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Coconut Chicken Curry
SUBMITTED BY: Michelle
Ingredients:
2 tablespoons vegetable oil
1 white onion, chopped
2 cloves garlic, crushed
1 pound skinless, boneless chicken breast halves - chopped
1 small head cauliflower, chopped
2 1/2 tablespoons yellow curry powder
1 teaspoon garlic salt
1 (14 ounce) can unsweetened coconut milk
1/3 cup chicken stock
salt and pepper to taste
Directions:
1. Heat the oil in a skillet over medium heat. Stir in the onion and garlic, and cook until tender. Mix in the chicken, and cook 10 minutes, or until juices run clear.
2. Mix the cauliflower, curry powder and garlic salt into the skillet. Pour in the coconut milk and chicken stock. Season with salt and pepper. Reduce heat to low. Continue cooking, stirring occasionally, 30 minutes.
Roasted Rosemary Chicken And Vegetables
SUBMITTED BY: Sandy
Ingredients:
1/3 cup olive oil
1/3 cup balsamic vinegar
1 tablespoon dried rosemary
1/2 teaspoon crushed red pepper flakes
1 clove garlic, minced
4 skinless, boneless chicken breasts
1 green bell pepper, sliced
1 red bell pepper, sliced
1 small red onion, quartered
3 carrots, cut into 1 inch pieces
1 eggplant, cut into 1/2 inch cubes
Directions:
1. Preheat oven to 400 degrees F (200 degrees C). Line a cookie sheet with aluminum foil, and coat with cooking spray.
2. In a large bowl, combine olive oil, balsamic vinegar, rosemary, red pepper flakes, and garlic. Place chicken in the bowl, and marinate 5 minutes. Transfer to a baking dish, reserving marinade in the bowl.
3. Place green bell pepper, red bell pepper, red onion, carrots, and eggplant in the marinade, and toss to coat. Arrange in a single layer on the prepared cookie sheet.
4. Place the chicken and vegetables in the preheated oven. Bake chicken for 20 minutes, or until juices run clear. Bake the vegetables for 35 minutes, or until the edges of the vegetables brown.
Creolized Stuffed Chicken Breasts
SUBMITTED BY: Laura
Ingredients:
1/2 pound smoked sausage, sliced thinly
1/2 pound fresh button mushrooms
3 tablespoons chopped green onion
1 teaspoon minced garlic
4 tablespoons blue cheese salad
dressing, divided
3 skinless, boneless chicken breasts
1 tablespoon Cajun-style seasoning
Directions:
1. To Make Stuffing: Brown sausage in a large skillet over medium high heat; once sausage starts to brown, add mushrooms and saute for 5 minutes, then add green onion and garlic and saute for another 2 minutes. Remove stuffing mixture from heat, put in a food processor and add 1 tablespoon salad dressing. Process slowly in processor, roughly chopping.
2. Preheat oven to 375 degrees F (190 degrees C).
3. Cut 2 inch slits in sides of chicken breasts and stuff with as much stuffing as breast will hold. Season both sides of breasts liberally with Cajun-style seasoning and sear in a hot skillet for 1 to 2 minutes per side, then place in a lightly greased 9x13 inch baking dish. Top with leftover stuffing and remaining 3 tablespoons salad dressing.
4. Bake at 375 degrees F (175 degrees C) for 30 minutes or until chicken is cooked through and juices run clear.
Chicken Lasagna
Submitted by: Kristle
Ingredients:
9 uncooked lasagna noodles
1 (10.5 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup chopped onion 1/2 cup grated Parmesan cheese
1/2 cup sour cream
1/4 cup mayonnaise
1/2 teaspoon garlic salt
4 cups chopped cooked chicken breast
4 cups shredded Cheddar cheese
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain.
3. In a medium bowl, combine chicken soup, mushroom soup, onion, Parmesan cheese, sour cream, mayonnaise and garlic salt.
4. In a 9x13 inch baking dish, layer 1/3 of the noodles, soup mixture, chicken and cheese; repeat 3 times, ending with cheese.
