm oven to keep warm!.
Increase heat to medium and cook the marinade remaining in skillet until syrupy, stirring constantly, about 8-10 minutes!. Return chicken to the skillet, coat it with the sauce, and serve immediately - with lots of hot cooked rice! Serves 8
Chicken with Fruit Salsa
This recipe was inspired by several different cookbooks!. It combines some of my favorite winter fruits for a fabulous salsa!. Try serving the salsa recipe with sandwiches and other meats too!.
Prep Time: 25 minutes
Cook Time: 12 minutes
Ingredients:
1/2 cup chopped peeled mango
1 orange, peeled, seeded, and chopped
1 pear or apple, unpeeled, chopped
8 oz!. can pineapple tidbits, drained
2 Tbsp!. apple jelly
1 Tbsp!. minced seeded jalapeno pepper
2 Tbsp!. chopped fresh cilantro
1 Tbsp!. chopped fresh parsley
1/4 cup honey
2 Tbsp!. apple jelly
2 Tbsp!. lemon juice
4-6 boneless, skinless chicken breasts
Preparation:
Combine mango, orange, pear, pineapple, 2 Tbsp!. apple jelly, jalapeno, cilantro, and parsley!. Mix well and set aside!.
Combine honey, 2 Tbsp!. apple jelly and lemon juice!. Microwave on high until melted, 10-20 seconds and stir well!. Brush half of glaze on chicken!.
Broil chicken 4-6" from heat for 6 minutes!. Turn chicken and brush with remaining glaze!. Broil 4-6 minutes longer or until chicken is tender, thoroughly cooked, and juices run clear when pricked with knife!. Discard any remaining glaze!. Spoon fruit salsa over chicken to serve!. Serves 4-6
Chicken Potato Bake
I love this easy one dish meal recipe!. By coating just the top of the chicken, the meat stays moist and tender and you avoid the soggy coating on the bottom!.
Prep Time: 15 minutes
Ingredients:
1/4 cup dried bread crumbs
1/4 cup grated Parmesan cheese
1 teaspoon dried Italian seasoning
Salt and pepper to taste
1 egg, beaten
1 (24-30 ounce) package frozen hash brown potatoes, thawed
10 ounce can cream of chicken soup
1/2 cup milk
1 cup sour cream
1 cup grated Monterey Jack cheese
1 red bell pepper, chopped
6 boneless, skinless chicken breasts
Preparation:
Preheat oven to 375 degrees F!. Combine bread crumbs, Parmesan cheese, Italian seasoning, and salt and pepper on plate!. Place egg in small shallow bowl; beat well!.
In 13x9" glass baking dish, combine potatoes, soup, milk, sour cream, Monterey Jack cheese, and red bell pepper; mix well!. One at a time, dip the smooth side of a chicken breast in egg, then in bread crumb mixture to coat!. Place, coated side up, on the potato mixture!. Repeat with remaining chicken breasts!.
Bake for 35-45 minutes or until chicken is thoroughly cooked and potato mixture is bubbling and brown around the edges!.
Chicken and Rice Bake
This delicious recipe combines mushrooms, broccoli, long grain rice mix, and sour cream for an easy one dish meal recipe!.
Prep Time: 20 minutes
Cook Time: 25 minutes
Ingredients:
2 Tbsp!. olive oil
1 Tbsp!. butter
1 onion, chopped
4 boneless, skinless chicken breasts
8 oz!. pkg!. sliced fresh mushrooms
1-1/2 cups water
6 oz!. pkg!. chicken long grain wild rice mix
10 oz!. pkg!. frozen chopped broccoli
1/2 cup sour cream
1/2 cup grated Parmesan cheese
Preparation:
In heavy nonstick skillet, heat olive oil and butter, and saute onion until translucent!. Add chicken and cook over medium heat until browned on one side, about 4 minutes!. Turn chicken and add mushrooms, and cook until chicken is browned on second side!. Remove chicken from pan!. Add water, rice, and seasoning packet to skillet with mushrooms!. Place chicken around edge of skillet!. Add broccoli to center!.
Cook over medium heat until mixture boils!. Then reduce heat to low, cover, and cook 10 minutes!. Stir to mix broccoli with rice mixture!. Add sour cream and heat another 1-2 minutes!. Sprinkle with cheese, cover, let stand 2 minutes to melt cheese, and serve!. 6 servings
Tarragon Chicken
Prep Time: 15 minutes
Cook Time: 20 minutes
Ingredients:
2 Tbsp!. butter
1 Tbsp!. olive oil
6 boneless, skinless chicken breasts
1 tsp!. dried tarragon leaves
4 cloves garlic, minced
1 onion, finely chopped
1/2 cup frozen orange juice concentrate, thawed
1/2 tsp!. salt
1 Tbsp!. cornstarch
10 oz!. can mandarin oranges, drained, reserving 1/2 cup syrup
Hot cooked pasta or rice
Preparation:
Melt butter with olive oil in large skillet!. Add chicken, tarragon, garlic, and onion and cook over medium heat until vegetables are tender, about 8-10 minutes!.
In small bowl, stir together orange juice concentrate, cornstarch and reserved mandarin orange syrup!. Stir into chicken mixture!. Reduce heat to medium!. Cook, stirring frequently, until chicken is thoroughly cooked and tender and sauce has thickened, about 8-10 minutes!. Stir in oranges and serve with hot cooked pasta or rice!. Serves 6Www@FoodAQ@Com
Recipe Feedback: User Rating 4!.6 out of 5
(15 reviews)
1515 Write a review
By Linda Larsen, About!.com
See More About:chicken breast recipeschicken coating recipesquick chicken recipes
Parmesan Chicken
Prep Time: 15 minutes
Cook Time: 30 minutes
Ingredients:
1/2 cup dijon mustard
1/4 cup apple juice
2 cloves garlic, minced
2 cups fresh soft bread crumbs
1 cup grated Parmesan cheese
1 Tbsp!. butter, melted
1/4 tsp!. salt
1/8 tsp!. pepper
2 tsp!. dried parsley flakes
8 boneless, skinless chicken breast halves
Preparation:
Line a 13x9" pan with foil and preheat oven to 375 degrees!.
In shallow pan, mix mustard, apple juice, and garlic!. In other pan, mix the crumbs, cheese, parsley, melted butter, salt, pepper, and parsley flakes!.
Coat chicken in the mustard mixture, then roll it in the crumb mixture until thoroughly coated!. Place the chicken in prepared pan and bake for 20-30 minutes, until golden brown and thoroughly cooked!. Serves 8
Note: You have to use soft fresh bread crumbs for this recipe; bread crumbs you make yourself by crumbling or processing fresh bread!. Do NOT use the dried bread crumbs you buy in the supermarket; you'll have way too much left over!.