5. Bake in preheated oven for 1 hour.
Brased Baslamic Chicken
SUBMITTED BY: Moon
Ingredients:
6 skinless, boneless chicken breast halves
ground black pepper to taste
1 teaspoon garlic salt
2 tablespoons olive oil
1 onion, thinly sliced
1/2 cup balsamic vinegar
1 (14.5 ounce) can diced tomatoes
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried rosemary
1/2 teaspoon dried thyme
Directions:
1. Season chicken breasts with ground black pepper and garlic salt. Heat olive oil in a medium skillet, and brown the onion and seasoned chicken breasts.
2. Pour tomatoes and balsamic vinegar over chicken, and season with basil, oregano, rosemary and thyme. Simmer until chicken is no longer pink and the juices run clear, about 15 minutes.
White Chili
Submitted by: Dierdre Dee
Ingredients:
1 tablespoon olive oil
4 skinless, boneless chicken breast halves - cubed
1 onion, chopped
1 1/4 cups chicken broth
1 (4 ounce) can diced green chiles
1 teaspoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon dried cilantro
1/8 teaspoon cayenne pepper
1 (15 ounce) can cannellini beans, drained and rinsed
2 green onions, chopped
2 ounces shredded Monterey Jack cheese
Directions:
1. Heat oil in a large saucepan over medium-high heat. Cook chicken and onion in oil 4 to 5 minutes, or until onion is tender.
2. Stir in the chicken broth, green chiles, garlic powder, cumin, oregano, cilantro, and cayenne pepper. Reduce heat, and simmer for 15 minutes.
3. Stir in the beans, and simmer for 5 more minutes, or until chicken is no longer pink and juices run clear. Garnish with green onion and shredded cheese.
Orange Honey Garlic Chicken
SUBMITTED BY: Niblets
Ingredients:
1 (2 to 3 pound) whole chicken, cut into pieces
3 tablespoons soy sauce
2 tablespoons honey
1/4 cup orange juice
2 cloves crushed garlic
1/2 teaspoon dried oregano
1/4 teaspoon ground black pepper
1/2 teaspoon paprika
Directions:
1. To Make Marinade: Combine the soy sauce, honey, orange juice, garlic, oregano, pepper and paprika. Mix all together and pour over chicken pieces. Refrigerate for 2 to 4 hours.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Remove chicken from refrigerator. Place chicken and marinade in a 9x13 inch baking dish and bake, uncovered, in preheated oven for 1 1/2 hours. Baste once.
Restaurant Style Chicken Scampi
SUBMITTED BY: Julie
Ingredients:
1 pound raw chicken tenders or strips
1/4 cup all-purpose flour
1 tablespoon olive oil
1 (16 ounce) package spaghetti
1 tablespoon olive oil, divided
1 green bell pepper, cut into 1/2 inch wide strips
1 red bell pepper, cut into 1/2 inch wide strips
1 yellow bell peppers, cut into 1/2 inch wide strips
1 onion, chopped
2 tablespoons chopped garlic
1 1/2 cups four cheese Alfredo sauce
1/2 cup chopped fresh parsley
Directions:
1. Place chicken and flour in a large resealable plastic bag; seal bag and shake to coat. Heat 1 tablespoon oil in a large skillet over medium heat. Shake excess flour off chicken and saute in oil for 4 to 5 minutes each side, or until golden brown and cooked through (juices run clear). Remove from skillet and place in a medium bowl; set aside.
2. Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain, reserving 2/3 cup cooking water, and return pasta to pot. Set aside pasta and cooking water.
3. Wipe skillet with paper towel. Heat 1 teaspoon oil in skillet over medium heat. Add green bell pepper, red bell pepper, yellow bell pepper, onion and garlic and saute for 3 minutes. Cover, reduce heat to low and cook 3 minutes more or until vegetables are tender.
4. Stir in Alfredo sauce, cover and heat for 1 to 2 minutes. Remove from heat and add to reserved pasta in pot, then add reserved cooking water and chicken. Toss to mix, pour into serving bowls and sprinkle with fresh chopped parsley.