Sticky Chicken
You can make this recipe with boneless, skinless chicken thighs instead!. Just increase the cooking time by 10-15 minutes!.
Prep Time: 15 minutes
Cook Time: 15 minutes
Ingredients:
1/2 cup balsamic vinegar
1/2 cup low sodium soy sauce
1/2 cup sugar
2 garlic cloves, minced
1 Tbsp!. grated fresh ginger root
1/8 tsp!. pepper
3-4 lbs!. boneless, skinless chicken breasts
Preparation:
Combine all ingredients except the chicken in a shallow baking dish and stir until sugar dissolves!. Add the chicken and turn to coat well!. Cover the dish and chill in refrigerator for 24 hours!.
When ready to eat, transfer the chicken and marinade to a large heavy nonstick skillet!. Bring to a boil over medium heat!. Reduce heat to low, cover the skillet and simmer for 15 minutes, stirring each piece occasionally!. Check the breasts for doneness (180 degrees F on an instant read thermometer) and remove to a shallow pan as they test done!. Cover the cooked chicken and place in warm oven to keep warm!.
Increase heat to medium and cook the marinade remaining in skillet until syrupy, stirring constantly, about 8-10 minutes!. Return chicken to the skillet, coat it with the sauce, and serve immediately - with lots of hot cooked rice! Serves 8
Chicken with Fruit Salsa
This recipe was inspired by several different cookbooks!. It combines some of my favorite winter fruits for a fabulous salsa!. Try serving the salsa recipe with sandwiches and other meats too!.
Prep Time: 25 minutes
Cook Time: 12 minutes
Ingredients:
1/2 cup chopped peeled mango
1 orange, peeled, seeded, and chopped
1 pear or apple, unpeeled, chopped
8 oz!. can pineapple tidbits, drained
2 Tbsp!. apple jelly
1 Tbsp!. minced seeded jalapeno pepper
2 Tbsp!. chopped fresh cilantro
1 Tbsp!. chopped fresh parsley
1/4 cup honey
2 Tbsp!. apple jelly
2 Tbsp!. lemon juice
4-6 boneless, skinless chicken breasts
Preparation:
Combine mango, orange, pear, pineapple, 2 Tbsp!. apple jelly, jalapeno, cilantro, and parsley!. Mix well and set aside!.
Combine honey, 2 Tbsp!. apple jelly and lemon juice!. Microwave on high until melted, 10-20 seconds and stir well!. Brush half of glaze on chicken!.
Broil chicken 4-6" from heat for 6 minutes!. Turn chicken and brush with remaining glaze!. Broil 4-6 minutes longer or until chicken is tender, thoroughly cooked, and juices run clear when pricked with knife!. Discard any remaining glaze!. Spoon fruit salsa over chicken to serve!. Serves 4-6
Chicken Potato Bake
I love this easy one dish meal recipe!. By coating just the top of the chicken, the meat stays moist and tender and you avoid the soggy coating on the bottom!.
Prep Time: 15 minutes
Ingredients:
1/4 cup dried bread crumbs
1/4 cup grated Parmesan cheese
1 teaspoon dried Italian seasoning
Salt and pepper to taste
1 egg, beaten
1 (24-30 ounce) package frozen hash brown potatoes, thawed
10 ounce can cream of chicken soup
1/2 cup milk
1 cup sour cream
1 cup grated Monterey Jack cheese
1 red bell pepper, chopped
6 boneless, skinless chicken breasts
Preparation:
Preheat oven to 375 degrees F!. Combine bread crumbs, Parmesan cheese, Italian seasoning, and salt and pepper on plate!. Place egg in small shallow bowl; beat well!.
In 13x9" glass baking dish, combine potatoes, soup, milk, sour cream, Monterey Jack cheese, and red bell pepper; mix well!. One at a time, dip the smooth side of a chicken breast in egg, then in bread crumb mixture to coat!. Place, coated side up, on the potato mixture!. Repeat with remaining chicken breasts!.
Bake for 35-45 minutes or until chicken is thoroughly cooked and potato mixture is bubbling and brown around the edges!.
Chicken and Rice Bake
This delicious recipe combines mushrooms, broccoli, long grain rice mix, and sour cream for an easy one dish meal recipe!.
Prep Time: 20 minutes
Cook Time: 25 minutes
Ingredients:
2 Tbsp!. olive oil
1 Tbsp!. butter
1 onion, chopped
4 boneless, skinless chicken breasts
8 oz!. pkg!. sliced fresh mushrooms
1-1/2 cups water
6 oz!. pkg!. chicken long grain wild rice mix
10 oz!. pkg!. frozen chopped broccoli
1/2 cup sour cream
1/2 cup grated Parmesan cheese
Preparation:
In heavy nonstick skillet, heat olive oil and butter, and saute onion until translucent!. Add chicken and cook over medium heat until browned on one side, about 4 minutes!. Turn chicken and add mushrooms, and cook until chicken is browned on second side!. Remove chicken from pan!. Add water, rice, and seasoning packet to skillet with mushrooms!. Place chicken around edge of skillet!. Add broccoli to center!.
Cook over medium heat until mixture boils!. Then reduce heat to low, cover, and cook 10 minutes!. Stir to mix broccoli with rice mixture!. Add sour cream and heat another 1-2 minutes!. Sprinkle with cheese, cover, let stand 2 minutes to melt cheese, and serve!. 6 servings
Tarragon Chicken
Prep Time: 15 minutes
Cook Time: 20 minutes
Ingredients:
2 Tbsp!. butter
1 Tbsp!. olive oil
6 boneless, skinless chicken breasts
1 tsp!. dried tarragon leaves
4 cloves garlic, minced
1 onion, finely chopped
1/2 cup frozen orange juice concentrate, thawed
1/2 tsp!. salt
1 Tbsp!. cornstarch
10 oz!. can mandarin oranges, drained, reserving 1/2 cup syrup
Hot cooked pasta or rice
Preparation:
Melt butter with olive oil in large skillet!. Add chicken, tarragon, garlic, and onion and cook over medium heat until vegetables are tender, about 8-10 minutes!.
In small bowl, stir together orange juice concentrate, cornstarch and reserved mandarin orange syrup!. Stir into chicken mixture!. Reduce heat to medium!. Cook, stirring frequently, until chicken is thoroughly cooked and tender and sauce has thickened, about 8-10 minutes!. Stir in oranges and serve with hot cooked pasta or rice!. Serves 6Www@FoodAQ@Com
http://www!.campbellkitchen!.com/recipedet!.!.!.
I love this meal!.!.plus it has a video to watch to show u how to make it :-)
This is also a great one as well!.!.
http://www!.campbellkitchen!.com/prego/Spe!.!.!.
I made this the other night and it was good :-)
http://www!.bettycrocker!.com/recipes/reci!.!.!.
And here are some more chicken recipes :) that are YUMMY!
http://www!.hiddenvalley!.com/recipes/view!.!.!.
http://www!.hiddenvalley!.com/recipes/view!.!.!.
http://www!.hiddenvalley!.com/recipes/view!.!.!.
http://www!.eat!.com/Recipes!.asp!?RecipeID=!.!.!.
http://www!.eat!.com/Recipes!.asp!?RecipeID=!.!.!.Www@FoodAQ@Com
I love this meal!.!.plus it has a video to watch to show u how to make it :-)
This is also a great one as well!.!.
http://www!.campbellkitchen!.com/prego/Spe!.!.!.
I made this the other night and it was good :-)
http://www!.bettycrocker!.com/recipes/reci!.!.!.
And here are some more chicken recipes :) that are YUMMY!
http://www!.hiddenvalley!.com/recipes/view!.!.!.
http://www!.hiddenvalley!.com/recipes/view!.!.!.
http://www!.hiddenvalley!.com/recipes/view!.!.!.
http://www!.eat!.com/Recipes!.asp!?RecipeID=!.!.!.
http://www!.eat!.com/Recipes!.asp!?RecipeID=!.!.!.Www@FoodAQ@Com
This is one of my favorites!.
Grilled chicken breast with a Mole-Chile Rub
4 Boneless Chicken Breast
Marinade:
2 tbs ancho chile powder
1 tbs chile powder
1 1/2 tbs chipotle chile powder
3 tbs cocoa powder
2 tbs kosher salt
1 tsp cayenne pepper
2 tbs mexican oregano
4 cloves garlic chopped
1/4 cup grape seed oil
1 large or 2 small limes
Measure all dry ingredients for the marinade into
a plastic bag!. Seal and shake to mix!. Add grape seed
oil, juice from the lime, and chopped garlic!.
Place chicken breast on cutting board, remove
any fat!. With a small fork, pierce chicken, both
sides about 6 - 8 times per side!. This allows the marinade to penetrate the chicken!. Add Chicken
to marinade!. Refrigerate 1 hour and up to 4 hours!.
30 minutes before you are ready to place on grill,
take chicken out of refrigerator!.
Grill 5 minutes per side!. Place on serving platter,
cover with foil & rest 5 minutes!.
The meat is moist and tender!. The flavors are amazing!. The cocoa powder complements the chile powders and enhances the over all flavors of this dish!.Www@FoodAQ@Com
Grilled chicken breast with a Mole-Chile Rub
4 Boneless Chicken Breast
Marinade:
2 tbs ancho chile powder
1 tbs chile powder
1 1/2 tbs chipotle chile powder
3 tbs cocoa powder
2 tbs kosher salt
1 tsp cayenne pepper
2 tbs mexican oregano
4 cloves garlic chopped
1/4 cup grape seed oil
1 large or 2 small limes
Measure all dry ingredients for the marinade into
a plastic bag!. Seal and shake to mix!. Add grape seed
oil, juice from the lime, and chopped garlic!.
Place chicken breast on cutting board, remove
any fat!. With a small fork, pierce chicken, both
sides about 6 - 8 times per side!. This allows the marinade to penetrate the chicken!. Add Chicken
to marinade!. Refrigerate 1 hour and up to 4 hours!.
30 minutes before you are ready to place on grill,
take chicken out of refrigerator!.
Grill 5 minutes per side!. Place on serving platter,
cover with foil & rest 5 minutes!.
The meat is moist and tender!. The flavors are amazing!. The cocoa powder complements the chile powders and enhances the over all flavors of this dish!.Www@FoodAQ@Com
SO many things you could do!
First grill the breasts and when they are done, make a pasta sauce and cook pasta and have pasta and chicken breast!. Very simple and tasty!.
Second cook the breasts and If you have some Saffron put the rice in a fry pan and as it cooks add chicken bouillon for the juice!. as it thickens and is cooking add a touch of saffron and you have chicken and rice one of my favourites! another great dish!. EnjoyWww@FoodAQ@Com
First grill the breasts and when they are done, make a pasta sauce and cook pasta and have pasta and chicken breast!. Very simple and tasty!.
Second cook the breasts and If you have some Saffron put the rice in a fry pan and as it cooks add chicken bouillon for the juice!. as it thickens and is cooking add a touch of saffron and you have chicken and rice one of my favourites! another great dish!. EnjoyWww@FoodAQ@Com
If you have a grill or even a george foreman you could make ka-bobs with chicken and vegetables!.
Or
You could cook the chicken breast in a pan filled with a quarter of wine!. It gives the chicken good flavor and you could also season the chicken with herbs!. Then put chicken breast on a bed of rice!.Www@FoodAQ@Com
Or
You could cook the chicken breast in a pan filled with a quarter of wine!. It gives the chicken good flavor and you could also season the chicken with herbs!. Then put chicken breast on a bed of rice!.Www@FoodAQ@Com
do a chicken and rice,,,,, you will need some type of cream of soup,,, cream chicken , mushroom or cream of celery,,,,, i always cook rice first,,,,, you can add cut up mushrooms ,,,, cut up onions,,,,, cook salt and pepper,,
also ifyou have a can of salsa,,, you could do a mexican chicken dish and serve over riceWww@FoodAQ@Com
also ifyou have a can of salsa,,, you could do a mexican chicken dish and serve over riceWww@FoodAQ@Com
Since you have rice and pasta - I like to bake the chicken with some cream of mushroom soup (with just a little added water) and some extra mushrooms!. It keeps the chicken moist!. And if you keep the soup thick, it goes great on the rice or pasta!. OK, now I'm getting hungry !Www@FoodAQ@Com
why not make a tuna an chicken pasta! jus use mayo, only if u can dice the chicken tho! boiled chicken is by far the best! if u make the pasta put in cut up baby tomatoes tuna chicken onion an smoked sausage!Www@FoodAQ@Com
Dip the breats in beaten egg,then roll in porridge oats and fry in a little oil until cooked !.Www@FoodAQ@Com
cut the chicken up into peices make a sauce then put the pasta or rice with it !Www@FoodAQ@Com
FUNKY CHICKEN WITH SESAME NOODLES
1 lb!. linguine
? cup soy sauce
? cup toasted sesame oil
1/3 cup white sugar
? cup peanut butter
3 green onions, sliced diagonally (green & white parts)
? cup thinly shredded cabbage (purple or green)
8 oz!. sliced mushrooms
? cup sesame seeds, or more to taste
? cup soy sauce
? cup Hoisin sauce (or ? cup teriyaki sauce + ? cup brown sugar)
3 garlic cloves, minced or pressed
2 tsp!. fresh ginger, minced (or ? tsp!. dry)
4 boneless, skinless chicken breasts
Oil for sautéing
In a bowl mix the soy sauce, Hoisin sauce, garlic, and the ginger!. Add the chicken, making sure it's all coated with the sauce!. Cover and refridgerate for 2-3 hours!. Remove the chicken from the marinade, and toss out the marinade left at the bottom of the bowl!.