Fantastic Black Bean Chili SUBMITTED BY: Rebecca
Ingredients:
1 tablespoon vegetable oil
1 onion, diced
2 cloves garlic, minced
1 pound ground turkey
3 (15 ounce) cans black beans, undrained
1 (14.5 ounce) can crushed tomatoes
1 1/2 tablespoons chili powder
1 tablespoon dried oregano
1 tablespoon dried basil leaves
1 tablespoon red wine vinegar
Directions:
1. Heat the oil in a large heavy pot over medium heat; cook onion and garlic until onions are translucent. Add turkey and cook, stirring, until meat is brown. Stir in beans, tomatoes, chili powder, oregano, basil and vinegar. Reduce heat to low, cover and simmer 60 minutes or more, until flavors are well blended.
Fig & Lemon Chicken
Submitted by: Kim
Ingredients:
1 lemon, juiced
1/4 cup brown sugar
1/4 cup white vinegar
1/4 cup water
1 1/2 pounds dried figs
1 lemon, sliced
12 chicken thighs
salt to taste
1 tablespoon chopped fresh parsley
1 teaspoon dried parsley
Directions:
1. Preheat oven to 400 degrees F (200 degrees C).
2. In a small bowl, combine lemon juice, brown sugar, vinegar and water; set aside.
3. Place figs and lemon slices in the bottom of an 11x16 inch baking/roasting dish. Arrange chicken thighs on top, then pour vinegar mixture over chicken. Finally, sprinkle with salt and dried parsley to taste.
4. Bake/roast at 400 degrees F (200 degrees C) for 50 minutes, basting frequently (turn figs if they begin to brown).
5. With a slotted spoon, remove chicken, figs and lemon slices from baking dish and place on a warm platter. Skim fat from cooking juices, then pour over chicken as sauce. Garnish with fresh parsley and serve.
Apple Stuffed Chicken Breast
SUBMITTED BY: Behr
Ingredients:
2 skinless, boneless chicken breasts
1/2 cup chopped apple
2 tablespoons shredded Cheddar cheese
1 tablespoon Italian-style dried bread crumbs
1 tablespoon butter 1/4 cup dry white wine
1/4 cup water
1 tablespoon water
1 1/2 teaspoons cornstarch
1 tablespoon chopped fresh parsley, for garnish
Directions:
1. Combine apple, cheese, and bread crumbs. Set aside.
2. Flatten chicken breasts between sheets of waxed paper to 1/4 inch thickness. Divide apple mixture between chicken breasts, and roll up each breast. Secure with toothpicks.
3. Melt butter or margarine in a 7 inch skillet over medium heat. Brown stuffed chicken breasts. Add wine and 1/4 cup water. Cover. Simmer for 15 to 20 minutes, or until chicken is no longer pink.
4. Transfer chicken to a serving platter. Combine 1 tablespoon water and cornstarch; stir into juices in pan. Cook and stir until thickened. Pour gravy over chicken, and garnish with parsley. Serve.
Slow Cooker Dump and Go Cheesy Chicken
SUBMITTED BY: Geraldine
Ingredients:
6 skinless, boneless chicken breast halves
2 (11 ounce) cans condensed cream of
Cheddar cheese soup
1/2 cup milk
salt and pepper to taste
1 teaspoon garlic powder
Directions:
1. Spray slow cooker with cooking spray. Place chicken breasts inside. In a medium bowl mix together soup and milk, and pour mixture over chicken. Season with salt and pepper to taste and garlic powder.
2. Cook on High for about 6 hours. Note: Do not lift lid while cooking!
Apple Pan Chicken
SUBMITTED BY: Isadore
INGREDIENTS
1 tablespoon vegetable oil
1 onion, chopped
1 clove garlic, crushed
4 boneless, skinless chicken breast halves
3 apples - peeled, cored and sliced
3 tablespoons dried currants
3 tablespoons pine nuts (optional)
1/3 cup apple juice
1 1/2 teaspoons dried thyme
1 1/2 teaspoons chopped fresh parsley
1 jalapeno pepper, seeded and chopped (optional)
salt and pepper to taste
1. Heat oil in a large heavy skillet over medium heat. Saute onions and garlic until soft and translucent. Move the onions to the side, and brown chicken breasts 4 minutes on each side. Top chicken with apples, currants and pine nuts. Pour in apple juice. Season with thyme, parsley, jalapeno, salt and pepper. Cover, reduce heat, and simmer for 15 to 20 minutes, or until apples are cooked and chicken is no longer pink.