Cook the linguine according to package directions; drain, return to pot!. In a microwave safe bowl, add the soy sauce, sesame oil, sugar, and peanut butter!. Microwave 30-45 seconds, then whisk until well-blended and the sugar and peanut butter has dissolved!. Pour this over the cooked pasta!. Set aside while you marinate and then cook the mushrooms and chicken!.
On high med-heat, add 2 Tbsp oil in a large non-stick pan!. Add mushrooms and sauté until tender, about 4-5 min!. Remove mushrooms from pan and add to noodles!. Add 2 Tbsp oil to skillet then add chicken breasts!. Saute over high heat, about 6-8 minutes per side (depending upon thickness) until cooked through!. Remove chicken to cutting board, and slice into thin strips!. (If you happen to see any uncooked meat in the center, you can add it sliced back to the skillet to cook a bit more!.) Toss chicken with mushrooms and noodles; add cabbage, green onions, and sesame seeds, and serve in bowls!.
--my changes made to recipe from recipezaar!.com
----------------------------
Chicken Scarpariello
1 (2? - 3 Pound) Chicken, Cut Into Pieces
1 Cup All-Purpose Flour
Salt & Pepper
1 tsp!. Oregano
4 Tbsp Olive Oil
3 Cloves Garlic, Peeled & Sliced
? Cup Chopped Onions
1 Sprig Fresh Rosemary
1 Cup Chicken Broth
? Cup White Wine
Juice From 1 Lemon
3 Tbsp Unsalted, Softened Butter
1 Tbsp Flour
1/4 Cup Chopped, Fresh Parsley
Preheat the oven to 400o F!. Mix together the flour, oregano, salt, and pepper!. Rinse and dry the chicken pieces, and then dredge them lightly in the seaoned flour mixture!. In a heavy, ovenproof skillet, large enough to hold all of the chicken pieces, heat the olive oil, and then brown the chicken well on all sides over medium heat!. Once all of the pieces are well browned, remove them to a plate!. Pour out the left over oil in the pan, leaving just a tablespoon or two with the browned bits at the bottom!. Add the onion and cook until soft, and then add the garic!. As soon as the garlic begins to sizzle, add the wine, and stir the browned bits at the bottom while you reduce the wine by half over medium high heat!. Add the chicken broth and bring to a boil!. Break up the rosemary into pieces, and add it to the sauce!. Return the chicken pieces to the skillet, and spoon the sauce over top!. Bake the chicken until done, about 20 minutes!.
Remove the chicken to a warmed platter, and bring the remaining sauce to a boil!. Add the lemon juice and season with salt and pepper!. Mix the tablespoon of flour with 1 tablespoon of softened butter!. Add the remaining butter to the sauce in the skillet, and mix well!. Remove the rosemary pieces from the sauce!. If the sauce is thin, stir in a little of the flour and butter mixture, whisking continuously to prevent lumps!. Once the sauce has thickened, add the chopped parsley, and pour the sauce over the chicken on the platter!. Serve immediately!.
--ItalianFoodForever!.com
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Chicken with Basil Cream Sauce
1/4 cup milk
1/4 cup dry bread crumbs (I used about 3/4 cup fresh bread crumbs)
4 boneless, skinless chicken breasts
Salt and pepper
3 tbls!. butter
1 tbl!. olive oil
Sauce:
1/2 cup chicken broth
1 cup heavy whipping cream
1 (4-oz!.) jar diced pimentos, drained
1/2 cup Parmesan cheese, grated
1/4 cup fresh basil, minced
1/8 tsp!. black pepper
1 tsp!. cornstarch
2 tbls!. chicken broth or water
1!. Put milk and bread crumbs in separate bowls!. Lightly season chicken with salt and pepper!. Dip chicken in milk, then bread crumbs!.
2!. In skillet, over medium heat, brown chicken on both sides in butter and oil!. Set aside, keep warm!.
3!. Add broth to the same skillet!. Bring to a boil over medium heat and scrape bottom to loosen crumbs!. Add cream and pimentos, and bring to a boil, stirring constantly for 1 minute!. Reduce heat!. Stir in cheese, basil and pepper; cook until heated!.
4!. Mix cornstarch with broth into a paste!. Stir into cream mixture and cook until slightly thickened!. Spoon sauce over chicken!. For an appetizer, cut chicken into bite-size pieces and serve sauce as a dipping sauce!.
--The Advocate newspaper, June 2005
--------------------------------
BUTTERMILK BAKED CHICKEN
? cup butter or margarine
4 bone-in chicken breast halves*
? teaspoon salt
? teaspoon pepper
1? cups buttermilk, divided
3/4 cup all-purpose flour
1 (10 ? oz) can cream of mushroom soup, undiluted
Garnish: chopped fresh parsley
Melt butter in a lightly greased 13”x9” baking dish in a 425° oven!.
Sprinkle chicken with salt and pepper!. Dip chicken in 1/2 cup buttermilk, and dredge in flour!.
Arrange chicken, breast side down, in baking dish!.
Bake at 425° for 25 minutes!. Turn chicken, and bake 10 more minutes!.
Stir together remaining 1 cup buttermilk and cream of mushroom soup; pour over chicken, and bake 10 more minutes, shielding chicken with aluminum foil to prevent excessive browning, if necessary!. Drizzle gravy over chicken and Whipped Celery Potatoes!. Garnish, if desired!.
*4 skinned and boned chicken breast halves may be substituted!. Bake chicken at 425o for 15 minutes!. turn, and bake for 10 minutes!.
Note: Light butter; nonfat buttermilk; and reduced-sodium, reduced-fat cream of mushroom soup may be substituted!.
--Southern Living, OCTOBER 2001Www@FoodAQ@Com
1 lb!. linguine
? cup soy sauce
? cup toasted sesame oil
1/3 cup white sugar
? cup peanut butter
3 green onions, sliced diagonally (green & white parts)
? cup thinly shredded cabbage (purple or green)
8 oz!. sliced mushrooms
? cup sesame seeds, or more to taste
? cup soy sauce
? cup Hoisin sauce (or ? cup teriyaki sauce + ? cup brown sugar)
3 garlic cloves, minced or pressed
2 tsp!. fresh ginger, minced (or ? tsp!. dry)
4 boneless, skinless chicken breasts
Oil for sautéing
In a bowl mix the soy sauce, Hoisin sauce, garlic, and the ginger!. Add the chicken, making sure it's all coated with the sauce!. Cover and refridgerate for 2-3 hours!. Remove the chicken from the marinade, and toss out the marinade left at the bottom of the bowl!.
Cook the linguine according to package directions; drain, return to pot!. In a microwave safe bowl, add the soy sauce, sesame oil, sugar, and peanut butter!. Microwave 30-45 seconds, then whisk until well-blended and the sugar and peanut butter has dissolved!. Pour this over the cooked pasta!. Set aside while you marinate and then cook the mushrooms and chicken!.
On high med-heat, add 2 Tbsp oil in a large non-stick pan!. Add mushrooms and sauté until tender, about 4-5 min!. Remove mushrooms from pan and add to noodles!. Add 2 Tbsp oil to skillet then add chicken breasts!. Saute over high heat, about 6-8 minutes per side (depending upon thickness) until cooked through!. Remove chicken to cutting board, and slice into thin strips!. (If you happen to see any uncooked meat in the center, you can add it sliced back to the skillet to cook a bit more!.) Toss chicken with mushrooms and noodles; add cabbage, green onions, and sesame seeds, and serve in bowls!.
--my changes made to recipe from recipezaar!.com
----------------------------
Chicken Scarpariello
1 (2? - 3 Pound) Chicken, Cut Into Pieces
1 Cup All-Purpose Flour
Salt & Pepper
1 tsp!. Oregano
4 Tbsp Olive Oil
3 Cloves Garlic, Peeled & Sliced
? Cup Chopped Onions
1 Sprig Fresh Rosemary
1 Cup Chicken Broth
? Cup White Wine
Juice From 1 Lemon
3 Tbsp Unsalted, Softened Butter
1 Tbsp Flour
1/4 Cup Chopped, Fresh Parsley
Preheat the oven to 400o F!. Mix together the flour, oregano, salt, and pepper!. Rinse and dry the chicken pieces, and then dredge them lightly in the seaoned flour mixture!. In a heavy, ovenproof skillet, large enough to hold all of the chicken pieces, heat the olive oil, and then brown the chicken well on all sides over medium heat!. Once all of the pieces are well browned, remove them to a plate!. Pour out the left over oil in the pan, leaving just a tablespoon or two with the browned bits at the bottom!. Add the onion and cook until soft, and then add the garic!. As soon as the garlic begins to sizzle, add the wine, and stir the browned bits at the bottom while you reduce the wine by half over medium high heat!. Add the chicken broth and bring to a boil!. Break up the rosemary into pieces, and add it to the sauce!. Return the chicken pieces to the skillet, and spoon the sauce over top!. Bake the chicken until done, about 20 minutes!.
Remove the chicken to a warmed platter, and bring the remaining sauce to a boil!. Add the lemon juice and season with salt and pepper!. Mix the tablespoon of flour with 1 tablespoon of softened butter!. Add the remaining butter to the sauce in the skillet, and mix well!. Remove the rosemary pieces from the sauce!. If the sauce is thin, stir in a little of the flour and butter mixture, whisking continuously to prevent lumps!. Once the sauce has thickened, add the chopped parsley, and pour the sauce over the chicken on the platter!. Serve immediately!.
--ItalianFoodForever!.com
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Chicken with Basil Cream Sauce
1/4 cup milk
1/4 cup dry bread crumbs (I used about 3/4 cup fresh bread crumbs)
4 boneless, skinless chicken breasts
Salt and pepper
3 tbls!. butter
1 tbl!. olive oil
Sauce:
1/2 cup chicken broth
1 cup heavy whipping cream
1 (4-oz!.) jar diced pimentos, drained
1/2 cup Parmesan cheese, grated
1/4 cup fresh basil, minced
1/8 tsp!. black pepper
1 tsp!. cornstarch
2 tbls!. chicken broth or water
1!. Put milk and bread crumbs in separate bowls!. Lightly season chicken with salt and pepper!. Dip chicken in milk, then bread crumbs!.
2!. In skillet, over medium heat, brown chicken on both sides in butter and oil!. Set aside, keep warm!.
3!. Add broth to the same skillet!. Bring to a boil over medium heat and scrape bottom to loosen crumbs!. Add cream and pimentos, and bring to a boil, stirring constantly for 1 minute!. Reduce heat!. Stir in cheese, basil and pepper; cook until heated!.
4!. Mix cornstarch with broth into a paste!. Stir into cream mixture and cook until slightly thickened!. Spoon sauce over chicken!. For an appetizer, cut chicken into bite-size pieces and serve sauce as a dipping sauce!.
--The Advocate newspaper, June 2005
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BUTTERMILK BAKED CHICKEN
? cup butter or margarine
4 bone-in chicken breast halves*
? teaspoon salt
? teaspoon pepper
1? cups buttermilk, divided
3/4 cup all-purpose flour
1 (10 ? oz) can cream of mushroom soup, undiluted
Garnish: chopped fresh parsley
Melt butter in a lightly greased 13”x9” baking dish in a 425° oven!.
Sprinkle chicken with salt and pepper!. Dip chicken in 1/2 cup buttermilk, and dredge in flour!.
Arrange chicken, breast side down, in baking dish!.
Bake at 425° for 25 minutes!. Turn chicken, and bake 10 more minutes!.
Stir together remaining 1 cup buttermilk and cream of mushroom soup; pour over chicken, and bake 10 more minutes, shielding chicken with aluminum foil to prevent excessive browning, if necessary!. Drizzle gravy over chicken and Whipped Celery Potatoes!. Garnish, if desired!.
*4 skinned and boned chicken breast halves may be substituted!. Bake chicken at 425o for 15 minutes!. turn, and bake for 10 minutes!.
Note: Light butter; nonfat buttermilk; and reduced-sodium, reduced-fat cream of mushroom soup may be substituted!.
--Southern Living, OCTOBER 2001Www@FoodAQ@Com
House Fried Rice --- You can use all chicken instead of ham and shrimp!.
INGREDIENTS
1 1/2 cups uncooked white rice
3 tablespoons sesame oil
1 small onion, chopped
1 clove garlic, chopped
1 cup small shrimp - peeled and deveined
1/2 cup diced ham
1 cup chopped cooked chicken breast
2 stalks celery, chopped
2 carrots - peeled and diced
1 green bell pepper, chopped
1/2 cup green peas
1 egg, beaten
1/4 cup soy sauce
DIRECTIONS
Cook rice according to package directions!. While rice is cooking, heat a wok or large skillet over medium-high heat!. Pour in sesame oil and stir in onion!. Fry until golden, then add garlic!. When garlic is lightly browned, mix in shrimp, ham, and chicken!. Fry until shrimp is pink!.