Famous Chicken Francaise
SUBMITTED BY: Paula Tomlinson
INGREDIENTS
1 egg, beaten
1/2 lemon, juiced
1 cup all-purpose flour
1 pinch garlic powder
1 pinch paprika
6 skinless, boneless chicken breast halves
2 tablespoons butter
1 (14.5 ounce) can chicken broth
1 lemon, juiced
6 slices lemon, for garnish
2 sprigs fresh parsley, for garnish
DIRECTIONS
In a shallow dish or bowl, mix together the egg and juice of 1/2 lemon. In another shallow dish or bowl mix together the flour, garlic powder and paprika. Dip chicken breasts in egg mixture, then flour mixture.
Heat butter or margarine in a large skillet over medium heat. Add chicken breasts and cook until golden on each side.
In a medium bowl, mix together broth and juice of 1 lemon, and pour mixture over chicken in skillet. Reduce heat to medium low and let simmer for about 8 minutes. Place on serving platter, and garnish with fresh lemon slices and parsley sprigs.
Twelve Minute Pasta Toss
SUBMITTED BY: Carol
INGREDIENTS
16 ounces rotini pasta
4 skinless, boneless chicken breast halves, cut into bite size pieces
4 tablespoons olive oil
3 cloves garlic, minced
1 1/4 teaspoons salt
1 1/4 teaspoons garlic powder
1 1/4 teaspoons dried basil
1 1/4 teaspoons dried oregano
1 cup chopped sun-dried tomatoes
1/4 cup grated Parmesan cheese
DIRECTIONS
Cook and drain pasta as directed.
While pasta is cooking, in a 5-quart pot, heat olive oil and saute chicken, garlic, salt, garlic powder, basil, and oregano until chicken is cooked. Add sun-dried tomatoes and cook for two minutes.
Remove from heat and toss with pasta. Serve with grated Parmesan cheese if desired.
Fig and Lemon Chicken
SUBMITTED BY: Kimber
INGREDIENTS
1 lemon, juiced
1/4 cup brown sugar
1/4 cup white vinegar
1/4 cup water
1 1/2 pounds dried figs
1 lemon, sliced
12 chicken thighs
salt to taste
1 tablespoon chopped fresh parsley
1 teaspoon dried parsley
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C).
In a small bowl, combine lemon juice, brown sugar, vinegar and water; set aside.
Place figs and lemon slices in the bottom of an 11x16 inch baking/roasting dish. Arrange chicken thighs on top, then pour vinegar mixture over chicken. Finally, sprinkle with salt and dried parsley to taste.
Bake/roast at 400 degrees F (200 degrees C) for 50 minutes, basting frequently (turn figs if they begin to brown).
With a slotted spoon, remove chicken, figs and lemon slices from baking dish and place on a warm platter. Skim fat from cooking juices, then pour over chicken as sauce. Garnish with fresh parsley and serve.
Sizzling Chicken Skewers
SUBMITTED BY: Teri Denlinger
NGREDIENTS
1 cup crunchy peanut butter
1/3 cup chopped fresh cilantro
3/4 cup salsa
1/4 cup packed brown sugar
1/2 cup soy sauce
1 tablespoon salt
1/4 cup lemon juice
1/2 teaspoon cayenne pepper
1/2 teaspoon ground black pepper
3 tablespoons minced garlic
1 bunch green onions, chopped
3 skinless, boneless chicken breast halves - cut into strips
2 green bell peppers, seeded and cubed
DIRECTIONS
In a large mixing bowl, combine crunchy peanut butter, cilantro, salsa, brown sugar, soy sauce, salt, lemon juice, cayenne pepper, black pepper, garlic and green onions; mix well. Add chicken to the marinade, cover and refrigerate for at least 4 hours.
While the chicken is marinating, soak bamboo skewers in water for one hour so they will not burn on the grill.
Preheat the barbeque to a high heat. Or preheat your oven to broil.
Thread chicken onto skewers like a snake, and in between each loop add a cube of bell pepper.
Grill skewers, turning once, over charcoal for 4 to 6 minutes; or broil, until just browned and cooked through.
Restaurant-Style Buffalo Chicken Wings
SUBMITTED BY: Kelly
INGREDIENTS
oil for deep frying
1/4 cup butter
1/4 cup hot sauce
1 dash ground black pepper
1 dash garlic powder
1/2 cup all-purpose flour
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
10 chicken wings
DIRECTIONS
Heat oil in a deep fryer to 375 degrees F (190 degrees C). The oil should be just enough to cover wings entirely, an inch or so deep. Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving.
In a small bowl mix together the flour, paprika, cayenne pepper and salt. Place chicken wings in a large nonporous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated. Cover dish or bowl and refrigerate for 60 to 90 minutes.
Fry coated wings in hot oil for 10 to 15 minutes, or until parts of wings begin to turn brown. Remove from heat, place wings in serving bowl, add hot sauce mixture and stir together. Serve.
Easy Turkey Tetrazzini
SUBMITTED BY: ONE+ONE
INGREDIENTS
1 (8 ounce) package cooked egg noodles
2 tablespoons butter
1 (6 ounce) can sliced mushrooms
1 teaspoon salt
1/8 teaspoon pepper
2 cups chopped cooked turkey
1 (10.75 ounce) can condensed cream of celery soup
1 cup sour cream
1/2 cup grated Parmesan cheese
DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Preheat oven to 375 degrees F (190 degrees C).
Melt butter in a large heavy skillet. Saute mushrooms for 1 minute. Season with salt and pepper, and stir in turkey, condensed soup, and sour cream. Place cooked noodles in a 9x13 inch baking dish. Pour sauce mixture evenly over the top. Sprinkle with Parmesan cheese.
Bake in preheated oven for 20 to 25 minutes, or until sauce is bubbling.
Old Fashioned Chicken and Dumplings
SUBMITTED BY: Karena
INGREDIENTS
7 pounds cut up chicken pieces
4 cups chicken stock
2 onions, chopped
3 stalks celery, chopped
3 teaspoons salt
1 egg
1/4 cup milk
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
2 tablespoons unsalted butter
2 tablespoons chopped fresh parsley
1 cup water
1/2 teaspoon ground black pepper
DIRECTIONS
1. In a large pot place chicken pieces and add the chicken stock, onion, celery and 2 teaspoons of the salt. Put heat on medium low and simmer, partially covered, 15 to 20 minutes or until chicken is tender.
2. To Prepare Dumplings: In a large mixing bowl beat together the egg and milk. Add the flour, remaining salt and baking powder and mix all together. Cut the butter into the flour mixture until the mixture is crumbly. Add 1 tablespoon of the parsley and mix. In 6 large spoonfuls, drop dumpling mixture onto the top of the simmering chicken. Cover the pot and let all simmer for 10 minutes more.
3. To Make Gravy: Remove chicken and dumplings to a large serving bowl. Cover and set aside, keeping warm. Strain the stock left in the pot, pressing out any 'veggie liquid'. Return stock to pot. Combine water with remaining flour, then stir into the strained stock. Bring all to a boil, stirring constantly, to thicken. Return chicken and dumplings to pot, combing all gently. Serve with remaining parsley.
Balsamic Marinated Chicken Breasts
SUBMITTED BY: R.Upchurch
INGREDIENTS
3/4 cup balsamic vinegar
1/2 cup water
1 teaspoon dried minced onion
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon dried minced garlic
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon paprika
1/4 teaspoon crushed dried rosemary
1/4 teaspoon dried parsley flakes
1/4 teaspoon chili powder
1/8 teaspoon dried oregano
4 (6 ounce) skinless, boneless chicken breast halves
DIRECTIONS
1. Whisk together the balsamic vinegar, water, onion, red pepper flakes, garlic, salt, pepper, paprika, rosemary, parsley, chili powder, and oregano in a bowl, and pour into a resealable plastic bag. Add the chicken breasts, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 30 minutes to overnight.
2. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil, or lightly grease a broiler pan. Remove the chicken breasts from the marinade, and shake off excess. Discard the remaining marinade, and place the chicken breasts onto the baking sheet.
3. Bake in the preheated oven until the chicken breasts are golden brown, and no longer pink in the center, about 40 minutes.
Mango Chicken
SUBMITTED BY: SKEHLER
Ingredients:
4 skinless, boneless chicken breasts
3/4 cup chopped red onion
1 mango - peeled, seeded and sliced
1 tablespoon vegetable oil
3 cups orange juice
3 tablespoons cornstarch
1/4 cup hot water
Directions:
1. In a large skillet, brown the chicken breasts in oil till crispy and juices run clear.
2. Add the red onion to the chicken. Saute for 2 to 3 minutes, stirring often. Add the orange juice, and bring to a boil. When the juice boils, add the mango slices. Turn down heat, and simmer for 2 minutes. Dissolve the cornstarch in hot water; stir into sauce. Stir till sauce thickens slightly.
Mojito Chicken 1 (2 1/2 to 3-pound) chicken
2 tablespoons garlic powder
1 tablespoon onion powder
1/4 teaspoon ground cumin
1 tablespoon dried oregano
2 tablespoons kosher salt
1 tablespoon freshly ground black pepper
1 teaspoon paprika
Marinade, recipe follows
4 tablespoons
extra-virgin olive oil Mojito Glaze, recipe follows
Remove backbone of chicken with
poultry shears; flatten chicken out by pressing firmly on skin part of chicken so it will sit evenly in a pan.
Preheat oven to 300 degrees F.
Combine all the dry spices and rub chicken with spice mixture, especially under the skin. Put into a resealable plastic bag and refrigerate for 30 minutes.
In a large mixing bowl combine all the ingredients for the marinade, then add chicken to marinade and refrigerate for at least 1 hour.
Remove chicken from marinade and shake off excess marinade. In a large saute pan over medium to high heat, add 4 tablespoons of extra- virgin olive oil. When oil is hot, place chicken skin side down and sear.
When skin is golden brown flip chicken and add 1/2 cup of marinade into pan; place pan in oven and cook the chicken for 25 minutes or until chicken has internal temperature of 165 degrees F. on an instant-read thermometer.
Remove the chicken from oven and brush with Mojito Glaze. Place chicken under broiler for 5 minutes. Remove from broiler, cut and serve immediately with more glaze on the side.
Marinade:
1 cup orange juice
2 limes, juiced
1/4 cup white wine vinegar
1/4 cup extra-virgin olive oil
1 tablespoon sliced garlic
1/4 cup dark rum
Combine all ingredients in mixing bowl.
Mojito Glaze:
1/2 cup dark rum
1/2 cup chicken broth
1 tablespoon
brown sugar 3 tablespoons cold water
1 tablespoon cornstarch
1/4 cup chopped mint leaves
Salt and freshly ground black pepper
In medium sauce pot, place rum, chicken broth and brown sugar. Reduce by 1/3 over high heat. In a small mixing bowl, whisk together water and cornstarch. When rum mixture is reduced, add cornstarch mixture slowly to simmering liquid and whisk for 3 minutes, until 50 percent thicker. Keep in mind that you might not need all of it. When glaze is at desired thickness, add mint leaves and transfer to small bowl. Season with salt and pepper, to taste.
Chicken Chopped Mediterranean Salad with Feta Vinaigrette
2 precooked chicken breasts, diced
1 (10-ounce) bag romaine hearts
1 English cucumber, sliced
1 cup chopped kalamata olives
1/2 medium red onion, diced
1/2 cup red wine vinaigrette
1 teaspoon Greek seasoning (recommended: Spice Islands)
1/2 cup crumbled feta cheese, plus extra for garnish
3 Roma tomatoes, sliced, for garnish
In a bowl large enough for tossing salad, add diced chicken breast.