Lower heat to medium and stir in celery, carrot, green pepper, and peas!. Fry until vegetables are crisp-tender!. Stir in beaten egg and cook just until egg is scrambled and firm!.
When rice is done, mix thoroughly with vegetables and stir in soy sauce!. Adjust seasoning to your preference and serve immediately!.
**************************************!.!.!.
Asian Orange Chicken ---
INGREDIENTS
Sauce:
1 1/2 cups water
2 tablespoons orange juice
1/4 cup lemon juice
1/3 cup rice vinegar
2 1/2 tablespoons soy sauce
1 tablespoon grated orange zest
1 cup packed brown sugar
1/2 teaspoon minced fresh ginger root
1/2 teaspoon minced garlic
2 tablespoons chopped green onion
1/4 teaspoon red pepper flakes
3 tablespoons cornstarch
2 tablespoons water
Chicken:
2 boneless, skinless chicken breasts, cut into 1/2 inch pieces
1 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil
DIRECTIONS
Pour 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat!. Stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes!. Bring to a boil!. Remove from heat, and cool 10 to 15 minutes!.
Place the chicken pieces into a resealable plastic bag!. When contents of saucepan have cooled, pour 1 cup of sauce into bag!. Reserve the remaining sauce!. Seal the bag, and refrigerate at least 2 hours!.
In another resealable plastic bag, mix the flour, salt, and pepper!. Add the marinated chicken pieces, seal the bag, and shake to coat!.
Heat the olive oil in a large skillet over medium heat!. Place chicken into the skillet, and brown on both sides!. Drain on a plate lined with paper towels, and cover with aluminum foil!.
Wipe out the skillet, and add the sauce!. Bring to a boil over medium-high heat!. Mix together the cornstarch and 2 tablespoons water; stir into the sauce!. Reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally!.
**************************************!.!.!.
Oh-So-Good Chicken ---
INGREDIENTS
4 teaspoons olive oil
6 tablespoons sour cream
4 ounces shredded Cheddar cheese
2 cups fresh sliced mushrooms
1 (16 ounce) jar salsa
2 cups cooked white rice
8 ounces boneless chicken breast halves, cooked and diced
DIRECTIONS
In a skillet, heat oil over medium heat!. Saute mushrooms!.
Combine mushrooms, sour cream, cheese, salsa, rice, and chicken!. Place in a greased casserole dish!.
Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes
**************************************!.!.!.
Peruvian Chicken Soup (Aguadito de Pollo) ---
INGREDIENTS
4 skinless, boneless chicken breast halves - cut in half
salt and pepper to taste
1/2 cup olive oil
1 medium onion, chopped
1 teaspoon minced garlic
1 tablespoon seeded, minced serrano chile
1/2 cup chopped cilantro
1 cup green peas
1 cup corn
1/2 red bell pepper, chopped
10 cups chicken broth
4 Yukon Gold potatoes, cut in half
1 cup uncooked white rice
DIRECTIONS
Season the chicken with salt and pepper!. Heat the olive oil in a large, heavy pot over medium-high heat!. Stir in the onion, garlic, and serrano chili; cook until the onion has softened, about 1 minute!. Add the chicken, and continue to cook for 5 minutes!.
Stir in the cilantro, peas, corn, and red pepper; cook for 1 minute!. Pour in the chicken broth, potatoes, and rice!. Bring to a boil, then reduce heat to medium-low, and simmer until the chicken is opaque and the potatoes are tender, about 40 minutes!.Www@FoodAQ@Com
INGREDIENTS
1 1/2 cups uncooked white rice
3 tablespoons sesame oil
1 small onion, chopped
1 clove garlic, chopped
1 cup small shrimp - peeled and deveined
1/2 cup diced ham
1 cup chopped cooked chicken breast
2 stalks celery, chopped
2 carrots - peeled and diced
1 green bell pepper, chopped
1/2 cup green peas
1 egg, beaten
1/4 cup soy sauce
DIRECTIONS
Cook rice according to package directions!. While rice is cooking, heat a wok or large skillet over medium-high heat!. Pour in sesame oil and stir in onion!. Fry until golden, then add garlic!. When garlic is lightly browned, mix in shrimp, ham, and chicken!. Fry until shrimp is pink!.
Lower heat to medium and stir in celery, carrot, green pepper, and peas!. Fry until vegetables are crisp-tender!. Stir in beaten egg and cook just until egg is scrambled and firm!.
When rice is done, mix thoroughly with vegetables and stir in soy sauce!. Adjust seasoning to your preference and serve immediately!.
**************************************!.!.!.
Asian Orange Chicken ---
INGREDIENTS
Sauce:
1 1/2 cups water
2 tablespoons orange juice
1/4 cup lemon juice
1/3 cup rice vinegar
2 1/2 tablespoons soy sauce
1 tablespoon grated orange zest
1 cup packed brown sugar
1/2 teaspoon minced fresh ginger root
1/2 teaspoon minced garlic
2 tablespoons chopped green onion
1/4 teaspoon red pepper flakes
3 tablespoons cornstarch
2 tablespoons water
Chicken:
2 boneless, skinless chicken breasts, cut into 1/2 inch pieces
1 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil
DIRECTIONS
Pour 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat!. Stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes!. Bring to a boil!. Remove from heat, and cool 10 to 15 minutes!.
Place the chicken pieces into a resealable plastic bag!. When contents of saucepan have cooled, pour 1 cup of sauce into bag!. Reserve the remaining sauce!. Seal the bag, and refrigerate at least 2 hours!.
In another resealable plastic bag, mix the flour, salt, and pepper!. Add the marinated chicken pieces, seal the bag, and shake to coat!.
Heat the olive oil in a large skillet over medium heat!. Place chicken into the skillet, and brown on both sides!. Drain on a plate lined with paper towels, and cover with aluminum foil!.
Wipe out the skillet, and add the sauce!. Bring to a boil over medium-high heat!. Mix together the cornstarch and 2 tablespoons water; stir into the sauce!. Reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally!.
**************************************!.!.!.
Oh-So-Good Chicken ---
INGREDIENTS
4 teaspoons olive oil
6 tablespoons sour cream
4 ounces shredded Cheddar cheese
2 cups fresh sliced mushrooms
1 (16 ounce) jar salsa
2 cups cooked white rice
8 ounces boneless chicken breast halves, cooked and diced
DIRECTIONS
In a skillet, heat oil over medium heat!. Saute mushrooms!.