Chop the romaine and add to salad bowl. Toss in the cucumber, olives and red onion and set aside.
In a sealable jar or container with a lid, combine red wine vinaigrette, Greek seasoning and crumbled feta cheese. Seal lid and shake vigorously.
Pour dressing over salad and toss to combine. Divide among chilled salad plates and garnish with extra crumbled feta cheese and sliced tomatoes.
Chicken Cordon Bleu
6 (10-ounce) chicken breasts, pounded out to 1/2-inch in thickness
12 ounces thin-sliced ham
6 ounces Gruyere cheese
Breading:
3 cups all-purpose flour
2 cups wheat flour
1 cup rice flour
2 cups ground bread crumbs (biscuit crumbs preferred)
1 tablespoon garlic powder
1 tablespoon salt
1 tablespoon freshly ground black pepper
1 tablespoon paprika
1 tablespoon Cajun seasoning
1/2 teaspoon cayenne pepper
Egg Wash:
12 eggs, well beaten
Hollandaise Sauce:
4 egg yolks
Pinch fine salt
Pinch white pepper
Pinch paprika
1/4 teaspoon lemon juice
1/4 teaspoon hot sauce
1 pound clarified butter, warmed until soft
Oil, enough for deep-frying
Preheat oven to 350 degrees F.
Take a piece of chicken and place 2 ounces ham and 1-ounce Gruyere cheese in the middle. Roll up the chicken breast tightly and place toothpicks in the ends and middle. Place the chicken breasts in an oiled baking dish and bake at 350 degrees F for 18 minutes.
For the breading:
Combine all ingredients, mix well, and place on a large platter.
To prepare the Hollandaise sauce:
Gently place 4 egg yolks in a food processor and add a pinch of salt, white pepper, paprika, the lemon juice and hot sauce. Place the warmed clarified butter into the food processor very slowly until it thickens. To thicken the sauce, add an egg yolk and to thin it out add warm water.
Place the baked chicken cordon bleu in the egg wash and then coat evenly with the breading mixture. Repeat process again.
Deep-fry the breaded chicken at 325 degrees F for 3 minutes. Drizzle the Hollandaise Sauce over top of chicken.
Grilled Chicken Lettuce Wraps with Lemon-Green Olive Tapenade Chicken/Marinade:
1/3 cup olive oil
2 lemons, zested and juiced
2 tablespoons balsamic vinegar
1 tablespoon minced garlic
1 teaspoon freshly ground black pepper
6 boneless skinless chicken breasts
Tapenade:
1 cup Spanish olives with pimiento, sliced
1/3 cup coarsely chopped cilantro, packed
1/3 cup extra virgin olive oil
1 tablespoon lemon zest
2 teaspoon minced garlic
1/2 teaspoon freshly ground black pepper
1 1/2 chipotle peppers in adobo sauce
Grill Rub:
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
Orzo:
2 quarts chicken broth
4 cloves garlic, minced
1 1/4 cups orzo
2 tablespoons olive oil
1/2 cup fresh parsley leaves, chopped
1/4 teaspoon kosher salt, plus more as needed
1/4 teaspoon freshly ground black pepper, plus more as needed
1 head leaf lettuce, washed and dried, for serving
For the marinade: In a large resealable plastic bag, combine oil, lemon juice, zest, vinegar, garlic and pepper. Add chicken breasts, turning to coat. Marinate in the refrigerator for 1 hour, turning occasionally.
For the tapenade: Combine ingredients in a food processor and pulse until finely chopped. Set aside. Can be made a day ahead.
For the grill rub: Preheat outdoor grill or grill pan to medium heat. Remove chicken from the marinade and discard marinade. Combine the ingredients for the grill rub and season the chicken breasts with the mixture. Grill the chicken for 7 minutes per side or until the juices run clear. Remove from grill and let rest for 5 minutes.