Combine mushrooms, sour cream, cheese, salsa, rice, and chicken!. Place in a greased casserole dish!.
Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes
**************************************!.!.!.
Peruvian Chicken Soup (Aguadito de Pollo) ---
INGREDIENTS
4 skinless, boneless chicken breast halves - cut in half
salt and pepper to taste
1/2 cup olive oil
1 medium onion, chopped
1 teaspoon minced garlic
1 tablespoon seeded, minced serrano chile
1/2 cup chopped cilantro
1 cup green peas
1 cup corn
1/2 red bell pepper, chopped
10 cups chicken broth
4 Yukon Gold potatoes, cut in half
1 cup uncooked white rice
DIRECTIONS
Season the chicken with salt and pepper!. Heat the olive oil in a large, heavy pot over medium-high heat!. Stir in the onion, garlic, and serrano chili; cook until the onion has softened, about 1 minute!. Add the chicken, and continue to cook for 5 minutes!.
Stir in the cilantro, peas, corn, and red pepper; cook for 1 minute!. Pour in the chicken broth, potatoes, and rice!. Bring to a boil, then reduce heat to medium-low, and simmer until the chicken is opaque and the potatoes are tender, about 40 minutes!.Www@FoodAQ@Com
Mexican Roll Ups
This is something I made up its a great way to use left over meat!.
Use one of your choice
Shredded Chicken, shredded beef or shredded pork
Put in skillet with 1 pkg of taco seasoning
Add enough water so that you may simmer it, not to much
After simmering like 20 min
Place small amount in to soft burrito shell, I like to use the large ones!.
Roll them up and secure with toothpicks
In deep fryer or skillet, brown til golden brown
They will be crunchy
Serve with sour cream, salsa or gucamole
Dont forget to remove toothpicks !!!!
Cook your chicken and add to this
Olive Garden Alfredo Fettuccine
1 pint heavy cream
1 stick (1/2 cup) butter
2 tablespoons cream cheese
1/2 - 3/4 cup Parmesan cheese
1 teaspoon garlic powder, add in more to suit your taste if you prefer
Salt and pepper, to taste
8 ounces fettuccine, cooked and drained
In a saucepan combine butter, heavy cream, and cream cheese!. Simmer this until all is melted, and mixed well!. Add the Parmesan cheese and garlic powder!. Simmer this for 15 - 20 minutes over low heat!.
Toss pasta lightly with sauce, coating well!. Leftovers freeze well!.
Thai Chicken Wraps
6 (8- to 10-inch) plain, red, and/or green flour tortillas
3/4 pound skinless, boneless chicken breast strips for stir-frying
1/2 teaspoon garlic salt
1/4 to 1/2 teaspoon pepper
1 tablespoon cooking oil
4 cups packaged shredded broccoli (broccoli slaw mix)
1 medium red onion, cut into thin wedges
1 teaspoon grated fresh ginger
1 recipe Peanut Sauce (see below)
Wrap tortillas in paper towels!. Microwave on HIGH for 30 seconds to soften!. (Or, wrap tortillas in foil!. Heat in a 350 degrees F oven for 10 minutes!.)
In a small bowl combine garlic salt and pepper Add chicken; toss to coat evenly!.
In a large skillet cook and stir seasoned chicken in hot oil over medium-high heat for 2 to 3 minutes or until no longer pink!. Remove from skillet; keep warm!. Add broccoli, onion, and ginger to skillet!. Cook and stir for 2 to 3 minutes or until vegetables are crisp-tender!.
To assemble, spread each tortilla with about 1 tablespoon Peanut Sauce!. Top with chicken strips and vegetable mixture!. Roll up each tortilla, securing with a wooden pick!. Serve immediately with remaining sauce!.
Makes 6 servings!.
Peanut Sauce
1/4 cup granulated sugar
1/4 cup creamy peanut butter
3 tablespoons soy sauce
3 tablespoons water
2 tablespoons cooking oil
1 teaspoon bottled minced garlic
In a small saucepan combine all ingredients, and heat until sugar is dissolved, stirring frequently!.
Makes about 2/3 cup!.
Nutrition facts per serving: 330 calories, 16 g total fat, 3 g saturated fat, 30 mg cholesterol, 911 mg sodium, 30 g carbohydrate, 3 g fiber, 17 g protein, 3% vitamin A, 39% vitamin C, 4% calcium, 11% iron
Chicken Wrap Ups
Chicken marinated with onion, garlic, cumin and red pepper has a delicious and authentic Mexican flair!.
Makes 6 servings
Prep Time: 5 minutes
Marinate: 30 minutes
Cook Time: 15 minutes
1 can (10 3/4 ounces) chicken broth
1/2 cup lime juice
1 teaspoon McCormick? Onion Powder
1 teaspoon McCormick? Garlic Powder
1/2 teaspoon McCormick? Ground Cumin
1/8 teaspoon McCormick? Ground Red Pepper
1 1/2 pounds boneless, skinless chicken breasts
6 flour tortillas
salsa (optional)
shredded Cheddar cheese (optional)
lettuce (optional)
chopped tomato (optional)
1!. Place chicken broth, lime juice, onion powder, garlic powder, cumin and red pepper in 2-cup glass measure and stir to combine!. Pour into self-closing plastic bag or glass or stainless steel dish!. Add chicken and toss or turn to coat!. Cover, if using dish, and refrigerate at least 30 minutes!.
2!. Preheat broiler or grill!. Remove chicken from marinade and discard marinade!. Place chicken on lightly greased broiler pan or grill and cook 5-6 minutes!. Turn over and cook 5-6 minutes or until chicken is no longer pink in center!.
3!. Warm tortillas!. Cut chicken into strips and serve on tortillas with salsa, shredded cheese, lettuce and tomatoes!.
Nutrition Information per 1 serving
Calories: 286 Sodium: 579 mg
Fat: 6 g Carbohydrates: 24 g
Cholesterol: 68 mg Fiber: 0 g
Protein: 32 g
California Chicken Delight
3/4 cup flour
1 T!. Old Bay Seasoning
1 t!. salt
1/4 t!. pepper
4 fresh or individually fresh frozen boneless skinless chicken breasts
2 T!. oil
1/4 pound thinly sliced Prosciutto or deli style ham
1/4 pound sliced Monterey Jack or Swiss cheese
IN a shallow dish, combine flour, seasoning, salt and pepper!. Coat chicken
breasts in flour mixture!. In a large skillet over medium high heat, cook chicken
in oil for 20 minutes or until juices run clear!. Turn once during cooking!.