For the orzo: In a large saucepan, add the chicken broth and half the minced garlic. Bring to a boil and stir in the orzo. Cook until al dente, about 8 to 10 minutes. Drain.
Heat a large skillet over medium heat. Add the olive oil and remaining minced garlic. Saute for 30 seconds. Add drained orzo, parsley, salt and pepper. Stir to coat. Remove from heat and keep warm.
To serve, to place lettuce leaves on a serving dish. On another platter, plate orzo. Slice chicken breasts into 1/2-inch strips. Place on top of orzo. Top chicken breast strips with half the tapenade. Place remaining tapenade in a serving dish.
To serve, spoon orzo and chicken strips into a lettuce leaf, top with tapenade, and roll it up burrito style.
Chicken Lasagna Serves 6- 1 deep 9x13 pan
You'll need:
3 c diced cooked chicken
1 c spinach
2 c articokes
1 c sliced mushrooms
2 c cream sauce( bottled, can be alfredo)
1 tsp minced garlic
1/2 tsp salt
1/4 tsp pepper
1/2 c mozzarella cheese
1/4 c parmesan cheese
ready to use or precooked lasagna noodles
Combine ingredients in bowl, excpt lasagna noodles. Mix well, spread 1/3 mixture in bottom of pan, top with noodles. Add 1/3 of chicken mixture to pan, sprinkle cheeses over mixture. Top with noodles. Add remaining chicken mixture to pan, add sauce, evenly sprinkle cheese over sauce
Preheat oven to 350- place pan on standard cookie sheet om center rack. Bake uncovered for 60 minutes, or until hot in center and cheeses are melted.
Raspberry Barbeque Chicken
You will need:
6 chicken breasts
1 cup raspberry jelly/jam
1/3 BBQ sauce
2 tbls Dijon mustard
1 1/2 tsp Tabasco sauce
1-2 tsp cajun seasonings
Sprinkle cajun seasoning on chicken. Combine the other ingredients in a bowl, set aside.
Pour sauce over chicken, bake uncovered at 375 degrees for 30 minutes, or grill on medium heat basting with sauce as you cook for about 15 minutes, turning often. Serving suggestions: Sugar snap peas or vegetable medley.
Creamy Spinach Corn & Chicken Enchiladas You will need:
2 1/2 cups diced chicken
1/2 cup diced onion
1/2 cup diced green chilies
1 cup Monterey cheese
1 cup cream style corn
1 cup frozen spinach, thawed and squeezed dry
1/2 cup sour cream
2 tsps chili powder
1/2 teaspoon salt
Spray a 9x13 pan with cooking spray. In large mixing bowl, combine the following ingredients. Divide mixture between 8 tortillas, toll tortillas and place in the pan. Combine these ingredients: 1 cup green enchilada sauce, 1/2 cup sour cream & 1 tbls cilantro, pour that sauce over the enchiladas.
Bake uncovered at 350 for 30 minutes. Sprinkle with Monterey cheese and return to the over for another 10 minutes. Serving suggestions: Garden salad
Basil Grilled Chicken
3/4 teaspoon coarsely ground black pepper
4 skinned chicken breast halves
1/4 cup freshly chopped basil leaves, plus 2 tablespoons freshly minced basil leaves
1/3 cup (5 tablespoons) butter, melted, plus 1/2 cup (1 stick) butter, at room temperature
1 tablespoon grated Parmesan
1/4 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon pepper
Fresh basil springs, optional
Prepare charcoal grill.
Press the coarsely ground pepper into the meaty side of the chicken breast halves. Stir the chopped basil into the melted butter. Brush the chicken lightly with this mixture. In a small bowl, combine the softened butter, minced basil, Parmesan, garlic powder, salt, and pepper. Beat at low speed with an electric mixer until smoothly blended. Transfer to a small serving bowl; set aside.
Grill the chicken over medium coals for 8 to 10 minutes on each side, basting frequently with the remaining melted butter mixture.
Serve the grilled chicken with the basil-butter mixture. Garnish with fresh basil springs, if desired.