(Internal temperature should read 170!.) Place one slice ham and one slice cheese
on each breast!. Cover and cook until cheese melts, about 2 minutes!. Makes 4
servings!. Note: Cooking time given is for fresh chicken!. If using frozen
chicken, remove protective ice glaze by holding under cool running water 1-2 minutes
and allow additional time for cooking
1-2-3 Chops recipe
4-6 pork chops
1 (12 ounce) can 7-Up or Sprite soda
1 envelope dry onion soup mix
Put pork chops in a baking dish!. Cover with soda!. Sprinkle onion soup on top!. Bake at 350 degrees F for about 60 minutes!.
Serve over hot, cooked rice!.
NOTE: Chicken may be used instead of pork chopsWww@FoodAQ@Com
This is something I made up its a great way to use left over meat!.
Use one of your choice
Shredded Chicken, shredded beef or shredded pork
Put in skillet with 1 pkg of taco seasoning
Add enough water so that you may simmer it, not to much
After simmering like 20 min
Place small amount in to soft burrito shell, I like to use the large ones!.
Roll them up and secure with toothpicks
In deep fryer or skillet, brown til golden brown
They will be crunchy
Serve with sour cream, salsa or gucamole
Dont forget to remove toothpicks !!!!
Cook your chicken and add to this
Olive Garden Alfredo Fettuccine
1 pint heavy cream
1 stick (1/2 cup) butter
2 tablespoons cream cheese
1/2 - 3/4 cup Parmesan cheese
1 teaspoon garlic powder, add in more to suit your taste if you prefer
Salt and pepper, to taste
8 ounces fettuccine, cooked and drained
In a saucepan combine butter, heavy cream, and cream cheese!. Simmer this until all is melted, and mixed well!. Add the Parmesan cheese and garlic powder!. Simmer this for 15 - 20 minutes over low heat!.
Toss pasta lightly with sauce, coating well!. Leftovers freeze well!.
Thai Chicken Wraps
6 (8- to 10-inch) plain, red, and/or green flour tortillas
3/4 pound skinless, boneless chicken breast strips for stir-frying
1/2 teaspoon garlic salt
1/4 to 1/2 teaspoon pepper
1 tablespoon cooking oil
4 cups packaged shredded broccoli (broccoli slaw mix)
1 medium red onion, cut into thin wedges
1 teaspoon grated fresh ginger
1 recipe Peanut Sauce (see below)
Wrap tortillas in paper towels!. Microwave on HIGH for 30 seconds to soften!. (Or, wrap tortillas in foil!. Heat in a 350 degrees F oven for 10 minutes!.)
In a small bowl combine garlic salt and pepper Add chicken; toss to coat evenly!.
In a large skillet cook and stir seasoned chicken in hot oil over medium-high heat for 2 to 3 minutes or until no longer pink!. Remove from skillet; keep warm!. Add broccoli, onion, and ginger to skillet!. Cook and stir for 2 to 3 minutes or until vegetables are crisp-tender!.
To assemble, spread each tortilla with about 1 tablespoon Peanut Sauce!. Top with chicken strips and vegetable mixture!. Roll up each tortilla, securing with a wooden pick!. Serve immediately with remaining sauce!.
Makes 6 servings!.
Peanut Sauce
1/4 cup granulated sugar
1/4 cup creamy peanut butter
3 tablespoons soy sauce
3 tablespoons water
2 tablespoons cooking oil
1 teaspoon bottled minced garlic
In a small saucepan combine all ingredients, and heat until sugar is dissolved, stirring frequently!.
Makes about 2/3 cup!.
Nutrition facts per serving: 330 calories, 16 g total fat, 3 g saturated fat, 30 mg cholesterol, 911 mg sodium, 30 g carbohydrate, 3 g fiber, 17 g protein, 3% vitamin A, 39% vitamin C, 4% calcium, 11% iron
Chicken Wrap Ups
Chicken marinated with onion, garlic, cumin and red pepper has a delicious and authentic Mexican flair!.
Makes 6 servings
Prep Time: 5 minutes
Marinate: 30 minutes
Cook Time: 15 minutes
1 can (10 3/4 ounces) chicken broth
1/2 cup lime juice
1 teaspoon McCormick? Onion Powder
1 teaspoon McCormick? Garlic Powder
1/2 teaspoon McCormick? Ground Cumin
1/8 teaspoon McCormick? Ground Red Pepper
1 1/2 pounds boneless, skinless chicken breasts
6 flour tortillas
salsa (optional)
shredded Cheddar cheese (optional)
lettuce (optional)
chopped tomato (optional)
1!. Place chicken broth, lime juice, onion powder, garlic powder, cumin and red pepper in 2-cup glass measure and stir to combine!. Pour into self-closing plastic bag or glass or stainless steel dish!. Add chicken and toss or turn to coat!. Cover, if using dish, and refrigerate at least 30 minutes!.
2!. Preheat broiler or grill!. Remove chicken from marinade and discard marinade!. Place chicken on lightly greased broiler pan or grill and cook 5-6 minutes!. Turn over and cook 5-6 minutes or until chicken is no longer pink in center!.
3!. Warm tortillas!. Cut chicken into strips and serve on tortillas with salsa, shredded cheese, lettuce and tomatoes!.
Nutrition Information per 1 serving
Calories: 286 Sodium: 579 mg
Fat: 6 g Carbohydrates: 24 g
Cholesterol: 68 mg Fiber: 0 g
Protein: 32 g
California Chicken Delight
3/4 cup flour
1 T!. Old Bay Seasoning
1 t!. salt
1/4 t!. pepper
4 fresh or individually fresh frozen boneless skinless chicken breasts
2 T!. oil
1/4 pound thinly sliced Prosciutto or deli style ham
1/4 pound sliced Monterey Jack or Swiss cheese
IN a shallow dish, combine flour, seasoning, salt and pepper!. Coat chicken
breasts in flour mixture!. In a large skillet over medium high heat, cook chicken
in oil for 20 minutes or until juices run clear!. Turn once during cooking!.
(Internal temperature should read 170!.) Place one slice ham and one slice cheese
on each breast!. Cover and cook until cheese melts, about 2 minutes!. Makes 4
servings!. Note: Cooking time given is for fresh chicken!. If using frozen
chicken, remove protective ice glaze by holding under cool running water 1-2 minutes
and allow additional time for cooking
1-2-3 Chops recipe
4-6 pork chops
1 (12 ounce) can 7-Up or Sprite soda
1 envelope dry onion soup mix
Put pork chops in a baking dish!. Cover with soda!. Sprinkle onion soup on top!. Bake at 350 degrees F for about 60 minutes!.
Serve over hot, cooked rice!.
NOTE: Chicken may be used instead of pork chopsWww@FoodAQ@Com